BAOBAO AUTHENTIC CHINESE RESTAURANT

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed an employee water bottle stored on a shelf above food in dry storage.

REPEAT 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. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed open packages of frozen chicken stored above beef in the reach-in freezer. Observed a pan of raw chicken stored on top of beef in the walk-in cooler. Observed unwashed mushrooms stored above ready-to-eat vegetables in the walk-in cooler. CDI - Raw proteins were moved to the correct storage order.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree tapioca pearls (boba) on the counter of the bar. Manager stated that they are cooked each morning and discarded at end of day. CDI - Item was voluntarily discarded. Boba was added to the 4-hour TPHC policy. Points reduced due to improvement from last inspection.

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 missing time stickers for cut cabbage and fried chicken. CDI - Labeles were added for the time they were removed from temperature control.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed one spray bottle of chemical without a label. Observed a bottle of Advil stored on a shelf above a prep surface. CDI - Spray bottle was labeled and Advil was removed.

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 a bin of raw pork thawing in still water. CDI - Item was moved under running, cold water.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing dumplings without a hair restraint.

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

REPEAT 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 a spoon for rice inside of a container of 86 degree water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a “household use only” blender and a prep cooler cutting board with deep stains and cuts. Observed the front kitchen hand sink separating from the wall.

10-DAY VERIFICATION REQUIRED 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed wet chlorine test strips for the dish machine that would not test.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing dumpster drain plug.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw steak in the process of freezing stored above frozen RTE packed of diced pork in standing 2D reach-in freezer. CDI- PIC adjusted storage order. *REPEAT* For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed 4 open containers of tofu with open containers of tofu directly on top of food. CDI- PIC voluntarily discarded items. *REPEAT*

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed two butcher knives stored between 2D flip top lids with heavy residue accumulation. CDI- Food employee removed items to dish machine. *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 . 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. Observed food thermometer being stored with heavy food residue accumulation. CDI- PIC removed item to be w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed large container of chow mein in 3D prep unit, top portions of raw shrimp steak and chicken in 2D flip top, rice noodles on prep counter temping above 41F. CDI- PIC removed raw items and chow mein to rapidly cool in RIF, rice noodles shocked with ice. *REPEAT* points not escalated due to significant improvement since last 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 .

3-501.18 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 several containers of tofu opened without a date, diced brisket with no date all in prep unit. Frozen container of pork in standing RIF with no date. Large metal bowl containing a crab and cream cheese mix with no date in WIC. CDI- PIC stated that items were prepped during the early afternoon period on 12/28. *REPEAT* ensure items held or intended to be held for more than 24hrs are date marked. 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 unlabeled spray bottle holding unknown chemical. PIC spoke with employee who stated item held degreaser. CDI- label was marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed diced sesame chicken cooling below .52F/min in first parameter of cooling. CDI- PIC removed item to rapidly cool in standing RIF after discussing effective cooling methods with EHS. 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 .

3-304.12 (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 container of water storing spoons for rice. CDI- PIC removed items from water and replaced utensils to container of 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 areas between equipment lids of 2D flip top with food debris and residue accumulation, top of dish machine with heavy residue accumulation. Increase cleaning frequency. *REPEAT*

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed food employee touch bare human body parts before returning to food prep task. CDI- PIC had food employee properly wash hands after EHS discussed. 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. Observed food employee working with RTE food, unclean equipment, and personal phone without stepping away to wash hands. CDI- EHS discussed when to wash, PIC had food employee stop task and properly wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed multiple food employees return from outside of kitchen, don gloves to work with food without washing hands. CDI- PIC had food employees discard gloves and wash hands before donning gloves.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed two handsinks in kitchen being used to dump containers. CDI- EHS discussed handsink usage, PIC had food employees begin process of cleaning sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp stored above fried chicken wings in WIC, raw chicken outside of original packaging on top of spring rolls in standing RIF. CDI- PIC adjusted storage order during inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed open containers of tofu with open containers of tofu directly on top of food. CDI- PIC voluntarily discarded items. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employees washing gloved hands. Observed food employee rubbing face with gloved hands. CDI- EHS discussed with PIC, PIC had food employee discard gloves, wash hands, and change gloves.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed two butcher knives stored between 2D flip top lids with heavy residue accumulation. CDI- Food employee removed items to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2D standing RIC with an ambient temp of 52F. All TCS foods held in unit were discarded. Observed shredded lettuce temping above 41F in 2D flip top. PIC voluntarily discarded. VERIFICATION REQUIRED. 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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P. Observed 5 racks of shelled raw eggs temping above 45F due to ambient temp of unit being 52F. PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety

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 majority of TCS foods being held for more than 24hrs without date marks. PIC was aware of when TCS items were prepped and how long items are maintained before use or discard. EHS will conduct follow visit to assess date marking SOP. VERIFICATION REQUIRED. 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 kimchi not dated, several containers of tofu opened without a date. PIC was aware kimchi was prepped on Monday and tofu was opened on yesterday, correctly 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 .

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 sesame chicken, cut cabbage, stored on prep counter without time indicated on container. CDI- PIC applied correct time mark after food employee stated items were placed on time at 1030am. 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 establishment not maintaining paper with labeling information with updated list of items held on time, and no times listed on paper. CDI- PIC had times for today placed on paper noted on written procedures. Written procedures must be maintained and followed correctly. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of seasoning maintained without labeling. Apply labels for identification.

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 areas between equipment lids of 2D flip top with food debris and residue accumulation, top of dish machine with heavy residue accumulation. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee with personal phone directly next to string beans being actively prepped in kitchen. CDI- PIC removed item to designated area.

*REPEAT* 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 - Frozen Raw Chicken stored above Frozen Raw Beef in standing 2 Door RIF. *CDI - PIC had food employee correct storage order. *Observed - Raw Pork stored above Fried chicken in WIC. *CDI - Food employee corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Metal bowl of cooked beef and cooked white meat chicken in flip top unit from last night above 41F, chef stated items were held in flip top overnight. *CDI - PIC voluntarily discarded items. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- *Observed - Foods held on time without written procedures. *CDI - EHS provided printed copy of TPHC Procedures PIC filled it out and posted it onsite. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 - PIC stated after 3 hours they place items held in ambient temperature back into WIC. *CDI - EHS educated employees on proper use of TPHC procedures. Food must be discarded if held using time.

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 meat chicken and beef cooked yesterday night in flip top unit not fully placed into cold holding equipment above 41F, see temp chart for details. Food shall be cooled using proper equipment. *CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (A) Food contact surfaces shall be made of safe materials. -P- *Observed - Packaged Noodles held inside of a grocery bag and a grocery bag balled up and placed on top of green onions. *CDI - PIC removed bag from on top of green onions and discarded the top layer that was in contact with grocery bag. PIC removed Noodles from grocery bag.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed food employee scoop portion of raw shell egg for fried rice and while moving product to wok, some of product dropped into metal insert pan of corn starch off of ladle. CDI: Education provided, storage order on spice cart rearranged, and food employee voluntarily discarded cornstarch.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles being held above 41F on counter. PIC stated standard procedure is to remove product from reach-in portion of make table per customer order. CDI: Education provided and food employee placed product back into make table for cooling (39F).

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 various spices/seasonings/oils on spice cart with no labels.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no QAC test strips in facility at time of inspection. EHS will return within 10 days to verify facility obtained QAC test strips. VERIFICATION REQUIRED.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats stored with to-go bags and boxes. CDI: Food employees moved items to approved location.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine soiled with buildup. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low QAC sanitizer at 3-compartment sink- 0ppm. CDI: PIC primed QAC dispenser- 200ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in mop sink area.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed food employee portioning rice noodles into bags utilizing "clean side" of drainboard at dish machine. CDI: Education provided and food employee relocated to prep table.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stainless steel bowls stored on prep counter wet stacked.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips at time of inspection. EHS will return within 10 days to verify chlorine test strips obtained. VERIFICATION REQUIRED.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food waste/buildup on shelf used for storing dumpling steamers and togo trays.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed no time stamp on cut cabbage being held using TPHC on prep counter. CDI: Food employee provided time stamp label.

4-501.11 Maintain equipment in good repair. Observed QAC dispenser at three compartment sink in poor repair- broken/dispenses incorrect amount of sanitizer. PIC stated work order placed and facility has been making solution by hand.

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 rice cooling on sheet trays covered with plastic wrap. CDI: Education provided and product vented for more rapid cooling (<41F). REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with light-moderate scoring. REPEAT VIOLATION.

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 beverage stored next to plates used for customer food. CDI: Education provided and employee relocated to approved area. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near kitchen entrance. CDI: Education provided and PIC provided paper towels.

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 cooling too slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and product moved to walk-in cooler for rapid cooling (<41F). Going forward facility utilizing TPHC. Paperwork provided and completed during inspection. REPEAT VIOLATION. 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 scallops cooling too slowly to meet cooling parameters. See temperature chart and violation #33 for details. CDI: education provided and product vented for rapid cooling (<41F).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice being held above 41F on prep table. Product prepared 10/04/23. PIC stated rice was leftover from previous business day, normal procedure is to store rice in rice cooker. CDI: Education provided and product placed on TPHC for short-term compliance. REPEAT VIOLATION.

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 noodles and beef being held in 2-door cooler with no date labels. PIC stated product prepared 10/04/23. CDI: Education provided and PIC provided date labels. REPEAT VIOLATION.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed no TPHC procedure/paperwork during inspection. CDI: Education provided and EHS completed paperwork with PIC during inspection. 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 tapioca pearls with no time stamps. CDI: education provided and PIC placed time stamp on product.

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 on speed rack using ambient air. CDI: Education provided and product moved to walk-in cooler for rapid cooling(<41F), Going forward facility utilizing TPHC. Paperwork provided and completed during inspection. Observed scallops cooling in covered insert pans in walk-in cooler. CDI: Education provided and product vented for rapid cooling. REPEAT VIOLATION.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed frozen squid thawing on drain board of prep table- no running water. CDI: Education provided and product placed under running water. REPEAT VIOLATION.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf Observed no thin-tip thermometer at time of inspection. CDI: Education provided and PIC ordered thermometer during inspection. REPEAT VIOLATION. **Points not assessed due to corrective action during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few fruit flies throughout inspection. Facility currently completes their own pest control. REPEAT VIOLATION.

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 insert pan of water being used for storing rice scoop being held at room temperature. CDI: Education provided and facility opting to use dry plate for storage and clean scoop every 4 hours. REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with light-moderate scoring.

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 several mops, brooms, and dust pans stored on floor in mop sink area.

2-101.11 (A) PIC shall be present during all hours of operation. -PF 2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. 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 no PIC available upon the beginning of the inspection. Owner arrived later, however no active managerial control observed. Verification visit required, although education provided throughout inspection. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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. CDI: EHS provided procedures and education regarding procedure which will be adopted and posted by operator. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 open and closed personal beverages stored on prep tables, on top of clean bowls and above food prep. CDI: all items relocated properly.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 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 2-301.15 Only wash hands in handwashing sink. -PF Observed numerous hand washing violations; PIC must train employees to wash hands properly, how to don gloves properly and to wash hands only in the hand sink(s). CDI: EHS provided education throughout inspection and required proper hand washing and gloving as necessary. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sinks used for rinsing food (immediate intervention occurred) and observed food debris in both sinks along with a metal scrubber. CDI: EHS educated and intervened.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed food (box of mushrooms, open container of raw pork, open container of cut eggplant, box of celery) contaminated by leaking water in walk-in. CDI: food was voluntarily discarded. Refrigeration technician was called and on site for repairs prior to EHS departure.

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)(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. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw poultry, raw pork, raw beef, raw seafood, raw eggs comingled together and with ready-to-eat foods throughout each refrigerated unit and freezers. Observed unwashed produced comingled with washed produce and all other foods. Verification required within 3 days - Repeat violation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P No sanitizer was available during the inspection; observed staff unable to operate sanitizer dispenser. EHS demonstrated how to make bleach/water sanitizer, also instructed operator to contact chemical tech for calibration and demonstration of automated sanitizer system. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed uninformed staff try to clean equipment by rinsing in the 3-comp sink which housed raw meat & seafood and other dirty equipment. I observed bloody pans treated this way, too. I intervened throughout. I observed improper cleaning of the slicer, which had been used to cut raw pork, with just moist towels and "Oxiver TB" - EHS demonstrated how to properly w/r/sanitize after demonstrating how to fill wash bucket, rinse and sanitizer buckets. Observed dirty plates stored as clean, dough hook/mixer in need of cleaning which must be cleaned/sanitized after use or at least every 4 hours. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine, under cup storage, with build-up present

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 pan of pork belly pieces at 111F cooked at 10 a.m., checked at 1:48 p.m. Observed cooked noodles from 11 a.m. at 80F checked after 2 p.m. & cooked chicken breasts at 78F from noon checked at 3 p.m. CDI: Items voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked meat and chicken held in bowls at on flip top cutting board held between 80-90F CDI: Items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top prep unit and walk-in refrigerator holding TCS foods between 42-55F. All out of temp TCS items were voluntarily discarded and refrigeration tech was contacted - arrived prior to departure. Flip top prep unit was repaired prior to departure. Also observed cut cabbage and blanched bok choy sitting out at room temp. Note: Facility operators voluntarily closed; however, verification necessary to check walk-in prior to re-opening. 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 Observed no date labels on any RTE/prepared TCS foods held over 24 hours - Items observed: cooked chicken pieces, cut cabbage, cooked pork belly pieces. CDI: Items voluntarily dicarded. 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 unlabeled spray bottle w/ degreaser. CDI: Item labeled 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label .-P Observed Oxivir Tb being used as cleaning for slicer. CDI: see #16 - EHS educated operator to use sanitizers that can be tested and safe as leave on sanitizer.

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 stored tightly wrapped in individual baggies and then lumped together in 1 large bag. Observed pork belly pieces cooling on the prep sink. Observed chicken breasts tightly wrapped in reach in. CDI: Items voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large pans of raw meat and pork thawing in and under (see also #39) 3-comp sink (which should only be used for w/r/san of equipment; observed raw seafood in prep sink w/ no running water. Observed container of beef in water thawing on the prep sink drain board at 60F. CDI all items were placed in the operable reach-in or freezer; 60F beef was voluntarily discarded.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer reading 50F in ice water - EHS thermometer registered 32F. CDI: operator found 2nd thermometer which was calibrated - however, not a thin probe (see below). For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labeled working containers or dry goods containers.

6-501.111 Keep the premises free of insects. Observed fruit flies particularly around beer taps/drain

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 pork/water thawing on floor under 3-comp sink, large tub of re-hydrated mushrooms stored under dirty drain board of 3-comp sink, bottles of sauce stored on floor and roll of plastic wrap in onions.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and dry cloths stored on tables throughout facility.

3-304.12 (A) In-use utensils in TCS food, must be have handles to store with handles above the food and top of the food container. Observed several bowls stored inside food for scooping. CDI: scoops removed. 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 spoon used for rice stored in room temp water. CDI: dissembled and taken to dish machine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet cups tightly stacked at beverage area.

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 grease and debris around and on surfaces throughout. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors & grease receptacle lid open

6-501.12 Floors, walls, ceilings including the attachments shall be clean. Observed cleaning needed for walls under dish machine and flooring in need of cleaning under equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat green onions in reach in cooler. CDI - Storage order was corrected. For more information on food storage order 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 raw chicken stored above raw beef in walk in cooler. CDI - Storage order was corrected -REPEAT- -3 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed portions of fried shrimp wrapped in plastic bags in walk in cooler at 47F. PIC stated that fried shrimp was cooked day prior to inspection. CDI - Fried shrimp was discarded. PIC was instructed to leave cooling foods uncovered and unwrapped until cooled to 41F or less. -1.5 points- 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 .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed cooked chicken, cooked beef, cut cabbage, steamed bok choy, and sprouts holding on prep surface without discard times. PIC all items last for approximately 2 hours. PIC was instructed to place start and discard times for items being held on TPHC. -0 points-

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 stacked and covered metal containers of raw chicken cooling in walk in cooler. CDI - PIC was instructed to unstack and uncover metal containers to allow cold air to circulate in and around food product. -0 points- 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 .

4-903.11(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 opened and unpackaged food containers stored on shelving in kitchen. -0 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy build up of food residues and splash inside of reach in coolers and prep surfaces. -REPEAT- -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC did not provide certified food safety manager certificate. Permit is within 210 days of issuance. No point deduction.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employees handling ready to eat food items with bare hands. CDI food cooked immediately or employee washed hands and put gloves on to prepare remaining food.

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 meats stored over ready to eat food items in walk-in cooler and upright cooler. CDI rearranged storage order.

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 cooked noodles stored in tight fitting bags in upright cooler. CDI by removing from bags and placed in uncovered container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on walk-in cooler floor. REPEAT VIOLATION Observed dry food stored in open bags. Place dry food in containers with lid or sealed bag.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food in the kitchen without wearing hair restraints.

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 rice paddle stored in room temperature water.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for testing sanitizer. VR required within 10 days.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy grease build-up on hood system filters. Clean ASAP. This is a fire hazard also.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC did not demonstrate knowledge of food code requirements as it pertains to cooling of TCS foods, hot and cold holding temperatures, food storage order, and employee health policy. CDI by education by discussing food code requirements with PIC.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Establishment did not have a certified food protection manager on site. Permit is within 210 days of issuance. No point deduction today.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items blocking access to hand sink in dumpling room. CDI by maintaining access to hand sink.

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 over raw beef in upright freezer. Observed ground pork mixture stored over ready to eat foods in walk-in cooler. CDI by rearranging storage order of foods.

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 lo mein noodles and rice noodles cooling in the walk-in cooler in sealed bags (>6 hours per PIC) >41F. CDI by voluntary discard by PIC. Establishment has limited cooling space in the walk-in cooler. Recommend the addition of a blast chiller, or freeing up space in the walk-in cooler with the addition of another upright cooler. PIC must submit spec sheets and floor plan for equipment prior to purchase and install.

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 cooked rice, cooked chicken, cooked pork belly, cooked meatballs, cooked duck sitting in kitchen off temperature control. CDI -Cooked pork belly, cooked meatballs < 2hrs were reheated to > 165F. Cooked duck and cooked chicken moved to walk-in to begin cooling process (<2hrs observed at 127F). Cooked rice voluntarily discarded as it was 90F at 3hrs. All TCS foods kept observed reheated to > 165F. Going forward, PIC plans to maintain hot foods on stove top and burners. Recommended addition of table top steam warmers to help maintain hot temperatures.

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 cooked shrimp in the walk-in cooler without date mark. CDI by date mark by PIC.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf observed no consumer advisory on menu for hotpot menu items. The establishment is not currently offering this menu item. Consumer advisory must be presented prior to offering items from this menu. CDI - notified PIC that CA must be added to the menu for these raw foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle containing degreaser. CDI by labeling.

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 sealed bags of lo mein noodles and rice noodles in the walk-in. Noodles did not meet cooling parameters and were discarded.

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

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

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 multiple boxes of single service items stored on the floor behind bar.