ORIENT EXPRESS CHINESE RESTAURANT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in restroom hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser. 0 pts.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Some unwashed cabbage and other vegetables stored on shelves above ready-to-eat foods. Do not store unwashed produce or vegetables above ready-to-eat foods. CDI - PIC educated on storage order. 0 pts. 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) Cooked chicken, bamboo shoots, mushrooms, and cooked chicken were missing prep date labels in sandwich cooler. TCS RTE foods must be labeled with prep date. CDI - PIC placed prep date labels on items. 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 Container of crab rangoon measured 52F in upright cooler. Cook stated that it was prepared at 11AM and put in upright cooler to cool down. Use freezer or walk-in cooler to cool TCS foods after cooking or preparation. CDI - Cook moved crab rangoon to freezer to continue cooling. 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 .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Employee observed scooping ice out of ice machine for a drink. Employee contacted the ice with bare hand. CDI - Employee educated on bare hand contact and discarded the ice that she contacted with hand. 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 chicken containers stored above buckets of sauces in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw chicken to other shelf. 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) Cooked shrimp, lo mein noodles, cream cheese mix, and crab Rangoon were missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC educated on date marking and he placed prep date labels on containers. 0 pts. 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. Containers of sauces observed on floor in walk-in cooler. Do not store food containers on floor. 0 pts.

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. Cleaning needed in bottoms of refrigeration units where food has spilled. Cleaning needed inside refrigeration units more frequently. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw eggs stored on top of can of sauce in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Wet wiping cloths observed on surfaces in kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 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. Ice scoop handles observed laying in ice in ice machine. Store ice scoop so that handle does not contact the ice. REPEAT

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Replace rusted shelves. 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. Replace acoustic ceiling tiles with ceiling tiles that are smooth and easily cleanable in kitchen areas. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No date marking system in place at establishment at time of inspection. Also, lo mein that began cooling last night and was still 46-48F in sandwich cooler bottom and in walk-in cooler. Most strainers, pans, and bowls that were stored as clean had food debris on them. Container of pooled raw eggs stored on shelf above RTE egg rolls. PIC must have better active managerial control. Ensure there is a date marking system in place, dishes are properly cleaned, and TCS foods are cooled properly. CDI - PIC educated on PIC duties. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Pooled eggs stored above RTE egg rolls in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw eggs to bottom of cooler. 0 pts. 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. Nearly all pans, strainers, and bowls that were stored as clean had food debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Dishes taken 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 .

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. Pan of lo mein in walk-in cooler measured 48F. Pan of lo mein in bottom of sandwich cooler measured 45-46F. PIC stated the lo mein began cooling last night. TCS foods must cool to 41F within 6 hours of preparation. Establishment must limit the amount of TCS foods that are cooled due to limited space. CDI - Lo mein 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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) // 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). No date marking in establishment. VR - Verification required within the next 10 days that date marking system is in place. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Pill bottles observed on shelf above plates in front area. Store employee medications separately from clean utensils. CDI - PIC moved medicine to proper location. 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 Cooked chicken was cooling in sandwich cooler top during inspection. Containers of lo mein were cooled in deep containers overnight and still measured above 41F. CDI - PIC educated on cooling methods. Lo mein discarded and chicken moved to freezer to continue cooling. 0 pts. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in establishment. Keep back door closed to prevent flies from entering establishment. 0 pts.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Some wet wiping cloths observed on surfaces during inspection. Store wet wiping cloths in sanitizer solution when in between uses.

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. Drink cups were being stored in ice machine. Do not store utensils in ice machine unless it has a handle and the handle is above the ice. Cup was also stored as scoop in sugar container. Do not use cups as scoops. Scoop must have a handle.

4-501.11 Maintain equipment in good repair. Replace rusted chest freezer. Reseal or replace wood shelves by drink area. Repair or replace doors on prep cooler. Remove tape at hot bar counter. Replace rusted shelves throughout. Replace lid of sugar bin that is cracked. 0 pts.

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. Clean bottom of upright cooler. 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. Replace acoustic tiles in prep areas/storage areas. Repair/replace damaged floor tile in walk-in cooler. Repair wall damage near back door. 0 pts.