ANJAPPAR INDIAN CHETTINAD RESTAURANT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front hand sink fully blocked by pots and pans. CDI- Dishes removed to allow hand sink access. (-0)

REPEAT. 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 numerous single service trays of fried rice which were filled, lidded, and stacked for storage inside WIC to cool. Most containers observed between 43-44F more than 13 hours later. CDI- Rice voluntarily disposed. EHS spoke to PIC and head chef at length about proper cooling method; cold air must be able to reach the food. Use metal, shallow containers without lids, and avoid stacking items which are actively cooling. (-3)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt and other TCS sauces on prep top in ice bath at 50F in top portions of food. EHS discussed cold holding and TPHC with PIC. Time will be used going forward. Also observed melted butter which PIC states was intended to hold at room temp. EHS advised that butter is TCS and cannot be held at room temp unless starting below 41F or above 135F, and properly labeled for TPHC. CDI- items rapidly cooled below 41F in walking before returning to ice bath at prep top with 6 hour TPHC label. Butter reheated above 165F and returned to naan oven area for 4 hour TPHC. (-1.5) NOTE: If ice is not used to keep product below 70F for the duration, 4 hour TPHC must be used instead of 6. (-1.5)

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 TCS foods in cook line fliptops without date marks. Chef and PIC explain that items are dated after cooking and before cooling (verified), but not dated once they are portioned for storage at the cook line for daily service. EHS discussed with staff need to date marks all ready to eat, TCS foods that are held onsite more than 24 hours. Primary containers can only be the sole bearer of date mark when the foods are stored in the same equipment. CDI- EHS verified cook/prep date of items. All items dated during inspection. PIC is advised to set up a date mark system for flip top, whether that be on the containers, or the fliptop lid above in corresponding order. (-1.5)

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 rice with failed cool rate in WIC. See item #20. CDI- Rice which failed to cool was voluntarily disposed. (-1)

REPEAT. 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 bottles of unlabeled product in squeeze bottles throughout kitchen. EHS advises PIC to label with working name. (-1)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed many soiled wiping cloths on surfaces throughout kitchen. Observed one sani-bucket for storage with 0ppm sanitizer. CDI- Sani-bucket refilled with bleach and other buckets also created; soiled cloths placed in sanitizer. (-0.5)

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 scoop for white rice in room temp water on prep top beside crock pot. EHS discussed with PIC parameters for storing utensils in water (>135F or in a dipper well with adequate pressure to flush particulates). CDI- Water drained, scoop cleaned and sanitized, to be held without water going forward and washed/rinsed/sanitized every 4 hours when in-use. (-0)

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 3 fryer baskets severely deteriorated with metal wire coming apart from frame, not safe to use. CDI- PIC immediately removed baskets from service. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at cook line flip tops with severe stains and scoring, no longer cleanable. Replace at earliest opportunity. (-0.5) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard taped to prep table which prevents removal and cleaning. EHS advised PIC that cardboard barriers should not be left overnight and the equipment must be regularly cleaned. 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed regular terry wiping cloths being used as transfer utensil for naan into the tandoor oven. EHS advised PIC to discontinue and use food grade material; cloth must be 100% natural fiber and free of dyes or other additives. Naan pads, food cloths, cheese pads, etc. CDI- Wiping cloth removed from area, PIC advises staff not to use.

10 DAY VR. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed 3 comp sink sanitize basin and chemical dish machine utilizing chlorine bleach test strips, but only quat test strips onsite. Provide chlorine test strips and verify with EHS within 10 days. (-0.5) 4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed severely soiled and cloudy water in wash basin in use at start of inspection. CDI- Basin drained and restarted with clean water.

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 serious food staining and yellowing of walls near 3 comp sink. Deep cleaning needed. Also observed standing water in various areas of kitchen; ware-wash area, back door corridor, and mop sink area. Squeegee water into floor drains so it does not stay stagnant on the ground. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw king fish stored above cooked potatoes, raw chicken and goat stored above ready to eat food inside walk-in freezer, raw chicken stored above veggies inside low boy #2, and raw fish stored above onions inside prep cooler #3. CDI: storage order was corrected. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed veggies stored above washed and cut veggies inside walk-in cooler. CDI: storage order was corrected.

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 three plastic tubs of goat meat and three tubs of onion sauce above 41F (see temp chart) that had been cooling since last night inside walk freezer. Product did not meet proper cooling parameters. CDI: all products were voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed items inside walk-in cooler including sliced tomato, tomato chutney, potatoes, butter chicken, lamb curry, cooked cauliflower, fried pepper, etc. at 42F. Other items were at 41F borderline temp. PIC advised that delivery was received about 5 minutes before EHS arrived for inspection and that the door was left open for a long period of time. CDI: walk-in cooler was checked again after about 30 minutes or so and temperatures had declined. EHS advised PIC to limit time door is opened during deliveries.

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 several food items including chopped chicken, chopped lamb, crab balls, curry chicken, veggie sauce, onion sauce, tomato sauce, noodles, diced tomato, cut cabbage, cooked cauliflower, etc inside walk-in freezer, prep coolers, and low boy cooler without date marks. CDI: all food items were date marked during inspection.

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 cooked goat and onion sauce inside walk-in freezer that were from last night inside deep plastic tubs. Products did not meet proper cooling parameters and was discarded by PIC. CDI: discussed proper cooling methods. Gave another cooling poster for reference.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed red snapper thawing inside unopened ROP package. CDI: red snapper was removed from packaging to properly thaw.

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 seasonings, spices, and dry goods not labeled throughout kitchen. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed mango lassi cups in grab and go cooler without proper labeling. Product does not contain any major food allergens.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken boxes stored on floor of kitchen, walk-in cooler, and walk-in freezer. Observed a bucket of pickle sauce stored on the floor inside kitchen. CDI: all food moved off of the floor. Observed food uncovered inside walk-in freezer, walk-in cooler, and prep coolers. CDI: food was covered with lids.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet soiled wiping cloths stored on surfaces throughout kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal food pans wet stacked on shelf at dish area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed stand in place grinder and large steamer at cook area without any labeling that verifies it is sanitiation listed/NSF/ANSI certified or equivalent. Advised PIC to send specs on equipment for approval. Equipment was not present during permitting.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed large metal stock pots stored on shelf. Stock pots are too large to fit properly inside the 3-comp sink for proper cleaning. CDI: PIC agreed to discontinue use of pots and use pots that can fit inside sink.