AAHAAR25 LLC

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no soap or towels provided by hand sink behind front counter. CDI, items supplied.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot held at 109 degrees F. CDI, rice reheated to 174 degrees F. 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 several RTE / TCS foods prepared over 24 hours and not date marked in prep refrigerator and stand up reach in. CDI, foods voluntarily discarded. Repeat. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed cleaner stored over clean drainboard of 3 compartment sink. CDI, cleaner relocated for proper storage. Repeat. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed purple cleaning agent used for cleaning dining tables not labeled. CDI, bottle of cleaner labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly and several fruit flys in warewashing area and corner of kitchen.

4-501.11 Maintain equipment in good repair. Observed leak at atmospheric vacuum breaker of high temp dish machine and spray arm. Observed some torn gaskets on stand up reach in. Observed rinse gauge not working on high temperature dish machine. Dish machine tested 161 degrees F as measured by testing device

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed both handwashing sinks blocked in kitchen. CDI, equipment removed to provide access to handwashing sinks.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handling cell phone with gloves then proceed to food preparation with same gloves. Observed dishwasher handling soiled equipment and proceed to handling clean equipment with same gloves. CDI, employees removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - Observed unsalted butter overstocked and cold held at 61 degrees F and yogurt at 56 degrees F. CDI, Items 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 garbanzo beans not date marked prepared yesterday morning held over 24 hours according to PIC. CDI, food 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 .

3-501.19 (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 dosa and red chutney held on TPHC but no procedures available. CDI, EHS provided TPHC procedures. Repeat. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed chlorine sanitizer testing greater than 200ppm. CDI, sanitizer diluted to required concentration. 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 drainboard. CDI, chemicals relocated for proper storage.

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 not labeled.

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 beverage stored on prep surface with clean dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed that the cook line prep unit was unable to maintain TCS foods at 41F or below. EHS observed yogurt, shredded cheese, and chili sauce that were holding above 41F. Ambient air temperature of the unit was 63F. PIC voluntarily discarded TCS itmes in the unit and prep unit was placed on temporary TPHC procedures. See comments. 3- day VR Required. 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 that facility is holding dosa dough and Idly batter on TPHC without prior written approval. CDI- EHS provided PIC with TPHC documents and assisted in completing them. EHS reminded PIC that document should stay onsite. 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 one spray bottle without a label. CDI- PIC labeled the spray bottle. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored above the prep table on the cook line. CDI- PIC relocated the medication to the office.

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 scoops with no handles stored in non-TCS products. EHS advised PIC that scoops with handles shall be used and the handle should be kept out of the product.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes stored as clean stacked wet. EHS advised PIC that all dishes should be allowed to fully air dry before stacking. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed that facility is cloth drying dishes. EHS advised that dishes must air dry and that cloth drying is not permitted.

5-205.15 Maintain a plumbing system in good repair. Observed leak at the mop sink. Repair.