A & C CHINESE FAST FOOD

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed in WIC cooked chicken chunks, open hoisin sauce, and cook beef date marked for 8/19. CDI - PIC voluntarily discarded all three items. See temp chart. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on counter tops and being rinsed with water to wipe counter tops. CDI - PIC made bleach sanitizer solution to stored wet wiping cloths in.

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 three containers with single service spoons submerged in non-TCS dry ingredients. CDI - PIC removed single service spoons and will use longer spoons.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed containers of raw shrimp, chicken, and beef stored directly over containers of sweet and sour sauce, brown sauce, and sesame sauce. CDI - PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bus tub of raw marinated chicken wings stored directly on top of container of dry rice. CDI - PIC moved raw chicken container to prep table. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 containers of white sugar, msg, flour, and salt without any form of identification under prep table. CDI - PIC labeled hotel pan where dry ingredients are stored. 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 four secondary squeeze bottles of cooking wine, soy sauce, brown sauce, and vegetable oil without any form identification on prep table. CDI - PIC labeled hotel pan where liquid ingredients are stored.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live insects on crawling on the floor. CDI - PIC removed insects. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a few dead insects around C/H equipment. CDI - PIC removed insects.

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 single use wooden chop sticks stored clean. CDI - PIC voluntarily discarded items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed prepared raw chicken and prepared raw pork stored directly over cooked chicken in RIF CDI - PIC corrected storage order. 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 shell eggs stored directly over prepared raw pork, beef, and CDI - PIC corrected storage. EHS educated both staff members on storage order best practices to ensure long term compliance. No storage order violations were observed in flip top unit and low boy cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee manually warewashing equipment/utensils in prep sink and without completing sanitizing step. CDI - PIC moved all washed items to 3-comp-sink and completed W/R/S steps. 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 .

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 RESIDENTIAL USE ONLY pest control container stored on chemical shelf. CDI - PIC removed container.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed both employees preparing food without any form of hair covering. PIC will obtain hair nets.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counter tops throughout kitchen. CDI - PIC discarded wiping cloths. EHS educated PIC on how to store wiping cloths.

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 large container of uncooked rice with single service cup submerged inside. CDI - PIC removed single service cup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cleaning items stored on floor near rice cookers. CDI - PIC moved items to personal vehicle.