SUBHAM EATERY

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash hands in sink PIC indicated as prep sink. CDI - PIC re-educated and re-directed to handwash in sinks designated for hand washing. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed both hand sinks with hefty amount of food debris indicating use for purposes other than handwashing. CDI - PIC instructed food employee to clean hand wash sinks. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items not covered in reach-ins and WIF Cover food to protect items from falling in. -3-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers, visible food debris and grease on many metal and plastic containers stored as clean. CDI-returned to 3-comp sink to be re-washed, rinsed, sanitized. 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 cavities of microwaves in need of more frequent cleaning. REPEAT -3-

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). Observed boiled eggs, fried chicken, and mixture containing curry leaf, garlic, and oil bearing no date marking labels. CDI- PIC verified prep dates and placed date marks accordingly. -0-

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. 3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed front of house serving case holding TCS food filled pastries (chicken, egg, cooked veggies) below 135F. PIC indicated that they hold food in the case on a 4 hour time and discard once 4 hours is over. PIC was unable to produce written procedures of TPHC and the foods in the case were not labeled with a start and discard time. CDI - PIC verified start and discard time, and placed labels accordingly. PIC and EHS filled out TPHC form at the end of the inspection together. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 spray bottle of soap unlabeled. CDI - PIC verified contents and labeled with common name. -0-

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 many working containers of seasonings, spices, oils, etc. bearing no identifying labeling. CDI - PIC placed identifying labels on containers. REPEAT -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flying pests throughout facility. Also observed back door propped open for majority of the inspection allowing easy access for pests to enter facility. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food, tubs of sauces and raw chicken being stored directly on the floor of the WIF. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employees wearing head coverings when EHS entered kitchen. CDI - PIC instructed employees to don hair restraints. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many wet in-use wiping cloths lying atop prep surfaces and tables throughout facility. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed many metal pans that were stored as clean, wet nested. -0-

4-502.11(A) Maintain utensils in good repair. Observed netting on metal fryer utensil to be coming apart and in disrepair. CDI - PIC voluntarily disposed of utensil. -0-

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 all RIC and RIF in need of more frequent cleaning due to buildup of food debris on the inner cavities of the units. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed excessive debris and garbage on ground around dumpster. REPEAT -1-

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 2 missing tiles directly above food prep areas missing. PIC indicated they are waiting on parts to repair units in the ceiling. 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 facility floors, walls and ceilings in state of needing more frequent cleaning due to food debris and buildup throughout. -0.5-

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 beverages stored directly on prep tables. -0-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items not covered in reach-ins. Cover food to protect items from falling in.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue and grease on containers stored as clean. Observed food on knives and vegetable peeler on knife magnet. CDI-returned to 3-comp sink for washing. 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. Repeat-Observed container of salt with no label indicating its contents during inspection. Ensure all working containers are properly labeled. No points due to majority of items labeled.

6-202.13 Properly locate mechanical insect control devices. Observed pest light over HH unit and single service. CDI-light taken down. No points due to HH unit being reoriented and pest light now over single service.

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 boxes of single service stored on floor, keep all items Amin of 6 inches above floor.

5-205.15 Maintain a plumbing system in good repair. Observed leak at dish pit hand wash sink.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Repeat-Observed trash on ground around dumpster. Ground sludgy around used oil container

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee bottled water on prep top.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed staff not wash hands after returning from outside the kitchen before handling food and containers of food. CDI-staff told to wash hands. 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 staff turn off water after wetting hands, turn it back on after lathering up and turn it back off with hand. CDI-PIC discussed with staff, hands rewashed 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 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one hand sink (front) had a pitcher in it and another (dish pit) had food scraps. Hand sinks are only for washing hands, use prep sink for acquiring water for food and for rinsing food, cleaning vegetables, etc. CDI-pitcher removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed staff get cup of water from hand sink to use for food. CDI-EHS redirected staff

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed container of moldy stuffed peppers in reach in. CDI-discarded

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Repeat- Observed one flat of shell eggs stored above vegetable/herbs in WIC. CDI-herbs relocated to a different shelf. No escalation of point due to it being 1 item. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed staff wearing gloves into bathroom and dumpster area without removing gloves before or after entering kitchen. CDI-discussion with PIC and EHS intervention both times

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Repeat-Observed active dishwashing with no sanitizer in the 3rd compartment. Spray bottle with undiluted bleach on clean drain board. CDI-sink cleaned and sanitized then refilled with sanitizer that tested properly. Spray bottle relocated to dirty drain board. 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 hot foods left sitting on counter instead of putting in hot box. PIC said that while they are in lunch rush they keep it accessible then after put it in hot holding unit. Hot foods must maintain 135F or more at all times, heating back up before service is not sufficient. CDI-Discussion with PIC, one chicken dish discarded one reheated. Checked on reheating, was reheated, per staff, and now 100F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed milk, unsalted butter, grilled onions, sliced tomatoes, sitting on counter throughout inspection. Do not get so many items out of the cooler at once, so partially prepped food remains on counter, if get too busy put foods back into cooler. If ghee is going to be made with butter it needs to be unsalted butter or margarine so it doesn’t have to be held at 41F or below. Grilled onions were said to have been cooked 2-3 days previously and held on speed rack at room temp. Cooked plant foods must be held hot (>135F) or cold (<45F) after cooking. CDI-onions and butter discarded. Other items put back into cooler. 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). Observed grilled onions, chicken gravy without date marks. CDI-both 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed spray bottle labeled sanitizer is undiluted bleach. CDI-discarded

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Repeat- Observed food prep staff wearing several bracelets.

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. Repeat-Observed plastic single use sauce cups being stored in spice mixes and peanuts in main kitchen area as means to dispense product. CDI - PIC removed. EHS coached on utilizing dispensing utensils with handles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Repeat-Observed plastic hotel pans, bowls being stored as clean while wet stacked in dish pit area. Ensure all equipment is properly dried before stacking together.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Repeat-Observed trash on ground around dumpster. 5 gallon buckets with old food debris and filled with water. Ground sludgy around used oil container

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pitcher and scrub pad in hand sinks. Keep items out of hand sinks so they are accessible without having to move stuff to wash hands. CDI-items removed from hand sinks.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Repeat- Observed one container of raw chicken stored above ready to eat foods in WIC. CDI-chicken moved to bottom shelf For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed active dishwashing with no sanitizer in the 3rd compartment. Dirty items on clean drain board. CDI-sink cleaned and sanitized then refilled with sanitizer that tested properly. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottles of cleaners. CDI-bottles labeled

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 cooling foods in reach-in tightly wrapped. CDI-unwrapped part of cling wrap so heat could escape 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. Repeat-Observed container of salt with no label indicating its contents during inspection. Ensure all working containers are properly labeled. No points due to majority of items labeled.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed spice, flour, large food bins with lids open. Keep closed when not in use.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelets and signet rings on staff handling food. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no head covering on kitchen staff.

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 plastic single use sauce cups being stored in spice mixes in main kitchen area as means to dispense product. CDI - PIC removed. EHS coached on utilizing dispensing utensils with handles.

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 a stack of clamshell boxes with a thick line of food splatter down the side. Protect single service items from contamination.

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 on ground around dumpster.

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 PIC unable to list reportable symptoms or illnesses during inspection. PIC unable to provide complete employee health policy during inspection. CDI - EHS coached and provided MCPH employee reporting agreement. 0 pts.

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 bodily fluid clean up during inspection. CDI - EHS emailed to PIC during inspection. 0.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at front handsink during inspection. CDI - Employee restocked during inspection. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw, thawing chicken being stored above cooked, RTE goat in WIC during inspection. Observed unwashed produce being stored above RTE sauces and yogurt in WIC during inspection. CDI - PIC reordered storage. 0 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 mango lassi being stored in display case holding at 43F during inspection. Ambient in unit 43F during inspection. Equipment is conditioned in permit to contain exclusively non-TCS bakery items. CDI - PIC voluntarily discarded all mango lassi in unit and will store elsewhere moving forward. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 cooked lentils in RIC baring prep date of 3/15 paired with a discard date of 3/22, exceeding the allotted 7 day holding period. Observed housemade yogurt based sauce with a discard date of 3/15 in back lowboy. Observed cut tomatoes in flattop prep unit with no label indicating date of preparation or discard. Observed cooked carrots in front lowboy with no label indicating their date of preparation. Observed mango lassi in front display case with no label indicating date of preparation. CDI - PIC corrected discard date for cooked lentils. Cut tomatoes and cooked carrots properly labeled. Yogurt based sauce and mango lassi voluntarily discarded. 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 .

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 bin of flour with no label indicating its contents during inspection. Ensure all working containers are properly labeled. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the 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 water bottles being stored directly on floor during inspection. Observed heavily dented cans being stored in conjunction with unadulterated food items in dry storage. CDI - Employee moved water bottles to appropriate location. Cans voluntarily discarded. 1 pt.

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. 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 pint container being stored in container of yogurt in back lowboy as means to dispense product during inspection. Observed plastic single use sauce cups being stored in spice mixes in main kitchen area as means to dispense product. CDI - PIC removed. EHS coached on utilizing dispensing utensils with handles. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans being stored as clean while wet stacked in dish pit area. Ensure all equipment is properly dried before stacking together. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit on site for sink and surface sanitizer at three compartment sink. Acquisition necessary. 10 day VR required. 0.5 pts.