FLAME ASIAN BISTRO & BAR

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce heads in standing RIC being stored above RTE bins of sauces. REPEAT -3-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed large metal mixing bowl with food debris stacked atop another large mixing bowl. Observed utensil used for shaping rice to with food debris and grease. Observed 1 squeeze bottle and 1 dumpling tray with food debris being stored as clean. CDI - Items were moved to dish are to be w/r/s. REPEAT -3-

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 1 bag of dumplings open in flip top bearing no date mark. Food handler indicated they were opened day prior to inspection. CDI - Food handler placed appropriate date mark. 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 cooked sausage in prep unit with date mark of 7/3, exceeding 7 day parameter. CDI - Food handler voluntarily discarded item.

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 rice noodles with no start or end time. CDI - Food handler verified time that noodles were taken out of temperature control and updated the TPHC board with correct time labeling. REPEAT No point escalation. One item not recorded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 1 bottle of sanitizer atop prep surface. Food handler stated they had been amidst cleaning of surfaces when EHS arrived. CDI - Food handler removed bottle of sanitizer and re-located to appropriate storage area. -0-

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 containers of spices and sauces throughout facility in need of identifying labels. -0-

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 entire spoon submerged in oil mixture on cook line. CDI - Food handler removed spoon. REPEAT -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster with lid open at time of inspection. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter and miscellaneous items in shared dumpster area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed produce in the WIC. Ensure washed produce is stored above unwashed produce to prevent possible contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 stored over packaged ready to eat foods (i.e.-radishes, smoked sausage) in the WIC. Ensure raw foods are stored below ready to eat foods to prevent possible contamination. CDI- PIC voluntarily moved raw eggs to bottom shelf. REPEAT. 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 two meat cleavers and a knife stored as clean on the wall magnet holder with food residue still on them. CDI- PIC removed the meat cleavers and knife to the warewashing area. REPEAT 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 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure The interior of the microwave had food debris build-up and needs to be cleaned frequently. CDI- PIC had it cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a bowl of raw beef stored in fliptop unit #2 holding at 45F. CDI- PIC voluntarily discarded the raw beef. 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). Also observed cooked food items in the 2 door cooler at wok station held past 7 day expiration. The food items were- eight bags of cooked pork (6-17), one bag of cooked beef (6-22). CDI-PIC voluntarily discarded the pork and beef in the 2 door cooler. 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 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 several bags of cooked pork dumplings in the standing 2 door RIF. These bags need to be date marked with the prep date. REPEAT. A verification will occur within 10 days. 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. Observed cut cabbage, egg noodles and rice noodles not marked on the white board with a time per TPHC procedure. CDI- PIC filled out times for the items during inspection.

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 a plastic bin containing cooked chicken that was cooling at a rate of .43/min which is below the required rate of .54. Ensure proper cooling methods are used. REPEAT. A verification will occur within 10 days. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed prepackaged raw beef and raw fish stored on the floor in the WIF.

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 scoops without handles being stored directly in the rice and sugar bins. Also, observed the ice scoop handle being stored in contact with the ice. CDI- PIC voluntarily removed the scoops from the containers. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored on various shelves over customer food in the standing 2 door RIC. Employee food needs stored on a designated shelf not above customer foods.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by large rolling containers and mops propped against. CDI - Items removed and sink accessible.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed portioned raw pork and cooked pork stored inside the same pan. CDI - Items were separated, no visible contamination observed. Observed raw egg white stored above Tofu and carrots inside prep unit 2. CDI - Storage order corrected. Facilty has been out of compliance for 4 consecutive inspection. Facility shall form a plan to prevent storage order violation in following inspection. EHS will provide paper work. 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 pans, plastic containers, knives and slicing utensils stored as clean with food debris present on the food contact surface. CDI - Items were moved to the 3 compartment sink to be properly washed, rinsed and sanitized. 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 .

3-501.14(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 pans of fried chicken cooked the previous day and placed inside the Low boy cooler to cool overnight. The chicken was observed 43-45F and could not be verified to have reached 41F overnight, missing the 6 hour cooling window. CDI - Chicken was 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 .

3-501.17 (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 multiple TCS food items prepared the previous day and 2 days prior with no date marking. CDI - Items were properly date marked, chef stated that faculty was busy and understaffed the previous 2 days. (Not Cabbage (x2), Cooked Duck, cooked beef, portioned tofu/mushroom bowls (x10)). 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 .

3-501.15 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 fried chicken prepared the previous day missing the 6 hour cooling window. Observed at 43-45F. 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 .

3-304.12 (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 handleless scoops submerged inside rice, flour and sugar throughout the kitchen. CDI - Scoops were removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple plastic and metal containers wet stacked together. CDI - Items were separated.

3-201.11(A) Use food from approved sources only.-P Observed duck and duck sauce being bought/received from Great Wall in Alley 51. Facilities have same management group but is not under the same LLC. CDI - Items voluntarily removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above RTE foods inside the lowboy cooler. Observed raw egg whites stored above RTE foods inside 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes actively being washed rinsed and sanitized. QUAT Sanitizer strength observed at 50 PPM. CDI - Sanitizer replaced at the proper strength, then Dishes washed and sanitized again. 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

3-501.18 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 Cooked fish incorrectly date marked (11/22), Observed pig feet incorrectly date marked (11/26). CDI - Items were frozen the day after preparation and items were pulled to thaw on 12/4. That date was added to containers. No date on cut cabbage (x3). Observed chicken egg rolls (11/22) held longer than 7 days. CDI - Voluntary Discard. 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. 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 garlic, curry, oil mixture (x2) held on 4 hour TPHC. Items were not listed as TPHC items on TPHC form. Items had no 4 hour time stamp recorded to indicate when the time is past the 4 hour point. CDI - Time stamp and TPHC procedures corrected.

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 oil with no label. CDI - Oil was 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 scoop handles submerged in rice, flour, sugar, and cornstarch throughout the kitchen. CDI - Scoops removed.

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 cooked RTE duck stored directly in grocery bags. 4-501.11 Maintain equipment in good repair. Observed loose knob for hot water at sink near the kitchen entrance. In need of repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw calamari stored above RTE pork inside the WIC. CDI - No contamination evident, storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 feet and chicken fat stored above raw pork inside the WIC. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employee grab/handle bowl used for raw chicken and beef, food employee then immediately handled bowls used for vegetables contacting/contaminating the food contact surface with the same gloves. CDI - The bowls used for beef and vegetables were placed at the 3 compartment sink and replaced with clean bowls.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil mixture, sliced duck and pulled pork above 41F inside the low boy on the cook-line. CDI - Items voluntarily discarded. No point escalation, improvement observed. 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 multiple food items, inside the prep units and low boy, prepared on 7/15 at the beginning of the inspection with no date marking. Food employee tries to date mark items but dates all items 7/16 instead of 7/15. CDI - Items were properly date marked. 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 food employee improperly date mark multiple food items with a prep date of 7/16, items were prepared the previous day. CDI - Proper day was placed on TCS food 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(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 food placed on TPHC from 12 - 3 PM. Items were placed on TPHC at 10:30 AM and will be discarded at 2:30 PM. CDI - Employee was educated and proper TPHC label.

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 consumer advisory with no asterisk reminder on the statement or the items that will be offered raw or undercooked. Asterisks needs to be added. 10 day verification visit is required.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility fermenting rice and planning to hold item for up to 14 days. CDI - Fermenting rice was voluntarily discarded. EHS provided information for PIC to obtain variance if needed. For more information on how to request a variance please visit: http://meck.co/FoodSafety

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no head covering. Food employee put on hat.

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 employee food and drinks stored with food and drinks for patrons. Employees should have designated area. CDI - Items were relocated.

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 raw shrimp stored above RTE shrimp inside the prep unit RIC. CDI - No evidence of cross contamination, storage order was rearranged. Observed raw pooled eggs above vegetables insides the WIC. CDI - Storage order rearranged. 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 multiple TCS food items (Cheddar cheese, mozzarella, crispy fish, stir fry veggies, teriyaki chicken dumplings, skirt steak, chopped cabbage) stored above 41F inside prep unit on the cook line. CDI - Items prepared the previous day voluntarily discarded. Items brought from the WIC during for the reopening (close 2:30 - 4:30PM) were moved to the WIC to rapidly cool. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medications stored on top shelf of dry storage shelving. CDI - All medications were removed.

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 knife stored in the crevice between 2 prep units. CDI - Knives moved to dish pit to be w/r/s.

5-501.17 Provide a covered waste bin in female restrooms. No covered waste bins inside the women’s restroom.

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 employee food and drinks stored with food and drinks for patrons. Employees should have designated area.