SOUTHERN SPICES

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed provided documentation for vomit and diarrhea cleanup within labeled ‘Employee Box’ on MFU; however, no written or documentation of employee health training was available at time of inspection. PIC was ANSI certified as a food protection manager and was marginally able to detail information regarding food borne illness and employee health policy. CDI - EHS provided Food Employee Health packet to PIC to be retained on MFU. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) cartons of raw shell eggs stored above covered ready to eat food pans (rice, noodles) in MFU mini RIC 2. Per conversation with PIC, eggs were stored above ready to eat foods to prevent their falling and cracking on floor or RIC interior. CDI - EHS reorganized RIC contents to prevent potential contamination and provided reach in cooler storage order chart. 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 EHS observed three (3) TCS food items (rice pans, cooked noodle pan) in mini RIC 2 and one (1) TCS food item (milk jug) in mini RIC 1 above 41F. EHS observed all other food items within cold holding units at 41F and below. Per conversation with PIC, milk had been out for personal use (used to make cup of personal chai). Other TCS food items were removed from RIC 2 during cleaning and preparation. CDI - EHS observed TCS foods correctively cooling at sufficient rate to return to 41F and below within 4 hours of removal from cold holding, REPEAT. Note: per conversation with PIC, previously observed peanut chutney contains no garlic in oil, dairy, or heat treated plant food. 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 .

3-501.17 (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 two (2) TCS food items (milk jug in mini RIC 1 and cooked chicken bin in mini RIC 2 with no date marks. All other TCS non date mark exempt foods were marked accordingly. CDI - PIC confirmed that TCS foods were opened or prepared on 1/8. EHS affixed proper date marks to containers. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) bag of ant killer powder labeled ‘Outdoor and Home use only’ stored with chemicals in MFU under sink storage. Per conversation with PIC, prior to winter, powder was to be used on the exterior of MFU. CDI - EHS set unopened powder aside to be removed by PIC at the end of service.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed two (2) containers of TCS foods (rice and noodles in mini RIC 1) with spoons stored such that handles were contacting food. CDI - EHS removed utensils from food containers without making barehand contact and rotated to remove handles from food.

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 two (2) stacks of single service articles (paper plates) at rack above three compartment sink outside of plastic wrap with exposed food contact surfaces. CDI - EHS inverted single service articles to prevent potential contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed bottles of properly concentrated QAC sanitizer on MFU. However, PIC presented chlorine test strips. Establishment shall provide test kit that can be used to test concentration of food contact surface sanitizer that is to be kept on MFU. A verification will occur no later than 1/19/2026.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) bowl of personal food (chicken nuggets) in mini RIC 2 stored above food held for resale. CDI - PIC removed personal food from RIC.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, rice, and potatoes hot holding around 90F. PIC stated that these items are hot held at a lower temp on purpose. TPHC form was filled out and sent to PIC. Times were marked. - 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed peanut chutney stored on the counter. PIC stated these items must be kept at room temp. CDI - TPHC form filled out and sent to PIC. Times marked. - 0 - 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door opened to MFU. Maintain door closed. - 0 -