HOUSE OF FLAVORS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at time of inspection. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf- Observed no signed copy of EHP. -CDI- EHS provided copy and PIC signed. -0- For more information on employee health policy, please visit: www.mecknc.gov/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 V&D cleanup procedures. -CDI- EHS provided copy via email. -0.5- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris, greasy and sticky residue on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed quaternary sanitizer coming out of tube at 500ppm and PIC not knowing how to correct it. -CDI- EHS educated PIC on how to dilute sanitizer and concentration corrected to 200ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed heavy food buildup inside of microwaves. Ensure that microwaves are being cleaned at least daily.

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)./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 no date mark on milk, paneer, and paneer curry in WIC. Per PIC, items were prepared 1-2 days prior. -CDI- PIC properly date marked items. -0- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle with no label. -CDI- PIC properly labeled items. -1-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed chicken thawing at room temperature. -CDI- EHS educated PIC on proper thawing methods and items placed in WIC. -0-

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 some items missing labels. -0-

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 spoons stored inside of spice containers touching spices and some small ramekins used as scoops (with no handles). -0-

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 wet stacking with dishes stored as clean. 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 clean utensils stored in containers with food debris. Observed food debris on knife magnet where FCS of knives are stored. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1-

4-501.11 Maintain equipment in good repair. Observed cold drawers and prep unit not in use due to not functioning. Observed small hole/leak in tubing connected to water of sanitizer and dish detergent dispensers. Repair or replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards in need of replacement due to deep grooves and no longer being smooth and easily cleanable. Resurface or replace. -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 exterior surfaces of prep unit and cold drawers, containers used for storing spices, squeeze bottles, shelving throughout in need of cleaning. Observed NFCS of knife magnet in need of cleaning. Increased and more thorough cleaning frequency recommended. **REPEAT** -1-

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 floors walls and ceilings in need of cleaning throughout. Increased and more throughout. Increased and more thorough cleaning frequency recommended. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stored on shelving above 3-comp sink that were stacked wet. CDI- containers were separated and allowed to air dry. -0.5 - 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 mixer stored on floor next to handwashing sink. Store where it is not exposed to splash or other contamination.

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 exterior of dry goods containers, cold-holding units, ands shelving in kitchen area. - 1 - REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several items such and clothes, Brillo pads, and containers in hand sink near prep sink. CDI- items were removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed mold on cheese and cooked, breaded items in walk-in cooler. CDI- Items were discarded into trash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato slicer, and knives stored in clean area of kitchen with food debris on them. CDI- items were placed at 3-comp sink and properly cleaned. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers stored on shelving above 3-comp sink that were stacked wet. CDI- containers were separated and allowed to air dry. -zero-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no quat test strips at start of inspection. CDI- PIC was able to provide test strips by the end of inspection.

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. Clean exterior of containers, cold-holding units, ands shelving in kitchen area. REPEAT (half points due to no points taken at last inspection).

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 walls by cooking area and floors underneath equipment and tables in need of cleaning due to food debris and oil buildup and splatter. Clean floors in corners and underneath equipment in kitchen area. REPEAT (full points).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives and a pair of scissors with debris on food contact surface stored as clean. CDI- PIC placed all knives and pair of scissors in 3 compartment sink to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed noodles from 12/7/24 with blue and white fuzzy spots stored in WIC. CDI-PIC voluntarily discarded noodles.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chickpea curry, chicken 65 and chicken biryani above 41F due to regular biryani cooling from hot temperatures being stored in same unit, see temperature chart. CDI- PIC moved items to WIC to cool. 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 .

3-501.18 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 Observed noodles (12/7/24), 2 pans of dal makini 91/9/25), heavy cream (1/4/25), whole milk (1/23/24), and tofu (11/12/24) that had gone past the commercial expiration date or labeled 7 days. CDI- PIC voluntarily discarded foods. REPEAT 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 .

3-501.15 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 biryani cooling in lowboy cooler drawers tightly covered with lid. CDI- PIC moved biryani container to WIC to promote faster cooling. REPEAT 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed around 7 containers of seasonings with no labels in secondary containers. CDI- PIC labeled. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tomato paste and rice being stored on the floor. CDI- PIC put foods on shelves at least 6 inches above the ground. REPEAT

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed tongs being stored where food contact surface of tongs drag against a not clean portion of shelving. CDI-PIC placed tongs in 3 compartment sink.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no sanitizer test strips available during inspection. Obtain test strips. EHS will follow up within 10 days.

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 gaskets of coolers in need of cleaning due to food debris buildup. Clean. -violation on last inspection report for different items, not 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 walls by cooking area and floors underneath equipment and tables in need of cleaning due to food debris and oil buildup and splatter. Clean. REPEAT

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 raw chicken that had been cooling from room temperature at 7am above 41F, see temperature chart. CDI- PIC voluntarily discarded raw chicken. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 diced tomatoes, shredded lettuce, and paneer tikka masala with no date. CDI-PIC voluntarily discarded foods. 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 . 3-501.18 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 Observed dal mahkani (9/12), paneer butter masala (9/8), dal tadka (9/12), fried cauliflower (9/5), cooked chickpeas (9/12), and chicken tikka (9/5) past 7 days expiration from prep dates listed. CDI- PIC voluntarily discarded foods. 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 .

3-501.15 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 from 9/19 tightly covered with plastic wrap. CDI-Raw chicken did not cool to 41F and below within 4 hours and was voluntarily discarded. REPEAT 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 .

3-302.12 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 of spices not labeled. Label secondary containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken stored on the floor of walk in cooler. CDI- PIC voluntarily discarded

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC cutting onions with no head covering. CDI- PIC donned head covering.

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 multiple scoops with handles in food. CDI- PIC removed scoops from food.

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 a box of single use cups stored on the floor. Store single use items 6 inches off the floor.

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 bottom of 2 door reach in freezer, outside of prep unit, and outside of cold holding drawers in need of cleaning due to food debris and splatter. Clean.

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 walls by cooking area and floors underneath equipment and tables in need of cleaning due to food debris and oil buildup and splatter. Clean.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified manager not present at time of inspection. A certified manager must be onsite at all times. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee don gloves without first washing hands. CDI - employee was instructed on proper glove use. Employee washed hands before putting gloves on . - 2 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing basin full of gloves and towels at beginning of inspection. CDI - items were moved to provide for accessibility. - 1 - 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at start of inspection at handwashing sink. CDI - paper towels were provided upon request.

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 curry rice cooling in grill drawers covered. CDI - Items were uncovered and moved to WIC to finish rapid cooling. EHS recommends cooling in smaller batches to speed cooling. - 0.5 - 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer available at time of inspection. A VR will be conducted within 10 days to verify possession of thin probe thermometer. - 0.5 -