SWEET MAGIC

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener blade encrusted with food debris. CDI- PIC brings to 3 comp sink for w/r/s. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed food debris inside microwave at front counter. Increase cleaning frequency as needed. (-1.5)

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed peeling plastic coating on bottom racks of prep top in kitchen, which will impede the ability to clean the surfaces effectively. Remove worn plastic and maintain surface smooth and cleanable. (-0.5)

5-205.15 Maintain a plumbing system in good repair. Observed hand sink upon entrance to main kitchen inadequately draining. Hand sink is remains usable, and others are available we well. (-0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink. CDI- Basin sanitized. (-0)

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 beef thawing in 3 compartment sink basin. Although water was proper temp (<70F), beef was not inside a container, and making contact with basin. CDI- EHS provided education on proper thawing methods. PIC washes hands and dons gloves to place beef into container for thawing completion. (-0.5)

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. EHS observed raw beef thawing in left compartment of 3 comp sink, with dishes for ware-washing in the other two basins. EHS discusses the need to separate tasks. When thawing is concluded, the sink basins must be washed and sanitized before conducting ware-washing. In the future, do not use 3 comp sink for different purposes at the same time. (-0.5)

REPEAT. 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 damaged/cracked floor tiles in main kitchen. Repair at earliest opportunity so floor are cleanable, and not harboring moisture. (-1)

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 in soiled water below 135F at stove. CDI- Container filled with fresh water, heated and maintained properly above 135F. (-0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed nesting bowls stored as clean with water inside. EHS advises inverted drying equipment/utensils and not stacking while still wet. (-0.5)

REPEAT. 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 grease build up inside hot box at front counter. Increased cleaning frequency is advised. (-0.5)

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 damaged flooring at side door where standing water accumulates. PIC states they will repair at earliest opportunity. (-0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal keys on prep top near usable dry goods. CDI- Personal possessions moved from food storage. (-0)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door to facility propped open. CDI- PIC closes door and informs staff not to prop door open. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies and one cockroach in back of store near ware-washing. EHS made thorough observations throughout facility, checking under and behind equipment, and in/around food, and did not note any further signs of pests. EHS also observed invoice for recent Orkin visit on 05/09 pertaining to last routine maintenance; no pests were noted by technician. EHS will make a return visit and reassess conditions in near future. (-1)

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed food debris and need for cleaning at 3 compartment sink and its surrounding area. EHS instructs staff to rinse and sanitize the basins before proceeding with next round of ware-washing. (-0)

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 stickiness on doors and handles of reach-in coolers. Increased cleaning frequency is advised. (-0)

REPEAT. 5-205.15 Maintain a plumbing system in good repair. Observed slow drainage at front hand sink. (-1)

REPEAT. 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 accumulation of food debris on drain grate beneath 3 compartment sink causing reduced drainage efficacy. EHS also observed need for cleaning to floors throughout facility due to accumulation of dirt and debris. (-1)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at second hand sink near warewashing. CDI- PIC restocks paper towels. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods inside WIC between 42F-46F. PIC states a large delivery had WIC door open just before inspection began. EHS observes ambient temperature return to <41F, as well as all TCS foods, within 25 minutes. EHS advises PIC to monitor the WIC during deliveries and ensure food is able to quickly recover back to 41F. (-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 .

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 in-use utensils in 119F water at stove. CDI- PIC brings water up to 165F and states they will maintain 135F or higher going forward. (-0.5)

5-205.15 Maintain a plumbing system in good repair. Observed slow drainage at first hand sink upon entry to back kitchen area. Repair plumbing at earliest opportunity. (-0)

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 cracked tiles on floor near ware-washing, allowing water to pool in between cracks. Repair at earliest opportunity. (-0) 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 spills, grease, and food residue on various walls throughout facility. Increased cleaning frequency recommended. REPEAT. (-1)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on prep table near food. CDI- PIC moves phones to segregated area. (-0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw produce exposed to dripping water from fan in WIC. CDI- PIC voluntarily discards contaminated produce, and states they will not store food there going forward. (-1)

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 accumulation of debris on floors and walls throughout back of facility. Increased cleaning frequency is recommended. REPEAT. (-.05)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed robo-coupe blaze soiled with food debris. CDI- PIC immediately moves for rewashing. (-1.5) 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 .

4-501.11 Maintain equipment in good repair. Observed shelving for chemical products heavily marked with calcium deposits and in need of demineralization. (-0)

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 facility in need of deep cleaning. Observed the floor in back kitchen area, areas surrounding equipment, and dry storage shelving with an accumulation of dust and food debris. (-0)

6-303.11 Provide required lighting intensity. Observed less <4 foot-candles of lighting available in the WIC. Repeat. (-.5)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee return to kitchen from dining area after eating and attempt to start food prep without washing hands. EHS reminded employee to wash hands after eating or returning from break. CDI - employee washed hands before continuing. 2-301.15 Only wash hands in handwashing sink. -Pf. Observed employee return to kitchen from dining area and wash hands in 3-comp sink without soap. EHS reminded employee to wash hands at a hand sink. CDI - employee washed hands at hand sink.

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 utensils stored in container with water at 69 F by hot display case. CDI - PIC removed utensils and container to 3-comp sink to be rewashed.

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. Observed cleaned utensils stored in bin soiled with food debris by 3-comp sink. CDI - PIC removed bin and utensils to be rewashed.

6-303.11 Provide required lighting intensity. WIC light intensity measured at 4 foot candles. Provide at least 10 foot candles of light intensity.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several large containers of sauce in walk-in freezer uncovered. When food is finished cooling, cover containers to prevent from contamination.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Keep working to prevent and eliminate pests.

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 cooked goat in WIC. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and closed beverage stored on rack over dry goods. CDI - PIC removed items.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed three pans of Manchurian sauce and 2 pans of biryani sauce in WIC above 41 F. Sauce had been prepared the day before and placed in the WIC to cool. CDI - PIC voluntarily discarded sauces. For more information, please visit: http://meck.co/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 multiple pans of biryani and Manchurian sauce still cooling in WIC in deep pans from yesterday. CDI - PIC voluntarily discarded and stated the facility would use shallow pans for cooling. 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed container of raw chicken stored over container of potatoes and case of raw shelled eggs stored over unwashed carrots, all inside walk-in cooler. No physical evidence of contamination observed. CDI - EHS educated and storage order re-arranged.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested on wall mounted shelving unit above 3-compartment sink. CDI - Utensils separated to allow for proper air drying.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed winter hat stored with dry goods on shelving unit and cell phone stored on prep counter during active prepping. CDI - Items removed.