GRECO FRESH GRILLE

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed fried feta uncovered and unprotected in tall reach in freezer. CDI, feta placed in covered container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - observed lettuce overstocked in prep refrigerator at 51 degrees F. CDI, lettuce relocated to rapidly cool. 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 .

4-501.11 Maintain equipment in good repair. Observed light under hood system not functioning.

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 some baseboard tile damage near can wash.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed Taziki sauce cooling at 47 degrees F at 2:36 pm in deep covered container. At 3:00 taziki sauce was at 46 degrees F. CDI, sauce transferred to shallow uncovered container to rapidly cool. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . 3-501.14(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 chicken cooling in deep covered container at 57 degrees F at 2:22. At 3:00 chicken remained at 57 degrees F. CDI, chicken relocated to shallow uncovered containers to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce cold held at 51 degrees F. CDI, lettuce voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 Taziki sauce cooling at 47 degrees F at 2:36 pm in deep covered container. At 3:00 taziki sauce was at 46 degrees F. CDI, sauce transferred to shallow uncovered container to rapidly cool. Observed chicken cooling in deep covered container at 57 degrees F at 2:22. At 3:00 chicken remained at 57 degrees F. CDI, chicken relocated to shallow uncovered containers to rapidly cool. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on cutting board.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpsters doors left open. Repeat.

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 chicken and cut tomato cooling in tightly covered containers. Cooling rate calculation indicated methods not effective to reach cooling parameters. At 1:57 chicken was cooling at 56 degrees F and tomato at 45 degrees F. At 2:30 chicken cooled to 54 degrees F and tomato remained at 45 degrees F. CDI, covers removed to facilitate heat transfer and cut Tomatoe relocated to shallow sheet pans.

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 chicken and cut tomato cooling in tightly covered containers. Cooling rate calculation indicated methods not effective to reach cooling parameters. CDI, covers removed to facilitate heat transfer and cut Tomatoe relocated to shallow sheet pans. 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 container of salt with label peeling off.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed dishwasher washing equipment but wash water was at 103 degrees F. CDI to drain and refil with hot water at 110 degrees F or greater when manually washing.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpsters doors left open. Repeat.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Taziki sauce cold held at 51 degrees F and overstocked in flip to prep refrigerator . CDI, sauce overstocked voluntarily Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 label with discard time of 1pm and only 2 hour hold but TPHC procedures state 4 hour hold time. CDI, label adjusted to 4 hour TPHC to follow written procedures .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - observed hamburger and salmon on menu board and cook and employee stated that items may be undercooked if customer requests it. No consumer advisory observed on menu board. VR required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - observed degreaser not labeled in spray bottle. CDI, bottle labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of chemical agent stored over trays on rack. CDI, bottles relocated for proper storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths on cutting board behind counter.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open.

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 baseboard tile damage at canwash area near walk in cooler.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed can of marinara on dry storage shelf with deep dents on sides. CDI - PIC voluntarily discarded. 0 pts.

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 repackaged frozen raw ground meat being stored above raw, whole intact muscle meat in RIF. CDI - PIC reordered storage. 0 pts. 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 cooked chicken cooling since roughly 11:00am at 74F at 1:15pm. PIC stated chicken was removed from the oven at 11:00am, and was well above 135F at that time. PIC was unable to verify when chicken had achieved 135F. EHS warned PIC chicken was likely about to miss the first cooling window. CDI - PIC split chicken into two sheet trays to allow for rapid cooling. Chicken was sub 70F when checked again at 1:40pm. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken being cooled while piled high on a sheet tray in WIC. Chicken in center of pile was roughly 30F higher than chicken on perimeter of sheet tray, and was about to miss the first cooling window. Observed cut lettuce and shredded lettuce being cooled while in deep, covered containers in WIC. Both items were not cooling rapidly. CDI - Chicken was divided into two separate sheet trays. Lettuce was divided into shallower containers and uncovered. All items achieved proper cooling rates. Repeat. 1 pt. 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 various containers of seasonings and squeeze bottles on the main prep line not baring labels indicating its contents. Ensure all working containers are labeled to identify their contents. 1 pt.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen not properly sealed. Gap between door and door frame observed to be roughly one inch of space, allowing for pest entry. Repair required. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dirty and wet salad spinner being stored on top of boxes of potatoes in back prep area. Observed containers of feta cheese being stored on the floor in WIC. CDI - PIC removed salad spinner from potatoes. Feta placed in appropriate location. Repeat. 1 pt.

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 multiple single use containers being stored in spice blends as a means to dispense the product. Ensure all items used to dispense foods have an appropriate handle to preclude contamination. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 employee food being stored in conjunction with customer foods in entree prep and dry storage area. Observed employee hat being stored in conjunction with customer single service items in dry storage. CDI - Employee food and belongings moved to appropriate locations. 0.5 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn off faucet with bare hands after washing during inspection. CDI - EHS educated employee on utilizing a barrier as to not recontaminate hands. Employee rewashed and properly turned off faucet. 2 pts.

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 blanched fries being held on time next to fryer with no label indicating the time at which they were removed from cold holding, or when they need to be discarded. CDI - PIC was able to verify that the french fries had been out for two hours, and labeled the container. 1.5 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut lettuce and cut tomatoes cooling in WIC while in deep, covered, and stacked plastic containers during inspection. Both items were not cooling hastily. CDI - PIC removed the lids from the lettuce containers and moved closer to the condenser. Tomatoes were placed onto sheet trays to hasten cooling. Both items achieved rapid cooling rates during inspection. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed potatoes being stored in cardboard box with salad spinner being stored directly on top. Spinner was actively leaking water onto the container during inspection. CDI - PIC removed. 0 pts.

4-501.11 Maintain equipment in good repair. Observed heavy rusting on shelves in WIC. Resurfacing or replacement needed. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager on site during inspection. PIC stated they are looking into becoming certified. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many plastic and metal hotel pans in dish pit being stored as clean while heavily soiled with sticker debris. CDI - PIC moved pans to dish pit to be recleaned. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed food thermometer out of calibration while being checked during inspection. CDI - EHS showed PIC how to calibrate and corrected thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 containers of sugar and oregano in back kitchen area, squeeze bottles of oil and water on front line, and shaker of seasoning on front line with no labels to indicate its contents. CDI - PIC labeled all containers. Repeat.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flies in back prep area during inspection. More frequent pest control measures must be taken. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without certified food protection manager onsite during inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee text on phone and then don gloves and handle clean equipment and utensils. CDI: employee doffed gloves, washed hands, and donned new gloves.

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 stored behind raw shrimp. CDI: Items reorganized. Observed ground lamb stored over raw eggs in walk in. CDI: Items reorganized. For more information on food storage order 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 ground lamb stored over cooked chicken in walk in. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some potato skins remaining on top part of fry cutter. CDI: Cutter removed for washing. REPEAT VIOLATION Previous violation corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top layer of tzatziki portioned cups above 41F. Cups not touching the bottom of the pan were above 41F. Observed lettuce in prep top cooler above 41F. CDI: Items voluntarily discarded. All other items in unit were at or below 41F. Product was overstacked. 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 no date mark on pizza sauce, feta, or dolmades in prep cooler. CDI: Items date marked for prep date/back up date. 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 in use squeeze bottles with various oils and water and spice shakers with no labels. CDI: Bottles were labeled. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around drink machine and some in back kitchen near meat prep area. EHS recommends increasing pest control frequency.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer at 10ppm chlorine. CDI: Bucket was changed, new concentration is 200ppm.

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 for sugar down in product. CDI: Handle removed.

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 cleaned utensils stored in container with water and food debris in the bottom. CDI: Items were moved to the 3-comp sink to be washed.

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 items stored on shelf lined with cardboard. Cardboard also had minor food debris. Remove cardboard from shelving.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk in cooler. REPEAT VIOLATION Observed shelving above prep top held up with string. Repair shelf.Observed fronts of cooler drawers held on with duct tape. Repair drawers. Observed front of reach in freezer door rusted at the bottom. Observed front of walk in cooler rusted at the bottom near door.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster without a drain plug. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open on both trash and cardboard. ** This is a shared dumpster space between whole shopping center**

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 vents and adjacent ceiling tiles in kitchen area with dust build up. 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 damage near baseboard area to right of mop sink.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue build up inside large ice machine. Clean as needed.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser not labeled. CDI: PIC labeled item during inspection

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 squeeze bottles and spice shakers with labels worn off. Label items.

4-501.11 Maintain equipment in good repair. Observed rusted shelving inside walk in cooler. 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 heavily soiled cardboard on prep tops and shelving holding portioned sauces and in use squeeze bottles. Remove cardboard.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without certified food protection manager onsite during inspection.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser not labeled. CDI: PIC labeled item.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed two containers of cut lettuce cooling at a rate of 0.02F/min in larger portions and inside a prep unit. CDI: PIC divided the lettuce into smaller portions and placed in walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep cuts and grooves.

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 food debris build up on shelving inside walk in cooler and bottom of reach in freezer.

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 vents in kitchen area with dust build up. Clean as needed.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager onsite during inspection.

5-202.12 Provide at least 100F water at handsinks. Observed back hand sink with water at 70F. Points decreased due to PIC working to resolve issue. REPEAT. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed facility with faucet removed from back hand sink, PIC is trying to fix the hot water issue. This hand sink is the only one in the back area of the kitchen. Facility does have another hand sink in front area near cook line, however that hand sink not for convenient back of house employees. CDI: PIC put the faucet back on the sink so employees could wash hands with cold water. EHS verified cold water worked before end of inspection. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed front hand sink without soap or paper towels at beginning of inspection. CDI: Both soap and paper towels were placed at hand 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 house made hummus with a prep date of 4/28, feta with a prep date of 4/26 and cut cabbage with a prep date of 4/28. CDI: PIC voluntarily discarded items. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser not labeled. CDI: PIC labeled item.

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 chicken cooling at a rate of 0F/min, in a large bus tub covered with a lid. CDI: PIC placed chicken on sheet pan to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility without a certified food protection manager onsite during inspection.

REPEAT 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 that does not include non-typhoidal salmonella. CDI: EHS provided updated policy.

REPEAT 5-202.12 Provide at least 100F water at handsinks. Observed hand sink in the back with hot water not working, water was 71F.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer being actively used at 10ppm Chlorine. CDI: Bleach was added to the solution, new concentration is 50ppm. Items were re-sanitized. 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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed house made hummus with a prep date of 2/16, and 2 containers of chicken soup without dates. PIC was unsure of when the soup was prepared. CDI: All items were voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed blanched fries being held on TPHC, facility does not have any written procedures. CDI: PIC filled out TPHC Procedures during inspection. TPHC procedure template may be found at: http://meck.co/FoodSafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer at 0ppm chlorine. CDI: Buckets were changed, new concentration is 50ppm.

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 lights and vents near grill line with dust build up. Clean as needed.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager at facility during inspection.

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 that does not include non-typhoidal salmonella. CDI: EHS emailed updated policy.

REPEAT 5-202.12 Provide at least 100F water at handsinks. Observed hand sink in the back with no hot water. Water for hand washing was 72F. Repair.

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 shell eggs being stored over vegetables in walk in cooler. CDI: PIC rearranged storage order.

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 multiple vegetable slicers stored as clean with food debris still on them. CDI: PIC rewashed/rinsed/sanitized items.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut lettuce in walk in cooler above 41F. PIC stated the lettuce had been cooling for almost 4 hours and had 10 minutes left in the 4 hour window. PIC decided they wanted to place lettuce in ice bath to facilitate quicker cooling. The ice bath increased the temperature of the lettuce to 60F. CDI: PIC voluntarily discarded lettuce due to missing the cooling window.

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 a pan of lettuce in prep top above 41F. CDI: PIC voluntarily discarded item. No points taken due to being one item.

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 2 large bus tubs of lettuce cooling in walk in cooler. CDI: EHS and PIC discussed proper cooling methods.

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 oils and spices near grill area and on top of prep unit not labeled.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed in use wash water at 93F. CDI: PIC added more hot water, solution is now above 110F.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in women’s bathroom.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager on site at time of inspection. Repeat violation

5-202.12 Provide at least 100F water at handsinks. Observed rear hand sink hot water faucet not working and in need of repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken soup being hot held at 122 degrees F. CDI reheated to 200 degrees F.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility does not have written procedure for fries held on tphc. 3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed no discard time on fries being held on tphc. CDI PIC labeled fries.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on both prep units and grill drawers.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kit available for chlorine sanitizer used for sanitizing dishes.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed shared dumpster missing drain plug.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification during inspection. At least 1 employee with active ANSI food protection manager certification shall be present during all hours of operation. REPEAT

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 Establishment does not have a vomit/diarrheal event clean up policy. CDI - Establishment given sample policy poster to use. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Pan of chicken tenders in drawer cooler, pan of cooked lamb in drawer unit, pizza sauce in walk-in cooler, and spinach pies in sandwich cooler all did not have date marks. TCS ready-to-eat foods must be date marked and held for no longer than 7 days from preparation/opening. CDI - Items dated.

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 No time label on blanched fries using time as a public health control. CDI - Fries were placed on time as 11AM so 11AM time label placed on container by employee. REPEAT

3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Lemons in container with tongs at self-service soda machine are portioned by customers. This is not adequate protection against potential consumer contamination. CDI - Lemons moved to behind counter for employees to give to customers upon request. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting onions straight out of cardboard box they were received in. Fruits and vegetables must be washed thoroughly before use.

4-501.11 Maintain equipment in good repair. Torn gaskets present on door of sandwich cooler and on drawer unit. Rusted shelves present in walk-in cooler. Equipment shall be maintained in good repair. 0 pts.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Spray gun attached to hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. // 5-205.15 Maintain a plumbing system in good repair. Hand washing sink in kitchen does not have functioning hot water handle. Repair handle. 0 pts.

5-501.17 Provide a covered waste bin in female restrooms. Women's restroom does not have a covered receptacle. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on cutting board at start of inspection. Do not store employee personal items where they can potentially contaminate food preparation surfaces. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection observed that is a certified food protection manager. Repeat violation.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Food employee observed changing gloves in between activities without washing hands in between. CDI. Education provided and employee washed hands. 2-301.14 Wash hands after activities that contaminate them. -P Food employee observed handling soiled wet wiping cloths then proceeding to attempt to prep food. CDI. Education provided and employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink observed with bucket inside. CDI. Bucket moved. Handsink observed with hot water faucet not working or accessible. EHS will verify no later than 10/7/21 that faucet is functioning and water accessible.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shell eggs observed above RTE washed vegetables in WIC. CDI. Food items rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Food employees observed using single use gloves for multiple activities such as handling soiled equipment and wiping cloths then returning to food, touching different raw animal food then attempting to prep RTE food, etc. CDI. EHS intervened and employee washed hands/changed gloves.

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 Blanched fries made at 10:30 AM observed at 3 PM above 70F. CDI. Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Stuffed grape leaves and feta cheese in flip top observed overstacked and cold holding above 41F. CDI. Moved to WIC to rapidly cool. All other cold holding observed sufficient.

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 Blanched fries that were reported to be on TPHC/TILT observed on counter with no time stamp. CDI. Discarded. New batch of fries taken out of cooler to be placed on TPHC observed at 81F. CDI. Fries were refried and placed on TPHC after temporarily. Repeat violation.

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 Blanched fries observed cooling in large, dense bus tubs in large portions. CDI. Batches that did not cool within time parameters were discarded and others placed on sheet pans. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A few wet/soiled wiping cloths observed on prep counters and surfaces.

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. Spoon observed to scoop ricer observed on soiled prep counter.

4-301.13 Drainboards - C No drain boards for dish machine observed. Drainboards large enough to accommodate all soiled and cleaned items that may accumulate during hours of operation shall be provided for necessary utensil holding before cleaning and after sanitizing. 4-603.12 Precleaning - C (A) No per wash station observed at dish machine in facility. Food debris on equipment and utensils shall be scrapped over a waste disposal unit or garbage receptacle or shall be removed in a warewashing machine with a prewash cycle. 4-204.113 Warewashing Machine, Data Plate Operation Specifications - C Dish machine is not currently working at time of inspection and facility is not currently using.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water observed in facility. Water was temped at 80F and lower during inspection at all fixtures. Facility has voluntarily closed due to lack of hot water. EHS will verify no later than 10/7/21 that hot water is available.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors observed open on dumpsters. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Open bags of trash observed on dumpster pad.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC upon arrival, Jeremiah Wolfe, not able to demonstrate on-site that they had certified food protection manager certification. CDI by instruction. Repeat.

Observed employee not vigorously rub hands for required time then turn faucet off with their bare hands after handwashing. CDI by instruction. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels available at dispenser in kitchen. CDI, towels refilled during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed no written procedure provided for blanched fries upon arrival. PIC had emailed blanched fries procedure while on-site. 2 hour start time not identified on fries per procedures. CDI. Ensure written procedures prepared in advance, held on-site and followed when using time as a public health control. New TPHC procedure completed while on-site.

7-201.11 Store toxic materials to avoid contamination. -P - Observed glass clearner / chemicals stored over single-service articels and next to oil. CDI, chemicals relocated.

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 chicken recently cooked and cooling in deep covered pans in WIC. Observed cut lettuce in large covered bus tub cooling in prep cooler at prep line. CDI, lettuce and chicken transferred to shallow uncovered sheet pan / shallow containers to walk in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed shrimp thawing in prep sink in warm ambient kitchen. Use approved thawing methods such as running water at 70 degrees F or below, in cooking process or under refrigeration.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed containers of oil and shaker containers of spices not labeled by common name. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager Observed no certified PIC on-site upon arrival. CDI by instruction. Repeat.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed olive oil container heavily dented near seal of package. CDI, container removed from use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf - Observed spray bottle of degreaser and grill cleaner not labeled by common name of substance. CDI, employee labeled containers. Some improvement made since previous inspection.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed container of oil not labeled by common name.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch. 2-402.11 Effectiveness-Hair Restraints - C - Observed food prep employee not wearing hair restraint while preparing vegetables.

General Comment: 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed dish machine not currently used according to PIC and that they are looking to potentially remove the unit from use and seating capacity. Referred PIC to contact plan review / senior EHS and refer to permit requirements as renovations and equipment removal and additions need to be approved by MCPH for equipment removal or additions.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee cell phone stored on prep table behind front counter.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have ANSI accredited certified food protection manager certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed employee filling container of water up at handwashing sink near grill. CDI by instruction.

7-102.11 Common Name-Working Containers - PF - Observed 2 spray bottles of chemicals not labeled by common name. 7-201.11 Store toxic materials to avoid contamination. -P - Observed glass cleaner and stainless steel cleaner stored over gloves and equipment behind front counter. CDI, chemicals relocated for proper storage.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee wearing watch. 2-402.11 Effectiveness-Hair Restraints - C - Observed food prep employee not wearing hair restraint while preparing vegetables.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use knife wedged in soiled area between prep cooler and lid on prep cooler.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed box of dunkin donuts stored on counter. CDI- removed; tray washed

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash ahnds and recontaminate on handles. CDI- coached ; hands rewashed 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee handling soiled equipment with gloves. CDI- coached PIC on when to change gloves

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw fish. CDI- re-organized

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut leafy greens cooling in covered bus tub in walk in cooler at 57F . Retemped at 20 min still 57F. CDI- cooling procedure changed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut leafy greens in top of prep unit at 50F. placed on temporary TPHC

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 tzaziki sauce, cooked chicken and rice cooked or open yestereday with no date mark today. 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 recently cooked fries held off temperature control with no written TPHC. CDI- placed on temp TPHC ; await written TPHC VR

3-501.15 Cooling Methods - PF Observed cut leafy greens cooling in covered bus tub in walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of oil based solutions not labeled.

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