MASALA MASTEE

REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above cooked chicken. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 41 or lower degree food products under the walk-in cooler compressor without lids.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed missing datemarks for frozen, cooked chicken. CDI - Items were dated for the day they were prepared.

REPEAT 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no TPHC policy for food products being kept on time. CDI - Time was added for when they were removed from temperature control. Improvements made from last inspection due to employees knowing all items on time.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of chemical without a label. CDI - Employee labeled during 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 containers of salt or sugar next to the grill without labels.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap around the basement door leading outside. No points taken due to bug zapper being removed from the food storage area.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak in the splash guard from the front hand sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above a container of paneer. Improvements made from previous inspection.

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. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no TPHC policy or time stickers for food products being kept on time. CDI - EHS provided TPHC policy and time stickers were added for the time products were removed from temperature control.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed one spray bottle of chemical with a worn off label. Observed a bottle of chlorine stored above bags of flour in the basement. CDI - Spray bottle was labeled and chlorine was removed.

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 cooked chicken and several pans of rice attempting to cool in ambient air of the kitchen. CDI - Items were moved to the walk-in cooler to rapidly cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-202.13 Properly locate mechanical insect control devices. Observed a large light gap around the basement door leading outside. Observed a bug zapper hanging above bags of onions.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a crate of vegetables stored on the floor of the walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths stored on prep surfaces.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed a knife stored in between a prep cooler and prep table.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed missing caulk for the front kitchen hand sink.

REPEAT 2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee water bottle stored on a shelf above a prep cooler.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed ginger stored above ready-to-eat products in the walk-in cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 119 degree curry in a hot-hold pan on the stove. CDI - Item was reheated to 165.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee preparing food while wearing a watch and bracelet.

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 utensils next to the grill stored in 88 degree water.

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the walk-in cooler.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed one employee water bottle stored on a shelf above a prep cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed an open package of raw scallops stored above cooked chicken in the reach-in freezer. CDI - Item was moved to the bottom shelf.

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 pans of rice that had not cooled to 41 degrees over night due to them being tightly wrapped. CDI - Item were voluntarily discarded.

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). Observed a package of cooked kebabs in the reach-in freezer without a date mark. CDI - Item was voluntarily discarded. Significant improvement made from previous inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed five spray bottles of chemical without labels. CDI - Owner labeled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed five pans of cooked rice that did not meet cooling parameters due to them being tightly wrapped. Observed five large pots of curry cooling down from 200+ degrees. Owner stated that they are moved to the walk-in cooler when they reach 135 degrees. EHS strongly suggests obtaining ice wands due to limited cooling space in the walk-in cooler and no walk-in freezer. Thick curry’s will have difficulty cooling in large pots. Owner stated that he will purchase ice wands at the supply store this afternoon. CDI - Rice was voluntarily discarded.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on prep surfaces.

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 cups without handles being used to scoop spices and sugar.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - No training available to employees and staff regarding foodborne illnesses and symptoms. *CDI - EHS gave PIC paper copy of Employee Health Policy Agreement form for them to have current and future staff read, sign and date. PIC will keep this document onsite and use for future training. PIC trained staff while EHS was typing up inspection report. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 - Frozen Raw Marinated Chicken stored directly above frozen raw lamb and salmon in 2 Door Standing RIF. *CDI - PIC reorganized shelves placing chicken on lower shelf and lamb and salmon on middle shelf correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 3 Knives stored clean with dried food debris. *CDI - PIC placed items into 3 compartment area to be washed, 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine unable to dispense sanitizer at proper concentration. Sanitizer concentration measured at 10ppm. CDI - PIC emptied and refilled dish machine and primed the sanitizer. Sanitizer concentration measured at 200ppm. 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 - Raw Marinated Lamb prepped yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - No date marking on any TCS items throughout facility. PIC stated they date marked items by using date marking gun that printed labels which recently broke. PIC went to store next door and purchased a new one while EHS was typing up report. *CDI - PIC stated they had book at home office where they had written every items prep date. PIC had mother bring notebook from home office. EHS observed all items into question written in notebook with dates and time of prep. EHS asked PIC to leave book at establishment for easy tracking. PIC used new date marking gun to date mark all items with dates from notebook. 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 .

3-501.14(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 chicken and rice cooling on counters at a rate too slow to meet cooling parameters. See violation #33 and temperature chart for details. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and rice cooling on counter in dry storage area. EHS recommended product go into walk-in cooler when product reaches at or just above 135F and to leave product open or vented. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed hot water knob stripped on back hand sink.

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 cooled overnight in walk-in cooler not meet cooling parameters. See violation #33 and temp chart for details. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed yogurt sauce and rice pudding being held above 41F in 2-door reach-in cooler in prep room. PIC stated doors on unit left open during morning cleaning. CDI: PIC moved products to walk-in cooler for rapid cooling (<41F). Observed yogurt sauce cups and spring mix being held above 41F in small make table. Product prepared 09/24 and 09/25. CDI: Education provided, PIC voluntarily discarded product and turned down temperature of unit.

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 being cooled in deep insert pans covered in plastic wrap. CDI: Education provided and PIC voluntarily discarded product.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection- certification expired.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender stored as clean soiled with food waste. CDI: Sent to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed a few torn gaskets on make tables/reach-in units throughout kitchen.

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 fried tofu cooling in flip top portion of marge make table. PIC stated product prepared daily for quality purposes and discarded @3pm closing. CDI: Education provided and PIC placed product on TPHC, added to TPHC paperwork.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water/moisture trapped inside cleaned sealed blenders.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink. CDI: PIC provided paper towels.

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. 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 employee drinks stored on top of prep cutting boards during inspection. CDI- drinks moved to designated areas. REPEAT. Note: facility has added designated drink areas since previous inspection, needs to ensure employees are using these areas for drink storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spinach fritters holding above 41F inside prep unit, see temp chart. EHS found that this product was stacked over fill line, causing issue with top layer being above 41F. CDI- top layer removed, brought to cooler. All TCS foods at 41F or below after correction. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few chemical bottles with no label during inspection, specifically bottles at the chemical storage area and cleaning bottle at entrance to facility. CDI- bottles labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer registering above 200ppm chlorine sanitizer. Observed sanitizer in 3 bay sink above 400ppm quat sanitizer. EHS discussed how sanitizer is made, which sanitizer is used for cleaning food prep areas. CDI- sanitizer diluted during inspection. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed blender tops with water in them, have not been properly air dried before storing as clean.

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 minor gasket cleaning needed during inspection.

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. 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 an in use employee drink stored in prep unit during inspection. Drink was in a thermos, not in a cup with a lid and straw to prevent contamination of hands. Drink stored in prep unit next to retail foods. CDI- drink removed from unit, EHS discussed proper drink storage and use of closed beverage containers to prevent contamination of employees hands. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in 3 bay sink registering above 400ppm quat sanitizer. Facility has a manual pump system for sanitizer, EHS observed that employees are pumping too much sanitizer and not mixing thoroughly with the water. CDI- water added to sanitizer to dilute to proper concentration. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a bottle of sanitizer hanging with utensils directly above food prep sink with raw meat in prep process. CDI- sanitizer bottle moved to chemical storage area. 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 a few oil bottles with no label at cook line.

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 jewelry while preparing food.

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

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 employee water bottle stored on prep unit, directly above prep top cutting board. EHS discussed proper drink use and storage, suggested facility has a designated area for drinking, drink using a cup with a lid and straw to avoid hand contamination. 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 1x pan of cooked spinach from 10/26, had exceeded date marking limit. Observed a few products marked 11/31, PIC stated these labels should of said 10/31, from Monday of this week. CDI- spinach voluntarily discarded, labels changed to accurately reflect dates.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of chemical cleaner with no label. CDI- bottle labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottle of chemical cleaner hanging with utensils, directly above a pot of spinach that was in prep process. CDI- chemical moved, EHS discussed chemical storage.

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 to-go cup stored in rice in standing reach in, used to scoop rice as needed. EHS explained that this utensil should have a handle that can be stored above the food.

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 to-go containers stored upright on cook line. Ensure to-go containers are inverted or stored in original protective packaging to protect until use.

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 employee drinks stored in basin of handsink, observed employee drinks stored on shelving directly above prep top unit. Store employee drinks in designated areas where contamination cannot result. CDI- drinks moved.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a couple of containers of cooked foods (chicken, mixed veggies, lamb, spinach fritters) with no date. PIC stated facility was closed last week, just re-opened on Monday, closed Tuesday. PIC and employees all stated that products were cooked on Monday during prep and service. CDI- dates placed on products during 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 squeeze bottles at cook line with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of tomato sauce stored on the floor during inspection, sauce was just cooked and portioned into bucket.

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 facility using a container of room temperature water to store utensils at cook line. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bus tub and large cooking pot stored on clean shelving with water inside. Ensure equipment/utensils are air dried after cleaning.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green individual cutting board with deep grooves, no longer smooth and easily cleanable. Resurface or replace.

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 a box of unwashed tomatoes stored above containers of ready to eat foods like chicken, rice, lamb. CDI- box moved, PIC stated they will put tomatoes in with the rest of the produce in other reach in cooler to avoid storage order issues.

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 spinach/onion fritters above 41F, see temperature chart. EHS observed that pan had been double stacked in cold holding unit, likely causing the rise in temperature. PIC stated employee pulled container from blast chiller when they ran out, double stacked in previous pan. CDI- fritters removed from unit, brought to blast chiller to rapidly cool.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bay set up in 3 compartment sink, registering at 400ppm quat sanitizer. EHS discussed process for sanitizer, PIC stated that the manual dispenser requires 3 pumps of sanitizer. EHS explained that concentration is too high, facility should use less sanitizer and test with test strips to ensure proper concentration. CDI- bay diluted to proper concentration.

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 facility using a container of room temperature water to store utensils at cook line.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat sanitizer test strips with a faded/peeled label, unable to read label and compare test strips to color coded PPM chart. PIC stated he will order new test strips ASAP. VR by 6/5/22 to ensure facility has test strips in facility.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a metal pan with naan bread stored directly on top of splash guards to handsink at cook line, restricting access to handsink. CDI- pan moved, EHS discussed importance of maintaining access to handsink. 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 2x pans of white rice holding at 45F in standing reach in unit. Observed 3x five gallon buckets of masala sauce holding above 41F, see temperature chart. EHS found one 5 gallon bucket at 45F, 2x buckets at 62F. All products were cooked on 2-27, had improperly cooled. Facility uses a blast chiller to cool all products (does not have a walk in cooler), PIC believes that the employees are removing products from blast chiller before products cool to 41F or below and placing in reach in units. CDI- all TCS products above 41F were voluntarily discarded, EHS discussed the importance of using blast chiller to cool products and cooling products all the way to 41F or below before placing into reach in units.

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 . EHS observed rice in rice cooker holding below 135F, see temperature chart. PIC and employees stated that rice was cooked this morning, placed into rice cooker for hot holding, found that the rice cooker was not turned on. CDI- rice cooked turned on, turned up heat and reheated rice to over 165F before hot holding.

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 containers of rice and buckets of masala sauce that had improperly cooled from 2-27, holding above 41F in standing reach in units. EHS discussed with PIC, believes that the employees are removing products from blast chiller before products are properly cooled to 41F or below. EHS emphasized importance of using equipment (blast chiller) to properly cool product all the way down to 41F or below before placing into holding units. EHS discussed the difference between cooling and holding, employees are aware and understand that all cooling must occur in the blast chiller. CDI- products that had improperly cooled were voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed a box of tomatoes on the floor in the dry storage room in the basement.

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 plastic scoop being used in rice cooker, handle contacting rice. Ensure the handle is kept above the food, not contacting.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a small sheet tray stored on top of metal shielding for handsink, blocking access to handsink nearest cook line. CDI- metal sheet tray moved.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board attached to main flip top unit with deep grooves and staining, in need of resurfacing or replacement. PIC stated that facility has not changed cutting boards since last inspection, will be getting them resurfaced soon. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black gasket buildup on low reach in units, below flip tops. Observed black gasket buildup on the gaskets on standing reach in units in the kitchen, near the blast chiller. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed metal pan of seasoned raw chicken above metal pan of cooked fried chicken in the reach in unit on the cook line. CDI- EHS discussed proper storage order, raw chicken moved to bottom of reach in unit, below all ready to eat foods.

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 Facility is using time for butter placed on the counter, has correct written procedures but not marking begin and end times. CDI- Beginning and end time marked during inspection. PIC stated it is taken out around 11am and discarded at 3pm when the lunch service is over, EHS explained that products on time must be clearly marked with begin and ending time. PIC stated facility will implement a written log sheet to record begin and end times.

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 small plastic bowls being used as scoops for spices, stored in food. Bowls do not have a handle, potential for contamination when handling. Ensure utensils are stored in food with handles out.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards attached to flip top unit with deep grooves and staining. Suggest resurfacing or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on standing reach in unit next to blast chiller with black buildup. Suggest cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and employee watched stored in a plastic bin with dry storage items. Designate a specific area for employee possessions away from retail food.

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 grilled onions in prep unit, chicken in RI from yesterday without a date mark on it. CDI. PIC date marked. REPEAT All other food was properly date marked.

3-501.13 Use approved thawing methods. Observed shrimps thawing in the prep sink without running water. CDI. PIC open running water on it.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one full hotel pan of rice at 109F in the hot cabinet. CDI by reheating rice to 166F and placing it back into the hot cabinet. Ensure rice is rapidly reheated to at least 165F before placing it into hot holding cabinet.

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 5 gallon container of frozen onion sauce prepared on 12-5 not dated along with a container of mint chutney prepared yesterday in the second 3 door refrigerator. CDI by dating both items. Future undated items shall be 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 butter and garlic mixture at 66F. Facility discards small container after each service. CDI by sending TPHC form for future inspections. Complete form and mark the butter garlic with appropriate times.

3-305.12 Food Storage, Prohibited Areas - C. Observed basement dry storage rack under a sewer line. Move the rack or provide a barrier between the pipes and self. Facility may box in the pipes before next inspection or move the shelf.

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 utensils stored in room temperature water next to the range top. Water shall be at least 135F or store in an empty container and clean as needed.