SANGAM INDIAN CUISINE

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 4 buckets of curry that had failed to reach 41 degrees over night in the walk-in cooler. Ice wands are present but were not used. CDI - Items were voluntarily discarded.

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. 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 missing TPHC procedure and no time label for today’s buffet. CDI - EHS provided TPHC policy and label was created for the time the lunch buffet was set up.

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 four 10-gallon buckets of curry attempting to cool in the walk-in cooler. Items did not make it to 41 degrees over night. EHS had previously recommended ice wands for the cooling process. Manager purchased ice wands but establishment has failed to use them. CDI - Items were voluntarily discarded and ice wands will now be used.

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 small containers of spices without labels.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the side of the back kitchen door. No points taken due to efforts to install a gasket on the back door.

REPEAT 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 one cup being used to scoop sugar from a large bin in dry storage. No increase in points due to overall improvement for in-use utensils.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. Observed a “household use only” chest freezer in dry storage. Observed the drain board for the dish machine being supported by a treated wooden 2x4. Observed paint chipping from the dry dish storage racks and rusting shelves in the walk-in cooler. Observed tape holding together the handle of a rice cooker. Observed broken reach-in cooler in the back storage area.

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the 3-compartment faucet.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed non-shatterproof bulbs above the lunch buffet samosas.

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. Observed an employee water bottle stored on a prep table.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 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 employees change cooking / cleaning tasks and then change gloves without washing hands. CDI - Employees were educated and they washed hands. One hand sink is available in the kitchen so employees must make efforts to use it more often.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing soap and paper towels for the bar hand sink. CDI - Manager provided during inspection.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed two thermometers that were deeply soiled with food residue. CDI - Thermometers were cleaned during inspection.

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 three 10-gallon buckets of Curry that had failed to cool over night. CDI - Items were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 66 degree chicken on the counter during the busy lunch hours. (11:30-2) CDI - Item was removed from cold holding at 11:30. It will now be kept on TPHC. EHS provided policy.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Employee labeled during inspection.

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 three 10-gallon buckets of curry attempting to cool with lids. Items did not make it to 41 degrees over night. EHS had previously recommended ice wands for the cooling process. Manager purchased ice wands but establishment has failed to use them. CDI - Items were voluntarily discarded and ice wands will now be used.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the side of the back kitchen door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several curries and samosas cooling directly next to the hand wash sink.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees preparing food without hair restraints.

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

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. 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 cups being used to scoop flour and sugar. Observed utensils stored in 88 degree water on the grill.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. Observed a “household use only” chest freezer in dry storage. Observed the drain board for the dish machine being supported by a treated wooden 2x4. Observed paint chipping from the dry dish storage racks. Observed tape holding together the handle of a rice cooker. Observed broken reach-in cooler in the back storage area. Observed a deeply stained prep cooler cutting board.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed a dish-washing employee switch from dirty to clean dishes without washing hands. Manager corrected employee and they rewashed hands.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed three dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

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 cooked chicken cooling in a pan at 100 degrees. CDI - Item was moved to the walk-in to rapidly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap on the side of the back kitchen door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one employee preparing food without a hair restraint.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender. 4-501.11 Maintain equipment in good repair. Observed the drain board for the dish machine being supported by a treated wooden 2x4.

REPEAT 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 grease and food debris on tops of prep surfaces, equipment and blenders throughout the kitchen.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

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 damaged areas of the wall with hooks, clothes hangers and other objects sticking out that will be difficult to clean.

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 employee beverage stored on shelf that contains dry storage items/spices. CDI: Food employee discarded beverage.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: Food employee provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of insert pans stored as clean soiled with food waste. CDI: PIC sent pans to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggplant & spinach being held below 135F on stove. PIC stated product reheated @ SOB (11:30am). CDI: Food employee reheated product (176F).

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 tomatoes and rice cooling in 2-door reach-in cooler. PIC stated products prepared @10:45am and 11am. CDI: PIC moved product to walk-in cooler for more rapid cooling. Observed fried onions cooling on roll cart in ambient air. PIC stated product prepared @11:30am. Product to be chopped and placed into smaller portions for cooling. EHS recommended use of walk-in cooler once product reaches 135F for cooling until ready for prep. REPEAT VIOLATION. **Continued non-compliance can result in Risk Control Plan and possible permit action at next inspection**

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed lamb thawing on bottom shelf on roll cart. CDI: PIC placed product in walk-in cooler until ready for prep. REPEAT VIOLATION.

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 debris and buildup on 2-door reach-in fan covers. REPEAT VIOLATION.

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 enter kitchen, wash hands for approx 2-3 seconds using 3-compartment sink (no soap, no paper towels) and turn faucet off with bare hands. Employee them proceeded to plate food at expo station. CDI: Education provided and food employee properly washed hands at hand sink.

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 chicken cooling at a rate too slow to meet cooling parameters. See temperature chart for details. CDI: Education provided and PIC placed product directly in front of fans in walk in cooler. Product began cooling within minutes (41F).

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 chicken and fried tofu cooling in 2-door reach-in cooler. Food employee stated chicken prepared @11am and tofu prepared @11:30am. CDI: Education provided and product moved to walk-in cooler for rapid cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed chicken thawing on bottom shelf of rolling cart in front of hand sink. CDI: Education provided and product moved to prep sink and placed in bowl under cold running water.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on make table and reach-in cooler on cook line. REPEAT VIOLATION.

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 fan covers in walk-in cooler soiled with debris.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed shell eggs stored above tofu in 2-door reach-in cooler. CDI: PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates and dishes stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. EHS recommended removing dishes from kitchen if not used in regular food service. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, onion gravy, and tomato gravy being held above 41F in make table. CDI: PIC placed product on TPHC. Going forward, facility will utilize TPHC for products since lunch rush is between 11am-2pm. Observed rice being held above 41F in 2-door reach-in cooler. PIC stated product prepared 10/20/24. CDI: PIC voluntarily discarded product. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few insert pans wet stacked in dish area.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on make table and reach-in cooler on cook line. REPEAT VIOLATION.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed equipment and heavy debris outside in alleyway behind facility. EHS recommended more frequent cleaning.

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 paint peeling from walls above dish machine. 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 facility in need of better general cleaning- dry storage area. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily fluids cleanup procedure in facility at time of inspection. CDI: EHS provided copy via email.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

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 fried onions cooling at a rate too slowly to meet cooling parameters. CDI: Education provided and PIC moved product to walk-in cooler for more rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in 2-door reach-in cooler. Product with various prep dates but PIC stated all products pulled from walk-in during prep. EHS provided education, PIC placed products on TPHC, and contacted service repair company during inspection. EHS will return within 3 days to verify unit repaired. VERIFICATION REQUIRED.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed various TCS foods in walk-in cooler with multiple date labels. PIC stated staff re-labeled product when EHS arrived for inspection. CDI: Education provided and extra labels removed.

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 fried onions, tomato sauce, and rice pudding cooling in ambient air. CDI: Education provided and PIC moved product to walk-in cooler for more rapid cooling. EHS recommended use of ice wands for pudding and tomato sauce. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on make tables. Observed 2-door reach-in cooler unable to maintain TCS foods at or below 41F. REPEAT VIOLATION.

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 facility in need of better general cleaning, including but not limited to - behind cookline, naan oven, fryers, walls behind dish area.

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 cooked lentils at 92F and fried vegetables at 84F cooling at ambient room temperature on cart. CDI - Items were taken to walk in cooler to rapidly cool to 41F or below. -0.5 points- 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door of storage room used to house dry storage, flour, and potatoes unable to close properly. Protect outer openings of establishment and repair/replace door. -REPEAT- -1 point-

4-502.13 Single-use and single-service articles cannot be reused. Observed reused plastic containers of sour cream now used to cold hold chopped garlic. PIC has been advised to store foods in durable/reusable containers. -0 points-

4-501.11 Maintain equipment in good repair. Observed handles broken on freezers in establishment. Repair/replace handles. Observed flour storage containers in dry storage missing lids. Establishment is using sheet pan to cover flour containers. -REPEAT- -1 point-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bus tubs of chicken in walk in cooler without coverings or wrappings. Observed food items in reach in cooler stored without coverings or wrappings. -REPEAT- -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes and cooked onions cold holding in flip top cooler at temperatures between 42F and 43F. CDI - Flip top cooler was closed to allow items to cool to 41F or less. -0 points- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door unable to completely close in kitchen. Repair door or provide a door sweep so that a complete seal can be made. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw onions and dry goods stored in outdoor shed in rear of restaurant. Shed is in need of repair and in need of door sweep. -0 points-

4-501.11 Maintain equipment in good repair. Observed handles broken on freezers in establishment. Repair/replace handles. -1 point-

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 of food splash and debris on non-food contact surfaces of cooking equipment, prep tables, and shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed 1x rolling cart blocking access to handsink in kitchen. EHS discussed with PIC, PIC has been communicating with staff about placement of this cart, will ensure this is not blocking handsink access moving forward. CDI- cart moved, access cleared. REPEAT. Note: points left at half demerits, facility had 1x cart blocking access opposed to multiple in previous inspections. EHS believes facility is showing improvement in this area, not placing multiple rolling carts with food directly in front of sink. EHS believes there has been an improved emphasis on maintaining access to handsink in kitchen from previous inspections.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few products (cooked chicken, cooked chick peas, cooked lamb) with no coverings while stored in main prep top unit. Ensure food that is not actively cooling is properly covered to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener attached to prep table with buildup, in need of cleaning. CDI- can opener removed for cleaning during inspection. For more information, please visit: http://meck.co/FoodSafety 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in red bucket below 10ppm chlorine sanitizer. PIC stated he put a few drops of bleach in bucket this morning, needs to add more. CDI- bleach added, bucket at proper concentration after.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans and containers wet stacked at clean dish shelving. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards on cook line and in use, with deep grooves/staining, no longer smooth and easily cleanable. REPEAT. 4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler that is rusted, in need of replacement.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed multiple rolling carts with food stored directly in front of handsink in kitchen. EHS discussed importance in maintaining handsink access at ALL times. CDI- carts moved, no longer blocking access.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed small spray bottles with chemicals with no label. CDI- bottles labeled as sanitizer and glass cleaner.

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 seasonings/spices with no label at cook line.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped with rag during inspection, no air curtain on or anything preventing insect/rodent entry when the door is propped. REPEAT. Note: points not escalated, facility has installed a door sweep to prevent pests, must ensure all employees are keeping back door shut, not propping open.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of cooked food that had just come out of oven -cooling on rolling carts directly in front and adjacent to handsink. Handsink does not have a splash guard, potential for water to splash into food when washing hands. EHS suggests keeping food away from handsink, installing a splash guard at handsink to prevent contamination. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed basin of blenders with water inside, needs to be air dried before storing as clean.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards with deep grooves/staining, no longer smooth and easily cleanable.

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 sides of cooking equipment at cook line with grease buildup, in need of cleaning. REPEAT. Note: points de-escalated as facility has addressed other areas needing cleaning since previous inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed walls at cook line with damage, no longer smooth and easily cleanable. REPEAT. 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 walls near cook line with food debris/splatter, in need of cleaning. Observed walls behind standing reach in refrigerator unit with dust buildup, in need of cleaning. REPEAT.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed a metal container of raw marinated chicken stored on top of plastic containers of raw shrimp inside reach in unit. CDI- storage order corrected, chicken moved to bottom, shrimp on top. EHS discussed storage order based on final cook times. REPEAT. Note: points de-escalated as facility has improved in covering foods that have finished cooling, only 1 instance of storage order violation in reach in unit. EHS believes facility has improved in storage order since previous inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed can opener spike with black buildup on food contact surface. EHS explained importance in cleaning multi-use tools like can openers that are consistently used for TCS foods each day. CDI- can opener removed, scrubbed and run through dish machine. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door leading outside to walk in cooler unable to fully seal to the outside. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a rolling cart with dough and sauces with no lids stored directly next to handsink with no splash guard. When handsink is in use, potential for water splash contamination from employees washing hands onto food. CDI- rolling cart moved, EHS discussed storage of food, splash guards at hand sinks when necessary.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple of wet wiping cloths on prep surfaces to begin inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets on walk in cooler with damage, peeling from frame. Observed gaskets on reach in units with damage, splitting at top seals. Observed shelving in walk in cooler that is rusted, in need of replacement. REPEAT.

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 shelving in walk in cooler with food debris buildup, in need of cleaning. Observed stainless steel flooring in walk in cooler with buildup, under shelving, in need of cleaning. REPEAT.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed walls at cook line with damage, no longer smooth and easily cleanable. REPEAT. 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 walls near cook line with food debris/splatter, in need of cleaning.

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 employee wearing gloves preparing food, opened back door leading to outdoor walk in cooler (to retrieve peppers), returned to kitchen and began cutting peppers without removing gloves and washing hands. CDI- EHS intervened, explained that a hand-wash is required when changing tasks, explained that when employees walk out back door to retrieve product from walk in cooler, a handwash is required when coming back into the kitchen before continuing to work with food.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handling naan bread with bare hands. Observed employee using cilantro to garnish a dish with bare hands. CDI- EHS intervened, contaminated food was voluntarily discarded after EHS educated employees on using gloves when contacting ready to eat foods.

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: http://meck.co/FoodSafety. Observed a large metal bowl filled with marinating raw chicken stored directly above containers of washed/peeled onions. CDI- chicken moved, storage order corrected. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several products (chicken, fritters, masala, lamb, cashmere chicken) in walk in cooler with no covering or wrapping. Ensure products not actively cooling are stored in covered containers or wrapped. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed can opener spike with black buildup, in need of cleaning. CDI- can opener removed from prep table, scrubbed and run through dish machine for cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed clear bottle filled with red chemical hanging near dish machine with no label. CDI- bottle labeled. REPEAT. Note: points not escalated as labels appeared to of faded off bottle since last inspection. EHS discussed finding more permanent ways of labeling, ensuring label stays legible.

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 squeeze bottles, shakers and large containers (with flour) with no label. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door unable to fully seal from outside when shut, small gap at the bottom of the door. REPEAT. Note: points not escalated, last inspection referenced the door propped and air curtain on, during todays inspection EHS observed door propped with air curtain on, when door was fully shut upon request EHS observed that door was unable to fully seal to outside.

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 large metal container of utensils being used at cook line, stored in room temperature water. CDI- container moved to stove top, heated to >135F.

4-501.11 Maintain equipment in good repair. Observed gaskets on walk in cooler with damage, peeling from frame. Observed gaskets on reach in units with damage, splitting at top seals. Observed shelving in walk in cooler that is rusted, in need of replacement.

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 shelving in walk in cooler with food debris buildup, in need of cleaning. Observed stainless steel flooring in walk in cooler with buildup, under shelving, in need of cleaning. REPEAT.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed walls at cook line with damage, no longer smooth and easily cleanable. REPEAT. 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 walls near cook line with food debris/splatter, in need of cleaning.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed multiple metal rolling carts stored in front of handsink in kitchen. EHS discussed maintaining access. CDI- carts moved, no longer preventing access.

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. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed prepared marinated raw chicken stored in metal container placed directly on top of plastic containers of raw shrimp. CDI- chicken moved to bottom shelf, EHS discussed proper storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed products stored in reach in units with no covering. REPEAT. Note: facility has shown improvement from previous inspections, all products in walk in cooler were properly covered, just a few products in reach in units with no covering.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed low reach in unit holding at 55F during inspection, all TCS foods were out of temperature, see temperature chart. PIC checked the back of the machine, found that power had been turned off and stated that the wire must of tripped sometime between last night and when employees arrived this morning. CDI- all TCS foods in unit (cooked chicken, cooked potatoes, cooked lamb, spinach fritters, raw salmon, raw shrimp, raw chicken) were voluntarily discarded during inspection. PIC plugged unit back in properly, holding at 39-40F after 20 minutes had elapsed. PIC stated he will continue to monitor unit to ensure it drops to proper temp, will monitor to ensure unit does not become unplugged again.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle with red chemical stored at dish machine with no label. Observed another clear bottle with no label. CDI- product labeled as sanitizer and degreaser.

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 squeeze bottles and shakers with no label at cook line.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open with a white rag, outer openings are not protected when door is propped, air curtain not on.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed to-go containers stored without protective packaging, not inverted on shelving.

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 shelving in kitchen with dust buildup, in need of cleaning. Observed stainless steel flooring underneath shelving in walk in cooler with food debris buildup, in need of cleaning. REPEAT.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed walls damaged at cookline, no longer smooth and easily cleanable. Note: Points not escalated, since previous inspection, facility has patched walls by adding stainless steel sheets on top of wall to allow for cleaning, just need to patch a few more areas where wall is not easily cleanable. REPEAT.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. PIC stated he is aware of new requirement, working on implementing a written plan to be in compliance. CDI- EHS emailed information including an example plan and poster.

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 an employee drink stored in the standing reach in unit, above retail food with no cover. Store employee drinks in an area that cannot contaminate exposed food.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple products in the walk in and in reach in units (cooked chicken, cooked lamb, veggie masala, chick pea masala, spinach dip, spinach fritters) from multiple days ago without a covering or wrapping. EHS discussed requirement with PIC, PIC stated he will ensure employees are covering with plastic wrap after the cooling process has been completed. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple products in walk in cooler with no date mark, including chicken masala, cooked chicken, cooked lamb, veggie masala, chick pea masala and spinach dip. PIC spoke with employees responsible for dating products, employees stated products were all made within the last 1-3 days. PIC spoke with employees about consistently date marking products. CDI- EHS allowed PIC to date mark products during inspection, all products were labeled with 10-24 date to error on the side of caution, as the employees were uncertain which products were made on what dates. EHS allowed facility to backdate products to 10-24 for this inspection, but explained to PIC that date marking system must be consistent to avoid discarding products with no date mark.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle contacting flour in large plastic containers in the dry storage area. Ensure scoop handles are not contacting food when in storage.

4-501.11 Maintain equipment in good repair. Observed gaskets on low reach in units with damage, splitting. Observed plastic lids on flour containers in dry storage that were damaged, cracked and broken plastic pieces. REPEAT. 4-502.11(A) Maintain utensils in good repair. Observed metal pans on shelving with damage, cracked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan in standing reach in unit with dust buildup, in need of cleaning. Observed basin of handsink at bar area with black buildup in the corners, in need of cleaning. Observed gasket on walk in cooler with black buildup, in need of cleaning. Observed stainless steel floors in walk in cooler in need of cleaning, specifically underneath shelving. REPEAT.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walls near cook line with damage, no longer smooth and easily cleanable. 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 walls in the kitchen near the cook line with splatter, in need of cleaning.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed one employee wearing gloves, exit back door to enter the walk in cooler outside, came back into kitchen, removed gloves and donned new gloves without a handwash in between. CDI- EHS discussed handwashing with employee, observed employee remove gloves, wash hands properly and don new gloves before working with food. EHS discussed the importance of handwashing with PIC, especially with the walk in cooler being located outside the back door. PIC will ensure employees are washing hands before donning gloves and in between glove uses. Proper handwashing was observed during the rest of the inspection.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several large metal pans of food (chicken, onion fritters, eggplant puree, spinach dip) with dates ranging from 7-24 to 7-26 that were uncovered in walk in cooler. EHS explained that uncovering food as part of the cooling process is encouraged, but once the food reaches 41F or below, it is to be covered to prevent contamination and protect food. CDI- food was covered in walk in cooler during inspection. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a metal pan of cooked chicken underneath a water line in the walk in cooler. CDI- PIC moved pan of chicken, stated that they will no longer keep food in this area. Food allowed to be moved, as no signs of contamination were visible.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wiping cloth on the prep surfaces across from cook line. Wiping cloth was wet, stored on prep surface. Hold wiping clothes in sanitizer between uses.

4-502.11(A) Maintain utensils in good repair. Observed metal pan above dish pit beginning to crack. Observed plastic lids on flour containers in dry storage area that were cracked, in need of replacement. 4-501.11 Maintain equipment in good repair. Observed handle on chest freezer broken. Suggest repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black buildup in basin of hand sink behind bar area. Observed shelving in walk in cooler with food debris buildup. REPEAT.

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 food debris buildup on floors in walk in cooler. Food debris has built up where the floor meets the wall and food debris was present under shelving throughout walk in cooler, suggest more frequent cleaning.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging Observed uncovered salmon in the chest freezer. CDI - PIC wrapped/covered the salmon to prevent cross contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed "clean" tongs with dry food debris. CDI -PIC rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked rice in the reach in cooler temped at 42F. CDI - PIC voluntarily discarded the rice.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed opened chick peas in the prep cooler without date marking. CDI - PIC voluntarily discarded the chick peas.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few ingredient bins and containers not properly labeled with common names.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed lids to ingredient bins in the outdoor storage cracked and damaged. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the exterior of equipment and gaskets are in need of cleaning.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance Observed unused items behind the establishment. remove to prevent attracting and/or harboring pests.

6-303.11 Intensity-Lighting - C Observed lighting at 6-12 foot candles in prep area throughout the kitchen. Provide at least 50 foot candles in the prep areas. -REPEAT-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Repeat- Observed unwashed produce stored above RTE sauces and RTE washed produce. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. NOTE: Due to covid19 pandemic no signature occurred however PIC Vishal Makkar was present by the end of the inspection.

4-501.11 Maintain equipment in good repair. REPEAT- Observed broken freezer top, broken freezer handle, broken prep top handle. Shelving inside wic is chipping paint and rusting. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

6-303.11 Intensity-Lighting - REPEAT- Observed lighting at 6-12 foot candles in prep areas throughout the kitchen and .12 foot candles in the walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF- Observed PIC not present during the start of the inspection. CDI -PIC arrived later into the inspection. NOTE: Due to covid19 pandemic no signature occurred however PIC Vishal Makkar was present by the end of the inspection.

6-301.14 Post a handwash sign at each handsink.- Observed only hand sink in kitchen without a hand wash sign.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- REPEAT- Observed raw unwashed produce stored above washed RTE produce and foods. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed all RTE TCS foods in the wic not covered and below 41F.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several knives, veggie peelers and metal containers stored with food debris and sticker residue on pans stacked together. CDI- Items were moved to dish pit area to be properly cleaned before next use.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - REPEAT- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed all RTE TCS foods without proper date marks. PIC stated some items were from today and would be kept another day, some foods were from yesterday. PIC was able to date mark all TCS foods. A VR will occur no later than 9/20/20 to ensure a date marking system is implemented and followed by facility.

7-201.11 Store toxic materials to avoid contamination. -P- Observed WD40 stored with rte foods and above food prep areas. CDI- PIC moved item.

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- REPEAT- Observed chicken, lamb, cut tomatoes, and mixed greens above 41F but below 45F in the flip top. PIC stated the items were out for prep 30 mins prior to inspection. Also observed crispy chicken cooling at ambient air. All items were moved to walk in uncovered to quickly cool. PIC was informed on how to properly cool TCS foods from ambient air and cook cool. A VR will occur no later than 9/20/20 to ensure all TCS foods are properly cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed all in use squeeze bottles and seasoning containers not labeled.

3-307.11 Protect food from contamination sources not specifically noted by code. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed two buckets of red sauce stored on the floor near hand sink. Observed out door dry good storage and wic not in use and unlocked during the entire inspection.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. - Observed dry wiping cloths stored on food prep tops with visible food debris left on them.

4-501.11 Maintain equipment in good repair. REPEAT- Observed handsink needs to be reattached and re-sealed, 3-comp sink needs to be re-sealed, broken freezer top, broken freezer handle, broken prep top handle. Shelving inside wic is chipping paint and rusting. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed several cutting boards in need of resurfacing or replacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed food debris and dirt build up on cooking equipment, cold holding equipment, and hot holding equipment.

5-402.13 Conveying Sewage - P - Observed sewage back up at the only hand sink drain in the kitchen. PIC voluntarily closed to address the issue. A VR will occur no later than 9/20/20 to ensure the drain is properly functioning.

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. -REPEAT- Observed walls, floors, ceiling in need of a deep cleaning due to food debris and grease residue build up. 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 wall damage throughout the kitchen area.

6-303.11 Intensity-Lighting - C- Observed lighting at 6-12 foot candles in prep areas throughout the kitchen and .12 foot candles in the walk in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during beginning of inspection. PIC came 20mins after inspection began.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw lamb stored beneath raw chicken. CDI-PIC voluntarily discarded due to temperature abuse.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 knives stored clean on magnet that were soiled. CDI-PIC moved to be washed/rinsed/sanitized. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed both microwaves soiled.

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 containers of cooked chickpeas, lamb, marinated chicken, cooked califlour, cooked vegetables, rice, potatoes, yellow curry, all above 41F made last night. CDI-PIC voluntarily discarded. VR REQUIRED 1/10/2019

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 large containers of tomato sauce, cut cabbage all above 41F made last night. CDI-PIC voluntarily discarded. VR REQUIRED 1/10/2019

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked califlour, potatoes, tomato sauce and cut cabbage all with no dates. Explained anything that is cooked/cut/prepared or opened needs a date. VR REQUIRED 1/10/2019

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 cooked chickpeas, lamb, marinated chicken, cooked califlour, cooked vegetables, rice, potatoes, yellow curry, all in large containers, covered in prep units, stand ups and WIC all above 41F made last night. PIC explained they use ice baths with large portions of sauce, ice was only touching bottom half of container, not an approved method. CDI-PIC voluntarily discarded. VR REQUIRED 1/10/2019

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed container of rice pellets with bugs inside. CDI-PIC voluntarily discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop with handle inside ice. CDI-PIC moved handle out of ice.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored directly over trash can. Wall behind soiled.

4-501.11 Maintain equipment in good repair. Observed handsink needs to be reattached and re-sealed, 3-comp sink needs to be re-sealed, broken freezer top, broken freezer handle, broken prep top handle.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the corners, gaps, edges, shelves and underneath of all equipment soiled with large amounts of food debris. Needs to remain clean to prevent pest.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several pots, grocery buggies stored near dumpster area, keep free of clutter. 5-501.115 Maintaining Refuse Areas and Enclosures - C Observed dumpster area with trash build-up, needs to remain clean.

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 walls, floors, ceiling in need of a deep cleaning. 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 hole in wall in kitchen, wall damage by handsink.

General Comment. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P When entering kitchen, observed food employee cutting onions with bare hands. CDI- Educated PIC that gloves need to be worn when dealing with ready-to-eat foods. Onions were voluntarily discarded.

Repeat Violation-1 pt- 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stools blocking access to kitchen area handsink. CDI- Items moved. Do not store items in front of handsinks such that the handsinks become inaccessible.

General Comment. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P In prep cooler observed raw chicken being stored over ready-to-eat foods and in reach in cooler observed raw shell eggs being stored over ready-to-eat foods. CDI- Both items were placed on bottom shelf.

General Comment. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items on stove not holding at 135F. *See temperature chart above* PIC stated items had been on stove for about 20 minutes from walk in cooler and items will be reheated once they are needed. Explained to PIC that items cannot sit out not under temperature control, they should either be holding at 135F(hot) or 41F(cold). PIC will put items on stove top on TPHC because items are used in a short amount of time for lunch buffet. CDI- Foods were reheated to 165F and then going to be hot held.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in the facility not date marked. CDI- If PIC was aware when items were prepped or opened the items were date marked, other items were voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods inside of prep units not covered up.

General Comment.4-501.11 Maintain equipment in good repair. Observed flip top unit with missing lid handle. PIC stated unit lid is under warranty and mainteance will come in soon to fix handle.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed inside and outside of equipment throughout facility in need of cleaning. Cleaning frequency needs to increase.

General Comment. 6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drink being stored on cutting board. Educated PIC that employee personal belongings should be stored on bottom shelving.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stools blocking access to kitchen area handsink. Items moved. Do not store items in front of handsinks such that the handsinks become inaccessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stack of small plastic containers with slight food residue present on the interior. Items were voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in flip top cooler between 41-43F. Items were moved to the walk in cooler unit to cool down to 41F. EHS suggested that PIC place the items on TPHC, as the items are only used in the buffet from 11:00 hours to 14:50 hours. Items in cold hold will be temped at 41F or less, and then placed on the same 4 hour time as the buffet.

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 onion sauce and cauliflower cooling under no temperature controls in the rear prep area. Cauliflower was observed to be 128F, once items reach 135F an active cooling process must begin. PIC elected to put the items into the walk in cooler, proper rate observed after this change. Onion sauce was placed under active stirring with ice wands by employees.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of onion sauce stored directly on the floor of the prep area, observed a pan of cauliflower cooling while within the splash zone of the prep area handsink. Items moved and properly stored by employees.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen employees handling food and utensils without hair or facial hair restraints.

4-501.11 Maintain equipment in good repair. Observed reach in cooler unit not functioning, no TCS items were stored in the unit thus no points taken, PIC plans to have unit repaired and resume use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in cooler unit that is not in use with accumulated residue present on the interior. Item must be kept clean of residue and debris to prevent pest attraction/harborage until unit is repaired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P REPEAT VIOLATION. Observed rice scooper dirty from yesterday. Advised to send through proper cleaning procedure before the end of the night shift. CDI - cleaned utensil.

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 45F.-P Observed items that were cooked yesterday still in the cooling phase this morning. Refer to temperature chart. CDI - discarded food. Educated employees about proper cooling methods. Leave food uncovered to facilitate heat transfer and meet cooling time compliacne.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT VIOLATION. Observed food in the temperature danger zone in the walkin cooler. Refer to temperature chart. CDI - discarded all TCS food. Advised to repair walkin cooler. VR

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed employees using improper cooling methods. Food is being covered in plastic wrap which will not meet time/temperature criteria for cooling. CDI - educated proper cooling methods.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food stored in the sliding glass door refrigerator that is only approved for bottled items only. 4-501.11 Maintain equipment in good repair. Observed gasket torn at outdoor freezer.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed walkin cooler racks in need of cleaning; paint chipping and exposed rust.

5-501.15 Provide dumpster, waste containers that are of sound construction. REPEAT VIOLATION. Observed facility is making an effort to have waste company switch out dumpsters. No proactive response from waste company.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed ceiling and floors in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed rice scooper not cleaned from yesterday. CDI - pulled item to dish pit for a cleaning procedure. Educated to conduct a proper cleaning procedure once every 4 hrs and to leave items clean to sight and touch.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product overstacked in the flip top unit. Excellent effort on cold holding. CDI - pulled excess product to refrigerator to bring down to proper temperature. All product is at proper temperature.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed potatoes stored in storage shed out back in dirty environment. Advised to store potatoes in bins to protect from contamination.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs on the buffet line exposed to contamination. CDI - educated to protect food contact surfaces. Storing tongs in containers to protect food contact surface.

5-501.15 Provide dumpster, waste containers that are of sound construction. REPEAT VIOLATION. Observed outdoor dumpster in disrepair (bottom corners are open). Mr. Makkar is being proactive with trying to get the waste company and the property manager to help bring in a new outdoor dumpster; no results.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed soot on ceiling and walls of facility. Observed storage shed in need of cleaning. Advised to keep facility clean.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. REPEAT VIOLATION. Observed raw salmon in chest freezer without protection. CDI - educated to protect food by using containers, wrappings, or packaging. Discarded product. 3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken above raw shrimp in chest freezer. Raw shrimp is commercially packaged and the raw chicken in plastic bag. Observed no cross contamination. CDI - educated about proper storage order. Re-arranged the chest freezer.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken not cooked all the way in the fire oven. CDI - educated about different process; only fill up chicken half way up the kabob for a full cooking process. The chicken at the very top did not reach proper temperature. Re-cooked the chicken to the proper temperature: 204F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed butter in walkin cooler in temperature danger zone. Refer to temperature chart. CDI - discarded product. Advised to store TCS product in refrigerators inside. Excellent effort has been made on cold holding with regards to no TCS products in the walkin cooler and the purchase of new refrigerator units.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed chlorine sanitizer bucket at 0 ppm. CDI - refilled with solution at proper concentration. Currently at 200 ppm.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed that facility has replaced all gaskets. Observed one light bulb under the hood out. Advised to repair.

5-501.15 Provide dumpster, waste containers that are of sound construction. REPEAT VIOLATION. Observed outdoor dumpster torn at the bottom. Advised to have dumpsters replaced.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food in storage in the kitchen left out over night with no protective wrappings. CDI - educated to protect food during storage. Relocated to area where it is protected from contamination.

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 45F.-P REPEAT VIOLATION. Observed product heat treated from last night that did not meet the time/temp cooling criteria. Refer to temp chart. CDI - educated to use proper cooling methods to meet time/temperature crtieria. Discarded product. VR

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed TCS product in the walkin cooler in the temperature danger zone. Refer to temperature chart. CDI - advised to hold food at 45F or less. Repair walkin cooler. Discarded TCS products.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach during inspoection, crawling on the wall. Advised to keep facility clean from food debris, stop leaving food out over night, and to continue pest control methods.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed beans soaking in pots that were stored on the floor. CDI - relocated beans to the stove top for a cleaning procedure. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed sneeze guards pushed back on buffet line; sneeze guard not protecting items on buffet. CDI - pulled sneeze guard forward to provide protection to food on buffet line.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed tongs on buffet line not protected from contamination. EHS advised to store tongs under sneeze guard or to store in dry clean containers.

4-502.13 Single-use and single-service articles may not be reused. Observed facility is re-using plastic Sour Cream commercial containers. Advised to stop re-using these articles. Use food grade multi use containers.

4-101.19 Nonfood 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. Observed items stored on cardboard. Stop using cardboard in kitchen. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. Observed heavily scored wooden padle for stirring. CDI - discarded paddle. 4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gaskets and light bulb out under hood. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. REPEAT VIOLATION. Observed same sliding glass door that is only approved for packaged or bottled products only. Refer to violation 20 where food is out of temperature in this unit.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed non-food contact surfaces of equipment dirty with debris. These items include: dirty fan on flip top unit, rice cases, storage racks in kitchen and walkin cooler.

5-501.15 Provide dumpster, waste containers that are of sound construction. REPEAT VIOLATION. Observed dumpsters in disrepair. The waste dumpster is torn at the bottom corner. Advised to request for new dumpsters. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. REPEAT VIOLATION. Observed dumpster side doors wide open. Observed many flies on the ground and in air at the dumpsters.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed soot on the ceiling. Observed food on floor. Observed debris underneath and behind equipment. Advised to clean.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee not washing hands before putting on gloves and before food preparation. CDI - educated to wash hands before putting on gloves and before food preparation. Employee washed hands properly. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed dish washer not washing hands inbetween handling the dirty dishes and the clean dishes. CDI - educated to wash hands after handling dirty dishes and before handling the clean dishes. Advised to rewash items and wash hands.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cauliflower and potatoes not covered in the walkin cooler. CDI - educated to keep items covered during storage to protect from contamiation. Food employee covered items with plastic wrap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed immersion blender and knives with dried food debris on the food contact surfaces. CDI - brought to dishpit for a cleaning procedure. Educated to keep food contact surfaces clean. Spend more time with the spray arm, or use the 3 compartment sink for manual warewashing to scrub these items during the wash proceudure. There should be no food debris on the items after coming out of the dish pit or before going into the sanitizer compartment.

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 45F.-P Observed red chicken did not meet cooling time/temperature criteria. Refer to temperature chart. The chicken was cooked last night and product was observed during the inspection at 53F. CDI - discarded product. Educated PIC and food employee about proper cooling time/temperature criteria along with cooling methods. Educated to leave food uncovered to allow heat transfer during the cooling phase. Use thermometers to verify temperature. Then cover food to protect during storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed tofu in the temperature danger zone at the flip top unit. Refer to temperature chart. Flip top unit is working properly; all other products are at proper temperature. Food employee put water in the container of tofu, thus increasing the temperature of the tofu. CDI - educated that if filling with water, drop ice cubes into the container to cool down the product. The flip top unit is meant for cooling product, thus it will not rapidly cool the water and tofu down. Currently, tofu is at proper temperature.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed pasta that was prepared on Sunday that was not dated. CDI - educated food employee about proper date marking criteria. Dated the product.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. REPEAT VIOLATION. Observed food employee without hair restraint on. CDI - food employee put on hat. Educated to always have hair restraint on during food preparation.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. REPEAT VIOLATION. Observed that the sliding glass door equipment has prepared TCS food in it. Data plate states it is to be used for the storage of packaged or bottled products only. TCS products are holding at proper temperature. 4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed that the facility has fixed the reach in unit gasket. During this inspection, EHS observed one light bulb out underneath the hood. Advised to provide new light bulb to the hood.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed rusted racks and shelving throughout. Observed dirty racks throughout. Advised to keep kitchen clean.

5-501.15 Provide dumpster, waste containers that are of sound construction. REPEAT VIOLATION. Observed outdoor dumpster with pits at the bottom. Advised to provide new dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outdoor dumpster lids and doors open. Advised to keep lids and doors closed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed soot on the walls and ceiling throughout entire kitchen from the clay oven. Advised to clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above ready to eat food. CDI - educated to store raw animal products below ready to eat food. Relocated the raw shelled eggs to the bottom of the unit underneath the ready to eat food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the immersion blender stored as 'clean', but still has old food debris dried onto food contact surface of the blender.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food out of temperature. Refer to temperature chart; walkin cooler ambient air temperature is at 44F. Product is not being stored at 45F and below. CDI - facility out of compliance. PIC, Mr. Makkar, is voluntarily closing. Food employees has discarded all TCS product that is out of temperature. EHS will be making return visits to check walkin cooler compliance.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without hair restraint on. CDI - food employee put on hair restraint.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed rice spoon stored on top of the rice case not protected from contamination (rice case does not get sanitized every 4 hrs). Observed another rice spoon stored in the rice with the handle in the rice. CDI - educated to store in use utensils out of the food in a clean dry container to prevent contamination. VR

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed cleaned items wet stacked on the storage rack in the back of the facility. CDI - Educated to keep items apart to allow items to air dry. Removed wet stacked items away from each other. VR

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. REPEAT VIOLATION. Observed same sliding door unit being used for refrigeration fo TCS products that are unpackaged. Data plate states it is to be used for the storage of packaged or bottled products only. EHS observed unpackaged raw shelled eggs and other TCS products that are uncovered. Data plate has been scratched up to be somewhat unreadable, but it is the same unit. 4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed gaskets torn in the reach in unit. Advised to replace gaskets.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed microwave and dish machine dirty. Advised to keep nonfood contact surfaces of equipment clean. VR

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed the outdoor dumpster with a tear at the bottom corner by the drain plug. Advised facility to have outdoor dumpster that is sound of construction to prevent contamination.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shallp cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors dirty behind the Black Diamond chest freezer. Advised to keep facility clean.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Observed food employee recontaminate hands when turning sink off. CDI - educated to dry hands with papertowel and to use that papertowel as a clean barrier to shut off the sink.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed no dates on any products in the flip top, reach in, or walkin cooler. All product comes from the bulk storage in walkin cooler; no container in walkin cooler has dates. CDI - educated about date marking criteria and food employee placed 'Tuesday' date labels on all products that were cooked on Tuesday. Everything else such as tomato and rice is daily prep work.

6-501.111 Keep the premises free of insects, rodents, and other pests. REPEAT VIOLATION. Observed 2 live roaches during inspection. One crawling on the hood above the stove. One inside the Sanitation Score frame. EHS removed pests. EHS observed EcoLab pest control reports and technician has not reported any live sitings and conducts a monthly routine inspection with putting out spray and bait. 6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. REPEAT VIOLATION. Observed back door not shut all the way. Employees want door open because it gets hot in the kitchen, EHS advised a screen or an air curtain. EHS shut door.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed rice scooper stored on dirty rice case. CDI - educated to not store items on dirty surfaces; relocated rice scooper to a clean container for storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLATION. Observed containers wet stacked on storage rack. Advsied to allow items to air dry.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed sliding glass door equipment not being used for its purpose. Observed TCS product being stored for cold holding when data plate specifically states to store packaged or bottled items. Advised to replace equipment. TCS product in proper temperature. 4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gaskets in reach in unit and walkin cooler.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed dirty shelving in the kitchen. Observed dirty shelving in the walkin cooler. Observed dirty rice case where food contact surfaces (rice scooper) is stored.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed dirty fan stored above the flip top unit.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager on site during inspection. EHS advised to have more food employees certified.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employees unaware of the reportable symptoms. CDI - EHS educated food employees about the symptoms food employees need to be aware of. Emailed employee health policy to PIC.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare hand contacting sink when turning sink off. Educated to turn sink off with paper towels to prevent recontamination. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee not wash hands before putting on gloves and beginning food prep. CDI - advised to employee to wash hands properly and put on gloves before beginnging food prep. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees are unaware of when to wash hands. Observed dish washer handling dirty equipment and utensils, send items through dish machine, then without washing hands, handle the clean items to put them away for storage. CDI - educated to wash hands after handling dirty items and before handling clean items.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed kitchen handsink without paper towels. CDI - food emplmoyee provided paper towels to the handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender not clean to sight and touch. Food debris on blade and build up on shaft. Advised to spend more time during the washing and rinsing procedures and to submerge item in a sanitizer solution. CDI - brought items to 3 comp sink for a proper cleaning procedure. 4-602.11C Equipment Food Contact surfaces and utensils shall be cleaned at least every 4 hours when used with Time/Temperature Control for Safety (TCS) Food.-P Observed rice scooper dirty with food debris and has been sitting out since over night. CDI - brought item to the dish washer for a cleaning procedure and educated to wash, rinse, and sanitize food contact surfaces every 4 hrs.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer above 200 ppm. CDI - educated to use sanitizer test strips everytime when creating sanitizer solution. EHS educated how to create solution; diluted solution. Now at 200 ppm.

6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. Observed back door wide open upon arrival. CDI - employee closed door. EHS recommended air curtain or a screened door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one roach in the facility underneath the prep unit.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees in kitchen without hair restraints. CDI - employees put on hats.

4-903.11(A) Cleaned equipment and utensils, linens, and single-service and single-use articles shall be stored in a clean dry location, 6 inches above the floor, and where they are not exposed to splash, dust, or other contamination. Observed plates not protected under shield at the buffet line. Advised to invert plates to protect from contamination.

4-501.11 Maintain equipment in good repair. Observed walkin cooler gasket torn. REPEAT VIOLAITON. Facility removed the insulation and the temperatures in the walkin cooler are in compliance.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed rice case, storage rack in kitchen, microwave in kitchen, the arctic air chest freezers, and the walkin cooler racks dirty with debris. Keep non-food contact surfaces clean.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed blue sleeve over the drain pipe of the handsink in the kitchen. Blue sleeve is not creating an air gap, defeating the purpose of backflow. VR

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed outdoor dumpster torn at the bottom corner by the drain plug. REPEAT VIOLATION. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side door to the dumpster open. Advised to keep doors closed to the dumpsters.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed peeler with dried food debris on the food contact surface. CDI - pulled from storage and sent through cleaning procedure. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product over stacked. Observed product not fully situated in container; diced tomato in plastic wrap on top of the other product in container. Refer to temperature chart. CDI - educated to prevent over stacking. Educated to have product fully situated in the container below the chill line for proper refrigeration. Pulled excess product; allowed the diced tomato to cool down in reach in. REPEAT VIOLATION.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TIME procedural paperwork not up to date. 10 product on buffet line was not listed on TPHC procedural paperwork. CDI - educated PIC about listing all product; PIC listed product on TPHC paperwork to account all food on time control. PIC fully understands how to prepare/cook, bring out on time and label, and to throw away any product remaining after 4 hrs.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed samosa's stored in container in reach in unit stored with linens. Linens have been soaking up moisture and oil for over a few days. Advised to soak up the oil, but no storage with linens. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed food on buffet line not covered by the sneeze guards. CDI - educated PIC on sneeze guard and food position during operation; moved the sneeze guard after lunch has been broken down.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers wet stacked in the storage rack. CDI - advised to allow items to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavy scored cutting boards. Advsied to replace. 4-501.11 Maintain equipment in good repair. Observed outside ice chest with major build up of ice where the top can not close properly. Advised to chip the ice back in order to properly close the ice chest-. Observed Gasket to the walkin cooler torn. Advsied to get rid of the insulation and replace the gasket.

5-501.17 Provide a covered waste bin in female restrooms. Observed back bathroom (men/women) without a covered waste bin. Advised to place a covered waste bin in the bathroom.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed outdoor dumpster with a tear on the back corner by the drain plug. Advised PIC to ask waste management company to replace the outdoor dumpster.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs without a shield in the kitchen. Advised to cover the light bulbs for protection.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager upon arrival. Advised to get more ServSafe Employees.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored above ready to eat food in the walkin cooler. Advised to keep unwashed produce organized in walkin cooler to where it can not contaminate other product.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean knifes stored on dirty knife rack, thus Food contact surface of knifes is dirty. CDI - advised to clean magnet and knifes.

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 45F. -P REPEAT VIOLATION. Observed food that did not meet time/temp criteria for cooling. Chicken cooked at 4 pm yesterday and today at 48 F in reach in unit. CDI - discarded product; reminded about proper cooling methods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION. Observed product out of temperature in the flip top unit. Observed product out of temperature in the ice at the buffet. CDI - advised to put product at buffet on time control; removed excess product and reminded about not overstacking.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed repeat violations on cooling time and temperature becuase food employees are not venting the food after it has been cooked. DO NOT COVER FOOD DURING THE COOLING PHASE. DO NOT STORE FOOD IN REACH IN UNIT TO COOL. COOL DOWN UNCOVERED IN WALKIN COOLER.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor. Advised to store buckets off of the floor.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed storage racks in kitchen with debris built up on the racks. single use gloves (not in the box) stored directly on the dirty racks.

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 45F. -P Observed cooked chicken and pakopas in walkin cooler that was cooked on Sunday and did not meet time/temperature criteria for cooling. CDI - educated about proper cooling time/temperature criteria; discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the flip top and walkin cooler (yogurt/red cabbage) out of temperature. CDI - pulled discarded product in the walkin cooler. Advised to watch out for the overstacking in the flip top cooler. Pulled product to cool down properly. REPEAT VIOLATION. VR

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Nothing in the facility was date marked. CDI - fortunately, most of the products were discarded from improper cooling and cold holding. Educated about proper date marking criteria and advised to date mark everything. 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed bag of red cabbage in the walkin cooler. CDI - discarded product; educated about proper date marking criteria.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -PfREPEAT VIOLATION. Observed plastic container of cabbage cooling with closed lid. Observed all of the chicken that was cooked on Sunday and did not meet cooling criteria, was stored in large plastic containers in walkin cooler for cooling. CDI - educated about proper cooling methods. Plastic is an insulator, advise to use metal. Always leave containers open to allow heat to rise out of the containers.

6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. Observed back door open with no air curtain. CDI - closed the door; facility should get an air curtain if want door open.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed onions and potatoes on the floor. CDI - employees knew food can't be on floor; removed food from floor without being asked to.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without hair restraint. CDI - Employee knew to wear hair restraint and put one on without being asked to.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed sanitizer rags not stored in sanitizer buckets. Advised to keep sanitizer rags in sanitizer buckets.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed rice spoon handle stored in the rice. CDI - removed rice handle from the ice.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. Observed employee handle chicken with dirty rag. CDI - educated to not use a rag to touch the food. Advised to discard.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed mold on wall by the dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cooked cut potatoes stored in reach in glass cooler not under temperature control. CDI- PIC Ashok Kumar advised that potatoes were placed in cooler this morning from walk in cooler/less than two hours. Contianer was vented to allow for rapid cooling. Discussed using time as public health control for the yogurt with PIC also.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P . Contianer of beans in walk in cooler with preparation date of 4/19. CDI- PIC voluntarily discarded. All other items in walk in cooler marked correctly.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Mixed salads and cucumber salad (both with cut tomatoes) and pandori and vegetable frittas not labeled with begininng or ending time. PIC Vishal Makkar advised that they are only open for lunch until 2:30p and they discard after 3 hours. CDI- verbal correction that rule and facility paperwork indicate and require time to be documented. PIC corrected.

7-207.11 Store labeled, employee medications to prevent contamination. -P. Employee medication stored with beverage items at tea urn station at front. CDI- PIC removed. 7-201.11 Store toxic materials to avoid contamination. -P. Two cans of paint stored on shelving over utensil washing area/ dish machine area. CDI- storage corrected.

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 . Cooked cheese being cooled down in flip top portion of prep cooler. CDI- PIC was advised of approved methods for rapid cooling. Employee removed and placed in reach in unit for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Multi-section container of dry spices at cook line not labeled. All other containers of dry goods both stored and in use are labeled. CDI- PIC had container labeled for each dry item being used.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. No side shields on either end of the buffet provided. CDI- Verbal correction to provide shields on the sides and/ or other approved barriers between patrons and food items.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Spoons stored as clean, stored in container that had dried debris in the bottom of it. CDI- PIC removed

4-501.11 Maintain equipment in good repair. Lids, exteriors, and gaskets of three large chest freezers damaged. Shelving in walk in cooler is rusting/ peeling. Repair/ replace all. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Large glass door cooler being used for cold holding of potentially hazardous foods. Label indicates for packaged and bottles products only. Small hand residential chopper in facility. PIC advised that they rarely use it since they have a larger NSF chopper. PIC was advised that residential chopper may not be used. Remove from facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried residue on shelving in glass cooler. Cleaning is needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone stored in top bowl of a stack of bowls at prep cooler area. CDI- storage corrected.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed the server bussing tables touching soiled dishes, then handling clean utensils and glasses with out wash hands before handling soiled dishes. CDI- PIC will have one person handling soiled dishes and hand washing will occur after handling soiled dishes before handling clean dishes, preparing drinks, and other clean surfaces that could be contaminated. Hand washing in place.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P- Naan bread observed removed from the Tandori oven with a utensil, but then cook touches with bare hands to cut and place on the plate. CDI- Gloves are now being used to prevent bare hand contact with ready-to-eat foods. VR required.

14-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P- Build-up observed on the blade of the table mounted can opener. CDI- Removed to wash-rinse-sanitize. (REPEAT)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed a bucket with cooked potatoes and curry sauce in the walk-in cooler with no date marks. Most other foods in the walk-in cooler were date marked. VR required. (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 a insert pan with cooked potatoes cooling in the top portion of the flip top prep cooler. This cooler is not designed to rapidly cool and shall be used to maintain proper temperatures only. Before placing foods into prep cooler foods shall already measure 45 F or below. CDI-Potatoes were moved to the walk-in cooler for proper cooling.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometers observed in the two reach-in coolers at the cook line. VR required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spice and squeeze bottles not labeled and improperly labeled. (REPEAT)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap at the side and bottom of the back door. Seal to prevent pest entry. (REPEAT)

3-306.11 Protect food on display using shields, packaging, or other effective means. -P- Observed buffet area with no proper left side protection. Food pans also need to be at last 3/4 of the vertical distance back from the vertical slant of the front shield. (REPEAT)

4-501.11 Good Repair and Proper Adjustment-Equipment - C -Observed chest freezers in poor repair. (REPEAT) -Observed rusted shelving. (REPEAT) 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed the glass door cooler in the klitchen used to hold TCS foods not properly used per the manufacurer's instructions. The cooler data plate states it shall be used to store packaged and bottles products only. (REPEAT) -Observed single use sour cream containers and 5 gallon buckets that contained items other than food re-used.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed no written employee health policy in place. CDI - discussed policy with PIC, who could recall some of the symptoms and illnesses. Emailed copies of employee health policy in English and Spanish to PIC along with inspection report.

3-201.11 Use food from approved sources only.-P Observed large bucket of yogurt and smaller pan plus small pitcher of yogurt in facility. PIC stated that yogurt comes from Restaurant Depot in four 5 gallon buckets to the case and that the cases are labeled although the individual buckets are not. Invoices or records could not be provided today. VR - supply proof of source by date of verification visit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled utensils stored as clean - knives, can opener blade, cleaver, immersion mixer. CDI - sent back to be washed, rinsed, sanitized.

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 45F. -P Observed tubs of vegetables and chicken cooked yesterday in walk in cooler. Vegetables measured 46F, chicken measured 50F. CDI - both items voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed potatoes and cooked chicken not date marked. CDI - dated with date of preparation (yesterday). PIC was directed to begin labeling all pans.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several small containers of dry goods such as tea and a few squeeze bottles of oil and water unlabeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with large gaps showing near bottom and on bottom side. Seal to prevent entry of pests.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed buffet food shield had no left side protection. Food in pans also needs to be at least 3/4 of the vertical distance back from the vertical plane of the front slanted shield. Observed small bowl of seeds at exit door for customers to spoon up with a spoon. CDI - explained to PIC, who adjusted shields forward and pans back. He plans to have a left side shield made. Right side is safe due to presence of heat lamps.Get a cover for the seeds.

4-501.11 Maintain equipment in good repair. Observed chest freezers in poor repair. Observed some cooler racks starting to rust. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. It shall be used in accordance with the manufacturer's intended use. Observed sliding door cooler in kitchen was being used to store unpackaged TCS food items although data plate states it is to be used for the storage of packaged or bottled products only.

6-502.12 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 better cleaning needed for ceiling in kitchen. 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 one hood light in kitchen burned out.

6-303.11. The light intensity shall be at least 20 foot-candles at ware washing area and at least 50 foot-candles in food prep areas of the kitchen. Observed lighting seems very dim, although no measurements were taken today.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee touching cooked ready to eat food with bare hands. CDI-Food discarded and employee instructed to use gloves.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed sliced eggplant in direct contact with cooler shelving. Also observed frozen meat in direct contact with shelving in chest freezer. It appears the food in freezer may have just fallen out of bags. CDI-food discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items in glass cooler in need of date marking such as sauces/puddings and opened milk container. CDI-items labeled.

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 small pan of potatoes just cooked and cooling in open prep line. CDI-pan taken to cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet.

4-501.16 Do not use a warewashing sink for handwashing. Observed employee rinse hands in 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelving for clean utensils and magnetic knife holder. Observed black build up on caulked seals for ware washing and prep sinks.

6-502.12 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. Cleaning needed on walls and ceilings. Observed heavy soot accumulation or stains on walls and ceilings. Clean or replace ceiling tiles as this residue is contributing to low lighting in kitchen.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several buckets of food left uncovered in sliding glass door cooler. CDI-covered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some items without date label in glass door and three door low cooler. CDI-items labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop stored in direct contact with food product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean out bottom of freezer in dry storage shed, observed frozen raw chicken and pieces of raw meat debris. Clean outside of both freezers located inside kitchen, observed buildup.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter outside surrounding dry storage shed such as broken chairs, soda cans, trash etc.

6-502.12 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. Cleaning needed on walls and ceilings.

A hand washing sink shall be equipped to provide water at a temperature of at least 100F through mixing valve (5-202.12) Hand sink in kitchen not registering at least 100F.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on inside of two tea nozzles. CDI-cleaned.

If Time as a public health control (TPHC) is used, written procedures shall be prepared in advance and maintained in facility. (3-501.19) Observed an item on buffet using TPHC without any written procedures. VR.

Food on display shall be protected from contamination by use of salad bar food guards or effective means. (3-306.11) Observed tandoori chicken on buffet line displayed in commercial crock pot with lid open and no sneeze guard. CDI-lid closed by employee. PIC stated that item will use sterno with sneeze shield and will use TPHC.

Food equipment shall be used in accordance with manufacturer's intended use. (4-205.10) Observed facility using True reach in cooler for storage of potentially hazardous foods such as eggs and tomatoes. Data plate on equipment specifies cooler is to be used for packaged products only. REPEAT.

Non food contact surfaces shall be clean to sight and touch. (4-601.11) Observed heavy build up on dish racks used in dish machine. Replace.

Physical facilities shall be kept clean. (6-501.12) Cleaning needed on walls behind dish machine. Re-caulk drainboard for dish machine due to mildew build-up.

PIC with food safety ceritication must bre present during food preparation. (2-102.12) No PIC present during most of inspection.

Cover food during storeage. (3-302.11) Observed several items uncovered in walk in cooler. Also observed broccoli stored in direct contact with bottom of pan of vegetables. CDI-items covered and PIC instructed to re-wash broccoli and provide barrier such as plastic wrap.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed build up on ice machine. VR

Store TCS foods hot at 135F or above. (3-501.16) Observed meatballs in sterno on buffet stored under 135F. CDI-reheated to 165F or more.

Label all TCS/RTE foods held more than 24 hours with date as required. (3-501.17) Observed a few items in walk in cooler without a date label. PIC stated these items were prepared today. CDI-labels put on items.

Use proper cooling methods. (3-501.15) Observed cut tomatoes cooling above 45F in flip top unit across from grill. Cool tomatoes in walk in cooler. Flip top unit may not cool items quickly enough. CDI-tomatoes placed in walk in cooler.

Properly label foods taken from bulk containers. (3-302.12) Observed several spices taken from bulk containers with no labels.

Properly shield all buffet items to prevent customer contamination.(3-306.11) Observed no lid on chicken dish and food exposed. Food only covered on top with unapproved shield.

Properly air dry utensils. (4-901.11) Observed pans stacked wet and also observed employee towel drying plates sanitized by chemical dish machine.

Use ANSI approved or equivalent equipment for intended purposes. (4-205.10) Observed True reach in for packaged products only with unpackaged items and TCS food.

Keep physical facilities clean. (6-501.12) Continue to work on cleaning throughout ktichen, noticeable improvement made since last inspection.

PIC with food safety certification must be present during food preparation. Observed no PIC present upon arrival. 2-102.12

Ensure kitchen personnel properly wash hands when necessary. Observed employee wipe nose, then when asked by inspector to wash hands - improper washing observed. CDI: Inspector demonstrated proper washing & employee re-washed hands. 2-301.12.

Ensure food is in good condition & unadulterated. Observed large quantities of raw chicken & meat & herbs stored without packaging of integrity; therefore food appeared freezer burned & adulterated in freezer (see also #13). Return visit required (RVR) w/in 10 days. 3-302.11.

Store all food in approved storage order to avoid contamination in the freezer: separate vegetables from raw protein & store raw meat, fish, seafood & chicken by final cook temp. (unless in hermetically sealed packages). Observed frozen food in white, chest freezer co-mingled throughout. RVR 3-302.11 Store onions above floor at least 12" to prevent contamination.

Clean/sanitize soda gun/holder & tea nozzle. Observed build-up on these items. RVR 4-50111 (A)

Label all TCS/RTE foods w/ date as required for foods stored more than 24 hours. Observed no date labels throughout (RVR). 3-501.17

Label foods used in time as a public health control in lieu of temp. control & provide approved documentation describing process. Observed no time label for fritters or salad & staff present during buffet check were not knowledgeable about TPHC procedures. (RVR) 3-501.19

Properly shield all buffet items to prevent customer contamination. Observed shields back too far on table to shield adequately & observed sauce for fritters w/ no protection. CDI: shields re-located over food & sauce.

Properly air-dry equipment before nesting. Observed wet stacking. CDI: pans separated to dry.

Use ANSI approved or equivalent equipment for intended purposes. Observed True reach-in for packaged products w/ unpackaged items, white chest freezers are not sufficient for separating proteins by final cook temp.

Cleaning needed for freezers, racks, walk-in, equipment in general, throughout kitchen & storage shed.

Repair leaking handsink at bar.

Cleaning needed for floors, walls throughout.For regrade - call (704) 336-5100

Facility must have person in charge who is food safety certified. No certified food safety manager on site during inspection.

Sanitizer shall be at correct concentration. Bleach sanitizer in bottle at 0ppm. CDI-remade to correct concentration.

TCS food shall be held hot at 135F or above. Observed dumplings left out on chest freezer lid at 93F and one hot dish on buffet line below 135F. CDI-items discarded.

TCS food shall be held cold at 45F or below. Observed salad on buffet line on ice held above 45F. Ice surrounding pan had melted. Refill ice when melted to keep correct temperature. Also observed cream stored at room temperature on counter.

Properly date mark TCS, ready to eat, refrigerated foods and hold no more than 7 days. Did not observe any date marking in facility. CDI-educated.

Food shall be protected from contamination. Observed most dishes in walk in stored uncovered. Also observed employee cutting onions on wooden pole situated over trash can bag of onions stored on soiled side of dish machine area. Food shall be prepared in clean location. Discontinue using wooden pole.

Properly store wet wiping cloths in sanitizer. Observed soiled, damp cloths stored on cutting board.

Equipment shall be used as classified. Observed TCS foods held in sliding cooler unit labeled for display of packaged products only.