YAME ASIAN NOODLES

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. EHS observed four pans of chicken in walk in freezer with a temperature of 80F at 3:30pm. PIC stated that the chicken began cooling at 1pm. CDI PIC voluntarily discarded the chicken as it did not reach the required 70F in two hours. PIC was knowledgeable about cooling processes such as using ice baths and leaving lids open. PIC provided education to employees. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked beef, cooked chicken, and cooked tofu and garlic oil holding above 41F in prep unit. Ambient temperature of the unit is 55F. After 30 minutes the units ambient air temperature was 58F. CDI- EHS allowed PIC to cool items are they were placed into the unit less than 4 hours from the walk in cooler which is functioning properly. EHS advised facility to utilize smaller prep unit on the line for TCS items until prep unit can be repaired. All items in top of unit are being held on TPHC. **REPEAT** 3-day VR Required. 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 the following items on the line without date marks: cooked chicken (x2 in lowboy) cooked beef, garlic oil, seaweed salad, cooked chicken (x2 in walk in cooler) and cooked broccoli. CDI- EHS allowed PIC to date items as they were pulled from larger portions in the walk in cooler and PIC was present when items in walk in cooler were prepared. EHS advised PIC that all items should be date marked and not just the larger portions in the walk in coolers. **REPEAT** -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed facility holding nearly all items in top of prep unit on TPHC. EHS observed that after the 4 hour mark employees restarted timers used on the line but did not discard all the items. EHS had to prompt employees and PIC to discard items. Facility must discard all products being held on time after the 4 hour mark. CDI- EHS obsevred employees discard all TPHC products. **REPEAT** -3- 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P EHS observed cooked chicken being held in prep unit on TPHC. Items had been placed on TPHC less than 20 minutes prior to EHS temping items. Cooked chicken had a temperature of 78F. Chicken had been pulled from container that had not finished cooling in the walk in freezer. CDI- PIC voluntarily discarded the chicken.

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 EHS observed four pans of chicken cooling in covered containers in the walk in freezer. These items were not being vented or monitored. CDI- PIC voluntarily discarded the chicken. -0.5- 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 several gnats in the kitchen. -0-

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed food employee cloth drying dishes after going through dishwasher. CDI- EHS provided education and item was rewashed. 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed several stacks of metal and plastic containers stacked wet. **REPEAT** -1-

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. EHS observed walls throughout kitchen accumulating food residue and debris. Increase cleaning frequency to avoid accumulation. **REPEAT** -1- 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed several areas in kitchens with low grout. Repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed facility hot holding ramen broth on the stove at 111F. CDI- PIC instructed food employee to reheat the broth. Broth was reheated to 174F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed two containers of red curry, one container of green curry, and two containers of chili oil holding in a prep unit above 41F. See temperature chart. Ambient air temperature of the unit is 65F. PIC placed items inside the walk in cooler as they stated they had been placed into the unit less than 2 hours prior from the walk in cooler. 3-day VR. 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 the following items on the line without date marks: green curry, red curry (x2), cooked chicken (x3), chili sauce, and pork wontons. CDI- EHS allowed PIC to date items as they were pulled from larger portions in the walk in cooler. EHS advised PIC that all items should be date marked and not just the larger portions in the walk in coolers. -0- 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed facility holding nearly all items in top of prep unit on TPHC. EHS observed that after the 4 hour mark employees restarted timers used on the line but did not discard items. EHS had to prompt employees and PIC to discard items. Facility must discard all products being held on time after the 4 hour mark. CDI- EHS obsevred employees discard all TPHC products. -1.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of dishes stored in a position that does not allow for air drying. CDI - PIC removed dishes from storage and stagger stacked dishes on prep tables to allow air drying. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. EHS observed torn gaskets on make unit doors and 2-door reach in drawers in kitchen. REPEAT. Repair. -1-

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. EHS observed gaskets in make unit and reach ins throughout kitchen accumulating food debris. Increase cleaning frequency to avoid accumulation. -0.5- **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. EHS observed AC vent next to front WIC accumulating an egregious amount of dust and residue. EHS observed walls throughout kitchen accumulating food residue and debris. Increase cleaning frequency to avoid accumulation. Observed fans in walk in cooler #2 in need of more frequent cleaning **REPEAT** -0.5-

2-301.15 Only wash hands in handwashing sink. -PF EHS observed food employee handle raw chicken and then wash hands in three compartment sink. CDI - EHS intervened and instructed food employee to wash hands at hand sink. 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 EHS observed food employee washing hand at three compartment sink for less than 20 seconds and without soap. CDI - EHS intervened and instructed food employee to wash hands with soap and for at least 20 seconds. (2) 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 .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shrimp stored above fried tofu and steam broccoli. CDI - PIC rearranged storage order. No contamination observed. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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) EHS observed missing date marks in make unit reach in compartment. PIC stated that they pull these products from WIC in the morning from larger containers but they do not carry the date with the food to the make unit. EHS advised that the date should always follow the product and facility should not be “mother shipping” items from WIC. CDI - PIC verified dates with products inside walk in and applied correct dates to items in make unit. EHS advised that in the future these items could be required to be discarded with accordance 3-501.17 (A), (B), or (C). (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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-101.11 Containers of poisonous or toxic materials and personal care items shall bear a legible manufacturer's label. - Pf EHS observed spray bottle at dish pit without proper label. EHS observed chemical sprayer without label. CDI - PIC added proper labeling REPEAT. (2)

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. EHS observed dead pests behind make units throughout kitchen. Remove.(0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed in use wet wiping clothes stored on prep tables. CDI - EHS instructed PIC to remove wiping cloths and place into sanitizer while in use. REPEAT. (1)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous stacks of dishes stored in a position that does not allow for air drying. CDI - PIC removed dishes from storage and stagger stacked dishes on prep tables to allow air drying. (0)

4-501.11 Maintain equipment in good repair. EHS observed torn gaskets on make unit doors and 2-door reach in drawers in kitchen. REPEAT. Repair. (0.5)

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. EHS observed gaskets in make unit and reach ins throughout kitchen accumulating food debris. Increase cleaning frequency to avoid accumulation. (0)

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. EHS observed AC vent next to front WIC accumulating an egregious amount of dust and residue. EHS observed walls throughout kitchen accumulating food residue and debris. Increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee dried goods and employee clothing stored on top of dry goods used for service. EHS observed employee food being stored in WIC and make unit without proper labeling designating that area as employee only. (0)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed cold holding equipment unable to maintain TCS items at 41F and below. PIC stated units warm up during the busy time but cools down when it’s slow or overnight and just make sure food cools down after it raises. CDI facility temporarily close while repair person on site to diagnose issue. 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.

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 handle green onions with bare hands while checking to see if it is cold. CDI item discarded. 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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chicken mixer equipment being stored and in use blocking the hand sink in prep area. -CDI- PIC moved chicken mixer away from front of hand sink. Repeat. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink used to fill pot with water and food items stored inside back hand sink. -CDI- PIC moved pan out of hand sink. Repeat.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees wash gloves and go in and out of walkin with gloves and continue food prep. Gloves changed and hands washed..

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed ground beef reheated to 84F before placing in the steam well. CDI item continued to reheat to 165+

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in ,with attached walk in freezer, with ambient at 55F, walk in near the front ambient at 45F, prep unit on cook line holding TCS items above 41F. Management stated they called refrigeration repair person and they were unable to come out until later this month. Observed proteins, sauces, and steamed vegetables where the inside were 42-42F and the exterior is 48-50F. CDI items discarded or moved into walk in freezer and repair person called onsite to fix unit. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 no dates in the prep tops of all make tables and in small reach in by soups. CDI dates added. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility using TPHC for items in prep top but not all items are labeled with when specific food items pulled from walk in unit. CDI items discarded. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottles of sanitizer and degreaser that was not labeled. CDI items labeled. 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 Observed steamed vegetables and noodles that were covered and stacked while cooling. CDI items moved to freezer due to walk in issue. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open throughout inspection and pests from outside come in. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live pests crawling on cook line.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored on prep counters and underneath cutting boards. Repeat.

4-501.11 Maintain equipment in good repair. Observed walk in units in need of additional Freon. Repair person stated weather is making equipment difficult to maintain temperature. But they were able to repair issue

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee washing hands but recontaminating by turning off water with bare hands instead of using approved hand drying method. CDI- PIC instructed employee to wash hands again.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed chicken mixer equipment being stored and in use blocking the hand sink in prep area. -CDI- PIC moved chicken mixer away from front of hand sink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pan being used to fill with water stored in hand sink. -CDI- PIC moved pan out of hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing chemical at 0ppm. Observed sanitizer container empty attached to dish machine. -CDI- PIC changed sanitizer solution. Dish machine is dispensing sanitizer appropriately. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed robo coupe, blender, and automatic chicken conveyor cutter stored as clean soiled with food debris. -CDI- PIC moved equipment to dish area to be wash, rinsed, and sanitized. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork dumplings and cooked chicken being hot held in a steamer below 41F (see temperature chart). -CDI- Items were made at noon and were cooked to 186F to continue hot holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles being stored in water at room temperature. Noodles were 55F. -CDI- Noodles placed in WIC to cool in time. 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 Observed items being held in bottom portion of make table, and noodles and veggies in the WIC stored without date labels. Items in the make table are transferred to WIC to store over night if left from days shift. -CDI- PIC labeled items. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Facility is operating under TPHC for numerous items. These items all share a general time stamp but are changed frequently due to consumption. When pans are refilled they are not time stamped with new time they are pulled from refrigeration. EHS advised that once new product is pulled from refrigeration a new time stamp for discard time shall be made to reflect. CDI- PIC labeled all items appropriately with correct discard times.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical sprayers stored in facility containing degreaser. Containers did not have any label on them. -CDI- PIC labeled containers.

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 mixed veggies cooling in WIC covered. Observed a temperature change of 1 degree in 30 min. CDI- PIC uncovered food and placed in freezer to quickly cool food within cooling window. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored on prep counters. -CDI- cloths were placed in sanitizer for storage.

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 items in the WI without dates. CDI. PIC date marked. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed chemical spray bottle stored by customer food. CDI. PIC removed

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead roaches in the kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked chicken stored directly in front of hand sink. Observed bucket of soy stored directly on the floor. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of container that were stacked wet above 3-comp sink. CDI- containers were separated and allowed to air dry.

4-903.11(A)(C) Store single-use and single-service articles 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 single use items stored directly on the floor in the dry storage area.

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 cleansing needed on the ceiling and vents in the WI

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items in walk in cooler over sauces for customers. Move employee items to bottom shelf below any food for customers. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed large machine used to stir up raw chicken stored in front of hand sink in back of kitchen making hand sink inaccessible. CDI- PIC moved machine to gain access to hand sink

3-201.11(A) Use food from approved sources only.-P Observed dehydrated mushrooms without label and no invoice available. CDI- PIC voluntarily discarded and denatured mushrooms.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over RTE tofu in walk in cooler. No active contamination observed. CDI- PIC moved raw beef to be above raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed egg wash cooling at a rate of 0.035 in lowboy cooler after being uncovered. CDI- PIC placed egg wash in walk in cooler, uncovered. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 TPHC procedures not updated to include items in prep top cooler. CDI- PIC added items in prep top cooler to procedures. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed container of insect spray that is not for commercial food service only. CDI- PIC removed from premises.

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 foods cooling tightly covered with plastic wrap. CDI- PIC removed plastic wrap to allow cold air to circulate. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oils and spices in secondary containers without labels throughout kitchen. Label. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored outside of sanitizer in between uses. CDI- PIC placed cloths in sanitizer bucket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items in walk in cooler over sauces for customers. Move employee items to bottom shelf below any food for customers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a stainless steel container with handle stored on hand sink at prep area. CDI- container was removed. -zero-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine registering at 10 ppm (at least 50 ppm). CDI- nozzle on sanitize was pushed down into sanitizer container tp dispense proper amount of sanitizer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of cooked chicken that were stored below 135 F. Near grill area. PIC stated that chicken was held at room temperature and reheated before service for each customer. At the end of lunch, remaining chicken was placed in cooler to chill. CDI- chicken was reheated to 170 F. REPEAT (half points due to severity). 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 .

3-302.12 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 salt and black pepper that were not labeled. CDI- containers were labeled. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of container that were stacked wet above 3-comp sink. CDI- containers were separated and allowed to air dry.

4-501.11 Maintain equipment in good repair. Observed torn gasket on door of prep cooler #1 in kitchen area. Replace torn gaskets.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above RTE food items in WIC. CDI. PIC moved shrimp down to next shelf level. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wontons and chicken holding below 135F. CDI PIC stated it was less than 1 hour since reheated. Item quickly reheated to 165F and above. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil sitting out at room temperature. PIC stated they use all day ( more than 4 hours) and discard at end of day. Discussed placing garlic and oil on TPHC, CDI- placed garlic and oil on TPHC and added to form. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple items throughout facility (cooked pork, shrimp, vegetables) prepared yesterday with no date marking. CDI. PIC date marked 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 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 garlic and oil with 8/27 date mark. CDI PIC stated they item had been made yesterday and the sticker was not removed and corrected during wash process. 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 .

3-304.12 (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 floating bowls as scoops for sauces in WIC. CDI-PIC removed scoops from food. Repeat

4-501.11 Maintain equipment in good repair. Observed prep top cooler by WIC not working. PIC stated the repairman had been contacted. No points taken

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed single use containers and other personal effects of employees stored in various locations (with clean dishes). Orderly storage away from items for customers.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee Coca-Cola can on prep surface near hot hold and expo area. CDI-Drink was moved.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food on floor in walk-in cooler. CDI- Food was moved to shelving at least 6 inches above floor. Observed wrapped beef under ice buildup in walk-in freezer. 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 a few dented cans on dry storage shelf. CDI-PIC separated cans from dry goods to return for credit.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes stored out of sanitizer solution in kitchen. CDI-PIC moved wiping cloths to dirty linens.

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 scoop handles in food in cornstarch bin. CDI-PIC removed scoop handle from food.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple food containers wet stacked in clean dish storage. **Points deduction not escalated due to improvement.

REPEAT 4-501.11 Maintain equipment in good repair. Observed torn gasket (door seal) on back door of walk-in cooler and prep reach-in door. Observed heavy ice buildup forming under condenser in walk-in freezer. Ensure that no exposed food is stored below ice buildup.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mixer for chicken stored in front of back handwashing sink. Pan was also stored inside handwashing sink. Be sure that this handwashing sink is always accessible especially when raw foods are being handled in prep area. CDI-Items were moved.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered noodles on storage shelving. CDI-Food was covered with plastic wrap to keep protected between uses.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on ice machine divider inside of unit. Recommended more frequent cleaning.

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 stored in prep top over fill line of food container. Food was above 41F. CDI-Educated PIC about importance of avoiding overfilling food in prep units to allow food to remain 41F and below. Top layer of food that was above 41F was removed and placed into walk-in cooler to quickly cool. When rechecked, tofu was 37F.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety Observed facility keeping TCS foods on 11am-3pm time without written procedures. Items were held in drawers below grill. Foods in this unit have trouble keeping 41F and below during busy hours of operation. Raw eggs were also observed on 4 hour time while held on ice bath at wok station. PIC understood that foods were to be discarded after 4 hours if not sold. CDI-Provided TPHC document to PIC and assisted in filling out written procedures. Please keep document on site and readily accessible.

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 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 raw chicken above 41F in walk-in cooler. Food had just been prepped in mixer and placed into walk-in cooler with lid fastened. CDI-Lid was removed and food was allowed to actively cool in walk-in. Recheck of food temperature was 51F after 35 minutes.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bin of beef stored on floor in walk-in freezer. Observed unopened box of commercially packaged dumplings under ice buildup in walk-in freezer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth on surface near food prep. CDI-PIC removed cloth.

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 in-use knife stored in between crevice of cooking equipment with buildup.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several food containers wet stacked in clean dish storage.

4-501.11 Maintain equipment in good repair. Observed torn gasket (door seal) on back door of walk-in cooler and prep reach-in door. Observed heavy ice buildup forming under condenser in walk-in freezer. Ensure that no exposed food is stored below ice buildup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed meat slicer blades with leftover food residue. CDI-Item was moved to dishwashing area to be cleaned and sanitized.

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 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 . Observed RTE pork bao that were opened from original packaging, thawed and portioned stored in walk-in without date. PIC stated items are usually portioned everyday and food rarely is held past 24 hours. CDI-PIC dated items.

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 items (cut boiled eggs and cooked shrimp) cooling in walk-in with plastic wrap fastened over food. Food temperature was above 41F. CDI-Items were vented and allowed to quickly cool.

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

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 Updated employee health policy and agreement was provided to PIC via email. CDI

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 Handouts and guidance given to PIC via email. CDI

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Two dented cans found in dry storage. CDI-Cans were separated from dry storage to be thrown away. CDI

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of sanitizer was unlabeled in front service area. CDI- Bottle was labeled

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. Some containers of spices, sugar etc. were observed without label. REPEAT *It appears that sharpie has rubbed off the containers after washing and due to volume of unlabeled:labeled ingredients in facility, points will not be increased.

4-904.11(B) Knives, forks, and spoons in consumer self service areas shall be presented so that only the handles are touched by employees or customers. Clean rack of forks observed stored with food contact surface exposed and handle down.

4-501.11 Maintain equipment in good repair. Observed ice buildup below condenser in walk-in freezer.

3-501.15 Cooling Methods - PF Observed prepped salads placed directly into small salad reach in unit for cooling and direct service. Salads had condensation on clam shell lids. CDI-salads were placed in secondary walk in for rapid cooling. Observed prepped lettuce wedges/mix in walk in cooler tightly wrapped in plastic wrap and with a lid before reaching 41F. CDI- Product was vented. Lid and plastic wrap removed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oil bottles as well as clear liquid bottle at the grill station (identified as water) without labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet towels on cooks line laying directly on food contact surfaces not submerged in sanitizer solution.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Employees didn’t remember the health policy. A policy was left on site in both English and Chinese. It was reviewed with them and they will post where available to all employees.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine sanitizer was empty so it was reading at 0ppm. Container was replaced and machine primed. It was reading 100ppm Chlorine at end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P The top half of the food in the container was at 43F and the bottom of the container was 41F. Unit will be turned down. Be sure the entire food product remains at 41F or lower. These items will be discarded by the end of the shift. Observed cooked garlic in oil sitting out at room temperature. This item must be either hot held at 135F or higher, 41F or lower, or held for 4 hours (Time as a Public Health Control) and discarded. Observed pooled eggs on ice at cook line. Ice had melted at eggs were at 43F. Keep ice filled around product or move to time as a public health control. Return visit required.

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 pork and wontons pulled from freezer that were thawing in walkin cooler but had not been date marked. Dated during inspection.

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 a large plastic container of vegetables cooling in walkin cooler. They were on the bottom of the stack with a tight fitting lid. Lid was removed and containers on top of it were moved. The vegetables were also spread out between two container to reduce the amount. Observed items cooling in prep units. Directed staff to cool in walkin cooler before placing in prep units on cook line. They moved items to walkin (eggs, broccoli, chicken).

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils, etc. without labels. Label.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed 2 sanitizer buckets on the floor. Moved to shelving.