SUVIDHA INTERNATIONAL MARKET

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample vomit and diarrhea cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) hanging spray bottle at dish washing area, originally thought to be food contact sanitizer, container degreaser. 7-101.11 Identifying Information, Prominence - Original Containers (Pf) Observed one (1) bottle of commercial bleach with illegible label. CDI - Containers were relabeled accordingly before being placed at chemical storage.

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 bin in WIC of Tandori marinade (yogurt base) with single service cup fully submerged in container. CDI -Food employee removed cup from marinade bin and disposed of it before changing gloves and washing hands. REPEAT.

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 multiple (more than three(3) milk crates of wrapped single service articles (cups, lids, etc.) stored less than 6 above the floor at register area. Store items to facilitate cleaning under and around storage areas.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with missing lid. Contact waste management company to repair or replace damaged dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed chipped floor tiles at drain at three compartment sink area. Replace as needed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand washing sink with visible debris. CDI.. Sink was cleaned out. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauce above 41F. See temp chart.CDI.. Sauce was 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 cooked chicken marked for 5/4- 5/10 the date is 5/14. CDI.. Food was voluntarily discarded. Also observed cooked food in stand up freezer without prep dates. CDI.. Dates were added. 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 rice cooling in large plastic container. Rice was densely packed with no air flow. CDI rice was moved to metal pans to cool down. 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 without Lables to identify contents of container. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked rice stored on floor in WIC.. CDI.. Was removed from floor. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed damp wiping cloth on prep table.

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 scoop handle embedded in flour. CDI.. Handle was removed from flour..REPEAT 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 utensil stored in metal container full of water, water was 105F. CDI metal container was placed on flat to quickly heat to 165F..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 dishes stacked wet.

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 mesh strainer with mesh not intact stored as clean. CDI..Item was voluntarily discarded.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 areas where pans are stored by grill with visible debris. Also observed hood in need of cleaning. REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in handsink. CDI.. Handsink was cleaned.

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 squeeze bottles without labels to identify contents. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ginger stored on the floor.. CDI box of ginger was 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 scoop handles stored in dry goods. CDI..handles were removed out of dry goods. 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 stored in water at 68F. CDI.. water was discarded.

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 dishes stored as clean stacked wet 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 utensils stored as clean in bucket with visible debris and standing water ..CDI items were sent to 3 comp to w/r/s

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service single use to go trays stacked face side up. CDI. Trays were turned right side down

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 plastic bowl with massive crack. CDI.. Bowl was voluntarily discarded

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 Reach cooler in need of cleaning, also noticed area wrapped in foil behind cook line with visible debris. REPEAT

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing tiles near 3 comp sink.

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 phone on shelf with spices. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed multiple dishes, pots, and pans stored as clean in warewashing area with buildup of food residue and soil present. -CDI- PIC moved dishes back to be properly wash rinsed and sanitized. Observed soiled pots and pans commingling with clean dishware. Facility must find a method to better separate clean dishes from dirty dishes. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed food being held in display case at the front of the facility on TPHC. These foods did not have any labelling to determine the start time or discard time of TPHC. TPHC has been discussed with facility during inspections and visits. Facility must comply with rules and regulations and written rules procedures provided by the facility. Continued non-compliance may result in permit action. -CDI- All unlabeled TPHC food was voluntarily discarded.

3-502.11 Obtain a variance for specialized processes. -Pf- Observed facility sprouting chickpea's. EHS explained that sprouting is a specialized process and requires pre-approval. EHS will send application for variance to perform in-house sprouting. -CDI- All sprouted chickpea's were voluntarily discarded from facility and denatured. For more information on how to apply for 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- Facility must provide approved variance for sprouting chickpeas. -CDI- Chickpeas voluntarily discarded and denatured. 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 shredded chicken at 54F and grilled chicken at 94F in lowboy cooler cooling and covered. EHS stated that the equipment of the lowboy cooler is not designed for cooling and cooling foods shall be opened or vented. PIC moved cooling food to WIC and stated they will cool in WIC and Freezers moving forward. -CDI- Food was moved to Freezer to finish cooling process. 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 salt on the grill line in a container that was not labelled. -CDI- PIC labelled container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple wet stacked pans present on the clean dish rack. Pans must be airy dried prior to be stacked.

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 prep tables, shelving, and the sides of cold holding prep unit with buildup of food debris and buildup. EHS recommends increasing cleaning thoroughness and frequency.

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 employee food stored over patrons food in lowboy cooler. EHS coached PIC to set aside designated areas for staff to store their food and drinks.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf : Facility does not have an established date marking system. Observed almost all pans, packages of prepared foods without date marking. Return visit next week. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment being stored on top of hand sink near dish pit. CDI by removing items from hand sinks. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No drying device or towels present at handsink near chest freezers. CDI- towels supplied.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P : Raw chicken stored over RTE food in walk-in cooler. Chicken moved to lower shelf. 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 : Fired onions and samosas in hot case were below 135.0 F. CDI- discarded voluntarily. 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 : Found many pans of food in prep unit holding above 41.0 F PIC voluntarily discarded all. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : Almost all prepared food pans and containers lack date marking. Return visit next week to check on implementation of date marking system. 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: Found boiled eggs with seven-day expiration of 4/29. CDI- discarded by 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 .

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed food items offered as grab and go with labels that do not identify allergens. Foods containing EGG were not labeled with that allergen. Foods that contain MILK were labeled as DAIRY. CDI- packages pulled from service and labels made and added while on site. Return visit next week to check on continued use of compliant labels for allergens. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Labels on house-packaged foods and meals do not contain all of the required information.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors open.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed equipment being stored on top of hand sinks. CDI by removing items from hand sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food dicer,knives with moderate food debris. Observed can opener blade extremely covered in rust and food debris. Observed a high volume of metal pans with label residue and food debris.-CDI- PIC was notified all food utensils; items relocated to dish area 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed TCS food on TPHC without time marks. Biryani dishes without time marks in display cooler. Chicken puff and vegetable puff. CDI- PIC marked food with the appropriate times for discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle containing undiluted sanitizer without label. CDI by labeling bottle. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of sanitizer testing > 400ppm QAC. CDI- diluted and tested 150-400ppm.

3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed food items offered as grab and go with labels that do not identify allergens. PIC to added labels with allergens listed.

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 multiple utensils stored on stove top in water 88F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls on the drying rack.

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 service items stored less than 6” above the floor. Store items to facilitate cleaning under and around storage areas.