KRAZY CURRY

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at several handsinks. CDI- EHS provided signage. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed numerous metal containers on clean rack and knives on magnetic strip with visible food debris or date mark sticker remaining. CDI- All dishes returned to warewashing for w/r/s. (-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. Observed Aloo chokha cooked yesterday at 47F inside WIC. Ambient unit of WIC observed at 33, and all other TCS foods inside 41F or below. CDI- PIC voluntarily disposed. (-1.5)

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 container of Aloo chokha in WIC which failed to cool overnight. Head Chef explains the container but should have been metal, and the batches split into two. Use proper cooling methods going forward. CDI- Product voluntarily disposed, proper cooling methods discussed with staff. (-0)

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 many squirt bottled of oils and various spice containers without labels. EHS advises staff to label containers with item names. A permanent label can be applied to outside of rack so long as item placement correctly correspond to their labels. (-2)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in chlorine exceeding measurement capacity of strip. CDI- Chlorine diluted to 100ppm. (-0.5) 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sani-bucket with wiping cloths stored on floor to right of cook line. CDI- Container brought off ground to storage rack.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils sitting in room temp oil on prep top, and other utensils in water below 135F on stove. CDI- Heat increased to >135F, both containers brought to stove. (-0)

REPEAT. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Coke Beverage Cooler graded for commercially prepackaged beverages only in use for house made sauces. (-1)

REPEAT. 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. EHS explained to staff that the management course, not the food handler course, will meet the requirement. (-1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

REPEAT. 10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no process of ensuring employee’s have been trained in EHP or verification method used. EHS provided employee health reporting agreement forms for staff to read and sign. PIC should email or text completed copies to EHS within 10 days. (-2) FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed spoiled produce in box with used wiping cloths inside WIC. EHS instructs PIC to dispose of produce which is no longer edible. CDI- Produce voluntarily disposed of. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken uncovered beside produce in WIC. CDI- PIC separates raw chicken from produce. (-0)

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 probe thermometer with severe accumulation of food debris on food contact and non-food contact portion. CDI- EHS sanitizes probe, returns to PIC to complete cleaning of non-food contact portion. (-0)

REPEAT. 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). Observed several RTE items in WIC and lowboy (cooked rice, baked potato, cooked chicken) without date marks. Observed all RTE items in fliptops without date marks. CDI- EHS spoke to Chefs who prepared the foods yesterday, and are confident of the prep date. EHS allowed date marking of food and discussed with staff implementing a better date marking system. EHS advises PIC that all items at fliptop which are not cooked and used entirely in the same day must be dated. Date marks may be affixed to containers themselves, on fliptop lid, or with a log sheet kept immediately nearby. CDI- PIC dates items. **EHS may make another compliance visit to verify improved date marking. PIC is encouraged to reach out with any questions or support needs** REPEAT. 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 cooked chicken in WIC dated 11/29 and pesto sauce in chest freezer and RIC dated for 11/27. CDI- PIC voluntarily disposes of expired items. (-3)

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 many squirt bottled of oils and various spice containers without labels. EHS advises staff to label containers with item name. (-2)

REPEAT. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Coke Beverage Cooler graded for commercially prepackaged beverages only in use for house made sauces. (-0.5)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. REPEAT. 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 - Employees on site were unable to inform the EHS of reportable symptoms/illnesses or the exclusion policy. Employees stated having signed an employee health policy but no one on site knew where it is kept. CDI - EHS provided paper copy of updated employee health policy at the time of the inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed an employee using the handwash sink to rinse off wiping cloths being used to wipe down exterior of tandoori oven. CDI - EHS intervened and provided education on proper handwash sink usage and proper sanitation methods. Employee switched to sanitizer for cleaning the exterior of the tandoori oven and did not use the handwash sink to continue rinsing off wiping cloths.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed the sanitizer at the mechanical dishwasher to be testing at 0ppm during the inspection. Sanitizer hose was observed not reaching the sanitizer in the bucket. CDI - Hose readjusted and machine primed. Dishwasher observed reading at 100ppm after correction. 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 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed an employee barehand the food contact surface of a pair of tongs that were stored as clean and bring them over to the line to be used upon opening. CDI - EHS intervened on proper handling of clean utensils. Tongs placed at dishwasher to be 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)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raw shrimp in the large cookline lowboy at a temperature of 51-60F. Container was observed double panned with ice on top of the shrimp. Employees stated having thawed it out the night prior and were unsure of how long it had been out of temperature. CDI - Container of raw shrimp voluntarily discarded. 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 .

3-501.18 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 insert containers of cooked chicken, lamb, and goat in the large cookline opentop refrigerator with date marks of 9/10. Upon questioning it was discovered that the insert containers are filled from bulk bins in the WIC that possessed date marks of 9/7 and 9/8. - Observed squirt bottles of raita and mink yogurt raita in the “Coca-Cola” condiment refrigerator with date marks of 9/10. Items were from bulk batches stored in the chest refrigerator that is adjacent the “Coca-Cola” refrigerator. Bulk batches of condiments possessed date marks of 9/8 and 9/6. CDI - EHS provided education on date marking and how working containers/squirt bottles must match the bulk batches. Items date marks corrected to match bulk batches. - Observed an insert container of diced tomatoes in the large cookline opentop that was not provided with a date mark. Upon questioning it was discovered that the item was from the night before. CDI - Diced tomatoes 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle of sanitizer stored on a rolling cart at the front counter area that was not labeled as to its contents. CDI - Chemical bottles labeled.

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 working containers and squirt bottles of condiments and spices throughout the facility that were not provided with labels as to their contents. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed the sanitizer solution of a wiping cloth bucket to be testing at >200ppm chlorine. REPEAT. CDI - Wiping cloth bucket diluted and EHS provided education on proper sanitizer bucket set up.

4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. - Observed all pairs of tongs stored in a container with their food contact surfaces face up. As a result of the way they were stored, EHS observed an employee grab the food contact surface of the tongs with their bare hands and place it at the line to be used. CDI - EHS intervened and provided education on proper clean utensils storage and handling. Dish was placed at dishwasher to be W/R/S.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved “Coca-Cola” branded refrigerator being used to store house made TCS condiments. Refrigerators info plate stated “for storage and display of packaged/bottled goods only”.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival. CDI by instruction. Repeat. 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 barehand contact with naan bread after cooking before being served. CDI, bread employee handled with bare hands 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

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 2 large bins of rice cooling from previous day between 45-47 degrees F. CDI, rice voluntarily discarded. 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 .

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 8-103.12 Comply with the procedures in the HACCP plan as submitted and approved as part of a variance or local approval. Maintain approval and records as required.-P/Pf- Observed no approved variance for preparation of yogurt made in house and fermentation process. Facility stated they submitted information from State. EHS stated that yogurt shall be received commercially prepared until facility has an approved variance. CDI, yogurt made in house voluntarily discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf - Observed no approved variance for preparation of yogurt made in house and fermentation process. Facility stated they submitted information from State. EHS stated that yogurt shall be received commercially prepared until facility has an approved variance. CDI, yogurt made in house voluntarily discarded. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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 bins of rice cooling from previous day between 45-47 degrees F. 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 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 several squeeze bottles and containers of spices not labeled. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board at prep sink.

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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled. CDI by instruction.

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. No HACCP information provided . Observed house made yogurt using a fermentation process. Discussed specialized processing and HACCP and Variance information and requirements to the PIC. Facility to DISCONTINUE house made yogurt and to use commercially prepared yogurt unless Variance and HACCP approved. Variance application and information emailed to operator. For more information on how to request a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf - Observed house made yogurt using a fermentation process. Discussed specialized processing and HACCP and Variance information and requirements to the PIC. Facility to DISCONTINUE house made yogurt and to use commercially prepared yogurt unless Variance and HACCP approved. Variance application and information emailed to operator. For more information on how to request a variance please visit: http://meck.co/FoodSafety

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 some spices not labeled. Label all spices not easily recognizable.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have ANSI accredited certified food protection manager certification. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed dented can of garbanzo beans and tomato paste

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed TCS foods in walk in cooler between 41-45 degrees F. Maintenance was on-site completing repairs and calibration upon arrival. Observed foods decrease after several minuites of monitoring and ambient air temperature of WIC now at Degrees F. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few containers of spices and bottles of food ingredient not labeled.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensils stored in water at 105 degrees FC.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed outdoor dumpster lid and doors open 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing from outdoor dumpster.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site at time of inspection did not have ANSI accredited certified food protection manager certification. Facility recently permitted and has 210 days from date of permit issuance or point deduction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after handwashing and handle clean disposable towels. CDI, employee rehashed hands. Observed food employee relocate garbage can then proceed to handle clean equipment food preparation. CDI, employee washed hands.

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 naan bread handled with hands of food employee. CDI, bread 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed some chicken not cooked to 165 degrees F and some pieces only reached 150 degrees F. CDI, chicken placed back in unit to continue cooking and chicken cooked to 186 degrees F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot held at 119 degrees F. 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 .

3-501.18 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 2 pans of chicken not date marked in prep refrigerator. Observed some pan of cooked vegetables and chicken from large supply in walk in cooler. CDI, these items dated with same batch per PIC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat test kit wet. Vr to ensure facility has test kit that can accurately provide concentration .

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin for feminine hygiene products in women’s restroom. PIC is aware of need of covered receptacle and has already ordered item.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster missing top lids. Have cardboard dumpster replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on shelving with clean dishes at prep line. CDI-PIC moved phone.