OPEN RICE BLAKENEY

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. Observed employee eating at prep table in kitchen.

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 Observed employee washing gloves at handwashing sink. CDI, employee removed gloves and rewashed hands. 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - observed employee washing gloves at handwashing sink between tasks. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed containers or raw shell egg stored over RTE food in walk in cooler and prep refrigerator . For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over container of raw pork . CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed several containers of cooked chicken cooling in deep containers. Cooling temp 1 was 68 degrees F and cooling temp 2 was 67 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and foods transferred to shallow pans and sheet pans to rapidly cool in 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork and beef overstocked in prep refrigerator. CDI, foods relocated to rapidly cool. 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 .

3-501.15 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 - 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed several containers of cooked chicken cooling in deep containers. Cooling temp 1 was 68 degrees F and cooling temp 2 was 67 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and foods transferred to shallow pans and sheet pans to rapidly cool in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf - Observed pork thawing at prep sink in ambient room temperature . CDI, pork relocated to thaw under refrigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce containers stored on ground in walk in cooler.

4-803.11 Soiled linens shall be stored and transported to prevent contamination of food, clean equipment, clean utensils, and single service and single use items. Observed soiled linen on prep tables.

4-501.11 Maintain equipment in good repair. Observed rusty shelving in walk in cooler.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee touch trash can then proceed to handle clean linen without washing. Observed another employee turn faucet off with hands after washing and proceed to other tasks. CDI, employees rehashed ands and used proper procedure to use barrier. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 fruit fly in kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open between deliveries.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board and wiping cloth on counter surfaces.

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 clean containers stored on ground.

4-501.11 Maintain equipment in good repair. Observed split gasket on low reach in refrigerator behind counter.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed low temperature dish machine in need of deliming.

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 soil residues accumulating on gaskets and shelving and shelving accumulating on line.

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. Observed employee beverage on dish machine and on shelf over clean equipment and food prep area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over pasteurized crab meat and unwashed produce stored over RTE sauce in walk in cooler. CDI, foods relocated for proper storage. Repeat. Observed RTE cabbage cut but stored on shelf and not covered or protected when stored. CDI, Cabbge wrapped. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 raw chicken stored over raw fish in walk in cooler. CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable slicer stored as clean but had food residues accumulating. Operator stated unit was no longer used. Remove if no longer used. CDI, to clean. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed duck cooling in deep covered container at 107 degrees F at 2:10. At 2:53 duck was at 86 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, lid removed to facilitate heat transfer and proper cooling methods discussed with operator . For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

General Comment: 3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed employee remove egg rolls from TPHC but did not discard and observed them take items to car. Employee stated we’re going to bring them home. EHS informed operator about requirements to folow TPHC procedures and health of staff as food had been out of temperature. CDI ,item brought back and voluntarily discarded . Ensure TPHC procedures followed when using Time as. Public Health Control .

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 duck cooling in deep covered container at 107 degrees F at 2:10. At 2:53 duck was at 86 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, lid removed to facilitate heat transfer and proper cooling methods discussed with operator . 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of food stored on ground in WIF. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter surface.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. 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 bowl used as scoop. Observed tongs stored on trash container in between uses.

4-903.11(A)(C) Store single-use and single-service articles 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 clean single-service aluminum trays stored on soiled shelf.

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 shelving on top of prep line in need of cleaning as debris and soil accumulating .

5-203.14 - Provide Backflow Prevention when required. - Observed hose nozzle turned on and active when not in-use. CDI, water turned off and hose nozzle removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw duck stored over RTE sauce in walk in cooler and raw shell egg stored over boiled clam in prep refrigerator . CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed dishwasher handle soiled equipment with gloves and then use same gloves to handle clean single-service plastic wrap and food preparation. CDI, employee removed gloves and washed hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 spray bottle of bleach not labeled. CDI, bottle labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed fish thawing in running water at prep sink but water at 79 degrees F. CDI, fish relocated to walk in cooler to thaw under refrigeration.

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 bottles of oils and containers of spices not labeled.

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

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 spoon stored near wok in soiled area.

4-501.11 Maintain equipment in good repair. Observed 2 lights not functioning under hood.

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 non food contact surfaces in need of cleaning such as shelving in walk in cooler and on line.

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. Observed employee beverage stored above prep surface during inspection. CDI- PIC relocated employee beverage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed two container fo cooked tofu at 43F in the walk in cooler. PIC stated that it was cooked yesterday. The product missed the window for cooling. CDI- PIC voluntarily discarded the tofu. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS items in two prep unit that were holding above 41F. See temperature chart. Ambient air temperatures of both units were above 41F. All TCS foods above 41F were voluntarily discarded. Facility is voluntarily closing until units can be repaired due to lack of cold holding space. See comments. 3-day VR. 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 .

3-501.15 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 tofu covered in a deep container in the walk in cooler to cool. CDI- Product was discarded and PIC was advised of proper cooling methods. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in bags and boxes of chicken on the floor in the walk in freezer. **REPEAT**

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored outside sanitizer solution, hanging on the bucket, during inspection. CDI- Wiping cloth was placed in sanitizer solution. **REPEAT**

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dish stacked wet on clean dish storage shelf. CDI- PIC stacked dishes to allow for air drying as they had just been washed. 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed equipment stored in the employee bathroom. PIC stated that they are waiting for it to be picked up. Remove as soon as possible.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed three heavily damaged cutting boards in back prep area. **REPEAT**

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored over customer food in freezer, walk in cooler, and in lowboy units. EHS advised that these items need to be in a designated area. **REPEAT** 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on cart with facility food during inspection. CDI - Phone was removed **REPEAT**

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple cans of food being stored on the floor in back prep area, and container of sauce being stored on the floor in WIC during inspection. CDI - PIC moved to appropriate location. Repeat. 1 pt.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in solution of 0ppm chlorine during inspection. Employee stated they had filled it with soap instead of sanitizer. CDI - PIC changed out to solution of about 100ppm chlorine. Repeat. 0.5 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple heavily damaged cutting boards in back prep area still in use. Resurfacing or replacement needed. 0 pts.

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 heavy food buildup on the shelves next to the fryer. More thorough or frequent cleaning needed to preclude pest harborage. Repeat. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee phone being stored on prep unit during inspection. Observed employee drink being stored above prep unit and in conjunction with customer foods during inspection. CDI - PIC moved both items to appropriate location. Repeat. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed repackaged raw chicken and raw duck feet being stored above RTE foods in WIC during inspection. CDI - PIC reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken and raw ducks being stored above raw beef in WIC. Observed raw whole ducks being stored on closed container of dry rice in back prep area. Observed flat of raw shell eggs and egg shells being stored directly on top of containers of spices during inspection. CDI - PIC reordered storage in WIF. Eggs and whole ducks were moved to more appropriate location. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine. More frequent cleaning needed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked noodles and cooked duck in WIC not maintaining proper cooling rates. PIC states both had been cooked around 1:00pm. Both items showed no change in temperature between 2:00pm and 2:30pm. CDI - PIC changed cooling method, and both items met 70F within two hour cooling window. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw beef, raw chicken, and whole raw ducks prepared at ambient that were maintaining a cooling rate of 0F/minute during inspection. CDI - PIC changed cooling method, and all items achieved proper cooling rate. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork in WIC maintaining a temperature of 43F. Date mark indicated pork was cooked on 8/5. CDI - Pork was voluntarily discarded. 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 .

3-501.15 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 multiple TCS foods such as raw chicken, raw beef, cooked noodles, and cooked duck being cooled while in deep, covered plastic containers during inspection. All items were not maintaining proper cooling rates and would not have achieved proper cooling times/temperatures without EHS and PIC intervention. CDI - PIC moved all items to more shallow pans, uncovered, and placed ducks, raw chicken, and raw beef in WIF to cool quicker. All items achieved proper cooling rates during inspection. 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 Observed raw, whole ducks and raw chicken being thawed in prep sinks under running water with a temperature of 81F. CDI - PIC removed poultry from prep sinks and placed in WIC. 3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP salmon in WIC being thawed while still sealed in packaging. CDI - PIC opened package

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned goods being stored in direct contact with the floor and on shelving unit that was not 6 inches off of the ground. Observed bowl of marinated chicken being stored on trash can during inspection. Employee moved chicken to more appropriate location. Proper storage of canned goods required.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in a bucket of soapy water during inspection. EHS informed PIC that wiping cloths must be stored in sanitizer. CDI - PIC discarded bucket and removed wiping cloth.

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 ceramic dish intended to portion out and reheat cooked pork being stored with the bottom of the dish in direct contact with food. CDI - PIC removed. 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 heavy buildup of food debris and soil on shelves in WIC. Cleaning needed.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored over customer food in freezer, and employee food being stored on top of container of rice for customer consumption. CDI - PIC moved to more appropriate location. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone being stored on meat slicer during inspection. CDI - Phone was removed

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee return to kitchen from outside and handle soiled equipment then proceed to handling clean equipment and food contact surfaces. CDI, employee washed hands.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed metered faucet in men’s restroom not providing 15 seconds of continuous flow. Repeat.

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 1 container of raw chicken stored over raw beef in prep refrigerator. Improvement made since previous inspection. Points not escalated today. 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. - Observed slicer stored as clean but visible soil and food residue remained on back of slicer blade. CDI, slicer broken down for cleaning and sanitizing on site. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soil residue inside ice machine on internal baffle.

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 carton of half and half date marked 10/3. CDI, half and half voluntarily discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of chlorine sanitizer not labeled. CDI, bottle labeled.

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 single-service container used as scoop. Use scoop with hands. Observed tongs stored on garbage can.

4-903.11(A)(C) Store single-use and single-service articles 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 single-service articles in boxes stored on ground in office storage area. Repeat.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed metered faucet in men’s room not providing 15 s of continuous flow.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shrimp stored over spicy mayo in walk in cooler and raw beef stored over RTE food in prep refrigerator . CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed ambient air temperature of walk in cooler at 45 degrees F. Observed TCS foods held between 44-45 degrees F. Ambient reading dropped while on-site. Maintenance scheduled to arrive this afternoon. Vr to be completed by tomorrow to verify calibration and equipment maintaining TCS foods at 41 degrees F and below. Observed foods such as pork and shrimp overstacked in prep unit above 41 degrees F. CDI, foods voluntarily discarded. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean equipment being wet stacked on shelf.

4-903.11(A)(C) Store single-use and single-service articles 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 clean single-service trays and items stored on ground in storage room.

4-501.11 Maintain equipment in good repair. Observed walk in cooler not calibrated to maintain TCS foods at 41 degrees F and below. Observed door hinge of reach in refrigerator not in working order. Repair.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with build up and in need of cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 oil containers in a cardboard box stored directly on the floor of the dry storage area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink nearest grill and kitchen entrance. CDI-PIC replaced paper towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed food contact surface of meat shredder stored clean with grease and food debris. CDI-PIC had food employee wash and sanitize meat slicer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed small scoops with handles stored laying in duck seasoning and tapioca powder. CDI-PIC removed scoops and placed at dish machine to be washed. -REPEAT VIOLATION- No point escalation due to noticeable improvement.

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

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed stagnant water stored in steam ‘n’ hold steamer that PIC stated facility does not use. Remove stagnant water from steamer.

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 RTE bacon and kimchi in prep cooler dated past 7 day date mark window. CDI-Items were properly discarded. -REPEAT VIOLATION- No point escalation due to noticable improvement.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed facility using fried chicken and fried tofu on time procedures but no start and end time stamp. PIC stated that all food items on time are held from 11am until 3pm during the first shift. CDI-PIC placed correct time stamp for items starting at 11am. -REPEAT VIOLATION- No point escalation due to noticeable improvement and all other TPHC items were properly labeled with start and end times.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed various scoops in spice containers with handle touching product. CDI-PIC removed scoops and placed at dish machine to be washed. -REPEAT VIOLATION-

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed two boxes of unwashed bell peppers above RTE duck in walk in cooler. CDI-PIC rearranged storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed container of previously cooked duck from day prior without protective covering. CDI-PIC placed protective wrapping over RTE duck.

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 on date marking please visit: http://meck.co/FoodSafety. Observed container of RTE duck in low boy dated 1/14/2022 which should have been discarded on or before 1/20/2022. CDI-PIC discarded container of RTE duck. 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 on date marking please visit: http://meck.co/FoodSafety. Observed containers of cooked duck and fried pork thawing in low boy with a freezer date of 1/14/2022. PIC stated items had dates in the freezer and items were placed in low boy today to thaw. CDI-REHS directed PIC to place a new date mark label once items are removed from freezer and placed under refrigeration.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed items on time control such as fried wontons, spring rolls, fried tofu, and fried chicken without time stamp. PIC stated that all food items on time are held from 11am until 3pm during the first shift. CDI-PIC placed correct time stamp for items starting at 11am.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed large and steady flowing condensation drip landing directly onto RTE duck and unwashed produce. PIC stated that the walk in cooler is under warranty and they have tried to get a repair company in but the company said that there is nothing they can do to fix the issue. CDI-PIC discarded container of RTE duck and moved unwashed produce from the area of the drip.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed flour scoop submerged in flour with handle touching flour. CDI-PIC removed scoop and placed at dish machine to be washed.

4-501.11 Maintain equipment in good repair. Observed steady flowing condensation drip in walk in cooler leaving large puddles on floor and food containers. Repair major drip.

Observed an employee eating a full plate of food on the cook line over the eggrolls. CDI- Informed the employee and the PIC of the violation. Per the PIC, the employees are supposed to eat in the back room. 2-401.11 Eating, Drinking, or Using Tobacco - C

No Points Deducted: Observed chicken stored beef in the walkin cooler. CDI- Rearranged and placed the chicken below the beef. 3-302.11(A) Separate the different types of raw animal foods. -Pf

Repeat: Observed over stacked pork belly and eye round in a make station unit (temps in the chart). CDI- Items discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P

Observed several items (salmon, fried chicken, marinated beef, etc) stored in the walkin cooler and the bottom of the make stations (of the cookline) in the process of cooling, per the PIC. All of the items were closed tightly with lids, wrapped tightly in plastic wrap, or in deep dishes. CDI- Informed the PIC of the violation. Items were vented and separated into shallow dishes. 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 several containers of unidentifiable items not labeled. Per the PIC, items were salt, sugar, soy sauce, and other dark colored sauces. Label all so that they are identifiable. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed bags and pans of foods on the floor in the walkin cooler and walkin freezer. CDI- Informed the PIC of the violation and the food items were removed from the floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

No Points Deducted: Observed pans stored tightly stacked while still wet. Air dry equipment. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.

No Points Deducted: Observed food debris on food containers that were stored as clean. Ensure all items are clean. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine not sanitizing. Sanitizer is not coming out from the line. CDI - Facility will sanitize in bleach and water mixture in 3-compartment sink. VR to be done by 6/19/21.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed fried chicken in cooling process drop 8 degrees in 39 minutes and cooked noodles drop 0 degrees in 36 minutes. CDI - Items placed in freezer for faster cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed over-stacked porkbelly, over-stacked clams, and curry laksa above temperatures. CDI - Items taken to WIC for cooling.

3-501.13 Use approved thawing methods. Observed frozen udon noodles thawing at room temperature on top of prep unit.

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 customer food in WIC and prep unit. CDI - Items moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mixture, beansprouts, and peas and carrots above 41F. CDI - Items placed in WIC and freezer for cooling.

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 cooked pork dated with cut date 2/11, not cook date 2/9; shredded lettuce with old date 1/31 but item was cut two days ago; fried tofu and curry laksa without date marking. CDI - Dates corrected and fried tofu and curry laksa dated.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp in bottom reach in unit. CDI - Items stored properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal pans/containers and slicer soiled with dried food debris or grease but stored as clean. CDI - Items taken back for rewashing.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked noodles in cooling process but item only dropped 1 degree in 26 minutes. CDI - Item uncovered and separated into smaller portions for faster cooling. Noodles dropped to 64F quickly.

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 covered large deep plastic container of cooked noodles in cooling process in WIC. Item only dropped 1 degree in 26 minutes. CDI - Item uncovered and separated into two smaller portions for faster cooling.

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 canned pineapple, canned sauce, canned ketchup, and other foods store on floor of dry storage room. Also observed chicken stored on floor of freezer. No signature needed due to COVID-19 guidelines.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mixture, chinese sausages, and cut lettuce maintaining temperatures of 43F and 50F. Items just prepared. CDI - Items taken to WIC for cooling.

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 shredded mozzarella dated 7/23, but correct date is 7/29. Also observed cut tomatoes and opened half n half not date marked. CDI - Mozzarella label corrected. Tomatoes and half n half dated. No signature needed due to COVID-19 guidelines.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw calamari and raw soft shell crab stored above RTE foods in reach-in unit. CDI - Items stored properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several plastic containers with stickers and sticker residue still on them but stored as clean. CDI - Items sent back for rewashing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black buildup inside ice machine.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed peas & carrots, corn, and bean sprouts in prep top unit not date marked. CDI - Items labeled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no consumer advisory on takeout menu, but filet mignon is asterisked indicating that it is undercooked. VR to be done by 12/4/19 to verify takeout menu has been reprinted.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT. Observed several metal and plastic containers wetstacking.

4-501.11 Maintain equipment in good repair. Observed prep unit not working properly. PIC stated unit stopped working yesterday and facility has already called in for repairs. All TCS items in unit have either been placed on ice or placed on TPHC until unit is repaired. VR to be done by 12/4/19 to verify unit is repaired and maintaining proper temperature.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed container of employee personal items stored on shelf above customer food (closest to bubble waffle makers). Also observed container of employee personal food stored on second shelf of WIC above customer food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several utensils soiled with debris, grease, or sticker label still on them. CDI - All items sent back for rewashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked pork, cooked duck, and raw pork in WIC above 41F. Facility had received delivery one hour prior and had left the WIC door open for 30 minutes. CDI - Items were uncovered and left to cool down. PIC advised on possibly flash freezing some items in freezer after deliveries to assure temperatures return to 41F or below. PIC also advised on not leaving WIC door open for long periods of time. REPEAT, but much improvement since last 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 one container of cut pork and one container of liquid eggs in reach in unit without date mark. CDI - Items were immediately date marked. REPEAT, but much improvement since last 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. REPEAT. Observed metal bowl stored inside container of cut pork used as a scoop. CDI - Item was removed and PIC advised on using scoops with handles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic containers wetstacking on drying rack.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to understand cut leafy greens are potentially hazardous foods, which foods require date marking, and proper documentation and labeling of foods held using TPHC. CDI- answers and information provided again

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee return to line from rear kit chen and donn gloves. CDI- hands washed then gloves donned2-301.14 Wash hands after activities that contaminate them.-P Observed multiple wait staff clean plates or return with patron food and return to POS of food prep without washing hands. CDI- hands washed; employees coached

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs in restrooms. More given

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw salmon over ready to eat food in walk in cooler. CDI- re-organized3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple food employees leave cook line and return without changing gloves. CDI- coaching provided to PIC

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooling at rear prep table at 85F and then again at 82F 30 minutes later. CDI- removed to cool in walk in cooler

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -PObserved rice hot held in steam table top unitat 123F. CDI- placed on TPHC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold held above 41F(see temp chart) primarily overstocking or did not understand foods had to be held cold, CDI- placed on temporary TPHC or removed to cooler

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 multiple TCS foods not date marked, primarily tops of prep units. CDI- date marked

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 rice, dumplings and spring rolls held off temperature control, some with time of 11am and no written TPHC procedures. VR

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of solution. PIC called it degreaser. CDI- labeled

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple unlabeled workgin containers of foods in front of wok.

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 multiple dry wiping cloths 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 knife stored between equipment and in use utensils stored in 80F water.