KOLAPASI INDIAN CANTEEN

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during the start of inspection. CFPM came in during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed employee health policy in the facility during inspection. CDI. PIC was provided a. Copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no written procedure for responding to a vomit and diarrheal clean up. CDI. PIC was provided a copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no hand signs at one of the hand sinks during inspection. CDI. PIC was provided one. Repeat **** IMPROVEMENT FROM LAST TIME,

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 held on time without. Time stamps. CDI. PIC indicated the cooking time and placed time stamps on the food.

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 build up in the micro wave. CDI. PIC cleaned it.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster needs drain plugs. Also observed dumpster is not covered.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P observed food, employee washing utensils, not changing gloves and washing hands between handling soiled and clean utensils. CDI coached utensils to be rewashed

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by trash can. CDI removed 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink used to dump cooked peanuts. CDI cleaned

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P observed food employees washing utensils with gloves and then handling clean utensils with same soiled gloves. CDI- coached to removed gloves and wash hands

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 compartment sink to be 0 ppm, chlorine, lactic acid and quat. CDI refilled to 200 ppm quat 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed multiple containers of cooked meats, vegetables and rices hot held below 135F. CDI- placed on temporary TPHC discard at 3 pm 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). Ensure date marking system has 2 points of refererence. 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 one pan of cooked tcs food voluntarily discarded because today is day 8. Cdi 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 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use ladle stored atop lid

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed wet tight stacked utensils

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 some residential utensils.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf observed food employees washing washing utensils with wash solution at 92F. CDI- remade above 110