LANZHOU HAND-PULLED NOODLES

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 squeeze bottles of oils and sauces without labels. PIC to label food items. Different labeling issues since last inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Plastic tub of chicken dumplings on floor. Dumplings moved to prep table shelf.

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. Long handled strainer used to drain noodles and stir beef broth below 135F. PIC stated the water was kept at lower temperature for noodle prep. Utensils will be kept at 135F or above or another approved method.

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. Clean exterior of glass reach in, prep tables and equipment as needed. Increase frequency of cleaning.

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 missing ceiling tiles above prep line in kitchen (repeat) and floors under equipment with grease accumulation and debris. Clean as needed.

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 plastic containers of sugar, salt and MSG without proper labeling. PIC correctly labeled containers.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed open bag of flour used to make noodle dough. Facility was not in the active process of making dough. PIC closed bag.

4-501.11 Maintain equipment in good repair. Observed kitchen prep table with corroded bottom shelf. Repair or replace shelf.

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 missing ceiling tile in area above kitchen prep table during active food preparation. PIC replaced ceiling tile.

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 beef in tall reach-in cooler with incorrect date mark (1/26), when PIC stated it was originally cooked on 2/9. Observed sticker on cover for beef, which PIC stated was re-used from older batch. -CDI- PIC removed old date mark and added correct date mark sticker. -Observed dumplings in WIC without date mark. -CDI- PIC verified dumplings were cooked yesterday and properly added date mark. REPEAT -If same violation is observed on next inspection, facility may be placed on Risk Control Plan for date marking. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed containers of food stored directly on the floor in the WIC. 3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed lettuce stored adjacent to raw chicken in WIC, directly touching the raw chicken container and the wall of the WIC. Store lettuce in container to protect it from 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 spoon used for rice being stored in water that was 69F. -REPEAT-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. -Observed household slow cooker in facility, used for hot holding braised beef. Hot holding equipment must be ANSI/ NSF certified. Observed Chefman slow cooker (household-use only). Obtain commercial grade equipment.

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 food residue accumulated on floor in walk-in-freezer. Observed dark buildup on flooring underneath low reach-in cooler, by front hand sink. Increase frequency of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the WIC and tall reach-in cooler. Store employee food below or adjacent to customer food, to prevent contamination of customer food. -REPEAT-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed large boxes of potatoes and onions stored in front of the handsink by the 3-compartment sink. -CDI- PIC moved items to make handsink accessible.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed 0ppm chlorine sanitizer solution being used during active sanitizing at 3-compartment sink. -CDI- PIC re-made sanitizer solution to 150ppm chlorine to properly sanitize. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cut cabbage stored at room temperature on prep table, above 41F. -CDI- PIC stated cabbage was prepped less than 4 hours ago, so PIC moved cabbage to RIC for rapid cooling. 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 all TCS foods in prep unit without a date mark (bean sprouts, cut cabbage, tofu, cooked general tso chicken, bamboo shoots). PIC stated foods are stored in prep unit overnight. -CDI- PIC verified when all items were prepped/cooked by referencing large batches in RIC/WIC and properly added date marks to all items. -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 .

3-304.12 (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 spoons used for the rice being stored in water that was 75F. -CDI- Employee dumped the water and placed the spoons in a new container, without water. -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 buildup of food residue along interior and exterior doors/handles of prep unit lowboy. Increase frequency of cleaning.

5-205.15 Maintain a plumbing system in good repair. -Observed leaking 3 compartment sink at the base of the faucet and handles. Repair. 5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P -Observed no air gap between plumbing pipe at 3-compartment sink and flood level rim. Observed buildup of food residue in drain strainer, preventing wastewater from draining. Observed water supply pipe submerged in wastewater. -CDI- PIC removed/cleaned strainer, allowing water to drain. EHS observed proper air gap after removing strainer.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone stored above/among customer food in dry storage.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling up plastic pitcher in the front hand sink. EHS mentioned that hand sinks ar e for handwashing only. EHS later observed same employee dump water in the same hand sink. (1 pt)

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 TCS food items without date marking. PIC stated that the items missing dates were items that were prepped on Monday. -CDI- PIC placed correct date marks on the necessary items. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several squeeze bottle and plastic containers holding oils and spices without proper labeling. All items that are no longer in their original packaging must be labeled with the common name of the product. -CDI- PIC correctly labeled the necessary items. REPEAT*** (1 pt)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the facility. Treat facility for pests. REPEAT*** (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 containers of food stored directly on the floor in the WIF. -CDI- Employee placed the items on plastic crates. (0 pts)

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 2 knives being stored in between the flip top unit and prep tables. -CDI- PIC removed the knives and had them washed and sanitized. 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 spoons used for the rice being stored in water that was 101F. -CDI- Employee dumped the water and placed the spoons in a new container. (0.5 pts)

5-205.15 Maintain a plumbing system in good repair. Observed leaking 3 compartment sink at the base of the faucet and handles. Repair. (0 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility without employee health policy. CDI: EHS provided paper copy. 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 facility without vomit/diarrhea clean up plan. CDI: EHS provided paper copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in hand sink. CDI: Education provided, sink cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken over chili oil in walk in cooler and raw shrimp over cut cabbage in prep unit. CDI: Storage order was rearranged. 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 2 large containers of beans sprouts and container of cut cabbage without dates. CDI: Items were dated. 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 spices at cook line and beside prep unit without labels. Label items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches on metal bar knife holder and clean knives. Food employee removed knives from bar and ran items through dish machine.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler. (Transitional item) 4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed prep sinks, 3 compartment and hand sinks needing to be re-caulked. (Transitional item)

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 build up of grease and other debris on sides of equipment at cook line. Clean as needed.

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 at cook line and cracked wall tiles. Repair. (Transitional item).