VIET-THAI

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several items in LB and WIC cold holding without protective coverings. CDI - PIC added covers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes sanitizing using chlorine below 50ppm. CDI - PIC added more sanitizer to water. 50ppm. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed rice HH below 135. PIC stated rice is cooked overnight and then in the morning they unplug rice cooker and heat rice back up on stove when they are ready to use. PIC stated they cannot keep rice cooker plugged in due to the limited outlets needed for cooking other products. CDI - PIC voluntarily discarded rice. 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 bean sprouts piled over the fill line cold holding above 41. CDI - PIC moved sprouts above fill line to LB to rapidly cool. 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 .

3-501.13 (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 beef thawing on cart. CDI - PIC moved to WIC to compleat thawing.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed WIC shelvings rusted. PIC stated it is due to heat from pots. EHS and PIC discussed possible silicone mats to protect shelving from further rusting.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat stored above RTE items in prep table. CDI - PIC rearrange lower portion of prep top to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken stored behind shrimp in prep top. EHS explained cooking temperatures and risk of cross-contamination. CDI - PIC rearrange to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed several bags of pre-cooked noodles, reheating, in rice cooker from night before. PIC stated they reheat night before to promote better quality of noodle texture. CDI - PIC voluntarily discarded bags.

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 bean sprouts, cooked chicken and tofu without proper date marking. CDI - PIC added appropriate date marking. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed personal items stored on food in dry storage. CDI - PIC move personal belongings. 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 personal drink stored on sugar container in dry storage. CDI - PIC moved to prevent contamination

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 large tub of fried rice fail to cool through parameters overnight. CDI- PIC voluntarily discarded item. *REPEAT* 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 .

3-501.19(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 noodles held on TPHC held without time marker. CDI- PIC was aware of when item was removed from holding, marked 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 TCS food fail to cool overnight due to being densely packed. CDI- see item #20. *REPEAT* 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 .

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 gaskets of cold holding units and area between flip top lids needing cleaning. Increase cleaning frequency.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed shared outdoor receptacle without drain plug. Obtain plug to prevent potential for pest, rodent, or insect harborage.

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 areas under and behind equipment on cookline needing cleaning. Increase cleaning frequency.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink next to 3-compartment sink. CDI: PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean soiled with food waste. CDI: PIC sent slicer to be re-W/R/S. 4-602.11 (E )Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed buildup on soda nozzles. CDI: Food employee cleaned nozzles.

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 beef broth/pho cooled overnight that did not meet cooling parameters. PIC stated product placed into WIC at closing(9pm) and @10:45am product temped @45F. CDI: PIC voluntarily discarded product. Observed egg roll mix (cabbage, carrot, onion) cooled overnight that did not meet cooling parameters. PIC stated product prepared in bulk batches, frozen, thawed in microwave to steaming hot, then cooled in plastic container in WIC. EHS recommended use of smaller portioned containers and leaving product uncovered during cooling. CDI: PIC voluntarily discarded product.

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). 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 egg roll mix with incorrect date label on product. PIC stated product prepared 07/14/25 but dated for 07/15/25(date product to be rolled). CDI: Education provided and PIC placed correct date labels on product.

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 beef broth/pho cooled overnight in large stockpot. EHS recommended use of smaller portioned container ands stirring of product. CDI: PIC voluntarily discarded product. Observed egg roll mix cooled overnight in covered plastic container. EHS recommended use of sheet trays and smaller portions to properly cool product. CDI: PIC voluntarily discarded product.

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 noodles held on TPHC without ending time.

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 shelving in WIC rusted

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items not necessary to operation and maintenance

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food not cooling without lids or wrapping.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed debris on slicer and dishes. CDI..Items were moved to 3 comp sink to w/r/s. REPEAT 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed stuffing for egg rolls without prep date.CDI PIC added dates..REPEAT 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(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed procedures not being followed for time of discard. EHS left new TPHC sheet for facility and filled out while there.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed lubricants for slicer stored above single service items. CDI..PIC moved item to bottom shelf of side table.

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 in cooked riced. CDI.. Bowl was removed.

4-903.11b Clean equipment and utensils shall be stores as specified in self -draining position that allows air drying. Observed dishes stacked wet.

4-502.13 Single-use and single-service articles cannot be reused.Observed used single service aluminums pans, PIC states pans are used for peppers. Pans were voluntarily discarded

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed ice packs used on food in prep top . PIC will use ice packs with the ziplock bags and throw away the bags daily.

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 bottom of RIF with debris. 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 walls and floors in need of cleaning due to splatter and debris

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debris as well as metal pans with residue.CDI. PIC moved items to W/R/S 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 cooked grill chicken 43F. CDI..Moved into WIC to quickly cool 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked potatoes without date made from previous day in WIC..CDI items was labeled 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet.

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 bottom of Tall RIF/RIC with debris on bottom

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.. Observed Tall RIC bottom rusted

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 shelving and exterior of microwave accumulating residue.

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 floors under cook line equipment and prep areas accumulating food debris and grease.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer solution in spray bottle with concentration over 200 ppm and bleaching out test strip. CDI: PIC diluted solution to 50ppm.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed plastic containers stored in handsink. CDI - Items were removed from handsink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed beef and chicken in WIC with no date. Observed rice in reach in with no date. CDI - PIC correctly dated each item. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 tomato on TPHC with no time label. CDI - PIC had just cut tomatoes and has decided to change from using TPHC to holding tomatoes in flip top using temperature.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed bleach sanitizer in 3-comp sink at 15 ppm. CDI - Bleach was added to raise concentration to 50 ppm bleach sanitizer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed plastic container with food debris on it. Observed torn sticker residue on all containers stored as clean. CDI - Containers were removed to be cleaned at 3-comp sink.

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 containers of spices and liquids next to the cook line with no labels. Needs labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers on utensil shelf.

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 plastic containers used to hold chicken stored under handsink. CDI - Containers were moved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in kitchen. PIC stated pest control comes out monthly.

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 debris build up under prep and 3 comp sink. Needs cleaning.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pitchers being stored in handsink next to 3-comp sink. CDI - Pitchers were removed.

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 raw shell eggs above ready-to-eat rice in reach in cooler. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives with debris or residue on end of blade by the handle. CDI - Knives were moved to 3 comp sink to be cleaned.

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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed chicken cooling in large deep container. Chicken was moved into a wider plastic container with holes for straining to allow air to contact food so chicken would cool faster.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility has no vomiting and diarrheal event procedures for cleaning. EHS provided state created plan to PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans on utensil shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed stickers on the outside of pans stored as clean. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed one unisex restroom with no lid on waste bin.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed base cover separating from wall at mop sink. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee sunglasses and keys on dry storage shelf with food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice prepared 04/08/21 being held above 41F in make table. PIC stated product cooled overnight in unit. See violation #31 for more details. CDI: PIC voluntarily discarded product. Observed cut cabbage prepared on 04/08/21 being held above 41F in walk-in cooler. PIC stated product cooled overnight in unit. See violation #31 for more details. CDI: PIC voluntarily discarded product.

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 rice cooled in make table overnight. Unit designed for cold holding, not cooling. EHS recommended use of walk-in cooler for future cooling. Observed large 18 gal. plastic container of cut cabbage prepared on 04/08/21 cooled overnight in walk-in cooler with lid/cover on. EHS recommended removing lid and dividing cabbage into smaller portions. CDI: PIC voluntarily discarded rice and cabbage. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed frozen chicken thawing in prep sink under cold running water, but water not covering entire product. CDI: Education provided and PIC placed chicken in bowl for thawing. Observed cut cabbage thawing in plastic bus tub on roll cart. CDI: Education provided and PIC placed under cold running water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed old stickers on outsides of round sauce pans(not stacked). EHS recommended removal of stickers before W/R/S pans.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed base coving separating from wall around mop sink causing black buildup.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Health policy was posted but employee couldn’t answer questions on policy. Educated during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed coffee mugs, water bottles stored on prep surfaces next to food and utensils. Moved away from prep area during inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee touch handles of sink without a barrier after washing hands. Stopped, educated. Employees complied in future handwashing.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed tongs in the prep unit stored in both the raw beef and raw pork containers. PIC is moving to use different tongs in each container so there is no cross contamination.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed 2 broths from this weekend without date marks. Observed rehydrated noodles without date marks. Cooked potato was mislabeled and date had to be changed. Return visit required to ensure proper date marking.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer was above 200ppm. It was diluted to 200ppm during inspection. 7-201.11 Store toxic materials to avoid contamination. -P Observed disinfectant wipes and hand sanitizer on prep surfaces. Relocated away from food and utensils.

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 tofu in plastic container in reachin cooler at 54F. It had been cooked today so it was moved into the walkin cooler to rapidly chill. Observed summer rolls in plastic wrap inside a plastic container at 74F in reachin cooler. They had been rolled around 11am. Will discard at 2:30pm when closing. Filled out TPHC form for future use. Be sure to chill to 41F in walkin cooler before placing in reachin unit. Observed hot rice noodles in a lidded plastic container in the walkin cooler. Vented during inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No chlorine test kit on site. Return visit required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in walkin cooler. Label an area for employee use only. Same with any beverages stored in the facility.