LOONG ASIAN CUISINE

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility unable to provide proof of food employees being trained on employee health. CDI- EHS provided updated employee health handout. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employees fail to wash hands before donning gloves to work with food. CDI- EHS discussed with PIC, PIC had employees discard gloves before properly washing hands. *REPEAT* points not escalated due overall improvement based on previous inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed egg rolls and spring rolls temping below 135F in fryer basket. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed sesame chicken cold holding on prep counter above 41F. CDI- PIC removed container from counter to rapidly cool in WIF due to being within parameters. *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). Observed roasted diced pork stored in metal containers without date mark in prep unit, flip top, WIC, and WIF. PIC confirmed with food employees that items were cooked on Sunday 12/28. CDI- PIC applied correct date mark. Ensure date marking reflects day item were cooked, frozen, and thawed. *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 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 chow mein in large densely packed pan with tightly wrapped covering cooling below the rate of .12F/min in WIC. CDI- EHS discussed cooling methods, PIC removed tight wrapping and removed item to WIF to increase 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed mini plastic bowls being used as scoops stored in food on prep line. CDI- PIC removed items from food.

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 aluminum foil being used on prep counters and cooking surfaces with heavily soiled and damaged. Increase cleaning frequency. Observed rusted shelving on racks in WIC. *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 grease buildup on vent hoods. Observed food debris and residue accumulation on side and tight surfaces of equipment on cookline. *REPEAT* increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed handsink near dish pit leaking during duration of inspection. Repair sink. *REPEAT*

2-103.11(D)(I)(M) PIC shall ensure rules in the code for food safety and handling are met. -Pf. During initial part of inspection bare hand contact, when to wash, and cold holding violations were observed. No active managerial control was observed until after CFPM arrived onsite. See item #8, #9, #22. VERIFICATION REQUIRED. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite at start of inspection. Ensure at least one CFPM is onsite during operating hours. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P. Observed CFPM arrived onsite and fail to wash hands before assisting food employees with prep. Observed food employee fail to wash hands before assisting in prepping to-go containers. CDI- EHS discussed when to wash methods, PIC had employee stop task and properly wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands before donning gloves to return to handle RTE foods. CDI- PIC had employee discard gloves and properly wash hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee prep containers of lo mein and cut cabbage with bare hands, grabbing RTE food directly from metal containers in flip top at start of inspection. CDI- PIC voluntarily discarded items, removed employee to wash hands and don gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken and steak stored behind RTE shrimp in flip top. Tongs are used to grab raw items as needed. CDI- PIC readjusted storage order during inspection to prevent cross contamination. 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 sesame chicken cold holding on prep counter above 41F. CDI- PIC removed container from counter to rapidly cool in WIF. 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 diced roasted pork stored in WIF without date of prep. PIC stated that items are cooked, frozen, then thawed before being held in cold holding units. CDI- PIC stated items were cooked on yesterday, dated items correctly. 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 . 3-501.18 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 roasted diced pork stored in metal containers without date mark. PIC believed dates were on original product in WIF but could not find labeling. CDI- PIC applied correct date marking to reflect day item was cooked then frozen and thawed. 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 .

4-101.19/4-202.16 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 aluminum foil being used on prep counters and cooking surfaces with heavily soiled and damaged. Increase cleaning frequency. CDI- PIC discarded soiled aluminum foil.

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 grease buildup on vent hoods. Observed food debris and residue accumulation on side and tight surfaces of equipment on cookline. *REPEAT* increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed handsink near dish pit leaking during duration of inspection. Repair sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls being held below 135F in fryer baskets. PIC stated product prepared in small batches, held, then reheated per customer order. Product prepared between 12pm-1pm. CDI: Education provided and PIC placed items on TPHC. TPHC paperwork provided to facility and completed during inspection.

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 scoop, tongs, and metal insert pan lined with aluminum foil stored on counter next to fryers soiled with food debris and grease buildup. PIC stated items rotated and cleaned every 2-3 days. CDI: Education provided and PIC sent items 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. Observed grease buildup on vent hoods. Observed buildup on walk-in cooler fan covers.

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 noodles cooling at a rate too slow to meet cooling parameters. See temperature chart and violation #33 for details. CDI: Education provided and product placed onto sheet trays for more rapid cooling.

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 noodles cooling in deep metal insert pan covered with plastic wrap. PIC stated product prepared @11:30am. CDI: Education provided and product placed onto sheet trays for more rapid cooling.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI: Food employee provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu being held above 41F in make table. Product double stacked overtop raw ginger preventing full air flow/enclosure in metal insert pan. PIC stated product placed into unit @11am. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (41F).

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 metal bowl used as scoop in rice container. CDI: Education provided and PIC provided scoop with handle.

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 grease buildup on vent hood filters.