BES NOODLES AND BAHN MI

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee preparing to-go meal during inspection. EHS observed food employee portion raw beef with gloved hand and continue to prepare to-go order without proper hand wash or glove change. EHS intervened and provided education. CDI - PIC instructed food employee to portion RTE food first and then raw beef so that once the order has been completed, food employee can wash hands. (2)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no paper towels available by hand sink adjacent to three compartment sink. CDI - PIC supplied paper towels. (0)

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). EHS observed no date marking system being utilized during inspection. EHS observed all food in facility without proper date markings. PIC stated most items were prepared today. PIC stated business has been slow so they have been prepping daily to minimize food waste. EHS provided education. PIC verified dates with food employees. Once verified, PIC instructed food employees to place proper dates. If any items could not be verified, it was voluntarily discarded by PIC. EHS stated a system needs to be in place to ensure items are properly dated prior to storage. EHS will return to ensure system is in place and being followed. 10-day VR required. (1.5) 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 .

3-501.19(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 EHS observed cooked beef, noodles, and chicken on time without proper time stamps. PIC stated these items were just prepared minutes before inspection began. EHS advised that a time stamp should be present on these items as soon as these items are removed from hot/cold holding. CDI - PIC instructed food employee to add proper time stamp. (0)

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P EHS observed employee medication co-mingled with seasonings and dry goods in plastic container on dry storage shelf. EHS advised that this item needs to be labeled and stored away from food at all times. CDI - PIC removed medication and placed in appropriate storage. (1)

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 EHS observed cooked chicken, tofu, and cooked beef actively cooling at inadequate rates during inspection. EHS chicken over stocked in make unit cooling, tofu was observed cooling in lowboy uncovered, cooked beef observed in low boy cooler tightly wrapped with plastic wrap. EHS provided education. CDI - PIC placed all items in freezer to quickly cool. EHS verified rates prior to end of inspection. REPEAT. (1) 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. EHS observed containers of sugar, flour, and other dried goods stored without proper labels in dry storage. PIC stated the labels have fallen off. CDI - PIC instructed food employee to create labels for all items. REPEAT. (1)

3-307.11 Protect food from contamination sources not specifically noted by the code. EHS observed open container of dried noodles and to-go boxes being stored right next to three compartment sink and hand sink. EHS advised to move dried noodles and to-go boxes due to potential splash from three compartment and hand sink. CDI - PIC moved cart to other location away from potential contamination. (0)

4-502.11(A) Maintain utensils in good repair. EHS observed rubber spatula in disrepair stored above three compartment sink. EHS observed handle breaking apart from spatula and creating areas no longer smooth or easily cleanable. CDI - PIC voluntarily discarded spatula. (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. EHS observed some ceiling tiles with food residue present, baseboards throughout kitchen soiled with debris, and flooring around three compartment sink soiled with food residue. EHS advised to increase cleaning frequency to avoid contamination. REPEAT. (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed personal belongings and drinks stored, unlabeled, on same shelf as food items and other dried goods. EHS advised to designate an area where employees can properly store personal items away from food. (0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC demonstrated knowledge of foodborne illnesses and symptoms, however, there is no current system in place to educate employees on symptoms and illnesses. EHS provided counties employee health policy for PIC to review with staff and sign. Once signed, EHS advised to review information throughout the year. 10 DAY VR. (1) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw beef wrapped in plastic wrap in freezer over RTE items. PIC stated beef is cut into smaller sections when delivered, wrapped in plastic wrap, and stored in freezer until cooked. EHS advised to store this raw beef in bottom of reach in freezer to ensure RTE remain above. CDI - PIC rearranged storage order. (0) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed cooked chicken and beef held on TPHC on prep table next to fry station. EHS observed time stamp stating items are held from 11am-2pm. At 2:05pm EHS observed items not being discarded. EHS began asking more questions in regards to process, PIC stated that items on TPHC are frequently cooked and replaced throughout the three hour time period. EHS advised that either a new time should be placed on new products placed on time, or all items shall be discarded at the documented end time. CDI - PIC voluntarily discarded items and began new time clock with new items. (1.5)

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 EHS observed beef, steamed veggies, raw chicken, cabbage and cooked chicken cooling with inadequate rates (see temp chart). Beef, steamed veggies, and raw chicken observed cooling in WIC in deep containers. PIC stated items had been prepared an hour prior to inspection. EHS observed shredded cabbage in make unit actively cooling, PIC stated cabbage was shredded at 10:30am and then immediately placed into make unit. EHS observed cooked chicken actively cooling on prep table, EHS asked where chicken was to be moved to. PIC stated chicken was in the process of being moved, thirty minutes later EHS observed chicken still on counter. During the inspection, EHS observed no managerial control over the cooling process. Items were not being monitored or stirred to ensure cooling parameters would be achieved. CDI - EHS advised to place all items cooling in shallow pans and finish the cooling process in reach in freezer, EHS advised the beef is cut into smaller pieces to allow for adequate cooling. EHS advised to avoid cooling items such as shredded cabbage in make unit, and only utilize larger equipment such as walk in cooler and freezers to cool. PIC removed all items and placed into reach in freezer. EHS observed appropriate cooling rates prior to end of inspection. (0.5) 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. EHS observed soy sauce containers of MSG, sugar, and flour by WIC. These items were not labeled correctly for what was inside. EHS advised that these items could be stored in the soy sauce buckets, however, must maintain a legible label stating what is inside. (0)

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed live roach above WIC door. PIC stated pest control comes monthly and will reach out to company to schedule a visit to address issue. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. EHS observed dead insects on shelving by water heater and on shelving by equipment and pans in front of three compartment sink. EHS advised to maintain facility free of any dead or trapped insects. (1)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. EHS observed pans stored as clean, stacked on top of each other, with water still present on interior portions of pans. EHS advised to stagger dishes to allow for adequate air drying prior to storage. (0)

4-101.17 (A) Except as specified in (B), (C), and (D) of this section, wood and wood wicker may not be used as a FOOD-CONTACT SURFACE. EHS observed wooden mandolins on shelving by three compartment sink. PIC stated mandolins are not used anymore. CDI - PIC voluntarily discarded mandolins. (0) 4-501.11 Maintain equipment in good repair. EHS observed torn gaskets on reach in freezer doors. PIC stated unit is outdated and cannot source replacement gaskets. (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. EHS observed shelving in WIC, above three compartment sink, and outside the WIC soiled with food residue and debris. Increase cleaning frequency to avoid accumulation. (0.5)

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. EHS observed food residue on walls by prep area and dish machine. increase cleaning frequency to avoid accumulation.