CHINA BUFFET

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 lomein noodles from yesterday cooling in walk in cooler in deep, covered bus tubs still above 41F. CDI: Items voluntarily discarded. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed large bus tub of raw pork prepared yesterday still cooling above 41F. CDI: Pork voluntarily discarded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=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)./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 cut cabbage, imitation crab meat, and cooked pork in prep unit with no date mark. REPEAT VIOLATION. Significant improvement from previous inspection as these 3 pans were the only items without dates. CDI: Dates added for day of prep. 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 lomein noodles cooling in deep, covered plastic bus tubs from yesterday. Observed raw pork cooling in a deep covered bus tub from yesterday. CDI: Product voluntarily discarded. EHS and PIC discussed proper cooling methods for large amounts of food such as noodles and prepared meats/seafood. EHS advised to use smaller portions, uncovered, and mixing periodically. Additionally ice can be added in many cases. Ensure that products cool within 4 hours to 41F. REPEAT VIOLATION 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. Observed no label on squeeze bottle at hibachi station that PIC stated was water. PIC will be making a chart to identify the bottles by color.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean pans wet stacked on the cooking line. -CDI- PIC moved items to dishpit to be W/R/S. REPEAT VIOLATION

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 some large plastic lids in need of replacement due to no longer being smooth and easily cleanable. REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. Observed split gasket on walk in cooler door and on sushi low boy cooler doors. Observed walk in freezer fan blade covers on outside fish unit broken and damaged. Observed torn door flaps on walk in cooler and on first walk in freezer door.

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 in hard to reach areas of reach in cooler doors throughout. Observed cleaning needed to interiors of walk in freezers and of reach in freezer.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid open on right dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed broken fryers and metal rack stored in enclosure. PIC stated that they are working to have someone come salvage those pieces of equipment. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing drain plug on left dumpster.

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 broken light cover in soda room.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and not use a barrier to turn off faucet thus recontaminating hands. -CDI- EHS educated food employee on using a barrier to turn off faucet and food employee rewashed hands. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw salmon stored over mac and cheese and apple pie on speed rack in WIC. -CDI- PIC corrected storage order. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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)./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 tofu, noodles, sausage, and chicken in RIC and prep units with no dates. -CDI- PIC properly labeled items. -1.5- 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 cut melon and Mac and cheese cooling in WIC in densely packed containers with lids. -CDI- EHS educated PIC on proper cooling methods and lids were removed and items separated into smaller quantities to facilitate rapid cooling. -0- 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 .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed tilapia thawing in ROP environment. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests in BOH area. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of raw meat stored on floor in WIF. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing./4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed clean dishes wet stacked. -CDI- PIC moved items to dishpit to be W/R/S. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement. -CDI- PIC voluntarily discarded. 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 some large plastic containers used for storing sauces in need of replacement due to no longer being smooth and easily cleanable. -0-

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 exterior surfaces of some RI units and ice machine at BOH in need of cleaning. Observed NFCS of flour machine in need of cleaning. Increased and more thorough cleaning frequency recommended. -0-

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./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 some floor tiles in need of repair. Observed batteries starting to die at soap dispenser at handsink at FOH **REPEAT** -0.5- 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 dust buildup on paper towel dispensers. Increased and more thorough cleaning frequency recommended.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 2 sanitizer buckets stored on bottom shelf of prep table with clean cutting boards and trays. CDI PIC moved buckets.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed multiple openings in screen of back door. Door is usually open during inspections.

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 outside of door to freezer and in some areas of the kitchen. However, facility has consistently been working on replacing floor tiles because current color type are no longer available. Facility has also been working on repairing the baseboards in the back of the kitchen.