UTSAV FOOD COURT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Facility had 9 risk factor violations including cold holding, cooling, hand washing, TPHC procedures, storage order, and improper use of the hand sink. The person in charge shall train staff on risk factors and employee health. Facility also observed operating full food court with no dish machine, dish machine is not in good repair and the facility was permitted with he dish machine. 10 day verification visit required. 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.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Facility could not provide written vomit and diarrheal event clean-up procedures. CDI - EHS provided. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 open employee cup stored above prep unit in breakfast area.

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 food employee wash hands with water, did not use soap. Employee did not scrub hands for 10-15 seconds. Employee then dried hands on their apron. CDI - Food employee was educated and then employee washed hands properly. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee working with food, touching face multiple times with no hand wash. CDI - EHS educated, food employee washed hands and donned new gloves. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food employee on the cook-line rinsing gloves at hand sink in between tasks. CDI - EHS intervened, food employee removed gloves, washed hands, and donned new gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils stored in multiple hand sinks throughout the kitchen. CDI - Items were removed from the sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken, removed from its original packaging stored above ready-to-eat foods inside the Walk-in-freezer. CDI - Storage order rearranged. Observed Raw fish stored above buns inside the Lowboy cooler near the shawarma station. CDI - Storage order rearranged. Observed raw chicken stored above corn inside the WIC. CDI - No visible contamination, storage order rearranged. Observed raw shell eggs stored on the top shelf inside the WIC above many ready to eat items. CDI - Storage order was rearranged. 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 large white plastic container of Butter Sauce, placed inside the Walk in cooler to cool overnight. Butter sauce was observed at 61F, missing the 6 hour cooling window. Food must be cooled from 135F to 70F within 2 hours, and cooled from 70F to 41F within a total of 6 hours. CDI - Item was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Pizza sauce, butter sauce, paneer (x2), Chicken Curry, Chicken, Dahi sauce, paneer, heavy cream stored above 41 inside ice baths and inside the cook line prep unit. CDI - Items were prepared/removed from WIC for service at 10 AM and were allowed to be placed inside the WIC for rapid cooling to 41F. Pizza sauce was replaced. 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 all open containers of milk throughout the facility with no date mark. CDI - Milks opened yesterday and all were date-marked properly. 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(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 shawarma chicken, butter sauce with no 4 hour time stamp. Observed soup and rice improperly time stamped to be held for 5 & 6 hours. CDI - Time stamps added and corrected. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed food (Samosas, beans) held on 4 hour TPHC (10AM - 2PM) remaining on display for sale at 2:33 PM. CDI - Items were 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 extremely large plastic container of Butter sauce placed inside the WIC overnight to cool, Items was observed at 61F, missing the 6 hour cooling window. CDI - Butter Sauce was 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 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 containers of oils, spices, salts, sugar and flour with no labels throughout the kitchen.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in the dish pit area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce stored on the floor inside the WIC. Observed seasonings stored on the floor in the breakfast area make line. CDI - Items removed from the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with food with no hair restraint. CDI - Food employee put on hair net.

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 scoop handle submerged inside rice. Observed handless scoops stored in TCS sauces throughout the facility. CDI - Items Removed. 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 handless scoops submerged in flour, sugar, and seasonings throughout the facility. Observed handless scoops submerged in seasonings

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple stacks of wet dishes.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed multiple bowls broken and chipped. Observed broken/frayed straining utensil. CDI - Voluntary Discard. 4-501.11 Maintain equipment in good repair. Facility dish machine is out of service, using 3-compartment sink exclusively. Facility was permitted with dish machine and the dish machine must be repaired. EHS will return to follow-up in 10 days.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sinks that were noticeably soiled with food debris/residue in the basins. Do not use hand sinks for any other purposes other than hand washing. (1 pt)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw shell eggs being stored above tubs of yogurt. -CDI- PIC relocated the raw shell eggs to the bottom shelf. (0 pts) 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 TCS food items that were being held below 135F. -CDI- PIC decided to add those items to the TPHC list and will start using proper TPHC procedures. REPEAT*** (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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS food items throughout the facility holding above 41F while said to be cold holding. The units had ambient temperatures recorded at 38-40F. EHS noticed that the doors for the units were opened for prolonged periods of time likely raising the temperature of the items inside. -CDI- EHS coached PIC on keeping the doors closed as much as possible in order to maintain TCS food products at 41F and below. PIC closed the doors to allow the items to cool. (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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled cloths being stored throughout the facility on surfaces such as shelves and prep top units. Hold soiled cloths in a properly concentrated sanitizer solution. (0 pts)

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 base tiles coming off of the wall or completely missing throughout the facility. Repair necessary tiles on FRP walling. (0.5 pts)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of food that had already been cooled without lids or other forms of protection. -CDI- EHS provided coaching on proper protection once items have been cooled. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed no sanitizer at the 3 compartment sink while actively being used to W/R/S equipment and utensils. -CDI- Employee procured bleach to create a chlorine sanitizer solution as a means to sanitize the equipment and utensils in the 3 compartment sink. REPEAT*** (1.5 pts) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes that were soiled with food debris/residue while being stored as clean. -CDI- Dishes were placed in the 3 compartment sink to be re-washed. 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 tikka sauce and cooked chicken that were said to be hot holding at less than 135F. Employee stated that the items were hot holding but were only placed there 20 minutes prior to EHS taking a temperature. -CDI- Items were quickly reheated 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 .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items being held on TPHC that were not time stamped indicating when the items were removed from hot holding and when they will be discarded. -CDI- PIC provided correct time stamps. (0 pts)

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottles of employee medication on a dry food storage rack. -CDI- PIC relocated the employee medication. (1 pt)

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 large containers of different spices/seasonings as well as in-use squeeze bottles that did not have labels. Label all items that are not longer in their original containers. REPEAT*** (2 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food items being stored on the floor. No contamination was observed. -CDI- Items were appropriately relocated. (0 pts)

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 stacks of metal insert containers wet stacked while being stored as clean and dried. Separate containers to allow proper air flow. (0.5 pts)

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-use cups/containers stored directly on the floor. Place single-use items at least 6 inches above the floor. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed dish machine unable to maintain chlorine concentrations at a minimum of 50ppm while being used. The dish machine would achieve proper concentration if primed during every use. Service machine. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety Observed no certified food protection manager present. Facility has 210 days from permit issuance to comply to avoid point deduction.

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 Observed PIC and other employees when questioned with inadequate knowledge of EHP and what symptoms and illnesses to report. CDI: training provided and employee health pamphlet handed out during inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed no sanitizer at 3-compartment sink at ware washing area or prep stations. Observed disinfectant spray bottles which PIC indicated were used for tables in dining area. CDI: facility switched to chlorine sanitizer made up at proper concentrations with spray bottles dispersed throughout kitchen. Chemical company will be notified to install dispenser at ware washing area.

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. 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 . Observed several TCS food items inside walk-in that had been cooling from last night including large pans of cooked noodles, cooked chicken, lentil soup, and chicken gravy above 41F (see temp chart). CDI: all foods were voluntarily discarded. Cooling logs will be implemented. Reviewed cooling process with PIC and employees.

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) 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 . Observed no date mark on cooked potatoes stored inside walk-in cooler and stuffed jalapeño pastry on make line. CDI: date marked properly. Observed cooked carrots and ginger chutney soup inside walk-in cooler date marked 10/20/25 that had expired past 7 days. CDI: by voluntarily discarding. Observed cold chicken pickles stored in display cases dated for a month. Pickles were still within the 7 days of date marking. Explained to PIC that since adding chicken to pickles makes it a TCS food item, it will need to comply with proper date marking procedures. CDI: date marking sticker was changed to 7 days.

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. TPHC procedure template may be found at: www.mecknc.gov/foodsafety Observed no procedures for foods inside display cases, steam tables, and on line that were help on TPHC. CDI: TPHC form emailed to PIC. Will follow-up with compliance visit to ensure procedures have been filled out properly.

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 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 . Observed several foods stored inside large deep pans > 4” that had cooled overnight not reaching proper cooling parameters. CDI: reviewed proper cooling methods with PIC.

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 dry goods, spices, and seasonings without labels.

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 utensils sitting in water of 76F on main cook line. 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 small plastic cups being used as scoops for food inside prep cooler at Indian Food area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes at ware washing area wet stacked on shelves. ***NOTE: Highly recommend relocating dry storage shelves outside of scullery room due to floor drain in front of it.

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 several boxes of single service items stored on the floor in storage rooms.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no strips available for testing quat sanitizer. VR required in 10 days. Text a picture of strips to 704-617-3068.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with lids open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug missing. 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 overflowing at dumpster area.