SOHO BISTRO

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

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 raw chicken being stored on top of raw beef at prep sink. Observed chicken being stored behind raw beef inside prep top unit. CDI: Storage order was rearranged. 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 items inside one door reach in cooler above 41F. Ambient air of unit was 47F. PIC stated they have not taken temperatures of items in the unit today. Items were voluntarily discarded. VERIFICATION 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 .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed fried chicken sitting out at room temperature to thaw. Observed raw chicken sitting on prep sink drain board with a small stream of water running on the item. Food item was not submerged in water. CDI: Fried chicken was moved to walk in cooler and employee started processing raw chicken.

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 scoops and tongs being stored in water at 78F.

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 food debris build up around fryers. Clean as needed.

REPEAT 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 walls and flooring around cook line in need of cleaning.

REPEAT 6-303.11 Provide required lighting intensity. Observed broken light inside walk in freezer.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing out wiping cloth in hand sink. CDI: Item was removed. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at hand sink near 3 comp sink. CDI: Employee placed paper towels at sink. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over vegetables inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 2 spray bottles of chemicals without labels. CDI: items were labeled.

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 raw shrimp cooling at a rate of 0F/min inside walk in cooler in container covered with a lid. CDI: Shrimp was placed in freezer to cool. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed some sauces on chefs cart at cook line not labeled. Label items.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility with only one chlorine test strip left and no color chart to compare concentration strength. VERIFICATION REQUIRED.

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 walls near cook line and flooring in need of cleaning.

6-303.11 Provide required lighting intensity. Observed broken light in walk in freezer.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed employee utilize hand sink to rinse and wring out wiping cloth. CDI - Discussed hand washing sink usage and employee redirected to use prep sink and/or 3-comp sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. - Pf. Observed no drying provisions available at women’s restroom. CDI - PIC provided disposable towels. -0-

REPEAT: 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 container of raw beef stored over container of raw shrimp in the walk-in freezer. No physical evidence of contamination noted. CDI - Employees educated on proper storage order and storage order corrected to prevent cross contamination. Points remain at half demerits due to improvement from previous inspection. -1.5-

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 cooked chicken prepared yesterday thawing with only today’s date. CDI - Food handler instructed to place yesterday’s prep date on food container. -0- 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.

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 cut napa cabbage held out on 4 hour TPHC not included in TPHC written procedures. CDI - Napa cabbage added to TPHC SOPs form. 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 bean sprouts and cut napa cabbage held on 4 TPHC on prep station without start/discard times. Discussion with food handler revealed that these were removed from temperature control/prepared at 12:00 PM. CDI - Food handler placed time stamps on each container. -3- TPHC procedure template may be found at: www.mecknc.gov/foodsafety.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed a bottle of listerine mouthwash stored alongside packaged peanuts and over containers of sesame oil blend, tomato color and rice on freestanding shelving unit. CDI - Food handler discarded mouthwash. -0-

4-502.11(A) Maintain utensils in good repair. Observed in use cracked bus tub and plastic lid in the walk-in cooler. Replace. -0-

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 food residues accumulating on exterior of cooking equipment. Increase cleaning frequency and maintain clean. -0-

5-103.12 Provide water under pressure to all fixtures. - Pf. Observed insuffient water supply at facility’s 3-compartment sink. Discussion with food handler revealed that the water valve was shut off due to water leaking out of both fixtures. CDI - Food handler restored water to 3-comp by turning on water valve. Water leak observed and is under the facility’s track transitional permit list. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf. PIC could not provide bodily fluid clean up written procedures for facility. CDI - EHS provided hard copies during today’s inspection. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw beef stored over cooked shrimp and raw pork stored over cooked chicken in the prep top. No physical evidence of contamination noted. CDI - Reviewed storage order requirements with employees present and storage order corrected to prevent cross contamination. 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 raw chicken stored over raw beef in the prep top. No physical evidence of contamination noted. CDI - Educated employees on proper storage order and corrected storage order to prevent cross contamination. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom containers of fried tofu and lettuce coming into contact with cooked chicken and fried tofu in the walk-in cooler. CDI - Containers removed. -1.5- 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 135 F or above. - P. Observed sweet & sour sauce hot holding at 100 F at the steam well. CDI - Food handler reheated product > 165 F. -0- 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 (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 bean sprouts held out on 4 hour TPHC not included in TPHC written procedures. CDI - PIC added bean sprouts to TPHC form. 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 bean sprouts and steamed broccoli held on 4 TPHC on prep station without start/discard times. Discussion with food handler revealed that these were removed from temperature control/prepared at 10:00 AM. CDI - Food handler placed time stamps on each container. -1.5- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed in use sanitizer bucket stored on the floor under the hand washing sink. CDI - PIC removed sanitizer bucket off floor. -0-

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 laying on top of ice in the soft drink machine ice bin. -0-

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 two ceiling vent covers above soft drink machine/dump sink in need of cleaning. -0-

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 personal employee food stored above and with resale foods in the prep reach-in unit. -0-