TEALICIOUS BANH MI & BOBA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over cooked pork in walk in cooler. CDI: Eggs were moved below cooked items. Observed raw egg “butter” behind fully cooked items in prep top cooler. CDI: Items rearranged. 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 out side of hermetically sealed bags in reach in freezer stored above raw beef. VERIFICATION REQUIRED 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 135F or above. -P Observed egg rolls stored on stove top below 135F. CDI: Egg rolls were re-fried to over 165F due to them being originally fried at approximately 10am, and then placed on TPHC. TPHC procedures filled out today. 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). 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 no date marks on items in the prep top cooler, and on several items in the walk in cooler including hams and cooked pork. Observed no date mark on open milk in the drink prep cooler. CDI: PIC properly date marked items with the date mark on the back up in the reach in cooler. Ensure all containers of TCS items have the date of original cooking/preparation on them. 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 .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf Observed no consumer advisory for Banh Mi sandwiches that have raw egg “butter” on them. VERIFICATION REQUIRED

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 several unlabeled containers of dry goods throughout with white granulars and powders as well as unlabeled squeeze bottles of oils at the stove area. CDI: PIC identified items and properly labeled them.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry goods stored directly on floor in dry storage area. Observed some shelves in dry good area less than 6” from the ground.

4-102.11 Single service articles shall be made of materials that are safe and clean and do not impart colors, odors, or tastes to food or allow for the migration of deleterious substances. Observed cilantro stored in trash bag. CDI: Cilantro removed and covered with plastic wrap. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed “household use only” air fryer. *This is a part of the transitional permit. 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 shelf for microwave/oven is raw wood. Seal wood to make smooth and easily cleanable or replace with non-absorbent material. Observed shelving in walk in cooler rusted. *This is a part of the transitional permit conditions.

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 minor food debris on non-food contact surfaces of slicer. CDI: Slicer clean.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed mop sink blocked by large amount of storage. Per PIC, mop water is being dumped outside in the grass. VERIFICATION REQUIRED

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on dumpster for cardboard open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed no dumpster plug in cardboard dumpster. *NOTE: This is a shared dumpster space. EHS advised PIC to work with landlord to get new dumpster plug and with neighbors to keep the dumpster lids closed.*

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed some items stored in hallway not necessary to operation. There has been some improvement since permitting and PIC stated they are still working on this. *This is a transitional permit condition* 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 some dust build up on wall and vent covers near ice machine.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several personal food items commingled with facility food items for customers. Designate area/shelf for employee items. 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. At start of inspection, EHS observed employee eating in kitchen at prep table. CDI: Employee discontinued eating in kitchen and ate in dining area.