SAFFRON INDIAN CUISINE

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 - PIC handle RTE Boiled Potato with barehands while talking with EHS and place it back into bulk container. *CDI - EHS educated PIC on issue and PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. *Observed - Sanitizer bucket containing wiping cloth in chlorine sanitizer stored directly on the floor under clean pots and pans rack. *CDI - PIC relocated sanitizer bucket to bottom shelf of Prep Table.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Slight Wet Stacking of metal containers. *CDI - Employee removed items to be re-washed, rinsed and sanitized.

4-501.11 Maintain equipment in good repair. *Observed - Dish Machine unable to dispense sanitizer at proper concentration. PIC contacted repair company to conduct service on dish machine. PIC stated repair company is on the way and staff will wash, rinse and sanitize dishes using 3 compartment sink until dish machine is repaired and sanitizing at proper concetration.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Lamb stored above cooked Goat in WIC. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. *Observed - Paper Towels used to separate food items in the same container. *CDI - PIC removed paper towels and replaced them with parchment paper.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Metal Floor rising and separating from foundation of WIF.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cooked Chicken curry filled past the metal containers fill line above 41F in flip top unit. *CDI - PIC removed top layer to ensure proper cold holding temperatures. *Observed - Metal container of Cooked Lentils above 41F in 3 door lowboy unit. Employee states they removed item from WIC flimsy 3 hours ago and accidentally left product on counter during morning prep for roughly 30 minutes. *CDI - Employee moved item to WIC to be rapidly cooled. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. *Observed - WIF floor storefronts from the foundation. Reseal metal WIF floor to the foundation for floor to be smooth and easily cleanable.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.-P- *Observed - Employee cutting vegetables wipe nose with back of glove before continuing to cut vegetables. *CDI - PIC had food employee discard gloves, wash hands and then put on new gloves before returning to cut vegetables.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Metal container of raw chicken stored on top of lidded metal container of raw lamb in WIC. *CDI - PIC removed chicken from being on top of lamb. PIC then educated food employees. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - Lidded metal container of lentils cooked yesterday in 3 door lowboy unit above 41F, see temp chart. *CDI - PIC voluntarily discarded item. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 - Lidded metal container of lentils cooked yesterday in 3 door lowboy unit above 41F, see temp chart. *CDI - PIC voluntarily discarded item. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Crawling pest on wall behind prep sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - PIC stir cooling lentils without proper head coverings.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Container of water and dirty utensils stored in handsink. CDI - Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored above RTE fruit cups in freezer. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple crawling insects during inspection with both near lowboy unit but did not contact food or food surfaces. Last pest control services were on 11/22/24 and 12/6/24 and facility gets pest control twice a month. REPEAT, but areas under 3 compartment sink were pest free and improved from previous inspection. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead crawling insections during inspection, one under lowboy unit and one near dry storage area. PIC discarded pests.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service containers that were stored underneath new placement of paper towel holder. EHS spoke with PIC about moving paper towel holder closer to handwash sink so avoid potential splash from drying hands on any single service containers. PIC removed containers.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dishmachine with minor dark build up near the corners inside machine. PIC stated machine gets cleaned and taken apart weekly.

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 large crack on the wall above the mirror inside the men's restroom.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee turn off water faucet without a clean barrier. CDI-PIC provided education to food employee and food employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a food employee rinsing off a knife in the handwash sink by the stove. CDI-EHS spoke with food employee about only using hand sinks for handwashing and using only the 3 comp sink for w/r/s, knife was brought to dish area to be washed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small, crawling insects during inspection under 3 comp sink area and around 3 comp sink drain. PIC gets pest control done twice a month with the last services being on July 10th and June 20th. PIC stated that pest control was due again for this week and contacted pest control during inspection. Repeat.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed cutting boards stored as clean on top of extra sanitizer buckets used for dishmachine and stored in between draining basin and wall. PIC removed cutting boards to be w/r/s.

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 moderate rusting on shelving in WIC and utensil shelf, heavy grease deposit behind flat top grill and the gas line behind it. 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 moderate dark, build up underneath dish machine and dish machine chemicals, under 3 comp sink, prep sink, and ice machine floors and baseboards. 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 lamb cooling in ice bath with a 3F change in 1 hr. Establishment uses ice bath to cool lamb in a metal pan, but created ice bath that did not reach all the sides of the container to effectively cool the food. CDI-PIC moved foods to WIC to rapidly cool. EHS spoke with PIC about using a bigger pan to create an ice bath to get enough water and ice to reach all sides of the container or using the WIC once food begins cooling at 135F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia in commercial ROP that was not cut prior to thawing. EHS spoke with PIC about cutting open ROP packaging for all fish once removed from the freezer and thawing has begun.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one crawling insect during inspection. PIC showed Terminx invoice from 3/8 and was scheduled for service prior to inspection.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed equipment and containers in 3 compartment drying board below fan with heavy dust buildup.

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 moderate rusting on shelving inside WIC and on shelving used to store clean cooking pans. Repeat.

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster door with broken, left, top-side lid.

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 moderate dust buildup on ceiling tiles throughout kitchen walls underneath dish machine and drains for 3 compartment sink and dish machine.

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 food employee place garlic naan into a pan with bare hands. CDI-PIC voluntarily discarded naan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed food employee not record final cook temperature of chicken tikka on non-continuous cooking log, however food employee did take temperature of final cook and showed EHS. CDI-Food employee recorded temperature of final cook of chicken tikka and EHS talked to PIC and food employee about recorded the final cook temperature as the final cook takes place. Establishment keeps daily logs and records final cook temperatures during and provided for EHS.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food that was under 41F and cooked the previous day in the WIC that was uncovered. PIC stated foods were left uncovered during cooling process. EHS reminded PIC to cover foods once cooling process is completed, foods were covered in plastic wrap or metal lids.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed food employee that wiped an in-use knife with a wiping cloth that was not stored in sanitizer. PIC set aside knife to be washed and coached employee.

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 minor food residue on metal racks inside WIF and moderate rusting on shelves inside WIC.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored on spice rack above prep table. PIC removed employee drink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed splatter screen with build up hanging with clean dishes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several pans of house made onion and tomato sauce , several pans of spinach sauce, and several sheet pans of Veggie samosas all above 41F please see temp chart. CDI PIC voluntarily discarded 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several 3 live roaches crawling on floor and hand sink. EHS did see pest control information information. Facility was exterminated 9/25/23 by Terminx PIC States Terminx will return Monday EHS will return in 3 days to confirm.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw chicken stored above cooked rice inside the RIC. CDI - PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knives soiled with food residue stored on mag strip as clean. CDI - Knives were moved to 3 compartment sink to be cleaned properly.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop for rice stored in water at 100 F. Utensil was removed from water and replaced with a clean utensil.

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 on the shelving inside the WIC. Observed interior of both microwaves soiled.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken above cooked rice in WIC and above produce in Freezer. EHS educated PIC and storage order was corrected. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ice machine with build up on lid and black mold on inside shield. 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 . VR NEEDED 2-3-23

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 rice in WIC not date marked. CDI PIC dated pan of rice For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 3 spice containers not labeled. CDI PIC label spices.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medicine bottles stored on shelf above prep top. CDI PIC moved employee meds.

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 vomit and diarrhea cleanup plan. CDI: EHS provided a copy via email. REPEAT VIOLATION -0.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed lamb cooked yesterday with no date marked. CDI: EHS allow PIC to date. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle with no label. CDI: PIC labeled. REPEAT VIOLATION -1-

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 bottle of oil with no label. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several pests in the back kitchen. Per PIC, Terminix had just came to spray for pests. REPEAT VIOLATION 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several dead pests in the bulb covers of the linear light bulbs in the ceiling by the ice machine. -2-

4-501.11 Maintain equipment in good repair. Observed torn gasket. Recommend to replace. -0-

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 dead light bulbs at the hood system. Recommend to replace. -0-

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. EHS explained that a written procedure is needed according to newly adopted food code. EHS provided MCHD physical handout. CDI- EHS emailed information including an example plan.

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 par cooked chicken stored on second shelf in reach in unit, directly above ready to eat foods (sauces/spices). CDI- pan of par cooked chicken moved to bottom shelf, EHS discussed storing par cooked chicken as raw, store to avoid contamination of ready to eat foods. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a couple of products in walk in cooler with no cover, including spinach fritters.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacks of clean metal pans with stickers on outside of pans. Inside food contact surface of pans are contacting outside surface with sticker. EHS discussed cleaning process, explained that stickers must be removed from pans to properly wash/rinse/sanitize pans. EHS explained that with a sticker still on outside of pan and contacting inside portion of another, this is a food contact surface contamination concern. CDI- stickers removed and metal pans re-washed, PIC discussed with dishwasher.

3-401.14 (F) (1-5) Non continuous cooking of raw animal foods requires written procedures that have obtained prior approval from regulatory authority and are maintained in the food establishment, are available upon request -Pf. Observed facility using non-continuous cooking for chicken, unable to provide written procedure when asked from EHS. PIC provided detailed temperature logs for par cooking process, could not locate procedure. CDI- PIC provided empty MCHD par cooking application from office, stated he believes he has filled out before but is not sure if the previous inspector has that copy. EHS explained that application must be filled out and available upon request during inspections. EHS sat with PIC and reviewed application, EHS observed PIC fill out during inspection, signed application on site. PIC understands that this form must be available for future inspections.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed plastic spray bottle with chemicals with a worn out label, could not be identified. CDI- PIC identified as sanitizer, labeled during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few bugs crawling on floor during inspection. When asked from EHS if facility has pest control, PIC stated that facility has regular pest control service at least once a month, more if needed. PIC stated that pest control was scheduled to come yesterday, will reach out again to spray facility.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to large prep unit with deep grooves and staining, no longer smooth and easily cleanable. PIC stated he has replacement in facility, just has not attached. EHS confirmed that facility has new cutting surface, just needs to be installed.

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 ceiling tiles missing above area outside of walk in freezer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and water bottle stored on shelving next to dish machine. Designate and use an area for employee food.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. OBSERVED cooked spinach in the walk in cooler with mold spots on top of it. CDI. PIC discarded spinach.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. OBSERVED ice machine in need of cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P OBSERVED parcooking of chicken in the walk in cooler. EHS will email the documentation in order to receive approval of this process. VR within 10 days to ensure approval has been met and procedures are in place.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED foods in the walk in cooler reaching above 41F. Temps are located on temp log. Ambient air was approximately 44F-45F. Facility voluntarily closed due to unit not functioning properly. All cooked items were discarded before EHS left site. Verification will be conducted within 10 days to ensure temperatures are being maintained accurately.

4-501.11 Maintain equipment in good repair. OBSERVED walk in cooler thermometer reading above 41F in the walk in cooler. Ambient temperature was about 44F-45F. Verification visit will be required within 10 days to ensure equipment is working properly. Technician arrived while EHS was on site. Ambient temperature on technician thermometer was reading between 33F-35F. Temperature on EHS thermometer was reading approximately 45F for ambient temperature. Thermometer in walk in cooler was reading approximately 42F before EHS left site.

3-501.13 Use approved thawing methods. Observed lamb thawing on counter. CDI moved to walk in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in kitchen area. Observed improvement in this problem.

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 build up of black mold on FRP panels in dishwashing area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous roaches in facility . Facility provided proof of pest control contract. Repeat

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 utenstils for use stored in water measuring 86 degrees. CdI took utensils to be cleaned .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-501.11 Maintain equipment in good repair. Observed prep unit in need of gasket replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement or resurfacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on surfaces throughout the facility.

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 floors in need of cleaning in kitchen area. -0 points-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed utensils for use at stove soiled from previous evening with food debris. CDI took to be washed, rinsed, and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all tcs items in walk in cooler at greater than 41 degrees. CDI all tcs foods discarded . Techinician dispatced for repairs will follow up after repairs. verification required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches in kitchen area.

4-501.11 Maintain equipment in good repair. Observed walk in cooler unable to maintain proper temperatures . CdI technician dispatched to repair cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed on shelving and equipment.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine in dish machine . 10 day verification required.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed chicken curry at 142 degrees after reheated and placed on bar. CDI reheated to 177 degrees and placed back on bar. -0 points-

3-501.13 Use approved thawing methods. Observed 8 legs of lamb left out overnight to thaw on kitchen prep table at time of inspection lamb measured 69 degrees. CDI discarded.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice machine shield. Ensure to increase cleaning frequency.

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 2 covered containers of rice stacked and cooling. Ensure to follow proper cooling methods. CDI PIC uncovered and unstacked containers of rice.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one melted spatula. CDI PIC voluntarily discarded damaged spatula. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with deep cuts and stains. Ensure to have cutting boards resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (shelving throughout dry storage, reach in units, etc. ) with debris build up. Ensure to increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of chicken stock above 41F (see temp chart). CDI PIC voluntarily discarded container of chicken stock. Repeat violation. Points were not escalated due to improvement seen in cold holding temperatures and only one item held above 41F.

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 chicken, cooked lamb, tomato sauce, and cooked spinach mix made the day prior without a date mark. CDI PIC added date labels during the inspection.

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 scoop handles in 2 flour containers. Ensure to have handles out of food. Repeat violation. CDI PIC removed handles from touching food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Salad, rice pudding, rice in WIC all above 45F (see chart). CDI- Products cooled down.

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. Spoon handle in product of chili peppers. REPEAT.

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. Shelves in need of cleaning.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Box of unwashed mushrooms stored on top rack of cooling rack over many cooeld, RTE foods. CDI- Mushrooms moved

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf A couple bowls with minor food crumbs in bowl. CDI- Taken to dishwasher

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 Prepped salad bowl cooling in buffett line. CDI- Moved to WIC to cool down (see chart).

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 a scoop in sugar bin with handle submerged in food. Keep handle out of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed. Assure all eqiupment/utensils are completley air dryed before stacking. REPEAT

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. Gaskets of coolers and wall behind hand-sink in need of cleaning.

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 employee wash hands and turn faucet off without using a barrier. CDI- Educated and employee washed hands.

3-301.11(C ) Food Employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Employee was cutting peppers with bare hands. CDI- Employee stopped and donned gloves.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket was stored on floor. Keep off floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Minor wet stacking in kitchen observed.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw chicken stored above raw fish in WIF. CDI- Storage order re-arranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Blade to mixer had dry doug on it. PIC stated mixer was last used yesterday. Clean machine at least one every 4 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods not holding 45F of or below (see chart). Foods include (but are not limited too) 2 trays of vegtable fidders, i tray of onion fidders, two trays of samosa, potatos, chicken, lamb, rice pudding, and egg plant. All foods were voluntarily discarded. Remaining foods in WIC were recorded at 45F. Foods brought to WIF for a rapid cool down and then back to WIC for continued monitoring. Thermometer in unit was recorded at 45F. PIC and EHS were not sure if unit needed repair due to fluxuation in food temps. However, to err on cautiuon, repair-man was called and will arrive in afternoon. PIC will closely monitor remaining foods in WIC to assure they are not recorded above 45F. PIC will call EHS when unit is repaired. VR.

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. Multiple spoons observed stored in room temp. water. CDI

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply cut cutting boards. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Plastic container with large crack. CDI- Discarded.

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. Employee washed hands and turned faucet off without a barrrier. No points deducted.

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 cooked rice and cooked potato mixture in WIC as well as carrot pudding, rice, and other in freezer with no date mark. Date all cooked products and date frozen food for date of cook, freeze, and thaw. CDI- Dates provided.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Sneezegaurd is not suitable to protect food from contamination. Facility must draw updated model of sneeze guard and submit to health department for approval. VR. REPEAT.

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 a very dusty fan. Clean fan

3-306.11 Food Display-Preventing Contamination by Consumers - P Observed sneeze guard at buffet constructed with incorrect dimension (height and set back of food) VR to ensure compliance. (food has no set back which is required to be 75% of sneeze guard height which is maximum height of 13 inches). 3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed large container of onions stored directly on floor of walk-in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area. 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 plates stored on table near buffet not inverted exposed to customer contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards in need of resurfacing / replacing.

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 food in freezer that was not date marked. CDI- Explained proper dating procedures for freezing food and PIC dated food accordingly.

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 couple places where four and such were not labeled.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on somke pans.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed utensils (peelers, tenderizing hammer, tongs, scoops,) stored as clean. Observed utensils stored as clean with label residue attached. CDI- moved back to cleaning process.

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 : Found two trays of curry chicken 55 F in walk-in cooler, covered from overnight. CDI- chicken curry discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found items in oven with oven turned off. Sauteed vegetables 110 F. Rice 125 F. CDI- reheated to 165 F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found bottle of chlorine sanitizer unlabeled. CDI- labeled.

3-502.11 Obtain a Variance for specialized processes.-Pf: Facility is making yogurt. A variance has not been obtained forthis specialized process.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf : Facility making yogurt. No variance has been applied for. CDI- instructed PIC on procedure for requesting variance and gave appropriate paperwork.

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 curry chicken from overnight tightly covered in deep volume. Item never cooled to required time / temperature parameters. Do not utilize small prepcoolers for cooling foods down to required holding temperatures. Observed chicken in prep cooler at 55 F and 60 F. CDI- moved items above temperature to walk-in cooler. Curry chicken discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility has no thin probe thermometer.

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 multiple spoons in container of water at room temperature with food contact surface submerged in water.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf : Observed some cutting boards gouged, with deep cuts, staining. Replace as needed.

4-501.15 Operate a warewashing machine in accordance with data plate. Provide a legible data plate for high temp dish machine. Current data plate has information faded off. 4-301.12(B) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf : Facility has a three compartment sink and a high temp dish machine. There is equipment in use that is too large to be submerged in sink or placed in dish machine.

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. Base tile detaching from base of walk-in cooler. Re-attach. Re-caulk sinks to walls as needed. 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. Better cleaning needed in dish pit under equipent.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfOBSERVED SPATULA IN HANDSINK NEXT TO STOVE TOP IN KITCHEN.CDI BY PIC REMOVING SPATULA AND RETURNING TO DISHROOM FOR PROPER CLEANING.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -POBSERVED MULTIPLE FOOD ITEMS IN STORAGE IN WALK-IN FREEZER, UNCOVERED.CDI BY PIC GETTING STAFF TO COVER FOOD ITEMS.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. GENERAL COMMENTFACILITY LABELS ALL FOOD ITEMS REALLY WELL. FACILITY NEEDS TO WORK ON RELABELING THOSE LABELS THAT ARE BEGINNING TO FADE.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.GENERAL COMMENT***WORK ON NOT STACKING UTENSILS UNTIL THEY HAVE COMPLETELY AIR-DRYED***

> 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 WALK-IN REFRIGERATION SHELVES AND ON SHELVING RACKS THROUGHOUT KITCHEN. CLEAN SHELVING RACKSOBSERVED SOME FAUCETS ON PREP SINKS IN NEED OF CLEANING. CLEAN

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.GENERAL COMMENTREPLACE ANY & ALL DAMAGED/PEELING CEILING TILES6-502.12 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.GENERAL COMMENTBETTER CLEANING NEEDED TO FLOORS, WALLS & CEILINGS. ESPECIALLY IN HARD-TO-REACH AREAS AND BEHIND EQUIPMENT.

3-501.14 Cooling(A) Cooked POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be cooled: (1) Within 2 hours from 57ºC (135ºF) to 21ºC (70°F); P and(2) Within a total of 6 hours from 57ºC (135ºF) to 5ºC (41°F) or less. P OBSERVED 3 LARGE CONTAINERS OF COOKED ONION SAUCE, PLACED IN WALK-IN LAST NIGHT, TEMPERATURE CHECKED TO READ 60-73F. CDI BY ALL CONTAINERS OF SAUCE BEING VOLUNTARILY DISCARDED.

3-501.15 Cooling MethodsCool PHFs using cooling aids (ice wands, ice bath) or refrigeration equipment. Seperate food in thinner, smaller portions and loosely cover to help facilitate rapid cooling. OBSERVED 3 LARGE CONTAINERS OF ONION SAUCE AT TEMP RANGES OF 60-73F IN WALK-IN, WHILE TIGHTLY WRAPPED & COVERED IN PLASTIC. FOOD METHOD USED WAS INADEQUATE FOR RAPIDLY COOLING THE LARGE VOLUMES. CDI BY PIC DISCARDING FOOD.

3-501.13 ThawingGENERAL COMMENTExcept as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed:(B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF),OBSERVED BEEF THAWING IN PREP SINK UNDER RUNNING COLD WATER, BUT THE FOOD WAS NOT PROPERLY SUBMERGED TO ENSURE WATER CONTACTS ALL PARTS OF THE MEAT. CDI BUT PIC CORRECTLY PLACING MEAT IN LARGE PAN AND SUBMERGING IT UNDER COLD RUNNING WATER.

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed debris build-up on shelves and refrigeration gaskets throughout kitchen. Observed build-up on exteriors of kitchen equipment throughout. Observed dust accumulation on guards of ventilation fan in kitchen next to flip top unit. CLEAN ALL ITEMS

•7-101.11 Identifying Information, Prominence-Original ContainersGENERAL COMMENTObserved one container of unlabeled oven cleaner by 3 comp sink. CDI by labeling bottle.

3-501.15 Cooling MethodsObserved several items of food in containers, cooling while covered tightly in plastic. CDI by loosening plastic and better allowing cold air to circulate food product.

3-302.12 Food Storage Containers Identified with Common Name of FoodGENERAL COMMENTNoticed a big imrpovement in labeling dry goods. I only observed 2 containers missing labels during today's inspection. CDI by chef labeling containers.

3-304.14 Wiping Cloths, Use LimitationCloths in-use for wiping counters and other equipment surfaces shall be: 1) held between uses in chemical sanitizer solution at correct concentration or 2) laundered daily.Observed soiled wiping cloth resting on counter top.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir-dry utensils completely before stacking. Observed couple of stacks of dishes stacked tight while still wet.

4-101.19 Nonfood-Contact Surfaces4-202.16 Nonfood-Contact SurfacesNonfood-contact surfaces shall be maintained in good repair/smooth and easily cleanable. Observed couple of refrigeration gaskets and shelving racks showing splits and rust (respectively). REPLACE ITEMS

4-602.13 Nonfood Contact SurfacesNonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. Observed debris build-up on shelves and refrigeration gaskets throughout kitchen. Observed build-up on exteriors of kitchen equipment throughout. CLEAN ALL ITEMS