MALAYA KITCHEN

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart in front of handsink during inspection. CDI - Cart moved to appropriate location. Repeat. 1 pt.

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed garlic sauce about to miss reheating requirements during inspection. See temperature chart. Sauce had been reheated in steamwell, as opposed to being reheated on the stove before being placed into steamwell. CDI - Sauce placed on stove to complete reheating within proper timeframe. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods in WIC, prep unit, and veggie lowboy holding above 41F during inspection. Ambient in all units out of compliance. See temperature chart. All out of temperature foods voluntarily discarded. Maintenance contacted during inspection. Facility opted to voluntarily close until repair. PIC to confirm units are working with REHS by sending photo evidence of ambient air temperature recorded on a thermometer before resuming service. 72 hour VR required. 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 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. 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 chicken being held on time during inspection with no procedures on how to execute TPHC, and no time stamp identifying the time which it was removed from temperature control. CDI - Chicken voluntarily discarded. TPHC form provided. 0 pts. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored above prep area during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink next to oven blocked with rolling cart during inspection. CDI - Rolling cart moved. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine dispensing below 50ppm chlorine during inspection. CDI - Maintenance contacted and on site during inspection. Facility ceased the use of reusable service items during repair. Machine dispensing at proper concentration. 0 pts. 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

3-501.14(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 noodles and fried chicken cooling from hot miss the cooling window. See temperature chart. Cooling methods insufficient to support compliant cooking. See violation 33 for further details. CDI - Both items 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 .

3-501.18 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 various foods all throughout kitchen not baring preparation dates. Employees able to verify preparation dates of all items. CDI - All items labeled with dates. REHS informed PIC that this practice will not be allowed in the future. Date marking training recommended. 1.5 pts. 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 .

3-501.15 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 cooked chicken placed into cooling after being held outside of temperature control for over two hours during lunch service. Observed cooked noodles cooling outside of temperature control during inspection. Neither items had met 70F cooling window within two hours. CDI - Both items voluntarily discarded. 0.5 pts. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed various hotel pans wet stacked together during inspection. Ensure all items are properly dried before stacking together. 0 pts.

4-501.11 Maintain equipment in good repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed speed rack in WIF rusting. Repair or replacement necessary. Observed unsealed wooden supports under storage racks in WIC. Replacement necessary. 0 pts.