DEEJAI NOODLE BAR

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 sticky rice and pork cooked from previous day that didn’t meet cooling requirements. CDI food 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cream cheese and shrimp tempura above 41F. Please see temp chart. Food 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 .

3-501.19 (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. Observed facility using TPHC without a written procedure. CDI EHS left SOP at facility. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 food in WIC cooling from previous day tightly wrapped, not allowing air flow. Also Observed container of pork in metal container piled above chill line and densely packed not allowing air to flow. CDI.. Items were 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 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 chicken in prep sink thawing without running water.. CDI.. Water was turned on.

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 containers without labels to identify contents.

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 on floor in WIF

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed damp cloths throughout facility 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on floor. CDI.. Buckets was removed from floor.

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 single use containers stored facing up. CDI.. Containers were stored faced down.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.Observed employee food commingling with facility food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Owner not PIC were able to explain or locate employee health symptoms, illnesses or exposure protocols. CDI - EHS provided and reviewed employee health information with management. EHS also advised management to train kitchen staff on employee health illnesses and symptoms. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken, not in the original packaging, stored above vegetables inside the WIF. 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 ground pork stored directly on top of pork loin. CDI - No evidence of cross contamination was observed, items were separated. 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 multiple knives stored as clean on mag stripper with food debris observed on the blade. Observed deli slicer stored as clean with food debris present on the food contact surface. CDI - Items moved to the 3 compartment sink to be w/r/s. 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 interior of the ice machine with dark build-up. In need of cleaning.

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 sushi rice held on TPHC time stamped for 5 hours (11AM - 4PM). CDI - Time stamp amended.

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 tuna, thawing in ROP packaging and in ambient air on prep sink. CDI - Tuna was still frozen and moved back to the RIF.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed evidence of condenser leakage inside the WIF on plastic wrapped salmon. CDI - PIC voluntarily discarded salmon that was potentially contaminated.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed pans stacked wet in 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 sticker reside present on the exterior surface of multiple containers stored as clean.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxed unwashed produce stored above stored above thawing spring rolls and other RTE foods inside the WIC. 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 containers of yellow curry and Tom yum, cooked the previous night, and placed inside the WIC to cool overnight. Items were observed at 79F at 12 PM. CDI - Items were voluntarily discarded. EHS also observed tomato soups (x3) inside the prep sink in icebath at 76F. PIC stated that these items were cooked and placed in ice approximately 1 hour before EHS arrival. More ice was added to increase cooling by PIC. Cooling has been out of compliance in 3 consecutive inspections and is at maximum points. If the cooling remains out of compliance in following inspection facility may be placed on a risk control plan or possible permit action. EHS suggests that facility utilize a cooling log to bring cooling into compliance. 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 .

3-501.15 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 yellow curry and run yum cooling in deep covered containers overnight. Observed at 76F-79F Items did not meet cooling time and temperature parameters. CDI items discarded. EHS suggests that facility utilize cooling logs. 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 on the floor inside the WIC and the WIF.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility could not provide chlorine test strips. Chlorine used at the dish machine and inside the 3 compartment sink. 10 day verification 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 Standing RIF with food debris on shelving, in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple bags of trash and debris on ground inside the dumpster enclosure. Shared dumpster.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees going in and out of walk in unit and return to cook line without a glove change and employee grab raw fish and continue to handling RTE food. CDI hands washed and gloves changed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed sushi plates, metal bowls, and plastic containers with leftover food and sticker/sticker debris. CDI items moved to sink for cleaning. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with black build up. In need of cleaning. Suggest checking unit on a weekly basis. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes come out of dish machine and being stored as clean and unit reaching 0ppm. Unit was not checked to ensure levels were reached prior to cleaning. CDI ran unit a few times and reached 100ppm and dishes rewashed. Repeat. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 pad Thai sauce in deep plastic and deep metal container at 56-72F from the night before. CDI items discarded. Repeat. 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 spring rolls prepared the night before cooling in front prep reach In unit and at 45-46F. CDI items discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bottle of chemical. PIC unsure of chemical and it was discarded. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets on the line above 200ppm and test strips turning back white. CDI buckets diluted to 200ppm.

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 pad Thai sauce cooling in deep covered containers overnight. CDI items discarded. Observed spring rolls in plastic pan and wrapped cooling overnight. CDI items discarded. Observed spring rolls from this morning that were packed in covered plastic container and did not have a degree change in 45 minutes. CDI spread out on flat pan and placed in walk in freezer and dropped to 42F. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls on cook line and dry storage rack wet stacked.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC was unaware of improper cold holding inside the WIC, PIC was unaware of dish machine not properly sanitizing while in use, PIC accumulated 6 priority non-compliant items and 8 total risk factor violations throughout the inspections. PIC was unaware of corrective action for multiple Priority items. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towel at hand sink next to the fryer. CDI - Paper towel replaced.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC could not provide supplier letter of guarantee from Hare Trading company for yellow tail. PIC could only provide letter of guarantee from KGI and True Worlds. 10 day verification is required.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above produce on rack inside the WIC. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 0 PPM at the dish machine. Facility will utilize 3 compartment sink until maintenance tech can come. 3 day verification is required. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed veggie slicer stored as clean with food debris present on the food contact surface (Blade). CDI - Slicer moved to 3 compartment sink to be properly wash, 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 .

3-501.14(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 cut pork placed inside the lower section of prep unit on 8/13 to cool overnight, 8/14 pork was observed at 45-48F. CDI - Food item missed the 6 hour cooling window and Item 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ground chicken and cooked chicken inside prep unit 1 above 41F. Observed all TCS food items ( yellow curry (x12), cooked chicken (x8), slaw, 2 large pans of pork, chicken peas, 18 duck thighs, wontons, rice, cut cabbage) above 41F inside the WIC. WIC ambient fluctuating between 43-45F. All TCS items were voluntarily discarded. 3 day verification visit required. 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 .

3-501.18 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 incorrect date marking on prepped/cooked radish. Observed no date mark on cut cabbage. CDI - Voluntary Discard. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 container of pork miss the 4 hour cooling window. Pork was placed in covered container overnight to cool and was observed above 41F following day during the inspection. CDI - 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large chubs of meat thawing on top of the prep sink in ambient air. CDI - Meat immediately moved into preparation stage. Slicing.

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 metal mesh utensil hanging near the fryer.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed multiple bags of garbage on the ground. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf PIC could not provide supplier letter of guarantee from Hare Trading company for yellow tail. PIC could only provide letter of guarantee from KGI and True Worlds. 10 day verification is required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple food contact surfaces of the deli slicer with food debris and build-up, slicer was stored as clean. Observed pan and utensil with food debris present in food contact surfaces. CDI - Slicer and dishes were moved to the dish pit to be properly w/r/s. 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 (Chicken, shrimp, tofu, bean sprouts, raw chicken, raw beef, cooked noodles, cut cabbage, pork belly, meatballs, tuna, spicy salmon, yellow tail, seared tuna, cream cheese) out of temperature at 2 of 4 prep top units on the cook line and inside the sushi prep coolers. CDI - Items were placed on ice baths and moved to the WIC for rapid cooling. After discussion with the PIC, EHS was informed that the establishment is closed on Mondays, food is placed in the WIC, and all prep units are unplugged to defrost the coolers. Establishment opens at 11AM and coolers were turned on at 10:45 AM and food was placed in the prep units before the units reached 41F. 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 tightly wrapped salmon cooling at 0F/min items had no temperature decrease over 24 min span. Observed tightly wrapped duck with 0F/min temperature change over 24 min time span. Both items located in corner of cooler blocked from air flow. CDI - Items were placed on trays and moved to a location to increase direct air flow to promote rapid cooling. 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 large container of salt with no label. CDI - Item was labeled.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food and ice debris inside the hand sink. Hand sink cannot be used for dumping, hand sink can only be used to wash hands. CDI - Hand sink was cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored directly above RTE produce inside RIC/Prep unit. CDI - Storage order was rearranged. Establishment to be placed on a risk control plan if item is out of compliance on following inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dish washer sanitizing dishes before washing and rinsing food contact surfaces. Dish washer set up 3 compartment sink opposite of the signage and was “washing” in sanitizer before washing with soap and water. CDI - Sink drained and properly set up for wash, rinse, sanitize sequence. Dishes washed moved back to 3 compartment sink to be washed again. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed RTE food items (Beansprouts, noodles, yellow curry, green curry, meatballs, chicken soup) prepared the previous day with no date marking throughout the prep units on the make-line. All items placed in a new container must contain date marking, establishment cannot use “mothership method” using the date marked on the bulk container of item. CDI - All items were properly date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical spray bottles (3x) in the dish area with no label. CDI - Chemicals were 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 scoop handle in direct contact with fish eggs.

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 drink without lid stored on prep table next to grill. -CDI- Employee moved cup to designated storage area below food and food-contact surfaces.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee wash hands and re-contaminate hands by using bare hands to turn off faucet. -CDI- Food employee correctly re-washed hands by using paper towel as barrier to turn off faucet.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towel dispensing from paper towel dispenser at handwashing sink in kitchen. -CDI- PIC placed paper towel roll above dispenser.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shell eggs stored above RTE noodles in lowboy unit 1. -CDI- PIC corrected storage order. 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 multiple dishes stored as clean with visible food debris on their food-contact surface. -CDI- PIC placed dishes back into sink pit to be properly re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(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 pork cooling from last night in lowboy 2 not reach cooling parameters. Cooked pork was at 45F, cooling in a plastic container tightly covered with a lid. -CDI- PIC voluntarily discarded the item. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed red curry and tom kha hot holding on stovetop at 130F. Items were originally cooked on stove at 11am. -CDI- PIC decided to begin holding tom kha and red curry on TPHC, to be discarded at 3pm if cooked at 11am. PIC stated the red curry and tom kha would be added to their TPHC procedures. 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 multiple items in lowboy 1, flip top 1, lowboy 3, and flip top 3 above 41F. Ambient temperature of both units was above 41F. PIC moved items that were out of temperature for less than 4 hours to a functioning cold holding unit (WIC or lowboy 2). PIC voluntarily discarded items that were above 41F for more than 4 hours (cooked noodles, cooked chicken wings, raw shell eggs, cooked shrimp, cooked tofu, raw sausage). 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed multiple items in lowboy units held for over 24 hours without a date mark (cooked duck, cooked chicken wings, cooked pork belly). -CDI- PIC knew when items were cooked and correctly added date marks. 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 rice in low boy 3 with a date mark over the 7-day timeframe (discard date of 10/7). -CDI- PIC voluntarily discarded the 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 .

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 cooked pork cooling too slowly in lowboy 2 in a large plastic container, tightly covered with a lid. Cooked pork did not reach cooling parameters. -CDI- PIC voluntarily discarded the item. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed multiple pans wet stacked, stored as clean. -CDI- PIC separated pans and placed in dish sink for proper re-washing.

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 food employee eating on cook line upon arrival.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed food employee wash/rinse hands with gloves on and use paper towel to dry gloves. CDI - PIC intervened and Food employee removed gloves and washed hands properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored above produce inside the WIC. Observed raw fish stored above RTE foods inside RIC at sushi station. CDI - Storage order was rearranged. REPEAT. No point escalation, improvement observed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed dish machine at 0 PPM of chlorine sanitizer. CDI - Container was changed and proper strength was observed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pork, boiled eggs, chicken wings, and bean sprouts stored inside Prep Unit 3 above 41F. CDI - Items voluntarily discard. No point escalation, improvement observed.

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI - Door closed.

2-101.11 (A) PIC shall be present during all hours of operation. -PF PIC was not present at the beginning of the inspection. CDI - PIC came about 15 to 20 min into the inspection.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed food employees with no signed documentation to confirm employee knowledge of responsibility to report symptoms. CDI - EHS emailed documentation.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use paper towel barrier to turn off faucet to prevent contaminating hands. CDI - EHS and PIC intervened and educated.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed food employee bare hand contact sliced tomatoes. CDI - Tomatoes were voluntarily discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sauce bottle stored inside the hand sink at sushi prep. CDI - bottle was removed. Observed food employee wash tomatoes at hand sink. CDI - Tomatoes discarded.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed large amount of mold-like growth on/inside large container of soy sauce. CDI - Soy sauce was voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw shell eggs stored above sweet potato fries and other RTE foods inside the prep unit. Observed raw salmon stored above RTE foods inside the WIC. CDI - Storage order was rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 3 compartment sink at 50 PPM. CDI - Establishment will use chlorine sanitizer at 3 compartment sink until maintenance service can repair. Observed 0 ppm chlorine sanitizer in dish machine. PIC contacted service tech. Dish machine taken out of service until repaired. PIC using 3-comp sink (Chlorine) until dish machine repaired. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 3 day VR required . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed food contact surface of slicer and pans stored as clean, with food debris present on food contact surfaces. CDI - Items moved to the 3 compartment sink to be properly w/r/s. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. 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 . Observed cutting boards for prep units w/r/s and placed on floor before being placed on prep units to be food contact surface. CDI - EHS intervened, cutting boards were taken to 3 compartment sink and w/r/s before use.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed chicken and pre-cooked duck thawed the previous day and placed inside the WIC cooler to cool to 41F overnight. Items were observed at 44F and 49F. Both items missed the 4 hour ambient window for cooling to 41F. CDI - Both items were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fish roe, pork dumplings, rice noodles held above 41F in prep units on cook line. CDI - Items voluntarily discarded. No point escalation, improvement observed.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed bean sprouts, sliced tomatoes, house-made tamarind sauce prepared greater Thames 24 hours before inspection/storage with no date marking. CDI - Proper date marking was added to 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed all TCS food items stored inside 3 prep units date marked to be held 8 days instead of 7 days. CDI - Date mark corrected. When date marking establishment must count prep day as day 1 and add +6 to get the proper holding time.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed 3 cans of household raid bug spray inside the kitchen. CDI - PIC voluntarily discarded items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed tightly bagged chicken and tightly wrapped pre-cooked duck did not meet 4 hour ambient cooling due to being tightly wrapped and restricting cool air flow. CDI - Items were discarded.

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 on the floor inside the WIF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in kitchen stored in sanitizer at 50 PPM QUAT sanitizer. Observed Wiping cloths stored in sanitizer solution at 0 PPM in sushi prep area. CDI - Sanitizer was made at proper strength.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishments could not provide chlorine test strips. CDI - EHS provided.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door and lid open. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of garbage on the ground in dumpster area.

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 stored on top shelf in WIC above/with food for patrons.

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 new PIC unable to tell how staff are trained for Employee Health. CDI - EHS educated new PIC and updated Employee Health form emailed as a guidance document that may be used for training. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm quat concentration in red bucket with wiping cloth and 3-comp sink being used to sanitize. Observed 0 ppm chlorine sanitizer in dish machine. PIC contacted service tech. Dish machine taken out of service until repaired. PIC using 3-comp sink until dish machine repaired. -1.5- VR no later than 11/02/2023 to ensure facility has all sanitizer concentration. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 RTE bamboo shoots, chicken broth, sliced tomatoes, cooked chicken and tofu cold holding above 41F. CDI - PIC stated these items were prepared before one hour before inspection. CDI - Foods cooled to 41F or below. Items in prep unit in middle at cook line. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw pork stored directly on floor in WI freezer. EHS reminded facility to keep foods off floor. REPEAT -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in 0 ppm quat sanitizer at cook line. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC not in facility at beginning of inspection. PIC on site after 30 mins. -1- REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork over RTE sauce in prep cooler at cook line and WI. CDI - Storage rearranged. -1.5- REPEAT For more information on food storage order please visit: http://meck.co/FoodSafety

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 cut raw beef and cooked tofu cooling n flip top at cookline for more than two hours. Per PIC, foods were prepared this morning around 11:40A. Observed stacked curry sauced cooling in WI with lids in place. CDI - Facility is currently under a risk control plan for cooling and cooling methods. Maintain records and submit to EHS as required. -1- REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen and throughout facility. Maintain and increase pest control as necessary to remove insects. -1- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed brown sauce, raw beef and other TCS foods stored on WI shelf under leak at condenser. Condenser has ice buildup. Move food away drip and have unit serviced to determine source of buildup. -0-

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 plastic bowl used to scoop dry powder in dry storage. Use scoop with handle or store current container outside bin. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal food containers on drying shelf and wet blender cups stored with lids on and standing water inside. EHS reminded PIC to air dry before stacking. -1- REPEAT

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed serving spoons and other utensils stored in container in kitchen with food contact surfaces facing up for selection. Invert these to protect food contact surfaces. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC unaware of hot holding temperatures, training for food employees, Employee Health requirement for training, restriction and exclusion, cooling, cooling methods and cold holding temperatures. CDI - PIC educated during inspection about these principles. -1- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC not in facility at beginning of inspection. PIC on site after one hour. -1- REPEAT

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P Observed food employee with recent, exposed stitches on arm working with exposed food. CDI - PIC restricted duties for injured employee and educated PIC about restricting employees in accordance with Employee Health Policy. -1.5- For more information on employee health policy please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tcontainers of cleaners and other facility items stored in handsink. CDI - PIC removed items from handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink near rear rice warmer. CDI - Paper towels provided. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed eaw pork over RTE sauce in prep cooler at cook line. CDI - Storage rearranged. -0- For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup in plates and sauce bowls in sushi station and strainers and other clean items stored in dish pit. CDI - Items recleaned. -1.5- 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 cooked yellow curry and green curry containers in walk in cooler still above 41F after more than 6 hours. VR no later than 08/21/2023 to ensure facility has completed Risk Control Plan information for required Risk Control Plan. REPEAT -3- 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 .

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 chicken, raw beef, raw chicken and other TCS foods declared cold holding in cook line by PIC above 41F. CDI - PIC stated these items were prepared before one hour before inspection. CDI - Foods cooled to 41F or below. Items in prep unit closest to wall in cook line. -3- REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 date marked TCS foods in walk in cooler, but missing date marking on smaller containers of TCS foods in flip top at cook line from previous days. Keep dates with food throughout all stages. CDI- PIC voluntarily to discard item for being above 41F.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed medicine and medical alcohol stored above prep table, prep unit and other food prep areas. CDI - PIC moved these items. REPEAT -2-

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 overstacked yellow and red curry, filled to rim of container and stacked cooling from previous night without active stirring or other means of releasing heat to help food cool faster. CDI - PIC voluntarily discarded. REPEAT -1- Observed metal containers of green curry and yellow curry that were stacked with lids in place cooling overnight still above 41F after more than 6 hrs. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked duck thawing on drain board of prep sink at room temp at 64F. CDI - PIC placed in cooling. -1- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in kitchen and throughout facility. Maintain and increase pest control as necessary to remove insects. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal food containers on drying shelf and wet blender cups stored with lids on and standing water inside. EHS reminded PIC to air dry before stacking. -1- REPEAT

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 sponges for dish washing stored directly on floor in dish pit and to go containers stored on low shelf less than 6 inches off floor in hallway leading to restrooms. Keep at least 6 inches off floor. -0-

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 cracked utensils and damaged utensils in bin stored as clean. Replace when needed for effective cleaning. -0-

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 yellow curry and red curry containers in walk in cooler at 46-48F after more than 6 hours. CDI - PIC stated product needed stirring. Product stirred and some parts were 41F. PIC voluntarily discarded after discussion that all parts of TCS foods shall be 41F or below after proper cooling. -3- REPEAT THIS ITEM HAS BEEN NON-COMPLIANT FOR SEVERAL INSPECTIONS. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION. 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 .

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 cut lettuce, raw chicken and other TCS foods declared cold holding by PIC above 41F. CDI - PIC stated these items were prepared before one hour before inspection. CDI - Foods cooled to 41F or below. Cut lettuce voluntarily discarded. -1.5-

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 curry sauces date marked 06/20-06/23 that were prepared last night. CDI - Date marking corrected. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane lighter stored in direct contact with food in sushi station, chemicals stored directly above seaweed sheets in sushi station and sanitizer bucket stored directly above food in sushi station. . CDI - PIC put chemicals on low shelf. -1-

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 overstacked yellow and red curry, filled to rim of container and stacked cooling from previous night without active stirring or other means of releasing heat to help food cool faster. CDI - PIC voluntarily discarded. -.5- Observed several containers of sushi fish, cream cheese in sushi case that were freshly prepared cooling in sushi case. Per sushi station food employee, items were placed in sushi case an hour prior to inspection. CDI - Items cooled to 41F before end of inspection. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sushi fish and shrimp thawing under running water at 76F. Water inside container is 77F. CDI - PIC placed fish in cooling. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coconut milk and soy sauce stored on shelf less than 6 inches off ground and same products stored directly on floor in kitchen. Per PIC, facility did not receive a delivery today. Keep at least six (6) inches off floor. -1- REPEAT

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 clear plastic to-go bowls used to dispense dry goods down in food. Keep out of food or use scoop with handle. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal food containers on drying shelf and wet blender cups stored with lids on and standing water inside. EHS reminded PIC to air dry before stacking. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed rusting shelving inside walk in cooler. Either resurface or replace. REPEAT -.5-

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 new employee in kitchen for a month trained verbally by another food employee. PIC stated training is not documented using logs, form 1-B or other method. CDI - EHS reminded PIC of Employee Health requirements as it relates to exclusion, restriction, and return to work after 24 hours or more without symptoms of foodborne illness. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored directly above RTE cabbage in cook line prep unit. CDI - Storage rearranged. -1.5- For more information on food storage order please visit: http://meck.co/FoodSafety

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed rice pots and other food contact surfaces cleaned at beginning of shift after 12 hours or more. CDI - Food contact surfaces cleaned and EHS reminded PIC about frequency of cleaning. -1.5- 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 .

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 yellow curry containers in walk in cooler at 55-64F after more than 6 hours. CDI - PIC voluntarily discarded. -1.5- 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 .

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 overstacked yellow curry, filled to rim of container, cooled overnight without active stirring or other means of releasing heat to help food cool faster. CDI - PIC voluntarily discarded and educated food employees about overfilling containers and other effective means of cooling. -0- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed coconut milk and soy sauce stored directly on floor near restrooms. Keep at least six (6) inches off floor. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair covering while packaging raw chicken. -.5- REPEAT

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go bowls at cook line stored with food contact surfaces facing up, without a ledge or other way of preventing debris from collecting inside. Invert these. -0-

4-501.11 Maintain equipment in good repair. Observed rusting shelving inside walk in cooler. Either resurface or replace. -0-

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 buildup on shelving in walk in cooler and in prep units at cook line. Clean buildup. -0-

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 buildup on ceiling at HVAC vents. Clean often enough to prevent buildup. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee preparing spring rolls filling with bare hand at the beginning of inspection. CDI- hand wash and put on gloves.

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 date marked TCS foods in walk in cooler, but missing date marking on smaller containers of TCS foods in flip top at cook line. Keep dates with food throughout all stages. Observed a cook pork belly container in flip top dated 7/10/22. CDI- PIC voluntarily to discard item.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair covering while preparing food. CDI- food employee put on hair net.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened when not in used.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed to-go containers, rice paddle and other items stored in handsink near walk in cooler. CDI - Items removed to restore access to handsink. -0-

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 date marked TCS foods in walk in cooler, but missing date marking on smaller containers of TCS foods in flip top at cook line. Keep dates with food throughout all stages. VR no later than 09/28/2022 to ensure dates are maintained throughout food prep. -1.5-

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 unlabeled small containers of spices and seasonings on prep table and at cook line. label these with common name of food. -0-

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 directly on floor in walk in freezer. Per PIC, facility did not recently receive a delivery. Keep food off floor. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed missing cap over wall mounted cup dispenser. Keep covered to protect cups. REPEAT -.5-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed burned wicker basket used as a food contact surface while cooking rice on stove. Use a container that meets all the above requirements. -.5-

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 absorbent ceiling tiles in women’s restroom with water damage. Replace damaged ceiling tiles. -.5- REPEAT

3-203.12 Retain tag on the bag of shellstock until empty. Record date on the tag when the last shellstock from the container is used. Store tags in chronological order for 90 days. -Pf Observed no shellstock tags for raw mussels. VR no later than 07/10/2022 to ensure facility has shellstock tags for trace back. -1-

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 chicken stored directly above bean sprouts and raw pork stored directly above cut onions and other RTE foods in prep units at cook line. CDI - PIC corrected storage order and educated food employees about proper storage order. -1.5-

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 cut tomatoes, cooked tofu, raw pork and other TCS foods declared cold holding by PIC above 41F. CDI - PIC stated these items were prepared before lunch break around 2P. Foods placed in cooler at 35F. Foods were below 41F after 2.5 hours. -1.5- REPEAT

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 no written procedure for cooked curry sauces in hot well at 79F. Per PIC, this product works best at room temperature. CDI - PIC placed this product on existing TPHC written procedure. EHS reminded PIC that the end of TPHC shall be discarded. -1.5- REPEAT POINTS NOT ESCALATED TODAY AS THE CONDITION WAS IMPROVED OVER THE LAST INSPECTION

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp thawing in standing water on drain board of sushi prep sink at 56F. CDI - PIC removed water and put raw shrimp in cooler to cool. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed book chuy being cut and placed into food pans at cook line without washing. Wash before use. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed soup spoons and other eating utensils stored in buckets in kitchen with food contact surface facing up instead of handle. Protect these from contamination during storage. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no chlorine test strips today. VR no later than 07/10/2022 to ensure facility has chlorine test strips. -.5-

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 absorbent ceiling tiles in women’s restroom with water damage. Replace damaged ceiling tiles. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC not in facility at beginning of inspection. CDI - PIC Jenny Zhang was on-site after about 30 minutes. -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedure in-house today. EHS sent written procedure and additional changes for 2017 NC Food Code to PIC Alex Jiang. CDI - EHS gave example written procedure today. -.5- REPEAT

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 produce stored above washed, RTE vegetables on walk in shelf. CDI - PIC changed storage order. -0-

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 cooked green curry cooled overnight at 49F. CDI - PIC voluntarily discarded. EHS helped PIC with cooling and cooling method for red curry and coconut sauces today using active stirring and ice bath. -0-

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 no written procedure for raw shelled eggs and sushi rice to be held at room temperature on TPHC. VR no later than 03/26/2022 to ensure written procedure available for TPHC for all TCS foods held at room temp using TPHC. -1.5- REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed missing disclosure on to-go menu available at front counter. VR no later than 03/26/2022 to ensure consumer advisory contains disclosure and reminder on all available menus. -.5-

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 green curry sauce cooled overnight in stacked container with lid in place at 49F. Per PIC, ice bath is used for cooling. CDI - Today, PIC demonstrated active cooling. EHS advised PIC that active stirring until TCS foods are 135F or less will help cool food faster. EHS advised PIC not to stack metal containers that were overfilled with TCS foods before verifying proper cooling with calibrated thermometer. -.5-

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 missing labels on working containers of oil mixtures at cook line. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on arm of food employee on top of glove. Per food employee bracelet cannot be removed and has been in place since a small child. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraint on same food employee. Hair restraint put on. -0-

3-304.13 Linens shall be only contact food when used as a liner for a food container and changed after each consumer. Observed wet wiping cloth used in direct contact with spring roll shells between uses to keep sheets moist while rolling. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal food containers on drying shelf. EHS reminded PIC to air dry before stacking. -.5- REPEAT

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 to-go containers stored less than 6 inches off floor n dry storage area. -0-

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 absorbent shelf liners made of cardboard and inside of dish machine with buildup present. Clean often enough to prevent buildup. -.5-

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 food employees unaware of the requirement to report Salmonella nontyphoidal. CDI - EHS educated PIC that visual learner poster has an asterisk leading to the Salmonella nontyphoidal information. Staff trained. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written vomiting and diarrheal event cleanup information available. CDI - EHS educated PIC and information given today. -0-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed one food employee washing gloves after handling tempura breading and cooking before handling RTE foods. CDI - PIC intervened. Hands washed. -1.5- 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: http://meck.co/FoodSafety Observed raw chicken stored above raw fish in prep unit at cook line. 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 shrimp stored above RTE pork in flip top of prep unit at cook line. CDI - EHS educated food employees about proper storage order to prevent cross-contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked tofu and raw shelled eggs cold holding in flip top units at cook line above the cooling grid both holding above 41F. Observed maki and cream cheese in sushi display cold holding above 41F. Per PIC, these items may be too warm because of the lunch rush. EHS explained that the purpose for using commercial cold holding equipment is for rapid temperature recovery to keep foods at safe temperatures. CDI - PIC voluntarily discarded and EHS advised PIC to monitor overstacking to help keep cold TCS foods cold at all times. -3- THIS IS THE SECOND CONSECUTIVE INSPECTION WITH MAXIMUM POINT DEDUCATION FOR COLD HOLDING. CONTINUED NON-COMPLIANCE MAY RESULT IN A RISK CONTROL PLAN OR PERMIT ACTION.

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 no written procedure for tempura shrimp and curry sauces held at room temperature on TPHC. CDI - PIC given 2017 TPHC form today. EHS educated PIC on requirements for TPHC, form completed. -0-

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 raw tuna thawing at room temperature today in standing water in sushi station. CDI - EHS educated PIC about 2017 requirements. Bags opened and raw tuna placed under running cold water. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork loins thawing at room temperature in prep sink. CDI - EHS educated PIC about proper thawing methods and the risk associated with improper thawing. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed mussels, RTE foods prepared in-house and other foods stored directly on the ground in walk in cooler. Keep food at least 6 inches off the floor. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dish employee towel drying metal cooking equipment that has been washed, rinsed and sanitized. EHS educated PIC about proper contact time. Allow dishes to air dry for contact time with sanitizer. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed to-go containers with ink pen and other debris inside food contact surfaces. Invert these or keep in packaging to keep them clean. -.5-

4-501.11 Maintain equipment in good repair. Observed split gasket on prep unit door. Repair. -0-

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Clean utensils often enough to avoid buildup. Observed ladle used for cooking at wok stove with buildup on food contact surface placed immediately in-use when food employees arrived. CDI - PIC instructed cleaning. Items cleaned. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in first prep unit in cook line cold holding TCS foods such as cooked pork, raw pork and boiled eggs out of the shell at 46-48F. CDI - PIC voluntarily discarded these items and manually adjusted temperature of cooler during inspection. EHS advised PIC to monitor adjustments to cooler as this may create an issue with cold holding in the future if other food employee adjust the unit as well. -3- REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sushi fish such as yellow tail in sushi prep station without date mark after more than 24 hours. CDI - Sushi station employee date marked these after EHS explained sushi fish is RTE. -0-

7-201.11 Store toxic materials to avoid contamination. -P Observed two first aid kits stored on top of ice machine. CDI - PIC moved these. -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects in facility. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep cutting boards at cook line. REPEAT -1-

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 no handle on rice scoop and handle touching pool inside dry storage bin. Observed knives stored on soiled areas of flip top at cook line and between prep unit and prep table. These areas are not clean. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of saucers stored without shielding or protection from cough and sneezes at bar area seating. Observed no cover over top of to-go cups. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed cut celery dispensed and handled with bare hands at beginning of inspection. CDI - PIC intervened, celery washed and drained. PIC instructed glove use. -1.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed roasted chili peppers blocking access to handsink at beginning of inspection. CDI - PIC removed these to prep table. -.1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food contact surfaces of seaweed containers touching sticker residue on outside of stacked container stored as clean in dish pit. CDI - PIC instructed removing stickers and re-washing prior to use. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked wings, cooked pork and other TCS foods cold holding above 41F in prep unit taken out of walk in cooler cold today. PIC moved these items to walk in cooler to cooler. Items at or below 41F after 25 mins. VR no later than 08/16/2021. -3-

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 time procedure used for white rice used to make sushi without the required time stamp per provided written procedure. CDI - PIC trained sushi staff to use existing procedure. PIC will monitor to ensure procedure used. -0-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory today missing disclosure statement. VR no later than 08/16/2021 to ensure consumer advisory contains disclosure statement. -.5-

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 boiled eggs, freshly washed lettuce and cooked pork cooling in prep unit with lids and wrapping in place. CDI - EHS advised PIC that cooling needs to take place in cooling equipment. PIC moved these items to walk in cooler to rapidly cool. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices and sauces at wok station without label identifying contents. -1- REPEAT

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans of pineapple stored with intact canned goods in dry storage area. CDI - PIC held in another area for credit. -0- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw meats and boxed items stored directly on walk in freezer floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed food employee wiping off in-use knives with wiping cloth and then storing wiping cloth on prep surface between uses. -.5- 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket with wiping cloth inside stored on floor under wok stove.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers stored above 3-comp sink area in dish pit. -.5- REPEAT

5-402.13 Maintain sanitary sewage system.-P Observed sewage begin to back up under 3-comp sink while EHS reviewing dishwashing procedures. CDI - PIC cleared drain. EHS reminded PIC that sewage backup is an imminent hazard and will result in immediate closure of facility until hazard no longer exists. -1-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a knife and 5 dishes stored as clean that were soiled. CDI-Food employee washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed an opened-pickled garlic in a jar- on a dry storage shelf, that had the label "keep refrigerated once opened". PIC said this was opened a few days ago. Observed a bottle of garlic and oil sitting on the prep counter at 64F. Food employee said they used this yesterday and they keep it on the counter. CDI-PIC voluntarily discarded. EHS explained both items need to be in refrigeration. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed milk in squeeze bottle in a reach in with no DM. PIC said they opened this yesterday. CDI-PIC DM. PIC did not sign due to Covid protocols.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies by the bar area. REPEAT.

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

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Obsevred PIC with servsafe but due to the amount of code violations found today they are not qualified to be a food protection manager.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee BHC, they were cutting, RTE carrots. CDI-EHS intervened and they voluntarily discarded carrots.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a metal container and a ricer scoop in the handsink near the WIC, they do have two other hadnsinks within 10ft. CDI-PIC moved container.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna sushi stored over RTE crab in the reach in. Observed raw shrimp behind RTE eggs in the prep unit. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed avocados stored over RTE seaweed salad in the reach in. CDI-PIC put avocados and tuna on the bottom shelf, shrimp was moved to the front to prevent contamination. PIC did nto sign due to Covid protocols.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts, and 2 containers of noodles all in water that was above 45F. PIC said they put water it in at 11am. Ranch in a container on the shelf at 56F. Cut cabbage on the counter at 53F. CDI-PIC voluntarily discarded bean sprouts and noodles and moved ranch and cabbage to the WIC.

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 kimchi in the WIC with no DM. PIC said they made it last Tuesday. EHS discovered it was made in house, CDI- PIC voluntarily discarded. 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 house made ginger dressing from 12/31-dressing has fresh garlic and oil. PIC was going to keep in until it was gone. CDI-PIC voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed butane fuel stored next to a cutting board. CDI-Food emplloyee moved to a bottom shelf.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed kimchi being made in house. Food empoyee explaiend they use raw cabbage and aslt it for 7-8 hrs and then add the spices. The kimchi currently is kept cold and for longer than 7days. CDI-EHS had discussion with PIC that this is an unapproved food source and they need a variance for it. They must discontinue making it or request a variance from the state. All kimchi was voluntarily discarded.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed kimchi being made in house. Food empoyee explaiend they use raw cabbage and aslt it for 7-8 hrs and then add the spices. The kimchi currently is kept cold and for longer than 7days. CDI-EHS had discussion with PIC that this is an unapproved food source and they need a variance for it. They must discontinue making it or request a variance from the state. All kimchi was voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Obsevred fruit flies behind the bar.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in boxes, on the floor in the WIF. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed avocados (with sticker still on them) being used for sushi rolls. The food employee confirmed they do not wash first. EHS suggested the wash first to prevent bacteria from entering the edible part of the avocado once they cut it.

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

4-603.16 Rinsing Procedures - C Observed food employee washing dishes and putting dishes into the sanitizer without a rinse in between. CDI-EHS showed proper procedure and food employee filled sinks up properly.

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 chicken and tofu cooling at a rate of 0. Food was placed in the walk in cooler for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in rice cooker holding below 135F. PIC stated the rice had been in the rice cooker since last nice. CDI- Rice discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oils and salt without labels.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on cutting board. Observed Wiping cloths in sanitizer with concentration at 0ppm. CDI- Sanitizer buckets change.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of tongs in a container of chicken. CDI- Tongs removed.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of signle service items (lids, cups, napkins...) on the floor in the hallway, leading to the restroom.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods throughout walk in cooler. CDI - Employee reorganized to correct storage order.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish washer providing chlorine sanitizer at 0 ppm. CDI - Owner primed machine and chlorine at 100 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed scoop with food debris stored in clean dish bin. CDI - Removed for re-wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu and rice noodles holding above 41F in flip top. CDI - Products taken to walk in cooler and placed on ice to cool rapidly. Observed boiled egg, pickled veggies, pork belly, pico, raw beef, and other TCS items holding 43F and above in flip top unit. Manager stated all items were placed in unit at 11:30 am. CDI - All items taken to walk in to cool rapidly. Unit was turned down and reading 11F by end of inspection. Observed cut lettuce holding on counter top at 53F. CDI - Employee took lettuce to walk in to cool rapidly. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket of sanitizer holding wiping cloths at 50 ppm quat sanitizer. Wet cloth holding half way inside of bucket.

4-101.19 Nonfood-Contact Surfaces - C Observed soiled cardboard used to line dry goods shelves. EHS recommended using smooth and easily cleanable plastic liners for shelving.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Facility has not obtained test kit for quat sanitizer dispensed at 3 comp sink for manual dishwashing and sanitizer buckets. Verification within 10 days of inspection required.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw salmon and raw yellow tail stored above ready to eat crab in the sushi reach in cooler. CDI-The fish product was moved to the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two items in the flip top cooler above 41F. CDI-The two items were moved to the reach in cooler to cool down.