SEN MEE NOODLE HOUSE

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 white rice which failed to cool after cooking yesterday; 44F inside WIC. CDI- Rice voluntarily discarded. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overfilled container of sliced lettuce at far left fliptop, and whole tilapia fish delivered this morning at 46F inside WIC. CDI- Top half of lettuce removed, fish rapid cooled in blast chiller. EHS advises PIC to check receiving temps upon delivery and ensure foods are rapidly brought to the WIC. (-0)

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 Observed portioned shrimp sauce on prep top near register without time label. CDI- EHS confirms start time and PIC labels for TPHC. (-0)

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 stacked containers of lidded rice in WIC, with bottom failing to cool in required time. Also observed various items cooling in lowboys which are opened frequently, and unlikely to cool in their current storage locations. CDI- Cooling foods brought to blast chiller. PIC educated food handlers on proper cooling methods during inspection. (-0.5)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple soiled wiping cloths on prep surfaces throughout. Sani-bucket holding cloths was measures at 0ppm. CDI- Sani-bucket replenished with 300ppm quat and wiping cloths stored inside. (-0.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu and calamari in the lowboy cooler above 41F. PIC stated that the calamari was cut this morning. CDI The calamari was put in the WIC and cooled down to 41F and the tofu was 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 .

4-903.11(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 single service plates and containers stored in front serving area unprotected. CDI PIC inverted plates and containers.

4-501.11 Maintain equipment in good repair. Observed blast chiller not operating. Maintenance scheduled today.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw egg stored above ready to eat items such as vegetables. CDI PIC relocated to proper storage order. 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 red curry sitting above 70F after 100 min, in a deep well container and covered. Observed broth cooling in blast chiller cooling at an insufficient rate to achieve 70F in the two hours required. CDI PIC quickly reheated the red curry to 165F to start cooling process over and added ice bath to the two containers of broth not cooling properly to achieve correct rate. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce being held on top of containers in prep top holding above 41F. Item was still in cooling phase from ambient, however storage of items requiring 41F and below require first being cooled and then being held in proper cold holding unit. Item was placed in WIC and then will be placed in metal container to be set into prep top, not on top. 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 .

3-501.19(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 Garlic and oil was marked with a 10 hour window. CDI PIC replaced and corrected time stamp.

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 red curry and broth cooling in large, deep well containers. Red curry had cover. CDI Items had methods changed to achieve proper cooling. Use active stirring, check temperature to ensure items are not placed in cooling/cold holding until 135F which is when cooling begins. Use ice baths, smaller quantities, etc. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers stacked clean that were wet nesting. Air dry completely before stacking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sticker residue on containers stacked clean, stacked so that sticker residue from outside of one container was touching inside, food contact surface of next container. Observed blade of can opener with residue. CDI Containers returned to dish area 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomatoes holding above 41F. Item was recently pulled from RIC and placed in prep top in plastic container, with lid tightly secured. If holding items in prep top, ensure they are in the containers that drop into the prep unit, not inside a container, placed inside of the unit container. CDI tomatoes moved to RIC with no lid to cool rapidly. No escalation in points 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 is not been labeled, or if the label is incorrect. -P Observed rice balls with date mark of 11/12 in WIC. PIC stated they had been placed into freezer and taken out of freezer yesterday. EHS educated that date of pull from freezer needs to be included as part of date marking. CDI Pull date added to 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures in place for garlic and oil that is held on time. Time stamp was on item. CDI PIC filled out TPHC form during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 and shrimp in deep well, plastic containers with tight fitting lids placed in RIC for cooling, observed summer rolls rolled and then placed in plastic wrap cooling layered in container in RIC. Observed sprouts cooked, sitting in bowl on top of items in prep top. All above methods are not sufficient to cool properly. CDI Noodles, shrimp, and summer rolls moved to blast chiller to cool rapidly. Bowl of sprouts moved to RIC near fan to cool quickly. 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 .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed some boxes of unwashed of produced stored over ready to eat foods in WIC For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broth/soup on stove with heat off. PIC stated item was reheated and placed in hot hold, rest was kept on stove without heat applied. Broth had been reheated approximately 1/2 hour. CDI PIC quickly reheated to 165F or above. 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 garlic and oil held at room temperature. CDI PIC discarded. Garlic and oil must be kept either 41F and below or 135F and above and for no more than 7 days. 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed garlic and oil, krab, and cooked rice with no date marks. CDI PIC voluntarily discarded garlic and oil, and date marked rice and krab. 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 working bottles of working oil with no date mark.

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 cup being used as scoop in rice. CDI PIC removed. Use utensil with handle and keep handle out of food.

5-205.15 Maintain a plumbing system in good repair. Observed prep sink leaking. PIC stated sealant is required. VR is required.