DUMPLING LADY, THE

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 noodles held on TPHC on the rolling cart at make line, missing start/discard time. PIC stated these were placed on TPHC few hours prior. CDI: PIC created time stamp for noodles. 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed tray of soy reduction sauce (house-made w/garlic in oil mixture) held out at room temp; this food item was not included on facility's TPHC procedures. PIC stated this is a newly added menu item from a week ago. CDI: PIC included this TCS food item onto facility's TPHC written procedures.

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 few metal pans wet-stacked and stored on the clean dish rack. Ensure all pans are completely air-dried prior to stacking.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cambro stored inside the handsink at the make line. CDI: PIC removed cambro so that the handsink was not blocked for employee use.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink slime and black buildup inside the soda nozzles at the soda fountain. Ensure soda nozzles are getting cleaned at a frequency to preclude accumulation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple sheet trays of 3 different kinds of house-made dumplings stored inside the hotbox, temping below 135F (see temp chart). PIC stated they have been inside the hotbox moments before the start of the inspection. CDI: PIC reheated all dumplings and EHS observed they were all temping above 165F; placed back into the hotbox to hot hold. Observed one pan of chicken temping below 135F (See temp chart) in the HH warmer. PIC stated she reheated this 30 minutes prior. CDI: PIC reheated chicken to above 165F before placing back into the HH warmer. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items (11 bins of housemade noodles, pan of cooked cumin beef, pan of cooked pork belly) cold holding above 41F (see temp chart) stored inside the standing RIC. EHS observed ambient air temp of RIC was at 37F. PIC stated that the housemade noodles are delivered from their sister restaurant (some from 7/18, most recent one from yesterday) and are not frozen before receiving, and are stored straight into this RIC as soon as they are delivered (in plastic containers with tightly-fitting lids); PIC stated facility does not conduct temperature checks on their cold holding units; PIC stated they did not have the cumin beef or pork belly taken out of the RIC today. CDI: PIC voluntarily discarded all above mentioned items since length of time TCS food items have been sitting in the temperature danger zone is unclear, but definitely past 4 hours, and owner of the facility delivered more housemade noodles from their sister restaurant, which EHS observed were delivered at 41F. EHS advised PIC that conducting routine temperature checks twice a day for cold holding units would be a good idea to ensure TCS food items are not entering the temperature danger zone, and if TCS food items are found during temperature checks to be above 41F, then corrective action can be taken much sooner and less product wasted. 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 .

3-304.12 (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 a deli container stored inside the rice bin. EHS explained that deli containers shall be removed after each use since they do not have scoop handles built-in and therefore the entire container is considered food-contact surface. CDI: Deli container was removed to prevent contamination.

4-502.13 Single-use and single-service articles cannot be reused. Observed a single-use bowl stored inside the salt bin. CDI: Single-serve bowl was removed. 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 several stacks of single-serve bowls and boxes stored right-side up, out of their original protective packaging, stored on countertops/above make tables/prep tables throughout the facility. CDI: PIC inverted single-serve articles to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed a lowboy freezer out of order. PIC stated there is a work order in to have it repaired.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed the QUAT test strips used to test the concentration of the QUAT sanitizer at the 3-compartment sink, not testing properly. EHS noticed that the QUAT test strips were expired back in September 2021. EHS used personal QUAT test strips to test the concentration of the sanitizer, and observed QUAT was reading proper concentration (above 200ppm). VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 non-food contact surfaces of multi-use equipment and utensils stored clean left EHS's hands with sticky residue. Increase cleaning frequency.

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 the soap dispenser at the handsink near the make line, fallen off the wall. Repair so that soap dispenser is not stored commingled with food items on the countertop of the table stored next to the handsink.

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 and a spice shaker with no labels. -CDI- PIC properly labeled items. **REPEAT** **POINTS NOT ESCALATED DUE TO IMPROVEMENT** -1- 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed sichuan chili oil label missing place (address) of business).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and charger stored on prep table. Observed employee personal food container commingled with clean retail food containers. -CDI- PIC relocated items. **REPEAT** -0.5-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P- Observed 2 food employees wash dishes at 3-comp sink and then return to food prep without washing hands. -CDI- EHS educated food employees on when to wash and food employees washed hands. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front check out hand sink. PIC and employee stated that it is not use. Facility did not have any extra soup pumps at time of inspection. **10 DAY VERIFICATION REQUIRED** **REPEAT** -1- 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels at front check out hand sink. -CDI- PIC provided paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris on dishes stored as clean, especially bus tub used for storing lids. -CDI- PIC moved items to dishpit 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 . 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 in-use utensils on the line that had not been changed for more than 4hours. -CDI- EHS educated PIC on changing utensils at least every 4 hours and PIC moved items to dishpit 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed 2 food employees wash dishes and begin to return to use without using a final sanitizer step. -CDI- EHS intervened and educated both on proper sanitizing step and both properly sanitized items. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed beef in prep unit at 46F. Observed housemade chili oil (contains fresh garlic and oil) in FOH lowboy between 53-62F. Per PIC, items had been out for a few while units were being switched out. -CDI- PIC placed items in freezer to cool back down. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 pork belly date marked 6/28 (discard 7/4), observed beef date marked 6/13 (discard 6/19) and chicken with no date mark. Per PIC, those were dates items were frozen and date was not updated to reflect date items were pulled from freezer and chicken was made 2 days go. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 some items being held on TPHC with no time stamps. -CDI- PIC voluntarily discarded items. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P- Observed items past 4 hour hold time that had not been discarded. -CDI- PIC voluntarily discarded items. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle labeled “FOH”. When EHS asked PIC the meaning of “FOH”, PIC stated “front of house”. Per PIC, contents were sanitizer. -CDI- PIC properly labeled bottle. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed rice prepared this morning cooling in RIC stacked on top of each other covered with plastic wrappings. -CDI- EHS educated PIC on proper cooling methods and PIC unstacked items, moved them to RIF and removed plastic wrapping to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed items on line in various areas with no labels. **REPEAT** -1- 3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed sichuan chili oil label missing place (address) of business).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored on top of retail items throughout. Observed employee drink stored directly in ice in ice machine. -CDI- PIC relocated items. -0-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the front check out hand sink. PIC and employee stated that it is not used due to the proximity to ice, display warmer and lack of splash guards. A second hand wash is also located within close proximity. CDI - Soap was added and REHS recommended installing splash guards. No points taken due to measures taken to protect 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. Pf No TPHC policy was available during inspection. CDI - REHS provided TPHC policy and emailed. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 spice containers by the grill with no labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed ice machine and display warmer being splashed by the small hand sink near the front kitchen. The hand sink next to the grill is also in close proximity to containers of food. REHS recommends adding splash guards to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed three damp wiping cloths stored on counters of the kitchen.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house hold use only tea kettle.”

6-202.14 A toilet room located on the premises shall have a self-closing door. Observed a bathroom door that does not self-close.

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 TCS food items with no time stamp on foods placed inside the Hot holding display/ heat lamp in the front of house service area. CDI - Time slots were added to temperature/time log for TCS items on TPHC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes stacked wet. CDI - Dishes were separated.

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

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 stored above spices and clean equipment on shelving. CDI - Employee drink was relocated.