GRECO FRESH GRILLE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. PICs Food Protection Managers Certification expired from 01/26. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

*REPEAT* 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Metal Container of Raw Shrimp thawing in basin of Handsink. *CDI - Employee removed container from handsink and placed item into Refrigeration.

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Gyro Burger Stored above Cooked White Rice on shelf in WIC. *CDI - PIC voluntarily discarded rice. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Shrimp thawing in Metal container with stagnant water. *CDI - Employee emptied water from container and placed item into refrigeration.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Wet stacking of multiple metal and plastic containers on clean dish shelves above 3 compartment sink.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No signed employee health agreements present nor could PIC verbally communicate symptoms and illnesses. Employee health forms sent.VR. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee was drinking a tea on front main line. Do not drink in food prep area

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Strainer stored at handsink near handles. CDI - Moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw gyro burger stored above cooked rice in WIC. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bleach sanitizer recorded too strong. CDI - Diluted with water. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Soiled food debris in salad spinner, knives, and slicer. CDI - Cleaned on site. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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

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. Green shelves throughout facility in need of cleaning.

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

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). 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 . 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) 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 . Observed multiple plastic containers of cut tomatoes and one plastic container of shredded lettuce without date marks in lowboy sections of prep top units across from makeline. PIC stated that shredded lettuce was from yesterday and cut tomatoes were from 2 days ago. CDI-PIC added dates. REPEAT.

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 flatbread stored on WIF floor. PIC moved items off of floor. 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 light panel that was not working in back of kitchen near dry storage. PIC stated that light panel has a wiring/electrical issue and that maintenance has been scheduled prior to today’s inspection.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided another. Also PIC was able to answer most of the questions as to food operation. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed containers of lamb on the line at temperatures above 41F. CDI. PIC indicated that they were placed there this morning and returned to cold holding unit. Facility is also encouraged to asked for a TPHC for the lamb in case they need to hold it out of the cold holding unit. 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 is not been labeled, or if the label is incorrect. -P. Observed containers items from yesterday in the WI without dates. CDI. PIC dare marked. PIC also indicated that the food items were made yesterday. ***all other food items were well dated. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a transparent dish contianer with detergent solution in it without a label. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened food items stored directly by boxes of fresh food items from delivery. CDI. PIC removed.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use boxes being reused to cover food items in the WI cooler.

4-501.11 Maintain equipment in good repair. Observed rust on shelves in the RI up front.

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 moderate amount of dark buildup on vents in the front area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored through out the facility.

5-202.12 Provide at least 100F water at handsinks. Observed all handwashing sinks at 57F-56F throughout kitchen and bathrooms, 3 compartment sink temped over 110F. PIC stated that plumber was called after the last inspection to adjust hot water and that hot water heater for the handwashing sinks is in the roof and could not be located, the 3 compartment sink is connected directly to hot water heater in the establishment. PIC stated they would contact plumber again to have handwashing sinks reworked to an accessible water heater. EHS spoke with PIC to contact main office to speak with plan review if extensive plumbing work must be done. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef and raw shrimp stored above spanakopita and galaktompoureko in lowboy unit by grill and raw beef and raw kofta stored above two containers of grilled chicken. CDI-PIC corrected storage order. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 TPHC sticker that listed blanched fries with a start time of 11 am, but had been changed at 1:30, per PIC. CDI-PIC added correct time of fries removal from temperature control. EHS spoke with PIC about using a timer to indicate how long the fries have been out of temperature since only one item is held on time.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths used to wipe down prep top cutting board stored next to units and not in sanitizer. PIC replaced cloths and made a bucket of bleach sanitizer at 50 ppm.

5-202.12 Provide at least 100F water at handsinks. Observed all handwash sinks with temperatures of 84F-85F. PIC stated that all handwashing sinks are on the same line will contact maintenance to adjust hot water output for all handwash sinks. 3 compartment sink temped at 127F.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw lamb and raw pork stored above cooked rice and galatompoureko in lowboy prep unit across from grill. CDI-PIC corrected storage order. 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 one container of raw lamb stored directly on top of a container of raw chicken in WIC. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed employee dipping a container into sanitizer basin without proper contact time needed to sanitize equipment. CDI-EHS notified PIC and provided education and container was added back to sanitizer to receive proper contact time of 10 seconds for chlorine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods above 41F (see temp chart) in larger prep unit used for salads across from grill. Ambient temperature of lowboy unit was at 49F with the unit thermostat reading at 48F. PIC stated that all foods were recently filled up and nothing being held from opening this morning. PIC moved all items to WIC to rapidly cool and will restrict unit from being used until maintenance is completed. PIC contacted maintenance and stated that maintenance will arrive later that day or early the following morning. VR within 3 days to check status of cold holding of prep unit. 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 .

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed baklava packaged onsite and stored on front counter self service without any labels. PIC removed baklava from front counter and will serve once ordered per customer.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed garbage dumpster without a drain plug. 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. Observed moderate amount of dark buildup on wall underneath 3 compartment sink.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed multiple chicken breasts that did not reach 165F (see temp chart). Grill was overloaded and some chicken breasts were stacked on top of each other and could not get proper contact with grill. CDI-Food employee placed all chicken breasts back on grill and all chicken reached over 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep unit with multiple TCS foods (see temp chart) holding above 41F. Unit had an ambient air temperature of 43F with the units thermometer and EHS confirmed ambient air temperature with their own thermometer. PIC stated that all foods are staged to prep unit every morning and nothing remains overnight. PIC moved items to WIC to cool and scheduled maintenance during inspection and will be fixed today. Establishment to use temporary TPHC on prep top items only and EHS sent PIC email of form and helped establish procedures during inspection. VR within 3 days to check status of cold holding of prep unit. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead pests in light fixtures above single-use storage area in the back of the kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth used for cutting boards on prep unit stored on the prep table and not in sanitizer between uses. 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 heavy rusted shelving on grates inside WIC. EHS spoke with PIC about repainting, cleaning, or replacing shelving. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without drain plug.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drink in WIC on shelf above cooling chicken. PIC moved drink. Repeat.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink buildup on the ice shield inside ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed soup hot holding under 135F. CDI-PIC set soup inside WIC to begin cooling process. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of feta cheese and multiple containers of olive oil stored on the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes used for prep tops food surface being held at the end of the prep top not stored in a sanitizing solution. PIC stated that clothes are soaked in sanitizer before they are brought to the prep top.

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 moderate rusting on the majority shelving inside WIC and heavy ice buildup on the WIF door. Repeat. Points not escalated due to microwave being properly cleaned.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinks on top of prep table. CDI drink was moved

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee dump ice in hand sink

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P Per PIC the spatula that are left on the edge of the grill are changed at the end of shift PIC had employee change out spatulas. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P obsserved Cheese, Lemon Chicken soup, lettuce and raw salmon all above 41. CDI PIC voluntarily tossed items For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Milk, lettuce, tomatoes without date marking, PIC states items where from the pervious date. CDI PIC but dates on items, For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and bowls of spices and sauces without lables. CDI. PIC labled items 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed bottles of salad dressing and dessert made and packaged in house for sell without the proper labeling information.

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 lids stored on the floor.

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 behind nozzles of soda machine build up. Please clean. Also observed the top of Microwave food debris in need of cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed tomatoes and onions above shredded lettuce. CDI - storage order was reversed. - 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 raw pork and shrimp cooling in cold drawer. CDI - Items were moved to WIC to continue cooling. - 0.5 - REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed backflow device on mop sink in disrepair ( missing dome). Repair or replace. - 1 -

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal dink stored on shelf above flip top line.

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 Raw gyro stored above cut lettuce in reach in cooler. CDI- Storage order reversed. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee did not discard gloves immediately after handling raw gyro. Employee continued to touch spatulas, oil bottles, shakers. Discard gloves immediately after touching raw animals. CDI - Stopped and directed employee to do so.

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 . Dicer on wall soiled with food debris in crevices. CDI- Cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine in need of cleaning.

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 . Chicken cooling in flip top cooler. CDI- Moved to WIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Gyro thawing at room temp. CDI - Moved to cooler. REPEAT. Points not escalated due to different nature of violation.

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. Exterior of plastic containers soiled with old sticker debris. CDI- Remove sticker completely.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Employee cutting tomatoes with bare hands. CDI- Tomatoes discarded, Employee put on gloves to continue cutting tomatoes.

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. ROP Salmon thawing in sitting water. When thawing ROP Salmon, cut slit in package when thawing.

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 unwashed tomatoes over RTE blanched fries in WIC. CDI - PIC corrected storage order. REPEAT -1.5 points

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine in a spray bottle in a concentration that bleached out the test strip. CDI - PIC remade chlorine sanitizer to 100 ppm. -0 points

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety Facility has no procedures for holding balanced fries on TPHC. CDI - EHS provided and filled out updated TPHC form. Form should be kept available upon request. REPEAT -1.5 points 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamps on blanched fries held on TPHC. CDI - Fries were taken out of temperature within the hour the inspection started and were used by the end of the inspection. EHS educated PIC on the requirement to mark the start and end time on fries.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of chlorine sanitizer without label. CDI - PIC added label. -0 points

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Facility does not have a thin probe thermometer. A VR is REQUIRED no later than 04/25/2022 to verify facility has thin probe thermometer. -0.5 points

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -C Observed minor food debris under prep units on cook line and behind grills. PIC stated all floors are swept at the end of each night and each week, the equipment is pulled out and cleaned. -0 points

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 shelled eggs over cooked chicken in WIC. CDI - PIC moved eggs to bottom shelf to correct order.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety PIC did not have written procedures for blanched fries on TPHC but had fries labeled with appropriate time stamps. CDI - EHS provided PIC with updated TPHC form to keep on file for future inspections. -0 points

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored above food prep surface near front counter. CDI- drink was removed.

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 food employee with exposed fingernail polish while working with food. CDI- employee put on gloves. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees not wearing hair restraints while preparing food. CDI- employees put on hair restraints.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on prep cooler #1 near grill. REPEAT (half points due to improvements).

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 from ceiling tiles and ceiling vent screens in dinning area.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed front hand wash not reaching 100 degrees. 10 day verfication required. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear hand wash not working plumber has been called. 10 day verification required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed two gaskets on prep unit 1 in need of replacement and rear hand wash in need of repair.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site at time of inspection.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw salmon and then go back to working with arugula without handwash or glove change. CDI Instructed employee and hands washed and gloves changed contaminated food discarded.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw shrimp and salmon and begin to touch ready to eat pitas. CDI stopped employee and advised on proper handwashing and glove changes between raw and ready to eat foods. CDI gloves changed and hands washed. -0 points-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken lemon soup reheated to 128 degrees and placed into hot holding. CDI reheated soup to 189 degrees and placed back in hot holding.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in use near cook line.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures available for fries on tphc. Repeat violation. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed gasket for walk in cooler in need of replacement. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic freezer in use in front prep area.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bottle of sanitizer tested 0 ppm CH and QAC. CDI- discarded 4-601.11(A) Food contact surfaces ready for use shall be clean to sight and touch. Observed multiple soiled slicers stored as clean. CDI- removed to re-wash

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -PObserved ramikens of sour cream mixed with herbs at 50 F. CDI- removed to cooler to cool

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut leafy greens , cut tomatoes and feta not date marked in tops of prep coolers. CDI- date marked

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC with no written procedures and time written as " 11-5 ". PIC explained this meat 11:05 CDI- properly time marked VR for written procedures

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of blue cleaning solution, believed to be Dawn not labeled. CDI- labeled

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 unlabeled containers of food solutions .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed grey damp wiping cloth not stored in santizing solution.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored against wall.

4-501.11 Maintain equipment in good repair. Observed handle not operating properly

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with no lid.