TABLA INDIAN RESTAURANT

REPEAT. 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 utensils in water at stove at 90F. CDI- Temp increased above 135F. (-1) 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored at back with blades between adjoining prep tables. CDI- knives removed for ware-washing and to stored elsewhere going forward.

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 stacks of wet dishes throughout establishment. EHS discussed need to arrange dishes for drying before they are put into nesting positions with PIC. (-0)

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 fryer basket with deteriorated metal wire coming apart form frame, no longer safe to use. CDI- Basket removed from service. (-1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one stack of dishes stored as clean with visible food debris and date mark sticker remaining. CDI- Dishes go through ware-washing again. (-0)

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloths on prep tops. Conversation with PIC reveals they do not want to use them fore certain purposes once wet. EHS affirms that once unsaved, cloths must be either placed in discard/laundering area, or stored in sanitizer. EHS advises using paper towels for dry cloth needs and set up sanitizer buckets for actual sanitizing purposes. (-0.5)

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 water storing in use utensils on cook line at 125F and severely soiled by food debris. CDI- Container empty, utensils exchanged for clean, and new water brought up for holding above 135F. (-0.5)

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 severely damaged fryer basket with fraying wire. EHS advises PIC to remove this basket from service immediately. (-0.5)

10 DAY VR. 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed facility dish plate thermometer 10 degrees less than EHS dish plate thermometer reading. PIC should change batteries and send photo to EHS of reading from dish machine cycle at 160F or above within 10 days. (-0.5)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed eggplants with mold in WIC. CDI- PIC voluntarily disposes of soiled produce. (-0)

REPEAT. 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed plastic lined cardboard box with sealed packaged of chicken thawing in stagnant water beside prep sink. CDI- Staff removes chicken from box into strainer under running water at prep sink. (-1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple buckets of sauce with no lids on ground beside hand sink at start of inspection. CDI- Employee brings all buckets off ground. (-0)

4-501.11 Maintain equipment in good repair. Observed torn gaskets in lowboys to left of cook-line hand sink. Repair at earliest opportunity. (-0)

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 clean dish rack above ware-washing with grease residue and food debris. Clean at earliest opportunity. (-1)

REPEAT. 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 flooring in main kitchen in need of resurfacing so it is smooth and cleanable. EHS observed PIC has new flooring installed inside WIC 2. (-0.5)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Ghee below 135F at stove. CDI- EHS explains the Ghee is TCS once opened. Employee reheats to 165F and then returns to hot hold at >135F. (-0)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sealed packages of lamb thawing in submerged water at prep sink. CDI- Employee drains water, checks product integrity, and returns to prep sink to complete thawing in bowl with running water and proper drainage. (-0.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed sitting water inside lidded blenders stored as clean. CDI- Employee rewashes blenders and allows to air dry before replacing lids. (-0.5)

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 food debris and grease accumulation on top of high temp dish machine, WIC racks, clean dish racks, chest freezer lid, and inside lowboy gaskets. Increased cleaning frequency of equipment non-food contact surfaces throughout facility is advised. (-0.5)

REPEAT. 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 damaged metal flooring inside large RIC and deteriorated flooring throughout main kitchen in need of resurfacing. No point taken due to PIC showing correspondence with contractor for imminent repairs. WIC floor should be repaired by next inspection. (-0) 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 need for cleaning at walls in main kitchen. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one metal container stores as clean with food debris. CDI- PIC moves container to ware-washing for cleaning and sanitizing. No point taken for single item. (-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 hard boiled eggs in lowboy at 44F. CDI- PIC voluntarily disposes of eggs. (-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 .

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 top of hot water dish machine and black residue inside gaskets of lowboys. Increased cleaning frequency and gasket replacement inside lowboys is recommended. (-0)

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 need for floor resurfacing throughout back kitchen area. Pitting and chips in concrete, with degradation of non absorbent sealant coating observed. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food splatter inside hand sink basin. CDI- Employee cleans hand sink basin, PIC instructs staff to use for handwashing only. (-1)

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 lamb dated for 10/16 in WIC which was made this morning- item appears visibly new, and not to be 6 days past expiration. CDI- PIC labels item with proper date mark. (-0)

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 at cook line in visibly soiled water which was 107F. CDI- PIC turns up heat on stove to make utensil water 135F. (-.05)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed RTE chicken stored beside RTE catfish in lowboy. CDI- PIC rearranges chicken to sit on bottom shelf. (-1.5) 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 cube cheese prepped around 11 am in flip top at 44F. CDI- PIC moves cube cheese to WIF for rapid cooling. Repeat. No escalation of points due to single item out of compliance, which was quickly rectified. PIC advises food handlers to pack cube cheese in less densely to facilitate proper cold holding. (-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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed hardboiled eggs stored floating in undrained water in WIC. (-0)

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. Personal drink stored on area where oils where stored. Keep segregated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw fish stored above chopped veggies in reach in cooler. CDI - Fish moved. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple foods in reach in cooler uncovered. Keep covered and wrapped. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cabbage, raw shrimp, noodles all recorded above 41F in flip top 1. CDI - All discarded. Cooler is not holding 41F. TPHC allowed in cooler until repaired but not permanently. 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 Curry sauce dated 12/2. CDI - 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees not wearing hair restraint. CDI - Employees put on.

4-501.11 Maintain equipment in good repair. Cooler not holding. VR.

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. Exterior of equipment, handles, gaskets all in need of cleaning.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cooked fish in walk-in cooler without protective covering. Another pan of food was resting on top of exposed cooked fish. CDI-PIC covered with lid.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Metal pan of chicken curry in walk-in cooler had date label but prep date had worn off. EHS able to verify with PIC that chicken curry was same prep date as other batch that was properly dated stacked underneath. Correct thaw date was placed on chicken. Sticker wears off when items are thawed from freezer. 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 .

3-304.12 (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. Metal ladles observed stored in water at 98F on grill. CDI-PIC turned up heat on grill to increase water temperature to 135F and above.

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 one stack of to-go containers with food contact surface exposed to contamination. CDI-PIC flipped/inverted to-go containers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Cardboard dumpster missing one flip top lid.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed commercially sealed raw lamb stored above containers of goat curry in WIF. Observed container of raw shrimp stored above cooked noodles in low reach in unit. REPEAT. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 fried paneer cooling in WIF at a rate insufficient to reach 70 F within 2 hours. CDI - PIC uncovered pan and added ice and panner reached below 70 F within 30 minutes. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut cabbage in prep top above 44 F. PIC stated that cabbage was prepped that morning, approximately 5 hours earlier. CDI - PIC voluntarily discarded cabbage. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items in prep top above 41 F such as curry, chicken, 65 sauce, spinach sauce, and tamarind sauce. CDI - PIC moved items to WIF to cool since items had been temped at 39 or 40 F approximately 4 hours earlier. Items that did not reach 41 F within 30 minutes such as chicken and 65 sauce were 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 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 thawed chicken curry in WIC that was previously cooked/frozen with one date mark indicating thaw date. PIC stated that curries are cooked/frozen on the same day and date marked but the sticker falls off when items are thawed. Curries in WIF were date marked with cook/freeze date. REPEAT. CDI - EHS reminded PIC that items that are frozen must be date marked with cook/prep date, freeze date, and thaw date to ensure that food is not held longer than 7 days. PIC corrected missing date marks. 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 lunch items held on TPHC past the 4 hour mark. CDI - EHS reminded PIC at approximately 15 minutes past time that food must be discarded. PIC voluntarily discarded food.

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 fried paneer cooling in WIF in a large, covered pan at an insufficient rate. CDI - PIC removed pan lid and added ice and paneer began quickly cooling towards 41 F. 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 .

4-501.11 Maintain equipment in good repair. Repair loose WIC threshold. PIC stated that the threshold was recently damaged and a repair is scheduled.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed signed employee health agreements missing non-typhoidal Salmonella. CDI - EHS provided updated health agreements to PIC who will make copies and have employees review and sign the updated agreement. For more information on employee health policy, please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken store over corn in low reach in. REPEAT. CDI - PIC rearranged food storage. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw fish in low reach in. CDI - PIC rearranged food storage. For more information on food storage order please visit: http://meck.co/FoodSafety

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 thawed, previously frozen container of food in WIC with one datemark. PIC stated that food is cooked and frozen the same day and later thawed. Food is datemarked with thaw date. Datemark food with cook, freeze, and thaw dates. Seven day datemark includes the day the food is cooked. CDI - PIC added cook dates to food. For more information, please visit: http://meck.co/FoodSafety 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of spices above stovetop without labels.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in space between prep top and prep table. CDI - PIC removed to be rewashed. 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 clean utensils stored in container of water at 77 F. CDI - Food employee rewashed utensils and placed in hot water on stovetop.

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: http://meck.co/FoodSafety. Observed container of raw chicken stored on top of container of paneer (cheese) inside walk-in cooler. No physical evidence of contamination observed. CDI - EHS educated and raw chicken relocated to bottom shelving.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed single wick fuel chafer and pouch of soup stored above dry goods on shelving unit. CDI - Items removed to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on prep counter. CDI - PIC removed.

REPEAT: 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed x2 heavily scored prep cutting boards. Replace.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. - Pf. Observed a non-functional device for high-temperature warewashing; temperatures registering at 149 F, max. EHS verified facility’s dish machine temperatures met requirement of > 160 F.***10-DAY VERIFICATION REQUIRED.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no hand drying provisions at kitchen hand sink. CDI - PIC replenished towel dispenser.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered dry goods at dry storage shelving unit.

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. For more information please visit: http://meck.co/FoodSafety 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 shredded cheese mix from 7/18/22. CDI - PIC voluntarily discarded product.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed a heavily scored prep cutting board. Replace. 4-501.11 Maintain equipment in good repair. Observed x1 lowboy unit with split gasket. Repairs needed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. For more information please visit: http://meck.co/FoodSafety 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. Observed goat cooling from previous day at 48 F. CDI - Product voluntarily discarded.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. For more information please visit: http://meck.co/FoodSafety 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. Observed mixed shredded cheese (48 F) and fish (45 F) inside lowboy unit and reach-in unit. Fish taken out this morning, mixed cheese left in unit over night. CDI - Fish re-located to walk-in freezer to cool to < 41 F, cheese voluntarily discarded.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety 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 no date marking on various TCS foods throughout facility; EHS observed employees with roll of blank date marking stickers inside walk-in cooler at start of inspection. PIC and employees confirmed products were first used on 5/23 & 5/25. CDI - EHS educated facility on requirement of date marking at first use and items date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of food and bag of carrots stored on floor inside walk-in cooler. CDI - All items re-located to shelving unit. 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 dented canned foods stored with other goods on dry shelving unit behind front counter. CDI - PIC voluntarily discarded items.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go containers faced up on dining room counter. CDI - Containers inverted.

REPEAT: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee backpack stored with retail foods at dry storage shelving station. CDI - Item removed to designated area. 6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage stored with retail foods on shelving unit inside walk-in cooler. CDI - PIC removed to designated area.

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 2x soiled stainless steel peelers stored as clean at utensil storage shelving. CDI - Utensils taken to dish machine to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. For more information please visit: http://meck.co/FoodSafety 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. Observed shredded mozzarella cheese (47 F) and sweet corn paste (50 F) inside make unit and reach-in unit. PIC and employee present stated that these were used for today’s services and placed into cold holding prior to EHS arrival. CDI - Products taken to walk-in freezer and cooled down to 41 F during today’s inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information please visit: http://meck.co/FoodSafety 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 no date marking on boiled potatoes. PIC confirmed it was from previous day. CDI - Product date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottle containing purple chemical agent in dining room. CDI - PIC confirmed the product is used as sanitizer for tables and labeled spray bottle.

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: http://meck.co/FoodSafety 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. Observed tightly covered container of goat cooling inside walk-in cooler. Employee present stated that the product had been put into unit prior to EHS arrival. CDI - Product uncovered to facilitate cooling.

REPEAT: 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed a non-functional device for high-temperature warewashing. 10-DAY VERIFICATION REQUIRED.***No escalation in points due to different category observed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored with retail foods at dry storage shelving station. CDI - Jackets removed to designated area.

2-501.11 Clean-up of Vomiting and Diarrheal Event. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to email address on file.

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 yellow lentils and cooked goat from 10/10 above 41 F. Refer to temperature log. CDI - PIC voluntarilry discarded products.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of trying oil stored on floor next to grill

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of plates stored on floor in dry storage room. PIC relocated item to shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available to verify Quat sanitizer concentration. 10-day VR REQUIRED.