CITY GRILL AND WINGS UNIVERSITY

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handwashing sink closest to chemical storage racks and raw food cooler without soap in soap dispenser. Per conversation with PIC, staff regularly use separate handwashing sinks at food prep line and at prep sink. CDI - PIC replaced soap from readily available supply.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed three (3) portions of TCS food (pasta salad and potato salad) stored in front of house display case above 41F. Per hanging ambient thermometer, internal temperature of cold holding unit was approximately 45F. PIC voluntarily discarded out of temperature TCS foods. Observed one (1) bin of tzatziki sauce (opened and date marked for day of inspection) held above fill line in prep top cooler. Per conversation with PIC, tzatziki had been opened approximately 1 hour before EHS arrival. Tzatziki was rotated to lower storage of unit to correctively cool. REPEAT. A verification of cold holding will occur no later than 10/17/2026. 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 .

3-501.15 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 Observed one (1) portion of TCS foods (ready to eat mushrooms) in a sealed container in prep unit cooler, date marked for the day of inspection (10/14). Per conversation with PIC, mushrooms had been portioned into prep unit portion and extras had been placed in sealed container approximately one hour before EHS arrival. EHS observed mushrooms cooling at insufficient rate. CDI - PIC removed the lid and rotated bin of mushrooms to produce walk in cooler to allow for improved cooling. EHS provided cooling chart for ambient temperature food to PIC. 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 two (2) squeeze bottles and one (1) spice container lacking labels at grill line. PIC identified containers as water, margarine, and salt and pepper blend. Label containers as needed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloth buckets with properly concentrated QAC sanitizer (approximately 200 ppm.) However, EHS observed wiping cloths left on prep tables after being used to sanitize food and non food contact surfaces. CDI - PIC rotated wiping cloths to properly concentrated buckets. REPEAT. Note: No escalation in point deduction due to some improvement: wiping cloths and sanitizer bottles were observed as properly concentrated throughout inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. The PIC on site possessed a ServSafe that had expired on 11/9/25. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer basin of the 3 compartment sink to be at 0ppm at the time of the inspection and active warewashing was occurring in the wash basin. The sanitizer bottle for the dispenser was observed empty. CDI - PIC changed sanitizer bottle. Sanitizer basin emptied and refilled with properly concentrated quaternary ammonia. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a large bin of portioned ranch cups stored on prep table beneath the order screen to be at temperatures of 62-66F. Ranch is made with mayo and ranch seasoning. Mayo used stated “refrigerate after opening” on the bottle. - Observed a large jug of ranch to be stored on the shelf with non-TCS wing sauces at a temperature of 70F. Ranch is made with mayo and ranch seasoning. Mayo used stated “refrigerate after opening” on the bottle. REPEAT. CDI - PIC voluntarily discarded both the portioned cups and jug of ranch. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed in use wiping cloth buckets to be testing at <50ppm of quaternary ammonia. Sanitizer bottle at the 3 compartment sink dispenser was observed empty. CDI - PIC changed the sanitizer bottle and refilled sanitizer buckets with properly concentrated quaternary ammonia.

4-502.13 Single-use and single-service articles cannot be reused. - Observed single service plastic jugs originally for liquid margarine to be in use throughout the facility to hold bulk amounts of dressing and wing sauce.

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 accumulations of food debris and black grime on gaskets and the interior of the RIFs throughout the facility.

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 accumulations of dust on ceiling vents throughout the kitchen. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple dishes, utensils, and squeeze bottles on the clean rack of the ware washing area. -CDI- PIC stated that these are items that are not in use. EHS recommended these items be properly w/r/s, or removed from facility. -0- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed pasta salad and potato salad stored in front of house display case above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded out of temp foods. **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNIT UNTIL REPAIRS CAN BE MADE** -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 .

3-501.18 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). Observed chicken wings date marked for 8/27, and sliced tomatoes and pasta salad date marked for 8/25. PIC stated tomatoes, pasta salad, and chicken wings were prepped yesterday, 8/24. -CDI- Proper dates were added to incorrectly dated items. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in women’s bathroom.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust buildup on vent covers throughout the kitchen. EHS recommends more thorough and frequent cleaning.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloth stored in less than 10ppm bleach sanitizer solution. -CDI- PIC replaced sanitizer solution to 50ppm sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among plastic dishes stored as clean. -CDI- PIC separated dishes to allow for air drying.

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 squeeze bottle with clear liquid inside lacking label. Observed two spice containers lacking label.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed scoop with handle directly touching rice in large rice container.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed personal speaker stored above sauce containers on dry storage rack.

Observed portioned gyro meat in drawer cooler > 41F. Meat was portioned into sandwich bags. A layer of aluminum foil was covering the bottom of the pan. CDI- removed foil. Observed product cooling at approved rate as CA.