AMERICAN DELI

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sink next to 3 compartment sink with no soap at time of inspection. CDI - PIC placed soap in dispenser. -0-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed lack of date marking system in facility. Observed large container of lettuce and deep pan of tomato in WIC with no date marking as well as 2 containers of deli meats in prep unit on cook line with no date marking. CDI - PIC placed date marks on items that would be held longer than 24hrs. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle with no label to identify contents. CDI - PIC identified as oven cleaner and placed label on spray bottle. REPEAT -2-

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 multiple squeeze bottles and shakers bearing no identifying labeling throughout cook line. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flying insects in area surrounding mop sink. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one bucket of wiping cloths stored in sanitizer of 0ppm. REPEAT -0.5-

4-802.11 Launder linens at required frequencies. Observed 1 bucket of wiping cloths being held over 24 hours in sanitizer bucket. Upon further discussion with PIC, linens are washed in 3 compartment sink nightly and placed back into bucket. EHS discussed the process of washing and hanging linens to dry nightly going forward. -0-

4-202.15 Cutting or piercing parts of can openers shall be readily removable for cleaning and for replacement. Observed one slicer unable to be taken apart for thorough cleaning. Observed coke drink dispenser in FOH still dispensing soda while lid to ice compartment is open allowing soda to spill into the ice as well as machine seen leaking from the machine below the cabinet. Servicing of machine needed. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Food equipment shall be used in accordance with the manufacturer’s intended use. Observed one very large deep freezer labeled for household use. Also observed coke drink dispenser in FOH still dispensing soda while lid to ice compartment is open allowing soda to spill into the ice as well as machine seen leaking from the machine below the cabinet. Servicing of machine needed. REPEAT -0.5-

5-203.14 A backflow prevention device shall be installed on hose bibs to preclude backflow of a solid, liquid or gas contaminant into the water supply.-P Observed hose attached to spigot under the 3 compartment sink with no backflow prevention device. CDI - PIC removed hose from spigot. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed 1 hose with sprayer attachment below flood level rim. CDI - PIC removed sprayer attachment. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpsters with doors ajar. -0-

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. 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 tiling on cook line to be missing around the drain, rendering floor not smooth and easily cleanable. Observed tiling next to mop sink to be cracked and missing. Also observed baseboards to be peeling away from the wall towards the back of the facility.REPEAT -1-

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed buildup of grease droplets under to hood system directly above cook line, potential for dripping and vehicle of food contamination. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one drink on dry storage rack and one drink on FOH counter next to hand sink and unprotected drink holders. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee grab raw Philly steak with gloved hands, placed it on the grill then go to grab clean utensils and RTE bread. CDI- Gloves removed and discarded. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce in boxes stored above RTE cut vegetables in the walk in cooler. -REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of cleaners without labels. CDI- Bottles labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI- Sanitizer re-made to proper concentration.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed manger hand drying utensil with paper towel. EHS explained that utensils need to be air dried. EHS also asked how bowls are cleaned after the 4 hour period. Manager stated that they area W/R/S, then towel dried and brought back up for use. EHS explained that items need to be air dried. EHS asked if facility has extra sauce bowls to swap out when washing after the 4 hours. PIC stated no. They only have 1 set of sauce bowls for all wing flavors. PIC recommends getting more to switch out when W/R/S AND adequately drying. PIC stated that he will switch out the sauce bowls with small square storage containers (the ones that go into the prep top unit. Sauce bowls are not conducive for saucing wings. EHS recommends getting more sauce bowls.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler and under prep table. Observed plastic matts on rolling shelf housing sauce bowls cracked and broken. Observed walk in freezer gasket torn. 4-502.11(A) Maintain utensils in good repair. Observed sauce bowl lid cracked. Replace.

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 wall across from sauce station in need of cleaning. Observed hood in need of cleaning. 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 concrete exposed at fryer station. -REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. **REPEAT** -4-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign in men’s bathroom. -CDI- EHS provided signage. -0- 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed ice in handsink at FOH. -CDI- EHS educated PIC on proper use of handsink and handsink was cleaned out.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce and mushrooms over box of RTE celery, box of unwashed tomatoes over RTE cheese slices and boxes of unwashed peppers over RTE sauces. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored clean with food debris. -CDI- PIC properly cleaned thermometer. -0- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed some dishes and lettuce slicer stored as clean with food debris. Per PIC, some of these items are not in use. PIC voluntarily discarded items not in use. -CDI- PIC placed items at dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed 3 toxic spray bottles with no labels. -CDI- PIC properly labeled bottles. -1-

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 multiple squeeze bottles and some containers with flour or breading without any labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests at BOH near dishpit, where sauce bottles are stored. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in water with no sanitizer. **REPEAT** -0.5-

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 tong handle touching raw chicken. -CDI- PIC relocated items. 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 stored in salt with no handle. -CDI- PIC removed items. -0-

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 2 handsinks in need of recaulking/resealing. Repair. 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. Observed fryer basket in need of replacement due to wiring sticking out. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement due to deep grooves and no longer being smooth and easily cleanable. Replace. -0-

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. -Pf- Observed only 1 drain stopper for 3-comp sink. -CDI- PIC purchased additional drain stoppers while EHS was present. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in need of cleaning in WIC. Increased and more thorough cleaning frequency recommended. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf-. Observed water at handsinks at 65F, 88F, and at 3-comp sink at 99F. Per PIC, 2/3 water heaters was broken. PIC stated that repairs were expected to be made tomorrow. **10 DAY VERIFICATION REQUIRED** -0.5-

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 dust/debris buildup on soap and paper towel dispenser at handsink at BOH. Observed debris/splash on ceilings at BOH. 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./6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken soap dispenser at BOH near 3-comp sink. Observed 2 light shields in need of repair due to coming out of ceiling. Observed baseboards in need of repair near prep table/mop sink and near 3-comp sink. Observed some floor tiles in need of repair. Observed floor not smooth and easily cleanable throughout, especially near grill/fry line and near 3-comp sink where makeshift grease trap lid is located. Repair or replace. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on counter top and employee keys stored on shelving with single-use/single-serve trays. -0- 6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed sewage-type odor within restaurant. Per PIC, grease trap lid had been broken facility was using a makeshift lid which did not properly mask the odor. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash her hands and then turn the faucet off with her clean hands and no barrier. CDI EHS educated employee and she washed her hands. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tartar sauce and ranch cups in the prep top above 41F. Also observed an open container of mayonnaise ( container states to refrigerate after opening) on back storage shelf above 41F. CDI PIC voluntarily discarded. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on the front counter. CDI PIC put wet cloth in the sanitizer bucket.

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 small sauce cups and Lids stored unprotected at handwashing sink and under the towel dispenser. CDI PIC moved sauce cups.

4-501.11 Maintain equipment in good repair. Observed door to WIF not self closing and causing large amount of frost and ice buildup in the unit.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees not washing their hands once contaminated and proceed to handle food. They are changing gloves but not washing their hands in between glove changes. CDI PIC had everyone stop and wash their hands REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in the prep top above 41F. See temperature chart. PIC stated that these foods were put in the unit approximately 1 hour ago. CDI PIC put items in the WIC to cool back down. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 shredded lettuce in water in the prep top. EHS explained that the lettuce can not sit in water. Once the ice melts the water must drain away from the lettuce. CDI PIC stated that the lettuce was put in the prep top approximately 1 hour ago and he drained the water off the lettuce. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC is not ensuring that the rules of the food food are maintained and following safe food handling. EHS educated PIC on how to correct the violations observed today and he made the necessary corrections. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed no one wash their hands within the 2 hours of inspecting. Observed employees handling raw meat, leaving work station multiple times, and touching door handles and prep top handles, and never stop to wash their hands. EHS advised PIC to have everyone wash stop and wash their hands. EHS also advised PIC to educate employees on hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken above bread in the walk in freezer. Chicken was not frozen. CDI PIC moved chicken. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken above lamb meat for gyros in walk in freezer. Meat was not frozen. 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 dicer and strainer stored as clean with food debris. CDI PIC moved items to 3 comp sink. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer water in 3 comp sink at 0ppm chlorine. CDI PIC added more chlorine to the water and achieved 150 ppm For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine door and white shield in ice machine with large amount of buildup

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed turkey, ham, and yellow and white American cheese slices in prep top above 41F. Containers were filled past fill line. CDI PIC voluntarily discarded the top portions of these containers. Also observed raw chicken wings in the WIC above 41F. PIC stated that they were prepped at 10:30 am today. CDI PIC put ice in bin with wings to lower temperature. Also observed ranch and tartar sauce cups being held out of refrigeration above 41F (package states keep refrigarated) CDI PIC voluntarily discarded ranch and tartar sauce cups because they have been out for over 4 hours. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer bucket on counter top next to single service sauce cups and lids.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sliced onions on the floor in the back. Employee was actively slicing onions and putting it in a container on the floor. CDI EHS educated employee and he put container on prep table. 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 shredded lettuce in water in prep top. EHS educated PIC and he voluntarily discarded the lettuce.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed all employees handling food without a head covering on. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food with rings on her hand.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets at 0ppm chlorine. CDI PIC adjusted sanitizer buckets.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed scooper for ice machine stored on top of machine unprotected. 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 scooper in raw chicken wings bin touching the chicken.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on lowboy cooler doors. Observed walk in cooler leaking in multiple spots. CDI PIC moved food directly under the leak. Observed Walk in freezer not freezing food. Facility does not do in cooling. PIC has contacted maintenance. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining shelves in dry storage. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with deep grooves and discoloration that can no longer be effectively cleaned and sanitized.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed large flour bin used to store chicken wings does not fit in the 3 comp sink. EHS advised to discontinue using this for the chicken. CDI PIC transferred wings to another container that can be properly submerged and sanitized at the 3 comp sink. 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 shelves in walk in cooler and rolling cart shelves with large amount of rust and buildup. REPEAt

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 wall near sauce station with peeling paint and missing baseboards. Also observed baseboards under 3 comp sink detached from wall. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 3 lights in the hood not working.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. EHS observed several risk factor violations within the facility. PIC did not have active managerial control over the kitchen. EHS found raw eggs stored over vegetables, mushrooms washed, cut and placed into a card board box, dishes soiled with old food debris , no soap at the facility to wash dishes, cheese over stacked and items holding above 41F while in the prep top unit. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over vegetables in the walk in cooler. CDI- Eggs removed. 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 slicer and other dishes soiled with old food debris. CDI- Items taken back to be washed. This is the 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/ykP2\mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer sticky with residue. CDI- Thermometer cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cheese, lettuce, turkey in prep top unit holding above 41F. CDI- Items began cooling. RPC will be created for food out of temp. 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 cheese over stacked in the prep top unit. CDI- Cheese portioned and placed in the cooler for 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sliced and washed mushrooms stored in a card board box. CDI- Discarded.

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. Observed card board box used as a food contact surface for RTE mushrooms. CDI- Discarded.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no dish soap at the facility to wash dishes. Facility must have soap to wash at all times, while operating. CDI- Employee went to the store and got soap. 4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed large flour bin used store chicken. Bin cannot fit within the 3 comp sink and cannot be submerged to properly sanitize the bin. Do not use bin for chicken.

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 prep top, prep top handles, low reach in, roller carts, outside of ice machine in need of cleaning.

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 concrete exposed at the wok area. Replace tiles. Observed cove base missing at wall across from sauce bowl station. 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 walls in need of cleaning at ice machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observe jackets and bags stored with dry storage in the back kitchen area. Obsevred employee food stored with customer food in the walk in cooler. CDI- Employee food separated.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager 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 ham, turkey, American cheese, provolone, tomatoes and lettuce holding above 41F in the prep top. Observed gyro in the low reach in cooler holding above 41F. CDI- Cooler cooled and foods began to cool also. Cooler was holding above 41F. PIC turned cooled temp down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F.

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 handles of prep top, sauce containers, roller cart near the fryers and wak in cooler fan in need of cleaning.

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 concrete exposed near the wok and prep table. Observed base boards missing from around the base of walk in cooler and wall across from sauces. Seal cracks in floors and walls.

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

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 veg in the tall reach in freezer. CDI- Shrimp removed. REPEAT. EHS explained storage order to PIC and left copy of the storage order charts 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 slicer soiled with old food debris. CDI- Slicer taken back to be washed. 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee washing dishes and putting them away for use without any sanitizer. Facility did not have any sanitizer to use. Employee was sent to get sanitizer. Dishes were re-washed and 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior door soiled with mold/ mildew. Get cleaned

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tomatoes, lettuce, ham, sliced cheese, shredded cheese and tzatziki sauce in prep top holding above 41F. Observed gyro and roast beef in the low reach in cooler holding above 41F. 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 .

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 cheese and ham in the prep top unit over stacked. CDI- Items portioned. 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 bin of sugar without label. Label bin

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on box in the dry storage area. Observed dead roach on the wall. EHS asked how often they get serviced for pest control. PIC stated every 6 months. EHS stated that pest control needs to come out more often to control for pests.

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

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 single service trays stored on the floor in the dry storage area.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer to wash dishes. CDI- PIC went to the store to get some bleach.

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 roller carts, rice cooker and ice machine in need of cleaning. Observed loe reach in door in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed water draining too slow in the drains. PIC stated that an employee forgot to place the food guard in the drain yesterday. Food got stuck in the drain. PIC has already called plumber. They will be out to unclogged the drain today.

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 missing from wall across from the wing sauce station. Observed concrete exposed near the kitchen hand sink and walk in cooler. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning under and around equipment. Observed hood in need of cleaning. Observed wall near the wing sauces, prep sink and across from rice cooker in need of cleaning. Observed ceiling above 3 comp sink 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 employee items stored with the customer items in the dry storage area. Provide space for all employee bottles, jackets and bags.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan at facility. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw opened shrimp containers stored over opened vegetables in the tall reach in freezer. CDI- Vegetables removed and placed above raw meats. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee touch raw chicken, then handle clean utensils and RTE cheese for sub. CDI- Cheese discarded, new utensils obtained, gloves changed and hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice stored in the rice cooker holding below 135F. CDI- Rice placed in TPHC. EHS explained how to use the process and sent over procedures to fill out. Use time stamp and procedures. 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 cheese, lettuce and tomatoes in the prep top unit holding above 41F. CDI- Items portioned and placed in the walk in cooler. 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 cheese in the prep top over stacked. CDI- Portioned. 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 boxed of fried stored on the floor in the hallway. PIC stated they were about to use fries. Observed food stored on the floor in the walk in freezer. CDI- Removed. Observed raw fish stored at the end of the sink with chemicals, while employees washed mats for roller cart at the other end. CDI- Fish removed.

4-501.11 Maintain equipment in good repair. Observed rice cooker not holding temp. Rice cooker is unable to hold temp for hot holding. Get fixed or replace item.

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 roller carts, sauce containers, rice cooker in need of cleaning.

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 missing tiles exposing concrete. 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 hood above fryer in need of cleaning.

6-303.11 Provide required lighting intensity. Observed 0 foot candles in the walk in cooler. Light is not working in the cooler. Get fixed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan via email.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw fish stored over deli ham. CDI- Ham removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed turkey, ham and cheese holding above 41F in the prep top unit. CDI- Items portioned and cooled.

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 ham, turkey and cheese over stacked in the prep top unit. CDI- Items portioned.

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 missing tiles near the fryers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items throughout storage areas.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all of the necessary information. CDI- EHS sent over policy to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan to PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw gyro stored above deli ham in the low reach in cooler. CDI- Ham removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer heavily soiled with old food debris. CDI- Slicer taken back to be cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes in the clean dish storage wet stacked.

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 walls behind ice machine and prep tables in need of cleaning. Observed wall across from sauce bowls in need of cleaning. 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 board under the 3 comp sink pulling away from the wall. Affix to wall

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed mixed vegetables, shrimp and tenders uncovered in the tall reach in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed American cheese and white cheese in the prep top unit holding above 41F. CDI- Cheese placed in the walk in cooler.

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 cheeses in the prep top over stacked. Cheeses were stacked really high. CDI- Cheeses portioned

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the kitchen area.

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

5-205.15 Maintain a plumbing system in good repair. Observed large leak at the 3 comp sink. Get fixed

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning. Observed walls behind the rice cooker and sauce bowls in need of cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a bucket in the hand sink next to the grilling station. CDI-bucket was removed. REPEAT

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in the ice machine in the back. PIC stated that ice machine is cleaned monthly. EHS suggested more frequent cleaning. REPEAT

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed lettuce, tomatoes, turkey, ham and cheese in the flip unit that were above 41F. CDI-PIC says unit has been open due to the lunch rush. Foods were put into the WIC to rapidly cool down. Foods that were in the WIC were brought out to replace them.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of cleaner that was not labeled. CDI-bottle was correctly labeled.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer on site during inspection. VR will be done by 06-18-2021.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small fruit flies in the facility during the inspection. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer strips in facility during inspection. VR will be done by 06-18-2021.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed a bucket in the handsink next to the 3 comp sink. CDI-Bucket removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed leftover lettuce and food debris on the slicer and plastic containers on the dish rack above the 3 comp sink. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.-Observed black residue on the side and corners of the ice machine

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

6-501.111 Keep the premises free of insects, rodents, and other pests.-Observed flies throughout the kitchen.

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 chicken, fish, and french fries stored on the floor in the walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic and metal containers on the dish rack.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employees drink on top shelf above consumer food. CDI- PIC moved drink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over RTE foods. CDI- PIC moved produce.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several foods in WIC not date marked. CDI-PIC was able to date mark them.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on two bottles of chemicals. CDI- PIC labeled them.

3-501.13 Use approved thawing methods. Observed several bags of frys under counter slacking. CDI-PIC placed them back in WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of frys and boxes of oil on floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed trash can on top of single use cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debri buildup on inside of reach in.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed access to handsink blocked by cart. employees were bypassing sink to use sink in the back of kitchen. observed utensil stored in handsink. CDI- cart moved to allow access to sink. utensil removed from sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw eggs stored above ready to eat sauce and lettuce in walk-in cooler. CDI- rearranged storage order.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet stacked containers on the drying rack.