NEW CHINA TASTE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed garlic and oil in lowboy at 44F. PIC stated that the garlic and oil was taken out to make orders approximately 15 minutes prior. -CDI- moved to WIC to cool down, cooled by end of the inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 door freezer accessible to customer dining room. Only 1 door was locked today. -CDI- PIC locked the 2 door freezer

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of soil and residue present on cook line and cook line equipment NFCS, and containers in the WIC. Ensure that non-food contact surfaces are clean and maintained as clean.

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 and walls behind equipment on cook line adjacent to the hand wash sink in need of cleaning. With a build up of residue and soil present in these areas. Ensure an increase in cleaning frequency and thoroughness.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in the WIC above patron food. Ensure that there are designated areas for employee food and that designated areas are separate and apart from patron food.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed employee wash hands for approximately 5 seconds after contaminating hands. -CDI- Food employee, EHS and PIC discussed hand washing and food employee rewashed hands properly. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee turn sink off after washing hands with no barrier. -CDI- Food employee, EHS and PIC discussed hand washing and food employee rewashed hands properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef in stand up RIF out of the original packaging stored above crab stick. Ensure that raw foods are stored below RTE foods. EHS coached food employees of storage order parameters in the freezer. -CDI- Storage order rearranged to reflect proper storage order. -POINTS NOT ESCALATED DUE TO SEVERITY OF NON-COMPLIANCE- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed tofu above 41F in the lowboy, food employee and datemarking showed the food was from Sunday, food employee stated that food was not out at all today -CDI- PIC voluntarily discarded. Observed garlic and oil mix on wok station above 41F and not on TPHC. EHS coached PIC that garlic and oil mixtures are TCS and must be maintained cold or a part of their TPHC procedures. -CDI- PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 4 containers of food present in the facility with no labels. Ensure all working food containers are labeled. -CDI- PIC labeled food containers.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 door freezer accessible to customer dining room. It was not locked today. -CDI- PIC locked the 2 door freezer

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 and walls behind equipment on cook line adjacent to the hand wash sink in need of cleaning. With a build up of residue and soil present in these areas. Ensure an increase in cleaning frequency and thoroughness.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in the WIC scattered amongst patron food. Ensure that there are designated areas for employee food and that designated areas are separate and apart from patron food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef and raw chicken stored over large container of onions and sauces in the WIC. Ensure that all raw animal food is stored below all RTE foods. -CDI- PIC adjusted storage order in WIC so that raw animal food was no longer stored over RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 door freezer accessible to customer dining room. It was not locked today. -CDI- PIC locked the 2 door freezer

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 bowl being used as a scoop in prep top stored directly a top foods. Ensure that in use utensils where hands make contact with the whole utensil are not used as scoops and that they are not stored in direct contact with food. -CDI- PIC removed bowl from prep top.

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 buildup of soil and and debris present on the external surfaces of cooking equipment adjacent to the hand sink. Ensure that facility non-food contact surfaces and equipment are cleaned and maintained as clean.

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 and walls behind equipment on cook line adjacent to the hand wash sink in need of cleaning. With a build up of residue and soil present in these areas. Ensure an increase in cleaning frequency and thoroughness.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food in the stand up RIF above patron food. Observed employee food in the WIC scattered amongst patron food. Ensure that there are designated areas for employee food and that designated areas are separate and apart from patron food.

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 above seafood in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken wings held on TPHC without discard time recorded on the sticker that was on the pan or on the log sheet. CDI PIC put discard time on the sticker on the pan.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 door freezer accessible to customer dining room. It was not locked today.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on the cutting board. CDI PIC put towels in a sanitizer bucket.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays stored on top shelf unprotected. CDI PIC inverted trays.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee properly wash hands then recontaminate hands by not using barrier to turn off water. CDI- PIC had employee rewash hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observer food employee handle raw chicken on a stick, not change gloves or wash hands before working with RTE foods to be sent out. CDI- EHS discussed when to wash procedures, PIC had employee removed gloves and wash hands before returning. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handle phone while prepping food not discard gloves or wash hands after engaging in activity. CDI- EHS discussed when to wash with PIC, PIC had employee rewash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed piece of equipment used as slicer stored as clean under prep table with food debris. CDI- PIC removed item to be w/r/s. *REPEAT* 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw chicken wings being cooked to temps below 165F before being put on TPHC. CDI- EHS discussed final cook temps and proper cooking procedures with PIC, PIC removed chicken from pan to be cooked fully to 165F or above.

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 densely packed container of lo mein with tightly fitted lid temping at a rate below .12F/min in second parameter. CDI- EHS discussed effective cooling methods, PIC removed tightly fitting lids. 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 (A) - (E ) Food contact surfaces shall be (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 blade of can opener rusting. PIC removed item to be Repaired, resurfaced, or replaced. 4-501.11 Maintain equipment in good repair. Observed gaskets of 3D prep unit torn and in need of repair. 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 drill connected to whisk used for sauces not approved as nonabsorbent or smooth and easily cleanable.

5-501.111 Keep storage areas and bins for waste in good repair. Observe dented back area of outdoor receptacle causing hole for potential harborage of pests. Repair or replace.

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 back lower walls across from 3-comp in disrepair, not allowing area to be easily cleanable.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed the PIC not having much knowledge on foodborne disease prevention, employee health policy, or showing AMC. VERIFICATION REQUIRED within 10 days to ensure that the PIC (manager) is able to demonstrate knowledge on how to run a safe food establishment. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no Employee Health Policy in place. EHS observed that they have the Employee Health poster stating symptoms and foodborne illnesses placed on the wall, but one out of the two food employees working in the kitchen stated that he cannot read English. When EHS asked the other food employee if he could explain how the facility handles sick employees, he could not answer. EHS also observed that there were other posters placed on the same wall that could be stating Employee Health, but it was all written in Mandarin, which neither of the two food employees or the PIC can read or speak. EHS provided PIC with a copy of the updated Employee Health Policy that they can utilize once explaining to their entire staff of the Employee Health policy, and also provided a copy of the Employee Health Policy poster in Spanish, to prevent a language barrier. VERIFICATION REQUIRED within 10 days to ensure all food employees have been trained on the Employee Health Policy, including symptoms, illnesses, time frame on when they can return to work, etc. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for employees to follow when responding to vomit or diarrhea. CDI: EHS provided PIC with vomit and diarrhea clean-up written procedures to post in the facility that is easily readable by all employees. EHS advised PIC to have the food employee who speaks both English and Spanish to go over the cleanup written procedures with the other food employee who does not speak English, so that each employee is aware of the cleanup procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a large bus tub of raw marinated chicken stored above a bus tub of dumpling filling that is made with ground pork. CDI: Food employee corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife that with visible food debris on the blade, stored in the magnetic strip where other clean knives were stored. Observed one veggie peeler with visible food debris on the blade, stored in the magnetic strip where other clean knives were stored. Observed one whisk with visible food debris on the food contact surface, hanging on the clean dish rack. CDI: Food employee removed all items to be properly washed, 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 .

3-501.18 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 a container of eggrolls that were date-marked from 2/01. CDI: PIC voluntarily discarded the eggrolls since the time/temperature window had surpassed. Observed a container of RTE wontons that were date-marked from 2/04. Food employee stated that these were cooked on 2/08, showing EHS the larger bin of the wontons that were cooked the same day and incorrectly marked. CDI: Food employee created a new date label with the correct date on when the wontons were prepared. Observed a container of RTE dumplings that bore no date label. Food employee stated that these were cooked on 2/07. CDI: Food employee created a date label for the dumplings. REPEAT VIOLATION. 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 a metal pan of fried chicken wings held out at room temperature at the make line, marked with a time of when they were placed out at room temp, but no written procedures to follow TPHC. EHS explained that having a time for when they put the fried chicken wings out at room temperature is not sufficient enough for TPHC, and the written procedures for TPHC must be readily available upon request. EHS will email the TPHC template to the email address on file, so that the PIC and owner can fill it out to continue keeping fried chicken wings on TPHC. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of degreaser, stored on the drainboard at the 3-compartment sink. CDI: Food employee labeled the spray bottle as degreaser.

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 one dented can of tomato ketchup stored commingled with other cans in the dry storage rack. CDI: Food employee removed the dented can and placed in a bus tub, which he labeled "dented cans" to keep them separate. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a container of re-hydrated angel hair vermicelli noodles submerged in undrained water, stored in the lowboy cooler. CDI: Food employee drained the vermicelli noodles in a prep sink and stored back in the lowboy cooler, since there were no physical signs of contamination.

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 a deli container stored inside the 5 gallon bucket of soy sauce, used as a scoop for the non-TCS product. CDI: Food employee removed the deli container from the bucket. 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 a deli container stored inside the 5 gallon bucket of housemade lo-mein sauce, used as a scoop for the TCS product, stored in the WIC. CDI: Food employee removed the deli container from the bucket. *Note: All other bins of non-TCS food (four, rice, sugar) and TCS food (housemade sauces) had scoop handles stored above the top of the food within the containers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster doors kept open during the time of the inspection. Keep dumpster doors closed when not in use. REPEAT VIOLATION.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed several TCS applicable foods with no date marking in prep unit and walk-in cooler and several thawing in the walk-in cooler without pull dates. PIC confirmed first use dates of 10/27/24 and today as pull date for items thawing. CDI - PIC and employees educated on date marking according to original prep dates and requirement for pulled dates. CDI - Correction was made by date marking all items according to their first use and pull dates. -3- ***Next repeated violation will result in immediate discard.*** 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.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed cans of residential Raid and Hot Shot stored at ledge of mop sink. PIC states they have Orkin as a PCO and that the unapproved pesticides were procured to combat flies. CDI - PIC removed items from facility for compliance. -1-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed (1) damaged door gasket at left door of lowboy unit. Points not deducted due to improvement of violation. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste accumulating on outside of dumpster and at back door of facility. -0- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with exception of (1) container of carrots + peas cold holding at 48 degrees F inside of the lowboy unit > 4 hours; according to PIC and food employee present the food had been transferred from the reach-in freezer into cold holding this past Sunday. CDI - Product voluntarily discarded by PIC. No points deducted due to significant improvement noted. -0- 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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed TCS applicable foods such as cooked pork, cut cabbage, bamboo shoot slices stored in the walk-in cooler and prep top with out their date marking requirement. Food employee present confirmed dates of prep/first use as 6/1-6/2. CDI - All foods date marked for compliance. * During today’s inspection, EHS observed employee mislabeling TCS applicable foods in the prep top with today’s date. Employee was educated on date marking according to original prep dates to trace back to foods in the walk-in cooler. Correction was made by date marking all items according to their prepared/first use dates. 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 large quantities of TCS applicable foods such as: (1) container of egg rolls (5/23-5/29), (1) container of sweet & sour chicken (5/20-5/26), (1) large container of garlic in oil (5/28-6/3) and opened package of tofu with no date marking and manufacture’s expiration date of 5/30/24. CDI - Staff were educated on FIFO and all items were voluntarily discarded. -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.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed PIC remove carrots + peas out for thawing and left product sitting on prep sink drain board. CDI - Product placed under running water at prep sink. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed (3) stacked sacks of rice stored on large flat sheet pan at a height of less than 6 inches from floor at back kitchen. CDI - Food employee removed items to appropriate height requirement. -0-

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 several scoop handles submerged inside containers of dry goods (chicken powder, flour, rice and sugar). REPEAT VIOLATION: 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 food debris on multiple large spoons and tongs at wok station not used today, according to PIC. CDI - Employees instructed to remove utensils to 3-compartment sink to be W/R/S. -1-

4-501.11 Maintain equipment in good repair. Observed damaged door gaskets at (3) doors of lowboy unit, (2) doors of upright reach-in unit and (1) door of upright reach-in freezer. Points escalated due to severity of observation. Replace gaskets. -0.5-

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 corners and under fryer and wok equipment in kitchen area in need of cleaning. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 containers of cooked pork, cooked chicken and baby corn from the can holding > 41 F inside of the prep top. Refer to temperature chart. Items held inside of unit since previous day. CDI - All products > 41 F voluntarily discarded by PIC. Facility was unsure why there was temperature issue. Recommend not holding items out for a long period of time outside of reach in during service. -1.5-

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 1x batch of cooked lo mein cooling in large plastic container at 57 degrees F at 1:42 p inside of the WIC. No change in temperature observed after 30 minutes. CDI - Product portioned into smaller quantities and in shallow containers to rapidly cool in walk in cooler. -0- 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.

REPEAT: 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 food debris on multiple knives stored on magnetic wall mount. CDI - Employees instructed to remove utensils to 3-compartment sink to be W/R/S. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and re-contaminate them on faucet handles. CDI - Employee educated and hands properly washed. -0-

REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw beef and raw shrimp stored over RTE carrots and peas at prep top. No physical evidence of contamination observed. CDI - Foods relocated for proper storage. -3- 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw chicken stored above raw shelled eggs inside walk-in cooler. - CDI - Raw chicken placed on bottom shelving where cross-contamination could not occur. ***Facility placed on risk control plan due to continuous non-compliance of risk factor. VERIFICATION WILL BE CONDUCTED TO VERIFY COMPLIANCE ON FOOD STORAGE ORDER. For more information on food storage order please visit: http://meck.co/FoodSafety.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on cut cabbage, cooked chicken, pork, shrimp, garlic in oil and an opened package of tofu. PIC confirmed items were prepared and used on 7/11 and 7/12. CDI - All products date marked. -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.

3-304.12 (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 several scoop handles submerged inside containers of dry goods. CDI - Utensils discarded. 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 food debris on multiple knives stored on magnetic wall mount. CDI - Employees instructed to remove utensils to 3-compartment sink to be W/R/S. -0.5-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed stacks of single-service to-go containers that were not inverted. CDI - Trays were inverted. -0-

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 several rusted meat cleaver knives at magnetic wall mount. CDI - Utensils removed. -0-

6-303.11 Provide required lighting intensity. Observed insufficient lighting at back room designated for dry storage. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on shelving unit and prep counter. 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 personal foods stored with retail foods on shelving unit inside walk-in cooler. -0.5-

2-101.11 (A) PIC shall be present during all hours of operation. -PF - Observed no PIC present upon arrival. CDI by instruction.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC arrived did not have certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed hand washing sink behind front counter not in working order. Operator stated maintenance scheduled for repair. Verification required to ensure hand washing is easily accessible for employee use and in working order.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shrimp removed from commercial packaging stored over RTE foods in reach in freezer. Observed raw shrimp stored over vegetables in prep refrigerator on line. CDI, foods relocated for proper storage. Repeat. Risk Control Plan to be requested if same violation of risk factor next inspection. For more information on food storage order please visit: http://meck.co/FoodSafety

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 shrimp cooling in tightly covered container at 75 degrees F at 1:07. At 1:44 shrimp was at 71 degrees F. CDI, shrimp covers removed and in shallow containers to rapidly cool in walk in cooler. 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 .

3-501.18 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 wonton with date of preparation of 3/28 and 3/30 and chicken not date marked in container. CDI, items 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 spray bottle of degreaser not labeled. CDI, bottle labeled.

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 cooling in tightly covered container at 75 degrees F at 1:07. At 1:44 shrimp was at 71 degrees F. CDI, shrimp covers removed and in shallow containers to rapidly cool in walk in cooler. 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 .

4-502.13 Single-use and single-service articles cannot be reused.. Observed single-service cardboard chicken box lids used to store equipment and clean single-service articles.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed staples stored on shelf above food prep area. CDI, staples relocated.

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. Observed raw shrimp and meat removed from commercial packaging stored over RTE foods in reach in freezer. Observed raw pork and shrimp stored over vegetables in prep cooler. CDI, foods relocated for proper storage.

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 couple containers of oil not labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground at prep line.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mixing attachment used to mix food according to PIC attached to drill used for preparation according to PIC. 4-501.11 Maintain equipment in good repair. Observed condensation leak in WIC.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed general cleaning needed on shelving and non food contact surfaces behind cooking equipment at prep line.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste accumulating on outside of dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed staples stored on shelf above food prep table and condiments.

2-301.16(A)(3) Hand antiseptics shall only be applied to hands that are cleaned as specified under 2-301.12.-Pf - Observed employee apply hand sanitizer to gloved hands. Hand sanitizer can only be applied to clean hands. Do not use hand sanitizer on gloves. - CDI - Employee washed hands and changed gloves.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw chicken stored above raw pork in walk-in cooler. - CDI - PIC corrected storage order by moving raw chicken below raw pork. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed multiple containers of TCS items uncovered in storage throughout the facility. Ensure all food items are covered while in storage.

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 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 pork ribs cooling in walk-in cooler not reach 70F within 2 hour period (see temperature chart). Per PIC, ribs were cooked between 1:30-2:00pm and placed in WIC. Facility unable to reheat product due to having to wait for equipment to heat up. - CDI - PIC voluntarily discarded pork ribs.

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. - REPEAT - Observed both reach-in refrigeration units holding above 41F (see temperature chart). - CDI - Food either discarded food or moved to walk-in cooler to quickly cool. Immediate suspension issued until units can be repaired.

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. - REPEAT - Observed pork ribs stacked high cooling in a deep container in the walk-in cooler. - CDI - Pork ribs placed on sheet trays and placed in reach-in freezer to quickly cool. A few pork ribs met the required cooling parameter and the remainder were voluntarily discarded by the PIC (see temperature chart).

4-502.13 Single-use and single-service articles cannot be reused. - Observed yellow food coloring bottles being reused to store various condiments such as oil and water. Do not reuse yellow food coloring bottles as they are single service items and are not made to be reused. - CDI - PIC voluntarily discarded used yellow food coloring bottles.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observe a chair blocking hand sink at front counter. CDI- chair was removed. Repeat.

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. Observed raw pork containers stored above vegetables in walk-in cooler. CDI- items relocated. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed baby corn from the can holding 56F. CDI moved to walk in to cool. Observed Napa cabbage at 46F, lo mein, egg rolls, and breaded chicken. CDI items discarded or cooled down. Facility was unsure why there was temperature issue. Suggest not holding items out for a long period of time outside of reach in during service.

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 shredded cabbage, diced cabbage, dumpling, lo mein, peas and carrots, baby corn, egg rolls, and chicken wings not dated. CDI items dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket for wet cloths that was not labeled. CDI- PIC labeled bucket. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed two pans of cooked noodles cooling at room temperature on speed rack. Observed container of wings on countertop and in reach in unit cooling. CDI items placed in walk in uncovered to cool. Do not leave food on countertop for 2 hours while cooling. Leave out for steam to dissipate then place in walk in refrigeration to finish cool.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on countertops and at grill area. CDI- cloths were placed in sanitizing solution. Repeat.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelves, reach in and walk in handles in need of cleaning. Repeat.

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 toilet seats in bathrooms in need of repair. 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 faucet handles, door handles, soap dispensers in need of cleaning. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee returning from outside not wash hands, only use sanitize and went into the kitchen. Observed employees not washing hands between task. CDI- PIC was educated by inspector. Employees washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observe a chair blocking hand sink at front counter. CDI- chair was removed.

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. Observed raw chicken stored above cooked chicken in walk-in cooler. CDI- Cooked chicken was placed were cross-contamination could not occur. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw turkey wings stored above raw pork in walk-in cooler. CDI- Pork was placed were cross-contamination could not occur.

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 egg rolls that were reheat to 117 F. Egg rolls were not meant for immediate service. CDI- egg rolls were reheated to above 165 F.

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 cut cabbage, and garlic with oil that were stored above 41 F. CDI- items were placed in walk-in cooler to cool. REPEAT (half points due to improvements).

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 an open container of milk where the expiration date was 3/11/2022. Observed a container of cooked fried chicken that was not dated. PIC stated that item was made on the 27th. CDI- Items were denatured and discarded. REPEAT (half points due to no points taken before).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one spray bottle that was not labeled. CDI- PIC labeled spray bottle. 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 a container of bug killer that was marked “for use at home only”. CDI- PIC removed item from facility.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed container of fried chicken pieces with a crack in the lid, stored underneath a container of liquid dripping from the condenser. CDI- Container of food was discarded. PIC was instructed not to store food items under dripping areas.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp, wiping cloths near burners that were stored in-between use on counters. CDI- cloths were placed in sanitizing solution.

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

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one stack of single-service containers that were not inverted. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Repair leaking faucet at 3-comp sink.

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. Clean exterior of containers and shelving in kitchen area.

5-501.111 Keep storage areas and bins for waste in good repair. Observed trash bags on ground behind shared dumpster 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. Clean floors in corners and under equipment in kitchen area. Clean splash form walls from kitchen area.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster in Mandarin, but PIC was unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form in Mandarin. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure in Mandarin. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

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 food employee touch cooked chicken wings with their bare hands. CDI- EHS educated PIC, owner and food employee on no bare hand contact requirement. CDI- PIC voluntarily discarded the chicken wings EHS observed food employee touch.

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 Observed a container of raw shelled eggs stored above produce and closed containers of sauces in walk-in refrigerator. CDI- EHS educated PIC and owner on proper food storage order. EHS emailed owner a link for posters and other educational materials to assist in training staff.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed in-use 3-compartment sink with the chlorine sanitizer bay at a concentration below 50 ppm. CDI- PIC emptied bay and provided a chlorine sanitizer at a concentration of 100 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg drop soup (made at 11am on 11/19 per PIC), wonton soup (food items is made with chicken broth made in-house; made at 11am on 11/19 per PIC), chicken wings, and sesame chicken hot holding below 135F. EHS observed the violation at 3:10 am. The hot holding unit for the egg drop soup and wonton soup was not turned on by staff. EHS observed all other TCS food items hot holding on prep tables and above wok. PIC voluntarily discarded all food items. EHS explained items hot holding shall be maintained at temperatures 135F or higher. EHS discussed using Time as a Public Health Control with PIC and owner, but owner stated they will keep items at 135F or above, or at 41F or below. Verification visit no later than 11/23 to discuss proper hot holding. Establishment is closed every Monday, therefore, visit cannot be conducted on 11/22.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut leafy greens, cooked pork, cooked chicken, and raw beef cold holding in establishment only make station above 41F. EHS observed other TCS food items in unit at temperatures below 41F and recorded an ambient temperature of 38.5. Per PIC, the food items were placed in unit at 1:00 pm from WIC. PIC moved all items to walk-in cooler and reach-in freezer to quickly cool. All items reached below 41F prior to EHS departure. Verification visit no later than 11/23 to discuss cold holding. Establishment is closed every Monday, therefore, visit cannot be conducted on 11/22.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed two pans of cooked noodles cooling at room temperature on speed rack. Observed two containers of cooked chicken actively cooling in walk-in refrigerator tightly covered. CDI- EHS discussed proper cooling parameters and methods with PIC and owner. PIC elected to uncover the cooked chicken and placed items in reach-in freezer to quickly cool to below 41F. PIC elected to move the pans of cooked noodles to the walk-in refrigerator and placed items at the top of the unit near the fan. EHS emailed PIC a link to obtain educational documents on cooling parameters and methods.

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 several bottles of cooking wine and dry ingredients throughout kitchen not labeled.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed in-use 3-compartment sink setup as follows: wash, sanitize, rinse. EHS educated PIC and employee on proper warewashing procedures and staff properly setup 3-compartment sink.

6-201.16 (A) Wall and ceiling covering materials shall be attached so that they are easily cleanable. Observed ceiling tiles across from restrooms not smooth and easy to clean. Paint or replace ceiling tiles so that they are smooth, nonabsorbent and easily to clean. This item is included as a non-compliant item.