ROYAL BIRYANI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple containers of rice in the WI with temperatures above 41F. 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 .

3-501.15 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 food items in the WI cooler, cooling in tightly covered containers. CDI. PIC removed the covers. 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 .

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside the WIC, and also on dry storage rack and clean dish rack. Replace/seal rusted shelves so that they are smooth and easily cleanable. REPEAT VIOLATION.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed TCS food items left uncovered (while not in the cooling process) stored in the shelves inside the WIC. Keep all food items completely covered when not being cooled down. Repeat

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 scoops stored on surface with build up. CDI. PIC removed. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside the WIC, and also on dry storage rack and clean dish rack. Replace/seal rusted shelves so that they are smooth and easily cleanable. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral restroom. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee's water bottle stored by customer items. CDI. PIC removed Keep employee food and drinks separate from consumer foods.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility has an incomplete employee health policy during inspection. CDI. PIC was provided another. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed TCS food items left uncovered (while not in the cooling process) stored in the shelves inside the WIC. Keep all food items completely covered when not being cooled down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple pans of house-made TCS foods stored in the reach-in cooler, WI cooler and freezer without date-marks (cooked lamb, cooked goat, cooked rice). EHS explained the date-marking rules for their cooked food items that are frozen, which will be thawed before service. CDI: PIC date-marked the TCS food items with their cooked dates for Day 1, and understood that the date when they pull out to thaw will be an additional date-label, counting as Day 2. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies at the back area during inspection. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open through out the inspection.

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 scoops stored on surface with build up. CDI. PIC removed

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside the RI, WIC, and also on dry storage rack and clean dish rack. Replace/seal rusted shelves so that they are smooth and easily cleanable. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral restroom.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed TCS food items at the make table temping above 41F, to which PIC present stated that he was aware of this due to higher room temperatures from the higher outside temperatures, so they take the TCS food items leftover after their lunch shift, place them back into the WIC (which was also observed above 41F today) to cool down during their 2-hour lunch break, and place these TCS food items back into the make table right before dinner shift starts. EHS explained why this is a violation and a concern, as TCS food items should not be constantly in and out of the temperature danger zone, and discussed what corrective actions should be taken when PIC notices TCS food items in cold holding are temping above 41F. Repairmen showed up on-site while EHS was still going over the report, and stated that the freon level was low and they are monitoring the temperatures of the WIC now. VERIFICATION REQUIRED within 10 days to ensure that the facility is in compliance with PIC duties. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility has outdated vomit and diarrhea clean-up written procedures. CDI: EHS provided PIC with hardcopy of updated vomit and diarrhea written procedures for employees to follow. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a few TCS food items left uncovered (while not in the cooling process) stored in the shelves inside the WIC. Keep all food items completely covered when not being cooled down.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS food items stored inside the make table temping above 41F (see temp chart). Observed all TCS food items stored in the lowboy cooler of the same make table temping above 41F (see temp chart). EHS got ambient temperature for this unit at 55F. Observed almost all TCS food items stored inside the WIC temping above 41F (see temp chart), with the exception of two food items that were held over ice. PIC confirmed the date-marking was correct for all of these food items inside all refrigeration units, and none of these food items were prepared today. PIC also stated they conduct temperature checks in the morning everyday, but do not keep a record of it; PIC stated he conducted today's temperature check of the WIC at 10:00AM and only checked the sauces made in-house (ex. tomato sauce, cream sauce) and observed those were at 41F. **Facility voluntarily closed operations; PIC contacted technician for WIC and make table and stated they will arrive ASAP to check on the units; PIC will voluntarily re-open once WIC and make table have been repaired and able to sufficiently maintain all TCS food items inside both units at or below 41F. PIC voluntarily discarded all TCS food items that were temping above 41F in the refrigeration units at the facility. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 an unlabeled spray bottle of sanitizer used in the dining room stored on top of the beverage cooler. CDI: Food employee labeled spray bottle as sanitizer.

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 stockpot of cooked onion sauce stored directly on the floor next to the speedrack. PIC stated he just cooked the food item, and EHS observed temp was above 135F (see temp chart). Keep all food off the floor to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths placed directly on the cutting boards at the make table and also on countertop of lowboy cooler. Keep in-use wiping cloths stored inside properly concentrated sanitizer buckets. CDI: PIC removed wiping cloths.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed hot water temp for in-use utensils in a bain marie at the stovetop temping below 135F (see temp chart). CDI: PIC discarded bain marie of in-use utensils.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three stacks of single-serve to-go containers stored right-side up, out of it's protective packaging, at the make table. Keep all single-serve articles stored inverted or in it's original packaging to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside the WIC, and also on dry storage rack and clean dish rack. Replace/seal rusted shelves so that they are smooth and easily cleanable. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy oil buildup on the hood vents. Observed accumulation of food residue on interior walls inside WIC. Increase cleaning frequency. REPEAT VIOLATION.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two metal pans of raw chicken that were stored directly on top of two plastic bus tubs of RTE white/cream sauce on the bottom shelf of the WIC. CDI: PIC re-arranged the pans so that the raw chicken could not contaminate the RTE sauces. EHS went over storage order rules with PIC, and provided storage order handouts so the employees can have a visual aid as a reminder. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the chemical dish machine used to sanitize multi-use equipment and utensils not reading proper concentrations. After running 7 cycles, EHS observed that the highest concentration the dish machine read was at 10ppm. CDI: Representative from Auto-Chlor arrived on-site while EHS was going over the report with the PIC, and EHS observed the chlorine sanitizer reading above 100ppm. EHS advised PIC to test their sanitizer daily to ensure they are able to effectively sanitize their multi-use equipment and utensils. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a large stock pot of "creamy sauce" on the stove that was hot holding below 135 degrees F. PIC stated that he finished cooking the sauce this morning, about 20 minutes prior to the start of the inspection. CDI: PIC reheated the creamy sauce on the stove to above 165 degrees F (see temp chart) to continue hot holding on the stove. Observed cooked white rice hot holding in one of the two rice cookers, below 135 degrees F. CDI: PIC reheated the white rice to above 165 degrees F (see temp chart) and placed back into the rice cooker to hot hold. 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 multiple pans of house-made TCS foods stored in the reach-in freezer without date-marks (cooked lamb, cooked goat, cooked rice). EHS explained the date-marking rules for their cooked food items that are frozen, which will be thawed before service. CDI: PIC date-marked the TCS food items with their cooked dates for Day 1, and understood that the date when they pull out to thaw will be an additional date-label, counting as Day 2. 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 .

4-501.11 Maintain equipment in good repair. Observed the chemical dish machine not reading proper concentrations of chlorine sanitizer. After running 7 cycles, EHS observed that the highest concentration the dish machine read for chlorine was 10ppm. EHS observed no data plate on the machine, but a sticker from Auto-Chlor stating that the chemical dish machine should read at least 50ppm, and the temperature should reach no higher than 120 degrees F. EHS used high temp disk to evaluate the hot water temp in the dish machine, and the highest it reached was 98.6 degrees F. EHS observed that the dish machine was connected to a chemical sanitizer, that was pulling the product during the cycles. CDI: EHS had PIC contact Auto-Chlor, and representative from Auto-Chlor, Joe, was able to repair the dish machine while EHS was still on-site. REPEAT VIOLATION. *Note: Although a repeat violation, equipment not in good repair is for different equipment from the previous inspection report, and took points for the dish machine on violation #16.

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 the shelving inside the WIC and throughout the kitchen heavily soiled with food debris. Increase cleaning frequency to prevent contamination. REPEAT VIOLATION.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the doors of both shared dumpsters, kept open during time of the inspection. CDI: Doors were closed. Keep dumpster doors closed when not in use.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee's only milk jug and employee water bottle stored commingled with consumer foods in the lowboy cooler. Keep employee food and drinks separate from consumer foods.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed paper towels not readily available at hand washing station. CDI - PIC provided hand drying provisions to hand sink. -0-

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed case of a dozen raw shelled eggs over containers of TCS foods in the walk-in cooler. CDI - PIC corrected storage order for compliance. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed TCS applicable foods such as chicken sauce, green beans, spinach and potatoes cold holding between 46-49 degrees in the reach-in unit. PIC stated items were prepared 1.5 hours prior to EHS arrival. CDI - PIC placed items back in the walk in cooler to cool down. -3- ***Ensure TCS foods are at < 41 F when placed into cold holding units.*** 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.

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 dense quantities chicken sauce cooling in the walk-in cooler with a 0-2 degree change within a 20-26 minute time span. Refer to temperature observation chart. CDI - PIC separated product into smaller portions. Cooling towards < 41 F observed after additional 25 minutes. -1- ***Facility placed on risk control plan due to non-compliance from three consecutive repeat violations with full points.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed opened sack of rice stored directly on floor at dry storage area. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 metal bowls without handles stored in various sauces in walk in cooler and in dry goods at dry goods storage area. -0-

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some utensils stacked wet at clean dish area. CDI - Utenils separted to allow air drying. No points deducted from observed improvement. -0-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single service to-go hinged containers in lobby. CDI - Single service articles were moved behind front counter and inverted to prevent potential contamination. -0-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed damaged gaskets at upright reach-in freezer and walk-in cooler units. Observed non-functional paper towel dispenser. Replace. REPEAT VIOLATION: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep station with a heavily scored cutting board. -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. Observed shelving throughout the kitchen, as well as shelving in the WIC, in need of additional cleaning. Observed food debris accumulation on speed rack next to reach-in freezer. Keep clean. -0-

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. Observed outdated employee health policy in the facility. CDI - EHS reviewed updated policy and provided copy of employee health agreement policy to facility. -0-

REPEAT VIOLATION: 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee adjust clothing and wipe hands on shirt, then immediatly transition into gloves before heading to prepare foods. EHS informed and educated food employee; employee redirected to wash hands. -4- ***Long term compliance visit will be made to ensure employees are following proper hand washing practices. 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.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs over closed container of cooked chicken tandoori in walk-in cooler and packaged raw shrimp stored with and on top of packaged spinach inside freezer. CDI - PIC corrected storage order for compliance. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed portioned cups of raita sauce cold holding at 49 F in shallow ice left unattended in the dining room. PIC stated items were prepared 20 minutes prior to inspection. CDI - PIC placed items back in the walk in cooler to cool down. Points scaled back due to improvement observed from previous inspection. -1.5- ***PIC informed that foods must be prepared maintained in cold holding in permitted kitchen areas at all times. 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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed container of dish soap stored on top of container of frying oil and multple sterno chafing fuel canisters stored at top shelf shelving unit directly over packaged single service cups and soft drink dispensing system. CDI - PIC removed items to their proper storage areas to prevent contamination. -1-

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 large deep pot of curry sauce cooling in the walk-in cooler and boiled potatoes inside reach-in unit at a zero degree change within a 20-25 minute time span. Refer to temperature observation chart. CDI - PIC separated curry sauce into smaller portions. All foods were transferred to the walk-in cooler to rapidly cool. -1- ***Facility has had three consecutive repeat violations with full points. Next repeat will implement a risk control plan.

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stacked wet at clean dish area. CDI - Utenils separted to allow air drying. -1-

4-501.11 Maintain equipment in good repair. Observed damaged gaskets at upright reach-in freezer and walk-in cooler units. Replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board. PIC advised that a replacement has been ordered.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at plumbing line of kitchen hand washing sink. Repair. -0-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed wall damage to FRP wall next to dish machine. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees keys and cell phone stored with clean utensils and single service containers on shelving units. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee wash hands and then turn off faucet knob with bare hands before heading to prepare more food items. EHS informed PIC and PIC educated food employee and had food employee rewash hands and turn off faucet with paper towel as a protective barrier. 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 5 seconds. EHS informed PIC and PIC had food employee rewash hands for at least 20 seconds. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. At start of inspection observed a metal bowl with batter reside left in hand sink and batter residue left on hand sink knobs as well. CDI-Items were removed and hand sink was sanitized.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee remove gloves and place in pocket to use personal cell phone and then put gloves back on. EHS informed food employee as well as PIC to ensure to discard gloves after they have been soiled due to using personal items. CDI-Gloves were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large container of cubed cheese and another large container of boiled potatoes cold holding at 58F on a cart in the kitchen. PIC stated items are going to be fried but the chef was currently preparing other food items and EHS did not observe any food employee prepping or cooking with any of the items and the cart was left unattended since the start of the inspection. CDI-PIC placed items back in the walk in cooler to cool down. -REPEAT 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 .

3-501.15 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 3 trays of rice ambient air cooling on a speed rack in the kitchen area at 91F. EHS observed zero to one degree change in ambient air cooling within a 30 minute time span and PIC placed 2 recently boiled potatoes directly under the rice which were ambient cooling for the past 30 minutes. CDI-PIC placed trays of rice in reach in freezer to rapidly cool and rice reached 41F within 30 minutes. -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 unlabeled working containers of spices on shelving beside grill.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 metal bowls without handles stored in various sauces in walk in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet at clean dish area. -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. Observed rice cookers stored on unsealed wooden table. Observed minor rust on racks above prep tables. Resurface or seal storage shelving and prep surfaces that are likely to have an accumulation of moisture. -REPEAT VIOLATION-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed chlorine test kit with water damage and not accurately reading chemical levels. VR- a visit will be conducted in 10 days to see that facility has new chlorine test strips

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt sauce and green sauce containing yogurt cold holding on ice above 41F. Containers were observed sitting on top of ice and not submerged in the ice. CDI- PIC added more ice to fully submerge containers. -REPEAT VIOLATION- No point escalation due to noticeable improvement on cold holding. 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 .

3-501.15 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 lamb, fried cauliflower, fried cheese, and chicken ambient air cooling on a speed rack in the kitchen area. EHS observed zero to one degree change in ambient air cooling within a 30 minute time span. PIC stated items have been cooling for 45 minutes and they place items in walk in cooler once temperature reaches somewhere in the 40’s. CDI-PIC provided education to PIC to cool items under refrigeration in walk in cooler or reach in freezer to allow for rapid cooling. Items were placed into walk in cooler to rapidly cool.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed five bins of prepared TCS foods, including raw chicken, paneer, and cooked chicken immersed in water with a little bit of ice while stored in WIC and prep top. Other than previously noted items (raw vegetables, tofu, etc) food may not be stored in direct contact with ice; if need for cooling, utilize bagged ice or separated ice bins to reduce or maintain temperature. REPEAT.

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

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 rice cookers stored on unsealed wooden table. Observed minor erosion at storage racks above prep tables. Resurface or seal storage shelving and prep surfaces that are likely to have an accumulation of moisture. -REPEAT VIOLATION-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food employee place pan of cooked Tandori chicken nesting into a second pan of cooked chicken in WIC. CDI - Pan was removed to prevent non food contact surface from contacting food. Second pan was place on top of lidded bin of food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Upon arrival, observed WIC with ambient temperature of 46F. PIC stated that starting at 10 a.m., WIC door had been open for an extended period of time during food preparation and rotation. EHS observed majority of food items above cold holding temperature, including those that had not been prepared on the morning of inspection. CDI - EHS manually adjusted internal gauge of WIC with PIC permission. A final ambient temperature throughout the WIC was observed at 41F. EHS added bins of ice to underside of all effected TCS foods within the WIC to aid in their proper cooling. A verification will occur no later than 06/24/2023 to verify consistent functionality of WIC throughout. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed three (3) items (Biryani rice, bhindaloo sauce in WIC, mango lassi cup in register RIC) cooling with lids. Observed cooling temperatures were at insufficient rates. CDI - Lids were removed from cooling items as a means of improving cooling rates Note: Items were also placed within bins of ice as a means of cooling improvement. This was in keeping with previously noted cold holding adjustment. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed five (5) bins of prepared TCS foods, including raw chicken, paneer, and cooked chicken immersed in ice while stored in WIC and prep top. Other than previously noted items (raw vegetables, tofu, etc) food may not be stored in direct contact with ice; if need for cooling, utilize bagged ice or separated ice bins to reduce or maintain temperature. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two (2) employees engaged in tasks (pouring sauces into to go cups, ware washing) without effective hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed (1) wet wiping cloth at prep table. Place in use wiping cloths in labeled, properly concentrated sanitizer.

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 rice cookers stored on unsealed wooden table. Observed minor erosion at storage racks above prep tables. Resurface or seal storage shelving and prep surfaces that are likely to have an accumulation of moisture.

4-301.12 (B) Sink compartments shall be large enough to accommodate immersion of the largest EQUIPMENT and UTENSILS. If EQUIPMENT or UTENSILS are too large for the WAREWASHING sink, a WAREWASHING machine or alternative EQUIPMENT as specified in (C) of this section shall be used. -Pf Observed 160 quart stock pot stored clean at dish rack. PIC stated that pot had been erroneously provided by utensil provider and was awaiting return and refunding. CDI - Pot was set aside such that it could not be utilized or damaged prior to refunding or disposal

6-301.14 Post a handwash sign at each handsink. Observed bathroom hand sink without proper hand washing signage. CDI - EHS provided establishment with replacement hand washing signage and attached additional hand washing signage to bathroom paper towel dispenser. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed approximately five (5) bins throughout WIC and kitchen area prep unit underside, including cooked cauliflower, samosas, paneer, chicken tandoori, and tikka masala sauce, that were not covered by lids, plastic wrap or foil. When temped, these items were observed at being below 41F, and conversation with PIC, as well as date marking prepared on WIC door elaborated that these items had been prepared prior to the day of inspection. Facility is advised to cover food items during storage.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.- Pf Observed one (1) spray bottle at ware washing area without working label. PIC confirmed bottle contained bleach spray. CDI - Spray bottle was labeled effectively.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed approximately four (4) bins of prepared TCS foods, including raw chicken, paneer, and cooked tandoori chicken immersed in ice while stored. Food may not be stored in direct contact with ice; if need for cooling, utilize bagged ice to reduce or maintain temperature.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed stovetop water at 132F with utensils stored inside. CDI - PIC increased stovetop temperature; utensil water was observed at improved temperature of 142F. 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 one (1) pair of tongs stored in bin of recently cooked chicken being prepared for cooling with handles laid inside bin, but not directly contacting food during preparation. CDI - EHS elevated tong handles out of bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) recently sanitized metal containers on drying racks stacked wet. CDI - EHS separated pans and allowed them to air dry. REPEAT. No escalation in point deduction due to noted improvement from previous inspections.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed cardboard boxes stored outside rear door of facility and at dumpster pad. Store and dispose of boxes and containers to avoid pest harborage. 5-501.111 Keep storage areas and bins for waste in good repair. Observed covered waste receptacle in gender neutral bathroom with missing lid panel. Trash can was other wise covered and available. Replace damaged trash receptacle with covered waste receptacle. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed non-food establishment litter (bed frame) stored on dumpster pad. Contact and continue working with waste management company, neighboring businesses, and property manager to properly maintain dumpster pads in good repair.

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 written procedures for employees to follow when responding to vomiting or diarrheal events in the establishment at time of inspection. CDI - Regulatory authority provided sample written procedures to establishment. REPEAT

6-301.14 Post a handwash sign at each handsink. Observed bathroom hand sink without proper hand washing signage. CDI - EHS provided establishment with hand washing signage.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed produce (tomatoes) stored over chopped onions in the WIC. CDI - EHS switched placement of washed and unwashed bins of produce to prevent potential contamination EHS provided establishment with WIC storage order chart.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed sealed bottle of Naproxen sodium stored above prep area surface on spice shelving. CDI - PIC removed medication from above prep area.

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 approximately nine (9) unlabeled working containers throughout shelving in the kitchen area, including six (6) containers of spices on the spice rack above the prep area shelving, two (2) containers of flour on shelving in the kitchen, and one working container of yeast in the WIC. REPEAT. Note: Labeling of spices at grill side shelving has improved considerably.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately eight (8) recently sanitized metal containers on drying racks stacked wet. CDI - EHS separated pans and allowed them to air dry.

4-501.11 Maintain equipment in good repair. Observed loose, split gasket at the front register freezer. Items in the freezer were properly frozen, and the equipment was elsewise fully functional. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout the kitchen, as well as shelving in the WIC, in need of additional cleaning. Observed soil accumulation in the bottom of front register freezer. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste receptacle in gender neutral restroom.

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 buildup of soil on wall and floors throughout the kitchen, most notably with considerable dust at the hand washing sink at the kitchen entrance. Clean as need to preclude soil accumulation.

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 written procedures for employees to follow when responding to vomiting or diarrheal events in the establishment at time of inspection. CDI - Regulatory authority provided written procedures to establishment.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 soiled dishes on cart in the lobby from previous dinner service at time of inspection. CDI - Dishes were removed to ware washing area for cleaning and sanitizing. 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 knives stored as clean on magnetic rack with food debris. CDI - Knives were removed to ware washing area for cleaning and sanitizing.

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 pan of cream sauce cooling in prep top. PIC explained that it had been cooked earlier in the morning, approximately 2 hours prior to regulatory authority arrival. Sauce was not initially cooling within necessary parameters. CDI - Sauce was relocated to WIC for more effective cooling, where in it began cooling within parameters.

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. Regulatory authority observed multiple unlabeled spices. Note: indistinguishable spices, such as sugar and salt were effectively labeled. PIC elaborated that he has labeled spices to the recommended levels of previous regulatory authorities.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 3 stacks of single service packages in the kitchen area and lobby, as well as single service utensils in the lobby in metal cups, with their food contact surfaces exposed. CDI - Single service articles were inverted to prevent potential contamination.

4-501.11 Maintain equipment in good repair. Observed loose, split gasket at the front register freezer. Items in the freezer were properly frozen, and the equipment was elsewise fully functional.

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 throughout the kitchen in need of additional cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed loose and leaking handles on ware washing area dish sink and prep sink. Systems were elsewise in proper working condition.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster and cardboard dumpster with open doors. Doors were closed prior to return to indoor premises.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee's mountain dew bottle stored in WIC above ready to eat food items. CDI - PIC removed bottle from WIC and voluntarily disposed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees come in from outside and move to handling food items without washing hands. CDI - Employees hands were washed. Discussion with PIC. - 2 -

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth draped over faucet at hand sink. Maintain in use wiping cloths inside of sanitizer containers. - 0.5 -

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 bowl used as scoop stored inside of ghee and garbanzo beans. CDI - scoops removed. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed metal spoons stored in soiled water reading 72F. CDI - water changed and placed on stove to be heated to 135F. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed few containers wet stacked at dish drying area. Separate to allow air flow. - 0 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan available at facility. CDI by education. Discussed new 2017 food code items with PIC and emailed all documents.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed single wiping cloth stored in front hand sink. CDI - Wiping cloth removed. - 0 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored above diced onions in WIC. CDI - Storage order was rearranged. - 1.5 -

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black buildup on lip of ice machine. PIC stated they went to clean machine this morning but have to wait until the ice quantity is lower. - 0 -

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler starting to peel. Observed metal strainer broken with pieces jetting out. CDI - Metal strainer voluntarily discarded. - REPEAT - 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. Observed food debris present at bottom of reach in cooler next to tandoor oven. Observed sweeping needed inside of walk in cooler. Observed general cleaning needed of shelving units throughout facility. Observed box fans present with dust buildup. Clean as needed to prevent contamination. - 0.5 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed minor wall damage to wall in small storage room. - REPEAT - 0.5 -

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed weevils in split lentils stored for consumption. Ensure products are checked for contamination when receiving. CDI: Product was placed in a bag to return to the vendor.

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 spoons and utensils being used at the stove stored in water at 98F. CDI: Water was quickly heated to over 135F for utensil storage.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Observed shelving in prep cooler is peeling. Observed gaskets on reach in doors of prep top and on reach in freezer doors in need of replacing. REPEAT VIOLATION

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large items stored in dumpster enclosure including a table and pallets. This is a shared dumpster. 5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C Observed dumpster doors left open.

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 minor wall damage near back door and behind prep top. 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 some dust build up on wall above handsink at entry to the kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw goat and raw chicken out of hermetic packaging stored in freezer commingled and above vegetables. CDI: Items reorganized.

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 onion sauce, tomato sauce, and cream sauce all cooked yesterday cooling this morning in the walk in still in deep pans. CDI: All sauces were voluntarily discarded. EHS reminded staff of proper cooling methods and gave them cooling guidance as well. REPEAT VIOLATION Failure to comply with proper cooling will result in permit action and/or a risk control plan on the next visit.

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 from yesterday still cooling in walk in in deep containers, some were covered. Sauces should be cooled rapidly in shallow pans, or in a freezer, or in a walk in with additional methods such as ice wands and stirring. Cooling hand outs provided today. REPEAT VIOLATION Failure to comply with proper cooling will result in permit action and/or a risk control plan on the next visit. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler is at a very high capacity and does not allow for items to be properly separated out for cooling. EHS strongly recommends making smaller batches of sauces and products to allow for proper cooling. If cooling continues to be out of compliance, the menu may need to be reduced or items that are currently cooled will need to be brought in as ready to eat or ready to cook and then be served immediately. REPEAT VIOLATION VERIFICATION REQUIRED

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of mango lassie and sauce stored on floor of walk in cooler. REPEAT VIOLATION NOTE: Access to outdoor storage shed was unable to be provided as there was no key at the facility. If access is not able to be granted on the next visit, EHS may require that space not be used so that employees have access to all food and storage areas at all times.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in freezer with a split in it.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving near stove with food debris and build up. Observed walk in cooler shelving with some food debris and build up.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed flat of raw eggs stored over ready to eat items. CDI: Eggs relocated. REPEAT VIOLATION 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mangos stored over ready to eat items. CDI: Items reorganized. Overall significant improvement in storage order throughout facility.

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 yogurt sauce cooling at a rate of .13F/min. CDI: Product moved to several shallow metal pans and cooled at proper rate. REPEAT VIOLATION Overall improvements made in cooling throughout facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep top cooler holding food above 41F. Air temp of cooler was 60F. CDI: Items were placed in prep top at 11am. All product not to be finished by lunch was relocated to another cooler and properly cooled. All other items placed on TPHC. Repair person was called during inspection. REPEAT VIOLATION Previous cooler in violation is now properly working. Improvement from previous inspection.

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 plastic bus tub being used to cool yogurt sauce. Container is also deep. REPEAT VIOLATION CDI: Product divided into smaller containers. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler is at very high capacity and does not allow for room for items to be separated properly for cooling. EHS recommends making smaller volumes of sauces and products to allow for proper cooling. If cooling continues to be out of compliance, the menu may need to be reduced or products may need to be brought in ready to eat or cook. 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 sauce container stored directly on floor in walk in cooler. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet wiping cloths stored on top of chest freezer.

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 bowls and Togo containers with no handles being used to scoop sauces in walk in. CDI: Bowls removed.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some litter around dumpsters. Improvement from previous inspection. REPEAT VIOLATION Dumpster is shared.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed wall behind naan preparation area is absorbent. Ensure wall is covered with a non-absorbent material such as FRP.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed overall lack of control throughout facility including improper cold holding, hot holding, cooling, thawing, dish washing, and sink usage.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice and a spoon in the handsink upon arrival. CDI: Sink was cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over ready to eat foods in the freezer. Products were out of commercial packaging. CDI: Items reorganized. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken thawing over raw lamb on speed rack. CDI: Lamb moved to sink for thawing. Chicken was placed back into freezer. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed vegetables stored directly on shelving in reach in cooler and prep cooler. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not providing sanitizer at proper concentration. CDI: Dish machine technician repaired machine during inspection. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee hand washing pans with no sanitization step. CDI: Employee educated on proper dish washing procedures and properly washed dishes.

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 from yesterday still cooling above 41F. CDI: Product voluntarily discarded. Observed biryani cooling at a rate of 0F/min in walk in cooler. CDI: Product placed onto sheet pans for rapid cooling to 41F. Observed milk sauce cooling at a rate of .4F/min in the first part of cooling. CDI: Product stirred and spread out more for rapid cooling to 41F. REPEAT VIOLATION 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed salads cooling at a rate of 0F/min. CDI: Product cooled to 41F in walk in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed milk holding below 135F on speed rack. CDI: Milk was mixed with other ingredients to make a sauce and product was cooled in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed reach in cooler next to tandoori oven holding food above 41F. Air temperature was above 41F. CDI: Refrigeration technician came and adjusted to cooler to hold below 41F. All food was placed there this morning, per PIC. Items moved to the walk in for rapid cooling. REPEAT VIOLATION

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 several products with 6/11 date mark when they were prepared today including several sauces and biryanis. CDI: Products properly date marked. 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 chicken cooling in prep top unit. CDI: Ice added to chicken to rapidly cool. Observed rice, biryani, and milk sauce cooling in large bus tubs, some covered. Observed salads cooling while tightly covered in reach in cooler and then in walk in cooler. CDI: Methods changed (rice was discarded) to reach proper cooling rate. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler is at very high capacity and does not allow for room for items to be separated properly for cooling. EHS recommends making smaller volumes of sauces and products to allow for proper cooling. If cooling continues to be out of compliance, the menu may need to be reduced or products may need to be brought in ready to eat or cook.

3-501.13 Use approved thawing methods. Observed lamb and chicken thawing on sheet pan at room temperature. CDI: Lamb was moved to the sink for thawing under water and chicken was moved back to the freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles and some white granulars with no labeling. REPEAT VIOLATION

3-307.11 Protect food from contamination sources not specifically noted by code. Observed staff mixing milk sauce in a large pot on the floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce container stored directly on floor in walk in cooler.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed large amount of boxes and some other debris stored in dumpster enclosure. This is a shared dumpster.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee garnish soup with bare hands. CDI: New soup prepared.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cauliflower and broccoli stored directly on shelving in reach in cooler. CDI: Cauliflower and broccoli relocated.

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 onion sauce from last night at 50F. CDI: Product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodle dessert holding above 41F. CDI: Item voluntarily discarded. All other cold hold items in facility holding at 41F and below.

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 large container of gobi sauce from 8/15 in walk in cooler. CDI: sauce 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 onion sauce cooling in deep plastic container from last night. CDI: Sauce voluntarily discarded. Observed sauce prepared this morning cooling in deep plastic container. CDI: Sauce spread out into shallow metal pans. Observed paneer and chicken cooling in prep top cooler. Products were cooling at proper rate today, however EHS recommends that items be cooled using an approved method, such as in the walk-in in shallow containers. .

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 various liquids stored on shelving with no labels. Observed 2 containers of unlabeled white granulars stored on shelving. 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 bags of onions and some dry goods stored in outside storage building. Onions were stored directly on the floor. CDI: Dry goods and onions relocated to inside of the restaurant. EHS strongly recommends more frequent deliveries and to reduce the amount of batch cooking to help with volume of food in facility.

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 bowls being used as scoops in sauces and items throughout facility. REPEAT VIOLATION

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed boxes of single service items stored directly on the floor in outside storage building. Building is not sealed or lifted off of the floor. Building is locked. Completely packaged, sealed items may be stored here if they are a minimum of 6 inches off of the floor. EHS strongly recommends more frequent deliveries and additional shelving be added to accomodate necessary storage.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed rubber part of cutting board peeling around both edges.

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 missing baseboard tile at dish machine. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall in dish area with food debris on it. Observed wall near handsink with build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice holding below 135F in rice steamer. CDI- Rice reheated to 165F+.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Container of coconut powder with no label. CDI Labeled during the inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoops stored with handles down in flour and sugar. CDI - Scoops reinserted with handles up out of food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up from walk in cooler shelves and sticky residue from hand sink faucet handles in dish area.