ZAFRAN KABAB PALACE

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC on duty that stated they observed food temperatures above 41F and did not take action since they believed items were sufficient for cold holding. Educated on proper holding temperatures and monitoring methods. Verification required. Repeat 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.

2-301.12 (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 employee use only water to wash hands and put on gloves. CDI hands rewashed when directed by manager. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed serving containers, serving bowls, and metal pans that were soiled with food debris and Observed stand up mixer and can opener soiled with debris. CDI items moved to dish pit for cleaning. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine reaching below 50ppm. CDI sanitizer bottled changed and reached at proper concentration. 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 . 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grill prep unit holding at an ambient of 44F and raw meats holding above 41F. PIC stated items placed in unit at 1130 and items moved back in walk in unit to cool. PIC call repair person to check unit. Verification required. Observed two different types of cooked chicken and cooked goat holding at second prep unit at 43-45F. CDI items discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed all items in the prep top for tomato sauce, chickpeas, cooked cheese, different types of chicken, goat meat, onion sauce, and other items were not dated. PIC stated they only are main batch in walk in unit. CDI items dated. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tomato sauce cooliing in tall plastic tubs on back prep table. Items were not dropping once reached 135F. CDI items spread into 2 inch hotel pans and items dropped to 118F. Observed chicken tikki, chicken tandoori, and potato mix for samosa that was cooling in the prep unit from this morning and stacked on top of each other. CDI items moved to walk in to properly cool 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 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 seared cheese blocks stored in water.

4-501.11 Maintain equipment in good repair. Observed walk in freezer that was not in good repair and unable to maintain proper holding temperature. PIC stated unit is unrepairable. Will follow up to ensure unit is repaired. 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. 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 debris from edges of can opener near hand Sink in kitchen area. REPEAT (full points).

6-202.112 Living or sleeping quarters shall be separated from rooms and areas used for food establishment operations by complete partitioning and solid self-closing doors. Observed cushion pad, blankets stored in back dry storage. PIC stated it is used for employees to rest. No resting equipment in the kitchen

Observed personal food stored with food for the facility. CDI items relocated. Repeat. 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.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC with knowledge of inefficient walk in unit and continued to maintain TCS items for service above required temperatures and no proper control over proper cooling and cooling methods. Verification required. 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.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employees using handsink to rinse cloth and wet towels. Observed cigarette butt in the handsink. CDI action ceased and butt moved.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish above cooked rice in walk in unit. CDI items relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer with build up food debris and in need of cleaning. CDI thermometer moved to sink for cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken pieces that came out of the pot at 140-151F. PIC stated they half cook product to 150F then reheat for service to 150F. Told PIC the final cook is 165F prior to cooling and serving. CDI product reached 167F.

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 bins chicken biryani that was at 90F from 1pm this afternoon. CDI items discarded. Observed tomatoe curry that was at 87F from 3pm in the prep top. CDI product discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in unit that was holding TCS products above 41F. Observed walk in freezer door propped open to help reduce holding temperatures in walk in refrigerator. Told PIC not to prop freezer door open due to products in freezer beginning to thaw out. PIC stated they had someone check refrigerator unit this morning and was told a part was needed and that the repair person would not be back until tomorrow. CDI TCS items discarded and raw meats moved to freezer or reach in unit. PIC agreed to voluntarily close until unit fully repaired. Verification required. Observed yogurt sauce and yogurt mint sauce sitting on the counter above 50F. CDI items left sitting out for service for 30 minutes. CDI moved to wlak in freezer. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed rice, pickled veggies, 3 different jugs of milk, heavy cream, goat meat, cooked chicken, and chick peas that were not dated. CDI items dated or 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed biriyani chicken in deep plastic bins cooling in walk in. PIC stated items sat out at room temperature for an hour and a half then placed in walk in. Suggest using shallow metal pans to cool then storing cold product in plastic bins. CDI items discarded. Observed tomato curry cooling in prep top and still at 87F. CDI product discarded. Observed cooked chicken that was prepared an hour ago placed in reach in to cool. CDI item moved to walk in freezer to cool. Observed boiled beef and beef stock that was sitting on the counter at room temperature for over an hour. CDI product placed in shallow metal pans and placed in walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw beef that was sitting on the counter of back prep unit while thawing. CDI placed in reach in unit to complete thawing process.

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 salt and sugar not labeled. repeat.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Zobserved wet wiping cloths stored underneath cutting boards in the kitchen.

4-501.11 Maintain equipment in good repair. Observed walk in unit that was not in good repair and unable to maintain proper holding temperature. Facility is waiting on a part to fully repair unit.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing of can wash and prep sink that is not in good repair. PIC stated equipment has had issues for over 6 months and takes mop liquid to the street to dump water since mop sink is unable to drain efficiently. PIC stated he is working with the landlord to repair issue.

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 personal food and drinks stored all over walk in unit and on prep surfaces. CDI items relocated to one employee bin and wlak in and personal drinks discarded.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility without documentation of Employee Health Policy training. Per PIC, facility uses the EH poster to train staff. No evidence of training available today. EHS emailed PIC MCHD Employee Health information. VR 9/13/25 For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed handsinks without paper towels or other drying method. CDI - PIC replaced paper towels in dispensers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cutting tooth of can opener with build up. PIC placed can opener in warewashing area. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (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. Observed an opened gallon of milk in prep low boy and container of chicken marsala and other TCS foods more than a day past prep in prep top without date marking. PIC stated milk had been opened yesterday (9/2). PIC stated that chicken was portioned from larger container in WIC. Chicken in WIC had date mark of 9/2. CDI - PIC allowed to date mark milk and chicken. 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 .

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 spices without labels. PIC will label containers.

6-501.15 Food preparation sinks, handwashing sinks, and warewashing equipment may not be used for the cleaning, preparing, or holding of maintenance tools or for disposal of mop water. -Pf Observed wire cutters stored in handwashing sink in very back of facility. PIC moved wire cutters and stated that the sink is not used due to it being so far from the kitchen area. 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 ceiling tiles in back dry storage area. PIC to replace missing ceiling tiles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed stew chicken, and sliced tomatoes that were stored in prep cooler held above 41 F. PIC stated items were put in cooler at 11am. CDI- items were placed in walk-in and allowed to chill. REPEAT (full points). 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed two lamb roast in prep sink in water that was 110 F. Water was not agitating at sink. CDI- water was drained and agitating water at less than 70 F was placed to properly thaw items. full points

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of seasonings that were not labeled, CDI- containers were labeled. REPEAT (full points).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replaced damaged and stained cutting board at meat prep cooler. REPEAT (full points). 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. Replace rusty shelving in walk-in cooler.

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 debris from edges of can opener near hand Sink in kitchen area. REPEAT (full points).

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee drinks on prep table in back of kitchen during food prep. CDI- drinks were removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee fill a container from the hand sink in kitchen area. Only use hand sink for handwashing purposes. CDI- employee was educated on purpose of hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine not registering sanitizing strength at time of inspection. CDI- employee changed the sanitizer container. Items from today were put back through the dish machine. 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed chicken leg quarters that were cooked to a temp of 155 F (must be at least 165 F). Facility does not have a variance for non-continuous cooking. CDI- chicken was placed back in tandoor and cooked to 174 F final cook temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items (tofu, curry chicken and boneless chicken) that were held in prep cooler above 41 F. Items were placed in prep cooler around 11:30 am. CDI- items were placed in walk-in cooler to properly cool. REPEAT (half points due to no points taken at last inspection). 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 .

3-302.12 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 sugar and salt that were not labeled. CDI- containers were labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked chicken on skewers stored closer than six inches to hand sink with no barrier. Observed bags of onions stored on floor in back of kitchen. CDI- onions were placed on the shelf. Chicken skewers were removed from hand sink area. REPEAT (full points).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Removed stained and damaged cutting board at meat Prep cooler near tandoor. REPEAT (full points).

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 buildup from exterior of burners, grills, fryers, and shelving in kitchen area. Clean debris from containers in dry storage areas. REPEAT (full points)

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 in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling in kitchen area. REPEAT (full points).

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 stored above yogurt in walk-in cooler. Observed cooked broth stored below raw lamb meat in refrigerator. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of heavy cream stored at prep table above 41 F. PIC stated that items was out of refrigeration for 15 minutes. CDI- heavy cream was placed in cooler and allowed to chill. -zero- 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed lamb roast thawing in container with water temping at 78 F. CDI- lamb roast was placed in prep sink and placed in running water below 70 F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onion stored on the floor near the back door. CDI- bag of onions were placed on the shelf. REPEAT (half points due to improvements).

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace/ resurface cutting board at meat prep station that has deep grooves and stains in them. REPEAT (full points).

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 exterior of fryer, stove and prep coolers in kitchen area. Clean dish machine, prep tables, and shelving in dish room area. REPEAT (Full points).

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 in kitchen and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling tiles in kitchen area. REPEAT (full points).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris and buildup on can opener blade stored near hand sink in kitchen area. CDI- blade was taken to dish machine to be properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 small containers of cooked beef in walk-in cooler that were not dated. CDI- small containers of cooked beef were denatured and discarded into trash. REPEAT (half points due to no points taken at last inspection). 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in kitchen area near dish machine and pre prep areas. Also, observed evidence of rodents in dry storage area. Pest Control will be notified for a treatment soon.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items cooling at room temperature underneath food surfaces with debris while uncovered. CDI- containers were removed and put in placed in areas to cool with no contamination.

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 drink straws that were not protected stored in dining room. CDI- straws were discarded. -zero-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace or resurface cutting board at meat prep cooler in kitchen area near tandoor. REPEAT (full points)

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 exterior of stove, grill, fryers, burners, refrigeration units, and shelving in kitchen area. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and unsalted butter in prep cooler #1 that were stored above 41 F. PIC stated that items were placed in prep cooler around noon. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (full points) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of cooked chickpeas that were not dated. Item are held over 24 hours according to management. CDI- item were denatured and discarded into trash. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of cleaner in kitchen area that was not labeled. CDI- container was labeled. -zero-

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. Observed ten containers of a dessert made of milk and sugar that was not labeled in the grab and go station in dining room. CDI- items were moved to cooler in kitchen until labels are made. 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. Label containers of oil stored in kitchen area. CDI- containers were labeled. 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 sugar and salt stored on prep area that were not labeled. CDI- container were labeled. REPEAT (half points due to improvements).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of sauces stored on the floor of walk-in cooler. CDI- containers were placed on the shelf. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stored wet above shelf in prep sink near refrigerator. CDI- containers were separate and allowed to air dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep cuts and stains on cutting board at meat prep cooler near tandoor in kitchen. REPEAT (half points due to severity).

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 exterior of refrigeration units, containers, shelving, and fryers, in kitchen area. REPEAT (full points).

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 floor in corners and under equipment in kitchen area. Clean splash from walls behind prep stations, and equipment in kitchen area. REPEAT (full points).

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 two open containers of employee drinks stored on cutting board during food prep in kitchen area. CDI- drinks were removed. REPEAT (full points).

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine in kitchen area is registering 0 ppm of sanitizer (at least 50 ppm) after the fifth cycle. VR- facility has 3 days to repair machine. REPEAT (HALF points due to different violation). 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of chicken rice that was stored above 41 F in walk-in cooler. PIC stated that rice was made on the 27th. CDI- container of rice was denatured and discarded into trash. REPEAT (half points due to severity). 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed large bowl of fish in individual bags thawing in water that is 103 F at prep sink. CDI- bags were cut open, water was replaced with water that was under 70 F.

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. Observed ten containers of a dessert made of milk and sugar that was not labeled in the grab and go station in dining room. CDI- items were moved to cooler in kitchen until labels are made. 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. Label containers of oil stored in kitchen area. CDI- containers were labeled.

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 container of cooked goat on the floor in walk-in cooler. Also, observed bags of frozen meat on floor in walk-in freezer. CDI-container of Cooked goat was placed on the burner to cook. Container of meat was placed on shelf in walk-in freezer.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep cuts and stains on cutting board at meat prep cooler near tandoor in kitchen.

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 exterior of refrigeration units, containers, shelving, and fryers in kitchen area. REPEAT (full points).

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 floor in corners and under equipment in kitchen area. Clean splash from walls behind prep stations, and equipment in kitchen area. REPEAT (full points).

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 open employee drink at prep station near mop sink in back of facility during food prep. CDI- drink was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Ready-to-eat cut vegetables stored below ground beef in walk-in cooler. Observed raw shell eggs stored above ready-to-eat sauces in walk-in cooler. CDI- items were reversed. REPEAT (full points). 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 no sanitizing strength at chemical dish machine at time of inspection. PIC stated that company will be there tomorrow to change out the chemicals. Facility will use single-service items until then. CDI- company came to change out the empty container. 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 stacks of containers with stickers remaining on the outside, but touching the interior of other containers. CDI- stickers were removed. Containers were placed at dish machine to be properly cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep cooler that were held above 41 F. CDI- items were placed in walk-in cooler and allowed to chill. REPEAT (half points due to improvements). 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bowl and saucers stored on top on food product in containers in walk-in cooler. CDI- bowls and saucers were removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp, wiping cloths stored on counter in-between use. CDI- counter was placed in sanitizing solution to be stored between use. REPEAT- half points due to severity.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks on container above prep sink that were stacked wet. CDI- containers were placed at dish machine to be properly cleaned.

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 exterior of prep cooler, and shelving in kitchen 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind stove and prep stations. REPEAT (full points).

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above Ready-to-eat commercial yogurt in walk-in cooler. CDI- items were reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of brown rice stored below 135 F in prep area. PIC stated that items was at stations was heated up 30 minutes ago. CDI- items was reheated to above 165 F. REPEAT (half points since none were taken at last inspection). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, and tofu that were stored above 41 F. In prep cooler across from fryers. CDI- items were denatured and discarded into trash can. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed four containers of cooked chicken, rice, and goat meat that were dated for 4/23. Today’s date is 5/4. There was not any freezing that took place on food product since that time. CDI- four containers of food product were denatured and discarded into trash. 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 .

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizing containers with wiping cloths stored on the floor near prep station at Tandoor area. CDI- container was placed on the shelf.

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. Repair damaged walls at mop sink. Damage done to wall near mop sink and a hole in the wall behind mop sink. 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 in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from ceiling tiles and a/c vents in dish room area. REPEAT (full points).

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 shell eggs stored above RTE salad in walk-in cooler. CDI- raw shell eggs were placed on the bottom shelf where no cross-contamination could occur.

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 chicken rice, and minced goat stored below 135 F in kitchen area. PIC stated that items have been out for an hour. CDI- items were reheated to above 170 F.

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 chicken rice cooling in walk-in cooler tightly covered in a deep plastic container. CDI- chicken rice was uncovered and placed in a shallow pan. -zero-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two roaches crawling on wall behind dish machine. PIC will contact Pest control to perform another service. Last service was done on 1/13/2023.

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 plates and bowls stored in food containers to dispense food. CDI-plates and bowls were removed. PIC will get scoops for food. 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 spoons stored in container of water that was 83 F. CDI- water was heated to above 135 F. REPEAT (full points)

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. Remove deep grease buildup on exterior of grill, fryers, and refrigeration units in kitchen area. Clean shelving at dish room near dish machine and shelving in kitchen area. REPEAT (full points).

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 in corners and under equipment in kitchen area. Clean splash from walls behind prep stations, dish machine, and grill. 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. Repair floorboard on wall behind burner in kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No one at facility has passed and ANSI accredited test. PIC said he will take the test soon.

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 items in prep cooler and walk-in cooler that were not dated. PIC stated items were made on Tuesday. CDI- Four pans of curry goat, rice, and cooked chicken were denatured and discarded into trash. REPEAT (half points since no points taken at last inspection).

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

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting tomatoes before washing them. CDI- three tomatoes were discarded. Employee washed remaining tomatoes.

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 plates used to scoop rice stored in cooked rice container. CDI- plates were removed. PIC replaced them with scoops.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on refrigeration unit near 3-comp sink. REPEAT (full points).

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 exterior of fryers, grill, refrigeration units, and shelving in kitchen area. REPEAT (full points).

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 in corners and under equipment. Clean splash from walls in kitchen area. REPEAT (full points).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC has taken a test but the date has expired.

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 one employee drink stored on food contact surface at prep station. CDI- drink was removed. -zero-

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 veggies stored above ready-to-eat items in walk-in cooler. CDI- items were reversed. 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 thighs stored above cut and washed carrots in reach-in cooler. CDI- items were reversed. REPEAT (full points).

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 container of chicken rice that was not labeled. PIC stated that item was cooked two days ago. CDI- container was properly labeled. -zero-

3-502.11 Obtain a variance for specialized processes.-Pf For more information on how to apply for a variance please visit: http://meck.co/FoodSafety. Observed two containers of house-made yogurt. Facility does not have a variance to make yogurt. CDI- Two buckets of yogurt were discarded. Facility will only purchase yogurt from approved source.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food without a hair restraint. CDI- employees put on hair restraint. REPEAT (no points taken at last inspection).

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace damaged cutting board at prep station #2 (has stains and deep grooves). 4-501.11 Maintain equipment in good repair. Replace torn gasket on door of reach-in refrigerator. 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 exterior of containers, shelving, refrigeration units, and fryers in kitchen area. Clean debris from exterior of dish machine in kitchen area. Clean dust from hood screens in kitchen area. REPEAT (full points).

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 in corners and under equipment in kitchen area. Clean splash from walls behind prep stations. Clean dust from ceiling tiles in kitchen area. REPEAT (full points).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. No one at facility has taken or passed an ANSI accredited test.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. There was not any paper towel at hand sink in kitchen area. CDI- PIC placed paper towels at hand sinks.

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 veggies stored above ready-to-eat soups in walk-in cooler. CDI- items were reversed. REPEAT (half points due to improvements)

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. There was not any labels on two spice containers near prep unit. CDI- items were labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies in kitchen and dish washing areas. PIC stated he will contact pest control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee not wearing hair nets will preparing food. CDI0- employee put on hair restraint.

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 water that was 84 F. CDI- water was heated to 200 F. REPEAT (Full points)

4-501.11 Maintain equipment in good repair. Replace torn gasket on on refrigerator near prep station. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace cutting board that is stained with deep grooves near tandoor in kitchen area. REPEAT (full points)

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 exterior of fryers, grills, oven, refrigeration units, and shelving in kitchen area. Clean grease and dust from hood screens in kitchen area. Clean dust from underneath prep table near refrigerator. REPEAT (Full points).

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 floor in corners and under equipment. Clean splash from walls behind prep stations and oven in kitchen area. Clean dust from ceiling tiles in kitchen area. REPEAT (full points).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. ANSI certified certificate for PIC has expired.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed food employee rinse off a knife for cutting vegetables in hand sink. CDI-education was performed. Employee took knife to 3-comp sink for cleaning.

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 cooked chicken stored under container of raw beef. CDI- items were reversed.

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 in-use utensils stored in water that was 90 F. CDI- water was raised to 135 F. Observed skewers stored in container of water that was 80 F. CDI- water was replaced with hot water temping at 147 F.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Replace work cutting board at prep table (deep grooves). 4-501.11 Maintain equipment in good repair. Replace torn gasket on refrigerator near prep sink. 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 exterior of burners, stovetop, shelving and refrigeration units in kitchen area. REPEAT (half points).

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 in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (half points).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Certified Professional Food manager training expired for PIC on 6/8/2021.

2-102.12 (A) Certified Food Protection Manager. Certified Professional Food manager training expired for PIC on 6/8/2021.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

2-401.11 Eating, Drinking, or Using Tobacco. Observed employee drink stored above food prep surface during food prep. CDI- Drink was removed and placed on the bottom shelf.

3-501.13 Use approved thawing methods. Observed lamb thawing in submerged water temping at 86 F. Also, observed lamb thawing at room temperature at the prep sink. Also, items were placed in walk-in cooler to further thaw. Education was performed with PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen area near bags of onions. REPEAT (points not deducted first time).

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed a container of wet wiping cloths and sanitizing solution stored on the floor near dish machine. CDI- container was placed on a shelf that was at least six inches above the floor.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single-service trays that were stored not inverted. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on two door refrigerator near prep sink. REPEAT (full points) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting boards at prep stations in kitchen area.

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

5-501.17 Provide a covered waste bin in female restrooms. Observed that no trash can in women’s (or Men’s since both can be used in a unisex way) have covered lids.

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 damaged areas of walls near fryer in kitchen area. Observed rust on a/c vent screens in ceiling in kitchen 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen area. Clean dust from ceiling and a/c vents in kitchen area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified as a Food Protection Manager. Expired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf : Observed rear handsink near dry storage with no towels, blocked for use, low water pressure. Facility was permitted for certain number of hand sinks, hand sink must be available for use and fully equipped. 6-301.14 Post a handwash sign at each handsink. No hand wash signs at kitchen hand sinks. CDI- posted three hand sink signs.

3-302.11(A) Separate the different types of raw animal foods. -P: Raw chicken over raw lamb in walk-in cooler. Raw chicken over cut vegetables in walk-in cooler. CDI- items re-arranged correctly in walk-in cooler.

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: Chickpeas dated 7/28. CDI- voluntarily discarded. Found chicken legs in reach in portion of protein cooler not dated. CDI- voluntarily discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Pans of TCS food in prep top at grill not date marked. CDI- discussion with PIC that all containers of food requiring date marking must be date marked regardless of location.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Spray bottle containing green chemical not labeled. CDI- voluntarily discarded. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf: Found Hot Shot insecticide in kitchen. For home use only. CDI- discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: No thin probe thermometer in facility. Verification within 10 days.

6-501.111 Controlling Pests - C: A few fruit flies seen in kitchen.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Cooking utensils stored under drain pipes of hand sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board at protein prep cooler deeply scored. 4-501.11 Maintain equipment in good repair. Door gasket of stand-up refrigerator shredded. Replace gasket.

5-205.15 Maintain a plumbing system in good repair. Slow drip in drain pipes under 3 comp sink. Repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 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. Fan in use at prep surface soiled. Hand sink and splash guard attached are detaching and soiled. Re-caulk and repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed buckets in back handwashing sink. CDI- Removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the front handwashing sink. CDI- Paper towels placed at handsink

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored as clean on the magnet knife holder. CDI- Knives taken back to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 3 containers of chicken, and two containers of ground meat holding above 41F. PIC stated he placed items in the prep top unit this morning at 11am. See temp chart. 1 container of chicken had been in the unit since last night. CDI- Chicken that had been in the unit since last night was discarded all other items were placed in the walk in cooler for cooling.

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 bin of rice dated 5/12/21. CDI- Rice discarded. Date marking system is much better compared to last time.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor

4-501.11 Maintain equipment in good repair. Observed prep top unit holding above 41F. All food in unit was removed. EHS advised PIC to discontinue use of unit until it is fixed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of microwaves and mixer in need of cleaning. Observed grill, hood and prep top units in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind prep top 1 in need of cleaning.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy PIC could not verbalize signs, symptoms and illnesses. CDI- Went over and left a copy of the employee health policy.

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

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 Rice, chicken, tomato sauce, and beef without dates. PIC knew when all items were made; items were dated 2/28/21. Explained to PIC moving forward all items without dates or with incorrect dates will be discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in the sanitizer bucket with concentration too strong. CDI- Bleach sanitizer diluted

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

4-502.13 Single-use and single-service articles may not be reused. Observed single service containers being used as scoops. CDI- Single service cups removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of microwave, prep tops, exterior of ice machine and the stove in need of cleaning.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken sitting on prep table at 77F. CDI- Chicken moved to walk-in to complete cooling process. (1 hour per PIC).

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 brown rice and vegetable mix in walk-in cooler without date mark. Cooked on Tuesday per PIC. CDI- date marked for 9-15-20.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabeled containers of dry food. CDI- labeled containers 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf observed packaged food items in the beverage cooler in the dining room. No food labels on these items. CDI Food items removed until they can be labeled.

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

4-501.12 Cutting Surfaces - C Observed cutting board on prep cooler next to walk-in with deep grooves and is not easily cleanable. Resurface or replace. 4-501.11 Maintain equipment in good repair. Replace hand sink with cutting board attached. Replace with a hand sink that has built in splash guards on both sides.

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 hole in ceiling in kitchen prep area. *All transitional items completed. K status