1368 SWEET CORNER

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Large Plastic Container of Kimchi prepped yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Thin Noodles, Rice, Noodles and Yellow Noodles above 41F held at ambient temperature on prep table. PIC stated that these items are removed from WIC during Lunch Rush to assist with quickly making orders as they come in and remove staff walking back and forth. *CDI - PIC voluntarily discarded items. EHS discussed holding food on TPHC, PIC stated they’d rather hold food at ambient for 60minutes max tracked by a timer. Items are to be placed into WIF for 15-30 minutes to cool back down. PIC stated when establishment is slow staff will place items into WIC and work out of there as necessary. EHS will follow up with establishment to check on process and its safety. EHS recommends TPHC or Utilizing Flip Top Unit for Noodles. No Risk Control Plan implemented today due to no Cold Holding(CH) issues being caused by CH Equipment, only caused by process choice. 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). 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). *Observed - Cooked Tendon, Fish Cake Mix and Sliced Pork without date marking. PIC stated Fish Cake Mix was prepped yesterday and the Tendon and Pork were prepped on Sunday. *CDI - PIC date marked 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 .

*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- *Observed - Large Plastic Container of Kimchi prepped yesterday above 41F in WIC. *CDI - PIC voluntarily discarded item. 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 .

*REPEAT* 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 Squeeze bottles of sauces without labels to properly identify the substances within. *CDI - PIC had employee label items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - 2 Containers of soup stored directly on floor in WIC. *CDI - PIC removed items from floor.

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 to Scoops used for Brown Sugar and Salt in direct contact with the food product. *CDI - PIC removed handle from being in contact with food item.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - 2 stacks of containers stored clean with wet stacking.

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 - 3 Containers stored clean with sticker labels. Remove stickers before wash, rinse and sanitizing.

*REPEA* 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employee engaged in food prep without having signed or been trained on employee health policy and reporting agreement. *CDI - EHS observed PIC train employee and have them sign employee health policy and reporting agreement document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Pork Roll and Fish in Small “weekend” Flip Top very over stacked and above 41F and Raw Chicken Wings in Sandwich Flip Top Lowboy above 41F. *CDI - PIC placed Pork Roll and Fish into Small Flip Top Lowboy and voluntarily discarded Wings. 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 .

3-501.15 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 - White Rice and Noodles sitting out in ambient. PIC stated items were removed from WIC and placed there for roughly 20 minutes and then are placed back into WIC. EHS observed rice and noodles have little change in temperature after 50min. Of being in WIC. *CDI - PIC placed items into WIF to blast chill and speed up the cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 - Labels to Shaker and a couple Squeeze Bottles without labels to properly identify substances within. *CDI - PIC labeled items.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - PIC prepping sauces without the use of a proper hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer Bucket at front drink station below proper concentration.

*REPEAT* 4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Wet Stacking of Plastic Containers stored clean.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Employee Health Policy Reporting Agreement posted without signatures. PIC stated they do not have any signed copies. No proof of training was provided. *CDI - PIC had all employees read, sign and date document. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Fried Fish Cakes, Cooked Beef Ribs and Sliced Pork Ham within Small Flip Top Unit above 41F. *CDI - PIC placed Beef Ribs into WIF to rapidly cool item and Fried Fish Cakes and Sliced Pork Ham into lowboy to better Maintain temperature. 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). *Observed - Multiple Cooked food items with thaw dates provided but no cook/prep dates. *CDI - PIC provided dates to items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- *Observed - Large chucks of Raw Beef Thawing under ambient temperature in large metal bowl on prep table to soften before being sliced in deli slicer. PIC stated item would be on prep table for roughly 45 minutes - an Hour. *CDI - PIC placed bowl into sink compartment to thaw under cold running water.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - A few metal containers wet stacked on clean dish shelf.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Frozen Raw Beef Stored above frozen pre-cooked commercially packaged clams in 2Door standing RIF. *CDI - PIC reorganized RIF to correct storage order and remove the possibility of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cubed Rice Cake, Raw Chicken, Raw Chicken Wings, Sliced Brisket and Cooked Chicken in Flip Top Units above 41F. *CDI - PIC discarded rice cake and stated other items were moved from WIC this morning. PIC moved items back to WIC to be rapidly cooled before being placed back into unit. 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 - Multiple squeeze bottles stored in flip top lowboy without labels that easily identify the contents within.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Multiple plastic containers stored directly on the floor in WIF and WIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone stored on shelf above prep table. *CDI - PIC removed phone and placed it onto lower shelf.

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 PIC was not Food manager certified. Unable to answer questions about food operation, unable to identify Cold holding issues in the facility. Education was provided and monitoring procedures provided. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one. And education provided as well. 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. Establishment did not have a V&D clean up policy during previous inspection. Observed proper written procedures for cleaning V&D inspection. CDI. PIC a was provided one. 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 multiple raw items in the WI freezer commingled. CDI. PIC was provided a storage picture and also food was rearranged during inspection. Repeat ****improvement from last time 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 all the items in. The WI cooler at temperatures above 41F. PIC voluntarily discarded. Facility voluntarily closed for unit to be repaired. Will be back tomorrow to check on the unit For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed multiple items in the facility without dates. CDI. PIC indicated that they were made within the 7 days and dated accordingly. Repeat 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing jewelry while cooking food.

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 ice scoops stored with handle touching the ice.

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 on on non food contact parts of ice machine, micro wave handles, RI shelves. Needs to bear cleaned. Repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. .Observed employee food items commingled with customer food items in WI unit. CDI - PIC moved the items away from customer items

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 without lids stored on prep surfaces. CDI - PIC relocated items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing hotdogs twice in hand washing sink near grill area.. CDI - EHS educated employee on hand washing sink usage. 6-301.14 Post a handwash sign at each handsink. Observed male restroom without hand washing poster. CDI - EHS gave PIC hand washing poster

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed in WIC molded green serrano peppers co-mingled with new patch of green serrano peppers. CDI - PIC voluntarily discarded containers of green serrano peppers.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above washed and uncovered vegetables for instance; herbs and lettuce. CDI - PIC corrected stored order. 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. Observed cooked ham-pork, whole milk and shredded cheese without any date marking. CDI - PIC date marking foods with yesterdays date.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed secondary spray bottle of bleach without any identification. CDI - PIC labeled secondary 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. Observed containers of oils and spices throughout the kitchen with no labels. CDI - The PIC labeled all unlabeled containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food items stored on the floor inside the WIC and WIF. PIC will order more crates.

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 small black spoons used to scoop dry ingredients with hands submerged. For example flour, rice, sugar, chocolate, garlic powder, black pepper, and soy sauce. PIC will order longer spoons to fit inside original containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several columns of blender jars wet stacked on prep sink drainboard. CDI - PIC rearranged items to properly air dry.

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 two open boxes of single service cups stored on the floor. CDI - PIC removed boxes off the floor. 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 two columns of single service cups without any form of protection at self-service water station.

4-502.11(A) Maintain utensils in good repair. Observed two metal mesh skimmers with the handle tied with metal band clamp. CDI - PIC voluntarily discarded metal mesh skimmers. 4-501.11 Maintain equipment in good repair. Observed plastic salad spinner with black tape over damaged plastic bowl. CDI - PIC voluntarily discarded salad spinner. 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 non food grade containers being used to hold TCS and non-TCS foods throughout kitchen and WIC. PIC will order food grade containers.

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 different types of food containers with manufacturer stickers, date marking stickers, and sticker glue still attached stored cleaned.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. .Observed employee cell phone on prep top unit. CDI - PIC moved cell phone to locker cabinet. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee mouth wash stored among clean equipment/utensils above hand washing sink. CDI - PIC moved container of mouth wash to locker cabinet

5-202.12 Provide at least 100F water at handsinks. Observed men's restroom handwash sink at 82F and women's restroom handwash sink at 73F.

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 grilled pork that was cooling over night with a temperature of 46F in the center of the container. CDI-PIC voluntarily discarded item. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one new working container of Clorox that did not have a label. CDI-PIC added a label to spray bottle.

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 grilled pork that was covered and cooling over night in a lowboy unit and did not reach 41F within 6 hours and sliced tomatoes and cut lettuce in covered plastic containers slowly cooling (see temp chart) in the same lowboy unit. CDI-PIC voluntarily discarded grilled pork and removed lids and placed tomatoes and lettuce in WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-301.12 (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 and turn off faucet handles without a barrier. The PIC immediately stopped and directed him to use paper towels. He rewashed correctly. Left Spanish hand washing signs to be posted so the steps are in this employee’s native language.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw egg whites container stored with other RTE food containers. PIC moved to bottom shelf with shell eggs.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Establishment did not have dates on multiple food items including ham-pork, broth, RTE pork belly, RTE pork skins, cooked potato and vegetable base. Most items had been pulled from the freezer yesterday to thaw in the walk-in cooler overnight. PIC date marked all items during the inspection.

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 salt, bread crumbs, and cornstarch without labels. Labeled during inspection. 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed three color dessert in customer grab and go without labels. Staff moved to display behind the counter.

6-301.14 Post a handwash sign at each handsink. Observed handwash sink by prep sink in the back of the kitchen without a handwash sign. EHS provided signage.

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 halved watermelon dated for 10/28. CDI-PIC voluntarily discarded food. 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 .

3-304.14(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 wiping clothes stored in cloudy sanitizer solution. PIC refilled sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stackable containers wet nesting on rack above 3 comp sink. PIC separated out containers for air drying.

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 dust build up in WIC fan vents. Repeat

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D plan. will leave a copy for customer. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Microwave in need of cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on Ice machine lids. Please clean lid of ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cheese sauce at 51F. CDI PIC voluntarily discard cheese sauce. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed meat thawing in sink. No running water, just thawing in water. CDI PIC removed from sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed powder mix stored on the floor,

4-502.13 Single-use and single-service articles cannot be reused. Observed foil single use pans being used twice. 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 cups stored on the floor, also observed single use containers stored facing up.

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 on waffle iron

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 kitchen needs over all cleaning.

3-201.11(A) Use food from approved sources only.-P. Observed vacuum sealed shrimp inside the WIC, PIC could not provide documentation or invoice for where shrimp were received. PIC stated that shrimp were bought from market but could not provide documentation. CDI - The shrimp were discarded. PIC will remove shrimp from the menu. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed cooked shrimp, pork meatloaf, pork chop, beans in WIC with no date marking. CDI - Shrimp and beans were discarded. Pork chop and pork meatloaf were prepared Tuesday night before close (Establishment closed on Wednesdays) and the proper date marking labels were added.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food on the floor inside the WIC. CDI - Food (Pho) was removed from the floor. REPEAT.

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 used for breading, rice and brown sugar with handles in contact with food. CDI - PIC removed utensils.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of pans stacked wet. CDI - Pans were separated and moved to 3 compartment sink to be washed once again. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gasket detaching from RIC drawer door below the grill. CDI - PIC reattached gaskets.

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 residue and build up on gaskets throughout the kitchen, gaskets in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. (Shared dumpster area) CDI - PIC closed dumpster doors.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed hand washing sink near the prep area with no soap. CDI - PIC replenished soap at hand sink .

3-201.11(A) Use food from approved sources only.-P. Observed vacuum sealed shrimp inside the WIC, PIC could not provide documentation or invoice for where shrimp were received. CDI - The shrimp were removed from the establishment. PIC will obtain proper source documentation if establishment is to continue serving this product.

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 bacon and raw chicken stored above lettuce and spinach inside the WIC. Observed raw shell eggs, raw chicken, and raw bacon stored above container of carrots inside the WIC. CDI - PIC rearranged storage order.

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 containers of oils and spices throughout the kitchen with no labels. CDI - The PIC labeled all unlabeled containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food items stored on the floor inside the WIC and WIF.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing sandwiches with no head covering. CDI - Employee put hat on as hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on countertops and not in sanitizer between use. CDI - Wiping cloths were moved to sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers stacked 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 the interior of the microwave soiled. Observed food residue and build up on the outer surfaces of equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. Dumpsters are shared with building.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee “taste” bean sprouts while in prep area.

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 butter used for bahn mi sandwiches (that has raw eggs) stored above RTE food in walk in. CDI items relocated.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw chicken strips come off the grill at 148-163F. CDI placed back on grill to finish to 168F.

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 . Observed beef fat, pork fat, broth, kimchi, bagged corn, pork sausage, hot dogs, creamer, and milk not dated. CDI items dated. Repeat. 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, tendon, brisket, flank, and meatballs dated when product placed in prep top and not when prepped. CDI proper date added. Observed k-bobs,roasted pork, tofu strips, cream sauce, and milk base items that were dated when frozen or dates from previous batch left on container that did not reflect current date. CDI items discarded or dated correctly. Observed portioned containers of thick creamers that were not dated and from last week. CDI items discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed facility using 3 comp sink to prep scallions where dish sanitizer was stored in bin next to food. CDI food moved to vegetable prep sink for prep. Suggest using 3 comp sink solely for warewashing. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing foods and not wearing a hair restrain.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at room temperature. Repeat.

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 on prep surfaces and above prep surfaces. CDI: drinks were relocated.

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 . Observed inside WIC cut melon not dated, pork rolls in flip top cooler without a date, soy and almond milk, gallon milk, and half and half inside front low boy cooler without dates. CDI: proper dates placed on all products.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf. Observed no disclosure on menu for raw eggs used in housemade butter for sandwiches. CDI; disclosure was provided during inspection with sticky note on menu board.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed glass cleaner stored at front area next to and above single service items and chlorox cleanup stored on shelf above prep table in kitchen. CDI: all chemicals were relocated to chemical area.

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 squeeze bottles and shakers not labeled at fryer area and a container of curry powder at back dry storage shelf not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large buckets/containers of pickles stored on the floor inside walk-in cooler and numerous boxes of mochi and single service items in boxes stored on floor in dry storage room close to restrooms.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water at 87F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic quart containers and some metal pans wet stacked.