RICEZILLA ASIAN RESTAURANT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during inspection. Ensure CFPM is on site during all hours of food preparation and handling. 1 pt. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letter on site despite facility offering salmon undercooked. PIC could not confirm if salmon is wild caught or farm raised. Acquisition and/or clarification necessary. 10 day VR required. 1 pt.

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 cooked tofu miss cooling window during inspection. See temperature chart. Cooling from hot is prohibited per facility’s permit. See violation 33 for further details. CDI - Tofu voluntarily discarded. 1.5 pts. 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 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on menu during inspection. Menu includes salmon that can be cooked to order, and sunny side up eggs. CDI - Employee corrected menus during inspection. 0 pts.

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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed fried tofu cooling in prep unit during inspection. Tofu missed cooling window and was voluntarily discarded. Observed a multitude of items that had been cooked and cooled being stored in facility. Due to insufficient equipment, facility is prohibited from cooling any TCS foods from hot. Facility shall cease the cooling of all food items from hot. 10 day VR required. Repeat. 1 pt. 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 .

3-501.13 (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 raw shrimp thawing in stagnant water and raw calamari thawing at room temperature. Both foods were still below 41F at time of REHS discovery. CDI - Shrimp drained. Both items moved to RIC. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a variety of employee belongings being stored above and in conjunction with customer foods, service items, and clean utensils during inspection. Ensure employee belongings are stored in a manner that do not promote the contamination of customer foods, service items, and clean utensils. 0.5 pts.

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 open Styrofoam, employee beverage, stored to top roll top unit CDI removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P observed bag of cut greens well visible spoilage CDI discarded

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P observed raw beef prepped in house and packaged in house in the reach in freezer stored above cooked chicken prepared in house. CDI re-organization began. 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 raw shall and stored off of temperature control at 62° CDI removed to cool also observed garlic and oil off the temperature control at 67°. CDI removed to 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 .

3-501.17 (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 cooked foods not day marked CDIEHS allowed to date mark 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 .

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf facility has cooked in cold vegetables as well as chicken. It was explicitly stated in the permit and verbally to the ownership that the facility may not cool hot foods because it does not have the proper equipment to do so see general comment section.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed excessively soiled, wiping cloth stored on cutting board CDI removed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. observed facility, hot holding rice or cooking rice in a residential rice cooker that states for household use only CDI. This must be removed from the premises.

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 multiple employee items, including keys and codes and phones stored with clean utensils or above food.