HOLY JOES MEATS & MORE/NAWABS KEBABS

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken unpackaged stored above RTE items in WIF. Observed raw marinating chicken stored above RTE items in WIC. CDI - PIC rearranged storage order to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a whole container of skewers stored clean with visible food debris and build up. CDI - PIC moved to 3 comp for w/r/s. 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 .

3-501.14(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 2 containers of rice cooling from the night before in large plastic containers with tight fitting lids, missing cooling window. CDI - PIC voluntarily discarded. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed unsalted butter hot holding on counter below 135. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 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 milk, turkey, tomato, cabbage, and pasta without date marking made/opened on a previous day. CDI - PIC added correct date marking on all items PIC stated they follow the manufacture’s expiration date for milk. EHS explained that once opened, milk must be discarded after seven days regardless of manufacturers, expiration date as the printed date applies to the unopened products quality rather than the in use shelf life.

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 containers of rice cooling from the night before in large plastic containers with tight fitting lids, missing cooling window. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several dishes throughout establishment, stored as clean wet nesting. CDI - PIC rearranged to promote air drying.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cutting boards with deep cuts and stains. Replace/repair. 4-501.11 Maintain equipment in good repair. Observed chest freezers in meat, market, damaged, rusting, and flaking into chest with food. Owner stated they have purchase approved reach in freezers for meat market. Replace/repair.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed missing paper towels for two separate hand sinks due to the dispensers not working. CDI - Owner provided paper towels during inspection. Observed a missing hand wash sign for a center-kitchen hand sink.

3-201.11 (F) Safe handling instructions must appear on the label of all raw meat and poultry as specified in Law. Observed no safe handling instruction stickers on packages of meat for sale. CDI - Owner stated that he ran out of stickers recently but has already purchased new ones.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a package of ground beef stored under chicken in the walk-in cooler. CDI - Items were moved to the correct order.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked chicken containers in the walk-in freezer without date marks. CDI - Owner date marked them for the day they were cooked.

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 one spray bottle of oil without a label. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed Mango Lassi in a grab-n-go cooler without labels. CDI - A sign was posted stating “Ask employees about ingredients and allergens.”

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 grill cleaning utensils wedged behind prep sinks and the wall.

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 open-faced single-service containers in the meat prep area.

REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 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. Observed several cutting boards with deep cuts and stains. Observed two “household use only” Frigidaire refrigerators / freezers and a “household use only” blender. Observed heavy rusting on the shelves of the meat walk-in cooler. Observed unfinished wood on the back of the meat market prep sink.

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

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 damaged metal plates at the entrance of the walk-in freezer and cooler.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed potatoes, marsala and lettuce without date mark. Items were made yesterday. CDI- Items dated. 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 . 3-501.18 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) 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards throughout heavily scored and stained. Resurface/ replace. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. Fix/ replace. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of flour bins in need of cleaning.

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 wall at dry dish storage area damaged. Observed corner of mop sink broken off. Observed metal pulling away from floor at walk in cooler. Affix to 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 with customer items throughout kitchen. Keep personal employee items separate from customer items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee cutting raw meat with bare hands and without hand wash grab 2 other bags of raw meat already sliced and bagged then grabbed grocery bag to place raw meat in for customer order. CDI hands were washed and grocery bag was changed out.

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 raw chicken stored over top of raw beef. CDI.. Storage was corrected to meet the guild lines of food code. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw beef stored on shelf in WIC not 6 inches off ground.. CDI item was moved off shelf

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table

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 not stored above the top of the food within containers.

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. Observed rusting on shelves throughout facility. REPEAT

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed tile on ceiling not attached so that they are easily cleanable through facility.

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 cutting tomatoes and lettuce with Barehands. Employee states food was for her daughter however, the tomato was placed back into the prep unit.. CDI..EHS had PIC throw out the tomato. 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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with debris.. CDI.. sink was cleaned out

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked rice above 41 please see temp chart. CDI.. Rice was voluntarily discarded For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items without out dates. 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 food items without day mark.. CDI Items were opened/prep on Tuesday. CDI..Dates were added. 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 . 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken being thawed in container on side of prep sink. CDI.. Containers put inside of prep sink under running cold water.

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 food stored in non food grade bag. REPEAT. Also observed raw meat in WIC touching bare metal shelving

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection.REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 food stored in non food grade bags

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No waste bin by hand sink. CDI..PIC added waste bin.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout.Items are not necessary for operation. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM durning inspection. PIC Arshad has class scheduled for early July For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several pots with food debris. REPEAT.. CDI PIC moved items to W/R/S 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 Turkey Pastrami, roasted turkey, smoke turkey, lentils and chicken w/onions above 41F.. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottles without labels.

4-501.11 Maintain equipment in good repair. Observed ambient air in meat display case at 50F and Prep unit 49F. PIC called repair tech , can’t come out until Wednesday.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed not testing strips for Cl sanitizer or Quat. EHS will return for test strips

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility not necessary for operation. 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 several tiles missing throughout facility. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back hand washing sink. CDI- Paper towels placed at sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down to be cleaned. 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 .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in walk in cooler and outside of low reach in in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles missing in dish storage area.

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 cabbage in the tall reach in unit without a date. CDI- Cabbage dated. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw beef in the walk in cooler stored on cardboard. Observed raw beef stored on shelves in walk in cooler. CDI- Beef removed and placed on plastice wrap barrier.

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 tall reach in unit in need of cleaning in the restaurant and meat market areas. Observed shelves in walk in cooler in need of cleaning.

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 wall behind 3 comp sink and prep sink in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during beginning of inspection. CFPM did arrive onsite at end of inspection. 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 make a phone call and go back to working with food without washing hands. CDI - EHS asked employee to wash hands. Employee washed gloved hands and EHS instructed employee to remove gloves and wash hands following the correct procedure.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed tongs, scoops, food processor, and bowls with debris/ greasy residue or water stored as clean. CDI- All dishes were moved to be cleaned at 3-comp sink. 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 chicken in display case at 50F. CDI- Chicken was moved to WIC 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 .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting boards in kitchen. Needs to be resurfaced or replaced. REPEAT. Points not taken due to repair of cutting boards in meat room.

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 debris build up under prep sink and under short dish rack in storage area. Needs cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed small container of raw chicken over vegetables in reach in. CDI - Chicken was moved to bottom shelf. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting boards in meat cutting room. Needs to be resurfaced or replaced. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on stand mixer. Needs cleaning.

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 chicken in box under prep table at 50 F. CDI - PIC stated chicken had been sitting out for about an hour. Employee said he was leaving it there while waiting for next order. Chicken was moved to WIC. EHS informed PIC that unless being cut or packaged chicken should be kept in coolers to maintain temperature.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards on meat department table. Needs resurfacing or replacement.

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 dripping over prep sink. PIC stated prep sink is out of use and PIC and landlord have received an estimate for repairs. Repair is planned.

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 blender with food debris on inside. Blender had not been cleaned since use in previous days. CDI - Blender was moved to be cleaned.

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 baked potatoes with no date label. CDI - PIC stated potatoes were cooked sunday and potatoes were moved to be cleaned. CDI - Potato was dated. 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 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 cut cabbage dated 4/19. CDI - Cabbage was discarded. REPEAT.

4-501.11 Maintain equipment in good repair. Observed heat sealer pad is torn around edges. Observed cutting boards are deeply scored and need replacing.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety. Observed facility cooking bone in chicken using a non-continuous cooking process with no approval paperwork. CDI - PIC will discontinue the process for the future.

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 For more information on date marking please visit: http://meck.co/FoodSafety. Observed goat in reach in dated for 1/29. CDI - PIC stated the date was incorrect and goat was cooked on 2/5. Date was corrected.

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 chicken on floor in WIF. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on prep table.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop placed in container of cooked rice with lid on. CDI - Handle was moved out of contact with food and above the rim of the container.

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 broken tiles in kitchen. Observed chipping paint on walls.

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. Observed current Employee Health Agreement missing updated information from the adoption of the 2017 Food Code. CDI - EHS discussed changes with PIC and sent PIC the updated Employee Health Agreement.

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 PIC did not have written procedures for responding to a vomiting or diarrheal event. CDI - EHS informed PIC of the new requirement and provided PIC with the procedures created by the state.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over raw beef in reach in.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies under 3-comp sink. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen propped open.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions and other boxes of food on floor in dry storage area. PIC stated food had been delivered the day before. CDI - PIC had employee move food off of floor.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single service items on floor in dry storage area. 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 debris on floor in hallway next to 3-comp sink and build up of debris and residue on floor beneath 3 comp sink and shelving in dry storage. Needs cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed jar and scrub brush in handsink. CDI - Items were removed from the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives on magnetic strip above 3-comp sink with food debris on them. CDI - PIC stated these knives are old and no longer used. They will be cleaned and moved to storage.

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 rice with mutton in WIC at 62F. PIC stated food was cooked last night and left to cool in the WIC. CDI - Rice and mutton was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food on the bottom shelves of reach in units were holding above 41 F (See temperature chart). Food was either moved to WIC to cool or voluntarily discarded. Units show temperature is set at 36 F. Internal temperature is reading 40 F. PIC called to have units serviced. Gaskets are also torn. PIC will have gaskets repaired. VERIFICATION REQUIRED. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice with mutton cooling in WIC overnight in large container with lid on. CDI- Rice with mutton was voluntarily discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of to go trays on floor in dry storage area.

4-501.11 Maintain equipment in good repair. Observed heat sealer pad is slightly torn. Observed broken handle on freezer in meat market. Observed torn gaskets on reach in units in the kitchen and on WIC. REPEAT.

6-201.17 Walls and Ceilings, Attachments - C Observed piece of wood mounted in to the wall to hold 3-comp sink in place. Wood has not been sealed or painted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods being held above 41F in walk-in cooler(WIC). Products prepared between 04/29-05/02. Ambient air temp of WIC- 43F. PIC stated unit running warm since last night. Facility does not keep cooling or cold holding logs. PIC voluntarily discarded all TCS products out of temperature. Service repairman contacted during inspection. EHS provided cold holding and cooling logs for facility's use. Facility closed on Mondays(05/03), reopens to public Tuesday(05/04) EHS will return for follow-up visit tomorrow, 05/04 to ensure unit repaired before facility opens. Facility cannot resume operation until unit repaired. REPEAT VIOLATION. VERIFICATION REQUIRED. **Non-compliance at next inspection will result in Risk Control Plan and possible permit action.

4-501.11 Maintain equipment in good repair. Observed walk-in cooler in poor repair- unable to hold temperature. See violation #20 for more details. 4-502.11(A) Maintain utensils in good repair. Observed strainer stored in clean dish area in poor repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several scored cutting boards throughout restaurant kitchen, meat market, and dry storage area. EHS recommended more frequent resurfacing or replacement. 4-101.19 Nonfood-Contact Surfaces - C Observed raw word trim piece above three compartment sink. EHS recommended sealing.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at hand sink in dish area. Observed no hand soap at hand sink at front counter(dispenser broken). EHS will return in 10 days to verify facility has soap at all hand sinks. VERIFICATION REQUIRED.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above yogurt in reach-in cooler. CDI: PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoop stored as clean is dish storage area soiled with food waste. Observed knife stored as clean on magentic strip in kitchen soiled with food waste. Observed knife and tabletop grinder parts stored as clean on magnetic strip in meat area. CDI: PIC sent all soiled utenils to be W/R/S. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one small and one large plastic insert pan of housemade ghee(unsalted clarified butter) being held above 41F on counter and shelf. PIC stated facility needs ghee at room temp- will be moving to TPHC. CDI: Education provided and PIC completed TPHC paperwork on site. Observed large plastic container of biryani rice(prepped 12/08/20) being held above 41F in reach-in cooler. CDI: Education provided and PIC voluntarily discarded product. 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 biryani rice being cold held above 41F- product being cooled on counter until 50F-60F and placed in deep, plastic container in reach-in cooler. Reach-in cooler not designed for cooling, only cold holding. CDI: Education provided and product voluntarily discarded.

GENERAL COMMENT: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all meat cutting boards heavily scored. NOTE: PIC provided proof new boards have been ordered. 4-501.11 Maintain equipment in good repair. Observed hand soap dispenser at front counter broken- unable to dispense soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 3 knives stored on magnet rack that had food debris. CDI-PIC took to be washed/rinsed/sanitized

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grab and go meat counter holding temps at 43, ambient air was 47F-49F. CDI-PIC voluntarily discarded all goat liver/kidneys and moved chicken to the WIC to cool. REPEAT. VR REQUIRED 9/19/2020.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed fish and goat livers and kidneys with no consumer advisory. PIC explained they thought consuemr advisory was only for chicken. EHS explained it needs to be on all raw products. REPEAT. VR REQUIRED 9/19/2020. PIC did not sign due to Covid protocols.

4-501.11 Maintain equipment in good repair. Observed broken shelf in the WIC. PIC has added brand new shelfing for WIC and for dish drying area. Oven hood light out.

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink still leaking, PIC has made several phone calls to plumber. EHS will check upon next visit.

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 a few floor tiles broken in the kitchen area. Observed ceiling in the dining room with water damage.

2-103.11 (M) Person in Charge-Duties - PF Observed a total lack of kitchen experience. Thermometer, test strips were all missing or not working, nor did anyone know how to use the thermometer. Cooling and cold holding were inefficent. Storage order was not understood, and was off throughout facility.

3-302.11(A) Separate the different types of raw animal foods. -P Observed eggs over raw lamb. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw whole pieces of goat sitting directly on shelf with no packaging, and no containers. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Eggs stored over heavy cream, flour, and RTE potatoes. Fish marninating over produce. CDI-PIC changed storage order. VR REQUIRED 9/7/2020.

4-702.11 Before Use After Cleaning - P Observed dishwasher washing dishes, rinsing then stacking them so high the dishes were sticking out of the sanitizer. EHS explained dishes need to be fully submerged in sanitizing water to properly clean. CDI-PIC placed dishes that were too high back in the rinse area, then placed dishes on the drying rack to make room. PIC did not sign due to Covid protocols

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 30 containers of rice in stand up above 41F. Observed containers of marninated chicken, sauce, curry and samsoas all above 41F. PIC said they were made last night and cooled outside on shelf until they get to 70F, then placed in stand up. Food on top shelves were in temp. Food was stacked densely and high that it would make cooling difficult. CDI-PIC voluntarily discarded all food above 41F, EHS explained cooked foods need to be placed in the WIC or the freezer to cool. EHS RECOMMENDS SPEED RACK. VR REQUIRED 8/7/2020.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed meat market with chicken sitting at 43/44F in grab and go. PIC said they were made yesterday. CDI-PIC voluntarily discarded 6-7 containers of precut chicken and 1 liver.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed raw goat liver with no consumer advisory sticker. CDI-Food employee added sticker.

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 rice made from yesterday in stand up at 61F, rice bowls at 47F. Food employee explained they cool them down outside, then they place in stand up in containers, covered to cool. CDI-PIC voluntarily discarded due to temperature abuse.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed EHS and training EHS thermometer reading at 38F and EHS's was 43F. More than 2 degree difference. VR REQUIRED 9/7/2020

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed around 20 boxes of produce stored on floor. PIC explained they have limited shelf space and they keep them there. EHS suggested new shelf in WIC to keep produce there.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed only a small tray bveing used to air dry dishes. They use multilpe large pots and pans. Dish drying area is full of pots/pans. EHS suggested another drying shelf.

4-501.11 Maintain equipment in good repair. Observed ice on the heating strip in the freezer and building up on the pipes in the WIC. 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 cutting boards heavily pitted to create groves in cutting boards. PIC flipped the cutting board, the other cutting board is also heavily damaged.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed bleach being used for cleaning in meat market and quat being used in 3-comp. No test strips on site. VR REQUIRED 9/7/2020

5-205.15 Maintain a plumbing system in good repair. Observed 3-comp sink leaking heavily, and no drain stoppers. Food employee was using a napkin to keep sanitizer in. Needs to be repaired ot be able to wash dishes properly. VR REQUIRED 9/7/2020.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed a food employee cutting raw chicken with no gloves. Food employee wrapped chicken and placed in display case. CDI- PIC voluntarily discarded chicken and put on gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 13 containers of Biryani in the reach in cooler with temperatures above 41F (see temperature chart). Observed a container of goat feet and samosas with a temperature above 41F. All items had a date mark label of 3/1. All items were voluntarily discarded. 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 big package of fish stored on the floor in the walk in freezer. CDI- PIC relocated item off the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes on prep surfaces in the meat cutting area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area. REPEAT.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed facility holding melted unsalted butter (considered TCS) at room temp with no temperature control over 4 hrs. CDI- PIC voluntarily disposed of butter. Emailed PIC a TPHC form to complete to hold TCS butter off temperature up to 4 hrs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pan of tandori chicken in fridge not date marked from 3 days ago. CDI- PIC voluntarily disposed of chicken. 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 cooked wheat meal with chick peas date marked for 12 days ago in fridge. CDI- Item voluntarily disposed of by PIC.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door being left open and observed a few flies present. Maintain pest control measures. Back door was closed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several large bowls stored face up with collected water inside. Need to store inverted and allow to air dry.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed can wash needing additional backflow prevention device on hose bib with pistol grip hose.

6-303.11 Intensity-Lighting - C Provide proper lighting to all food storage areas. Observed no light in walk in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee sports bottle stored above food in prep cooler. CDI- Drink removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a large number of pans stored as clean with date mark stickers and sticker residue stuck to them, stickers and sticker residue can get onto food contact surfaces as pans are stacked. CDI- Pans moved to dish area for re-cleaning.

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 onion sauce and cooked tomato base sauce stored in prep cooler make table not properly date marked, onion sauce had an old date mark sticker. CDI- PIC voluntarily disposed of onion sauce, tomato sauce properly date marked for date of prep. Observed half of a cut letttuce head stored in fridge from a few days ago that was not date marked. CDI- PIC voluntarily disposed of lettuce.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of degreaser in kitchen. CDI- Bottle labeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed silver polish and degreaser stored on small ledge above food prep sink in kitchen. CDI- Chemicals moved to chemical storage area.

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 spray bottle of oil, a pitcher of oil, and a few dried goods on dry good storage shelf needing labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a number of boxes of food in walk in freezer stored on the floor. CDI- PIC had food stored off the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed partial head of lettuce in fridge PIC said is washed after cutting. Produce needs to be washed before cutting per Food code. CDI- PIC disposed of lettuce. GENERAL COMMENT: 4-205.10 Food Equipment, Certification and Classification - C The two smaller white chest freezers in meat market documented as non NSF during last visit are only being used for non TCS items sold in the grocery market area.

2-101.11 PIC (Person in Charge) shall be present during all hours of operation. -PF Observed no CFPM -certified food protection manager on site. Facility has 7 months from permit date for compliance.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed meat market hand sink not working properly. On/off knobs not working. VR - verification required in 10 days to ensure sink works properly. 6-301.12 Hand Drying Provision - PF Observed no paper towels at the 3 new hand sinks. VR 6-301.14 Handwashing Signage - C Observed no hand wash signs at the 3 new hand sinks. Signs provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw and raw marinating chicken over cooked cauliflower, potato and pea mixture in the 2 door refrigerator. Observed shelled eggs over cooked chicken Tikka in the bottom of the prep cooler. CDI (corrected during inspection) chicken and eggs moved to lower or bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed the top pan of the grinder, plastic guard of the slicer and interior of the 3 comp sink with food debris present. CDI by returning the two items to the 3 comp sink for cleaning. 3 comp sink was also cleaned.

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 produce and beef on the WIC -walk-in cooler floor.

4-501.12 Cutting Surfaces - C Resurface stained/scored cutting board on the meat side. 4-205.10 Food Equipment, Certification and Classification - C The two smaller white chest freezers on the meat side are for Household Freezers. Equipment shall be NSF or equal. Ensure the white upright freezer on the meat side is NSF or equal. Also remove the wooden base under this freezer. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Plastic guard on the slicer that is between your hand and the food mentioned in #14 has some cracks and should be replaced because it is no longer easy to clean.

6-303.11 Intensity-Lighting - C Observed one light out in the walk-in cooler WIC.