ISTANBUL GRILL AND MARKET

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC did not provide information or knowledge of employee health policy. CDI - discussed EHP requirements and provided EHP poster.

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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed food employee drinking water wile on cook line. CDI - PIC moved drink to prevent contamination.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touch face and then go attempt to go back and work with food. CDI - EHS asked food employee to wash hands and educated PIC on when employees need to wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink clogged with tea and coffee from the night before. CDI - PIC unclogged hand sink. EHS explain, explained the hand sink is only used for handwashing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gyro meet, beef, chicken, cooked peppers, and cooked tomatoes HH below 135 on counter and gyro spit holder. CDI - PIC moved to WIC for rapid cooling. 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 all items in PU cold holding above 41F. Ambient temp of unit is 48F. PIC turned down temperature of unit and called maintenance. CDI - PIC moved items cooling back to WIC and items cold holding over night were voluntarily discarded. Maintenance arrived on site and stated temperature of unit is now 41F and below. EHS will arrive back on site within three days to verify all items are cold holding 41F and below. 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 TCS items in PU unable to cool down in prep unit. PIC stated they always cool down items in PU. CDI - items were moved to WIC for rapid cooling. EHS and PIC discussed proper ways to cool foods. 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 working containers throughout kitchen without labeling. CDI - PIC added labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on floor in WIF, dry storage, hall way, and propping open doors. Remove from floor.

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 proper hair restraints or head covering.

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 handles stored in cooked rice and CDI - PIC removed to prevent contamination. 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 handles stored in dry rice. CDI - PIC removed to prevent contamination. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in use utensils stored in room temperature water on the floor. CDI - PIC moved to 3 comp for w/r/s.

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 RIF, RIC, PU with build up and food spillage throughout units. Clean.

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 vinyl flooring in front of RIC at cook line pulling up. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees water bottles, and opened cigarettes stored above food and clean single use utensils. CDI - PIC moved to prevent contamination.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not provide information or knowledge of employee health policy. CDI - discussed EHP requirements and provided EHP poster. 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 PIC did not provide information or knowledge of V&D cleanup procedures. CDI- discussed V&D requirements and provided V&D poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee beverage stored on food prep surface. CDI by discard.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice stored in warmer < 135F. CDI- PIC adjusted temperature of warmer and rice observed at 169F. 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 (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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed working containers of foods stored in the prep cooler on the cook line. Bulk foods were dated marked in the WIC. Ensure working containers are date marked. CDI- date marked by PIC. 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 .

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 proper hair restraints. Hat or hairnet.