GOLDEN GATE EXPRESS

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. -Pf- Observed bus tub of chicken thawing in prep sink not completely submerged under cold running water. Chicken temperature was 35F to 47F. Per PIC, chicken had been out since about noon. EHS educated PIC on proper thawing options. PIC moved chicken to WIC to finish thawing process.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer solution at 0ppm in sanitizer bucket. CDI - PIC remade sanitizer which tested at 100ppm.

-REPEAT- 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 soiled gaskets in prep low boy unit and in reach-in cooler. Recommend increased cleaning frequency.

-REPEAT- 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 floor tiles and low grout throughout kitchen area. Repair damaged floor tiles and low grout.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pan of blanched broccoli and pan of cooked shrimp cold holding above 41F inside the make table. PIC stated they had the flip top open during the lunch shift. CDI: PIC moved both pans into the WIF to rapidly cool down. Observed cambro of re-hydrated rice noodles cold holding above 41F inside the lowboy of the make table. PIC stated they had not had this out at all this morning. CDI: PIC voluntarily discarded the rice noodles. REPEAT VIOLATION. 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 (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 pan of blanched broccoli and pan of cooked shrimp both stored inside the make table without date labels. PIC stated these were both prepared yesterday. CDI: PIC created date labels for both TCS food items. Observed pan of house-made spring rolls stored inside the RIC without a date label. PIC stated these were prepared yesterday as well. CDI: PIC created date label for spring rolls. Observed a case of eggrolls thawing inside the RIC without a date label. PIC stated eggrolls were taken out of the WIF yesterday to thaw. CDI: PIC created date label for eggrolls. Observed pan of cooked lo mein noodles and a bustub full of cut cabbage both stored inside the WIC without date labels. PIC stated both of these were prepared yesterday. CDI: PIC created date labels for both TCS food 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 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 multiple unlabeled in-use bottles of different oils and sauces stored on a cart at the make line. Ensure all working containers of food are labeled.

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. Observed a stainless steel mixing bowl stored commingled within the non-TCS food product, inside large rolling bin full of flour. CDI: PIC removed the mixing bowl to prevent contamination. 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 plastic pan of in-use utensils stored in water, temping below 135F. CDI: PIC discarded pan of water. REPEAT VIOLATION.

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 soiled gaskets in make table. Observed heavy debris buildup on gaskets of standing reach-in cooler. Increase cleaning frequency.

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 wall behind the can wash peeling in different areas, exposing absorbent material underneath. Repair wall behind can wash.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black buildup in ice machine. Clean ice machine more frequently. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 pan of chicken and 1 bag of chicken measured 45-48F. 1 pan of cooked chicken in sandwich cooler top also measured 44-48F. TCS foods in cold holding shall measure 41F or less. CDI - PIC discarded chicken. 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 .

3-501.18 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) Bag of cabbie in walk-in cooler, container of spring rolls and bag of chicken in upright cooler, and pan of chicken in sandwich cooler top were missing prep date labels. TCS RTE foods must be labeled with prep date and used or discarded within 7 days. CDI - PIC placed date labels on items and discarded chicken. 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 .

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Thermometer was not working. VR - Verification required within 10 days that establishment has functioning thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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. Utensils for rice stored in 80F water. Do not store in use utensils in water unless it is maintained at 135F or above. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. 1 dumpster is very rusted and doesn’t have a lid. Replace dumpster. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp and cooked beef in the prep top above 41F. The pans were double stacked. Also observed house made shrimp sauce in the counter top cooler above 41F. CDI PIC voluntarily discarded. 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 .

4-501.11 Maintain equipment in good repair. Observed counter top cooler not holding TCS foods at 41F or below. The ambient air was 55F today and there was ice on the inside of the cooler. Facility will keep the sauces on ice until the unit is repaired. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed green onions above washed and prepped produce in the new glass-front reach in cooler. CDI PIC moved onions. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 noodles cooling since yesterday in the reach in cooler at 43F. CDI PIC 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 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 seasoned chicken wings and chicken breast that was prepped yesterday cooling in the reach in cooler above 41F. CDI PIC voluntarily discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 tubs of raw seasoned chicken wings at 50F and 1 tub of raw chicken breast at 48F in the older glass-front reach in cooler. PIC stated that these were prepped yesterday. CDI PIC 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 .

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 seasoned chicken wings, prepped chicken breast, and cooked noodles cooling since yesterday in the reach in cooler above 41F. CDI EHS educated PIC on quick cooling methods and PIC voluntarily discarded 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 . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility Walk in Cooler not operating. Facility has purchased a glass-front 1 door reach in cooler to use. EHS observed both cold holding and cooling violations today. Facility does not have enough equipment capacity to achieve proper cooling. If the WIC is not repaired or replaced facility will have to discontinue cooling. VR needed 11/25/24

4-501.11 Maintain equipment in good repair. Observed Walk in Cooler not operating. PIC stated that the WIC has been broken for a week and that they were told it cannot be repaired. EHS advised that the permit was issued with a WIC and it must be repaired or replaced. 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 facility reusing open cans for food storage. 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 wall near glass-front reach in and near the back door damaged.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp above RTE sauces in the low boy cooler. CDI PIC put shrimp in the WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple cooked foods in the tall reach in without a date mark (Egg rolls, sweet & sour chicken, shrimp sauce). Also observed cut cabbage in the WIC without a date mark. PIC was able to tell EHS when each was prepped or cooked. CDI PIC put date mark on containers. 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed plastic flatware stored unprotected. CDI PIC covered container holding flatware.

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 facility reusing open cans. CDI PIC voluntarily discarded open can of food.