ILIOS CRAFTED GREEK

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) unwashed and uncut watermelon in WIC (used for seasonal watermelon feta salad) held above sealed ready to eat food items (baklava, sauces, sealed cheeses, etc.) EHS provided WIC and Spanish language reach in unit storage order guides to PIC. PIC delegated task of reorganizing storage of RTE foods and unwashed produce. 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 food employee use clean thermometer to take temperature of fully cooked TCS food (chicken skewers) then store thermometer without first cleaning with available sanitizers. CDI - EHS moved magnetic thermometer from storage location (grill hood) and cleaned and sanitized during calibrations. EHS and PIC reviewed thermometer use and storage rules during calibration.

6-202.14 Except where a toilet room is located outside a food establishment and does not open directly into the food establishment such as a toilet room that is provided by the management of a shopping mall, a toilet room located on the premises shall be completely enclosed and provided with a tight-fitting and self closing door. Observed both restroom doors with non functional self closure mechanisms. Install as needed.

6-303.11 Provide required lighting intensity. Observed overhead lights within WIC as completely nonfunctional. Per conversation with PIC, delivery personnel damaged lights during supply drop off earlier in shift. Owner presented correspondence to repair personnel regarding planned repairs within the coming days.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed one (1) unwashed tomato on rack at prep line with mold and discoloration. CDI - EHS donned glove and removed tomato from rack of other washed produce without making barehand contact. Tomato was disposed of.

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 one (1) pan of hummus in standing RIC date marked for 03/4 to 03/10. CDI - PIC voluntarily disposed of out of date food item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 four (4) bins of cut lettuce prepared on morning of inspection with lids cooling in WIC and standing RIC. Per conversation with PIC, lettuce had been cut and washed approximately fifteen minutes before EHS arrival. PIC placed lettuce bin contents into two separate longe bins and placed them on top of ice blocks in separate containers in an attempt to cool. EHS observed minimal cooling. CDI - PIC rotated bins of lettuce to WIC after putting away delivered foods to improve cooling rate. 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed one (1) food employee make barehand contact with portion of recently cooked cauliflower. CDI - Employee washed hands and donned gloves before disposing of food item that had made contact with bare hands. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.14 Post a handwash sign at each handsink. Observed handsinks at front prep line and kitchen entrance with no handwashing singnage. handsink. CDI- EHS provided PIC with handwashing stickers. EHS observed proper use of hand sink.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two (2) portions of food (beets, lettuce) in WIC cooing at a slower rate than is requisite. CDI - PIC rotated items to sheet trays and placed in freezer to improve cooling rate. EHS provided cooling charts. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - EHS observed approximately two (2) food handlers prep food (moving trays of cooked cauliflower, cooling portions of TCS foods, etc.) while wearing gloves with wristwatches on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed one (1) of approximately four buckets of in use wiping cloths in sanitizer below 100 ppm QUAT. All other sanitizer portions were properly concentrated. CDI- PIC provided concentration at 400 ppm quat.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing side door and drain plug. Contact waste management company and/or landlord to repair or replace waste receptacles as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed falafel mix that uses raw eggs in mixture stored above other RTE foods in walk in unit. CDI item relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed skewers of chicken sticks in hot box at 134-122F. CDI items placed back on grill to reheat since it was in there for less than 2 hours. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility using TPHC for spinach pies. Items expired 2:14pm and items were still on line for service. CDI items discarded. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken soup base that was cooling in walk in unit with lid covering bottom container and stacked while cooling in walk in. When covered lifted steam was still rising after an hour of cooling. CDI product uncovered and stacked to allow air flow. Observed sliced tomatoes that were cooling in stand up reach in and did not change in degrees in 45 minutes. CDI items moved to reach in freezer for quick chill. 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 .

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed shelving in walk in and reachin units and vents in walk in need of cleaning.

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 2 trays of 1/2 chickens at temperatures of 46-48F on the speed rack in the WIC. Speed rack was noted with every slot full, allowing for very little air flow around products on the speed rack. One tray was dated 6/28/25 and one tray was dated 6/29/25 and PIC stated that the chickens are brought into the WIC to cool down and then shredded to be used in other dishes as needed. PIC was unable to definitively say if the trays cooled down properly before being found out of temperature today. PIC stated they have not been used today in prep and should not have been removed from the WIC. WIC ambient and all other products observed <41F. CDI - PIC voluntarily discarded both trays of 1/2 chickens. 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 a plastic container of cut 1/2 chickens on a shelf in the WIC at a temperature of 49F. Date mark indicated it was cooked this morning at approximately 9am. PIC stated that staff cools it down on a sheet pan before cutting it up and placing into the plastic container. CDI - PIC removed chicken from plastic container and placed back onto sheet pan to rapidly cool. EHS observed at <41F during exit interview. 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 2 trays of 1/2 chickens cooling on the speed rack in the WIC. WIC speed rack was noted full, allowing for no air flow around the product and PIC could not confirm the items ever cooled down properly. CDI - PIC voluntarily discarded both trays. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed the gaskets of the front counter lowboy refrigerator to have an accumulation of food debris. REPEAT.

5-205.15 Maintain a plumbing system in good repair. - Observed the handwash sink adjacent the office to have a hot water handle broken, allowing for a continuous stream to come out of the faucet when not in use.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed cauliflower stored above RTE foods on the speed rack inside the WIC. CDI: PIC moved box to where the other unwashed produce are stored in the WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single-service containers for to-go orders stored right-side-up, without a protective covering. CDI: PIC inverted all single-service articles.

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 cold holding units throughout facility with buildup of food residue. Increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened during time of the inspection. CDI: PIC closed dumpster doors. Note: Points not escalated since this is not a repeat violation, and dumpster is shared with other facilities in the building.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - Observed employee drinks with twist tops stored with retail food. CDI- PIC moved items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shell egg falafel mix stored above donuts in a low boy cooler. CDI- PIC was able to correct the storage order since no physical cross contamination was observed and items were covered. 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 Robocube blades with minor debris build up on them. Improvement noted from last inspection. CDI- PIC moved items to 3 comp sink. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed chicken dated for today 7/12 however item was made yesterday 7/11. PIC stated it was pulled for today’s soup. CDI- PIC educated on proper date marking to be for 7/11. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 made in house tcs sauces, cut lettuce, and cut tomatoes on TPHC without being marked for tphc. CDI- PIC labeled items on tphc for 11-3.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed stacks of wet food contact surfaces stored together.

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 several boxes of single service items stored on the floor.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a spatula and brush damaged with deep pits and internal angles. CDI- PIC voluntarily discarded the items.

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 wash water in use at 87F. CDI- PIC provided 140F. And re washed items.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed an employee use bare hands to turn faucet off after washing hands. This action recontaminates the hands. CDI- PIC educated employee on how to properly wash hands. EHS observed proper hand washing after education was provided. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed hand sink near grill and raw chicken prep without paper towels. CDI- PIC provided paper towels.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- EHS observed several employees pass through door of front prep area to back prep area several times without discarding of gloves. Employees were handling trash and soiled utensils after passing through door with glove hand to prep food and handle clean food contact surfaces.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- EHS observed 4 robo cube blades with food debris left on them and stored clean according to PIC. EHS observed a spoon stored clean with food debris left on it and stored clean according to PIC. CDI- Items were moved to 3 comp sink to be properly cleaned prior to next use. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- EHS observed a large container of chicken below 135F. CDI- PIC reheated items to at least 165F. See temp chart. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - EHS observed food handlers prep food while wearing watches and bracelets on the wrist.

6-301.14 Post a handwash sign at each handsink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed handsink in front of walk in cooler without a hand wash sign. Observed PIC dump ice water in front handsink. CDI- PIC provided a hand wash sign and education was provided to only use hand sink as a hand wash sink. EHS observed proper use of hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed cut tomatoes, tabbouleh, and feta cheese above 41F. See temp chart. PIC stated the items were moved from a reach in that had been malfunctioning. EHS observed reach in at 40F. CDI- PIC quickly cooled the TCS foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (C ) (1) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours, food shall begin at 41F, and may not exceed 70F within the 6 hour time period. -P- Observed made in house rice grape leaves and roasted red pepper feta being placed on TPHC above 41F. CDI- PIC quickly cooled TCS foods in reach in freezer.

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 in use squeeze bottles without a label. CDI - PIC had an employee label all items with the common name.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. - Observed kitchen hand sinks without a waste bin close bye.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed several employees walk though door way and don gloves without a hand wash in attempt to prep food. Observed an employee sweeping floors and don gloves without a hand wash in attempt to prep food. CDI- Prior to cross contamination PIC re educated staff on when to wash.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. - Observed unwashed produce stored on cooling rack with RTE foods. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed shredded Kefalogravier cheese and red sauce above 41F. CDI- PIC moved items to walk in cooler to quickly cool uncovered since it had been less than two hours removed from walk in. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- EHS observed garlic/oil lemon sauce that was said to be on TPHC left over from yesterday in reach in cooler. CDI- PIC voluntarily discarded the items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed spinach thawing in a pool of water. CDI- Employee turned on cool water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several buckets of in use wiping cloths in sanitizer below 100 ppm QUAT. CDI- PIC provided concentration at 400 ppm quat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed an employee using a towel to dry food contact surfaces.

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 to go containers stored on top of waste water container. CDI- PIC moved and voluntarily discarded items.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 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. - EHS observed several portable cutting boards in need of replacement or resurfacing due to deep cuts and grooves. EHS observed wet absorbent cloth stored under cutting boards.

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 : Upon entry observed employee handling cooked chicken skewers with bare hands. CDI- discussion with PIC and skewers discarded (6).

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: under-counter dish machine measured 0 ppm free chlorine. CDI- EHS demonstrated priming of machine. After subsequent run, machine was sanitizing at 100 ppm free 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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. Found several items in WIC from overnight cooling still above 41.0 F. Refer to temperature chart. CDI- all TCS foods cooled improperly voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Found hummus from previous day still cooling in WIC. CDI voluntarily discarded. .

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: Found improperly cooled hummus from overnight in high and dense volume and tightly covered. Refer to temperature chart. See # 20 above. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: Cooling and cooling methods not being monitored. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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. Found many items in reach ins and main WIC from overnight cooling still above 41.0 F. Refer to temperature chart. CDI- all TCS foods cooled improperly voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P: Found cut tomatoes from previous day above 41.0 F in reach in. CDI 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Found most TCS foods in WIC 44-45 F. Refer to temperature chart. Hot foods had been placed in WIC for overnight cooling and raised temperatures of adjacent foods. CDI- all TCS foods above 41.0 F 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 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: Found improperly cooled TCS foods from overnight in high volume and tightly covered. Facility is using reach in coolers to cool TCS foods made, or from opened commercial containers, at room temperature. Reach in coolers are designed for holding food at temperature, not for cooling foods. See #20 above. Discussion on proper cooling methods. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Blue bus tub laying in kitchen hand sink. CDI- sink cleared. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No hand towels at hand sink at left of prep line. CDI- towels provided.

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: Large cambros of sauce for stew and chicken soup dated 10/3 but were prepped 10/2 according to production records. CDI education and dated one day previous. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Squirt bottle of olive oil not labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door of facility propped open upon arrival.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf: Dented cans stored on racks with intact cans. No designated area for dented cans. PIC stated dented cans are returned for credit. CDI- cans separated during inspection. Designated area created.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Damp cloths on surfaces in the kitchen.

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 soil on food contact portions of knives and whisks stored clean. CDI - PIC removed utensils from storage and placed them within the wash basin of the 3 compartment sink to be washed properly.

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 multiple TCS foods within the prep top and reach in cooler at temperatures above 41F. CDI - Food items were removed from cold holding and placed within the WIC for corrective cooling

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: Upon entry no food items had TPHC labels. Employee soon started filling out TPHC labels and placing on counter to designate items on TPHC. Labels were filled out with start time of 10:00 am but inspection was beginning at 2:00 pm. lengthy discussion about TPHC and which foods require temperature and time holding. Verification within 10 days.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug in place.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Uncovered pans of food in WIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Soaking chickpeas in bucket on floor of WIC.

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 PIC and staff unable to list the 6 foodborne diseases. CDI-PIC received documents via email from EHS.

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 PIC without written procedures for clean up of vomit and diarrheal events. CDI-EHS provided procedures and documents via email.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed in use probe thermometer with dried food debris on probe as well as robo cube and parts stored clean with dried food debris. CDI-PIC removed in use probe thermometer and robo cube to be properly cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed impossible meat in low boy out of cold holding temperature (see temperature chart). Food employee stated that food item was prepped and used frequently throughout the morning and may need to properly cool back down to 41F or below. Observed salad mix in prep top unit out of cold holding temperature (see temperature chart). PIC stated salad mix was prepared the day before and placed in WIC where it was held at 41F before placing in the prep top cooler at 11am. CDI-PIC had employee place impossible meat in WIC for rapid cooling and temporarily place salad mix on time as a public Health control for 4 hours and discard salad mix after the 4 hour time period has expired. EHS watched PIC discard salad mix at 3pm once the 4 hour time period had expired. -REPEAT-

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety. Observed probe thermometer 10 degrees lower than EHS thermometer. Thermometer at facility was wrapped in tape and had noticeable damage. Replace thermometer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies throughout back kitchen area. PIC stated that they have a pest control company that comes monthly and they have mentioned the presence of small flies to the pest control company. Ensure pest control company removes presence of small flies at facility. -REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers and bowls stacked wet on racks with other clean utensils and equipment. CDI-PIC removed all wet stacked items and placed in three compartment sink to be properly cleaned.

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 damaged flooring throughout back kitchen area and grill area. Correct. -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 bean sauce prepared yesterday not cooled to 41F. CDI: Product voluntarily discarded. Observed half chicken from yesterday not cooled to 41F. CDI: Product voluntarily discarded. Observed chicken and falaffel cooling at 0F/min in walk in cooler. CDI: Falaffel vented and stirred. Chicken vented and then cooked. 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 tomatoes at 60F right at 4 hours post cutting.CDI: Tomatoes placed on a sheet pan and rapidly cooled during inspection. Observed feta cooling while tightly covered and at 53F at 3.5 hours post crumbling. CDI: Feta placed in a flat pan and rapidly cooled during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items in walk in cooler not holding at 41F and below. Cooler was patchy with regards to some food being in temperature and other food not based on location within the cooler. Air blowing in cooler was 37F. See #31. CDI: Items above 41F for unknown time were voluntarily discarded. Items above 41F for less than 4 hours were rapidly cooled by relocating or cooking. REPEAT VIOLATION

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 some items in quart containers in walk in cooler date marked for today, when the original date the product was prepared was a day or two prior. CDI: Dates corrected. EHS and PIC discussed ensuring that staff is trained to put the original prep date of items on all containers throughout the holding process. 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 Observed chicken and falaffel cooling in walk in cooler while tightly covered. Observed bean sauce still cooling from yesterday in deep plastic container. CDI: Chicken was vented and then cooked, falaffel was uncovered and stirred, bean sauce was voluntarily discarded. Observed feta and tomatoes cooling in deep covered containers. CDI: Items spread out onto flat pans and rapidly cooled during inspection. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler is over capacity. Poor air circulation and overuse are also contributing to holding and cooling issues. EHS and PIC discussed several measures to ensure proper function including but not limited to reducing batch sizes of cooling items, adding hanging flaps to walk in door, and reducing the amount of food in the walk in by having an extra delivery. VERIFICATION REQUIRED

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 cookies from “Big View” bakery on display in customer line as they approach the cashier. Items are not properly labeled. CDI: Items moved to behind the counter for customers to purchase.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many drain flies and fruit flies in back kitchen, especially around Clean dish area to the left of the freezer. PIC stated that they have a pest control company that comes every 15 days and was here 10 days ago. EHS stressed to PIC that he should address this specific concern with the pest control person. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed case of single service containers stored on floor in dry storage room. CDI: Case lifted off of floor.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Observed recycling lids open. This is a shared dumpster with the housing tenants in the same complex. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large items such as a mattress in the dumpster enclosure. This is a shared dumpster with the housing tenants in the same complex.

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 flooring throughout back kitchen in disrepair. Observed some flooring space in disrepair near grill area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in hand washing sink. CDI: Sink cleaned. 6-301.14 Post a handwash sign at each handsink. Observed no signs posted. CDI: Signs provided.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat foods in the walk in cooler. CDI: Items reorganized.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the sink at 50ppm quat. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods holding above 41F in reach in cooler. CDI: Items relocated to walk in cooler as the internal temps of most items was still 41F. However, moving outward in the container, food was above 41F. Observed lettuce mix in open display prep unit above 41F. CDI: Product rapidly cooled to 41F as it had been out for less than 1 hour. EHS recommends using metal containers for all TCS foods in this open type of cooler.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed chicken that was cooked yesterday, but processed/pulled today date marked with today’s date. CDI: Items properly 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 spinach pies marked 11a-3p after 3pm. CDI: PIC stated that pies were brought out at 1p and the label was not changed. Correct time label was added.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in back kitchen area. EHS advised PIC to increase pest control.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in cooler.

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 flex tape covering portion of counter where metal is peeling off. Have area repaired as tape is not smooth and easily cleanable.

4-601.11 (A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed residue on cutting blades. CDI, employee rewashed blades.

3-501.17 (A) Ready to Eat, Potentially Hazardous Food (TCS Foods) Date Marking; Observed wrong end dates on RTE foods in walk in cooler. CDI, employee corrected dates.

2-303.11 Prohibition-Jewelry; Observed employees with watches, bracelets, and engagement rings. Directed employees to remove items. \

4-901.11 (A) Equipment and Utensils, Air Drying Required; Observed multiple items stacked wet. CDI, employee separated items to dry.

4-501.19 Manual Warewashing Equipment, Wash solution temperature shall be 110 degress or higher; Observed active washing in water at 78 degrees; CDI refilled with hot water.