ENAT ETHIOPIAN RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Carton of raw eggs stored on top of pan of lentils in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw eggs to bottom shelf. 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. Meat grinder stored as clean but had meat residue on piece of grinder. CDI - PIC moved grinder components to 3-compartment sink to be washed. 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: 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 .

3-501.18 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) 1 pan of samosas and 1 pan of cooked beets and potatoes were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - Employee stated both were cooked yesterday so he put labels with yesterday's date on both pans. Improvement from last inspection so kept at half credit. REPEAT 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 .

4-903.11 (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. Some stacks of plastic containers were stacked while still wet on clean dish shelf. Allow utensils to adequately air dry before stacking. 0 pts.

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 eating in the kitchen when I entered the kitchen to conduct my inspection. CDI - PIC had employee move to the dining room.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a drink inside the handsink. CDI - PIC removed the drink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm of chlorine in sanitizing basin, as they were actively washing. CDI - PIC corrected by adding more chlorine and is now measuring at 50 ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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) Some TCS RTE foods in sandwich cooler were missing pull dates from the freezer and some TCS foods were dated for 8 days instead of 7. All Examples: after 1/9-1/16, green beans 1/23-1/30 both of these were in the walk in cooler, but you can see they were removed from the freezer. Remember that the day of prep is day 1, day 2 is your thaw/pull dates, you have 5 remaining days to use the food, this will give you a total of 7 days. REPEAT Verification visit will be conducted in 3 days (2/10/26) to ensure compliance. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes of food observed on floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer bucket with 0 ppm of chlorine. CDI - PIC remade the sanitizer.

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) Some TCS RTE foods in sandwich cooler were missing date labels. All TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. REPEAT 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu has 3 items that are served with raw beef. Items are marked with asterisk and the consumer advisory is on bottom of menu. However, nothing on menu states that these items contain raw animal food. VR - Verification required within 10 days that establishment adds statement such as “* items are served raw” or another statement that tells consumer these items are served with raw beef.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some boxes of butter observed on floor in walk-in freezer. Store food at least 6 inches off the floor. 0 pts.

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. Some areas of wall have food residue on them and need to be cleaned. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed not soap at the front handwashing sink. PIC stated that the cooks use the back handwashing sink.CDI PIC provided soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in the tall reach in above 41F. See temperature chart. CDI PIC voluntarily discarded all TCS foods in reach in. Ambient air of unit is 50F.

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 cut and diced tomatoes that were prepped yesterday with today’s date on them. PIC corrected date. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles with no label.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed facility using a household rice cooker. PIC stated their other rice cooker is broken. 4-501.11 Maintain equipment in good repair. Observed reach in cooler not holding tcs foods at 41F or below. PIC stated that she plans to purchase a new cooler soon.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handwashing sinks. PIC stated that they have put in a new dispenser and needs to purchase batteries. CDI PIC provided paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef above Cooked food. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken legs in reach in with no date marked. CDI PIC stated that they were cooked yesterday and she put date on the pan. EHS discussed prep date vs thaw date with PIC. REPEAT 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 wood shelving unit in kitchen with finish wearing off. EHS advised to clean and refinish shelving unit.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles outside the WIC REPEAT 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 floors throughout the kitchen with unclean surfaces. PIC stated that they clean them each night after closing.

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 multiple pans of cooked food in the WIC not date marked. PIC explained that they were cooked yesterday and because they were short staffed, they did not have time to cook and label new pans of food. They were cooking a lot yesterday to catch up from being closed on the holiday. CDI PIC put date mark on all pans of cooked food. REPEAT 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed produce directly on the floor of the WIC. CDI PIC moved bags of produce. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles outside of WIC

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE foods in the WIC CDI EHS educated PIC and she corrected the storage order. 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 several plastic containers stored as clean with labels still attached. CDI EHS educated PIC and she moved containers to 3 comp sink to be w/r/s 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee washing dishes with sanitizer below 50 ppm chlorine. CDI PIC adjusted sanitizer to 100 ppm 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in the tall reach in above 41F. See temperature chart. CDI PIC voluntarily discarded all TCS foods in reach in. Ambient air of unit is 50F. REPEAT 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in the WIC and WIF. REPEAT

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. Observed the handle of scoops touching the food in dry storage containers.

4-501.11 Maintain equipment in good repair. Observed tall reach in not holding TCS foods at 41F and below. Facility will work out of their WIC and prep unit until the tall reach in is repaired. REPEAT VR needed 4-27-24 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board of prep top with deep grooves that can no longer be effectively cleaned and sanitized.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at hand washing sink. Soap must be available at all hand washing sinks. CDI - PIC placed soap in dispenser. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in upright cooler measured 51-54F (samosas, raw beef, raw shrimp, chicken). TCS foods must be held at 41F or less. Items had been in cooler for over 4 hours so all items discarded. VR - Verification required within 3 days that cooler is repaired. REPEAT 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of cabbage observed on the floor. Do not store food on floor. Store at least 6 inches off the floor. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 employee observed wearing a watch while preparing food. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door. Repair upright cooler so it holds below 41F. 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. Clean food residue off low shelves of low cabinets were spices are stored. Improvement from last inspection so 0 points taken. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle stored on top of meat grinder components. Store personal items in a separate area. REPEAT

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. Employee drink observed on prep table while food was being prepared on table. Store employee drinks in a separate area away from prep areas. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on shelves above cooked chicken in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw beef moved to bottom of cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer measured less than 50 ppm. Chlorine sanitizers shall be 50-200 ppm. CDI - PIC added bleach to solution until it was 100 ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P TCS foods in the walk-in cooler measured 43-44F during inspection. PIC stated that cooler was below 41F at 11AM at opening, but once establishment is open and employees begin opening door the temperature warms up. CDI - Air temperature of walk-in cooler was 40F by end of inspection. Most warm foods were smaller portions of food and they were placed in freezer to rapidly cool. EHS will do a follow-up visit this week to ensure cooler is holding food below 41F at end of day. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking of TCS ready-to-eat foods observed in establishment. Establishment must put date label on all TCS ready-to-eat foods, and use or discard within 7 days. CDI - PIC placed date labels on all items. Failure to date mark TCS ready-to-eat foods will result in risk control plan/permit action in future. 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. Small roach observed on wall near 3-compartment sink. Pests shall be precluded from premises. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Employee observed putting pan of beets on floor at beginning of inspection. Store food at least 6 inches off floor. REPEAT.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on walk-in cooler door and sandwich cooler doors. 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. General cleaning necessary on shelves, where dry goods are stored, and on speed rack beside sandwich cooler. Clean areas more frequently.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Grease receptacle lid opened during inspection. Keep grease receptacle lid closed. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Handsink beside walk-in cooler needs to be resealed to the wall. // 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. Clean floors underneath equipment. Clean physical facilities more thoroughly/frequently. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed in meat grinder top. Do not store personal items on food-contact equipment.

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. Observed no CFPM in the facility at the time of inspection. Needs to be certified.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rice, cabbage, in the WI, cold holding at temperatures above 41FDI. PIC voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing in prep sink without running water. CDI. PIC ran water on it.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored directly on the floor in the dry storage area. Needs to be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without hair covers. CDI. Employees wore some.

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 build up on floors behind equipment, vents in WI. Needs to be cleaned. Repeat

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed WI cooler door in continuous entry and exit which lowers food temperature in the WI. CDI. PIC was educated to make sure continuous entry doesn’t affect food temperature. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety.

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 no single food stuff in the WI with a date. CDI. PIC voluntarily date marked and indicated that they were made yesterday. Repeat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple working containers of spices without a label. Needs to be labelled.

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 build up on floors behind equipment, vents in WI and kitchen area. Needs to be cleaned. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored by customer food. Needs to be removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed veges, callage, rice, beef, in the WI, cold holding at temperatures above 41FDI. PIC indicated that they were just made and removed to the freezer. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without hair covers. CDI. Employees wore some. Repeat.

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 build up on floors behind equipment. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed veges, callage, rice, beef, in the WI, cold holding at temperatures above 41FDI. PIC indicated that they were just made and removed to the freezer. 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 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 no single food stuff in the WI with a date. CDI. PIC voluntarily discarded. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen without hair covers. CDI. Employees wore some. Repeat. ***improvement from last time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area CDI. PIC removed to be rewashed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelves, cooking equipments. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored by customer food. Needs to be removed.

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. Observed no CFPM in the facility at the time of inspection. Needs to be certified.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed glass cup stored directly in hand sink. CDI. PIC removed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered food stuffs in the WI during inspection. CDI PIC covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed no single food in the WI holding at right temp. CDI. PIC voluntarily discarded. Unit working properly when closed for long time. 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 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 no single food stuff in the WI with a date. CDI. PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food stored directly on the floor in the WI freezer. Needs to be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without hair covers. CDI. Employees wore some.

4-501.11 Maintain equipment in good repair. Observed RI unable to hold food at right temperature. Needs to be checked. REPEAT

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 build up on floors behind equipment. Needs to be cleaned. REPEAT. Needs to be cleaned.

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. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Gave one to PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed all food in prep unit, RI, WI out of temperature. CDI. PIC voluntarily discarded. Facility will voluntarily be closed and reopened when fixed. Will be back to check on the units when fixed

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in one of the RI in the facility. Needs to get one.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple working containers of spices without a label. Needs to be labelled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area CDI. PIC removed to be rewashed. REPEAT

4-502.11(A) Maintain utensils in good repair. Observed WI, two RIs unable to hold food at right temperature. PIC called technician to work on it,

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on multiple equipment surfaces like micro wave, cooking equipments. Needs to be cleaned.

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 build up on vents. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored through out the facility. Needs to be removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rice, cabbage, greens, green beans, cold holding in the WI at temperatures above 41F. CDI. PIC indicated that they were removed to be reheated and took it back to the freezer.

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 non of the food stuffs in the WI cooler with a date mark. PIC indicated that they were made yesterday and employee wrote names in place of dates. CDI. Food was date marked.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no working thermometer in the facility at the time of inspection. CDI. PIC bought a new one.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple working containers of spices without a label. Needs to be labelled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing watches while prepping food. Needs to be removed when working with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area CDI. PIC removed to be rewashed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on multiple equipment surfaces like micro wave. Needs to be cleaned.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at all the two sinks in the kitchen. CDI. PIC replaced it. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at one of the sinks at the dry storage area. CDI. PIC replaced.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed container of sauce in the WI without cover on it. CDI. PIC covered it.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed PIC reheat yellow stew to temperatures lower than 135F. CDI. PIC reheated the soup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rice, chicken, veges in the WI cooler cold holding at temperatures above 41F. CDI. PIC voluntarily discarded. 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 rice veges in the WI from previous day without date marks on them. CDI. PIC voluntarily 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 build up on vents in the kitchen area. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 large bowl of lentils, 1 container of rice, a bowl of chicken wings, 2 containers of cooked onion sauce, 1 container of cabbage, 1 piece of fish, several bags of beef, a beef chub and bread salad (contains cut tomatoes) in the walk in cooler holding above 41F. Observed 16 bags of lamb and 2 bags of beef holding above 41F in the tall reach in cooler near the hand sink. CDI- All items discarded. See #45 for more information. Observed beef and lamb "butter" sitting out above the grill. Beef and lamb "butters" were made in house from the fat of the meat they cut. Butter has been sitting out and in use for a week. CDI- IButters were discarded. Spoke to PIC about proper handling of the product (cold holding/ date marking/ cooling).

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 chicken wings, cabbage, beef broth and bread salad without dates. Items were made over 24 hours ago. CDI- Items discarded. Observed beef and lamb butter on sitting on top of the grill without a date. PIC stated butter has been on top of the grill for around a week. CDI- Discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed Clorox bleach cleaner/ disinfectant in use in the kitchen area. CDI- Chemical removed from kitchen. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of degreaser and grill cleaner in need of labels. CDI- Spray bottles labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several spices in need of labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer reading 0ppm in sanitizer bucket with wiping cloth. CDI- New sanitizer was made.

4-501.11 Maintain equipment in good repair. Observed walk in cooler holding at 50F. All food items in the walk in cooler temped by EHS, were at 50F or above. Cooler did not cool down any during the duration of the inspection. All TCS foods in the cooler from overnight were thrown away. All TCS foods taken from the cooler and placed in the hot wells of cooked for customer service were discarded. Observed tall reach in cooler beside the handwashing sink holding above 41F. Tall reach in cooler also did not cool during the duration of the inspection. The facility only has 1 operable prep top unit and a walk in freezer for use, currently. NOTE: Facility voluntarily closed until the walk in cooler is fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves for food storage items in need of cleaning, Observed screen and shelves near hot holding unit in need of cleaning. Observed container housing clean utensils in need of cleaning.

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 floors and walls in need of cleaning throughout.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed boxes of single use items blocking the hand sink. CDI. PIC removed. REPEAT. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at hand washing sink at the kitchen area, CDI. PIC replaced.

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 cabbage, collard green, rice, chicken cold holding in the WI cooler without date marks on them. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed lamb, collard greens, stored directly on the floor in the WI cooler and freezer. CDI. PIC removed and lifted 6 inches above the ground.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a wrist watch while working with food. Needs to be removed when working with food.

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. Observed tomatoes scoop stored with hadle touching the tomatoes. CDI. PIC removed.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use dishes and single use bags stored directly on the floor in the kitchen area. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed water leaks in the WI cooler. Needs to be repaired. REPEAT.

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 build up on floors behind the cooking lines and the dry storage area. Needs to be cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed PIC get water from handsink for adding to spices. CDI: EHS discussed with PIC the need to only use the handsink for hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various meats and Sambusas stored in reach in cooler to left of handsink above 41F. CDI: products voluntarily discarded. REPEAT VIOLATION

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 most TCS foods in walk in and all TCS foods in prep top with no date mark. CDI: Products properly date marked. EHS and PIC discussed proper date marking.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored in 0ppm chlorine sanitizer.

4-501.11 Maintain equipment in good repair. Observed walk in cooler with a leak from the ceiling. Observed walk in cooler gasket is split. Observed reach in cooler to left of stove with an air temperature of 56F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the flip top cooler maintaining temperatures of around 50-60F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS HOLDING AT 41F OR BELOW. *Do not use the unit until it has been repaired.

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 spring roll wraps stored on the ground in the walk in freezer. CDI-The box was placed onto the shelf.

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 several items in the walk in cooler where the date marking stickers have dissolved or become illegible. CDI-The manager will correct the date labels.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication stored where food prep was occurring. CDI-The medication was moved to a different location.

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 tomatoes cooling in the top portion of the flip top cooler. CDI-The tomatoes were just chopped and need to be cooled to 41F before use. The tomatoes were moved to the reach in cooler to finish cooling.

3-501.13 Use approved thawing methods. Observed product thawing on the counter. CDI- The container of product was placed into the prep sink and cold water was turned ontop of the container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried.

4-502.13 Single-use and single-service articles may not be reused. Observed aluminum pans being reused. CDI-Explained that single use equipment can only be used once before discard. The employee properly disposed the pans.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the walk in cooler floors. Have cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the lemon slicer with food debris. CDI-The slicer was properly washed, rinsed, and sanitized. REPEAT. *Only piece of equipment with food debris. Points stayed the same from the last inspection.*

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 employees properly date marking product and then freezing. The pull date is not written onto the date stickers when taken out of the freezer. Also noted that the stickers are beginning to fade and come off of the container once the product is removed from the freezer. Discussed using a more durable sticker that should still be easy to peel off when done. CDI-The manager will write the pull dates for the product. REPEAT.

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. Observed the handles to the scoops stored in the seasoning jar. Keep the handles to the scoops stored out of the food product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed around the lids and jars of the seasonings. Have cleaned.

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 cleaning needed to the floors throughout the facility, especially underneath the shelving and prep counters. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on manual slicers. CDI by wash, rinse, and sanitize. Noted improvement since previous inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed ready-to-eat foods in refrigeration without date mark. observed marked food labels to be illegible. Use new stickers for foods being removed from freezer, keeping original prep date on sticker. CDI by date marking.

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. Clean floors around equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Establishment has 210 days from the permit issuance date to have a certified food safety manager.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed sticker residue on pans stored as clean and in-use. CDI by wash, rinse, and sanitize removing all stickers and residue.

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 date mark stickers to be illegible due to stickers getting wet during thawing (foods frozen then thawed). Recommended using alternate method for date marking foods. CDI- PIC will use alternate method for date marking.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee cutting meat without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths held in bucket with 0ppm chlorine sanitizer.

5-205.15 Maintain a plumbing system in good repair. observed water leak at handsink in kitchen. Repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw beef stored over ready-to-eat rice and milk in upright cooler. CDI by rearranging storage order of food items.

A REMINDER: All cold foods must be held at 41°F beginning JANUARY 1, 2019. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw lamb on prep table > 45F. CDI moved to walk-in freezer for rapid cooling. observed lamb cooling at acceptable rate prior to departure.

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 ready to eat food items date marked, but thaw date was not marked for foods removed from freezer. Instructed PIC to use date prepared, date frozen, and date thawed dates for foods that are frozen. CDI foods marked with thaw date.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer in spray bottle and wiping cloth bucket over 400ppm QAC. CDI diluted and tested at 200ppm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. observed several spices without labels on working containers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no test strips provided for QAC sanitizer. Verification within 10 days.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager (CFPM). Observed no CFPM. Facility has 210 days from permit date for compliance or it is a 2 point deduction.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Ater(yellow split peas )62F being reheated on the table top steam unit. CDI (corrected during inspection) Item reheated on the stove top to 180F. Reheat items on the stove top to at least 165F before placing them in the steam unit.

l3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 3 boiled eggs and Ater (yellow split peas) the prep cooler not date marked. Container Ater came from in the walk-in was dated. Ensure all containers are dated correctly when dishing out smaller containers. Eggs date marked and Ater was reheated for service today and will be used today. Handout provided during permitting.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed disclosure missing from 2 appetizers and 2 specials. Add "* Items may be cooked to your taste" before the reminder which states Consuming raw of undercooked meats, poulrty.... VR (verification required) in 10 days for correction.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed wet test strips, facility was using Quat but may swith to bleach or Chlorine. VR to check for test strips.