NALAN INDIAN CUISINE

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. EHS observed incorrect storage order in prep units and RIC. EHS observed facility storing raw chicken above fish and paneer and other ready to eat sauces. CDI- PIC corrected storage order. **REPEAT** -3- *EHS provided PIC with additional storage order guidance documents. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed containers in prep units and RIC that were not cooling and not covered with lids. EHS advised that once products are done cooling they should be covered/protected. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS obsevred majority of dishes with sticker residue present, dishes were stacked so that sticker residue was touching the inside food contact surface of other pans. EHS observed sitting water in the bottom of a container holding lids. CDI- PIC had staff take dishes to be re washed/rinsed/sanitized. -0- 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee handling food without the use of a hair restraint. -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. EHS observed a few cracked floor tiles near walk in cooler, this area also has low grouting. 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. EHS observed build-up on walls behind equipment on the cook-line. -0.5-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above RTE foods in the WIC. CDI- PIC corrected storage order. **REPEAT** -1.5- **Points not escalated due to overall improvement** 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). Observed cut cabbage, paneer, cut tomatoes and coconut milk without a date a mark. EHS observed multiple items in the facility that were date marked for 8 days instead of 7. EHS did not observe that any items were out of date, just given an extra day when labeled. CDI- PIC dated items that did not have a date and changed date marks to reflect 7-days, counting day of prep. **REPEAT** -1.5- **Points deescalated due to overall improvement** 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 (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 fish thawing in a bus tub filled with water on the side of the prep unit, not under running water. CDI- EHS provided education and PIC corrected thawing methods. **REPEAT** -0.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three containers stored on the floor of walk in freezer. **REPEAT** -1- **Points deescalated due to overall improvement**

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. EHS observed several to-go containers with no handles being used to scoop various food items. Maintain these items out side of the container at all times. Be sure to utilize scoops with handles to prevent against potential contamination. CDI- PIC removed all scoops without handles from nonTCS products. -1- **REPEAT**

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed that facility does not have an employee health policy. When asked PIC stated that employee are not trained on health policies through a written agreement or official training. EHS provided PIC with a copy of employee health policy. 10-day VR Required. -1- For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - PObserved food employee handle raw chicken, discard gloves, and don new gloves without hands washing and attempt to handle ready to eat samosas. CDI- EHS intervened and provided education. Food employee discarded gloves and washed hands. 2-301.12(B)(5) FOOD EMPLOYEES shall use the following cleaning procedure in the order stated to clean their hands and exposed portions of their arms, including surrogate prosthetic devices for hands and arms (5) Immediately follow the cleaning procedure with thorough drying using a method as specified under § 6-301.12. P Observed food employee use a rag that was located on top of a microwave to dry hands which is not an approved drying method according to 6-301.12.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw proteins stored over ready to eat foods in the walk in cooler. Observed unwashed produce stored above Rte foods in the WIC. CDI- PIC corrected storage order. **REPEAT** -1.5- 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 multiple pans with sticker residue present, dishes were stacked so that residue is touching the food contact surface. EHS observed multiple dishes stored as clean with visible food residue present. CDI- Dishes were taken to dish are to be w/r/s. -0- 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 .

3-501.14(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 kadhai sauce cooling in two door reach in cooler. PIC stated that it cooling started at 9:30AM. At 12:30PM EHS observed the sauce at 75F. CDI- PIC voluntarily discarded the sauce. SEE COMMENTS -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tiki sauce and unsalted butter being held hot on the stove below 135F. See temperature chart. CDI- PIC heated tiki sauce up to 165F and placed butter on TPHC. **REPEAT** -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (C)TCS food combined with additional ingredients or portions of other TCS food shall retain the date marking on the earliest/first prepared TCS food ingredient. -Pf. Observed multiple items throughout the facility without date marks present (red chutney, green chutney, potato Marsala, Marsala, Dahl, pannier X2) Facility had the following items held beyond 7 days (onion sauce 02/09-02-15 and pannier). EHS observed Dahl sauce date marked with a prep date of 02/26 when inspection occurred on 02/24. PIC stated they were present when items was prepared yesterday and that they were mislabeled. EHS advised that facility establish a procedure for date marking. CDI- EHS allowed PIC to date items as they were present on day of prep. If date marking is found to be out of compliance during further inspections facility will not be permitted to add dates, facility will be required to discard all food with missing or incorrect date marks. **REPEAT** -3- 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 .

3-501.19(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. EHS observed TPHC foods time stamped from 9:30AM to 2:00PM. Time should reflect 9:30AM to 1:30PM. CDI- EHS allowed facility to correct time stamp and explained 4 hour holding period. -0-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored in dry storage room above food used for the facility. CDI- Medication was relocated to approved area. -0-

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 large 5 gallon container cooling kadhai sauce in the two door RIC. EHS did not observe active stirring or monitoring of food. When asked if anything in the facility was cooling at the start of inspection, PIC did not mention this item. CDI- PIC voluntarily discarded the sauce. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 samosas thawing on side of grill. PIC stated that they thaw them on the counter for service. CDI- Samosa's were still at 41F or below so EHS allowed PIC to move the item to the grill drawers for cold holding. -0-m

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items stored on the floor inside of the walk in cooler, walk in freezer, on cook line and dry storage room. Maintain items at least 6 inches off of the floor at all times to prevent against contamination. **REPEAT** -2-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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. EHS observed several to-go containers with no handles being used to scoop various food items. Maintain these items out side of the container at all times. Be sure to utilize scoops with handles to prevent against potential contamination. -1- **REPEAT** 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. Observed hot water utensil holder at room temperature. CDI - Water was changed and placed onto stove to heat to at least 135F. - 1- **REPEAT**

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers in need of air drying before stacking. **REPEAT** -0.5- 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee cloth drying dishes after they came out of the dish machine. CDI- EHS had employee run dishes through the machine again and leave them to air dry. SEE COMMENTS.

4-501.11 Maintain equipment in good repair. Observed a large amount of ice build up in WIF, appearing to be from a leak. Repair. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility did not have chlorine test strips for dish machine or sink and surface test strips. 10-day VR.

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 areas throughout kitchen. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belonging stored with facility food in dry storage area. -0-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat food items in walk in cooler. Rearrange so that unwashed produce is underneath any ready to eat items. - 0 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 3 types of rice held at room temperature for biryanis. PIC stated that these items are left at room temperature from 1130-230, and then from 530-930. Items are discarded after 4 hours. CDI - EHS provided TPHC form to PIC for use with Biryani rice. - 0 - 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 date marking system in place. EHS will return by 9/18/25 to check on date marking system. PIC began placing dates during inspection. If any dates are unknown, food items are being voluntarily discarded. - 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 .

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 metal containers of spices, oils, and flour without labels. Label all items with common name of food. - 1 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several food items stored on the floor inside of the walk in cooler, walk in freezer, and dry storage room. Maintain items at least 6 inches off of the floor at all times to prevent against contamination. - 1 -

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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. EHS observed several to-go containers with no handles being used to scoop various food items. Maintain these items out side of the container at all times. Be sure to utilize scoops with handles to prevent against potential contamination. 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. Observed hot water utensil holder at room temperature. CDI - Water was changed and placed onto stove to heat to at least 135F. - 0.5 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few containers in need of air drying before stacking. - 0 -