HONEST INDIAN VEGETARIAN RESTAURANT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel at handsink by dish machine. -CDI- PIC provided paper towels.

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 cooked rice miss cooling parameters after cooling overnight in WIC. Observed cooked rice covered with plastic wrap, above 41F. -CDI- PIC voluntarily discarded the rice. 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 .

3-501.19 (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 no written procedures for multiple foods held on 4-hour TPHC (all foods in cold drawers, food in small portable flip top cooler, food in front display cooler, and food in front hot holding display cabinet. -CDI- PIC provided PIC with blank TPHC procedures and assisted PIC with filling out procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 no time label to indicate 4-hour time period for food held on 4-hour TPHC. -CDI- PIC stated all food was removed from temperature control at 11am, when facility opened, and will be discarded at 3pm. Going forward, PIC stated facility will use whiteboard or paper log to monitor times.

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 cooked rice cool too slowly and miss cooling parameters after cooling overnight in WIC. Observed cooked rice in large bowl, covered tightly with plastic wrap, above 41F. -CDI- PIC voluntarily discarded the rice. For rapid cooling, leave rice uncovered and cool in thin, shallow metal pans. 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 .

3-304.12 (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 handle for flour scoop submerged within the flour. Ensure the handle portion of the scoop remains above the food.

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 wet stacking among metal pans stored as clean in dish room. Ensure dishes are fully dried prior to stacking. -REPEAT-

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 water bottle stored in WIC above customer food. -CDI- PIC relocated the water bottle.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no CFPM on site at the time of the inspection. Cookline employees stated that only the manager has an approved ServeSafe certificate and he arrives at 4pm. CDI - CFPM observed on site at the end of the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a cookline employee on their phone and then immediately go to prep an order without first changing their gloves and washing their hands. CDI - EHS intervened and provided education on when to change gloves and wash hands. Employee changed gloves and washed hands before donning a new pair of clean gloves to continue working.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a slicer, 2 dicers, and an immersion blender head to all have food debris on the it food contact surfaces while being stored as clean both at the 3 compartment sink area and on the storage rack adjacent the WIC. REPEAT. CDI - PIC placed all dirty dishes at the 3 compartment sink to be W/R/S. 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 .

3-501.18 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 and insert container of shredded cheese in the opentop/lowboy refrigerator by the bread slicer that was not provided with a date mark. PIC stated that it was shredded the day before and was not sure why the date wasn’t put onto the label. REPEAT. *Points deescalated due to drastic improvements* CDI - PIC date marked item. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a canister of “Raid: Ant and Roach” spray stored on a high shelf in the kitchen above. This pesticide is only approved for household use only and not approved for commercial kitchens. CDI - Voluntarily discarded.

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 an insert container of shredded cheese and an insert container of coconut chutney to be at temperatures of 51F and 47F, respectively, in the cookline opentop refrigerators. PIC stated both items were prepared shortly before the EHS arrived and placed directly into the opentops, which are not designed nor approved for rapid cooling. CDI - PIC relocated both items to the WIC to rapidly cool down. EHS provided education on how to properly cool items down following prep. 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 one tray of spice containers at the cookline to just be labeled “spices” instead of bearing labels as to their actual contents. REPEAT. *Points deescalated due to improvements throughout the kitchen* CDI - PIC relabeled all spice containers.

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 a handless cup to be almost fully submerged into the bulk container of raita in the 3 door lowboy refrigerator at the time of the inspection. 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 a container of water being used to store in use utensils at the cookline to be at 79F and to have a heavy accumulation of grease/food debris. 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 a large amount of the cleaned metal and plastic insert containers/bowls to be wet nested on the rack in the dishwashing area. REPEAT.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a container of green chilis stored directly inside an insert container of diced tomatoes with the exterior of the green chilis container touching/contaminating the diced tomatoes. CDI - PIC voluntarily discarded tomatoes and green chilis.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a dirty dicer stored as clean on the storage rack adjacent the WIC. REPEAT. - Observed multiple stacks of metal insert containers, large plastic bus bins, and large metal sifters to be stored as clean on the storage racks in the dishwashing area to have food debris/sticker residue on them. REPEAT. CDI - All dirty dishes placed at the 3 compartment sink to be W/R/S. EHS held conversations with PIC about ensuring staff conduct the pre-rinse/scrub and are not just placing dishes into the dishwasher without manual scrubbing first. 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 bowl and 2 packages of cheddar cheese stored outside of refrigeration on the prep table and on the prep shelf above the opentop adjacent to the bread slicer at temperatures of 75-79F. Employees stated keeping it out of refrigeration so that it is easier to shred. Employees stated having it out for longer than 2 hours. REPEAT. CDI - Voluntarily discarded. - Observed an insert container of sliced tomatoes stored in the opentop refrigerator by the bread slicer to be overfilled, with the top portions past the refrigeration line at 45F. Tomatoes below the refrigeration line in the containers observed at 41F or lower. REPEAT. CDI - PIC voluntarily discarded out of temperature tomatoes. EHS provided education on not overfilling and what the refrigeration line in the insert containers means. **Points de-escalated due to large scale improvements from previous inspection** 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 containers of cooked cauliflower balls, cooked vegetable balls, and cooked noodles to have incorrect date marks. All items had Tuesday date dots on them and after questioning the employees stated that they were not cooked today and they only have today’s date marks on them since they are up at the cookline for today. Items were actually cooked the day prior and are taken from bulk batches in the WIC that were properly date marked. REPEAT. - Observed cups of house made chocolate drink (with milk), mango yogurt, and buttermilk drink stored in the front counter display case that were not provided with date marks of any kind. PIC stated that they are made in bulk batches in the WIC and then placed into the cups at at the front counter area and are used over the course of about 3-4 days. Bulk batches were observed properly date marked. REPEAT. CDI - PIC corrected all date marks to match bulk supplies. 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 medication bottles to be stored on the top shelf below the register, directly above food used in the facility. CDI - Medication bottles relocated to lower shelf.

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 condiments, spice containers, and large bulk bins of various flours throughout the kitchen to not be labeled to its contents. REPEAT.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed a cookline employee wearing multiple bracelets while preparing food. REPEAT.

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 the scoop for the ice machine to be stored in the ice with the handle touching the ice. REPEAT. CDI - Scoop removed, contaminated ice voluntarily discarded, and scoop stored so that handle is above the ice. 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 a small scoop to be stored in the container of paneer in the lowboy refrigerator adjacent the bread slicer with the handle touching the food. REPEAT. CDI - Scoop removed and product voluntarily discarded. - Observed a handless bowl to be in use to scoop/portion rice out of the rice cooker. REPEAT. 3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. - Observed the dipper well at the front counter area to be turned down so that the only water coming out is in a continuous drip rather than a full stream of water. 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 a container of water being used to store in use utensils at the cookline to have heavily soiled water. 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 a large amount of the cleaned metal and plastic insert containers/bowls to be wet nested on the rack in the dishwashing area. REPEAT. 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 multiple cleaned pots and baking sheets to be stored directly on the floor at the dishwashing area. REPEAT. CDI - All dishes stored in contact with the floor placed at dirty dish pile to be W/R/S.

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 aluminum trays and plastic lids to be stored on the top shelves with their food contact surfaces facing up, subjecting them to potential contamination. CDI - Single service containers flipped upside down so that food contact surfaces are facing downwards. - Observed the cabinet below the dump sink at the front counter area to have unopened packages of single service items.

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 racks in the WIC and the WIC fans to have heavy accumulations of food debris/dust/grime on their surfaces. REPEAT.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - Observed the drain pipes to the dishwasher and the 3 compartment sink to be hanging below the flood rim of the floor drain at the dishwashing area. 3 day VR to observe repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee lunchbox stored directly on top of opened boxes of single service items in the small paper goods closet. REPEAT. CDI - Lunchbox moved.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf- Observed multiple risk factor violations at time of inspection. **10 DAY VERIFICATION REQUIRED** -1- 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.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed PIC unable to present EHP. -CDI- EHS provided PIC with a copy. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 V&D procedures. -CDI- EHS emailed copy. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 PIC and food employee wash hands for less than 20 seconds and not use soap. -CDI- EHS educated both on proper handwashing procedures and both properly rewashed hands. 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 . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC and food employee wash hands and not use a barrier to turn off faucet. -CDI- EHS educated both on using barriers to turn off faucet and both rewashed hands. -0-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed trash can blocking access to handsink at BOH and at dirty dishes blocking access to handsink at dishpit. -CDI- PIC relocated items. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed item stored on handsink at FOH and dirty dishes stored on handsink in dishpit area. -CDI- PIC removed items. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed cilantro and bell peppers over RTE cut cabbage, and unwashed red bell peppers over rice. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some items in WIC and prep units with no protective coverings. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed food employee rinse gloved hands at handsink. -CDI- EHS educated food employee on when to discard gloves and food employee discarded gloves. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and stickers on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark buildup inside of ice machine. Increased and more thorough cleaning frequency recommended. **REPEAT** -3- 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 cutting boards and utensils that had been in use for more than 4 hours. -CDI- PIC moved items to dishpit to be W/R/S. Ensure items are being W/R/S every 4 hours. 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 . 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 microwaves in need of cleaning. Increased and more thorough cleaning frequency recommended.

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 2 containers of rice and baked potatoes prepared more than 2 hours ago above 70F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. -1.5- 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 lentils holding at 125F on range top. -CDI- PIC reheated items to above 165F. -0- 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 items throughout above 41F. Observed 3 units with ambient air above 41F. Refer to temperature chart. Observed pea flour mixed with unsalted butter left out of temperature control at 72F & 82F. Observed heat treated chilis being held out of temperature control at 65F. -CDI- PIC voluntarily discarded items. **REPEAT** -3- **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE UNITS UNTIL REPAIRS CAN BE MADE** 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 multiple items in prep units and cold drawers missing date marks. Observed housemade coco drink containing milk with no date mark at FOH drink cooler, coco drink, vermicelli noodles, and whole milk in lowboy @ FOH with no date marks, paneer, potatoes and onion soup in lowboy #1 @ BOH with no date marks, shredded mozzarella cheese in WIC with no date mark. **REPEAT** **3 DAY VERIFICATION REQUIRED** -3- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottles throughout with no labels. -CDI- PIC properly labeled items. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. -P- Observed 2 bottles of raid. -CDI- PIC voluntarily discarded items. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee medications commingled with retail items. -CDI- PIC removed items. -1-

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 potatoes and rice cooling that did not meet cooling parameters. Potatoes were found cooling at ambient air for more than 2 hours. Rice was found cooling in large plastic bins densely packed inside of WIC stacked on top of each other. Observed items with the intent to cool that were cooling in ambient air in large metal containers densely packed. Per PIC, items had been out for about 2 hours. Items had not started cooling process, as they were observed above 135F. -CDI- EHS educated PIC on proper cooling methods and items that did not meet cooling parameters were voluntarily discarded. Other items were separated into smaller containers and placed in WIC to facilitate rapid cooling. -0- 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 multiple squeeze bottles and containers with spices missing labels. **REPEAT** -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed ants crawling on wall near cold holding station where yogurts, chutneys annd other sauces are held and on/around cold holding station. Observed flying pests throughout. Recommend increase pest control frequency. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of oil stored on floor. -CDI- PIC relocated items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees engaging in food prep with bracelets. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths not stored in sanitizer buckets. -0-

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 no scoop with no handle for rice and scoop handle touching in RTE potatoes. 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 some items that did not contain handles used to scoop out food. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use utensils stored beneath equipment such as pita oven and knives stored between equipment. -CDI- EHS educated PIC on proper storage of in-use utensils and PIC moved items to dishpit to be W/R/S. **REPEAT** -0.5- 3-304.12 (D) When running water is used for storing utensils for moist foods, the water velocity must be sufficient to flush particulates to the drain. Observed low water velocity for ice cream scoops. 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 heavy buildup in hot water used for storing in-use utensils. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop handle touching inside of ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed items wet stacked and standing water in pots and pans stored as clean. **REPEAT** -0.5- 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 clean pots stored on the floor. 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 clean plates stored on small table near handsink where they were exposed to water splash or other contamination. -CDI- PIC relocated items.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-use aluminum pans stored clean to be reused. -CDI- PIC voluntarily discarded items. -0- 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 single-use trays stored on floor at FOH.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards and prep units in need of replacement due to deep grooves and no longer being smooth and easily cleanable. Replace. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed freezer not approved for commercial use. Per PIC, unit had just been purchased. 4-501.11 Maintain equipment in good repair. Observed melted ice in ice machine. Observed non functioning RIC. Repair or replace. -0- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed 2 handsinks in need of recaulking/resealing.

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 interior and exterior surfaces of RI, lowboy, and prep units in need of cleaning due to food splash and debris. Observed exterior surfaces of all cooking equipment in need of cleaning. Observed dust buildup on hood covers. Observed shelving in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-103.12 Provide water under pressure to all fixtures. -Pf- Observed hot water not dispensing from handsink at FOH. **10 DAY VERIFICATION REQUIRED** -0.5-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some items not in use. Remove any items not in use. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened lids on dumpster. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored outside of receptacles. -0-

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 microbial growth on vent cover and walls in dishpit area. Observed dust buildup on vent covers and light shields throughout kitchen area. Observed walls and floors in need of cleaning throughout due to food splash and dust/debris buildup, especially in hard to reach areas. Observed food buildup in floor drains. Increased and more thorough cleaning frequency recommended. -0.5-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch stored over retail items in WIC and employee drink stored on prep table. -CDI- PIC relocated items. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food stored with cleaned utensils on the drying rack. Observed employee beverages stored on cook line above prep surfaces. CDI- PIC voluntarily discarded food and beverage items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean on the drying rack. CDI-sent back to dish machine. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build-up inside the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed diced tomatoes, yogurt raita, chopped cabbage, noodles in cook line prep cooler > 41F. CDI- moved to WIC for rapid cooling. Observed cooling at approved rate as corrective action. 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 Observed cooked potato mixture without date mark. CDI by date mark. 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 .

3-501.19 (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 PIC did not provide a written procedure for time control items. Observed items marked for time. CDI- provided TPHC template and link to more information. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 multiple containers of mislabeled or unlabeled dry foods, spices.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored between equipment on the cook line.

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

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed PIC did not provide a thermometer for testing high temperature dish machine. Verification required within 10 days.

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 buildup of food debris on equipment, coolers, ice machine.