PASSAGE TO INDIA- INDIAN CUISINE

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. Onion sauce in walk-in freezer measured 55F. PIC stated it began cooling last night. TCS foods must cool within the proper time/temperature parameters. CDI - PIC educated on cooling and onion sauce discarded by PIC. REPEAT 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 .

3-501.15 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 Onion sauce was cooled in deep container overnight and still measured 55F. Use shallow pans that are loosely covered or uncovered, or use ice bath and frequent stirring. CDI - PIC educated on cooling methods and he discarded the onion sauce. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Several pans of food observed on floor in walk-in freezer. Food must be stored at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Ice machine lid needs to be reattached to machine. Gasket on upright cooler is torn and needs to be repaired. 0 pts.

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. Floor tile damage near back door. Repair floor tiles. // 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. Food buildup on floors and walls in prep areas. Clean physical facilities more frequently. 0 pts.

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 Employee observed handling and cutting onions with bare hands. Employees must not contact ready-to-eat foods with their bare hands unless it will be immediately cooked. CDI - Employee educated and onions discarded. 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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Several pans of raw chicken stored above cooked chicken in walk-in cooler. CDI - PIC discarded cooked chicken. 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. Tomato sauces and spinach walk-in freezer that were prepared yesterday still measured 45-50F. TCS foods must cool within the proper time/temperature parameters. CDI - Items discarded by PIC. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Portioned rices in to-go containers measured 110-120F in hot holding. CDI - PIC discarded rice. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All TCS foods in walk-in cooler measured 43-49F. PIC had not yet checked the cooler this morning so he was unsure how long the food was above 41F. PIC discarded all TCS foods in the walk-in cooler and called refrigeration technician to repair cooler. Establishment has voluntarily closed until the walk-in cooler is repaired. VR - Verification required within 3 days the walk-in cooler is 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 .

3-404.11 (B) Juice that is not treated per 3-404.11 (A) shall be labeled with the phrase WARNING: This product has not been pasteurized and, therefore, may contain harmful bacteria that can cause serious illness in children, the elderly, and persons with weakened immune systems. See item number 37 on this report for additional requirements related to ingredients and allergens. Mango juice and mango lasses are bottled in establishment but are not labeled as being not pasteurized. Follow up visit to be conducted within 10 days to ensure bottled juices are labeled properly.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting onions straight out of bag without washing first. Fruits and vegetables must be washed thoroughly before use. 0 pts.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Some stacks of containers and pans stored as clean were stacked while they were still wet. Allow utensils to adequately air drying before stacking. REPEAT

4-502.13 Single-use and single-service articles cannot be reused. Establishment is reusing yogurt buckets to store other foods. Do not re-use single-use/single-service articles. REPEAT

4-501.11 Maintain equipment in good repair. Walk-in cooler was not holding below 41F. Repair walk-in cooler. Shelves are also rusting in walk-in cooler. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. 0 pts.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken skewer was cooked in tandoori oven and some pieces measured 145-160F after cooking. Raw chicken must be cooked to a minimum of 165F. CDI - Chicken pit back in oven and cooked to above 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Establishment was holding portioned rice out of temperature control and it measured 112-120F. TCS foods in hot holding shall measure 135F or above. CDI - PIC reheated rice to above 165F and will place heat lamp there to keep rice warm in the future. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Buckets of sauce on floor at beginning of inspection when employees were transferring it from cooking pot. Also, tub of fried onions observed on floor in walk-in cooler. Food must be stored at least 6 inches off the floor. Do not place containers of food on floor. REPEAT

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. Some stacks of metal pans and metal bowls on clean dish shelf were still wet. Allow utensils to adequately air dry before nesting. REPEAT

4-502.13 Single-use and single-service articles cannot be reused. Establishment is reusing white yogurt buckets to store other foods. Do not reuse single-use and single-service articles. 0 pts.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in 1-door cooler. 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. Clean shelves and exteriors of equipment throughout. Clean these areas more frequently.

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. Container of raw chicken stored on top of box of raw lamb. Do not store raw chicken above raw lamb. CDI - PIC corrected storage order. 0 pts. 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. 2 containers of tomato sauce were 50F in walk-in cooler. PIC stated they began cooling yesterday. CDI - PIC discarded tomato sauce. 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 Small containers of mint sauce made with yogurt measured 44-52F in front upright cooler. PIC stated they are pulled out frequently for lunch and staff didn’t put it back in cooler enough to keep it below 41F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved sauce to walk-in cooler to cool down. Cooler was functioning this inspection so kept at half credit. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Tomato sauce was cooled overnight in deep buckets and did not reach 41F. Use shallow pans or ice wands or ice baths to cool large batches of TCS foods. CDI - PIC discarded sauce and was educated about proper cooling methods. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Sauce buckets observed on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans and containers that were stored as clean were wet nested. Allow utensils to to adequately air dry before nesting. 0 pts.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Boxes of disposable items stored on floor in hallway. Store single-use and single-service articles at least 6 inches off the floor. 0 pts.

4-501.11 Maintain equipment in good repair. Shelves are rusting in front 1 door cooler. Replace rusted shelves. 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. Clean shelves throughout, legs of equipment, and sides and exteriors of cooking equipment. Clean these areas more frequently.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Replace missing drain plug. 0 pts.

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. Missing floor tiles in front area. Floor tiles around floor drain are damaged underneath 3-compartment sink. Repair. // 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. Clean walls through kitchen. Clean floors underneath equipment. Clean physical facilities more frequently. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed white rice holding at 127F in rice steamer. -CDI- PIC voluntarily discarded the rice. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS items (fruit custard, carrot halwa, rice kheer, raw shell eggs) in the front 2-door reach-in-cooler above 41F. Observed ambient temperature of unit at 48F. All items have been stored in the cooler for over 4 hours. -PIC voluntarily discarded the TCS foods. PIC called for unit repair. Facility will not cold hold TCS food in unit until it holds foods at or below 41F. -CDI- PIC adjusted thermostat on unit to lower temperature. By end of inspection, EHS observed ambient temperature of unit at 38F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping clothes stored in bleach sanitizer solution at too high concentration, above 200 ppm (testing strip was bleached). -CDI- PIC diluted sanitizer solution to proper concentration of 50ppm bleach.

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 handle for rice scoop fully submerged in rice. -CDI- PIC removed handle.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. -Observed old equipment and clutter in the back of the restaurant, outside. Remove items. 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.

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 cut tomatoes held for over 24 hours without a date mark. -CDI- PIC knew items were prepared yesterday and properly added date mark. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed open container of sauce stored on the ground in the WIC. -CDI- PIC moved food at least 6 inches above floor.

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 roller cart, prep tables, seasoning station, and shelves with visible food debris and residue, in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. -Observed drain under dish machine not draining. Observed drain by ice machine also not draining. PIC stated repairman was contacted earlier today, and will arrive at 3pm. EHS observed no backflow within either drains, as no piping was submerged in undrained liquid. Facility will not use dish machine or prep sink until plumbing is repaired. EHS will follow up with facility to ensure plumping is repaired.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. -Observed old equipment and clutter in the back of the restaurant. Remove items. 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 floors throughout facility 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 jacket stored above food in dry storage shelves. -CDI- PIC removed jacket.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer wiped down with water at handwashing sink. CDI- Thermometer sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed goat holding above 41F in the prep top. Obsevred yogurt cups holding above 41F in the beverage cooler. CDI- Goat discarded. Yogurt placed in the walk in cooler to cool. 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 bottles of cleaners without a labels. CDI- Spray 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 goat and yogurt over stacked. Observed yogurt in the beverage cooler prior to being cooled to 41F. CDI- Goat portioned yogurt placed int he 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oil stored on the water heater. CDI- Oil discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area. CDI- Dishes unstacked.

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 (lids/ cups) stored on the floor in the dry storage area. CDI- Items removed from the floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ice cream cooler used for housing raw chicken and cooked foods. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with stains and scored.

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 roller cart, ice machine door and seasoning station in need of cleaning.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed piping inside the floor drain. Provide an airgap. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no backflow preventer on outside can wash.

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed old ovens, grills and clutter in the back of the restaurant. Remove items. 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 wall at prep table in need of cleaning. Observed floor in dry storage area in need of cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers stored above ready to eat foods. CDI- Peppers removed. 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 containers of mint chutney in tall cooler holding above 41F. CDI- Items placed into the freezer and quickly cooled. 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 .

3-501.19 (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 TOHC without procedures. CDI- rice written on procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 and sugar bins 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 wall behind the handwashing sink in need of cleaning.

6-303.11 Provide required lighting intensity. Observed more light needed in walk in cooler. EHS measured 4.7 Ft candles. More light needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 2 pans of raw chicken stored above cooked foods in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw chicken moved to bottom shelf. 0 pts. 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. Large pot of onion gravy and large pot of tomato sauce measured 49-55F and 38-51F in walk-in freezer. PIC stated they began cooling last night. Establishment needs to use an ice wand to cool these large amounts of sauces so they can reach 41F within 6 hours of preparation. CDI - Both items 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 Onion gravy and tomato sauce cooled in large pots in walk-in freezer overnight. Both pots measured above 41F. Establishment needs to use ice wands in addition to using the freezer so the middle of the pots can reach 41F within 6 hours of preparation. CDI - PIC discarded both sauces. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair back door so it self-closes. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting onions directly out of bag without washing first. Fruits and vegetables must be washed thoroughly before washing. 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. Bowls stored in various containers of food in the walk-in cooler. Utensils must have a handle. Do not use bowls as scoops. 0 pts.

4-901.11 Equipment and Utensils, Air-Drying Required (C) Several containers and bowls stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Replace torn gasket present on sandwich cooler door. Rusted shelf supports in walk-in cooler. Other shelves in kitchen are either rusted or need to be cleaned. 0 pts.

4-602.13 Nonfood Contact Surfaces (C) Clean shelves throughout establishment. Clean nonfood contact surfaces more frequently. 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. Clean floors underneath equipment. Clean floors more frequently. 0 pts. REPEAT

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 Employee was handling cilantro with bare hands. PIC stated cilantro is to top dishes. Do not handle ready-to-eat foods with bare hands. CDI - Cilantro discarded and employee educated. 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

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. Korma sauce in walk-in freezer measured 44-45F. PIC stated it began cooling last night. Tikka masala sauce measured 49F in walk-in cooler. PIC stated it was prepared last night. Use ice wands or constant stirring to ensure middle of sauce buckets reaches 41F within 6 hours. CDI - PIC discarded korma sauce and tikka masala sauce. 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 .

3-501.15 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 Tikka masala sauce and korma sauce were cooled in large buckets and did not reach 41F within 6 hours of start of cooling process. Use ice wands, ice baths, and frequent stirring to cool large batches of sauces. CDI - Both items discarded by PIC. Discussed with PIC to stir sauces and use ice. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pan of cooked onions stored on floor in walk-in cooler. Store food at least 6 inches off the floor. CDI - PIC moved pan to shelf. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Cooks on line were not wearing hair restraints. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 4 stacks of pans stored as clean were stacked while still wet. Allow utensils to adequately air dry before stacking. REPEAT

4-501.11 Maintain equipment in good repair. Shelves and shelf supports in walk-in cooler are rusted. Rolling cart is in poor repair and missing wheel. Replace listed equipment. // 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Establishment is using ice cream freezer to store TCS foods. Establishment is also using Coca-Cola cooler to store TCS foods and unpackaged foods. Acquire commercial grade refrigeration units. 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. Grease buildup on shelves and cooking equipment throughout. Nonfood contact surfaces need to be cleaned more thoroughly and frequently.

5-205.15 Maintain a plumbing system in good repair. Handles of spray arm sink are broken off. Replace/repair spray arm handles. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Waste buildup on ground around dumpster. Maintain dumpster area clean so it doesn't attract pests. Dumpster is shared with whole shopping center and no waste from establishment observed on ground so 0 points taken. REPEAT. 0 pts.

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. Caulking attached to 3-compartment sink is soiled and needs to be re-caulked if it can't be cleaned. // 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. Clean floors and walls throughout kitchen. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash enclosure full of trash. Clean enclosure out.

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 floors near the fryer and bread oven in need of cleaning.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner stored with onions. CDI- Removed

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 without label. CDI- Oil labeled.

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 containers housing flour, oil bottle 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 wall behind the handwashing sink in need of cleaning. Observed base of wall near 3 comp sink in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit plan. CDI- EHS sent plan via email.

4-502.13 Single-use and single-service articles cannot be reused. Observed gloves stored in containers of food items for reuse. CDI- Removed.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed employee washing hands in the 3 comp sink. CDI- Employee washed hands at the handwashing sink.

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 floors at the beverage cooler in need of cleaning. Observed wall beside the 1 comp prep sink in need of cleaning.