LI'S NOODLES ASIAN KITCHEN

2-301.15 Only wash hands in handwashing sink. -PF. Observed employee washing hands in the prep sink. CDI. Education was provided on where to wash hands. Employee rewashed hands in the hand sink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed chicken stored directly above pork. Also observed shrimps stored directly on pork. CDI. PIC removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food items commingled with customer food. Employee items needs to be seperated from customer items.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health in the facility during inspection. CDI. PIC was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at the 3 comp sink.

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 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. Observed employee handling raw chicken and rinse hands in sink for approximately 5 seconds without using soap before attempting to perform another task. CDI: EHS intervened. Employee washed hands thoroughly with soap and water for 20 seconds and dried hands with paper towel before switching tasks.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed noodles tightly wrapped in plastic cooling in reach in cooler at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC moved noodles to reach in freezer to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several working containers of oils and sauces being held in low boy cooler without labels. Label all working containers of food. 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 a date mark sticker on outside surface of metal lid which was being stored as clean on clean storage shelf. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed one container of lo mein noodles being held in prep reach in cooler at 44F. PIC stated employee had noodles out on the counter for a short period before placing in cooler. CDI: PIC placed noodles in reach in freezer to rapidly cool. REPEAT. Points not escalated due to improvement since previous 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 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 . Observed a bowl of hard boiled eggs being held in reach in cooler without a date mark. CDI: PIC stated eggs were hard boiled yesterday and date marked bowl. 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a bowl of white rice date marked 1/17 and another bowl of white rice date marked 1/10 being held in reach in cooler. Both items were past their expiration. CDI: PIC voluntarily discarded bowls of rice.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed three working containers of oils being held on prep counter without labels. CDI: PIC labeled working bottles.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three stacks of single use to go containers being held outside of their original packaging right side up on prep counter. CDI: PIC inverted single use containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed containers of bamboo shoots, hot and sour soup, miso paste and a gallon of milk all being held above 41F in glass door RIC. CDI: PIC voluntarily discarded all items.

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 floor behind and underneath dry storage shelves and prep counters. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shrimp being stored behind a container of broccoli in prep flip top cooler. CDI: PIC moved shrimp in front of broccoli eliminating potential for cross contamination of broccoli when pulling from flip top cooler. 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shrimp being stored behind a container of raw beef in prep flip top cooler. CDI: PIC re-arranged items to proper storage order.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of house made shrimp sauce date marked 3/23 being stored in glass RIC. CDI: PIC discarded item.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Did not observe paper towel at hand sink. CDI-PIC provided paper towel at hand sink

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed soy sauce sitting out on floor of dry storage area room temperature 75+ degrees as well as Hoisin sauce on dining tables at 80F. Both items sauce states keep refrigerated on container. PIC stated they were not aware they were required to refrigerate items. CDI-sauces were discarded. -repeat violation 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 Observed white rice in back reach in cooler without date marking. PIC stated rice was made yesterday and forgot to label date. CDI-Item was labeled. No point escalation due to improvement

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soy sauce and cooking oil stored on floor of dry storage area.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop and small bowl stored in 83F water. CDI-PIC dumped water and placed utensils in 3 compartment sink.

4-501.11 Maintain equipment in good repair. Observed broken gasket in front glass door reach in cooler. -REPAIR

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 cleaning needed inside microwave as well as inside and outside all cold holding units including high touch surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed scrambled eggs cold holding on a plate in flip top cooler at 48F. PIC stated eggs were pulled from low boy 2 hours prior and set on top of flip top cooler for fried rice. CDI-PIC placed eggs in freezer to rapidly cool for 20 minutes, eggs cooled down to 39F within 20 minutes. 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 Observed no date marking on opened container of vegetable broth, pork dumpling filling, and pork dumplings in large back reach in cooler. PIC stated dumpling filling and dumplings were made yesterday and forgot to put date marking sticker on items. PIC also stated that vegetable broth was opened last Friday on 10/20/23. CDI-PIC placed yesterday’s date on pork dumpling filling and dumplings and discarded broth since today is the last date and it will not be used today. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Briefly observed one (1) bag of frozen shrimp stored on prep table at start of inspection. CDI - Without prompting or comment by EHS, PIC cut open bag of shrimp, placed contents in metal colander, and began thawing properly under running cold water in the readily available prep sink.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two (2) bins of clean dishes and cooking equipment (one in kitchen rear area and one in outdoor storage shed) stored wrapped and covered, but directly on the floor.

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 two (2) unstacked metal bins stored as clean on shelving with minor sticker residue on non food contact surfaces. CDI - bins were pulled and placed in wash basin for corrective cleaning.

5-202.12 Provide at least 100F water at hand sinks. Observed bathroom hand sink dispensing water at approximately 68F.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working containers of sesame oil, soy sauce, and olive oil at grill side without working labels. CDI - Labels were made and affixed by PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee at prep at the start of inspection without effective hair restraint. CDI - Employee donned hair restraint without verbal correction by EHS.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 Bags of cooked fried chicken in the prep area reach in cooler at temperatures of 42F and 43F. CDI - PIC moved these prepared food items to the reach in cooler to allow for corrective cooling and permanent storage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions and rice stored within bins directly on the storage area floor. CDI - Regulatory authority addressed the storage concern with PIC. PIC moved packages to elevated shelving.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple stacks of single service packaging stored with food contact surfaces exposed. CDI - Single service packages were inverted to prevent contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door and lid open on cardboard dumpster. Observed door open on dumpster. CDI - Lids and dumpsters were closed prior to returning to interior premises.

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 some minor damage and cracking to kitchen floor tiling, specifically at the transition point from tile to concrete at the storage area.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open during inspection. - 0 -

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 food items inside of reach in cooler. - REPEAT - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil container stored on prep top at 55F. CDI - PIC placed back into cooler to be rapidly cooled. PIC states item is normally left in cooler except when used for service. - 0 -

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 top above facility food items. CDI - PIC moved drink to bottom shelf. - 0.5 -

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 vomit and diarrheal plan available in facility. CDI by education. Vomit and diarrheal plan emailed to PIC. - 0 -

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on the floor. CDI - PIC picked item up off of floor. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up on outside of reach in cooler. Clean as needed to prevent contamination. - 0.5 -

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P. Observed cooked rice and cut lettuce with expired date mark 3/30. CDI - PIC discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed plastic bowl of green liquid on food prep sink with no identification. CDI - PIC identified as dish soap and applied label. 7-206.11 Restricted Use Pesticides, Criteria - P. Observed household insecticides present in storage. CDI - PIC discarded. Do not use household pesticides. Contact pest control operator for pest needs.

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 long handled spoon used as scoop in vegetables in prep top cooler laying with handle in the food. Store spoons and scoops in a sanitary manner keeping the handle out of the food. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed small leak from pipe work under hand sink in restroom needs repair.

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 splatter and buildup on wall surfaces and flooring under food prep sink needs cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed noodles and tofu in upright cooler with incorrect date marking. CDI - PIC corrected. Date mark all TCS foods with an accurate date mark that does not exceed 7 days and discard the food when the date is expired.

7-201.11 Store toxic materials to avoid contamination. -P. Observed Clorox wipes stored on shelf mixed with restaurant food in back prep area. CDI - PIC relocated to chemical storage area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet used wiping cloth laying on equipment surface near cook line. Once a wiping cloth has been used, place it into sanitizer solution or remove it to soiled linen container.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed portion cup without handle used to scoop rice laying inside of the bulk container of rice. Use a utensil with a handle to scoop rice. Do not allow portion cups to be stored in foods.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed sticky residue on the storage racks above the 3 compartment sink.

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed heavy grease / oil accumulating on hood ventilation system.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple items in both reach-in coolers including assorted cooked noodles, cut cabbage, and broth lacked date marking. CDI. Foods dated.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Eggs for noodle bowls are being served with the choice to be undercooked with no consumer advisory in place. Menu denotes allergies, but not consumer disclosure or reminder. Inspector will return to check menus have been corrected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Sanitizer bucket found bearing no labeling. CDI. Bucket labeled.

4-204-112 Temperature Measuring Devices-Functionality - PF Thin probed thermometer not working during inspection. CDI. New thermometer obtained in storage cabinet during inspection.

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 Raw chicken cooling in flip top cooler. CDI - Relocated to reach in freezer for rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available. VR - Will return within 10 days to verify correction.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Squeeze bottles of oil and soy sauce at cook line with no labels. CDI- Labeled during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep table. Keep these in sanitizer once wet.

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. Scoop stored in cooked rice with handle touching rice. CDI - Scoop reinserted with handle up above food.

4-501.11 Maintain equipment in good repair. Replace split gaskets on reach in cooler and reach in freezer doors. Points not increased as all utensils were in good repair today.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door cracked open at time of inspection. CDI - Back door closed.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Replace split gasket on reach in cooler door; one plastic food pan badly cracked. CDI - Pan discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean top of low prep cooler next to cook line.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf 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 PIC handle boc choy with bare hand. CDI- removed and washed

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp, 40F over ready to eat greens. CDI reoganized

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 rive and cut leafy greens not date marked. CDI-date marked