YAFO EAST

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at men’s or women’s bathroom. -CDI- PIC replenished paper towel supply. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed cart rolled in front of handsink. -CDI- PIC relocated items. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw ground beef stored over raw steak in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Observed some sticker residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P- Observed Mac and cheese reheated to 146F. -CDI- PIC reheated to 178F. -0-

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 2 large containers of tabbouleh mix (contains cooked bulgar and diced tomatoes) and diced cucumber/tomato salad mix prepared more than 4 hours ago above 41F. Observed 3-4 containers of hummus prepared more than 4 hours ago above 41F. Observed raw beef skewers prepared more than 4 hours ago above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in cold drawer above 41F. Observed ambient air of unit at 50F. Observed housemade sauces containing TCS ingredients sitting out at ambient air near prep unit above 41F. Observed falafel sitting at ambient air above fryer at 79F. -CDI- PIC voluntarily discarded items. Facility to not use cold drawer until repairs can be made. **3-DAY VERIFICATION REQUIRED BY 10/22/26** **FACILITY TO NOT USE COLD DRAWERS UNTIL REPAIRS CAN BE MADE** **REPEAT** -3- 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed entire make line being held on TPHC with only 3-4 items on written procedures. PIC stated that facility recently started placing entire make line on TPHC. -CDI- EHS provided written procedures and assisted PIC with filling them out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 multiple items prepared from ambient temperatures that did not meet cooling parameters. Observed raw steak kebabs in densely packed container with a lid cooling in WIC. Observed diced cucumber and tomato salad mix and tabbouleh mix cooling in WIC in large container densely packed with lids, some stacked on top of other containers that were also cooling. Observed hummus cooling in densely packed containers with protective covering. -CDI- EHS educated PIC on proper cooling methods and all items were voluntarily discarded as cooling parameter had been missed. -0- 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 one food employee engaging in food prep with wrist watch. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking and standing water with dishes stored as clean. **REPEAT** -0.5- 4-903.11 (A) Store cleaned equipment, utensils, linens 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 some slicer blades stored as clean in a container with heavy debris/residue buildup at bottm. Observed large plastic bins stored as clean beneath prep table with visible spillage of lettuce/kale, etc.

4-501.11 Maintain equipment in good repair. Observed splash guards at one handsink at BOH that were loose and needed to be resealed. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a pan of chicken shawarma hot holding inside the hotbox below 135F. PIC stated they had recently cut the chicken shawarma and placed into the hotbox. CDI: PIC had food employee reheat the pan of chicken shawarma on the stovetop and EHS observed shawarma was reheated above 165F. 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 pan of hard-boiled eggs, pan of tzatziki, pan of hummus, and pan of cucumber and tomato salad all cold holding above 41F in the CH well at the serving line. PIC stated these pans were placed into the cold holding unit over an hour prior. All other TCS food items in this unit were at proper temps. CDI: PIC moved all above mentioned TCS food items into the blast chiller and WIF to rapidly cool down. Observed pans of yogurt and pans of cheese sauce cold holding above 41F inside make table 2. PICs stated that the food employee working this station had left the lid open to fulfill orders for large catering order upon EHS's arrival. CDI: PICs moved above mentioned TCS food items into the blast chiller and WIF to rapidly cool down. REPEAT VIOLATION. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility's online menu missing consumer advisory for two menu items that are served raw/undercooked: salmon and steak kabobs. Facility's physical menu is correct for consumer advisory. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles stored on chemical storage rack and near 3-comp dish area. PIC stated one of the spray bottles is floor cleaner and the other spray bottle is degreaser. CDI: Both bottles were labeled for easy identification to prevent contamination.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple stacks of metal pans wet-stacked and stored on the clean dish rack. Ensure pans are completely air-dried prior to stacking together.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few TCS food items cold holding above 41F stored inside make table 2 (pan of cheese sauce, pan of parmesan cheese, pan of white American cheese). Items were stored on the top portion of the cold holding unit, and lid was recently left open during lunch rush. All other TCS food items were at proper temperatures. CDI: Items were moved into the blast chiller to quickly bring down to 41F again. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a small gap in the back receiving door, shining light from the exterior sunlight. Repair gap to prevent entrance of pests.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-serve containers and lids stored right-side up, out of it's original protective packaging, stored throughout the make line. CDI: PIC inverted all single-use articles to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed facility's ice machine out of order. Head Chef stated that they are in debate about whether or not they will get the ice machine replaced, or remove it from the facility, as the ice machine is not needed for operations and the drink fountain provides customers with ice for their drinks. EHS advised if not using, to remove it from the facility. Observed 3-compartment sink needing to be re-caulked. Re-caulk 3-compartment sink.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water temp at the 3-compartment sink unable to reach minimum of 110F. EHS observed sufficient hot water at all other water fixtures, and dish detergent used at the 3-compartment sink did not state minimum water temp for detergent to be deemed effective on the manufacturer's label. CDI: Food employee was able to adjust water temp at the 3-compartment sink before end of inspection and EHS observed water temp was temping 112F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers with residue and debris stacked clean. CDI Items returned to dish area. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of plates. Allow all pans to air dry prior to stacking. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored amongst items for customer. Repeat, no increase, other issue from last inspection, personal belongings, was taken care of.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes above 41F at the front service line. PIC stated that they were just restocked. CDI - Tomatoes removed and placed on shallow pan to properly cool to 41F in the WIF and then place back into the service line. All other cold TCS foods in the service line were below 41F. No increase in demerits. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed three pans just prepped chicken schnitzel in the walk in cooler, two covered and stacked. CDI - PIC uncovered and unstacked the chicken to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food containers. Allow all pans to air dry prior to stacking. REPEAT

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 residue and food debris along gaskets on RIC and cooler drawers. Clean with more frequency. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings (sweatshirts, etc.) stored with facility supplies in the back storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed quinoa and cream holding above 41F. Repeat NO increase in points. Quinoa could have been from transfer from WIC to cold drawer. PIC observed blinking light on cold drawer and removed all TCS items. Other items in cold drawer were holding 41F and below. Observed cream as only TCS item in prep top holding above 41F. PIC stated item had been in unit from yesterday and had not had temperature taken this shift so no known last time of 41F and below. Cream was voluntarily discarded. Items in cold drawers were removed and drawers will not be used until repairman looks at equipment. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser with no label. CDI EHS wrote common name on bottle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food containers. Allow all pans to air dry prior to stacking.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing and peeling sealant around hand sink next to Mac and cheese prep unit, and along three comp sink. Repair and replace sealant.

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 residue and build up in cold drawers and RIC, especially along and in gaskets. Clean with more frequency.

5-205.15 Maintain a plumbing system in good repair. Observed leak at prep sink next to Mac and cheese prep unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items in prep unit for Mac and cheese holding above 41F. Ambient holding above 41F. All TCS items voluntarily discarded. Emergency TPHC written up, new items placed in unit. VR required. 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 .

3-501.18 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 tomatoes that were cut yesterday, in a tomato cucumber mix with todays date. Ensure date on TCS items reflects the date of the oldest TCS item in item. CDI New dates were placed on item. 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 .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee remove gloves, don new gloves for food prep, without washing hands. CDI-EHS explained when to wash requirements and employee properly washed hands and then donned new gloves.

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 TCS foods in rear prep unit being held on TPHC per kitchen manager as the unit was being repaired at start of inspection without time stamps to indicate when TCS foods were removed from temperature control. Kitchen manager stated foods were removed from temperature control at 10:15am. CDI-PIC discarded TCS foods from prep unit and placed replacement foods on TPHC with accurate time stamps.

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 unlabeled squeezed bottle and stainless steel shaker to the right of online order prep unit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food containers. Allow all pans to air dry prior to stacking.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash sign at hand sink in men’s restroom. PIC stated they had ordered one.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cheese sauce that began cooling at 12:04pm at 75F at 4:01pm. Cheese sauce missed first cooling window. Observed hard boiled eggs that were opened from package and transferred to a separate container at 9:32am at 50F at 3:38pm. CDI-PIC voluntarily discarded cheese sauce that did not cool from 135F to 70F within 2 hours. PIC voluntarily discarded hard boiled eggs that did not cool to 41F or below within 4 hours.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed chicken in hot box at 132F. Chicken was cooked and chopped within the last hour. CDI-PIC reheated chicken to above 165F before placing in hot holding.

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 cut romaine, kale color crunch, and spinach and kale mixes, and all portioned sauces held on TPHC past the marked 4 hour window. CDI-PIC voluntarily discarded foods held on TPHC for more than 4 hours.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cheese sauce that mixed cooling window. Active stirring was not completed for this portion. All other portions of cheese sauce met minimum cooling rate. Observed tomatoes that were cut earlier in the day and then immediately placed in serving line. CDI-PIC voluntarily discarded TCS cheese sauce that did not quickly cool. PIC put tomatoes on emergency TPHC.

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 unlabeled squeeze bottles and shakers at two stations. Label all oils and spices once outside original container.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed falafel shapers stored in water of 83F. CDI-Utensils were removed from water. 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 handle of scoop making direct contact with seasonings. CDI-Employee removed handle from food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food pans. CDI-EHS demonstrated alternative stacking methods to facilitate air drying.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and sliding doors open on both dumpsters. Ensure dumpsters remain tightly sealed to prevent the harborage of pests.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 10 pans found stored as clean, but had small food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved back to dish machine to be washed again. 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 Falafel at grill station measured 45F. TCS foods in cold holding shall measure 41F or less. Add item to TPHC form and use time instead of temperature, or keep the falafel mix in mechanical refrigeration at 41F or less. CDI - Falafel today was placed on temporary TPHC and PIC agreed to add it to TPHC list and will use time as a public health control for it in future. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2 food employees on serving line had watches/bracelets on wrists. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several metal pans stored as clean, but were stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Whipped garlic (made with olive oil) measured 48F at 2PM and began cooling at 8AM. CDI - PIC discarded product. Garlic and oil mixtures are TCS foods. Ensure they are cooled properly. 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 under TPHC was not yet discarded at 2:50PM, but the discard time was 2:44PM. CDI - PIC discarded lettuce. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Whipped garlic was cooled in deep container with lid on container. TCS foods shall be cooled in shallow pans. TCS foods shall also be left loosely covered or uncovered to facilitate cooling. CDI - PIC educated on cooling and whipped garlic discarded by PIC. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap dispensed from two battery operated dispensers at back of house hands sinks. CDI - corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken parts for soup hot held in cabinet at line area at 125f. CDI - bones discarded. Maintain the bones above 135f or cool them to 41f.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulgar cooling in WIC in deep metal pan. CDI - spread onto sheet pans to quickly chill.

3-304.12 (A) (B) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handled pitcher used as scoop in pasta laying with handle in direct contact with the food in cooler drawer. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored stacked together wet on clean utensil rack. Air dry pans before stacking. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed significant leak from pipework under back of house hand sink. Repair.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed line cook remove food handler gloves and use bare hands to manually sprinkle seasonings onto cooked potatoes and falafel. CDI - items discarded and cook washed hands and donned gloves. Do not touch food that is ready to eat with bare hands. When using hands to season cooked foods, gloves must be worn.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed salmon ordered well done removed from grill to be plated for service at 124f. CDI - returned to grill to finish to above 145f. Food thermometer was available and accurate but was not being used by line cook. Use thermometer to check final cook temperatures of raw animal foods prior to placing into service.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed mac and cheese made with house cooked and cooled Bechamel and pasta reheated to 142f for holding on front line service. CDI - returned to oven to finish heating to at least 165f. Food thermometer was available and accurate but was not being used by line cook. Use thermometer to check reheat temperatures of foods prior to placing into holding.

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. Upon arrival and beginning of inspection, EHS observed cut leafy greens in greens cooler expiration time marked as 3:12 pm which is greater than 4 hours from time greens stocked into cooler at 11:00 am opening. Time stamp appears to correspond to arrival of EHS. CDI - items to be pulled at 3 pm which is 4 hours as required by written procedures. Follow written procedures when using TPHC. Time must begin when the food is placed into the greens cooler. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of chemical PIC identified as bleach with no identification. CDI - PIC labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various front line employees wearing watches or hair ties on wrist while handling food. Remove watches, bracelets and other jewelry items from wrist when handling food.

3-304.12 (A) (B) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed various containers of both TCS and non-TCS food items in service cooler drawers and in reach in units with scoops laying in the food such that the hand contact area of the utensil is in direct contact with the food. Store in use utensils in a sanitary manner.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal pans stored stacked together wet on clean utensil rack. Air dry pans before stacking. REPEAT - no point escalation as improvement noted

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed house made queso cooling in WIF at 127f @ 10:55 still at 123f @ 11:35. Cooling rate of 6 degrees per hour not sufficient to meet 70f within 2 hour timeframe. CDI - PIC spread queso into multiple shallow pans and stirred to quickly chill. EHS verified cooling at proper rate by 1 hour to continue process. Product would not have met cooling parameters without EHS intervention. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed pan of chopped tomatoes cooling in WIC at 52f still at 52f after 1 hour of cooling. Cooling rate of 0 degrees per hour. CDI - tomatoes spread into shallow pans and moved to area of higher air flow to facilitate cooling. EHS verified cooling at proper rate to meet 41f within 4 hour timeline by end of inspection. Product would not have met cooling parameters without EHS intervention.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed dolmas at 42-44f and quinoa at 43f both holding above 41f on prep line. Both items filled above cold holding level in containers. CDI - product levels reduced to allow holding at 41f or lower. REPEAT - no point escalation as all other TCS foods observed to be holding below 41f and all sauces held properly during inspection.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed various items including boiled eggs and hummus with time stamps using TPHC in open salad greens cooler with no associated procedures. CDI- items added to procedures. Ensure written procedures are available for items using TPHC. 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 no timing in use for cooked cauliflower and falafel on service line. TPHC procedures available and PIC noted that TPHC is used for the items but the digital timing system was not set. CDI- PIC applied timing.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed queso cooling in WIF and cut tomatoes cooling in WIC in deep pans and/or covered pans cooling at improper rates (see #20). CDI - queso spread into multiple shallow pans and stirred. Tomatoes spread into shallow pans/uncovered and moved to areas of high air flow in WIC. When cooling foods, use methods that allow the food to quickly cool. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic and metal pans stored stacked together wet on clean utensil rack. Air dry pans before stacking. REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean bulk ice scoop stored in unclean wall mounted holster. Holster does not drain and EHS observed dried black organic buildup on bottom.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed open sided dispenser holding in sleeved single service cups sitting on front countertop in customer service plane with mouth contact surfaces of cups exposed to possible contamination from customer coughs or sneezes. Display in use cups in a manner to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed various plastic food pans with melted/cracked/broken areas. Repair or replace. Observed large stand mixer in bakery area with rusty areas present. Repair or refinish to make smooth and cleanable.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed individual portioned sauces, ranch at 56F in small counter flip top cooler. Product was over the load lines in the pans. Temped product below the load lines and all were below 41F. CDI- PIC removed the extra sauces, food went back into the walk in cooler to rapidly cool down to 41F. -REPEAT- kept at half points due to product under the load line were below 41F.

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 Greek yogurt, chicken Spanikopita , pasta in flip top cooler not date marked. CDI - PIC stated these were made on Wednesday, allowed to date mark,

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 chickpea salad and lemon quinoa prepped this morning and cooling in deep metal pans. CDI - PIC placed on sheet pans to cool properly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry ingredients under prep table not properly labeled.

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

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 prior to stacking.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service sauce cups and salad bowls stored with the food contact surface facing upward.

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 sytrofoam cambro damaged on the exterior. Observed produce crates used to store clean equipment and utensil.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed flip top cooler interior in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed apron and hat stored with clean plates and bowls (currently not being used)

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef mixture (Kafka). The Kafka was in a large container and heavy, so it ended up underneath raw chicken schnitzel containers. CDI-The Kafka was properly moved. REPEAT. *First time repeat, points kept the same, however full points will be taken if violation occurs during next inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two containers used for pasta stored as clean on the clean equipment rack. The containers were not properly cleaned and still contained food buildup. CDI-The container were sent back to the 3-compartment sink for washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed mac n cheese hot holding below 135F in the hot holding box. CDI-The mac n cheese was placed back into the oven for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauces holding above 41F in the small flip top cooler. CDI-Discussed placing sauces on TPHC, or having the table top unit turned down to maintain temperatures. The unit may need Freon. 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 a tomato and cucumber mixture cooling in the top portions of the main serve line and the togo cooler. CDI-Discussed ensuring product is fully cooled to 41F before placing into the units for service. The items were moved to be cooled.

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 food product stored on the ground in the walk in freezer. CDI-The items were placed onto shelving.

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 scoop handles stored directly in the food product. CDI-The handles were moved out of the product.

4-501.11 Maintain equipment in good repair. Observed a burned out light bulb in the hood vents. The managers explained they are having maintenance work on repairing the lighting system above. *Floors were repaired, not a repeat violation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and raw chicken stored above ready to eat product in the flip top cooler near the fryers. CDI-The unit was properly rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the sauces at the to-go cooler holding above 41F. CDI-The manager turned the unit down to help maintain temperatures.

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 hummus that had a date of preparation of today 12/22 but it was found that the chick peas were boiled/cooked yesterday. CDI-The containers of hummus were properly dated to represent the oldest product in the mixture.

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 keeping the lettuce/salad mixes under 6 hour TPHC instead of the approved 4 hour TPHC. Discussed that when under the 6 hour TPHC, the food shall not exceed 70F within a max time period of 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70F unless an ambient air temp is maintained to ensure the food does not exceed 70F. A VERIFICATION WILL BE MADE WITHIN 10 DAYS TO VERIFY THE PAPERWORK SPECIFIES CORRECT TPHC INFORMATION.

4-501.11 Maintain equipment in good repair. Observed flooring in the right walk in cooler beginning to pull up. Have repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a push cart blocking the hand wash sink next to the walk in freezer. CDI-The cart was removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed a piece of plastic in a container of cooked onions in the prep walk in cooler. CDI-The onions were discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to the tomato chopper and a hair on the blade connected to the large hummus mixer. CDI-Both items were broken down to be washed, rinsed, and sanitized. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cauliflower on the front hot holding line holding below 135F. CDI-The cauliflower was discarded and a new batch made.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce cold holding above 41F at the front line salad case. The manager explained that they were no longer using TPHC on the lettuce due to the salad case being repaired. CDI-The lettuce was placed back onto TPHC and the manager will call their maintenance company out again to look at the unit.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed hummus cooling in the front salad case. CDI-The hummus was moved to the walk in cooler for rapid cooling. The salad case is not rated to cool product efficiently. REPEAT.

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 prior to stacking. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming to the base of the faucet at the 3-compartment sink. Have repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup to the cheese shredder in the basket at the bakery section of the facility. CDI-The shredder was removed and placed at the dish machine for proper washing, rinsing, and sanitizing.

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 no times written for the salads at the front line. CDI-The manager had the times written onto the containers.

3-501.15 Cooling Methods - PF Observed chick pea salad cooling in the coolers on the front line. CDI-The item was removed and placed into the walk in cooler for rapid cooling. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed an uncovered container of grains in the dry storage area. CDI-The container was covered.

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 an avocado knife stored in a container of water at 63F. CDI-The container was removed and explained that TPHC can be used if they do not want to stored the spoon in running water; hot water at 135F; or stored in a clean location. The facility will start using TPHC. REPEAT.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a push cart stored with chemicals blocking the hand wash sink near the 3-compartment sink. CDI-The cart was removed to allow access to the hand sink.

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 cooling in the walk in cooler with plastic wrap and a metal lid. CDI-The plastic wrap and lids were removed from all containers with hummus prepared today. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a red sanitizer bucket stored on the ground upon entrance to the kitchen. CDI-The bucket was picked up off of the floor.

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 a plastic container with no handles stored in one of the dry spice containers. CDI-The cup was removed. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over pasta in one prep unit. Moved raw beef to separate area.

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 falafel being held for only 15 minutes. There is no procedure on site (and it is below 135F). Template discussed with PIC. Return visit required to ensure procedures are in place.

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 pasta cooling in a lidded pan that was stacked. Observed tomato mix in a large, plastic container with lid. Separated both into sheet pans/shallow metal pans.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label containers of spices on the cook line.

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 tongs laying down in romaine lettuce. Removed.