RICEBLOSSOM

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shell eggs stored above ready-to-eat ham in the low reach-in cooler. -CDI- Storage order was corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple foods (cooked fish, bean sprouts, bamboo, pork blood, fried fish) without date marks in the prep units. -CDI- PIC verified original prep/cook dates of foods by referencing with chef and larger batch in WIC. PIC properly added date marks. 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf -Observed chicken and shrimp thawing in stagnant water during inspection. -CDI - Chicken and shrimp moved to prep sink to thaw under cold running water. -REPEAT-

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 container of MSG without label. -CDI- PIC labeled container.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of food stored directly on the floor in the WIF. Raise off the floor.

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 multiple pans being stored as clean, while actively wet stacked together. Ensure all equipment is properly air dried before stacking. -REPEAT-

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 the WIC. Ensure employee food is stored below customer food, or in separate designated area, to prevent contamination of customer food.

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 handle RTE cooked chicken with bare hands during inspection. CDI - Chicken voluntarily discarded. Repeat. 4 pts. Risk control intervention strategies to be discussed if no improvement by next inspection. 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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in prep units holding above 41F during inspection. See temperature chart. All items had been in units for less than four hours. Units observed maintaining proper holding temperatures. CDI - PIC placed all items in WIC to cool. REHS recommended adding additional barriers to ensure foods stay cold during peak service times. Repeat. 1.5 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray container of degreaser not labeled during inspection. CDI - PIC labeled. 0 pts

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 chicken cooling outside of temperature control for over an hour during inspection. Observed cooked pork cooling in WIC while in a deep colander. Both items had been covered with plastic wrap. Items were not cooling hastily. CDI - Chicken moved to WIC to hasten cooling. Pork moved to sheet trays in WIF. Both items observed cooling at proper pace. Repeat. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken thawing in stagnant water during inspection. CDI - Chicken drained and moved to WIC. 0 pts.

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 pint container being stored in container of sauce as means to dispense the product. CDI - PIC removed. REHS recommended utilizing dispensing equipment with handles to preclude contamination of product. 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 multiple hotel pans being stored as clean while actively wet stacked together. Ensure all equipment is properly air dried before stacking. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily damaged cutting board being stored as clean during inspection. Repair or replacement necessary. 0.5 pts.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bins in women’s restrooms during inspection. Acquisition necessary. 0.5 pts.

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 PIC handle RTE cut cabbage with bare hands during inspection. CDI - Cabbage voluntarily discarded. Repeat. 4 pts. 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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed various containers being stored as clean with visible sticker reside during inspection. More thorough or frequent cleaning needed. 10 day VR required. 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 , 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 egg rolls in fryer prep over stacked in unit and holding above 41F during inspection. Egg rolls had been in unit for less than three hours. Observed raw steak sitting out of temperature control to marinate during inspection. Raw steak had been out of temperature control for less than one hour. Observed cut cabbage in fryer prep holding above 41F. Cabbage had been in unit overnight. CDI - Eggs rolls and raw steak placed in WIC to rapidly cool. Cabbage voluntarily discarded. 0 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 .

3-501.15 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 cut tofu cooling in top of wok prep unit. Observed cut cabbage cooling in WIC while in a deep, covered plastic container. CDI - PIC moved tofu to bottom of prep unit and uncovered cabbage. Both items observed to cool hastily with the changes in cooling methods. 0 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 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 various working containers of foods throughout kitchen not baring labels indicating their contents. Ensure all working containers are properly labeled to identity their contents. Repeat. 1 pt.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of dried chilies being stored on floor in front of main prep line. Observed box of seafood being stored on floor in WIF. CDI - PIC moved both items to appropriate locations. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed various single use spice containers being repurposed to hold other spices during inspection. Acquisition of proper multiuse containers necessary. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test strips for quat sanitizer at three compartment sink. Acquisition necessary. 10 day VR required. 0.5 pts.

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 grab fried chicken with bare hands then place it back into the bucket. -CDI- Employee voluntarily discarded the affected food. (2 pts) 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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed fried chicken being stored in a cardboard box. The box was from another product. -CDI- PIC voluntarily discarded the chicken. (1 pt)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple utensils and containers with food residue while being stored as clean. -CDI- PIC placed the necessary dishes in the dish pit to be rewashed and sanitized. 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: 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple squirt bottles without labels. EHS saw where the labels previously were and they appeared faded. Reapply labels. (0 pts)

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 one knife being stored on the dry storage shelf. -CDI- PIC placed the knife in the dish pit to be rewashed and sanitized. (0 pts)

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 a large amount of build up on the wire racks in the WIC and also a large amount of build up on the stove top in the kitchen. Increase cleaning frequency. REPEAT*** (1 pt)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sanitizer bucket being stored in the hand sink upon arrival. -CDI- PIC immediately placed the sanitizer bucket on a low shelf. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blender and a small pan soiled with food debris. -CDI- PIC placed the items in the dish pit to be washed and sanitized. REPEAT*** (3 pts) 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed utensils being stored with TCS food items for longer than 4 hours. PIC stated that they are cleaned once at the end of the day. Increase cleaning frequency of the in use utensils. 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 spray bottle of bleach that was unlabeled. All working containers of hazardous materials must be labeled. -CDI- PIC labeled the bottle of bleach. (1 pt)

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 plates with chips in them edges. -CDI- PIC voluntarily discarded the damaged plates (0 pts)

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 buildup on multiple gaskets on the cooling units throughout the facility. Also observed food residue buildup on the wire racks in the WIC. Increase cleaning frequency (0.5 pts)

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 missing corner protector in the can wash area with exposed drywall. Replace corner protector. (0 pts)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P EHS observed employee leave kitchen to go outside and return to kitchen and attempt to handle food without washing hands. CDI PIC advised employee to wash hands. -2 Points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed strainer with build up stored as clean. CDI strainer was placed in dish pit to be rewashed. -3 Points 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 EHS observed raw shrimp being cold held in flip top cooler at 46F. After further discussion with PIC it was determined that shrimp has been in flip top more than 4 hours. CDI shrimp was voluntarily discarded. -0 Points 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 .

3-501.18 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 EHS observed a container of cooked chx stored in lowboy with a date mark of 6/18. After further discussion with PIC it was determined that chx was cooked this morning and employee forgot to remove date mark sticker. CDI PIC placed correct date on container of chx and educated staff to remove old date labels on containers. Points weren't escalated on todays visit due to improvement. -1.5 Points 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed a pot of soup stored directly on floor in WIC. CDI employee removed soup from floor. -1 Point

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. EHS observed floors behind grill and wok accumulating soil and debris. EHS recommends increase frequency of cleaning. -0 Points

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed a container of beef in lowboy being cold held with no lid. CDI PIC wrapped container. -0 points

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed dirty metal utensil for frying with build up and food debris stored clean. CDI PIC placed dirty utensils in trash to be discared. Repeat -3 points. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed several containers of salad in WIC with no date mark. PIC states that salads were made today. CDI PIC properly date marked salads 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 .

4-801.11 Clean linens shall be free from food residue and other matter. EHS observed containers stored clean with stickers on them. CDI PIC removed stickers and placed containers in dish pit to be rewashed. -.5 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed dumpster with doors open and no dumpster plug. PIC sates that one has been ordered. Repeat -1 point

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shrimp in lowboy stored above milk and cooked noodles. CDI PIC corrected storage order. Repeat -3 points 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. EHS observed dirty metal utensil for frying with build up and food debris along with dirty wisp stored clean. CDI PIC placed dirty utensils in dish pit to be rewashed. Repeat -3 points. 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. EHS observed dumpster with doors open and no dumpster plug. PIC sates that one has been ordered

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee donning gloves and prep dumplings without washing hands.-CDI Educated on proper handwashing. EHS observed proper hand washing by end of the inspection.

3-201.11(A) Use food from approved sources only.-P Observed belt fish in walk in freezer. Item approved source could not be verified. CDI PIC voluntarily discarded and denatured item. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef over cooked vegetables in low boy. CDI PIC corrected storage order. REPEAT 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. REPEAT- Observed stored clean plates and other cooking utensils along with several white food buckets soiled to sight and touch. Also observed veg slicer stored clean according to PIC with food debris. CDI PIC moved items to 3-comp-sink for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- REPEAT- Observed 3 containers of cooked chicken, cut cabbage, crab Rangoon in walk in cooler with no date marking . CDI PIC was able to place proper date marking on 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one in use sanitizer bucket without label. CDI PIC labeled sanitizer bucket

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed metal bowls, plastic and metal containers stacked together and still wet. CDI- An employee unstacked all food contact surfaces to properly air dry.

4-502.11(A) Maintain utensils in good repair. 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 in the walk in cooler a metal stirring spoon with the wood handle broken off inside a bucket of sauce. Rendering hard to clean and no longer smooth. CDI PIC voluntarily discard item.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Observed PIC unable to demonstrate knowledge on foodborne illness signs/symptoms, date marking, and hand washing at appropriate times. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed facility with no written procedures for vomit and diarrheal events. CDI-PIC given written plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. Observed employee drinks stored on top of prep top. CDI- PIC removed drinks from food service area. -REPEAT-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee not washing hands between food preparation and entering building, entering walk in, adjusting clothing, and handling dirty utensils. CDI- EHS educated PIC and employee on proper hand washing and when to wash.

3-201.11(A) Use food from approved sources only.-P 3-201.14(A) Fish received shall be commercially and legally caught or harvested; or approved for sale.-P- EHS observed several fish wrapped in the freezer. PIC unable to provide documentation of fish being from approved source. Vr EHS will follow up within 3 days to ensure fish is from an approved. NOTE: PIC stated fish was from vender then for personal use with no documentation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef next to RTE tilapia fish. CDI-PIC removed raw beef and put it in lowboy. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave with food buildup inside. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed dark and pink residue build up on inside of ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed 15 stacked dirty buckets said to be clean by PIC with food debris and grease residue left on them. CDI- PIC stated an employee would properly wash items prior to next use. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed beef/lamb below 145F. CDI- Cooked to 145F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cooked fish, cooked potatoes and dumplings above 41F. CDI- PIC voluntarily discarded the items. 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 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 all TCS foods in the flip top with a date mark. A VR will occur within 3 days to ensure proper date marking is occurring. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee medication stored above food prep areas and food. CDI- PIC moved items.

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 in use containers of oils, spices, and salts without a label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed RTE foods stored in buckets on the floor.

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 stored in food. Observed cups stored in food as scoops. Observed knives stored in between soiled equipment. REPEAT-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of food contact surfaces stored together and wet.

4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. - Observed ice build up in freezer, observed shelving starting to rust in walk ins. Observed unfinished wood being used on shelving for food contact surface air drying.

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 equipment throughout the facility in need of cleaning due to food debris and grease residue. REPEAT-

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P - REPEAT- Observed spray arm in sink, below rim flood level. A VR will occur within 3 days to ensure spray arm/nozzle is out of the sink.

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 and walls of hard to reach areas in need of cleaning due to food debris and grease residue build up. Hard to reach areas are behind and underneath equipment.

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. Observed employee drinks stored on countertops and above food preparation areas. Beverage container was without a lid. Ensure that drinks are stored with a lid and straw and in manner that prevent possibility of contamination. CDI- Moved during the inspection. - 0.5 - REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed escolar presented as white tuna on sushi menu. PIC marked out white tuna and wrote in escolar on all menus before the end of the inspection. Correction will be continued when new menus are printed in the future. - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods holding above 41F in right side prep top and sushi display cooler. CDI- Foods were moved to walk in cooler to cool below temperature threshold. - 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 .

3-304.12 (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 in flour and tempura mix bulk containers with handle in contact with product. CDI - scoops were removed to dish area to be recleaned. - 0.5 -

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 build up of oil and debris on reach in and Walk in cooler doors. - 0.5 -

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed sprayer nozzle laying in pre-rinse sink. Either the hose needs to be shortened or a spring attached to fixture. CDI - Sprayer was hung up at time of inspection.

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. Observed employee drinks stored on countertops and above food preparation areas. Ensure that drinks are stored with a lid and straw and in manner that prevent possibility of contamination. CDI- Moved during the inspection.

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. Once foods are removed from original packaging inside of walk in cooler, ensure foods are stored according to their final cook temperatures. Frozen fish under frozen chicken inside of walk in freezer. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored clean with build up and greasy film attached. Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. For more information, please visit: http://meck.co/FoodSafety 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 foods holding above 41F. CDI- Foods were moved to walk in cooler to cool below temperature threshold. See temperature chart. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling inside of walk in cooler covered with plastic cling wrap. Observed chicken cooling at room temperature. Observed breaded finished and Shrimp previously cooked and placed directly inside of holding equipment. CDI- Chicken in the cooler was vented. Chicken cooling at room temperature was spread thinly on sheet pans to cool at a faster rate. Recently cooked foods were cooled using weak 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Foods being thawed in preparation sink shall be completely submerged under running water, with the water being 70F or below. Observed beef not completely submerged thawing in preparation sink. CDI- Completly submerged with running water during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Upon arrival, observed team members preparing foods without hats or hairnets present. CDI

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 in room temperature water. Removed during the inspection. 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. Bowls may not be used as scoops due to not having a handle. Observed scoops in bulk sugar and salt bins with utensil handle making direct contact with food during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked. Ensure that dishes are pyramid stacked to prevent wet nesting.

4-903.11(A)(C) Store single-use and single-service articles 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 single service foil dishes stored open ended during the inspection. CDI- INverted.

4-501.11 Maintain equipment in good repair. batteries were dead on hand towel dispenser.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys and phones stored above food prep stations. Designate an area that will prevent possible contamination that will allow employees to store their belongings. CDI- Properly stored during the inspection.