CHINA BUFFET

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat sliced stated to have been last used days ago with visible residue and food debris remaining. CDI- Slicer deep cleaned. (-1.5)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed numerous used wiping cloths in front, back, and sushi area of kitchen without sani-buckets set up for their storage. EHS directed PIC to set up sanitizer buckets. CDI- Wiping cloths removed for cleaning. PIC advised to set up wiping cloth sani-buckets for all 3 area’s of food handling. (-0.5)

REPEAT. 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 spoon inside salt container with handle sunk down and entirely covered by product. CDI- PIC voluntarily disposed, refills, and brings different scoop to dispensing. (-1) 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 with blade beneath meat slicer. CDI- Knife removed and taken to ware-washing.

REPEAT. 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 3 damaged fryer baskets with deteriorated and warped wire coming apart from frame, no longer safe to use. CDI- PIC removes baskets from service and states they will order replacements. (-1)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed cloudy water at wash basin in 3 comp sink. CDI- Sink drained and refilled. (-0)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed approximately 25 cardboard boxes on ground at dumpster pad. Place refuse in receptacles to prevent harborage of pests. (-0)

6-501.11 Physical facilities shall be maintained in good repair. Observed significant accumulation of ice and compromised visibility inside the indoor walk in freezer (second walk in freezer for seafood is outside main building). EHS noted the establishment has taken measures to protect food from contamination; all items in boxes with tight wrapping, lids without breach of ice, and divider curtains. No contamination observed. Condition of freezer should be brought into good repair to prevent excessive ice accumulation and loss of visibility from frost. (-0.5)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed entire speed rack of food in walk in freezer that was covered in ice from dripping from condenser and from condensation from condenser. PIC had employee remove and discard all items on speed rack. Some trays were frozen to cart. VR required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut bok choy sitting out on on the counter at 54F. Observed sauce on cook line with grilled onions at 47F. CDI - Bok Choy moved to WIC to be cooled. Sauce was placed on TPHC to be discarded after 4 hours. Product was made at 10:00am according to PIC. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths stored on prep unit. Store wet wiping cloths in sanitizer soliciting between uses. CDI - PIC removed wipe.

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 stored directly in tortilla chips and scoop stored directly in flour with handles touching food. CDI - PIC removed both scoops and placed in 3 comp sink to be w/r/s. REPEAT

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 large stand mixer bowl with rust on inside as well as rust on mixer attachment. Clean or replace. 4-501.11 Maintain equipment in good repair. Observed one low boy reach in not functioning. PIC stated it is not in use and they are ordering a new unit. REPEAT 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 plates in buffet area with chips.

5-205.15 Maintain a plumbing system in good repair. Observed one prep sink and one hand sink with leaking faucet.

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. Overall cleaning is needed through out facility. Visible debris in drains and on floors. Increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and iPod case stored on prep table. CDI - items were relocated to designated area

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed fish stored over uncooked potatoes in the reach in cooler (cookline). CDI - PIC relocated the potatoes to prevent cross contamination. All other storage order in all units were good. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed a used single use glove on the sushi cutting board. CDI - PIC discarded, discussion with the PIC and stated that single use gloves are one use only. 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 one plate at the stored as clean with food debris. CDI - PIC placed in dish area to be rewashed. 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed the slicer with dry food debris. Clean and sanitize this after every use to prevent cross contamination. CDI - PIC rewashed. 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 . 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked beef in the small flip top cooler at hibachi station above 41F. PIC stated this was taken out of the walk in freezer yesterday. CDI - PIC voluntarily discarded beef, All other TCS foods were below 41F in the unit. Kept at half demerits, if non-compliance is continued full demerits will be deducted at the next 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 (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 cooked in house meats stored in the walk in freezer on the day of prep but no dates are on the packaging. Explained to the PIC all TCS ready to eat foods once prepared and kept for longer than 24 hours shall have a date. Explained that cooked meats in the walk in freezer need to be date marked with the date prepared (day 1) and then date (day 2)when removed from the walk in freezer, this is adequately count the number of days, not to exceed 7 days. This will leave the facility 5 days to use the food after it is removed from the freezer. CDI - PIC date marked cooked frozen meats. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow liquid in an unlabeled spray bottle at the dishmachine area. CDI - PIC properly labeled to prevent misuse.

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 turmeric in a Montreal seasoning container. CDI - PIC discarded the ingredient and explained the importance of food identification for all employees and possible allergen concerns.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed ginger and wasabi at the sushi not protected and not under the sneeze shield. CDI - PIC relocated to under the sneeze shield.

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 ice scoop at the drink station with the handle in the ice. CDI - PIC removed the ice scoop and properly stored to prevent contamination. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed beverage cups wet stacked at the beverage station. Allow to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. Observed 2 door flip top cooler at the cookline leaking. Repair unit.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed one bowl being used to scoop chicken, beef and shrimp before being dropped into the Wok. CDI - Manager provided separate bowls for each type of raw meat. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dishwasher dipping containers into sanitizer but not leaving them in the sanitizer for 2 minutes. CDI-PIC corrected 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2-door cooler not holding any TCS foods below 41F. CDI-items just prepped put into WIC for cooling down. All other items 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 .

3-501.15 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 some foods cooling in deep containers or tightly wrapped. CDI-wrap loosened and foods put on sheet pans 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 .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed facility has an area for dented cans, it needs to be relocated to the bottom shelf. Observed very dented cans of black soy sauce with the undented cans, cans of pudding/pie filling rusty. CDI-dented and rusty cans put with other dented cans.

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 cup with no handle in vinegar used for sushi rice. Use cups/ladles with handles.

4-501.11 Maintain equipment in good repair. Observed 2-door cooler not maintaining food <41F. Needs Repair. Verification Required