GRECO FRESH GRILLE COLONY

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty not certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage stored on shelf above dry good items. CDI- beverage relocated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink in men’s restroom. CDI- paper towels provided.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken skewers stored above raw salmon in grill drawers. CDI- foods rearranged. Observed individually wrapped packages of raw burgers and raw salmon stored together in reach in freezer. CDI- products separated. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed green peppers stored above washed ready to eat tomatoes, onions and cucumbers in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee place raw lamb on grill and then place pitas on grill to warm with same pair of gloves. CDI- employee discarded gloves, washed hands and donned clean gloves. Pitas were heated on grill above 165F.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed bus tub of French fries on counter and time label not completed. When label was completed, PIC labeled for 11:00am but actual time was 10:45. CDI- time label corrected and education provided to PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed multiple spray bottles of detergents and cleaners without labels. CDI- all bottles labeled with name of product.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several wet stacked metal pans.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee food items stored with and above eggs and desserts for restaurant in low boy cooler.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee unable to provide accurate information about employee health policies and responsibilities during inspection. PIC stated they have yet to host training session on updated employee health poster for employees to sign. Ensure proper training takes place promptly. 10 day VR required. 1 pt. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple uncovered employee drinks being stored above customer foods and on prep tables during inspection. Ensure all employee beverages are stored in a manner that does nor promote contamination of customer foods and beverages. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at handsink in kitchen during inspection. CDI - PIC provided. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw ground lamb being stored behind RTE foods in under grill drawers, and raw fish above RTE chicken tenders in WIC. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed milk in WIC not baring date of opening during inspection. Observed container of tzatziki baring prep date of 1/15/26 despite PIC claiming it was prepared on 1/15/26. CDI - PIC able to verify milk had been opened on 1/15/26 and labeled. REHS educated PIC on date marking procedures for foods that are removed from the main batch. Date label corrected. Repeat. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed lowboy unit in facility in disrepair and out of order. WIC capacity insufficient for maximum cooling needs while storing additional items that may be stored in lowboy unit. Repair or replacement necessary. 10 day VR required. Repeat. 1 pt.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various squeeze bottles on main line not baring label identifying their contents. Ensure all working containers are properly labeled to indicate their contents. Repeat. 2 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed various single use spice containers that had been washed and reused to store various items throughout kitchen. Replacement with approved multiuse equipment necessary. 0 pts.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed mop bucket being utilized to squeeze water out of shredded cucumbers for tzatziki during inspection. PIC stated bucket is utilized exclusively for food, and facility has an additional bucket for floor cleaning. REHS verified that facility has additional bucket. Floor bucket is blue to ensure employees are able to differentiate between the two. REHS strongly advised against using this equipment as a food contact surface. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact areas in hard to reach and clean areas of mop bucket designated for food preparation caked with debris and build up during inspection. More frequent or thorough cleaning necessary to preclude contamination. Repeat. 1 pt.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above and in conjunction with customer foods, linens, and service items. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods, linens, and service items. Repeat. 0.5 pts.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed various P and Pf violations during inspection. Multiple violations repeats from previous inspection. PIC does not show strong knowledge of food safety practices and procedures. More thorough training necessary. 10 day VR required. Repeat. 1 pt. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at either handsink in food service areas. CDI - EHS provided. 0 pts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken cooling since 10:30am holding at 74F by 1:55pm. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Chicken voluntarily discarded. Repeat. 3 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup being held outside of temperature control maintaining a temperature of 121F during inspection. PIC stated it had been placed on prep sink approximately 20 minutes before EHS discovery. PIC stated it was removed from the stove to make room for employees to cook their personal lunches, and will be reheated before being placed in soup kettle for customer service. CDI - Soup reheated to 165F. EHS explained to PIC that maintaining the safety of customer foods should always take precedent. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spanakopita being held outside of temperature control for at least an hour during inspection. PIC stated it had been removed from cold holding to fulfill an order. Spanakopita maintaining a temperature of 53F upon EHS discovery. CDI - Spanakopita moved to RIF to rapidly cool. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed feta cheese and cooked pasta in WIC baring opening/preparation dates of 12/22. Observed mozzarella in WIC with no date label. CDI - Feta and pasta voluntarily discarded. Employee who opened mozzarella able to verify mozzarella was opened on 12/28 and labeled. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed blanched french fries being held on time with no label indicating at what time they were removed from temperature control. Facility’s TPHC procedures outline that all foods held on time will be labeled with start and discard time. PIC stated they instead hold the french fries on time from 11:00am - 3:00pm and discard at 3:00pm regardless of when fries had been removed from temperature control. CDI - EHS observed french fries be removed from temperature control and allowed PIC to label with start and discard time. EHS advised PIC to follow the written TPHC procedures moving forward. 0 pts

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooked chicken cooling while in covered and stacked plastic containers in WIC. Chicken had missed initial cooling window. PIC stated that chicken is cooled on sheet trays at ambient temperature for two hours before being cut, portioned, and placed into WIC. Chicken voluntarily discarded. EHS strongly advised against allowing chicken to sit outside of temperature control for excessive amounts of time while cooling. Observed insufficient space for proper cooling during inspection. PIC stated facility cooks an entire box of chicken every other day. WIC is not sufficient in size to utilize proper methods to facilitate cooling. EHS to follow up to discuss alternate methods or solutions. 10 day VR required. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container of oregano in back prep area not baring label identifying its contents. CDI - PIC labeled. Repeat. 2 pts.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily soiled pieces of styrofoam in RIF during inspection. Styrofoam had clearly absorbed drippings from raw repackaged meat being stored on it. Removal of styrofoam necessary to preclude cross contamination. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed very heavy food debris and dust build up on shelving in WIC. Observed drippings from raw repackaged meat on bottom and sides of RIF during inspection. More frequent or thorough cleaning necessary to preclude food contamination. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a multitude of employee belongings being stored above and in conjunction with customer foods and service items all throughout kitchen during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and service items. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed various P and Pf violations during inspection. More active managerial control necessary to preclude future infractions. CDI - EHS coached PIC and provided various documents to help coach PIC and staff on proper food handling safety. 0 pts. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken cooling since 10:00am maintaining 82F during inspection. CDI - PIC voluntarily discarded. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in prep units holding above 41F during inspection. See temperature chart. Ambient in unit 60F. Maintenance contacted during inspection. Facility voluntarily halted service until unit could be repaired. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken being cooled while in deep, covered hotel pans stacked together in WIC during inspection. Chicken had missed initial cooling window. CDI - PIC voluntarily discarded. Repeat. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles and shaker bottles on main prep line with no label indicating its contents during inspection. Ensure all working containers are properly labeled with its contents. Repeat. 2 pts.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee place linen hand towel over pita bread during inspection. Ensure food does not contact hand towels. Observed multiple containers of food being stored on the floor during inspection. Ensure all food is stored at least 6 inches above the ground at all times. Repeat. 2 pts.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employees wash hands for less then 20 seconds then proceeded to turn off the water faucet with bare hands. -CDI- EHS and PIC corrected the action by educating new food employee on proper handwashing procedures. Food employee rewashed hands using correct procedures. (0 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large tray of chicken piled up cooling in the WIC. -CDI- PIC had the chicken separated into 2 separate shallow trays to allow proper cooling. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several bottles of oil throughout the kitchen without any labeling. All working containers of oils and spices must be labeled with the common name.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout the kitchen during inspection. Service the facility for flies. REPEAT*** (1 pt)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 4 large dented cans being stored with other cans that were not damaged. -CDI- Damaged cans were separated. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked while being stored as clean. Separate containers to allow proper air drying. Improvement from last inspection. (0.5 pts)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed 2 TCS food items that were expired from the date of preparation. -CDI- PIC voluntarily discarded the necessary food items. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the kitchen during inspection. Have the facility serviced for pests. (1 pt)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food items being stored on the floor in the kitchen and in the WIC during inspection. -CDI- PIC was able to place the chicken in the kitchen at least 6 inches above the floor. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of dishes that were being wet stacked while being stored as clean. REPEAT*** (1 pt)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee use gloved hands to handle raw salmon, then took gloves off and began to don new gloves without a hand wash in between to then starting cooking on flattop grill. CDI Employee was redirected to wash hands and don new gloves.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee washing lettuce, then once washed using bare hands to scoop lettuce into spinner. CDI PIC redirected employee to rewash lettuce and use gloves to wash, place into spinner and then into containers after. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with encrusted debris and residue. CDI Opener placed in dish area for wash. Clean and sanitize after using. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed garbanzo beans, roasted red peppers, and cut tomatoes without prep date. CDI Items were date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed Mozzarella with open date of 7/22 and Greek lasagna with prep date of 7/19. CDI Items voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf EHS observed dented can stored with other cans. PIC voluntarily discarded. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers being stored within each other on clean equipment storage shelf above 3 comp sink. Allow equipment to air dry before stacking within each other.

4-501.11 Maintain equipment in good repair. EHS observed leaking vent in WIC. PIC stated that Repairman is scheduled this week. Repeat keep at 1/2 points. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed cracking and missing sealant around hand sink and prep sink next to it.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris and build up on shelves in WIC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. Observed dumpster overflowing and garbage bags on ground.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed lettuce and chickpeas in flip top unit at 45F. PIC states that lettuce and chick peas have been recently cut/prepped a few minutes prior. CDI lettuce and chick peas were placed in freezer and cooled back down to 41F. -1.5 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf EHS observed dented can stored with other cans PIC states that cans were not going to be used. CDI PIC voluntarily discarded can. -1 point

4-501.11 Maintain equipment in good repair. EHS observed leaking vent in WIC. -.5 points

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. EHS observed build up on dry storage cabinets in kitchen area. EHS recommends increase frequency of cleaning. -0 points

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager present during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large 5 gallon bucket being stored inside hand sink basin. CDI: Bucket was removed.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw salmon and raw shrimp being stored under raw ground beef inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed canned dolmas cooling at a rate of 0.09F/min inside prep unit. CDI: PIC moved dolmas to reach in freezer to cool. Points decreased due to improvement from last inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thin probe thermometer not functioning during inspection. VERIFICATION REQUIRED.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service items being stored on the floor inside dry storage closet.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing hands at 3 compartment sink. CDI: Food employee rewashed their hands at a hand sink.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents inside kitchen area with build up of dust. Clean as needed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No Certified Food Protection Manager was onsite during inspection. A CFPM shall be at facility during all hours of operation.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee’s bowl of milk and cereal being stored on top of containers of food in kitchen. CDI: Employee discarded bowl of cereal.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled utensils and equipment at 3 compartment sink and rinse hands under pre-wash faucet and proceed to handle clean equipment and utensils. CDI: Employee washed hands with soap at hand wash sink.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed chopped onions on prep table where employee was working and several pieces of chopped onions were in contact with a soiled wiping cloth containing sanitizer. CDI: Employee removed wiping cloth from prep table and discarded pieces of onions that were in contact with wiping cloth.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed organic build up on inside surface of ice shoot on soda fountain. Clean as needed.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed avgolemono soup being held on TPHC on prep counter. Written procedures at facility only listed fries as a food item being held on TPHC. CDI: EHS provided a new updated TPHC form to PIC which was completed onsite.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed several bus tubs of fries cooling on prep counter which did not drop in temp after 20 minutes on prep counter. Some fries were moved to 2 sheet trays and the rest were kept in bus tubs and all were placed in WIC. The fries that were spread out on sheet trays were cooling at a sufficient rate, however the fries that were kept in bus tubs were not cooling at a rate sufficient to reach cooling parameters. See temp chart. CDI: Fries were transferred to one last sheet tray that facility had and 2 hotel pans to spread out and allow for greater air flow. REPEAT. EHS will conduct long term compliance visit due to repeated cooling violations.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of gyro bread being stored on floor in kitchen. CDI: Box was placed on shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep flip top cutting board. CDI: Wiping cloth was moved to sanitizer bucket.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a bowl being used as a scoop stored in a bus tub of tzatziki sauce in WIC in which most of bowl was submerged in tzatziki. CDI: Employee removed bowl.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw lamb being stored on a shelf in WIC above a container of raw shrimp. CDI: PIC re-arranged items to proper storage order. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a sheet tray of chicken and 3 sheet trays of blanched fries cooling on prep counter at a rate insufficient to reach cooling parameters. CDI: PIC instructed employee to move items to WIC to rapidly cool to 41F or below.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers being stored within each other on clean equipment storage shelf above 3 comp sink. Allow equipment to air dry before stacking within each other.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed a box of single service cups and a box of single service soufflé cups being stored directly on floor in dry storage closet. Store singe service articles at least 6 inches off the floor to prevent contamination.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed a bag of raw shrimp being stored in the same container as raw burger. CDI: PIC removed bag of shrimp from container. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed low concentration of sanitizer in 3 compartment sink. Chlorine level was approx. 25PPM. CDI: PIC added sanitizer solution to compartment to increase level to required amount.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of ready to eat stuffed grape leaves missing date marking. CDI: PIC date marked item that was prepared yesterday.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep counter. CDI: PIC instructed employee to place wiping cloth in sanitizer bucket when not in use.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - REPEAT - PIC lacks food safety manager certification.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw chicken stored above raw lamb and raw eggs stored above raw ground beef in walk-in cooler. - CDI - PIC corrected storage order.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed two containers of fries cooling in large bus tubs in walk-in cooler temp at 80F and 85F, respectively. Per PIC, fries had been cooling for almost 2 hours. Fries would not have met required two hour cooling window without action being taken. - CDI - PIC reheated fries to above 165F and began cooling process again.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed fries cooling in large bus tubs and chicken cooling in deep containers in walk-in cooler. Both products observed cooling at improper cooling rates (see temperature chart). - CDI - PIC reheated fries to above 165F and began cooling process again. PIC placed chicken in thin layers on sheet trays to continue cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed walk-in cooler at capacity with cooling and storage order violations noted. Food was also observed stored on the floor in the WIC. - CDI - Aforementioned violations corrected during inspection. If capacity issues persist, permit action may be taken.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple containers of spices and oils lacking labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed bus tubs of chicken stored directly on the floor in the walk-in cooler. Do not store food directly on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry before stacking.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. - Pf - Observed employee actively washing dishes in water at 97F. Detergent manufacturer label does not state a required water temperature. - CDI - PIC emptied and refilled wash bay to water above 110F.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with active ANSI food protection manager certification. At least 1 employee shall be present with ANSI food protection manager certification during all hours of operation.

2-301.15 Only wash hands in handwashing sink. -PF Employee observed washing hands in 3-compartment sink. Employees must only use hand washing sinks to wash hands. CDI - Employee instructed to use hand washing sink and did so. // 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Employee observed returning from kitchen after eating. Employee donned gloves without washing his hands. Employees must wash hands upon returning to kitchen, and before donning gloves. CDI - Employee instructed to wash hands and did so correctly. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Chicken dicer observed with food residue on it, but it was stored as clean. CDI - Dicer taken to 3-compartment sink to be rewashed. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Pan of chicken tenders, 2 pans of chicken, 2 bus tubs of fries, 1 pan of grape leaves, and 1 pan of spinach pies did not have date marks on them. CDI - PIC was able to back date all foods. REPEAT // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Chipotle hummus in sandwich cooler was date marked as being prepared on 4-19 and had not yet been discarded. TCS ready-to-eat foods must be used within 7 days of preparation if held unfrozen. CDI - Hummus discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Bus tub of fries on TPHC were not labeled with time. CDI - Manager stated that fries were placed on TPHC at 11AM so fries were labeled and discarded at 3PM.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI No thermometer available at establishment. VR - Acquire a thermometer with thin diameter probe within 10 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Containers of cooking oil stored on floor in closet. Bag of opened flour was not adequately protected. Bags of dry ingredients shall be adequately protected against pest contamination. Seal or place in a container with lid. REPEAT. 0 pts.

2-302.11 (A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough. -Pf Food employee observed preparing soup. Employee had artificial nails and was not wearing gloves when working with exposed food. Ensure employees with artificial nails or nail polish wear gloves when working with exposed food. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on prep tables in kitchen. Wet cloths must be stored in sanitizer solution when in between uses. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean pans stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on drawer cooler, upright freezer and sandwich cooler. Replace torn gaskets. REPEAT. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelves in walk-in cooler have grease buildup on them and need additional cleaning. 0 pts.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Establishment does not have a vomit/diarrheal event clean up plan. CDI - Establishment e-mailed sample policy to use. 0 pts.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee observed preparing raw lamb. Employee discarded gloves and donned new gloves and then went and retrieved a dessert from the walk-in cooler and put it into a to-go container. Employees must wash hands when switching between working with raw foods and ready-to-eat foods. CDI - Employee instructed to wash hands and did so correctly.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee touched piece of cooked salmon with bare hand. Employees must not touch ready-to-eat foods with their bare hands. CDI - Salmon discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Pastichio prepared on Wednesday was missing a date label. TCS ready-to-eat foods must be date marked if held for longer than 24 hours. CDI - Pan labelled. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Container of feta cheese stored on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. // 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Container of lemons at self-service beverage area not adequately protected. CDI - Lemons moved behind counter to be given to customers upon request. 0 pts.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Employee observed portioning taziki sauce into to-go containers. Employee had artificial nails and was not wearing gloves. Employees with painted or artificial nails must wear gloves when working with exposed food. CDI - Employee instructed to don gloves and did so. // 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee observed preparing food with bracelet and watch on wrist. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Kitchen employees preparing food without hair restraints. Food employees must wear a hair restraint such as a hair net or hat when preparing food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 2 wet wiping cloths observed on prep surface during inspection. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Box of disposable cups stored on floor in closet. Single-use and single-service articles must be stored at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on doors of sandwich cooler and upright freezer. Equipment shall be maintained in good repair. Replace torn gaskets. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Hot water faucet is loose on hand washing sink in kitchen. Plumbing fixtures shall be maintained in good repair. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw ground lamb stored on shelf above raw salmon in walk-in cooler. Raw animal products must be stored according to final cook temperatures. Do not store ground lamb above fish. CDI - Food storage order corrected. 0 pts.

3-501.14 Cooling - P - Spinach triangles were cooked at 11AM and half of the triangles still measured above 70F at 1:30PM. TCS foods shall cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Spinach triangles above 70F were discarded and the remaining triangles were put on a sheet pan in the walk-in cooler.

3-501.19 Time as a Public Health Control - P,PF - Cooked fries in bus tub were not time stamped. Follow time as a public health control procedures and label the start time for the fries and discard any remaining fries after 4 hours. CDI - Time sticker placed on tub.

3-501.15 Cooling Methods - PF - Container of spinach triangles measured 48-80F after cooling for more than 2 hours. Do not use sandwich units or prep units to cool. Use walk-in cooler and spread out TCS foods to rapidly cool the food within the cooling parameters. CDI - Spinach triangles above 70F were discarded and remaining triangles placed on sheet pan and moved to walk-in cooler. 0 pts.

4-302.12 Food Temperature Measuring Devices - PF - Establishment's thermometer is not working and is possibly out of batteries. VR - Verification required within 10 days that establishment has a working thermometer.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Clean metal pans stacked while still wet. Air dry utensils before stacking. 0 pts.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Employee washing dishes in wash solution at 96F. Maintain the wash water solution at 110F or above. CDI - Hot water added to solution.

6-305.11 Designation-Dressing Areas and Lockers - C - Employee cell phone stored on shelf and was touching parchment paper. Employee personal items shall be stored separately from single-use and single-service articles, food, or clean utensils.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the sanitization compartment of the 3-comp sink to have a concentration of 0ppm. Sanitizer was made before EHS arrival. CDI-bleach was added to compartment sink to bring the concentration to 200ppm

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in metal containers that had lids on and chicken was overstacked. Observed french fries cooling on sheet pans and fries were overstacked on one another. CDI-chicken was separated into multiple containers and lids were taken off. Frenchg Fries were spread out on pans. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site. REPEAT VR for 02/14/2021

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices not labeled and also two bottles of oils that were not labeled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Employees holding blanched fries on TPHC but did not have begin/end times or paperwork. CDI- Explained, paperwork given.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf lettuce cooling in reach in units. CDI- Moved to freezer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer on site not working. Obtain new therometer. VR.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee was not wearing a hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of plastic containers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer in 3 comp. sink recorded at 0ppm bleach. CDI- Added sanitizer.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Incorrect cooling method observed for fries and hummus. Humms was still in blender and not cooling and fries were tighly compacted in a large bus tub. CDI- Cooling paramaters changed, ice baths and sheet trays used.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C NFCS areas in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two personal drinks stored on prep tables and high shelf.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Blanches french fries on counter not covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items holding above 41F (see chart). CDI- Cooled down. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Bottle of oil was unlabeled.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one container of chicken kebabs stacked on top of a container of salmon in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two vegetable dicers stored clean above the 3 compartment sink with debris on them and a potato chopper attached to the wall with dried debris in-between blades. CDI- items were recleaned. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed a sheathed thermometer with visible debris on the probe. CDI- item was cleaned. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in the 3 compartment sink at less than 50ppm chlorine. CDI- sink was emptied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items cold holding above 41F in a grill cooler (see chart). CDI- products transferred to the walk in cooler for cooling. VR to ensure unit is functioning properly.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched French fries stored using TPHC without a time stamp on container. CDI- product discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed French fries cooling in walk in cooler while covered. The fries were 80F at 4:10PM and dropped to 79F at 4:40PM CDI- covers removed from containers and product was rotated to facilitate faster cooling.

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer at proper chemical concentration. Observed one sanitizer bucket at less than 50ppm chlorine in kitchen.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed food processing bowl with large crack in plastic that was repaired using super glue and tape. CDI- product was discarded.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from plumbing at 3 compartment sink.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed an employee handling raw lamb with gloves on switch gloves without to complete other tasks without first washing her hands. CDI- employee removed gloves and washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready-to-eat foods in the walk in cooler. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling raw proteins at grill then switch tasks (seasoning fries) without changing gloves. CDI- discussion with PIC and employee about when gloves changes are required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed diced chicken cooling at room temperature while the product was 85F. The product was then transferred to a walk in cooler where it went from 85F at 2:20PM down to 83F at 2:50PM. CDI- product was transferred to a sheet pan and stored in the walk in cooler to promote faster cooling.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the plumbing underneath the 3 compartment sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees purse stored on a wire shelving unit above a prep. counter in the kitchen.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the sink in the men's restroom. CDI - PIC emailed handwashing sign during the inspection for printing and posting. -0-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed blanched fries cooling on the prep table at 85-90F that were freshly blanched this morning. Procedure states cooling will take place in the walk in cooler. CDI - PIC educated on the procedure posted near the fryers and fries moved to walk in cooler to cool. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee blanching fries and cutting lettuce without hair restraint. -0-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed buildup in the rinse compartment of the 3-comp sink while dishes washed manually. -0-

5-205.15 Maintain a plumbing system in good repair. Observed tape on pre-rinse nozzle, sink stopper not working in the rinsing chamber of the 3-comp sink that is leaking and leak at 3-comp sink piping underneath the sink. -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles in the women's restroom. 6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. -1- REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed romaine on the top shelf in the walk in cooler over RTE tzatziki sauce. CDI - PIC moved romaine and reminded kitchen staff of the requirement. -1.5- REPEAT Points were not escalated today because it was two boxes of unwashed romaine lettuce on the top shelf, which was an improvement.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lids in place on hummus cooling in walk in cooler and no active stirring to help quickly cool the hummus in the flip top cooler or walk in cooler. CDI - Lids vented and hummus actively stirred. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed on labels on the salt and pepper squeeze bottles under the cabinet at the front counter. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda boxes stored directly on the floor in the closet in the hallway by the restrooms. -1- REPEAT

6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. REPEAT -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed speaker stored in the handsink at the beginning of the inspection. -0-CDI - PIC removed speaker.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce stored on high shelf over tzatziki sauce in the walk in cooler. CDI - PIC moved unwashed lettuce to low shelf. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of original hummus date marked 09/13/2017 at 43F. Product discard date at this temperature was 09/16/2017. CDI - PIC voluntarily discarded. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda boxes stored directly on the floor in the water heater closet and garlic powder in bucket stored directly on the floor in the kitchen to the left of the 3-comp sink. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed three stacks of to0go cups outside of the sleeve, exposed to the customers. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the wall of the mop wash. -0-

5-205.15 Maintain a plumbing system in good repair. Observed rusting adapter connected to the can wash. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Floors, walls and ceiling over water using fixtures shall be nonabsorbent. Observed absorbent ceiling tiles in he restrooms and over the hot water heater. -.5- REPEAT

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw shrimp and salmon in the low boy drawer. CDI - PIC rearranged storage order. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of the ice machine on the guard. -3- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed overstacked sliced and cut tomatoes in the flip top. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer in the facility today. VR no later than 06/30/2017. -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed lids, straws and paper towels stored under the soda dispenser drain lines and paper towels stored under the front counter handsink. -0-

4-603.16 (A)(1) Rinsing Procedures - C A separate and distinct rinse solution shall immediately following the wash solution and immediately preceding the sanitizing solution when using a 3-compartment sink for warewashing. Observed soiled dished stored in the basin between the wash and sanitizing solutions. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up on inside behind guard. CDI staff cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomaotes overstacked in prep unit and greater than 45 degrees in overstacked portion . CDI removed overstacked portion and properly cooled. See chart above. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed rear sanitizer bucket with no measurable chlorine concentration. CDI refilled bucket.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooling at rate of 0 degrees per minute. CDI changed cooling method and rate of .6 degrees per minute.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in large volume in bus tubs . CDI moved to single layer on metal sheet pan and cooling rate moved to .6 degrees per minute.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oil and spices at grill unlabeled.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in mens room CDI provided handwash sign. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and spices at grill with no labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC at time of inspection not certified. 2 point deduction not taken until 7 months from day of permit issuance.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P Observed PIC on duty unable to name any reportable symptoms or illnesses required to be reported. Also did not know when to let employees return to work. CDI by instruction; copy of employee health policy given to PIC.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee wash hands several times however employee did not wash for a minimum of 15 seconds and used bare hands to turn off handles of faucet. CDI by instruction; employee rewashed hands as needed. 2-301.14 Wash hands after activities that contaminate them.-P Observed employee place raw meat on grill and not change gloves/wash hands. Observed employee touch garbage can and then move to put on gloves without washing hands first. CDI by instruction; employee rewashed hands.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw ground beef stored over salmon in tall reach in freezer. CDI; items rearranged.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Once fries are being held using time they may not return to refrigerator to be held using temperature. Observed facility using TPHC for french fries. Facility does not currently have written procedures. CDI- TPHC template given to PIC and emailed to owner. Verification required to check on completed procedures.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Observed no consumer advisory on menu but employee stated that burgers may be cooked according to consumer request. CDI by instruction. Provide consumer advisory or fully cook all burgers.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service cups stored directly on floor in storage closet.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed general cleaning needed for walls at can wash.