SUNS KITCHEN

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed uncovered food in the walk in cooler that was no longer in the cooling process. -0-

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. EHS observed scoop with no handle being stored in dry good containers. CDI- PIC removed the scoops. EHS advised facility utilize scoops with handles. -0.5-

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 beef in the walk in cooler that had been cooling since last night and was at 48F. Product missed the 6 hour window for cooling. CDI- PIC voluntarily discarded the product -1.5- 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed medication stored in wire basket shelf above single service items. CDI- PIC relocated medication to approved location. **REPEAT** -1-

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 beef cooling in a deep container in the walk in cooler. Product did not meet the 6 hour cooling parameters. CDI- PIC voluntarily discarded the beef. -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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few white plastic containers wet stacked in clean dish storage. -0-

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 dust build-up on ceiling vents in kitchen. -0-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one employee drink observed on prep table during inspection. Do not store employee drinks where food is prepared. Store in a separate area, such as a low shelf. **REPEAT**

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed allergy spray stored on a shelf above the cook line prep area. EHS advised that medication should be stored in an area that prevents contamination. CDI- Medication was moved to an approved location.

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 bottom on the reach in freezer on the cook line is in need of more frequent cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored on dry storage shelves near ice machine. EHS and PIC discussed designating an area for employees to store their belongings. Observed employee food stored with establishment food throughout the facility. EHS advised PIC that employee food can be stored in the facility but it should stored to prevent contamination of facility food, such as on the lower shelves in containers.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. 1 employee drink observed on prep table during inspection. Do not store employee drinks where food is prepared. Store in a separate area, such as a low shelf. 0 pts.

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 Condensed milk (4-4) and pre-cooked radishes (4-3) were held past 7 days from preparation. TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded items. 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 .

6-501.12 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. Wall behind 3-compartment sink has some buildup on it and needs to be cleaned. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pan of raw beef squid stored directly on top of container of tofu in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected storage order. // 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. Raw chicken stored on shelf above raw beef in walk-in cooler. Do not store raw chicken above raw beef or other raw animal foods that have a lower final cook temperature. CDI - PIC moved raw chicken to bottom shelf. REPEAT For more information on food storage order please visit: 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 15-20 bowls of noodles in bottom of sandwich cooler measured 41-51F. PIC stated they began cooling after cooking at 11AM. Use walk-in cooler or freezer to cool TCS foods after cooking or preparation. CDI - PIC educated on requirement. Noodles all measured below 41F by end of inspection. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Front door is being propped open due to hood ventilation system not working. Maintain all doors to outside closed. 0 pts.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Hood system is not functioning over cooking equipment. Technician was already on site repairing ventilation system at beginning of inspection. Technician stated it should be repaired in the next 2 hours and establishment closes at 2:30PM until 5PM. Establishment must not re-open if the hood system is still not functioning by 5PM.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink blocked by chair in front of it. Maintain access to hand washing sinks at all times. CDI - PIC moved chair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Green beans stored below containers of raw pork and raw beef in upright cooler. Do not store raw animal foods above ready-to-eat foods or unwashed produce/vegetables. CDI - PIC moved green beans to top shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 1 food employee not wearing a hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee observed handling raw beef skewer and went to handling ready-to-eat foods with same pair of gloves. Discard gloves and wash hands when switching between working with raw animal foods and ready-to-eat foods. CDI - Employee educated and discarded gloves and washed hands.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of dry noodles stored on floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink observed on clean drainboard of 3-compartment sink. Store employee drinks in a separate area.