CURRY GATE MATTHEWS

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 not vigorously rub hands for required trim and 2 employees turn faucet off with hands after washing. CDI, employees rehashed hand.s 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment at dish machine then proceed to handle clean equipment at dish machine. CDI, employee removed gloves and washed hands.

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 2 containers of cauliflower with prep date of 9/10. CDI, cauliflower 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P - Observed medicate lip balm stored on clean drainboard near dish machine. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed Windex and air freshener stored over clean single-service gloves in dry storage .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed baking soda and flour stored less than 6 inches from ground on shelf.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed soiled items stored on clean drainboard near dish machine and cleaning needed.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed dumpster door left open.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several foods not covered after cooling. CDI by instruction to recover. Repeat. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed container of raw chicken stored over RTE food in walk in cooler. CDI, chicken relocated for proper storage . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken cooling on rack at 81 degrees F at 73 degrees F at 11:57. At 12:52 chicken was at 73 degrees F. CDI, chicken relocated directly to walk in cooler 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt cold held in walk in cooler at 56 degrees F and could not determine how long in unit or may have been out of temperature for. CDI, yogurt 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed chemicals stored over clean single-service gloves in supply closet. CDI, gloves relocated.

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 chicken cooling on rack at 81 degrees F at 73 degrees F at 11:57. At 12:52 chicken was at 73 degrees F. CDI, chicken relocated directly to walk in cooler to rapidly cool. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed some clean pans wet stacked. Repeat.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service manufacturer yogurt containers being washed for re-use

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several food items uncovered / unprotected when stored in walk in cooler. CDI, covers provided.

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 cauliflower with prep date of 2/11 and 1 container of TCS / RTE food in walk in cooler not date marked. 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 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 1 container of lemon juice not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed some metal pans being wet stacked.

4-501.11 Maintain equipment in good repair. Observed small leak on bottom of dish machine. Low temperature dish machine providing required chlorine to sanitize food contact surfaces.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee relocate trash can with gloves and then proceed to handle clean equipment and prep table with same gloves. CDI, employee removed gloves and washed hands.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fly in kitchen.

4-501.11 Maintain equipment in good repair. Observed split gasket on walk in cooler

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: www.mecknc.gov/foodsafety. No written employee health policy available for employee to review/sign. CDI - Copy of employee Health Policy in English and Spanish left with PIC to print and have staff review and sign.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. No written procedure available. CDI - Copy of vomiting and diarrhea clean up poster left with PIC; PIC wrote in location of clean up kit and posted in the kitchen. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Multiple metal food pans stored as clean with sticker residue on the outside while stacked. CDI - Pan with sticker residue sent to dish for processing. 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 Cooked lamb in flip top cooler filled above the top of the pan and holding above 41F. CDI - Top portion removed and placed in walk in cooler; food below the top of the pan measuring at 41F or below. 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. Metal pans wet stacked on the clean utensil rack. CDI - Pans separated to allow air drying.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing from dumpster. Instructed PIC to contact the solid waste service provider to ask for a replacement plug.

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. One employee water bottle stored on top of closed flop top cooler. CDI - Discarded