YALLA SHAWARMA

2-101.11 (A) PIC shall be present during all hours of operation. -PF 2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed no certified food protection manager on site until EHS was ready to type inspection. Employee present at start of inspection left establishment and would not answer any questions. Observed overall lack of control of kitchen as evidenced by improper cooling, improper dish cleaning/sanitizing, lack of food safety awareness, and knowledge of health policy by employees. CDI: Manager arrived by end of inspection and EHS provided link to food safety checklist below. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager until EHS began to write up the inspection. Ensure a food protection manager is on site during all operating hours. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no proof of training regarding employee health. Facility has an employee health policy on site, but did not have proof of training. CDI: PIC reviewed policy and EHS educated PIC regarding requirements, exposure, and what to do if an employee is ill. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-202.12 Provide at least 100F water at handsinks. Observed bathroom hand sinks do not meet at least 100F. REPEAT VIOLATION Improvement made from previous inspections as parent facility has had plumbers out and the water is hotter, but not quite 100F. PIC of parent facility indicated the plumber was returning today to complete the project.

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 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed walk in freezer storage with raw chicken stored above raw beef with products open from hermetic packaging. Observed raw beef stored over fully cooked chicken wings. CDI: Items rearranged to be in compliance. Observed raw chicken and beef stored over open mozzarella sticks in the walk in freezer. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut in half red onion stored directly on shelf in walk in cooler. Observed raw ground chicken in frozen sheets stored directly on shelving in reach in freezer. CDI: Products voluntarily discarded. Observed 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items in walk in cooler. CDI: Products rearranged. 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. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed several utensils throughout facility stored unclean. PIC indicated that all items are rinsed off after use but are not washed, rinsed, and sanitized until they are needed again. containers, bins, lids, fry baskets, bowls, scoopers either inadequately cleaned or not cleaned as required. Some utensils and items were not used today and have been stored since yesterday. Ensure all items are properly washed, rinsed and sanitized as required by Code. Observed slicer stored as clean with food debris. REPEAT VIOLATION Verification required to ensure proper dish washing. 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 hummus in prep top and cut lettuce in walk in cooler still cooling from yesterday. CDI: Items voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety 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 .

3-501.17 (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 1 container of baba ghanoush in walk in cooler. PIC indicated that the product was made on Monday. CDI: Item was properly date marked. EHS advised that any items held more than 1 day need to be properly date marked. REPEAT VIOLATION however improvement made from previous inspection as no items were held past 7 days today. 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 no label on quat sanitizer spray bottle. CDI: labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed barkeepers friend stored over prep sink. CDI: Item relocated. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medicines stored above prep sink. CDI: Items relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lettuce cooling from last night in a deep, covered container in water. Observed hummus cooling from last night in prep top cooler. CDI: Products voluntarily discarded. EHS advised to cool using proper cooling methods including but not limited to using ice as an ingredient, pre-cooling TCS packaged items prior to opening, and placing items in shallow, uncovered containers in the walk in cooler. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items in walk in cooler stored on the floor including but not limited to chicken, sauce, and lemon juice. Observed box of ketchup stored on the floor in the kitchen area. Observed open bay leaves stored on shelf. CDI: Bay leaves covered.

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 box of deli papers stored on floor in kitchen.

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 grease and food debris build up on equipment, shelves, gaskets, and tables throughout facility. Observed juice topper machine with build up. Observed rice warmers with build up on non-food contact surfaces. Needs thorough cleaning. REPEAT VIOLATION

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed that FRP behind 3-comp sink is loose and not sealed. 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 significant build up on floors under and around equipment, as well as on walls in harder to reach areas.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed only staff member not a CFPM For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed paper towels not dispensing. Provide working batteries and paper towels. CDI- paper towels put near hand sink. 5-202.12 Provide at least 100F water at handsinks. Observed bathroom hand sinks do not meet at least 100F.

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 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed WIC storage with raw chicken stored above raw beef and RTE foods, and raw beef stored above RTE foods. Follow storage order diagram. CDI-WIC rearranged to raw chicken on bottom, raw beef above or beside raw chicken, cooked meat and vegetables above raw meats. 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 stickers left on containers. Stickers need to be taken off with every washing. Remove any sticky residue before wash, rinse, sanitize. Observed containers, bins, lids, fry baskets (with meat chunks), bowls, scoopers either inadequately cleaned or not cleaned before closing, all had grease, odors, or food debris. Verification Required 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 .

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P. Observed chicken and beef being reheated. Temperature dial set at 135F. CDI-Third temps taken, beef and chicken 2 did not meet and parameters and discarded. Chicken 2 was 167F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed gyro meat, creme brulee, tres leches and banana pudding in reach-in >41F. Have cooler serviced before restocking. CDI-all items voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 lettuce, tomatoes, hummus date mark prep date 6/13 and discard date 6/20. Make sure foods requiring date marking are labeled as prep date/cooking/opening package date plus 6 more days. Prep date of 6/13 should have a discard date of 6/19 and should have been discarded 6/19. Dates were from last batches and not removed. CDI-dates relabeled. 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 .

3-501.13 (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 chicken thawing in a bath in prep sink. CDI-water let out, cold water turned on.

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

4-801.11 Clean linens shall be free from food residue and other matter. Observed wiping cloths stored on 3-comp for air drying. Wiping cloths cleaned inadequately and still had visible debris/grease. Clean cleaning cloths better or have mechanically washed.

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 grease build up on equipment. Needs thorough cleaning.

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) 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 . Observed in house made pickled cabbage inside walk-in cooler dated for 1/21/26 that had expired past 7 days. PIC indicated that that was the incorrect date and that cabbage was made yesterday. CDI: new label with correct date was placed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on quat sanitizer spray bottle. CDI: labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer in spray bottle well above 400pm (turned EHS test strip dark blue). CDI: diluted to proper concentration - 200ppm.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet and soiled wiping cloths stored on counter tops. CDI: cloths removed and placed in buckets.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for quat sanitizer being used. VR required within 10 days. Text a picture to Arlene Lawrence at 704-617-3068.