MYSTIC SPICE

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed quat sanitizer from 3 sink dispenser made up for EHS to test measures 0PPM, and 0PPM chlorine at chemical dish machine after several cycles run. EHS advised PIC that dispenser at 3 comp and hose feeder at chemical machine are not operational. Quat must be manually added at 3 comp sink, and chemical dish machine should be serviced to repair sanitizer hose before use. CDI- EHS verifies establishment has test strips and is able to add sanitizer manually at 3 comp. PIC calls in work order for chemical dish machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of plastic containers with date mark sticker adhesive remianing. CDI- Dishes returned to warehouse-wash for soaking, and re-w/r/s. (-1.5)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open upon entry and a few fruit flies inside kitchen. No contamination or infestation observed. PIC advises to keep doors closed and not prop open. CDI- Door closed. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth on prep top. CDI- Sani-bucket of quat made for wiping cloth storage. (-0.5)

10 DAY VR 4-501.11 Maintain equipment in good repair. Observed chemical dispensing equipment of dish machine and 3 comp sink not operational. Observed water heater set to 120F not able to heat water above 110F. Repair equipment at earliest opportunity. (-0.5)

10 DAY VR. 5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 3 comp sink drop below 110F when other sinks or dish machine are also running. With no other water in use, hot water still does not exceed 110F. EHS will complete a water calculation and assess for the capacity of current water heater. Follow up to come. Note: hot water is compliant for manual ware-washing so long as no other appliances are also running. PIC must ensure the required 110F minimum for hot water is available when manual ware washing. (-0.5)

REPEAT. 10 day VR required. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification of training for employee health policy. PIC should email signed forms to EHS within 10 days. FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement ^ Copy and paste link into browser. (-2)

REPEAT. 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). EHS noted a few items without date mark; roasted potatoes in WIC and cooling chicken in cold drawer. Points de-escalated due to vast improvement with date marking facility wide. Establishment is using a tracking log properly dated for all items in fliptop. All but one item in WIC properly dated. (-1.5) CDI- Employee who prepped potatoes and chicken confirms cook date and time, dates items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sani-bucket with chlorine >200ppm. CDI- PIC dilutes to 100ppm. (-0)

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 tightly wrapped containers of cooked chicken cooling in cold drawer. CDI- Items unwrapped for cooling. EHS explained proper cooling methods to staff present and advises using WIC to cool. (-0.5)

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 lamb thawing in bucket of water beside prep sink. CDI- EHS explains proper thawing methods. PIC brings lamb under running water at prep sink to finish thawing. (-0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no standard procedure for ensuring employees are trained in proper exclusion and reporting of required illnesses/symptoms. PIC responds with non food-borne illness related symptoms when asked. CDI- EHS provides EHP documents for staff to review and sign. (-1) FORM HERE: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler touch food containers inside WIC and door handle then resume prepping RTE foods without first washing hands. CDI- Employee washes hands. EHS spoke to PIC about when hand wash is required. (-0)

REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs beside cooked lamb in WIC. CDI- Lamb moved above eggs. (-3) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stored as clean with used tin foil wrapped around handles, and several containers with date mark stickers remaining. CDI- Items returned to warewashing for W/R/S. (-3)

REPEAT. 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 all TCS foods in fliptop without date marks. PIC explains difficulty getting stickers to remain adhered. CDI- All items properly date marked. EHS advises that a procedure for date marking must be enacted; if PIC wishes not to use stickers, another method of clearly dating items at the fliptop must be used. (-3)

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 spices near cook line. EHS advises PIC to label items. (-0)

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 at stove in 100F water. CDI- Water reheated to 165F. (-0)

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 silverware stored with handles facing down. CDI- Silverware tuned so only handles are touched. (-0)

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed multiple employee beverages stored throughout the kitchen on or above Food contact surfaces. CDI removed.

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 and immediately rec contaminate on handles. CDIEHS instructed employee to rewash hands and turn handles off with towel. 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 .

5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf observed rear hand sink with part of faucet removed, making it in operable. VR for repairs. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rear hand sink with container of food placed inside. CDI removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed box of raw shell eggs, stored a top or over box of raw potatoes. CDI removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils, stored as clean to still have food debris or residue on them. Slicers tongs pans with stickers pans with grease residue. CDI removed to rewash. 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 .

3-501.14(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 5 gallon bucket, correction 25 gallon buckets of a sauce made with cooked spinach and onions 54 to 55° after being in the walk-in cooler cooling all night long CDI 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observe multiple cook meats stored in top of prep unit with no date mark. These foods were prepared in advance of today cooled and our cold holding. CDI allowed to date Mark. 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 .

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 cooked eggs, cooked vegetable product and cut cabbage stored off of temperature control. Clear intention was to hold this on time yet there are no written procedures. Food was not designated is on TPHC nor did it have a start in an end time CDI as it was one and a half hours in to start time temporary THC placed on food will be discarded at 3 PM. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle, not labeled with a clear solution CDI discarded

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 cooked TCS foods, cooked suspension onion sauce, still cooling in a closed 5 gallon container in the walk-in cooler. CDI 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Soup preparation being conducted too close to, on, in hand sink. CDI removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed not all Food employees in kitchen with hair restraints

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 rice paddle stored on top of handle lid.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a couple single service utensils, not stored inverted.

5-205.15 Maintain a plumbing system in good repair. Observed main hand washing sink and kitchen to be an operable part of faucet removed VR for repair