CRISPY BANH MI #4

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed numerous bags of raw meat in reach in freezer co-mingled with RTE foods. EHS advised that since the packaging for the raw products is not in a sealed commercial package, they need to be stored according to the food code to eliminate contamination risks. CDI - PIC rearranged reach in freezer during inspection. (1.5) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 EHS observed deep container of noodles cooling from being prepared at 10:30am. EHS observed noodles cooling in deep metal container, with lid on, in reach in of make unit. EHS observed inadequate cooling rates after thirty minutes. EHS provided education on cooling methods. EHS observed two other TCS items cooling adequately during inspection. CDI - PIC removed noodles and placed on smaller pan to cool in freezer. EHS observed adequate cooling rates prior to end of inspection. REPEAT. (0.5) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee preparing food without proper hair restraint. EHS provided education. (0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wet wiping cloth being stored on sanitizer spray bottle in between uses. EHS observed wiping cloth wet and advised to hold cloths in sanitizer in between uses. CDI - PIC created sanitizer bucket and placed all in use wiping cloths inside. (0.5)

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. EHS observed numerous portioning cups inside powder mixes for milk teas and observed ice scoop submerged in ice at coffee bar. EHS advised to removed portioning cups and stored outside of container or keep handles above the top of the food. (0)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few pans stacked wet in clean dish area of kitchen. EHS advised to stagger pans and dishes prior to stacking for storage. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC stated that upon hire employees review employee health poster with PIC prior to starting. PIC stated nothing is signed and training typically occurs only at hire. EHS observed multiple posters throughout facility; including decision tree. PIC exhibited adequate knowledge of employee health policy during inspection. EHS advised to create some form of documentation to serve as an acknowledgement of training that employees can sign. CDI - EHS provided PIC with copies of employee health policy and reviewed policy and training frequency with PIC prior to end of inspection. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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) EHS observed large container of coconut milk held beyond 7 days. EHS observed coconut milk, half/half, whole milk, and almond milk in reach in cooler without proper dating. CDI - PIC voluntarily discarded coconut milk. PIC was able to confirm date of opening for all other dairy products with food employee and EHS allowed PIC to date mark. EHS advised items may be required to be discarded if no date is observed. REPEAT. (3) 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 EHS observed chemical sprayer next to three compartment sink with no label. PIC stated this was degreaser for the floors and confirmed with original container. CDI - PIC labeled chemical sprayer. (0)

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 EHS observed cooked noodles cooling in reach in of make unit 2. EHS observed noodles covered in deep metal pan. PIC stated noodles were cooked at 10am this morning. EHS reviewed proper cooling methods with PIC. CDI - PIC removed lid and placed noodles in freezer to quickly cool. (0) 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . EHS observed facility without proper thin probe thermometer.VR required within ten days. (0.5)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no available test strips for chlorine dish machine. PIC stated it is not currently being used, however, EHS advised that a test kit is still required in the event the dish machine is needed. 10 day VR required. (0.5)

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 gaskets in numerous reach in units soiled with food residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P EHS observed hose bib with nozzle attached under pressure at can wash. EHS observed proper back flow preventer for faucet but no back flow device for the split attached to the faucet which is connected to the house under pressure. EHS advised PIC to obtain proper back flow device before continuing to use hose with nozzle attached. CDI - PIC removed nozzle from hose. (0)

2-301.15 Only wash hands in handwashing sink. -PF Observed food handler wash hands in front 3 compartment sink. CDI- EHS directs employee to wash hands at hand sink and use hand sink only going forward. (-2)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed onions beside raw tilapia in RIC. CDI- Onions moved to rack above raw meat. (-0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 Observed many TCS items throughout facility without date mark. CDI- PIC dates items prepped today and voluntarily disposes of items with prep date unknown or several days earlier. EHS discussed proper date marking and provided education to PIC. (-1.5) 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several expired TCS items in lowboys and RIC. CDI- PIC voluntarily disposes of expired 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cooked chicken and pork held on TPHC beginning at 11:00am with a temperature of 57F-61F at 11:15am above fliptop. Items did not begin time at 41F or lower or 135F or higher. CDI- PIC voluntarily disposes of chicken and pork. (-1.5) 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 cooked noodles on TPHC in fliptop and lowboy without time label. CDI- PIC labels properly for TPHC.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers removed from protective packaging and with food contact portion facing upward, on dry storage rack below in-use spice containers. EHS discusses proper storage order of single service articles with PIC. Items will be inverted or left in protective sleeve going forward. (-0)

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed substantial grease build up at fryers and increased cleaning frequency is needed. 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 flour and food residue on fryer basket handles. Increase cleaning frequency as needed. (-0.5)

REPEAT. 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 substantial food debris and grease buildup on sides and back of equipment in fryer area. Increased cleaning frequency is recommended. (-1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. (-0) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked noodles inside lowboy at 46F. CDI- PIC disposes of noodles. REPEAT. (-1.5)

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 shrimp with prep date for 11/26 (tomorrow) inside large RIC. CDI- PIC amends date mark to proper prep date of 11/25. (-0)

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 EHS observed raw chicken and melted butter cooling inside large RIC with no change in temperature over course of 1.5 hours. EHS advises the items should cool in shallow containers inside the WIC, with uncovered lids so air may circulate. CDI- Items moved to WIC for cooling with lids removed by end of inspection. (-.05) 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 unlabeled sauce bottle and spice container without labels. CDI- PIC labels items. (-0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of powdered dairy creamer on floor across from RIF’s. EHS advises PIC items, even dry goods in bags, should be stored at least 6 inches above the floor. (-1)

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in front RIC stated to be washed with stickers remaining. EHS advises PIC that washed produce should no longer have sticker labels. CDI- Avocados moved for re-washing. (-.05)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors sticky throughout facility. Increased frequency is recommended. (-.05)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed open employee beverage on prep top directly above food. CDI- PIC removes beverage. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener blade with severe accumulation of food debris, substantial black residue on the food contact surfaces of inner ice machine chute, and 4 cutting boards stored as clean which were sticky to the touch. PIC removes cutting boards for re-cleaning, is advised to clean ice machine at earliest opportunity, and that EHS will make a verification visit to ensure either adequate cleanliness of current can opener blade is restored, or a new one has been procured. (-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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked noodles in prep top at 55F and PIC uncertain of prep date. CDI- PIC voluntarily discards noodles. (-0) 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 sliced deli pork, ham, and turkey in prep top without date marks. CDI- PIC labels deli meats to reflect prep date of 4/5/2024. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility to be with incomplete TPHC procedures. Written procedure was missing information regarding when TPHC window will begin, and how long it will last. CDI- EHS advises PIC to clarify their procedure and ensure all aspects are understood, and executable. TPHC procedures fully in compliance by the end of inspection. Repeat. (-1.5) TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC wearing smart watch while handling food. (-0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed caulking repair on wall near ware-washing station which needs application of non-absorbent coating to ensure cleanability. Observed displaced ceiling tiles above WIC which PIC states to have never been properly installed. (-0)

6-301.14 Post a handwash sign at each handsink. Dish washing area handwashing sink and bathroom handwashing sink missing handwashing signage. CDI-EHS provided signage to PIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed utensils in sanitizer water below 200ppm QAC sanitizer. Sanitizer observed coming out of dispenser at 300-400ppm. Recommended draining and refilling sanitizer more frequently to maintain sanitizer concentrations. Educated PIC about proper sanitizer concentration on test strips (200-400ppm). CDI-Sanitizer refilled 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

3-501.19 (C ) (4) (5) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. The food shall be discarded if the temperature of the food exceeds 70 F, after the food has completed its 6 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 6 hour time limit. -P Observed facility using TPHC for cooked chicken and pork stored on top of prep unit. Food was marked for 6 hours (12pm-6pm). When temperature of food was taken, it was found to be above 70F. Food discarded and EHS instructed facility to use 4 hour TPHC only. CDI

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 scoop handles resting in food in granular foods inside white bins.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use spoons at customer grab and go station with food contact surface stored exposed. Stored single use spoons inverted to prevent contamination from hands or in their original packaging.

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 egg rolls at fry station and summer rolls at sandwich station which are held on 4 hour TPHC But missing a starting and end time. CDI-PIC placed 2-5pm time stamp on egg rolls and 1-4 time stamps on summer rolls.

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 metal container of noodles cooling while covered with a metal top in low boy as well as beef cooling in reach in cooler with a metal top covering beef as well. CDI-PIC removed tops and placed in freezer for rapid cooling. 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 .

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