KASTHAMANDAP KITCHEN

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed pan of samosas in walk in and pan of samosas in freezer uncovered. PIC covered food. Improvement since last inspection.

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. Onion sauce in walk in cooling 4 hours above 41F. Product 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 .

3-501.15 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 Partially covered 5 gallon bucket of onion sauce cooling in walk in. Use approved methods to actively cool foods. 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 .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food not actively cooling in prep low boy, RIC and WIC. PIC covered food.

-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 food debris build up on interior bottom surfaces of reach-in cooler and reach-in freezer. Observed food debris build up on inside doors and interior bottom surface of prep unit low boy. PIC to address cleaning frequency.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue on interior baffle of ice machine. PIC to address cleaning frequency.

-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 food debris build up on interior surfaces of reach-in freezer. Observed food debris build up on gaskets and inside doors of low boy coolers. PIC to address cleaning frequency.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash bags in area around shared dumpster. Per PIC, regular service did not occur on Monday due to snow/ice. Next scheduled pickup day is tomorrow (1/29).

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during inspection. PIC showed EHS where he is registered to take the exam tomorrow. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw kabobs stored over fully cooked Momo in chest freezer. CDI: Kabobs moved to reach in freezer on the bottom shelf. Products were stored out of hermetic packaging. Observed raw shell eggs stored over mango lassie in walk in cooler. CDI: Eggs reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed naan cushion covered with towel. PIC stated that the towel is changed daily or more often if needed. CDI: Ensure that towel is changed at least every 4 hours. PIC changed towel during inspection as towel was on the cushion from last night. EHS recommends using a more tightly woven towel to ensure limited food particles remain between uses. 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 unsalted butter held at the tandoori oven below 135F. CDI: Product was voluntarily discarded. EHS suggests switching to salted butter, or holding product on TPHC if it cannot be held at 135 and above. 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 Raitha dressing and mango lassie holding in front reach in cooler above 41F. CDI: Mango lassie voluntarily discarded. Raitha was moved to the walk in cooler. VERIFICATION REQUIRED within 3 days to ensure cooler is operating at 41F or below. REPEAT VIOLATION 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). 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 several pans of cooked TCS items not date marked in the reach in freezer, in the prep top coolers, and in the walk in cooler. Observed some items in the walk in cooler with today’s date when PIC stated that they were made yesterday. CDI: Items were properly dated marked due to the PIC being the person who cooked them, and there being dates on larger containers in the back for many of the items. PIC was made aware that dates must be placed on all items once prepared, even if immediately frozen. EHS discussed establishing a date marking system throughout facility whereby all containers are denoted with the date of preparation for the food item. VERIFICATION within 3 days required to ensure date marking system is in place and all items are date marked in the freezer. 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 spray table top cleaner stored hanging on side of handsink. CDI: Cleaner removed. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed first aid container stored commingled with dry storage items. CDI: First aid kit relocated to low shelf with trash bags.

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 large container of flour and container of oil stored in dry storage with no labels. Observed container of salt stored in cooking area with no label. PIC identified these items during the inspection and labeled some of them.

4-502.13 Single-use and single-service articles cannot be reused. Observed several ziploc bags stored in dry storage area that had some water droplets in them. Through discussion, PIC stated that he re-uses the bags again for more Momo dumplings. CDI: Bags voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed shelf where tandoori skewers are stored with some minor rust. 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 styrofoam block being used to hold up abandoned pipe on shelf in cooking area. Remove block and replace with a washable stand if pipe is to remain.

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 interiors of coolers with minor build up of food debris, particularly bottoms of coolers, gaskets, and on shelving. Observed interior of microwave with minor food debris. Ensure more frequent cleaning.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall behind cooking area with unsealed metal panels. Seal panels to make smooth and easily cleanable. Observed peeling and chipping paint at door frame near tandoori oven and reach in freezer.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. Establishment opened to the public on 04/04/2025 and has 210 days to obtain Food Protection Managers certification before points are deducted. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - 2 containers of tomato based sauces above 41F in 2 glass door Lowboy, see temp chart for details. *CDI - PIC voluntarily discarded sauces. 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 .

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 - 2 boxes of To-Go bags and To-Go sauce containers stored directly on the floor. *CDI - PIC placed items onto crate and shelf to place items at least 6 inches from the floor.

4-101.11 (A) Food contact surfaces shall be made of safe materials. -P- *Observed - Frozen dumplings and other various foods stored in grocery bags which is a non-food grade material. EHS educated PIC on importance of using food grade containers when storing foods.