LAI LAI EXPRESS

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 EHS observed cooked chicken cooling ambiently at the start of inspection. Product was 80F and PIC stated it had been cooling for 1 hour. Food employee then placed chicken in deep containers, covered with plastic wrap and placed them in walk in cooler. After 20 minutes EHS checked temperatures again and they ranged from 79-76F. CDI- EHS advised that facility should uncover items and consider placing them in freezer. After additional 40 minutes chicken had reached 57-55F. -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 .

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. EHS observed broken floor tiles in kitchen and back door. Repair. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHs observed employee personal itmes stored with food for the facility. CDI- Food employee relocated the items. **REPEAT** -1-

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. EHS observed buildup of dust and debris around top of WIC. Observed exterior of equipment and storage racks. **REPEAT** -1-

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 heavy accumulation of residue and food debris behind wok station in kitchen and underneath equipment throughout. Increase cleaning frequency to avoid accumulation. **REPEAT**

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 throughout facility. EHS advised PIC to condense staff food into a single area of the facility such as a pan in the Walk in cooler and one in the freezer for employee food. **REPEAT** -0.5-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed metal bowls and pans that were stored as clean and stacked wet. Allow dishes to air drying before stacking. CDI- PIC took items to dish pit to be w/r/s.

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. EHS observed buildup of dust and debris around top of WIC and on fans throughout the kitchen. Increase cleaning frequency to avoid accumulation. **REPEAT**

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 heavy accumulation of residue and food debris behind wok station in kitchen and underneath equipment throughout. Increase cleaning frequency to avoid accumulation. **REPEAT**

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 throughout facility. EHS advised PIC to condense staff food into a single area of the facility such as a pan in the Walk in cooler and one in the freezer for employee food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unable to provide any training for employees on foodborne illnesses and when to report. CDI - EHS provided copies of employee reporting agreement and reviewed with PIC. PIC will review and have employees sign before next inspection. (0) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 pork wontons, shrimp, and tofu,in reach in under make table without date marking. PIC stated shrimp and tofu was prepped yesterday and wontons was thawed today for service. EHS advised once wontons are taken out of freezer and thawed, they should be date marked for seven days. CDI - PIC was able to create accurate date marks for all items. (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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed outer door with approved netting covering the door, however, EHS observed a two inch gap at the bottom creating a space for insect/rodent entry. EHS advised to obtain a curtain long enough to cover all areas of door to prevent entry. (0)

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. EHS observed buildup of dust and debris around WIC door. Increase cleaning frequency to avoid accumulation. (0.5) REPEAT.

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 heavy accumulation of residue and food debris behind wok station in kitchen. Increase cleaning frequency to avoid accumulation. (0.5)

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored in kitchen with food residue present on thermometer surface. CDI- PIC cleaned and sanitized thermometer. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cutting board used for vegetables, three pans stored above three sink, and sifter used for raw chicken soiled with food residue. CDI- PIC removed items and placed in three compartment sink for 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen home made wontons being thawed on prep surface at room temperature. EHS educated PIC on approved thawing methods. CDI- PIC placed wontons under running water at 58 degrees.

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 a container of rice and corn starch without labels. CDI- PIC labeled containers.

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 sifter used to sift raw chicken in fryer being stored next to three-compartment sink. Sifter has a wooden handle that comes into contact with foods. The mesh was made of twisting wires that were accumulating food residue and wooden handle was becoming stained. EHS advised that all utensils and food contact surfaces are easily cleanable and non absorbent. PIC removed sifter.

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 shelving used to placed pans and equipment accumulating residue. Increase cleaning frequency to avoid any build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food items(chili sauce on make line, dried mushrooms and various foods above prep sink, and rehydrated crushed red pepper in dry storage) for employees stored among other foods without being labeled or placed in designated area. Facility has a cooler in front of facility labeled for employee food.

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 When EHS arrived after facility was open observed that the TPHC was not being followed. No times were observed on the TCS foods in their written procedures. CDI - PIC stated they just opened and they will place the times on the TPHC foods now. Ensure accurate times are placed on the TCS foods immediately after placing out.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed rice scoops stored in a plastic container that was accumulating old food debris and rice. CDI - PIC removed. Provide a container that is easily cleanable

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 condiment containers and lids food contact portion stored directly on the prep table.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed PIC preparing raw chicken wings, take off glove and go to don new glove to work with RTE food. CDI-EHS intervened and had PIC wash hands before working with RTE foods.

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 lettuce in deep bucket cooling in walk in cooler. CDI- EHS had PIC separate bucket of lettuce into two bus tubs to promote faster cooling. 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 bucket of raw onions on the floor of walk in cooler. CDI-PIC moved bucket to a shelf.

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 metal shelving throughout facility with rust. Repair or replace to make smooth and easily cleanable.

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 underneath equipment in need of cleaning. Clean. 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 linoleum floor tiles throughout facility. Repair.