TRIVENI EXPRESS

-REPEAT- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flying pests in lobby and dish pit areas. Increase pest control visits as needed to preclude pests.

-REPEAT- 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 wet stacking with multiple dishes stored as clean.

-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 foil being used to cover multiple shelving surfaces. Remove foil from shelving surfaces.

-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 buildup on exterior surfaces of multiple pieces of cooking equipment such as fryers and range tops, exterior surfaces of cold holding units, prep table surfaces, etc. Increased and more thorough cleaning frequency recommended.

-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 some walls in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. 6-501.114 Remove any items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed some items such as front steam table and chef top not in use. Remove unused equipment.

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at kitchen handsink. -CDI- EHS provided signage. -0-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed unwashed chilis in cardboard box. Items had been removed from original packaging and placed into cardboard box. -CDI- PIC removed items, washed them and placed in appropriate packaging. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quat sanitizer dispensing at less than 150ppm. -CDI- PIC corrected, concentration observed at 200ppm. -1.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean. Per PIC, one container of utensils were not in use. Ensure to remove or store clean any items not in use. -CDI- PIC moved items to dishpit to be 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 3 large containers of lentil soup cooling from previous night between 46-49F. -CDI- PIC voluntarily discarded items. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in RIC above 41F and ambient air at 43F. Observed items in cold drawers and prep units above 41F. Observed paneer and sliced tomatoes sitting out at ambient air above 41F. Refer to temperature chart. Per PIC, items had been prepared today or out for prep. -CDI- PIC placed items in WIC to cool back down. EHS educated PIC about ensuring that items are not left out for extended periods of time during prep. -1.5- **3 DAY VERIFICATION REQUIRED** **FACILITY TO NOT USE RIC UNTIL REPAIRS CAN BE MADE** 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed no written procedures for items being held on TPHC at steam table and steam cabinet. -CDI- EHS provided sheet and assisted PIC with filling it out. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 large containers of lentil soup prepared prior day that did not meet cooling parameters. Items were found in large plastic containers. Observed 2 potato dishes prepared today cooling in cold drawers. Observed peanut chutney (housemade, heat-treated) cooling in WIC in large plastic container with lid. -CDI- EHS educated PIC on proper cooling methods and items that did not meet cooling parameters were voluntarily discarded. Other items were separated and placed in WIC and RIF to rapidly cool down. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flying pests near dishpit area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of ghee stored on floor. -CDI- PIC relocated items. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented can. Per PIC, policy is to discard dented cans. -CDI- PIC voluntarily discarded items. -0-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with no handles in ghee, green sauce (Non TCS) and dosa batter. Ensure to use something with a handle and that handle is not touching food. -0-

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 wet stacking with multiple dishes stored as clean. **REPEAT** -1-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep scoring on cutting boards. Resurface or replace as needed. **REPEAT** -1- 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 foil being used to cover multiple shelving surfaces. Remove. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed ninja blender that stated “household use only”. Observed preethi blender that is not approved for commercial use. Replace. 4-202.11 Multiuse 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 2 cracked bus tubs. -CDI- PIC voluntarily discarded items.

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 buildup on exterior surfaces of multiple pieces of cooking equipment such as fryers and range tops, interior and exterior surfaces of cold holding units, shelving throughout, top of microwaves, NFCS of blenders and mixers, etc. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed water hose under pressure. -CDI- PIC removed sprayer. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in hard to reach areas such as beneath equipment and shelving and floor drains in need of cleaning. Observed dust buildup on ceilings and light fixtures in kitchen area. Observed some walls in need of cleaning throughout. Increased and more thorough cleaning frequency recommended. **REPEAT** -1- 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used as floor mats in external cooler. Remove. 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed cardboard boxes being used on walls behind cook line to protect walls. Remove. 6-501.114 Remove any items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. Observed some items not in use throughout. Remove.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles of sauces and oils lacking labels. Improvement since last inspection. Label all working containers of food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being stacked wet nested on clean storage shelf. CDI: PIC unstacked wet containers to allow for air drying. Repeat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Deep scoring on cutting boards. Repair/replace as needed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on outside of stoves, prep counters and grill drawers. Clean as needed. 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. Clean floors under equipment. 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 unsealed porous concrete blocks being used as footers under stove on left side of cook line. Seal or remove concrete blocks as they are not smooth and easily cleanable.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed several items being sanitized in 3 compartment sink in which quat sanitizer measured 150ppm. CDI: PIC drained sanitizer and refilled with fresh quat sanitizer which measured 400ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of yogurt and house made chutney with tomatoes being stored in glass door reach in, containers of yogurt, 65 mix sauce, house made chili sauce in prep flip top cooler, tofu in prep reach in cooler and containers of raitha in an open air cooler all being held above 41F. CDI: PIC voluntarily discarded all items. REPEAT.

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). 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 . Observed a container of noodles being stored in prep flip top cooler missing a date mark. CDI: PIC date marked item as it was traced to a larger batch container in walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 . Observed a metal container of pongel cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC moved pongel to freezer to rapidly cool. 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 working containers of green chutney, turmeric powder and chili powder being stored on prep counters without labels. Label all working containers of food.

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 a small bowl with no handle being stored in a large container of yogurt in reach in cooler. CDI: PIC removed bowl from yogurt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being stacked wet nested on clean storage shelf. CDI: PIC unstacked wet containers to allow for air drying.

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 several stacks of single use to go containers and a stack of single use plates being stored right side up outside of their original packaging. CDI: PIC inverted all items to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed a torn gasket on reach in cooler next to steam table. Replace torn gasket.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on outside of stoves, prep counters and grill drawers. Clean as needed. REPEAT.

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 unsealed porous concrete blocks being used as footers under stove on left side of cook line. Seal or remove concrete blocks as they are not smooth and easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stickers on exterior of containers stored on clean section that were stacked on top of each other. CDI- stickers were removed, and containers were washed, rinsed, and sanitized. -zero- 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean buildup from top interior of ice machine in drink area. PIC will have someone clean it soon. -zero- 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 two deep containers of white rice that were stored in walk-in cooler. Items were prepared yesterday and did not cooler properly. CDI- two containers were discarded into trash. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of chicken and rice, and veggies and rice stored in refrigerator near fryer that were held above 41 F. CDI- PIC discarded items into trash. 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 containers of rice cooled in deep containers and wrapped tightly in walk-in cooler. CDI- items were discarded. -zero- 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 .

4-601.11(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 grease on exterior of equipment on cook line. Observed food debris on and under prep tables in kitchen area. REPEAT (full points).

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 tiles in floor near grill that are cause in standing water. Replace tile in kitchen area. -zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces and cooking oil stored on the floor in front of cooking equipment. Ensure all food is kept 6 inches off of the floor. Repeat.

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 with no handle in rice and handle of scoop buried in chili powder. 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 grease on exterior of equipment on cook line. Points not escalated due to different violation noted under this code during last inspection.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavity of microwave for customer use in the dining room in need of cleaning due to buildup of food debris. Clean.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ghee and cooking oil stored on the floor in front of cooking equipment. Ensure all food is kept 6 inches off of the floor. CDI- PIC moved containers off the floor and onto a shelf.

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 with no handle buried in seasonings. CDI- PIC removed scoops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet containers stacked together stored on the clean drying rack. CDI- PIC placed wet containers in 3 comp sink to be w/r/s

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the bottom of and gaskets on all reach in coolers in need of cleaning due to buildup of food residue. Clean frequently to avoid buildup. -points not escalated due different violation noted under this code during last inspection- REPEAT

5-203.13 (A) At least 1 service sink or 1 curbed cleaning facility equipped with a floor drain shall be provided and conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Observed mop sink blocked by miscellaneous items and storage rack. Remove items from in front of mop sink to ensure it is accessible at all times.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom. Provide covered waste container.

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 walls and floors in need of cleaning throughout the kitchen and drink making area up front. Clean. 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. Clean wire shelving in walk in and storage areas. Clean equipment as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under equipment, walls and ceiling throughout kitchen facility in need of cleaning. Repeat.

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 goat stored below raw chicken. Ensure that foods are being stored according to their final cook temperatures. CDI- Reorganized during the inspection. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some foods inside of walk in cooler not actively cooling but open. CDI- Closed during the inspection.

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 almost all items dated for 8 instead of 7days. Day 1 is the day foods are opened or prepared. CDI- PIC will work with redoing labels on label machine to correct issue. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil in two different secondary containers without labels attached or nearby to specify contents of container. CDI- Labeled during the inspection by PIC.

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 bowls being used as scoops inside of dry good products. CDI- Removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish storage. Recommend pyramid stacking dishes in the future. -Repeat 1.0 pts

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 single service foil take out containers stored with food contact surfaces up and exposed to contamination. CDI PIC inverted single service trays. -Repeat 0.5 pts

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s jackets being stored on shelf with dry storage goods food items in dry storage. CDI: PIC removed items.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC did not demonstrate knowledge of food borne disease prevention and requirements of this code due to number of violations observed. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over ready to eat foods in prep unit . CDI PIC reordered storage. 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 sanitizer and detergent hoses were reversed in respective chemical containers . CDI PIC switched containers so that when actuating sanitizer sink received proper chemical. 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. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed manual dishwashing occurring and employee skipped sanitizing step. CDI PIC corrected employee and employee stopped doing dishes. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . sanitized 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-Observed utensils not being sanitized but once per day. CDI advised that utensils must be washed rinsed and sanitized at least every four hours. CDI PIC took utensils to wash rinsed and sanitized. 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 potatoes not cooling at sufficient rate to meet cooling parameters. CDI changed cooling method and proper cooling rate achieved. Repeat violation For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed items on front display and in rear service area on tphc not labeled with beginning or end times. CDI PIC labeled item in back.

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 potatoes cooling in too great of volume to meet cooling parameters . CdI moved to shallow containers and proper cooling rate achieved. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed nuts and fruit used for garnish not covered and protected.

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

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

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 single service containers stored with food contact surfaces up and exposed to contamination. CDI PIC inverted single service trays.

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 equipment throughout facility in need of cleaning due to build up of debris.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed trash in shared dumpster area in bags on ground in dumpster storage area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors walls and ceiling throughout kitchen facility in need of cleaning due to build up of food debris. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unapproved idly oven and other broken and unused equipment stored outside facility.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed numerous cooling method and cooling time violations item was a repeat. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 vegetable curry, dosa masala , lentil soup and chicken curry cooled from yesterday still greater than 41 degrees. CDI PIC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in walk in cooler at 57 degrees observed buttermilk and mango lassi in front reach in cooler at 46 degrees. CDI PIC 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 . '

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed curry, masala , lentil soup cooled in volume and covered and unable to meet cooling parameters . CDI cooling window missed product discarded. Repeat violation 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 (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 bucket to rear of facility stored and used in facility left outside and unprotected. Observed Cambros for hot holding in front area stored on floor.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed idly steaming unit not nsf approved .

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed coffee cup with no lid on prep table. Observed water bottles stored on shelves over prep cooler. CDI- Employee drinks were removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs over biryani in reach in. Observed raw lamb and chicken over vegetables in WIC. CDI - Storage order was corrected. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-comp sink being used at 0 ppm QAC sanitizer. CDI - Water was drained and sanitizer was refilled. Dishes were rewashed. REPEAT. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife and pans stored as clean with food/sticker residue on them. CDI - Items were moved to be washed/rinsed/sanitized. 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 .

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 cooling in WIC at 48F. Rice was cooling from yesterday. Facility fries peanuts. Peanuts were left out at room temperature and not properly cooled. CDI - Rice and peanuts were voluntarily discarded. 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 .

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 in WIC cooled in large deep, tightly packed pan with lid on failed to cool. Observed yogurt mix, tomato/chili mix, and omelette mix in reach in cooling. CDI - Rice was discarded. Other items were moved to WIC to cool 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed lamb thawing sitting in a bucket of water. Observed chicken thawing sitting in standing water in a sink. CDI- Water emptied from bucket and food was moved to be thawing under running water.

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 spices on shelf over cooking area with no labels. Needs to be labeled.

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 curry leaves and dough on the floor. CDI - Food was moved off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked pans and containers on utensil shelves. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use plates sitting on shelf where bottom few plates were not clean. Needs to be stored to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed melted spots and staining on cutting board at prep cooler. Needs to be resurfaced or replaced.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3-comp sink reading 0 ppm sanitizer. CDI - PIC repaired dispenser and sanitizer reached appropriate concentration. For more information please visit: http://meck.co/FoodSafety 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt at 46, egg at 48, and biryani sauce at 44 in reach in. CDI - yogurt and biryani sauce were voluntarily discarded. Egg was move to WIC to cool. REPEAT. No RCP due to large improvements. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility using TPHC with no written procedures. CDI - PIC had printed templates and he and EHS filled out forms correctly. TPHC procedure template may be found at: http://meck.co/FoodSafety

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being stored stacked wet on clean shelves. REPEAT

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several employee personal water bottles stored in kitchen over prep counters. CDI: PIC removed employee's drinks to a designated area.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed PIC not washing hands after coughing. CDI: EHS instructed PIC to wash hands and provided education on when to wash.

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 being stored above ready to eat foods in WIC. CDI: PIC re-arranged food to proper storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of food throughout kitchen without covers. CDI: PIC placed lids on items.

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 several pans, metal food containers and utensils with build up of food soil being stored as clean. CDI: PIC returned items to dish wash for W/R/S. REPEAT

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. 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 two containers of Paneer sauce cooling in WIC since yesterday with a temperature of 54F. CDI: PIC voluntarily discarded items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed a pan of chicken at hot holding table being held at 94F. CDI: PIC removed item for reheating as item was prepared less than 2 hours prior to inspection. REPEAT

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 dahl held at 46F in RIC, yogurt held at 52F in RIC, chutney held at 49F in RIC, milk being held at 70F on counter, and eggs being held at 100F near grill. CDI: PIC discarded all items. REPEAT

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P 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 2 bags of cooked chicken being stored in WIC with date marks that expired on 11/12. CDI: PIC discarded items.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication bottle being stored on shelf directly above prep counter. CDI: PIC removed item.

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 items cooling in WIC in deep plastic containers with covered lids, also observed items cooling with lids in RIC and bottom of prep unit. CDI: PIC moved items in RIC and prep unit to WIF and removed lids. PIC voluntarily discarded items that did not reach cooling parameters. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths on floor and counters throughout kitchen not stored in sanitizer. REPEAT.

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 scoops in 3 containers being stored with handle down in non TCS food items. CDI: PIC moved scoops so handles were not touching food items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being stored stacked wet on clean shelves. REPEAT

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 single use disposable plates being stored out of original protective package face up on counter. CDI: PIC placed items face down. 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 stove being stored on cinder blocks. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scarred cutting board. Needs replacement or resurfacing.

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone being stored on shelf directly above prep counter and a personal sweat shirt being stored on food items in dry storage. CDI: PIC removed items. REPEAT

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 employees chopping peppers and other vegetable with bare hands. CDI - Food was discarded and employees washed hands and put on gloves.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink behind service counter blocked by chairs, and handsink in kitchen with bag of liquid in it. CDI - Chairs and bag was moved to allow access to handsink. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at kitchen handsink. CDI - Soap was provided. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in kitchen. CDI - Paper towels were provided.

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, a pair of tongs, and a spoon with food debris on them stored as clean. CDI - All items were moved to 3-comp sink to be cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed potato masala hot holding at 115 on flat top and fried chilis at 83 F in hot box. CDI - Items were moved to be reheated.

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 potato balls at 47 F and yogurt rice at 50 F in reach in. Observed noodles at 45 F, cauliflower at 45 F, and tomato paste at 44 F in prep unit. Observed veggie masala and goat curry at 44 F in WIC. Observed lemon pickle, tomato pickle, and mango pickle stored on shelf for customer self service at ambient temperature. CDI- Food was voluntarily discarded or move to WIC to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed portioned rice containers cooling in tightly packed and sealed containers in reach in unit. CDI - All containers were moved to freezer to cool more rapidly. REPEAT.

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 chicken pickle, mango pickle, tomato pickle, and lemon pickle on a shelf for customer self service with no labels. Labels do not meet requirements pending interpretation from the state. CDI - Items were removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cut cabbage, onions, raw chicken and other foods stored on the floor in the kitchen. CDI - All food was moved off the floor. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths on counters and prep surfaces throughout the kitchen.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop in contact with flour.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans and utensils on shelving. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed box of single service to-go containers and a bag of plates stored on floor. CDI - Items were moved off the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and water bottles on shelves next to and above foods. CDI - Items were removed.

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. 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 food such as chickpeas, biryani, potato and other foods cooling overnight in WIC above 41 F. Food was cooled in tightly packed lidded containers. Observed chicken, cheese, Gobi, rice, and noodles in reach in under flip top all above 41 F. PIC stated food was placed in this unit to cool yesterday. Observed potato curry, yogurt bada and other foods in bottom of reach in above 41F. Food was moved this morning from WIC where it had been cooling overnight to reach in. ( See temperature log) CDI - Food was voluntarily discarded. EHS and PIC worked on developing a cooling log to track cooling rates and develop a good cooling procedures for food. Facility shall use a temperature log to track cooling for the next week. EHS shall return to examine log and help with cooling methods.

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 food cooling in WIC in tightly packed lidded containers. Food did not cool successfully to 41 F. CDI - Food was voluntarily discarded. PIC and EHS worked together to create cooling logs and develop proper cooling procedures.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed pot of rice on floor next to 3-comp sink. CDI - Pot of rice was moved off the floor. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans and utensils on shelving. 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 in microwave and on outside surfaces of food processors. 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 build on floor in small room containing milk cooler and shelves holding onions. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee health policy is incomplete and does not include nontyphoidal salmonella. CDI - PIC was educated and provided with the update health policy to go over with employees. REPEAT. Points not taken due to technical issues with the previous email.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have a vomiting and diarrheal event cleaning procedure. CDI- State procedure was provided by EHS to PIC for use in the facility. REPEAT. Points not taken due to technical issues with the previous email.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives and peelers stored as clean with food debris on them. CDI- Knives and peelers were moved to dirty dish area to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mozzerella cheese at 43 F and rice mixture at 42 F. CDI - PIC voluntarily discarded food. Points not escalated due to improvements. 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 containers of oils and spices missing labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed chicken on the floor of the WIF.

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 handle of scoop in contact with several different spices. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans and utensils on shelving. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service containers stored on shelf with debris on them and not in plastic covers to protect from debris or contamination. EHS recommended to EHS that single service containers should be stored in plastic sleeves.

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 in microwaves, on the outside surfaces of large containers of spices/seasonings, on shelving, and on outside surfaces of food processors. REPEAT.

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 floors are covered in cardboard under hood and cooking equipment. Needs to be removed. 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 under shelving. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone and keys on prep table. CDI - items were removed

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employee health policy is incomplete and does not include nontyphoidal salmonella. CDI - PIC was educated and provided with the update health policy to go over with employees.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have a vomiting and diarrheal event cleaning procedure. CDI- State procedure was provided by EHS to PIC for use in the facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI - Utensils were moved to 3-comp sink to be cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large containers of rice at 44, 43, and 58 F. Observed yogurt in reach in at 44 F. CDI - Food was voluntarily discarded.

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 handle of scoop in contact with spice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils on shelving. REPEAT.

4-501.11 Maintain equipment in good repair. Observed prep unit with flip top was holding food above temperature and ambient temperature read 47 F.

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

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed old equipment, utensils, and debris stored in waste areas. PIC stated a truck has been called to clear out the area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink behind counter blocked by table. CDI- Table was moved to allow access to handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI- Utensils were moved to be cleaned. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no dates on foods in reach in unit. CDI - PIC stated all foods were cooked yesterday. PIC added 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 potato balls with date of expiration 8/1. CDI - Potato balls were voluntarily discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed samosas and fried chilis being held on TPHC with time stamps but facility did not have procedures. Facility did have printed forms. CDI- PIC filled out procedure forms.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices over stoves with no labels.

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 food on the floor in the WIF.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on a shelf with single service items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls need cleaning throughout facility.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pieces of equipment and utensils throughout kitchen stored as clean soiled with food waste (dicers, knives, chopper, etc.) CDI: Education provided and PIC sent items to be W/R/S. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer level at three compartment sink- 0ppm. CDI: PIC primed. Sanitizer now reads 150ppm.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed potato filling for crepes not meet reheating parameters- PIC stated product was placed on stove to reheat @11am and @1:05pm product was still below 165F. CDI: Education provided and PIC voluntarily discarded product.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed curry leaves and block of sugar cane being stored on dish shelves with no lid/cover. CDI: PIC covered.

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 handles of scoops in bulk goods stored in contact with product. CDI: PIC turned handles upright.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottle stored on shelf above bulk food containers. CDI: PIC moved water bottle. Observed used coffee cup lids stored on prep counter. CDI: Food employee moved lid.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at front counter blocked by chair. CDI: PIC moved chair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes and utensils stored as clean soiled with food waste. CDI: PIC sent dishes and utensils to be W/R/S. Observed shelves used to store clean dishes and utensils soiled with food waste. EHS will return in 10 days to verify shelving has been cleaned. VERIFICATION REQUIRED. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QA sanitizer level in 3-vat sink(approx. 50 ppm). CDI: PIC corrected sanitizer level to approx. 200ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few TCS foods being held below 135F in steam well. PIC stated all foods were cooked at 10:30am. CDI: Education provided and products moved to stove top for rapid reheating. Products reached 165F or above within 20 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt in make table being held above 41F. CDI: Food employee moved product to walk-in cooler for rapid cooling. Observed several TCS foods in 2-door refrigerator being held above 41F. PIC stated products are cooled in walk-in cooler and placed in refrigerator at start of each shift, but products may have sat out when switching units. Products moved to refrigerator @10:30am. Education provided and products moved to walk-in freezer for rapid cooling. Products reached 41F or below within 30 minutes. Refrigerator should be able to keep foods at 41F or below. EHS will return in 10 days to verify unit has been fixed and can keep foods cold. VERIFICATION REQUIRED. REPEAT VIOLATION.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fried onions with no begin and end times being stored on prep counter. Observed fried onions stored on dish shelf with no begin or end times. CDI: Food employee labeled with correct begin and end times. Observed fried potatoes stored on the shelf with no time labels or TPHC procedure. CDI: EHS had facility place potatoes on TPHC and PIC filled out paperwork during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three sanitizer towels stored on counter and on boxes of dried goods. CDI: PIC placed sanitizer towels in sanitizer solution.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several to-go trays and single-use trays stored face up throughout the kitchen. 4-502.13 Single-use and single-service articles may not be reused. Observed several single-use bowls being used as scoops in various foods and dry goods throughout the kitchen.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door refrigerator. Observed 2-door refrigerator unable to keep foods cold- refrigerator opened and closed a lot during business. Temperature reads anywhere from 41F-51F on external and internal thermometer. Unit should keep foods at 41F or below at all times.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee put come in from outside, put on gloves and go to prep food. EHS explained they need to wash hands first. Employee went to wash hands and turned off faucet with bare hands. CDI-EHS showed employee correct way to wash, they re-washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored over RTE heavy cream and RTE chicken. CDI-PIC moved eggs to a bottom shelf.

4-702.11 Before Use After Cleaning - P Observed food employee take soiled knives, wash them under hot water, wipe them on pants, then go to hang them up. CDI-PIC set aside to be washed, rinsed, sanitized. 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 5 large plastic containers of rice with chicken and rice with lamb above 41F in the WIC. Found cabbage, curry and other sauces made from yesterday above 41F. Food from two days ago was in temp. CDI-PIC voluntarily discarded all food that was above 41F. EHS explained food needs to be cooled on metal sheet pans, or in smaller metal containers with lids off to cool. VR REQUIRED 9/5/2020

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed paneer and tomatoes sitting on counter above 50F. PIC explained they were about to be used for cooking. After 1 hr food employees still had not used food, CDI-EHS made employees put into freezer to cool down quickly.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray bottle of oven cleaner hanging over the back side of the chicken sink while chicken was thawing in it. CDI-PIC moved chemical to a chemical shelf.

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 5 large plastic containers of rice with chicken and rice with lamb above 41F in the WIC. Found cabbage, curry and other sauces made from yesterday above 41F. Food from two days ago was in temp. CDI-PIC voluntarily discarded all food that was above 41F. EHS explained food needs to be cooled on metal sheet pans, or in smaller metal containers with lids off to cool.

3-501.13 Use approved thawing methods. Observed chicken thawing in box, outside of cold holding, underneath the 3-comp sink. CDI-PIC moved 1 box of chicken to chicken sink drain board, other chicken was put in collander and running water was added on it.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken sitting on floor thawing, both underneath the 3-comp drain board, and beside the handsink. PIC moved items. Observed food stored on floor in 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 knives sitting on prep tops, underneath microwaves, underneath hot holding units, all soiled. PIC took itmes to be washed/rinsed/sanitized.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. ObserVed clean utensils hanging over clean side of 3-comp sink, but the clean side of the sink was piled with dirty dishes, some dirty dishes within inches of clean utensils. PIC moved hanging, clean utensils.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC provided test strips, they were PH test strips and they explaiend they test them every other day. CDI-EHS explaiend PH strips are for testing foods (salsa, soups etc) not for testing QAT sanitizer. CDI-PIC provided correct strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Obsevred food debris on walls behind prep sinks, in the cervices of the deli counter.

5-205.15 Maintain a plumbing system in good repair. Observed can wash faucet leaking with bucket stored underneath it to catch the water.

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 containers of food in the walk in cooler cooling with tightly fitted wrappings. CDI- PIC vented items for more rapid cooling. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed big pots of soup stored on the floor in the kitchen on the cook line. CDI- PIC relocated soup off the floor, 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three dented cans in the dry storage area. CDI- PIC relocated cans.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Present PIC not food safe certified. Facility has 180 days from date of permit to meet requirement before points are deducted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a few items being left in fryer basket after cooking with no temperature control for approx. 30 min. since cooking, including fried veggie samosas at 108 degrees and fried lentil patties at 108 degrees. These items need to be hot held at min. 135 degrees until served, properly cooled, or held using a TPHC procedure. CDI- PIC began cooling these items, and will use TPHC for foods fried and held till service. Emailed PIC a TPHC form.

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 one container of veg curry thawed 3 days ago that was not date marked since thawing. CDI- Curry voluntarily disposed of by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles of various chemicals, degreasers, general cleaners, etc. not labeled at can wash chemical storage shelf. CDI- PIC had all chemical spray bottles labeled.

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 a few items actively cooling in deep and covered pans or containers (pickled peppers, daal, and chicken biryani). CDI- Items moved to shallow vented pans and observed to be properly cooling.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed a couple of workers wearing watches and/ or bracelets while food handling. Workers corrected, removed watches and bracelets. GENERAL COMMENT: Facility is still awaiting CTAC approval for 3rd propane burner not in use under hood from transitional permit and has added a steam table (also awaiting CTAC approval) that is not connected yet, in dining room for cafetria style plating of food by food attendant. These non approved pieces of equipment are not to be used until permitted by CTAC.