DESI DISTRICT RESTAURANT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily discharge cleanup plan onsite. CDI- EHS provided. Plan discussed with PIC and other staff. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed about 15 dishes stored as clean with visible food debris. CDI- Dishes returned to ware-washing for re-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 one container of white rice which failed to cool overnight in WIC, and one container of fish chutney which failed to cool overnight in lowboy. CDI- Both items voluntarily discarded. EHS discussed cooling in depth with PIC. (-1.5)

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TPHC in use for sandwiches with cheese and no written procedures onsite. CDI- Procedures provided. EHS discusses with PIC to ensure understanding. PROCEDURE FORM HERE: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Reminders: 1. Verify items start at 41F or below 2. Label items with end time- should be 4 hours from the start time. 3. At end of 4 hours, PIC verify remaining is disposed. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed no time label at cheese sandwiches held on TPHC. CDI- Start time and Tempe as verified with log and PIC discussion. PIC marks sandwiches for time. (-1.5)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of degreaser on dry storage rack near back sinks. CDI- PIC labels bottle. (-0)

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 white rice in WIC which failed to cool due to overfilled plastic container with lid and other item stacked above. Fish chutney in lowboy was filled too densely in plastic container, and placed in equipment with doors which open to frequently to support proper cooling. PIC explains they will speak to staff and amend their methods going forward. CDI- All failed cool items voluntarily discarded. Education provided to PIC. (-0)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed various soiled wiping cloths on prep counters throughout kitchen. CDI- PIC sets up sani-buckets in each area for storage of clean wiping cloths. (-1)

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 spook stored in water at stove at 95F. CDI- Heat increased so water exceeds 135F. (-0)

REPEAT. 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a few rows of clean dishes stacked while wet. CDI- Employees separate and arrange dishes to facilitate drying. (-1)

REPEAT. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones near food and food prep in front and back of kitchen. CDI- PIC removed employee items from food prep areas. EHS advises setting up a container for storage of cellular phones near work spaces. (-1)

REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine above 200ppm in 3 comp sink. CDI- Chlorine diluted. EHS advises on how to read test strips and what the proper range is. (-3) 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed several of the back-of-kitchen microwaves with encrusted food debris inside main cavity. Increased cleaning frequency is advised.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed vegetable soup cooked this morning for hot holding at 133F in display case. CDI- Soup rapidly reheated to 165F, then returned to display case for hot holding at 135F or above. All other TCS foods in display case observed at proper temp. Equipment is in good repair. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed samosas in lowboy across from cook line at 44F. PIC states doors were recently held open while the lowboy and flip-top was filled with foods. CDI- EHS observed the items rapidly return to 41F within the half hour. PIC advised to maintain lowboy with doors not held open for extended periods of time. (-0)

REPEAT. 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 for storage of wiping cloths on ground in back of kitchen. CDI- Bucket elevated to lower prep rack shelf. REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine above 200ppm in sani-bucket holding wiping cloths. CDI- Chlorine diluted. (-0.5)

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 many rows of clean dishes stacked while wet. CDI- Employees separate and arrange dishes to facilitate drying. EHS observed clean dish rack space is adequate to dry and store dishes properly. (-0.5)

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 food splatter on walls and sides of equipment across from cook line. Increased cleaning frequency is advised. (-0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions near food and food prep in multiple locations. CDI- PIC removed employee items from food prep areas. EHS advises setting up a container for storage of cellular phones on prep tops. (-0.5)

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 handler use cell phone and resume preparing portioned dressing containers. CDI- Employee washes hands and dons new glove before resuming. (-2)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 3 hand sinks blocked by trash cans during inspection. CDI- Trash cans moved. EHS advises reconfiguring space so hand sinks remain accessible. (-1)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine above 200ppm in 3 comp sink. CDI- Chlorine diluted to 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacked dishes stored as clean with reminding date mark sticker residue. CDI- Dishes re-washed, rinsed, sanitized. (-1.5)

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken in fryer basket below 165F after removal from heat. PIC states the chicken is partially cooked and then removed from heat, before completing cooking once ordered. CDI- EHS discusses proper cooking procedures with PIC. Chicken is fully cooked to 165F. PIC shall not interrupt cooking process going forward. (-1.5)

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 unidentified liquid in blue bottle on storage rack. CDI- PIC voluntarily disposes. (-0)

REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in back of main kitchen. EHS notes Orkin makes bi-weekly visits. EHS suggests inquiring with pest control services about new abatement methods. (-1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed milk gallons in crate stored on ground in WIC. EHS advises raising crate at least 6 inches off floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one can with severe defect near bottom seal stored with usable supply. CDI- PIC removes can from usable supply rack. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on prep counter at cook line. CDI- PIC removes soiled cloth. EHS advises storing in-use cloths in sanitizer buckets. 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 sand-bucket stored on the ground in back of kitchen. CDI- bucket brought off ground. (-0)

REPEAT. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed several knives with blades stored between fliptops. CDI- Knives removed. (-1)

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 dark residue and dust on outside of ice machine. Increased cleaning frequency is advised. (-0)

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at hand sink across from cook line. Sink remains usable with bucket catching water beneath. Repair at earliest opportunity. (-0)

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf - Observed certified PIC on site but not able to demonstrate some knowledge on several questions in procedures and training of staff on ware washing procedures .

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P - Observed 1 food employee touch face then proceed to handle clean gloves without washing hands. CDI, employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed marinated raw chicken and raw fish stored over RTE food in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce such as oranges stored over RTE foods . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed equipment manually washed at 3 compartment sink not sanitized at 3 compartment sink. CDI, equipment relocated to reclean and sanitize at 3 compartment sink. Proper use of 3 compartment sink discussed with staff. 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 several sauces cold held at 45 degrees F. CDI, foods 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 is not been labeled, or if the label is incorrect. -P - Observed TCS/ RTE food in container with 2 stickers and prep date sticker of Tuesday and Wednesday . CDI, food 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed some TPHC time control labels had discard time of 5 hours. Observed rice ragi held in prep unit with 4 hour label and used with time control but not on written procedures. CDI, rice ragi added to TPHC procedures. CDI, labels updated to provide proper discard time of 4 hours.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemical Windex spray bottle stored on top shelf next to clean equipment . CDI, cleaner relocated for proper storage.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flies in kitchen and behind front counter.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed several single-service bowls used as scoops. Observed knife wedged in soiled area on line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked on storage rack. Repeat. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean equipment stored on ground.

4-501.11 Maintain equipment in good repair. Observed soap and sanitize dispenser above 3 compartment sink not appearing to dispense chemical. Facility currently using dawn pump detergent and chlorine sanitizer . Calibrate if facility intends on using dispenser equipment .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on site did not have ANSI accredited certified food protection manager certification. Facility recently permitted and has 210 days from initial permitting or 1 point dedication. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee rinsing container at handwashing sink. Repeat. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed soap missing from handwashing sink on prep line. CDI, 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no towels at 2 handwashing sinks in kitchen. CDI, towels supplied.

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 potatoe sauce and vegetable cooling in deep containers in walk in cooler between 43-48 degrees F from proper day. CDI, foods voluntarily discarded. Repeat. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several containers or rice and sauce held on racks and table below 135 degrees F. Operator stated they keep extra items out for service. Time as a Public Health Control discussed as possible option as they stated keep for several hours . CDI, TPHC procedures completed while on-site for items such as tomato paste, rice, sauce, noodle and shell egg. Observed TCS items in hot holding case below 135 degrees F. CDI, items relocated to reheat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cook top cleaner stored next to produce. Observed bleach stored on shelf above prep sink and bleach stored over clean linen on rack. CDI, chemicals relocated for proper storage.

Observed potatoe sauce and vegetable cooling in deep containers in walk in cooler between 43-48 degrees F from proper day. CDI, foods voluntarily discarded. 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 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 containers of foods thawing at ambient room temperature . CDI, foods relocated to walk in cooler to thaw under refrigeration.

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 containers of spices not labeled. Improvement made since previous inspection. Points not escalated .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food defrosting on floor in kitchen.

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 several bowls and containers without handles used as scoops. 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 ice cream scoops stored in standing water below 135 degrees F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked on storage rack. Repeat. 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean equipment stored on ground.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - observed chlorine used as sanitizer today at 3 compartment sink but no chlorine sanitizer test strips available. Vr required. Improvement made points not escalated today.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed operator not able to locate procedures. CDI, new procedures emailed and provided to PIC. 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 equipment stored in handwashing sink and employee rinsing off towel in handwashing sink. CDI, equipment removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over RTE food in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed pan, washed and rinsed but not sanitized before putting on clean equipment rack. CDI, pan relocated for cleaning. Proper use of 3 compartment sink for manual ware washing discussed with PIC. 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 several containers of sauce and goat cooling from prior day above 41 degrees F in walk in cooler cooling in deep covered containers. CDI, foods 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 1 pan of cooked potato item in display case hot held at 129 degrees F. CDI, food relocated to reheat . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed low reach in prep unit off and milk, cooked TCS foods and unsalted butter cold held above 41 degrees F. Observed sauce containing cooked vegetables and blended tomato in portioned container held on counter above 41 degrees F. CDI, foods in prep unit voluntarily discarded and sauce recently portioned according to PIC relocated to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 several foods not date marked in walk in cooler and prep units. CDI, TCS / RTE foods in units over 24 hours 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 - Observed several containers of sauce and goat cooling from prior day above 41 degrees F in walk in cooler cooling in deep covered containers. 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 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 containers of spices not labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies.

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 several bowls and containers without handles used as scoops. 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 ice cream scoops stored in standing water below 135 degrees F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans wet stacked on storage rack.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed quat test kit wet and no longer effective. VR to ensure proper test kit provided.