NAWABI HYDERABAD HOUSE UPTOWN

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Health poster posted but did not see any signed employee health agreements. VR. 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 No written procedures for cleaning up vomit /diarrhea. CDI - Given. For more information 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 Lamb, samosa, and chicken recorded below 135F. Heatwell was not turned all the way up. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . No thin probe thermometer on site. Obtain. VR.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employe not wearing hair restraint while prepping food.

5-205.15 Maintain a plumbing system in good repair. Drain for prep and 3 comp. Sink clogged and water was at edge of drain and floor. Facility does not use these sinks/ this much since there is no food prep that takes place and all soiled dishes are brought back to commissary restaurant. However, clogged drain must be repaired immediately.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Samosas, Gobi Cauliflower, and Onion Rice hot holding below 135F. PIC stated that the steam well was not turned on before placing food inside of it. Allow steam table to warm up to 135F or above before placing food inside. EHS recommends using heat box for samosa storage. CDI - Items were placed on TPHC for remainder of today. - 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 .

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 one box of single-use boxes stored on the floor of the kitchen. CDI - Items moved off of floor. - 0 -