HOP FENG II

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork stored over cabbage in the WIC. EHS and PIC discussed proper storage order. -CDI- PIC rearranged storage order. Ensure proper storage order in the facility. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken wings at 76F in the WIC. EHS asked when the wings were cooked and PIC stated that they were cooked at 11:00 AM chicken wings were still at 76F after 3 hours and 15 minutes. (2:15 PM) -CDI- Wings were voluntarily discarded. EHS spent time going over cooling with the PIC as well as the PICs son who was able to translate the information provided. 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 (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 PIC enter the WIC upon the EHS arrival. PIC began date marking foods in the WIC, EHS further notes that most foods in the prep tops were undated as well. Foods in the lowboy cooler were properly date-marked. Several foods in the WIC were date-marked as well. However, the facility must establish a consistent operating procedure for date marking foods. -CDI- PIC and EHS as well as the PICs son took time to go over date marking, and ensure that all foods were properly date marked and back-dated. Failure to date mark foods moving forward may lead to foods being 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 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 garlic and oil mixture at the wok station labeled as 12:00-5:00. EHS pointed this out to the PIC who understood his mistake. -CDI- PIC corrected to 12:00-4:00. Ensure proper labeling of the 4 hour window. Chicken wings were properly labeled for TPHC.

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 several foods on the wok station with no labeling present. Ensure that all working containers of food are properly labeled to identify the contents. -CDI- Foods were properly labeled.

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 above raw beef in the WIF both outside of the original packaging. Ensure that proper storage order procedures are followed in WIC holding always, and in holding in the freezer when food is outside of the original packaging. -CDI- EHS, PIC and Food employees discussed the violation, and PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 5 unlabeled sauces on the wok station, and observed unlabeled container of sesame seeds used on the prep line. Ensure all working containers of food are properly labeled to identify contents.

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 a butcher knife stored in between crack between the prep unit and a prep surface. Ensure that all in-use utensils are stored on a clean portion of food prep tables or cooking equipment. -CDI- Knife was moved onto the clean portion of prep surface.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed pre packaged pork egg rolls in WIC over RTE Foods including cooked sweet and sour chicken. The box on the pork egg rolls stated ready to cook not ready to eat. Pork egg rolls box stated they were raw and had safe handling instructions. Ensure all raw animal foods are stored below RTE foods. -CDI- PIC moved pork egg rolls below RTE foods. 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 in 3-Comp Sink actively sanitizing dishes with 0PPM chlorine present. -CDI- PIC added chlorine into the sanitize basin until chlorine was reading at 100PPM. PIC put soaking dishes back through W/R/S process. Ensure to use test strips and maintain proper sanitizer concentrations. 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

3-501.19 (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- PIC stated that garlic and oil mixture on the Wok station is held on TPHC. PIC stated that it is removed from refrigeration kept for 4 hours and then discarded. Written procedures for the facility only listed TPHC for fried chicken. -CDI- Garlic and oil was added to the TPHC sheet. 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 fried chicken sitting in fryer basket at the start of the inspection. Chicken was 94F. PIC stated that the chicken is held on time. PIC stated that the chicken was cooked 30 minutes prior. PIC described process stating that the chicken would be re-dropped upon customer order. -CDI- PIC added a discard time 4 hours from the original cook time. Ensure to properly label TPHC foods with discard times. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 large container of shrimp cooling in the WIC. Shrimp were cooling at a rate of 0.1. -CDI- PIC lifted plastic wrap over the top of the shrimp and placed the shrimp into WIF. Shrimp cooled to below 41F by end of inspection. Ensure to quickly cool foods using approved methods. 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. Observed bus tub of flour in the back of the facility with no lid or covering. -CDI- PIC placed lid over the top of the flour container. Observed unlocked chest freezer with patron food and bags of rice in the hall way leading to the restrooms. Ensure that food that is for sale is kept so that it is not accessible to the public.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in the dumpster for the facility. Ensure dumpster plug is replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and medication on prep surface in the back of the facility. Ensure all employee possessions are kept off of prep surfaces. -CDI- Employee possessions removed 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 Employee water bottle stored on prep surfaces. Ensure all employee drinks are kept off of prep surfaces. -CDI- Employee drink removed.

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 wings being held on TPHC without being marked with the discard time. Start paint is marked 2 pm. CDI PIC added 6 pm discard time to label.

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 a container of spice and a squeeze bottle of vinegar not labeled. CDI PIC labeled both.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a chest westerner in the hallway heading to the bathroom that is not locked. Facility also has other food items stored in the hallway that are accessible to customers.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg in covered plastic carton being stored over fried chicken in the WIC. -CDI- PIC immediately placed the raw shell eggs on the bottom shelf. (0pts) 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 meat grinder soiled with food debris/residue. Increase cleaning frequency. -CDI- PIC disassembled the meat grinder and placed it in the 3 comp sink to be washed and sanitized. Meat grinder was the only food contact surfaces that was soiled. Due to severity, points not taken. (0 pts) 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 every TCS food item in the flip top unit without date marks. PIC stated that the items were placed in there in the morning from a larger batch in the WIC. EHS explained that items must be date marked even when coming from a larger batch. REPEAT*** (3 pts) 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the chlorine sanitizer at the 3-compartment sink reading 10ppm. PIC stated they just filled it right before they opened the store at 11:00AM. CDI: PIC added more chlorine into the sanitizer and EHS observed new concentration reading 100ppm. REPEAT VIOLATION. 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 4-602.12 (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 accumulation of food debris on the interior of the microwave, which the PIC uses to warm up food items for customer orders. Increase cleaning frequency. *Note: Although marked as a repeat violation, only the first citation for this violation is a repeat and a P item for today's visit, whereas the previous inspection report was for a P and a Pf item. If sanitizer at the 3-compartment sink is not at proper concentration again at the next routine inspection, then EHS will take full points for the repeat violation.

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 none of the TCS food items in the deli fliptop date-marked. PIC stated that all of these food items are from the same large containers all stored in the WIC, which the EHS confirmed that the time/temperature window had not surpassed, and PIC also stated that they keep the food items in the cold holding unit overnight. CDI: PIC created date labels for all of the TCS items in this unit. Observed a container of cooked chicken that was not date-marked and stored in the lowboy cooler. PIC stated that he cooked this chicken yesterday. CDI: PIC created date label for the cooked chicken. Observed multiple bags of cooked pork with no dates stored in the WIF and the freezer chest. PIC stated that the pork is cooked in the facility, and they freeze them in portioned bags, and thaw them as needed. CDI: EHS educated PIC on date-marking rules for TCS items that are frozen, and PIC created date labels with the cooked date (Tuesday) for the bags of cooked pork. REPEAT VIOLATION. EHS explained some different methods of date-marking to the PIC, if he finds date-marking each individual TCS food container a hassle (utilizing a white board to keep track of dates, utilizing a physical paper to log the dates and taping it onto the deli fliptop cover/WIC door/etc). *Note: This is the facility's third consecutive inspection where date-marking is out of compliance. EHS will implement a Risk Control Plan at the next routine inspection if date-marking is a violation again. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of degreaser stored with the other chemicals. CDI: PIC labeled the bottle "degreaser." REPEAT VIOLATION. *Note: Although a repeat violation, the number of unlabeled toxic materials decreased from the last inspection.

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 multiple sauce bottles and other condiments at the make line without labels (brown sauce, potato starch, cooking wine, vinegar, lomein sauce). Observed an unlabeled stainless steel shaker bottle of pepper at the make line. CDI: PIC labeled all sauce bottles, shaker bottle, and container of corn starch with their corresponding food names.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of large stainless steel mixing bowls that were stacked wet and stored in the clean dish rack. CDI: Bowls were separated to allow proper air-drying.

2-102.11 (A) - (C)(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. - Pf. PIC was generally unable to address status of ongoing issues within the food service establishment without additional input and assistance by EHS. EHS was required to coach on cold holding, date marking, sanitizer concentration requirement, toxic chemical identification, TPHC procedures, etc. -1- Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed flat sheet pan of cooked chicken nesting on top of a second pan of cooked chicken in walk-in cooler. CDI - Second pan removed and chicken reheated > 165 F. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed recently prepared sanitizer at the 3-comp sink measuring at < 10 PPM chlorine. CDI - More chlorine added to achieve proper concentration of 100 PPM. -0- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed heavy food debris on blade of can opener stored as clean. Equipment not used today per employee. CDI - Can opener transferred to 3-comp sink to be washed, rinsed and sanitized. -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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed container of cooked lo mein cold held at 46 F in the lowboy unit and sesame chicken left out in room temperature. PIC advised that both foods had not been used for today’s services. CDI - Foods voluntarily discarded for compliance. No escalation of points due to improvement noted from previous inspection. -1.5- 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.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed PIC actively placing dates on numerous TCS foods in the walk-in cooler and numerous TCS applicable foods lacking their date labeling requirement: (cooked chicken, chicken wings, sesame chicken, cooked pork, napa cabbage, bamboo shoots, cooked lo mein, eggrolls, pork dumplings and water chestnuts). PIC stated that all items were prepared/first used the day prior. EHS also observed numerous TCS foods in the entire prep unit without their dates. Items were traced back to the walk-in cooler. CDI - PIC coached and all TCS applicable foods date marked according to first use/prep date. -1.5- 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 facility not following TPHC procedures for chicken wings at fryer station. Per PIC, product had been removed from the walk-in cooler at 10:50 AM. CDI - Time stamp added for compliance. -0-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed two unidentifiable spray bottles containing bleach and degreaser. CDI - Labels added for compliance. -1-

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 pork dumplings left unattended and cooling in ambient temperatures. Product temped at 90 F. CDI - EHS transferred product to walk-in freezer for rapid cooling towards < 41 F. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cornstarch container without covering in dry storage area. Also observed packaged chicken stored on the floor in the walk-in freezer. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and then turn off faucet with barehands before going back to prepare customer orders at cook line. CDI - Employee re-directed and rewashed hands followed by turning off faucet with paper towel. -2-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw corned beef (personal employee food) stored above washed produce inside of the walk-in cooler. CDI - Storage order corrected by placing raw chicken below raw beef. 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 beef inside of the walk-in cooler. CDI - Storage order corrected to prevent cross-contamination. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed opened container and package of flour at dry goods storage area. Keep closed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed flat sheet pan with cooked chicken nesting into a second pan of cooked chicken, container of personal food items nesting on top of cooked egg rolls in WIC and small metal bowl used to scoop raw beef nesting on top of washed bell peppers inside of the prep top unit. CDI - Utensils removed to prevent non food contact surface from contacting food. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. - P. Observed food handler correctly wash hands while gloved. Observed another gloved food handler finish cutting raw chicken and transition into washing butcher knives without discarding gloves. CDI - Both employees educated on correct glove use and discarded gloves. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed container of garlic in oil stored above fill station of prep top registering at 52 F and two containers of chicken wings at 45 degrees F, one at the lowboy unit and the other in the WIC. With exception to food in the WIC, PIC advised that the foods had been utilized for today’s services. CDI - Foods from prep top and lowboy taken to walk-in freezer to cool down, remaining were voluntarily discarded by PIC. -1.5- 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.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on cooked pork stored inside the lowboy unit. Through discussion with PIC, pork was prepared yesterday. CDI - Food date marked accordingly. -0- 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.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing wrist watch while preparing customer orders. -0-

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 handle of tongs touching washed broccoli inside of it’s container. CDI - Handle repositioned. -0-

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 employee foods stored directly on top and with resale foods inside of the walk-in cooler. CDI - PIC removed personal foods. -0-

REPEAT: 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloths in sanitizer bucket and spray bottle holding sanitizer solution both stored on floor under the 3-compartment sink. CDI - Bucket and spray bottle removed from floor. -0.5-

4-501.11 Maintain equipment in good repair. Observed holes surrounding edges of protein prep sink. -0- 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting board at prep unit. -0-

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed food employee washing their hands at the 3-compartment sink. CDI - Employee was educated and instructed to wash hands at the kitchen hand washing sink. -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 hood vent over cook line with moderate grease build up and dripping and accumulated build-up on non-food contact surfaces of warming unit at cook line. Recommend higher cleaning frequency. -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed package of jasmine rice left open at dry goods storage area. CDI - PIC closed package. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed container of garlic in oil stored above fill station of prep top registering at 47 F. Also observed chicken wings at 50 F inside of lowboy unit. Other foods in these refrigerated areas were < 41 F. PIC advised that the foods had been taken out for today’s services. CDI - Chicken wings transferred to walk-in freezer to cool down, garlic in oil voluntarily disarded by PIC due to it being held past 7 day requirement. -0- 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.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed food items such as pork, egg rolls, tofu and lo mein not date marked in the walk-in cooler. Through discussion with PIC, items were prepared yesterday. CDI - All foods inside the walk-in cooler date marked. -3- 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. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date marking on small container and large batch of garlic in oil found in both prep top and walk-in cooler units. PIC advised that the product was made yesterday while another employee confirmed that it was made over a week ago. CDI - Products 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door in kitchen left ajar and screen door left open. CDI - Both door and screen door closed. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloths in sanitizer bucket stored on floor under the 3-compartment sink. CDI - Bucket removed from floor. -0-

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 handle of tongs touching cooked lo mein inside it’s container. CDI - Tongs removed. 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 handle of scoop touching rice it’s container. CDI - Handle repositioned upwards. -0-

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 hood vent over cook line with moderate grease build up and in need of cleaning. PIC advised that cleaning for the vents has been scheduled for the following week.***No escalation in points due to notable improvement since previous inspection. -0.5-

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 employee bottled beverage stored on prep counter with equipment. CDI - Personal beverage removed. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands and then turn off faucet with barehands before going back to cook line. CDI: Employee redirected and rewashed hands followed by turning off faucet with paper towel.

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 food items such as pork, shrimp, chicken, cut cabbage not date marked in fliptop cooler. Through discussion with PIC, items were prepared yesterday and taken from larger batches in the WIC. Make sure the date follows the food products wherever they go. Dates of larger batches of foods were already dated from yesterday. REPEAT CDI: PIC dated items and PIC was informed that next time food may need to be thrown out if not date marked. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed employee washing mushrooms in a colander in middle compartment at 3-comp sink. Left compartment was full of soiled utensils and right compartment was holding utensils in sanitizer solution. CDI: Employee stopped washing produce in this middle compartment and was redirected to use prep sink for produce washing in the future. Education provided on 3-comp sink limitations.

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 in RI units heavily soiled and having back discoloration. Observed hood vent over cook line with moderate grease build up and in need of cleaning. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken for employee's being stored on top of box of noodles. CDI: PIC moved raw chicken to a bottom shelf where contamination will not occur. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork and cooked shrimp in fliptop unit with containers full to the top. bottom of containers were showing 41 but top half of food that was over stacked was above 41F. PIC stated that items had only been in the fliptop unit for a little over one hour. Observed Lo mein noodles, eggrolls, and cooked pork in RI that were prepared the day prior with temperatures above 41f. PIC stated that items were in this unit over night and not pulled out of refrigeration today. CDI: PIC moved fliptop products to WIC to quickly cool and voluntarily discarded RI unit items. 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 .

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 food items such as pork, shrimp, chicken, cut cabbage not date marked in fliptop cooler. Through discussion with PIC, items were prepared yesterday and taken from larger batches in the WIC. Make sure the date follows the food products wherever they go. Dates of larger batches of foods were already dated from yesterday. CDI: PIC dated items. 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 .

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 kitchen knife being stored between fliptop and table. CDI: PIC took knife to 3 comp sink for W/R/S.

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 hood vent over cook line with heavy grease build up and in need of cleaning.

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 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 . Observed eggrolls and lo mein in RI cooler with temperatures above 41F. PIC stated that foods had been out of temperature control earlier during preparation. PIC placed items in WIC to cool rapidly. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cornstarch, potato starch and rice containers without coverings in dry storage area. CDI: Items covered. REPEAT 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 Observed 3 dented cans on shelf with other cans and food items. CDI: PIC put cans in a separate area for return/discard.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp and soiled wiping cloths being held on prep table and cook line and not in sanitizer. CDI: sanitizer buckets and fresh towels provided.

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 handles of scoops touching sugar and rice. Observed bowls being used to scoop raw proteins in fliptop.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed no health policy poster on wall but poster did not include reporting requirements and employee unable to demonstrate effective employee health policy on-site. CDI, employee health policy emailed to PIC.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee dip cutting board in sanitizer but not immerse for required contact time when manually sanitizing equipment after cleaning. CDI, proper sanitizing procedures discussed and employee placed cutting back in sanitizer to immerse for required contact time.

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 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 . Observed recently prepared cut cabbage cooling at 81 degrees F in deep container left at ambient room temperature. At 2:02 cabbage remained at 81 degrees F. CDI, cabbage transferred to uncovered sheet pans under 2 inches and relocated to walk in cooler to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of recently prepared cabbage cooling on in container on ground.

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 knife wedged between soiled table and flip top prep cooler.

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 bowl used for raw chicken stored over vegetables in prep cooler. Observed raw shrimp stored over cooked noodles in prep cooler. CDI, foods relocated for proper storage. Proper storage order discussed with PIC. Risk Control Plan to be requested if not in compliance next inspection as risk factor has been a repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed garlic in oil mixture held on prep station shelf overnight according to employee. CDI, garlic in oil voluntarily discarded.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed pork and shrimp thawing on drainboard of prep sink and 3 compartment sink. CDI, foods relocated to walk in cooler to thaw under refrigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed open container of sauce stored on ground in kitchen. Observed food items thawing and stored on soiled drainboard of 3 compartment sink.

3-302.15 Wash fruits and vegetables prior to use. Observed broccoli not wash prior to preparation. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup under hood. Observed general cleaning needed on nonfood contact surfaces and between cooking equipment. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee health policy poster missing reporting information and PIC not able to communicate reporting requirements or have written employee health policy. CDI, updated employee health policy agreement emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomiting and diarrhea cleanup procedure. CDI, sample procedures and 2017 NC Food Code information emailed to PIC.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P - Observed food employee handle trash can and proceed to continue food preparation without washing their hands in between. CDI, employee washed hands. Observed employee handle wet wiping cloth then proceed to food preparation without washing. Repeat.

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 unwashed produce such as oranges and ginger stored over RTE food in walk in cooler. Observed raw shrimp stored over vegetables in walk in cooler. Observed raw shrimp stored over RTE noodles in prep cooler. Observed bowl used for preparation of raw chicken and raw chicken on bowl stored over carrot in prep cooler. CDI, items relocated for proper storage. Repeat.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed raw chicken and broccoli cooked with chicken reaching 156 degrees F. CDI, chicken placed back in wok to continue cooking and reached 176 degrees F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 soups hot held below 135 degrees F. CDI, soup reheated to above 165 degrees F. See temperature observation chart.

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 lo-mein cooling at 75 degrees F in deep covered container at 2:03 PM. At 2:42 lo-mein was at 73 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, noodles relocated to shallow uncovered sheet pan and placed back in WIC to rapidly cool. Repeat.

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 working container of sugar not labeled. CDI, employee labeled container.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observe wet cloths used to stabilize cutting boards. Repeat.

3-302.15 Wash fruits and vegetables prior to use. Observed broccoli not washed prior to preparation.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed employee manually warewashing equipment but detergent water at 104 degrees F. CDI, detergent vat temperature increased to greater than 110 degrees F. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup under hood. Repeat.

2-101.11 PIC shall be present during all hours of operation. -PF - Certified PIC not present upon arrival. Certified PIC arrived during inspection. Facility under transitional permit. Facility has 180 days from date of permit issuance or 2 point deduction. CDI by instruction.

2-301.14 When to Wash - P - Observed employee touch garbage can to relocate it then proceed to handle clean utensils / food preparation. CDI by instruction to ensure employees wash hands when changing tasks.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken on sheet pans removed from commercial packaging in WIF and stored above wonton. Observed raw chicken stored over shrimp and raw pork stored over vegetable in walk in cooler. CDI, foods relocated for proper storage. Improvement made on protecting food during in keeping food in protective packaging, wrappings or covered containers.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed spray bottle of sanitizer below 50ppm chlorine. CDI

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 pan of noodles and chicken cooling on dry storage shelf in back prep area. CDI, foods relocated to walk in cooler uncovered to rapidly cool. Repeat.

3-501.13 Thawing - C - Observed boxes of chicken thawing at ambient room temperature in kitchen. Observed chicken thawing in standing water in prep sink. Use proper thawing methods such as under refrigeration, in cooking process or under running water below 70 degrees F.

3-304.14 Wiping Cloths, Use Limitation - C - Observe wet cloths used to stabilize cutting boards.

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

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employees not using 3 compartment sink when washing equipment but adding soap directly to equipment and washing. CDI by instruction on proper use of 3 compartment sink when manually washing equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup under hood. Repeat.

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. This is one of the non-compliant items listed on transitional permit. THIS FACILITY SHALL CORRECT THE FOLLOWING NON-COMPLIANT ITEMS PRIOR TO CLOSE OF BUSINESS ON 09/26/2021 TO MAINTAIN PERMIT TO OPERATE: 2. PLACE WALL PANELS INSIDE GRID ABOVE WALK IN COOLER. 4. REPLACE ABSORBENT CEILING TILES IN RESTROOMS WITH NONABSORBENT CEILING TILES THAT ARE EASILY CLEANABLE. 5. REPLACE ALL WATER DAMAGED AND CRACKED CEILING TILES IN HALLWAY LEADING TO RESTROOMS. FAILURE TO CORRECT ALL NONCOMPLIANT ITEMS SHALL RESULT IN LOSS OF PERMIT AT THE END OF TRANSITIONAL

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed raw shrimp handled with bare hands, placed on sheet pan for breading when all are deveined. Breaded shrimp will then be put in walk in freezer for later use. CDI - PIC washed shrimp and donned gloves for deveining and breading. -0-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered red sauce under prep table at cook line, uncovered flour and breader near rear exit and exposed dried orange peels under steam table. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken wings held at room temperature for one hour at beginning of inspection declared by PIC held on time without time stamp or procedure. CDI - PIC filled out procedure during inspection and EHS walked PIC through requirements. -1-

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 wings in bus tub cooling on prep table, container of cooked wonton on top of grid in flip top and wings in prep unit cooling at beginning of inspection. CDI - PIC moved food to walk in to cool and EHS discussed proper cooling methods with PIC. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry goods stored in soy sauce bucket that have been washed, rinsed and sanitized without labels. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking without effective hair restraint. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed egg roll and wing bags stored in metal bin beside fryer with cardboard cut outs separating items. Cardboard has buildup present. -.5-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household chest freezer in use. -0-

4-301.13 Drainboards - C Provide adequate drain board space before and after sanitizing in 3-comp sink. Observed personal food and drink items stored on clean drain board of 3-comp sink. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup under hood and on non-food contact surfaces of thermometer. -.5-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. This is one of the non-compliant items listed on transitional permit. THIS FACILITY SHALL CORRECT THE FOLLOWING NON-COMPLIANT ITEMS PRIOR TO CLOSE OF BUSINESS ON 09/26/2021 TO MAINTAIN PERMIT TO OPERATE: 1. REPAIR OR REPLACE RUSTING SHELF UNDER COOK LINE PREP TABLE. 2. PLACE WALL PANELS INSIDE GRID ABOVE WALK IN COOLER. 3. REPAIR CRACKED FLOOR IN MEN'S RESTROOM UNDER HANDSINK. 4. REPLACE ABSORBENT CEILING TILES IN RESTROOMS WITH NONABSORBENT CEILING TILES THAT ARE EASILY CLEANABLE. 5. REPLACE ALL WATER DAMAGED AND CRACKED CEILING TILES IN HALLWAY LEADING TO RESTROOMS. FAILURE TO CORRECT ALL NONCOMPLIANT ITEMS SHALL RESULT IN LOSS OF PERMIT AT THE END OF TRANSITIONAL