THAI THAI TAKE OUT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cut cabbage and cooked noodles held at room temperature (above 41F). -CDI- PIC moved both the cabbage and the noodles to the cooler for cooling. PIC stated they were unaware cooked noodles and cut cabbage needed to be temperature controlled (below 41F or above 135F). 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 .

4-501.11 Maintain equipment in good repair. -Observed condensation dripping from ceiling in walk-in-freezer. -PIC stated repair technician is arriving tonight or tomorrow to add freon to freezer to prevent condensation.

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 curry sauce with two date mark stickers (4/7 and 4/14). -CDI- PIC verified one of the stickers (4/7 on the lid) was not removed from an old batch of curry, and the sticker on the bowl reflects the accurate date mark (4/14). PIC took the lid with the 4/7 date mark to be properly washed. -Observed portioned bags of rice in a container with a date mark showing 3/27. -CDI- PIC verified the date mark on the container is from older batches of rice, and the portioned rice was actually cooked yesterday. PIC took the pan to be re-washed and moved the portioned rice to a new container with accurate date marks. -Observed coconut milk with a date mark showing 3/30. -CDI- PIC verified coconut milk was opened, then frozen on 3/30, and pulled from the freezer yesterday, 4/14. PIC properly date marked the coconut milk. -PIC and EHS had thorough discussion on proper date marking procedures, including prep/freeze/pull dates and using the original date of cooking. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P -Observed bleach sanitizer spray bottles reading at 0ppm bleach. -CDI- PIC re-made sanitizer to 100ppm bleach.

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. -Observed cardboard stored on the floor of the WIC, underneath mats with a visible buildup of dark discoloration. Remove cardboard and ensure flooring is smooth, easily cleanable, and non-absorbent to moisture.

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 food stored directly on the floor in the walk-in-freezer. Raise at least 6 inches above floor. -REPEAT- 3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed spinach stored in container with newspaper inside. Do not store exposed food with newspaper.

4-501.11 Maintain equipment in good repair. -Observed WIC not functioning during inspection (ambient at 62F). PIC notified EHS at start of inspection and stated a specialist came yesterday to repair, yet they are waiting on one part to arrive. PIC will notify EHS when WIC is repaired. EHS observed no food stored in WIC during inspection. -Facility may remain open, despite WIC not functioning, due to sufficient cold holding in two prep units and WIF. PIC stated food employees prep each day to limit amount of food that requires cold holding storage. -EHS will follow up when WIC is repaired.-

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 sticker residue on exterior surface of few dishes stored as clean. Observed sticker residue not stacked on any dish (not touching a food-contact surface). EHS observed significant improvement in sticker removal from past inspection. -Remove all sticker residue during the wash/rinse/sanitize process.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed multiple dishes with sticker residue, stacked and stored as clean. Sticker residue was observed directly touching food-contact surface of stacked dishes. -CDI- PIC moved dishes to have stickers removed and be re-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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in WIC above 41F (raw beef, raw pork, raw shell eggs, spinach, bean sprouts, rice noodles, tofu). Observed ambient temperature of WIC at 42F. PIC stated WIC temperatures were not checked today. -PIC voluntarily discarded the TCS items listed above. Observed majority of items stored in WIC non-TCS. Facility has functioning cold holding in two prep units. Facility stores many TCS foods in freezer. Due to limited amount of TCS foods stored in WIC and sufficient cold holding in other units, facility may remain open. Facility may not cold hold in WIC until it is repaired and cold holds at or below 41F. During inspection, EHS observed PIC contact WIC maintenance for repairs. PIC will contact EHS when WIC is repaired. -3 day verification visit required- 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 .

3-501.18 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 multiple items in prep unit lowboy with incorrect or missing date marks (cooked chicken, cut cabbage, bean sprouts, tofu, crispy tofu, fresh noodles). -CDI- PIC stated the cooked chicken and crispy tofu (with two date marks on each container) were cooked yesterday, and the extra date mark was not removed during the wash/rinse/sanitize process. PIC removed old date mark and correctly labeled both items. -CDI- PIC stated the cabbage, bean sprouts, tofu, and fresh noodles were prepped yesterday (PIC prepped them himself). PIC correctly labeled each item. -Observed green curry and sticky rice in lowboy with two date stickers. Observed coconut milk with no date mark. -CDI- PIC verified curry and rice were cooked yesterday and corrected the date marks. EHS and PIC discussed importance of removing old date mark stickers when washing dishes and ensuring only one date mark is shown on each food item. -CDI- PIC verified coconut milk was opened yesterday (PIC opened it) and properly added date marks. -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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed multiple boxes of food (coconut milk) stored directly on the floor. Raise at least 6 inches above floor.

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 the handle for multiple dry storage scoops (flour, rice, sugar) submerged in the food. Ensure handles are removed from the food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in lowboy unit. Store employee food in designated area to prevent contamination of customer food.

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 pork stored over carrots and garlic. CDI Order switched. 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 cooked green beans holding above 41F for unknown amount of time, all other items in prep top holding 41F and below. Keep an eye on temperatures in prep unit. CDI green beans 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed many items requiring date marking without date of prep. Observed prepared items in freezer with no prep date. Items requiring date marking: Dairy Cooked items Items from cans ( like tomato sauce, bamboo shoots, etc.)or commercially frozen vegetables After cut tomatoes, or leafy greens (lettuce, cabbage) After cut melon VR required. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around prep area

4-501.11 Maintain equipment in good repair. Observed WIF leaking water which then freezes. Container under fan to catch liquid/ice. Item is on transitional list. No points taken

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 personal items stored in various areas amongst product for customer. Separate personal food and items from customer product.