PERSIS BIRYANI INDIAN GRILL

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. PIC was unable to demonstrate cold, holding, hot, holding, cooling, handwashing, and sanitization. EHS will arrive back on site within 10 days to verify. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed dish washer touch face, and attempt to handle clean dishes. CDI - dishwasher washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P observed several employees go in and out of restaurant handling catered food items without glove change or hand washing. CDI - food voluntarily discarded and food employees washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine dispensing sanitizer at 0ppm. PIC primed machine and sanitizer still dispensed at 0ppm. PIC called maintenance. Establishment serves buffet style, due to lack of space, establishment is voluntarily closing until chemical dish machine is repaired. Establishment is utilizing three compartment sink for bleach sanitization until maintenance arrives on site. Establishment shall not operate until chemical dish machine and lowboy are repaired. EHS will arrive back on site within three days to verify. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with visible black buildup. Increase cleaning frequency.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked noodles and 2 trays of fried cauliflower prepared yesterday missing cooling window. Items were tightly wrapped in saran wrap. CDI - PIC voluntarily discarded items. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several catered items hot holding below 135F on the floor. CDI - PIC voluntarily discarded rice. PIC reheated garlic chicken and chicken biryani to 165F and placed in hot box. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed no items in LB1 cold holding TCS foods 41F and below. PIC stated items were in temperature this morning. PIC could not provide any cold holding logs. All items were moved to WIC for rapid cooling. Due to lack of call holding space with an establishment PIC is voluntarily closing. PIC contacted maintenance to repair unit. Establishment shall not operate until chemical dish machine and lowboy are repaired. EHS will arrive back on site within three days to verify. 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 (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 no TCS items in prep unit date marked. Observed cauliflower, noodles, chicken, red sauce, and tomato sauce prepared yesterday with out date marking in WIC. CDI - PIC added date marking to all items in PU and WIC. 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 .

3-501.15 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 cooked noodles and 2 trays of fried cauliflower prepared yesterday missing cooling window. Items were tightly wrapped in saran wrap. CDI - PIC voluntarily discarded items. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf EHS observed catered foods and operations being conducted on the floor. Catered foods were unable to maintain hot holding and cold holding requirements. Due to the facilities permit conditions, catering is permitted only when conducted safely and in compliance with requirements. Continued unsafe catering practices may result in permit action and discontinuing catering approval.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed catering foods (3 pans of rice, chicken masala butter, chicken vegetable, biryani, etc.) stored in the ground. CDI - PIC voluntarily discarded rice and placed hot food in hotbox.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no one in establishment wearing head covering. CDI - all employees put on hair restraints.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensil stored in rice with handle inside food. CDI - PIC removed utensil

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean dishes stored wet nesting. CDI - PIC re stacked to allow for air dry.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above cheese in LB. CDI - PIC rearrange to prevent contamination. For more information on food storage order 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 slicer stored as cleaned with visible food debris. CDI - slicer move to three comp sink for proper cleaning. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed unsalted butter stored on grill shelf and counter HH below 135. CDI - PIC heated to 165 and above and placed on stove flame. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI- Sanitizer remade to proper concentration.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensil stored in sauces with handle inside food. CDI - PIC removed utensil

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 significant build up on pieces of equipment throughout facility and on cooking equipment (stove, burners, and shelving.) Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over onions in walk in cooler. Observed raw chicken stored over vegetable sauce in reach in cooler. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3-comp sink at 10ppm chlorine. CDI: More bleach added and sanitizer made to proper concentration. 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

3-403.11 (B),(D) TCS food reheated in a microwave shall be reheated so that all parts of the food reach a temperature of 165 F within 2 hours and the food is rotated or stirred, covered, and allowed to stand covered for 2 minutes after reheating if food is to be hot held until service. -P Observed chicken and biryanis being reheated in the microwave to less than 165F. Products ranged from 55F-180F in various parts of the food, but not throughout. In some cases, the products were not stirred and they did not stand for 2 minutes prior to staff placing in the pans for the buffet. EHS explained that stirring and the stand time is important to allow for the heat to be more equal throughout the food. CDI: Products rapidly reheated in microwave to over 165F throughout the food items. EHS also advised that employees need to use a thermometer to check the food items rather than a time spent reheating. Current procedures are to microwave for a specific time and then place in the pan for the buffet.

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 one pan of korma sauce from 1/11. CDI: Product voluntarily discarded. 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 cooked chicken that was cut and portioned today cooling in walk in cooler in tightly knotted bags and then in a bus tub stacked together. CDI: Bags were separated for more rapid cooling. EHS also recommended bringing less chicken out at a time to cut and portion to assist in maintaining the temperature correctly. 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 one quart container of white granular that PIC identified as sugar without a label. CDI: Product labeled. REPEAT VIOLATION Points not escalated. Improvement made from previous inspections as this was the only item without a label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI- Sanitizer remade to proper concentration.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed significantly rusted shelving throughout facility including in the walk in coolers and at the dry storage area behind the dish machine. Observed raw/unfinished wood used for the cabinet door near the salad area of the buffet and for the wall on the side of the buffet. Ensure these areas are made smooth and easily cleanable. Facility is doing some renovations that include upfitting previous fixtures and repainting. REPEAT VIOLATION 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed splash guard in need of resealing to vegetable prep sink. Observed splash guard in need of reaffixing to wall at handsink near dish machine. 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 single use drinking water bottle being used to hold soy sauce. CDI: Bottle and soy sauce voluntarily discarded. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board that was significantly stained and with several deeper cuts used for chicken. CDI: Cutting board voluntarily discarded. New cutting board had already been ordered and was on site.

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 significant build up on pieces of equipment throughout facility including but not limited to interiors of coolers, on cooking equipment such as the stove and burners, gaskets, and shelving. REPEAT VIOLATION

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 low grout in various areas of the kitchen, particularly high traffic areas. Observed light cover loose and hanging at entrance to the kitchen. 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 significant dust build up on and around AC vent covers and adjacent ceiling tiles. Observed significant debris build up and discoloration of the ceiling tiles and walls near entrance to the kitchen. Ensure more frequent cleaning of these areas.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris inside basin of hand washing sink. CDI.. Sink was cleaned out at time of inspection.

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 shakers and squeeze bottles without labels to identify contents. REPEAT

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 cutting board bowl without handles stored in sugar and dried rice.

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 for buffet stored in a bucket directly on floor. CDI.. Bucket was placed on table during inspection.

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 single service single use to go trays stored directly on floor. CDI.. Items were moved off floor during inspection and stored on buffet line

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rust on shelving throughout facility

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 debris on lids of containers that contained food. Also Observed equipment doors in need of wiping down. REPEAT

5-501.17 Provide a covered waste bin in female restrooms.Observed no lid on waste bin in female restroom

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken in tall reach in freezer stored above opened fruit cocktail mix. Chicken removed For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes in dish machine not sanitized. Sanitizer reading at 0ppm. Dish machine was not dispensing sanitizer at needed. Dishes sanitized at 3 comp sink. Facility has switched to single service only until fixed. 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

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 seasoning container without label.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI- Sanitizer reading-made to proper concentration

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk in cooler and dry dish storage area. Observed gasket torn off of the tall reach in beverage cooler

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 equipment in need of cleaning throughout facility.

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 low grout in kitchen area.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee Rinsing food debris off gloves.CDI.. Employee discarded gloves and washed hands. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup on can opener blade stored is clean. CDI.. can opener was sent to dish wash to w/r/s. 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 cavity of microwave in need or cleaning. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing watch.

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 bowls stored in dry rice, sugar and flour.CDI.. Bowls were removed

4-904.14 After being cleaned and sanitized, equipment and utensils shall not be rinsed before air drying or use. Observed dish washer spray dishes off after sanitizer cycle in dishwasher.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving were clean dishes are stored. Per PIC new shelving has been ordered

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 cleaning needed in hard to reach areas and throughout facility. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of dry flour without covering in plastic bin without lid. keep food covered between uses. Food covered. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed several food employees using gloves for cooking, going into and out of WI and then resuming cooking without changing gloves and washing hands. CDI - PIC educated, gloves changed and hands washed. -1.5-

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed rice and other TCS foods from buffet line carried over to the next meal service by cooling in WI. CDI - PIC educated about TPHC requirements to discard once foods are placed on TPHC. Per PIC, foods that are no held using TPHC are hot held until placed on TPHC. PIC verified that foods in WI were on TPHC and not held in hot box before cooling. Foods voluntarily discarded and staff trained on when to discard foods. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and dining room. Other insects not present today. Cardboard has been removed and additional pest control has bee performed to help with previous issue. Maintain to control flies. -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large pot of food and smaller container of food stored directly on floor at beginning of inspection. CDI - PIC moved to clean container and reminded staff to keep food off floor. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish employee towel drying dishes after they had been sanitized. EHS advised PIC that towel drying is not allowed to make sure proper contact time for sanitizer. CDI - PIC instructed dish employee to rewash and allow air drying. REPEAT -1-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go trays stored in microwave area with food contact surface facing up. CDI - PIC inverted. -0-

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 dust buildup on ceiling tiles throughout facility. Clean often enough to prevent buildup. REPEAT-.5-

6-303.11 Provide required lighting intensity. Observed low lighting in walk in cooler. Provide sufficient lighting in all required areas. REPEAT -0- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS SLIGHTLY IMPROVED. ITEMS HAVE BEEN MOVED TO GIVE MORE SPACE FOR LIGHT TO SHINE THROUGH IN COOLER. -0-

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC not knowledgeable about requirements for cold holding, TPHC procedures, prevention of contamination and other Food Code provisions. VR no later than August 12 to ensure PIC understands requirement of these and other provision. -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food employee washing hands without soap and for less than 15 seconds. Per PIC, facility needs to wash hands for about a minute to make sure sauces are removed from hands well. CDI - Hands rewashed and PIC advised to monitor handwashing for food employees. -2- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink without working hot water faucet, not providing hot water to handsink. Repair. VR no later than August 12.-1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw marinated chicken stored directly above RTE masala sauce. CDI - PIC reversed storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed soiled heavy cream container and unwashed, wrapped produce stored in direct contact with clean produce and RTE chutney. CDI - PIC discarded soiled container of chutney and heavy cream and instructed rewashing of clean produce before use. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled metal bowls stored as clean on drying shelf. CDI - PIC recleaned. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cold holding house made chutney, cut paneer and other TCS foods in flip top and lower prep unit at cook line above 41F. Per PIC, these items were prepared an hour ago. CDI - Items moved to WI to cool. Service tech contacted for service visit today. VR no later than 08/05/2024 to ensure all TCS foods cold holding at or below 41F. -1.5- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 written procedure stating time will be placed on food with tape. Today, facility is using time logs that are not part of the written procedure. CDI - TPHC form corrected during inspection. -1.5-

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed peroxide, first aid kit and other chemical items stored above prep table used for food prep and above RTE sambusa. CDI - Items moved. -1-

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 white rice cooling at room temperature at 122F for an hour in plastic tubs. Per PIC, this is the normal process for cooling until rice is 130F and then rice placed in WI. CDI - PIC placed rice in WI to cool. -.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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed insects inside box of trash bags stored directly above clean grinder parts. Maintain and increase pest control often enough to remove issue. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic and metal containers stored as clean. EHS advised PIC to find ways to allow for air drying like pyramid stacking. REPEAT -1-

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 clean grinder parts stored directly below box of trash bags with insects inside. -.5-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards at cook line with deep grooves and buildup in those deep grooves. Resurface and replace to make easier to clean. -.5- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed uncertified Indy steamer. Provide an idly steamer that is approved

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 rust buildup on surfaces of metal pans used with deli paper as barrier. Remove rust so pans are smoother and easier to clean. Observed buildup inside catering boxes. Clean.-0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter around back side of dumpster. Clean this area to prevent pest harborage. -0-

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 water damaged ceiling tiles that are absorbent in restroom. Repair. 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 dust buildup on ceiling tiles throughout facility. Clean often enough to prevent buildup. -0-

6-303.11 Provide required lighting intensity. Observed low lighting in walk in cooler at 1.7 foot candles. Provide sufficient lighting. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands then turn off faucets without barrier. CDI.. EHS hand employee wash hands and turn off faucet with barriers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink.

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 inside of microwave with food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several sauces above 41F please see temp chart.CDI..PIC voluntarily discarded sauces 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 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 tofu, chicken and goat cooked previous day without dates. CDI..PIC added dates to items. 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 .

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no thermometer in cooler were TCS foods are held. CDI..PIC will not hold TCS foods in cooler just drinks. PIC added sign to cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plates on buffet line and clean storage rack stacked wet. CDI..PIC took items to be W/R/S 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 pots and pans stored in mop sink. CDI..PIC moved to dishwasher to W/R/S

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken stored in freezer without lid. Items was not cooling

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Taudoori chicken& chicken and rice below 135f see temp chart. CDI .. PIC reheated items over 165F 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce, curd rice, peanut chutney,yougart sauce and Green sauce all about 41F see temp chart. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed 2 pots under prep table with Rice & Veggies and Chicken & veggies. Temp 135F by end if inspection both pans below 135. EHS will discuss time being used for these items.

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 squeeze bottle without lables

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 bucket of clean utensils stored on floor. CID PIC moved bucket off floor 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pots and pans stacked wet. 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 rusting shelving throughout facility 4-501.11 Maintain equipment in good repair. Observed RIC with standing water and ambient temp of 49. Will not use RIC until fixed/repaired. Will hold Items in WIC. EHS will return to Check equipment

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 build up on shelving that clean utensils are stored.REPEAT