YAFO MIDWOOD

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. -Observed dangling bracelet on employee handling customer food. Ensure food handlers are not wearing jewelry on hands or arms.

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 scoop for falafel mixture with the handle directly touching the food. Ensure the handle portion of the scoop is not touching the food. -CDI- PIC removed the handle from the food.

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 shawarma chicken miss cooling parameters after cooling overnight in WIC. Observed chicken at 46F. -CDI- PIC voluntarily discarded the chicken. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed mac cheese sauce above 41F in prep top unit. All other TCS foods in the unit were properly cold holding at or below 41F. -CDI- PIC voluntarily discarded the mac cheese sauce. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed two containers of pre-cooked matzo balls in prep unit lowboy held past their 7-day timeframe (prep date of 3/1 and 3/4). -CDI- PIC voluntarily discarded the matzo balls. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 shawarma chicken cooling too slowly in WIC overnight (at 46F after not being removed from WIC since yesterday). Observed chicken miss cooling parameters by cooling in large, deep pan in WIC overnight. -CDI- PIC voluntarily discarded chicken. Utilize blast chiller, or thin, small portions in WIC for efficient cooling. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes (pans, scoops, whisk) with debris/food residue on interior, food-contact surface. -CDI- PIC brought items back to dish machine to be properly washed/rinsed/sanitized. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. -Observed handle for pasta scoop submerged within the food. -CDI- PIC removed scoop handle from pasta.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking among multiple dishes stored as clean on clean dishes rack. -CDI- PIC moved dishes back to be re-washed and air dried. -REPEAT-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed fried cauliflower holding in the fryer basket at 102F. PIC stated cauliflower was originally fried less than 30 minutes ago, and the facility intends to reheat cauliflower in fryer for immediate service when an order arrives. -CDI- PIC reheated cauliflower to 165F. PIC and EHS discussed alternate methods of holding par-fried cauliflower to ensure proper hot holding temperatures are maintained. 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 mixture held on TPHC for 4 hours without a timestamp. -CDI- PIC verified the start/discard time and properly added time stamps.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed wet stacking among multiple dishes stored as clean on clean dishes rack.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 4 pans of falafel were prepared at 9:15AM and at 1:30PM still measured 54-57F. TCS foods must cool to 41F within 4 hours of preparation. CDI - PIC discarded falafel. // 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. Beschamel sauce did not reach 70F within 2 hours of cooking. CDI - PIC discarded beschamel sauce. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 Falafel was cooling in deep pans with lids on in walk-in cooler and in bottom of sandwich cooler. Use shallow pans, leave uncovered or loosely covered and use the freezer or walk-in cooler to cool TCS foods. CDI - Falafel discarded and discussed alternative ways to cool falafel with PIC. 0 pts For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Replace clean utensil shelves that are rusted. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed couple containers stacked clean with slight food debris and sticker, and residue. CDI PIC placed items back in dish area for rewash. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bowl of cooked noodles sitting on top of another container in noodle prep unit holding above 41F. PIC stated item had just been placed there 20 min prior. CDI PIC moved noodles to be cooled quickly. Do not place containers on top of prep top containers, items will not maintain 41F and below. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no beard guard.

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 carmelized onions prepared on 9/18 stored in use in WIC. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 a container of carmelized onions with no date mark. CDI PIC voluntarily discarded. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean that were still wet. Allow containers to air dry before stacking. Observed improvement from last inspection. No escalation in points. Repeat

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed peeling or cracking and pulling away of sealant on hand sinks and three comp sink. Replace sealant.

5-205.15 Maintain a plumbing system in good repair. Observed leak at three comp sink on sprayer. CDI repairman arrived during inspection and repaired.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean that were still wet. Allow containers to air dry before stacking. Repeat

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Blade on equipment to make humus had deep cuts in blade. Blade needs replacing.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked chicken bones for broth held in WIF with no cover, cooling process was finished.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few containers stacked clean with food residue. CDI PIC placed items in dish area for recleaning. Observed can opener with residue and build up. Returned to dish area for re clean. Repeat 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 is not been labeled, or if the label is incorrect. -P Observed house made fresh garlic and oil with vinegar sauce with date mark of 9/24. CDI PIC voluntarily discarded. Overall date marking system is very well kept up with. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee engaged in food prep with no hair cover. CDI By end of inspection EHS observed food employee with head cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Sanitizer bucket tested 0ppm for quat sanitizer. CDI PIC corrected sanitizer to 200 ppm quat.

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

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 front of ice machine and top of mixer next to WIF with residue and food debris. Observed black build up around non food contact portion of drink dispensers and in between dispensers. Increase frequency of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. One dumpster missing door. Door needs replacement.

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 ice build up in WIF on floor and wall. Observed splash and residue build up on lower portion of walls throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few plates stacked clean with food residue. CDI PIC placed items in dish area for recleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut tomatoes, grape leaves, couscous salad, hot sauce with tomatoes with out date marks on cold line. CDI PIC knew date of prep and date marked all items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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. Prep cooler is being replaced. Items kept in that prep unit are currently held on emergency TPHC. No paperwork on this temporary situation were on site during inspection. CDI. PIC completed TPHC form for all the TCS items in prep unit until replaced. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed emergency TPHC procedures not following Mac and cheese item once reheat and placed on hot line. Item is held for quality for 1 hour. However, bc noodles and sauce are on TPHC, no reheat of items taken from this prep unit can exceed TPHC portion they came from even if put on hot hold on front line. CDI. EHS educated PIC on need to ensure nothing on front line brought forward from prep unit on TPHC exceeds the four hour window from the originating product. Mac and cheese observed reheating and held on hour timer does not exceed the expire time on either noodles or sauce.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed windows opened with no screen keeping insects out. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in front line area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top boiled eggs in cold line cold hold to be holding above 41F. PIC voluntarily discarded. CDI 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 .

4-601.11(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 black residue on ice chute on the external surface, non food contact surface, of self serve drink machine. Observed splash back and buildup on non food contact surface drink distributer. Needs more frequent cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken shawarma hot holding in hot box and another chicken shawarma batch hot holding at hot counter with temperatures less than 135F. PIC stated that items were cooked almost two hours prior. CDI: PIC reheated chicken shawarma on stove and food reached over 165F. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed boxes of chicken thawing on cart in kitchen. PIC stated that items need to thaw quickly and that refrigeration thawing is not quick enough and that running water would be inefficient also. CDI: EHS discussed proper thawing methods with PIC. PIC moved boxes of chicken to WIC to thaw under refrigeration.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service items such as coffee filters stored underneath cabinets in lobby directly on floor. CDI: PIC put rack under cabinet to keep items at least 6 inches above the floor.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . A stack of approximately 10 metal pans had food residue on them and were stored as clean. Robot coupe blade also had visible food on it and needed additional cleaning. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to dish machine to be washed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee on grill did not have hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Lime squeezer is chipping its coating. Replace. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . Cooked mushrooms were prepared on 8-7 and had not yet been discarded. Discard TCS ready-to-eat foods within 7 days of preparation. CDI - Mushrooms discarded. 0 pts.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Lettuce and portioned sauces are held using TPHC. Discard time for items was 2:29PM. These foods were still in use at 2:45PM. CDI - Foods discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Vacuum packaged salmon in walk-in cooler was completely thawed but still in its ROP packaging. Remove raw fish from ROP packaging prior to thawing under refrigeration. CDI - Employee opened packages during inspection. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of cucumbers stored on floor in walk-in cooler. Container of chick peas stored on floor while waiting for employee to grind them. Do not place containers of food on floor. CDI - Items taken off floor. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some stacks of clean metal pans and containers were stacked while still wet. Clean utensils shall be air dried prior to stacking. Allow adequate time for utensils to air dry. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal and plastic food containers stored as clean with residue present on food contact surfaces. CDI - PIC relocated items to dish area to be re-cleaned. REPEAT- Improvement noted as fewer pans were observed with food residue and residue was light. Points remain at half at this time. EHS recommends daily managerial oversight until issue resolved as violation will be at 3 full points if observed during next regulatory inspection.

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 house made becamel sauce cooling in walk in freezer at 104f at 3:05 pm still at 98f at 3:45pm. Cooling rate of 8 degrees per hour not sufficient for product to reach 70f within 2 hour timeline. CDI - discarded as pans were placed into freezer at 12:15 pm with no temperature tracking to identify when the sauce entered the cooling phase at 135f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed dolmas holding in pan on front line with temperatures up to 43f. Items on sides of pan at 41 while those in middle at 42-43. CDI - items above 41f discarded. All other TCS foods in the unit 41f or lower. 0 point deduction.

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 metal pans of thick bechamel cooling in WIF at improper rate (see #20). Pans filled almost to top and not stirred or monitored during process. CDI - discarded. REPEAT. When cooling this thick sauce, cool in shallow pans with product levels not more than 2 inches and stir frequently. Monitor to ensure product is cooling quickly.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in sanitizer bucket in solution less than 50ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal pans stored stacked together wet. EHS observed additional air drying space has been added, but pans are being stacked prior to being fully dried.

4-501.11 Maintain equipment in good repair. Observed wire strainer with detached/damaged wires and missing pieces of wire. PIC discarded. REPEAT - no point escalation as other smallwares observed in good condition during inspection today.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can pushed in front of hand sink at dish area. CDI - can relocated. Do not block access to hand sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal and plastic food containers stored as clean with residue present on food contact surfaces. CDI - PIC relocated items to dish area to be re-cleaned. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with food at front line wearing bracelt on wrist. Remove watches and other jewelry items from wrist when handling food.

4-501.11 Maintain equipment in good repair. Observed various small wares with damage including rubber spatulas with missing/cracked areas along with plasticware with melted areas. Repair or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone and speaker mixed with food and utensils in prep area. Separate employee items from restaurant food and utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various metal food pans and utensils stored as clean with food residue present on food contact surfaces. CDI - PIC relocated items to dish area to be re-cleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed lamb roasts removed from oven and placed into WIC to cool with internal temperature of 90f. PIC noted roasts would later be placed into oven and finished. CDI - roasts removed from WIC and returned to oven to finish fully cooking. Partial cooking, cooling, and then re-heating is a specialized process that requires a variance. Observed raw chicken schnitzel patty removed from fryer and presented for service at 149f. Area of the patty thicker than other patties and not reaching 165f. CDI - patty returned to fryer to finish to at least 165f,

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed macaroni and cheese made with house cooked and cooled pasta reheated to 129f before being placed onto hot holding. CDI - pasta reheated to greater than 165f and returned to hot holding.

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 house made becamel sauce cooling in walk in freezer at 120f @ 11:10 am still at 105f at 12:15. Cooling rate of 13.8 degrees per hour not sufficient to cool from 135f - 70f within 2 hours. CDI - sauce divided into shallow pans and returned to freezer. EHS verified below 70f within additional 20 minutes to continue cooling process to 41f. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed multiple pans of sliced chicken shawarma holding in heated cabinet at 119f - 129f. CDI - pans removed to stovetop top reheat to 165 before returning to cabinet as they had been in cabinet less than 2 hours. All other TCS foods in cabinet holding above 135f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed flip top cooler at fryer area holding various TCS foods above 41f including salmon at 57f, spanakopita at 47f, bechamel sauce and cream at 46f, and Greek yogurt at 44f. Ambient air temperature of unit reach in portion at 61f. CDI - items placed on TPHC and allowed to remain until end of 4 hour time. PIC to use TPHC for TCS foods in unit until it is repaired and holding at 41f or lower. REPEAT - full 3 point deduction. No escalation to risk control plan or permit action as elevated cold holding temperatures limited to one cooler unit and TPHC now in use for items noted on previous inspection.

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 portioned sauces in front line holding unit with no time stamp in place as required by procedures. CDI - PIC applied times

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 deep metal pans of thick bechamel cooling in WIF at improper rate (see #20). Observed pans of steaming hot pasta directly from cooker placed under pasta that was already in cooling process from earlier batch. Steam surrounding pasta is not conducive to proper cooling. CDI - bechamel split into shallow metal pans and pasta pans re-organized to place steaming items on top and not underneath other foods. REPEAT 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed line reach in cooler with mechanical issue and ambient internal temperature of 61f. This cooler is integral to the operation of the establishment and must be repaired to maintain TCS foods at 41f or lower. Verification Required within 10 days.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food worker serving food at front line wearing watch on wrist. Remove watches and other jewelry items from wrist when handling food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed used soiled wet wiping cloth repeatedly used at fry area without being placed into sanitizer solution between uses.

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 utensils used throughout service to form falafel for fryer stored in pan of standing room temperature water. Store utensils in water that is at least 135f, in flowing water, or on a clean surface and clean/sanitize at least every 4 hours.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed slim jim trash can pushed in front of back of house hand sink blocking access. CDI - PIC removed trash can. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towel dispenser with dead battery not providing paper towels at cook line area. CDI - PIC replaced battery.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed bulk produce stored above ready to eat items in walk in cooler. CDI - PIC relocated. Do not store unclean produce above items which are ready to eat. REPEAT 1.5 points

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed knife hanging on magnetic holder as clean with food residue present on blade. Observed can opener with buildup/metal fragments present around blade area. CDI - PIC removed to dish area for re-cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed in use dish machine with 0ppm cl in final rinse. CDI - PIC primed and worked with source container - 50ppm cl reading on test strip.

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 whole chickens cooling in walk in from previous day still at 44f. CDI - PIC discarded. 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 cucumber salad sets with chopped tomato ambient cooling in WIC at 48f at 1:25 still at 48f at 2:10. No change in temperature noted during process. CDI - PIC spread onto shallow pans to quickly chill. EHS verified cooling at proper rate at end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bagged cut Brussels sprouts holding at 51f at salad prep cooler. Product laying on top of cold holding wells and not in the wells. CDI - items removed to cooler to chill back to 41f. Observed falafel mix made with cooked chick peas holding out on countertop with no cold holding method at 47f. CDI - PIC placed on 4 hour TPHC. Falafel mix must either be held cold below 41f or complete procedures and use TPHC. Observed various portioned yogurt based sauces holding up to 50f in portion cups in cold well unit behind front line. Unit air temperature reading 43f and not maintaining temperatures of the portioned containers. CDI - Items discarded. TCS sauces must be maintained at 41f or lower or complete and use TPHC procedures. REPEAT - Full 3 point deduction

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 whole chickens laying on pan tightly trussed cooling overnight not meeting temperature parameters (see #18). CDI - Chickens discarded. Use additional methods to ensure dense/whole chickens are properly cooled including cutting into smaller portions. If whole chickens are to be cooled routinely, alternate procedures like ice bathing or additional cooling equipment may be needed. Observed cut tomatoes placed into bottom of deep plastic container covered with cut cucumbers and other items, tightly lidded and stacked together for cooling in WIC. CDI - spread onto sheet pan to quickly cool. When ambient cooling TCS produce like cut tomatoes, ensure they have air flow. Do not seal into deep plastic containers while in the cooling process. 0.5 point deduction

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans wet stacked in clean dish area. Observed employee towel drying pans in prep area. Do not towel dry utensils. Allow them to air dry before stacking together.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed hot water at 3 part sink not reaching 120f as required for dish machine operation. Establishment has 4 in line instantaneous water heaters - one of which is not operating properly. Service request is already in place and repair is expected soon. EHS observed hot water temperature highly variable as low as 104 and as high as 117 but not consistent. Facility has switched to single service items for customer use until water temperature is consistently in compliance. Verification visit required within 10 days. 1.0 point deduction

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above RTE produce in walk in cooler. CDI - Employees reorganized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grape leaves holding at 48F at make line. PIC stated they were brought from walk in cooler earlier this morning. CDI - Taken back to walk in and left uncovered to cool. Observed pre-cooked potatoes holding in salad cooler at 50F. Employee stated they were held in flip top since previous day. CDI - Discarded.

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 4 containers of hot pickled vegetables in walk in cooler, containers had 1/24 date on them. PIC stated he is unsure if this date is correct. CDI - Discarded.

4-502.11(A) Maintain utensils in good repair. Observed white plastic spatulas with large crevices.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish washing machine producing 0 ppm chlorine. CDI - PIC worked on chemical lines, machine able to produce at least 100 ppm chlorine. 8

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 grape leaves cooling in cold holding drawer, no temperature change in over an hour. CDI - Container 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 grape leaves cooling densely packed in container located in cold hold drawer not able to to cool product rapidly to meet cooling parameters. CDI - Product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic pans wet stacked throughout clean dish area.

4-501.11 Maintain equipment in good repair. Observed shelving beginning to rust in walk in cooler. Repair/replace as necessary. 4-501.12 Cutting Surfaces - C Observed cutting board in prep area with large crevices and discoloring.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored co-mingled with clean dishes on shelf.

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 multiple employees moving from entering front kitchen from back kitchen through door without first washing hands. CDI- coaching

3-402.11 Parasite Destruction - P Observed facility not to have parastie documentation for salmon. VR

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooling rack stored in contact with raw chicken containers. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple soiled utensils stored as clean. VR

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 cheese sauce cooling at 45F in walk in cooler form yesterday. CDI- voluntarily discarded

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potatos, brussel sprouts and mushrooms HH under 135 F. CDI- placed on temporary TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods on cold hold line above 41F. CDI- placed on temporary TPHC

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soile sloths on food contact surfaces and in soiled solution.

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 in use utensils stored in room temperature water.

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 wet clothes in contact with food, styrofoam cooler and disposable napkins with plant material stored in them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed excessive grease residue on hoods.

6-501.110 Using Dressing Rooms and Lockers - C Observed cloths hung on mixer

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produced stored above washed/ready-to-eat produce in walk in cooler. CDI - PIC relocated washed produce to correct storage order.

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 hummus cooling in walk in cooler. Hummus had 2 degree temperature change in 32 minutes; not meeting cooling parameters. Hummus made at 8:50 am. CDI - Employee took all containers of hummus to walk in to cool rapidly.

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 on sheet pans in walk in cooler without date mark. CDI - Date mark placed on both pans of chicken.

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 hummus in deep pans covered with plastic wrap cooling in walk in cooler. CDI - Employee took all containers of hummus to walk in to cool rapidly. REPEAT.

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

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 beets, chick peas, tomatoes, cucumber and tomatoes improperly cooled and placed on service line. CDI placed on temporary time and corrected cooling on remaining items in walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stew and potatoes held at less than 135 degrees. CDI discarded PIC stated he would put these items on tpch provided template.

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 on time in display case not listed on written procedure template . Observed spinach and Kale on time not labeled with beginning or end time. 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 tomatoes, chick peas, pasta, beets cooling in too great of volume and tightly covered. CDI moved to sheet pans and proper cooling achieved.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed food for grab and go with no list of ingredients or allergens. -0 points- 10 day verification required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils on shelf including food processor blades and housing for grinder as well as pans in clean dish area soiled with food debris and stored as clean. Repeat violation. CDI all items taken to be recleaned.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed three pans of chicken at 126 after reheating. CDI all pans reheated to 165 degrees. -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 items on time are not contained on procedure document and lettuce held on time not labeled.

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

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pork being cooked as shwarma end piece taken off to use to mix with beans observed to only reach 111 degrees this product was then cooled chopped and reheated. Advised this was non continous cooking and would need process change . CDI PIC stated that process was about to be changed due to addition of new machine . He advised that he could chop and cook pork end piece to properly reach a final cook temperature to mix with beans thus eliminating the cooling step.

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

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 of of black debris in caulk at dishwasher. -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 2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees with gloves handle soiled surfaces then return to working with food without a glove chnage and required hand wash. CDI- food employees directed to change gloves and wash hands; lots of isntruction with PIC staff to address this issue

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being marinated directly next to open pan of cooked eggplant. CDI- eggplant removed3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees with gloves changing tasks(walking to cooler to get more product, sanitizing back to food prep, washing utensils back to food prep) without changing gloves. CDI- instruction provided to multiple PIC's3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat foods in walk in cooler

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 TCS foods made yesterday or day before in containers with no or incorrect date mark. CDI- date marked or discarded x

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 facility not properly labeling TPHC foods and not following written TPHC procedures . TCS foods placed on TPHC yesterday not discarded . CDI- discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths with active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple TCS foods ambient cooling in closed containers in walk in cooler or open at room temperature. CDI- process changed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed leafy greens washed in 3 comp sink with soiled utensils and wash solution in wash compartment.

3-304.14(B) Hold in-use wiping cloths in clean, properly concentrated sanitizer between uses. Observed raw chicken station wiped down with sanitizer cloth and excessively soiled cloth put back in solution.

3-302.15 Wash fruits and vegetables prior to use.Observed multiple unashed plant foods not washed.