AMAZING WOK

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee drink from water bottle then put on gloves to prepare food. CDI hands washed before food preparation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pooled eggs over sauces in reach in unit and mixed vegetables stored below raw beef. CDI items relocated. Repeat. 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 use gloves to go in walk in and grab food then continue cooking on prep line. CDI gloves discarded and hands washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sesame chicken and sweet and sour chicken that was at 60F. PIC stated they leave items on counter for an hour to use during service. Told PIC to keep in reach in or use TPHC where you keep foods for 4 hours then discard. CDI items were discarded. Observed prep table that is holding all TCS items between 43-46F. Items listed in Temp chart. Ambient temperature of unit at 47F. CDI PIC got repair person onsite before the end of the inspection to fix unit. 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 .

3-501.18 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 facility date mark sweet and sour chicken and egg rolls from the same batch with two different discard dates of Sunday and Friday. PIC state items are held for 4 days. But told PIC they must maintain the same discard date when in the cooler in reach in units. CDI dates changed to reflect 4 day discard. 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 bottles of bleach, oven cleaner, and degreaser not labeled. CDI bottles labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees that were preparing food without hair restraints.

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 employee drinks above and on prep surfaces

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.14 Post a handwash sign at each handsink. Observed no paper towels or hand wash sign at hand sink in server area. CDI-paper towels provided

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 1 package of dried seaweed not identifiable. Seaweed was for staff consumption. All foods in restaurant for customers or personal use must be from an approved source. CDI-seaweed will be taken home.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Repeat-Observed pooled eggs stored above vegetables. CDI-eggs relocated. No escalation of points due to being 1 item. 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. Repeat-Observed stickers for date marking and sticker residue on pans/containers stored as clean. CDI-items put back at dishmachine for rewashing. No escalation of points due to finding no food debris. 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed breaded shrimp not meeting cooling parameters. CDI-shrimp relocated to WIF for fast cool down. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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.Repeat- Observed linens in container on top of cabbage.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop stored in container of water. CDI-removed

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 and pans stored on 3-comp drainboard with pork. Clean utensils stored in splash zone of hand sink

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P. Observed plastic containers throughout are designed for general storage. Good grade plastics must be used when food is stored in direct contact with containers. Verification Required

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed backflow preventer/air break (looks like bell) on can wash faucet missing. PVC plug inserted into hole. Backflow prevention piece must be replaced or entire faucet with intact backflow preventer replaced. Verification Required

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 moldy ceiling tiles in women’s bathroom. Repair leaks, replace tiles

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over cooked pork in walk in cooler. Observed washed broccoli being stored inside a cardboard box for raw chicken. CDI: Broccoli was voluntarily discarded, shrimp was relocated. 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 being stored above raw beef inside walk in freezer. Both items were removed from their hermetically sealed packaging. CDI: Storage order was rearranged. 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 metal containers, plastic container, knives and colander with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed garlic sauce and general tso sauce cooked this morning sitting out on chefs cart below 135F. CDI: Items were voluntarily 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 3 spray bottles of chemicals without labels. CDI: Items were labeled.

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 spices and sauces at chefs cart without labels. Label items.

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. Observed linens in container on top of cabbage.

3-202.11 (A), (B), (C), (D) All TCS foods shall be received at 41F or below; or at 135F or greater except raw EGGS may be received at 45F or less. -P Observed shredded cabbage delivered above 41F. CDI- PIC brings produce to WIF for rapid cooling. EHS advises staff to ensure TCS foods are delivered at 41F or below. (-1)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed chicken thawing in undrained ice water at 3 compartment sink. CDI- PIC drains sink so water runs over product without stagnant water. EHS observes a continued pattern of non-compliant thawing methods used onsite and discussed thoroughly with PIC what are proper thawing methods. EHS reminds staff to wash and sanitize the 3 comp sink basin after use thawing foods and ensure juices from thawing products do not breach into nearby sink basin. (-0.5)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to main kitchen held ajar upon arrival. CDI-PIC closes door. EHS advises staff not to prop doors open longer than is necessary to enter/exit, or receive the delivery. (-1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken on floor of WIF. CDI- PIC brings chicken off ground. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pooled raw eggs behind RTE foods in fliptop. CDI- PIC relocates eggs to front, away from RTE foods. EHS further suggests moving eggs to a separate unit, such as the lowboy. (-1.5) 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 table top can opener with significant food debris on blade. CDI- Can opener moved to warewashing. REPEAT. (-3) 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken made yesterday in lowboy without date mark. CDI- PIC dates chicken. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 unlabeled spices on cart by cook line. Label at earliest opportunity. (-0)

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 wire baskets for storing egg rolls in WIC with deteriorated rubber coating. Replace wire baskets to prevent contamination into food, and maintain the structural integrity of food contact equipment. No contamination to the food observed today. (-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 grease accumulation on back wall behind fryers and flattop. Increased cleaning frequency is recommended. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed table top can opener with significant food debris. REPEAT. No Escalation of points for single item, all other food contact surfaces observed clean to sight and touch. (-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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stacked buckets blocking access to hand sink. CDI- PIC removes buckets and restores full access to hand sink. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two plates on clean dish rack with food debris. CDI- PIC takes plates to dish machine for rewashing. (-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 .

4-201.11 Equipment and utensils shall be designed and constructed to be durable and to retain their characteristic qualities under normal use conditions. Observed green wire baskets with deteriorated rubberized lining used to store egg rolls in the WIC. No contamination to food observed. EHS recommends utilizing different storage container. (-0)