KOLAPASI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a single metal container of raw chicken being stored above RTE food products int he WIC. No contamination was observed. -CDI- PIC rearranged tghe storage order correctly. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 variations of yogurt sauces a beverage cooler behind the register both above 41F. PIC stated that it had been in the unit since about 10am, and also stated that it may have been out for a few minutes during prep this morning. -CDI- PIC placed the sauces in a RIF to be quickly cooled back down to 41F. REPEAT*** (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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one wiping cloth soiled with food debris/residue that was not being stored in a sanitizer solution. -CDI- Wiping cloth was placed in a sanitizer solution. (0 pts)

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 to-go containers not inverted while being stored. -CDI- PIC inverted the containers. (0 pts)

4-501.11 Maintain equipment in good repair. Observed gasket coming off of the door on the low boy unit on the service line. Repair gasket. (0 pts)

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee use bare hands to turn off water after washing hands. -CDI- EHS coached on proper handwashing procedures. Employee rewashed hands using proper procedures. (0 pts) For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sinks that had a spoon and food debris in them. EHS stated that hand sinks are meant to be used for hand washing only and should not be used as a dump sink. -CDI- The spoon was removed and the food debris was cleared out. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of metal containers with sticker residue stacked together thus contaminating the food contact surface of the containers. Remove sticker residue before stacking as clean. 10 day VERIFICATION REQUIRED*** REPEAT*** (3 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a chickpea salad that was said to be cold holding at 64F. PIC stated that it was placed in the cold holding unit 20 minutes prior to inspection. -CDI- PIC placed the chickpea salad on the TPHC sheet and labeled it with the correct time stamps. (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 .

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 the accumulation of debris at the bottom of the low boy unit on the service line. Increase cleaning frequency. Due to severity, no points taken. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of metal containers with sticker residue stacked together thus contaminating the food contact surface of the containers. Remove sticker residue before stacking as clean. -CDI- PIC placed the necessary items in the 3 compartment sink to be W/R/S. Due to the severity of the violation, points are not escalated. REPEAT*** (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 paneer changezi that had been cooling since the day prior at a temperature of 61F. PIC stated that the item had not been removed from the WIC at all from when it had been placed int he WIC to cool. -CDI- PIC voluntarily discarded the necessary food item. (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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Chicken chukka and butter chicken below 135F while said to be hot holding. PIC stated that the items had been placed in the hot box at 11am. Other items in the unit were above 135F. -CDI- PIC quickly reheated the items above 165F. (0pts) 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observe multiple stacks of metal containers wet stacked while being stored as clean and dried. Separate containers to allow proper air drying. (0.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacks of containers that were said to be clean with sticker residue contaminating the insides of other containers while being stacked together. Remove all sticker residue before stacking as clean. (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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working squeeze bottles of oils that were not labeled. -CDI- PIC Immediately labeled the bottles of oils. REPEAT*** (1 pt)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P - Observed the front counter employee arrive for work and immediately don a pair of gloves and start touching food contact surfaces of single service trays and start to scoop food for guests. CDI - EHS intervened and provided education to PIC and employee on proper handwashing procedures. Front counter employee discarded gloves, washed hands and donned a new pair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed the front counter handwash sink being used as a dump sink for water from the steam table and patron water dispenser tray. CDI - EHS intervened and educated PIC and employee on proper handwash sink usage. Employee dumped patron water dispenser tray in 3 compartment sink.

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 a large metal insert container of raw chicken stored directly on top of boxes of raw lamb in the upright RIC adjacent the cookline. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 3 containers of whole milk at 44F, 2 containers of raw beef at 43F, 3 boxes of raw chicken at 43F, and a speed rack containing approx. 15 ROP cooked dishes containing various proteins at 45F-49F in the WIC. WIC was observed at an ambient of 46F and items were out of temperature for an unknown amount of time. CDI - PIC voluntarily discarded ROP items and milks. Refrigeration company arrived within 15 mins and lowered the thermostat. WIC observed at 40F after adjustment. 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 .

3-501.19 (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 containers of lemon rice and coconut rice at the front counter steamtable at temperatures of 126F and 123F. PIC stated they cannot keep the rice at 135F as it compromises the taste of the rice. PIC stated they hold the items using time but did not have the items time stamped or a written procedure on site. CDI - EHS provided TPHC document with PIC and explained how to fill it out at the time of the inspection. Rice containers were labeled with a time stamp. PIC stated they will attempt to keep the rice at 135F or above and see if it compromises taste. If it does they will switch to permanently holding on TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle of heavy duty floor cleaner that was not labeled as to its contents. CDI - PIC labeled bottle.

3-502.11 Obtain a variance for specialized processes.-Pf - Observed a large “VAKPAK-IT” machine in the back kitchen area, adjacent the single compartment sink. PIC stated the machine is used to vacuum seal cooked dishes to be stored in the WIC and then reheated in the oven at a later date. PIC stated they got the machine 3 days prior. EHS observed approx. 15 cooked dishes vacuum packaged on a speed rack in the WIC. Dishes observed vacuum sealed include chicken chukka, cashew chicken, nigiri chicken, pallipalayam chicken, “KPSPL chicken”, lamb mutton roast, prawn chukka, beef roast, and several kinds of rice. CDI - PIC voluntarily discarded all vacuum packaged items immediately. EHS informed PIC to remove the vacuum packaging machine from the facility immediately and that if they would like to do this process in the future it must be done with an approved variance from the state of NC. PIC understands they cannot use the machine without proper approval and an approved process first. 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 - Observed the establishment using a “VAKPAK-IT” machine to ROP cooked dishes to be heated up at a later date without prior approval. CDI - PIC voluntarily discarded vacuum packaged dishes and EHS provided documentation on how to apply for a variance if the facility would like to continue this process in the future. 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 a covered container of cooked rice in the WIC at 54F at 11:35am and 53F at 12:25pm. Item observed cooling at a rate of .02 degrees/min. CDI - Cooling method changed. Lid removed and PIC stirred contents. Item observed at 47F at 12:55pm, cooling rate of .2 and will reach 41F by the required 6 hour mark (3pm). 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 squirt bottles of peanut oil stored at the cookline that were not labeled as to their contents.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of “coconectar” stored directly on the ground in the dry storage room. CDI - PIC elevated cases to rack.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee who was scooping food from the steamtable for customers to not be wearing a head covering of any kind. CDI - Employee donned a hairnet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a large portion of the metal insert containers stored as clean to be wet nested on the storage racks adjacent the 3 compartment sink.

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 cases of single service to go trays stored directly on the floor of the dry storage room.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed the dumpster doors to both the cardboard and garbage dumpster to be open at the time of the inspection.