WHICH WICH

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection. Observed PIC with no CFPM on duty at time of inspection -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs in WIC stored atop mushroom. Observed raw shell eggs stored above pre-portioned sauce cups in RIC on line. CDI - PIC restored proper storage order. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tubs of sliced meats (roast beef & ham) cooling in WIC with tight fitting lids not meeting appropriate cooling rate. See temperature chart. CDI - PIC removed lids and re-located tubs of meat to WIF to rapidly cool.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed French fries intended for hot hold below 135F. CDI - EHS discussed placing French fries on TPHC if they are being hot held. Otherwise, going forward facility will strictly cook fries to order. Fries were placed on TPHC at time of inspection.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed 1 jug of milk in RIC on cook line with no date marking. Per PIC, milk had been open for 48 hrs. CDI - PIC placed date marking on milk jug.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed customer facing menu offering breakfast sandwiches (containing egg), with no asterisk denoting can be served raw. Per discussion with PIC, eggs can be ordered at any temperature at customer request. 10 DAY VR. EHS will return to ensure asterisks clearly identify food items that serve items undercooked or raw.

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 5 shakers and 1 squeeze bottle bearing no identifying labeling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 wet wiping cloth on prep sink.

4-502.13 Single-use and single-service articles cannot be reused. Observed 1 melted plastic cup being used to re-heat sauce in microwave.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed pressure cooker used for cooking caramelized onions on premises that is labeled as household use only. Observed 3 hot plates in facility, per discussion with PIC, one is used to boil eggs and the other 2 are not in use. Remove or replace household use items with commercial use. Observed 1 fryer being used to fry wings and fries that require hood vents. Per approval, facility was approved to add and use ventless fryer. Remove or replace fryer with hoodless option. -0.5-

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 shelving in WIC and drying rack to be rusting. Resurface or replace racks. REPEAT -0.5-

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed excessive smoke in facility stemming from cooking with un-approved fryer. Replace, remove, or add hood vents to preclude excessive smoke.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer at 3-comp sink at 0ppm due to no sanitizer attached to mechanism. Owner arrived at end of inspection, stated that sanitizers used in establishment include hand mixed bleach or quat with ecolab setup. CDI- PIC emptied basin and replaced quat sanitizer container. 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 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed damp cloth being used to wipe food thermometer before use. Cloths used for sanitizing must be maintained in properly concentrated solution. PIC wiped off thermometer with unclean cloth before attempting to use it on food. CDI- EHS discussed with PIC, PIC removed cloth from area and removed thermometer to be cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried French fries temping below 135F being held on prep table. CDI- PIC voluntarily discarded fries. 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 sauerkraut and avocado spread temping above 41F due to being overstocked and closest to oven. CDI- PIC removed items to be rapidly cooled due to being within parameters. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths held on counter. See item #16. CDI- PIC removed item.

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 cardboard used as shelving on top of flip top coolers in food prep area. Remove cardboard and replace with surface that is non absorbent, smooth, and easily cleanable. Observed rusted shelving in WIC. *REPEAT* 4-501.11 Maintain equipment in good repair. Observed gaskets on both 3D prep units in disrepair, two flip top lids in disrepair. Repair or replace.

5-205.15 Maintain a plumbing system in good repair. Both handsinks in restrooms need new caulking.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly near three compartment sink. Control insects to prevent infestation. -0 points-

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 cardboard used as shelving on top of flip top coolers in food prep area. Remove cardboard and replace with surface that is non absorbent, smooth, and easily cleanable. -0.5 points-

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 base of slicer with food debris. -0 points-

4-501.11 Maintain equipment in good repair. Observed gasket hanging from reach in cooler. -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered container of sliced deli chicken cold holding in walk in cooler. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions and cooked peppers cold holding in flip top unit at 52F. All other items in unit were 41F or less. CDI - Items were placed on TPHC and PIC has been advised to conduct frequent temperature checks of unit and to make sure TCS foods undergo proper cooling step. -1.5 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-502.11(A) Maintain utensils in good repair. Observed abundance of rust build up on shelving in walk in cooler. Recommend resurfacing. -0 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage in male restroom. CDI - Handwashing signage was provided to PIC. -0 points-

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 large covered Cambro of sliced tomatoes cooling in walk in cooler. CDI - Cover was removed to allow cold air to circulate in and around tomatoes. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 multiple rings and bracelets while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

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 abundance of dust on fan vents in walk in cooler. Observed build up of food residues and debris on non-food contact surfaces of roller oven, flip top units, and shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed faucet leak at three compartment sink. Establishment is using a cloth towel to cover leak. Repair leak. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked onions holding at 48F in flip top cooler. CDI - Cooked onions were placed on TPHC and used during inspection. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. Resurface or replace shelving. -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 build up of food debris under refrigeration equipment and shelving. -REPEAT- -1 point-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed non food contact areas of the tomato slicer with food debris. CDI - PIC took to the 3-compartment sink to rewash. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 cole slaw and tzatziki sauce prepped yesterday not date marked. CDI - PIC properly date marked. 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 .

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 dry spice containers in the prep top cooler not labeled. CDI- PIC labeled.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service forks stored with the food contact surface upward. CDI - reversed storage.

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 general cleaning under equipment and refrigeration equipment needed.

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 squeeze bottles of oils and vinegar unlabeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a plastic cup being used as a scoop. Provide a utensil with a handle to prevent touching the ready to eat foods. CDI -Proper handled scoop provided.

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 interior of refrigeration units and gasket accumulating some food debris and residue. Clean and maintain.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gyro meat, tomatoes and chicken in the walk in cooler above 41F (all from the overnight) The cooler was left open for a period of time this afternoon due to a spill and employee had to clean up. The ambient air temperature of the unit was around 53F. Observed the tomatoes, lettuce and Cole slaw in the prep top cooler above 41F. Ambient air temperature for this unit was 52F. All TCS foods that were in the walk in unit overnight were voluntarily discarded. The walk in cooler is the facilities main source for refrigeration and the owner has decided to voluntarily close until the walk in cooler and prep top cooler are repaired.Please contact me at the number below once repaired. I will conduct a verification visit to ensure compliance and that the unit is maintaining 41F or less.

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 just prepped sliced tomatoes, gyro meat, deli meats covered and stacked in the walk in cooler. Since the walk in cooler was not maintaining at 41F or below they were placed in the walk in freezer. Explained the importance of properly cooling foods in shallow uncovered containers to allow for air to flow freely through the TCS product and to rapidly cool to 41F or below. Utilize the walk in freezer to quickly cool product down then transfer into the walk in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the warewashing sink at 10ppm, actively washing was taking place during the inspection. CDI- PIC remade the sanitizer as it was not changed since this morning. Sanitizer is now at 100 ppm of chlorine.

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 Hard boiled eggs cooked and cooled around noon in the walk in cooler covered with lid tightly. CDI- PIC removed lids to allow to chill rapidly to 41F or below.

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

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 cup used as a scoop into

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles to top prep cooler lids and gaskets are in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sandwich prep cooler not properly holding TCS foods at 41F and below (see temp chart). All TCS foods items pulled and placed into walk-in freezer uncovered to properly cool back down to required temp. Observed products at required temp 41F and below during inspection; sandwich prep unit will be repaired VR to verify. Items previously stored in sandwich unit will now be placed on ice and TPHC procedures used until unit repair is made.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front counter area.

NO POINTS DEDUCTED 4-501.11 Maintain equipment in good repair. Observed rusty shelving inside walk-in cooler in need of replacing / resurfacing.

4-602.11(E) Clean equipment and utensils used with nonTCS foods at least every 24 hours to avoid contamination. Observed bread bin not being washed, rinsed, sanitized once a day. CDI - educated PIC that the bread bin shall be properly cleaned once a day.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing ready to eat food without a hair restraint.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer bucket at 50 ppm. CDI - refilled with proper solution at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the temperature danger zone. Refer to temperature chart. CDI - educated about preventing overstacking. Relocated excess items back to the walkin cooler. All product is at proper temperature, 45F and below. Reminded to prepare product, cool down in walkin cooler or freezer, then once at proper temperature store in cold holding units.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in dining room. Advised to continue pest control methods such as fly tape (hang by preventing contamination).

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed quat sanitizer buckets below 100 ppm. CDI - refilled to proper concentration. Currently at 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature in the flip top unit. Refer to temperature chart. CDI - educated that cold holding units are for cold holding not cooling. Food employees prepared product and stored in flip top. Educated to prepare product, cool down in the walkin cooler, then once at proper temperature store in cold holding. Brought product to walkin cooler to cool down.

3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf 3-501.18 Discard the food requiring date labels once time/temperature criteria has expired, if it is not been labeled, or if the label is incorrect. -P

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer buckets without labels. CDI - label buckets.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed facilities quat sanitizer is active at 150ppm. Facilities sanitizer bucket is at 50 ppm. Switched out the solution. Currently at proper concentration.