PAIK'S NOODLES

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs above noodles and frozen raw mussels stored above produce inside walk-in cooler. CDI: storage order was corrected.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed cut regular and napa cabbage that had cooled from last night in deep plastic pans and bus tubs inside walk-in cooler ranging between 43F-45F. CDI: products were voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed inside flip top prep cooler raw pork, raw shrimp, and cut lettuce > 41F (see temp chart). CDI: these items were voluntarily discarded. All other food was at proper temperature. Observed soup base, cabbage mix, fried chicken wings, shrimp, and chicken pieces sitting on counter and at cook station > 41F. PIC explained that these products are left out of temperature during lunch rush. Highly advised to use TPHC for these items. CDI: items placed on time during inspection for 4 hours. TPHC emailed and reviewed with PIC.

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) 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 . Observed several containers of cut lettuce, cabbage, and bagged cabbage made yesterday without a date inside walk-in cooler. CDI: items properly date marked.

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 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 . Observed several deep plastic containers of napa cabbage, lettuce, and regular cabbage cooling inside walk-in cooler with lids on. Observed bags of cut lettuce and cabbage inside walk-in cooler stacked and packed inside bus tubs cooling from yesterday evening. CDI: products out of temperature were discarded. Discussed proper cooling methods with PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed only thick probe thermometers available for use. VR within 10 days. Text picture to Arlene Lawrence at 704-617-3068

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 containers of potato starch and squeeze bottles of sauces not labeled. CDI: labeled on site.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floor in the kitchen.