KRAZY CURRY - UPTOWN

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy in place. CDI- EHS reviewed policy and signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container stored in handwashing sink. CDI- Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed several containers of raw shelled eggs stored above milks and tea. CDI- Eggs placed on the bottom. 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 yogurt and kheer on buffet line holding above 41F. CDI- Items taken and cooled in walk in cooler prior to buffet start. 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 chick pea mix and potatoes without dates. CDI- Items dated for the day they were prepared. 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 .

3-304.12 (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 utensils stored in 89F water. CDI- Water heated on stove and utensils stored.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed non-NSF (food grade) containers used to house food in dry storage area. Get food grade containers. Observed to go bags used as storage bags for raw chicken. Use food bags as intended.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees without knowledge of employee health policy. Manager had no policy on site. CDI- EHS reviewed policy with employees/ manager. All employees signed policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papers towels at back handwashing sink. CDI- Paper towels placed at the sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unpackaged raw meat stored on top of vegetables in the tall reach in freezer. CDI- Meat placed on the bottom. Keep unpackaged raw meat below vegetables and ready to eat items in the freezers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cabbage, chicken tikka, chicken curry and carrots on buffet line holding below 135F. CDI- Items discarded. Observed chicken tikka and rice in hot box holding below 135F. CDI- Items reheated (165F-180F). Maintain hot held items at or above 135F. 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 chicken, cabbage and fried veg mix stored out on the prep tables. CDI- Items placed in the coolers to cool. Food items must be held in cold/ hot units or on TPHC for 4 hours, then 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 .

3-501.15 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 onon, sauce, mixed veg, chicken and tomato sauce cooling in the prep top unit. Cool items in the walk in cooler, then bring to prep top once cooled all the way to 41F. CDI- Items cooled to 41F. EHS reviewed proper cooling methods with PIC. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken bin stored on floor while prepping. Keep food bins off of the floor. Observed employee placed clean pan on the floor near over and place chicken in it. Items off of the floor. CDI- Chicken and pan removed from the floor. Observed onions stored on the floor in the dry storage area. Keep all food off of the floor at least 6 in. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed prep top unit used at buffet line. No sneeze guard for prep top unit. Employee stated that the unit is only used for sauces and to go items. The area is not monitored and saw customers trying to come to the unit for service. CDI- Prep top removed and brought to the back kitchen.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair net. Wear head covering while preparing food.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket store don the floor. CDI- Removed. Keep off the floor.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed non-NSF (food grade) containers used to house food in dry storage area. Get food grade containers.

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 vent above 3 comp in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jackets stored on dry storage racks with customer items. Keep employee items in designated area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf OBSERVED NOT WRITTEN PROCEDURE PRESENT. CDI - REVIEW REQUIREMENTS WITH THE OWNER AND PROVIDED A GUIDANCE DOCUMENT TO HELP CREATE IT For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P OBSERVED THE DISH WASHING MACHINE WAS NOT ADEQUATELY SANITIZING DISHES. CHLORINE CONCENTRATION WAS 10PPM. PIC BEGAN USING SINGLE SERVICE CUSTOMER UTENSILS. OTHER DISHES AND EQUIPMENT WILL BE WASHED IN THE DISH MACHINE AND SANITIZED AT THE 3-COMPARTMENT SINK UNTIL DISH MACHINE IE REPAIRED. OBSERVED NO SOAPY WATER OR SANITIZER MADE FOR CLEANING AND SANITIZING FOOD CONTACT SURFACES. MAKE SOAPY AND SANITIZER BUCKET FOR USE DUIRNG PREP AND THE PROPER FREQUENCY, BETWEEN PROTEINS, ALLERGENS, ETC. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 A CONTAINER OF TOMATO GRAVEY AT 48F THAT WAS COOLING SINCE 10/27. CDI - VOLUNTARILY DISCARDED BY PIC 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 PAN OF CHICKEN HOT HOLDING IN THE OVEN AT 124F. CDI - CHICKEN WAS REHEATED TO TEMPERATURE ABOVE 165F 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 .

3-501.15 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 SEVERAL COOLED FOOD ITEMS IN DEEP PLASTIC CONTAINERS. CDI- BY INSTRUCTION AND PROVIDED GUIDANCE DOCUMENT 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 .

3-306.11 Protect food on display using shields, packaging, or other effective means. -P OBSERVED A SALAD PRP UNIT USED AS THE CONDIMENT STATION AT THE CUSTOMER BUFFET WITH NO SNEEZE GUARD. REMOVE THE PREP UNIT. INSTALL TABLE/COLD WELLS FOR SAUCES -AND/OR- USE TIME (4HRS) INSTEAD OF TEMPERATURE - OR- PRE-MAKE INDIVIDUAL DATE MARKED SAUCES WITH LIDS FOR CUSTOMERS TO GRAB AND GO.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. OBSERVED ALL EMPOLYEES WITHOUT HAIR RESTRAINTS. PROPER HAIR COVERING MUST BE WORN BY FOOD SERVICE STAFF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. OBSERVED IN-USE WIPING CLOTHES STORED ON COUNTERS AND PREP SURFACES.

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 PAN OF WATER STORING IN-USE UTENSIL ON THE STOVE AT 124F. UTENSILS WERE TAKEN TO THE DISH WASHING AREA TO BE RE-CLEANED SND CLEAN UTENSILS WERE OBTAINED.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED PANS STACKED TIGHTLY TOGETHER AND STILL WET. 4-903.11(B)(2) Clean equipment and utensils shall be stored covered or inverted. OBSERVED CUSTOMER MULIT-SERVICE PLATES WERE UNCOVERED AND NOT INVERTED.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. OBSERVED NON-NSF (FOOD GRADE) CONTAINERS STORING PRODUCE IN THE REACH-IN UNITS IN BACK STORAGE AREA.

4-501.116 Concentration of the SANITIZING solution shall be accurately determined by using a test kit or other device. Pf OBSERVED TEST STRIPS WERE NOT USED (UNOPENED) AT THE 3-COMPARTMENT SINK AND DISH WASHER. ALWAYS USE TEST STRIPS TO ENSURE SANITIZER IS AT THE REQUIRED STRENGTH. CDI BY INSTRUCTION.

5-205.15 Maintain a plumbing system in good repair. OBSERVED A HAND WASHING SINK AT THE KITCHEN ENTRANCE WAS LEAKING. REPAIR SINK AND MAINTAIN IN GOOD REPAIR.

5-501.17 Provide a covered waste bin in female restrooms. OBSERVED NO COVERED WASTE CONTAINERS INTHE WOMENS RESTROOM