FORTUNE COOKIE 8

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed rear handsink (adjacent to 3 compartment sink) with clogged soap dispenser at time of inspection; soap within was observed dry and dispensing only in very small amounts. CDI - Food employee provided commercial hand soap bottle to be used for handwashing. EHS observed corrective handwashing performed by employee at newly restocked hand sink and effective handwashing throughout inspection.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed minor soils accumulation inside of microwave. Per conversation with PIC and observation, microwave is used to thaw wrapped and sealed raw animal foods, which are then fully cooked via stove top. Clean interior as needed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one (1) rice cooker of brown rice at temperatures between 127F and 133F. Per conversation with PIC, rice had been prepared on morning of inspection less than 30 minutes prior to EHS arrival. CDI - Food employee removed rice from pot and reheated to above 165F via wok at stove top. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). EHS observed proper use of date marking and labeling via white board and direct labeling in cold holding units (I.E. prep unit underside and WIC.) However, EHS observed one (1) TCS food item (sweet and sour chicken pieces) on whiteboard labeled as frozen on 6/29 and marked on bag as 6/24, while thawing in WIC at 38F. Per conversation with PIC, item had been improperly marked on bag based on white board, and thaw date had not been written on bag or board. CDI - EHS demonstrated thawing procedure by writing thaw date of 7/12 on whiteboard. Refine system used to track prep and thaw dates of TCS foods. REPEAT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of sanitizer being stored at register area while unlabeled. Per conversation with PIC, bottle is used for cleaning front area tables and counters. CDI: Employee labeled bottle.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one (1) dead roach at flooring beneath microwave area. Per conversation with PIC and observation of invoices, facility is still receiving regular pest control visits. Remove live and dead pests when observed as required.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) employee preparing unwashed onions by cutting stems, peeling, and placing them in a container to be rinsed. EHS and food employee discussed proper handling of unwashed produce; rinse and wash produce prior to any cutting.

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

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee with gloved on working with raw chicken and then working with fully cooked chicken with no glove change and hand wash. CDI - washed hands and put on new gloves.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black build up.

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 noodles from day prior missing cooling window. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed several items in FT with out a date made from day before. CDI - PIC added correct date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(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 food onTPHC with incorrect time stamp. CDI - PIC added correct time to indicate when time started.

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 noodles, cooling in WIC in big plastic tubs tightly rapped and staked missing cooling window. CDI - PIC 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken and onions on the floor in WIC. Observed cooked chicken wings stored on floor in WIF. CDI - PIC moved off the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet whipping clothes not stored in sanitizer. CDI - PIC added sani at proper concentration to buckets.

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 handles in ice, flower, and sugar. CDI - PIC took out handles.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several items wet nesting in clean dish rack.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several drinks and personal items stored above dry storage. CDI - PIC moved items to prevent contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty without certification. PIC demonstrated knowledge by answering questions during and after the inspection. REPEAT. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed two (2) handsinks (kitchen entrance handsink and warewashing handsink) with metal pot lid and bin stored in sink basins. CDI - Food employee removed clean dishes from handsinks at start of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) boxes of unwashed produce (mushrooms, tomatoes) stored over ready to eat food in WIC. Observed two (2) portions of raw animal foods (chopped raw chicken, pooled eggs) stored over sauce buckets in WIC. CDI - Storage order was addressed to prevent potential contamination. EHS provided storage order chart for WIC to PIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bucket of onions on floor of WIC. Elevate food as needed.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (reheating food for immediate service) with watch on.

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 one (1) knife stored in space between prep coolers. CDI - Food employee rotated knife to 3 compartment sink and replaced with clean knife that was set at the cutting board.

6-202.14 A toilet room shall be equipped with a self-closing, tight-fitting door unless located in a hallway or outside the premises. Observed restroom with self-closure installed on door that did not fully pull door closed. Restroom opens directly into dining room. Install self-closure such that door fully self closes. REPEAT. Note: No escalation in point deduction due to some improvement from previous inspection; spring has been installed to allow for partial closure of bathroom door.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. CDI - PIC in facility about 20 minutes into inspection. A PIC shall be present that has certification during all operating hours. -1- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surfaces with buildup that are stored as clean. CDI - Items moved to 3-comp sink for cleaning. -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: 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 .

6-202.13 Properly locate mechanical insect control devices. Observed bug zapper placed directly above dry foods on shelf near can storage. Reposition in a different location, away from food. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go trays stored with food contact surfaces facing up, out of original packaging. Keep stored upside down or store inside packaging. -0-

6-202.14 A toilet room shall be equipped with a self-closing, tight-fitting door unless located in a hallway or outside the premises. Observed restroom without self-closure installed on door. Restroom opens directly into dining room. Install self-closure. -.5-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed empty soap dispenser at hand sink across from 3 compartment sink. CDI: PIC stocked hand sink with soap.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can of bamboo shoots being stored amongst non dented cans on dry storage shelf. CDI: PIC voluntarily discarded dented can.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed cartons of raw shell eggs being stored on top of containers of raw shrimp in walk in cooler. CDI: PIC re-arranged items to proper storage order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser being stored on chemical storage shelf unlabeled. CDI: Employee labeled bottle.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout the kitchen. Contact pest control service provider to address issue. REPEAT. Points not escalated due to multiple violations on previous inspection report.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep counter. CDI: Employee placed wiping cloth in sanitizer bucket.

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 scoops being stored in large containers of sugar and msg in which handles of scoops were resting or buried in food. CDI: Employee repositioned scoop handles to be above the food.

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 several stacks of single use to go containers being stored outside of their original packaging right side up on shelving above prep coolers. CDI: Employee inverted single use containers.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple deep pans with food residue stored as clean above 3-comp sink and the plate in the microwave used to cook raw chicken on a stick visibly dirty from food residue accumulation. PIC state the dish was last used on 12/28. CDI- items were removed to be washed, rinsed, and sanitized. *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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sweet and sour chicken removed from WIC in the morning and stored in the Prep Unit temping above 41F due to filling over top of container. CDI- items were removed to be cooled in the freezer. *REPEAT* no escalation due to improvement. 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 .

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 can of raid for ants and roaches being stored under front desk area. CDI- PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flying insects throughout the kitchen. 6-202.13 Properly locate mechanical insect control devices. Observed insect control devices located above clean dishes, HH area for soups, and ice machine.

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 handle of ice scoop being stored in ice of ice machine. CDI- PIC removed handle from being in the ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans being wet stacked above 3-comp sink. *REPEAT*

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service trays being stored not inverted and with food debris visibly on the side of articles.

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 several metal pans above 3-comp sink with stickers intact, sticker residue, and sticky surfaces being stored as clean. CDI- items were removed to be washed, rinsed, and sanitized.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.- Observed employee drinks stored above food prep areas.

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 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- EHS observed employee don gloves after handling trash without a hand wash. Observed an employee wash hands for less than 10 secs and use bare hands to turn faucet off. This action recontaminates the hands. CDI- Education was provided and ehs observed proper hand washing.

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- EHS observed an employee bare hand cooked RTE chicken and threw some back into the flip top with other RTE chicken. CDI PIC had employee voluntarily discard the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - REPEAT- EHS observed meat grinder and several metal containers stored clean according to pic with food debris left on them. CDI- PIC moved items 3 comp sink to be properly washed prior to next use. 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- Observed 10 containers of raw chicken wings between 46-56F from Monday according to PIC. CDI- PIC voluntarily discarded all the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 crab Rangoon, pork, spring roll, and tofu without dates. PIC stated items were made yesterday or day before. CDI- PIC was able to date items since a large container had the same date per employee. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -REPEAT -Observed - Metal containers wet stacked

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 cooking equipment, fryer and hood system in need of cleaning due to grease debris build up.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- Observed nozzle to hose attached to back flow prevention device not rated for continuous pressure. CDI- Employee removed the nozzle.

5-501.17 Provide a covered waste bin in female restrooms. - Observed shared restroom without a covered trash can lid.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -REPEAT- Observed Dumpster without lid.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - *Observed - Improper cooling of multiple food items leading to the discarding of items and a product disposition form needing to be filled out. No meployees were using a thin probe thermomter and inspection history shows issues with cooling. *CDI - PIC educated staff on proper cooling and discarded food items. 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. 2-101.11 (A) PIC shall be present during all hours of operation. -PF- During the inspection employees stated PIC was not present and would not take responsibility for operation. CDI- PIC showed up 20 mins after inspection started.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - plastic containers, peeler, and knife with food debris and residue. *CDI - PIC placed knife and peeler with dirty dishes to be cleaned and discarded the can opener stating they would replace it. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Cooked Shrimp, Raw Shrimp, and Raw Chicken cooling at an improper rate placing them out of compliance.*Observed - Cooked lo mein noodles, cooked beef, and cooked white meat chicken above 41F from yesterday. *CDI - PIC will move items into shallower containers in the freezer. *CDI - PIC voluntarily discarded items from yesterday. 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 .

3-501.15 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 - Cooked noodles, cooked beef, Cabbage and cooked white meat chicken in WIC from yesterday above 41F stored in deep containers with plastic wrap or a lid on top showing improper cooling took place. Observed - Chicken wings cooling in ambient air 15 minutes from 2 hour at 86 showing 135F-70F cooling was not going to be achieved.*CDI - PIC discarded items above 41F and reheated chicken wings to 165F to restart the cooling process. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - Fly's in kitchen and fly killed by electric zapper located above handsink. 6-202.13 Properly locate mechanical insect control devices.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. *Observed - Sanitizer bucket with food debris

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Metal containers wet stacked

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster without lid.

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- EHS observed employee chopping RTE onions with bare hands. CDI- PIC voluntarily discarded the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- Observed sticker residue and minor food debris left on food contact surfaces and said to be clean per PIC. CDI- PIC moved items to 3 comp sink to be proper cleaned. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- REPEAT- Observed all items in flip top unit dated to be discarded on 10/3. Employee stated items were all prepared two days ago and date mark had not been changed. CDI- PIC was able to properly date mark the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal bowls and containers still wet.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager.- PIC was unable to provide documentation of being certified in a food protection managers course. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed an employee handle raw chicken at the start of the inspection. And don gloves without washing hands. Prior to cross contamination employee was instructed to wash hands before donning gloves after handling raw foods. EHS observed an employee handle payment kiosk at the start of the inspection and then don gloves without a hand wash to prep RTE foods in the kitchen. CDI- Education was provided and EHS observed proper hand washing by the end of the inspection.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods.- REPEAT- Observed unwashed produce stored above washed RTE foods. CDI- PIC was able to correct the storage order. NOTE: Point deduction remains the same since improvement with storage order is noted from the last inspection. However if the violation is noted on the next inspection point deduction will increase. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- EHS observed pork, beef, and spring rolls in the freezer and wic without a date. PIC stated items were from yesterday. CDI- PIC was able to properly date the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed an in use cleaner without a label near the 3 comp sink. CDI- PIC labeled the spray bottle.

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. - REPEAT- Observed salts, spices, and sauces in use in front of the cook line without a label.

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 - EHS observed several dented cans on dry storage rack. CDI- PIC voluntarily discarded the dented cans.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed wet wiping cloths stored on prep top.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT- Observed several stacks of metal bowls and containers still wet.

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. - EHS observed employee items mixed in with dry storage area and cans.

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- 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- EHS observed employee change gloves after handling personal cloths from a corrective action provided by EHS. EHS also observed employees using bare hands to turn the hand sink faucet off. This action recontaminates the hands. CDI- Education was provided and EHS observed proper hand washing occurring when required and proper procedure. 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 .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed no paper towels at the back 3 comp sink handsink. EHS observed several plastic lids stored on top of the hand sink near back door. CDI- PIC moved lids and provided paper towels. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed PIC clean thin probe thermometer in hand sink. CDI- education was provided ehs observed proper use of hand sink.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. 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 unwashed produce stored above RTE commercial foods and washed produce. EHS also observed raw beef stored under raw chicken in the walk in cooler. CDI- PIC corrected all storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - EHS observed PIC use shirt to wipe thin probe thermometer. CDI- PIC was provided a probe wipe. EHS observed thermometer cleaned prior to use. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - EHS observed meat grinder stored clean according to the PIC with food and dirt debris left on them. - CDI- PIC had employee clean item properly. 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 - Observed steak, shrimp, and chicken above 41F see temp chart. CDI- PIC voluntarily discarded the shrimp and steak. PIC was able to cool raw chicken in the walk in freezer. 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 .

3-501.15 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 3 large containers of chicken wings cooling at ambient air see temp chart. CDI- PIC moved items to walk in cooler and freezer.

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 secondary containers of spices and salts without a label.

6-202.13 Properly locate mechanical insect control devices. - Observed fly traps stored above food in dry storage and above 3 comp sink clean drain board and clean food contact surfaces.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal bowls and containers still wet.

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 hood system and cooking equipment with grease and food debris build up. EHS also observed cold holding equipment handles and gaskets in need of cleaning due to food debris build up.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F 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 beans sprouts received at 43-44F. CDI- PIC voluntarily discarded the items.

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 . - REPEAT- Observed three large containers of chicken wings cooling at ambient air for an hour. Items at start of inspection were 109F and 60 mins later still at 101F. Cooling parameter was not met. CDI- PIC placed all chicken wings onto sheet pans and then into the freezer to quickly cool.

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 3 large containers of chicken wings cooling at ambient air and not meet proper cooling rate. CDI- PIC was able to place all chicken wings onto a sheet pan to quickly cool in the wif.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wet wiping cloths stored on counter tops in between use. CDI- PIC placed wiping cloths in sanitizer.

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 hood system and cooking equipment with grease and food debris build up.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed PIC handle cooked chicken with bare hands. CDI PIC discarded chicken she touched. -0

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 cooling roasted pork at 94F at 3:15 pm and 110F at 4:17pm. Observed cooked dark chicken cooling in WIC 96F at 3:15pm and 96F. Chicken wings cooling in WIC at 71F at 3:15 and 71F at 4:17 pm. Both in deep pans and covered. CDI PIC had chicken put in shallow pans and put in the freezer. - 0

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed sauces on TPHC start time was incorrect. Started time was not updated when sauces were replaced. CDI PIC voluntarily discarded sauces

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed roasted pork cooling at ambient temp below 135F and chicken cooling in WIC in deep pans and covered. Refer to temp chart. CDI PIC had roasted pork and chicken put in shallow pans and put in the freezer.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees cell phone and keys stored above open container of baking soda use to season raw chicken. CDI Employees removed personal items to bottom shelf. -0

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 brown rice and chicken stock both hot holding at 130F. CDI- PIC voluntarily discarded the items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 200 or more crab Rangoons without a date mark. PIC asked employee when the items were prepared. Employee stated food was prepared on Saturday. CDI- PIC was able to properly date mark the items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several ants near the back door.

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 several cans with large dents on the seam. CDI- PIC voluntarily discarded the items.

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 hood system and cooking equipment in need of cleaning due to grease and food residue build up.

5-205.15 Maintain a plumbing system in good repair. 5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed 3 comp sink faucet leaking and malfunctioning at times. Sink can still be used. Observed hose bib near back door with a hose attachment. This creating continuous pressure while on and back flow prevention device is not rated for continuous pressure. CDI- PIC removed hose nozzle.

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 three employees wash hands when needed however at the end of the hand wash employees used bare hands to turn the faucet off. This action recontaminates the hands. CDI- Education was provided and EHS observed proper hand washing.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf - Observed an employee dump a cup with ice into the hand sink. CDI- Education was provided and sink cleaned out.

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 chicken wings and dark meat chicken cooked last night and 43F. Items were in large containers and covered. CDI- PIC voluntarily discarded the items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 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 chicken wings and dark meat chicken chicken without dates in the flip top. CDI- PIC voluntarily discarded the items. NOTE: Point deduction has remained the same since item has greatly improved from last inspection. However if the violation occurs again during the next inspection point deduction will increase.

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-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. - REPEAT- Observed a large container of chicken wings and a large container of dark meat chicken cooked and cooled over night according to PIC at 43F. Items were in dense covered containers. CDI- PIC voluntarily discarded the item.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing at ambient air. CID- PIC ran cool running water over item and then placed in walk in cooler uncovered.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - REPEAT- Observed back door shut with air gaps large enough for light and pest entry on bottom. PIC has made attempt of correction from last inspection. NOTE: This item is a transitional permit non compliant item. Item is low risk and not dynamic however if the violation is noted again during the next inspection point deduction will increase.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -REPEAT- Observed several wiping cloths throughout the kitchen on prep tops and counter tops.

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 handles to utensils stored in flour, rice, and other seasoning.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed an employee pooling raw eggs with a gloved hand. After the all raw eggs were cracked and pooled the employee went on to use cooking utensils without discarding gloves and washing hands. Before any cross contamination occurred PIC had employee discard gloves, wash hands, and wash utensils before next use. CDI- PIC had employee wash hands properly prior to cross contamination occurring.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed an employee preparing raw shell eggs. Employee did not discard gloves prior to handling cooking utensils. CDI- Prior to any cross contamination PIC had employee discard gloves, wash utensil and wash hands properly to don gloves to finish preparing RTE foods. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed unwashed produce stored above washed produce and RTE foods in the walk in cooler.

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 pooled raw egg, lo main sauce, sesame sauce, hot chili sauce, and garlic sauce all at room temp above 41F. CDI- PIC voluntarily discarded all items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 two large containers of chicken wings, one large container of white meat chicken, one large container of dark meat chicken, two containers of pork, and all RTE/TCS foods on both prep flip top units without dates. A VR will occur within 3 days to ensure proper date marking is occurring in the facility.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . - Observed two large containers of chicken wings and two large containers of pork cooling at ambient air below 135F. CDI- PIC moved items to speed rack in the walk in freezer.

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 all secondary containers of oils, spices, salts, sugars, and sauce without a label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door shut with air gaps large enough for light and pest entry. NOTE: This item is a transitional permit non compliant item.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. - Observed several wiping cloths throughout the kitchen on prep tops and counter tops.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed Cl test strips however PIC was unable to provide a chart to accurately measure sanitizer concentration. A VR will occur within 10 days to ensure the full test kit is provided.