CURRY GATE

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. Some wet stacking observed. Store to allow for air drying

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some cutting boards scarred and in need of replacement.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal cell phone stored on cutting board.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some food products in reach in cooler uncovered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee backpack was handing on dry storage shelf and touching corner of cutting board. CDI - Moved.

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

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. Personal water bottle stored on top of hot box. CDIU - Moved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of metal containers. Air dry.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Some foods in coolers not covered.

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

3-501.19 (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. Facility is holding chicken masala, butter chicken and curry chicken on TPHC but products were not noted on TPHC sheet. CDI - Products added to TPHC sheet. REPEAT. Points not escalated due to different nature of last violation. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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. In use scoops stored in water recorded <135F. CDI - Utensils brought to sink for wash/rinse/sanitized.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Establishment owner is a certified food protection manager; however, facility owner was unavailable at time of inspection. Observed no other ANSI certified personnel on duty at time of inspection. Facility 210 day compliance period has elapsed as of July 10, 2024. REPEAT. PIC demonstrated knowledge answering questions during and after inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 creamy oil (ghee) held at ambient temperature at prep area with proper labeling, with nearby posted TPHC procedures at adjacent wall. However, EHS observed one (1) smaller portion of ghee at naan prep table with no time label. Per conversation with PIC, naan table ghee was pulled from properly marked ghee container and was to be disposed of within the same time window (10:30a - 2:30p). CDI - EHS time marked smaller ghee container accordingly and reviewed TPHC procedures with PIC: ALL portions of TCS food held on TPHC, including those made from existing portions of TPHC food, shall be marked with the time that TCS food was removed from temperature control.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed two (2) sealed containers of hand sanitizer stored at shelving above 3 compartment sink, above hanging clean pots. CDI - PIC rotated hand sanitizers to storage beneath register.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed two (2) unopened bins of cooking oil stored beneath drain board of 3 compartment sink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed one (1) mini freezer with household use only listed on its data plate. Replace non commercial equipment with NSF/ANSI certified equipment or equivalent. 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 (1) grocery bag of uncut washed produce (lemons) in WIC. Observed one (1) non food grade wood handle brush stored in naan prep table ghee. Grocery bags were pulled from supply held within establishment (cardboard box of to go bags). Utilize food safe, durable bags (ziploc bags, sandwich bags, etc.), multi use food containers (metal or plastic bins) or plastic wrap to store food. PIC placed washed lemons in available food safe plastic bag.

5-205.15 Maintain a plumbing system in good repair. Observed minor leak at pipe beneath 3 compartment sink. Per conversation with PIC, shared kitchen management and independent plumbing contractor have been contacted and repairs are ongoing.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Establishment owner is a certified food protection manager; however, facility owner was unavailable at time of inspection. Observed no other ANSI certified personnel on duty at time of inspection. Facility 210 day compliance period has elapsed as of July 10, 2024. REPEAT. PIC demonstrated knowledge by having no priority violations at time of inspection. 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 one (1) bin labeled ‘creamy oil’ stored above steam table at prep area shelf. Per conversation with PIC, creamy oil was made by melting unsalted butter or ghee. PIC stated that butter was melted and placed at prep area four hours prior. PIC was unable to locate previously filled out TPHC sheet. CDI - PIC voluntarily disposed of creamy oil. EHS provided TPHC sheets to be held in establishment, should facility opt to utilize TPHC for creamy oil. 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 one (1) container of recently opened milk in prep RIC with no date mark. All other TCS foods were date marked accordingly. CDI - EHS verified milk was opened on day of inspection and wrote date directly on milk cap. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth held in a container of QAC sanitizer at a concentration of approximately 50 ppm. CDI - EHS dumped out sanitizer, and remade with concentrated sanitizer from three compartment sink at a concentration of approximately 200 ppm. REPEAT. Note: No escalation in point deduction due to some noted improvement; facility provided test strips for QAC that accurately displayed concentration of remade sanitizer.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed one (1) mini freezer with household use only listed on its data plate. Replace non commercial equipment with NSF/ANSI certified equipment or equivalent.

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 two (2) open employee water bottles stored above sealed food items at dry storage. CDI - EHS rotated employee water bottles to lower level of shelving.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Establishment owner is a certified food protection manager; however, facility owner was unavailable at time of inspection. Observed no other ANSI certified personnel on duty at time of inspection. Facility 210 day compliance period has elapsed as of July 10, 2024. PIC demonstrated knowledge by having no priority violations at time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth held in a container of QAC sanitizer at a concentration of approximately 50 ppm. CDI - EHS dumped out sanitizer, and remade with concentrated sanitizer from three compartment sink at a concentration of approximately 200 ppm.

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 two (2) grocery bags of uncut washed produce (lemons, tomatoes, red onions) in WIC and two (2) labeled grocery bags of sugar on dry storage shelving. Grocery bags were pulled from supply held within establishment (cardboard box of to go bags). Utilize food safe, durable bags (ziploc bags, sandwich bags, etc.), multi use food containers (metal or plastic bins) or plastic wrap to store food.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing quat sanitizer. A verification will occur no later than 09/01/2024. REPEAT.

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 two (2) bins of food (cooked samosas in prep unit, tandoori chicken in WIC) with no date marks. Per conversation with employee, food items were prepared on date of inspection. All other food portions were properly date marked with label gun. CDI - Food employee attached date marks to unmarked food items via label gun. 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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 one (1) pan of unsalted ghee at prep table with date mark for 05/17 held at room temperature. Per conversation with food employee, ghee is held at room temperature for four hours or less during service periods to butter naan bread and disposed of if there is any remainder after lunch. Ghee was removed from refrigeration at 12:30 p.m. EHS observed ghee at a temperature of 60F. CDI - EHS station labeled ghee for disposal time four hours (approximately 4:30 p.m.) EHS discussed proper procedures for TPHC food items with employees: TPHC items are to be marked for disposal no later than four hours after removal from temperature control. TPHC instruction sheet is to be held within food establishment for review by EHS during visits and inspections. EHS and food employees filled out TPHC sheet at time of inspection to be retained for future review.

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 two (2) bottles of approved food coloring at front spice rack and prep table shelving. All other containers were labeled properly. CDI - EHS attached labels to food coloring bottles.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing quat sanitizer. Facility only had chlorine test strips. A verification will occur no later than 05/27/2024.

General Comment: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed PIC did not have certified food manager’s certification. Facility has 210 days of permit issuance to comply without receiving point deductions.

General Comment: 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed no vomit and diarrheal procedures on site. CDI: explained procedures and gave a copy of poster with procedures.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P. Observed PIC cough several times in arms/gloved hand without glove change/ handwash after. CDI: training provided, gloves, were changed, and hands were washed properly.

General Comment: 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 soiled dry wiping cloths stored on back prep table.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on cutting board of flip top cooler. CDI: cell phone was removed.