PATEL BROTHERS

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine at 10ppm in the sanitize basin of 3 comp sink. No dishes were being actively washed at the time. CDI- EHS provided education on proper concentration of chlorine when used to sanitize food contact surfaces, which is between 50-200ppm. Chlorine concentration was increased. (-0)

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 inside the 3 door lowboy at front of kitchen, especially in the center compartment. Increase cleaning frequency. (-0.5)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 3 compartment sink not exceeding 120F. CDI- Setting on water heater was increased, and water rises above 125F. (-0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring food handlers are trained in employee health policy. PIC and staff respond correctly when questioned. CDI- EHS provided county version of EHP for employees to read, sign, and retain onsite. (-0)

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 RTE samosas thawed in lowboy with open packaging and no date marks, and green chutney made yesterday (confirmed by staff member who prepped) without date mark. CDI- EHS discusses date marking of items in refrigeration with open packaging. Samosas and green chutney dated. (-1.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact portion of blender stored as clean with food debris. CDI- Rewashed and sanitized. (-1.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed unused buffet table PIC states has never been used and will not be used. Remove unused equipment at earliest opportunity. (-0.5)

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee handle money with gloves at register and then proceed to food preparation with same gloves. CDI, employee removed gloves and washed hands.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 food handler not wearing hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food prep employee with bracelet and watch on wrist.

4-502.13 Single-use and single-service articles cannot be reused. Observed single-service manufacturer yogurt containers being reused for other food storage.

5-205.15 Maintain a plumbing system in good repair. Observed small leak at PVC pipe under 3 compartment sink. PIC advised plumber contacted.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut tomato, potato, chick peas cold held in flip top above 41 degrees F. Observed several foods in unit above 41 degrees F overnight and voluntarily discarded. Vr to be completed for calibration of prep refrigerator and ensure unit maintaining TCS foods at 41 degrees F and below. 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 .

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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cut tomato not date marked. Observed cooked chick peas prepared from 2 days ago per PIC not date marked. CDI, tomato recently prepared yesterday afternoon date marked and chick peas voluntarily discarded. Repeat. 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 . 3-501.17 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: 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 .

3-501.19(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 samosa and several other food on TPHC but no time recorded for items. CDI, time recorded. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler not wearing hair restraint.

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 cooked cut potatoes without date marking along with cut tomatoes located in prep unit. CDI-PIC place date/label from the prior day on both items.

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 chickpea fluff(khana), panir, veggy samosa, pizza roll, and batatvade in hot case held on TPHC without time stamp. PIC stated food was put into hot case at 10:00AM. CDI - PIC completed time chart for hot case for food items.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen.. Observed one hotel pan of each food item; panir, veggy samosas, and batavada. slacking on speed rack with thawed portions. Items had been removed from freezer one hour prior. CDI - PIC immediately moved samosas to oven to be reheated.

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 three clear containers of homemade chutney (green,tamarind, and garlic) in prep unit without labels. CDI-PIC placed label on items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils Observed two food employees without hair coverings. CDI-PIC gave out hair nets to food employees.

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 cut tomatoes and cooked potatoes from yesterday in low reach in with no date mark. CDI - PIC added date mark. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed chickpea fluff held on TPHC without written procedures. CDI - PIC voluntarily discarded food and added food to TPHC procedures. 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 food in hot case held on TPHC without time stamp. CDI - PIC completed time chart for hot case items.

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed samosas slacking on speed rack with thawed portions. Samosas had been removed from freezer one hour prior. CDI - PIC immediately moved samosas to oven to be reheated.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed sanitizer at 3-compartment sink registering at 10 PPM chlorine. CDI - Chlorine solution added and sanitizer now registering at 50 PPM. -1.5- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed several TCS food such as pizza kathi rolls, veggie cutlets and choley registering < 135 F inside hot holding case. Refer to temperature chart. Items prepared and placed into hot holding at 11 am. PIC advised that the items are commercially re-heated in oven, put away inside unit. The unit is constantly opened during services and goods are replenished often. EHS advised that the facility implement TPHC for hot foods. CDI - Products at case placed on emergency TPHC. TPHC form filled out onsite and copy obtained for permit records keeping. -1.5- 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 .

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service to-go containers faced upwards next to hot holding case. CDI - Containers inverted. -0-

REPEAT: 6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing ceiling tile attachment inside female restroom. 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 rubber baseboards at wall right of men’s restroom, rubber baseboards detaching from wall inside women’s restroom and repairs needed on left corner wall entrance of food stand.

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. Observed employee drinks co-mingling and stored above retail foods inside reach-in unit.

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. Observed no CFPM onsite.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - Pf. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. For more information please visit: http://meck.co/FoodSafety. Observed no Vomit & Diarrhea clean-up procedure infacility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. Observed no method of sanitizing being conducted at facility’s 3-compartment sink. CDI - EHS advised that an approved sanitizing solution such as bleach + water should be used to properly sanitize all food contact surfaces. Directed PIC on how to mix sanitizer. Sanitizer solution made at 3rd compartment and recorded concentration of 100 ppm Cl.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead insects inside men and women’s restroom fan panels.

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 boxes of single service containers stored on floor behind hot holding display case. CDI - Items removed from floor.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in women’s restroom.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed missing ceiling tile attachment inside female restroom.

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drinks stored with retail foods inside reach-in unit. CDI - Items removed to designated area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. REPEAT. Observed no certified food protection manager present.

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 REPEAT. Observed food employee wash hands for about 5 seconds and turn off faucet with bare hands. CDI - Employee educated on proper handwashing. Employee rewashed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee with gloves on enter kitchen through grocery store door, discard gloves, and proceed to don on new gloves without washing hands in between. CDI - Employee discarded new gloves and washed hands before donning on new pair of gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT. Observed masala paneer roll, paneer bungi, potato cake, dosa, and chickpeas maintaining temperatures below 135F in hot case. See chart above. CDI - Items placed on TPHC. Discussed with PIC about using TPHC as of today. PIC time stamped all items. TPHC template provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mashed potatoes in prep top at 54F and diced tomatoes in bottom reach-in unit at 54F. CDI - Items had been prepared around 11:30am, therefore they were taken to WIC to cool.

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 2 containers of tamarind chutney (heat treated plant food) without date marking labels. CDI - Items labeled.

7-201.11 Store toxic materials to avoid contamination. -P Observed tray of washed cilantro on 3-compartment sink right next to container of bleach. CDI - Item removed and stored properly.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No certification held. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. PIC was unfamiliar with rules. Could not mix sanitizer and didn't know proper temperatures.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Employee on site did not know health policy. Discussed policy with staff and left a copy of the policy posted it in the kitchen for all employees to review.

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 2 employees wash hands and then turn handles of hand wash sink off with bare hands. They complied with rule after direction by using a paper towel to turn off the handles. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee begin to wash hands at the 3 compartment sink. Stopped and directed her to the hand wash sink. Educated and she complied by washing hands there. _ .

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the only hand wash sink blocked by a partition. PIC moved partition so handsink was unobstructed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee enter kitchen through door to grocery store and not change her gloves (or wash hands). Stopped her. She discarded the food she began working with, removed gloves, washed hands and donned new gloves.

4-702.11 Utensils shall be sanitized before use, after cleaning. No sanitizer was available in facility so utensils were not being sanitized. Taught staff how to mix sanitizer using bleach and now they can begin sanitizing utensils.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed all foods checked in hot hold cabinet below 135F. See temperature chart. Staff reheated these items at 11am so they decided to discard any left over at 3pm. They will maintain 135F by turning up the hot hold cabinet. Return visit required.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thermometer was available on site. Return visit required.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed washed dishes on clean drainboard with dirty dishes in bay next to it.

4-502.13 Single-use and single-service articles may not be reused. Observed single service metal pans being used more than one time. Do not wash and re-use these. They must be discarded after use. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service utensils opened and stored on the step stool by the hot hold unit. Moved all to shelving. Observed more single service utensils stored on a pallet on the floor. Moved to shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips were on site. Provide chlorine test papers. Return visit required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items (Bags, purses, etc.) stored all over the single service/dry storage shelving.