MEZEH MEDITERRANEAN GRILL STRAWBERRY HILL

Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC not ensuring parameters of the code are met including proper handwashing, cooling, sanitizing at dish machine, etc. CDI- provided PIC with employee health information, hand washing requirements, and proper cooling procedures. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unaware of employee health policy requirements. CDI- provided copy of employee health policy in English and Spanish. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 PIC wash hands and use cloth towel to dry hands. CDI- employee properly rewashed hands. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -Observed employee move to put on gloves to prepare a food order after handling card/money at register. CDI- employees properly washed hands before continuing with donning gloves for food prep.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in back kitchen area. CDI- soap provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at front hand sink. CDI - paper towels provided

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing about 10-50ppm. CDI- bucket of concentrate sanitizer was almost empty; bucket changed and machine primed. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel holding at 124F on line. CDI- discarded. Repeat violation. This is the only item below 135F. Recommend to cook falafel to order. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Greek feta, ceasar and other dressings in squeeze bottles on line holding at 43-45F. CDI- all sauces voluntarily discarded. Temp violation likely due to bottles not being further into well as pans were placed under to hold them up higher for easy access. 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 several pans of cous cous tightly covered and stacked in reach in cooler on line at 47-52F made earlier today. Cooling log had stated that cous cous made today was cooled to 34F at 1pm. CDI- pans unstacked and uncovered and placed in reach in freezer to facilitate cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many fruit flies near drink machine and near 3 compartment sink area. Source undetermined. Ensure proper pest control services are contacted.

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. General cleaning needed for shelving located under island counter on cook line side.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles on wall behind flat top grill.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage in shelf at grill station above single service items and another employee beverage stored directly on cutting board that was being used to prepare food. CDI- beverages relocated.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed employee report to work for shift and come directly into kitchen and put on gloves to begin food prep without first washing hands. CDI- employee directed to discard gloves, wash hands and put on clean gloves. 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 employee use bare hand to turn off faucet to then continue food prep. CDI- employee rewashed hands properly.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves at grill station wipe cutting boards and knives with sanitizer towels and then go back to food preparation without changing gloves or washing hands. CDI- employee discarded gloves, washed hands and put on clean gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed falafel in steam well on line at 130F. CDI- falafel reheated to above 165F and placed back on line. Lid added to help maintain temperature. Points reduced due to this was the only item below 135F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed Taziki sauce, Turkish salad and seasonal vegetables in back up prep unit labeled with today’s today. However items had been portioned today from larger batches from the walk in cooler that were made on previous dates. CDI- date labels corrected. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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 facility following 6 hour TPHC procedures however line was set up upon arrival but there were several items (hummus, spicy hummus, black lentils and seasonal vegetables) that were in place on line but start temperature was not recorded. PIC stated that she was waiting for foods to cool to 41F first. CDI- educated PIC that food must be 41F prior to bringing to line. Temps of product recorded and added to log. Points decreased due to improvement with overall procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed two spray bottles of chemicals unlabeled. CDI- window cleaner labeled and unknown chemical was discarded. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bottle of grill cleaner stored on shelf above bags of rice near grill station.

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 facility using reach in freezer for cooling of products however, hummus made today was in a 5 gallon covered container in walk in cooler that was not cooling quickly enough to meet parameters. CDI- hummus divided into 2 containers to facilitate cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing multiple bracelets on both arms while cooking and slicing chicken. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed same employee not wearing a proper hair restraint.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed stack of metal pans on upper shelf wet stacked. However, most pans were stacked to allow for proper air drying.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on metal strip tucked behind and touching clean knives on wall at back prep area.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed key holder on site during inspection unable to answer most EHS questions and unaware of most risk factor controls during inspection. Observed various repeat risk factor violations. CDI - Area manager arrived on site during inspection. ITS for managerial control implemented. 1 pt. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site for majority of inspection. CDI - CFPM arrived mid inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed dented can being stored in conjunction with unadulterated cans during inspection. PIC stated use of that food item had been discontinued. CDI - Cans voluntarily discarded. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sanitizer at dish machine dispensing at 0ppm chlorine during inspection. Observed various utensils being stored as clean while caked with food or sticker residue. CDI - Facility discontinued the use of multiuse items until machine repair. Maintenance on site during inspection. Machine dispensing at around 100ppm chlorine by end of inspection. All soiled items separated to be rewashed after dish machine repair. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed bulgur wheat holding in togo steamwell below 135F during inspection. See temperature chart. Bulgur wheat had been in unit for less than four hours. CDI - Bulgur wheat reheated to over 165F. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 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 Observed no foods held on TPHC properly labeled with time removed from cold holding. Staff unaware of what TPHC entails, or that it was utilized by facility. All foods held in refrigerated unit. Most foods observed 41F or below. CDI - All foods observed 41F or below allowed to be held on temperature control with frequent monitoring. All foods observed above 41F discarded, replaced with new product, and placed on TPHC. Times properly recorded. Repeat. 3 pts.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed container of hand soap being stored in conjunction with and above customer foods and service items during inspection. CDI - Handsoap moved to appropriate location. 0 pts.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squeeze bottles, shakers, and storage bins not baring label identifying their contents. Ensure all working containers are properly labeled identifying their contents. Repeat. 2 pts.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados still baring produce sticker in use on main cold line during inspection. CDI - Avocados removed from line and washed. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a multitude of metal hotel pans stacked together while wet during inspection. Ensure all clean equipment is properly air dried before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Observed conveyor oven in total disrepair and unable to be used during inspection. Observed three out of five burners on flattop unit broken and unable to be used. Flattop is sole piece of equipment used to cook raw proteins. Repair or replacement necessary. 0.5 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris crusted on clean utensil shelving during inspection. More frequent or thorough cleaning necessary to preclude contamination of clean equipment or pest harborage. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash receptacle easily accessible at back handsink during inspection. Acquisition necessary. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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 missing wall tile behind panini press during inspection. Repair or replacement necessary. Observed food debris littered on floor in dish pit area. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

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 multiple employee bags, coats, and phones being stored in conjunction with or above customer foods and service items during inspection. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods and service items. Repeat. 0.5 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsink during inspection. CDI - PIC supplied. 0 pts.

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 feta dip prepped at 9:40am holding at 63F at 2:30pm. CDI - PIC voluntarily discarded. 0 pts. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all foods in togo steamwell holding below 135F during inspection. Observed all TCS foods in hot cabinet holding below 135F. See temperature chart. CDI - Various items reheated to over 165F. Remaining items voluntarily discarded. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time labeling method in place for all cold foods held on time at front service line. CDI - PIC verified when line was flipped and labeled. 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 portioned chickpeas, portioned Turkish salad, tabbouleh mix, Greek dressing, and feta dip all cooling while in deep, covered containers. Chickpeas and Turkish salad were being cooled in lowboy unit. Chickpeas and Greek dressing were not cooling rapidly. Feta dip missed cooling window. CDI - Chickpeas and greek dressing moved to RIF. Tabbouleh container uncovered. Feta dip voluntarily discarded. 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 .

3-302.12 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 oils and spices on main line not baring label indicating its contents. Ensure all working containers are labeled to identify their contents. 1 pt.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee working with customer foods while donning a wristwatch. Ensure all decorative jewelry is removed before handling customer foods. 0 pts.

6-303.11 Provide required lighting intensity. Observed light in WIC broken and flashing rapidly. Light intensity due to disrepair maintaining 5.8 foot candles. 10 foot candles required. Repair or replacement necessary. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee jacket being stored over hand sink basin next to manager desk. CDI: PIC removed jacket from hand sink.

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, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 . REPEAT. Observed a container of cooked shredded lamb being held in grill drawer cooler without a date mark. CDI: PIC date marked item.

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: www.mecknc.gov/foodsafety Observed facility holding most of serving line on TPHC without written procedures available. CDI: EHS assisted PIC in filling out procedures during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer and another container of detergent being held without labels. CDI: PIC labeled both items.

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 a stack of single use to go containers being stored outside of their original packaging on prep counter. CDI: PIC inverted containers to protect from contamination. REPEAT.

4-501.11 Maintain equipment in good repair. Observed employees transferring TCS food items out of the walk in cooler upon arrival due to PIC discovering walk in cooler was not at proper temperature. PIC had also contacted a service technician who arrived on site during inspection. Facility had adequate cooler space to accommodate transferring foods from walk in cooler. TCS foods that were still in walk in cooler at EHS time of arrival measured 41F. See temp chart.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage being stored on prep counter next to prep sink. Store employee beverages in designated areas away from food, clean equipment and utensils.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment and utensils at dish machine and proceed to don gloves to begin working with food before washing hands. CDI: Employee washed hands before donning gloves and handling food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed containers of steak and roasted vegetables being held below 135F on serving line. CDI: Employee reheated items to above 165F before returning to hot hold on line. See temp chart. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of lentils being held at 43F in WIC. CDI: PIC voluntarily discarded lentils. REPEAT. Points not escalated due to significant improvement from previous inspection.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of lentils being held in WIC date marked with a prep date of tomorrow’s date 11/15. CDI: PIC stated lentils were prepared last night and updated date mark. REPEAT. Points not escalated due to multiple violations on previous report.

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 one large working container of sugar without a label being held on dry storage shelf in prep area. CDI: Employee labeled container of sugar.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back prep area. Contact pest control service provider to address issue. REPEAT. Points reduced to half due to multiple violations on previous report.

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 two stacks of single use to go bowls being stored outside of their original packaging right side up on serving line counter. CDI: Employee inverted bowls.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unable to answer questions on proper reheating procedures and had several Priority violations during inspection today in which PIC could not display knowledge on corrective action. CDI: EHS provided instruction on priority violations.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite during inspection. A CFPM shall be onsite during all hours of operation. REPEAT.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty hand soap dispenser at hand sink next to PIC desk. CDI: PIC restocked hand soap.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed a container of spicy lamb kefta being reheated in hot box for over 2 hours. Lamb kefta only reached 95F. CDI: PIC discarded lamb kefta.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of falafel being held at 122F on serving line and 3 containers of rice being held at 90F and a container of chicken being held at 110F in hot box. CDI: PIC voluntarily discarded all items. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed individually portioned to go containers of tziki sauce being held at 67F on serving line and all TCS foods being held above 41F in WIC. See temp chart. CDI: PIC voluntarily discarded all items that were above 41F for longer than 4 hours and placed all remaining items in separate coolers. REPEAT.

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, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of tabouleh being held in 3 door prep reach in cooler at prep line missing a date mark. PIC stated item was prepared 3 days ago. CDI: PIC discarded item. 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of baba ganoush being held in 3 door prep reach in cooler date marked 6/27, one day past its expiration. CDI: PIC discarded item.

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 all items being held on TPHC on serving line without a time marked to indicate when the 4 hour period has elapsed. CDI: All items were voluntarily discarded by PIC due to all items being removed from WIC this morning. WIC was not holding food items to 41F or below. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of sanitizer being held at front counter with no label. CDI: PIC labeled bottle.

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: 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 . Observed 3 covered containers of pearl couscous cooling in 3 door reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed covers and placed containers of couscous in RIF to rapidly cool. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in back prep area. Keep doors closed and contact pest control service provider to address issue. REPEAT. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door being propped open by a wooden block. Keep outer openings of establishment closed to protect against insect entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two bags of rice being stored on floor next to grill area. Keep food items at least 6 inches above the floor.

4-501.11 Maintain equipment in good repair. Observed WIC unable to maintain foods at 41F or below. Contact service technician to evaluate WIC.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unable to answer EHS questions on Employee Health Policy and had several Priority violations during inspection today in which PIC could not display knowledge on corrective action. CDI: EHS provided instruction on priority violations and employee health policy.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation A Certified Food Protection Manager was not onsite during inspection. PIC is scheduled to attend CFPM training June 2024. REPEAT. Points not escalated due to PIC having scheduled class.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed employee handling soiled equipment and utensils while passing items through dish machine and proceed to handle clean utensils and equipment without washing hands between tasks. CDI: Employee washed hands and returned equipment and utensils that she handled to be W/R/S. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and use bare hands to push lever to dispense paper towels. CDI: EHS provided education to employee to push lever prior to washing hands or use elbow to dispense paper towels. Employee rewashed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large plastic bucket being stored in basin of hand sink next to door leading to back room. CDI: PIC removed bucket.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several bowls with build up being stored as clean and several containers with sticker residue on outside of container touching inside food contact surface of following container. CDI: PIC returned all items to be W/R/S. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed one container of lamb kefta balls being held on serving line in which three of the lamb balls on top measured below 135F. CDI: PIC voluntarily discarded lamb balls that were below 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of pizza sauce being held in grill drawer cooler at 44F. CDI: PIC voluntarily discarded container of pizza sauce.

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, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of shredded lamb and sliced tomatoes in grill drawers and two containers of arugula in 3 door reach in cooler all missing date marks. CDI: PIC discarded lamb and tomatoes and placed date marks on arugula as they were being stored with containers that were date marked and PIC stated they were all prepared at the same time. REPEAT

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 time stamps missing from all items on serving line being held on TPHC. PIC discarded all items into trash and replaced with fresh items from cold holding. All items were marked with time they were placed on serving line. REPEAT. Due to multiple repeat violations since 10/22, EHS and PIC have agreed to implement a risk control plan to correct TPHC violations.

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: 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 . Observed a covered plastic bus tub of tabbouleh cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed tabbouleh from bus tub and spread out on a sheet tray to allow for greater air flow and rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies near can wash. Contact pest control service provider to address issue. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food and clean equipment and utensils without the use of a head covering. Utilize head coverings to prevent contamination of exposed food, equipment and utensils.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed a spoon being stored in a container of rice and a scoop being stored in a container of hummus both with their handles resting in the respective foods. CDI: PIC removed spoon and scoop.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple risk factor violations at time of inspection. PIC was unable to answer many questions regarding facility operations, including how TPHC was documented, proper cooling of cooked TCS foods, and when pest control was last performed within the facility. CDI - Corrected via instruction; EHS discussed expectations with PIC regarding risk factor control. Note: Observed PIC entering facility at the same time as EHS. Per conversation, PIC was sent to receive two (2) pre-made TCS food items portions (Turkish Salad with diced tomatoes) from a separate Mezeh facility. When temped, items were at proper temperature and were placed into cold holding. Facility should have a designated PIC at all hours of operation. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of raw lamb meatballs stored above grilled eggplant in back prep table cooler. Observed sealed raw chicken stored above cooked, shredded lamb in WIC. CDI - EHS reorganized storage order during examination of units. EHS provided storage order charts to PIC. 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 approximately ten (10) metal bins with label residue on their exteriors stacked as clean, creating food contact surface contamination. Previously cited plastic bins were observed as being properly sanitized and clean to sight and touch. CDI - Metal bins were pulled for corrective cleaning. REPEAT. Note: Observed soiled food grinder at prep sink area with chick pea residue. Per conversation with PIC, this grinder had been in use fewer than 4 hours prior and was set to be disassembled and cleaned prior to continued 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 .

3-501.14(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 one (1) larger sealed container of falafel mix in WIC at temperature ranging from 83F to 87F. Per conversation with PIC, this falafel mix had been placed to cool at 9:30, more than 2 hours prior. CDI - PIC voluntarily disposed of out of temperature food. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four (4) TCS food items (soaked chickpeas, open mozzarella cheese bag, cooked shredded lamb, and beet puree) in WIC without date marks. PIC elaborated on when each item had been opened or prepared. CDI - PIC date marked all opened items for day of opening or preparation. 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 TPHC items unlabeled and no printed charts, as have been provided at previous inspections, to determine what items were placed on TPHC and when. When checked, cold items on serving line ranged from 41F to 48F. Per conversation with the PIC, items are now being temped and recorded to a digital log via tablet. PIC was unable to print or pull this log at time of inspection. CDI - EHS asked when serving line items had been placed. Per conversation with PIC, these items were placed at 10:30 a.m. EHS marked disposal time of cold held serving line items at 2:30 p.m. using tape. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one (1) container of used dish water and two (2) chafing dish candles stored above clean dishes in kitchen area on rack. CDI - PIC voluntarily disposed of dish water and candles.

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 improperly cooled falafel mix. Observed two (2) roasted corn containers in main prep table cooler cooling with wraps and lids. When checked, corn was cooling at an effective rate. CDI - EHS removed lids of corn to improve cooling rate further. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed two working containers (molasses and soy oil) without proper labeling. CDI - EHS station labeled containers with tape label. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately four (4) drain flies in kitchen prep area at time of inspection. PIC was unable to locate pest control invoices at time of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) recently sanitized metal containers wet stacked on dry storage rack.CDI - EHS separated improperly drying containers and removed soiled containers for corrective washing. REPEAT Note: No escalation in point deduction due to some noted improvement. Facility was observed stacking most recently sanitized metal containers horizontally to improve air drying and avoid wet nesting.

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 two (2) stacks of to go bowls with exposed food contact surfaces. CDI - Single service articles were reoriented by EHS to prevent potential contamination. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed excess food soil on floors of prep line area. Clean floors and walls as needed to prevent build up of soil and debris.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed one (1) food employee turn off faucet handle barehanded. CDI - PIC pulled entirety of present staff, and, utilizing translations over speaker system, translated EHS instructions on proper hand washing procedures (when and how, etc.) EHS demonstrated and observed effective hand washing; witnessed effective hand washing by employees.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed asparagus over RTE food items, including house made sauces and ROP produce. CDI - EHS rotated unwashed asparagus to lower, readily available unwashed produce storage to prevent potential contamination. EHS provided WIC storage order chart to PIC. 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 approximately five (5) plastic bins with label residue on their exteriors stacked as clean, creating food contact surface contamination. All metal bins were observed as being properly sanitized. CDI - Plastic bins were pulled for corrective cleaning. 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 - Observed six (6) TCS foods (two falafel portions, meatballs, and cooked eggplant at hotline, two servings of rice in hot cabinet) failing to hot hold. CDI - PIC voluntarily disposed of out of temperature food. Fresh portions were prepared. REPEAT. Note: Observed housemade fried chickpeas stored with other dry goods (raisins, tortilla strips) at serving line. If made in house, fried chickpeas are subject to the same hot or cold holding as other TCS food items. EHS advises facility to cool and cold hold fried chickpeas. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TPHC items not listed on chart for 11 a.m. to 3 p.m. for date of inspection (most recent date was 07/23). REPEAT. 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 Observed food, which had been placed at 11 a.m., according to PIC, being placed to cool in prep table RIC, as opposed to being disposed of. CDI - EHS reviewed in house TPHC document with PIC, emphasizing both proper labeling and disposal. Previous TPHC items were removed and disposed of, and newly placed items were marked on the TPHC chart for 3 p.m. to 7 p.m. Note: EHS will return to perform unannounced compliance check. Future violations may result in permit action and/or the application of a risk control plan.

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 effective cooling of two (2) recently cooked vegetable trays (rotated from standing freezer to WIC for final cooling). Observed recently prepared raw lamb meatballs cooling with tight wraps. Meatballs were observed cooling in sufficiently. CDI - EHS removed wrapping cover and meatball cooling improved. EHS provided ambient and two step cooling charts to PIC. 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 one (1) bottle of molasses without proper labeling. CDI - EHS labeled molasses with tape label. REPEAT. No escalation in point deduction due to noted improvement from previous inspections. Fewer mislabeled items observed during inspection today. Future violations will warrant escalation in point deduction.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 sanitizer bucket below required concentration of sink and surface sanitizer (approximately 452 ppm). CDI - sanitizer was refilled at 3 compartment and tested to verify bucket reached required concentration. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed freshly placed tongs in salad stations with handles touching food. CDI - EHS moved ton handles out of salad contact (handles were placed with gloved hands and were not yet contaminated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately ten (10) recently sanitized metal containers wet stacked on dry storage rack. REPEAT.

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 three (3) stacks of to go bowls with exposed food contact surfaces. CDI - Single service articles were reoriented by EHS to prevent potential contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. CDI - dumpster doors were closed prior to returning to interior premises.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC did not have ANSI accredited certified food protection manager certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed food employee not vigorously rub for required time when washing and employee use hands to turn faucet off. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P - Observed food employee handle soiled equipment at dish machine and use same gloves to handle clean equipment to remove after washing, rinsing and sanitizing and proceed to food preparation. CDI, employee removed gloves and washed hands. Ensure gloves are removed and hands washed if changing tasks and anytime contamination occurred.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 1 of 2 hand washing sinks out of order due to leak according to PIC. Operator stated sink would be repaired in the next couple days. Vr required to ensure hand washing sink is operational.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed lamb cooked from prior day reheated to 142 degrees F. CDI, lamb placed back to reheat to 202 degrees F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 1 pan of chicken hot held at 118 degrees F. CDI, chicken reheated to 172 degrees F. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed 1 container of cut Tomatoe not date marked in low reach in drawer refrigerator. CDI, tomatoes voluntarily discarded. Observed 1 container of quinoa with incorrect label. CDI, foods 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(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 TPHC procedures not followed and start time not recorded on log. CDI, PIC printed log and recorded start time for toppings on line. Repeat.

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 2 bins of flour not labeled. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 sanitizer bucket below required concentration of sink and surface sanitizer. CDI, sanitizer filled at 3 compartment and testing required concentration for bucket to be refilled to required concentration.

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

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 - PIC lacking food protection manager certificate.

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 facility lacking updated employee health policy to include the big 6 illnesses. - CDI - EHS provided PIC with updated employee health poster via email.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety - Observed facility lacking written procedures for a vomit and diarrhea clean up plan. - CDI - EHS provided PIC with written procedures example from the state via email.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. - Observed dishes being washed and sanitized in dish machine with chlorine sanitizer concentration of 0ppm. Observed chlorine sanitizer container empty with no back up chlorine sanitizer container available in facility. Per PIC, chlorine sanitizer should be in tomorrow. EHS directed PIC to utilize sanitizer bay in 3 compartment sink to sanitize dishes until sanitizer for dish machine comes in. - VR - Verification required to ensure dish machine properly sanitizing. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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. - Per PIC, cutting boards used to chop vegetables and cooked meats are sanitized with wet wiping cloths from sanitizer bucket between each use and only cleaned in 3 compartment sink at the end of the day. Cutting boards and utensils should be cleaned at least every 4 hours at 3 compartment sink. - CDI - EHS educated PIC on required cleaning frequency. PIC replaced cutting boards with clean cutting boards.

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 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. - Observed cooked lamb stored in cooler drawers under grill lacking a date mark. Date must follow food product when separated into multiple containers. - CDI - PIC able to locate large batch of cooked lamb in WIC that was properly date marked. PIC date marked lamb in cooler drawers.

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 lacking written procedures for TPHC. EHS provided PIC with TPHC template via email. - VR - Verification required within 10 days to ensure TPHC procedures complete and maintained in facility. 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 - Per PIC, serving line is held on time and all of the food is discarded and replaced every 3 hours. No products were labeled with the time to indicate when the food should be discarded. - VR - Verification required to ensure TPHC procedures are being properly followed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed multiple spray bottles of chemicals (cleaners) lacking labels. - CDI - PIC labeled spray bottles.

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. - REPEAT - Observed chickpea salad and sundried tomato salad cooling in walk-in cooler since 11:17am in tightly covered containers. - CDI - PIC uncovered containers to allow food items to continue cooling (1:55pm). PIC also moved items to reach-in freezer to quickly cool (2:55pm).

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. - REPEAT - Observed multiple squeeze bottles (oil and vinegar) and containers of spices not labeled. - CDI - PIC labeled squeeze bottles and spices.

5-205.15 Maintain a plumbing system in good repair. - REPEAT - Observed handsink near serving line to be leaking and cold water to not work. Repair sink.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed employee prepare food for customer, handle cash register, change gloves without washing hands, and begin preparing food for another customer. - CDI - EHS discussed when handwashing is required with PIC. PIC educated employees on when to wash hands. Employee washed hands and changed gloves. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee prep raw lamb meatballs, place lamb in oven, change gloves without washing hands, and begin prepping vegetables. - CDI - Employee washed hands and changed gloves. *NOTE: EHS recommends retraining all staff on when handwashing is required.

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. - REPEAT - Observed eggplant cooling at room temperature on prep table. Per PIC, eggplant was cooked right before EHS arrived. PIC stated normal procedure is to allow it to cool at room temperature and then place on serving line where it is placed on time. Also observed sundried tomato salad cooling in walk in cooler tightly covered. - CDI - EHS discussed proper cooling methods with PIC. Eggplant must be cooled using approved methods and not at room temperature. PIC moved eggplant to walk in cooler to cool. PIC uncovered sundried tomato salad to allow for proper cooling.

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 2 squeeze bottles of oil not labeled.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf - REPEAT - Observed when dish machine running three compartment sink unable to meet hot hot water demands. - VR - Verification required within 10 days.

5-205.15 Maintain a plumbing system in good repair. - Observed leaking pipes under 3 compartment sink and dish machine sink. Also observed faucet on 3 compartment sink broken. Repair leaks and replace faucet.

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 vegetable Kefta being hot held at less than 135 degrees. CDI added Vegetable kefta to tphc chart and advised to hold this product on tphc.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed unlabeled container of employee medicine on shelf used to store food. CDI PIC removed.

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 Turkish salad cooling in walk in cooler at insufficient rate to meet cooling parameters due to being tightly wrapped in plastic. CDI vented and proper cooling rate achieved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service lids at drink station store with food contact surface up . CDI inverted to store properly.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed when dish machine running three compartment sink unable to meet hot hot water demands.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed there was no PIC available on site at time of inspection with working knowledge of food safety training.

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.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have written vomiting and diarrhea plan . CDI provided required information.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed dishes being washed and lactic acid sanitizer container for sanitizing empty and no refill available. CDI advised that dishes would have to go through dish machine which uses chlorine sanitizer and was observed to be at proper concentration. Verification required.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken cooked to final cook temperature of 145 degrees . CDI reheated to 165 degrees.

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 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 . Observed chick peas, white beans , 5 Cambro of chick peas not labeled in walk in cooler . CDI Products were labeled with appropriate labels employee knew when products were placed in walk in cooler.

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 cold line on tphc but no one could explain application being used to track tphc. No discard time could be provided. CDI PIC to train staff on use of application and line was restocked and labeled with appropriate discard times.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored in sanitizer buckets with no sanitizer. CDI advised PIC to get bleach mixed for sanitizing surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed three compartment sink could not maintain proper temperatures when dish machine is running.

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 The PIC present during the inspection produced a Certified Food Protection Manager certificate that expired in April of 2021. PIC present is required to have an active certificate at all times.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD employee health poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a link to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

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 Observed cooked carrots in walk-in refrigerator, cooked shredded lamb in cold hold drawer, and sliced cherry tomatoes in walk in refrigerator not date marked. All products have been held for over 24 hours. CDI- PIC stated the lamb was pulled from the bulk container in the WIC that has a date mark label of 12/17/2021. Per PIC and food employee, the other food items were prepared on 12/17 and 12/17. EHS allowed PIC to backdate products and reviewed date marking requirement.

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 establishment using TPHC for cold held TCS food items at front make station. Establishment has written procedures in place, but staff failed to record on their temperature log the todays date, the time the item was removed from refrigeration, initial temperature, and time that is 4 hours past the point in time when the food is removed from the refrigerator. CDI- All TCS cold held food items were voluntarily discarded and new products placed on make line. PIC filled out the temperature log with all needed information which was confirmed by EHS.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed three food employees preparing and serving food items without head covering. CDI- employees placed on head coverings.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in-use scoops with handles in contact of cooked spicy lamb and cucumber and cut tomato salad. REPEAT

4-501.11 Maintain equipment in good repair. Observed two-door freezer with an ambient temperature of 41F. EHS observed only one TCS food item in the unit which appeared to still be frozen solid. Per PIC, the freezer is used to cool hot hold items. Repair or replace freezer so that the unit is reach and maintaining freezing temperature.

2-103.11(G) Person in charge shall ensure that employees are using proper methods to rapidly cool time and temperature control for safety foods (TCS foods) that are held hot or are not for consumption within 4 hours, through daily oversight of the employees' routine monitoring of food temperature during cooling. Pf-EHS observed improper cooling methods for TCS foods in the cooling process. CDI- Cooling posters provided as well as discussion of cooling methods that would help them reach cooling parameters. If this violation continues, EHS may introduce a risk plan on cooling TCS foods.

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed two of the three designated handwashing sinks supplied with hand sanitizer and not hand soap. CDI-PIC supplied hand soap to all handwashing sinks. REPEAT violation-EHS elected to take half points due to different code section violation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed a concentration of 0 in manual chlorine dish machine due to empty container. CDI-PIC replaced chlorine container and concentration was measured at 100 ppm. EHS tested machine, but did not observe the dish machine in-use.

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 separate containers of couscous (hot to cold), feta cheese (ambient cooling), and sun dried tomatoes with freshly cut cherry tomatoes (ambient cooling) actively cooling in walk-in cooler not drop temperatures between initial temperature and second temperature. Each food item was stored together and stacked on top of one another and tightly covered with plastic wrap and metal lids. CDI-During discussion about cooling methods and parameters, PIC stated he will move the items to the reach-in freezer to rapidly cool. All items were prepared at 1:00 pm per food employee. REPEAT. If this violation continues, EHS may introduce a risk plan on cooling TCS foods. EHS offered to help train employees on proper cooling methods during a requested visit.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer bucket not labeled under prep table. CDI-PIC labeled bucket as sanitizer.

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 couscous, four containers of feta cheese (ambient cooling), and four containers of sun dried tomatoes with freshly cut cherry tomatoes actively cooling in walk-in cooler. Each food item was stored together and stacked on top of one another and tightly covered with plastic wrap and metal lids. CDI-During discussion about cooling methods and cooling parameters, PIC stated he will move the items to the reach-in freezer to rapidly cool. REPEAT. If this violation continues, EHS may introduce a risk plan on cooling TCS foods. EHS offered to help train employees on proper cooling methods and parameters during a requested visit.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled bottles of salad dressings and sauces (6) not labeled. Observed (3) bottles of oil not labeled on cook line. Observed (3) dry seasoning mixes not labeled on cook line. REPEAT

3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop stored in raw lamb container with handle in contact of food. Store utensils so that handles are not in contact with food product.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed napkins and plastic forks stored directly on ground under customer drink machine. CDI-PIC properly stored boxes.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC was unable to produce test stripes for in-use acid sanitizer. See violation #39. REPEAT. PIC stated they have ordered from their supplier but they do not currently have them. PIC stated they will continue to use chlorine to sanitize for which they have test stripes onsite.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a covered employee drink stored above food and food contact surfaces. CDI-PIC removed drink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front service area handwashing sink without paper towels. PIC stated they no longer use that handwashing sink but just the one located at the greeting area. CDI-EHS instructed PIC to continue use of designated handwashing sink at all times. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-P Observed front service area handwashing sink blocked by stool. Maintain access to all handsink at all times. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic lids and containers stored on clean storage rack with visible food debris on equipment food contact surfaces. CDI-PIC had all visibly soiled equipment and utensils moved to 3-compartment sink to be cleaned and sanitized.

3-401.11 Raw Animal Foods-Cooking - P,PF Observed two different raw chicken proteins (chicken shawarma and chicken kebab) cooked to less than the required 165F for 15 seconds. PIC and food employee stated both proteins were done and ready to be checked for final cook temperature. CDI-EHS educated PIC on proper final cook temperatures for the raw proteins they currently have. PIC asked EHS if this requirement has changed, EHS responded no. Establishment was instructed to recook both proteins to at least 165F and hot hold at 135F or higher. PIC understood. EHS will deliver training documentation to PIC at later time. Establishment has multiple thin probed thermometers.

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 roasted vegetables tightly wrapped and stacked drop 0 degrees after 20 mins from initially temperature. CDI-PIC had the food item uncovered and placed in the freezer to rapidly cool. See violation #31. EHS discussed all cooling parameters with PIC. EHS provided PIC will cooling posters to assist with cooling method training.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed cooked rice and cauliflower rice hot holding in hot box at below 135F. CDI-PIC voluntarily discarded the food item. Both food items were cooked today. EHS recommended storing less products in the hot box due to the large amount of food items being hot held in the unit, or purchase an additional (or larger) hot box. If this violation continues, EHS may be take permit action. 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 greek feta cold holding in walk-in cooler with a date mark label of 6/24/2021, exceeding 7-day hold time. CDI-EHS explained feta is not an exempt cheese and shall be held no longer than 7 days from the day it is opened. PIC understood and voluntarily discarded the greek feta sauce. All other food items were 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 Through conversation with PIC, all items on the customer service line are held under TPHC (greet area, hot holding and cold holding). PIC stated they use an electronic system to record the start times of food items and all items on the service line are discarded after four hours. PIC was unable to produce written procedures. The previous inspector emailed Mr. Fernandez-Colmenarez with the TPHC template. He was unable to produce the written procedures during the inspection. EHS emailed him the document again. Verification visit will be conducted no later than 7/16 to confirm procedures have been written and in action. 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 over 8 TCS food items prepared around 10:30 cooling in walk-in cooler tightly wrapped with plastic wrap and stacked on top of one another. EHS also observed cooked couscous cooling in deep portions in a plastic container with the lid completely closed. CDI-EHS educated PIC on proper cooling methods in which PIC had all products moved to reach-in freezer, uncovered and not stacked to continue the cooling process. EHS recommended to PIC to rearrange WIC so that cooling items are cooling in the rear of the WIC. The rear of the WIC tends to be kept at a lower temperature. PIC understood. REPEAT. If this violation continuous, EHS may take permit action. EHS provided PIC will cooling posters to assist with cooling method training.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several unlabeled oil bottles at service area. CDI-PIC had employees place labels on all bottles unlabeled.

3-305.14 Food Preparation - C Observed food employee removing cut leafy greens from box while box was located on the dish machine draining board (clean side). EHS also observed a container of cooked couscous stored on the same draining board. EHS advised staff and PIC to only use designated prep areas. PIC and staff understood. CDI-food items placed in different containers and moved to designated prep area. No visible contamination observed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 1 out of 4 food employees in front service area handling food without an effective hair restraint. CDI-All employees put on a hair net.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping clothes stored half way in chemical bucket. Maintain the whole wiping cloth in the solution in between use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment has switched from a quat automatic chemical dispenser at 3-compartment to a acid automatic chemical dispenser. PIC was unable to produce acid test strips. Facility will use chlorine (test stripes present) until they purchase the proper test stripes. Verification visit will be conducted no later than 7/16 to verify PIC has purchased and supplied the acid test stripes to the establishment. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a plastic pitcher stored in the hand wash sink at the start of the inspection. CDI-The pitcher was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot box holding food product below 135F. CDI-All items were reheated. Manager explained the unit might not have been hot enough before food product was placed into the unit.

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 times not being recorded for their TPHC for their cold hold serve line. The facility is holding the product for 6 hours instead of 4 hours. A verification visit is going to be made within 10 days to ensure that facility is properly following TPHC procedures. A temperature column should be added to the time sheet to determine food temperature to ensure it does not raise above 70F. A new TPHC form was emailed. Have filled out with new methods.

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 salads mixes cooling tightly wrapped. CDI-The items were properly unwrapped to allow for proper cooling. REPEAT.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no Chlorine test strips onsite to test the dish machine. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO VERIFY CHLORINE TEST STRIPS HAVE BEEN PURCHASED. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks to the base of the faucet at the dish machine area, and damaged cold water faucet at the front hand wash sink. Manager will have repaired.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage store on cart with food. CDI- discarded

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed mutliple task/glove changes with no hand washing. CDI- PIC coached

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -PObserved mutliple task/glove changes with no hand washing. CDI- PIC coached 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above open cheese container. CDI- reorganized

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple utensils stored as clean with slight debris missed during washing. CDI- removed to re-clean

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 shredded cheese and taboulleh with sliced tomatoes cooling in covered bus tubs cooling at 61F and cooked grain at 72F. Follow up temps at 30 min 61F and 70F respectively. CDI- removed to freezer

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all multiple TCS foods in main front line prep unit as well as multiple undercounter cold hold units at 43-53F. CDI- immediate discard or removed to walk in to cool.

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 multiple TCS foods cooling in closed plastic containers. CDI- opened or removed to metal pans

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple foods in bags stored on floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths stored on food prep surfaces.

4-501.11 Maintain equipment in good repair. Observed front prep unit cold holding no foods at 41F or colder. VR

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for chlorine; the sanitizer used in the dishmachine

5-502.11 Frequency-Removal - C Observed trash; specifically cardboard boxes piled up in reare kitchen, contributing to lack of food prep space.

6-303.11 Intensity-Lighting - C Observed insufficient lightin throughout rear kitchen.