RAAHI ART OF INDIA

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 2 large metal sifters to be stored as clean with sponge fibers on the food contact surfaces. PIC stated that before any dish gets used they always re-check it to ensure that it is clean. CDI - Placed at dishwasher 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed the facility properly utilizing a TPHC procedure for items in the small tabletop refrigerated well adjacent the kitchen entrance as well as the melted butter at the naan station but did not have written procedures on site . CDI - TPHC procedures filled out with PIC at the time of the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 an insert container of shredded mixed cheese and an insert container of shredded cabbage to be cooling at a rate of 0.0 degrees/min in the 1 door lowboy at the naan station. PIC stated that they had the items out for a short amount of time at the start of lunch as they got a rush but after the busy period it immediately goes back into refrigeration. Items were observed cooling in a unit that is not designed nor approved for rapid cooling and both had tight fitting lids/plastic wrap over the container, not allowing for adequate cold air flow to facilitate rapid cooling. CDI - Lids removed and placed into the WIC for rapid cooling. 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 raw chicken to be thawing in stagnant 68F water in the 1 compartment prep sink at the time of the inspection. Product was still observed frozen through and PIC stated that they usually do it under running cold water but when it got busy and had to step away from the prep area they had turned the water off. CDI - Stagnant water drained and running cold water turned on to properly thaw chicken.

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 a missing ceiling tile above the dishwasher in the back kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee phone to be stored on the edge of a shelf directly above active food prep at the cookline. CDI - Employee phone moved.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed a cookline employee remove cooked/RTE naan bread with their barehands and handle it with their barehands while adding butter and cutting it into pieces. CDI - Voluntarily discarded. Employee washed hands and donned gloves before going back to the same task. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed insert containers of cooked potatoes and fried cauliflower to be at temperatures of 45-49F and were overfilled in the cookline opentop. Bottom portions of the insert containers were observed below 40F. REPEAT. CDI - PIC voluntarily discarded all overfilled/out of temperature items. EHS provided education on where to fill the containers up to going forward. 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 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 a tray of portioned raita cups to be in the RIC at the kitchen entrance with their date marks stating 5/14-5/22, making today day 9. The date marking length is also incorrect. REPEAT. - Observed a container of chickpeas to be in the RIC at the kitchen entrance with its date mark stating 5/14-5/22, making today day 8. The date marking length is also wrong. REPEAT. CDI - PIC 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 .

3-304.12 (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 a metal cup to be in use as a scoop for the pancake batter in the RIC at the kitchen entrance. Cup was also observed completely submerged into the pancake batter. CDI - Cup removed and PIC stated they will get a scoop with a handle.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed no signed employee health agreements on site for review at the time of the inspection. CDI - EHS provided paper cop of employee health policy and onsite employees signed. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed 2 cans of tomatoes on the dry storage rack with heavy dents in the sides of the can. CDI - PIC labeled “Do not use” and they were placed onto the bottom rack of the dry storage rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of raita at 56F that was stored out of refrigeration directly on the prep table adjacent the 1 door RIC at the kitchen entrance. PIC stated that it got busy towards the end of their lunch service and when an employee was filling up the portioned cups of raita they had forgot to put the container back into the RIC. PIC stated it was out for less than open hour. CDI - PIC placed container into the WIC to rapidly cool. - Observed an insert container of butter chicken at 70F stored above the refrigeration level of the opentop refrigerator. PIC unsure how long it was out of refrigeration for. - Observed an insert container of melted unsalted butter at 72F out of refrigeration and stored on the prep table above the 1 door lowboy refrigerator at the cookline. PIC stated the container is kept out on the counter to be used to brush onto naan bread. PIC unsure how long it was out for. EHS advised they switch to salted butter going forward or place the item on TPHC. CDI - PIC voluntarily discarded butter chicken and unsalted butter out of temperature control. 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 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 the container of raita that was found out of the refrigerator on the prep table adjacent the 1 door RIC to not be date marked. REPEAT. Points not escalated due to improvements noted. CDI - PIC date marked container. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed squirt bottles of oil and other sauces used in cooking to not be labeled as to their contents. CDI - PIC labeled squirt bottles.

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 a container of water being used to store in use utensils at the cookline stovetop and the water to be heavily soiled with food/sauce debris. REPEAT.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. - Observed multiple stacks of clean metal insert containers to be wet nested on the clean dish storage racks.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. observed employee beverage stored on food prep table with food CDI removed.

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 and rear kitchen hand sink immediately turn handles without first drying hands and utilizing the towel as a barrier to the handle. CDI coach. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed all foods in steam oil hot holding above 135° however multiple rice, vegetable and or meat dishes for being held off the temperature control some below 135 CDI placed on burner for reheat to 165 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 multiple TCS foods, including cooked chicken and vegetables. Cold held on top of prep unit that we’re not marked CDI date marked. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed one of three spray bottles to be unlabeled CDI labeled

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 multiple layers and spoons stored in water at room temperature.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple utensils and or piece of equipment that we’re not commercial grade.