TASTE OF INDIA

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 or above food preparation surfaces. CDI remove removed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed plastic container stored in bottom of hand sink. CDI removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P observed, covered, closed Gray bus tub with cooked onions. Mold growth evident. CDI discarded.

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 basmati rice stored in rice warmer at 125°. Upon conversation with PIC it was discovered that the rice was just reheated in the microwave within the last 10 minutes. This constitutes a failure to reheat properly. CDI rice placed back in the microwave and heated to above 165.

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 two gray covered bust tubs in reaching cooler that were wrapped in plastic, double insulated, at 45°. Upon conversation with PIC these containers of rice were cooled in the bus tub yesterday. It is apparent they never reached 41°. CDI 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 an institutional lack of date marking. Out of tens of containers of cooked TCS foods only one or two were found to have a date mark. PIC quickly stated which day the food was cooked and cold therefore no discard all items and question date, mark VR date, marking consistency. 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 on labeled spray bottle of a clear solution. Staff stated that the solution was a cleaning solution. Labeled CDI.

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 observe facility failing to employ an effective cooling procedure and method on a consistent basis. Some items cooled on shallow trays on speed rack and walk-in cooler, but other items cooled in full double covered bust tubs. CDI after much conversation with staff and ownership, these procedures must be changed to shallow metal hotel pans or trays cooled in the walk-in cooler. 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. observe multiple containers of what appeared to be unlabeled bottles of food solutions, both liquid or granular.

3-305.14 Unpackaged food shall be protected from contamination during preparation. observed containers of open foods in dry storage and observed food employee skewering raw chicken on top of low boy immediately next to an open rolltop unit with ready to eat foods exposed. CDI closed raw food prep, move to a different location. 3-306.11 Protect food on display using shields, packaging, or other effective means. -P observe the traditional dry food in a bowl at the point of sale register. This food is self service and was unprotected from the customer. This food must be in a container that protects it from contamination from the public

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 box to go cups stored on the floor CDI removed to shelf.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P observed multiple containers and slicers that appear to be residential in nature and commercial. Ensure all utensils as well as equipment is commercial grade.

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 sensor for automatic hand soap, not operating properly.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed multiple employee possessions, including cell phones, and keys, and medicines stored above food prep surfaces.