CURRY JUNCTION

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw lamb. CDI-lamb relocated above chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no air thermometer in large prep top cooler. Thermometer needed

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed non-TCS sugar/spice mix in open container at cash register. Food mix needs to be protected from contamination by customers or staff. CDI- mix removed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed lots of wiping rags stored in baskets. Store in sanitizer between uses.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed staff towel drying containers. 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. Observed containers of spoons stored with bowl side up. CDI-flipped over so handles up.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster rusted through. Needs replacing. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed bin with staff spices and other foods intermingled with a few restaurant spices. Keep restaurant and staff items separate. Store staff’s bin below restaurant items.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a multitude of containers all throughout kitchen being stored without proper lids or coverings. Ensure all containers of food are properly covered while not actively in the cooling process. 0 pts.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being cooked from raw removed from oven while maintaining an internal temperature of 144F. PIC stated they do not normally take final cook temperatures after cooking. CDI - Chicken placed back into the oven to finish cooking. Final cook temperature of 165F achieved. 1.5 pts.

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 onion sauce cooked at 1:35 cooling at an overall rate of 0.17F/minute during inspection. A rate of 0.69F/minute needed to achieve 70F within two hours. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Sauce placed back on stove to be reheated to 165F. Cooling process restarted. 1.5 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 .

3-501.18 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 container of momo sauce containing tomato prepared on 12/10 in use during inspection. Observed various bags of food cooked and frozen on premises not baring labels identifying the date which they were cooked or frozen. CDI - Momo sauce voluntarily discarded. EHS coached PIC on proper date marking procedures for foods that are cooked and frozen on site. Foods unable to be verified voluntarily discarded. Foods able to be verified properly labeled. 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 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 onion sauce cooling while in deep pans in WIC. Sauce was not cooling rapidly. Sauce moved to WIF. Method still proved insufficient for proper cooling. CDI - Sauce reheated to restart cooling process. Sauce shall be portioned into six hotel pans, allowed to cool at ambient for 20 minutes, then placed in WIF instead of WIC. PIC to monitor cooling process. Repeat. 1 pt. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed fried paneer being stored in water during inspection. Ensure all foods except for the aforementioned are not stored in undrained water or ice. 0 pts.

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 use togo containers being stored in a manner that opens the food contact surface to potential contamination. CDI - PIC flipped containers to protect food contact surfaces. 0 pts.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handsink in main line area. CDI - EHS provided. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine dispensing at 10ppm chlorine during inspection. Maintenance contacted during inspection. Facility to utilize dish machine to wash and rinse dishes, and three compartment sink to sanitize. 72 Hour VR required. 1.5 pts. 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 41F or less. -P Observed various TCS foods in prep unit maintaining above 41F during inspection. See temperature chart. Ambient in unit maintaining 38F. CDI - PIC voluntarily discarded all foods held in unit for longer than three hours. All other foods moved to WIC to rapidly cool. 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 .

3-501.15 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 cooked chicken and cooked spinach cooling from hot while stored in deep containers. Spinach was not cooling rapidly. CDI - Both items moved to sheet trays to hasten cooling. Spinach began cooling rapidly. 0.5 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 .

4-101.11 (B) Food contact surfaces shall be Durable, Corrosion-Resistant, and Non - Absorbent. Observed various unsealed wooden paddles being stored as clean in prep area during inspection. PIC stated they are used to stir sauces. Ensure all food contact surfaces are non-absorbent, using wood within approved limitations. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed eggs being stored above RTE foods in the flip top low boy unit. -CDI- PIC immediately relocated the eggs to the bottom shelf. (0 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal containers with sticker residue being stacked together while being stored as clean. REPEAT*** improvement made from last inspection. Points not escalated. (1.5 pts) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in the flip top unit without date marks. PIC stated that the products came from larger batches in the WIC. -CDI- PIC date marked the containers with the correct date. (1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed a food employee with contaminated hands proceed to get gloves. -CDI- EHS stopped the food employee before putting the gloves on. The food employee washed their hands in the appropriate hand sink then donned a new pair of gloves. 2-301.15 Only wash hands in handwashing sink. -PF Observed food employee rinse their hands in the prep sink without using any soap or paper towel. Employees are to only wash their hands in the appropriate hand sinks. -CDI- The food employee rewashed their hands in the appropriate hand sink. (2 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of metal and plastic containers with large amounts of sticker residue being stacked together while being stored as clean. -CDI- PIC placed the necessary containers in the 3 comp sink to be rewashed and sanitized. (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a large pan of Koda sauce that had been cooling overnight in the WIC at 48F. The sauce did not meet the correct cooling parameters. -CDI- PIC voluntarily discarded the sauce. Everything else that had been cooling from the night before had appeared to have cooled properly. No points taken. 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 Koda sauce cooling from the night before in a large deep metal pan with the lid on. REPEAT*** (1 pt) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed bags of spinach thawing in a prep sink filled with water that was not running. -CDI- PIC turned the cold water on to run over the bags of thawing spinach. REPEAT*** (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were wet stacked while being stored as clean. -CDI- PIC placed the necessary containers in the 3 comp sink to be rewashed and sanitized. (0.5 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy on site. CDI: EHS emailed PIC a copy of the employee health reporting agreement and provided PIC with a copy of the employee health poster during inspection. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea clean up plan on site. CDI: EHS provided PIC with the vomit and diarrhea clean up plan poster during inspection. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in handsink in the kitchen. CDI: Ice melted. EHS advised PIC that handsinks shall only be used for handwashing.

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 raw chicken that PIC had just finished prepping cooling in walk in cooler in a deep, covered bus tub. CDI: PIC moved product to 2 metal hotel pans uncovered for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large lamb portions thawing in a bus tub of water upon arrival. CDI: PIC relocated lamb to the sink and turned on cold water to run over product.

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 clean utensils stored in water at 77F. CDI: Utensils moved to clean, dry location.

4-501.11 Maintain equipment in good repair. Observed gaskets on reach in part of prep cooler damaged.

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 build up on inside of hot cabinet that PIC stated is used during peak times for samosas.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing plug in dumpster. EHS advised PIC to work with landlord or dumpster company to get the plug replaced. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors on dumpster and cardboard dumpster open. *this is a shared dumpster*

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. Observed multiple employee beverages stored on or above food prep surfaces. CDI removed

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 bare hand cutting cooked bread. CDI voluntarily discarded and coached 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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed rear hand sink not to have towels. CDI restocked

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed house made raw chicken dumplings stored over French fries and raw shrimp stored over ready eat vegetables in freezer. CDI reorganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed onion sauce stored on stove burner at 115F. CDI reheated above 165 F For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed multiple cooked chicken dishes in undate marked third pans in top of prep unit. CDI 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container.observed multiple utensils stored handle down in food. CDI removed