KABAB 2 GO

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Unwashed tomatoes stored over prepped/washed cut tomatoes. CDI - Storage order reversed. 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. Dicer soiled in interior blades. CDI - Taken to 3 comp. Sink for cleaning. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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) One container of salad, tomatoes, lettuce, and falafel did not have a date. Tahini and cut tomatoes recorded a date past 7 days. CDI - All discarded. 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Can of peaches dented and not in segregated area. CDI - Moved to segregated area.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Spoons for falafel stored in lukewarm water. Keep in hot water at 135F or above. CDI - Removed.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Black bin cracked. CDI - Discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal backpack and book (C.S. Lewis ‘Screwtape Letters) not stored in designated area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dicer was soiled in crevices. CDI - Taken to 3 comp. Sink for cleaning. REPEAT. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Falalfel crusher stored on top of container soiled with debris. CDI - Taken to 3 comp. Sink and cleaned. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Bottles lemonade, sweet tea, and peach tea in grab and go coolers not labeled. Facility makes products by mixing commercial dry powder. Label drinks. CDI - Drinks Labeled.

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). Facility has one date on flip top corresponding to all foods in unit. Date each individual food. CDI - Food dated for date of prep. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Rice scoop stored on top of rice holder which was dirty. PIC stated it is usually stored on a clean surface.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board scarred and in need of replacement

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 one (1) pan of marinated chicken stored above one (1) package of unopened raw lamb in WIC. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) boxes of unwashed produce (tomatoes, peppers) in cardboard boxes stored above ready to eat foods in WIC. CDI - EHS and PIC reviewed WIC storage order chart posted at WIC door. PIC and EHS reorganized raw animal food storage to prevent potential contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed one (1) pan of previously cooked rice placed in warmer to reheat. Observed ineffective rate of reheating. CDI - PIC directed food employee to place rice in water bath on flattop grill to reheat. EHS observed rice reach temperatures of greater than 165F prior to 2 hour limit.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed one (1) unlabeled working container (grill oil bottle at grill shelf). CDI - EHS attached station labels to grill shelf. All other working containers were properly labeled.

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 one (1) bin of diced RTE potatoes in prep unit with a bowl stored as a dispensing utensil in food. CDI - EHS removed bowl from food and disposed of it.

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 two (2) bag of raw, diced meat held within grocery bags in WIC. Store raw animal foods only in proper single-use food safe packages (ziploc bags, wrap, etc.) or proper multi use containers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee backpack stored on top of one (1) bag of clean linens and one (1) bag of unwashed onions. Observed employee coats hanging in contact with non food contact surfaces of clean dishes at racks. Observed one (1) pair of employee socks stored on empty bottle of QAC sanitizer. Observed employee bowl of salt stored above food held for resale. CDI - Employee food and possessions were moved to prevent contamination of food and supplies within establishment. Designate and organize space for employees to prevent contamination of food, equipment, and linens.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed clean storage bins in the basins of both handsinks during morning preparation. CDI - Food employee moved bins from handsinks during preparations at start of inspection and wiped down handsinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bin of raw shrimp stored above French fries in prep unit. CDI - position of raw animal food was changed to prevent potential contamination. Note: Observed unwashed tomatoes stored at higher storage than sealed ready to eat sauces, though not directly above them in WIC. EHS provided storage order charts for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two (2) portions of TCS foods (steamed vegetables and chicken skewers) below 135F in steam table. Portions of food were elevated away from heating element (pan of vegetables was double insulated away from steam, chicken skewers stored above fill line). CDI - Food employee rapidly reheated items and rearranged to prevent food items from falling below 135F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one (1) bin of tomatoes, dated for 11/20, in WIC. CDI - Food employee voluntarily disposed of out of date food item. All other TCS, non date mark exempt food was properly date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed properly utilized TPHC procedures for premade to go containers of TCS food (salad mix) (sauces) disposal method as discussed by PIC, etc.) However, no completed written procedures were available at time of inspection. CDI - EHS provided blank TPHC procedures to PIC and filled out one copy of TPHC procedures to be maintained within establishment. REPEAT. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed unlabeled stations for TPHC items (salad bins, sauce to go cups). Per observation and conversation with PIC (temperatures ranging from 43F to 48F), items had been removed at approximately 10:30 a.m. CDI - EHS placed TPHC labels (10:30a - 2:30p) at salad and sauce areas. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel within dispenser next to three compartment sink. Per conversation with PIC, paper towel would be provided by the end of the day. CDI - For remainder of inspection, paper towel was taken from adjacent, close by corner handsink. No hand washing violations were observed at time of inspection.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed properly utilized TPHC procedures for premade to go containers of TCS food (salad mix) (I.E. labeling start time, disposal method as discussed by PIC, etc.) However, no completed written procedures were available at time of inspection. CDI - EHS provided blank TPHC procedures to PIC and filled out one copy of TPHC procedures to be maintained within establishment. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) bottle of household use only aerosol bug spray on chemical storage (above dirty dish area). CDI - PIC voluntarily disposed of unapproved pesticide. Note: Observed one (1) spray bottle of pesticide. Per manufacturer website, pesticide is approved for commercial food service, and was therefore allowed to remain within kitchen. Verify chemicals and pesticides are approved for use in commercial kitchen prior to use or storage within kitchen.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two (2) TCS foods in WIC (diced tomatoes and raw marinated shrimp) cooling with lids on. Observed insufficient cooling. CDI - EHS discussed cooling methods with PIC and reviewed cooling chart posted within kitchen; lids were removed and cooling rate improved. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two (2) unlabeled working container (water and grill oil bottles at grill shelf). CDI - EHS attached station labels to grill shelf. All other working containers were properly labeled. REPEAT.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) bin of diced RTE potatoes in prep unit with a bowl stored as a dispensing utensil in food. CDI - EHS removed bowl from food and disposed of it.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided written procedures for employees to follow when responding to vomiting or diarrheal events. For more information 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 one (1) container raw beef stored under chicken in grill drawer. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box of unwashed tomato stored over garlic purée bin in WIC. CDI - Storage order of raw animal foods was corrected. EHS reviewed storage order guide with staff and PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef skewers in alto Shaam at temperature of 121F. CDI Employee rapidly reheated skewers to above 165F by grill. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two (2) undated items in WIC (thawing falafel bin and pasteurized egg mix). CDI - PIC confirmed dates of opening and items were date marked. Note: Per conversation with PIC, items in prep unit are held for less than 24 hours. Mini RIC is date marked via station label. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of labeled chemicals and cleaners stored above clean dishes at drain board. CDI - EHS reviewed storage conditions with PIC. PIC delegated reorganization of chemical storage to employee to prevent contamination of clean dishes.

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 numerous (more than seven (7) unlabeled bins of non TCS sauces in WIC (garlic purée, spiced chili sauces, etc.) Observed spice shakers of salt and mint at prep top with no labeling. Observed skewers soaking in water with no label. CDI - EHS reviewed labeling of working containers with PIC; label was attached directly to skewer water bin. EHS attached station labels to salt, mint shakers, and oil bin.

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 one (1) box of single service articles stored on floor next to register.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed beef HH at 102F in steam well. CDI - Items rapidly reheated. - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lunch plates with salads prepared and sitting on counter and back table. Items placed on TPHC - procedures filled out. - 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in full sink of water. CDI - Water was turned on and drain opened to allow flow of water. - 0.5 -