TAJ HOUSE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of chicken in lowboy reach in refrigerator holding above 41F. Per PIC food had been in unit less than 2 hours. All other TCS foods were 41F or below. CDI - Item was placed in upright refrigerator for rapid cooling. - 1.5 - REPEAT Points were not escalated due to the first repeat of the violation. 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 bottle of salad dressing and sauces(house-made w/TCS ingredients) without a date label, stored inside the server glass front cooler. PIC showed EHS parent container (properly dated) bottle was filled from. CDI - sauce bottles were labeled. - 1.5 - REPEAT *Note: Although a repeat violation, EHS not deducting full points today as facility has now established a date-marking system since previous inspection, and it appears the number of undated items has improved since previous visit. PICs understood which food items require date labels and which do not, and understand that food items are not held past 7 days from prep. 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 .

3-501.15 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 covered container of cooked rice cooling in the lowboy reach in the refrigerator. CDI - PIC had employee remove label and place on sheet pan to finish cooling. 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 all bottles of different sauces/oils/vinegars used at the server finish area unlabeled. Ensure all working containers of food items are labeled for easy identification. - 1 - REPEAT

4-501.11 Maintain equipment in good repair. Observed heavily damaged gasket on left bottom door of standing 4-door reach-in cooler at the make line. Gasket of low boy refrigerator was separating from door. Repair damaged gasket to ensure cold holding unit is maintaining proper temperatures. - 0.5 - REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions (backpacks, coats, purses) stored on shelves in dry storage. CDI - Items were removed to office area.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a pan of marinated raw chicken skewers stored on a shelf above a pan of marinated raw red snapper, stored inside RIC 3. CDI: PIC corrected storage order and EHS provided food storage order handout to serve as a visual aid. 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 multiple TCS food items stored inside the lowboy cooler above 41F (see temp chart). Ambient air temp of the cold holding unit was 45F. PIC stated food items are not kept inside this unit overnight, and are pulled from the WIC in the morning. Food items have been stored inside this unit less than 4 hours. PIC moved all TCS food items into the RIF to rapidly cool down. PIC contacted technician to have cold holding unit checked for repairs. EHS checked ambient air temp again after PIC had manually adjusted temperature dial on the unit, and ambient air temp of the unit was now temping at 47F. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 pan of paneer without a date label, stored inside the make table. PIC stated this was prepared yesterday. CDI: Date label created. Observed bottle of salad dressing (house-made w/TCS ingredients) without a date label, stored inside the lowboy cooler. PIC stated this was prepared on Sunday. CDI: Date label created. Observed pan of boiled potatoes and a pan of cut cabbage both missing date labels, stored inside the lowboy cooler. PIC stated these were prepared on Sunday as well. CDI: Date label created. Observed opened jug of whole milk missing date label. PIC stated they opened this jug of milk on Sunday. CDI: Date label created. REPEAT VIOLATION. *Note: Although a repeat violation, EHS not deducting full points today as facility has now established a date-marking system since previous inspection, and it appears some TCS food items were missed. PICs understood which food items require date labels and which do not, and understand that food items are not held past 7 days from prep. 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 .

3-501.13 (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 ROP'd packages of raw salmon fillets thawing under running water, temping above 32F (no longer in the frozen state), without slits in the packaging. EHS explained to PICs food item is required to be removed from the ROP'd packaging prior to thawing, per manufacturer's label to prevent biological contamination.

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 a large bin full of various spices/seasonings used at the make line, unlabeled. Observed all bottles of different sauces/oils/vinegars used at the make line unlabeled. Ensure all working containers of food items are labeled for easy identification. REPEAT VIOLATION.

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 scoops used inside rolling bins of sugar and rice stored with their handles commingled within the non-TCS food products. CDI: PIC removed scoops from the bin to prevent contamination.

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 pans wet-stacked and stored at the clean dish rack. Ensure pans are completely air-dried prior to stacking together.

4-501.11 Maintain equipment in good repair. Observed heavily damaged gasket on left bottom door of standing 4-door reach-in cooler at the make line. Repair damaged gasket to ensure cold holding unit is maintaining proper temperatures.

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 heavy oil accumulation on the hood system. Observed heavily soiled gasket and interior non-food contact surfaces of the lowboy cooler. Observed soiled interior non-food contact surfaces of RIC 2. Increase cleaning frequency.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf observed PIC unable to demonstrate sufficient knowledge of foodborne, illnesses and disease prevention. CDI coached, handouts, redistributed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed multiple Food employees attempt to dawn gloves without first washing hands. CDIEHS coached Food employees, hands washed, gloves donned

6-301.14 Post a handwash sign at each handsink. ensure all hand wash sinks, have must washed hands signs. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. observed hand wash sink by ice machine blocked by rolling cart of glassware holders.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw chicken stored above ready to eat cooked chicken. CDI re-organized by final cook temperature. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw chicken stored above raw shrimp. CDI reorganized by final cooked temperature. For more information on food storage order 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 sanitizer at the dish machine, which was in operation with dishwasher to be 0 ppm chlorine. Upon closer examination, the machine was hooked up to a 5 gallon rinse aid and 25 gallon detergent instead of one detergent and one sanitizer. CDIEHS relocated 1 gallon containers of sanitizer to the dish machine prime the machine and it is now sanitizing. PIC must not rely on subcontractors or Food employees to ensure that dish machine is plumbed properly with the proper chemicals and sanitizing properly. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P observed one pan of marinated chicken in top of reaching cooler for Dolly filled with raw chicken still in the box. PIC stated that that chicken was raw. Upon tipping that chicken, it is clear to DHS the chicken has been cooked at least partially. When asked the PIC stated that yes it had been partially cooked. It is not clear to the EHS whether it was partially cooked or fully cooked based on the marinade and the textural change therefore, no points will be taken however, EHS coached PIC to ensure no non-continuous cooking is conducted without a prior approved application.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed rice and rice pot at 1 18° CDI reheated 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 almost no date marking in facility. Facility has institutional issue with date marking. VR for date marking. EHS coached PIC on requirements for date marking. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. observed container of oil and dry spices not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed box of eggs and other bucket of food stored on the floor in the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed multiple wet, wiping claws throughout the kitchen, not stored in sanitizer.