GUS' GREEK FOOD

4-501.11 Maintain equipment in good repair. Observed gaskets in disrepair on the reach in cooler immediately upon entering trailer on the left. Replace gaskets so they are 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. Observed dust and grease build up on ventilation on ceiling of truck. 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 floor covering in trailer that is not smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse and neck fan stored on top of bulk spices. CDI: Items removed.

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 general cleaning needed on floors.

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. EHS observed two (2) sheets of cardboard stored on floor of MFU. Per conversation with PIC, these are typically stored on top of grill during transport of MFU. Utilize non absorbent covers for of food and non food contact surfaces; do not place items/covers that have been placed on flooring directly onto grill.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash can within MFU at time of inspection. CDI - PIC gathered waste created during inspection (foil, probe wipes, handwashing paper towels) on foil sheet and disposed of them at available nearby dumpster.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed items stored in hand sink. CDI- PIC removed items from hand sink.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on low boy reach in coolers/freezers. Replace.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bleaching out the test strip. CDI: Sanitizer was properly made.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Door to MFU was open during inspection. No insects/pests observed at this time so zero point deduction to occur today. REPEAT VIOLATION CDI: Screen provided during inspection.

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; Did not observe procedure during inspection. CDI. Another handout was given to PIC. Zero point deduction.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Door to MFU was open during inspection. No insects/pests observed at this time so zero point deduction to occur today.

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 grease build-up on vent hood and a need for improved cleaning on floors/walls around/underneath cooking/cold hold equipment. Please clean and maintain clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut lettuce (45F) and white yogurt sauce at (44F). CDI- Education was provided to PIC that all TCS foods shall be kept at 41F or below. Per state memo no point deduction shall occur for the first time the TCS foods are noted to be 42-45F in 2019. However, if the violation is noted again corrective action and point deduction will occur.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed unit storing buns and ketchup outside of the unit.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. 4-101.19 Nonfood-Contact Surfaces - Observed unit actively using a non-nsf drill/ screw gun to peel potatoes. Ensure all food and non food contact surfaces are smooth durable, cleanable, and non absorbent. When operating as a MFU this process may not be done.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed an employee wash hands and at the end of the procedure the employee used a bare hand to turn the faucet off. This action recontaminates ones hands. CDI- Education was provided to all employees and EHS observed proper hand washing.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed back door open without any protection from pest/rodent entry.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed.- Observed grill employee with a bracellt on the wrist while preparing food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed grill employee with hair preparing food without a head cover.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed food debris and grease residue build up on cold holding equipment handles and gaskets. Also observed grease residue and minor food debris build up on cooking and hot holding equipment. Clean these items as often as needed to prevent and reduce the build up.

Nonfood contact surfaces. Clean near bottom inside refrigeration unit and gaskets. Outside of smoker greasy and work counter surfaces with some greasy build up.

Some greasy build up on floors especially around smoker.

4-501.11 Maintain equipment in good repair. Observed split / torn gaskets on reach-in cooler doors in need of repair.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous ants inside unit. Owner will send invoice for pest treatment once conducted.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (Observed old foil wrapped on equipment and handles of utensils in need of removal)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in use without papertowels available. CDI by adding hand towels. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwash sink in use without hand soap. CDI by adding hand soap.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling/preparing food without hair restraints. CDI added hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth held outside of sanitizer bucket.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water temperature of 116F. Adjustment to hot water heater needed.