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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, grabbing ready to eat items out of prep unit with bare hands for cooking. EHS and PIC had a discussion about using gloves and no bare hand contact with any ready to eat food. CDI - food items discarded and employee washed hands and put on clean 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)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce, stored above washed RTE items in WIC. CDI - PIC rearrange to prevent contamination. For more information on food storage order please visit: 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 working containers for oils and spices without labeling. CDI - PIC added labels.

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 dented cans for return, stored above, ready to eat items. CDI - PIC found a new placement to prevent contamination.added

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet, wiping cloth stored on prep counter. CDI - PIC moved to sani bucket.

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 ceiling tiles above walk-in cooler and freezer. Replace/repair.

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf. Observed “tea” and mushroom dried wrap (like seaweed wrap) with just Chinese writing on them. Discussion with PIC that all food in restaurant has to be from an approved source. CDI-items being removed from restaurant.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Repeat-Observed multiple containers of food being stored with no lids or coverings in lowboy and WIC during inspection. Ensure all containers of food are properly protected from contamination while in storage. Discussion with PIC that having unprotected foods may go to full points next inspection 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed vegetables stored above RTE foods in WIC. 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. Observed 3-comp sink basins, prep table surface with gummy surface. Scrub off build up before W/R/S. Verification Required 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 .

3-501.14(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 rice going into cooler on arrival. Staff said cooked 4 hours ago. CDI-rice discarded. Items that are cooling must go into cooler for cooling much quicker 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 .

3-501.18 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) Repeat-Observed container of noodles, tofu, vegan meats, rice, being stored in WIC & lowboy with no label indicating the date it was prepared or removed from original packaging. CDI - PIC able to confirm when items were prepared/opened and labeled. Going to discuss this restaurants date marking practice with supervisor. 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 unlabeled spray bottles under 3-comp sink. Bottles of alcohol on prep table. CDI-bottles labeled. Alcohol was said to be used for sanitizing prep table. This is not an approved way to sanitize a food contact surface.

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 kitchen in back needs general cleaning of grease and grime.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed lots of trash on ground around dumpster and in dumpster corral.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Repeat-Observed employee foods, prescription medication, OTC medication being stored in dry storage area and prep unit above and in conjunction with customer foods. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no bodily fluid clean up procedures on site during inspection. CDI - EHS provided during inspection. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food being stored with no lids or coverings in lowboy during inspection. Ensure all containers of food are properly protected from contamination while in storage. Repeat. 1.5 pts.

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 container of fried chicken being stored in lowboy with no label indicating the date it was prepared or removed from original packaging. Observed discard date for all foods in WIC set for eight days. CDI - PIC able to confirm when chicken was prepared and labeled. EHS informed PIC that this practice may not be allowed in the future. Expiration date for foods in WIC corrected. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-502.13 Single-use and single-service articles cannot be reused. Observed single use milk and vinegar containers that had been washed being reused to store tea during inspection. Ensure single use containers are properly discarded after their initial use. Repeat. 0.5 pts.

4-501.11 Maintain equipment in good repair. Observed drink RIC maintaining a temperature of 47F during inspection. PIC stated TCS items are regularly stored in unit. Repair or replacement necessary. Facility to discontinue use of unit to store TCS foods moving forward. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee foods being stored in dry storage area and prep unit above and in conjunction with customer foods. Ensure all employee belongings are stored in a manner that does not promote contamination of customer foods. 0.5 pts.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple containers of food with no lids or coverings on them throughout kitchen during inspection. Ensure all foods are properly covered once out of the cooling process. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in prep unit holding above 41F during inspection. See temperature chart. Ambient in unit 47F. PIC stated all foods had been stocked at 11:00am, and facility closed at 3:00pm after lunch service as regularly scheduled. All foods discarded at 3:00pm. Facility to utilize time until unit can be repaired. TPHC form provided via email during inspection. 72 hour VR required. 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 .

3-501.15 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 shredded cabbage in WIC cooling in a deep plastic container during inspection. Observed diced cabbage being prepped in large quantities while sitting out at ambient temperature. PIC stated it had been sitting out for around an hour. EHS advised against prepping such large batches, and to ensure foods are going into the cooling process as quickly as possible. CDI - All cabbage moved to sheet trays in WIC. Cabbage achieved proper cooling rates. 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 .

4-502.13 Single-use and single-service articles cannot be reused. Observed various single use containers being reused to store various sauces or as tools during inspection. Ensure single use items are discarded after initial use. 0 pts.

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 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with heavy damage on the cutting surface during inspection. Replacement or resurfacing necessary. Observed various plastic quart container lids with holes cut in the top as a means to dispense the product inside. CDI - PIC voluntarily discarded. Repeat. 0.5 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed rubber gloves being stored in front handsink during inspection. Observed PIC pour container of ice water into handsink during inspection. CDI - PIC removed gloves. EHS educated PIC on proper handsink usage. Repeat. 2 pts.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed high temperature dish machine unable to achieve 160F on EHS min/max thermometer after three cycles. Repair needed. Facility will utilize three compartment sink to sanitize until unit can be repaired. 72 hour VR required. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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 prep unit for 40 minutes in top portion of prep unit above the air curtain. Observed fried vegan chicken being cooled in lowboy unit while in a deep plastic container. CDI - PIC moved both items to WIC to rapidly cool. 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 .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed microfiber towels being stored in direct contact with cut cabbage in WIC during inspection. Observed multiple containers of food being stored in lowboy without lids to prevent contamination. Observed pot containing cut tofu in top of prep unit with bottom of pot being stored in direct contact with customer food during inspection. CDI - PIC removed towels from cabbage and pot of tofu from customer food. PIC covered all uncovered containers of food. Repeat. 1 pt.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 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. 4-501.11 Maintain equipment in good repair. Observed cutting boards in use with deep grooves in need of replacement or repair. Observed absorbent unsealed wood being used to elevate dish machine during inspection. Observed rusting on shelving in WIC in need of replacement or repair. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 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 and employee utensils being stored in conjunction with customer food and utensils during inspection. Ensure all employee belongings are stored properly or are removed from premises. Repeat. 1 pt.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed steel wools and rubber gloves being stored in handsink in front server station. CDI - PIC removed.

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 bag of cooked edamame with no label indicating the date of opening. PIC stated it had been opened on 10/10. Observed vegan chicken wings in lowboy unit with no label indicating date of opening. PIC stated they had been opened on 10/10. CDI - PIC dated. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee prescription medication being stored above equipment in kitchen. CDI - PIC moved to area designated for employee belongings. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed container of first aid supplies being stored in conjunction with customer food. CDI - PIC moved to appropriate location.

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 containers of customer food baring no label indicating its contents. CDI - PIC labeled.

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 customer food being stored in containers with no lid to prevent possible contamination. Ensure all containers are covered or sealed.

4-502.13 Single-use and single-service articles cannot be reused. Observed multiple single use containers that had been washed and reused to store customer foods in during inspection. EHS advised against this practice. PIC moved some food items into appropriate containers.

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 cracked tile and low grout lines in back kitchen area. Repair or replacement needed.

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 foods being stored in conjunction with customer food during inspection. CDI - PIC moved. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee possessions being stored in conjunction with facility equipment and on prep tables during inspection. CDI - Items were moved to appropriate location.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Nonfood contact parts of clean containers and pans stored on clean shelf have some greasy residue. Ensure employees clean the outsides of the pans and containers.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed written signed health policy did not include non typhoidal salmonella as reportable illness. CDI, updated employee health policy emailed to operator. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed employee wash pot at 3 compartment sink but not sanitize after washing pot out with pad. CDI, pot relocated to be sanitized after washing. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some wet wiping cloths on counter and used to stabilize cutting board.