NGUYENS NOODLES

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed a employee use the handwash sink in the back kitchen area to quickly rinse off a lighter used to light the stovetops occasionally. CDI - EHS provided education on proper handwash sink usage and informed the PIC of proper handwash sink usage. PIC informed to remind staff and hold trainings occasionally going over the information.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed a large metal bowl and a large metal sifter to be stored hanging on the overhead clean dish rack with visible food debris on their food contact surfaces. CDI - Both items placed at the 3 compartment sink to be W/R/S. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a chemical spray bottle containing a yellow liquid that was not labeled as to its contents. CDI - PIC labeled bottle.

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 3 squirt bottles of condensed milk that were not labeled as to their contents.

3-307.11 Protect food from contamination sources not specifically noted by the code. - Observed a small bowl of cut carrots stored directly inside a large bowl of shredded lettuce without any barrier protecting the shredded lettuce from the bottom of the bowl of carrots. CDI - Smaller bowl of carrots removed.

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 the handle to the rice scoop to be stored with the handle in direct contact with the rice inside the rice cooker. CDI - Handle moved so that it is not in direct contact with the rice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a small plastic insert container of portioned bags of raw pork in the 4 door RIC/RIF unit to be at a temperature of 54-60F. PIC stated they had it out of refrigeration to thaw and portion into the bags prior to the EHS arrival. CDI - Moved to RIF portion of the unit to rapidly cool. Observed at 41F after 60 mins. 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 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed 3 cleaned large metal pots stored on a crate directly beneath the handwash sink basin in the back kitchen area, subjecting the cleaned pots to possible splash and drip contamination from handwashing. CDI - Pots moved to dirty dish pile to be W/R/S.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved fryer in use on the prep counter adjacent the cookline. REPEAT. 4-501.11 Maintain equipment in good repair. - Observed the gaskets of the upright 2 door glass RIC to be torn and/or falling off. 4-502.11(A) Maintain utensils in good repair. - Observed a large sifter to have metal beginning to fray off of the utensil.

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 the gaskets of the 4 door RIC/RIF and the small lowboy in the back kitchen area to have accumulations of food debris.

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 consumer advisory that does not have food items asterisked to consumer advisory footnote. VR within 10 days to check for corrected consumer advisory.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf. Observed facility that is cooking and cooling chicken. Per permit, facility is prohibited from cooling foods due to lack of equipment (no walk ins or blast chillers) and all raw meat must be cooked to order. CDI-PIC voluntarily discarded items. VR within 10 days. Continuation of cooling cooked products may lead to permit suspension due to violation of permit conditions. 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 raw egg mayo and cut lettuce at 61F and 70F upon arrival for inspection that PIC stated had been cooling down since 2 PM. CDI-PIC placed mayo into lowboy freezer (dropped to 48F in 60 mins) and cut lettuce into reach in cooler (dropped to 54F in 32 mins). 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI approved fryers next to grill. REPEAT.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed 2 containers of motor oil stored on the shelf in the mop sink area. CDI - PIC removed containers from the facility.

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 the scoop in use for rice in the rice cooker to be stored with the handle in the rice. CDI - Rice scoop 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 a ladle stored in a container of 102F water directly adjacent to the cookline. REPEAT.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved fryer in use on the prep counter adjacent the cookline. REPEAT. 4-501.11 Maintain equipment in good repair. - Observed the gaskets of the upright 2 door glass RIC to be torn and/or falling off.

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 the gaskets to the front counter lowboy refrigerator and lowboy freezer to have accumulation of grime.

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 a large bowl of raw chicken stored on a shelf directly above a container of raw pork in the lower left door of the 4 door RIC. - Observed bags of raw chicken stored on a shelf above a container of raw beef in the lower right door of the RIC. CDI - PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. - Observed the PIC use the thermometer to temp fried chicken without sanitizing the probe prior to using. CDI - EHS provided education and probe was sanitized.

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 a ladle stored in a container of water at 94F adjacent to the cookline. REPEAT.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a large pot, stored as clean, on a crate directly beneath the handwash sink adjacent the cookline which subjects the clean dish to potential splash and drip contamination while handwashing is occurring. CDI - PIC W/R/S pot and relocated.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed a non-ANSI approved air fryer in use next to the cookline. REPEAT.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed dishes soaking in the 3 compartment sink wash basin with the water at a temperature of 94F and no active ware washing occurring. REPEAT. CDI - PIC refilled wash basin with new wash water >110F.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. - Observed the cardboard dumpster to not be provided with a drain plug. REPEAT.

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 handler use bare hands to add green onions to garnish beef dish that just hit final cook temperature on stove. CDI-Food handler voluntarily discarded food and EHS provided education. 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

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed tongs and frying pan being rinsed with water and scrubbed with detergent in rinse compartment, then set to dry on drying basin without a sanitizing step. CDI-EHS spoke with food handler and dishes were set aside to be rewashed. 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 with minor dark buildup on the corners of ice shield. PIC stated inside of machine is cleaned weekly.

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 shrimp rolls that were set on time, but not added to facilities TPHC procedure document. CDI-PIC added item and location of item to TPHC document. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed butter mayo, used on all sandwiches per PIC, and egg coffee that is made with/contains raw egg yolk and is not mentioned on facilities menu. Facility does have a reminder, but no disclosure posted by banh mis’s. Egg coffee is a new seasonal item, per PIC. VR within 10 days to check addition of butter mayo and egg coffee statement with asterisk or description of raw egg butter mayo added next to banh mis.

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 scoops and strainers in front of house prep sink stored in 87F water and ladle stored in 91F water by stove.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed plastic cups displayed on front counter without protective barrier on lip surface of cups. Ensure to keeps in plastic barrier, new containers that cover lip surface, or behind the counter.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI approved air fryer in use. Repeat.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed dishes soaking in 88F water, no dish washing was occurring. CDI-EHS provided education and PIC refilled wash basin.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed cardboard dumpster without drain plug. 5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with damaged top-right lid. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed broken fryer stored underneath 3 compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed multiple TCS items in glass RIC holding above 41F. See temperature chart. Ambient temperature of unit 47F. CDI- PIC contacted company to repair RIC and moved items to working coolers in facility until RIC can be repaired. Verification visit will occur no later than 4/18 to ensure that RIC has been repaired and is holding all TCS items below 41F. 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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI fryer on prep table by stove. PIC stated commercial fryer broke. Replace non-ANSI fryer with commercial fryer. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM available during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -Pf. Food employee was not aware of reportable illnesses or symptoms. CDI - EHS provided Employee Health Agreement to employee and reviewed illnesses/symptoms and reporting requirements with employee. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. V/D response procedures not available during inspection. CDI - EHS provided V/D response procedures to PIC. For more information 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 in resealable plastic bag stored over raw beef in RIF. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 bean sprouts without date mark in low reach in unit. CDI - PIC added date mark. 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. TPHC procedures not available during inspection. CDI - EHS provided TPHC template to PIC which was completed during inspection. 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 rice and boba on TPHC without time stamp. EHS reminded PIC to place boba on TPHC starting at cooking completion. CDI - PIC added time stamps.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open with insect screen that did not fully cover the bottom of the door opening. CDI - PIC closed door.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI fryer on prep table by stove. PIC has purchased commercial fryer but has not set it up yet. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food intermingled with customer food in RIC. CDI - PIC moved employee food to designated area in the bottom of RIF.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic tabletop fryer. Equipment shall be used in accordance of manufacturers stated use. - 1 - REPEAT

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 Tampico pearls without label attached indication of tphc time stamp. CDI- Labeled during the inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic tabletop fryer. Equipment shall be used in accordance of manufacturers stated use.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in kitchen and restrooms with bare concrete showing, wood shelving, and damaged walls throughout facility. Seal/paint floors and shelving and repair walls.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed raw shell eggs stored on wire shelf above raw beef in refrigerator/freezer unit. CDI - PIC rearranged storage order to place eggs over raw chicken. - 1.5 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 . Observed white rice in warmer at 106.9F. Rice ( produced at 10:45am) had been out of temperature for unknown period of time. CDI - Rice was placed on time for remaining 45min and then was discarded. Discussed rice being placed on TPHC with PIC. TPHC form was provided and filled out at time of inspection. - 1.5 -

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 . Observed boba sitting out at room temperature. CDI - PIC voluntarily discarded item. EHS discussed TPHC with PIC and form was filled out at time of inspection. - 1.5 -

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with sticker still attached. CDI - avocados were removed to prep area to have stickers removed and be rewashed. - 0.5 -

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floors in kitchen and restrooms with bare concrete showing, wood shelving, and damaged walls throughout facility. Seal/paint floors and shelving and repair walls.