RAI LAY

Observed raw chicken stored over raw shell, egg, and prep unit CDI foods relocated during inspection

Observed crab Rangoon cooling temperature 159°F cooling temperature 259°F cooling rate calculation indicated method not effective to reach cooling parameters CDI crab Rangoon relocated to walk-in freezer to rapidly cool observed rice, cooling deep container and walk-in cooler CDI rice relocated to shallow uncovered sheet pan to rapidly cooling walking cooler

Observed two containers of curry with the data preparation of 83 CDI curry voluntarily discarded

Observe sushi rice in unit from night before being cooled and reused and sushi container and not accurate labeled per time control procedure CDI sushi rice from previous evening voluntarily discarded

Observe, deep container of rice, cooling and walk-in cooler, CDI rice relocated to shallow or uncovered, sheet pans and containers to rapidly cool observed crab Rangoon cooling and tall region and cooler cooling parameters showed that crab Rangoon was not cooling proper requirements CDI crabber room relocate to walk-in freezer to rapidly cool

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 pan of chicken wonton overstocked in flip top prep refrigerator at 44 degrees F. CDI, item voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed Fantastik cleaner stored over prep sink and clean single-service articles. CDI, chemical relocated for proper storage .

4-501.11 Maintain equipment in good repair. Observed split gasket on door of WIC and tall reach in prep unit. Observed condensation buildup in walk in cooler.

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 1 employee walk from outside and back door and come in kitchen and handle clean equipment without washing hands and then use towel to turn faucet off when washing. CDI, employee rewashed hands and reviewed handwashing procedures with staff.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw fish stored over RTE food in sushi refrigerator . CDI, fish relocated for proper storage. 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 rice cooling in deep covered container and not meeting cooling parameters. CDI, rice transferred to shallow uncovered sheet pan and placed in WIF. Repeat. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 TPHC used on sauce but time not recorded on chart per written procedures. CDI, time recorded.

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 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 rice cooling in deep covered container and not meeting cooling parameters. CDI, rice transferred to shallow uncovered sheet pan and placed in WIF. 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 .

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed that facility states they use “White Tuna” on menu but EHS identified that they are really using Escolar. Facility must make this correction on the menu. 3-Day VR Required.

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 a container of fried soft shell crab and a container of fried sweet potatoes that were cooked the day prior that missed the window for cooling. See temperature chart. CDI- PIC voluntarily discarded the products. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods in the RIC near the fryers that were not being held at 41F or below. See temperature chart. The internal thermometer for the unit read 61F at its peak. All TCS foods in the unit were voluntarily discarded as there was no record of how long the products have been out of temperature. PIC called for a vendor to service the unit. CDI- Vendor arrived during inspection and was able to repair the unit. EHS verified that the unit is now holding an ambient temperature of 39F. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked noodles, cut tomatoes, cooked tofu, opened can of cooked vegetables, cream cheese, imitation crab sticks, cooked eel or seared tuna. CDI- PIUC discussed prep date with employees and products prepped the day prior were allowed to be dated if the date could not be determined the product was voluntarily discarded. **REPEAT** For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 facility cooling products in deep containers that were tightly wrapped with plastic wrap. CDI- EHS provided education on proper cooling procedures with PIC. Items that were still cooling had the plastic wrap removed and were moved to shallow pans to rapidly cool. **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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed hotel pans stacked together being stored as clean with sticker residue on the outside of the pans. Observed can piercer visibly soiled during inspection. CDI - Employee removed soiled items and brought to dish pit to be recleaned. EHS recommended replacement of can piercer every 90 days. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sticky rice, tofu, cooked chicken wings, and other TCS foods throughout facility baring no date indicating its date of opening or preparation. CDI - PIC labeled all food items they could verify the date of opening, preparation, or thawing of. All other foods were voluntarily discarded. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 multiple foods being cooled in deep, covered containers throughout kitchen. Multiple food items were being cooled in prep units or RICs. CDI - PIC uncovered all covered items, and moved items in deep containers to shallower ones. Foods in prep units or RICs were maintaining proper cooling parameters, but EHS advised against using anything but the WIC to cool. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed spoon being stored in tofu with handle in contact with the food. Observed single use container being stored in fried chicken as a means to dispense it. CDI - PIC replaced spoon in tofu with larger spoon. To go container in fried chicken was disposed of.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce being stored above ready to eat sauces in WIC. EHS advised PIC to reorder storage to preclude chances of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine maintaining a concentration of about 25ppm chlorine during inspection. PIC called maintenance during inspection. Facility will utilize three compartment sink to sanitize dishes until machine is serviced. 72 hour VR required. 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

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed spicy crab sushi mix and spicy tuna sushi mix in sushi prep unit that had been cooling for about 3 hours and 45 minutes holding at 43F during inspection. No change in temperature had occurred ten minutes after. CDI - PIC changed cooling method and both items had met 41F or below at the 4 hour mark. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 noodles, cooked tofu, cooked mushrooms, and various other TCS foods throughout the facility that did not bare any date labels indicating the date of opening or preparation. PIC stated all items had been prepped on or before 8/11. CDI - PIC labeled all 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 .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed chlorine sanitizer solution being stored in a generic surface cleaner spray bottle with “sanitizer” hand written over the original label. CDI - PIC discarded contents and 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 multiple TCS food items such as cooked chicken, cooked wontons, cooked crab Rangoon, spicy crab sushi mix, and spicy tuna sushi mix being cooled in prep units or reach in units while in tightly covered containers. CDI - PIC unwrapped containers and moved them to either the WIC or WIF. All items achieved proper cooling rates. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed hotel pan of cornstarch being stored uncovered next to a hand sink. EHS struggled to wash hands without contaminating container. CDI - PIC covered and moved to safer location.

4-502.13 Single-use and single-service articles cannot be reused. Observed multiple single use soy sauce containers being reused to store house made sauces during inspection. PIC stated that they are washed after being emptied of soy sauce and then reused once before being discarded. EHS recommended against this practice.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed PIC not able to locate written vomiting and diarrhea cleanup procedures. CDI, sample procedures emailed in English and Spanish. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in hand washing sink in far area of prep line near fryer.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shrimp and seafood stored over ready to eat foods in walk in cooler. Observed raw shell egg stored over RTE food in prep refrigerator . CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed house made sauce cooked and containing cooked onion added as ingredient and garlic and oil mixture held on line between 59-60 degrees F. CDI, Foods placed on TPHC. Written procedures emailed and provided to operator. 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 noodles, chicken, beef, cabbage overstacked in prep refrigerators held between 43-45 degrees F. Some improvement made however cold holding was repeated. Risk Control Plan to be requested if cold holding not in compliance next inspection. 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 beef thawing on prep sink. CDI, beef transferred to running water under 70 degrees F at separate prep sink.

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 some containers of dry food ingredients such as spices and tea not labeled by common name

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice vinegar stored in container on ground in walk in cooler. Improvement made since previous inspection. Points not escalated today.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed posted employee health policy agreement did not contain non typhoidal salmonella as reportable illness. CDI, updated employee health agreement emailed to operator. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 handling soiled trash can and soiled equipment before proceeding to handle clean single-service articles. 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 food employee not vigorously rub hands for required time and several employees turn off faucet with bare hands after washing. CDI, employees rehashed hands and hand washing signage provided in Spanish. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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 over egg and raw chicken stored over fish in walk in cooler. CDI, foods relocated for proper storage. 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 middle flip top prep cooler holding TCS foods between 43-44 degrees F and walk in cooler maintaining TCS foods between 44-45 degrees F. PIC to contact maintenance for units. Thermostat adjusted on middle flip top prep cooler. Verification required to ensure calibration and cold holding to ensure equipment maintaining TCS foods. Observed garlic in oil held on counter out of temperature control. CDI, garlic and oil relocated to refrigerator. 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 .

3-501.19 (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 sushi rice held on Time as a Public Health Control but staff not able to locate written procedures and time not recorded on rice. CDI, new TPHC form provided and completed during inspection and rice time logged. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no small diameter probe thermometer available. Vr required.

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 onion stored on ground in walk in cooler and some foods in packages stored on ground of walk in freezer.

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 utensil stored in water at 77 degrees F. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed several utensils wedged between prep tables in between uses.

4-501.11 Maintain equipment in good repair. Observed 2 refrigerators maintaining TCS foods between 43-45 degrees F. Follow up to be completed to ensure equipment maintaining TCS foods at 41 degrees F and below.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up accumulating on inside of ice machine and in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed boiled chicken, sliced beef, chopped marinated chicken, and cracked liquid eggs out of cold holding temperature in flip top cooler (see temperature chart). Also observed spicy mayo cold holding on counter top, PIC stated item was sitting out since 11am. PIC stated items were prepped around 11:30am and placed directly into the flip top cooler. CDI-REHS provided education on not cooling in flip top coolers and instead listed other proper methods of cooling and PIC moved items into walk in freezer for rapid cooling. PIC discarded spicy mayo. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 fried crab and shrimp tempura cooling in the reach in cooler while stacked atop of one another. CDI-PIC unstacked items for proper air flow. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on metal counter tops and beside grill area.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a fruit squeezer stored on top of limes in flip top cooler.