JINYA RAMEN BAR ALLY CENTER

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. Open cup of water stored on top of microwave. CDI - Removed.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No parasite destruction letter on site. CDI - Obtained during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Knife and dicer soiled with food debris. CDI - Taken to dish machine for cleaning. 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 large 5 large tubs of chicken soup and 3 large tubs of pork soup that were cooling overnight in WIC recorded above 41F (see chart). CDI - Discarded. Discussed cooling method with PIC - Soups are cooled in buckets in an ice bath overnight but with no active stirring., Recommend continuing with ice baths and adding (1) active stirring with an ice wand and (2) adding ice as an ingredient. 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 .

3-501.15 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 incorrect cooling method of soups and prepped spring mix. CDI - Soups discarded. Spring mix was in reach in cooler in deep container with lid on. CDI - Moved to sheet trays for active cooling. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. One employee prepping with a watch on. Remove watch

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. Spoon for water stored on grill with water recorded at 108F. Assure water is 135F or above before placing spoon in water.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Multiple cutting boards scarred and in need of replacement

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front line hand sink blocked by trash. CDI- Trash can removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee and manager changing multiple tasks (handling containers of raw items, pulling up pants, handling other items) without glove change and hand wash. CDI- Employee and manager changed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sink sanitizer at 3 comp sink at 0ppm. Dishes had soaked in 0ppm sanitizer water. CDI- Water drained and hand mixed. Observed dish machines pulling 0ppm chlorine. CDI- Maintenance come and fixed both dish machines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, birria, and pork in prep top 1 holding above 41F. CDI- Discarded. Observed ramen seasoning on ice holding above 41F. CDI- Ramen seasoning replaced with new bottles. 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 approximately 6 sauces mixed with chili oil dated 4/22/26. Sauces are expired. CDI- All sauces 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 .

3-501.19 (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 chili oil without procedures. CDI- Chili oil written on procedures. 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 no time stamp for eggs, chicken, chili oil. CDI- Time stamp placed on items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed buckets of sanitizer on the line at 0ppm. CDI- Buckets re-made to proper concentration.

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 low reach in doors in need of cleaning.

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 above dish storage area in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken removed from original package stored above ready to eat items in the walk in freezer. Once removed from original packaging, storage order applies. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables and fruits stored over ready to eat foods in the walk in cooler. CDI- Unwashed produce relocated to another shelf to achieve proper storage order. Unwashed produce must be stored separate from washed produce and ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P Observed house made sauce in containers with scoop on tables not switched between customers. Manager stated that sauces are kept out at tables for 4 hours for all customers that come in and sit at the table throughout that time period. CDI- All used containers of sauce pulled from service. EHS recommended bringing sauces upon request. Sauce containers must be changed after every customer.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P EHS observed eggs being cooked 145F. Eggs were 130F when temped. Eggs are cooked, cooled and reheated to 145F per SOP. Eggs are held at 145F in hot well unit used for service. Eggs are to be reheated to 165F within 2 hours and held at 135F for the duration of the day. EHS observed eggs reheating, temp was 127F. Hot well unit was set to 145F. CDI- Eggs replaced and reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and pork in prep top on line holding above 41F. CDI- Discarded. Observed blanched bean sprouts holding at 80F on line. Bean sprouts are to be cooked to order. CDI- Discarded. Observed house made chili oil held out at room temp. Containers of chili oil were dated 12/1/25 and had been held out since then. Chili oil is made with chopped and cooked yellow onions. CDI- All containers discarded. Chili oil must be held under refrigeration for no more than 7 days. 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 hot brined cabbage held for per 7 days. EHE reviewed SOP. Per policy hot brined cabbage is to be held for 3 weeks. Observed house made chili oil dated 12/1/25. Chili oil has chopped and cooked yellow onions. Chili sauce may not be stored for over 7 days. Per SOP chili oil shelf life is 3 months. 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 .

3-501.15 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 and chicken salad placed in tall reach in with lids on and stacked cooling at a rate of .03. Observed crispy rice in walk in cooler covered and stacked cooling ant a rate of .05. Items were made recently and have several hours to cool. Items vented and placed in ice baths. 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 .

4-501.11 Maintain equipment in good repair. Observed metal panel broken on low reach in unit on front line.

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 front line prep top in need of cleaning.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed no backflip preventer for cross connection with hose spouts attached to mop sink. CDI- Hose connector removed.

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 floors in need of cleaning under and around equipment on front line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and pork in the prep top unit for service holding above 41F. CDI- Placed in the walk in cooler to cool. Replaced with a new batch. 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 .

3-501.19(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 bean sprouts without time stamp. CDI- Discarded.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed napkins stored in eggs in different locations. Remove from eggs.

3-302.15 Wash fruits and vegetables prior to use. Observed kale being cut prior to washing. CDI- Washed.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed small wooden boxes used for holding food. Boxes are chipping and CANNOT cleanable. Remove and replace with food contact surface that is smooth and easily cleanable.

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 roller cart in need of cleaning.

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. Observed cove base missing at wall near handwashing sink and ice machine.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand wash sink. CDI- Paper towels placed at sink.

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 no time stamp for items held on TPHC. CDI- Time stamp written for items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in the dish pit area.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet stacked in the clean dish storage area. Pts not escalated based on severity.

4-501.11 Maintain equipment in good repair. Observed shelf under small prep table at the make line heavily rusted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on the line. CDI- Removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash can blocking handwashing sink. CDI- Trash can removed. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels placed at handwashing sink. CDI- Paper towels placed at the sink.

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 no procedures for sushi and sushi rice on TPHC. CDI- EHS gave PIC the procedures. Procedures filled out on site. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 no label on large flour and sugar bins.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in 0ppm sanitizer. CDI- Sanitizer re-made to proper concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the clean dish storage area.

4-501.11 Maintain equipment in good repair. Observed green cutting board heavily scored. Replace board.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash at back handwashing sink.

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. Observed missing ceiling tile at walk in cooler. Observed cove base missing near ice machine.

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 date mark on seasoned salmon in prep top cooler. Larger container in cooler had a date mar of 9/9. CDI: Salmon dated for prep date of 9/9. 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 .

3-501.15 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 shrimp wonton mix and impossible gyoza mix cooling in walk in cooler in a deep pan with a lid. CDI: Product split into multiple pans and placed in ice bath. Product cooled at proper rate. 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 .

4-501.11 Maintain equipment in good repair. Observed left door of small plates reach in cooler gasket is damaged. Observed steamer door gasket damaged.

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 build up on gasket of steamer. Ensure more frequent cleaning. Observed ice build up on interior of reach in freezer in back kitchen. REPEAT VIOLATION

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. Observed stained ceiling tiles in cooking area. REPEAT VIOLATION Previous violation corrected.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee move from handling raw shrimp to handling ready to eat items in the steamer after changing gloves but without washing hands. CDI: Employee washed hands and donned new gloves. REPEAT VIOLATION 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 .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine not holding prime so dish machine is reading 0ppm. PIC had checked dish machine prior to opening and had documented that machine was working with photo proof of the test strip as a part of the morning walk through. No active dish washing was taking place during inspection. CDI: Facility hand washed dishes until ecolab tech arrived to repair machine. 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

3-502.11 Obtain a variance for specialized processes.-Pf Observed mabomen sauce with fully cooked ready to eat items in ROP and frozen as well as held hot on the line for service. CDI: Product voluntarily discarded. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed mabomen sauce fully cooked and in ROP held in freezer and on the line hot. CDI: Product voluntarily discarded. For more information on how to request a variance please visit: http://meck.co/FoodSafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Kitchen has heavy presence of fruit flies. PIC stated that the neighboring facilities had some septic work done last week and the fruit flies came during that period. Facility is actively working with a pest control company.

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 in walk in cooler in need of cleaning. REPEAT VIOLATION Previous violations corrected.

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. Observed wall near steamer not smooth and easily cleanable. PIC stated that she has the stainless steel on order for cutting. REPEAT VIOLATION All other previous items corrected.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee move from handling raw chicken to handling ready to eat food on the line without washing hands. Employee changed gloves but did not wash hands between glove changes. CDI: Employee educated and washed hands and donned new gloves. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near stove. CDI: Soap provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle dirty dishes with gloved hands, and then immediately move to unloading dish rack of clean dishes. CDI: Dishes rewashed, employee educated and doffed gloves, properly washed hands then donned new gloves. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one pan of raw pork stored over impossible meat in reach in cooler. CDI: Impossible meat was voluntarily discarded. REPEAT VIOLATION Some improvement from previous inspection as this was the only storage issue.

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 curry cooling after 1hr 45 min still at 105F. CDI: Product was rapidly reheated to over 165F within remaining time. Product was then divided into two hotel pans and placed on ice and stirred to rapidly cool. REPEAT VIOLATION 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 . 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 impossible burger mix cooling from yesterday still above 41F. CDI: Product was voluntarily discarded. Observed raw pork cooling from yesterday still above 41F. CDI: 2 pans were below 45F and were allowed to continue cooling. 1 pan was above 45F and 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 tuna mixture with today’s date in the walk in when the mayo with masago was made 10/8. CDI: Date mark corrected to 10/8. Observed pickled cabbage from 10/4 in walk in. CDI: Product voluntarily discarded. Observed no date mark on any items in the prep top portion of the coolers. CDI: Products were dated with the bulk product. REPEAT VIOLATION

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 curry cooling in a deep pan with ice bath only under the product. CDI: Curry was rapidly reheated to over 165F. Impossible mix and raw pork mix cooling in reach in cooler from yesterday still above 41F. CDI: Impossible meat and one pan of pork mix voluntarily discarded. Remaining 2 pans of pork mix was continued cooling. REPEAT VIOLATION

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 bulk tempura flour container with no label. CDI: Product labeled by PIC. REPEAT VIOLATION Previous violation corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several wet stacked containers stored as clean.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed employee wash hands in 3-comp sink. CDI: Employee educated and properly washed hands in handsink.

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 grease build up on covers used for flat top grill. Observed sticker present on bottom shelf of prep table to right of walk in.

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. Observed floor peeling in several areas throughout the facility. Observed wall not smooth and easily cleanable near bun steamer. REPEAT VIOLATION PIC stated that she has obtained a quote to have this repaired. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed wall damaged at baseboard near handsink at the stove. REPEAT VIOLATION Improvement as no standing water seen today. PIC stated that she has obtained a quote to have this repaired.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw pork in walk in. CDI: Items reorganized. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed spicy tuna mayo stored over ready to eat items in the walk in cooler. CDI: Products rearranged. REPEAT VIOLATION 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 is not been labeled, or if the label is incorrect. -P Observed tuna mixture with today’s date on the line when the mayo with masago was made yesterday. Observed chicken chasu at date marked 8/24 on the line when it was prepped 8/21. Observed chicken soup date marked 8/24 when it was made 8/23. CDI: Dates corrected. REPEAT VIOLATION Significant improvement from previous inspection. Observed chicken oil date marked past 7 days. CDI: Product voluntarily discarded. Chile oil and sansho oil are date marked for more than 7 days. Products have cooked vegetables in them.

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 diced chicken chasu and sliced pork chasu in walk in cooler cooling from prep while covered. CDI: Items uncovered and properly cooled. REPEAT VIOLATION Significant improvements from previous inspection. Facility now has written cooling procedures and has done in house trainings for staff. EHS and PIC discussed reducing the amount of food being pulled out for prep and portioning at a time.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes out of the dish machine prior to storing. CDI: Employee educated and moved dishes to shelves for air drying. REPEAT VIOLATION Overall facility has increased air drying and spacing of items. EHS recommends reducing the amount of small wares if possible.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in cooler doors throughout facility. PIC has ordered gaskets.

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. Observed floor peeling in several areas throughout the facility. Observed wall not smooth and easily cleanable near bun steamer. REPEAT VIOLATION 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 grease build up on ceiling above flat top grill. REPEAT VIOLATION 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed wall damaged at baseboard near handsink at the stove. REPEAT VIOLATION Improvement as no standing water seen today.

6-303.11 Provide required lighting intensity. Observed light in walk in freezer is burned out. Facility has the part on order but it is back ordered per purveyor.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed limited control over several kitchen practices as evidenced by improper handwashing, improper cooling and methods, and improper holding temperatures. CDI: EHS provided PIC with several training documents today and will make an additional compliance visit. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 food protection manager on site during inspection. Manager with servsafe arrived in last 40min of walkthrough. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee move from handling raw chicken to handling ready to eat food in the walk in and then on the line without washing hands. CDI: Employee educated and washed hands and donned new gloves. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee doff glove after handling raw chicken and don new glove without handwash. CDI: Employee educated and washed hands and donned new gloves. 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 turn off faucet prior to drying hands. CDI: Employee educated and rewashed hands. 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink near stove. CDI: Soap provided. REPEAT VIOLATION

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw pork in walk in. Observed raw chicken over lettuces in walk in cooler.CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed spicy tuna mixture and spicy tuna mayo stored over ready to eat items in the walk in cooler. CDI: Products rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken soup cooling from this morning in deep, covered metal pans still above 41F after 6 hours. Observed steamed mushrooms cooling in ice water still above 70F after 2 hours. Observed pork broth that was bagged and stored in walk in cooler from yesterday above 41F. CDI: Products all voluntarily discarded. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed crispy rice balls stored at room temperature. Product was cooked at 10am.CDI: Product voluntarily discarded. All other hot holding was in compliance. 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 spicy tuna and salmon over stacked in prep top cooler above 41F. Observed black garlic oil labeled as keep refrigerated stored at room temperature. CDI: Product above 41F was voluntarily discarded. Black garlic oil added to TPHC. REPEAT VIOLATION Points not escalated due to overall good cold holding procedures. 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 .

3-501.18 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 chicken broth in walk in from 8/8; chickpeas in prep top from 8/8; quinoa from 8/7; spicy tuna mayo with masago from 8/2 in walk in; and spicy tuna mixed with the same mayo date marked for today. CDI: All items 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked brussel sprouts in the prep top. CDI: Product date marked with the original cook date of Monday based on bulk batch in the walk-in. 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 .

3-501.15 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 cooling in walk in cooler in deep, covered tubs, tightly stacked. CDI: Product cooled in ice to 41F with remaining time. Observed pork broth cooling in walk in cooler in deep, covered tubs, tightly stacked from yesterday. CDI: Product 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in freezer not working .VERIFICATION REQUIRED PIC stated that they have already called for repairs, and the part is back ordered to fix it. Without the walk in freezer, facility does not have adequate storage for long term operation.

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 unlabeled bottle of oil. CDI: Employee stated that it was truffle oil. Oil was labeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice scoop handle stored in food. 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 dessert utensil stored in water at 105F on the counter.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked dishes on shelves by dish area. REPEAT VIOLATION Develop a plan for air drying and/or remove excess small wares to storage to provide more room. 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 ramen bowls stored in warmer with water that is cloudy. CDI: Bowls removed and steam table cleaned. Ensure steam table is washed, rinsed, and sanitized as the water in the steam table is touching the food contact surface. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee towel drying dishes out of the dish machine prior to storing. CDI: Employee educated and moved dishes to shelves for air drying.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on reach in cooler doors throughout facility.

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 and build up on gaskets, in reach in coolers, on table tops, and within prep tops throughout facility. Ensure more frequent cleaning.

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. Observed floor peeling in several areas throughout the facility. Observed wall not smooth and easily cleanable near bun steamer. 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 grease build up on ceiling above flat top grill. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed standing water on cook line. Observed wall damaged at baseboard near handsink at the stove.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM on site. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap at handsink on line, CDI - Provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. One knife and plates soiled with food debris. CDI - Brought to dish machine. 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 Boiled egg, raw chicken recorded above 41F, CDI - Boiled egg cooled down. Chicken 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Frozen meat in prep sink thawing with no water, CDI- Water turned on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. One sanitizer bucket recorded at 0 ppm. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking by dish pit. REPEAT. Develop a plan for air drying. 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. Ice wands stored on shelf in WIF, Wrap in silan wrap for storage.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Soiled rag stored in back handsink,. CDI- Rag removed. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Front handsink not accessible as it is tightly placed in between two hot Units. Facility will convert other sink to handsink via adding paper towels and soap. CDI

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Mixing bowls cleaned only once a day. Clean/exchange every 4 hours. Facility will implement going forward. 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 .

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. Curry cooked yesterday recorded at 45F, Failed cooling. CDI- Discarded. 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 .

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. Facility holding many items on TPHC on counter. No written procedures on site. CDI- Procedures given. TPHC procedure template may be found at: http://meck.co/FoodSafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bones, portioned pork, and curry all cooling incorrectly. CDI - Cooling method discussed and adjusted. REPEAT 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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets recorded 0ppm. CDI- Exchanged.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Multiple items wet stacked, Allow for air drying.

4-501.11 Maintain equipment in good repair. Two damaged gaskets in reach in coolers.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handsink by work line. CDI - Provided.

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 . Multiple pans observed with food debris on the inside, CDI - Taken to dish machine for 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 . Beef recorded above 41F, CDI - Discarded. Was not sitting on ice bath. REPEAT. Points nots escalated due to improvement.

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 . Ground beef cooling on counter. CDI- Moved into WIC for proper cooling

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken and shrimp thawing in sitting water. CDI - Thaw under running water.

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. Microwave in need of cleaning.

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 Raw shrimp stored above brussel sprouts in reach in. Raw eggs stored above RTE onions. CDI- Storage orders reversed.

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 . Chicken and beef recorded above 41F in reach in cooler. CDI- Discarded

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Paper menu missing disclosure. CDI- Added to menu. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Kitchen has heavy presence of small fruit flies. PIC stated that it was because soiled aprons and towels have not been being picked up on a routine basis anymore. Contact pest control to address.

4-501.11 Maintain equipment in good repair. Multiple reach in coolers have damaged gaskets. Repair

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 No written procedures on site. CDI- Provided. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Main dish machine was not dispensing sanitizer. CDI- Primed twice and then it dispensed. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Ramen scoopers and bowls soiled with food debris, CDI- Taken to dish machine to be cleaned.

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. Soup in bags and plastic containers in ice water from last night was recorded at 45F, Failed cooling. CDI- Discarded. REPEAT.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Menu did not have disclosure. CDI- Disclosure added.

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 Incorrect cooling observed of soups. See # 18

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Knives stored in between equipment at bar. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of equipment observed. 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. Shelves at far back was dirty

2-501.11 Clean-up of Vomiting and Diarrheal Event Establishment did not have V&D cleanup procedures in place. CDI- V&D procedures given to PIC.

6-301.11 Provide soap for handwashing at each handsink. -Pf No hand soap at bar handsink. CDI by adding hand soap. 5-205.11 Maintain access to handsinks. Observed trash container blocking access to hand sink on expo cook line. Access is limited due to adjacent fryer and steamer. Recommend converting prep sink on expo line to a hand sink. If this is done, all processes for thawing foods and washing produce would need to be completed in back kitchen prep sink. CDI items moved from blocking Hand sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P No sanitizer hooked up to bar dish machine. CDI- utensils washed in this dish machine will be sanitized in bar warewashing sink until sanitizer is hooked up. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on can opener. CDI sent to 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 large container of cooked spinach in the walk-in cooler date marked for yesterday 50-55F. Spinach was placed in cooler in covered container yesterday per PIC. CDI by voluntary discard by PIC. Recommended using multiple shallow pans to cool spinach going forward.

Observed sliced chicken, pork, cooked spinach on the expo prep line sitting in ice bath > 41F. CDI- PIC has implemented time control procedure TPHC and will discard these items within 4 hour time hold. A written procedure must be maintained on site for TPHC food items going forward.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed large container of spinach in walk-in cooler covered with lid. CDI by discard as spinach did not cool within time parameters. Observed cooked rice stored in covered containers in walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sani buckets testing 0ppm QAC.

3-304.12 Store in-use utensils in a clean, dry place. Observed knives stored between equipment on the expo line.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers stacked wet on the drying rack.