CHAAT MAHAL

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored over samosas. Eggs moved to proper storage location. 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 EHS observed two (2) portions of food in register RIC (potato fritters and cream sauce bottle) with temperatures above 41F throughout. Per conversation with PIC and EHS observation, food items were left out of refrigeration during preparation and plating. All food items that were held within could holding units for extended periods were observed as properly cold holding. CDI - Food items were rotated back into cold holding; food items were observed correctively cooling at a sufficient rate. REPEAT. Note: no escalation in point deduction due to some improvement from previous inspection; cold holding was properly calibrated and all food items were seen either cold holding or cooling prior to end of inspection. 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 .

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 one (1) unused can of pesticide (ant and roach spray) marked as for ‘indoor residential use only’ held in MFU chemical storage. CDI - PIC voluntarily rotated spray to personal vehicle storage outside of MFU.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed sales window and rear door of MFU open at start of inspection. Observed two (2) flies in MFU at time of inspection at 3 compartment sink underside. No contamination of food or clean utensils was observed at time of inspection. Window screen and door were closed prior to end of inspection. Note: Per conversation with PIC, rear door was loose and required slamming to fully seal, but was scheduled for maintenance.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) food containers (pani puri balls and bin of oil bottles) stored on floor of MFU. CDI - PIC elevated containers to inactive flattop grill.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC engaged in food prep (plating food, frying food for immediate service, etc.) while wearing jewelry on wrists (bangles, bands, watch, etc.)

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 one (1) bin of grain cracker mix with scoop contacting food. CDI - EHS elevated handle without making barehand contact with 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. 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 three (3) stacks of single service articles (paper plates and bowls, fry boxes) throughout MFU stored with exposed food contact surfaces. Observed one (1) bin of back up wrapped single service articles (plates, cups, etc.) stored on floor of MFU. CDI - EHS and PIC discussed proper storage of single service articles. Bin was elevated prior to departure and exposed articles were inverted to prevent potential contamination.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - Observed employee health policy on MFU but signed copies available. - CDI - EHS explained requirements. All present employees reviewed and signed policy. Maintain signed policies on MFU. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 employees leave MFU and return to MFU to begin food prep without first washing hands and changing gloves. - CDI - Education provided. Employees properly washed hands and changed gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed various TCS items holding above 41F in prep unit (see temperature chart). PIC agreed to close at 9PM and discard all TCS items holding above 41F (4 hour time limit). - VR - Verification required within 3 days to ensure prep unit holding at 41F or 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 .

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 no date mark labels on any foods on MFU. Per PIC, all items were prepped on Thursday. PIC date marked all items appropriately. - VR - Verification required within 10 days to ensure a date marking system is in place and being properly followed. 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 one unlabeled spray bottle of chlorine sanitizer. - CDI - PIC labeled spray bottle ‘sanitizer.’

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. - Pf - PIC unable to provide a thin probe thermometer. - VR - Verification required within 10 days to ensure a thin probe thermometer has been obtained.

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 various squeeze bottles and shakers lacking labels. Label.

3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed onions on MFU. All fruits and vegetables must be washed at commissary prior to being placed on MFU for service per permit conditions. Store extra unwashed fruits and vegetables at commissary.