JP LAO KITCHEN

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bowl of raw chicken stored directly over vegetables in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.13 Properly locate mechanical insect control devices. Observed insect device stored on top of cooking/reheating equipment. CDI - PIC state it's only used at night and relocated device. 6-202.13 Properly locate mechanical insect control devices. Observed insect device stored directly over secondary squeeze for beverages. CDI - PIC relocated device no wall where no food or food equipment is stored.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observe two flip top unit style cutting board in need of replacement or resurfacing due to deep grooves, dark stains, and score marks. CDI - PIC will have items replaced. 4-501.11 Maintain equipment in good repair. Observed heavy ice build up inside double door RIF. PIC will call for repairs.

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 two white food containers with debris and food build up on non-food contacts surfaces where NON-TCS rice is stored. Increase frequency of cleaning items or replace. PIC will have items cleaned.

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 directly over pans of uncooked noodles in cold drawers without any barrier. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large metal container of Pho Sauce from 05/14/26 above 41F. CDI - PIC voluntarily discarded Pho Sauce. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked TCS foods on 4hr-tphc without a start time, foods only had end times indicated. CDI - PIC was allowed to place start time for cooked TCS foods.

REPEAT 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 single service cup submerged inside large container of kunpao sauce, Tum Mak Hung sauce and Kanpuk sauce. CDI - PIC Removed single service cups.

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 single service cup being submerged inside beef broth in WIC. CDI - PIC removed single service cup. 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 single service cups submerged inside non-tcs sauces and dry rice in WIC. CDI - PIC removed single service cups.

REPEAT 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed bread stored in non food grade containers inside WIF. PIC will order proper food containers. 4-501.11 Maintain equipment in good repair. Observed three rubber spatulas with burn handles and damaged food contact surfaces on storage rack. CDI - PIC voluntarily discarded items. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed beverage and commericially packaged RIC only in the lobby with food products prepared at establishment for example; Cobana( steamed bananas with grated coconut) CDI - PIC will only keep bottle beverages and commercial packaged food items inside RIC.

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 plastic food containers with manufacture stickers and glue residue still attached. CDI- PIC move containers to 3-comp-sink.

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 wooden pestle with dark cracks and grooves. CDI - PIC voluntarily discarded wooden pestle 4-501.11 Maintain equipment in good repair. Observed a few tongs and serving spoons with melted plastic handle.

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 interior walls of WIC with food debris and splash. Increase frequency of cleaning.

REPEAT 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed both hood filters with grease build up. 4-301.14 Hood systems and devices shall be in sufficient number and capacity to prevent grease or condensation from collecting on equipment, walls, and ceilings. Observed hood system without drain pan at fryer station. PIC is currently using towels to capture any dripping from hood filters.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary spray bottles with purple liquid without any identification. CDI - PIC labeled spray bottles degreaser.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed three raw chicken thawing in prep sink with no running water. CDI - PIC turned on cold water to allow for proper thawing. Cold water was measured at 52F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of jasmine rice stored on the floor near WIC. CDI - PIC moved bag of rice off floor.

REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed two clear single service bowls submerged in jasmine rice in two different foods containers. CDI - PIC voluntarily discarded single service bowls.

REPEAT 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 three boxes of single service lids and cups stored on floor in storage area. CDI - PIC moved items off the floor

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed metal pipes around hood filters dripping grease and hood filter not fully installed. CDI - PIC was able to clean metal pipes and properly installed hood filter. 6-303.11 Provide required lighting intensity. Observed 3-5 Foot candles in WIF. CDI - PIC will place order for new bulbs.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed green/yellow sponge inside handwashing sink, wet wiping cloth being stored on the rim of the hand washing sink and metal scrub pad being stored on the handles of the hand washing sink. CDI - PIC removed all items off hand washing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container cooked sticky rice above 41*F in cold drawer cooler date marked 11/5. CDI - PIC voluntarily discarded container of cooked sticky rice. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw sausage above 41*F in cold drawer cooler date marked 11/3. CDI - PIC voluntarily discarded container of sausage. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked vegetable sauce above 41*F in walk in cooler made this morning approximately 10:00AM. CDI - PIC voluntarily discarded container of cooked vegetable sauce.

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 clear plastic scoops with the handle portion inside sugar container, dry rice, and seasoning. CDI - PIC moved scoops to 3-comp-sink.

4-502.13 Single-use and single-service articles cannot be reused. Observed a few stored clean aluminum containers being reused to store food. CDI - PIC voluntarily discarded aluminum containers.

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 several stored clean food containers with stickers/tape and sticker residue. PIC moved items to 3-comp-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 large air vent with dust and debris build up above flip top unit. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed in chemical/can wash room with litter and items no longer part of facility being stored, for instance shopping carts and large black crates. PIC will start to remove items out of facility.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed both hood system filters with grease build up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean two metal mesh strainers and metal tongs with food built up. CDI - PIC moved items to dish area 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, cooked lo-mien noodles, and cooked rice above 41*F in cold drawer. CDI - PIC stated items were placed there 1hr and moved items to WIF to quickly cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked jasmine rice, cooked ribs, and cooked chicken drumstick cooling in sealed containers located in walk in cooler. Educated PIC how to quickly cool foods. CDI - PIC removed covers off containers and placed them on top the rack. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side metal door to kitchen with long gap along the lower portion of the door.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on low boy cooler doors.

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 stored clean three clear food containers with stickers and glue residue left still on.CDI - PIC moved items to dish area to be rewashed.

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 pipes coming from wall that isn't sealed near prep salad station area.

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 wings in stainless steel bowl stored over raw beef in walk in cooler. Observed raw chicken in RIF and WIF stored over other raw foods. CDI-PIC raw chicken in all three units were storage order was corrected.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavily soiled grease filters over fryer. PIC state company that services them will be coming this week.

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 1 chub of ham cut without date marking. CDI PIC stated it was cut yesterday evening and put date mark on ham. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 2 squeeze bottles at grill not labeled. CDI PIC labeled bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of sausages on the floor in the WIF. CDI PIC put boxes on a shelf. REPEAT

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

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 3 dry ingredients bins with scooper handles touching food and 3 with containers with no handle being used as a scooper. CDI PIC repositioned scoop handle and removed other containers from dry ingredient bins.

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 food in WIC above customer food. CDI PIC moved em[ployee food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles, beef, and shelled eggs in cold drawer above 41F. PIC stated they were put in cold drawer at 10 am today. CDI PIC put beef and noodles in WIC to cool back down and put eggs on ice. 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 .

3-501.19 (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 beef stew being held on TPHC without written procedures prepared in advance. CDI EHS provided TPHC form and PIC completed it during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 sausage and rice cooling in WIC in a deep pan and covered. CDI PIC put foods on baking sheet and put into WIF. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on floor in storage area. CDI PIC put food on a shelf.

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 single service lids on the floor in storage area. CDI PIC but box on a shelf. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers stored on top shelf unprotected. CDI PIC inverted containers.

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 handle missing on the prep top lid near the fry station.

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. Clean gaskets throughout facility.