RAMEN BAR KAZOKU

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 food debris on bottom interior surfaces of prep unit low boys and reach-in freezer. PIC to address cleaning frequency.

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 black residue build-up on wall at dirty side of the dish machine. PIC to address cleaning frequency.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed food employee wash hands for 10 seconds then turn off faucet with bare hands. CDI: Food employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers with sticker residue on them. CDI: items were placed 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed bag of employee medications and ointments hanging on shelving above food items and utensils. CDI: Bag was placed in the office.

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 drink glasses wet stacked.

4-101.17 Wood use limitation: wood and wood wicker may not be used as a food contact surface. Observed small bamboo baskets used for edamame.

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 squeezing lemons with bare hands. CDI - PIC voluntarily discarded juice and had employee wash hands and don gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11 (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 stored above raw pork in WIC. CDI: Storage order rearranged. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw fish stored over boiled eggs in WIC. Observed raw chicken stored above cooked beef in WIC. CDI - PIC had employee correct storage order for all items. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P-Observed facility actively sanitizing dishes in 0ppm quat. CDI: PIC called Autochlor during inspection, repair tech repaired item, new concentration is 300ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed miso and miso lime sauce sitting out at room temperature above 41F. CDI: Miso lime sauce was placed in walk in cooler and miso was voluntarily discarded. Points remain the same due to significant improvement from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf- Observed two containers of miso tare in WIC with date mark of 9/29 instead of 9/28 when item was made. CDI - PIC properly labeled items. Points de-escalated due to improvement in date marking from last inspection. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed spray bottle of degreaser with faded label. CDI - PIC relabeled spray bottle.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth container with 0ppm sanitizer. PIC remade sanitizer.

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 container without a handle being used as a scoop inside of large tub of sugar. Container removed. REPEAT

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can being stored in conjunction with unadulterated cans during inspection. CDI - PIC Voluntarily discarded. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw, repackaged fish being stored above RTE foods in RIF during inspection. CDI - PIC moved fish to bottom of unit. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chashu pork, cooked chicken, cooked mushrooms, and various broths cooling from hot since 6/4 holding above 41F during inspection. CDI - PIC voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in WIC maintaining proper temperature at beginning of inspection rise in temperature as service in facility progressed. See temperature chart. Ambient in unit rapidly jumped between 42F and 60F upon being opened. Maintenance contacted during inspection. Facility voluntarily halted lunch service until unit is repaired. WIC left undisturbed to allow for unit and all TCS foods inside to cool back down. 72 hour VR required. 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 .

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 broth in noodle prep not properly labeled with prep date. Observed all foods in top portion of fryer prep labeled with 6/5, despite being prepped or opened on previous days. CDI - Employees were able to verify preparation or opening date of all items and corrected labels. Repeat. 3 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked pork, cooked chicken, and various broths cooling from hot while in deep, covered plastic containers stacked together in WIC. Observed cooked mushrooms cooling while in a deep bowl in WIC. All items had missed cooling window. CDI - PIC voluntarily discarded all items. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw bones and meat thawing while submerged in water overnight in WIC holding at 65F during inspection. EHS educated PIC on proper thawing methods. CDI - Bones and meat voluntarily discarded. 0.5 pts.

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 a multitude of unlabeled working containers throughout entire kitchen area. CDI - PIC labeled all items. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food being stored on the floor in WIC and on main prep line during inspection. Ensure all food is stored at least 6 inches above the ground at all times. 0 pts.

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 for cooked diced pork being stored with handle in direct contact with the food during inspection. Ensure all utensils are stored in a manner that does not promote contamination of customer foods. Repeat. 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 multiple quart container lids altered to have slots or holes in them to allow for dispensing of the product stored inside. EHS advised PIC to discontinue this practice. CDI - Lids voluntarily discarded. 0 pts.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Sanitizer test strips not available for quat upon EHS request. Acquisition required. 10 day VR required. 0.5 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on duty during inspection. CDI - PIC arrived halfway into inspection. EHS educated PIC on ensuring a PIC is on site at all times. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site at beginning of inspection. CDI - CFPM manager arrived halfway through inspection. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked cabbage being held in prep unit at 60F during inspection. Container was not properly submerged under the air curtain. Employee stated it had been placed there from the WIC at 11:30. CDI - Employee placed in WIC to cool back down. 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 .

3-501.17 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 multiple containers of incorrectly dated proteins throughout kitchen area. Employee stated proteins are cooked in house, frozen, thawed, and then prepped. Multiple containers were labeled with exclusively the day that they were cooked, thawed, or prepped. EHS explained proper date marking procedures for foods that are cooked and frozen in house. Observed multiple commercially made TCS foods not baring the date the container was opened. Observed purple fries labeled with 1/28. Observed container of cooked pork in appetizer prep not baring a label indicating the date it was cooked. CDI - Employee was able to verify when all food was from and labeled correctly. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC discarded. 0 pts.

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 for diced chicken in appetizer pre being stored with handle in direct contact with the food. CDI - PIC removed handle. Repeat. 1 pt.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed designated employee food shelves above shelves containing customer foods. EHS advised PIC to reorganize so that employee foods are stored at the bottom. Repeat. 0.5 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed mechanical dish machine dispensing sanitizer at a concentration of roughly 10ppm chlorine. CDI - PIC primed unit to work out air bubbles in the line. Machine now dispensing at 100ppm chlorine. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory for undercooked half egg side dish, Lunch Special Cashu Don, or Lunch Special Chicken Cashu Don. CDI- PIC updated menus during inspection. Facility’s menu is online exclusively. 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 no disclosure on Kazoku Shoyu, Chicken Shoyu, Pork Mazemen, Chicken Mazemen, Chashu Don, Chicken Cashu Don, Gyudon, Salmon Ikura Don, Spicy Tuna Don, Spicy Salmon Don, Tuna Don, Lunch Special Kazoku Shoyu, or Lunch Special Chicken Shoyu. CDI - PIC updated menus during inspection. Facility’s menu is online exclusively.

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 from ambient after being removed from temperature control to portion out in a deep, covered plastic container in WIC. Chicken had a cooling rate of 0.0F/minute. CDI - PIC removed from WIC, placed in a shallower container, and moved to RIF to cool. Repeat. Risk control plan 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 videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Observed pork bones being slacked at room temperature in prep sink holding at 56F during inspection. CDI - Employee moved to WIC to bring back to 41F or below.

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 handle being stored directly in contact with cooked chicken in appetizer prep unit. CDI - PIC removed. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cup container being stored directly in container of salt in dry storage area CDI - PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed many utensils being stored as clean while wet stacked together. Ensure all utensils are air dried properly to preclude microbiological growth.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Whirlpool branded reach in freezer being used to store customer food during inspection. Removal or replacement with commercial grade equipment needed. Repeat.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored in conjunction with and above clean food contact surfaces during inspection. CDI - PIC moved to appropriate location.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf No parasite destruction information available for salmon served raw. CDI - PIC acquired parasite destruction information from KGI during inspection. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Quat sanitizer measured less than 150 ppm in 3-compartment sink. Quat sanitizer must be 150-400 ppm. CDI - Solution emptied. PIC will use bleach sanitizer until the dispenser is repaired by the chemical company. 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: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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. 2 containers of garlic oil measured 45F in sandwich cooler bottom. PIC stated they began cooling yesterday. CDI - PIC discarded garlic oil. Ensure staff cool TCS foods in freezer or cooler. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Pot of ramen broth on stove top measured 124F. Pot of broth on shelf below stove top measured 90F. TCS foods in hot holding shall measure at least 135F. CDI - Ramen broths reheated to above 165F. 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 .

3-501.15 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 Pork that was sliced 30 minutes ago was cooling at 50F in sandwich cooler top. Also, garlic oil measured 45F in sandwich cooler bottom that began cooling yesterday. Use walk-in cooler or freezer to cool TCS foods after cooking or preparation. Use shallow pans or ice baths for cooling TCS foods when necessary. CDI - Pork moved to walk-in cooler, and the garlic oil was 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Raw tuna was completely thawed in walk-in cooler and still in vacuum package. Remove raw fish from ROP packaging before thawing. CDI - PIC slit open package. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Broth container observed on floor at beginning of inspection. Store food at least 6 inches off the floor. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Domestic freezer in establishment. Equipment must be listed for commercial use. REPEAT

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Quat test strips were water damaged and not usable. VR - Verification required within 10 days that establishment acquires quat test strips.

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 stored over raw pork in walk in cooler. Observed raw egg stored over noodle in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed pork cooling at 57 degrees F in covered container at 2:06pm. At 3:23 pork was at 50 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, cover removed and pork placed on shallow uncovered sheet pan to rapidly cool in WIC. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup hot held at 90 degrees F after 2 hours. CDI, soup voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 soup with date of preparation of 12/27. CDI, soup voluntarily discarded. Repeat. Observed pork prepared, frozen and thawed not date marked. CDI, ensure TCS foods prepared and frozen include up to 3 dates including date of preparation, freeze date and thaw date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed garlic and oil sauce and rice held on TPHC but time not identified on label. CDI, time identified on label per procedures.

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 pork cooling at 57 degrees F in covered container at 2:06pm. At 3:23 pork was at 50 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. Observed pork recently Prepped cooling in prep refrigerator. CDI, cover removed and pork placed on shallow uncovered sheet pan to rapidly cool in WIC. 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 container of flour not labeled.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed absorbent wooden spoon and “household use” freezer. Observed scallion processor not ANSI/NSF listed equivalent and employee preparing food on top of chest freezer. Ensure equipment is used per manufactuerer’s specifications.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed a food employee turn faucet off with their bare hands. CDI, employee rehashed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed unwashed produce stored over RTE foods in walk in cooler. CDI, foods relocated for proper storage. 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 is not been labeled, or if the label is incorrect. -P - Observed 2 containers of broth with date of preparation of 9/14. CDI, broth voluntarily discarded. Improvement made since previous inspection. Points not escalated today. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quay sanitizer testing below 200ppm.

4-501.11 Maintain equipment in good repair. Observed quart sanitizer dispenser not dispensing quart sanitizer at required concentration.

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 being stored on storage shelf amongst single use articles. CDI: PIC relocated employee drink to designated employee drink shelf.

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. 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 . Observed 2 large plastic containers of pork belly covered with tightly wrapped plastic wrap and 2 large, deep plastic containers of chicken broth on shelves in WIC cooling since last night. Containers of pork belly were 56F and 58F and chicken broth containers were 53F. CDI: PIC discarded items and EHS provided education on proper cooling methods.

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 plastic container of ground chicken being held in another metal container in steam well at 119F. PIC placed chicken on TPHC as it had been holding for approx. 1 hour and PIC will discard when facility closes at 2:30. EHS instructed PIC to not place chicken in plastic container in another metal container to be hot held as heat is not transferring through both containers.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed most foods being kept in prep coolers without date marks. Facility does not have an adequate date marking system in place. CDI: PIC date marked all items as they had been prepared either today or yesterday. EHS discussed with PIC requirement for proper date marking of all prepared TCS foods.

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. Written TPHC procedures were not available for garlic and oil mix and noodles which PIC stated were being held on TPHC. CDI: EHS had PIC fill out form during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 No time was marked for garlic and oil mix and noodles being held on TPHC. CDI: Items were labeled with discard time during inspection.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory on menu only consists of reminder and is missing disclosure. VERIFICATION REQUIRED within 10 days to ensure consumer advisory is corrected.

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 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 . Observed 2 large plastic containers of pork belly covered with tightly wrapped plastic wrap and 2 large, deep plastic containers of chicken broth on shelves in WIC cooling since last night. Containers of pork belly were 56F and 58F and chicken broth containers were 53F. CDI: PIC discarded items and EHS provided education on proper cooling methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of sugar, hot pepper paste and a container of lard being stored directly on floor in back prep area. Store food at least 6 inches off the floor.

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 a box of chop sticks and a box of single use containers being stored directly on floor in back prep area. Store single use items at least 6 inches off the floor.