RED CHINA CUISINE EXPRESS

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Several pans on clean dish shelf were found with visible flour debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Pans moved to 3-compartment sink to be washed. 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 .

4-501.11 Maintain equipment in good repair. Gasket on door of walk-in freezer is torn. Replace torn gasket. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food observed on shelf above food for customers in walk-in cooler. Do not store personal items where they can potentially contaminate food for customers. Store on bottom shelf. 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) Several TCS RTE foods in sandwich cooler were missing prep date labels. PIC stated that Items were from larger batches in walk-in cooler. Ensure employees place prep date labels on all pans and containers of TCS foods. CDI - PIC placed prep date labels on 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 .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Stacks of metal pans on clean dish shelf were still very wet. Allow utensils to adequately air dry before stacking.

4-501.11 Maintain equipment in good repair. Walk-in freezer door doesn’t close properly. Repair door. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food observed on shelf above food for customers in walk-in cooler. Do not store employee personal food where it could potentially contaminate food for customers. Store on bottom shelf. 0 pts.

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 Cooed beef measured 60F in sandwich cooler top. PIC stated it began cooling around 11am. Use walk-in cooler to cool TCS foods after cooking. CDI - PIC moved beef to walk-in cooler to continue cooling. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door propped open during inspection. Keep doors to outside closed to prevent pest entry, or install screen door. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth observed on back prep table. Store wet wiping cloths in sanitizer solution when in between uses.

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. Scoop for rice stored in 67F water. Do not store in use utensils in water, unless the water is maintained above 135F. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Raw chicken stored on speed rack above raw beef and raw shrimp in walk-in freezer. CDI - employee moved raw chicken to bottom of speed rack. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup in ice machine. Clean ice machine more frequently. 0 pts.

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) Most TCS RTE foods in establishment missing prep date labels. CDI - employee placed prep dates on items with missing date labels. 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 Cooked chicken and cooked shrimp were cooling in sandwich cooler top at 67F and 54F. Use walk-in cooler or freezer to cool TCS food after preparation or cooking. CDI - Employee moved items to freezer to cool. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Containers of salt, sugar, and MSG were not labeled. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Employee states that broccoli and other vegetables are not washed because the prep sink can’t be used due to code enforcement requirements. Establishment’s transitional permit expires 8-25 and establishment will not be permitted to stay open and sell food if prep sinks are still not usable. 0 pts.

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. In-use spoon was stored in 70F water. Do not store in-use utensils in water unless the water is at least 135F. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gasket on upright cooler door. Replace torn gasket. 0 pts.

5-205.15 Maintain a plumbing system in good repair. 1 prep sink missing faucet. Other prep sink missing drain pipe. Leak present at pipe connected to grease trap at 3-compartment sink. Repair plumbing fixtures. 0 pts.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Lots of litter around dumpsters. Maintain area clean to prevent attracting pests. 0 pts.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor damage in areas of kitchen making it not easily cleanable. Conduit lines need to be contained or moved according to building code so walls are easily cleanable. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. OBSERVED no CFPM in the facility during inspection. Facility just opened. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 chicken stored directly above pork. CDI. PIC removed 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 multiple items in the facility without dates. CDI. PIC 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed chicken stored in sink, thawing without running water. CDI. PIC removed.

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 containers of spices without labels. CDI. PIC labeled.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility during inspection. CDI. PIC ordered a new one and was present after the inspection.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing system leaking on the drive way without being collected in a drain. Needs to be fixed.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored around can wash and dumpster area. Needs to be cleaned.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Conduit walls and floors needs to be moved using approved building method. Ceiling at front prep area needs to be replaced..