TIKKA SHACK UPTOWN

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed some documents of employee health polices hanging but did not observe any signed/documentation that employees were trained. New health agreement provided. VR to ensure training and signing. REPEAT. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. Personal drink stored near hot wells. Store in designated areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dicer soiled at blades. Taken to 3 comp. Sink to be washed. CDI. 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 .

3-501.18 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) Boiled eggs, lamb skewers and chicken skewers and paneer cheese not dated. 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 .

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 Sauces thawing in prep sink with no running water. CDI - Water turned on.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Bin of tikka masala sauce stored on floor in WIC. Keep food off floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee prepping food without a hair restraint.

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. Scoop for rice stored in 74F water. CDI - Taken to 3 comp. Sink. Do not store rice scoop in lukewarm water. If stored in water, water must be 135F+

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. Metal containers stored on top of each other while wet and did not allow for air drying. Stored inverted to allow for air drying.

4-501.11 Maintain equipment in good repair. Both WIC doors are not self latching and securely closing door unless pushed on. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health policy without all required illnesses. Health policy updated. Pts not escalated based on severity. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produced stored above ready to eat foods. CDI- Ready to eat foods placed above unwashed produced stored. Keep unwashed produce below ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with old food debris. Observed containers with sticker residue. CDI- All dishes taken to be cleaned. 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 .

6-202.13 Properly locate mechanical insect control devices. Observed bug tray stored with food. Relocate to a separate area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken and oil stored on the floor. Keep all items off of the floor.

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 scoops in 80F water on front line. CDI- Water discarded.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with wrong test strips. Get QUAT test strips for QUAT sanitizer.

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 bin and lid housing clean utensils in need of 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 vents above dish storage area in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy. CDI- EHS left copy of policy. Employee did state that if employees are sick, they are sent home. 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 Observed no vomit/ diarrhea plan. CDI- EHS left copy. 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 drinks stored on prep table opened.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle partially cooked chicken, then go to prepare bread. CDI- Gloves changed, hands washed and bread discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes in need of cleaning in the dry dish storage area. CDI- Items taken back to be cleaned. 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 potatoes, shrimp, and paneer holding above 41F in prep top unit. CDI- Items placed in the walk in cooler. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in the sink without running water.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in the clean dish storage 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 service cups stored on the floor near tall reach in freezer.

4-501.11 Maintain equipment in good repair. Observed several knives broken at the tips

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for QUAT sanitizer.

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 tall reach in freezer in need of cleaning. Observed walk in cooler gasket in need of cleaning.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM For more information on becoming a certified food protection manager please visit: www.mecknc.gov/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 chicken and pepperonis without date. CDI- Dated 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 . 3-501.18 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: 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 .

3-501.15 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 hot foods cooling in the cold drawer and prep top. CDI- Removed and taken to the walk in cooler. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in the sink without running water.

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 oil,white pepper, flour and salt without 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 the floor and walk in cooler. Observed employee put pan on the floor to put food in. CDI- Removed.

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 used for utensils in 89F water. CDI- Discarded.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked.

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 service items stored on the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards heavily scored.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for sanitizer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in the dry storage area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over sauces. CDI- Raw chicken removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes stored clean with sticker residue and old food debris. CDI- All dishes taken to be washes. -REPEAT 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed lamb holding below 135F in the hot well. CDI- Lamb reheated to 135F. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of degreaser without a label. CDI- Bottle was labeled. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed household insect killer stored inder the prep table. CDI- Removed. EHS informed PIC not to use the chemical as it is for HOUSEHOLD USE.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage 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 trash can stored on single service boxes. CDI- REMOVED. DO NOT PLACE TRASH CAN ON SINGLE SERVICE ITEMS.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized.

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 rice cookers, prep top and tall reach in freezer in need of 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 vent above 3 comp sink in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in the dry storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans with food debris or sticker reside on the pans stacked together. CDI: Pans removed for cleaning. REPEAT VIOLATION 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 pizza oven side prep top cooler holding items above 41F. PIC stated that products were placed in the cooler just after 11am. Items moved to the walk in cooler to cool down. Cooler air temp cooled to below 41F by end of inspection. EHS recommends using individual lids for items more difficult to maintain temperature such as leafy greens and tomatoes and keeping top shut when not in use. EHS also noted that a drawer was not closed fully while staff were preparing food. Drawer fully closed. Observed walk in cooler showing 57F at start of inspection. Most items in cooler were 41F. Some items were at 42F. Some items were holding up to 47F (items closest to the door or open from prep). By end of inspection air temp of cooler per exterior thermometer was at 50F however the air blowing from the compressor was 45F. Items that were previously 41F were now 42F-43F. Facility will relocate all TCS items to second walk in cooler and other coolers in facility. PIC has placed a call to a refrigeration company to have it repaired. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live cockroaches in back kitchen area particularly around reach in freezers. Increase pest control frequency and eliminate harborage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on counter. 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 heavily soiled wiping cloth held on counter.

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 spoon handle stored down in chicken.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. Pans separated.

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 build up on some gaskets throughout facility including prep cooler and walk in cooler. REPEAT VIOLATION Some improvement from previous inspection.

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 on floor throughout kitchen in areas particularly under larger or more stationary equipment. Observed build up on ceiling tiles adjacent to vents and microbial build up on vent covers (see #56). Observed minor food build up on walls and ceilings throughout.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed several areas throughout kitchen where there is water build up on ceiling tiles causing some dripping. No contamination of food seen today. Ensure that humidity and ventilation is able to maintain dry surfaces to prevent excess dampness, potential microbial growth, and any food contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb kabob mix stored on top of vegetable cutlet mix in walk in. Observed raw lamb kabobs stored on top of fully cooked chicken with vegetable kabobs and paneer kabobs on speed rack. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed approximately 7 pans with food debris or sticker reside on the pans stacked together. CDI: Pans removed 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 hard boiled eggs with 30 min left to cool still cooling in prep top cooler at 66F. CDI: product placed in ice bath and cooled to 41F. 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 . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed vegetable cutlet mix cooling at a rate of 0F/min in walk in cooler. CDI :Product moved to a shallow container and left uncovered to cool. 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 .

3-501.18 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 one container of mixed vegetables from 5/20 and container of methi sauce from 5/21. CDI: Products voluntarily discarded. Observed methi on the line date marked 5/25 when it was from the 5/21 batch. CDI: Product 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 .

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 eggs cooling in prep top cooler. CDI: Product placed in ice bath and cooled properly. Observed raw chicken, vegetable cutlet mix, and marinated paneer cooling in deep covered containers in the walk in. CDI: Items were placed in shallow pans and left to cool in walk in uncovered. 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 containers of white granular, that PIC identified as salt, and bottle with oil unlabeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stacked and stored on floor of the walk in cooler. Observed box of lemons on floor of walk in. REPEAT VIOLATION

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 pans in cooler drawer with portioned foods with food debris. Ensure pans are changed more frequently. Observed build up on gaskets throughout facility. Observed build up on handsink. REPEAT VIOLATION Some improvement from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vegetable mix and spinach sauce in prep top cooler holding above 41F. All other items in the cooler were at or below 41F. Air temp of unit below 41F. PIC stated that product was used a lot during lunch service and could have been out. CDI: Product voluntarily discarded. REPAET VIOLATION Improvement from previous inspection as all units are properly working. Ensure product is not overstacked during service. 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 no date mark on spinach sauce containers in reach in part of prep top, vegetable cutlet and malai kofta in cooler drawers. CDI: Items date marked with prep date on container in the walk in cooler. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food stacked and stored on floor of the walk in cooler. Observed 3 bags of rice stored on the floor in back kitchen. Improvement from previous inspection made on rice storage. Current storage has rice unable to be stacked any higher. REPEAT VIOLATION Provide dunnage rack/shelving in walk in cooler for food to be stored above the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. REPEAT VIOLATION Improvement as no employees were towel drying dishes today. EHS recommends providing additional space for drying.

4-501.11 Maintain equipment in good repair. Observed damaged (not smooth and easily cleanable) gasket on protein walk in cooler. REPEAT VIOLATION

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 interiors of front line coolers with food debris and build up. After rush periods, coolers should be wiped out/down to ensure equipment continues to function properly. Some areas of coolers had dried food debris. Observed flooring of walk in cooler with build up. Observed outsides of equipment with food build up. Observed build up on gaskets throughout facility.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 build up on floor in chemical room and some build up on floor in prep kitchen. REPEAT VIOLATION

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hose with sprayer connected to handsink in kitchen. Observed same handsink with food debris and build up. REPEAT VIOLATION CDI: Hose disconnected and sink cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pans stacked with sticker residue remaining. Observed white plastic lids stored as clean with food debris. CDI: Items pulled to be re-washed. 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 chicken in walk in cooler holding above 41F. CDI: Chicken 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 .

3-501.15 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 eggs cooling at room temperature on the counter. CDI: Eggs were moved to ice bath. REPEAT VIOLATION Significant improvement from previous inspections. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sauce bases and spinach that was thawed in water at 87F. Cold water from tap was measured at 80F today. CDI: Sauces were prepped. Observed chicken thawing in standing water. CDI: Chicken was placed in walk in cooler. EHS educated staff on approved thawing method of placing product in a cooler to thaw or using running cold water (in the summer water is above 70F and therefore if necessary to thaw this way, product must be agitated and monitored so that when it is no longer frozen it can be removed for prep or to a cooler. Products thawing should not go above 41F). REPEAT VIOLATION

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 mango lassi and another deep container of sauce stored on floor in walk in cooler. Observed rice stored on the floor in back kitchen. Facility has over ordered rice due to an anticipated shortage on this product. Provide rack to lift rice bags off of floor for long term storage.

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 tongs and knife stored in between prep tops where area is not cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying dishes with a towel. CDI: Employee educated on requirement to air dry items.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on protein walk in cooler and prep cooler. REPEAT VIOLATION

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 interiors of front line coolers with food debris and build up on the insides. After rush periods, coolers should be wiped out/down to ensure equipment continues to function properly. Observed outsides of equipment with food build up. Observed standing water at back left corner of walk in cooler floor. 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 build up on floor in chemical room and some build up on floor in prep kitchen. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed mop stored on floor in chemical room. Hang mops on designated rack to promote drying and limit contamination of area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling containers of chick peas at the handsink. CDI: Employee educated and directed to use the adjacent prep sink.Employee began using the prep sink. REPEAT VIOLATION

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw chicken stored over ready to eat items in the walk in cooler. CDI: Items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 0ppm coming from the dispenser and in the 3-comp sinks where dishes were meant to be sanitizer. CDI: PIC called ecolab to have meter corrected. Solution hand diluted during inspection to correct concentration. ECOLab fixed metering pump during inspection. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw lamb cooling with 2 hours left and still at 70F. Rate of cooling was .067F/min. CDI: Product spread out onto a sheet pan and rapidly cooled in the walk in uncovered. REPEAT VIOLATION Significant improvement from previous inspection.Previous violation corrected. Facility has changed chick pea and paneer cooling processes to include adding ice as an ingredient to the items. Overall facility is using methods such as ice to cool and other preparation methods were discussed today to limit the time that food is held out of temperature. See also #35. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring rolls held off to the side of the oven below 135F. CDI: PIC stated they always try to stay an order ahead to assist with ticket times during rush periods. PIC was provided with TPHC template today and it was filled out during inspection for the spring rolls and samosas that are held like this at certain times of day. REPEAT VIOLATION Previous violation corrected. Significant improvement from previous inspection. 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 .

3-501.15 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 ice baths being used to cool chicken. However, ice was not up and around the product. Product is also very dense and therefore ice baths are not an ideal method for this type of food as evidenced by cooling rate of .025F/min. Adjusted cooling rate that must be achieved is .067F/min. CDI: Ice baths made where it was up and around the product and PIC began stirring food every 10-15 min. EHS strongly encourages the use of shallow uncovered pans in the walk in as the only available ice is front the ice machine for drinks and it was completely ran out and unable to create adequate ice bath of last pan of chicken during visit today. EHS and PIC also discussed attempting to eliminate cooling as much as possible by not over thawing proteins, removing smaller amounts of proteins to be worked with at once, and using ice under proteins in bowls to attempt to maintain temperature as much as possible during preparation. EHS and PIC also discussed potential reorganization of protein cooler to allow for more empty shelf space for cooling on flat pans. REPEAT VIOLATION Facility PIC is making significant effort and still working through smoothing out the process for cooling of food items to ensure that the method can be replicated and monitored daily. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken that was thawed in water at 85F. Cold water from tap was measured at 74F today. Employee who prepped the product stated that he used both hot and cold water mixed to thaw the chicken. CDI: Chicken was placed in ice to rapidly cool. EHS educated staff on approved thawing method of placing product in a cooler to thaw or using running cold water (in the summer water is above 70F and therefore if necessary to thaw this way, product must be agitated and monitored so that when it is no longer frozen it can be removed for prep or to a cooler. Products thawing should not go above 41F).

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 handles stored in spices throughout back prep area.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on protein walk in cooler. REPEAT VIOLATION

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 interiors of front line coolers with food debris and build up on the insides. After rush periods, coolers should be wiped out/down to ensure equipment continues to function properly. REPEAT VIOLATION Some improvement from previous inspection.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed further training needed in all areas of food prep evidenced by cooling, improper handwashing (monitoring handwashing), improper holding temperatures, and cleaning processes of dishes. CDI: Link below to food safety checklist. REPEAT VIOLATION A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling pitcher with water at the handsink. CDI: Employee educated and directed to use the adjacent prep sink.Employee began using the prep sink.

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 lamb on a speed rack in the walk-in. CDI: Products reorganized. REPEAT VIOLATION Some improvement from previous inspection as no raw items were over ready to eat items in the walk in. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash hands with gloves on. CDI: Employee directed to doff gloves and wash hands, then don new gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked plastic containers stored with remnants of date labels and date label residue remaining. Ensure that all labels are removed from containers prior to or during the washing process. CDI: Dishes moved for rewashing. PIC may want to consider getting dissolvable date labels. Observed several bowls stacked and stored as clean with food debris on them. CDI: Bowls removed for washing. 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 VIOLATION

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken that PIC stated was cooked, being pulled from the oven. Chicken was cooked to 145-180F. Several pieces throughout the 4 pans were below the critical limit of 165F. CDI: Product placed back in the oven to continue cooking. Final cook temperature after 20 more minutes was 180-190F throughout pans. EHS and employees discussed cooking process. Employees stated that they select the recipe and the oven automatically has a time. Due to the inconsistent size of chicken when it comes to the restaurant, final cook temperatures must be verified each time chicken is cooked.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken reheating in steam well for just before 2 hours still at 89F. Observed chicken placed in steam well at 3pm, per employee, that at 340pm, was still 41F. EHS checked temp approximately 20 min later and it was 42F. CDI: Product rapidly reheated to 200F in oven within the remaining time. Ensure products are fully reheated to the proper temperature prior to placing in steam well for holding.

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 paneer cooling in the walk in room in a deep, covered lexan. Employee stated that product is cut and placed into cold water from the tap (water measured at 70F today) as part of the recipe. The product then cools overnight for use the next morning. CDI: EHS explained to the PIC that the product would only have 4 hours to properly cool to 41F after it is cut and placed into the water. After discussion with staff, product had approximately 2.5 hours left to cool. Ice was added to the paneer and mixed to rapidly cool product. Product then placed in the walk in cooler. Observed spinach sauce cooling in a deep, covered lexan. Product was placed in an ice bath with stirring, and only dropped 1F over 40 min. Product was then moved to a shallow pan with no lid and placed in the walk in cooler. Product then exceeded the required cooling rate. Observed canned chick peas cooling in prep top after more than 4 hours, per employees. CDI: Product voluntarily discarded. REPEAT VIOLATION Some improvement from previous violation as only ambient prep/cool items were improperly cooled today. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice sitting on the counter for more than 2 hours, per employee. Product was 100F. CDI: Product voluntarily discarded. Observed rice in the warmer holding below 135F. CDI: Rice 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mango lassie in grab and go cooler above 41F on the middle shelf. CDI: Product moved to a cooler behind the counter to rapidly cool as PIC stated they were put out after the end of the lunch rush. 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 no date marking on items throughout facility. PIC stated that they have run out of the labels that they use. Items that employee was unsure of what the prep date was, were voluntarily discarded. VERIFICATION REQUIRED to ensure a date marking system is in place. 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 .

3-501.15 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 paneer cooling in deep, covered lexan submerged in water in the walk in cooler; spinach sauce cooling in a deep covered lexan in the walk in cooler; and chick peas cooling in a container in the prep top cooler. Ensure proper methods and equipment are used to rapidly cool food within cooling parameters. CDI: Chickpeas voluntarily discarded by employee, other items were cooled rapidly by changing the method (ice in the paneer, spinach sauce in a shallow uncovered pan). REPEAT VIOLATION 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle of rice scoop in contact with the food. 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 knife stored between prep units on the line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. REPEAT VIOLATION Some improvement from previous inspection.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on protein walk in cooler.

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 interiors of front line coolers with food debris and build up on the insides. Observed left side of main walk in shelving with build up. Ensure more frequent cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed further training needed in all areas of food prep evidenced by cooling, lack of soap at handwash sink (monitoring handwashing), and lack of complete employee health knowledge/policy (PIC was able to name symptoms and policy of employees returning to work after having symptoms only). REPEAT VIOLATION

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. Facility has until 3/20/23 to obtain certification or points will be deducted. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no written employee health policy on site. When questioned, PIC could name symptoms, but not food borne illnesses. CDI: EHS provided PIC with a copy of the employee health policy poster and with the full written employee health policy. For more information on employee health policy, please visit: http://meck.co/FoodSafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed hand sanitizer at handsink in dispenser instead of soap. CDI: Soap provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over vegetable cutlets and vegetable balls on a speed rack in the walk in. CDI: Product was reorganized. Observed raw chicken and raw shell eggs stored over ready to eat foods in the walk in. Observed raw lamb stored over vegetable cutlets and balls on a speed rack in the walk in. CDI: Items reorganized. 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 lamb on a speed rack in the walk-in. CDI: Products reorganized. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stacked plastic containers stored with date labels and date label residue remaining. Ensure that all labels are removed from containers prior to or during the washing process. CDI: Dishes moved for rewashing. PIC may want to consider getting dissolvable date labels. 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 .

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. 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 cooked vegetables cooling at room temperature. Employee who cooked the vegetables stated they were finished at 3pm. At 4:40 pm product was 83F. Product was cooling at a rate of .05F/min. EHS informed PIC that product was above 70F and when asked what they do to cool the product, he stated he would let it sit at room temperature for 1 hour longer. EHS educated PIC on proper cooling methods and requirements. CDI: Vegetables were moved to an ice bath and cooled below 70F in the remaining time. Observed Hard boiled eggs that were cooked at 11am in the prep top cooelr cooling. PIC stated that the eggs are cooled in the prep top cooler once they reach room temperature. When asked about the procedure PIC stated that he wanted to keep the eggs in the prep top cooler. CDI: Eggs voluntarily discarded at 5pm as they did not reach 41F within the required cooling parameters. REPEAT VIOLATION 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 wraps cooling in the cooler drawer from 1030 am still at 50-51F. CDI: Product voluntarily discarded. Observed paneer cooling at room temperature in deep, covered lexan. PIC stated that product is cut and placed into room temperature water as part of the recipe. The product then cools overnight for use the next morning. CDI: EHS explained to the PIC that the product would only have 4 hours to properly cool to 41F after it is cut and placed into the water. Paneer was moved to shallow containers and cooled properly in the walk in cooler. For more information, please visit: http://meck.co/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 several items in the walk in cooler and prep top cooler with incorrect names and dates on the products. Several containers had dates of more than 7 days ago. CDI: These items were corrected with the proper prep dates (within the past 2 days). Ensure the correct date is on the items. 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 .

3-501.15 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 paneer in deep lexan and vegetables in containers cooling at room temperature. Observed hard boiled eggs cooling in the prep top cooler. Observed wraps cooling in the cooler drawers. CDI: Vegetables rapidly cooled in ice. Paneer was moved to smaller containers and cooled using an approved method in the walk in. Eggs voluntarily discarded. REPEAT VIOLATION

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 rice scoops stored in water at room temperature. CDI: Scoops removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed further training needed in all areas of food prep. Priority violations including: hand washing, bare hand contact, final cooking temperatures, and cooling. - 0 -

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee rinsing off dirty gloves at 3 comp sink, and moving to continue food prep. CDI - EHS intervened - Gloves were discarded and hands were washed in hand sink.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee chopping tomatoes with out gloves on. CDI - Hands washed, tomatoes voluntarily discarded. - 2 -

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce stored above RTE food items in larger walk in cooler. CDI - Items rearranged during inspection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee rinsing off dirty gloves at 3 comp sink, and moving to continue food prep. CDI - EHS intervened - Gloves were discarded and hands were washed in hand sink. - 0 -

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken cooked to temperatures between 141F-167F. CDI - Chicken was placed back into oven and cooked to at least 165F before being used for service. - 1.5 -

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. 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 lamb curry and chicken curry cooling in large quantities from overnight between 45-47F. CDI - Items voluntarily discarded. - 0 -

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 3 pots of curry stored on prep top between 45-46F. Employee states they come out of the cooler and stay there around 1 hour before they are moved to oven to be reheated for line service. Maintain items at 41F or below until they are ready to be reheated for service. CDI - curries moved to oven to be reheated - 0 -

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 lamb and chicken curry cooling in large quantities, stacked, and covered overnight in walk in cooler. Items reached 45-47F after overnight cooling. CDI - Voluntarily discarded. - 0.5 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of mango lassi, yogurt sauce, and various other deep containers of sauces stored on floor in walk in cooler. Observed onions stored on the floor next to 3 comp sink. - 0 -

3-302.15 Wash fruits and vegetables prior to use. Observed food employee taking tomatoes out of box and cutting for service without first washing items. CDI - Tomatoes washed. - 0 -

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 orange liquid present on floor of small walk in cooler. Observed stickers present to outside of few plastic pans on dry storage rack. - 0 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed missing ceiling tiles in back storage room. - 0 -