BLUE TAJ, THE

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards in dish area with heavy scoring and deep cuts present on cutting surface creating areas that can no longer be effectively cleaned and sanitized. CDI - PIC voluntarily discarded cutting board. REPEAT. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. EHS observed two shelves in dish room area beginning to corrode. EHS advised to replace/resurface shelving so that it is durable and easily cleanable. 4-502.11(A) Maintain utensils in good repair. EHS observed two metal ladles beginning to crack near handle. CDI - PIC voluntarily discarded utensils. (0.5)

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. EHS observed gaskets of low boy cooler and WIC soiled with food residue and debris. EHS observed minor food debris accumulating on shelving in WIC. EHS observed food residue present on shelving throughout kitchen area, specifically dry storage. Increase cleaning frequency to avoid accumulation. (1)

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. EHS observed food residue and debris accumulating on flooring and walls around dish area. EHS advised to increase cleaning frequency to avoid accumulation. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee belongings being stored above make unit in kitchen. EHS provided education. CDI - PIC relocated employee belongings. (0)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed numerous food items in both WIC 1 and WIC 2 being stored without proper coverings/wrappings. EHS advised during last inspection to ensure food is covered after cooling has been accomplished. EHS observed multiple items from previous days in WIC without covers. REPEAT. (1.5)

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. EHS observed interior of microwave soiled with food residue and debris. EHS advised to increase cleaning frequency to avoid accumulation. (0)

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. EHS observed raw salmon thawing in ROP in WIC 1. EHS observed salmon thawing in intact ROP. EHS observed packaging stating salmon shall be removed prior to thawing. CDI - PIC instructed food employee to remove salmon from packaging during thawing process. (0.5)

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. EHS observed single service to-go trays/lids being stored outside of WIC 2 in parking garage. EHS advised that these items cannot be stored outside at all. CDI - PIC removed to-go containers and lids and voluntarily discarded. (0)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed two cutting boards with holes present throughout cutting surface. PIC explained this is due to prepping chicken kabobs. PIC stated when in a rush food employees will not place proper barrier on cutting board and will incidentally puncture surface during the process. CDI - PIC voluntarily discarded cutting boards. (0)

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. EHS observed hard plastic covers used to cover shelving used to store clean dishes and equipment. EHS observed surface of this plastic covering soiled with residue and debris. PIC stated they can replace covers with extras stored in office. EHS advised to maintain covers clean and potentially increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

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. EHS observed floors and walls in dish area beginning to accumulate residue. Increase cleaning frequency to avoid accumulation. (0)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed numerous containers of food in WIC left uncovered. Items had been left open to cool, however, EHS observed food without proper covering/protection days after cooling. EHS advised to cover all foods once cooling has been completed. (0)

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) EHS observed shredded cabbage and pickled onions(hot brine) without proper date marking. EHS discussed date marking procedure with PIC. PIC stated all items are held no more than seven days. EHS observed some sauces in WIC that had been frozen and dated for seven days. EHS discussed freezing and thawing with PIC; PIC stated some items such as TCS sauces are cooked, cooled, and left frozen until needed. Facility then will pull item from freezer to thaw and date item for seven days. EHS advised that items coming from freezer that have been cooked and cooled in house shall be thawed and stored for 6 days. Day one is day of preparation and should be accounted for when storing items in the freezer. CDI - PIC discussed issues with food employees who were able to identify the date these items were prepared. Accurate dates were provided and placed on containers for the cabbage, pickled onions, and sauces. EHS advised in future inspections items may be required to be discarded. (1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few containers and pans stacked on top of each other still wet. EHS advised to stagger stack dishes to allow for adequate air drying prior to storage. REPEAT. (0.5)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. EHS observed metal screen and blade for meat mincer beginning to corrode. PIC stated this mincer is used for lamb. PIC stated it begins to corrode after repetitive washes. PIC stated a back up part is always available for this reason. CDI - PIC removed cover screen and blade and replaced with new part. (0)

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. EHS observed build up accumulating on shelving where clean dishes are stored. EHS unable to determine if debris was due to corrosion but advised to increase cleaning frequency to avoid accumulation. PIC stated shelving can be replaced once cleaned if corrosion is observed. (0)

6-301.14 Post a handwash sign at each handsink. Observed no hand washing sign by main hand sink next to make line. CDI - EHS provided PIC with hand washing signs. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed numerous items in grill lowboy above 41F (See temp chart). PIC stated this item was placed in unit this morning at 11am. Observed numerous TCS foods in main WIC above 41F (see temp chart). PIC stated that temperatures were checked this morning and everything was under 41F. PIC stated these temperatures were not recorded. EHS observed different ambient temperatures in different spots of WIC varying from 43F-41F. TCS foods inside WIC were either 41F or above. EHS observed colder temperatures near the door than the back of WIC. Facility has WIC downstairs that is operating adequately. Facility decided to voluntarily close while this issue is resolved. PIC contacted repair tech immediately and will re-open once repaired. All food inside main WIC cooler and grill lowboy was moved to WIC downstairs until repairs are made if within cooling window or under 41F. All other TCS food was voluntarily discarded. Facility closes from 2:30-5 daily but PIC stated they will not re-open until unit is repaired. 3-day VR required. (1.5) 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner by bar hand sink with no label. CDI - PIC placed label on bottle. (0)

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. EHS observed a sheet tray of salmon thawing in ROP packaging. EHS observed no entry for oxygen and educated PIC on correct thawing of ROP fish. CDI - PIC removed all salmon from ROP packaging to continue thawing. (0.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed numerous wet wiping cloths stored on top of prep tables and make units. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed numerous wet dishes stored as clean stacked on top of each other. EHS advised PIC to stagger dishes to allow for air drying or stack them in a position that allows for such. (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. EHS observed mop sink with a large cracks running through the sink. EHS observed the drain pipe cover at the mop sink coming off the wall exposing the interior. Flooring in dish pit area needs to be resealed. Paint on the concrete is peeling and exposing the concrete underneath. Repair/Replace. 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 numerous ceiling tiles with food residue/debris present. Observed walls by dish machine soiled with black residue. Increase cleaning frequency to avoid accumulation. (1)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken beside RTE breaded chicken in lowboy. CDI- PIC creates space between containers and lids raw chicken. (-0)

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 several items in cold drawers and lowboys without date marks. CDI- EHS explains that items in lowboy, cold drawers, and fliptops still require date marks when main supply in WIC is dated. PIC dates all items. (-3) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lidded seafood cooling inside cold drawers, unlikely to meet required cooling rate. CDI- PIC moves items to finish cooling in WIC. (-0)

REPEAT. 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 peeling paints, deteriorated metal at garage WIC, worn rubberized coating on dry storage racks, and need for resurfacing to floors in main kitchen and dish area. Repair so surfaces are smooth, cleanable, and not with peeling paint or coating at earliest opportunity. (-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 Observed cooked peas and corn in lowboy without date marks. CDI- PIC date marks items. Only TCS foods in main fliptops, which will be used or discarded by the end of service today, can remain undated. (-1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cracks and chipping in flooring, particularly near ware-washing. Repair floor so it is smooth, easily cleanable, and non-absorbent. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed rusted metal scrapper and Brillo-pad cleaning wand at 3 comp sink deteriorated so it can no longer be properly cleaned and sanitized. CDI- PIC discards cleaning instruments. REPEAT. No escalation of points due to repairs made to hotbox noted in last inspection. (-0.05)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with encrusted food debris. CDI- PIC moves to warewashing to be recleaned. (-1.5) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open container of coconut milk inside WIC without date mark. CDI- PIC marks can with date opened. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed Quat sanitizer in squirt bottle at >500PPM. CDI- PIC dilutes Quat with water to 200-300PPM for safe use with food contact surfaces. EHS advises the PIC to dilute Quat in this manner going forward, verifying the correct concentration each time with test strips. (-1)

4-501.11 Maintain equipment in good repair. Observed insulation of hotbox beginning to come loose of seal visible inside trapped compartment. No contamination observed, surface is non-food contact. PIC states a work order has been placed to bring equipment into good repair. (-.5)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed build up of trash and food debris on ground surrounding shared dumpster. EHS advises increased frequency of trash pickup and/or increased maintenance of the dumpster pad area. (-0)

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention. -Pf Health Policy provided by establishment does not include all 6 reportable illnesses. CDI - REHS provided Employee Health Policy through email.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No procedures were available during inspection. CDI - REHS provided through email.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and scallops stored above cooked chicken and curry. CDI - Items were moved to the correct order.

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 deep plastic containers and 10 gallon buckets of curry that had not cooled down to 41 degrees. Products had cooled over night. CDI - Items were voluntarily discarded.

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 unsuccessful cooling in 10 gallon buckets and deep plastic containers. REHS and PIC discussed using shallow metal pans and walk-in freezer options. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and other substances without labels on the cook line. 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 large bin of chicken cooling on the floor of the walk-in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet or soiled wiping cloths on counters throughout the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes. Improvements made since last inspection. Repeat

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed wet chlorine sanitizer test strips that will no longer work properly. No escalation in points. Verification Required. 4-603.12 Stickers on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed stickers on the outside of several pans on the dish rack.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a large build-up of food debris on walk-in cooler shelves.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed 2 non-shatterproof bulbs hanging above the service line in the kitchen.

6-301.14 Post a handwash sign at each handsink. Handwashing sink to left of cook line and bathroom handwashing sinks are missing handwashing signage.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked spinach mixture at prep top above 41F due to overfilling of metal food pan. CDI-PIC instructed employees to only fill prep top food pans to fill line. Overfilled product was moved to walk-in cooler. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few working squeeze bottles of oil, vinegar, and other mixtures without label on cook line.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility was out of QAC test strips for 3 compartment sink sanitizer during inspection. CDI-PIC called Carolina Chemical rep who delivered QAC strips.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one medium sized container of salad mix cold holding at 58F in salad flip top cooler. Salad was observed sitting in a metal container on top of other containers. PIC stated salad mix was prepared from walk in cooler an hour prior. CDI-PIC placed salad mix in walk in cooler to cool. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being stacked wet at clean dish area.

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 cleaning needed to remove sauce splatter and debris on walls in kitchen area as well as cleaning of floors behind and near equipment.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black buildup.

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 yogurt sauce portioned into multiple sauce containers in salad low boy without date marks. CDI-PIC dated yogurt sauce from yogurt container in walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed small container of potatoes and onions cooling in prep cooler as well as a metal container of marinated chicken cooling in prep cooler. PIC stated items were placed into prep cooler from walk in cooler 40 minutes prior. CDI-REHS provided education on not cooling items in prep cooler and PIC placed items back into walk in cooler.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Employee Reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees. -REPEAT VIOLATION-

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented. -REPEAT VIOLATION-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored directly on top of ice bin at bar area.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees prepping salad and other food items without head coverings.

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 refrigerator units, oven exterior, and grill in need of cleaning. -REPEAT VIOLATION-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a food cart stored in front of hand sink near prep area. CDI- food cart was removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one container of salt that was not labeled. CDI- container was labeled by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of ovens, grill, refrigeration units, and shelving in kitchen area.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed three containers of raw chicken stored above raw lamb. CDI - Items stored properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked potatoes and raw salmon filets at 44F and 53F. CDI - Potatoes were voluntarily discarded. Salmon taken to WIC for cooling.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some black buildup inside ice machine.

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 tray of pre-cooked duck and opened bag of salad mix not date marked. Items were opened two days ago. CDI - Items dated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several plastic and metal containers wetstacking on drying rack. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some raw marinated lamb in cold drawer at 52F. Only the front row of lamb were above 41F. All other items in unit were maintaining 38F-40F. CDI - Lamb voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed some plastic containers, metal containers, and plates wetstacking on drying rack.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food debris on canned goods rack. No signature needed due to COVID-19 guidelines.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in back area by spices blocked by large cart with marinated chicken. Maintain access to handsinks at all times. CDI - Cart removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal and plastic containers wetstacking on drying rack. No signature needed due to COVID-19 guidelines.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans, plastic containers, and tongs soiled with food debris but stored as clean. CDI - Items sent back for rewashing.

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. Observed several TCS food items (mixed pickle from a can, mint sauce with tomatoes, cut tomatoes, boiled potatoes, and chickpeas from a can) without date marking labels. CDI - All items were properly labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two soiled rags sitting on prep table and other counter.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT. Observed employee personal food stored on top shelf in WIC above customer food.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared. -Pf Observed one container of boiled potatoes that were cooked and cooled yesterday with no date mark. Ensure TCS foods are date marked when held over to the next day. CDI- Potatoes date marked.

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 raw lamb chops cooling in the grill cooler drawer covered with a lid. The lamb chops dropped 0 degrees in approximately 30 minutes. Three bowls of a potato mixture were cooling in the walk in cooler tightly covered in plastic wrap. The potato mix is very thick and dense. The potato mixture also dropped 0 degrees. CDI- Lamb chops moved to walk in cooler and lid removed. The bowls of potato mixture were spread in larger pans with more surface area. Repeat violation.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a tub of raw goat meat stored on the floor in the walk in cooler downstairs. CDI- Goat meat removed from floor and placed on shelf.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed two employee bags stored in a cabinet on top of linens wrapped in plastic. Store employee items in a separate area and not in contact with items for customer use. CDI- Bags were moved. Repeat violation.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P: Employees named wrong symptoms; could not say when return to work was allowed. Employee Health Policy is posted prominently in kitchen. CDI- showed employees posted EMP document and discussed fully.

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 employee in dish pit handling soiled utensils then handling clean without a hand wash. CDI-stopped employee and had him rewash hands. Soiled utensils run back thru cleaning cycle.

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 pan of tomato sauce cooling in inadequate ice bath. Ice and water level too shallow to adequately cool sauce. CDI- water and ice added to bath container to top level of sauce. Sauce cooled from 130 F to 68 F in 45 minutes with stirring.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel-drying utensils coming out of dish machine. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Dish pit hand sink with an apparent faulty valve. Runs hot then cold. CDI- adjustments made to sink to provide hot water for correct hand washing. Call plumber for service.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be 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. Caulking at sinks supporting black growth, caulking deteriorated away in some areas

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed umbrella stored at coffee station.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing. CDI by instruction.

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 handle naan bread with their hands for to go order. CDI, foods voluntarily discarded by PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed snow peas stored over washed onions. Observed unwashed potatoes stored over ready to eat food in walk in cooler 1. Observed sauces not covered / protected in walk in freezer. CDI, foods covered and foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed some plates stored as clean but residues on food contact area at prep line. CDI, plates relocated for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed raw lamb and chicken overstacked above chill line in prep unit that operator stated was recently placed. CDI, foods relocated to walk in cooler to rapidly cool.

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 cut tomatoes and simosa prepared over 24 hours not date marked. CDI, operator voluntarily discarded foods.

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

2-402.11 Effectiveness-Hair Restraints - C - Observed food employee not wearing a hair restraint.

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 spoon in contact with food in prep refrigerator and single-service container with no handle used as scoop. Use proper utensil with handle.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed employee towel drying clean equipment. Observed some wet stacking of containers.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed no quat or chlorine test strips available on-site. CDI, proper test strips provided by PIC while on site.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushroom being stored above ready to eat foods. CDI Mushrooms were moved to bottom shelf. REPEAT Points dropped to half due to one box being stored above ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 compartment sink reading less than 100 ppm for quat ammonium. CDI All items were ran through dish machine. PIC will have maintenance come out and address mixing at 3 compartment sink. For now can manually add additional quat ammonium into 3 compartment sink to mix. Showed PIC how to complete; maintenance will be out today to correct. VERIFICATION REQUIRED.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking. Make sure to spread out so sanitizer will work effectively.

4-202.15 Can Openers - C Can openers shall be readily removable for cleaning and for replacement. 4-502.11(A) Maintain utensils in good repair. 4-501.11 Maintain equipment in good repair. Observed can opener in need of being replaced; metal is starting to peel and corrode. Observed food processor stained and plastic starting to peel inside of device. Observed rusted shelves in walk in cooler. Make sure to keep in good repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fan in ware washing area blowing on clean equipment and utensils. Make sure to increase cleaning frequency. REPEAT Points not escalated due to one item; overall non food contact surfaces were clean.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employees placing on hair restraints at time of inspection then proceed to continue with food preparation. CDI Both employees stopped and directed to wash hands. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and shrimp being stored over ready to eat chicken. CDI PIC rearranged product and will ensure it is reheated to 165 degrees to prevent possible contamination. REPEAT 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce such as tomatoes, peppers etc being stored over ready to eat food (sauces, chicken). CDI PIC moved unwashed to bottom shelf. REPEAT 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food on the floor under shelving with significant food debris hanging down. CDI Food was moved to shelf and covered. REPEAT VERIFICATION REQUIRED FOR ALL

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed clarified butter cold holding on counter above 45 degrees. CDI Product was discarded.

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 4 containers of tomoato and onion sauce in bottom reach in unit date marked for 12/11/17, all above 45 degrees. Due to uncertainty of when product was actually prepared and date marked incorrectly all product was discarded. REPEAT Observed tomato, chicken, potatoes, curry, lamb, chicken and vegetable curry in walk in cooler without a label. CDI PIC insist that everything other than the tomato sauce was prepared yesterday; all tomato sauce thrown away. All items allowed to be back date. If seen in next inspection all will be discarded. Observed tomato sauce pulled from freezer and thawed without a date marking on it. CDI PIC was allowed to date for thaw date. VERIFICATION REQUIRED and potential RISK CONTROL PLAN.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor in walk in cooler and under shelving. Make sure to keep at least 6 inches off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed more than 5 employees at time of inspection preparing food and not wearing a hair restraint. Make sure food employees wear hair restraints during food preparation. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving in walk in coolers. Make sure to increase cleaning frequency.

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 and splatter on walls behind food preparation areas. Make sure to increase cleaning frequency.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee coffee cup being stored on line above food preparation areas. Make sure to have a designated area for employee possessions. CDI Drink was removed.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee place hair restraint on at time of beginning inspection then continue with food preparation. CDI Food employee stopped and directed to wash hands. 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 employee going from dirty to clean at ware washing wearing gloves and not washing hands. CDI Food employee directed to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed at bar hand sink being blocked with a bucket. CDI Bucket removed. Make sure to maintain access to hand washing sinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored above cooked chicken. CDI PIC changed storage order and will recook chicken. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered food in reach in units where there was minor food debris on the shelving. CDI PIC covered all the food. Observed flour unprotected under hand sink paper towels up front. CDI PIC discarded. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stored over ready to eat foods in downstairs cooler. CDI PIC rearranged during inspection. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed ware washing employee drying single use gloves. CDI Food employee directed gloves are single use; gloves removed and hand washing occurred.

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 large pan of chicken in wic cooling down at time of inspection; PIC informed chicken was placed to cool at 3:00 pm; food establishment givent until 5:30 to reach 70 degrees. If intervention had not occurred, product would not have met parameters. CDI At 5:30 chicken was still 94 degees; product was discarded. 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 lamb curry date marked 10/19-10/26. CDI Product discarded. Observed cauliflower that was cooked today date marked with a sticker for 10/19-10/26. CDI PIC applied correct date. *Date marking system is preparation day is day one then add 6 days to day one. Product can only be held for 7 days if temperatures are below 41 degrees.*

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 large pan of chicken placed in walk in cooler to cool down; tightly packed with chicken. Observed two full large containers of soup in walk in cooler cooling down. CDI Chicken was placed on ice bath but based on time/temperature parameters was discarded. Soup was split up into two containers to hit cooling parameters. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair restraints at time of inspection. Make sure food employees wear hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees wearing bracelets/watches. Make sure when food employees are doing food preparation that they remove all jewelry.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pans in ware washing room on floor/less than 6 inches. Make sure to kepe equipment, utensils, linens and packages at least 6 inches off the floor. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed server towel drying utensils. CDI Food employee stopped and directed to let everything air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards no longer able to be cleaned/sanitized properly. Make sure to resurface/replace. Only observed one cutting board. Points not escalated. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on line above food preparation areas. Make sure to have a designated area for employee possessions.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer buckets and sanitizer well at ware washing reading less than 100 ppm. Observed that sanitizer solution was 103 degrees. CDI Showed PIC on manufacturer instructions to use room temperature around 75 degrees to prevent a false reading and chemical evaporating of out solution. All buckets and well were emptied. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener and slicer with minor debris. CDI Items returned to ware washing. REPEAT Some improvement from last time; no multi-use or equipment. Didnt escalated points. *Next inspection if seen, points will be escalated.**

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 pan of lentils and a pan of tomato sauce in walk in cooler prepared yesterday that did not hit the cooling parameters; this morning items were still above 45 degrees. CDI Items were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Upon entry to food establishment observed a entire container of clarified butter left out from yesterday above 45 degrees. CDI Voluntarily discard.

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 mango and yogurt base drinks at the bar not date marked, observed several pans of chicken without date marked, and mango dressings (prepared in house) without date marking, spinach puree, lentils. CDI Items were allowed to be back dated. Observed items pulled from freezer not date marked with pull date. CDI Spoke to PIC regarding this; items marked with pull date. 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 pan of tomato sauce and lentils cooled from last night that were not cooled effectively causing the items to not hit the cooling parameters. Items were tightly covered and in large plastic containers. CDI Spoke to PIC to not cover items when cooling, use large plastic containers and use effective cooling methods. Items voluntarily discarded.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several sanitizer buckets on the floor. CDI Directed PIC to move all sanitizer buckets off the floor. REPEAT.

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, cleansable, durable and non absorbent. Observed food establishment using foil to cover food contact surfaces and shelving. Make sure to use materials that are cleanable, smooth and durable. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with gouges and black marks. Make sure to resurface cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving near dry storage with significant food debris on it. Observed shelving for canned products with food debris on it. Make sure to increase cleaning frequency. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors open and significant debris on concrete pads. *Shared facility, will follow up with other food establishments within next visit.*

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 employee pick stuff up off the floor with gloves on and continue with food preparation. CDI Food employee stopped and directed to wash their hands. REPEAT 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed several employees not washing long enough and not using protective barrier to turn off faucet. CDI All food employees directed to wash their hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed in downstairs walk in cooler unwashed produce and veggies being stored over ready to eat uncovered foods. CDI Spoke to PIC regarding this, items will be moved. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed big containers of gravy in walk in cooler not covered. CDI PIC covered containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plates, storage containers with debris. CDI All items returned to ware washing. REPEAT Saw improvement overall.

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 the following not date marked: homemade mango dressing, half and half at the bar, coleslaw and pico de gallo. CDI Items were allowed for back dating.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil not labeled. Observed dry spices that are not easily recognizable marked. Make sure to label all working containers of food/food ingredients. REPEAT.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor. Make sure to keep all sanitizer buckets off the floor.

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 utensils being stored in a pot of water with oil debris floating on top. Make sure to follow the correct utensil in storage.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Make sure to allow equipment and utensils to air dry.

4-502.11(A) Maintain utensils in good repair. Observed several melted plastic storage containers. CDI Disgarded. Make sure to throw away when in bad condition. 4-501.11 Maintain equipment in good repair. Observed loose gasket on reach in unit 1 in front of grill and flip top unit for salad dressing.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed wash solution heavily soiled. Make sure to use clean wash water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelves in walk in cooler, reach in cooler doors, cooler doors of reach in units, and cooler door handles. Increase cleaning frequency. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open to trash receptacle areas. Make sure to keep closed.*Share facility, will contact other food establishments.*

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 Surface Characteristics-Indoor Areas - C Observed absorbent tiles in both restrooms. Replace with nonabsorbent ceiling tiles. 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 splatter on walls and ceilling of food debris. Make sure to increase cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone being stored above flip top prep unit. CDI Spoke to PIC regarding designated area to prevent contaminaton of equipment, utensils and food.

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 wait staff plating rice at the front of the hot line without washing hands after handling glasses on face and adjusting pants. CDI - PIC instructed line cooks to dispense food for wait staff. -0-

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at the bar sink. CDI - Sign emailed today. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled cutting board in use at the cook line. CDI - Board removed and taken to dish room for cleaning prior to using again. -1.5- 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm quat sanitizer in 3-comp setup in use. CDI - PIC refilled with quat of correct concentration.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oil containers to the left of the cook line on rack. Label these with the common name of the items. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed wait staff plating rice at the font of the cook line without hair restraints and with bracelets and watches on the arms. CDI - PIC instructed cook line staff to plate food for wait staff. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed serving spoons at the cook line with the eating surface facing up instead of the handle. Invert these. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the floor of the walk in coolers, on the walls of the mop wash and on the gaskets on the prep coolers. Clean these. -.5-

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 heavily damages ceiling in the women's restroom. Repair. REPEAT -.5- 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceiling shall be nonabsorbent. Observed absorbent ceiling in both restrooms. Replace these with nonabsorbent ceiling tiles.

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed low lighting in the men's restroom. CDI - PIC adjusted dimmer to match intensity in the women's restroom. -0-

2-101.11 PIC shall be present during all hours of operation.-PF. Observed PIC with ANSI accredited food certification not show up until end of inspection. Suggest kitchen manager get certified.

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 chicken curry at 51F, tomatoe sauce at 61F, and 4 big deep buckets of yellow curry above at 48-53F from the night before. CDI items 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 chicken curry, sweet peas, potatoes, karnwali mas, spicy butter, and half and half without dates. CDI items dated.

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 sauces that were covered and cooling in deep plastic buckets, and chicken curry cooling in deep square plastic container. Items need to be separated into smaller portions and shallow metal pans should be used. CDI items discarded.

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 tile falling out and leaking in women's restroom. Repeat. 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 vents in bathrooms in need of cleaning.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees go in and out of walk in with gloves and continue food prep with same gloves. CDI hands washed and gloves changed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed facility with sanitizer labeled as soap container and soap in an unlabeled bucket. CDI buckets relabeled.

l4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan, racks in kitchen, and gaskets soiled with debris.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac Observed split gaskets throughout kitchen.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee turn faucet off with clean hands . CDI corrected by instruction. -0 points-

6-301.14 Post a handwash sign at each handsink. None of the hand wash sinks in kitchen had handwashing signs posted. CDI provided handwash signs in both English and Spanish. -0 points-

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 approximately 15 gallons of onion sauce in walk in 2 at 50 degrees labeled 10-04-15 . CDI all product discarded. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed paneer and butter above 45 degrees see temperature chart. CDI product discarded. Repeat violation.

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 being cooled in high volume lexan containers should use numerous shallow containers to cool large volumes of sauce. CDI product discarded. Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled containers of spices and oils . -0 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed cook in back area with bracelets only a plain wedding band is allowed. -0 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace cutting board or resurface cutting board on prep unit near stove. -0 points-

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 handling soiled utensils then clean without washing hands in between. CDI- instruction provided

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Observed PIC temp cheese with bare hand. CDI- product discarded and practice dissapproved

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at dish machine at 10 ppm chlorine. CDI- primed and increased to 50 ppm

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 tomato suace cooked and cooled yesterday, had been in walk in last 12 hours and not removed according to PIC at 49 F. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter at 77 F and cheese at 50 F. CDI- placed on TPHC temporarily

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 vegetables, cooked potato and cooked spinach in botom of prep unit with no date mark. CDI- date marked

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 comps sink set up to wash utensils with rinse and sanitizer compartments mislabeled. CDI- 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 Observed multipel potentially hazardous sauces cooling in plastic or at room temperaure off heat control.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some small working containers of dried spices not labeled. CDI- labeled

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Cooked chicken and multiple sauces stored in walk in cooler uncovered. CDI - Items were covered with celophane wrap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Pink build up on interior of ice machine. CDI - Cleaned during the inspection.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Wet wiping cloth stored on counter of expo window; sanitizer bucket stored on floor. Relocate wiping cloth into sanitizing solution; move bucket to a low shlef.

General Comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Accumulation of food debris on can rack and inside cook line prep cooler. Wipe 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. Paint peeling on walls and ceiling of walk in freezer and on wire shelving in walk in cooler. Repair of relplace.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw fish stored above ready to eat dessert items in basement walk in cooler. CDI - Cooler rearranged with raw fish stored above chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Vegetable chopper with food debris on cutting blades stored as clean. CDI - Sent to dirty 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 Soup was cooling in a container placed inside a second container with ice but no water. CDI - Removed soup container, added water to ice, and replaced soup container; stirred regularly

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls and plastic food containers wet stacked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Accumulation of food debris on can rack and some drips inside cook line cooler.

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.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. Paint peeling on ceiling of basement walk in freezer. Repair. Sweep floor of basement walk in cooler.

2-301.14 When to Wash. Employees must wash their hands after contaminating them. Observed one of the employees on the cook line put his finger in his mouth and then go back to cooking. CDI - manager was informed and employee was told to wash his hands and complied. CDI.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Hand sinks may be used for handwashing only. Observed ice and a wet rag in a hand sink. CDI- hand sink cleaned out. Repeat violation.

4-601.11 (A) EqIuipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Thouroughly clean utensils and maintain clean to sight and touch. Obseved many pans, plates and other utensils which were stored as clean but still had food debris on them. CDI - placed back in the dirty dish pile for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed butter left out at 54F. CDI- placed back in refrigeration. Time as a public health control was suggested and the procedure sheet left.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed the items on the rack containing the somosas which had been cooked and cooled and held more than 1 day were not date marked. CDI.

3-302.12 Food Storage Containers Identified with Common Name of Food. Label the dry goods. Observed the sugar unlabeled in the drink area.

3-305.11 Food Storage-Preventing Contamination from the Premises. Do not store the onions on the floor. Observed in the parking garage walk-in.

3-304.14 Wiping Cloths, Use Limitation. Store wet wiping cloths in sanitizer and keep sanitizer container off the floor. Observed wet towels on equipment and cutting boards and sanitizer buckets on the floor.

Clean the floor of the walk-in in the parking garage.