SHAWARMA SHACK

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - REPEAT - Observed employee health policy poster posted on MFU but no signed copies of policy/acknowledgements of policy present. - CDI - All present employees reviewed and signed poster. Maintain signed poster on MFU. For more information on employee health policy, 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 - REPEAT - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS emailed vomit and diarrhea clean up plan in English and Spanish. EHS will also provide a printed copy at follow up visit. Maintain written procedures on the MFU. For more information 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 - REPEAT - Observed squeeze bottle of white sauce holding above 41F in flip top portion of prep unit (see temperature chart). Per PIC, squeeze bottle had been sitting out at ambient temperature prior to EHS arrival. EHS strongly recommends placing item on TPHC permanently. - CDI - EHS provided TPHC written procedures form. PIC agreed to discard item within 4 hours from start time of service. *NOTE: No point deduction increase due to significant improvement noted since previous inspection. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy poster posted on MFU but no signed copies of policy/acknowledgements of policy present. - CDI - All present employees reviewed and signed poster. Maintain signed poster on MFU. For more information on employee health policy, 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 - REPEAT - PIC unable to locate written procedures for vomit and diarrhea clean up plan. - CDI - EHS emailed vomit and diarrhea clean up plan in English and Spanish. EHS will also provide a printed copy at follow up visit. Maintain written procedures on the MFU. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-202.12 Provide at least 100F water at handsinks. - Hot water at handsink observed at 80F prior to MFU running out of water. Increase water temperatures to maintain at least 100F. 6-301.11 Provide soap for handwashing at each handsink. - Pf - Soap not readily accessible at handsink upon EHS arrival. - CDI - PIC provided soap.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed lamb holding below 135F on flattop grill (see temperature chart). - CDI - PIC voluntarily discarded lamb. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed TCS items in multiple refrigeration units holding above 41F (see temperature chart). PIC voluntarily discarded products as they had been on the MFU for more than 4 hours. - VR - Immediate suspension issued. Verification required within 3 days to ensure all refrigeration units have been repaired prior to MFU resuming operations. 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 various squeeze bottles of condiments lacking labels. Label all working containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT - Observed MFU operating with back door open and unscreened window open between customer orders. Keep closed or install mesh screens, fans, or some other form of protection against insect or rodent entry.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employees lacking hair restraints. Utilize proper hair restraints.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed damaged gasket in lowboy portion of flip top prep unit. Replace gasket.

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 on the interior and exterior of equipment on MFU. Clean and increase cleaning to maintain clean.

5-103.12 Provide water under pressure to all fixtures. - Pf - MFU ran out of potable water under pressure during inspection. - VR - Immediate suspension issued. MFU cannot resume operations until EHS verifies potable water under pressure is supplied at all fixtures on MFU and lifts immediate suspension.

5-205.15 Maintain a plumbing system in good repair. - Observed significant leak from water pump. MFU potable water supply depleted during inspection due to leak. Repair.

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 vomiting and diarrheal event cleanup written procedures available. VR no later than 11/23/2023 to ensure facility has most recent version of MCPH procedure. REPEAT -1- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 no written procedure available on MFU for review of existing procedure. VR no later than 11/23/2023 to ensure procedure is available and being followed. -1.5- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed MFU operating with back door open and unscreened window open between customer orders. Keep closed between uses. -0-

4-501.11 Maintain equipment in good repair. Observed half of hot box used for cooked foods in the field not working. Repair. -0- REPEAT

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 vomiting and diarrheal event cleanup written procedures available. CDI - PIC Wais provided today at commissary. -.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed lettuce, cut tomatoes and white sauce in WI for TPHC for MFU at >41F. Foods were prepared today and still cooling. CDI - PIC exchanged foods that were still cooling to 41F with cold foods at 39-41F before beginning TPHC. -1.5-

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at >200ppm concentration in spray bottle on MFU. CDI - PIC diluted to slightly less than 200ppm. -1-

4-501.11 Maintain equipment in good repair. Observed half of hot box used for cooked foods in the field not working. Repair. -0-

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 directly above raw beef in prep unit. CDI - Storage order reversed. -1.5- 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 aloo masala and rice hot holding at 119-122F. CDI - PIC shut down operations. EHS advised PIC that if this item is to be held using TPHC, facility needs to add the products to the existing TPHC procedure. -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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed unit in operation with back door and service window screens open. Keep screens closed to provide pest control. -0-

4-501.11 Maintain equipment in good repair. Observed significant rusting in shelving inside of reach in coolers of MFU. Replace as necessary. ** Inspection took place at commissary **

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease residue on hood system. - REPEAT - 0.5 -

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P While washing hands EHS noticed water backing up from waste water bin into prep sink. CDI - PIC emptied wastewater drain. - 1 -

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- REPEAT- Observed no written procedures available for falafel, white sauce, red sauce, lamb, chicken, cut lettuce, cheese, and cut tomatoes. PIC had all items marked for 4 hours of TPHC. A VR will occur no later than 10/30/20 to ensure written procedures are provided. NOTE: No signature occurred due to covid19 pandemic however PIC Chris was present during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT- Observed screen door open and no protection from outdoor pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies throughout the MFU.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed grease residue on hood system, cooking equipment and food debris build up on cold holding equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed sanitizer bottle stored in the hand sink. CDI- Item was removed.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed time being documented for 11 o clock. However the inspection started at 10:30. CDI- PIC corrected the violation and at 11 the correct temp was taken for 6hr tphc.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed large gaps in back screen door.

4-501.11 Maintain equipment in good repair.-REPEAT- Observed cold hold pull out drawers non functional. Unit is not using the drawers. Also observed low boy reach in shelving rusted and chipping. Observed all rice cookers in need or repair due to damage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed white sauce, (71-80F), spring mix (74F), and cut lettuce (78F) above 41F. PIC voluntarily discarded the items above 41F. A VR will occur no later than 9/13/19 to ensure all TCS foods are properly cold held. NOTE: Prep unit is functioning at 50F. Other prep unit is functioning at 40F.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed all TCS hot foods marked with a four hour TPHC, however, the PIC was not able to provide the correct TPHC procedure form. A VR will occur no later than 9/13/19 to ensure a proper TPHC form is provided. NOTE: EHS also observed TCS foods on a six hour time hold above 70F. EHS will conducted a VR to ensure cold hold TCS foods are being followed properly. EHS informed PIC if the violation is noted again during an inspection or visit permit action will occur.

4-501.11 Maintain equipment in good repair.-REPEAT- Observed cold hold pull out drawers non functional. Unit is not using the drawer. Also observed low boy reach in shelving rusted and chipping. Observed all rice cookers in need or repair due to damage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed food debris and grease residue build on cold hold, rice cookers and cooking equipment. Clean as often as needed to prevent and reduce build up.

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 light fixture being held up by duct tape.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed twist top employee drink stored above several RTE salads.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed falafel at 119F. CDI- PIC reheated item to 167F.

6-202.15 Protect outer openings of establishment from insect or rodent entry.- Observed screen door in need of repair. Door open during inspection.

4-501.11 Maintain equipment in good repair. - Observed cold hold pull out drawer non functional. Unit is not using the drawer. No cold hold temp violation noted during the inspection.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - REPEAT- Observed water inlet not in use with cap missing. Provide cap or cover at all times when not in use.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Unit has been out of compliance for several inspections in regards to TCS foods temperature. Unit has failed to either keep TCS foods cold, hot, or correctly document TPHC. CDI- PIC has been informed of the violations. If violations are documented again during a visit or inspection permit action will occur.

2-103.11 (M) Person in Charge-Duties - PF- PIC was unable to discussed all required employee health policy requirements. The PIC was unable to discuss all food borne illnesses and symptoms that would exclude and restrict food handlers from working with food. EHS observed a written employee health policy available for the PIC to read from. CDI- EHS discussed all employee health requirements with the PIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed lamb (120F) and falafel (91F) both below 135F. CDI- PIC voluntarily discarded the items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed cut lettuce, diced tomatoes, and white sauce to be on time according to PIC. EHS observed proper written procedures for time. However, the start and end times were not clearly documented. PIC stated the time was not written down but TPHC started at 1PM. CDI- PIC was able to clearly mark the start and end times for the TCS items. NOTE: If violation is documented out of compliance during a visit or inspection permit action will occur.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed grease residue build up on hood system and cooking equipment. Also observed minor food debris build up on cooking equipment.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - REPEAT- Observed water inlet not in use with cap missing. Provide cap or cover at all times when not in use.

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 heat vent with major grease residue build up.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed raw chicken at 60F. CDI- PIC voluntarily discarded the item. Cold hold drawer was functioning at 63F. NOTE: Permit action may occur if violation is noted on another inspection or visit.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed cut lettuce, white sauce, diced tomatoes, and falafel with written procedures for time however not clearly marked with a start and end time. CDI- PIC was able to place items on time from 11AM-3PM. However, unit voluntarily closed as well. Items to be discarded at commissary.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed sanitizer not labeled. CDI- PIC Labeled the working spray bottle after instruction.

4-501.11 Maintain equipment in good repair.- Observed cold hold drawer cold holding at 63F. Other cold holding equipment functioning at 42F. PIC voluntarily discarded items out of temp. PIC stated cold hold drawer would not be used until repairs made.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf 5-103.12 Provide water under pressure to all fixtures.-Pf- Observed no hot water available on the unit. Water flow was sporadic not lasting more than ten secs. PIC voluntarily closed. A VR will occur no later than 8/8/18 to ensure hot running water is obtained on the unit.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - REPEAT- Observed water inlet not in use with cap missing. Provide cap at all ties when not in use.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed PIC unable to provide documentation of being certified in an ANSI accredited food protection managers course. Work towards certification.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf- Observed hand sink being blocked by a container of RTE bread. CDI- Item removed by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed cut lettuce and diced tomatoes both at 61F in the flip top unit. Also observed a bag of cut lettuce in the low boy at 57F and a bag of lamb at 47F in the low boy. CDI- PIC voluntarily discarded the RTE foods. A VR will occur no later than 5/24/18 to ensure unit has corrected the chronic risk factor violation. A RCP has been encouraged of the PIC to implement.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door and screen door open during the inspection.

5-304.13 Protecting Inlet, Outlet and Hose Fitting - Observed water outlet with a missing cover. Provide cover.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed card board being used on the floor. Card board is absorbent and not easily cleanable. Remove. EHS encouraged unit PIC to use rubber mats.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- Observed an employee soda can open and near food preparation areas. Ensure employee drinks are covered and stored away from food prep and clean utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT- Observed RTE lamb at 47F-48F in a low boy cooler. CDI- Item was reduced in size and moved to a colder low boy unit to cool. EHS observed the TCS RTE lamb at 44F by the end of the inspection. PIC stated the item will be kept cold until sold or discarded by the end of the day, 4 PM. NOTE: This is an improvement from last inspection where there were 4 TCS items above 45F. EHS spoke with PIC about a RCP. If the violation occurs again a RCP will be asked of the unit to implement or permit action may occur.

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 vent cover on the unit with dust and grease debris build up. Also observed minor food debris build up in hard to reach areas. Hard to reach areas are behind and underneath equipment.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT- Observed manager in charge without documentation of being certified in a food protection managers course. Work towards certification.

4-702.11 Before Use After Cleaning - P- Observed unit without sanitizer. The operator should ensure sanitizer is being used to properly clean food contact surfaces. A VR will occur no later than 2/3/18 to ensure unit has obtained Cl or QUAT sanitizer. NOTE: Unit operates from 11AM-6PM.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- REPEAT- Observed cooked potatoes (127F), cooked chick peas (127F), cooked greens (130F), and cooked lamb (130F) all below 135F. CDI- An employee brought these items to well above 165F. NOTE: The hot holding unit was set for 133F. NOTE: Unit was provided with a TPHC form. EHS explained how TPHC is monitored and conducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- REPEAT- Observed cut lettuce (48F), red sauce (50F), yogurt sauce (51F), and egg bee (48F) sauce all above 45F. CDI- PIC voluntarily discarded the items. NOTE: Unit was provided with a TPHC form. EHS explained how TPHC is monitored and conducted.

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 lamb, chicken, and potatoes all without dates. According to the PIC it had only been since yesterday the items were prepared. CDI- PIC was able to back date these items. NOTE: Ensure if TCS foods are not going to be used the day of preparation they should bare a date.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf- Unit was unable to provide EHS with a thin probe thermometer. A VR will occur no later than 2/3/18 to ensure the unit obtains a thin probe thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed all working squeeze bottles and shakers without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. -REPEAT- Observed back door and screen door open before and during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -REPEAT- Observed rice cooker, containing rice, on the ground outside of the unit. Ensure all food preparation and food storage remains on the unit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed employee preparing RTE foods with a metal bracelet.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.- Observed single use trays stored outside of the truck on the ground.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf-REPEAT- Observed unit without a sanitizer test kit. A VR will occur no later than 2/3/18 to ensure the unit obtains a Cl or QUAT test kit.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed card board being used on the floor absorbing grease and other debris. Remove. 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 vent cover on the unit with dust and grease debris build up.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without ANSI accredited food manager certification. Facility has a new permit and has until December 9th, 2017 to get certification without a point deduction.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees with little knowledge of the health policy. CDI by education and provided EHP poster.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsink. CDI handwash sign provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one metal pan and two metal spoons soiled with food debris. CDI items placed in sink to be washed at commissary.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chick peas, cottage cheese, and potatoes that were holding below 135F. CDI items placed on flat top for reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed facility with pooled eggs that were at 48F. CDI items opened for cooling. Suggest facility cool raw eggs down after mixing before storing on trailer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door open and not protecting inside of unit from contamination.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unplugged container of chicken biriyani stored on floor. CDI item plugged in.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays stored on floor outside of unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips on unit and no santizer available. Verification required.