HAWKERS ASIAN STREET FOOD

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the handsink located at the front make line. CDI: Employee refilled paper towels immediately.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pan of soft-boiled eggs (served undercooked for ramen dishes) stored on a shelf above pans of mung bean sprouts, inside the lowboy portion of make table 2. CDI: PIC corrected storage order to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pan of blanched thin rice noodles in portioned bags temping above 41F. Date label showed that the rice noodles were prepped on 6/15. Other pans of rice noodles from same batch on the same day were temping at proper temps. Unclear what may have happened. CDI: PIC voluntarily discarded rice noodles. 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 .

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed facility's online menu missing asterisk for soft-boiled egg on menu item "curry laksa." Physical menus available at the facility are correct, but is not asterisked on the online menu. Facility launched this new menu 6 weeks prior. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. REPEAT VIOLATION.

3-502.11 Obtain a variance for specialized processes.-Pf Observed facility is using a sous-vide method for braised lamb (which launched on new menu 6 weeks prior). PIC showed SOPs of the process, to which EHS found gaps in the process and observed SOPs were not a true HACCP plan. PIC stated that the lamb is received raw, cooked on the premises, cut into chunks, then mixed with a sauce, before they use a vacuum-sealer to vacuum-seal the marinated lamb chunks into packages, which are then held for a shelf-life of up to 2 days, which will be placed into the sous-vide per order. Upon communication with the Head Chef via phone, it was brought to EHS's attention that the corporate office has contacted the state for a variance letter, but facility has yet to receive the approval letter. EHS explained this method requires a variance from the state prior to executing this specialized process, and PICs understood. CDI: All 4-oz ROP'd packages of braise lamb were voluntarily discarded by the PICs and menu item was 86'd for all dine-in and carry-out options. **NOTE: Per permit conditions... - The PERMIT HOLDER shall not add equipment or change the menu prior to obtaining approval from the REGULATORY AUTHORITY. A change in the type of food establishment or food operations is required to be approved by the REGULATORY AUTHORITY to ensure compliance with the rules. - Plans and specifications must be submitted for review and approval before any equipment is added or removed and /or remodeling of any part of the FOOD ESTABLISHMENT premises. - The PERMIT HOLDER shall obtain written approval from the REGULATORY AUTHORITY prior to beginning specialized methods of food processing. EHS provided PICs with resources for HACCP and Variance for specialized processes. For more information on how to apply for a variance please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 pan of black pepper bean sprouts cooling inside the WIC and not changing in temperature after 38 minutes had surpassed. Pan was made of plastic and covered with a lid. CDI: PIC moved pan into the standing reach-in freezer to rapidly cool down. Observed several sheet trays full of cooked white rice cooling inside the WIC and not changing in temperature after 38 minutes had surpassed. Rice was not spread out evenly on sheet trays, and left in large chunks/piles. CDI: PIC had food employees break up the rice into small pieces and into the reach-in freezer to rapidly cool down. Observed pan of blanched thin rice noodles that had surpassed the cooling parameters and holding above 41F. Pan was made of plastic and lid was covered, and portioned bags inside the pan were filled past the fill line. CDI: PIC voluntarily discarded rice noodles. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of QUAT sanitizer measuring 0ppm. CDI: PIC dumped out the sanitizer bucket and refilled with properly concentrated QUAT sanitizer, measuring 200ppm. REPEAT VIOLATION.

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. Observed stacks of metal pans and plastic pans wet-stacked and stored on the clean dish rack. Ensure all pans are completely air-dried prior to stacking together.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed sheet trays of raw ground chicken stored above bags of frozen edamame inside RIF 2. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine unable to measure minimum chlorine concentration of 50ppm after running twice. CDI: PIC primed the machine and EHS observed chlorine was measuring above 100ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 large cambro full of cooked char-shu pork that was temping above 41F, stored inside the WIC. Some pieces were temping at 41F or below, whereas other pieces were temping above 41F. Date sticker showed that this TCS food item was prepared at 5:00PM last night. Observed 4 large cambros of curry gravy that were temping above 41F, stored inside the WIC. Date sticker showed that this TCS food item was prepared at 8:00PM last night. CDI: PIC voluntarily discarded all pieces of the char-shu pork that had not met the cooling rate within 6 hours, and voluntarily discarded all cambros of curry gravy. Facility has cooling logs that they use to record temps during the cooling process for all TCS food items, but these items were not recorded yesterday. Observed pan of portioned bags of blanched vermicelli noodles temping above 41F inside the WIC. Observed pan of portioned bags of egg noodles temping above 41F inside the WIC. PIC stated these items are received under refrigeration, and both TCS food items showed on date stickers that they were portioned into bags around 9:00PM last night. CDI: PIC voluntarily discarded both pans of noodles. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed satay dipping sauce facility has recently placed on TPHC, without time-stamp for start or end time of the 4 hour window. CDI: PIC created time stamp for TCS food item and filled out new TPHC form to include new sauces added to TPHC. REPEAT VIOLATION. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed two pans of white rice cold holding above 41F inside make table 3. PIC stated this item had previously been held on TPHC at the wok station the prior day and should have been discarded after the 4 hour window. CDI: PIC voluntarily discarded both pans of white rice.

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed facility's online menu missing asterisk for soft-boiled egg on menu item "curry laksa ramen." Physical menus available at the facility are correct, but is not asterisked on the online menu. PIC stated they are waiting for third-party web team to update their online menu, which has been on delay due to holidays. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance.

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 char-shu pork, blanched vermicelli noodles, curry gravy, and egg noodles all stored inside the WIC that had not met the respective cooling windows. Facility utilizes a cooling log where employees digitally record temps during the cooling process to ensure cooling rates are met, but these items were not recorded last night. Char-shu pork is usually cooled on sheet trays until it has reached 41F or below, but was observed stored inside large cambro before all large pieces of the char-shu pork reached 41F. Curry gravy was observed stored inside medium cambros with lids tightly shut. Portioned bags of both noodles were observed stacked above fill line and unsure if cooled back down after being packaged during prep. CDI: PIC voluntarily discarded all above mentioned TCS food 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two sanitizer buckets full of QUAT sanitizer stored at the make line reading low concentration, below 100ppm. CDI: PIC dumped out both sanitizer buckets and refreshed with properly concentrated QUAT, reading above 150ppm.

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 handle stored inside rolling flour bin with handle commingled in the non-TCS food product. Ensure scoop handles are stored above the food product to prevent contamination. 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 knives stored in-between cold holding units at the make line. CDI: PIC removed knives and took them to the dish area to be washed/rinsed/sanitized.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC wash hands at the handsink then turn faucets off without using a protective barrier. EHS observed all other food employees were properly washing hands. CDI: EHS reminded PIC to use a paper towel before turning faucets off to prevent re-contaminating hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple sheet trays of TCS food items that were not prepared today and stored inside the WIC without a cover/wrappings. CDI: PICs covered all containers of food items that were not actively cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on the blade of the vegetable dicer stored on the clean dish rack. CDI: Vegetable dicer was taken to the 3-compartment sink to be re-washed/rinsed/sanitized. 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 one metal pan of portioned cooked duck stored inside make table 2, temping above 41F on the top layer and temping at or below 41F on the middle and bottom layers. Observed pan was filled too high above the fill line. PIC stated they hold the food items stored inside the unit overnight. All other TCS food items were observed cold holding at or below 41F. CDI: PIC voluntarily discarded the top layer of cooked duck temping above 41F. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed rice held on TPHC marked with a start time of 11:00AM, when time of EHS's observation had not been 11:00AM yet. Food employee stated that the rice was taken out of refrigeration and placed out on the cart to hold on TPHC around 10-15 minutes prior. CDI: PIC created new time label with the correct start time of 10:45AM and discard time of 2:45PM.

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 3 large rolling bins underneath a prep table containing flour, cornstarch, and sugar, all unlabeled. CDI: PIC labeled all 3 bins so that all employees can easily identify.

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. Observed a container of in-use utensils held in water temping below 135F (see temp chart) at the front expo line. EHS observed other containers of in-use utensils held in water were temping at or above 135F. CDI: PIC removed the container of in-use utensils and discarded the contents.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple plastic pans wet-stacked and stored on the clean dish rack. Ensure all multi-use equipment and utensils are completely air-dried before stacking together.

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 heavy dust and debris buildup on the clean dish rack located next to the dish machine. Observed soiled handsinks throughout facility. Increase cleaning frequency.

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 paper towel dispensers and soap dispensers for handsinks located inside the kitchen heavily soiled. Increase cleaning frequency.