THE SPICE GARDEN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFM present during the inspection. 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 the facility doesn’t have the entire employee health policy, CDI - Provided the PIC with an updated employee health policy 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 the facility did not have procedures. CDI - Provided handout 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 employee beverage in the reach in cooler on the middles shelf. CDI - PIC removed the water bottle.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. Hand washing sinks must be equipped with paper towels. Observed the paper towels inside the dispenser.CDI - PIC repaired and no paper towels are available.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed bulging can of mango on the storage shelf. CDI - PIC discarded.

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 containers of spices and squeeze bottles near cook line not labeled. Label items. REPEAT

4-502.13 Single-use and single-service articles cannot be reused. Observed garlic containers being reused to store other spices. Explained to the PIC that these are single use articles. Provide reusable containers for spices.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household use sandwich press and food processor. Provide commerical equipment.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility has test strips however the panel to determine the concentration is missing. Obtain a new test kit. VR to be conducted in 10 days.

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 heavy build up of grease and food debris on sides of flat top, oven, and fryers, reach in cooler gaskets. Clean and maintain.

5-205.15 Maintain a plumbing system in good repair. Observed cold faucet at the kitchen handsink leaking. repair.

REPEAT: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls and floors in cooking areas where grease and dust is building up. -1-

REPEAT: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed compliance with exception to dried food debris on blade of can opener not used today, per discussion with food handler. CDI - Can opener transferred to the dish pit to be w/r/s. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.18 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). Observed no date labels for rice, cheese and yogurt which were prepared/first used on Sunday, 2/22. CDI - Allowed food handler to add labels. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of spices and squeeze bottles near cook line not labeled. Label items. -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 stacked single service aluminum trays faced upwards stored on top of standing reach in unit. -0-

4-501.11 Maintain equipment in good repair. Observed damaged gasket at single door upright reach-in unit. Replace. -0-

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 walls and floors in cooking areas where grease and dust is building up. -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 2 employee drinks observed on prep table. Employees must store personal drinks separately from food and prep surfaces. CDI - PIC moved drinks to bottom shelf.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Peppers that had already been cut were stored directly on shelf in bottom of sandwich cooler. CDI - PIC discarded peppers. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice was being held in microwave at 130F. Use proper hot holding equipment to store rice so it can be maintained at 135F or above. CDI - PIC reheated rice to above 165F and placed in rice warmer. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Some TCS RTE foods were labeled with prep date, and others wheee labeled with discard date. Ensure staff either all put the expiration dates, or prep dates on all TCS RTE foods. CDI - PIC agreed to tell all staff to place prep dates to keep system consistent. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.15 Wash fruits and vegetables prior to use. Cut in half pepper in sandwich cooler top still had stickers on it. Wash fruits and vegetables thoroughly before use. Remove stickers during wash process. 0 pts.

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. Container stored in bucket of yogurt in walk-in cooler. Do not use containers or other utensils without a handle to store in food. Handle must be stored above the food. 0 pts.

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 and floors in cooking areas where grease is building up. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee shredding paneer with bare hands. CDI: Paneer was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing knife inside hand sink. CDI: knife was removed and placed in dish machine.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plates, metal pans and bowls with debris while being stored as clean. Items were placed to be rewashed. If violation occurs on future inspections a risk control plan/permit action may be required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , 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 is not been labeled, or if the label is incorrect. -P. Observed medu vada with a prep date of 6/7. CDI: Item was 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 .

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 heavy build up of grease and food debris on sides of flat top, oven, and fryers. Clean as needed.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed flooring underneath equipment and walls behind large burners with a build up of grease residue and debris. Clean as needed.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal bowls, mugs, and containers with food and other debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried vegetables being held in fryer baskets above fryer below 135F. CDI: Items were reheated. If violation occurs on next inspection a risk control plan may be implemented. 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 .

3-304.12 (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 containers inside coconut flour and cilantro sauce.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed chlorine test strips discolored and stained dark purple and light brown. VERIFICATION REQUIRED.

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 of food debris in bottom of reach in cooler and reach in freezer.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls at cook line and dish pit area in need of cleaning. Points reduced due to previous violation corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm chlorine after running multiple cycles. Facility will be using single service items until machine is repaired. VERIFICATION REQUIRED. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal bowls, plates and colander all with food debris while being stored as clean. CDI: Items were placed to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried chili in oil and rice hot holding below 135F. CDI: Items were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS items inside walk in cooler above 41F, ambient air of unit was 47-49F. Items were voluntarily discarded and product disposition form was completed. PIC contacted repair company during visit. Facility has voluntarily closed until unit is repaired. VERIFICATION REQUIRED For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 plate being stored inside bus tub of cooked rice. Ensure items that are used as utensils have a handle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pots and bowls with minor wet stacking.

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving on bottom of prep table lined with aluminum foil. Remove.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust/grease build up on ceiling vents above cook line. Clean as needed.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse pans and place them as clean without sanitizing. CDI: All pans were put through dish machine to w/r/s. 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 onion sauce and tomato + onion sauce hot holding on stove below 135F. CDI: Items were reheated to above 165F. 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 .

REPEAT 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 large bus tub of cooked potatoes with a date of 3/23. CDI: Potatoes were voluntarily discarded. If violation occurs on future inspections a risk control plan may be implemented. 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 .

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 rice cooling at a rate of 0.16F/min during 2 hr window and tomato + onion at 0F/min during 4 hr window. Rice was cooling on the counter at room temp, tomato + onion was in a large stock pot inside walk in cooler. CDI: Rice was placed in walk in cooler, tomato + onion was split into smaller portions. 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 containers of spices near cook line not labeled. Label items.

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 plastic containers being stored inside container of rice and spices. Use items with a handle and ensure the handle is not coming into contact with food product.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil lining shelving underneath prep tables. Remove foil.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on outside of blender, in bottom of prep units and reach in units. Clean as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling vents near walk in cooler with dust/grease build up. Clean as needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed several spoons with food residue stored as clean. CDI - Utensils transferred to dish pit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed several large containers full of tomato + onion, tomato and onion sauces cooling since previous day which temperatures registering between 48-51 F degrees. CDI - All foods voluntarily discarded by PIC and employee present due to not meeting cooling parameters. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed boiled potato without date marking inside of the reach-in unit. PIC confirmed its first use date as 12/12/23. CDI - Product date marked by PIC. 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 cooked chick peas held past it’s expiration date (12/3/23). CDI - Product voluntarily discarded by PIC.***No escalation of points due to improvement noted since previous inspection. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 large quantities of tomato and onion sauces in deep pots cooling since previous morning. Several were covered with plastic wrap. CDI - PIC and employees present educated on practicing cooling methods such as dividing product into smaller quantities, leaving containers vented and implementing active stirring to achieve cooling towards < 41 F. Foods were voluntarily discarded. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. - Pf. Observed heavy food debris accumulation burned on food contact and around the edges bottom of large metal cooking pot, stored at back hall way shelving across from the 3-compartment sink. Utensil is no longer in good repair as it is no longer able to be properly cleaned. CDI - Utensil discarded. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed accumulation of waste cluttered on ground around the dumpster and recycling bins. REPEAT: 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open. -0.5-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and then re-contaminate them on faucet handles. CDI - Employee coached and hands re-washed. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several uncovered foods inside the walk-in cooler. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine sanitizing at 0 P.P.M. Chlorine solution. Employees and PIC state that the machine was not used today but has been primary source of dish washing. PIC explained that they are unable to request for repairs as the machine is leased under ECOLAB and still under ownership of prior entity. Acquisition for the equipment is currently pending. EHS advised to not use the equipment and instead W/R/S at the 3-compartment sink until repairs have been completed. Observed violation is a track transitional item. Points deducted due to severity of the observation.***3-DAY VERIFICATION REQUIRED BY NO LATER THAN 8/18/23. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed various TCS foods registering > 41 F inside of prep top and reach-in unit. Refer to temperature chart. Ambient temperature of unit read at 45 F. Employees present state that the foods were taken from the walk-in cooler and placed into unit at 11 am. CDI - All foods quickly relocated to walk-in cooler. EHS advised to discontinue use of unit until repairs completed. ***3-DAY VERIFICATION REQUIRED BY NO LATER THAN 8/18/23. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed various amounts of TCS foods such as rice, steamed and roasted vegetables, potatoes and an opened package of american cheese with out date marking inside of under counter reach-in and walk-in cooler. PIC and food employee present confirmed that the items were prepared and first used on Saturday and Sunday. CDI - PIC dated items and PIC was informed that next time food may need to be thrown out if not date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. 3-501.18 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 nargash held past 7 day requirement (8/2-8/8). CDI - PIC voluntarily discarded foods. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed containers of stainless steel cleaners and air freshener stored above metal containers on shelving unit. No physical evidence of contamination observed. CDI - Chemicals removed. -1-

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 batch of cooked rice in plastic container cooling in ambient temperatures. Food employee stated that food had been cooked > 30 minutes prior to inspection. CDI - Rice separated into two smaller portions on metal container and transferred to walk-in cooler to achieve cooling towards < 41 F. -0- 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 exterior door leading into kitchen left open at beginning of inspection. CDI - Door closed. -0-

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 metal cup with out handle used to scoop dosa inside of reach-in unit. CDI - Cup removed. 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 plastic single service cup used as scoop for seasonings. CDI - Plastic containers removed. -0.5-

4-501.11 Maintain equipment in good repair. Observed under counter reach-in unit unable to maintain products < 41 F. Right door of said unit in need of repairs. Also observed damaged gasket at upright reach-in unit. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door left open. -0-

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 personal beverage stored in pot inside of steam table. No foods stored in the area during this time. CDI - Beverage removed. -0-