AGORA GREEK MARKET, THE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink. CDI PIC provided soap 5-202.12 Provide at least 100F water at handsinks. Observed handwashing sink water at 71F after running for about 5 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cheese in the display case above 41F. CDI PIC voluntarily removed the cheese from the display case and put in his car to take home. 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 .

5-205.15 Maintain a plumbing system in good repair. Observed a leak between walls behind the handwashing sink. Water leaks into the wall panel when the front handwashing sink is used. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during time of the inspection. PIC stated that it's difficult to obtain with such a staff of three people, rotating shifts throughout the week. REPEAT VIOLATION. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at the front counter handsink. CDI: PIC refilled with more paper towels. Note: The two other handsinks were stocked with paper towels.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the gaskets in both sliding door display cases with visible build-up of food debris. Increase cleaning frequency. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak at the hot water faucet when in-use, at the handsink in the employee restroom. Repair water leak.

REPEAT VIOLATION: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without an ANSI accredited certified food protection manager certification. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unlabeled spray bottle containing chlorine sanitizer according to facility’s test strips. CDI - PIC labeled spray bottle. -0-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed to remove dirt and other debris on walk in cooler shelving and gasket and in 2x display case sliding door tracks with visible food debris buildup. -1-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing it’s drain plug. Contact waste management for replacement. -0-

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 on FRP walls above 3-compartment sink and adjacent hand sink and on the floor below display cases. -0-

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.-REPEAT VOLATION- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler as well as minor rust at sliding door frame area in cheese display cooler. -REPEAT VIOLATION- 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed wood used as riser in 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 cleaning needed to remove dirt and other debris on the floor below cases in front shelving in walk-in cooler, on walk in cooler shelving and in cold drawer sliding door frame area with dirt and food debris buildup and on walk in cooler gaskets. -REPEAT VIOLATION-

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.-REPEAT VOLATION- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed some shelves rusting in walk in cooler. -REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - REPEAT - Observed a build-up of debris on the following non-food contact surfaces: shelving, floor below cases in front shelving in walk-in cooler, gaskets. -REPEAT VIOLATION-

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitatio

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed food employee not knowledgeable of reportable illnesses. Employee health signage posted but missing reporting reporting requirements / exposure. Updated employee health agreement form emailed to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed some shelves rusting in 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. - REPEAT - Observed a build-up of debris on the following non-food contact surfaces: shelving, floor below cases in front shelving in walk-in cooler, gaskets. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety - REPEAT - PIC lacks food protection manager certification.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap lacking from handsink in bathroom. - CDI - PIC stocked soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed paper towels lacking from handsink up front. - CDI - PIC stocked paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed several cheeses holding above 41F in display case. - CDI - PIC moved cheeses to WIC. Follow up visit required to ensure units properly functioning.

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 feta cheese lacking date mark to indicate the day the item was opened. - CDI - PIC dated feta cheese.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed eggplant casserole stored on the floor of walk-in freezer. CDI.

4-501.11 Maintain equipment in good repair. - Observed torn gasket on door of walk-in cooler. Replace gasket. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed cardboard covering part of the floor of the walk-in cooler. Cardboard cannot be used for flooring purposes because it is absorbent and not easily cleanable. Removed cardboard and repair floor if damaged.

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. - REPEAT - Observed a build-up of debris on the following non-food contact surfaces: interior wall and metal racks in walk-in cooler, gaskets, interior of grab and go cooler, exterior 3 compartment sink and both hand sinks. Please clean and maintain clean.

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 working does not have CFPM.

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; PIC was unable to describe reportable illnesses and symptoms. CDI. Education provided and an updated employee health policy given to PIC.

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; Procedure was not provided. CDI. Written procedures given to PIC during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed frozen sausages stored on the floor of walk-in freezer. CDI. PIC voluntarily discarded items.

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 a build-up of debris on the following non-food contact surfaces: interior wall and metal racks in walk-in cooler, gaskets, interior of grab and go cooler, exterior 3 compartment sink and both hand sinks. Please clean and maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed sliding door to dumpster slightly open during inspection. Please keep closed. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a crack in dumpster plug. Please repair and maintain in good condition.

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 a need for improved floor and wall cleaning throughout facility. Please clean and maintain clean.

2-102.11 Demonstration - C PIC shall demonstrate knowledge by being a certified food protection manager. PIC present during inspection was not a certified food protection manager per food code. PIC shall hold a certification by an accredited program as specified by 2-102.12. REPEAT General comment: EHS and PIC discussed date marking for open containers of feta cheese opened and held over 24 hours is required to have a date mark label (system) not exceeding 7-days. Feta observed were opened today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed equipment and dry wiping cloths stored in warewashing area handwashing sink. CDI-PIC removed items. EHS mentioned that handwashing sinks shall only be used for handwashing.

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 one opened and recently used portion of kasseri cheese at 43F in cheese cold hold case tightly sealed. CDI-EHS educated PIC on proper cooling methods. PIC unsealed cheese and placed into WIC to rapidly cool.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at facility that hold CFPM certification. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Kayseri and keflaorgraviera cheese observed in front case above 41F. PIC reported cheese had been in unit for over 4 hours. CDI. PIC voluntarily discarded cheese.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probed thermometer observed in facility. EHS will verify thermometer has been obtained no later than 9/10/2020.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certified food safety manager present at time of the 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 COMMENT: Observed packaged feta cheese labeled with a pack date of 12/4. Corrected during inspection (CDI). Manager voluntarily discarded the feta cheese.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Did not observe a certified food protection manager during inspection. Make sure to have one present at all times.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Make sure food employees wear appropriate hair restraints when working around exposed foods, equipment and utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up in tracks. Make sure to increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food being stored above food ingredients. CDI PIC moved to bottom of shelf. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed lights not shielded in walk in freezer; due to no exposed foods points were back down. REPEAT. Low risk

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm chlorine sanitizer in the spray bottle. Remade durinig inspection so that it was 200ppm. Maintain at 50-200ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cheese holding at >45F- moved to the walk in cooler where it began chilling down quickly. Unit turned off to thaw out being that it was frozen up.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed no shield on lights in the walk in freezer.

Observed no certified food protection manager onsite today. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed build up on walk in racks today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

'Observed build up on the walk in cooler floor. 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 no light shield in the walk in freezer. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 200 ppm chlorine sanitizer in use. CDI - PIC diluted to 100 ppm. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in the bottom of the cold cheese case to catch condensation. Keep in sanitizer between uses. -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2- REPEAT

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low pressure in the handsink next to the 3-comp sink. PIC stated pressure loss occurs after use of another fixture. Repair. -1-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink near kitchen entrance at 86F. CDI - PIC turned on 3-comp sink to bring up the temp of the hot water. Temp was 106F.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer at 0 ppm. CDI - PIC had another spray bottle with concentration at 100 ppm in back. Bottle with low concentration taken out of service.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no accredited training.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed one bottle of bleach not labeled. CDI- labeled while on site.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on floor of freezer.

2-102.12 Certified Food Protection Manager - C:Observed no certification of training from PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark barrels of feta cheese with date barrel opened. Cheese from barrel that is moved to front case shall bear same date on label. Maximum holding time 7 days with date barrel opened as Day One.

4-602.13 Nonfood Contact Surfaces - C: Keep sliding door tracks of glass display case clean. Observed condensation drippage and cheese debris in tracks.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a cerified food protection manager from an accredited program. Observed PIC to not have accredited training.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Utensils for cutting food shall be cleaned and sanitized at least every four hours. PIC stated knives for cutting cheese not cleaned within four hours. CDI- knives pulled and new clean knives brought to front.

2-102.12 Certified Food Protection Manager: Observed PIC with no accredited training.

2-103.11 (M) Person in Charge-Duties: Observed no employee health ploicy in place. CDI- left forms.

4-702.11 Before Use After Cleaning: Observed sanitizer bottles in excess of 200 ppm. Chlorine. CDI- made to proper concentration.

7-102.11 Common Name-Working Containers: Observed sanitizer bottles mislabeled. REDI made quaternary compound container had bleach as contents. Bottle labeled as bleach sanitizer contained unknown blue liquid. CDI- unknown liquid discarded.

3-306.11 Food Display-Preventing Contamination by Consumers: Observed self-serve olive cart to not give required protection from customer.

Observed unapproved self-serve olive cart in facility. This equipment was added after permitting.