RUCHI AUTHENTIC INDIAN CUISINE

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 2 food employees turn faucet off with hands before moving to next task such as food preparation and handling clean single-service articles.

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 several spices in need of labeling by common name.

Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint.

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 towels stored in bag on ground in back storage area.

4-501.11 Maintain equipment in good repair. Observed 10 lights out under hood ventilation system.

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.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 general cleaning needed on shelving throughout insides and front and sides of prep refrigerators.

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 general cleaning needed on floors and walls throughout.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed hood in need of cleaning.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed containers of cooked rice and sauce stored on containers of raw chicken in walk in cooler. CDI, foods relocated for proper storage . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed jewelry worn on wrist of food employee. Repeat. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint.

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 bowl used as scoop and scoop handle stored in contact with food ingredients in container.

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 several boxes of single-service cups and food pail stored on ground. Repeat. 4-502.13 Single-use and single-service articles cannot be reused. Observed yogurt containers being reused to store dry food ingredients.

4-501.11 Maintain equipment in good repair. Observed a few lights out under hood system

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 general cleaning needed on shelving throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones and personal items and food stored over customer food and near clean equipment and prep stations.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have certification. Facility recently permitted and has 210 days from permit issuance then point dedication on regulatory inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed container dumped in handwashing sink on line.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed rice place in warmer not intended to cook or reheat at 54 degrees F. CDI, rice reheated to greater than 165 degrees F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed Dahl and egg plant overstocked in flip top proper refrigerator between 50-51 degrees F. CDI, foods voluntarily 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of food ingredients and spices not labeled by common name of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bag of rice stored in container on ground. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler not wearing hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing jewelry on wrist.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth stored in pan of quart sanitizer but sanitizer testing 0ppm.

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 several boxes of single-service cups and food pail stored on ground. Repeat.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips available. Vr required.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed employee and management not controlling rules being met to ensure proper handwashing and repeating on date marking and ensuring food contact surfaces are cleaned properly or at proper frequency. CDI by instruction. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

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

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing. CDI, employee rehashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed container filled at handwashing sink. CDI by instruction.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg stored inside container of cut cabbage. CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed skewers used for chicken stored clean but soiled with dried chicken residues from previous day. Observed several plates and bowls stored as clean but soiled with food residues. 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 . 4-602.12 (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 dried food debris soil in microwaves.

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). 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 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 cooked meat with incorrect prep date label from august in walk in cooler. Observed several cooked vegetables, cream based sauce and open containers of milk not date marked. Observed several cooked meats such as cooked goat, cooked carrot, and chicken not date marked. CDI, foods 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed mahi-mahi that was supposed to be removed from thawing during thawing process but remaining in vacuum state. CDI, corners cut to remove from vacuum environment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions and raw chicken stored on ground in facility. Observed open packages of food ingredients stored on 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 several knives wedged in soiled area between prep table and refrigerators.

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 several packages and boxes of singles articles such as trays and cups on ground

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test strips available for chlorine sanitizer.

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 heavy debris and soil accumulation inside flip top prep units and shelving throughout facility.

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 general cleaning needed in facility to include floors, betweeen and under equipment.

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 PIC engage in food prep without washing hands first. CDI - EHS discussed when to wash hands with PIC and hands were washed. All other hand washing was good. - 0 -

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at all hand sinks in the kitchen. PIC stated that soap dispensers were ordered and they were using a single bottle of soap for the mean time. CDI - Soap was provided at each hand sink. - 1 -

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 proteins stored above cooked items in various coolers. Observed raw proteins commingled. CDI - Storage order was corrected across all coolers. Storage order signage provided. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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). 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 foods with date marks across all coolers. EHS discussed date marking with PIC. PIC had used stickers that did not stick well to the containers. New label system has been ordered. CDI - All items were dated during inspection. If any dates were unknown, items were voluntarily discarded. EHS will make a return visit in 10 days to check date marking system. - 1.5 - 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed digital thermometer on site. EHS will return within 10 days to verify thermometer has been obtained. - 0.5 -

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 several squeeze bottles of sauces/oils, and several containers of spices without labels. Label as needed. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food/spices stored on the floor in dry storage and in WIC. Maintain all items at least 6” off the floor at all times. - 0 -