HABIBI TASTY FOOD

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed lamb roast thawing on countertop. Roast was completely frozen. CDI - PIC placed roast in pan under running water. - 0.5 -

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean knives stored on soiled magnetic rack above prep station. CDI - knives moved to dish area to be recleaned. - 0.5 -

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 lid of kitchen trash can with heavy accumulation of dirt/oil. EHS recommended trash can be moved away from fryers. - 0.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pan and falafel and pan of diced tomatoes in sandwich cooler measured 52-53F. PIC stated he had a lot of orders an hour ago and left the lid open causing the food to rise above 41F. TCS foods must be 41F or less when in cold holding. CDI - PIC moved items to cool in the walk-in cooler. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw salmon in wall-in cooler was still in ROP packages. Remove raw fish from reduced oxygen packaging before thawing under refrigeration. CDI - PIC slit open packages. REPEAT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Some dead insects observed on floor. PIC showed EHS invoice for pest control and he stated they come monthly to treat for pests. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet wiping cloth observed on prep table. Also, container of sanitizer that was storing other cloths measured less than 50 ppm chlorine. CDI - PIC added bleach to bucket and it measured 100 ppm.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Some stacks of clean containers and pans were wet nested. Allow utensils to adequately air dry after washing. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone observed on prep table. Do not store personal items on prep tables. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty. Facility is still within days for new permit owner. No points taken today For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 2 open drinks stored on shelf with food and above the prep table. CDI PIC moved drinks.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the handwashing sink. PIC was using cloth towels. CDI EHS educated PIC and he provided a roll of paper towels.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 1 dented can on shelf in storage. PIC stated that he doesn’t use it. EHS advised to throw out or label “Do not use/ Return” CDI PIC labeled “DO not use”/

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish and chicken comingled with RTE desserts in the chest freezer. CDI EHS educated PIC and he moved the desserts to the Reach in cooler. Also observed raw proteins above lettuce in the Walk in cooler. CDI PIC corrected the storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ranch and white sauce cups, raw chicken and salmon above 41F. CDI PIC voluntarily discarded the sauce cups because they were prepped yesterday and the salmon because it was in ROP and not thawed correctly. EHS allowed PIC to keep raw chicken because it was below 45F. REPEAT 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle stored above food in storage room. Observed dish detergent on shelf with food in the kitchen. CDI PIC moved chemicals to chemical storage area.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed salmon in ROP completely thawed in package with no slit cut. CDI EHS educated PIC and he voluntarily discarded the salmon.

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 3 squeeze bottles with not easily identified liquid not labeled. CDI PIC labeled squeeze bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a flying insect in the kitchen. The door was propped open.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed flour being stored in a large rubber trash can. CDI EHS educated PIC and voluntarily discarded the flour.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the only restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items on shelf above food and above the prep table. CDI PIC moved items.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC demonstrated failure to do food safety via the observations that the facility has no hot water, the walk-in cooler is not cold holding properly, and multiple foods are out of temperature. CDI coaching. 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.

2-301.15 Only wash hands in handwashing sink. -PF observed food employee wash hands in three compartment sink CDI coached removed to handwashing sink

5-202.12 Provide at least 100F water at handsinks. observed maximum temperature at hand sink to be 64°. CSITS pending. 6-301.11 Provide soap for handwashing at each handsink. -Pf observed no hand soap at hand sink CDI restocked 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed no hand towels at hand sink CDI restocked

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw lamb stored above ready to eat foods like mayonnaise. CDI re-organized. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw chicken stored above raw lamb CDI re-organized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observe raw chicken and raw lamb stored in walk-in cooler at 43 and 44°. Ambient temperature of walk-in cooler 45°. CDI food discarded VR for equipment repair and for cold holding 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled, wiping claws stored on cutting board

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use spoon, stored with handle down in rice

4-501.11 Maintain equipment in good repair. Observed water heater not operational and observed walk-in cooler cold holding in approximately 45 to 46° CDI immediate suspension

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf EHS unable to find Hot water temperatures above 65° during inspection CDI facility closed suspension issued