YAFO KITCHEN

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked falafel and potato wedges on hot line holding below 135F during inspection. See temperature chart. PIC stated items are typically held on TPHC, but the timer used to track time for these items is broken. Facility is holding items on temperature until replacement arrives. PIC stated both items are typically sold out within 30 minutes. CDI - Both items to be placed back on TPHC and tracked with time sticker until replacement timer arrives. 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 various items throughout kitchen holding above 41F during inspection. See temperature chart. Ambient in togo prep and togo lowboy observed at 44F during inspection. Maintenance contacted during inspection. All items in units for longer than 4 hours voluntarily discarded. All items in units for less than 4 hours moved to WIC. REHS and PIC additionally discussed keeping cold items on service line on time throughout the summer. All items observed holding multiple degrees lower at the bottoms of the pans than the tops. REHS provided additional TPHC form. 72 hour VR required. Repeat. 3 pts. Risk Control Plan to be discussed during follow up visit. 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 .

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 food debris build up on bottom of front RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed 5 bus tubs of raw marinated chicken at 44-45F after more than 4 hours of cooling. CDI: PIC added ice to containers of chicken to cool. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed heavy cream, cheese sauce, pasta, burger meat, and garlic sauce above 41F in prep top. PIC stated the gasket for the drawer causes a gap. Above temperature items were voluntarily discarded. PIC stated the will hold items on temporary TPHC until unit is repaired. VERIFICATION REQUIRED. If violation occurs on future inspections a risk control plan and/or permit action may be implemented. 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 .

3-501.19(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 falafel mix being held on TPHC without a time sticker. All other items on TPHC were properly labeled. CDI: Item was labeled.

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 marinated chicken cooling in large bus tubs covered with lids and stacked. CDI: PIC added ice to food products. EHS and PIC discussed cooling methods. 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed metal pans wet stacked.

4-501.11 Maintain equipment in good repair. Observed reach in freezer with heavy condensation on the inside. Items inside freezer were below 32F.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite at beginning of inspection. CDI: CFPM arrived during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken above ready to eat sauces inside blast chiller. Observed raw steak being stored above drinks inside drink cooler. CDI: All storage order was rearranged. 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 food employee handle trash and trash can then proceed to handle food item without changing gloves. CDI: Food employee changed gloves and washed hands.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pasta and raw chicken above 41F in prep drawer. Ambient air of prep drawer section was 41.5F. All other food items were 41F and below. Ambient air of prep unit side was 36F. Pasta and chicken were voluntarily discarded. VERIFICATION REQUIRED. Points remain the same due to improvement from last inspection. 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed salmon and steak kabobs under family meal portion of menu without asterisks. PIC stated items can be offered undercooked. CDI: Asterisks were added to menu during inspection.

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 minor food debris build up inside reach in freezer. Clean as needed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all foods in the prep cooler above 41 degrees. (See temperature chart) Cooler was placed on 6-hour TPHC until the unit is repaired.

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 Israeli salad attempting to cool in the prep cooler that is not designed to do so. CDI - Items was voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oils and spices stored next to a prep sink. Observed water splashing in the direction of the food products when turned on. CDI - Oils and spices were moved to a safe area.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees preparing food while wearing bracelets.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster door and grease bin lid.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb and steak stored above cooked stock. CDI - Items were moved to the correct order.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Sanitizer stated that it should have a contact time of 60 seconds for food contact surfaces. Observed an employee remove dishes from the sanitizer after 2-3 seconds of contact time. CDI - Dishes were placed back in the sanitizer for the required time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-502.11(A) Maintain utensils in good repair. Observed several melted spatula handles next to the grill.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dirty vegetable slicer and strainer stored as clean. CDI - Items were removed to be rewashed. Observed cook line utensils with a 4-hour TPHC sticker that had expired. CDI - Items were removed to be washed.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed boiled eggs stored in a container of undrained ice on the service line.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed highly-stacked single service bowls that are exposed to potential contamination.

4-202.11 Multiuse 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 a juicer with cracked and chipping paint on the inside of the food contact surface. CDI - Item was voluntarily discarded.

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 grease build-up on several pieces of equipment and shelves in the back kitchen.

2-102.11 The Person in charge shall demonstrate knowledge of foodborne disease prevention. -Pf Manager and employees were only able to name 4 or the 5 reportable symptoms. Printed health policy was not available. Manager was able to print the 6 major illnesses with symptoms not listed. CDI - EHS provided a printed Employee Health Policy

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open containers of cauliflower stored on top of an oven next to the cook line.

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 hot line foods on TPHC without the timer set to indicate 4-hours. CDI - Manager set the timers to the appropriate time during inspection. 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. Observed all sauces on TPHC without a policy. CDI - EHS provided establishment a new TPHC policy with all items listed.

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 one large bin of sugar without a label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the back kitchen and front cook line.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food with hair ties on her wrists.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing grout in several sections of the kitchen and a large piece of tile missing on the cook line.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and turn off faucet without using a barrier thus recontaminating hands. -CDI- EHS informed PIC of violation and PIC instructed food employee to rewash hands. -0-

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 stored over raw salmon in RIC. Observed raw chicken stored over rotisserie chicken in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P.-/3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P.- Observed cheese sauce cooling in the blast chiller with a change in temperature of less than .56. Observed hummus, purple cabbage slaw and raw chicken in WIC prepared this morning above 41F. Observed rotisserie chicken prepared yesterday above 41F. Refer to temperature chart. -CDI- PIC stirred items in blast chiller and separated items into smaller containers. PIC voluntarily discarded of hummus as it had been more than 6 hours. PIC placed cabbage and raw chicken into freezer to facilitate rapid cooling. -1.5- 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed chicken on hot line and in steam box below 135F. Refer to temperature chart. -CDI- PIC reheated items above 165F. -1.5- 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 .

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 items prepared yesterday and today that did not reach cooling parameters. Observed items cooling in blast chiller not being actively stirred. Observed items prepared today cooling with lids on, filled to the top and stacked on top of each other. -CDI- EHS educated PIC on proper cooling methods and PIC stirred items, moved items to freezer, and unstacked containers and vented lids. **REPEAT** -1- 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. **REPEAT** -1-

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 dark buildup on drink machine. Increased cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at handwashing sink. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors on dumpster area. -0-

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 dust buildup on fans and vents. Observed buildup on walls near dishpit area. **REPEAT** -0.5-

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 dish employee chewing something while washing dishes. Gum or other items should not be consumed while prepping food or cleaning utensils.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed rice, diced tomatoes, grilled chicken and kebabs stored on speed rack uncovered. PIC stated items were prepped the previous evening and were going to be placed in pans. Protect food from contamination when not cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken schnitzel inside of prep unit above temperature threshold. CDI- Items were discarded at time of inspection. - 1.5 - REPEAT

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 cooked ground beef containers (2), rice and tomatoes on sheet pans in WIC without labels. PIC stated items had been prepped the previous day. CDI - Items were dated. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of blue liquid by dish area with no label. PIC stated it was glass cleaner. CDI - PIC labeled at time of inspection.

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 . Cooling shall be accomplished in accordance to time and temperature by using one of the earlier listed methods. Observed chicken schnitzel in the walk in unit stacked in uncovered deep pans. After 30 mins, no change in temperature was observed.CDI - Items were moved to blast chiller to cool at a more rapid rate. - 0.5 - REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large plastic container of onions on floor at beginning of inspection. CDI - PIC placed onions in WIC off the floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee was observed wearing a watch and another employee wearing a bracelet while prepping food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several employees needing to have beard guards on. Hair covering is required when food is exposed.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container on floor in back prep area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-nested metal in kitchen. Must allow all to completely air dry prior to stacking. Implement pyramid stacking on drain boards before stacking dishes. - 0.5 - REPEAT

4-501.11 Maintain equipment in good repair. Observed water pooling in bottom of grill line prep reach in.

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 heavy dust/debris on fan in back prep area. Increase cleaning frequency to prevent soil accumulation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed heavy cream,bechamel, noodles, and salmon inside of prep unit above temperature threshold. CDI- Items were moved to walk in cooler and blast chiller to cool at a more rapid pace.

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 . Cooling shall be accomplished in accordance to time and temperature by using one of the earlier listed methods. Observed chicken in the walk in unit with the lids tightly attached. Ranch was removed and placed inside of blast chiller to cool at a faster rate.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-nested metal and plastic pans in kitchen. Must allow all to completely air dry prior to stacking. Implement pyramid stacking on drain boards before stacking dishes.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Ensure that team members are following proper procedure to carry out handwashing. Observed team member recontaminate their hands by turning the faucet off with their bare hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed heavy cream inside of prep unit above temperature threshold due to metal pan being overfilled. Observed ranch containing buttermilk inside of reach in unit above temperature threshold. CDI- Items were moved to walk in cooler to cool at a more rapid pace. Ensure that pans inside of the prep unit are stored below the fill line and already are fully cooled before placing inside of the prep /reach in cooler unit. No escalation of points due to 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 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 . Cooling shall be accomplished in accordance to time and temperature by using one of the earlier listed methods. Observed ranch containing buttermilk stored in a reach in unit exposed to ambient air temperatures consistently with the lids tightly attached. Ranch was removed and placed inside of blast chiller to cool at a faster rate.

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 salt, matzo meal, and oil in secondary containers without labels attached during the inspection. CDI- Foods were labeled during the inspection.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored inside of water on the main cook line. CDI- Utensils were removed during the inspection. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ensure that handles are not making direct contact with foods. Observed handle making direct contact with salt in storage area. CDI- Handle was removed during the inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -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 chicken schnitzel to meet cooling parameters. Chicken schnitzel only dropped a total of 1.8F in a total time of 39 minutes. In order to meet cooling, chicken schnitzel has to drop a total of 4.68F. CDI- Chicken schnitzel was moved to sheet pans and placed on cooling rack to cool at a faster rate. Recommend food establishment using blast chiller to cool at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items inside of the prep unit above temperature threshold. items include heavy cream, salmon, salmon, and beef kabobs. CDi- Items were moved to blast chiller to cool at a more rapid pace. Ensure that pans inside of the prep unit are stored below the fill line and already are fully cooled before placing inside of the walk in cooler unit.

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 . Cooling shall be accomplished in accordance to time and temperature by using one of the earlier listed methods. Observed chicken schnitzel cooling on top of each other in a pan with the lid tightly attached. Ensure that foods are cooled using shall pans that are vented to allow the heat to disperse. CDI- Chicken schnitzel was broken down in to smaller portions on to sheet pans

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a number of wet wiping cloths stored on prep table upon arrival. CDI- Wet wiping cloths were moved to sanitizer upon arrival.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ensure that handles are not making direct contact with foods. Observed handle making direct contact with inside of prep unit. CDI- Handle was removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-nested metal and plastic pans in kitchen. Must allow all to completely air dry prior to stacking. Implement pyramid stacking on drain boards before stacking dishes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed shwarma chicken in hot holding cabinet at 122F. CDI by re-heating chicken on stove tope to greater than 165F. All other shwarma chicken in hot holding cabinet at greater than 160F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pasta in refrigerated drawer at 42F, spanakopita in refrigerated drawer at 43F, schnitzel in refrigerated drawer at 43F - drawer had brace which had blocked drawer from closing entirely - rest of food in this new refrigerator was at 40F and below. CDI - these 3 items were discarded, brace was moved such that drawer closed entirely. Staff will check drawer at end and beginning of day to assure that brace does not prevent closure. Repeat, but this was only place where cold holding was an issue; much improvement from past inspections

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-nested metal and plastic pans in kitchen. Must allow all to completely air dry prior to stacking. Recommend wire rack on drain board to start air-drying to begin from initial processing and to speed drying process.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards that are very scarred and in need of either replacement or professional planing to create smooth, easily cleanable surface.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispenser not working at back hand wash sink - staff able to correct, CDI by fixing dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hummus and quinoa above 41F on line and in display cooler. Display cooler does not hold 41F or below, items in here are generally on TPHC, but hummus and quinoa are not; these items were placed on service line from display cooler. Back two reach-in coolers across from grill do not hold proper temperatures, found all items at 47F and above. CDI for a temporary measure until new coolers come in is to use TPHC; new coolers expected by mid-October.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed Aleve stored above food prep area - CDI by discarding.

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 4 pans of cheese sauce in walk-in cooler, prepared yesterday, all at 43F and above - were supposed to be placed into blast chiller to cool, but likely were not checked prior to being covered and stacked in walk-in cooler - must completely chill to 41F and below within 6 hours before being covered, stacked. CDI by discarding all 4 containers of cheese sauce. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in facility kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans on shelves for re-use wet-nested. All utensils must be completely air dried prior to stacking. Suggest placing items in pyramid style to allow for complete drying, using clean fan placed so as not to cause contamination to assist in air drying. Items placed back for re-washing.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards that were very scarred and unable to be effectively cleaned and sanitized. Replace or have professional planed smooth. 4-101.19 Nonfood-Contact Surfaces - C Observed rusted shelves in walk-in cooler - these cannot be effectively cleaned - replace or have professionally re-coated - do not paint.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Cous Cous recorded below 135F (see chart). CDI- Placed on TPHC.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. In use utensils stored in water recorded at 87F. Store in appropriate water temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, pico, cucumber/tomato salad all chick peas, taboulah salad prepped today on prep line above 41F. CDI- PIC placed back into the walk in cooler or the blast chiller cool tham back doen . PIC has decided to place these items on TPHC and is filling out the procedure to do so. -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 salad placed in large plastic containers with lids; layered with cooled tomatoes, cucumbers and cabbage are placed together after these individual foods are cooled to 41F, however once placed together the establishment places all of these ingredients in a deep plastic container with a lid and back into the walk in cooler to cool back down. Discussed with the PIC that the product is too deep and needs to be in smaller batches to cool effectively. CDI- PIC removed the lids and spread out on sheet pans.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed breadcrumbs, flour in the bakery not properly labeled. Observed squeeze bottle of oil not labeled. CDI - All products are labeled.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed cambro containers for bread beginning to deteriorate in the bakery and at the service line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatos, pico, chicken salad on line not holding at 41F or below. CDI- PIC placed in blast chiller to cool them back down. PIC explained they used to keep them on TPHC and started holding them at temperature. I suggested to PIC to place items back on time if their not able to hold foods at 41F or below.

3-501.13 Use approved thawing methods. Observed bags of chicken in sink thawing with no running water. CDI- PIC made sure to have running water.

4-501.11 Maintain equipment in good repair. Observed dish machine not producing sanitizer. CDI-the lines had air in them and PIC was able to fix it. 4-501.11 Maintain equipment in good repair. Observed gasket on reach in freezer by dish pit in need of repair or replacement.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Apron stored on splashboard to handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Hummus and onions recorded above 41F (see chart). CDI Placed on TPHC.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Tongs stored on bar to grill, exposing to employee pants and aprons. Ice scoop stored with handle in.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Unapproved YETI cooler in kitchen, replace with NSF/ANSI cooler.

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 containers Tomatoes salad and a large container of cooked noodles cooling in walk in cooler with lids still on and at a depth that exceeds 3 inches. CDI- items with in cooling time frame were rapidly cooled in blast chiller, lids were removed and items were placed in more shallow amounts. REPEAT This has been a repeat on the last several inspections. Facility is to be in 100% compliance with cooling and cooling methods or risk being placed on a risk control plan for cooling moving forward.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of liquid, not easily identifiable, without a label. Also observed containers of dry ingredients without labels. REPEAT - 1 point.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees prepping with a watch on. -.5 points.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label./ 4-501.18 Warewashing Equipment, Clean Solutions - C Observed dish washing occurring in water that was less than 110 degrees F. Also observed dish water being heavily soiled. CDI- dish water was drained and replaced with clean water that was at least 110 degrees F. -.5 points.

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 food employee re-contaminate hands by closing faucet without a barrier. CDI, food employee corrected by instruction, and washed hands per code.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink with concentration less than 200ppm quat. CDI, sanitizer replaced. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener blade with red, and black dried build up. Observed dishes with dried food, stored as clean. CDI, dishes and can opener placed at 3 comp sink for cleaning.

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 2 pans of quinoa not reach 45F with in 6 hrs. CDI, PIC voluntarily 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 several containers of cut tom, cut lettuce, humus, and chick peas cooling in tightly covered containers in walk in cooler, not allowing for removal of heat. Observed 2 pans of quinoa above 45F after 7 hours of cooling. CID, items with in cooling time frame were rapidly cooled in blast chiller, and using vented pans. quinoa voluntarily discarded by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a container of liquid, not easily identifiable, without a label.

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 salt stored on the floor near office. Salt removed from floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking.

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 paper towel dispenser not working at handwashing sink near 3 comp sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee Beverage was being stored near prep surface. Store employee beverages in areas that prevents contamination.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee drink beverage and then proceed to insert gloves to finish food prepping. Hands are to be washed prior to donning gloves when food prepping. CDI- employee washed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored above ready to eat foods near the service line. CDI- foods were going to be moved and pic was educated on possible contamination risk associated with the violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes and utensils that were stored as cleaned soiled to sight and touch. Observed dish washed wash and rinse dishes without sanitizing before placing on the clean dish shelf. CDI- soiled dishes were placed back in the 3 comp sink for warewashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Lamb stored at the steam table and ground beef located in the steam box were hot holding below 135 degrees. CDI- Beef and lamb was reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Several foods stored in the cold hold unit near the fryer station were not properly cold holding. Cheese sauce in the flip top also was above 45 degrees when checked. Also observed sliced watermelon going out for tphc above 45 degrees. Ensure that all foods that are cold held going out for time starts at 45 degrees and below. CDI- foods were chilled/discarded. 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 several foods such as cooked hummus in the walk in cooler cooling with lids still on them stacked on top of each other . Also observed diced tomatoes cooling in a large dense container with lid still on. CDI- lids were removed from the foods in the walk in cooler and other foods were moved to shallow containers and placed in the blast chiller for aggressive cooling.. Ensure that cooling is not occurring in cold hold units.

3-302.15 Wash fruits and vegetables prior to use. Several avocados on the service line still contained stickers. General Comment: The facility prep and cool a lot of tcs foods at once. This process is conflicting and causing cooling complications due to lack of space and refrigeration. Recommended that the facility adjust their prep process so that foods can cool without running into any conflicts. Will return to check compliance of cooling adjustments made. PIC and food staff rotated foods as quick as possible in and out of blast chiller before the inspection concluded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed potatoes , cheese sauce, feta cheese, and goat cheese at greater than 45 degrees . CDI discarded.

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 caulk line at dishwasher and 3 compartment sink with black buildup. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sweet potatoes and ground beef at greater than 45 degrees. CDI discarded product since both were in cold holding overnight and time in danger zone could not be determined.

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 feta cheese at greater than 41 degrees and held greater than 4 days. CDI discarded. -0 points-

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 greens using tphc were labeled with time one hour ahead of when item left temperature control. CdI labeling changed to reflect accurate time.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous dishes with visible food debris stored as clean . CDI took to rewash.

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 lamb stock cooled from last night at 49 degrees CDI discarded.

Y3-501.15 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 lamb stock cooled in plastic container tightly covered . CDI discarded product and discussed proper cooling.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee eat piece of chicken while chopping and continued to process food without handwash or glove change. CDI PIC had employee wash hands and change gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed spinach and kale mix and potatoes at greater than 45 degrees . CDI provided paperwork to place both items on tphc.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous gnats throughout the facility.

4-501.11 Maintain equipment in good repair. Observed gaskets on low boy cooler in need of replacement. -0 points-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee at dishwasher handling soiled dishes and then handle clean dishes without handwash or glove change between processes. CDI by instruction.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service lids stored with food contact surface up and available to be touched by consumers. CDI inverted lids. -0 points-

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 walls at dishwasher and at 3 compartement sink molded and in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages being stored on prep. tables where food was located. Beverages were relocated.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee drink from an employee beverage while holding the straw up to her mouth with gloves on and not changing her gloves afterwards. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on the food service line and yogurt based sauces cold holding above 45F (see chart). CDI- items were relocated to the walk in cooler for cooling, hummus that was above 45F had a time sticker added to it and will be discarded if not sold within 4 hours.

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 one container of cooked ground beef made on 10/4 without a datemark. CDI- datemark added.

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 the facility using TPHC for cooked falafel and cooked cauliflower on the serving line. The facility did not have written procedures on hand. CDI- procedural template given to PIC.

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 lamb sauce cooling in a large cambro (~5 gallons) unattended and roasted egg plant cooling in a pan while the food was stacked several inches above the top of the pan. CDI- lamb sauce had ice wand put in it and will be actively stirred and the eggplant was transferred to a sheet pan. Provided facility with cooling handouts today.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen near the walk in cooler and produce storage shelving.

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 an employee handling laffa bread without gloves on. CDI- product was discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked meat balls stored on a speed rack above cooked rotisserie chickens and other RTE foods in the walk in cooler. CDI- storage rearranged.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC stated lamb is braised in a rotisserie oven (not fully cooked) and then cooled in the walk in cooler before fully cooking the product in the oven. CDI- parcooking documentation provided, practice discontinued until regulatory authority approves procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in cold holding above 45F (see chart). CDI- foods were placed on TPHC and will be discarded if not used within 4 hours.

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

3-307.11 Protect food from contamination sources not specifically noted by code. Observed leaks in the walk in cooler ceiling dripping onto wrapped sheet pans of food.