JUICY DUMPLING

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.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed utensils stored in hand sinks. CDI -PIC removed items from sinks.

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 containers of cooked lo mein cooling in the walk-in cooler (3 hours per PIC) 68F. Observed container of cooked chicken wings in upright cooler on cook line (< 1hr per PIC). CDI- food items uncovered and moved to walk-in freezer for rapid cooling. PIC will be adding another speed rack in the walk-in cooler to facilitate cooling. Verification required within 3 days. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, shrimp, and cooked beef stored in prep cooler on cook line > 41F. Observed lid open on cooler when not in use. Observed food containers overfilled with food. CDI- PIC moved to freezer for rapid cooling, lids on cooler closed, food containers will not be overfilled. Observed container of spicy sauce (contains heat treated onion) stored off of temperature control. Spicy sauce determined to be TCS food after inspection completed. PIC instructed to discard sauce.Going forward sauce must be held cold <41F or hot >135F, or on TPHC. 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 . Verification will be made within 3 days.

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. Observed garlic and oil mixture sitting out at cook line without temperature control. CDI- PIC states this food item is on 4 hour time hold. PIC did not provide written procedures. CDI- food item placed on TPHC and marked for 4 hour total hold time. TPHC template info provided to PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 lo mein cooling in walk-in in deep container with lid on. Observed cooked chicken wings cooling in upright cooler CDI- food items uncovered placed on shallow pans for rapid cooling in the walk-in cooler. PIC to use dedicated speed rack in the walk-in cooler. 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 wet stacked containers on the drying rack.