MENYA DARUMA

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee bag/belongings stored on shelf above onions (for customer use). -Store employee items in designated area (bottom shelf) where it can not contaminate customer food, equipment, or utensils.

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 onsen (poached eggs) held past their 7-day shelf life (cook date of 4/29). -CDI- PIC voluntarily discarded the onsen. -Observed rehydrated mushrooms without a date mark. -CDI- PIC verified prep date of mushrooms by checking date on other containers of mushrooms from the same batch. PIC added date mark (5/3). -Observed cooked pork with a date mark listing 4/30, past the 7-day shelf life. PIC stated pork was cooked and then frozen on 4/30, then pulled from the freezer last night for use in bao buns today. -EHS and PIC discussed proper date marking methods, including writing the pull/thaw date on the pork. -CDI- PIC properly added thaw date. 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 no written procedures for kaiware held on 4-hour TPHC. -CDI- PIC added kaiware to 4-hour TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in less than the required concentration of quat sanitizer (50ppm quat). -CDI- PIC re-made sanitizer solution to the proper concentration (200ppm quat).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed bean sprouts holding above 41F at ambient temperature on make line. -CDI- PIC stated bean sprouts will now be held on 4-hour TPHC. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in low reach-in cooler. Ensure employee food is stored below customer food to prevent contamination of customer food.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handles of scoops submerged in food in dry storage (sesame seeds, flour, etc).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among plastic deli containers, stored as clean.

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 incorrect times placed on TPHC foods. CDI PIC corrected times.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed fish stored in undrained ice. Fish was taken from receiving, prepared, and placed in undrained ice. The only time ice may be in undrained ice is in the receiving original packaging. Once fish is removed for prep, fish can no longer be stored in undrained ice. CDI PIC and EHS discussed storing raw fish in zip lock bags, sealed and placed in ice water. EHS stated as long as there can be no water entry into the bags that this was a viable solution.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw lobster tail stored above ready to eat sauces. CDI PIC switched order. Repeat improvement throughout No escalation in 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 broth prepared yesterday holding above 41F, item was not taken out or utilized today. PIC stated container is placed in ice bath, stirred constantly and temperature monitored. PIC stated item was 41F in proper amount of time before placed in WIC where it remained until EHS checked temperature today. CDI PIC voluntarily discarded both containers. EHS believes that top portion, even after stirring, was different temperature than bottom. Cooling process was still proceeding when placed in WIC with lid securely fastened. PIC stated they would put in smaller amounts, and start a temperature log to include taking temperatures after placement in to WIC, in smaller amounts, without lid, until broth uniformly measures 41F and below in the specified parameters. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two dairy products with no date marks, opened day prior. A great deal of improvement form last inspection. CDI Items date marked, no escalation in points. 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 two large, plastic, deep well containers with lid securely fastened, holding broth prepared yesterday. Items were still in cooling phase. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean “wet nesting” . Allow to fully air dry before stacking one on top of the other. Repeat

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed drink with no lid for employee use on line. CDI PIC removed drink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pitcher in hand sink in noodle room. CDI Item was removed from hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above raw fish. Observed raw pork stored above cooked pork. CDI Items were reordered. 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 bowl of cut green cabbage holding above 41F. Stored on top of containers in prep unit. CDI PIC stated item had been placed there less than 4 hours prior, item was placed in prep unit to cool quickly. 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 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 broth made the day before with no date mark. Observed fish taken from freezer with no date of when item was taken out of freezer. CDI All items were 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 .

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. PIC stated rice is made for back room 45 minutes before reservation arrives, then is time stamped and kept for no more than 4 hours. No written procedures observed for this procedure. CDI EHS emailed form. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed an incomplete consumer advisory on menu. VR required.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked clean “wet nesting” . Allow to fully air dry before stacking one on top of the other.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee separating RTE green for garnish with bare hands. CDI PIC voluntarily discarded item and had employee use gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bowl of cooked mushroom and cucumber salad sitting on top of cold containers in prep top not holding 41F and below. Items just prepared. CDI PIC placed bowls under prep unit in RIC to quickly cook and work out of. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed metal container of cooked pork stored on ground in WIC. CDI PIC moved container to shelf.

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 legs and outer surfaces of cooking equipment with build up and residue. Increase frequency of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed dumplings with raw meat stored over RTE foods in RIC. CDI. PIC rearranged items to ensure no raw foods were stored above RTE foods. 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 cooked pork holding above 70F after 2 hours. CDI PIC discarded pork. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked pork bones for broth making, and tar tar made with boiled eggs with no date marking. CDI PIC knew date of preparation and 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pork actively cooling in WIC in deep well plastic tub with lid. Items did not meet two hour window to cool to below 70F. CDI. PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on floor. CDI. Container placed on shelf.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee holding RTE cabbage with bare hand and cutting with gloved hand. PIC had employee discard cabbage, rewash hands and put new gloves on. CDI For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 sauce made with fresh egg to have been mis-dated. Explained day one plus 6 more days to equal the 7 day limit. PIC corrected dates. Observed one can tomato paste labeled 3/2. PIC discarded. A great deal of improvement from last inspection notes. Very thorough date marking throughout facility. No escalation in points. Repeat. CDI 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed overall minimal managerial control as supported by violations of handwashing, cold and hot holding violations, improper consumer advisory, and by not having employee health and vomit and diarrhea cleanup policies available. CDI: EHS explained requirements and below is a link to the food safety checklist. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P Observed PIC unable to locate employee health policy on site. CDI: EHS provided PIC with a copy of the employee health policy poster today. For more information on employee health policy please visit: http://meck.co/FoodSafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed PIC unable to find vomit and diarrhea plan on site. CDI: EHS provided PIC with procedures. For more information please visit: http://meck.co/FoodSafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and turn off faucet With bare hands. CDI: Employee educated by EHS and rewashed hands properly. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink with ice dumped in it. CDI: Ice was melted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed gyozas with raw pork filling over fully cooked pork chasu in the walk in. Observed par cooked chicken stored over tofu in the walk in. CDI: Items reorganized. Chicken was voluntarily discarded. For more information on food storage order please visit: http://meck.co/FoodSafety

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed non-continuously cooked boiled chicken without approved procedures in the walk in and non-continuously cooked chicken that was fried also in the walk in and stored at the fryer. CDI: Boiled chicken was voluntarily discarded and fried chicken was fully cooked as it was done approximately 1 hour prior. EHS provided PIC with a copy of the non-continuous cooking application via email today.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork chasu, sausage, fried tofu, and eggs held below 135F. CDI: Products were placed on TPHC from when they were cooked/reheated. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS sauces that included raw garlic in oil, cooked garlic, and cooked onions. CDI: Products were time stamped from when it was removed from refrigeration and then discarded. EHS provided PIC with TPHC paperwork. VERIFICATION REQUIRED to ensure time is being used properly. 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 .

3-501.18 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 garlic in oil sauces form 1/11, cooked vegetable mix 1/20, wonton vinaigrette 1/20, garlic vinaigrette 1/11, and black garlic and onion oil from 1/19 and 12/29. CDI: Items were voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no asterisk on soft boiled egg as a side. VERIFICATION REQUIRED

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 label on bulk container of what PIC identified as flour in the dry good area and on small container of what PIC identified as salt at the cook line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed quart container of toasted sesame seeds stored inside of bulk container of sesame seeds. CDI: Quart container removed.

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 handle of scoop stored in bulk dry good for noodles. CDI: Handle 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 rice scoop and immersion blender stored in water at room temperature. CDI: utensils removed from water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying dishes coming out of the dish washer. CDI: Employee educated on the requirement for dishes to air dry.