MADURAI THATTU KADAI

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash, dishes and then start prepping onions without washing hands. CDI - PIC voluntarily discarded onions and washed hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink paper towel dispenser broken by display case of drinks. CDI - PIC added paper towels

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 3 comp sink unable to dispense sink and surface sanitizer. 0ppm. Establishment has a chemical dish machine dispensing sanitizer at 50ppm. All dishes shall be sanitized in chemical dish machine until three compartment sanitizer is fixed. PIC stated they will call maintenance to repair sanitizer dispenser. EHS will arrive back on sight within 3 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken hot holding below 135F. PIC stated chicken is cooked per order. If there is extra chicken not used for customers order, it is stored in fry basket under temperature until next order. EHS stated TCS foods cannot go in and out of temperature danger zone. CDI - PIC voluntarily discarded chicken. 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 several items cold holding above 41F on counter and in prep unit. CDI - PIC moved items to WIC for rapid cooling. CDI - PIC voluntarily discarded items held out of temprature control over 4 hours. 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)(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 Observed items on TPHC being held from 4pm - 10pm. EHS explained items can only be held for 4 hours for safety. CDI - PIC added correct time stamps to all items. Observed chicken and vegetable puffs being held on TPHC with correct time stamps but not added to TPHC paperwork. CDI - PIC added to paperwork.

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 unlabeled squirt bottles throughout establishment. CDI - PIC added labeling.

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 several containers with in use utensil handle stored inside of food. CDI - PIC removed handle. 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 several containers with in use utensil handle stored inside of food. CDI - PIC removed handle. 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 in use utensils stored in water on grill at room temperature. CDI - PIC turned on stove to heat water to 135F and above.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting throughout clean dish storage. EHS educated PIC on proper drying methods to prevent wet nesting. 4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Observed single use forks and spoons out on counter for customer self service with food contact service exposed. Only expose handle for self service to prevent contamination.

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 use to go containers stored on floor in office. CDI - PIC removed from floor.

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 food debris and dry buildup on and inside and outside of all equipment. Increase cleaning frequency.

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 preparation sink by dish pit needing to be put back on to the wall. Screws are falling out. Potential source of contamination. Repair. EHS will arrive back on sight to verify.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC did not provide information with regards to employee health policy. CDI- provided EHP agreement document and link to more information. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC did not provide written procedures for responding to V&D events. CDI- provided V&D procedure form and link to more information. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple employee beverages stored on work surfaces and above food prep surfaces. CDI - discard by PIC.

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 hand sinks without hot water. Observed hand washing without hot water. CDI- PIC has voluntarily closed the establishment. Establishment will not reopen without approval of the REHS. 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 .

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at hand sinks.

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 stored over raw lamb in the WIC. CDI- PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple food items on TPHC per PIC. Food items marked for time but PIC did not provide written procedures for specific food items. CDI-provided TPHC template to PIC and link to more information. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed beverages (rose milk and mango lassi) stored as grab and go in the display cooler. CDI- items will be served over the counter going forward until a label can be generated and approved by MCHD.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed oversized cooking pots. All pots must fit in the 3 comp sink compartment. CDI- removed oversized pots. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed manual warewashing in 3 comp sink without hot water. Verification required within 10 days. Establishment has voluntarily closed.

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 food debris and residual buildup on and inside equipment.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed establishment is without hot water. Service repair has been requested by PIC. Establishment has voluntarily closed. Establishment will not reopen without approval from REHS.