EXOTICA INDIAN KITCHEN BAR

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 wash hands for a total of 9 seconds, then proceed to turn off faucet without using a barrier. CDI: Food employee washed hands for 20 seconds and used a barrier to turn off faucet. 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart being stored in front of hand sink near office door. CDI: Food employee relocated cart.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed unsalted butter sitting on counter below 135F. CDI: PIC voluntarily discarded item. 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 chili sauce without a date, cut lettuce with a date of 7/1, and cooked potatoes with a prep date of 8/2 and use by date of 8/10. PIC was able to confirm lettuce was cut on 8/1. CDI: date was placed on chili sauce, and dates were corrected on lettuce and potatoes. All other date marking was correct. 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 .

3-501.19 (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 fried okra and sliced tomatoes for garnish being held on TPHC. Items were not listed on TPHC procedures. CDI: Items were added to TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety. 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 cut tomatoes being held on TPHC without a time recorded on dry erase board. CDI: PIC voluntarily discarded tomatoes. Points remain the same due to improvement from last inspection. REPEAT

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed ethanol gel and acetone being stored above single service items. CDI: PIC relocated items. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications being stored on shelving above sugar. CDI: Medications were relocated.

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 plastic container being stored inside salt on chefs cart. Observed spoons being stored with handle in spices on top of sauce cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unpackaged raw shrimp stored above cooked shrimp and other items in walk in freezer. CDI- Shrimp placed below ready to eat foods. Keep raw items below/ separate from ready to eat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. Observed black build up in ice machine

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 no time stamps for sauces on TPHC in the men cooler. CDI- Sauces were at or below 41F. Time written for sauces.

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 outside of microwaves in need of cleaning.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Manager told EHS upon arrival that they noticed that the hot water was not working. Manager had already called a technician to come service the hot water. Technician came within 10 minutes. Employees were instructed to not wash dishes until the hot water was fixed. The dish machine is low temp and was functioning properly.

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 no TPHC procedures for biryani and sauces on TPHC. CDI- Items written on procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in clean dish storage area.

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 of to go boxes stored on the floor.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed prep top cutting boards heavily scored and stained. Repair/ replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket and bag stored with customer items in dry storage area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 pan of rice holding above 41F. CDI- Discarded. Pts not escalated based on severity. 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 no time stamp for eggs, chicken and rice. CDI- All items were above 135F. Time stamp written for all items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of cleaner without label. CDI- Labeled.

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 oil bottle and Marsala seasoning without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handwashing sink blocked by containers and cleaning equipment. CDI- Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above goat in the low reach in cooler. CDI- Chicken placed on the bottom. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lamb holding above 41F in the prep top unit. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler. CDI- Food removed from the floor.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in between prep top units. CDI- Removed

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed long cutting board heavily scored and discolored.

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 roller cart in need of cleaning.

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 fried onions still at 76F after 2 hr and 20 min. CDI: Product voluntarily 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 3 bottles of spray paint stored on shelf above food prep area. CDI: Paint relocated.

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 fried onions cooling on sheet pan at room temperature after 2 hours still above 70F. CDI: Product 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed vacuum sealed salmon stating to remove from film prior to thawing still thawing in ROP environment. CDI: Salmon cut open.

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 bowl being used to scoop dosa batter. CDI: Bowl removed. Observed pint container being used for dried rice. CDI: Container removed.

4-501.11 Maintain equipment in good repair. Observed gasket on the reach in coke cooler damaged. Observed damaged gasket on walk in freezer.REPEAT VIOLATION 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting board on right side prep unit with deep cuts and discoloration.

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 some wall damage to dry wall in dry storage area particularly at corners. REPEAT VIOLATION Previous violations corrected.

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 walk in. CDI: Items reorganized. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed gasket on the reach in coke cooler damaged. Observed shelving in walk in cooler chipping and beginning to rust in a few areas.

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 ice machine with plastic sheeting peeling and no longer smooth and easily cleanable. Remove plastic sheeting. REPEAT VIOLATION Some improvement from previous inspection as the only issue today was the ice machine sheeting.

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. Observed ceiling around vents and vents in the kitchen on the line with dust build up. REPEAT VIOLATION 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 wall is not smooth and easily cleanable where pre-wash area for the dish machine is. Fill in holes and remove screws from wall.

6-303.11 Provide required lighting intensity. Observed lighting on the cook line at 8-10FC. Repair lights to ensure required lighting intensity of 50 FC is met.

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 shell eggs in the walk in. CDI: Items reorganized. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over paneer and RTE sauces in walk in. CDI: Items reorganized. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine interior with black and brown build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one pan of goat base in reach in cooler above 41F. Product was the only item out of compliance for cold holding today. REPEAT VIOLATION Previous violation corrected as no items were overstacked today. Future violations will result in a full point deduction. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 foil used to line cart with spices and pans. Remove foil. Observed ice machine with plastic sheeting peeling and no longer smooth and easily cleanable. Remove plastic sheeting.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed debris and some trash around dumpster and compactor outside. This is a shared dumpster.

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. Observed ceiling around vents in the kitchen with dust build up. Observed walls, particularly around handsinks, with spatter and build up. Ensure more frequent cleaning.

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 walk in. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lamb stored over paneer in walk in. Observed raw shell eggs stored behind ready to eat items in the cooler drawer. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at the dish machine 0ppm chlorine. Stock bottle was empty. CDI: Stock bottle replaced. Machine reading 100ppm at the end of the inspection. 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 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee pour sanitizer over pan and then place it on the shelf. CDI: Pan removed and properly sanitized by submerging the pan in the sanitizer. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of chick peas above 41F. Product was stored above chill line in prep top. All other cold holding in compliance today. REPEAT VIOLATION Significant improvement from previous inspection. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on cardboard dumpster open.

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 employee handle cooked naan with bare hands to cut it and then move to plating. CDI: Naan voluntarily discarded. PIC explained to employee he must wear gloves when working with the ready to eat food. 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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinse out a wiping cloth in the handsink in the server area. CDI: Employee corrected. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in the kitchen next to 3-comp sink blocked by stack of buckets and pans in need of washing. CDI: Items moved to allow for access to handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in the 3-comp sink at 50ppm quat. No active dish washing occurring at the time. CDI: Sanitizer was drained and refilled at proper concentration. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed baked onions stored in bag on a cart at room temperature. PIC stated they cook the onions in the oven and then portion in to gallon sized bags, freeze and pull them out for use. Rate of use is up to 2 days. The bag had moisture inside of it. Based on this observation, product shall be kept in the cooler and date marked properly. CDI: Bag moved to reach in cooler as it was just pulled from the freezer at the start of lunch. Observed TCS chutneys stored in reach in cooler near the office above 41F. EHS observed the fan was blocked by a tray holding desserts. Cooler itself was holding properly however proper air circulation was not possible. CDI: Items rapidly cooled. Tray removed. Observed raitha yogurt sauce held on counter above 41F. CDI: Product permanently moved to TPHC today. Procedures filled out. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed no time written for items including biryani, vegetable cutlet, dal, curries, and other TCS items held on TPHC per PIC. CDI: Times written. For when lunch started. Items voluntarily discarded by end of inspection. EHS and PIC discussed transitioning to a dry erase board system so that the PIC could easily verify what times have been documented and that they are documented correctly.

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 mango lassie that was made today (blended with all cold ingredients) in the walk in cooler in a covered 5 gallon bucket above 41F. CDI: PIC stated it was made at 12pm. Product divided into 2 full sized hotel pans and placed in the walk in freezer. Product cooled to 42F by end of inspection. Product allowed to continue cooling in the walk in freezer and then it will be transferred back into the large bucket for storage. EHS and PIC discussed that mechanically mixed products often rise in temperature during preparation due to the friction and heat of the mixer. These items shall be temped prior to being placed in a long term storage 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over ready to eat items. CDI: Items rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety 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, raw fish, and raw shrimp. CDI: Items rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings holding in hot window below 135F. CDI: Product reheated over 165F for staff meal. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

6-301.11 Provide soap for handwashing at each handsink. -Pf: No soap at one kitchen hand sink. CDI- soap provided.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine with dark build-up beginning on ice shield. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Onion dicer with residue remaining after cleaning. CDI- taken back to dish machine. For more information please visit: http://meck.co/FoodSafety 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 .

3-501.15 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: pans of paneer in water 50.0 F after 2.5 hours. Paneer was made previous day and cooled in WIC. Water added today and it brought paneer up in temperature. CDI- 50.0 F water drained and replaced with ice, and placed into WIC that is holding food at 35.0 F. Paneer cooled to 35.0 within 40 minutes. For more information please visit: http://meck.co/FoodSafety 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf: Badly dented can of corn on shelf with and above retail food. CDI- can discarded voluntarily.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Eating utensils stored on counter in dining room. Not wrapped or otherwise protected.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Lids for dumpster open, not large enough to completely cover dumpster.