TRIVENI SUPERMARKET

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink basin in ware-washing corridor. CDI- Basin sanitized. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed ware-washing area hand sink blocked by trash cans. CDI- Trash cans moved. (-1)

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 behind sliced produce in fliptop and raw shrimp above cooked foods in lowboy. CDI- No contamination observed. Both items re-arranged so raw is in front or bottom of RTE foods. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed melted ghee at room temp on prep top. PIC explains they did not realize the item is TCS. CDI- Ghee voluntarily disposed and process started again on TPHC. Ghee added to pre-existing TPHC procedure form onsite. Extra form here: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english (-0)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed handles of several utensils stored as clean wrapped in aluminum tinfoil. EHS explained that items that go through ware-washing must be smooth, durable, and not covered with single service articles. Do not put tinfoil through ware-washing or store foil-wrapped utensils/equipment as clean. CDI- Foil removed and dishes w/r/s. (-0.5)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes on clean rack and knives on magnetic strip with visible food debris. CDI- Dishes returned to ware-washing for wash, rinse, sanitize. (-3)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooked rice and noodles in lowboy without date mark. CDI- PIC confirms prep date with chef, who states yesterday. PIC dates items. (-0)

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed one box of food in walk in freezer covered with ice. EHS advises PIC to dispose of the boxed food and de-ice the WIF at earliest opportunity. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on prep table in multiple locations. EHS advises setting up sanitizer bucket for storage of in-use wiping cloths in each of the major areas; cook line, dish room, meat prep room, and middle corridor prep room. (-0.5)

REPEAT. 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several rows of wet stacked dishes on clean dish rack. EHS advises PIC to consider addition of more dish drying space, such as moveable racks, to facilitate proper storage and drying. (-1)

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 unpackaged single service foam trays with food contact portion side facing up on prep counter. EHS advises PIC to invert or keep items in protective sleeve while awaiting use. (-0)

REPEAT. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one damaged fryer basket with frayed metal wire, no longer safe to use. CDI- PIC removes basket from service. EHS notes this is a different basket than the last inspection. (-1) 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large prep table cutting board in meat processing room with severe deterioration and scoring, no longer cleanable. EHS advises removing from service and replacing board at earliest possible opportunity. PIC should proactively monitor board conditions and replenish as required.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink in dish room filled with undrained standing water. CDI- Employee begins working on drain to remove clog. Work order to be placed if not successful. (-0)

REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed substantial dust build up on ceiling air vents. Clean at earliest opportunity to dust is not spread around prep area. 6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed wall mounted shelves made of unsealed wood in several locations with layer of tin foil over them. EHS advises that surfaces must be cleanable, not with single service articles over them. Wood should be replaced with material which is smooth, cleanable, and non-absorbent at earliest opportunity. (-1)

6-303.11 Provide required lighting intensity. Observed several bulbs in hood burned out. Replace at earliest opportunity. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several food contact surfaces with visible food debris; blender blade last used yesterday, table top can opener blade, multiple fryer baskets stored as clean, and metal containers. CDI- All items washed, rinsed, and sanitized again. (-1.5) 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed food splatter inside microwave last stated to be used yesterday. EHS reminds staff to clean inside microwave daily.

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 yogurt and house-made butter in dairy cooler expired several days earlier. CDI- Yogurts and butter voluntarily disposed of. (-1.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes stored as clean. Allow dishes to air dry before nesting. 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed clean fryer baskets hung from rack above can wash, with several touching the side wall which is visibly unclean. CDI- Racks removed, re-washed, rinsed, sanitized. (-0.5)

REPEAT. 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed stack of single service trays on floor of corridor leading to WIC for meat prep room. CDI- Trays voluntarily disposed of. (-1)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several damaged fryer baskets with frayed metal wire, no longer safe to use. CDI- PIC removes baskets from service. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed tin foil lining dry storage racks in main kitchen. EHS advises PIC to replace with material that is smooth and cleanable. 4-501.11 Maintain equipment in good repair. Observed severely rusted clean dish racks in ware-washing room and several cutting boards with deep scoring on prep tops. Replace at earliest opportunity to prevent recontamination of clean dishes and restore ability to clean cutting boards. (-0.5)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed need for cleaning of non-food contact surfaces throughout facility. Non-food contact portion of prep equipment in meat room, outside of cooler, inside of raw meat display case, reach-in cooler racks, and other surfaces observed with encrusted food debris and splatter. (-0)

REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed substantial residue on air conditioning vent above hand sink in area near cook line. Observed need for cleaning of walls, floors, and ceilings throughout facility. (-1)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed handwashing sink by cook line not accessible and handwashing sink near 3 compartment sink blocked with equipment stored inside. CDI, equipment removed from handwashing sink near ware washing area. Vr required to ensure handwashing sink at cook line accessible for use.

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 over container of milk in reach in refrigerator. CDI, foods relocated for proper storage. 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 milk and cheese cold held between 43-44 degrees F and unit not maintaining TCS foods at required temperature . CDI, foods recently placed relocated to another unit to rapidly cool. Vr to ensure calibration of tall reach in refrigerator . For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - observed biyrani rice held on TPHC but TPHC time not recorded. CDI, time recorded on chart.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed spray bottle of oven cleaner stored on container of tea. CDI, cleaner relocated for proper storage.

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

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls without handles used as scoops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple hotel pans being stored as clean while wet stacked together during inspection. Ensure all equipment is dried before being stacked. Repeat. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cleaned spoons and equipment stored in soiled bucket on drainboard of 3 compartment sink.

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 clean single-service wrapping and gloves stored in soiled area under raw meat in walk in cooler 2 4-502.13 Single-use and single-service articles cannot be reused. Observed single-service yogurt containers being reused to store other foods. Observed raw chicken box re-used as prep surface near meat saw.

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 food and grease debris on floors of prep areas, WIC, WIF, walls in prep area, and ceiling in prep area. More frequent or thorough cleaning needed to preclude pest harborage. Repeat. 0.5 pts.

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 Ragada and Paneer in WIC cooling since 2/23/25 still holding above 41F during inspection. CDI - PIC voluntarily discarded. Repeat. 1.5 pts. 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 .

3-501.15 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 Ragada and Paneer in WIC cooling since 2/23/25 that did not achieve 41F within 6 hours. Items were cooling in deep, covered containers. Ragada was being stored in plastic tubs. CDI - PIC voluntarily discarded. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple hotel pans being stored as clean while wet stacked together during inspection. Ensure all equipment is dried before being stacked. Repeat. 1 pt.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single use utensils available for customer use being stored in a way that does not protect them from contamination. Utensils were not wrapped in original packaging and were stored in open containers. Ensure all single use utensils are stored in a way that protects them from contamination. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in prep area in use with deep grooves and heavy damage to the food contact surfaces. Resurfacing or replacement needed. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on hood vents, handles to spice cabinet, and on the bottom of various hot and cold holding units. More frequent or thorough cleaning needed to preclude pest harborage. Repeat. 0.5 pts.

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 food and grease debris on floors of prep areas, WIC, WIF, walls in prep area, and ceiling in prep area. More frequent or thorough cleaning needed to preclude pest harborage. Repeat. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed container in handwashing sink in main prep area. Repeat. CDI, container removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available at handwashing sink in meat area. CDI, towels supplied.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed pan not sanitized after washing and rinsing. CDI, pan placed to reclean and sanitize. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat saw with food debris but stored as clean. CDI, equipment cleaned and sanitized during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed goat cooling in deep covered container in walk in cooler from prior night at 44 degrees F. CDI, goat voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 goat cooling in deep covered container in walk in cooler from prior night at 44 degrees F. CDI, goat voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 knives stored in water at 90 degrees F

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

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed door and wall stripping missing and gap in walkway between main prep area and bakery prep area with baseboard peeling from wall.

General Comment: 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed written employee health policy did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health policy emailed to PIC. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee pick up soiled item from ground then remove gloves but not wash hands before handling clean utensils for food preparation. CDI, employee washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed container stored in handwashing sink behind front counter. CDI, container removed. Repeat.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed grill cleaner not left for contact time required or rinsed per written on manuafacturers labeling on container. CDI to ensure proper use of chemical.

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

4-501.11 Maintain equipment in good repair. - Observed leak on PVC pipe at handwashing sink in meat area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal dietary supplement stored on shelf with food ingredients for customers.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf. Observed metal tray covering hand sink in dish wash room. CDI - PIC removed tray.

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 some food residue on tip of thin probe thermometer. EHS provided probe wipes to PIC. CDI - PIC cleaned probe with wipes. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed employee dispensing quat sanitizer at <150 ppm into sanitizer compartment containing washed and rinsed dishes. CDI - PIC replaced empty sanitizer container and filled compartment with sanitizer at 150 ppm.

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 cooked goat from yesterday in WIC above 41 F. REPEAT. CDI - PIC voluntarily discarded food. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed tomato sauce in WIC cooling at an insufficient rate. CDI - PIC moved tomato sauce to WIF to rapidly 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in low reach in unit by grills above 41 F. See temp chart. Ambient temperature inside unit was 50 F. PIC voluntarily discarded food and will contact technician. Verification visit within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed tomato sauce cooling in covered pan in WIC at an insufficient cooling rate and cooked goat from yesterday in covered pan above 41 F. REPEAT. CDI - PIC moved tomato sauce to WIF to rapidly cool. PIC voluntarily discarded goat. PIC will incorporate temperature checks and WIF to rapidly cool food within required time. 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 .

3-501.14(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 food cooked yesterday such as rice, chicken curry, and onion/tomato sauce in WIC above 41 F. CDI - PIC voluntarily discarded food. 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 .

3-501.15 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, chicken curry, and onion/tomato sauce cooked yesterday in covered containers in WIC above 41 F. CDI - PIC voluntarily discarded food and will monitor food and adjust cooling methods as necessary to ensure food cools within required time. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked while wet. Observed numerous clean utensils in bucket with standing water at the bottom. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in meat department with deep cuts and gouges. REPEAT. 4-501.11 Maintain equipment in good repair. Meat department WIC in need of new gasket.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed drainage from wall mounted AC unit draining into the hand sink. 10 day EHS VR required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed the can opener with food residue and build-up on the blade. Observed multiple pans, stored as clean, with food residue still on the food contact surfaces. Observed hooks used to hang goat inside the meat WIC with large amounts of build-up. CDI - EHS informed PIC that hooks should be cleaned once daily when not in use. CDI - All items were moved to the 3 compartment sink to be cleaned properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed batter w/ yogurt stored on the prep unit at 57F. CDI - Cook began to fry batter. PIC stated that batter was taken from Cooler to cook.

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 multiple containers with no label. 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 batter and rice stored on the floor in the kitchen of the establishment. Both items were removed from the floor

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees with no hair restraints upon entry of the kitchen, CDI - All food employees put on hairnets.

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. Observed multiple soiled wiping cloths on prep tables and other cooking equipment throughout the kitchen.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops and handles of scoops submerged in sugar, ghee, and other spices. CDI - The scoops were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans stored facing upward and being wet stacked. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in the meat department in need of resurface/replacement.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty when inspection began. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for vomiting/diarrheal clean up. CDI PIC emailed facility procedures today. For more information please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed sink blocked by several hanging pots. CDI PIC moved pots.

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

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 3 shakers of spices not labeled CDI PIC labeled spices. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean metal pans stored facing upward and being wet stacked. REPEAT

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

REPEAT 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed warewashing sink was actively being used to wash. Sanitizer was tested 0 ppm quat. Sanitizer bucket attached to dispenser at 3 compartment sink was empty. CDI- sanitizer replaced and was remade and is now at between 200-400ppm.

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 several foods date marked for 8 days (10/27-11/03) Explained to PIC that cook/prep date counts as day 1 of 7 day date marking. CDI-Food items were relabeled to reflect 7 day holding period (11/02). 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 . One jug of opened milk observed unlabeled. CDI-Milk labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 TCS foods in plastic to go containers above 41F after prep in glass door reach-in. PIC informed EHS that items are placed directly into reach-in cooler after prep. EHS educated PIC about proper cooling methods. Foods will be placed in freezer to quickly cool before moving to reach-in. CDI.

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 several containers of dry powdered food items (flour etc) unlabeled.

REPEAT 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 knives in a pitcher filled with water on the bakery prep cooler.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on the drying rack. Allow to air dry prior to stacking.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed this facility does not have written procedures to respond to these types of events. CDI - Provided the PIC with clean up handout/poster.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handler wash their hands and then turn off the faucet with their barehand. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food handler walked into the kitchen and don gloves and then took an order. CDI - Discussed and educated the PIC. Food handler washed their hand correctly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed warewashing sink was actively being used to wash. Sanitizer was tested at about 100 ppm of quat. CDI- sanitizer was remade and is now at 200 ppm of quat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vegetable curry in the walk in cooler temped at 46F. All others TCS foods in the unit were below 41F.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed Briyani (rice, protein and vegs) packaged and not dated marked. Observed boiled fish in the freezer not datemarked. Observed date marking for the sauces in the upright reach in cooler (front service) were date marked 2/6 to 2/13. CDI - Both foods were voluntarily discarded. Explained and educated the PIC that the day prepped is day #1, corrected to reflect 7 days (2/12).

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 dry ingredients not properly labeled (mustard seeds, cumin type spice, flour, etc.) CDI - ingredients were properly labeled during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed not all food handlers when EHS arrived to conduct the inspection were wearing proper hair restrains and servicing/prepping foods.

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 knives in a pitcher filled with water on the prep cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on the drying rack. Allow to air dry prior to stacking.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to go containers and plates stored with the food contact surface up. Invert to prevent contamination.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards in the food prep area and in the meat market and heavily scratched and scored. Replace or resurface.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the exterior of equipment accumulating food debris and residue. Clean and maintain.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket on single service items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED in the kitchen area the handwash sink contained food debris. CDI. PIC removed debris and was recommended to notify employees to only use sink for hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED in the display case raw chicken in the meat market area temping above 41F. CDI. Raw chicken was prepared within a hour and was able to be reduce in temperature. Also, OBSERVED sauce prepared yesterday being stored in the lowboy temping above 41F. CDI. PIC discarded item.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED flies in the kitchen area. Facility has insect light set up to eliminate flies.

5-205.15 Maintain a plumbing system in good repair. OBSERVED leaking faucet when faucet is turned on in the front serving 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 cleaning needing to be done to the floor in the walk in freezer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. OBSERVED a bowl being used in the tamariand as a scoop and handle to scoop was in the rice flour. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. OBSERVED wet stacking of pans in the dish washing area.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed in use bowls without handles being stored in spices as in use scoops. REPEAT. -1 PT.

4-501.12 Cutting Surfaces - C Observed cutting boards in kitchen and meat room that need to be resurfaced. PIC stated that the cutting boards typically get resurfaced every 3 months and they are currently looking for a company to resurface the cutting boards.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over produce and other RTE foods in walk in cooler. CDI- food items were rearranged. This has been mentioned on the past several inspections. A risk control plan shall be placed on proper storage. Will advise.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P Observed cooked curry vegetable dish, cooked onion dish and buckets of housemade cooked vegetable sauce onsite longer than 7 days. CDI- PIC and staff voluntarily discarded food items.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid kit , bandages and rubbing alcohol stored in proximity of Single service articles. CDI- single service articles were rearranged.- 1 point.

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 raw chicken cooling fully wrapped inside of customer display grab and go case. REPAT/CDI- Raw chicken was unwrapped and placed in freezer and walk in cooler for proper aggressive cooling. - 1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. - Encouraged PIC to increase pest control services. - 1 point.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed in use bowls with no handle be used as in use scoops. Ensure that the utensils contains a handle for proper handling. -.5 points.

5-205.15 (B) System maintained in good repair - C Observed heavy leaking from spray arm and faucet at 3 comp sink. Adjust plumbing so it is in good repair. 0 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over yogurt and ready to eat vegetables. CDI reordered storage. Repeat violation.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed equipment in meat department not cleaned between cutting different species. CDI advised of requirements for cleaning frequency.

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 tomato chutney not cooling at sufficient rate to meet cooling parameters. CDI moved to walk in cooler and vented.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed numerous foods being hot held at less than 135 degrees. CDI discarded facility is only open for 4 hours per meal and they throw away food at end of meal suggested tphc and provided paper work.

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 chutney placed in walk in to cool tightly covered with plastic. CDI vented to allow air flow and proper cooling rate achieved. (See chart above)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service trays and containers stored with eating surface up . CDI PIC inverted single service items. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at multiple hand sinks. CDI- Paper towels were installed. - 1 point. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Hand washing sink in 3 comp sink area was not plumbed and not able to be used due to water valves being turned off. CDI- Valves were turned on and sink dispensed hot and cold water upon use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored directly on top of cooked rice and lamb dish. Also observed eggs over RTE foods on walk in cooler. CDI- food items were rearranged as needed. -1.5 points.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried okra was suspended in ambient air at less than 135 degrees. PIC stated that the cooked vegetable product goes through a reheat. Educated staff on proper hot or cold storage until that process is initiated. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Packages of raw chicken in the meat market cold hold display case were cold holding >41 degrees F. Chicken and rice dish, chicken and lamb dish, raw chicken and other foods inside of walk in cooler were discarded due to being temperature abused. Also observed diced tomatoes cold holding >41 inside of flip top unit. CDI- Raw chicken was placed back in freezer for aggressive cooling, and other out of temp foods were voluntarily discarded. Recommend cooling cut proteins down in freezer after prep prior to placing inside of cold hold unit. REPEAT- 3 points.

7-209.11 Storage-Other Personal Care Items - C Observed alcohol container being stored adjacent to dry ingredients near hand sink in main prep area. Store personal care items so that they can not contaminate food products. - 1 point.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch while prepping raw chicken. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C/ 4-501.12 Cutting Surfaces - C Resurface or replaced damaged cutting boards throughout prep facility. Repair or replace damaged 2 door reach in unit that is not currently being used. 0 points.

4-302.14 Sanitizing Solutions, Testing Devices - PF Facility only had water damaged quat test strips that can no longer be used. VR- Facility is required to have sanitizer strips in within 10 days. VR-.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on interior cold hold raw protein case in meat market and exterior of grill station. 0 points

5-501.17 Provide a covered waste bin in female restrooms. 0 points

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf \ Observed gloves in handsink. CDI- Removed. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Three Knives on knife display soiled. CDI- Taken to sink. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in reach in 2 observed holding above 41F (see chart). CDI- All discarded. Facility will not use unit until repaired. VR. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Oils, vinegars unlabeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf No designated are for damaged/dented cans. CDI- Area designated 3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Many boxes on floor in WIF. REPEAT.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Some scoops in sugar/flour stored with handle in product.

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

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal jackets stored on racks. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC could not fully verbally communicate employee health policy. CDI- Poster given.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed pans and pots in handsink. CDI- Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife on knife display soiled. CDI- Taken to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods holding between 42-45F. Placed on TPHC. No points deducted. First violation of 2019.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of samosas on the floor of the kitchen thawing. REPEAT.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Some employees not wearing hair restraint.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. In use wet cloth stored on cutting board. Keep in sani. buckets.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed a glove and jacket on dry storage shelf. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed short wash time and recontamination of hands. Stopped and educated on proper handwashing.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf The hand sink in the wash room was missing paper towels. Provided during inspection.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee cut and handle raw goat and then use same gloves to go into walk-in cooler. Soiled gloves touched handles. Observed employee cut and handle raw chicken and then use same gloves to go into walk-in cooler. Stopped both and educated on proper glove usage and handwashing. They removed gloves, washed hands and put new gloves on.

4-702.11 Before Use After Cleaning - P Sanitize utensils after cleaning. Facility's 3rd bay of 3 comp sink won't hold water and they are not sanitizing utensils after washing. I showed them how to make sanitizer using bleach and water and instructed them that the bay had to hold sanitizer water to adequately sanitize. At this time, we also filled bottles for the kitchen and the meat market as no sanitizer was present in the facility.

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 4 different samosa stuffings, boiled eggs, milk and cooked peppers without date marks. Dated with date made.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Two spray bottles were missing labels. When asked, one person said they were sanitizer or water. It was actually a different chemical. Bottles were drained and filled with sanitizer and labeled.

3-501.13 Use approved thawing methods. Observed box of frozen samosas sitting out on the floor thawing. Had owner move them into the walk-in cooler. You must thaw under refrigeration or thaw during the cooking process.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous dry goods needing labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of samosas on the floor of the kitchen thawing. Moved to shelving in walk-in cooler.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed foil containers on the floor in a side room. Move to shelving.

4-501.11 Maintain equipment in good repair. Repair 3 compartment sink bay that won't hold water. Repair freezer that is severly leaking inside the unit.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf There is no test kit on site. Obtain chlorine test papers if you continue to use bleach. If you buy Quaternary Ammonia based sanitizer, obtain that type of test kit. Return visit required.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed instant coffee, cups and spoons and a cell phone next to the prep sink, on an unused saw table, in the meat market. Provide a designated area for employee items.