KUNG FU TEA ARBORETUM

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed unsealed wood on shelving under three compartment sink drain board during inspection. Observed cardboard on dry storage shelves in back kitchen area. Removal or replacement with non-absorbent material necessary. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods or service items. Repeat. 0.5 pts.

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 arrived during inspection. Repeat. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee beverage being stored in conjunction with customer food and beverages, and above clean linens during inspection. Ensure employee beverages are stored in a manner that does not promote contamination of any of the aforementioned items. 0 pts.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at handsink in front prep area during inspection. CDI - PIC acquired hand soap and placed at handsink. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at three compartment sink dispensing at 0ppm quat during inspection. Chemical reservoir observed to be empty, facility did not have replacement reservoir. Facility to utilize chlorine until replacement quat reservoir can be obtained. Sanitizer compartment at three compartment sink dosed out and maintaining a concentration of about 100ppm chlorine. Chlorine test strips provided for employees to utilize until quat can be replaced. 72 hour VR required. 1.5 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 matcha cold foam cooling while in a deep, sealed plastic container in specialty lowboy. Cold foam was not cooling hastily. CDI - PIC moved containers to ice baths paired with active stirring to hasten cooling. Cold foam began cooling faster during inspection. EHS suggested utilizing this method to cool the product moving forward. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (B) Food contact surfaces shall be Durable, Corrosion-Resistant, and Non Absorbent Observed various wooden spatulas being stored as clean in dish pit area during inspection. Replacement with utensil made of approved material required. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse being stored in conjunction with customer food and beverages during inspection. CDI - Purse moved to appropriate location. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on duty during inspection. A certified food protection manager must be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of sanitizer that were not labeled. -CDI- PIC labeled the spray bottles. (1 pt)

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2 low boy cooler units. Replace the necessary gaskets. REPEAT*** (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking faucet at the sink closest to the register. Repair faucet. (0 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. P Observed no certified food protection manager on site during walk through. Manager arrived by end of inspection. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink in front. CDI: Napkins provided. 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in bathroom. CDI: Sign provided.

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 cream in reach in cooler with no date mark. PIC stated that it was opened yesterday afternoon. CDI: Cream 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 .

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 TCS tapioca pearls (boba) held from 11:00am still present upon EHS arrival at 3:45pm. CDI: Boba voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on each cooler. Replace gaskets as they become damaged or torn.

2-101.11 (A) PIC shall be present during all hours of operation. -PF EHS observed no PIC at beginning of inspection. Employee had to call PIC to premises to complete inspection. -1 point

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no certified food protection manager on duty at time of inspection. -1 point For more information on becoming a certified food protection manager 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 EHS observed sanitizer at 3 comp sink and in sanitizer bucket at 0ppm. EHS instructed to PIC to use bleach until sanitizer dispenser is reserviced and working properly. A VR will be conducted in 3 days. -1.5 points 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

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 dented can being stored on shelving with cans for facility use. CDI: Can was voluntarily discarded.

REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard lining multiple shelves on dry storage rack and particle board lining chemical storage area. Remove items.

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 at serving line with dust build up. Clean as needed

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) opened vat of sugar syrup stored on the floor of the register area. CDI - Vat was moved to nearby, available shelving.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard sheeting at three (3) shelves at food storage area, and two (2) sheets of untreated particle board wood at chemical storage. Remove absorbent shelving materials at storage areas subject to spillage or staining and, if necessary, replace with non absorbent shelving materials.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed 3 compartment sink dispensing water at a maximum temperature of 104F. When tightened fully, cold water was still dispensed from the three compartment sink faucet, lowering the maximum temperature of the hot water dispensed. No other hot water availability, ware washing, or food contact sanitation violations were observed at the time of inspection. Facility shall either address by verifying that water at three compartment sink is able to be dispensed at 110F or greater or provide an approved wash solution detergent that allows for lower washing temperature. A verification will occur no later than 02/21/2023

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employees sealed lunch container and one (1) bag of carrot sticks stored above unwashed produce in standing RIC. CDI - Employee food items were lowered to available lower shelving to prevent potential contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed lemons and oranges stored over lactaid and cream in the kitchen area reach in cooler. CDI - PIC reorganized reach in cooler to prevent potential contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths stored on register and prep area counter. CDI - Properly concentrated sanitizer buckets were prepared and used to hold wiping cloths.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection. CDI - Doors were closed before returning to interior premises.

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 in use scoop stored in water container of 90F water. CDI - Water refilled - 174F. - 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plan in facility during inspection. CDI by education. 2017 food code documents emailed to PIC to be posted. - 0 -

4-101.19 Nonfood-Contact Surfaces (C). Observed cardboard used to line shelving near 3 comp sink. Discussed removing cardboard with PIC. Switch cardboard with non-absorbent material. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep top. Observed employee jacket stored on top of box containing facility food items. CDI - Items moved to designated location. - 0.5 -

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on ice machine.

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 red beans with date of preparation of 5/15. PIC stated was incorrect. CDI, red beans voluntarily discarded by PIC.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed effective quat test kit not available on-site. Vr to ensure quat test kit available. 4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee washing pot at 3 compartment sink wash vat detergent was at 88 degrees F.