LULA BANH MI AND PHO

2-101.11 (A) PIC shall be present during all hours of operation. -PF. Observed PIC not present. Had staff contact to come in. PIC arrived half way through inspection.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite at beginning of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed staff member relocate mop and mop bucket remove gloves get new gloves and enter WIC CDI-not PIC present, EHS interceded. Staff member #2 took trash outside, staff #1 told him to wash hands (since I’d just told him to wash his hands) went to hand sink wet hands, turned off water, soaped up, turned water back on rinse and turn water off with hands. PIC not present, EHS interceded and demonstrated a correct hand washing procedure. CDI- Staff #2 rewashed hands For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink clogged/slow drain from food CDI-sink cleaned. 6-301.14 Post a handwash sign at each handsink. Repeat-Observed no handwashing signs at any handwashing sinks. CDI-handwashing signs provided by last EHS located in folder and put up at hand sinks

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. 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 a couple TCS foods > 41. Staff said some items were out for a big order. Temps quickly came back down. Two items that didn’t were discarded. See chart. CDI-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 .

3-501.18 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 several TCS items in WIC with labels dated 6/19, these items were still frozen so dates were incorrect. Facility is closed on Mondays and does majority of prep on Tuesdays. CDI - Food properly labeled. Since food was still frozen, the food is not a hazard but date marking procedures are not being followed. No points taken at this time as risk was low, but points will be taken for future inspections. 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(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 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P 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 correctly written TPHC form for rice noodles, pork belly, beef, these items did not have times for removal from heat or cold. CDI-voluntarily discarded Observed shrimp appetizer in individual portioned to-go boxes on counter at 80F. Asked staff if they were on TPHC, asked PIC when he arrived, that menu item is not on the TPHC form. Needs to be added to the form or held cold (<41F). CDI-voluntarily discarded TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed dish including undercooked eggs not baring asterisk to lead to menu’s consumer advisory. CDI - PIC added asterisks to all menus.

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 tightly wrapped pork cooling >2 hours and still >70F. CDI-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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled cloths on prep tables.

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 scoop without handle. CDI-cup discarded 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice bucket stored on floor.

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 unwrapped to-go container face down on a greasy cardboard box. Protect clean items from contamination

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no drain plug in dumpster. Needs replacing.

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 staff eating meal at prep table. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed staff supplements/food not separated from facility items.

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 employee handling washed lettuce with bare hands during inspection. CDI - EHS intervened, lettuce voluntarily discarded. 2 pts. 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

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at any handsinks during inspection. CDI - EHS provided. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs being stored behind cooked rice in cooler drawers during inspection. Observed raw beef being stored above cooked noodles in pho prep. CDI - Employee reordered storage. 1.5 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 all TCS items in front prep units void of labels identifying the date which the items were prepared or opened. Facility is closed on Mondays and does majority of prep on Tuesdays. CDI - PIC able to verify all food had been prepped on 12/30. Food properly labeled. 0 pts. 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 .

4-101.11 (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 frozen egg rolls being stored inside of a clean trash bag in a food service bin in WIF during inspection. EHS advised PIC to purchase food grade bags. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on prep table during inspection. CDI - Phone removed. 0 pts.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple employee beverages being stored above customer foods during inspection. CDI - PIC moved to appropriate location. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink at wok station blocked and inaccessible. Observed front handsink being used to store wiping cloth. Observed back handsink storing customer togo containers. CDI - Wok station handsink made accessible. Wiping cloth removed from front handsink. Togo containers removed from back handsink and voluntarily discarded. 1 pt.

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. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw chicken being stored above raw beef in soup prep and WIC during inspection. Observed unwashed vegetables being stored above RTE foods in WIC. CDI - PIC reordered storage. 1.5 pts. 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 cooked brisket, beef broth, and cooked quail eggs holding below 135F during inspection. See temperature chart. Steamwell not set to adequately maintain hot temperatures. All items had been in unit for less than four hours. CDI - All items reheated to boiling before being placed back in steamwell. Steamwell temperature turned up. 0 pts. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed dish including undercooked eggs not baring asterisk to lead to menu’s consumer advisory. CDI - PIC added asterisks to all menus. 0 pts.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed bottle of pain reliever being stored above and in conjunction with clean customer multi use utensils. CDI - PIC moved to appropriate location. 1 pt.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple boxes of food being stored on the floor in WIF. Ensure all foods are stored at least 6 inches above the ground at all times. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed multiple single use spice containers being used to store other spices. Ensure all single use items are properly disposed of after their first use. 0.5 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed plastic grocery bag stored inside cooked rice in a cooler drawer. -CDI- PIC voluntarily discarded the contaminated rice. (1 pt)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs being stored over RTE food in the WIC. -CDI- PIC relocated the eggs to the bottom shelf away from the RTE food items. (1.5 pts) 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 several containers of broth and cooked meat that had been prepped, frozen, then thawed. All items had the thaw date but no prep date. -CDI- PIC labeled the necessary items with the date that they were prepared and frozen. REPEAT*** (3 pts) 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 .

3-501.19 (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 for any of the items that were being held on TPHC. -CDI- EHS printed off TPHC form and PIC filled the form out during inspection review. All items held on TPHC were correctly time stamped. Points not taken. (0 pts) TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed served spray bottles of degreaser and bleach that were not labeled. -CDI- Bottles were labeled. (1 pt)

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed several violations that needed to be corrected within facility. PIC could not answer questions pertaining food safety (cold holding, hot holding, date marking, cleaning). Ensure PIC has knowledge on food safety. Questions were answered at the end of the inspection when PIC came. EHS educated PIC. Please visit our resource page, www.mecknc.gov/foodsafety, for 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 on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy for facility. CDI- EHS left copy of policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS sent plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed roller cart blocking handwashing sink. CDI- Removed.

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 stored over raw eggs and raw beef. CDI- Chicken placed on the bottom. 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 can opener stored with old food debris. CDI- Can opener taken back to be cleaned. 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 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed employee remove pan from the wash basin (pan was soaking in soap water) and put it on the stove to cook with without washing, rinsing or sanitizing it. CDI- Pan taken back and washed, rinsed and sanitized it. 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 pork belly and pork butt at the grill holding below 135F. CDI- Items were held beyond 4 hours and were discarded. See temp chart. Observed chicken broth and bun bo hue broth holding below 135F at the stove. CDI- Discarded. Observed chicken holding below 135F in hot well. CDI- Chicken reheated to 138F. 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 vermicelli noodles (4 pans) holding out on prep top units. Items were held out from 10:30-3:00pm. CDI- Discarded. Observed tofu sauce made with cooked shallots stored on shelf out of temp. Sauce was held out for more then 4 hours. CDI- Discarded. PIC stated, for noodles whatever is left is placed in the walk in cooler and used for next time. EHS informed PIC that noodle cannot be held out for that period then cooled. Facility will either have to use TPHC or keep noodles cold. 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 meatballs, chicken and tofu (4 containers) in the low reach in without a date. Observed tofu sauce on shelf made with cooked shallots without a date. Observed chicken in walk in cooler without a date. CDI- Chickens, meatballs and tofu in all units dated.Tofu sauce discarded (see #20). 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed meat thawing in sink without running water. CDI- Water ran on meat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor near the oven.

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 box of to go containers stored on the floor.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed pho pot too large for sink. Removed. PIC wants to use CIP cleaning procedure for pot. PIC will need to send in an SOP for approval prior to using pan.