HALAL KITCHEN INK

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available at time of inspection. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Onion chopper on wall cleaned once per day. If used more than once per day, clean onion chopper at least every 4 hours. No points deducted. 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 .

3-501.17 (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. Pre-cooked lamb gyro meat, opened container of meat, and 2 bags of cut lettuce lacked date marks. Date marks added. 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace/repair cutting board at prep top if deep cuts in board cannot be properly sanitized. No points deducted.

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 shelving and interiors and exteriors of equipment in need of cleaning. Clean and increase cleaning frequency. Repeat.

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 floors, walls, ceiling and vents with large amount of dust and grease buildup. Clean more frequently to maintain compliance. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available at time of inspection. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a cardboard box of unwashed lettuce above RTE gyro meat in the RIC. CDI PIC corrected storage order. 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 cooked chicken being HH on the grill below 135F. PIC stated that it was cooked within the last hour. CDI PIC reheated chicken on the grill to 170F 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays stored unprotected with food contact surface facing up. CDI PIC inverted trays,

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 shelving and outside of equipment in need of cleaning. Clean and increase cleaning frequency. REPEAT

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 floors, walls, ceiling and vents with large amount of dust and grease buildup. Clean more frequently to maintain compliance.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Pre-cooked lamb gyro meat from yesterday lacked date mark. Date mark added. Improvement from last 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board becoming worn. Repair/replace if unable to clean and sanitize. No points deducted.

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 shelving and equipment in need of cleaning. Clean and increase cleaning frequency to maintain clean.

3-201.11(A) Use food from approved sources only. - P - Observed PIC arrive with prepared rice stored in the back of his vehicle to be used for sale on MFU. Per PIC, rice was prepared at the commissary prior to arrival. EHS contacted commissary. Per commissary PIC, MFU employees have not been to commissary today. Food for sale must be prepared on MFU or at commissary only. MFU PIC later stated rice was obtained from his cousin’s MFU. - CDI - PIC voluntarily discarded rice. *NOTE: PIC placed commercial rice cooker on MFU to prepare rice on MFU moving forward. Rice must be hot held and discarded at the end of the day.

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 - Observed shredded lettuce and sliced tomatoes stored in flip top portion of prep unit lacking date mark labels. Per PIC, items were prepared today. - CDI - PIC date marked items. 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 .

3-302.12 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 (white sauce and hot sauce) lacking labels. Label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed flies on MFU. Contact licensed pest control operator to treat for flies.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed employee lacking hair restraint while handling food. Ensure all food handling employees utilize hair restraints.

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 shelving and area underneath steam well in need of cleaning. Clean and increase cleaning frequency to maintain clean.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed debris and old 3 door flip top prep unit stored behind MFU. Remove from premises.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in prep unit (see temperature chart). Per PIC, items had been in unit for less than one hour. PIC added bags of ice onto items to quickly cool. PIC contacted refrigeration technician while EHS present who stated he would assess unit today. Utilize TPHC or ice, if feasible, until unit has been repaired. - VR - Verification required within 3 days. 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 .

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area. - Pf - Observed wastewater leaking from underneath MFU onto the ground. - VR - Verification required within 10 days to ensure leak has been repaired.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks CFPM. - CDI - Owner with CFPM arrived while EHS typing up report. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - REPEAT - Observed raw philly cheesesteak (beef) stored above RTE foods (tomatoes and gyro meat) in RIC. - CDI - PIC moved raw beef below RTE foods. For more information on food storage order please visit: 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 household insecticide stored on MFU. Do not use household use only insecticides on MFU. Contact a licensed pest control operator as needed. - CDI - PIC voluntarily discarded household insecticide.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - Observed gyro meat thawing at ambient temperature on shelving beneath prep table upon arrival. - CDI - PIC placed gyro meat in RIC to continue thawing under refrigeration.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - REPEAT - Observed bleach on MFU for purposes of making sanitizer but no chlorine sanitizer test strips available on MFU. Quat sanitizer test strips only available on MFU, but no quat sanitizer present. - VR - Verification required within 10 days to ensure chlorine sanitizer test strips or quat sanitizer have been obtained.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - REPEAT - PIC present lacks food protection manager certification. Owner stated he is scheduled to take the class next month via phone call. 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 employee health policy poster posted but no signed copies of policy/acknowledgement of policy available on MFU. - CDI - EHS provided new copy of employee health policy poster to be reviewed and signed by all employees. Maintain signed poster on MFU as acknowledgement of policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employee handle the iPad used to take orders, handle money, and then don gloves to prepare food without first washing his hands. - CDI - Education provided. Employee properly washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P - Observed raw philly cheesesteak (beef) stored above RTE foods (lettuce, mayo, tomatoes, milk) in RIC. - CDI - PIC moved raw beef below RTE foods. 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 shredded lettuce holding above 41F in flip top prep unit (see temperature chart). Ambient temperature of the unit read between 44-45F. Mostly non-TCS items stored in this unit. PIC placed flip top portion of unit on emergency TPHC and agreed to store remainder of TCS items in RIC until prep unit can be repaired. - VR - Verification required within 3 days to ensure prep unit has been repaired. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required. - P - Observed no sanitizer nor products required to prepare sanitizer available on MFU. - CDI - Employee obtained container of Clorox from the store to prepare chlorine sanitizer. Sanitizer available on MFU prior to EHS departure.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed large pot of rice hot holding without equipment for temperature control while stored underneath flattop grill. PIC stated pot of rice is moved on and off the grill throughout the day to maintain temperatures. Reduce the amount of rice held on the MFU at one time or install additional hot holding equipment to adequately support operations. - VR - Verification required within 10 days to assess hot holding capacity on MFU.

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 commercially bought condiments lacking labels. Label all working containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door open upon arrival with no protection against insect or rodent entry. Keep door closed or install fans, mesh screens, or some other form of protection against insect or rodent entry. - CDI - PIC closed door. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies present on MFU. Install fly traps or contact licensed pest control operator to treat for flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed box of commercially bought mayo stored directly on the floor. Remove from floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - REPEAT - Observed one food handling employee lacking a hair restraint. Utilize hair restraints. - *NOTE: No point deduction due to nature of violation. Points will be deducted at next routine inspection if issue persists.

3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed onions and tomatoes stored on MFU. All vegetables must be washed at the commissary prior to being placed on the MFU for service per permit conditions. Store excess unwashed produce at the commissary.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - No chlorine sanitizer test strips available on MFU. - VR - Verification required within 10 days to ensure chlorine sanitizer test strips have been obtained.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cutting board stored on hand sink. CDI by removing cutting board and placing on prep table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed wall mounted dicer with dried food debris. CDI by wash, rinse, sanitize. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without hair restraint.

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 PIC did not demonstrate knowledge of food code requirements with regards to cold holding temperatures, hand washing procedures, and hot water requirements. CDI- educational information provided to PIC on food code requirements and requirements of the PIC. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, 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. PIC is not food safety certified. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employees washing hands without warm water. Hands not washed for 20 seconds. CDI- PIC repaired water haeater to provide warm water to hand sink. Employee washed hands according to procedure. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-202.12 Provide at least 100F water at handsinks. Hand sink did not have warm water. Repair. PIC repaired water heater to provide hot water. Possible electrical issue. PIC will have issue repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above produce in the upright cooler. CDI - rearranged storage order of food items. 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 lettuce and tomato in prep cooler stored above 41F. CDI- Lettuce and tomato voluntarily discarded by PIC. Ambient air temp of 52F observed in prep cooler. Food items to be held on TPHC going forward per PIC. PIC is planning to replace this unit with a new cooler. Verification required within 3 days. 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 .

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

4-501.11 Maintain equipment in good repair. Observed prep cooler with ambient air temperature of 52F. Repair. Cooler has a history of not holding temperature and PIC is planning to replace the unit.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf No hot water on the MFU. CDI-PIC repaired hot water heater during inspection. Electrical issues to be repaired by PIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC could not provide proof of certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedures. CDI - provided V&D cleanup procedure sheet to PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken on the grill < 135F. CDI by reheating to > 165F. 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 raw chicken in upright cooler > 41F. Per PIC, chicken was picked up at store and delivered in his personal vehicle without temperature control (PIC 2 hrs). CDI- Chicken cooked to > 165F and hot held. 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 .

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

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 heavy grease build-up on hood system filters.

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 wood panel installed on ceiling vent opening. Foam sealant is not smooth and easily cleanable.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC without knowledge of food safety temperatures, requirements for cleaning food contact surfaces, date marking and other rules. CDI - Permit suspended today as facility no longer has an active shared kitchen agreement. -1- A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification today. -0- For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observe jacket stored in basin of handsink at beginning of inspection, removing handsink access to employees. CDI - Jacket removed. -1-

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 serving spoons and tongs in place for several days in food. CDI - Items removed for cleaning and EHS discussed cleaning frequency. -1.5- For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on opened cooked gyro, cooked chicken, opened lettuce and white sauce. CDI - PIC voluntarily discarded. -1.5- For more information, please visit: http://meck.co/FoodSafety 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 .

5-101.11 Drinking water shall be obtained from an approved source.-P Observed no active shared kitchen agreement. Per PIC, facility has moved to Gaston County. When EHS asked about agreement, PIC stated active agreement is with JB commissary in Concord. CDI - Permit suspended today. Only obtain water from an approved source for operations. -0-

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 working containers of sauces stored on counter since previous day without label. Observed working containers of foods without labels. Labe with common name of food. -0-

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 plastic spoon and yellow handled serving tongs stored with handle touching food. CDI - PIC removed. -0-

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 heavy buildup on hood filters, around slots for cold foods in make table style cooler and on outer housing of food thermometer. Clean these areas. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leak under the MFU. Repair. REPEAT -1-

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Observed unit with a boot. Truck is stationary and has not moved in several weeks. CDI - Permit suspended today. Enter into a valid shared kitchen agreement. Operations shall cease until facility receives a new permit to operate or resumes operations at shared kitchen where permit was obtained. Notify MCPH at 980-314-1620 before resuming operations. -1-

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 wood panel covering ceiling vent where screen was originally installed for non-mechanical exhaust. Per PIC, part has been ordered to replace original screen. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC is not food safety certified. No point deduction. Permit issue date 5-3-22. Within 210 days of permit date.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests.Observed flies on the unit today. Doors and windows were open without screens closed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working on the MFU without a hair restraint.

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 single service items stored on the floor.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 encrusted grease deposits on fryer baskets. Overall cleaning of NFC surfaces improved greatly since last inspection.

5-205.15 Maintain a plumbing system in good repair. Observed water leak under the MFU. Repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC is not food safety certified. No point deduction. Permit issue date 5-3-22.

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. PIC did not provide written procedure for vomiting and diarrheal events. CDI-provided written procedure to PIC by email.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef burgers and raw philly steak stored over fully cooked chicken and ready to eat foods in upright cooler. CDI by rearranging storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed sliced tomato and chopped romaine lettuce in reach-in cooler > 41F. Unit was observed to be unplugged. CDI- PIC plugged in unit, moved food items to upright cooler (37F). Per PIC unit opened for business 30 minutes prior to inspection and food prepped at commissary within 2 hrs prior. Chopped lettuce CDI by discard. Ambient air temp in cooler observed 55F. PIC must discontinue use of reach in cooler. Repair or replacement is needed. Verification required within 3 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies on the unit today. Doors and windows were open without screens closed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without a hair restraint.

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 single service clam shell containers, and plastic forks, spoons, knives stored on the floor.

4-501.11 Maintain equipment in good repair. Reach in cooler observed at 55F ambient temp. Repair or replace unit.

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 heavy grease and food debris build up on cooking equipment under the hood. Observed heavy grease build up on hood filters and grease trough. Hood must be cleaned thoroughly. This is also a fire hazard.

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 walls next to hood system.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC was not knowledgeable of proper cold holding temperatures, final cook temperatures, and proper wash/rinse/sanitize procedures. VR required within 10 days.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety PIC did not provide employee health policy information or knowledge of such policy. CDI provided EHP documentation to PIC.

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 No written procedures for clean up of vomit and diarrheal events. CDI provided information to PIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple items stored in the hand sink. CDI cleared hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No hand towels provided at hand sink. CDI added hand towels

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed chicken on stove top at 120F. CDI by reheating to 170F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety 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 . Observed lettuce, hummus, rice, yogurt stored in prep cooler > 41F. Prep cooler ambient air temp observed to be 80F. CDI- all TCS foods removed from prep cooler and moved to upright cooler (35F). Prep cooler will not be used for TCS foods until repaired and verified by the inspector to be working. CDI- PIC was able to repair prep cooler during inspection and was observed to be < 41F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI No thermometer provided during inspection. VR required within 10 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed doors open on the MFU today. Keep closed or provide screens.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of bread stored on the floor. CDI moved to shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide test strips for sanitizer. VR required within 10 days.