2-301.14; Priority; Employee observed handling raw chicken with gloves, then proceeded to remove gloves, place new gloves on and proceed to ready to eat foods without handwashing step in between. Employees shall wash hands when switching from working with raw foods to working with ready to eat foods as well as after engaging in other activities that contaminate the hands. Corrected During Inspection - Inspector provided guidance to PIC to ensure hands are washed between tasks.
2.0
22.
3-501.16 (A)(2) and (B); Priority; One container of lettuce observed between 50-54 F inside two door reach in cooler. Two packages of ground lamb observed between 60-65 F inside reach in cooler. One container of raw lamb kabobs observed between 49-50 F. Shelled eggs observed on counter top at room temperature for entire duration of inspection. Temperature control for safety foods shall be maintained at 41 F or less. Corrected During Inspection - Per PIC, lettuce was prepped earlier today and ground lamb was thawed overnight. PIC called owner who stated lamb was thawed in cold water for less than 45 minutes and placed into reach in cooler. PIC stated lettuce was prepped in the monring. PIC voluntarily discarded ground lamb, raw lamb kabobs and lettuce.
1.5
44.
4-903.11(A), (B) and (D); Core; Cuttig board was stored behind faucet handles of three compartment sink exposing it to splash. Clean equipment stacked while still wet on drying rack above three compartment sink. Equipment shall be stored in a self draining position that allows for air drying as well as in a location where it is not exposed to splash.
3-302.11; Priority; Uncovered raw chicken and beef stored directly above ready to eat foods in make unit at front cook/prep line. Raw foods shall be separated from ready to eat foods during storage, preparation, display and holding. Corrected During Inspection - Storage order of make unit was rearranged during inspection.
1.5
23.
3-501.18; Priority; Facility has failed to date temperature control for safety, ready to eat items in coolers in order to indicate the date it was prepared or opened. TCS/RTE foods shall be labeled with these dates in order to track the 7 day shelf life. Corrected During Inspection - Discussed this with PIC who will ensure all items are dated and moving forward dated if they remain under refrigeration for more than 24 hours.
2-102.12 (A); Core; There wasn't a person in charge with a Food Protection Manager Certification at time of inspection. Both certifications on the wall are both expired as of 2019. A person in charge that has passed an approved course an up to date Food Safety Manager Course must be present during all hours of operation. REPEAT
1.0
10.
5-202.12; Core; At the time of inspection, the hot water in both restrooms was only registering at 80 F. Handwashing sinks shall be equipped with water at a temperature of at least 100 F.
1.0
22.
3-501.16 (A)(2) and (B); Priority;Temperature control for safety food items were observed above 41 F in two door reach in cooler in back prep area. The ambient temperatures of this unit was ~46 F. PIC contacted refrigeration company who stated they would arrive today or in the morning. Inspector advised PIC to place items in ice bath to cool them down quickly as well as utilize other coolers and freezer until the two door unit has been repaired or replaced. Hummus, tabouli, cheeses, gyro meat were placed into make unit prior to inspector's departure. Non TCS foods as well as sliced tomatoes were placed into one door reach in cooler prior to inspectors departure. Temperature control for safety foods shall be maintained at a temperature of 41 F or less. Verification required. Inspector will return in the morning to ensure temperature of the unit has been adjusted to maintain 41 F or less. REPEAT
3.0
33.
3-501.15; Priority Foundation; Lettuce, after being cut and washed, is being stored in standing water. Lettuce was observed at 80 F, 65 F, and 53 F in containers with lids tightly sealed inside coolers, which were all prepared today. Cooling shall be accomplished by using rapid cooling equipment, using an ice bath, using ice as an ingredient, loosely or uncovering the product to facilitate heat transfer. Corrected During Inspection - Inspector educated facility on cooling product after being prepped and suggested using ice baths/ice as an ingredient to ensure product reaches 41 F within 4 hours from being prepared.
0.0
39.
3-305.11; Core; Food items such as tahini, olives, and salad dressing are being stored underneath the drainboard of the three compartment sink. These items, though covered, loosely covered, and/or sealed shall be protected from contamination by storing the food in a clean, dry location were it is not exposed to splash, dust, or other contamination.
1.0
44.
4-903.11(A), (B) and (D); Core; Clean dishes are being stacked while still wet. Equipment shall be stored in a self draining position that allows for air drying.
0.0
47.
4-501.11; Core; Two door reach in at the end of the cook/prep line has an out of order sign on the outside. At the time of inspection, there weren't any food products stored inside the unit. Per PIC, this is now being utilized for a prep table only. Operational refrigeration within facility was failing to maintain 41 F or less. Equipment shall be kept in good repair and proper adjustment.
2-103.11 (A) - (P); Priority Foundation; At the time of inspection, there was not a person in charge demonstrating the duties necessary to execute active managieral control. The duties of the person in charge shall ensure that the temperatures of temperature control for safety foods are maintained, employees are cooking and cooling foods to the appropriate temperatures, equipment and utensils are being sanitized, etc. Verification required.
1.0
1.
2-101.11; Priority Foundation; Upon arrival for inspection and for entire duration of inspection, there was not a designated person in charge. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation.
0.0
2.
2-102.12 (A); Core; There was no one present today with a Food Protection Manager Certification. Both certifications on the wall are both expired as of 2019. A person in charge that has passed an approved course an up to date Food Safety Manager Course must be present during all hours of operation. REPEAT
1.0
6.
2-401.11; Core; Employees received a pizza delivery for personal use at the time of inspection. Employee proceeded to place pizza on prep surface in back area and make plate for consumption. Employees shall eat and drink only in designated areas where the contamination of exposed food, clean equipment, utensils, etc. cannot result.
0.5
10.
5-202.12; Core; At the time of inspection, the hot water was completed turned off at both handwashing sinks in the prep and cook areas. Handwashing sinks shall be equipped with water at a temperature of at least 100 F.
1.0
10.
5-205.11; Priority Foundation; Large cardboard box lid was stored in the basin of the handwashing sink in the back prep/dish area. Handwashing sinks shall be accessible at all times for employee use. Corrected During Inspection - Lid was placed elsewhere so handwashing sink could be easily accessed.
0.0
10.
6-301.11; Priority Foundation; Soap not provided in women's restroom. Each handwashing sink shall be provided with a supply of hand cleaning liquid. Corrected During Inspection - Employee replaced soap in dispenser at time of inspection.
0.0
16.
4-602.11; Core; Ice chute inside soda machine in dining area have black debris build up. Food contact surfaces shall be cleaned at a frequency necessary to preclude accumulation.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Temperature control for safety food items were observed above 41 F in make unit at cook line as well as in two door reach in cooler in back prep area. The ambient temperatures of each unit were above 41 F. Temperature control for safety foods shall be maintained at a temperature of 41 F or less. Verification required. REPEAT
3.0
28.
7-102.11; Priority Foundation; Chemical spray bottle observed near drink machine in dining area that was not properly labeled to identify the contents of the container. Working containers used for storing poisonous or toxic materials shall be clearly labeled and identified with the common name of the material. Corrected During Inspection - Employee removed product to be labeled.
0.0
40.
2-402.11; Core; Employee observed engaging in food preparation without effective hair restraints. Food employees shall wear hair restraints such as hats, hair coverings, hair nets, etc to effectively keep their hair from contacting exposed food, equipment, etc.
0.0
44.
4-903.11(A), (B) and (D); Core; Cutting board observed being stored on faucet handles of prep sink. Equipment shall be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination.
0.5
45.
4-903.11(A) and (C); Core; Single service items such as clamshell containers stored on floor. Also noted unpackaged plastic forks stored facing various directions in the self serve customer station by the soda machine. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor. Single-service items shall be stored in a position to prevent contamination of the food-contact surface such as inverted or wrapped in the original or clean wrapping. REPEAT
1.0
47.
4-501.11; Core; Low boy cooler under grill and two door reach in at the end of the cook/prep line both have an out of order sign on the outside. At the time of inspection, there weren't any food products stored inside the units. Operational refrigeration within facility was failing to maintain 41 F or less. Equipment shall be kept in good repair and proper adjustment.
0.5
55.
6-501.12; Core; Dust build up observed on air return vents. Hood has dust and grease build up. Facilities shall be cleaned at a frequency necessary to keep them clean.
0.0
56.
6-202.11; Core; Protective shielding is missing from light fixture over three compartment sink area. Light fixtures shall be shielded, coated, or otherwise shatter-resistant.
0.0
General Comments
Inspector spoke with owner on phone who has contacted refrigeration company in order to have units serviced to achieve 41 F or less. Prior to end of inspection, the refrigeration repairman was present at the facility for servicing. Inspector spoke with maintenance and discussed issues. Inspector observed PIC voluntarily discard all TCS food items in make unit that were 55 F in make unit. Per PIC, the items in the two door reach in cooler were all prepped fresh earlier this afternoon, which are still in the range for cooling from being prepared. Inspector advised PIC to move these products into freezer for the time being until the refrigeration can be repaired and adjusted to maintain 41 F. Inspector observed PIC move raw meat items to reach in freezer for storage and ready to eat foods into small one door reach in cooler in back prep area. Inspector advised PIC to supply an ice bath to the freshly restocked TCS products inside the make unit to ensure proper holding temperature. Verification visit to be performed tomorrow 2.8.23. Follow-Up: 02/08/2023
2-102.12 (A); Core; There was no one present today with an updated CFPM that was not expired. PIC CFPM expired in 2019. A person in charge that has passed an approved course an up to date Food Safety Manager Course must be present during all hours of operation.
1.0
10.
5-205.11; Priority Foundation; Wet wiping cloth found stored in front end handwashing sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. CDI- Removed at time of inspection.
1.0
15.
3-302.11; Priority; Found a container of raw shelled eggs stored above a case of fully cooked Gyro in the 2 door reach in cooler. Also observed a container of prepped raw chicken stored above bags of French Fries in the reach in freezer unit. Raw foods shall be separated and stored below cooked/ready-to-eat foods. CDI- noted items rearranged.
1.5
22.
3-501.16 (A)(2) and (B); Priority; Multiple time/ temperature control (TCS) food items were temping above 41 F in the front end make line cooler unit. Ambient air for unit reading 44 F for unit. Also noted a few deep containers of tzatziki reading at 45 F in the tall reach in cooler unit. Further discussion determined the tzatziki was possibly held out on the prep counter prior to being transferred back in to the reach-in unit. Discussed ensuring TCS items are held at 41 F or below for cold storage. PIC contacted technician for repairs. Ambient air adjusted on make line cooler unit. VR - Verification visit will be made no later than August 11th to ensure make line cooler repaired.
1.5
33.
3-501.15; Priority Foundation; Double stacked, tightly covered containers of tabbouleh and diced tomato were observed cooling in the 2 door reach in cooler unit. Discussed loosely venting TCS items during cooling process and not double stacking to allow for adequate air flow during the cooling process. CDI- items rearranged and loosely vented.
0.0
36.
4-302.12; Priority Foundation; The food thermometer provided no longer works. Need to replace the batteries for food thermometer. No other back-up food thermometers available during time of inspection. Food temperature measuring devices shall be provided and readily accessible for use in ensuring attainment and maintenance of food temperatures. I will return by August 19th to ensure food thermometer replaced or repaired.
0.5
41.
3-304.14; Core; Wet wiping cloth stored in front end hand washing sink. Discussed ensuring all wet wiping cloths are stored submerged in sanitizer solution in between use.
0.0
45.
4-903.11(A) and (C); Core; Single service items such as clamshell containers stored on floor. Also noted unpackaged plastic forks stored facing various directions in the self serve customer station by the soda machine. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor. Single-service items shall be stored in a position to prevent contamination of the food-contact surface such as inverted or wrapped in the original or clean wrapping.
0.5
48.
4-302.14; Priority Foundation; Facility missing sanitizer test strips for Quat Ammonia sanitizer solution. Facility has chlorine test strips for chlorine solution used at 3 compartment sink but not the working spray bottles of Quat Ammonia Sanitizer solution. Ensure appropriate test strips on hand for sanitizer solutions used within facility. CDI- sample test strips provided.
0.0
49.
4-601.11(B) and (C); Core; Accumulation of encrusted build up observed on the exterior side surfaces of the flat top grill unit. However, improvements noted interior and exterior cleaning of prep cooler and tables. Point deduction decreased.
6-301.11; Priority Foundation; No soap at handwash sink. Each handwashing sink shall be provided with a supply of hand cleaning liquid, powder, or bar soap. Added at time of inspection.
1.0
10.
6-301.12; Priority Foundation; No towels at back sink. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature.
0.0
10.
5-205.11; Priority Foundation; Pans in handwash sink. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Removed at time of inspection. Pf
0.0
45.
4-903.11(A) and (C); Core; Single service items such as clamshell containers stored on floor. Equipment, utensils, linens and single service items shall be stored at least 6 inches above floor.
0.5
49.
4-601.11(B) and (C); Core; Heavy soil/grease build-up on wire shelves and interior/exterior surfaces of equipment such as coolers and prep tables. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust, dirt, food residue, and other debris.
2-102.12 (A); Core; No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
10.
6-301.12; Priority Foundation; handwash sink in back has no paper towels. Each handwashing sink or group of adjacent handwashing sinks shall be provided with disposable towels, a heated-air hand drying device, or a hand drying device that employs an air-knife system that delivers hi velocity air at room temperature.
1.0
49.
4-601.11(B) and (C); Core; Soil build-up on wire shelves in back. Non-food contact surfaces shall be clean to sight and touch.
0.5
General Comments
Allergen poster given to facility. Emailed copy of ALLERGEN poster, VOMIT POLICY and new HEALTH POLICY. No recipient signature required due to covid restrictions.
2-102.11 (A), (B) and (C) (1), (4) - (16); Core Person in charge serve safe expired and one priority item noted on inspection.
1.0
2.
2-102.12 (A); Core; Serve safe expired. No person in charge with food protection manager certification was present during inspection. At least one supervisor/manager shall be a certified food protection manager by passing a test (such as ServSafe) that is part of an ANSI accredited program. This certified person shall be on-site at all times during operation.
1.0
10.
5-205.11; Priority Foundation; Handwash sink in back has multiple utensils in it. A handwashing sink may not be used for purposes other than handwashing and shall be maintained so that it is accessible at all times for employee use. Pf
1.0
49.
4-601.11(B) and (C); Core; Soil build-up on wire shelves and interior/exterior surfaces of equipment such as coolers. Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of dust, dirt, food residue, and other debris.
0.5
General Comments
No recipient signature required due to covid restrictions.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* AS OF JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) NOW REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
*NOTICE* EFFECTIVE JANUARY 1, 2019, THE NC FOOD CODE 3-501.16 (A)(2)(b)(ii) REQUIRES EQUIPMENT TO BE UPGRADED OR REPLACED TO MAINTAIN FOOD AT A TEMPERATURE OF 41 DEGREES F OR LESS. PLEASE PLAN ACCORDINGLY.
**Effective January 1, 2019, the NC Food Code 3-501.16(A)(2)(b)(ii) requires equipment to be upgraded or replaced to maintain food at a temperature of 41 degrees F or less. Please plan accordingly. Follow-Up: 08/18/2017
