HALAL MOBILE KITCHEN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. PIC’s CFPM expired 9/2026. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 TPHC procedures. -CDI- EHS provided handout. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 wash hands and after handwashing was completed, large amount of food debris (marinade from chicken) remained on arms. -CDI- EHS educated food employee on proper, thorough handwashing procedure and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handle cardboard box and then begin to return to food prep without washing hands. -CDI- EHS intervened, educated food employee on when to wash and food employee washed hands. **REPEAT** -4-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.- Observed raw chicken stored over raw ground beef in WIC on halal side. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed tomatoes stored over RTE onions in WIC on halal side. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shelled eggs stored over unwashed produce at shared kitchen side at Mr. Mori Catering. -CDI- PIC corrected storage order. 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 food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -3- 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 cut tomatoes cooling in WIC in densely packed container with protective covering cooling at a low rate. Observed large containers of yogurt-based sauce cooling in WIC with lids. -CDI- EHS educated PIC on proper cooling methods and lids removed and items separated to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed container missing label. Per PIC, contents were sugar. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests on shared side. **REPEAT** -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 employee engaging in food prep with wrist watch and another food employee with a bracelet. -0-

4-501.11 Maintain equipment in good repair. Observed panel missing on ice machine. Observed door not fully closing at WIC on shared kitchen side. Repair door to avoid any cold holding issues in the future. At time of visit, EHS observed all items within temperature. Observed one immersion blender not functioning. Observed dish machine leaking @ halal side. Repair or replace or remove. **REPEAT** -1- 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 rusted shelving throughout. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed mayo and spice containers being reused. These items are not reusable items.

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 peeling floors throughout facility and floors buckling walk-in freezer and some baseboards coming off wall throughout. Repair/replace flooring. Observed holes in dry wall in various locations throughout facility. Repair all holes. Observed detached wall siding above WIC. 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 ceilings in need of cleaning due to dust/debris buildup. Clean and increase cleaning frequency to maintain clean. **REPEAT** -1- 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed empty cardboard boxes stored behind fryer on shared side. Observed multiple items/equipment throughout no longer in use. Remove. 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used for floor mat in front of 3-comp sink. -CDI- PIC voluntarily discarded.

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 prep table. -CDI- PIC relocated items. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple repeat violations, mostly by the same food employees having the same violations as the previous inspection. -CDI- EHS educated PIC on ensuring that all staff are properly retrained and following the food code and that active managerial control is achieved. 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.

2-301.12 (A),(B) (C) 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) and use disposable paper towels or similar clean barriers when touching handsinks to avoid recontaminating hands. -P- Observed food employee wash hands and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handle dirty trash can and begin to return to food prep without washing hands. Observed food employee use phone and begin to return to food prep without washing hands. -CDI- EHS intervened, educated PIC on when to wash and food employee washed hands. **REPEAT** -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed housekeeping employee using handsink to rinse off the lid to a soap dispenser container. -CDI- EHS educated employee on proper use of handsink and handsink was cleaned out. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed 1 food employee use gloved hands to touch a trash can and begin to return to food prep without discarding gloves and another food employee touch phone and begin to return to food prep without discarding gloves. -CDI- EHS educated food employees on when to discard gloves and food employees discarded gloves. -0- 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered items in shared kitchen side at Sandra Lee’s kitchen. Observed some uncovered bus tubs of chicken wings at shared kitchen side at Shell’s Kitchen.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed dish machine on halal side that was being used to actively wash dishes and not reaching 160F. Observed 1 dish machine on shared side that was not reaching 160F. -CDI- PIC able to correct dish machine on halal side to reach final rinse of 161F. PIC placed out of order sign on dish machine on shared side. **FACILITY TO NOT USE NON-FUNCTIONING DISH MACHINE UNTIL REPAIRS CAN BE MADE** **3 DAY VERIFICATION REQUIRED BY 5/15/26** **PIC STATED REPAIRS WOULD BE MADE TODAY** **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes store as clean such as lettuce slicers and strainer. **OVERALL IMPROVEMENT OBSERVED WITH DISH CLEANLINESS** -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed food employee clean lettuce slicer and then put it away to dry without following a proper sanitizing step. -CDI- EHS educated food employee on proper sanitization steps and food employee placed items at dishpit to be W/R/S in high temperature dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer in spray bottle at 500ppm. Per PIC, spray bottle used to clean off food prep tables. -CDI- EHS educated PIC on proper dilution and PIC diluted sanitizer to 400ppm. 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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed large containers of housemade garlic sauce (contains fresh garlic and oil) and housemade heat treated hot sauce and individual ramekins, and containers of cut lettuce with no date marks. Observed multiple vendors on shared kitchen side missing date marks. -CDI- Per PIC, items were prepared in last 1-2 days and items were properly date marked. **REPEAT** -1.5- 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 on shared side with original manufacturer’s label of “orange cleaner” when it was evident that contents were not orange cleaner. PIC stated that contents were water, bleach, and soap. -CDI- PIC voluntarily discarded items. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout, especially in the dishpit area on halal side. Observed crawling pest in prep sink on shared kitchen side. Recommended increased pest control visits. -0-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of ice machine. -CDI- PIC moved item to dishpit to be W/R/S and EHS educated PIC on proper storage. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 1 spice container with scoop handle touching food. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed panel missing on ice machine. Observed door not fully closing at WIC on shared kitchen side. Repair door to avoid any cold holding issues in the future. At time of visit, EHS observed all items within temperature. Observed one immersion blender not functioning. Observed one rice cooker not functioning. Repair. **REPEAT** -1- 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 rusted shelving throughout. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed mayo and spice containers being reused. These items are not reusable 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 food residue and debris buildup on shelving throughout facility, with some showing white microbial growth. Clean and increase cleaning frequency to maintain clean. **REPEAT** -1-

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 peeling floors throughout facility and floors buckling walk-in freezer and some baseboards coming off wall throughout. Repair/replace flooring. Observed holes in dry wall in various locations throughout facility. Repair all holes. Observed detached wall siding above WIC. 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 ceilings in need of cleaning due to dust/debris buildup. Clean and increase cleaning frequency to maintain clean. **REPEAT** -1- 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed empty cardboard boxes stored behind a fryer. Observed multiple items/equipment throughout no longer in use. Remove.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. **10 DAY VERIFICATION REQUIRED** -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) (C) 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) and use disposable paper towels or similar clean barriers when touching handsinks to avoid recontaminating hands. -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off the faucet. -CDI- EHS educated food employee on proper handwashing procedures and food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee handle dirty trash bag and begin to return to food prep without washing hands. -CDI- EHS intervened, educated PIC on when to wash and food employee washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items blocking 3 handsinks. -CDI- PIC relocated items. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sanitizer not dispensing from tube at 3-comp sink. Observed PIC manually prepare quaternary sanitizer and sanitizer observed at 500ppm. -CDI- EHS educated PIC on properly diluting sanitizer and it was read at concentration at 400ppm. Ensure that sanitizer is properly diluted and reading between 150-400ppm. 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 4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer. -P- Observed high temperature dish machine not functioning. **3 DAY VERIFICATION REQUIRED BY 1/13/2026** Per PIC, repairs to be made tomorrow. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. -P.- Observed food employee rinsing off strainers after use with TCS foods and placing them back at clean storage area. -CDI- EHS educated PIC on ensuring all items are W/R/S after use and items were moved to dishpit to be W/R/S. 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 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed no date mark on salsa verde. Observed 2 containers of beans past date mark on shared kitchen (Shell’s kitchen) 2/4 (discard 2/10). -CDI- PIC properly date marked items and discarded items past date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles with no labels. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed small openings in garage style doors in dry storage area. -0-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored on top of ice machine. -CDI- PIC moved item to dishpit to be W/R/S. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed 2 containers of spices with containers used to scoop with no handles. -0-

4-501.11 Maintain equipment in good repair. - Observed rusted shelving in dishpit area. Observed panel missing on ice machine. Observed door not fully closing at WIC on shared kitchen side. Repair door to avoid any cold holding issues in the future. At time of visit, EHS observed all items within temperature. **REPEAT** -1- 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 paint peeling from dry storage shelves to be made of wood. Reseal or replace wood shelving with a different material such as metal. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed some cutting boards in need of replacement to deep cuts and grooves. Resurfaces or replace.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils. -Pf- Observed no sink stoppers for 3-comp sinks. -CDI- PIC purchased new ones while EHS was present.

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 residue and debris buildup on shelving throughout facility. Observed tops of equipment beneath hoods in need of cleaning. Clean and increase cleaning frequency to maintain clean. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at piping below prep sink in WIC #2. Observed leaks at hose/spray nozzle at 3-comp sink on shared kitchen side. Repair. -0-

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 peeling floors throughout facility and floors buckling walk-in freezer and some baseboards coming off wall throughout. Repair/replace flooring. Observed holes in dry wall in various locations throughout facility. Repair all holes. Observed detached wall siding above WIC. 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 walls and floors in need of cleaning near sinks. Clean and increase cleaning frequency to maintain clean. **REPEAT** -1- 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed empty boxes stored on floor in WIF.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on prep table. Observed employee dishes commingled with clean dishes in dish storage area. -0-

6-301.14 Post a handwash sign at each handsink. - Observed signage missing at a couple hand wash sinks throughout facility. - CDI - EHS provided signs for PIC to post.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a couple live insects in facility. Per PIC, pest control operator is still visiting facility weekly every Tuesday. Traps observed throughout facility. Insect situation currently under control.

4-501.11 Maintain equipment in good repair. - Observed rusted shelving throughout facility. Replace all rusted shelving. 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 paint peeling from dry storage shelves to be made of wood. Reseal or replace wood shelving with a different material such as metal.

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 food residue and debris buildup on shelving throughout facility. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed peeling floors throughout facility and floors buckling walk-in freezer. Repair/replace flooring. Observed holes in dry wall in various locations throughout facility. Repair all holes. 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. - REPEAT - Observed walls and floors in need of cleaning near sinks. Clean and increase cleaning frequency to maintain clean.

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 (Shawerma G) drinking from bottled water over prep table with exposed food. Do not drink near prep areas. - CDI - Employee educated and moved away from prep area. 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 multiple employee beverages stored on prep table next to food (Shawerma G). - CDI - Education provided. Employee moved drinks to shelf below prep table.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. - P - Observed employee (Shawerma G) utilize dish machine to clean a cutting board with gloved hands and then begin cutting vegetables on cutting board without changing gloves and washing hands. - CDI - Education provided. Employee removed gloves and washed hands before continuing to prep vegetables. 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 (Shawerma G) take a break to drink water from bottled water with gloved hands and then continue prepping vegetables without changing gloves and washing hands. - CDI - Education provided. Employee removed gloves and washed hands prior to continuing prepping vegetables.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw beef stored on top of collards in client’s cage (Shell’s Kitchen). - CDI - PIC contacted vendor to correct storage order of items in cage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple cooked meats lacking date mark labels in client’s storage (Chef Skillet Best BBQ). Also observed container of carnitas labeled 5/20 in client’s storage (Fat Burritos). - CDI - PIC contacted vendors and voluntarily discarded products. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P - Observed household use only Raid stored in client’s dry storage cage (CLT Rollie). - CDI - PIC contacted vendor to remove from cage.

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 hot sauce pepper mixture cooling at an inadequate rate (0.33 F/min) while stored in a large, deep pot in the WIC (on the Halal side). - CDI - PIC separated mixture into multiple shallow containers and placed in WIF to continue cooling. Observed product cooling at adequate rate once change to cooling method occurred. 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 .

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. - REPEAT - Observed wall and garage door damage around receiving area that would allow pests and rodents to enter. Repair.

3-302.15 Wash fruits and vegetables prior to use. - Observed employee cutting vegetables without first washing the vegetables (Shawerma G). - CDI - PIC directed employee to wash vegetables. Employee washed vegetables prior to continuing prep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet (on Halal side). Allow dishes to air dry prior to stacking.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. - Observed severely dented metal pans on drying rack. Discard pans once severely damaged due to no longer being smooth and easily cleanable. - 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. - REPEAT - Observed shelving and piping underneath sinks throughout the facility in need of cleaning. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed peeling floors throughout facility and floors buckling in both walk-in freezers. Repair/replace flooring. 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. - REPEAT - Observed walls and floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touching ready to eat peppers with bare hand during prep on the prep table. Corrected During Inspection: Employee washed hands properly, put on gloves and cooked peppers on stove top. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-202.12 Provide at least 100F water at handsinks. Observed walk in cooler hand sink not reaching required 100 degree’s F for hot water. Increase water temperature to maintain 100 degree’s F at handsink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice and beans in hot holding hot box on client side not at required 135 degree’s F. Commissary PIC voluntarily discarded items. - VR - Verification required within 3 days to ensure hot holding equipment is properly functioning. *NOTE: PIC for lonchera truck not present at commissary. Do not allow client’s to leave food in hot holding equipment while not present in facility. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of food products not property labeled. Corrected during inspection. Person in charge properly labeled the containers.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed wall and garage door damage around receiving area that would allow pests and rodents to enter. Repair.

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 aluminum foil lining shelving. Do not use aluminum foil as a liner due to it being a non-cleanable material. Replace with plastic or another form of cleanable material. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed multiple household blenders stored in facility. Remove and replace with ANSI certified commercial equipment.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed 3 compartment sink Halal side not reaching required 110 degree’s F. Verification required within a 10 days.

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 shelving throughout the facility needing cleaning. Clean and increase cleaning frequency to maintain clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside garbage dumpsters with doors open. The doors must remain closed to prevent pest to access the dumpsters. 5-501.115 A storage area and enclosure of REFUSE, recyclables, and returnables shall be maintained free of unnecessary items, as specified under 6-501.114, and clean. Observed dumpster pad area and surrounding area needing thorough cleaning due to grease and other buildup.

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. - REPEAT - Observed peeling floors throughout facility. Observed floors buckling in both walk-in freezers. Repair/replace flooring. 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. - REPEAT - Observed walls and floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P - Observed cooked chicken wings in WIC on client side stored inside and in direct contact with original raw chicken box. - CDI - PIC voluntarily discarded chicken wings.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf - Observed visible food debris and residue inside multiple prep sinks throughout facility on client side. Multiple dirty prep sinks were at stations that clients had not reserved since the previous day. Clients should be cleaning prep sinks before and after use. - CDI - PIC had employee clean all prep sinks. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. - P - Observed white sauce cooling at an improper rate of 0.07F/min, multiple bags of lettuce not cool to 41F within 4 hours of prep, and multiple boxes of bags of raw chicken cooling at a rate of 0F/min in WIC. - CDI - PIC voluntarily discarded lettuce. PIC uncovered raw chicken to allow proper air flow around product to aid cooling. PIC moved white sauce to walk-in freezer to quickly cool. EHS strongly recommends pre-chilling ingredients used to make white sauce. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed tightly covered lettuce, raw chicken, and white sauce cooling at improper rates stored in WIC. - CDI - Education provided. PIC voluntarily discarded lettuce, uncovered raw chicken, and moved white sauce to WIF to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed various live and dead insects throughout facility. PIC provided evidence of last licensed pest control operator treatment on 6/28/24. PIC stated treatments will occur twice this month and then switch to weekly beginning next month (August).

3-302.15 Wash fruits and vegetables prior to use. - Observed employee cutting onions without first washing them. - CDI - PIC directed employee to wash onions.

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 food residue and debris build up on exterior of prep sinks and shelving in WIC. Clean and increase cleaning to maintain clean. - *NOTE: Points reduced to half due to improvement noted since previous inspection.

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. - REPEAT - Observed peeling floors throughout facility. Observed floors buckling in both walk-in freezers. Repair/replace flooring. 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. - REPEAT - Observed walls and floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

6-301.14 Post a handwash sign at each handsink. - Observed handsinks on Halal side of facility lacking required signage. - CDI - EHS provided hand wash signs, and PIC posted signs.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw chicken stored above ready-to-eat chopped garlic in Halal side WIC. - CDI - PIC moved garlic above raw products. - *NOTE: No RCP implemented today and point deduction decreased due to significant improvement noted in storage order violations. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple large buckets of TCS sauce containing cooked onions used for rice lacking date mark labels. Per PIC, sauce was cooked yesterday. - CDI - PIC date marked items for yesterday. 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 .

4-501.11 Maintain equipment in good repair. - REPEAT - Observed broken dish machine in Halal side of facility. PIC provided communication between facility and technician showing dish machine is scheduled to be repaired tomorrow.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - PIC unable to locate quat sanitizer test strips. Facility uses quat sanitizer at three compartment sinks. - VR - Verification required within 10 days to ensure quat sanitizer test strips have been obtained.

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 food residue and debris buildup on shelving in walk-in coolers and on shelving under prep tables on Halal side of facility. Clean and increase cleaning frequency to maintain clean.

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. - REPEAT - Observed peeling floors throughout facility. Repair/replace flooring. 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. - REPEAT - Observed walls and floors in need of cleaning throughout facility. Clean and increase cleaning frequency to maintain clean.

5-202.12 Provide at least 100F water at handsinks. - Observed hot water temp at 60F at handsink in WIC in Halal prep room. Increase water temperature to maintain at least 100F at handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed client cutting raw onions on the same prep table raw bacon was stored on. - CDI - Education provided. Employee moved raw bacon to a separate prep table. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P - REPEAT - Observed raw chicken stored above raw beef in both WIF and WIC on Halal side of facility. - CDI - PIC corrected storage order by moving raw beef above raw chicken. *NOTE: Risk control plan may be implemented at next routine inspection if storage order issues persist. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. - P - Observed cut lettuce temp 47-50F at 10:45AM in Halal side WIC. Per PIC, lettuce was finished being prepped around 7AM. - CDI - PIC moved lettuce to WIF to rapidly cool. EHS observed lettuce reach 39-40F by 11:45AM. *NOTE: Per PIC, lettuce is prepped inside WIC but water temperatures during washing process cause lettuce to increase in temperature above 41F. PIC stated the process for cutting lettuce will be permanently changed to include placing lettuce in freezer for 30 minutes after prep to quickly cool to 41F or below. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - REPEAT - Observed lettuce cooling in deep plastic bags in WIC. Lettuce would not have met required cooling parameters without EHS intervention (see violation #20). - CDI - PIC moved lettuce to WIF to quickly cool and agreed to utilize freezer daily in cooling process for lettuce moving forward. 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 working containers of spices lacking labels on Halal side of facility. - CDI - PIC labeled working containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed multiple live insects throughout facility. Per PIC, licensed pest control operator treats facility twice per month. EHS recommends increasing pest control visits as needed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed dry goods for a client stored outside of cage and directly on the floor. EHS directed PIC to provide client with more storage space.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several food handlers working in facility lacking hair restraints. Utilize proper hair restraints.

4-501.11 Maintain equipment in good repair. - Observed dish machine in Halal prep room leaking water underneath unit. Repair dish machine to prevent leaks.

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 food residue and debris buildup on outside of cooking equipment. Clean and increase cleaning frequency to maintain clean.

5-205.15 Maintain a plumbing system in good repair. - Observed leak in plumbing behind large skillet causing water buildup on floor underneath equipment. Also observed leak at three compartment sink faucet in Halal prep room. Repair all leaks.

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. - REPEAT - Observed missing ceiling tiles above cooking equipment in shared kitchen side prep area. Observed flooring to be peeling throughout facility. Replace missing ceiling tiles and repair flooring to ensure it floor is smooth and easily cleanable. 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. - REPEAT - Observed walls in need of cleaning throughout facility with emphasis near sinks.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed lid inside handsink located inside WI cooler in Halal prep room. CDI - Item removed, -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp stored above produce. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed unwashed produce stored directly over RTE foods and washed vegetables. Observed raw chicken stored directly over raw lamb and beef. CDI - PIC corrected storage order. Observed raw chicken prep taking place directly in contact with RTE sauces. REPEAT -3- 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 several multi-use pieces of equipment such as dicers and choppers stored as clean with food debris present. CDI - PIC cleaned and notified that it is ok to identify unclean items as clean. -1.5- 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes, RTE lamb gyro, raw chicken, white sauce made with garlic and oil mixture cold holding above 48F in recently permitted WI. CDI - PIC voluntarily discarded items and removed thawing items that were still frozen solid to another cooler. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 white sauce made today and freshly cut tomatoes from today cooling in WI cooler with ambient air of 51F. CDI - Food moved and EHS reminded PIC that taking temperatures is a PIC duty to make sure food employees complete. -0- 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 (A), (B), (C ) Use approved thawing methods. Pf Observed RTE gyro cones thawing in newly permitted WI with ambient air 52F. CDI - PIC moved to Halal WI. -.5-

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 residue on the guard and sides of a mixer stored as clean. Observed buildup on shelving and handles of cooking equipment throughout facility. Clean often enough to prevent buildup. REPEAT -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. -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 build up on ceiling tiles near air vents in main prep room and build up along walls and floors in smaller prep room. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed flooring in prep space and truck bay with large holes and uneven surfaces. -.5- REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed PIC turning off faucet handles without a clean barrier. CDI-PIC rewashed hands. -2

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp stored above produce. CDI-PIC corrected storage order. -1.5 For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on the ice machine door and on the shoot of the ice machine. -0

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 residue on the guard and sides of a mixer stored as clean. Repeat violation -1

5-501.17 Provide a covered waste bin in female restrooms. Receptacle in women's restroom did not have a cover. -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 build up on ceiling tiles near air vents in main prep room and build up along walls and floors in smaller prep room. -0

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC on duty unaware of proper storage order for clients, scheduling platform for client space reservations, cleaning schedule for client stations and other required duties of PIC. PIC stated facility has lost SOPs for proper food safety and cleaning procedures. VR no later than 08/12/2023 to ensure training takes place for staff and vendors using this facility. Updated SOPs shall be written and staff and vendors will be educated at that time. REPEAT -1- A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not available at Prep Station #3. CDI - PIC filled for vendor working at that station. Vendors reminded to notify PIC for commissary when repairs needed for equipment or handwashing sinks not supplied. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large oil container stored in basin of handsink for Halal WI cooler handsink. CDI - Item moved to restore access to handsink. PIC for commissary reminded to check facility often and educate vendors when violations observed for corrective action. REPEAT -2-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw lamb gyro stored under raw turkey and raw beef stored above RTE spicy mayo and other RTE foods in WI cage. CDI - PIC educated client, issued a fine and corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed several clients using a two-step method of cleaning dishes. Rinsing and washing only. CDI - PIC educated vendors about using a 3-step method of cleaning for 3-comp and dish machine. Dishes rehashed using 3-step cleaning. -1.5- 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 containers of cooked pork and cooked chicken hot holding at 129F. Hot box set to 133F. CDI - PIC immediately served food and hot box setting adjusted got maintain hot holding at or above 135F. Monitor setting on hot holding equipment often to ensure proper temperatures. -0- 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer stored on top of cage for one vendor, above WRS dishes. CDI - PIC moved and contacted vendor for education about proper storage. -0-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken and raw shrimp thawing under cold running water above 70F. Food shall be thawed under cold running water at or below 70F. CDI - Vendors placed food in WI to cool immediately. -.5-

6-202.15 Protect outer openings of establishment from pests. Observed roll up door in the open position. Observed gaps on side of roll up doors in Halal dry storage area. Permit conditions require door to stay closed between uses. REPEAT -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry goods stored directly on floor in Halal dry storage. Observed red sauce in large stock pots covered by soiled pieces of cardboard. Observed NCDA client with food storage in walk in cooler designated for retail food establishments. Separate these items to ensure protection from contamination and ensure NCDA facilities only uses NCDA permitted spaces. -2- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested bowls on drying rack and blender cups in general prep rooms an Halal room. Allow these to air dry before storage and stacking. -0-

4-501.11 Maintain equipment in good repair. Observed loose floor paneling on floor in walk in freezer in truck bay. Observed dish machine giving Detergent alarm. Per PIC, facility has had five (5) service visits. Per PIC, this machine will be replaced. REPEAT -1-

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed one Max/Min thermometer with dead batteries. VR no later than 08/.12/2023 to ensure facility has a working Max/Min temperature measuring device. -.5-

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 buildup on shelving in WI coolers and on drying shelves. Also observed buildup on floor in walk in freezer and on handles of cooking equipment. Clean often enough to prevent buildup. -1-

5-302.16 Use hoses that are safe for filling drinking water tanks. -P Observed green garden hose used to fill MFUs at filling station beside roll up door for NCDA. VR no later than 08/05/2023 to ensure water hoses meet requirements for food grade hoses. -1-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Maintain waste enclosures clean. Observed buildup on dumpster pad behind grease rendering tanks. Clean often enough to prevent buildup and educated clients about how to properly dispose of liquid waste. -.5- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors on dumpsters. Keep doors closed.

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 gravel exposed in areas where there is standing water on floors. Resurface to make non-absorbant, smooth and easily cleanable. REPEAT -1-

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed ceiling tiles removed over tilt skillet to provide makeshift ventilation and hose on top of steaming combi oven located outside existing hood system. Per PIC, quotes have been obtained for repairs. Facility has been notified of this requirement since installation of tilt skillet. -.5-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC on duty unaware of proper storage order for clients, scheduling platform for client space reservations, cleaning schedule for client stations and other required duties of PIC. VR no later than 07/16/2023 to ensure facility has updated, printed SOPs showing facility responsibility for overall maintenance and PIC duties in all areas. -1- REPEAT A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used for storage of knives, food containers and wiping cloths between uses in Prep Stations #10 and #11, both used by same client. CDI - Items removed and clients educated about the requirement to have handsinks available during operations for handwashing. -1- REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bagged raw chicken stored directly above RTE rice, unwashed tomatoes stored above RTE foods on another cage. VR no later than 07/16/2203 to ensure proper storage order is outlined in SOPs for facility and for vendors. -1.5- REPEAT For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bagged lettuce stored in small walk in cooler in unpermitted space with hole in bag and lettuce spilling out.

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 clients cooling TCS foods in containers with lids tightly snapped on and commissary cooling cut lettuce in unpermitted walk in cooler in plastic bags that are tied in knots without air flow to help cool foods rapidly. Per PIC, amount of time food has been cooling is unknown. CDI - EHS did cooling curve and determined food was cooling at a rate of .3 degrees per minute. EHS advised PIC to ensure any foods associated with commissary is monitored for cooling and to assist clients with understanding how to cool foods quickly. -.5- 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in prep kitchens while roll up door left in up position during inspection. Per permit conditions, roll up garage door shall be closed between uses. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed gyro meat stored directly on floor in WI freezer set aside for Halal use only. Observed client food stored on top of cages not assigned to them. Observed opened drink, unwashed vegetables and other items that are not clean stored on top of other client cages. Observed NCDA client with food storage in walk in cooler designated for retail food establishments. Separate these items to ensure protection from contamination and ensure NCDA facilities only uses NCDA permitted spaces. -2- REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed onions cut through and diced without washing. Wash before use. -0-

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 small plastic cups used for dispensing spices in bus tubs located in dry storage. Either use scoop with handle or leave container outside food between uses. -.5-

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed napkins stored directly on floor in large rear dry storage area and plastic tubs reused for transporting MFU foods stored directly on floor in WI and in prep room for Halal foods. Keep at least six (6) inches off floor. -.5-

4-501.11 Maintain equipment in good repair. Observed loose floor paneling on floor in walk in freezer in truck bay. Observed temperatures in main and smaller prep rooms above 95F. Repair these areas to ensure proper function of equipment. -.5-

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 buildup on shelving in WI coolers and on drying shelves. Also observed buildup on floor in walk in freezer. Clean often enough to prevent buildup. -.5-

5-403.12 Other Liquid Wastes and Rainwater (C) Dispose of liquid waste from condensation, rainwater and other sources in accordance with the LAW. Observed water standing on ground leading from truck wash bays and can wash leading to storm drain in parking lot. Dispose of water to prevent pest harborage and to prevent entry into storm drain in parking lot near dumpster area. REPEAT -2-

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 gravel exposed in areas where there is standing water on floors. Resurface to make non-absorbant, smooth and easily cleanable. REPEAT -1-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unable to maintain dishwashing areas for main and smaller prep area, unaware of proper sewer disposal for truck washing, and still struggling with clear separation between clients using walk in cooler spaces. Facility has some walk in cooler spaces properly labeled without any other client's items stored inside or on top of the storage cages. PIC showed EHS newest set of Standard Operating Procedures for clients and staff. CDI - PIC educated about gaps in procedures and shared kitchen separation of time and/or space to ensure facility is operating within capacity without posing any food safety concerns between clients. -1- A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink used for storage of knives and other utensils in prep spaces. CDI - Items removed and clients educated about the requirement to have handsinks available during operations for handwashing. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bagged raw chicken stored directly above unwashed onions on walk in shelf. CDI - PIC educated vendor and storage rearranged. -0- For more information on food storage order please visit: http://meck.co/FoodSafety

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed rear dish machine that was in-use measured at 143F after four runs. CDI - PIC set up 3-comp sink for client use and marked dish machine out of service. Service tech en route during inspection. Dish machine taken out of service until unit repaired. THIS IS THE HIGHEST POINT DEDUCTION FOR THIS VIOLATION. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT. -3- For more information, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed client food stored on top of cages not assigned to them. Observed opened drink, unwashed vegetables and other items that are not clean stored on top of other client cages. Observed NCDA client with food storage in walk in cooler designated for retail food establishments. Separate these items to ensure protection from contamination and ensure NCDA facilities only uses NCDA permitted spaces. -1-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed 3-comp setup with chlorine sanitizer without test strips. VR no later than 04/29/2023 to ensure facility has chlorine test strips. -.5-

5-403.12 Other Liquid Wastes and Rainwater (C) Dispose of liquid waste from condensation, rainwater and other sources in accordance with the LAW. Observed water standing on ground leading from truck wash bays and can wash leading to storm drain in parking lot. Dispose of water to prevent pest harborage and to prevent entry into storm drain in parking lot near dumpster area. REPEAT -2-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Maintain waste enclosures clean. Observed buildup on dumpster pad behind grease rendering tanks. Clean often enough to prevent buildup and educated clients about how to properly dispose of liquid waste. -0-

4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed fryer located about a foot outside of hood system with buildup on walls directly above fryer. Keep fryer located under hood. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not available for two handsinks in main prep room. CDI - PIC stated paper towel dispenser is out of batteries near 3-comp sink and dispenser near doorway to rear prep room. -2- 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large square bucket stored in front of handsink in walk in cooler. CDI - Bucket moved to restore access to handsink.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by an max/min thermometer.-P. For more information please visit: http://meck.co/FoodSafety or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed main prep room dish machine reaching 142F using high temperature sanitization. VR no later than 01/08/2023. PIC took dish machine out of service until serviced. -1.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed two of three roll up doors open between uses. Keep door closed to ensure protection from entry of insects and rodents, per permit conditions. REPEAT -2-

4-501.11 Maintain equipment in good repair. Observed out of service blast chiller. Per PIC, there is no submitted work order for repair. Either repair or remove from facility to ensure items do not become litter. Observed high temp dish thermometer no turning on. Observed dish machine leaking into bus tub in main prep room. Observed loose floor paneling on floor in walk in freezer in truck bay. -1- 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 buildup of blood and food on floor in walk in coolers under shelving. Clean often enough to prevent buildup. -.5-

5-403.12 Other Liquid Wastes and Rainwater (C) Dispose of liquid waste from condensation, rainwater and other sources in accordance with the LAW. Observed water standing on ground leading from truck wash bays sinks and storm drain in parking lotg. Dispose of water to prevent pest harborage. REPEAT -1-

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 several food employees from Mi Barrio Halal Latin Grill working in facility that have no training at this facility for Employee Health. Per PIC, Wais, training was received at Mi Barrio but PIC unaware of training process for that facility. CDI - PIC trained food employees during inspection and had them sign Form 1-B. -1-

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 procedure for vomiting and diarrheal event. CDI - EHS provided written example and poster today during inspection. -.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels not available for two handsinks in main prep room. CDI - PIC stated paper towel dispensers are broken. New dispensers installed. -.1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer stored as clean with food debris on blade and guide. Observed empty tahini sauce squeeze bottles in walk in cooler from previous night, stored as clean with food inside. CDI - PIC cleaned. -1.5-

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 rusting on shelving in Halal room and on outside of can opener in Halal room. Repair. 4-501.11 Maintain equipment in good repair. Observed out of service blast chiller. Per PIC, there is no submitted work order for repair. Either repair or remove from facility to ensure items do not become litter. Observed high temp dish thermometer no turning on. Replace batteries or put one of the other two (2) devices in service. Observed 3 out of 8 lights under hood that are not working. Observed loose floor paneling and ice buildup on floor in walk in freezer in truck bay. -.5- REPEAT

5-403.12 Other Liquid Wastes and Rainwater (C) Dispose of liquid waste from condensation, rainwater and other sources in accordance with the LAW. Observed water standing on ground between lids of grease trap near truck bay roll up door. Dispose of water to prevent pest harborage. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed grease buildup on waste pad and rolling cart and pallet stored inside trash area. Clean area often enough to prevent a pest harborage. REPEAT -.5- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open between uses. Keep closed.

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 gravel exposed in areas where there is standing water on floors. Resurface to make nonabsorbant, smooth and easily cleanable. REPEAT -.5-

6-301.14 Post a handwash sign at each handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed missing paper towels, soap and handwashing sign in unapproved prep room area. Observed missing paper towels at handsink in walk in cooler in Kitchen 1. Observed no soap at handsink in side door leading from truck bay into large prep room. VR no later than 09/11/2022 to ensure all handsink are fully supplied with all required parts. -1-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen gyro cones thawing at room temperature in unapproved prep room. CDI - PIC moved these to unapproved walk in cooler for cold holding after 41F verified with food thermometer. Per Plan Reviewer Matt Hood, this unpermitted space need to have a submission into the office requesting a Construction final for approval to be issued to the facility. Until approval is received, discontinue using all equipment contained in the unpermitted space. -.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed two of three roll up doors open between uses. Keep door closed to ensure protection from entry of insects and rodents. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coriander powder and vinegar stored directly on the floor in large rear dry storage room near office. Keep food at least 6 inches off the floor. REPEAT -2-

4-903.12 After washing wiping cloths, handle in a manner to avoid contamination, if wiping cloths are not to be dried. Observed clean wiping cloths hanging on green house made clothes line over washer, subject to dust and contamination. Handle these in a manner to maintain cleanliness. -0-

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 rusting on 3-comp sink drain board in unpermitted prep space. -0- 4-501.11 Maintain equipment in good repair. Observed out of service blast chiller. Per PIC, there is no submitted work order for repair. Either repair or remove from facility to ensure items do not become litter. -0-

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 buildup on shelving in Kitchen 1 and ice buildup on the floor under shelving in walk in cooler. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed grease buildup on waste pad and rolling cart and pallet stored inside trash area. Clean area often enough to prevent a pest harborage and remove items often enough to prevent litter. -0- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids and doors open on both dumpsters on dumpster pad.

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 cracks, shifts and missing sealant on areas of floors throughout facility. Repair and make smooth and easily cleanable. -0-

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC in the facility from 8:30A-9:45A. PIC Weiss stated PIC Chef Carlos was off site getting a sandwich. EHS advised PIC Weiss that a backup shall be provided with certification and the knowledge to maintain food safety. PIC Chef Carlos stated there are times when off-site business needs to be conducted. EHS reiterated that a PIC shall be present to intervene for food safety and demonstrate food knowledge. CDI - PIC available after 9:45A. -2-

2-401.11 Eating, Drinking, or Using Tobacco - C Store opened containers of employee food in a manner to prevent contamination. Observed opened small container of food on shelf above cooking equipment and single use single service items. CDI - PIC moved food to lower shelf. -0-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed several clients enter food prep space without washing hands. PIC advised by EHS that this information should be available in the commissary agreement that all food safety practices shall be adhered to during all business operations. PIC stated signs are available. EHS stated refresher or redirecting is required if observed by PIC. CDI - PIC emailed a reminder to all clients today reminding them when to wash hands. -2-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed mislabeled 5 gallon buckets of food in rear prep room used for Halal carts. Buckets shall be washed, rinsed and sanitized and then labeled with the food that is currently inside these buckets. -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed all roll-up doors open without secondary fly protection. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in truck storage bays and in all prep rooms. -1-

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed baseboard under dish machine in prep room off the main prep room separating and falling away from wall. 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 black buildup on wall under dish machine in prep room off main prep room. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored with facility equipment on shelving at the rear of the facility. 4-202.18 Ventilation Hood Systems, Filters - C Hood system vents shall be designed for cleaning. Observed buildup on hood vents in rear cook room for Halal carts and no cleanable panels installed over tilt skillet in main prep room. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at restroom handsinks. These were given to staff for posting during last visit foor caterer inspection. CDI - PIC posted these during inspection. -1-

5-501.17 Provide a covered waste bin in female restrooms. Observed trash receptacle in women's restroom without cover. -0-

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 broken glass on one roll up door inside truck parking area. -0-

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed 36 foot candles at cook line. Should be 50 foot candles. No light bulbs are installed under hood. -.5-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed multiple hand sinks without hand towels. CDI by adding hand towels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed open bags of dry foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on the 3 comp sink. *Label storage racks for each individual vendor.