PATEL BROTHERS GROCERY STORE

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two trays of punjabi samosas reheated roughly 1 hour ago hot holding below 135 in customer display case. CDI - PIC was allowed to reheat tray of punjabi samosas to 165F for hot holding. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed open containers of degreaser and bleach stored over single service cups near can wash area. -CDI- PIC relocated items.

REPEAT 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 five containers two pink, one blue, and two white containers without any form of identification. CDI - PIC labeled containers sugar, coriander, and semolina flour

REPEAT 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 multiple yogurt containers (single-use containers) stored in clean across from 3-ocomp-sink being reused for TCS, NON-TCS foods.. Discard and replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed yellow cutting board with deep grooves, heavy score marks and discolored stored clean. CDI - PIC voluntarily discarded item.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed attestation of EHP. -CDI- EHS provided EHP and employees signed at time of visit. -0- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- Observed food employee couch into hand and change gloves without washing hands. -CDI- EHS educated food employee on washing hands and food employee washed hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed food employee wash hands for less than 20 seconds and not use a barrier to turn off faucet. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- Observed PIC wash hands and not use a barrier to turn off faucet, thus recontaminating hands. -CDI- EHS educated food employee on using a barrier and food employee rewashed hands. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed container stored in handsink. -CDI- EHS educated PIC on proper use of handsink and items were removed and sink was cleaned out. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at handsink. -CDI- PIC replenished paper towel supply. -1-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed portion of cardboard box stored over container of butter and other items, contacting items. -CDI- EHS educated food employees on proper food contact surfaces and box was removed and items discarded. -0-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D)./3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed multiple items in prep unit (rice, lentils, potatoes, mixed vegetables, garlic chutney (contains cooked garlic), and chick peas) and 3 drinks with milk and/or ice cream in display case with no date marks. Per PIC, items were prepared in last 1-2 days. -CDI- EHS educated PIC on proper date marking system and all items were properly date marked. -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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P- Observed bleach, degreaser, motor oil, and other toxic bottles stored over drinks cups and blender. -CDI- PIC relocated items. **REPEAT** -1- 7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf- Observed toxic chemical bottle with faded label. -CDI- PIC properly labeled items.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple food items outside of original containers throughout with no labels. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employees with watches and bracelets. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handles touching food in some nonTCS food containers. -0-

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-use items stored on floor beneath prep tables. -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 multiple yogurt containers (single-use containers) stored in clean dish area and being reused for other items and some rubbermaid-style or similar Tupperware containers. Discard and replace. -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. Observed food debris on NFCS of vegetable slicer. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored over plates and on top of prep tables throughout. **REPEAT** -1-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a container of motor oil on shelf above food. CDI PIC moved motor oil.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone, drink, coffee, and hat on the shelf with and above customer food. CDI PIC educated employee and they moved all personal items. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC CFPM is expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee engage in multiple activities that contaminate her hands and then handle food without washing her hands. EHS educated employee and she washed her hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed container and towel in handwashing sink. CDI PIC moved container.

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 milk in lowboy cooler with no date mark. CDI PIC stated it was opened yesterday and she put date mark on it with a marker. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying a metal bowl with paper towels. EHS educated employee.

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 box of single service containers on the floor. CDI PIC put box on a shelf.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 household pressure cookers being used for customer food. EHS advised to replace with NSF/ANSi certified equipment.

5-205.15 Maintain a plumbing system in good repair. Observed both handwashing sinks leaking and draining very slowly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee bags on shelf above single service containers . Observed employee cell phone on shelf with facility food.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed samosas, kathi roll, and veg cutlet holding below 135F. CDI- Items placed on time. Ensure items stay in temperature 135F and above. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed tapioca and potatoes without time stamp. CDI- Items time stamped. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for tapioca and potatoes. CDI- Procedures re-written and left in kitchen area for review next inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no procedures for tapioca and potatoes placed on time. EHS sent procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for tapioca potato mix.

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 sugar, salt and other bins without labels. Label items.

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 box of single service trays stored on the floor hear the hot case.

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 crates housing containers and lids in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee cough and not wash hands/ change gloves. CDI- Employee changed gloves/ washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed paneer chly samosas and punjabi samosas holding below 135F in the hot case. CDI- Items placed on TPHC. Unit is not holding well. Facility will be getting a new unit to hold items. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice, mango lassi, soup base, potatoes, and curry holding above 41F in the prep top unit. CDI- Items were not within time/ temp parameters and were 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 .

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 no vomit/ diarrhea plan. CDI- EHS sent plan.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed vada pav, paneer chili samosa, mixed veg puff, schezwan samosas and kathi rolls in the hot well holding below 135F. CDI- Items reheated

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC without knowledge of cold holding temperatures, hot holding temperatures, cooling methods and cooling parameters. CDI- EHS educated PIC in all areas as it pertains to the operations being conducted in the kitchen area.

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 no vomit/ diarrhea plan at facility. CDI- Plan sent to PIC via email.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed slicer soiled with old food debris. Slicer was stored as clean. CDI- Slicer taken back to be washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed vada pav (potato stuffed), paneer tikka samosas, Punjabi samosas, veg kathi roll and schezwan samosa (all veg stuffed) in the hot case holding below 135F. CDI- Items placed on TPHC and hot case turned up to keep additionally made items to temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed tomatoes, yogurt, diced potatoes and fried potatoes holding above 41F in the prep top unit. Unit was functioning properly. Items in the bottom low reach in cooler were in temperature. See temp chart. All items stored in the prep top area were not in the unit where the cool air could circulate. Items were stored on sheets pans on top of the unit. Observed items in the walk in cooler holding above 41F. CDI- All items were within time/ temp parameters and were placed in the walk in cooler to cool.

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 stuffed veg items in walk in cooler covered with plastic covering before being cooled down to 41F. Items were holding above temp (intent was not to cool items).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked in the clean dish storage area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed vada pav (potato stuffed) holding below 135F. CDI- Items placed on time and will be discarded at 3:30pm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed paneer kathi rolls, schezwan samosas, Punjabi samosas in the walk in cooler holding above 41F. CDI- Items placed in the walk in freezer for rapid cooling.

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

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 scoop in flour container with the handle in flour. Ensure to place scoops in food with their handles sticking out.

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

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 the handle of scoops in direct contact of flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed wet stacking of plastic containers on the dish rack.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-Observed single service cups and lids in a soiled bin.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed inside the microwave and inside the gaskets at the bottom reach in of flip top.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Proper sanitizing methods are not being used during wash, rinse, and sanitize at 3 comps sink. No sanitizer available during inspection. Verification required within 10 days.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee personal items stored on food storage rack in kitchen.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed utensils stored in handwash sink. CDI items removed and sent to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed vadapav (vegetable filled patties) stored on speed rack in warewashing room. CDI - food item placed on TPHC (4 hour hold) and will continue to be a TPHC product going forward. Gave PIC copy of TPHC procedures document.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf no food probe thermometer provided during inspection (only have IR thermometer). Verification required within 10 days.

3-201.11 Use food from approved sources only. -P observed Dosa Batter and Idli-Uttapam Batter stored in display cooler with incomplete label. CDI PIC has removed product from shelf until it is confirmed that it is coming from a regulated facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed paneer pastries on speed rack in kitchen > 45F. CDI by moving to cooler. Observed food item at 45F prior to departure.

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 dry foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed boxes of bread stored on the floor in kitchen.

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 handle stored in dry food.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed boxes of single service items stored on the floor.