JAY BHAVANI

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 Plastic Lidded Container of Sambar Stew prepared yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. *Observed - Plastic Lidded Containers of Diced Paneer Cheese and Chole prepared yesterday above 41F in Main Flip Top Lowboy. *CDI - PIC voluntarily discarded items. 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 .

*REPEAT* 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 - Rice, Spaghetti Noodles, Fried Vegetables and Sambar Stew date Marked for 9 Days rather than the 7 Day Date Marking parameters. All remaining Items listed on temp chart were without prep dates. PIC stated all items were prepped yesterday and called employee to verify. *CDI - PIC corrected Date Marking on all items. 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 . 3-501.18 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 - Rice, Spaghetti Noodles, Fried Vegetables and Sambar Stew date Marked for 9 Days rather than the 7 Day Date Marking parameters. All remaining Items listed on temp chart were without prep dates. PIC stated all items were prepped yesterday and called employee to verify. *CDI - PIC corrected Date Marking on all items. 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 .

*REPEAT* 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Red Sanitizer Buckets filled with Degreaser. *CDI - EHS educated employee and PIC on issue and PIC emptied all Red Sanitizer Buckets and refilled them with Quaternary sanitizer.

*REPEAT* 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 - Large Plastic Lidded Container of Sambar Stew prepared yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. *Observed - Plastic Lidded Containers of Diced Paneer Cheese and Chole prepared yesterday above 41F in Main Flip Top Lowboy. *CDI - PIC voluntarily discarded items. 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 - Cardboard Boxes of Bread, Toor Dal and Red Onions stored directly on the floor.

*REPEAT* 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Wiping cloth stored directly on the cutting board of the main flip top unit. *CDI - PIC removed item. EHS educated PIC on proper use of wiping cloths.

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 - Cardboard Boxes of Paper Towels and Single Service Cups stored directly on 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 - Raw Vegetables Stored in Plastic Grocery Bags. *CDI - PIC removed vegetables from grocery bags.

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 - 3 Containers stored clean with Sticker Labels. *CDI - PIC removed items to be washed, rinsed and sanitized.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster Doors left open after use.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - 2 new employees engaged in food prep that started 2 days ago that have not signed or been trained on the Employee Employee Health Policy and Reporting Agreement. *CDI - PIC had employees read and sign document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Rice, Potato Dumplings and Fried Veggie Dumplings above 41F,see temp chart for details. *CDI - PIC voluntarily discarded items. 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 - Paneer Cheese, Rice and Noodles in Main Flip Top Unit without date marking. *CDI - PIC voluntarily discarded items. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - 2 Spray bottles of degreaser without labels and a bottle of surface cleaner without a label. *CDI - PIC labeled items.

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 - Large Strainer bowl of Cooked Noodles cooling at ambient temperature on prep sink drain board. PIC moved item to WIC after about 30min. After a total of 57 minutes EHS observed little change in temperature. EHS recommended using different cooling method. *CDI - PIC placed noodles onto sheet trays and into WIC to be rapidly cooled. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer cloths stored in Flip Top cutting boards.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple Plastic containers wet stacked stored clean on clean dish rack. *CDI - PIC pyramid stacked containers to allow for better air drying.

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 food and drink items stored above restaurant food throughout kitchen cold holding equipment. *CDI - PIC removed items from cold hold units.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed more training needed to provide inside to food borne illness prevention and correct food handling as laid out in the food code. Thawing must be done under 41F, or under running water. Employee drinks and equipment may not be stored on/ above prep surfaces. Additional training needed. CDI - Thawing was discussed with PIC. Additional training needed surrounding correct thawing and food storage. - 1 - Please visit our resource page, www.mecknc.gov/foodsafety, for 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 Observed no body fluid cleanup procedures present. PIC states they are present in locked office. CDI - Second document provided. - 0.5 - For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. EHS observed several water bottles stored above food items and cleaned equipment throughout facility. CDI - All water bottles removed. - 0.5 -

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. 3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed facility not properly thawing. EHS observed several bags of commercially packaged items that PIC stated are left at room temperature from the time they close the night before, to the time they open to thaw the items. Temperatures ranged from 45-60F. CDI - All items were discarded. EHS discussed correct thawing methods and demonstrated how to thaw using running water at prep sink for forced thawing. - 0.5 -

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer present at facility. PIC stated the thermometer is inside of locked office. A VR will occur no later than 12/12/25 to check for thin probed thermometer. - 0.5 -

4-502.13 Single-use and single-service articles cannot be reused. Observed single use spoons being used as scoops in food items in prep top. CDI - Spoons removed. Replace with multi-use piece of equipment. 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 a few boxes of single service items stored on the floor. Maintain items at least 6” off of the floor at all times. - 0.5 -

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not provide sanitizer test strips for QUAT sanitizer at 3 compartment sink. PIC stated they are behind locked office door. A VR will occur no later than 12/12/25 to check for test strips. - 0.5 -

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 slight build up of food debris behind equipment on table tops. Clean as needed. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee laptops and phone stored throughout facility commingled with facility food items and cleaned equipment. CDI - All items removed. - 0.5 -