INCHINS BAMBOO GARDEN

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - No proof of training for staff regarding foodborne illnesses and symptoms. *CDI - EHS provided copy of employee health policy and reporting agreement for PIC to have current and future staff read, sign and date. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

*REPEAT* 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 - Multiple food items date marked for 8 days. PIC stated they were not including day of prep as part of the 7 day date marking requirements. *CDI - PIC had employee go through all labels and correct dates to reflect proper 7 day date marking. *Observed - Fried Chicken Bites cooked Monday without date marking. *CDI - PIC date marked item. 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 .

*REPEAT* 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- *Observed - Establishment utilizing TPHC for Chicken “lunch special” item. PIC stated Chicken is cooked and held at ambient during lunch hours 11:30AM - 1:30PM. PIC stated that any remaining chicken is either discarded or given to staff. *CDI - EHS provided written TPHC procedures and filled out document with PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

*REPEAT* 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 - Large Plastic lidded Container of Spaghetti Noodles cooling in WIC with little change in temperature after 45min. Metal sheet trays of rice cooling at ambient with a rate of cooling that is below cooling parameters. *CDI - PIC distributed noodles through 2 metal containers without lids in WIC to improve cooling rate. PIC placed rice into WIC to speed up the cooling rate. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Scoop handles for Flour in contact. With food product.

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 - Heads of Lettuce stored in grocery bags. PCI stated they were purchased last night and the employee must’ve forgot to remove them from bag. *CDI - PIC removed lettuce heads from grocery bags. *REPEAT* 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - 2 Rice Cookers labeled for household use only in use for rice during lunch special. EHS informed PIC to remove items from restaurant use.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- *Observed - Quaternary Test Strips for 3 compartment sink sanitizer dispenser ruined and unable to provide accurate readings for Sanitizer. A Verification visit will be conducted within 10 days to ensure establishment is in possession of accurate quaternary test strips.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee cellphone stored on prep tables. *CDI - PIC removed cellphone.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed PIC, unable to ensure proper cold, holding, proper hand, hygiene, including no bare hand, contact of ready to eat food, proper wash, rinse, and sanitize of utensils. CDIEHS coached PIC. 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.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. observed multiple employee beverages, stored directly on through contact services or above them. CDI removed EHS coached PIC on proper options.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P observed multiple Food employees donning gloves without immediately washing hands before. CDI PIC and employees coached.

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 observed main Cook on the Cook line bare handing food from cold holding onto the plate to be served. CDI food discarded. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed, garlic and oil sitting out at room temperature, shredded cabbage, and Napa cold holding above 41° as well as diced tomatoes and cooked vegetable fritters. 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 mini cooked vegetables as well as cooked chicken and cooked dumplings with no date Mark on the Cook line CDI all items state marked. The date that they were prepared. 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 .

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. Observed cooked chicken stored off of temperature control at 74° with a date and a time stamp of 11 AM to 2 PM. CD IPIC coached that he must have written procedures that explains how the food is being protected using time instead of temperature. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 sheet trays of rice cooling on speed rack in kitchen around 73 to 75° with the ambient air temperature being 72°. Also observed bus tubs that were closed in the walk-in cooler with chopped cabbage.CDI EHS coached staff on how to improve the process. 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 .

3-304.12 (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 span stored a top rice cooker. 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. absorbed paddle stored in room temperature water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. observed a rice cooker and an air fryer oven both labeled household use only. Removed.