WANG & KING ASIAN CAFE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf- *Observed - Steel Wool stored directly in Handsink. *CDI - PIC removed steel wool and placed it into its designated container left of handsink.

*REPEAT* 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 a Sauce and a cornstarch water mixture in Right Flip Top Unit. *CDI - PIC placed Raw Chicken onto lower shelf. 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 Stored above Raw Beef on Push Cart in WIC. *CDI - PIC corrected 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 - 2 Large Plastic Bus Tubs of densely packed General Sao’s Chicken that was cooked yesterday above 41F in WIC, see temp chart for details. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 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 - 2 Small Metal Containers of Cooked Shrimp and 3 Small Metal Containers of Roasted Pork without date marking. *CDI - PIC date marked items for yesterday when they were prepped. 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 - 2 Large Plastic Bus Tubs of densely packed General Sao’s Chicken that was cooked yesterday above 41F in WIC, see temp chart for details. *CDI - PIC voluntarily discarded items. *Observed - Large Plastic Bus Tub of Raw Chicken prepped and marinated upon EHS arrival with little to no change in temperature after 50min. *CDI - PIC moved items to the WIF to improve the cooling rate. *Observed - Two Metal Bowls of Noodles cooked today cooling in WIC with little change in temperature after 50min. *CDI - PIC moved items to WIF to improve the cooling rate, 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 - 1 Cardboard box and 3 plastic bus tubs of food stored directly on the floor in WIF.

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 - Plastic Containers used as scoops for Sugar and Rice Bins. *CDI - PIC removed containers from bins. Use scoops with Handles.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Wet Stacking of Multiple Metal containers stored clean on Shelf above 3 compartment sink.

*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 - Wok Station and Sides of Fryers with heavy grease build up in need of frequent and thorough cleaning to avoid build up.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash raw chicken sauce off his hands in wok faucet. CDI - Stopped and directed to wash hands in handsink. Assure employees are trained on when and where to 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 employee maneuver RTE broccoli on a prepared plate with bare hands. CDI - Broccoli discarded. 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 Raw onions were overstacked in flip top and were spilling into raw shrimp. CDI - Both discarded. REPEAT 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 frozen duck, pork, chicken, and noodles without a date mark. CDI - All dated as PIC knew date of prep. 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 .

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. Fans, covers of rice cookers, exterior of wok areas all in need of Heavy cleaning.6

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 one raw chicken stored above three containers raw shrimp on left side WIC shelf. CDI-PIC corrected storage order. 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 shelled egg mix stored above ready to eat sauces in three door lowboy across from cookline. CDI-PIC voluntarily discarded item. REPEAT. 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 cooked dumplings, boiled chicken, and cooked noodles above 70F after 2 hrs (see temp chart). 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods throughout both prep units and WIC that were above 41F (see temp chart). Ambient air temperature inside kitchen ranged from 89F-93F with ambient air temperature of WIC at 46F. CDI-PIC voluntarily discarded all TCS ready to eat foods including fried chicken, cooked noodles, cooked shrimp, cooked pork and called for maintenance during inspection and reached 38F upon write up, maintenance worked on two door prep top during inspection, but was still lowering in temperature upon write up. VR for cold holding of both prep tops with 3 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 (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). 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 cooked pork and cooked ribs without date datemarks in two door lowboy. CDI-PIC voluntarily discarded items due to cold holding. Ensure all ready to eat foods have a date mark when removed from batch in freezer and/or batch in WIC that maybe thawing. 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 cooked noodles (88F-99F) that were tightly wrapped in plastic, boiled chicken covered in plastic in a large plastic container (74F), and cooked dumplings in a smaller container (74F) cooling for over 3 hours in WIC with an ambient air temperature of 46F. CDI-PIC voluntarily discarded items. Ensure all cooling items are uncovered and can go from 135F to 70F in 2 hours and is cooling in properly working equipment. 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 .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager upon arrival. CFPM joined minutes after arrival from a personal errand. For more information on becoming a certified food protection manager 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. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food handler enter back into kitchen and don gloves without washing hands, EHS provided education and food handler discarded gloves and washed hands. When food handler washed hands, they did not use a clean barrier to turn off faucet. CDI-EHS provided education and hands were rewashed and clean gloves donned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed one sheet pan of raw beef and one sheet pan of raw chicken stored above wontons in freezer on speed rack. CDI-PIC corrected storage order. 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 foods above 41F that were overfilled in cooked chicken/egg roll prep top unit across from fryer and one container of cooked pork above 41F across from woks and fried chicken at ambient temperature moved into WIC upon arrival (see temp chart). CDI-PIC moved items to WIC to rapidly cool. All cold holding equipment working as intended during inspection. 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 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 is not been labeled, or if the label is incorrect. -P. Observed 2 containers cooked pork and cooked ribs in prep units without dates that were removed cooked last week and stored in the WIF, thawed yesterday and did not have date labels present, but had date labels in from the larger containers inside the WIC. CDI-PIC added dates to all ready to eat, temperature controlled foods in the prep top units. 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead pests near single use storage area and in women’s restroom. PIC discarded pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers of food stored on the WIF floor. PIC moved items off the floor.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket with wiping cloths stored on the ground by 3 compartment sink. PIC moved bucket off the ground.

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 paper menus with grease absorptions used as liner for cooked egg rolls. PIC removed liners and EHS discussed with PIC about using either single use plastic wraps or other clean, food grade surfaces as liners that contact food.