PHO UNIVERSITY

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer heavily soiled with raw meat. CDI- Broken down and cleaned. Observed several lids and utensils soiled in the dish storage area. CDI- All items taken to be cleaned. -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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bowl of pickled cabbage stored holding above 41F in prep top. Cabbage was stored on top of other items in the prep top. CDI- Cabbage removed and placed below. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in the clean dish storage area. REPEAT

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 low reach in units in need of cleaning. Observed rice bin and tray housing dishes in need of cleaning. 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 floors under and around equipment in need of cleaning. Improvement observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers soiled with old food debris. CDI- Containers taken to wash. 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 .

3-306.14 After food is served or sold and in the possession of a consumer, if returned, it may not be consumed.-P Observed chili sauce containers held on dining tables throughout the day. Containers are not switched out after customer use. CDI- Containers removed. EHS spoke with PIC about sauce containers. Containers may NOT be re-used between customers. Each customer must get a new chili sauce while dining.

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 shrimp cooling while wrapped observed noodles cooling while covered. Cooling rate was too low. CDI- Items uncovered and placed at the top of the walk in cooler and in the walk in freezer 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(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several dishes wet stacked in clean dish storage area.

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 Observed scissors in use for cutting food. Scissors are not able to be taken apart for cleaning.

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 prep top/ low reach in units, rice bin, large seasoning containers in need of cleaning.

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 floors, vent covers and wall area at dish rack and chemical storage in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on shelves with customer items.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed damp rags stored in and on handsink and a pair of chopsticks stored in handsink. -CDI- EHS educated PIC on proper use of handsink and items were discarded and handsink was cleaned out. -1-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed raw beef stored outside of plastic protective covering direction contacting cardboard box. -CDI- EHS educated PIC on proper contact surfaces and item was voluntarily discarded. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on multiple dishes stored as clean. Observed food debris on clean dishes stored on shelving with heavy debris buildup causing contamination of clean dishes. Observed food debris on slicer stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -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 some items in prep units above 41F. Refer to temperature chart. Per PIC, items had been out while being changed out. -CDI- PIC moved items to WIC to cool back down. -0- 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 (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 rice not written on TPHC procedures. -CDI- PIC added rice to written procedures. -0- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed no label on spray bottle. Per PIC, contents were degreaser. -CDI- PIC properly labeled items. -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- Observed large chucks of beef stacked on top of each other that per PIC were cooling in WIF in large metal bowl. Items had not started cooling process due to improper methods. Observed multiple items cooling at low rate. Noodles were found in plastic container, densely packed with lid slightly vented, cut lettuce was found cooling in densely packed container, and beef found densely packed in plastic container with protective covering. -CDI- EHS educated PIC on proper cooling methods and lids removed, items unstacked and separated on to flat surface to facilitate rapid cooling. -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

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 items missing labels. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 buckets of sauce stored on floor in WIC. -CDI- PIC relocated items. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee engaging in food prep with bracelet. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths not stored in any sanitizer buckets. -CDI- PIC voluntarily discarded items. -0-

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 scoop handles touching raw beef and raw pork. 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 scoops touching salt, garlic, and powder. **REPEAT** -0.5- 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 knives stored between prep unit and table. -CDI- PIC moved items to dishpit to be W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking with clean containers stacked on top of each other. **REPEAT** -1-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage./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- Observed large hole in plastic container used for storing raw noodles. -CDI- PIC voluntarily discarded. -0- 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed handsink in need of recaulking or resealing. Repair.

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 interior and exterior surfaces of prep units in need of cleaning, racks and shelving where clean dishes are stored, and shelving on bottom portions of prep tables. Observed dust buildup on ice machine vents. Increased and more thorough cleaning frequency recommended. -0-

5-205.15 Maintain a plumbing system in good repair. Observed hot water not turned on at handsink in prep area. Per PIC, hot water is leaking. Observed hole in faucet of 3-comp sink. Repair. -0-

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 walls in need of cleaning throughout due to food splash and other buildup, dust buildup on vent and ceiling covers, and debris on floors, especially in hard to reach areas. Observed paper towels with dust buildup. Increased and more thorough cleaning frequency recommended. -0-

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 scoopers touching dry food in storage area. CDI PIC removed scoopers from the bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being stacked wet. REPEAT

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 facility putting ice in the bins with food in the prep top near grill to assist with keeping it cold. EHS advised PIC that ice can not come in direct contact with the food. EHS advised PIC to put ice in ziplock bags and then sit on top of food. CDI PIC put ice in bags during inspection

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

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the facility does not have systems or controls in place to monitor and maintain compliance. EHS has observed a pattern of non compliance and failure of a PIC to ensure employees are complying with the Food Code requirements for cooling and the cold holding of tcs foods. VR needed 11-15-24 A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back handwashing sink blocked. CDI PIC moved trash cans. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloth in the back handwashing sink. CDI PIC removed cloth and sanitized sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed food being stored in open cans. CDI PIC voluntarily discarded. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed mushrooms above RTE prepped produce in the WIC. CDI PIC moved the box. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers stored as clean with label residue still on them. VR needed 11-15-24 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 .

3-501.14(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 shrimp and beef in the WIC that was cooling at a .66 rate which is higher than .54. CDI PIC 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 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 both prep top units above 41F. Observed the housemade peanut sauce being held at room temperature, 51F. CDI PIC 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 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 cooked shrimp, cooked chicken, cooked beef, and pork slime in the WIC with no date mark or wrong date mark. Also observed bean sprouts not date marked. CDI PIC provided date mark for shrimp, bean sprouts, and cooked beef, and PIC discarded other foods. 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 beef cooling in the WIC in a metal bowl that was tightly wrapped with Saran Wrap. Also observed a deep pan of cooked shrimp cooling in the WIC with the lid tightly closed. CDI EHS educated PIC and he uncovered both pans. 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 .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple servers making salads and they do not have head coverings.

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 2 stacks of single service trays stored on top shelf above prep units unprotected. CDI PIC inverted trays. REPEAT

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one food strainer that was rusted and discolored. CDI PIC voluntarily discarded.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on duty during inspection. For more information on becoming a certified food protection manager 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 employee coffee cup on prep table with food in the kitchen. CDI Employee moved the coffee.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed food being stored in open cans. EHS advised PIC against this at previous inspection. CDI PIC voluntarily discarded

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 extra large pot of beef stock that was cooked yesterday cooling in the WIC at 60F. CDI PIC 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple tcs foods in prep top that is filled beyond the fill line on the containers and is above 41F. See temperature chart. CDI PIC voluntarily discarded the top portion of these containers of tcs foods. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical spray bottle hanging on shelf above food. CDI PIC moved spray bottle. 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 facility cooling beef stock in extra large pots in WIC. CDI PIC 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple pans of food in the WIC not covered and they were not in cooling stage. REPEAT

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 scoopers touching foods in bins in dry storage. REPEAT

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 trays stored on top shelf in kitchen unprotected. 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 raw chicken sitting on top of raw beef. Observed Quail above beef. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers and lids with sticker residue. Observed several plastic containers stored as clean with a greasy residue on them. REPEAT VR needed 4-15-24 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 .

3-501.14(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 extra large pot of beef stock and large pot of veggie stock cooling since yesterday above 41F in WIC. PIC added ice this morning. EHS educated PIC on quickly cooling options. CDI PIC voluntarily discarded both stocks. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottle on prep table. CDI PIC moved spray 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 stock cooling in 2 exlarge pots in WIC. CDI EHS educated PIC on quick cooling methods. PIC voluntarily discarded both stocks 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 several foods in the WIC not covered. EHS advised PIC that unless the food is cooling it must be covered in both the WIC and WIF. CDI PIC covered foods.

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 scooper handle touching the food in 4 bins of non TCS foods.

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 and lids stored on top shelves unprotected throughput facility. CDI PIC inverted items.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed 3 skillets with large amount of baked on buildup and the finish peeling. CDI PIC voluntarily discarded.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in female restroom.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several containers and lids with sticker residue. CDI- Items taken back to be cleaned. 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 tofu, shrimp and lettuce holding above 41F in the prep top unit. Items placed in the cooler for cooling. Observed scallops and spring rolls stored on top of other items in the prep top. Items placed in the cooler to cool. 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 .

3-501.15 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 tofu, shrimp, lettuce over stacked in the prep tops. CDI- Items portioned and cooled in the cooler. 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(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 roller cart and tops of rice cookers in need of cleaning.

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 drink stored on roller cart with rice cooker and clean dishes. CDI- Drink removed.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed trash blocking handwashing sink. CDI- Removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle phone with gloves while preparing food. CDI- Gloves changed and hands washed. New gloves were donned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer set aside to be cleaned. 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 in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken, scallops and pork stored over sauces and vegetables. CDI- Items rearranged. 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 over pork. CDI-removed. EHS spoke with PIC about proper storage order. 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 pork sausage, shrimp. meatballs, beef tendon, pig blood, round eye steak, lettuce and sliced pork in the prep top units in holding above 41F. Items were colder at the bottom. CDI- Ice bags placed on top of the items and cooled. Shrimp and pork stored above the unit was placed in the walk in cooler. EHS went back to check cooling on items. Cooling rate was sufficient for proper cooling within parameters. 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 marks on items in the prep top units. CDI- Items dated to reflect larger dated items in the walk in cooler. 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 shrimp and pork stored above prep tops, not in them. CDI- Items placed in the walk in cooler. 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 utensils for noodles in 93F water. CDI- Water reheated.

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 prep top in need of cleaning.

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 floors in need of cleaning under and around equipment. Observed hood in need of cleaning.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried eggs in container sitting on counter top < 135F. No temperature control. CDI- Allowed PIC to place eggs on TPHC with a 4hour time hold. Eggs labeled for 3pm discard time. Provided PIC with TPHC procedures template. 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 shredded lettuce stored in bowl on top of prep cooler > 41F. CDI-lettuce marked for 4 hour discard time as it will be maintained off of temperature control per PIC. Provided PIC TPHC template. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple food items in prep cooler for more than 24 hours without date marks. CDI- date marks added to food items to reflect date of bulk containers of the same food in the walk-in cooler. 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 .

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

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage dumpster doors and lids open. Observed trash bags containing food and several empty boxes stored on the ground in dumpster pad area. Photos attached.