CURRY GATE 2

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P- *Observed - 10 one gallon jugs of milk in grocery bags delivered to establishment front door sitting outside upon arrival. PIC stated that Walmart app has item delivered at 11:37AM. EHS arrived at 11:40AM and observed staff bring in Milk at 11:45AM. Milk temped above 41F once received by staff. *CDI - PIC placed milk into WIC to be cooled to proper temperature. 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P- *Observed - Rotten and slightly molded green and red peppers stored in plastic crate in WIC. *CDI - PIC had employee remove and discard adulterated items.

4-602.11(E) Clean the equipment and utensils used with NonTCS foods as required to avoid contamination. *Observed - Ice Machine with black build up. Clean frequently to avoid build up.

*REPEAT* 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. *Observed - 5 squeeze bottles without labels to properly identify the substances within.

6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Backdoor propped open and mesh screen door damaged with tears and holes that can lead to pest entry in need of replacement.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloths stored in Flip Top Unit cutting board. *CDI - PIC removed wiping cloths.

*REPEAT* 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.

4-501.11 Maintain equipment in good repair. *Observed - 3 Compartment Sink in need of re-caulking and WIC Gasket tearing in need of replacement.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster Doors left open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. *Observed - Cardboard boxes and other waste cluttered behind dumpster.

*REPEAT* 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 - 2 Large Plastic Tubs of Densely packed rice cooling in WIC with little change in temperature, see temp chart for details. *CDI - PIC placed rice evenly onto sheet trays to improve the cooling rate. 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 - Squeeze Bottles of Sauces without labels to easily identify the substances within.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Plastic containers stored within bins for flour. Replace with scoop that has a handle and ensure handle is not in contact with the food product.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple metal containers stored in a self draining position but still stacked together while wet making air drying not efficient.

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 - Box of To-Go containers stored directly on the floor in dry storage shed. *CDI - PIC placed box onto shelf to remove the possibility of contamination.

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 - Large plastic bus tub full of White Rice with a temperature above 41F, see temp chart details. *CDI - PIC voluntarily discarded item. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Large plastic bus tub full of White Rice with a temperature above 41F, see temp chart details. *CDI - PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of multiple metal containers stored clean on clean dish rack.

*REPEAT* 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Some metal containers with stickers and sticker residue stacked and stored clean

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Dumpster Drain Plug missing.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gasket on left Flip Top Unit Lowboy Door in disrepair/tearing.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf- *Observed - Large Cooking Pot too large to fit in 3 compartment sink or dish machine. A verification visit will be conducted within 10 days to verify the pot has been removed or compartment has been enlarged to accommodate the immersion of the large pot.

*REPEAT* 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Large quantity of metal containers with sticker and sticker residue on the outside of containers.

*REPEAT* 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee keys stored on low rack behind front counter next to and above To-Go single service items. *CDI - PIC removed item.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during majority of inspection. CFPM showed up as EHS was concluding inspection before write up. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee wipe off soiled gloves on cloth before returning to task. CDI- PIC had employee discard and replace gloves before returning to task.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of can opener with heavy food residue accumulation. CDI- PIC removed can opener to dish machine. *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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm. Container of sanitizer was extremely low. PIC replaced near empty container with fresh container. CDI- PIC changed container and primer machine, EHS observed a correction to 100ppm 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(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 large metal pan of butter chicken fail to properly cool to 41F or below after cooling overnight. CDI- PIC voluntarily discarded item. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top half of metal pans containing cottage cheese cubes, butter chicken, and cubed chicken temping above 41F in flip top. CDI- PIC removed items to be rapidly cooled due to being within 4 hour parameter. EHS discussed maintaining flip top closed while not in use to allow foods to remain at 41F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large metal pan of butter chicken fail to cool properly overnight, dal being cooled at room temperature needing ice added as ingredient after 2 hour window nearly ended and EHS advised to use more effective cooling method. CDI- see item #20. PIC added ice as an ingredient to deep metal pan of dal during last 10 minutes of 2 hour parameter after EHS found food to be at 114F. 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. Observed back door maintained open with damaged mesh screen during entire inspection. Maintain door closed when not in use, have mesh screen repaired if door will be held open. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout kitchen.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep units across from cook line in disrepair, tearing, and ripped.

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 heavy dust and debris accumulation in fan used at prep sink. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees personal phone stored above prep table across from cook line. Observed personal speaker stored above prep table next to back kitchen door. PIC had employees relocate possessions to prevent potential contamination. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous pans and utensils soiled with food debris stored with other clean utensils/equipment. CDI- PIC moved to dish area to wash, rinse, and sanitize. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed cleaner in spray bottle without label. CDI - PIC added label to bottle. (1).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans being wet nested on clean dish rack. (0)

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 in dry storage shed stored on floor. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two drinks being stored in reach in unit with other foods used in service. CDI - PIC moved items to designated area. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items in WIC and Prep unit above 41F please see temp chart. CDI Facility has voluntarily closed. Repair tech was called out during inspection. EHS will return for cold holding 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 facility with flying pests throughout.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed waters and other food items stored on the floor in dry storage.REPEAT

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed bowls stored in flours and sugar. CDI.. Items were removed from containers.

4-501.11 Maintain equipment in good repair. Observed WIC blowers at 46F. Repair tech was called out during inspection. Facility voluntarily closed.

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 container of Daal from 4/15. CDI-PIC voluntarily discarded Daal 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed mesh screen on back door with large holes. Repair or close door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of soaking raw rice stored uncovered under wet dishes subjected to possible contamination. No active contamination observed. CDI- PIC moved rice to prep table and covered. Observed a large container of curry sauce stored in direct contact with the floor in walk in cooler. CDI- PIC moved sauce to shelf at least 6 inches off of the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal dishes stacked together wet on drying rack. Allow all dishes to air dry. REPEAT

4-502.11(A) Maintain utensils in good repair. Observed wooden paddle with chips in wood and splinters. CDI- PIC voluntarily discarded paddle.

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 cracked floor tiles throughout kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF No health policy on site. CDI - Provided. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Multiple foods in reach in coolers unwrapped. CDI - Wrapped on site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Lamb and chicken recorded above 41F, CDI - Discarded. Food was stored above fill line and overstacked. REPEAT. Improvement on cold temps. Noted. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of equipment noted. Allow for air drying.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Wash and rinse solutions were dirty. Keep clean.

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. Wall near bottles has splatter. Clean.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures available for vomiting and diarrhea cleanup. CDI, procedures emailed. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee enter kitchen but not wash before handling clean gloves for preparation. CDI, employee washed hands.

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 deep containers of chicken and rice covered in deep containers cooling process. CDI, items immediately transferred to shallow sheet pans and moved back to walk in cooler to rapidly 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed samosa, open container of sauce and chicken cold held between 43-44 degrees F in 2 door low reach in refrigerator. Ambient air temperature showed 49 degrees F. Follow up required to ensure equipment is maintaining TCS foods at 41 degrees F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed some plates of rice prepared yesterday morning according to PIC not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 -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 deep containers of chicken and rice covered in deep containers cooling process. CDI, items immediately transferred to shallow sheet pans and moved back to walk in cooler to rapidly 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://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screening used on outdoor back door but gap provided under screening. Open gap may lead to insect or pest entrance.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed chlorine test kit provided for dish machine wet and not accurately testing sanitizer concentration. Vr required .

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Bleach recorded low at 0ppm in 3 comp. Sink, CDI - Bleach added. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knife and sheet trays are soiled. CDI - Brought to dish machine 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of bowls and sheet trays. Air dry before stacking. 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. Fan dirty and in need of cleaning

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple foods (rice, curries) in reach in coolers uncovered. Keep covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Rice and curry recorded above 41F. CDI- Discarded. 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 .

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 Cabbage in reach in flip top cooler recorded at 50F. CDI- Dumped onto sheet tray. 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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of multiple bowls and sheet trays observed.