KOSTAS KITCHEN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw flounder being stored over RTE hot dogs in one of the flip top units. No contamination was observed. -CDI- Storage order was corrected. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cooked potatoes that were said to be held on TPHC without the start or discard time labeled anywhere. PIC stated that the potatoes were placed out at 7:00am. -CDI- Potatoes were correctly time stamped. (0 pts)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw flounder being stated under running water at 84F. When running water is being used as a thawing method, the water must be 70F or below. -CDI- PIC placed the flounder in the WIC to continue thawing. REPEAT*** (0.5 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one dry soiled wiping cloth that was not being stored in a sanitizer solution. -CDI- Wiping cloth was placed in a sanitizer solution. Due to severity, points not taken. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed wire racks soiled with debris/residue in the WIC. Increase cleaning frequency. REPEAT*** (0.5 pts)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed base boards coming off of the FRP walling throughout the kitchen. Repair necessary items. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice that was dumped in the hand sink at the front of the facility. REPEAT*** (1 pt) Verification is not required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried okra at 89-90F while said to be hot holding. -CDI- PIC voluntarily discarded the fried okra. Due to severity, points are not taken. (0 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 a few TCS food items incorrectly date marked with the wrong month. -CDI- Correct month was written on the products. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed steamed frozen broccoli thawing at room temperature. Thaw using appropriate thawing methods. -CDI- Broccoli was placed in the WIC to continue thawing correctly. (0.5 pts) 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. Observed ROP Salmon thawing while still vacuum sealed in its packaging. Make a slit in the packaging or completely remove it from its packaging before thawing.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed containers stored in direct contact with shredded RTE lettuce. (1 pt)

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 the accumulation of debris/residue on the NFCS of equipment throughout the facility. Increase cleaning frequency. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed remains from tea that was dumped in the hand sink at the front of the facility. Also observed a hand rag being stored in the hand sink at the back of the facility. PIC stated she accidentally poured the tea in the hand sink instead of the dump sink. EHS observed that the hand sink and dump sink are connected built divided by a thin metal barrier. Due to severity, points not taken. -CDI- Hand rag was removed without any correction from EHS. (0 pts)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of RTE lettuce being stored in direct contact with another open container of RTE lettuce thus contaminating it. -CDI- PIC voluntarily discarded the contaminated lettuce. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 large containers of raw chicken being held at 42-43F while cold holding in the WIC. The chicken was directly next to the entrance of the WIC door. -CDI- PIC voluntarily discarded the chicken. Due to this being a new set of circumstances from the last inspection, points are not escalated. REPEAT*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of degreaser being stored directly on a prep table next to seasonings/spices. -CDI- The degreaser was removed. (1 pt)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items that had already been cooled to 41F or below and was not covered. Cover all RTE food items once they have been completely cooled. PIC stated that it had been cooling from earlier this morning. -CDI- PIC placed lids on the necessary items. Due to immediate correction, points not escalated. REPEAT*** (1.5 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed hot dogs, cooked shaved beef, raw chicken, and provolone in the single door flip top unit all above 41F. PIC state that those items were meant to already be cooled. PIC also stated that they have been having trouble with that unit and that it had been repaired recently. -CDI- PIC voluntarily discarded the items that had been in there longer than 4 hours and placed the other items in there WIF to be quickly cooled to 41F or below. Items reached 41F within the necessary cooling parameter before the end of the inspection. REPEAT*** (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen shrimp and raw fish being thawed under running water at 88F. When thawing items under running water, the water must be at least 70F or below. -CDI- PIC removed the items from the sink and placed them into the WIC to be thawed under refrigeration. (0.5 pts)

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 in-use spice shakers for salt, pepper, powdered sugar, and a squeeze bottle of water all unlabeled. -CDI- PIC labeled all items with the common name of the ingredients. REPEAT*** (1 pt)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed 2 knives being stored in between a flip top unit and a prep table. -CDI- PCI removed the knives and had them placed in the dish machine to be washed and sanitized. (0 pts)

4-501.11 Maintain equipment in good repair. Observed hand sink starting to come off of the wall. PIC stated that they have made a request to have the sink repaired. The sink is still fully functional. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed large amounts of food debris on the wire rack in the WIC while food items were stored uncovered. Increase cleaning frequency to avoid potential contamination. (0.5 pts)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on the non food contact surface of the deli slicer. -CDI- PIC removed the phone. (0 pts)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed containers of beans, mashed potatoes, and vegetables that were already cooled down with date marks from 4/7 and 4/8 that were not covered in the WIC. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed insert containers of raw shrimp and raw flounder stored directly over an insert container of RTE hot dogs in the small lowboy refrigerator by the fryers. CDI - Storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of sliced lettuce at the small opentop by the fryers to be a temperature of 46F. Chef stated they were unsure why it was up in temperature. - Observed an insert container of diced turkey in the small opentop refrigerator by the kitchen entrance at a temperature of 49F. PIC stated they had just sliced it this morning at around 8am. CDI - Chef voluntarily discarded lettuce. PIC moved insert container of diced turkey to WIC where it was observed cooling at a proper rate and observed at a temperature of 44F 30 mins later. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed insert containers of hot dogs and sausage links in the small lowboy refrigerator by the fryers that were prepped the night before and not date marked. CDI - PIC date marked items with prep date. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed a bottle of Advil stored on a shelf directly over and uncovered container of croutons near the kitchen entrance. CDI - PIC moved to shelf below register with other OTC medications.

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 an insert container of sliced ham in the WIC that was cooling at a rate of 0 degrees/min. Container was observed stacked high and covered in 2 layers of plastic wrap, which does not allow for adequate air flow around the product. PIC stated they had items were sliced this morning at approximately 8am. CDI - PIC removed plastic wrap and item was observed at 41F before the end of the inspection. 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 .

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 a large bin of flour that was not labeled as to its contents. - Observed squirt bottles of dressing/condiments throughout the facility that were not labeled as to their contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of canned goods and bottled condiments stored directly on the floor, below the dry storage racks.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal insert container wet stacked on the racks above the 3 compartment sink and at the dry storage racks.

4-502.13 Single-use and single-service articles cannot be reused. - Observed single service plastic containers of sliced ham”Cool Whip” being reused to store TCS foods such as diced tomatoes in refrigeration at the cookline.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Spray bottle was labeled.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed 36 degree fries under a prep table during a slacking process.

REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shrimp stored in ice water next to the fryer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored on the floor of the walk-in cooler.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a watch.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths on prep surfaces around the cook line.

3-302.15 Wash fruits and vegetables prior to use. Observed a cut apple with sticker still attached.

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 bins for utensils with food debris in the bottom.

5-203.14 Hose bibs shall have back-flow prevention devices. Observed no vacuum breaker on the outside mop sink hose bib. CDI - Hose was removed from the bib.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed two hand sinks with no waste bin within close proximity.

6-303.11 Provide required lighting intensity. Walk-in Units require 10ft candles of light. Observed broken light in the walk-in freezer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a sanitizer rag hanging over the side of a hand sink. CDI - Item was removed.

REPEAT 3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a small prep cooler holding TCS foods from 45-49 degrees. CDI - Items were placed on temporary 6-hour TPHC until it can be repaired. EHS provided the manager with a temporary policy. A new compressor is supposed to arrive today for repairs. Improvements made from previous inspection.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed fish and shrimp stored in ice water next to the fryer.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths on prep surfaces around the cook line.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle submerged inside of the ice machine. CDI - Item was removed from the ice. Improvements made from previous inspection.

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 cups stacked very high in front of the check-out counter. Products were out of their protective sleeve.

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 a large amount of food debris on a rack hanging above a prep cooler.

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

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on proper handwashing techniques and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. -P- Observed food employee remove tongs from raw chicken and return to RTE food and take off top layer of gloves without washing hands. Observed food employee remove top layer of dirty gloves after touching raw turkey bacon and return to work with RTE food without washing hands. -CDI- EHS educated food employee on when to wash and food employee washed hands. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed paper towel dispenser not properly dispensing paper towels due to needing a new battery. -CDI- PIC placed paper towels at handwashing sink. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed French toast batter with raw egg stored over shredded cheese in prep unit. Observed raw eggs stored over banana pudding in prep unit. Observed hot dogs stored under raw chicken in prep unit. Observed raw turkey burgers stored in same container as black bean burgers. -CDI- PIC corrected storage order and voluntarily discarded of black bean burgers. **REPEAT** -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed no lids on lemons, broccoli, onions, beans, rice, mashed potatoes, chicken, lasagna and several other items in prep unit and WIC with no protective coverings. -CDI- PIC properly covered items. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed raw bacon stored on top of other unopened packages of raw bacon. -CDI- PIC voluntarily discarded.

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 meatloaf prepared yesterday at 42-43F. Observed Lima beans prepared yesterday at 43-44F. -CDI- PIC voluntarily discarded. **REPEAT** -3- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed macaroni and cheese and marinara sauce below 135F in steam cabinet. Refer to temperature chart. -CDI- EHS reheated items to above 165F. -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 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 items in prep units above 41F. Observed items in cold drawers above 41F. Refer to temperature chart. Observed ambient air of cold drawer at 58F. Per PIC, items in cold drawer had just been placed there this morning. -CDI- PIC placed items in freezer to rapidly cool back down. **3 DAY VERIFICATION REQUIRED** **FACILITY WILL NOT USE COLD DRAWER UNIT UNTIL REPAIRS HAVE BEEN MADE** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 raw shelled eggs being held on time with no time stamp. -CDI- PIC placed time stamp on items. -0-

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 meatloaf prepared yesterday above 41F. -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items. **REPEAT** -1- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 no labels on spicy aioli, mayo or hot sauce in prep units. Observed no label on flour. -0-

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 in Cole slaw and raw chicken. -CDI- PIC removed. 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 scoop handle stored in breaded. -CDI- PIC removed. **REPEAT** -0.5-

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 cups, napkins and coffee cups stored on floor in office. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp stored over melon in low reach in. CDI - PIC rearranged food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 collards cooked yesterday in WIC at 53 F. CDI - PIC voluntarily discarded food. 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 .

3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below. -P. Observed employee move tray of raw shell eggs from cooler to counter next to grill. CDI - eggs placed on TPHC and procedures completed by PIC during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken in WIC incorrectly dated 1/15. CDI - PIC corrected date to 1/24. 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 large tub of collards from yesterday at 53 F in WIC. REPEAT. CDI - PIC voluntarily discarded food and will monitor cooling temperatures and use cooling methods such as shallow, uncovered pans to rapidly cool food. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of lemons and tub of prepped onions stored on floor in WIC. REPEAT. CDI - PIC placed food on shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer below grill. CDI - PIC moved cloths to sanitizer.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored under countertop oven with visible debris under oven. Observed knife stored in slot between prep top and prep table on cook line. CDI - PIC removed utensils to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cheese store above 41 F in prep cooler. CDI- cheese was placed in walk-in cooler and allowed to chill. -zero- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sliced lettuce cooling in deep containers in prep cooler at serving line. Lettuce was prepared about two hours ago according to management. Chorizo was cooling in lowbouy cooler as well. CDI- items were placed in shallow containers and placed in walk-in cooler to further chill. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of food items stored on floor in walk-in cooler.

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 several stacks of single-service cups that were not protected stored on front counter. PIC will leave items in sleeves during storage.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor and wall behind kitchen equipment near serving line in kitchen area. -zero-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple dishes stored as clean with food residue. CDI: dishes brought to dish machine to be rewashed. -1.5- 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 .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available. VR within 10 days. -0.5-

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 pork ribs in the warmer at 68F. Per PIC, ribs were placed there about 10 mins before inspection started for other cook to arrive to prep it and reheat in the oven. CDI: pork ribs moved back into the walk in cooler. Observed brown and yellow gravy at 134F and 127F at the steam well. PIC stated both gravy were just reheated and removed from the stove. CDI: bravo returned to the stove to reheat up to 165F or over. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed Cole slaw in the flip top unit at 42F. Per PIC, Cole slaw was just placed there less than 45 mins ago. CDI: Cole slaw was placed in the walk in cooler to quickly cool back down to 41F or below before placing it back at the unit.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed mashed potato, hot dogs, cut melons, and gravy in the walk in cooler and prep reach in with no lids or wrappings to cover containers. CDI: items covered with Saran Wrap. -1.5-

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 . Observed tomatoes and Cole slaw made today tightly covered in the walk in cooler. CDI: containers vented. -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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored on top of raw shrimp and raw fish. CDI: items rearranged. -1.5-

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 . Observed salad spinner stored as clean with food debris and the lid had oily residue. CDI: spinner was placed in dish machine to be washed. -1.5-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips for dish machine. VR within 10 days. -0.5-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed employee health policy does not include nontyphoidal salmonella. CDI: EHS discussed with PIC and emailed a copy of the updated employee health policy to email on file. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have a written cleanup procedure for vomit and diarrheal events. CDI: EHS discussed with PIC and emailed a copy of a cleanup plan to email on file. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken gravy at 121F, beans at 133F, green beans at 110F, and chicken quarters at 122F. CDI: All items were reheated to 165F and above by end of inspection. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with food debris on the blade. PIC stated it was last used a couple days ago and is cleaned after every use. It gets broken down every Friday. CDI: PIC had employee break down to be washed at 3 comp sink. EHS suggested to break it down more often to be able to fully clean it all around. -1.5-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed a bucket of collard greens cooling from the night before at 44F. CDI: PIC voluntarily discarded. -1.5-

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 couple pans of tcs foods made from yesterday unlabeled with date marks. CDI: PIC dated. No points taken today due to all other foods date marked correctly. If date mark issue continues then points will be escalated. -0-

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 pan of cole slaw in the flip top unit by the bread warmer. CDI: cole slaw was switched to a shallower pan and brought into the walk in freezer to quickly cool. Observed a pan of gyro chicken tightly wrapped in the walk in cooler. CDI: pan was vented to let cool air to flow through. REPEAT VIOLATION -1-

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 deep container of coleslaw cooling in prep cooler. CDI- coleslaw was placed in a shallow pans, and placed in walk-in cooler to further chill. REPEAT (half points due to improvements)

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed items in walk-ion cooler stored underneath dusty vet screens that were uncovered and below 41 F. CDI- Items were covered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp, wiping cloths stored on shelf and not in sanitizing solution between use. CDI- Cloths were placed in sanitizing solution.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean dust and grease from ceiling tile near dish machine. Clean splash from walls behind prep stations. Clean dust from vent screen in ceiling of walk-in cooler.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Dish machine is not registering any sanitizing strength at time of inspection. PIC will call GM to come take a look at the machine. Facility will use single-service plates, cups and utensils until dish machine is repaired. VR- facility has up to ten days to repair unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced turkey, boiled eggs (CP), and cut cantaloupe that were stored above 41 F. Items were placed in prep cooler this morning at 8 am. CDI- Items were placed in walk-in cooler and allowed to chill.

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 container of chicken salad cooling in deep pan in prep cooler. Prep unit is not designed to cool foods. CDI- Chicken salad was placed in shallow pans and placed in walk-in cooler to further chill.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Employee was not trained on employee health policy before starting work. Upon asking questions, employee did not know anything about the employee health policy or how to report illness. CDI- PIC sent employee home until they can be fully trained.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cantaloupe stored in prep cooler at a temperature above 41 F. PIC- items were placed in walk-in cooler and allowed to further chill.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of degreaser that was not labeled. CDI- container was labeled.

3-501.13 Use approved thawing methods. Observed box of pork chops thawing at 3-comp sink at room temperature. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. CDI- Pork chops were placed in walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of containers, refrigeration units, and grill in kitchen area. Clean exterior of dish machine in dish-washing area. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen and near 3-comp sink. REPEAT

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 a small container of pulled pork that was dated 1/16. PIC stated that they did not change out the date when putting new packages of product in container. CDI- packages of pulled pork were discarded. (0 points)

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Menu does not have the disclosure stated of "eggs are cooked to order" (or similair). VR- facility has up to ten days to update menu with disclosure.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food product that were 40 F or less (not in the cooling process), uncovered while stored. CDI- containers were covered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior an interior of dish machine in kitchen area. Clean exterior of oven, fryers, and grill in kitchen 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. Clean splash from walls in kitchen area behind prep stations and prep sinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced tomatoes, sliced lettuce, tossed salad, feta cheese, sliced turkey, sliced ham, and boiled eggs in prep coolers that were temping above 41 F. Items were taken from walk-in cooler this morning according to employees. CDI- Items were placed in freezer and allowed to chill to 41 F. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical container that wass not labeled. CDI- Employees labeled. container.

2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed employees scooping ice with exposed fingernail polish. CDI- PIC informed employees to wear gloves while scooping ice or other items.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed 2 employees putting gloves on but did not first wash hands. PIC directed them to remove gloves, wash hands and then put on new gloves. Employees complied.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed cook crack eggs and with same gloves touch cooked bacon. Bacon was discarded. Observed employee wear gloves to walk-in cooler. Explained the gloves should be discarded before going into cooler. PIC directed employee to remove gloves, wash hands and then put new gloves on. Employee complied. Facility may move to pasteurized eggs so this is not an issue in the future.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of lettuce and a container of cut tomatoes cut this morning stored in prep units above 45F. Because these are technically cooling, we moved to containers to the walk-in cooler to rapidly chill.

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 spinach in prep unit with a date of 3/18. Discarded upon request.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer bucket with towels lower than 150ppm Quat. Refilled to proper concentration.

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 sugar scoop with handle in the sugar. Placed so handle was up and out of sugar.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on dry storage shelving. Moved to designated area.