PHO VAN

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at handsink in freezer area. *CDI - PIC provided paper towels.

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Frozen Raw Chicken Breast suran wrapped on sheet tray above RTE foods in Standing RIF. *CDI - PIC reorganized RIF correcting storage order. *Observed - Frozen plastic containers of Raw Beef and frozen plastic containers of Raw Shrimp above frozen plastic containers of cooked shrimp and cooked soup in Standing RIF. *CDI - PIC had employee reorganize Standing RIF correcting storage order. 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 - Dish Machine unable to dispense chlorine sanitizer at proper concentration while being used to sanitize. *CDI - PIC cut clogged part of sanitizer tube and reconnected tube. Correcting issue and allowing dish machine to dispense sanitizer at proper concentration. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. *Observed - Pink build up in Ice machine. Clean frequently to avoid build up.

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 - Shredded Beef, Sliced Pork and Steamed Pork cooked yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. 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 .

3-501.15 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 Beef, Sliced Pork and Steamed Pork cooked yesterday above 41F, see temp chart for details. *CDI - PIC voluntarily discarded items. *Observed - Noodles, Sliced Tomatoes, Sliced Brisket, Cut Meatballs and cooked Tendon above 41F with little change in temperature after 40min. *CDI - PIC placed items into RIF and WIC to improve cooling rate. PIC utilizing Large Flip Top Unit to cool cooked/reheated foods. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Small Plastic containers used as scoop for sugar. Replace with scoop that has a 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 - Grease and Debris build up in hard to reach areas under and behind cooking equipment and throughout kitchen.

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Frozen Cooked Chicken stored below Frozen Raw Beef in Standing RIF. *CDI - PIC moved frozen raw chicken to top shelf to correct storage order. *Observed - Lidded Metal Container of Raw Marinated Beef above RTE tofu and unwashed vegetables. *CDI - PIC placed Raw Marinated on bottom shelf to correct 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 - Small Metal container of cooked Fat Brisket above 41F in WIC. *CDI - PIC voluntarily discarded item. 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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Plastic To-Go Containers of soup stored in Standing 2 Door RIF and in Lowboy is Right Flip Top Unit with one container date marked in each unit to represent all containers. *CDI - PIC date marked all containers to maintain consistency throughout units and kitchen. NOTE: Large improvement from previous inspection. Points deducted reduced. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. *Observed - Hole in Screen Net of back door.

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 - Plastic To-Go container used to scoop flour. *CDI - PIC removed container and replaced it for a scoop with a handle. *Observed - Ice Scoops for both ice machines stored in unit with handle in contact with food product. *CDI - PIC removed scoops and stored them in clean containers on top of units.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - PIC open and close WIC door and then begin removing clean dishes from dish machine. *CDI - EHS educated PIC on issue and PIC washed his hands and rewashed, rinsed and sanitized dishes in dish machine.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Beef Stored above RTE foods in both flip top units. *CDI - PIC placed raw beef items onto lower shelf correcting storage order. *Observed - Raw Ground Pork stored above RTE sauces in WIC. *CDI - PIC placed item onto lower shelf correcting storage order. 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 - 4 metal containers stored clean with sticky grease or dried food debris. *CDI - PIC placed items into 3 compartment sink to be scrubbed then will sanitize items in dish machine. 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 .

*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. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Rice, Noodles, Pork with noodles, Cooked Chicken Wings, Cooked Shrimp and cooked Beef cooked yesterday according to PIC without date marking. *CDI - PIC date marked items. NOTE: EHS Conducted educational visit after inspection and discussed in depth proper date marking procedures to assist with Date Marking repeat issue. If establishment is marked out of compliance for date marking on the next inspection facility will be placed on risk control plan to correct the issue. 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 .

4-501.11 Maintain equipment in good repair. *Observed - 3 Door RIF storing raw food items. PIC stated unit broke last night. EHS observed foods still frozen. *CDI - PIC moved items into WIC. *Observed - Sanitizer at 3 compartment sink without sanitizer available. PIC sanitizes dishes using dish machines sanitizing temperature. 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 - Produce held in grocery bags in WIC. *CDI - PIC removed produce from grocery bags storing them in clean plastic containers.

*REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Drain plug still missing from dumpster. Replace.

*REPEAT* 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. *Observed - Ceiling tiles above WIC porous with constructed hole in the center. PIC stated that it is a temporary ceiling tile to be used until smooth non-absorbent replacement arrives.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine at 0ppm after a few cycles. EHS observed machine dispensing chemical when primed but after a full cycle EHS observed 0ppm. EHS verified spray nozzles were not clogged. Facility shall switch to single service items while awaiting repair. EHS has given facility until Friday to repair machine or permit action may be taken. VR will occur within 3 days. (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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed a beef fat broth stored on grill top at 110F. PIC stated they hold this hot on the grill during lunch service. EHS observed the burner to grill off. CDI - PIC turned on burners and reheated broth to 165F. (0) 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 Observed containers of lettuce, cabbage, bean sprouts, shrimp, and tofu without date markings. PIC stated these items were prepped in the morning and placed in WIC for storage. EHS observed improvement with date marking compared to last inspection. Facility has improved date marking management but EHS reminded PIC if the intent is to store food longer than 24 hours they must have a date marking once put away from storage. Facility has greatly improved with date marking when cooking/freezing soups and other prepped items. Last inspection EHS observed and entire freezer of frozen soups and broths made in house with no date marking. CDI - PIC added labels to all foods prepped today. REPEAT. (3) 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 noodles in reach in compartment of make unit in covered container. PIC stated these noodles were cooked this morning and placed in make unit to cool. EHS observed inadequate cooling rate (see temp chart). REPEAT. CDI - PIC removed noodles and placed in freezer to quickly cool. (0.5) 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 chicken thawing on prep surface in stagnant water with ice. EHS advised that thawing shall occur under running water to allow sediment and debris to run off. CDI - PIC placed container of chicken in prep sink under running water. REPEAT. (1)

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with missing drain plug. REPEAT. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed food waste in colander sitting in mop sink outside by dumpster area. Please remove and store waste in receptacles to avoid pest harborage. (0.5)

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed equipment stored outside not necessary for operation. Remove. REPEAT. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed one ceiling tile above WIC that is porous and bending from the frame creating an opening in the roof. Please replace with smooth surface ceiling tile that is easy to clean and in good repair. (1)

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed repeat of priority items (cold holding and storage order). Observed improper glove usage without correction. PIC lacking knowledge on proper cooling parameters, final cooking temperatures, and cleaning procedures for equipment. 10 day VR required. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employee health agreements in facility. PIC stated the policy is reviewed when employees are hired. No signed copies were available during inspection. PIC stated employees usually only work for a few months before resigning so the policy is only reviewed upon hire. EHS educated PIC on proper procedures and frequency. PIC will review policy with all staff and have employees sign written agreement. 10 Day VR required. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee go outside with gloves on and come back in, heading into walk in to grab product for prep without a hand wash and gloves change. EHS instructed employee to wash hands. Employee washed hands then recontaminated hands by turning off water with washed hands. CDI- EHS provided education to employee and PIC and employee re-washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Upon beginning of inspection observed dirty dished and equipment in hand sink. CDI- PIC moved dirty dishes and equipment to dirty dish area. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw animal proteins above RTE foods and sauces in reach in unit under make table. CDI- PIC moved products to correct storage. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 beef in WIC. Observed raw chicken in freezer taken out of original packaging stored above beef and pork in WIF. CDI- PIC moved raw products to correct storage area. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee go outside with gloves on then return to facility to go into WIC to grab product for preparation without a glove change. CDI- Food employee washed hands and changed gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice noodles stored in water at room temperature next to grill area. Observed cooked cabbage, beef, and bean sprouts in make table above 41F (see temp chart). CDI- Ice was placed in rice noodles and temperature dropped to 41F before end of inspection. Cabbage, cooked beef, and bean sprouts were placed in WIC to quickly cool since product was still within time window. REPEAT. 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 Observed numerous containers of beef and vegetable broth made in house stored in WIF and make table without bearing a date mark. PIC stated these broths are made in house in large containers. Cooled down, and then portioned into plastic containers to freeze. Once placed in freezer facility is not date marking product appropriately and when pulled out to thaw product does not have date mark. Observed open bag of pork dumplings without a label in reach in unit. CDI- PIC placed appropriate date marks on all products. REPEAT. 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 rice noodles and white rice cooling in WIC covered in containers. Observed one degree of temperature change over 20 minutes. Foods were observed below the required rate for cooling. (See temp chart) CDI- PIC placed in freezer uncovered to cool since product was still within time window. 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 numerous packages of beef thawing at room temperature in the kitchen. CDI- PIC placed packages of raw beef in WIC to finish the thawing process.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans being wet nested on clean dish shelve after being washed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed ice machine in disrepair.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with missing drain plug.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed litter and equipment outside in back area of facility not necessary for operation. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed numerous food items throughout storage areas in facility for personal use unlabeled and stored with foods used for operations. Designate an area for the orderly storage of employee possessions and food.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand wash sink.. CDI sink was cleaned 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.Observed Handwashing sink being blocked by chair.. CDI.. Chair was removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed Raw chicken stored on shelf with RTE foods. Also Observed raw shell eggs stored above RTE food. lastly Observed Raw beef stored behind shredded lettuce in prep unit..CDI storage order was rearranged..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. Observed several pans stored as clean with labels on them..REPEAT..CDI PIC moved items from storage had employee remove stickers 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 milk, shredded lettuce, garlic and water(on table by grill, per container needs to be refrigerated after opening) noodles and cooked garlic above 41F..CDI..Items were moved to cooler to quickly cool. Milk was discarded 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 Observed milk without date mark that was held more than 24 hour. Also Observed cooked frozen food in RIF without dates. CDI..Milk was discarded and dates were added to frozen food 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 steam shrimp, noodles, lettuce, dry shrimp in WIC cooler cooling with tightly fitting lids not allowing air flow to remove heat. CDI..REPEAT Lids were removed. Per PIC items were just prepared 15 minutes ago an hour into the 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food on floor in WIC.. CDI..Items were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed container stacked wet..REPEAT 4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean utensils in bins with food debris.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed litter stored on the premises not necessary to operation and maintenance.

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 fermented shrimp paste without any information in English and no nutrition facts. PIC could not provide invoice. CDI- PIC voluntarily discarded paste.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored on top shelf above RTE sauces. CDI- PIC placed raw chicken on bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed beef stored on bare shelf in reach in freezer. CDI- PIC voluntarily discarded. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on metal bowls and a strainer stored as clean. CDI- PIC placed in dirty dish area to be washed again. 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 .

3-501.15 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 foods cooling from being prepared in ambient temperatures in prep top tightly covered with plastic wrap. CDI- PIC placed items in freezer not covered to promote faster cooling. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed seasoning containers without labels. Label all secondary containers.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet on drying rack. CDI- PIC separated plastic containers.

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 in need of cleaning behind equipment. Clean.

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 items stored above food for customers. CDI- PIC moved personal items to bottom shelf.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Trays placed on handsink and bar stools blocked access to sink. CDI- Trays and barstools removed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Taro was stored on shelf touching shelves and not protected. CDI - Taro discarded

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine dispensed sanitizer at 0ppm. CDI - EcoLab arrived on site and repaired machine. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken, pork, and ramen recorded above 41F. CDI - Discarded. Products were overstacked on line. 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 Multiple food items not dated in reach in cooler and freezer such as soup, shrimp, pork, and chicken. CDI - All items dated. Facility must improve on dating TCS items. Follow up visit will take place. 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 .

3-501.15 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 Lettuce cooling in reach in WIC with wrap on. CDI - Wrap removed. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Handle for ice and MSG stored with handle touching ice and MSG, Keep with handle not touching food.