SHOWMARS - NORTHLAKE

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 several small holes in walls throughout kitchen area. Observed broken tile along wall edge of can wash enclosure. PIC to put in work orders for repair of holes and broken tile.

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 minor debris buildup on exterior doors of low boy coolers on prep line. Observed puddle of water on interior of bottom shelf of far right prep unit. PIC to address cleaning frequency.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -1 point- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above ready to eat gyro meat in walk in cooler. CDI - Storage order was corrected. PIC has been advised that packaged gyro meat is a ready to eat product and should be stored above raw proteins. -REPEAT- -1.5 points- 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 breaded chicken tenders in hot holding with a temperature of 119F. CDI - Chicken tenders were discarded. -0 points- 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 all TCS foods in flip top cooler (left side of prep line) cold holding at temperatures between 42F and 46F. Observed all TCS foods in double door reach in cooler cold holding at temperatures between 45F and 48F. TCS foods in flip top cooler were previously stored in double door reach in cooler. Double door reach in cooler had an ambient temperature of 46F while ambient temperature of flip top cooler was 38F. PIC stated that double door reach in had been serviced week prior for not holding proper temperatures. CDI - TCS food was discarded and double door reach in was taken out of service. Establishment has walk in cooler capable of holding TCS foods at 41F or less. PIC has been advised to cold hold TCS foods in walk in cooler until double door reach in is repaired. -REPEAT- -3 points- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. CDI - Employee put on hair restraint during inspection. -0 points-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knife stored in crevice between flip top cooler and counter top. Crevice is not frequently cleaned or sanitized. CDI - Knife was taken to three compartment sink to be washed, rinsed, and sanitized. -0 points-

4-501.11 Maintain equipment in good repair. Observed heavily rusted drying rack being used to air dry equipment and utensils. Observed double door reach in cooler unable to maintain proper cold holding temperatures. -0.5 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed unopened package of RTE gyro meat stored under containers of raw fish in WIC. CDI- PIC removed item from shelf and adjusted 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 cut melons in portioned containers temping above 41F. PIC stated that items are no longer held in unit overnight and had been taken from larger container in the morning during prep. CDI- PIC removed containers of cut melons in to be rapidly cooled. *REPEAT* EHS will not escalate points due to difference in severity and increased active managerial control since last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 2 full pans of gyro meat originally prepped on 5/21. Observed TCS foods throughout facility being dated for 8-days due to corporate sticker system. EHS discussed proper 7-day date marking parameters with PIC. CDI- PIC voluntarily discarded pans of gyro and hand wrote correct parameters on stickers for TCS foods outside of 7-day parameters. *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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer without label being stored under prep table at end of cook line. CDI- PIC had label added. *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 deep pan of shredded lettuce stored in flip top across from grill temping above 41F due to being immediately put in unit after prep, per the PIC. CDI- EHS discussed effective and proper cooling methods with PIC, also mentioning the difference between units that are for holding versus cooling. PIC removed pan of shredded lettuce to be rapidly cooled due to being within 4 hours. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 unlabeled working containers stored at the end of cookline. EHS explained the need to label items to prevent accidental contamination of foods.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live small crawling insect on prep table at end of cookline and flying insect at back of facility near 3-comp. PIC stated that pest control comes out once a week to attempt to alleviate the issue.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two separate employees use handwash sink to fill plastic containers. CDI- EHS informed employees and PIC that handwash sink shall only be used for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed metal pan of cut melons and Cole slaw temping at 45F. PIC stated that items are stored in unit overnight. CDI- PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed plastic pan of chili in WIC and metal pans of lettuce in 2D reach-in being held without a date. PIC stated items had been prepped on yesterday. CDI- PIC had dates marked. 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. Observed boiled eggs and multiple pans of feta dated for 2/15. Observed 2 pans of gyro meat with no date. PIC stated they did not know when items were prepped. CDI- PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer without label being stored under prep table at end of cook line. CDI- PIC had label added.

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 large pans of salad mix temping at 50F being held on prep table with tightly covered lid. CDI- PIC removed item to be cooled in the WIC. *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 .

3-501.13 (B)Use approved thawing methods. Pf. Observed overfilled pan of frozen fish being thawed under running water not completely submerged. CDI- PIC had items moved to larger pan.

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 plastic sauce cup being used as a scoop for feta. CDI- PIC discarded sauce cup.

4-501.11 Maintain equipment in good repair. Observed water pooling at bottom of prep unit below 2D flip top.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 Slicers with food debris build up. *CDI - PIC took items apart and placed them into 3 comp sink to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 plastic containers filled past the fill line of Sliced Tomatoes with a tight fitting lid at 43F cooling in WIC past the 4 hour time parameter. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. *Observed - Raw Fish and shrimp stored in metal container with undrained ice in WIC.

*REPEAT* 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - Employee engaged in food prep without a hair restraint. *CDI - PIC had them put on their visor.

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 - Plastic single service drink lid used to scoop hummus. *CDI - PIC discarded lid and replaced it with a spoon.

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 - 2 employee drinks stored on prep table. *CDI - PIC removed drinks.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures available, PIC indicated the mall maintenance personnel are responsible for this activity; therefore no points deducted, but EHS provided plan for PIC to post and will discuss with mall management to ensure the correct procedures are provided for maintenance and used. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 stored in dry goods racks and on ice machine above prep table. CDI: drinks were properly relocated.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine & on ice scoop holder (which was cleaned/sanitized, along w/scoop, during inspection).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS items in first flip top unit (top) holding >41F. CDI: Items voluntarily discarded since placed in unit as of opening time. Replacement items placed in flip top #2. Will return for verification visit to ensure unit is repaired (drawers in unit holding at 41F). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles (degreaser and bleach) unlabeled. CDI: items labeled properly.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bag of hushpuppies thawed at room temp at temp of 46 (unsure if being slacked or thawed; regardless, use approved methods to ensure temp<41F). CDI: product taken out of freezer 1 hour ago; therefore, placed in refrigerator for 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 spices in plastic container at wait station unlabeled. CDI: Item properly labeled.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed raw fish and shrimp stored in water in the walk-in and ice and undrained water in the reach-in. CDI: water drained from containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed personnel preparing food w/ no head covering

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored in between reach-in and table. CDI: knife taken for w/r/san

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 cleaning needed for racks, equipment wheels and legs, and under & around surfaces where accumulation exists. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed purse and personal items stored in dry storage racks w/ restaurant items. CDI: Items relocated properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels stocked at front handsink behind service counter. CDI- paper towels provided, put into dispenser.

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 2x batches of gyro meat that had exceeded date marking window according to labels. One indicated expired on Jan 5th, other said expired on Jan 7th, has exceeded 7 day window. CDI- product voluntarily discarded during inspection. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 3 comp sink low, at 50ppm quat. EHS observed that there was air bubbles in sanitizer line. CDI- sanitizer refilled, at proper concentration after correction.

4-501.11 Maintain equipment in good repair. Observed several gaskets throughout kitchen in need of replacement, specifically on prep top/reach in unit doors (gaskets are torn and ripping from frame in this area) and on walk in cooler. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed areas of shelving on left side of walk in cooler with buildup, in need of cleaning. 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 ceilings above cook line with dust buildup, in need of cleaning. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several bottles of chemicals in generic “Ecolab” bottles that do not have label affixed. Observed facility has printed labels on a couple of bottles, needs to ensure all bottles are labeled with identifying chemical. CDI- bottles labeled.

4-501.11 Maintain equipment in good repair. Observed several gaskets throughout kitchen in need of replacement, specifically on prep top/reach in unit doors (gaskets are torn and ripping from frame in this area) and on walk in cooler.

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 areas of shelving on left side of walk in cooler with buildup, in need of cleaning.

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 ceilings above cook line with dust buildup, in need of cleaning.

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 chopped lettuce cooling at a rate too slow to meet cooling parameters. See temp chart & violation #33 for details. CDI: Education provided and product vented for rapid cooling (48F).

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 insert pans of chopped lettuce cooling covered and stacked 3-4 deep in walk-in cooler. CDI: Education provided and product vented for rapid cooling. REPEAT VIOLATION.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf Observed no EH policy with "big 6" illnesses listed. CDI: EHS provided email copy of policy and PIC printed. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written policy for vomit & diarrhea cleanup. CDI: EHS provided copy via email and PIC printed.. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled chicken being held below 135F in warmer. PIC stated product prepared between 12pm-12:30pm. CDI: Food employee reheated product (180F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mac n cheese being held above 41F in make table. PIC stated product prepared yesterday 01/04/22. CDI: Product voluntarily discarded and PIC opting for TPHC going forward - paperwork provided. 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 cut melon and slaw being cooled in flip top portion of make table. CDI: Education provided and product placed on ice for rapid cooling.

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 no EH policy with "big 6" illnesses listed. CDI: Education provided - new management - and PIC made aware of changes due to 2017 Food Code implementation. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided - new management - and PIC made aware of changes due to 2017 Food Code implementation. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon and mac n cheese being held above 41F in make table. Melon prepared 08/08/2022 and held in unit overnight. Mac n cheese prepared 08/10/22, cooled in walk-in cooler and placed into unit @1pm. Ambient temp of unit 38F. CDI: Education provided, PIC moved mac n cheese to walk-in cooler for rapid cooling and voluntarily discarded cut melon. REPEAT VIOLATION.

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 standing water in mop sink- concrete in poor repair.

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 staff at time of inspection.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided - new management - and PIC made aware of changes due to 2017 Food Code implementation. REPEAT VIOLATION. **Points no assessed due to new management. EHS emailed copy of info to manager to post in facility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided - new management - and PIC made aware of changes due to 2017 Food Code implementation. REPEAT VIOLATION. **Points not assessed due to new management. EHS emailed copy of info to manager to to post in facility.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed ice and drink poured into front hand sink. CDI: Education provided and hand sink cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dicer stored as clean soiled with food waste. CDI: Food employee sent to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut melon, pasta salad, and slaw being held above 41F in make table. All products prepared this morning. Ambient temp of unit 36F. Only right flip top portion with temp issues. CDI: Education provided, product placed on 6-hour TPHC for short term corrective measure(to be discarded @3pm), staff will pull food from bottom until repaired, EHS spoke with store manager on phone who contacted maintenance. REPEAT VIOLATION.

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 no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed potato soup being held below 135F in steam well. PIC stated product a commercial reheat and placed into unit between 10:30am-11am. CDI: PIC rapidly reheated product in microwave. Product reached 201F. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mac n cheese being held above 41F in make table. PIC stated product comes in commercially prepared and is portioned into cups. Prep date of 11/30/21. CDI: PIC voluntarily discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cactus soup and hot dog chili being held below 135F. PIC stated both products commercial reheat this morning @10am. CDI: Education provided, hot dog chili reheated to 174F in microwave, cactus soup reheated to 181F on flat top grill.

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 three large metal insert pans of lettuce being cooled stacked 3 deep in walk-in cooler with lids on two of them. PIC stated product began cooling @9:30am. CDI: Education provided and product vented for rapid cooling.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw bacon over RTE sauces. CDI-PIC moved to the raw bacon shelf they had designated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melon cups that had just been made at 45F-50F. PIC said the fruit was cut last night and they portioned it this morning and set the portions in the prep unit. CDI-PIC moved portions ot the WIC to cool.

4-501.11 Maintain equipment in good repair. Obsevred screw loose in the ice machine. Cabinets peeling their lining at the front coutner area. PIC did not sing due to Covid protocols.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during beginning of inspection. PIC came shortly after and they had an assistant manager there during the whole inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food emplyee trying to thaw out ice in a metal container in the handsink. CDI-PIC explained handsinks are only for handwashing, and handsink has a sign stating when/where to wash

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish, shrimp in prep unit where tubing was facing down, tubing is what controls the air flow. REPEAT. lettuce, tomatoe, melon all made from today at 9-10am (PIC explained) above 41F. They were prepped today and not cooled down properly before being placed in the prep unit. Observed lettuce at 50F from yesterday, PIC explained they wash it, then place it in an ice bath for 10mins, then put it in large quanitities, and covered. Observed ranch in small bottle cooler at 49F. CDI-All items made from this morning were cooled down in the WIC, fish and shrimp were put on ice and lettuce from yesterday (lettuce, ranch) was voluntarily discarded. REPEAT. VR REQUIRED 8/23/2020 PIC did not sign due to Covid protocols

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 fish, shrimp, lettuce, tomatoe, melon all made from today at 9-10am (PIC explained) above 41F. They were prepped today and not cooled down properly before being placed in the prep unit. Observed lettuce at 50F from yesterday, PIC explained they wash it, then place it in an ice bath for 10mins, then put it in large quanitities, and covered. Observed ranch in small bottle cooler at 49F. Obsevred tomatoes in the WIC above 43F, PIC explainEd they were made this moring, tomatoes were covered with plastic wrap. CDI-All items made from this morning were cooled down in the WIC and left uncovered, fish and shrimp were put on ice and lettuce from yesterday (lettuce, ranch) was voluntarily discarded

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

4-501.11 Maintain equipment in good repair. Observed bottle cooler holding ranch, taseki, and non perishable milk above 48F. Obserevd fish and ice prep unit with a hose that blows cold air directly onto unit. Hose has fallen down and maybe why fish/shrimp are not holding temp. Have units repaired. Front panel on the ice machine is gone. Faucet loose at the handsink in the kitchen.

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 ceiling tiles damaged, peeling and in need of replacing. Observed areas of low grout throughout kitchen specifically by the 3-comp and the WIC.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build-up on ice machine lid.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melon and tomatoes prepared today at 8:30am above 41F (see temp chart), observed fish in prep unit at 43F. Unit the fish was in is made with tubing that allows for air flow, tube was pointing down. CDI-PIC 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 Observed coleslaw at 44F made today in quart size pans, covered with plastic wrap.

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

4-501.11 Maintain equipment in good repair. Observed broken shelf in kitchen area.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P When asked about the employee health policy, food employees were not aware of the reportable signs and symptoms or understood when to report. Corrected during inspection. Educated food employees and food employees pointed to where the posted employee health policy.

2-301.14 When to Wash - P 2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.14 Wash hands after activities that contaminate them. -P Observed Food employee failing to wash hands while performing multiple tasks during food preparation. Corrected during inspection.

5-202.12 Provide at least 100F water at handsinks. -Pf Water temperature in hand washing sink tempted at 75 degrees in the male toilet. Female toilet handwashing sink water was shut off. Handwashing sinks in the toilets are shared by all mall employees and isn't maintained by the food employees. All food employees are required to utilize the handwashing sink in the restaurant upon returning from the restrooms. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tea bags in hand washing sink. Corrected during inspection. 6-301.14 Handwashing Signage - C Handwashing sign in the female toilet missing. This is a repeat violation. A sign or poster that notifies food employees to wash their hands shall be provided at all handwashing sinks used by food employees and shall be clearly visible to food employees. A handwashing sink or group of adjacent handwashing sinks that is provided with disposable towels shall be provided with a waste receptacle

5-501.17 Provide a covered waste bin in female restrooms. Female toilet did not have a covered receptacle, handwashing sign, soap and water. PIC informed me that all food employees use the available handwashing sinks in the food prep area when returning from the restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee coffee cups stored over onion ring prep station and at clean utensil area. CDI- Storage of beverages corrected.

6-301.14 Handwashing Signage - C Observed no hand wash signs in outer hallway employee restrooms. CDI (corrected during inspection) signs provided and posted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few items at 42-43F (see chart) in the left top of the prep cooler above 41F. Keep lid of the cooler closed when not in use.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of hard boiled eggs and a case of buttermilk on the walk-in cooler floor. CDI by putting items on the shelf.

4-602.13 Nonfood Contact Surfaces - C Observed grease and build up on pipes, sides of equipment, back area of fryers, fire extinguisher, light fixtures and shelving. More detailed cleaning needed.

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 grease and dust build up on the walls and ceilings in the kitchen. More detailed cleaning needed.

6-303.11 Intensity-Lighting - C Observed several light fixtures with bulbs out in the fixture. Fixtures have more than one bulb.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed fruits and vegetables stored directly above ready-to-eat products in walk-in cooler. CDI items properly rearranged.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting heavy black and pink debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese in drawer cooler and cheddar, feta, eggs, pita sauce and pasta salad in two door reach-in cooler above 45F. CDI cheese in drawer cooler taken to walk-in cooler to rapidly cool. Cheddar, feta, eggs, pita sauce and pasta salad voluntarily discarded. VERIFICATION 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 Observed bean salad, leaf lettuce and chopped lettuce cooling tightly covered in reach-in cooler holding products above 45F. CDI all items taken to walk-in cooler to rapidly cool and left uncovered.

4-501.11 Maintain equipment in good repair. Observed two door reach-in cooler not maintaining products below 45F. Observed foot missing on reach-in/prep line cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout deeply grooved between tiles at prep line and 3 compartment sink area.

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 feta cheese dated 10/12 in the reach-in cooler. CDI-product voluntarily discarded.

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 grease build up on floors

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

2-301.14 Wash hands after activities that contaminate them. -P Observed employee blow into gloves to open them before putting them on. CDI by instruction.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -PObserved unwashed produce stored over ready to eat food in the reach-in and walk-in cooler. CDI-product relocated to a lower shelf.

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 cleaning needed to hard to reach areas behind, between, underneath equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tartar sauce in portioned cups in flip top cooler above 45F. CDI top portion of cups voluntarily discarded. PIC stated facility will not overfill cups any longer.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed homemade tzatziki and tartar sauce holding in flip top cooler above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. EHS recommends reducing quantity held in pans in flip top cooler and using ice bags on top of products.

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

4-501.11 Maintain equipment in good repair. Observed several reach-in coolers with split gaskets. 4-502.11(A) Maintain utensils in good repair. Observed whisk in disrepair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces on front prep line collecting microbial growth and food debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on prep surface, one uncovered upon beginning of inspection. CDI cups were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tartar sauce in cups on prep line above 45F. CDI top layer of sauces were discarded. Bottom layer tested below 45F. Observed milk, chocolate milk, ranch and peta sauce in sliding door cooler all above 45F. CDI all items voluntarily discarded. Observed tomatoes and peta sauce in 2 door reach in above 45F. PIC stated items were recently made; items placed in walk-in cooler to rapdily cool. VERIFICATION REQUIRED.

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 opened package of hot dogs not date marked. CDI hot dogs labeled. 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 hot dogs dated 2/9 as open date. CDI hot dogs voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed sliding glass cooler not maintaining all products below 45F.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed spray arm falling below flood rim on 3 compartment sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed flounder and shrimp prepared at 11:00am at 65F. CDI PIC removed covered from items and placed in ice bath.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese, turkey, ham and chicken in grill cooler above 45F. See temperature chart for temperature observations. CDI PIC voluntarily discarded items.

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 Two packages of hot dogs in prep cooler appeared to be out of date. PIC stated items were improperly labeled. CDI PIC properly labeled packages.

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 slaw and flounder cooling in small containers while tightly covered. CDI containers were uncovered. Flounder placed on ice bath. Slaw placed in large shallow containers.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed 2 coolers without air thermometers.

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

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip-pieces of single service cups exposed during storage.

4-501.11 Maintain equipment in good repair. Observed one cooler non-functional. Observed split gasket on walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease and food buildup in equipment gaskets and dry storage shelves.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P | Through discussion it was found that the whole piece of gyro meat is cooled down in the walk in for service the next day if there is any leftover. This product may not be cooled and used the next day if it has not met its final cook temperature of 155F for 15 seconds. Discussed with PIC in depth today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed feta holding at >45F today- product quickly chilled in the lower portion of the make table today to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean gasket on make table where growth is present. Dust pipes on walls, dust ceiling as well.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved a small amount of build up inside of the ice machine today- PIC properly washed to correct.Observed lettuce spinner stored as clean with growth and lettuce debris inside- sent to be rewashed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved an open pack of ham that had no date mark. dated today to correct.

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 lettuce and shrimp cooling in large portions, tightly covered in the walk in today. Observed freshly cut tomatoes in the reach in cooler today tightly covered.Cool items in the walk in cooler uncovered. If the product is not in a shallow portions, then it will need to be stirred regularly.Food items uncovered today and placed into walkin.

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed gnats in the back today around the can wash and CO tanks.Increase cleaning and continue pest managment visists to correct.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed the ice scoop stored on a soiled surface. Sent to be washed today.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.Observed togo boxes stored on a soiled shelf today.Observed a soiled bell stored in the toothpicks today- removed.

Clean gaskets and between equipment.Clean dusty beverage materials that are on the wall.

Keep food covered when in storage. Observed tortilla shells and ice uncovered today and the establishment was not busy at all. Only keep these uncovered when there is a rush and products are monitored to prevent contamination. All covered during the inspection today to correct.3-302.11

Observed mulitple containers of lettuce cooling improperly today- large portions, tightly covered, or in small flip top units. All containers uncovered and placed into the WIC to quickly chill down. Use approved methods to cool TCS foods such as shallow food portions, uncovering product, add ice, put on ice, use metal pans, use WIC or WIF etc.3-501.15

Observed flys through out the facility. Contact pest managment to help reduce this issue and increase cleaning frequency. PIC will contact orkin to correct.6-501.111

Clean the ceilings and walls in the kitchen(dust and grease build up today)Clean the pass thru, WIF fan, top of equipment where dust has built up, glass RI fan and light. Clean floor drains as well.4-602.13 Nonfood Contact Surfaces - C

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain TCS foods at 45-41 or below during storage. Observed homemade taziki sauce stored at >45F today due to the product being stacked too high in the flip top cooler. Top of product taken to WIC to quickly cool to correct.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved open hotdogs and open bbq today that was not date marked. Be sure to date mark all TCS once it has been opened. Corrected during inspection through instruction.

3-602.11 Food LabelsObserved baklava that is packaged in-house, offered as a grab-n-go product today. Place this item behind the counter so that employees must hand this product to the customer, or label them with the following information: Name of product, list of ingredients by predominance, net weight/count of product, list of allergens included, address of packager, and nutritional info. if making a nutritional claim.

3-305.11 Food Storage-Preventing Contamination from the PremisesFood shall not be stored where it is exposed to possible contamination. Observed employee food stored over restaurant food today in the RI cooler. Store employee items on the bottom shelf where they cannot cross contaminate restaurant foods and be sure this area is labeled as "employee items". Food moved to bottom shelf today to correct.

. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean utensils on a clean surface. Observed clean utensils stored in a soiled drawer today.

4-501.11 Good Repair and Proper Adjustment-EquipmentTorn gasket on the RI freezer is no longer in good repair and needs to be replaced.

6-501.111 Controlling PestsMultiple flys observed today. Fly light is not working currently but PIC has had Orkin order a part to repair.

3-305.11 Food Storage-Preventing Contamination from the PremisesKeep food protected from contamination by storing it properly.Observed bread on the floor in the back today- picked up during inspection. Store food at least 6" off of the floor. Observed employee drinks with lids on stored next to bread today- condensation from drinks and spillage of those drinks could contaminate food. Drinks moved to the designated employee drink wall rack today.

3-304.14 Wiping Cloths, Use LimitationWhen they are not in-use, store wiping clothes in sanitizer. Observed multiple clothes on the cutting board today and a clothe towel around an employee's waist.

3-304.12 In-Use Utensils, Between-Use StorageObserved a knife stored between soiled equipment today. store utensils, when they are not in-use, on a clean surface, in 135F or more water, or in the product with the handle out.

4-602.13 Nonfood Contact SurfacesClean floor drains and between equipment. Any equipment that is not used in the establishment any longer should be removed if possible- if they are to be stored onsite, then they need to be kept clean- Veggie choppers were stored with food debris on them today( lettuce, cheese, and onion were on the equipment and on the pan they were setting on). Food debris on equipment and in drains can attract pests.