KUNG FU TEA

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. EHS observed wiping clothes stored in 10ppm chlorine solution. CDI- PIC added bleach to bring the concentration to 50ppm. **REPEAT** -1-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed a few metal bowls in clean dish storage that were stacked wet. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed that facility does not have test strips for bleach. They are currently using bleach at the 3-compartment sink. EHS gave PIC test strips to use until they could obtain their own. **REPEAT** -1- 10-day VR required.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 pan of red beans in make table, container of red beans in lowboy and lactaid milk in RIC with no date marks. CDI- PIC voluntarily discarded and remade product with today’s date. **REPEAT** **Full Points** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed boba being held on TPHC without the discard time, only prep time. 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed boba being held on TPHC was not discarded at 3pm as it was placed on TPHC at 11AM. CDI- Boba was discarded. **REPEAT**

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. **REPEAT**

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 50ppm quaternary sanitizer. -CDI- PIC corrected concentration to 200ppm. **REPEAT**

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed facility could not provide quaternary sanitizer test strips for the 3-compartment sink. CDI- EHS provided PIC with a few test strips and PIC will order more. 10-day VR.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored over retail items in back prep area. Observed personal items stored on shelves directly contacting facility products. **REPEAT**

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./2-401.11(B) A food employee may drink from a closed beverage container if the container is handled to prevent contamination by containing a lid and a straw. Observed PIC’s cup with no lid. -CDI- EHS educated PIC on using a cup with a lid in food areas. -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-/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 no date mark on lactaid and oat milks in lowboy. Observed no date mark on pudding made with lactaid in prep unit. Per PIC, milks were opened prior day and pudding was prepared 4/9. -CDI- PIC properly date marked items. **REPEAT** -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 no time stamp on bobas being held on time. -CDI- PIC properly time stamped items. **REPEAT** -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed missing label on spray bottle and container containing powdered cleanser. -CDI- PIC properly labeled items. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of boba and box of tea stored on floor in dry storage area. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC with no protective head covering. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer at 50ppm quaternary sanitizer. -CDI- PIC corrected concentration to 200ppm. -0-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf- Observed quaternary sanitizer test strips in need of replacement due to water damage. -CDI- EHS provided PIC with a few test strips and PIC will order more. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored over retail items in RIC. Observed employee phone stored on top of prep area. -CDI- PIC relocated items. 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 PIC drinking from an open container cup in kitchen area. -CDI- EHS educated PIC on using a cup with a lid and a straw in food prep/kitchen area and PIC placed lid on container. -0-

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing procedure and PIC rewashed hands. -0- 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 .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed items stored in front of BOH handwashing sink. -CDI- PIC removed items. -1-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed mung beans, and pudding in prep unit with no date. Observed heavy cream and milk in RIC with no date marks. Observed oat milk in lowboy with no date marks. Per PIC, items were prepared in last 1-2 days. -CDI- PIC properly date marked items. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed no time stamp on boba being held on time. -CDI- PIC properly time stamped items. -0-

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 2 plastic containers. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed standing water in pots stored as clean. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed opened doors and lids on dumpsters. **REPEAT** -0.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two buckets being used for sanitizer with no labels. CDI - Owner labeled during inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a cup being used to scoop graham cracker topping.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed missing dumpster plug on one dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFSM present at the time of inspection. For more information on becoming a certified food protection manager 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 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 dishes being sanitized in 3 compartment sink with 0 PPM QUAT sanitizer. CDI - dishes and utensils will be w/r/s again and establishment will use chlorine sanitizer until QUAT sanitizer is delivered.

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 boba in pots at the front held on 4 hour TPHC with no time stamps. CDI - Correct time stamps added.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in sanitizer at 0 PPM of QUAT sanitizer. CDI - Sanitizer buckets dumped.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in back handsink. CDI - Provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked red beans not dated. CDI - Dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

5-501.111 Keep storage areas and bins for waste in good repair. Observed cardboard dumpster with missing right side lid. Contact waste management company to repair or replace damaged dumpsters.

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. Ensure that team members are labeling secondary containers of substances such as flour and sugar. Observed bulk containers without labels present. CDI- PIc labeled during the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors shall be kept closed in order to prevent a possible harborage or attraction of pests. Observed dumpster lids left open during the inspection.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink in serving area. PIC stated that the hand sink will be taken out of service. The hand sink located next to three compartment sink will be used by employees until repairs are made. -1 point-

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 a milk based pudding with a date mark of 9/13 and diced mango with a date mark of 9/6 in reach in cooler. Once an item is prepared or opened an establishment has 7 days to consume or discard item. CDI - PIC voluntarily discarded food items. -1.5 points-

7-201.11 Store toxic materials to avoid contamination. -P Observed plastic pouches of liquid hand soap stored above ready to eat foods in dry storage area. CDI - PIC moved liquid hand soaps to chemical storage area. -0 points-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed home insect killer being stored in the facility. Employee advised it was used before opening the store. Removed from facility. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed tea pot cleaner unlabeled. Labeled during inspection.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with watch and bracelet. Remove when working.