CILANTRO NOODLE / OHCA TIME

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed 2 handwashing sinks with food debris, ice, and scouring pads. Handwashing sinks are limited to only handwashing activity. CDI - PIC instructed cleaning.

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 RIF on cook line with raw chicken being stored above raw beef out of its original packaging. CDI - PIC restored storage order. REPEAT -1.5- 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed many food items in metal pans in WIF out of original packaging with no covering to protect the food. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken, out of original packaging, stored above RTE frozen chicken in LB cooler. CDI - Storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork in microwave intended for hot hold at 90F. Also observed noodles on prep table at 129F. CDI - PIC voluntarily discarded items. -1.5- 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of bean sprouts holding at 44F and 50F. CDI - PIC 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 .

3-501.17 (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). Observed 2 pans of cooked pork and 1 pan of fried chicken in WIC bearing no date marking, PIC verified that the items were made day prior to inspection. Also observed sausage in WIC date marked 6/27. Upon further questioning PIC stated old labels were not removed and verified when sausages were made and placed appropriate date marking. Observed seafood salad bag in WIC bearing no date marking, PIC verified it was opened 3 days ago and placed appropriate date marking. Observed short rib broth in WIC that was made and placed in WIF on 7/31, PIC verified it was removed from WIF 8/18 and placed date marking. Observed rice in WIC with no date marking. CDI - PIC verified dates on all items and placed appropriate date marking. 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) Observed 1 pan of cooked rice in WIC with date mark 8/12, exceeding 7 day parameter. CDI - PIC voluntarily discarded. -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed 1 bottle of unidentified chemical hanging on shelving with food items. CDI - PIC verified contents, labeled, and re-located bottle to appropriate storage area. REPEAT -1-

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 beef thawing in prep sink with no running water. Once a stream of water was turned on, water was above 70F. CDI - PIC removed beef from sink and re-located to WIC to thaw.

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 many squeeze bottles throughout facility bearing no identifying labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed many flying pests throughout the facility. -1- 6-202.13 Properly locate mechanical insect control devices. Observed bug zapper above prep sink with food being actively prepared.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed tendons in flip top in container with ice in direct contact with food. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed many food items directly on the floor at the time of inspection. Items include raw beef, peppers, cilantro, box of vinegar, bags of sugar.

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 in-use utensils being held in water at 79F.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed employee drying dishes with cloth.

4-501.11 Maintain equipment in good repair. Observed dish machine in disrepair. Facility was using 3 compartment sink in lieu of machine.

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 RIC, RIF, WIC, and WIF with accumulation of food residue and food debris. Also observed WIC shelving with food debris buildup. Observed green and white mold like build up on condenser in WIC. More frequent cleaning necessary. REPEAT -1-

5-205.15 Maintain a plumbing system in good repair. Observed back hand washing sink leaking and the faucet for the 3 compartment sink leaking.

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 f/w/c in facility in need of more frequent cleaning throughout.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed the paper towel holder not dispensing paper towels at the back prep area. CDI- PIC repaired paper towels dispenser to dispense properly.

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 repackaged raw chicken in the walk-in freezer above raw beef. CDI- PIC moved the raw chicken to bottom shelf. 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 the meat slicer and meat saw with raw meat residue in several food contact areas. CDI- PIC took meat slicer to dish area to be properly cleaned and sanitized and had meat saw cleaned/sanitized. 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) Observed several food items in the walk-in cooler (cooked rice, cooked beef) and in the prep unit #1 and prep unit #2 (cooked tripe, cut lettuce, pork liver, etc.) that were improperly date marked with today’s date when the items were prepped yesterday. CDI- PIC wrote the proper date mark on the food items. 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 a spray bottle of sanitizer in the front cooking area without a label. CDI- PIC labeled the sanitizer spray bottle.

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 two containers of spicy lemongrass in prep unit #1 with scoop handles stored in the food. 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 scoops with the handles touching the ingredients in all the dry ingredients bins.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. An irreversible maximum temperature registering thermometer needs to be acquired to test the high temp dishwasher for proper sanitization. A 10 day verification is required.

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 the exterior surface of a clean food container with sticker residue. Also observed the wire rack shelving in the walk-in cooler with residue build-up and it needs cleaned.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use barrier to turn off the faucet to prevent re-contaminating hands. Observed food employee turn off faucet for other employee after she washed her hands then food employee donned gloves to go back to grill and cook. CDI - Both food employees were educated and hands were washed properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat saw, last used the previous day, with food debris and meat residue present on the blade and the interior food contact surfaces of the saw. Observed multiple pans and utensils, stored as clean, with food debris and build-up on the food contact surfaces of pans and utensils. CDI - Items relocated to the 3 compartment sink to be properly washed, rinsed and sanitized. 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 multiple TCS food items (Cooked Mushrooms, cooked noodles) inside the rear prep unit near stove above 41F. CDI - Mushrooms placed in unit at 11:30 AM and placed on ice to rapidly cool. Noodles voluntarily discarded. Refrigeration tech on site during the inspection. No point escalation, Observed cold holding improvement. 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 large plastic covered container of beef broth cooling at a rate of 0.23F/min. Item cooled 7 degrees (105F - 98F) in 30 minute time span. CDI - Lid removed and placed inside the WIF to rapidly cool. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large presence of drain flies throughout the dish pit area. PIC advised to increase pest control.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed steamed broccoli stored directly in ice and standing water in front service prep unit.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed multiple food employee preparing food with wrist jewelry. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food/orders with no hair restraints.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish pit 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 food residue and build-up on all shelving throughout the WIC. In need of cleaning.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Food employees could not inform EHS that they were informed of their responsibility to report symptoms and illnesses. CDI - EHS educated and provided employee health information. For more information on employee health policy, 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. Observed open soda stored above food inside the WIF. CDI - Soda was discarded.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food employee temp food without sanitizing the probe. CDI - Employee educated and tofu was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Prep unit at the front service station holding multiple TCS food items (Viet butter w/ raw egg yolk, steamed broccoli, and bean sprouts) above 41F. CDI - All items were 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 chicken breast in closed container cool 2 degrees in 50 minutes. CDI - Chicken was separated and placed on large sheet pan and placed in freezer to meet 2 hour cooling window. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed oil and sauce in squeeze bottle with no labels. CDI - Squeeze bottles were labeled.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed meatballs, cooked carrots, cooked broccoli, braised beef rib stored inside ice and undrained water. CDI - Water was drained and PIC was educated.

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 scoop handles submerged in cooked lemon grass. CDI - Scoops were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers wet stacked while being stored as clean. Air dry the equipment before storing as clean. CDI - Pans were separated.

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 Observed broken strainer equipment in the dish pit area. CDI - Voluntarily discarded.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee wearing gloves while doing several task from talking on phone, to working with food, from leaving food area and not changing gloves. CDI- employee was educated, changes gloves, properly washed gloves, and put on new ones.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken breast that was held below 135 F at serving line. PIC stated that chicken was cooked 30 minutes before start of inspection. CDI- chicken was reheated to above 165F. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies (gnats) present at tea area, in kitchen behind prep stations, and dish area.

3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed two bags of sliced meatballs and cooked chicken stored at prep cooler in containers that were submerged in water and ice, allowing entry. CDI- water was drained and packages were placed intake. REPEAT (half points due to severity). 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large of non-dairy creamer stored on the floor of tea station area. CDI- bag was placed on the shelf.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer that was not at proper strength. CDI- PIC increased sanitizer to proper strength. -zero-

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 single-service trays stored near grill area that were not inverted. CDI- containers were inverted.

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. Clean edges of meat slicer stored near walk-in freezer. Clean debris from shelving in walk-in cooler. Clean shelving underneath prep station near grill area. Repeat (half points due to no points taken at last inspection).

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. Repair damaged areas of floor in kitchen, hallway, dish room, and dry storage areas.

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 and employee drink stored on prep table during food prep. CDI- drink was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on food contact surfaces of saw wheel and meat slicer stored in back of facility. PIC stated that items were cleaned after each use, yet debris was left on items. CDI- both pieces of equipment were broken down and taken to dish machine to be properly cleaned. 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 .

3-501.19(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. Cooked noodles are egg rolls were not labeled with the time-in, time-out on container as stated in written procedures. CDI- both items were denatured and discarded into trash can.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked rice noodles cooling in dry storage area. Also, observed a container of beef not covered in walk-in freezer with the temperature of the beef being well below 41 F. CDI- cooked rice noodles were taken to the walk-in cooler to further cool. Container of beef was covered.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee at front counter preparing food without wearing a hair restraint. CDI- employee put on hair restraint. -zero-

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. Clean edges of meat slicer and shelving in back of kitchen area. -zero-

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. Clean floors in corners and under equipment in kitchen and dish area. Clean splash from ceiling in storage area.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a box stored on the bowl of a hand sink making it inaccessible. -CDI- box was relocated. (1 pt)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flies and gnats throughout the establishment. (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers wet stacked while being stored as clean. Air dry the equipment before storing as clean.

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 single-service items right side up during the inspection. -CDI- PIC inverted the single-service items to help prevent contamination. (0.5 pts)

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. Observed missing ceiling tile in the kitchen area of Ocha Time. Also observed damaged floors in the back of the establishment preventing the floor from being easily cleanable.

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 beverages/products stored on the top shelf in the WIC over customer foods. (0.5 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling a pitcher of water in hand sink near front counter. CDI- education was performed with employee. Pitcher was filled at prep sink.

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 a large container of beef broth and a container of pork broth that were stored in walk-in cooler overnight and was above 41 F. Both items did not cool down to below 41 F in the allowed 6 hours. CDI- both containers were denatured and discarded into trash. REPEAT (full points). 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one container of beef tendons stored in the prep cooler that was above 41 F. The container was stored on top of another container, preventing direct air flow. CDI- container of beef tendons was denatured and discarded into trash. -zero- 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 .

3-501.15 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 Items left to cool in walk-in cooler overnight were stored in large, convered containers. CDI- containers of broth were denatured and discarded into trash. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(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 single-service cups stored at front counter that were not protected. CDI- cups were removed from front counter. 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 stacks of single-service plates that were not inverted on shelf behind front counter. CDI- plates were inverted.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed employee place raw shrimp skewers in fryer for 10 seconds, then place in container to cool. Temperature of shrimp was 60 F. Facility does not have approval to do non-continuos cooking. CDI- employee placed shrimp into fryer so that they were cooked to 147 F.

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 large container of beef tenders that was 60 F in walk-in cooler. PIC stated that items were cooked last night at 7:30 pm. Items were placed in walk-in cooler to cool. CDI- container of beef tenders were denatured and discarded into trash. 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 .

3-501.19(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. Observed container of shredded lettuce that were placed on the serving line, but not marked with time in stamp. CDI- lettuce was denatured and discarded into trash.

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 large container of beef tendons that were cooling in large container in walk-in cooler. Items did not cool within 6 hours. CDI- Container of beef tendons were denatured and discarded into trash. -zero- 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 items in containers stored in walk-in freezer that are uncovered. CDI- items were uncovered. -zero-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees serving food on the front line not wearing hair restraints. CDI- employees put on hair restraints.

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 one food strainer that was stored in water at steam table that was 122 F (at least 135 F). CDI- water was increased to 140 F. -zero-

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. Clean exterior of fryers, grill, refrigeration units, and shelving kitchen area. Clean shelving in walk-in cooler. Clean debris from shelving in dish room area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed as pan of raw shrimp stored above Ready-to-Eat items in back of walk-in cooler under condenser. CDI- Pan of raw shrimp was moved to an area where no cross-contamination could occur. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed one sanitizer bottle that was not labeled stored near bathroom in dining room. CDI- bottle was labeled. -zero-

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed several gnats around floor drains in dish machine and in restroom in facility. PIC will contact pest control. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers in dish room that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points).

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. Clean floors in corners and under equipment in Tea and dish room area. Clean splash from walls behind shelving and prep stations in kitchen area. Clean dust from ceiling in restrooms and kitchen area. REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded lettuce and shredded cabbage that were held above 41 F. The items were on the serving line with the intent to sale. The cooling process has already been performed. CDI- Items were placed in the walk-in cooler and allowed to chill. -zero- 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 .

3-501.19(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. Observed that cooked noodles, spring rolls, and egg rolls that were not labeled with the time in stamp. CDI- items were denatured and discarded into trash.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats that were active in the dish room area. Facility shall find ways to decrease the amount of gnats in facility. REPEAT (full points).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (full points).

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 two stacks of single-service trays stored in kitchen area that were not inverted. CDI- stack of trays were inverted. -zero-

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. Clean exterior of stove, ovens, fryers, and dish machine in facility. Clean shelving in the kitchen area as well. REPEAT (no points taken at 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. Clean floors in corners and under equipment in dish room area. Clean dust from ceiling tiles above prep station in kitchen area. REPEAT (half points for improvements).

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed handsink near grill being used to fill a container of ice water. Also, Observed drying Mats stored in hand sink in bubble tea area. CDI- container and mats were removed. REPEAT (full points).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats in bubble tea area and near 3-comp sink. PIC will have pest control come back soon. REPEAT (full points).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one container of food product stored on the floor in walk-in cooler. Also, observed container of cooked beef stored on top of uncovered container of beef ribs. CDI- Items were placed in proper area. REPEAT (half points due to severity).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. REPEAT (half points due to severity).

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. Clean exterior of waffle maker, and refrigeration unit in kitchen area. Clean debris from gaskets in doors near serving line. -zero-

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. Clean floors behind equipment and dish machine in kitchen area. Clean splash from walls behind prep stations, dish machine, and grills.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee filling a container of water in the hand sink. Also, observed an employee disposing of a container of hot broth in the hand sink. CDI.

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 one container of creamer that was not labeled in the boba tea area. Observed some containers of seasonings by the grill that were not labeled. CDI- containers were labeled. REPEAT (no points taken at last inspection).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several gnats flying in the kitchen and back storage areas of facility. PIC will contact pest control for further guidance. REPEAT (half points due to severity).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food product that were not covered while stored below 41 F. CDI- items were covered.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee not wearing hair restraints while preparing food. CDI- employee put on hair restraint. -zero-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed four stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

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: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and cut off faucet with bare hands. CDI- employee re-washed hands properly. -zero-

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 unwashed veggies stored above cooked items in walk-in cooler. CDI- items were reversed.

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: http://meck.co/FoodSafety 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 items on serving line that were not properly cooled before placed on line. Serving line is not a proper means of cooling. CDI- items were taken to the walk-in cooler to properly cool. REPEAT (half points due to severity).

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 one container of flour that was not labeled. CDI- container was labeled. -zero-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen and dish machine area. PIC will contact Pest control for guidance. REPEAT (no points taken at last inspection).

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 stacks of single-service trays that were not inverted. CDI- trays were inverted.

4-501.11 Maintain equipment in good repair. Walk-in freezer fan is not working. Owner stated that they placed a work order this morning for unit. I will return tomorrow to ensure unit is repaired.

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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls near grill in kitchen area. Clean dust fro ceiling tile in ceiling near serving line. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed no employee health policy available during inspection. PIC stated symptoms related to covid when asked about signs and symptoms. CDI: EHS emailed employee health policy sheets.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in hand sink near dry storage. Informed PIC to only use a hand wash sink for hand washing. CDI: PIC cleaned the sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink near freezer without paper towels. CDI: PIC placed paper towels at hand sink.

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 multiple dishes stored as clean with food debris. CDI: PIC put items back to be re washed, rinsed, sanitized.

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. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed rice in the walk in coolers cooling from last night above 41 degrees. CDI: PIC voluntarily discarded rice.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 chicken on the hot line below 135 degrees F. CDI: PIC placed chicken back on the stove and heated it to above 165F.

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 cooked broccoli, cut cabbage, pork belly, head cheese and ham above 41 degrees. CDI: PIC voluntarily discarded items.

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: 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 canned mushrooms in prep top and walk in cooler with dates of 6/15 and 6/14 which exceeds the 7 days. CDI: PIC voluntarily discarded items. Observed chicken and brisket cooked yesterday with date marks of today. CDI: PIC placed the correct label on the items. 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 opened whole milk, coconut milk and half/half without dates. CDI: PIC placed correct dates on items.

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 Observed lettuce in prep top without a time label. CDI: PIC voluntarily discarded item

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: http://meck.co/FoodSafety 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 large pan of white rice in walk in cooler cooling from last night above 41 degrees F. CDI: PIC voluntarily discarded rice due to missing the cooling window.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed shrimp thawing in water, shrimp was above 41F. CDI: PIC removed shrimp and placed into walk in cooler to cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout the facility.

4-501.11 Maintain equipment in good repair. Observed freezer gauge reading above 32 degrees throughout the inspection. PIC stated fans are no longer running, repair person will be out later tonight. All food in the freezer is frozen to the touch.

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 sides and corners of fryer with buildup.

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 around and under the fryer.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a large container lid stored in hand sink near front counter. CDI- Lid was 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 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 two containers of beef ribs and beef roast that were not dated in walk-in cooler. PIC stated that items were cooked, frozen, and thawed, but could not provide the dates. CDI- items were denatured and discarded into trash.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf. Menu does not have a disclosure listed for food products. VR- facility has up to ten days to provided a disclosure on menus. Also, provide different markings for products other that asterisks if not referring to consumer advisory.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles with degreaser that were not labeled. CDI- spray bottles were labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry. Repeat (half points due to improvements)

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 stacks of single-service bowls that were not inverted. CDI- bowls were inverted. REPEAT (half points due to improvements).

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. Clean debris from exterior of fryers in kitchen area. Clean exterior of oven, grill and refrigeration units in kitchen area.

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. Clean floors underneath equipment and in corners of kitchen area. Clean splash behind prep stations in kitchen area.

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. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

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: http://meck.co/FoodSafety. Observed raw shell eggs stored above cooked beef ribs and unwashed vegetable in walk-in cooler. CDI- items were reversed. REPEAT (full points)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed pork pate, and meatballs stored above 41 F in cold-holding units. Items were placed in units this morning from the walk-in cooler. Meatballs were stacked very high, not allowed cold-holding to occur. CDI- PIC placed items in walk-in cooler to cool.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed beef pho cooling in a deep container, covered. CDI- pho was placed in two separate, uncovered containers and allowed to further cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor.b. Observed boxes of food items stored on the floor of walk-in freezer. CDI- items were placed on a shelf. Observed container of cooked beef ribs that were uncovered in the walk-in freezer and cooler. Items were below 41 F in both places. CDI- items were covered.

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 spatulas stored in plain water at a temperature of 81 F. CDI- PIC replaced water with water that was 143 F. REPEAT (half points due to improvements).

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air dry.

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 stacks of single-service containers that were not inverted while stored. CDI- containers were inverted.

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. Clean exterior of fryers and oven in kitchen area.

2-401.11 Eating, Drinking, or Using Tobacco - C - Employee drink sitting on top of box of food in walk-in freezer. Employee drinks must not be stored comingled with restaurant food. Employee drinks must also have a lid with a straw. Store employee drinks in a separate area or on a bottom shelf. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Partially cooked pork stored above cilantro vinaigrette in walk-in cooler. Raw shrimp stored over cilantro in walk-in cooler. Raw beef stored over cilantro in walk-in cooler. Raw beef stored over broth in walk-in cooler. Raw animal products must not be stored above ready-to-eat foods. CDI - Raw animal foods moved to lower shelves during inspection.

3-401.11 Raw Animal Foods-Cooking - P,PF - Establishment partially cooks raw shrimp, raw pork, and raw chicken. Written procedures must be in place according to the Food Code. CDI - Owner wrote on procedures for par-cooking raw meats during inspection. 0 pts.

3-501.14 Cooling - P - Repeat - Bowl of noodles began cooling at 11:30AM. Noodles measured 77-81F at 2:30PM. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Noodles discarded.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Vegetable spring rolls and pork spring rolls were sitting in fryer basket for first 30 minutes of inspection and measured 118-121F. TCS foods in hot holding shall measure 135F or above. CDI - Spring rolls reheated to above 165F. 0 pts.

3-501.15 Cooling Methods - PF - Repeat - Noodles were cooling in deep bowl in make-unit. TCS foods shall be cooled using methods such as: using equipment that is designed to cool foods rapidly (walk-in cooler or freezer), cooling in small portions, cooling in shallow pans or containers, leaving foods uncovered or loosely covered. etc. Cooling methods must cool TCS foods within the cooling parameters: from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Noodles discarded.

2-303.11 Prohibition-Jewelry - C - At least 3 employees were wearing bracelets and watches while preparing food. Food employees must not wear jewelry on their hands or wrists, with the exception of a plain band ring. // 2-402.11 Effectiveness-Hair Restraints - C - 2 employee were preparing food without a hair restraint. Food employees must wear a hair restraint when preparing food. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Repeat - All wiping cloth buckets measured less than 150 ppm quat. Wet wiping cloths shall be stored in sanitizer solution when in between uses. Sanitizer shall be 150-400 ppm for quat. CDI - Buckets emptied and refilled with 200 ppm solution.

3-304.12 In-Use Utensils, Between-Use Storage - C - Multiple tongs and spatulas and other utensils were being stored in water that measured 70F. In-use utensils must not be stored in water unless it is 135F or above, or it is a dipper well. Also, spoon handle was laying in peanuts and tong handle was laying in carrots. In-use utensils shall not be stored with the handle laying in food.

6-501.110 Using Dressing Rooms and Lockers - C - Employee foods stored in walk-in cooler above food for restaurant. Store employee foods on the bottom shelf. 0 pts.

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 five containers of beef broth cooled from the previous day for holding; all containers at 46F or above. Observed rice noodles cooling in walk in cooler, 1 degree change in temperature in over 30 minutes. Observed cooked pork cooling in cold drawer; not meeting cooling parameters. CDI - All broth discarded. Rice noodles and cooked pork moved to get cool air circulation for proper cooling. REPEAT.

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 chicken wings cooked on 1/29 past 7 day date mark window. CDI - Discarded. Observed other container of cooked wings labeled with 1/31 discard date. PIC stated it was actually 1/31 cook/prep date. CDI - Corrected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of bleach without label. CDI - PIC properly labeled bottle.

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 beef broth cooled from previous day with lid tightly closed and no active stirring to achieve cooling parameters. Observed rice noodles cooling with lid closed on counter at room temperature. Observed rice noodles cooling in walk in cooler with lid tightly closed. Observed cooked pork cooling in cold drawer not manufactured for cooling processes. CDI - Broth discarded. Rice noodles moved to walk in cooler and uncovered. Rice noodle and cooked pork moved to allow cool air to circulate. REPEAT.

3-307.11 Miscellaneous Sources of Contamination - C Observed prep cart (not active prep) stored below paper towel dispenser. EHS recommended a dry place for cart and active food prep.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed towels held in sanitizer at <50 ppm quat. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket at grill line stored on floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers on clean dish shelf wet stacked after cleaning. REPEAT. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils at 3 comp sink stored hanging exposing them to high amounts of soiled dishes in sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of ice machine in need of cleaning. Observed gaskets on cold units in need of cleaning. Observed walk in freezer floor in need of cleaning. REPEAT.

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 PIC wash hands and turn off faucet with bare hands. CDI - EHS corrected and hands were re-washed properly.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield in need of cleaning. Increase cleaning frequency. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed squeeze bottles stored as clean with residue inside and outside of container. CDI - PIC began removing soiled bottles.

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 vegan broth, beef broth, and beef ribs cooled from the previous night above 41F after 6 hours. PIC stated the cooling began around 10 pm. CDI - All items discarded.

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 vegan broth, beef broth, and beef ribs cooling with lids tightly closed and no active stirring for longer than the 6 hour cooling parameter. CDI - All items discarded. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils and spices on rack in need labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee water bottle stored inside ice used for food prep.

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

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting board at make line and small cutting in need of replace/resurface. 4-101.19 Nonfood-Contact Surfaces - C Wood piece holding handsink in restroom in need of painting/treatment to reduce moisture absorbency.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed air filters on outside of ice machine in need of cleaning. Observed gaskets on cold units in need of cleaning. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cart blocking grill handsink. CDI- Employee moved cart. I

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 meats used for sandwiches cooling on counter with lids tightly closed. CDI - Employee took both containers to walk in cooler allow cool air to flow around product. Observed broth cooling with lid closed in walk in cooler. CDI - EHS educated employees on cooling method and cover vented/removed to allow air to flow around product.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket on floor in ice cream area. PIC relocated bucket to be stored off the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloth stored in bucket with quat sanitizer <50 ppm. PIC removed bucket to be refreshed.

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 bowl without handle used as scoop for dry goods. Observed handle of ice scoop stored inside ice used for drinks at ice cream station.

4-501.11 Maintain equipment in good repair. Observed repair needed at plumbing/piping under handsink in bathroom. Temporary fix with piece of wood observed during today’s inspection.

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 air filters at ice machine (front kitchen area).

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by a food cart. CDI-PIC moved to proper location

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer being cleaned in place, after food employee went through proper procedure there was still food debris and residue. CDI-PIC made employee reclean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked pork sitting in hot well with temp of 107F, PIC explained they just turned on the hot wells. CDI-PIC reheated pork to correct temp and turned up hot well

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings cooked yesterday in a covered plastic container with temps of 45F. CDI-PIC voluntarily discarded. Observed lettuce sitting in prep unit at 52F, PIC explained he was using time for certain items. Had no written procedures, items were put on time and PIC is going to fill out form. Observed raw beef in cold drawer at 47F PIC explained they had just been cut. Unit will not cool properly, CDI-items were moved to freezer.

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 food with 8 day window, Rice labeled 7/10-7-17 food was not out of correct 7 day window. CDI-PIC correctly labeled and understands it's 6 days from date of prep.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed homemade mayo used for Bah Mi sandwiches containing eggs, unsalted butter, oil. Had no consumer advisory for items or for a fried egg which they will undercooked if requested. PIC stated he will change. VR required.

7-201.11 Store toxic materials to avoid contamination. -P Observed stainless steel cleaner sitting next to parchment paper and glove. Possible contamination hazard. CDI-PIC moved to designated area.

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 wings cooked yesterday in a covered plastic container with temps of 45F. CDI-PIC voluntarily discarded. Observed 5-gallon lexans containing beef broth that comes from a very large stockpot. PIC explained they cool broth in 5-gallons in walk-in covered. Stock was made 2 days ago and was at 41F but this is not the correct wy to cool. CDI-PIC will be cooling in freezer until broth reaches 41F

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 3 food employees with watches or a jeweled bracelet.

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

4-501.11 Maintain equipment in good repair. Observed prep unit at front window leaking water, has a bucket underneath to catch drips. Observed prep unit by grill that has leaking onto the floor. PIC explained the maintenance person will be here today.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed food employe washing dishes without 3-comp full of soapy water at 110F. CDI-PIC changed procedures and employee made to re-wash dishes correctly.