NIRVANA II INDIAN FUSION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Yogurts in WIC recorded above 41F. CDI - Discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No bleach test strips available on Site. VR.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf PIC could not demonstrate knowledge of foodbourne illness nor had any signed documents. Documents given. VR to ensure compliance.

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

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. No waste bin at back handsink

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee not wearing a hair restraint when prepping food. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried onions recorded at 98F. CDI - Placed on TPHC. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees handling food without a hair restraint.

5-103.12 Provide water under pressure to all fixtures.-Pf Water turned off at 3 comp. Sink. Water was on at both handsinks and prep sink. Repair. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified manager on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back handsink. CDI - Provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date mark for yogurt. Yogurt is made at restaurant commissary. Assure yogurt is coming in with 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Water is turned off at 3 comp. Sink. Turn water back on. VR.

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 No begin time for yogurt on TPHC. CDI - Time marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employees prepping food without a hair restraint. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Both paper towel dispensers not dispensing, machine broken. Paper towels acquired and placed on top of dispenser. Repair dispenser. REPEAT, Points not escalated due to different area.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Thine probe thermometer not working. Obtain new one. VR

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee serving food without a hair restraint.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink in employee bathroom. CDI- Provided.

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 No written procedures on site. CDI- Given

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Purse and personal items stored on prep sink drain board