CHAAT N DOSA

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various food items in walk ins with no lids or covering. Ensure all food is properly protected from contamination at all times. No points deducted prior inspection. Repeat.

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 one container of squeeze bottles without labels. Labels added. Improvement since last inspection.

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 rice spoon stored in water below 135. PIC to heat water to 165F and held at 135F or above. 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 walls throughout facility in need of cleaning. Observed hole in the floor by the cook line. PIC has ordered floor grate. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives stored as clean with visible food residue and build up in knife holder in prep aria. CDI - PIC moved all knives to dish put for cleaning. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pongal cooling from yesterday above 41F. CDI - PIC voluntarily discarded item. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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). EHS Observed several items made yesterday with today’s date marking. EHS observed items frozen from a previous day with today’s date marking. Items: Hpma, tomatoes, garlic chutney. CDI - PIC changed all date marking to reflect original prep date. 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 Observed pongal cooling from yesterday above 41F in a large deep container. CDI - PIC voluntarily discarded item. 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 spice containers and bottles containing oil, water, and spices without labeling. CDI - pole was added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chopped cabbage being stored without protective rap on mettle shelving. CDI - PIC washes and wrapped.

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 utecles stored in water below 135. CDI - removed water.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet nesting through out dishes stored as clean. CDI - PIC moved to dish put for re cleaning.

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 walls throughout facility in need of cleaning. Observed hole in the floor by the cook line. PIC stated they are making a custom cover. Cover hole to prevent injury.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed potato dish hot holding below 135F. CDI: Item was reheated above 165F. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed bleach spray hanging on shelving above spices. CDI: Bleach spray was relocated.

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 chili spices in small deli containers without labels. Label items.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed multiple dented cans being stored on shelving with cans for facility use. CDI: Items were relocated to be sent back for credit.

REPEAT 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one sauce being stored in Home Depot bucket. CDI: Item was voluntarily discarded. Points not escalated due to improvement from last inspection

REPEAT 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 holding dishes and inside prep tops with build of food debris. Clean as needed.

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 walls throughout facility in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. Sanitizer bucket is almost empty. PIC ordered more sanitizer to be delivered tomorrow. Facility uses single service items for customers. Until machine is repaired facility will use 3 comp sink. VERIFICATION REQUIRED. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans soiled with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. 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

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed paneer inside reach in cooler above 41F. All other items in reach in cooler were 41F or lower. CDI: Paneer voluntarily discarded. Points remain the same due to 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed food items being held on TPHC in snack case without written procedures. VERIFICATION REQUIRED. TPHC procedure template may be found at: www.mecknc.gov/foodsafety. 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 food items in snack case being held on TPHC without a time label. CDI: Time label was placed on snack case.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

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 bowls being stored inside containers of chickpeas and tomatoes. CDI: Bowls were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed sauces and dosa batter being stored in Home Depot buckets.

REPEAT 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 throughout facility with build up of grease and food debris. Clean as needed.

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 wall near reach in cooler at dish area damaged. Repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in dish pit blocked with dirty dishes during inspection. CDI - Dirty dishes moved. 0 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various food items in prep units and lowboys with no lids or covering. Ensure all food is properly protected from contamination at all times. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods throughout kitchen holding above 41F during inspection. See temperature chart. CDI - All foods voluntarily discarded. Repeat. 1.5 pts. 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 cooked potatoes in WIC labeled with a prep date of 6/9 and mango lasi, rose milk, and other TCS drinks in drink RIC labeled with a prep date of 5/27. CDI - PIC was able to verify prep dates on these items were incorrect and labeled with correct date. 0 pts. 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 containers of foods throughout kitchen with no label indicating its contents during inspection. Ensure all working containers bare labels that identify its contents. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed various single use yogurt containers that had been washed and reused to store various food items throughout facility during inspection. Ensure all single use items are discarded after initial use, and all food is stored in containers graded to be used multiple times. 0.5 pts.

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 food debris on outside of prep units and lowboys, and on the outsides of cooking equipment throughout kitchen during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. Repeat. 1 pt.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch RTE samosas and bread with bare hands during inspection. CDI - Employee voluntarily discarded. Employee donned gloves for remainder of inspection. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pint container being stored in and spray bottle being stored on handsink at front of kitchen. CDI - Employee removed. 1 pt.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked milk based dessert cooling since 11:00 maintaining 108F at 12:45. Dessert did not achieve 70F by 1:00. Observed cooked potatoes in WIC cooling since 2/20/25 maintaining 51F during inspection. CDI - PIC voluntarily discarded all food. 1.5 pts. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed potato dumplings in grill prep unit and chutney with garlic cloves in it in sauce lowboy holding above 41F during inspection. CDI - PIC voluntarily discarded. 0 pts. 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 .

3-501.19(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 samosas being held on time over grill with no label indicating when they began TPHC or when they must be discarded by. CDI - PIC labeled. Repeat. 3 pts.

3-502.11 Obtain a variance for specialized processes.-Pf Observed establishment sprouting lentils in house without an approved variance or HACCP plan. CDI - PIC voluntarily discarded all sprouted lentils in establishment. 1 pt. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility sprouting lentils in house without prior approval from regulatory authority. CDI - PIC voluntarily discarded all sprouted lentils. 1 pt. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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 cooked potatoes in WIC cooling while in deep, covered containers stacked together. Observed cooked milk based dessert cooling outside of refrigeration for almost two hours. Both items missed appropriate cooling windows. CDI - PIC voluntarily discarded. 0 pts. 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 .

3-304.13 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 lentils sprouts being stored in contact with a hand towel during inspection. CDI - PIC voluntarily discarded sprouts. 0 pts.

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 multiple dispensing cups with no handles being stored inside crepe batters in flattop prep unit during inspection. CDI - Employee removed. EHS educated PIC on utilizing utensils with handles. 0 pts.

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 food debris at bottoms of almost all prep units, lowboy units, and reach in coolers/freezers during inspection. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 1 pt.

3-302.11(A)(1) Separate ready-to-eat foods and washed/unwashed fruits and vegetables. Observed unwashed chilis above bread and unwashed produce above sauces. CDI items relocated. 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 ghee and potatoes holding below 135F in smaller hot well. Suggest facility use TPHC or maintain at 135F or above. CDI ghee and potatoes reheated. 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 .

3-501.19(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 hot foods in larger steam well that was held on TPHC. Facility had written procedures but not maintaining logs for service. CDI sheet filled out with times until logs are printed in house.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed plum cake and Dal Pasond bake goods that were packaged and missing allergens, quantity, and full list of ingredients. CDI items placed in display case to hand to customers.

3-306.12 (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages or portions. Observed sugar in open cup with spoons inside for dispensing. Sugggest facility get a dispenser to protect product. CDI product discarded. 3-306.13(B)(C) Consumer self-service operations shall have utensils or effective dispensing methods to protect the food from contamination and be monitored by trained food employees.-Pf Observed cold and hot wells at the front counter that was used for customer self service but without any sneeze shields for food protection. CDI wells turned around away from customers and facility will dispense product for customers. If facility wishes to have self service dispensing they need to get approval from a regulatory authority. This is a permit violation.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food while wearing a watch.

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 soiled paper plates stored by small hot well. Suggest leaving in original package to protect product.

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 interior of reach in units and shelving in need of cleaning. 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 walls with splash back and in need of cleaning.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee after washing hands turn off faucet with no barrier. CDI Employee re washed hands and use paper towel to turn off faucet.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed lentil dish in large, deep well container, that was prepared yesterday and placed in RIC where it had not been moved since the cooking process, still holding above 41F. CDI PIC voluntarily discarded. All other items in RIC were holding 41F and below. Discussed using freezers and smaller amounts for cooling. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items throughout facility with no date mark of preparation. Items made day before or came from a larger batch. CDI Items were date marked. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed items on TPHC being held for 4 hours but marked for 6. PIC stated they hold them for 4 hours then discard. CDI Time parameters were changed.

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 large deep well container of lentil based dish cooked yesterday, placed in RIC and was not removed or touched since day before, holding above 41F. Ensure cooling is done in walk in cooler or freezers, in smaller open containers to ensure items cool within the parameters. CDI PIC voluntarily discarded. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around in prep area.

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 use items stored facing up and exposed to splash.

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 general cleaning needed on non food contact surfaces throughout. Repeat

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bin observed in unisex restrooms.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed garbage bags, boxes and other litter around dumpster. Area needs to remain free of litter.

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 build up along edges of floor throughout prep area.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed lentil soup with date of preparation of 1/30, samba prep date 1/30, several RTE / TCS foods in walk in cooler and prep refrigerator not date marked and one had sticker wet and no longer legible. CDI, food items voluntarily discarded. Repeat. 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 .

3-501.19 (C ) (2) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be monitored to ensure the warmest portion of the food does not exceed 70 F during the 6 hour period. -Pf - Observed Food items held on 6 hour TPHC but not monitored to ensure food doesn’t exceed 70 degrees F. CDI, time control monitoring sheet started during inspection .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked.

4-205.10 Ensure equipment is ANSI / NSF certified or equivalent. Observed food processor not NSF/ANSI certified.

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 general cleaning needed on non food contact surfaces throughout.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed samber prepared from yesterday evening according to staff at 45 degrees F still in cooling process in deep pot. CDI, food voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cooked dates vegetable stored in low reach in drawer refrigerator items not maintaining TCS foods at required temperature. CDI, TCS food over 41 degrees voluntarily discarded. Visit needed to ensure calibration of low reach in 2 door refrigerator . 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed yogurt rice prepared on Saturday according to staff and water melon juice not date marked. CDI, foods voluntarily discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 bottle of cleaner not labeled. CDI, bottle labeled.

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 samber prepared from yesterday evening according to staff at 45 degrees F still in cooling process in deep pot. CDI, food voluntarily discarded. 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 of squeeze bottles at grill area without labels. -REPEAT VIOLATION-

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex restrooms without covered waste bin.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed a potato peeler stored inside of unwashed box of potatoes with food debris on blade and vegetable dicer stored clean with food debris on dicer blades. CDI-PIC placed in dish area.

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 3 working containers of squeeze bottles at grill area without labels.

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. No CFPM on site at start of inspection. CFPM arrived within 15 minutes of start of the inspection.

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 Bowl used as scoop stored inside flour container as well as a plastic spoon stored submerged in chili powder container. CDI-PIC removed plastic bowl and spoon. -REPEAT VIOLATION-

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 cleaning needing on kitchen floors and walls throughout facility, especially behind and under equipment and at wall nearest walk in cooler. -REPEAT VIOLATION-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near WIC blocked by 4 large containers with dough. CDI-PIC removed containers from hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispensers at front and back hand sinks. CDI-PIC placed paper towels in dispensers.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of frozen food items in reach in freezer without a lid or protective covering. -REPEAT VIOLATION- No point increase due to noticeable improvement.

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 3 large sheet pans of fried potatoes ambient cooling on counter tops at 73-78F. PIC stated items were fried an hour ago and cooling until ready to go into walk in cooler. CDI-REHS educated PIC on items needing rapidly to cool in walk in cooler once foods are below 134F and PIC placed items into cooling racks in walk in cooler.

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 Bowls used as scoops and stored inside dry storage containers with dry food as well as a scoop with handle touching dry food. -REPEAT VIOLATION-

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 cleaning needing on kitchen floors and walls throughout facility, especially behind and under equipment. -REPEAT VIOLATION- No point increase due to noticeable improvement.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of frozen food items in reach in freezer without a lid or protective covering. CDI-PIC placed lids over food items.

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 liquid in squirt bottle near flip cooler and grill unlabeled as well as observed unlabeled containers of food without labels in dry storage area. CDI-PIC properly labeled items oil, flour, and salt. -REPEAT VIOLATION-

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 head covering. CDI-Food employee put on a hair net.

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 multiple dry food items with plastic portion bowls used as scoops laying directly in the food. -REPEAT VIOLATION-

4-903.11 (A) Store cleaned equipment, utensils, linens 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 several metal dumpling pans with food debris on pans and in holes of pans stored clean. CDI-PIC removed pans and placed at dish area to be washed.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open during inspection. -REPEAT VIOLATION-

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 cleaning needing on kitchen floors and walls throughout facility, especially behind and under equipment. -REPEAT VIOLATION-

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands and then use freshly cleaned hands to turn off faucets without use of a barrier. CDI - EHS directed employee to wash hands and use paper towel to turn off faucet. Hands re-washed and paper towel used as barrier. 2-301.14 Wash hands before donning gloves and between gloves uses. -P. Observed employee return from outside and begin to change gloves without washing hands. CDI - EHS directed employee to wash hands before donning clean gloves. Hands washed.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Observed hand sink near walk in cooler with clogged drain. Drain pipe clean out cap on the floor at the sink damaged/open with hand sink water surfacing onto floor during use. Sink not in usable condition. PIC placed signage on sink noting is out of service until repair. Sink drainage must be repaired to make sink operable for use. (See #49) Verification required.

3-304.15 (A) Gloves, Use Limitation - P. Observed employee return from outside wearing food handler gloves go directly to food prep line and begin to handle food with same gloves. CDI - EHS directed employee to change gloves and wash hands before handling food. Gloves changed and hands washed (see #6)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener observed with dried food residue on blade. CDI - relocated to dish area for re-cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine with 0 ppm cl in sanitizing rinse. PIC identified sanitizer source bucket empty, however new bucket is not available on site for replacement. 3 compartment sink sanitizing basin set up for use to sanitize cleaned dishes until machine sanitizer source is replaced. Establishment is single service only at this time - no multi use utensils in use in facility at this time. REPEAT - Verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed various squirt bottles of liquids in use without identification in kitchen area. Label all food items that are not immediately identifiable. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open with no screening or other insect barrier in place. Flies observed actively entering the establishment. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies present in the establishment. Contact PCO for service. 6-202.13 Insect Control Devices, Design and Installation - C. Observed household mechanical fly lights put in place by management over food areas. These devices are not intended for use in commercial foo establishment. Contact PCO for service. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of washed and cut potatoes stored on floor in walk in cooler. Store all food at least 6 inches off of floor. REPEAT - no point escalation / points decreased as previous food storage issues not observed during inspection today. Improvement noted in overall food storage practices.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet/soiled wiping cloths laying on equipment surfaces in kitchen area. No sanitizer buckets prepared/available for use with wiping cloths in kitchen area during inspection. Once used, remove wiping cloths to soiled linen receptacle or place into sanitizer if it will be used again. REPEAT

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple dry food items with plastic portion bowls used as scoops laying in the food. Scoops must have a handle which is kept out of the food. Do not use bowls as scoops in food. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored as clean stacked together wet. Air dry items before stacking together. REPEAT

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single service food containers stored in mechanical/water heater room which is not approved for storage. Items immediately adjacent to gas water heater. Remove.

4-501.11 Maintain equipment in good repair. Observed sliding top door of freezer in need of repair. 0 point deduction as item is noted on transitional permit. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed various non food surfaces with buildup including some shelving, gaskets on refrigeration units, and exteriors of bulk food containers. Clean to prevent buildup and pests.

5-205.15 Maintain a plumbing system in good repair. Observed hand sink near walk in cooler running very slowly/clogged. Plumbing cap on floor at sink damaged/open with hand sink drain water flowing out onto floor. No other drains observed to be clogged and no wastewater observed to be backing up into establishment. PIC placed signage noting hand sink out of use and to called plumber. EHS will return to verify plumbing repair and sink accessibility (see #8). Observed leak from drain pipe under 3 part sink. Repair.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter ground inside dumpster enclosure and under dumpster. Dumpster is shared, however, some debris observed is waste from this establishment. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid to small dumpster open with exposed waste inside and side doors to recyclable dumpster open with debris piled inside. 5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster enclosure with significant damage/missing pieces of wall and boards with exposed nails laying on lot surface. Repair. 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 various floor and wall areas through the establishment in need of cleaning - especially under/behind equipment and near back door area. 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 various floor and wall areas including baseboards in need of repair in back of house areas. 0 point deduction as items noted on transitional permit. REPEAT6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed various equipment items PIC noted are no longer used by establishment during transitional permit process remaining in facility including bulk pots and bowls which are too large to be washed in the existing ware washing equipment. Discard equipment and utensils that are no longer to be used in the operation. 0 point deduction as item is noted on transitional permit. REPEAT

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light shield on ceiling fluorescent fixture in prep area. NOTE: TRANSITIONAL PERMIT EXPIRES ON NOVEMBER 17, 2021. EHS discussed with PIC that all non-compliant issues noted on transitional permit must be corrected by that date. The approved construction that is ongoing to open up the adjacent dining space is not part of the transitional permit. It will be approved by the department separately once completed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage with screw top lid stored sitting on prep table surface mixed with food items in kitchen. Employee drinks in the kitchen area must have a lid and straw and be stored away from food and food contact items.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee chopping washed tomatoes with one glove and other hand bare. CDI - PIC discarded tomatoes, employee washed hands and donned two gloves to cut washed produce. Do not touch food that is in a ready to eat form with bare hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener and immersion blender both observed with dried food residue. CDI - both relocated to dish area for re-cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine with 0 ppm cl in sanitizing rinse. CDI - PIC identified sanitizer source bucket empty and changed to new bucket. EHS verified sanitizing at 50ppm cl.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed various TCS food items with no date marking including open milk in reach in cooler, bulk sweet yogurt in reach in cooler, paneer in line cooler and pav bahaji in walk in cooler. CDI - PIC corrected.

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 rice dish sitting out at room temperature while cooling at 131f. CDI - PIC relocated to reach in freezer to quickly cool. Once TCS foods reach 135f, use a method to quickly cool. Do not allow food to sit out at room temperature while cooling.

3-501.13 Use approved thawing methods. Observed bulk TCS food item thawing sitting at room temperature. Do not thaw food at room temperature.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous food items with no labeling or identification including squirt bottles of oils, ghee, sauces, and pans of food in reach in cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open with no screening or other insect barrier in place. Flies observed actively entering the establishment. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies present in the establishment. Contact PCO for service.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed thawing food, cooling food, and bulk dry food items all stored on both sides immediately adjacent to back of house hand sink which has no splash guard in place. Splatter from hand washing observed on food containers. Do not store food adjacent to hand sinks or near other sources of contamination. 3-305.14 Food Preparation - C. Observed containers of parsley sitting on 3 part sink drain board while dishes actively being washed in the sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet/soiled wiping cloths laying on equipment surfaces in kitchen area at beginning of inspection. Once used, remove wiping cloths to soiled linen receptacle or place into sanitizer if it will be used again.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed multiple food items in reach in cooler with plastic portion bowls used as scoops laying or floating in the food. Scoops must have a handle which is kept out of the food. Do not use bowls as scoops in food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans stored as clean stacked together wet. Air dry items before stacking together.

4-501.11 Maintain equipment in good repair. Observed sliding top door of freezer in need of repair. 0 point deduction as item is noted on transitional permit.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter and food debris on ground inside dumpster enclosure and around back dumpster area. Dumpster is shared, however, food, packaging and other litter were observed in this establishment. Clean area to prevent pests.

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 various floor and wall areas through the establishment in need of cleaning. 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 various floor and wall areas including baseboards in need of repair in back of house areas. 0 point deduction as items noted on transitional permit. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed various equipment items PIC noted are no longer used by establishment during transitional permit process remaining in facility including bulk pots and bowls which are too large to be washed in the existing ware washing equipment. Discard equipment and utensils that are no longer to be used in the operation. 0 point deduction as item is noted on transitional permit. Note: Observed today new outdoor storage shed made of particle board adjacent to walk in cooler. This outdoor storage was not part of the transitional permit process and has been added after the transitional permit is issued. The unit appears to be constructed in a manner that may not meet current building code and was not part of the approved plans for dining room expansion that is in process. PIC was unable to access the unit. Do not store any food or food contact items in the storage building. Contact Mecklenburg County building standards for information.