LAMS KITCHEN

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing. CDI, employee rehashed hands.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed corn starch on prep table adulterated with black substance that appeared to be dust from ventilation above. CDI, corn starch voluntarily discarded .

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 pork belly cooling in tightly covered container at 47 degrees F at 2:02. At 2:36 pork belly remained at 47 degrees F. CDI cover removed from pork belly containers and foods relocated to WIF 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep refrigerator with ambient air temperature of 54 degrees F and foods such as raw chicken, bean sprout at 43 and chicken at 43, raw beef and other RTE foods in unit over 4 hours voluntarily discarded. Maintenance arrived during inspection but EHS unable to verify that equipment repaired and VR required. Risk Control Plan to be requested of cold holding not in compliance next inspection. 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 .

3-501.15 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 belly cooling in tightly covered container at 47 degrees F at 2:02. At 2:36 pork belly remained at 47 degrees F. CDI cover removed from pork belly containers and foods relocated to WIF to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed beef cooling in 3 compartment sink next to vat of soiled equipment and observed food prep employee place mop on prep table to cut part of mop head. CDI, prep surface cleaned and sanitized. Operator stated new employee.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths used to stabilize cutting board and on counter surfaces.

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 container to store rice utensil water at 92 degrees F.

4-501.11 Maintain equipment in good repair. Observed prep unit not maintaining TCS foods at required temperature. PIC was aware and had maintenance scheduled but still in use. Observed rusty shelving in walk in cooler.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy dust accumulation and buildup on HVAC above prep areas.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf - Observed date of clams last sold not recorded on shell stock tag from Bak International Trade in NY for clam sold for Chinese New Year on special order per PIC. CDI by instruction to ensure dates recorded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and pork stored over RTE food in walk in cooler. CDI, foods arranged for proper storage. Storage order poster on WIC reviewed with PIC. Long term compliance visit to be completed and Risk Control Plan to be requested if facility not in compliance on long term compliance visit or next regulatory inspection due to repeat non compliance of risk factor. 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 raw chicken stored in contact with raw pork in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over RTE food in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed rood employee relocate trash can and use same gloves to handle cutting board. Observed employee pick up soiled item from ground and handle clean equipment for food preparation. CDI, employees removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp at 54 degrees F and cooked sauce with garlic and oil cold held at 47 degrees F. CDI, foods 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 several RTE TCS items prepared on Monday according to staff but not date marked including open package of dumpling, soy sauce with cooked ginger and pork bun removed from freezer on Monday not date marked. CDI, foods 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 .

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 some sauce containers not labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 wet wiping cloth on clean drainboard and sanitizer bucket stored on ground. 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 general cleaning needed on shelving and non food contact surfaces and between cooking equipment and grease residue in front of cooking equipment near clean tongs. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands after washing. CDI by instruction.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - observed raw shrimp and pork stored over cooked, RTE sauce in walk in cooler. CDI, foods relocated for proper storage. Repeat. 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 chemical dish machine not testing required concentration. Observed no chlorine container attached. CDI, container changed and unit primed and observed chlorine testing between 50-100 ppm. 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

3-501.14(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 covered containers and pots of cooked sauce and stock that did not reach 41 degrees F in below in large batches. CDI, foods 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 .

3-501.18 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 cooked pork and buns not date marked in prep refrigerator and container of sauce with garlic and oil mixture not date marked prepared on Friday according to staff. CDI, foods 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed lighter and butane fuel stored on counter above food prep area. CDI, items relocated for proper storage .

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 covered containers and pots of cooked sauce and stock that did not reach 41 degrees F in below in large batches. CDI, foods 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fruit fly in dry storage area .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled and wet wiping cloths held around waist and counter surfaces throughout.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled holster.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in walk in cooler.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no color indicator on chlorine test kit. Vr required to ensure facility has proper test kit.

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 general cleaning needed on shelving and non food contact surfaces and between cooking equipment. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp paste being stored above RTE steam buns in steamer lowboy during inspection. CDI - PIC moved to bottom shelf. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed fried bean curds being stored in untrainable container ice in wok prep 2 during inspection. Ensure foods stored in ice are in drainable containers. 0 pts.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 single use togo container being used as means to dispense cooked fried chicken being stored in direct contact with food. Observed rice scoop being stored in rice container with handle in direct contact with food. Ensure all dispensing utensils have handles, and handles are stored in a manner that does not promote contamination. 0.5 pts.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed many plastic lid containers cut to allow for easy dispensing of its contents or to allow for spoon handles to stick out of container. Ensure all multiuse food contact surfaces are free of unnecessary crevices. Observed facility utilizing non-commercially rated crockpot during inspection. Ensure all equipment is graded for commercial use. 0 pts.

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 heavy dust build up on air intake grate on wok prep 1 during inspection. More thorough or frequent cleaning needed. EHS observed vast improvement in non-food contact cleanliness during inspection. Repeat. 1 pt.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple P and Pf violations during inspection that could be prevented with active managerial control. EHS recommended more thorough training with staff and management about their expectations. 10 day VR required. 1 pt. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site at beginning of inspection. CDI - CFPM manager arrived 30 minutes into inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.15 Only wash hands in handwashing sink. -PF 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 employee wash hands in three compartment sink with no soap during inspection. CDI - EHS intervened, employee rewashed hands properly in handsink. 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 . 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack raw eggs with gloved hands, then continue to work with RTE food ingredients during inspection. CDI - EHS intervened and had employee doff soiled gloves, wash hands, and don clean gloves. 2 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch cut red onions with bare hands to scoop into wok to cook. Leftover raw onions were placed back into original container for storage. CDI - EHS intervened. Employee discarded onions, and donned gloves. 2 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at handsink at entrance to kitchen during inspection. CDI - Employee placed stack of napkins at sink without EHS intervention. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee fill up pot of water to cook noodles with at handsink during inspection. CDI - EHS intervened. Employee finished filling pot at prep sink. 1 pt.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat slicer being stored as clean with visible raw meat debris caked on during inspection. CDI - Employee cleaned. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed coconut milk, raw pooled eggs, and cooked lamb on left side of wok 2 prep unit maintaining above 41F during inspection. Left side of unit was maintaining proper temperatures. Observed commercially fermented peppers being held outside of refrigeration, despite the packaging stating it must be refrigerated after opening. CDI - PIC voluntarily discarded all out of temperature TCS foods. Maintenance contacted during inspection. EHS advised moving all TCS foods to working side of unit until it can be serviced. Repeat. EHS will be conducting long term compliance visit before 2/14. 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 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 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 cooked chicken, cooked shrimp wontons, cooked rice noodles, and other TCS foods in WIC not baring label indicating their date of preparation. Observed employee labeling shrimp wontons cooked on 2/3 with 2/5. CDI - PIC was able to verify that all foods had been prepared on 2/3. Employee labeled all food items. Employee corrected labels for shrimp wontons. 0 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 . 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed fly trap in kitchen heavily soiled with trapped and dead flies during inspection. Removal or replacement of trap necessary. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed many containers of food being stored on floor of WIC and WIF during inspection. Ensure all food is stored at least 6 inches off of the ground. 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 multiple dented cans being stored in conjunction with unadulterated cans in dry storage. Observed dented can actively in use during inspection. CDI - PIC voluntarily discarded adulterated cans. EHS educated PIC on dangers of utilizing dented cans. 1 pt.

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 heavy food residue in microwave, on bottom of prep units, on door of prep units, and on other various non-food contact areas of equipment throughout kitchen area. More thorough or frequent cleaning needed to preclude pest harborage. 0.5 pts.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing system connected to wok station in disrepair and leaking onto the floor during inspection. PIC stated that the plumber has already been contacted about repairs. 0 pts.

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 food debris on floors, walls, towel dispensers, and soap dispensers all throughout kitchen area. More frequent or thorough cleaning needed to preclude pest harborage. 0.5 pts.

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 being stored above customer flat wear during inspection. CDI - Employee moved without EHS intervention. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp being stored above cooked chicken in WIF, and raw beef being stored above vegetables in prep unit during inspection. CDI - PIC moved both items to more appropriate location. Repeat. 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 cooked pecking duck and cooked whole chickens in WIC that had not reached 41F within 6 hour time frame. Observed cooked tripe, cooked chicken feet, and cooked short rib in lowboy cooler that had not reached 41F in 6 hours. CDI - PIC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in prep unit not maintaining 41F or below during inspection. Ambient temperature of unit 64F. PIC stated all food had been moved there from WIC at 10:30am to prepare for opening at 11. Restaurant closes at 2:30pm in between lunch and dinner, so all food will be placed on temporary TPHC plan and will be discarded at close and replaced for dinner service. Observed pecking ducks in cold dehydrator maintaining temperatures between 46F and 48F during inspection. Ambient in dehydrator 49F. Duck process shall be halted or changed until unit can be fixed. PIC moved ducks to freezer to quickly drop temperature. 72 hour VR required. 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 .

3-501.15 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 pecking ducks, cooked whole chicken, cooked tripe, cooked short rib, cooked chicken feet, pork dumplings, and vegetable dumplings being cooled in covered containers or wrapped in plastic bags. Short rib, tripe, chicken feet, pork dumplings, and vegetable dumplings were placed in lowboy unit to cool. All items did not meet 41F or below in allotted time frame. EHS and PIC discussed keeping all foods uncovered during cooling to prevent cooling process from being slowed. Cooling items in lowboy units is not advised. CDI - PIC discarded all food items. 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 .

3-304.12 (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 deli container in bucket of non-TCS food as means to dispense product. Avoid using utensils without handles to dispense foods.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep grooves and heavy damage in facility during inspection. CDI - PIC discarded.

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf. Observed shell stock tags without last sale date recorded. VR required within 10 days.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being stored over cooked beef and raw beef over cut onions. CDI: Storage order was rearranged. 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 raw chicken being stored over raw pork. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee rinsing gloves off in hand sink. CDI: Food employee changed gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked broccoli and green beans hot holding below 135F. CDI: Items were voluntarily discarded. All other hot holding was correct. 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 .

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 shelving, bottom of prep units, and sides of other equipment with build up of food debris. Clean as needed.

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 ceiling vents throughout facility with build up of dust.

REPEAT 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without a written vomit/diarrhea clean up plan. CDI: EHS provided paper copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrubber being stored in hand sink near walk in cooler. CDI: Metal scrubber was removed.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse cutting board and knife in prep sink, then place as clean without sanitizing. CDI: Items were placed in dish machine to wash/rinse/sanitize. 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 2 bags of pork and a container of vegetable stock above 41F after cooling overnight. CDI: items were voluntarily discarded. EHS will conduct long term compliance visit. If violation occurs on next inspection a risk control plan may be implemented. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, wontons, sticky rice, pork dumplings and beef dumplings above 41F in prep top 3. Ambient air of unit was 60F during inspection. Observed egg yolk above 41F in prep top 2 CDI: Chicken, egg yolk and wontons were moved back to walk in cooler since they were in the unit less than 4 hours. All other items were voluntarily discarded. EHS will conduct long term compliance visit. 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

3-501.15 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 2 bags of pork and a container of veggie stock miss the cooling parameters due to being covered in Saran Wrap/plastic bags and cooling in prep units. Observed veggie stock cooling at a rate of 0F/min covered with Saran Wrap in reach in cooler. Observed pooled eggs cooling at a rate of 0.04F/min in prep top. CDI: Items were moved to walk in freezer to quickly cool. If violation occurs on next inspection a risk control plan may be implemented. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed large tubs of chicken wings and pork thawing under running water at 78F. CDI: Items were placed in walk in cooler to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout establishment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food being stored on the floor in the walk in freezer.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple cutting boards with deep cuts and grooves.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris in bottom of reach in units. Clean as needed.

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 vents and ceiling tiles throughout kitchen with large amounts of dust build up.

REPEAT 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility unable to provide certified food protection manager documentation.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility without employee health policy. CDI: EHS provided paper document. For more information on employee health policy, please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed facility without vomit/diarrhea clean up procedures. CDI: EHS Provided paper documents. For more information please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed facility storing a metal scrubber in hand sink by walk in cooler. CDI: PIC removed item.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed hot and sour soup being held below 135F. CDI: PIC reheated item to above 165F.

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 sticky rice and pork buns without dates. 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 .

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 facility without written procedures for holding noodles on TPHC. CDI: PIC filled out TPHC procedure form. 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 being held on TPHC according to PIC without time labels. Item was placed on TPHC over an hour ago. CDI: PIC voluntarily discarded item.

3-203.11 (A) Except as specified in (B) - (D) of this section, MOLLUSCAN SHELLFISH may not be removed from the container in which they are received other than immediately before sale or preparation for service. Observed facility storing clams in a bus tub full of water inside walk in cooler. CDI: PIC voluntarily dumped the water out of the bus tub.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 10ppm chlorine. CDI: bucket was changed new concentration is 50ppm Chlorine.

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 build up on exterior of cooking equipment and inside prep units. Clean as needed.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed facility unable to provide certified food protection manager documentation.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed water pitcher being stored in hand sink at wait station. CDI: PIC removed pitcher.

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 food employee washing and rinsing metal bowls in prep sink, items were not being sanitized. CDI: food employee placed bowls to be washed/rinsed/sanitized in dish machine.

REPEAT 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed fried tofu in walk in cooler from last night above 41F. CDI: PIC voluntarily discarded item.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P 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 . Observed noodles sitting out on counter at 99F. PIC stated they were being held out for service. Items have been sitting out for less than 4 hours. CDI: PIC placed noodles in walk in cooler to cool. In the future items will be held on TPHC.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed fried tofu sitting out on counter for service at 52F. CDI: PIC placed item in walk in cooler to cool down. Points not escalated due to improvement in cold holding from last inspection

REPEAT 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 tofu (missed cooling window) tightly wrapped in Saran Wrap. VR required within 10 days.

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef sitting out on counter to thaw, Observed chicken sitting in a bucket of water at prep sink. CDI: PIC placed beef in walk in cooler, PIC placed chicken under running water.

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 vents and ceiling tiles above prep sinks with dust build up.

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 facility without employee health policy during inspection. CDI:EHS provided documents.

REPEAT 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 facility without vomiting and diarrhea clean up procedures. CDI: EHS provided documents.

REPEAT 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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed oil with cooked onions still above 70F after more than 2 hours of cooling. CDI: PIC voluntarily discarded. Points not escalated due to being one item. repeat on next inspection will result in escalation of points.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in prep unit/top 2 above 41F. PIC voluntarily discarded items. VR required within 3 days.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed containers of cooked peanuts in reach in freezer no dates and multiple meats in the reach in coolers cooked, frozen and thawed with only cook dates or thaw dates not both and items in the walk in freezer that were cooked, and frozen and will be thawed in the future with no dates. Food employee started dating items during inspection. VR required within 10 days. Risk control plan will be implemented to achieve long term compliance.

REPEAT 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 oil cooked with onion sitting out on the counter to cool. CDI: EHS discussed proper cooling methods.

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing in running water that was above 70F, shrimp itself was above 41F. CDI: shrimp moved to walk in cooler.

REPEAT 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup in bottom of reach in coolers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on trash and cardboard dumpster.

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 Managers did not have policy in place regarding informing employees of their responsibility to report the "big 5" symptoms and "big 6" illnesses. CDI - Employee health policy examples in English and Chinese given to managers. 0 pts.

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 Establishment does not have a vomit/diarrhea clean up policy. CDI - Establishment emailed sample policy to use. 0 pts.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee observed washing utensils in hand washing sink at waitress station. Sponge and soap container stored in hand washing sink at bar. Ice observed in hand washing ink in kitchen. Hand washing sinks must only be used for employee hand washing and no other purpose. CDI - Manager educated on hand washing sink use.

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 Container of raw fish and raw pork stored on shelf above containers of sauces. Do not store raw animal products above ready-to-eat foods. CDI - Food storage order corrected. // 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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored on shelf above raw beef in walk-in cooler. Do not store raw poultry above raw beef. CDI - Food storage order corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Band saw blade and meat grinder blade both stored as clean, but had visible food debris on them and needed to be cleaned. CDI - Blades taken to ware washing area to be rewashed. 0 pts.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Beef soup that was cooked and began cooling yesterday still measured 55F. CDI - Beef soup discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Vegetable broth stored on chef's cart at ambient temperature (measured 45F). Vegetable broth is a TCS food. Manager states that he would like to place vegetable broth on time as a public health control. CDI - Manager e-mailed TPHC form to fill out and will discard vegetable broth every 4 hours. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety 2 containers of cooked pork had no date marks in walk-in cooler. Beef soup in walk-in cooler was date marked as being prepared on 2-6. Manager states it was prepared and frozen on 2-6 and thawed 2 days ago. Place freezer and thaw dates on items to keep track of the amount of days the food is under refrigeration. TCS RTE foods may be kept at refrigeration temperatures for a maximum of 7 days. CDI - Items dated during inspection. REPEAT

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 Beef soup measured 55F and had been cooling in large pot since yesterday. Cool beef soup using ice wands or ice baths to ensure it cools to 70F within 2 hours, and to 41F within a total of 6 hours. CDI - Beef soup discarded. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken thawing in bucket of water at prep sink at 52F. TCS foods shall be thawed under running water that measures 70F or less, or under refrigeration. Thawing TCS foods must not rise above 41F. CDI - Chicken moved to walk-in cooler. 0 pts.

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. Containers of dry ingredients on chef's cart were not labelled (MSG, salt, sugar). REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Container of beef stored on floor while employee was cutting it. Do not store food containers on the floor. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee preparing beef soup with no hair restraint. 0 pts.

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. Interiors of sandwich coolers and shelves in walk-in cooler need additional cleaning. 0 pts.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on cardboard dumpster. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employees' personal foods are stored in walk-in cooler above food that is for restaurant. Store personal foods on bottom shelf and label them as employee foods. 0 pts.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tops, in dry storage, and in coolers above facility food items. CDI - Drinks removed. - REPEAT - 1 -

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 tofu opened yesterday without dates marked. Observed prepared bean curd from yesterday without dates marked. CDI - PIC dated items. 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 several containers of food items that have been cooked, frozen, and thawed food without thaw dates present. CDI - PIC stated all items are pulled for thaw the day before they are to be used. All items dated with thaw date. EHS discussed how to properly date mark items that have been cooked, frozen, and then thawed. - REPEAT - 3 -

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 chicken broth, raw sliced beef, and cooked tofu cooling tightly covered in walk in cooler. CDI - All items uncovered to allow proper air flow for cooling. - 0.5 -

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sauces and spices at chef’s cart without labels. Label items for identification. - 0 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer inside of wiping cloth bucket reading 0ppm chlorine. CDI - PIC refilled sanitizer to correct concentration. - 0 -

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed few cutting boards with black build up present and unable to be properly cleaned. Replace or resurface as needed. - 0 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beveages on food prep surface. CDI- removed

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 food employee recontaminate hands on handles. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees donn gloves with no hand wash first. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee handle employee beverages with gloves and not reglove or wash hands. CDI- coaching provided; hands washed and gloves donned

3-202.18 Obtain shellstock in containers bearing source identification tags that are affixed by the harvester or dealer. -Pf 3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf 3-402.12 Records, Creation, and Retention - PF Observed live clams and no shellstock tags. CDI- discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins in top of unsealed prep unit with ready to eat foods below. CDI- re-organized 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed romaine stored directly on refrigeration rack. CDI- discarded 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -PObserved food employee handle employee beverages with gloves and not reglove or wash hands. CDI- coaching provided; hands washed and gloves donned

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, mixer and cutter machines with slight food debris missed during cleaning. CDI- removed to re-wash

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 three whole roasted ducks at 45F cooling in refrigerated ager from yesterday. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut napa and fried tofu among TCS foods held off temperature control. CDI- placed in walk in cooler to cool; No points taken today as refrigeation equipment was operating properly see temp chart

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 multiple containers of cooked pork throughout the kitchen and refrigeartion units with no date marking that were cooked prior to today. CDI- date marked ( PIC made aware that failure to date mark large portions of cooked foods when necesitate discard next visit/inspection)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen, assumed to be from open back door found at onset of inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed multiple wet wiping cloths left on prep surfaces throughout kitchen.