BELLA FUSION & DEEJAI THAI

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 the PIC and another kitchen employee to handle RTE cut heads of lettuce with their bare hands while moving items around in the cookline lowboy cooler. CDI - Items voluntarily 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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. - Observed the handwash sink adjacent the cookline lowboy freezer to be obstructed from use by a large dirty bowl placed in its basin, blocking the entire basin. CDI - Dish removed and placed at the 3 compartment sink to be W/R/S.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed a container of cooked pork belly to be contaminated with mold in the cookline refrigerated drawers beneath the flattop grill. CDI - PIC voluntarily discarded. 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - Observed one can of hoisin sauce to be stored on the dry storage rack with excessive dents along the top and bottom seams. CDI - PIC voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a container of raw squid and raw tuna to be stored on the top shelf of the WIC above containers of RTE salsas, sauces, cooked birria, and cooked chicken. CDI - PIC rearranged storage order to place raw items on the bottom shelves below all RTE items. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed an insert container of raw burgers to be stored behind an insert container of raw squid in the refrigerated drawers beneath the stovetop. REPEAT. CDI - PIC rearranged storage order in the refrigerated drawers. 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 an insert container of raw tuna to be stored in the cookline lowboy at a temperature of 64F. PIC was unable to state why or for how long the item was out of temperature for. - Observed thawed ROP packages of raw tuna in the sushi bar lowboy refrigerator at temperatures of 45F and PIC was unable to state how long the items were out of temperature for. CDI - PIC voluntarily discarded all out of temperature raw tuna. - Observed trays of raw shrimp, raw yellowtail, and kani to be in the sushi display case at temperatures of 44-46F. PIC stated nothing is kept in the case overnight and it is brought up into the case upon opening at 11am. CDI - Trays moved to the WIF to rapidly cool and observed at 41F 30 mins later. - Observed an insert container of prepped/plastic wrapped fresh basil rolls to be at a temperature of 55-57F in the lowboy refrigerator across from the kitchen entrance. PIC stated that they had just made the items prior to the EHS arrival and that staff is supposed to place the items into the cooler following prep to cool down to 41F before bringing up to the line. CDI - Plastic wrapped fresh basil rolls moved to a sheet pan and placed into the WIF to rapidly cool and observed at 39F 1 hour later. - Observed containers of shredded mozzarella and shredded mixed cheeses to be stored in the top refrigerated drawer beneath the flattop grill at temperatures of 45-48F. PIC stated that nothing is kept in the drawers overnight and EHS observed the drawers being opened and closed frequently for tacos during the lunch period. Other items in the rear of the drawer observed at 41F. CDI - Containers of shredded cheeses moved to the WIC to rapidly cool. 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 one insert container of house made coleslaw stored in the cookline lowboy refrigerator to have a date mark of 7/18, making today day 11. REPEAT. - Observed a container of house made salsa roja to be in the WIC with a date mark of 7/21, making today day 8. REPEAT. CDI - Past date items voluntarily discarded. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a canister of “Raid Ant & Roach” spray to be stored on the floor adjacent the food prep sink at the kitchen entrance. This pesticide is not commercially approved and states is for “household use only”. PIC stated using it for the floor drains to help with fruit flies. CDI - PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed various fruits and vegetables to be stored directly on top of the wire storage racks in the cookline lowboys, without any barriers of protection.

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 multiple knives to be stored in uncleanable crevices between the steamtable and the opentop refrigerators at the cookline. 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 a rice scoop to be stored with its handle in direct contact with the rice in the rice cooker. CDI - Handle removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in the dispenser at the handsink located in front of the WIC. CDI: Food employee refilled with more paper towels.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a deli container of raw chicken stored on a shelf above a pan of raw marinated beef, inside the lowboy of make table 2. Observed a pan of raw marinated chicken stored behind a pan of raw beef, inside the cooler drawers. CDI: PIC corrected all storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pan of baked chicken leg quarters hot holding below 135F at the hot holding steam table. PIC stated they were done baking at 11:30AM. CDI: Food employee reheated the pan of chicken leg quarters in the oven to above 165F before placing back into the HH steam table. 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 a pan of cooked rice and a pan of fried tofu that bore no dates, stored inside make table 1. PIC stated cooked rice was prepared on tuesday, and they fried the tofu earlier this morning. CDI: Date labels were created for both TCS food items. Observed deli container of cooked shrimp that bore no date, stored inside make table 2. PIC stated they cooked the shrimp early this morning. CDI: Date label was created for the shrimp. REPEAT VIOLATION. 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 a hotel pan of chicharrones date marked with a prep date of 1/20, a cambro of khow man gai date marked with a prep date of 1/13, and a hotel pan of shredded chicken date marked with a prep date of 1/18, stored inside the WIC. CDI: PIC voluntarily discarded all above mentioned TCS food items since they had all surpassed the 7-day window. Observed a hotel pan of roasted pork date marked with a prep date of 1/20 and a cambro of house-made salsa date marked with a prep date of 1/20. PIC stated these were incorrect and stated they were actually prepared on 1/26. CDI: PIC had food employee created new date labels with the correct dates. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 package of ROP'd tuna chunks completely thawed out without slits in the packaging, stored inside the WIC. CDI: PIC created slits to allow oxygen into the ROP'd environment.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers still intact, stored in a pan at make table 1. Observed mangoes with stickers still intact, stored in a pan at make table 3. CDI: PIC removed all stickers from avocados and mangoes, then washed them at the prep sink before returning them to the make tables. REPEAT VIOLATION.

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 EMPLOYEE BEVERAGE STORED ON BOTTOM SHELF WITH CLEAN UTENSILS. CDI- REMOVED

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. OBSERVED HAND SINK BESIDE DISH MACHINE TO BE BLOCKED. CDI- UNBLOCKED 6-301.14 Post a handwash sign at each handsink. OBSERVED NO HAND WASH SIGNS AT HAND SINKS

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P OBSERVED SANITIZER CONCENTRATION AFTER RUNNING DISHMACHINE TO BE LESS THAN 10 PPM. CDI- PRIMED NOW ABOVE 200, EMPLOYEES TO RUN UNTIL RECEDES BELOW 200PPM 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED SOME CUT LEAFY GREENS IN THE TOP OF PREP UNITS TO BE COLD HELD ABVE 41F. CDI- TEMPORARY TPHC( DISCARD IN 4 HOURS OBSERVED RICE IN RICE POT FROM YESTERDAYS SERVICE AT 74. CDI- 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 (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 FACILITY IS INADVERTENTLY DATE MARKING IMPROPERLY BY RESETTING THE DATE TO THE CURRENT DAY WHEN FLIPPING PANS. CDI- PIC COACHED 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 . 3-501.18 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) CONTAINER OF MILK DATE MARKED 10/3 CDI- DISCARDED 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf CONSUMER ADVISORY ON DISCLAIMER AND NO DISCLOSURE NOT ON BREAKFAST MENU CDI- CORRECTED DIGITAL COPY PROVIDED

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 A COUPLE FOODS UNLABELED

3-302.15 Wash fruits and vegetables prior to use. OBSERVED AVOCADOS BEING CUT WITH STICKERS STILL ON THEM.