SHAWERMA G

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed a container of steak being held at 116F in steam table that PIC stated is not currently operable. CDI: PIC voluntarily discarded steak.

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 most working bottles and containers on MFU being held in coolers and prep table unlabeled. Label all working containers of food. REPEAT.

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 a stack of single use to go containers being stored on prep table outside of their original packaging right side up. CDI: PIC inverted containers to protect against contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household freezers being utilized on MFU. Replace freezers with ANSI certified or equivalent units. REPEAT. 4-501.11 Maintain equipment in good repair. Observed broken plastic molding on handle of reach in cooler door and steam table inoperable. Replace or repair broken items. REPEAT.

5-402.14 Sewage shall be removed from a mobile food unit at an approved servicing area.-Pf Upon arrival for inspection, observed waste tank of MFU being discharged on to street. CDI: PIC closed sewage disposal pipe.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone on cutting board of prep cooler. CDI: PIC removed cell phone.

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: www.mecknc.gov/foodsafety Observed MFU with no guidance for employee health policy or training evidence. CDI: EHS provided updated EHP guidance from HD.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw beef being stored over a container of sour cream in reach in cooler. CDI: PIC re-arranged items to proper storage order.

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 date marks missing from a container of grilled chicken in reach in cooler and containers of diced tomatoes and shredded lettuce in low boy cooler. CDI: PIC date marked all items as they were prepared yesterday.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TCS food items being held in prep flip top cooler on TPHC without a time marked to indicate when the 4 hour period has elapsed. CDI: PIC marked items with start and end time.

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 several working bottles of condiments and sauces being stored in prep reach in cooler without labels. CDI: PIC labeled working containers.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two household freezers being utilized on MFU. Replace freezers with ANSI certified or equivalent units. 4-501.11 Maintain equipment in good repair. Observed prep cooler with torn gaskets on doors. PIC stated she is in the process of replacing the unit due to it’s inability to maintain foods at 41F or below, which is why she holds foods on TPHC.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels near the handwashing sink. EHS used clean cloth to dry hands. CDI - PIC placed napkins at handwashing sink during inspection. - 1 - REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top holding above 41F (see chart). PIC stated large order had just been completed and unit had been open longer than normal. CDI - Lid on unit was kept closed when not actively being used. Temperature of items were dropping by end of inspection. - 1.5 - 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events and cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.15 Only wash hands in handwashing sink. -PF at start of inspection, EHS observed PIC effectively wash hands at empty 3 compartment sink basin, due to line of food employees and EHS washing hands at handsink. CDI - EHS corrected PIC and observed corrective handwashing at proper handsink. EHS provided handwashing sticker to PIC to affix to hand washing area to improve hand washing procedures.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed one (1) clean plastic bin stored in handsink at the start of inspection. Observed paper towel roll held beneath single service articles at upper shelf, separate from hand sink. CDI - EHS removed bin from handsink at start of inspection and rotated paper towels to sit next to sink. EHS advised PIC to store paper towel roll next to handsink for ease of access.

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 one (1) large container of TCS food (garlic sauce bin) with no date marks in prep unit underside. Per conversation with PIC, bin was prepared on day of inspection; bins have not been dated due to concern that labels may fall loose and contaminate food. CDI - EHS date marked container of food by affixing label to lid of prep top, as means of showing station labeling/date marking. REPEAT. Note: Per conversation with PIC, food in prep top portion is prepared and held only for one shift. Food is date marked at the end of the shift if any is remaining. 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 .

3-501.15 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 EHS observed cold holding equipment functioning properly; however, EHS observed one (1) portion of recently cut washed TCS vegetables (tomatoes held in strainer above fill line in prep top) cooling at insufficient rate. CDI - EHS provided Ambient Temperature cooling chart to PIC. EHS marked tomatoes and lettuce for TPHC and provided TCS cooling chart sticker to PIC, as well as TPHC document to be used at establishment discretion for cut TCS vegetables. 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 . 3-501.15 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 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous (greater than ten (10)) working containers (zatar oil, spice mixes, olive oil spray bottles, sauces, etc.) unlabeled in MFU. CDI - EHS spoke with PIC and identified all food items within working containers. EHS demonstrated labeling options (station labeling (grill side area), labeling larger container of various spices, directly labeling lid of bigger sauce bins, etc.) Utilize methods to label all working containers with common name of food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food prep (plating food, pressing wraps in panini press, etc.) with single metal bangle.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bin of raw, marinated chicken stored above packaged unwashed and ready to eat produce in mini RIC cooler. CDI - When placing raw steak bags, EHS and PIC reorganized storage order. EHS provided storage order chart to PIC. 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 three (3) bags of raw steak in bottom of reach in drink cooler at temperatures ranging from 44F to 47F. Ambient temperature and temperature of sealed TCS food in top of cooler was 40F. CDI - PIC rotated food to prep unit to cool rapidly. Per NSF label, store only drinks and unopened food packages in drink 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four (4) TCS food containers (bagged diced tomatoes, bagged shredded lettuce, Shawerma G sauce bin, garlic sauce bin with no date marks in prep unit underside. Per conversation with PIC, bins were prepared on day of inspection. CDI - PIC and EHS date marked back up containers of food. Note: Per conversation with PIC, food in prep top portion is prepared and held only for one shift. Food is date marked at the end of the shift if any is remaining. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed insect screen open at start of inspection. Observed no insect entry. CDI - EHS closed insect screen between customer visits.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed one (1) stack of reheated shawarma wraps stored in direct contact with clean linen in metal pan. Other portions held within linen were wrapped in plastic wrap. CDI - EHS removed linen from direct contact with exposed food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee engaged with minor food prep (plating food, beverage production, etc.) with no hair restraint.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed chlorine sanitizer test strips on MFU, but no chlorine bleach or sanitizer available at time of inspection. A verification will occur no later than 03/17/2025.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health documentation. CDI - EHS provided poster and disease reporting form to facility. Both employees signed form at time of inspection. 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 Observed no clean up policy on unit at time of inspection. CDI - EHS provided clean up procedure to post. 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 utensils being stored in handwashing sink. CDI - PIC removed items from sink. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking access to handwashing sink. CDI - PIC moved trash can. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and homemade garlic sauce in prep top above 41F. PIC stated that items had just been stocked prior to inspection. All other items in unit were 41F or below. CDI - TCS items were moved to upright refrigerator for rapid cooling. - 1.5 - 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various bottles of oils and sauces unlabeled in MFU. Label all items with common name of food. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed gasket on prep unit reach in disrepair. Replace.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items in both coolers reading 43-50F. PIC believes generator may not have been on during transport. Ambient coolers reading 35-37F during inspection. CDI - Food began dropping in temperature by the end of inspection. - 1.5 - 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 bottles of oils and sauces unlabeled in MFU. Label all items with common name of food. - 0 -