KUNG FU TEA UNIVERSITY

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsinks in kitchen area. CDI- PIC had paper towels moved to area due to not having access to dispensers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two containers holding milk cap product temping above 41F. PIC stated that items had not been used on today. CDI- PIC voluntarily discarded items. 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 red beans originally prepped on 3/1 being used throughout establishment. CDI- PIC voluntarily discarded 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 .

3-501.19(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 boba or honey bubbles being maintained on time without time markers labeled. CDI- EHS discussed, PIC marked time for today on sheet due to being aware of time item was removed from temp control.

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 utensil being held in room temperature water. CDI- PIC discarded water and removed utensil to be cleaned after discussing with EHS.

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 employee drink without a lid stored at the drink prep area. CDI- Removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in the dry storage area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items stored in handwashing sink. CDI- Removed.

4-502.11(B) Provide accurately calibrated thermometers. Pf. Observed thermometer with dead battery. Get working thermometer. For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Observed facility did not have an operable thermometer. VERIFICATION REQUIRED.

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 missing updated Employee Health information. CDI - EHS discussed updated information and provided PIC with updated documentation via email.

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 is missing vomiting and diarrheal cleaning procedure. CDI - EHS discussed requirements and provided PIC with state plan via email.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice stored in handsink. CDI- Ice was removed from handsink.

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 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 red beans in flip top dated 2/6. CDI - Red beans were voluntarily discarded.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed handwashing sink without required splash guard adjacent to prep sink. REPEAT.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs above prep/work areas that are not shatter-resistant or shielded. 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 Observed container of red beans stored in prep top without date mark. The bulk container that the red beans came from was properly date marked. CDI-EHS allowed PIC to date the container of red beans in the prep top. Note: if this violation continues EHS may recommend discard.

2-402.11 Effectiveness-Hair Restraints - C Observed one food employee with a non-effective hair restraint. Head covering shall be able to restrain body hair from contacting exposed food, equipment, and utensils.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed an in-use front area sanitizer bucket with a quat sanitizer with a concentration below 100 ppm. CDI-PIC emptied bucket and add sanitizer to 200 ppm quat.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed handwashing sink without required splash guard adjacent to prep sink. Equipment and utensils shall be stored where they are not exposed to splash or other contamination. Discussed during initial inspection with EHS.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with open lids and doors. Close all dumpster lids and doors in-between use.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light bulbs above prep/work areas that are not shatter-resistant or shielded. EHS discussed during initial inspection. Properly Shield all prep/work area light bulbs or provided shatter-resistant bulbs.