NEW CENTURY ORIENTAL DELI

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Employee water bottles observed on prep tables in kitchen. Store employee drinks in a separate area, such as a low shelf. REPEAT

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee observed washing hands for less than 10 seconds and did not use soap. Employees must wash hands with soap and scrub hands with soap for at least 10-15 seconds. Employees should then dry hands and use the paper towel to turn off the faucet handles. CDI - Employee educated on hand washing procedure. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC placed roll at hand washing sink. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Container of raw chicken stored on shelf above sauces in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw chicken moved to bottom shelf. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Heavy buildup on can opener blade. Cutting board at duck station has not be used today but had visible debris on it. Underside of lid of of meat seasoning bucket had cobwebs in it. Food-contact surfaces must be cleaned to sight and touch after each use, or for in-use equipment it must be washed, rinsed and sanitized every 4 hours. CDI - Items taken to 3-compartment sink to be washed. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

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) Pan of sausage missing date in upright cooler. Banh mi sandwiches and sliced deli meats in other upright cooler were missing prep date labels. CDI - Employee placed prep date labels on items. Some improvement from last inspection. REPEAT 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. 5-10 roaches observed around dry storage buckets. Several small flies observed at banh mi area. Maintain premises free of pests.

3-307.11 Protect food from contamination sources not specifically noted by the code. Cilantro at banh mi station was stored in bowl lined with newspaper. Do not use newspaper to contact food. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces throughout kitchen. Keep wiping cloths in properly concentrated sanitizer when in between uses. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 cutting boards have heavy cut marks and need to be replaced. // 4-501.11 Maintain equipment in good repair. 3-compartment sink has long crack in top of basin. Handle of walk-in freezer door is rusted and held together by tape. // 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Cardboard lids are being used to cover bao bun baskets. Do not use cardboard as a food-contact surface. REPEAT

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. Heavy buildup on shelves, cooking equipment, interiors of refrigeration, outsides of dry ingredient buckets, etc. More frequent cleaning is needed. REPEAT

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. Heavy buildup on walls and ceilings throughout. Floor cleaning needed underneath cooking equipment. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amount of refrigeration and equipment that is broken and not being used. Remove all unnecessary items to aid in cleaning. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation that has active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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. Several bottles of water that were from employees were stored on prep table. Do not store personal drinks on prep tables. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. Hand washing sinks must be equipped with paper towels. CDI - PIC put roll of paper towels at hand sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored above dried shrimp in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. Improvement from last inspection so kept at half credit. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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) Steamed buns, boiled eggs, and sausage were missing prep date labels. Cooked pork had 5-24 prep date on it. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on eggs, buns and sausage. PIC discarded pork. REPEAT 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 .

3-501.19(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 Steamed buns held using TPHC were not labeled with start time. CDI - PIC stated they were cooked and placed there at 10AM so she placed a 10AM-2PM TPHC sticker on basket of steamed buns.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Several dead insects observed throughout kitchen. Remove dead pests and ensure no live ones are present and continue using monthly pest control. REPEAT

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Establishment is using cardboard lids for bun containers. Cardboard is not approved as food-contact surface. Buy lids that are smooth, safe for food, and are cleanable. REPEAT // 4-501.11 Maintain equipment in good repair. Components of walk-in freezer door and handle are rusted and taped. Shelves in walk-in cooler are rusted. REPEAT

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. Cleaning needed inside refrigeration, shelves, outsides of cooking equipment, etc. Clean department more thoroughly and more frequently. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor in walk-in cooler is in poor repair. REPEAT // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amount of equipment that is broken and not used in kitchen. Remove old and broken equipment to aid in cleaning and to prevent locations that can harbor pests. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Walk-in cooler was holding TCS foods at 47-48F, no date marking for any TCS RTE foods present, and raw animal foods stored above RTE foods during inspection. PIC must have active managerial control and ensure employees follow rules for food safety. CDI - PIC educated on active managerial control and duties of PIC. REPEAT A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager 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 Raw eggs stored on shelf above fully cooked pork lard in upright cooler. Raw pork, raw beef and raw eggs stored above RTE sauces in other upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Deli slicer stored as clean but had meat residue behind the blade. Can opener had heavy buildup on the blade and needed to be cleaned. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Employee moved items to 3-compartment sink to be washed. Kept at half credit as small food-contact surfaces were clean unlike previous inspection. REPEAT 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Par-cooked duck in walk-in cooler measured 48F and raw pork measured 48F. Air temperature in walk-in cooler was 44F. TCS foods in cold holding must measure 41F or less. CDI - Establishment has voluntarily closed and par-cooked duck was discarded. Raw pork was moved to freezer. Establishment can’t operate without a functioning walk-in cooler. 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). No TCS RTE food in establishment was labeled with prep date. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days of preparation. CDI - PIC placed prep date labels on items. Establishment is placed under risk control plan. Once establishment fixes walk-in cooler and reopens, EHS will visit establishment once per week to check date marking. If establishment can’t follow risk control plan permit action will be taken. REPEAT 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 .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Some dead bugs observed throughout kitchen. Vast improvement from last inspection as no live roaches were observed during inspection. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee wearing watch. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Heavily rusted shelves in walk-in cooler, walk-in freezer door has components that are corroded/rusted, hot and holding cabinet used to store ducks in cracked and held closed by tape. Repair/replace all listed equipment. // 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Establishment was using cardboard as lids for steamed buns baskets. Discard these lids. They are not washable. REPEAT

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. Heavy cleaning needed throughout on cooking equipment, shelves, inside refrigeration, etc. Clean more frequently. REPEAT

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amount of old, broken equipment that needs to be removed from establishment. REPEAT // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tile damage near 3-compartment sink. Standing water on floor in walk-in cooler. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf No active managerial control in establishment - TCS RTE foods are not being dated marked, moldy food present, dishes aren’t being cleaned properly, TPHC isn’t being done properly, etc. PIC must ensure rules regarding food safety are met. CDI - PIC educated on active managerial control and controlling the foodborne illness risk factors. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present has active ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with active ANSI food protection manager certification. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drinks observed on prep table. Half eaten employee food also observed in areas of kitchen and above prep surfaces. Store employee drinks in a separate area. Do not eat food where food for customers is prepared.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in kitchen. CDI - PIC refilled dispenser. // 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Steel wool observed in hand washing sink in other part of kitchen. Do not use hand washing sinks for any purpose but hand washing. CDI - PIC removed steel wool. 0 pts.

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. Raw duck hanging over pan of raw pork in walk-in cooler. Do not store raw poultry above raw pork. CDI - PIC moved raw duck to other side of cooler. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Can opener blade, most strainers, and large amount of other dishes had visible debris on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be washed. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Cooked meat, garlic, and peppers in upright cooler had visible mold growth on them. Also, steamed buns that were already cooked were being stored in raw duck box. Unsafe food must be discarded. Do not use re-use boxes that raw duck is received in. CDI - Steamed buns and moldy foods discarded.

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) Most TCS RTE foods did not have prep dates on them. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. Cooked pork in freezer was date marked for 7-7 but freezer is not freezing food (pork measured 36F). CDI - Pork discarded and other TCS RTE foods were labeled with prep date by PIC. REPEAT 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 .

3-501.19(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 Steamed buns held using TPHC were not labeled with start time. CDI - PIC placed start time on baskets.

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 Boiled eggs were cooling in large, deep bowl in upright cooler at 62F. Use shallow pans to rapidly cool TCS foods. Use freezer or walk-in cooler (if RTE foods won’t be contaminated by raw foods in walk-in cooler) to cool TCS foods after preparation. CDI - PIC moved boiled eggs to sheet pan and placed in freezer. 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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw pork measured 73F by sink. PIC stated it was just finished thawing. Use refrigeration or cold, running water ro thaw TCS foods. CDI - Pork moved to walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of live roaches observed during inspection. Large amount of flies in kitchen also. Establishment needs to remove all old and unnecessary equipment and make it easier to clean to prevent attracting pests. PIC showed EHS invoice from Orkin that showed they get pest control treatments monthly. Recommend more intensive and more frequent treatments for pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Large amount of wet cloths observed on prep tables. Wet wiping cloths must be stored in sanitizer solution when in between uses. 0 pts.

4-501.11 Maintain equipment in good repair. Freezer is not working properly (food is not frozen), walk-in freezer door has components that are corroded/rusted, hot and holding cabinet used to store ducks in cracked and held closed by tape. Repair/replace all listed equipment. // 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Establishment was using cardboard as lids for steamed buns baskets. Some cardboard lids had moldy buildup on them. Discard these lids. They are not washable.

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. Heavy buildup on shelves, equipment, inside coolers, etc. Deep, thorough cleaning is needed in kitchen. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Floor tiles cracked around 3-compartment sinks. Floor in walk-in cooler is not smooth and easily cleanable. // 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. Floors and walls need to be cleaned throughout. Standing water present in walk-in cooler. // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amount of old equipment and unnecessary items in kitchen. Establishment needs to remove old and unnecessary equipment to aid in cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. Per PIC, everyone’s certification is currently expired. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed pork buns, boiled eggs, mung beans, bean balls and cooked chicken with no dates. Per PIC, these items had been prepared yesterday. -CDI- PIC properly date marked these items. **REPEAT** ***MORE ITEMS WERE PROPERLY DATED. 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 .

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 build up and debris in All RICs and WIC. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on ceilings and floors throughout. 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 build up and standing water on floors. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored through out the facility. Needs to be removed. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. Per PIC, everyone’s certification is currently expired. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed items in the RI without dates. CDI. PIC date marked. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout deli area.

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 build up and debris in All RICs and WIC. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on ceilings and floors throughout. 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 build up and standing water on floors. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored through out the facility. Needs to be removed. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. Per PIC, everyone’s certification is currently expired. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels and drying device in kitchen area. -CDI- PIC replenished paper towel supply. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout deli area. Also observed death roaches in paper towel dispenser.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of beef in WI freezer stored directly on the floor. Needs to be removed. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without a hair cover. Repeat

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 build up and debris in All RICs and WIC. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on ceilings and floors throughout. 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 build up and standing water on floors. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored through out the facility. Needs to be removed. Repeat

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. Per PIC, everyone’s certification is currently expired. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels and drying device not properly functioning in women’s bathroom. -CDI- PIC replenished paper towel supply.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout deli area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of beef in WI freezer stored directly on the floor. Needs to be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without a hair cover.

4-501.11 Maintain equipment in good repair. Observed rusting shelving throughout facility. Observed multiple non functioning equipment throughout facility. **REPEAT** -1-

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 build up and debris in All RICs and WIC. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on ceilings and floors throughout. 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 build up and standing water on floors. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored through out the facility. Needs to be removed.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. Per PIC, everyone’s certification is currently expired. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at handwashing sink in men’s bathroom. -CDI- EHS provided handout. **REPEAT** -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed food debris and buildup on dishes stored as clean. -CDI- PIC moved items to dishpit to be W/R/S. -0- 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed whole pigs above 41F in WIC. Per PIC, item had been out after delivery today. -CDI- PIC moved items to freezer to cool back down. -0- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed pork buns, boiled eggs, mung beans, bean balls and cooked chicken with no dates. Per PIC, these items had been prepared yesterday. -CDI- PIC properly date marked these items. **REPEAT** -3- 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 .

4-501.11 Maintain equipment in good repair. Observed rusting shelving throughout facility. Observed multiple non functioning equipment throughout facility. **REPEAT** -1-

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 build up and debris in All RICs and WIC. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed strong urine odor in men’s bathroom. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed a lot of waste stored outside of receptacles. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on ceilings and floors throughout. 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 build up and standing water on floors. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during time of inspection. Per PIC, everyone’s certification is currently expired. **REPEAT** -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drink with no lid or straw. -CDI- PIC removed. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels and drying device not properly functioning in women’s bathroom. -CDI- PIC replenished paper towel supply. -0- 6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men’s bathroom. -CDI- EHS provided PIC with signage.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed pork buns, cooked pork, mung beans, boiled eggs, bean balls and cooked pig ears with no dates. Per PIC, all items were prepared yesterday. -CDI- PIC properly date marked these items. **REPEAT** -3- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout deli area. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal containers stored as clean. -0-

4-501.11 Maintain equipment in good repair. Observed rusting shelving throughout facility. **REPEAT** -0.5-

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 build up on All RICs. More frequent and thorough cleaning frequency recommended. **REPEAT** -0.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on recycling bin. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on ceilings and floors throughout. 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 build up and standing water on floors. More frequent and thorough cleaning frequency recommended. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink stored on prep table. -CDI- PIC removed. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility during inspection. REPEAT.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dishes stored directly in hand washing sink. CDI. PIC removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 no dates on any TCS food in the facility. CDI. PIC date marked. Repeat

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without a hair cover.

4-501.11 Maintain equipment in good repair. Observed rush on shelves through out facility. Observed one fo the RI in disrepair. Needs to be repaired.

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 build up on All RI coolers. Needs to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on ceilings and floors 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 build up and standing water on floors. Needs to be cleaned. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility during inspection. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel stocked in dispenser. CDI. PIC removed and rearranged.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 container of eggs and duck in the RI without dates. CDI. PIC date marked.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed duck thawing in prep sink without running water. CDI. PIC ran water on it.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep tables. CDI. PIC removed. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on ceilings. 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 build up on floors. Needs to be cleaned. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM in the facility during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer container without a label. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of beef in WI freezer stored directly on the floor. Needs to be removed. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without a hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep tables. CDI. PIC removed. Repeat.

4-501.11 Maintain equipment in good repair. Observed rush on shelves through out facility. Needs to be repaired. Repeat.

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 build up on All RI coolers. Needs to be cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on ceilings. 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 build up on vents, floors. Needs to be cleaned. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees drinks stored through out the facility. Needs to be removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towel at sink during inspection. CDI. PIC replaced

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of food in the WI without covers. CDI.PIC covered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety 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 container of pork in the RI without dates. CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of beef in WI stored directly on the floor. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep tables. CDI. PIC removed.

4-501.11 Maintain equipment in good repair. Observed rush on shelves through out facility. Needs to be repaired. \

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 build up on All RI coolers. Needs to be cleaned. REPEA

5-205.15 Maintain a plumbing system in good repair. Observed water leaks from 3comp sink. Needs to be fixed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks on floors and ceilings. 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 build up on vents, floors. Needs to be cleaned. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PIC with one

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dishes stored directly in hand washing sink. CDI. PIC removed.REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boxes of beef in the RI cold holding at temperatures above 41F. CDI. PIC removed to the freezer

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working in the kitchen without a hair cover.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed in use spoons stored with handle touching the food. CDI. PIC removed. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use spoons stored directly on the a table with build up. CDI. PIC removed and cleaned.

4-501.11 Maintain equipment in good repair. Observed non functioning RI cooler upfront. Also observed rusted shelves and prep unit bottoms rusted throughout facility. Observed can area leaking minor water.REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit, RIs handles and the inside of the door in need of cleaning. Work area has grease build-up, RI has mold build up. Equipment in the facility has a lot of build up. Needs to be cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of low grout throughout the kitchen area. Observed ceiling tiles with water damage. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility, on shelves, in prep units, but overall it has much improved from last inspection. 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 build up on floors, walls though out the facility. REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed dishes stored directly in hand washing sink. CDI. PIC removed.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed ham, pork in RI with a wrong date mark on it. CDI. PIC changed the date.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food stored directly on the floor in the WI freezer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a hair cover. Needs one when working with food.

4-501.11 Maintain equipment in good repair. Observed rusted shelves and prep unit bottoms rusted throughout facility. Observed can area leaking minor water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles and the inside of the door in need of cleaning. Work area has grease build-up.Equipment in the facility has a lot of build up. Needs to be cleaned.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of low grout throughout the kitchen area. Observed ceiling tiles with water damage. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility, on shelves, in prep units, but overall it has much improved from last inspection.

4-702.11 Before Use After Cleaning - P Observed food employee take cutting board, scissors and knife back to the the 1 comp sink and rinse them off. Then they took them back to the front to be used. CDI-EHS intervened and called an interpretor to help the language barrier, then explained the proper way to wash/rinse/sanitize with the wash full of soapy water above 110F and rinse and sanitzer with correct bleach concentration. PIC arrived and discussed procedure as well.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sesame seeds in a container with no label. CDI-PIC labeled.

4-501.11 Maintain equipment in good repair. Observed shelf in freezer broken and being held up by a wooden block. Observed rusted shelves and prep unit bottoms rusted throughout facility. Observed 3-comp sink leaking underneath.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. 4-603.16 Rinsing Procedures - C Observed food employee take cutting board, scissors and knife back to the the 1 comp sink and rinse them off. Then they took them back to the front to be used. CDI-EHS intervened and called an interpretor to help the language barrier, then explained the proper way to wash/rinse/sanitize with the wash full of soapy water above 110F and rinse and sanitzer with correct bleach concentration. PIC arrived and discussed procedure as well.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit handles and the inside of the door in need of cleaning. Wok area has grease build-up. PIC did not sign due to Covid protocols.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of low grout throughout the kitchen area. Observed ceiling tiles with water damage. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility, on shelves, in prep units, but overall it has much improved from last inspection.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed several violations of health food code. PIC needs more training on proper food code remedies and violations. REPEAT.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed cigarette ash on the floor by the handsink. Spoke with PIC about the tobacco rules of NC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a handsink with a meat hook inside. CDI-EHS moved hook and explained to PIC it needs to remain open. There are other accesbile handsinks nearby.

3-302.11(A) Separate the different types of raw animal foods. -P Observed a raw pig hanging in the WIC touching a raw duck. Observed raw quail eggs stored over RTE boiled peanuts and bamboo. CDI-PIC had a food employee seperate raw animals and EHS moved eggs to the bottom shelf. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several bags of flour, baking grease, and sugar open, in the dry goods area. Needs to remain closed to inhibit pests. REPEAT.

4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed dry good measuring cups layered with old food debris (mostly spices), needs to tremain clean. Observed meat tenderizer with grease build-up. Observed 3 plastic containers in the WIC with black build-up on the sides, stored over RTE foods. CDI-PIC took all items to be washed/rinsed/sanitized. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no DM in whole facility (ex. garlic n oil, cooked beef, cooked pork). PIC DM. VR REQUIRED 2/12/2021. EHS is going to make a compliance visit as well. REPEAT. PIC did not sign due to Covid protocols.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed roasted duck and pork ribs on a hotbox in the front, PIC said they use time for this. EHS observed no time stamp. CDI-PIC added time stamp.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed flour and sugar in bags, open on the floor.

4-501.11 Maintain equipment in good repair. Observed several stand up coolers, stand up ovens and prep units being used for dry storage. Water standing in the WIC. Rusted shelves throughout facility. Not sure if this is due to low volume or if it is because they no longer work. EHS did not deduct any points. Wok area is becoming rusted. WIF has ice building up.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food build-up in containers of dry storage goods, in utensil bins. Prep unit handles and the front of doors need to be cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout throughout facility 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. Kitchen is in need of a good clean. REPEAT.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed lack of managerial knowledge regarding washing/rinsing/sanitizing process or procedures and unabale to describe Employee Health Policy (see also below). Also observed no understanding of several violations/corrective actions until informed by inspector. Manager has valid Servsafe certificate, but compliance visit will be conducted to ensure usable understanding of processes and safe practices are utilized and managed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P Observed, when asked about Employee Health Policy, PIC was unable to discuss symptoms or diseases transmissable through food/reportable diseases per Food code. CDI: education provided by inspector and posters in necessary languages provided for employee education.

3-101.11 P Food shall be safe for consumption, unadulterated; do not allow card board from raw duck containers to come into direct contact with food - discard these containers and do not re-use them for anything. Observed cardboard from raw duck box cut out and used for cover over bao buns in reach-in; direct contact w/ food was observed. CDI: buns voluntarily discarded. Observed unidentifiable honey substance and pan of grease-like substance left in proofer (not turned on). CDI: items were voluntarily discarded.

3-302.11 Store raw eggs below/away from ready-to-eat items such as hot dogs and flour - P Observed these items stored below raw eggs in reach-in. CDI: Items moved away from under the raw eggs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Use effective method for washing, rinsing and sanitizing equipment; must wash in 1st comp., rinse in 2nd and sanitize in 3rd - P Observed can opener with build-up and several greasy containers. CDI: moved to 3-comp. sink for processing. Observed employee, asked to w/r/san cutting board only rinse with hose. CDI: intervention from inspector; instruction for filling sink and processing properly - cutting board then properly w/r/san. 4-602.11 Clean/sanitize in use equipment and utensils at least every 4 hours. Observed utensils and cutting boards in use and told washing frequency is every day. CDI: inspector provided instruction to clean/san at least every 4 hours

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bao buns with rte filling and hard boiled eggs without date label. Repeat. Return visit needed in 10 days

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed toxic bleach/water solution labeled and stored as in use sanitizer. CDI: diluted solution to 100ppm bleach water

3-501.13 Use approved thawing methods. Thaw frozen ducks in sink w/ cold, running water or in refrigerator. Observed ducks thawing in 3-comp w/ no running water. CDI: ducks taken to walk-in and only the amount of ducks left w/ running, cold water in middle comp

3-302.12 Label all working containers of food (spices, salts). Observed no labels on bowls of spices.

6-501.111 Keep the premises free of insects. Observed fruit flies, flies and roach presence.

2-402.11 Food service employees must wear hat, net or visor when preparing/handling food. Observed food employee with no hair restraint

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice spoon (for employees) stored in standing water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans stacked tightly. CDI: items separated. Repeat

4-903.11(A) Store single-use and single-service articles to prevent contamination. Observed stacks of soiled take-out containers

3-304.15 (B)-(D) Ensure gloves are not contaminated when donned for use. Observed employee blow into gloves to open it; glove came in direct contact w/ face covering. CDI: intervention from inspector, instruction given and employee re-washed hands and donned new gloves.

4-501.11 Maintain equipment in good repair. 4-101.19 Nonfood-Contact Surfaces must be in good repair and easily cleanable. Observed crack in duck case glass and rusted equipment throughout; observed foam insullation around walk-in and many other surfaces that cannot be easily cleaned. All surfaces must be non-absorbant, also. Must replace bamboo steamers that are not easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed mold, cob webs, and or build up on surfaces and equipment throughout entirety of facility. Deep cleaning is needed throughout. Repeat

5-203.14 Backflow Prevention Device is needed between faucet and hose at can wash (because water is continually on w/ pistol grip spray hose. CDI: water turned off by inspector; instruction provided.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed floor tiles in need of re-grouting throughout (especially at sinks) and flooring and all surfaces in need of cleaning. Also, remove unused items throughout facility; observed great deal of unnecessary objects and impedaments to cleaning and pest control. Repeat

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, as in the case w/ the ducks. Observed unshielded bulbs. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed medications and personal items stored throughout.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handsink near the ovens. CDI- PIC retrieved soap for handsink.

3-403.11 Reheating for Hot Holding - P Observed duck pulled out of oven with a temperature of 120F about to be placed in hot holding units. CDI- PIC reheated duck to proper temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a pan of steam rolls stuffed with ready to eat food in the reach in unit. PIC stated that rolls were prepared yesterday, CDI- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food on the floor in the walk in freezer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked in the dish drying area. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed old food debris on old equipment not in use. Observed mixers covered in old flour. Observed containers with spices covered in dust and food debris. Observed vents in walk in cooler and the fan in the dish drying area covered in dust.

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 paper towel dispensers covered in dust and old food debris. Observed cardboard on the floors in the kitchen. During the time of the inspection, the facility was not busy. Floors need more frequent cleaning. REPEAT.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored with food for the facility.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed split pigs laid on cardboard previously used for raw duck. CDI- PIC said pigs are cooked to min. 200 in large smoker/ roaster, k. Cardboard removed from pigs and disposed of.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean that were greasy and/or has food debris on them. CDI- Dirty items placed in 3 comp sink for re-washing.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed un-identifiable pot of broth/ sauce left on stove that was covered with mold, worker said it was left over from 6 days ago. Item disposed of.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked pork ear salad made over 24 hrs ago that is typically kept up to 3 days that was not date marked in walk in cooler. CDI- Pork salad date marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee cutting raw meats, not wearing a hat or hair restraint.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans tight stacked while wet.

4-501.11 Maintain equipment in good repair. Observed cracked glass display case holding cooked ducks, needing replacing. Observed a few damaged plastic baskets in use. PIC disposed of damaged baskets.

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. Floors need better cleaning in food prep/ kitchen areas. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wood around door frame at entrance to kitchen needing repair.

4-202.18 Ventilation Hood Systems, Filters - C Observed hood filters needing cleaning of dust build up.

REPEAT VIOLATION 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 2 personal drink stored on and above prep tables. CDI - drinks were removed.

2-301.15 Only wash hands in handwashing sink. -PF - Observed 2 employees wash their hands in the prep sink. CDI - explained to only wash hands in the hand washing sink; employees washed in the hand sink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed an employee cutting cooked water chestnuts with bare hands. CDI - stopped the employee and explained the violation. The water chestnuts that were touched were discarded and the employee put on gloves to cut the rest.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed fried tofu in the reach in cooler at 45F. CDI - PIC removed the tofu from service and boxed it up to take home as personal food. Reminded the PIC of the temperature change to 41F.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed a large amount of condensation leaking in the walk in cooler. Repair cooler so that it does not leak. Observed a split gasket on the left door of the silver reach in cooler; replace gasket.

General comment 6-501.12 Floors, walls and ceilings shall be clean. Caution should be used to minimize food exposure. - Observed black build up on ceiling tiles throughout the kitchen area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored on top of the microwave, above the prep table by the walk in cooler and on a prep table by the sandwich station. Observed an employee drinking in the kitchen. CDI - all items were removed and employee's were reminded to drink in designated areas.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw tripe and raw pig intestines stored above vegetables and cooked pork in the walk in cooler. CDI - items were rearranged correctly. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed raw green onion wrapped in newspaper. CDI - newspaper removed.

REPEAT VIOLATION 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed heavy build up of old seasoning and sauce used to marinated the raw ducks in multiple bowls. CDI - bowls were washed rinsed and sanitized.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cooked pork in the reach in cooler without a date. CDI - PIC stated it was cooked Wednesday (2/6/19); item was dated.

General comment 3-501.13 Use approved thawing methods. - Facility was thawing ducks correctly under cold running water, but there were too many ducks in the 2 vats of the prep sink for the water to reach all of them. Remember to bring out a little at a time. CDI - ducks were moved to the walk in cooler to continue thawing.

General comment 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed a spade stored between 2 prep tables. Do not store utensils between tables because it is not an easy place to clean.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

REPEAT VIOLATION 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored with facility food throughout the facility. Keep personal items separate.

2-301.14 Wash hands after activities that contaminate them. -P - Observed an employee touch raw ducks, then touch the handle to the smoker and a utensil. CDI - explained the violation. Employee washed hands and the surfaces he touched were sanitized. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed an employee wash hands for approximately 5 seconds, then turn off the faucet with bare hands. CDI - explained and demonstrated the proper procedure; employee re-washed hands correctly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed a bottle of bleach sanitizer at 0 ppm. CDI - bottle was remade at 50 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed heavy build up on the sauce buckets in the walk in cooler; clean buckets. Observed food debris on the utensil used to poke holes in the whole pigs. CDI - item was taken to be re-washed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 bottles of unknown cleaners unlabeled. CDI - PIC was unsure of what they were so the items were discarded. Observed a bottle of oven cleaner labeled as bleach. CDI - label was corrected.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on a prep table. CDI - cloth was removed. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. - Observed 2 soiled towels in use. CDI - PIC discarded towels.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the reach in freezer. Replace gasket. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a homemade utensil used for poking holes in the whole pigs. The utensil is not smooth and easy to clean; discontinue use of this item.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the outside and inside of equipment. Cleaning is also needed on the shelves in the walk in cooler and reach in coolers.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed an employee touch ready to eat food with bare hands. CDI - employee was instructed to discard the food.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink by the smokers. CDI - soap was provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed wiping cloths stored on the hand sink. Do not store anything on or in the hand sink.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shell eggs above dessert in a reach in cooler. Observed raw shell eggs above cooked sausage in another reach in cooler. CDI - items were rearranged correctly.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P - Observed an employee touch ready to eat food with bare hands (see violation #7); the employee was instructed to discard the food. The employee hid the food on a shelf under a prep table instead of discarding the food. CDI -The employee was instructed to throw the food away for a second time; the employee complied. The food was denatured with bleach.

Repeat violation 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cooked pork, pork stomach and hard boiled eggs without dates in the reach in and walk in cooler. PIC stated the items were made on Monday and Tuesday of this week; CDI -items were dated.

3-501.13 Use approved thawing methods. - Observed ducks thawing in standing water in the prep sink. CDI - cold running water was added.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on equipment, reach in cooler shelves and walk in cooler shelves.

Repeat violation 5-205.15 Maintain a plumbing system in good repair. - Observed a steady leak at the 3 compartment sink. Repair leak.

Repeat violation 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 better cleaning needed on the floors in the prep room. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed several unused items throughout the facility. Remove to prevent clutter and pest harborage.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored above facility in the reach in cooler by the ice machine. Keep personal food below and away from facility food. **For a re-inspection call (980) 314-1620

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Certified PIC arrived at end of the inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed several employee beverages stored on food prep surfaces. CDI by moving to below work surfaces.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw whole pig stored in contact with sauces, and vegetables in walk-in cooler. observed raw pork stored over ready-to-eat pork in walk-in freezer. CDI by rearranging storage order of food items. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed open bags of dry foods stored in uncovered containers. CDI by placing in sealed top containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed build-up on can opener.observed build-up on mixers.observed build-up in microwave oven.observed soiled utensils in utensil bins. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed sanitizer in spray bottle testing 0ppm chlorine. CDI refill and test at 100ppm chlorine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed pans of cooked pork stored in upright cooler without date mark. date mark these ready-to eat foods prior to placing in freezer. another date mark is needed for the date that the food is removed from freezer to thaw. CDI by date marking. observed boiled eggs and open container of milk without date mark. CDI by date mark or discard.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled sanitizer spray bottles. CDI labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed live german cockroaches in prep cooler that is being used for dry storage. also observed several dead cockraoches in cooler and throughout kitchen. observed monthly invoices from Orkin pest control for cockroach treatment.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored throughout kitchen on work surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed knives stored between equipment/tables .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed build-up on shelving. observed build-up on storage racks. observed cleaning of equipment needed throughout kitchen. observed some improvement of cleaning non-food contact surfaces.

5-205.15 Maintain a plumbing system in good repair. observed steady water leak under 3 comp sink.

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 food residue on ceilings and walls. floors need better cleaning. observed mold growth on walls at 3 comp sink. noted improvement on cleaning or floors, walls, ceilings. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. observed standing water at floor drain in front of 3 comp sink. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed several items stored on floor. storage on shelves/tables needs to be decluttered. remove items unecessary to the operation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on food prep surfaces. CDI by removing and storing below food prep surfaces. 2-401.11 Eating, Drinking, or Using Tobacco - C observed cigarette butts in trash can in kitchen. Instructed PIC to make sure there is no tobacco use in the establishment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf observed handsinks without paper towels supplied. CDI by adding hand towels.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. observed bowl containing adulterated cooked rice. CDI by discard.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris and residue on knives, containers, utensils stored as clean. CDI by wash, rinse, and sanitize. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P cutting boards are not being cleaned and sanitized every 4 hours. observed dried food debris on cutting boards. CDI by wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed deli ham, sliced pork, ground pork, and pooled eggs stored in upright cooler in back kitchen area > 45F. CDI by voluntary discard by PIC. Observed raw ducks soaking in water at 3 compartment sink > 45F. CDI ducks moved to walk-in cooler. Observed ducks at 44F prior to departure. Observed pork liver and sliced pork stored in upright glass door cooler in deli > 45F. CDI voluntary discard by PIC. Verification within 10 days.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf observed cooked duck in warmer without time hold mark. observed beef tripe, pork stomach salad, and pork ear salad not marked for time. REPEAT VIOLATION

3-501.13 Use approved thawing methods. observed raw ducks thawing in 3 compartment sink in standing water 60F.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed small german cockroaches in kitchen. observed fruit flies in the kitchen. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C observed several dead german cockroaches throughout facility. CDI -PIC has contacted exterminator to schedule treatment for raoches.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employees preparing food in kitchen without hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep surfaces. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. observed heavily soiled wiping cloths in-use in kitchen on food prep surfaces.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed utensils stored in container containing food debris. observed knives stored between equipment (tables).

4-501.11 Maintain equipment in good repair. observed upright cooler in kitchen with ambient air temperature of 67F. PIC has called for repair and will not use cooler until it is capable of keeping foods 45F or below. 4-501.12 Cutting Surfaces - C observed cutting boards to be heavily stained and contain deep grooves holding food residue. replace or resurface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build-up of food debris in microwave oven. observed food debris build-up on equipment in kitchen. observed some improvement on cleaning of NFC surfaces.

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 food debris/residue on floors and walls in kitchen. observed raw duck juice on the floor of walk-in cooler. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed several items stored on floor. storage on shelves needs to be decluttered. remove items unecessary to the operation.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no papertowels at deli handwash sink. CDI by adding hand towels. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed in-use utensils being stored in handsink. CDI by removing and sending to wash.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed build-up on can opener. observed build-up inside microwave oven. observed cutting boards in need of cleaning. CDI by wash, rinse, and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed deep fried dumplings, sesame seed ball (stuffed with cooked beans), baked hot dog bun, in deli case room temperature < 135F. CDI by voluntary discard by PIC. Gave PIC documentation to implement TPHC procedures for these TCS food items. Verification required within 10 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed several ready-to-eat food items in upright freezer and upright cooler without date mark. CDI by date marking food items. Verification required within 10 days. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf observed cooked duck and pork in warmer without time mark. observed cold pork stomach salads, beef tripe salad, and pork ear salad without time mark.PIC states that these items are being held on TPHC. No documentation provided by PIC for TPHC procedures. CDI by giving PIC documentation for TPHC procedures. Verification visit required within 10 days.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer bottle with solution bleaching out test strip. solution appeared to be pure bleach. CDI by filling with water and testing at 200ppm. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed unlabeled spray bottle of chemical cleaner. CDI by labeling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. observed knives stored between food prep tables.

4-501.12 Cutting Surfaces - observed cutting boards with deep grooves and staining on surface. resurface or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on equipment. observed build-up on cooler door gaskets.

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 walls and ceilings throughout facility needing better cleaning. Food debris build-up on floors, underneath and around equipment. observed dust build-up on ceiling tiles. observed noted improvement on cosmetic repiars, tilework etc.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces. CDI by storing below work surfaces.

6-301.11 Provide soap for handwashing at each handsink. -Pf observed handsinks without handsoap. CDI by adding hand soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris on can opener, mixers, and utensils stored as clean. CDI by wash, rinse, and sanitize.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed several ready-to-eat foods without date mark that have been stored in refrigeration for more than 24 hrs. CDI by date marking by PIC.

4-501.12 Cutting Surfaces - Cutiing boards need to be replaced.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on all gaskets, the tracks of the front display case and the walk in cooler shelves, build up on wok station etc. More general cleaning needed throughout the facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walk in cooler door with broken tile, peeling vinyl, and some general damage.Observed a few ceilings with some damage thoughout facility 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 walls and ceilings throughout facility needing better cleaning.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - No one onsite is certified

Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee open employee drinks stored above food in fridge units. CDI - explained proper storage of employee drinks and drinks were discarded..

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pork buns that are prepared and then left out for nearly 2 hrs at a time at 75 degrees while awaiting heating for hot holding. PIC said they need to stay at room temperature for the flour buns to rise properly. PIC will use TPHC for pork buns to leave them out at room temperature up to 4 hrs. Emailed PIC a TPHC application.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking in use for items in fridges and walk in cooler, observed cooked ground pork, various TCS sauces, rice, and other various cooked TCS foods. CDI- Items disposed of or properly date marked by PIC.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf TPHC in use to hold roasted ducks. Observed two ducks saved and frozen in walk in freezer after being held by TPHC the day before. Observed cooked duck innards and giblets being stored in walk in cooler from ducks held with TPHC. These items must be disposed of when the 4 hr time is up, they cannot be saved. CDI- Ducks and duck giblets disposed of.

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 house made soy sauce made with cooked TPHC onions that was cooling in very large and covered pot at 75 degrees for approx. 30 min and not likely to meet cooling requirements without proper cooling methods. CDI- Sauce moved to several shallow pans and left uncovered.

3-307.11 Protect food from contamination sources. Observed ammonium carbonate powder containers re-used as food storage containers. CDI- PIC voluntarily disposed of all sauces stored in these chemical containers.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Obseved dirty and dingy towels stored in kitchen. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths not stored in sanitizer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned cutting boards stored on floor on their side, observed cleaned pots stored on floor. PIC had all these items re-washed.

4-501.11 Maintain equipment in good repair. Observed cracked dry good container lids some fixed with tape. - Observed split gaskets on 2 reach in coolers and on the walk in freezer door. Replace gaskets. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed chemical storage container that held ammonium carbonate powder re-used as a food container. CDI- Containers disposed of.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on all gaskets, the tracks of the front display case and the walk in cooler shelves, build up on wok station etc. More general cleaning needed throughout the facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walk in cooler door with broken tile, peeling vinyl, and some general damage. Observed a few ceilings with some damage thoughout facility 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 walls and ceilings throughout facility needing better cleaning. GENERAL COMMENT: Call 704-336-5100 Ext 2 to request a re-inspection FAX 704-494-3351 Attn: Puong

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - No one onsite is certified.

Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed employee drinks stored above prep surfaces. CDI - explained proper storage of employee drinks and drinks were discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink by the bakery area. CDI - paper towels provided.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw ducks hanging above ready to eat garlic and oil, sauces and sweet and sour cabbage in the walk in cooler. Ducks were dripping on to the containers. CDI- Explained to move the ready to eat items away from the raw products. Verification required 2/24/2016. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed bags of raw pork stored above bags of raw beef in the reach in freezer. Items are bagged onsite. CDI - explained proper storage order and the beef was moved below the pork.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pork hanging by the smoker at 50F. CDI - explained to only bring out items once they are going to use them; otherwise leave them in the cooler until you need them. Pork was placed back into the cooler. Observed a mixture of real butter and margarine stored in a reach in cooler that was not turned on. Facility does not use the cooler, they just store the butter mixture in there. Butter was 53F. CDI -butter was discarded and explained TPHC to the PIC. TPHC procedure sheet will be emailed incase they want to do that.

Repeat violation 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf - Observed grab and go items in the display case by the front door only labeled with the name of the product and ingredients. CDI - explained what the labels are missing. Verification required 2/24/2016

Repeat violation 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet cloths on prep surfaces.

Repeat violation 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed a cracked and taped bowl in use and cracked dry good lids. Discard/replace any cracked and broken equipment. 4-501.11 Maintain equipment in good repair. - Observed split gaskets on 2 reach in coolers and on the walk in freezer door. Replace gaskets. Observed a device used to poke the ducks before cooking missing some needles and leaving holes exposed. Replace. Observed duct tape on the freezer door latch. Remove duct tape and repair latch. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed raw pieces of wood used to pry open whole pigs while cooking. Discard wood and use something like metal.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on all gaskets, the tracks of the front display case and the walk in cooler shelves. More general cleaning needed throughout the facility.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certification held.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages on surfaces throughout. Repeat.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed employee grab sandwich buns with bare hand while making sandwiches. Stopped immediately and educated. She moved to using gloves on both hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap was missing at both hand sinks in the kitchen. Supplied.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw, ground pork stored above buns in walkin freezer. Observed raw duck and raw, ground pork stored over bbq and beans in walkin cooler. Repeat item. Return visit required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous utensils stored with debris and prep tables with debris. Described how to wash, rinse and sanitizer utensils in 3 compartment sink. 4-501.114 Maintain sanitizer at correct concentrations. -P Both sanitizer bottles were at 0ppm Chlorine. Educated staff on how to make sanitizer. We made a bucket of sanitizer and 2 spray bottles.

3-401.11 Cook raw animal foods to required temperatures.-P Observed 2 ducks being pulled from smoker at 157F and 161F in thigh area. Placed back in smoker and cooked until they were above 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork head and leg and ham at 85F in hot hold. Staff removed and ate it for their own lunch during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ready to eat beans, bbq and sausage in walkin cooler and upright cooler without dates. Return visit required to ensure food is labeled with date cooked/prepared.

7-201.11 Store toxic materials to avoid contamination. -P Observed orange cleaner stored next to bamboo bun holders. Relocated to floor. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle unlabeled and spray bottle of unknown subtance unlabeled. Sanitizer bottle was labeled and other bottle was discarded.

3-501.15 Quickly cool foods. Cold air must flow around product to remove the heat. -Pf Observed ducks hanging after being cooked this morning at 65F. They were placed in walkin cooler to rapidly chill. Place in cooler after cooking to chill instead of letting them get to room temperature.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed one large thermometer on site but not a thin probe to check foods such as cold salads. Return visit required.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf All items in bakery cabinet and dessert cooler are either missing labels or have incomplete labels. Return visit required.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed rodent droppings in corner by walkin cooler. Fruit flies observed throughout facility. Contact pest control company.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels throughout. Placed in sanitizer bucket during inspection.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle down in dry good container. Observed bun area utensils stored between tables where there was debris built up. Removed to clean.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed griddle on site that is listed for household use only. Remove. 4-502.11(A) Maintain utensils in good repair. Discontinue using white, plastic containers in bakery area as they are cracked and no longer cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout (prep tables, walkin coolers, under mixers, etc.) with large amounts of debris. Observed bottles and dry good bins with build up. Clean facility thoroughly.

6-502.12 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 wall cleaning needed throughout.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Replace CFL bulbs in hot hold units with shatterproof bulbs. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed coats, personal food and utensils stored throughout. Designate an area where all employees can store items away from food and utensils.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

. 2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drinks stored on prep tables throughout establishment.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Properly store raw meat products; Observed raw ground pork stored above raw pork loin and RTE sauces inside walk-in cooler; CDI all raw meats properly stored.

3-305.11 Food Storage-Preventing Contamination from the Premises - C Properly seal dry food items to prevent contamination; Observed numerous containers of flour stored directly on floor in back prep room.

(general comment)6-201.11 Floors, Walls and Ceilings-Cleanability - C Keep floors clean; Observed flooring underneath cooking equipment collecting debris in need of cleaning.