JINYA BARCLAY DOWNS

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed various containers of moldy strawberries in WIC during inspection. CDI - PIC voluntarily discarded. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sanitizer at the dish machine dispensing at 0ppm chlorine during inspection. Observed a multitude of hotel pans stacked together while caked with sticker debris. CDI - Sanitizer primed and dispensing at proper concentrations. All soiled hotel pans removed from storage to be rewashed. 1.5 pts. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed vegan broth base being held outside of temperature control despite the package stating it must remain refrigerated. Observed cut tofu in ramen drawers holding above 41F during inspection. See temperature chart. CDI - Both items voluntarily discarded. Repeat. 3 pts. 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 various food items in salad prep voids of label identifying the date which they were prepped or opened. CDI - All items verified to have been opened or prepped within the last 24 hours date marked. All other items voluntarily discarded. Repeat. 3 pts. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple working containers void of label identifying their contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed a multitude of hotel pans stacked together while wet. Ensure all equipment is properly dried before stacking. 0 pts.

4-501.15 Operate a warewashing machine in accordance with the data plate. Observed dish detergent at dish machine intended for manual dishwashing. Detergent was visibly not compatible with mechanical dish washer and took various cycles to rinse out of machine. Ensure dish machines are operated in accordance with data plate. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed small ladle being stored inside hand sink by dish pit. CDI: Ladle was removed.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed red paste and hot sauce being held out at room temperature above 41F. According to SOP both items are made with chili oil which contains cooked onions. CDI: Items were voluntarily discarded. Points not increased due to significant improvement from 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 cut cabbage (3/23) and red paste containing chili oil (3/10 and 3/19) both items exceeded the 7 day date marking requirement. Observed Japanese dressing containing garlic and oil and hot sauce containing chili oil prepped in the last 2 days with a discard date of 4/10 and 4/21. CDI: Cut cabbage and red paste were voluntarily discarded and Japanese dressing and hot sauce dates were corrected to reflect 7 days. 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 fried onions being held on TPHC without a time label. CDI: label was placed on onions.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being stored above noodles in walk in freezer. Chicken was removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee touch face with gloves on then proceed to handle food items. CDI: Employee removed gloves.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety. Observed soft boiled eggs cooked to 142-144F in the middle. According to SOP eggs are cooked, cooled, marinated for 2 days then placed on TPHC in a hot well. Eggs are not reaching 155F prior to service. Facility does not have non continuous cooking procedures. VERIFICATION REQUIRED.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed soft boiled eggs, mushrooms, cut lettuce, kale and impossible meat above 41F. Items were sitting out on counter. Observed gyoza sauce and chili oil in ice baths above 41F. CDI: items were placed in walk in cooler to cool. Chili oil and gyoza sauce were voluntarily discarded. Points remain the same due to improvement from 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 .

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 damaged edging near stove area. Repair.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrubbing pads being stored in hand sink near walk in cooler/freezer. CDI: Scrubbing pads were removed.

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P. Observed pot-like containers holding sauces for customers. According to PIC, containers are brought back to kitchen after customers have used it and if not much sauce is used from containers they will be placed back on table for other customer use. CDI: Containers used today were emptied.

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 3 containers of housemade chicken stock above 41F after cooling overnight. CDI: Items were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed salmon, chickpeas, boiled eggs in prep top near hot case above 41F ambient air of unit was 48F. Observed pork and birria in prep unit at noodle station above 41F. Items were sitting out while unit was being cleaned and restocked. All items were moved to walk in cooler. 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 .

3-501.19(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 noodles being held on TPHC without time labels. CDI: Items were labeled during inspection.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken stock cooling inside walk in cooler covered with Saran Wrap. CDI: EHS and PIC discussed cooling methods. 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 metal pans wet stacked.

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 chicken, pork, bean sprouts, spinach, and rice on TPHC today. These items are not listed on their TPHC policy. CDI - EHS provided establishment with a new TPHC form to decide which items they want to do on 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 bamboo shoots and Barria attempting to cool in a prep cooler that is not designed to do so. CDI - Items were placed in the walk-in to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 70 degree bean sprouts sitting next to the grill. CDI - Item was voluntarily discarded.

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 Seasoned eggs, Noodles, and Onion Straws. CDI - Items were labeled for the time they were brought out of temperature control / cooked.

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed boiled eggs stored in undrained ice water in the walk-in cooler.

REPEAT 4-501.11 Maintain equipment in good repair. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a large leak in the walk-in cooler compressor. Observed a juicer with paint chipping on the food contact surface. Observed a “bone crusher” that was designed to be cement mixer. This item has sharp v-threads and screws that are not easily cleanable. The mixer is rusting. CDI - Juicer with chipping paint was voluntarily discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a cup with food debris inside of one hand sink. CDI - Item was removed.

REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed limes above pork soup in the walk-in cooler. CDI - Items were moved to the correct order. Improvements made from previous inspection.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed Seasoned eggs reheated to 140 for hot holding. CDI - Item was placed on 4-hour TPHC.

REPEAT 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 missing TPHC policy. CDI - EHS provided a policy for Seasoned Eggs, Noodles, and Fried Onion Straws.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed missing disclosure on the to-go menu. CDI - Menus were removed and will not be used.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed three badly dented cans in dry storage. CDI - Items were removed to be returned to the supplier.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes.

REPEAT 4-501.11 Maintain equipment in good repair. There is a leak in the walk-in freezer causing a large build-up of ice on the floor. Manager has had the compressor fixed twice but it has started again.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables above ready-to-eat foods in the walk-in cooler. CDI - Items were moved to the correct order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pressed rice cakes at 67 degree that were made yesterday. PIC stated that they leave on the counter for service. CDI - Items were voluntarily discarded.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Consumer advisory is missing the disclosure indicating items that are raw or undercooked. 10-day verification required.

3-502.12 (F) Reduced Oxygen packaged TCS food removed from its package in the food establishment within 48 hours after packaging shall be labeled with the production time and date, and be held at 41 F or less during refrigerated storage. Observed reduced oxygen packaged soups with no time to indicate 48 hours. PIC stated that soup goes into the packages hot and then quickly cooled. Observed frozen packages of soup were thawed from the freezer with no indication of time or dates. CDI - Items were voluntarily discarded. 48 hour stickers will now have time labeled on the stickers and products will not be frozen.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a large container of chicken oil thawing on a prep table. CDI - Item was moved under cold, running water.

4-501.11 Maintain equipment in good repair. There is a leak in the walk-in freezer causing a large build-up of ice on the floor.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No written procedures available. Provided PIC with vomit or diarrhea clean-up procedures.

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 Rice in hot hold unit cooked 90 minutes prior less than 135F. Rice reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Rice in walk in from day before more than 41F. Rice discarded. Sliced cooked chicken in prep top above fill line above 41F. Chicken discarded.

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. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Eggs on time holding but no written procedure. Any remaining eggs to be discarded after 4 hours. Emailed copy of time holding procedure.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic pans wet stacked. Ensure that pans are stored in a manner that allows them to properly air dry. REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board becoming heavily scratched at prep top. Resurface/replace when needed. No points deducted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic pans stacked on clean utensil shelf with sticker residue. Residue was transferring to inside of stacked pan. CDI - pans were moved to dish area to be recleaned. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed marinated, hard boiled eggs in steam well at 95F. CDI - Per PIC eggs were placed in steam well 30 minutes prior to inspection. Eggs were reheated to 172F. - 1.5 - REPEAT 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 .

3-501.19(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 food on TPHC marked with a 5 hour discard time (10:30- 3:30). Items were past 4 hour limit (2:51). CDI - PIC voluntarily discarded all items with incorrect discard time. -1.5 - REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle unlabeled with yellow liquid. PIC stated that it was bleach. CDI - PIC labeled secondary container.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels still attached on top of the prep unit. Ensure that avocados are being washed and labels are being removed prior to use. CDI - Avocados were removed to prep sink to be properly cleaned and stickers removed. - 0.5 - 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 water well with bowls submerged in water. Water was at 79F. CDI - water was heated to 135F. Observed tongs stopped in ice water. CDI - Tongs were removed from water and placed on clean portion of prep table. - 0.5 - REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Ensure that dishes are stored in a manner that allows them to properly air dry. - 0.5 - REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Ensure that employee drinks are stored with a lid and straw and are stored below food preparation areas. Observed bottled drinks stored stored over food prep areas and clean equipment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC recontaminate their hand by turning the faucets off with bare hands. REHS educated.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one hand washing sink during the inspection. CDI- Paper towels provided by PIC. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at one hand washing sink. CDI- Hand soap was provided during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice at a temperature of 123F. Rice was 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 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 some items inside of the prep units not maintaining temperature threshold due to food being stored too high, ambient air temperature, and plastic containers vs metal containers. See temperature chart. Foods in between 42-45F were cooled during the inspection. Foods above 45F were discarded during the inspection. 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

3-501.19(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 crispy rice or seasoned eggs being held on time. CDI- Time added during the inspection.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with labels still attached in sized of the prep unit. Ensure that avocados are being washed and labels are being removed prior to use.

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 multiple containers being used to hold utensils during the inspection. Temperature observed of water holding utensils was 66F. CDI- Utensils were removed during the inspection.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed dishes being dried with a cloth during inspection. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked. Ensure that dishes are stored in a manner that allows them to properly air dry. CDI- Rearranged during the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open. Keep doors closed to prevent a possible harborage or attraction of pests.