BONCHON CHARLOTTE - WOODLAWN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw sausage, removed from the original packaging, stored inside the RIF above RTE spinach and pork dumplings. CDI - Storage order was rearranged. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed lettuce/cabbage shredding equipment stored as clean with food debris present on food contact surfaces. No point escalation, observed improvement and specifically advised PIC and staff on all of the food contact surfaces of this piece of equipment. CDI - Moved to be cleaned at 3 compartment sink. 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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed all foods placed inside the prep unit with no date marking in prep unit 1 or 2. CDI - PIC was able to match the foods with bulk containers of food inside the WIC and the proper dates were added. Employee stated that all foods were prepared the previous morning. 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 .

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 chicken held on TPHC with no discard time on the time stamp. Time stamp stated how many hours food will be held but no time indicating when the food is to be discarded. CDI - Chicken replaced and time stamps added.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris build-up on the shelving inside the WIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed partially cooked chicken patties, not in original container, stored above fries inside Lowboy Freezer. CDI - Storage order rearranged. 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 lettuce/cabbage shredding equipment stored as clean with food debris present on food contact surfaces. CDI - Will be cleaned at 3 compartment sink. 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 optioned bags on cooked noodles (x7) held above 41F inside prep unit #2. Observed raw chicken, on ice, in prep sink above 41F. CDI - Noodles voluntarily discarded. More ice added to chicken. 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 cooked shrimp improperly date marked. CDI - Shrimp cooked today and date mark made to reflect. 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 diced cooked chicken cooling inside prep unit. Chicken was observed with no drop in temperature over 41 minute span. CDI - Chicken was moved to the WIC to rapidly cool to 41F. 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 multiple squeeze bottles of sauce throughout the kitchen with no label.

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed scissors with handles taped with clear tape and adhesive to prevent scissors from sliding when cutting chicken. EHS explained that the non food contact surface must be smooth and easily cleanable. CDI - Tape removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at 0 PPM at the dish machine when being used to wash dishes. CDI - The PIC was able to get dish machine to function at proper strength before the conclusion of the inspection. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark accumulations forming on the surfaces of the interior of the ice machine. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed food employee wash, sanitize, and then rinse pans at the 3 compartment sink. Equipment and utensils should be washed, rinsed, and sanitized before use. CDI - Food employee rewashed/r/s the pans properly. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed all TCS food items inside the prep unit near the wok with no date marking. PIC stated that the items were dated marked inside the WIC. CDI - EHS explained that all TCS items prepped and held longer than 24 hours should be date marked. All items matched with bulk containers and the proper date marking was added. 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 chemical spray bottle with no label. CDI - Spray bottle labeled.

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 prepped raw chicken cool 0F over 1 hour period. CDI - Chicken was uncovered 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC make corrections and take temperatures during the inspection with no head covering.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in wiping cloth bucket at 0 PPM. CDI - Replaced at the proper strength.

4-101.19/4-202.16 NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving inside the WIC and drying rack in dish pit.

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 drinking from water bottle in prep/cook area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed cooked spinach dumped inside the hand sink on the cook-line. CDI - Sink was cleared of all food debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, cooked chicken, raw chicken wings, & coleslaw inside the WIC above 41F. CDI - Per the PIC food items were above 41F due to a delivery at 1PM and the door being propped open during delivery. PIC was allowed to keep items as WIC cooled down. Cooked chicken 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed pork belly, Cole slaw, cooked shrimp, cooked mushrooms, chopped lettuce, and cooked chicken with no date marking inside the Prep unit. CDI - PIC stated that all items were prepared the previous day and date marking was not added. PIC date marked all items properly. 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 .

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 chicken wings, drumsticks and tenders held on TPHC. Label was placed on items with no time stamp. CDI - Items replaced and proper time stamp was added.

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 spinach cooling at a rate of 0.09F/min. CDI - Cooked spinach was moved to the RIF for 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two stacks of pans wet nesting. CDI - Pans were separated.

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 potstickers (12/3), boneless wings (1/2), pork belly (11/6) incorrectly date marked. CDI - Items were properly date marked, date marking machine was observed malfunctioning. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked carrots, cooked spinach, coleslaw prepared the previous day with no date marking. CDI - 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 .

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 raw pooled eggs cooling inside the prep unit. Eggs cooled 1F from 48F-47F in 40 minute time span. CDI - Eggs were moved to RIC for 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep tables throughout the kitchen. CDI - Cloths were moved to sanitizer buckets.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed tape/ cloth wrap on handles of scissors that are used to cut chicken. CDI - Wrap was removed from scissors.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee not wash hands when switching from raw chicken prep to RTE from fry station. CDI - PIC intervened and food employee washed hands properly. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands and did not use a barrier when turning off the faucet. Using a barrier prevents recontaminating hands. CDI - Food employee washed hands properly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pan stored in hand sink. CDI - Pan removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed food employee place thawing raw chicken above RTE fried chicken tenders. Observed Peco par-fried chicken fritters stored above cut lettuce inside the RIC. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above RTE chicken 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw bulgogi beef stacked above fill line, beef above fill line observed at 44F. CDI - Beef above fill line removed and placed inside the WIC for 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing in ambient air. CDI - Chicken moved to the WIC.

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 handle of scoop submerged in seasoning. CDI - Scoop removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pooled eggs that had been spilled into cooked, ready to eat cubed chicken. Observed large improvement from last inspection, no point escalation today. CDI - PIC discarded contaminated chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 TCS food items in prep cooler such as Cole slaw, bean sprouts, and spinach baring no label indicating which the items were prepared or opened. CDI - Pulled items found with no date and instructed PIC to label items. PIC dated items with same date as large container of food inside the WIC. 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 cubed chicken that had been prepped at 11 AM prior to inspection still at 66 degrees while inside a pan in the prep unit. PIC attempted to finish cooling in WIC, but placed plastic wrap over pan, preventing proper cooling. CDI - PIC placed chicken into the freezer to compete cooling process. 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 containers on shelves in back prep area not labeled to identify its contents. Label all containers to identify their contents.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 wet sanitizer cloth not being held in sanitizer. Store sanitizing cloths in sanitizer solution when not actively in use. Observed improvement, no point escalation.

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 Cole slaw in prep unit with entire spoon, including the handle, in contact with the food. Store handles so that they are not in contact with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple bowls and pans in clean storage wet stacked. Air dry all utensils before stacking.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in WIC soiled and in need of cleaning. Clean shelving in WIC.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and missing baseboard tiles in kitchen area. Replace. Management attempted to fix areas previously pointed out by EHS, no point escalation.

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 minimal employee health knowledge. PIC could not provide written employee health responsibility for reporting forms or training process. CDI - EHS provided employee health form via email.

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee attempt to wash hands in prep sink. CDI - EHS and PIC intervened and employee washed hands properly at the hand sink. 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 and prevent contaminating hands. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee working and moving trash can, employee then returns to prep top cooler to continue food prep with no hand wash in between. CDI - PIC intervened and the employee washed hands properly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Paper towel dispenser not working at the hand sink at the kitchen entrance. CDI - PIC replaced battery.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed unwashed produce stored above washed produce inside the WIC. CDI - Storage order was rearranged. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed peeled onions stored in direct contact with shelving inside the prep unit Reach-in. CDI - Onions were removed.

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 multiple knives with food debris on blade stored as clean on magnetic strip above prep sink. CDI - Knives were moved to dish pit to be w/r/s. Observed pans stored as clean with food debris on food contact surface. CDI - Pans were moved to dish pit to be w/r/s.

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 multiple TCS food items (slaw, cooked spinach, mushrooms) stored above 41F inside the prep unit. CDI - Items were prepared today and items were placed inside the WIC for rapid cooling. EHS educated PIC on cooling TCS items to 41F before placing in prep top unit.

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 no date marking on items prepared TCS food items stored inside the prep, also observed no date marking on TCS food items stored inside the WIC. CDI - PIC stated that items were prepared the previous day and the items were marked properly.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed chemical spray bottle with no labels. CDI - Bottle was labeled.

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 food items placed inside the WIC to rapidly cool, employee tightly wrapped with plastic wrap and prohibited cold air flow. CDI - Items uncovered.

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 spices in containers with no label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple pests (Roaches) in the rear kitchen area.

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 the floor. CDI - Bucket was removed from the floor. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed sanitizer bucket with food debris inside. CDI - Sanitizer was replaced.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop stored in soiled container. CDI - Scoop and container placed in dish pit. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop for rice stored in water at 70F. CDI - Utensil replaced and water removed. Utensil will be held in no water and w/r/s every 4 hours. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed utensils stored in pan propped on trash bin. EHS suggests that PIC purchase hooks to hang utensils in protected/ clean area.

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

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 bread/wrap stored inside plastic grocery bag. CDI - Discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in need of cleaning inside the WIC.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed detaching floor boards throughout the kitchen.

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 phones, hats, ear buds, clothing, and food stored above prep areas and with the food for patrons. CDI- Items were placed in designated areas.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed numerous priority and priority foundation violations and numerous hot holding violations. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken over donuts in front prep units and raw chicken over pickled radish in walk in cooler . CDI reordered storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed egg noodles cooled greater than 2 hours at 76 degrees. CDI cooling window missed product 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings, drumsticks and chicken strips being hot held at less than 135 degrees under circular heat lamp observed everything outside disc of the heat lamb observed to be less than 135 degrees. CDI PIC reheated wings and placed in hot holding cabinet. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed octopus balls, and shu mai and pot stickers not date marked after opening container and thawing. CDI advised PIC that these were fully cooked items and would require date marking and products are to be labeled. 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 egg noodles cooled in pan placed inside second pan in prep unit. CdI not enough air flow around product to facilitate proper cooling. Cooling window missed CDI product 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 .

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf. Observed water heater recently changed and unable to meet peak demand for facility. In process of verifying whether water heater is properly sized for facility

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unsure of whether facility is using TPHC or hot holding chicken wings. PIC was also unaware of corrective actions when issues with hot holding observed and requirement to use 3-step cleaning method for food contact surfaces. CDI - EHS advised PIC to review franchise corrective actions and PIC worked with EHS to determine corrective actions for improper hot holding, when to use thermometer and 3-step dishwashing for pans not sent through dish machine. EHS requested franchise food safety training manual for review. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handling waste receptacle at cook line without handwashing before moving to handling freshly cooked chicken, handling soiled dishes and changing stations and dishwasher enter kitchen from outside without handwashing before returning to work. CDI - Handwashing procedures covered with PIC today and hands washed. -2-

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans used to sauce wings and bowls and brushes cleaned once per day per PIC. CDI - PIC implemented a cleaning once every 4 hours. -0- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed buildup inside food contact surfaces of metal pans stored in dish pit and inside plastic cups stored in wait staff beverage station. CDI - Items moved to dish pit for cleaning. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken hot holding in hot box at less than 135F. On previous inspections, chicken was held using TPHC. PIC invested in heat lamps. Per PIC, franchise inspection determined that TPHC does not follow requirements for franchise food. CDI - PIC educated on how to keep foods hot. Hot box purchased a month ago. Foods hot holding at 112F. CDI - PIC reheated to above 165F for hot holding. Monitor temperatures as required under PIC duties. PIC also purchased ambient air thermometer to ensure hot holding is at or above 135F. 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 . -3- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food storage containers above dishwashing sinks and at serving station. REPEAT -1-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Use equipment as intended. Observed waste container used for used fryer oil also used as a prep table for holding clean pans used for fried wings. Use a clean surface for food prep and storage. 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 painter's brushes used to apply barbecue sauce to wings. Brushes are frayed. Per PIC, backup brushes have been purchased. EHS advised PIC to consider using a brush that is more durable and designed for food prep. -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 procedures for vomiting or diarrheal events on site. CDI-EHS has emailed written procedures to PIC. PRINT AND HAVE AVAILABLE FOR ALL FUTURE INSPECTIONS. REPEAT -.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken hot holding under heat lamp at less than 135F. On previous inspections, chicken was held using TPHC. PIC invested in heat lamps. CDI - PIC educated on how to keep foods hot under heat lamp. Food reheated to 185-205F. 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 . -1.5-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door open during entire inspection that has a magnetic closure installed that is pushing the section apart instead of sealing the door closed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food storage containers above dishwashing sinks. CDI-EHS showed PIC and dishwasher how to pyramid stack containers to facilitate air drying. REPEAT -1-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC unsure of what sanitizer test strips were needed to test dishwasher sanitizer, without knowledge of correct cooling parameters and methods, or date marking system. CDI-EHS assisted PIC in testing the dishwasher sanitization and explained the concepts of date marking and cooling.

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 procedures for vomiting or diarrheal events on site. CDI-EHS has emailed written procedures to PIC.

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 mushrooms stored directly over RTE items in the WIC. CDI-EHS explained correct storage order to PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 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 chicken cooling on a sheet pan to the left of the fryer. Food employee said cooling began at 11am. Chicken was 83F at 12:52pm. Chicken was 75F at 1:20pm. Cooling was not complete within 2 hrs. CDI-PIC voluntarily discarded chicken.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed date marking system that held food for 8 days. This was discovered when EHS requested a sample date mark for an item prepared today. Noodles were also observed to be held past 7 days. No date marking was present on bagged mushrooms that had been cooked, frozen, and then placed in the freezer. CDI-PIC was educated on date marking and the noodles were discarded.

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 Incorrect discard date/time was observed for foods held on TPHC. CDI-EHS educated PIC on importance of maintaining discard times for foods held with TPHC.

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 food employee attempt to quickly cool food by transferring cooked chicken from a sheet pan to deep pans, covering, and placing in the WIC. Quick cooling was not achieved.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of stainless steel food storage containers above dishwashing sinks. CDI-EHS showed PIC and dishwasher how to pyramid stack containers to facilitate air drying.

4-501.11 Maintain equipment in good repair. Observed men’s toilet with large crack in the bowl. White duct tape was being used to cover it. Repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food buildup on bottom of reach in coolers and freezer. A white buildup was observed on the lid of the ice machine and on the bottom shelving in the kitchen. Increase cleaning frequency.

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 grease buildup and food debris on walls throughout kitchen. Discoloration was also observed on ceilings in cooking space.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC change time on TPHC stamp for cooked wings without discarding food after 2 hours, per franchise written procedures. CDI - PIC educated to follow written procedures. Time has not exceeded 4 hours allowable by Food Code. VR no later than 09/01/2022 to ensure written procedure being followed. If 4 hours is the expected time before discard, adjust written procedure to reflect discard after 4 hours. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee cleaning off gloved hands on soiled wet wiping cloth stored on prep table between uses. Per PIC, wiping cloth is used to clean off prep table after saucing wings. CDI - hands washed, gloves changed and PIC educated about when to wash hands. -2-

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans used to sauce wings and bowls cleaned on ce per day per PIC. CDI - PIC implemented a cleaning once every 4 hours. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects in dining room and bar areas. -1- REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on prep tables and wok stove between uses. Keep in sanitizer between uses. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food employee towel dry sanitized food contact surfaces used in fryer. Observed wet nested drinking cups stored by beverage station. Allow these to air dry after sanitizing. REPEAT -.5-

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 without certification today. -1-

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 drink with straw stored above RTE wings and other TCS foods held on TPHC. CDI - PIC moved to low shelf to prevent cross-contamination of food. -0-

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 on walk in shelf directly above RTE kimchi and raw beef stored on walk in shelf directly above RTE sauces. CDI - PIC rearranged storage order and EHS educated PIC about the risk of storing raw foods over RTE foods. REPEAT -3-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety 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 chlorine sanitizer in dish machine at 0 ppm and quat sanitizer in 3-comp sink at 100 ppm. CDI - PIC primed dish machine to above 50 ppm and quat sanitizer emptied and refilled to correct concentration. EHS educated PIC about checking concentration of sanitizing solutions before use to ensure proper concentration. -1.5-

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 time stamp on boneless wings and bone-in wings at beginning of inspection. PIC showed EHS time stamp stickers that had been prepared before inspection but not placed on food. CDI - Stamps placed on food and EHS advised PIC that continued non-compliance with written procedure for wings will result in facility not being able to use TPHC until it can demonstrate consistently following written procedure. REPEAT -1.5- POINTS NOT ESCALATED TODAY AS THE CONDITION WAS GREATLY IMPROVED OVER THE LAST INSPECTION.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed freshly thawed cooked shrimp at 56F. Per PIC, these were thawed under cold running water this morning. EHS advised PIC to check the temperature of cold water to ensure 70F or below. If temperature of cold water is above 70F, then use another thawing method such as thawing under refrigeration EHS also advised PIC to check the temperature of food during thawing to ensure food stays below 41F. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near back door leading to dumpster. Keep regular pest control schedule and increase as needed to rid facility of flying inspects.-0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic cups in bar area. Separate and allow these to air dry before stacking. -0-

5-205.15 Maintain a plumbing system in good repair. Observed floor drain under dish machine backing up onto the floor near the end of inspection while dish machine running. CDI - PIC emptied catch trap of debris and dish machine ran again without backing up on the floor. EHS advised PIC that sewer backup is an IMMINENT HAZARD and facility shall close if an IMMINENT HAZARD exists. -1-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC state food employees were previously trained by previous manager and not ensure A-P are met. EHS advised PIC that training is essential to meeting the requirements of the 2017 NC Food Code. Violations observed today include improper handwashing, lack of knowledge of Employee Health, final cook and holding temperatures. VR no later than 06/03/2022 to ensure food employees have been trained in food safety and handling with documentation to support training available. -1-

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 not aware of the requirement to report Salmonella nontyphoidal and other foodborne illnesses. CDI - EHS educated PIC and food employees trained on the 2017 NC Food Code requirements. -1-

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 food employee rinse off hands in prep sink and then wash hands in handsink, recontaminating hands when turning off water without a barrier. CDI - Hands rewashed using visual learner sticker for handwashing at handsink. -2-

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 spread out RTE wings in plastic bin with bare hands. CDI - Hands washed, gloves put on and wings reheated to 178F in response to bare hand contact. -2-

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 RTE salad dressing on walk in shelf. CDI - PIC rearranged storage order during inspection. -1.5-

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 cole slaw cooling since closing on previous night at 9P still above 41F at 11:20A. CDI - PIC voluntarily discarded and EHS educated PIC about cooling parameters on ambient air cooling of TCS foods. -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 raw pork, cooked chicken in prep units at cook line cold holding above 41F. CDI - PIC voluntarily discarded out of temperature foods, PIC showed repair bill from 2 days prior to inspection and EHS advised PIC to discontinue using cooler until TCS foods can be cold held inside at or below 41F. -1.5-

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 boneless wins and bone-in wings held at room temp on TPHC with time stamp and no written procedure for boneless wings. CDI - Boneless wing added to existing TPHC form for bone-in wings on speed rack near fryer. Ensure food employees are trained on TPHC procedure. -1.5-

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk and consumer advisory on bottom of menu without any items identified as raw or undercooked. Chicken is "Made to Order" on the bottom of the menu but PIC stated raw or undercooked chicken is not served at this facility. Asterisk is used elsewhere on the menu to denote drink options and lunch special times. VR no later than 06/03/2022 to ensure with the Consumer Advisory links with a menu item or menu items or is removed. -.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled bucket of quat sanitizer in wait station near drink dispenser. CDI - PIC labeled during inspection. -0-

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 portion cups of cole slaw and one metal pan of cole slaw cooling in cook line prep unit at 43-46F. CDI - PIC voluntarily discarded. -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 green shelving in walk in cooler and shelving outside walk in cooler. Observed buildup on electrical cords in direct contact with RTE chicken wings. Keep equipment clean to avoid cross-contamination. -0-

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 not aware of the requirement to report Salmonella nontyphoidal. CDI - EHS educated PIC and food employees trained on the 2017 NC Food Code requirements. -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 plan for vomiting and diarrheal event cleanup today. CDI - PIC educated and given plan today.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed glove changes without handwashing when changing from cleaning and handling raw meats to working with RTE foods. CDI - Hands washed and gloves changes. EHS educated PIC on when to wash hands. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup in blender cup, on scissors used for cutting chicken wings and on stacked plastic pans with sticker residue touching the food contact surface of the next pan. CDI - PIC cleaned these. -1.5-

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 chicken tenders held at room temp on TPHC with time stamp and no written procedure. CDI - PIC given new TPHC form template and reminded that a written procedure shall be prepared in advance if TPHC is used for TCS foods. -0-

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 household pesticide and another insecticide with a label that it is exempt from EPA registration. CDI - PIC voluntarily discarded undeclared insecticide and household pesticide. -1-

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed heavy buildup on the inside of dish machine. Per PIC, the cleaning frequency is once a week. CDI - EHS educated PIC that required cleaning frequency is once a day. -.5-

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no documentation of this training, logs or other verification of employee health training that takes place prior to employees coming to work here from NY franchise accessible at this location. EHS advised PIC that proof has to be obtained for this training or in-house re-training shall take place to ensure employee awareness of when to restrict or exclude for foodborne illness. VR no later than 09/04/2021 to ensure all employees have been trained and that training can be verified. -1.5-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw chicken stored directly above RTE chicken in prep unit in cook line. CDI - PIC moved this item during inspection. -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 on menu without a disclosure statement. PIC stated this is an educational section for customers but no items are served undercooked or raw in this facility. CDI - PIC advised PIC that consumer advisory is used to educated customers before eating any item served here raw or undercooked. Remove this advisory if there are no items served raw or undercooked.

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 cooked broccoli and over stacked tightly wrapped cooked eggs cooling in walk in cooler from 9:30A. CDI - Wrapping loosened. PIC voluntarily discarded cooked eggs. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flying insects throughout facility and additional insect over 3-comp sink in kitchen. REPEAT -2-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed canned drinks stored under sink drain in bar. -1-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled wiping cloth stored between uses on prep unit cutting board. Keep soiled wiping cloths as stated above. -0-

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 bowls used to scoop chili sauce and cut radishes in water in walk in cooler. Use a scoop with a handle to prevent contact with food. Observed rice paddle stored in water below 135F. PIC stated the water was above 135F this morning when container filled. EHS advised PIC that water shall maintain this temperature and advised metal container with paddle may be held on stove to ensure correct temperature. REPEAT -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic small storage containers near 3-comp sink on drying shelf. EHS advised PIC that these containers need to be air dried before stacking. REPEAT -.5-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed exposed paper napkins stored on counter by register exposed to customer coughs and sneezes and other potential contamination. EHS advised PIC to move these to a place where there is protection against cross contamination. PIC moved these to space behind bar.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed buildup in wash and sanitize solutions in-use in the 3-comp sink. EHS advised PIC to clean 3-comp sink and then refill with clean solution before resuming warewashing. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed caulking at baseboard cove moulding that is not smooth and easily cleanable and some duct tape holding lower sections of FRP board together. REPEAT 0.50

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee rinsing hands off in handwash sink near wok station, wipe hands on clothing and then resume food service. CDI - PIC educated food employee about proper handwashing. -2-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed fried wings on counter on TPHC without covering and facility has flying insects. PIC advised to cover food while on TPHC. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on probe of food thermometer. CDI - PIC cleaned during inspection. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy buildup on soda nozzle in bar. PIC stated this item is not currently in-use as the bar is awaiting licensing. EHS advised PIC that food contact surfaces shall be stored clean. -1.5-

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 breaded chicken cooling at room temperature for 2-3 hours per PIC at 80.2F. CDI - PIC voluntarily discarded. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods above 41F in flip top near cook line such as scrambled eggs and sweet potato noodles. PIC stated this cooler does not hold temp when staff goes in and out of it continuously during lunch rush. EHS advised PIC that commercial equipment functioning properly should rapidly recover as designed. VR no later than 08/21/2021 to ensure all TCS foods are properly cold holding at or below 41F.

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 cooked chicken wings held on prep table on TPHC without a written procedure available and with a 5 hour time stamp. This food exceeds 70F during cooking process, so 4 hour TPHC is allowed. VR no later than 08/21/2021 to ensure time stamp accurately reflect a 4 hour time window and written procedure available for all future inspections. EHS emailed TPHC form to PIC today. -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 cooked chicken cooling at room temperature without active cooling methods in place to help foods cool faster. EHS advised PIC that rapid cooling methods listed here are effective in quickly cooling foods. CDI - PIC voluntarily discarded chicken. -.5- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout facility. REPEAT -1- 6-202.13 Properly locate mechanical insect control devices. Observed fly zapper on shelf directly above to-go trays near receiving line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed dry spices stored on shelf beneath walk in compressor located on 2nd shelf above food. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed smart watch on arm of food employee. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints on food employees. -.5-

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 rice paddle stored in standing water at 70F. EHS advised PIC that water temperature shall be at least 135F for proper storage of in-use utensils. -0-

4-501.14 Warewashing Equipment, Cleaning Frequency - C Clean warewashing equipment at least once every 24 hours. Observed buildup on the ceiling, along corner junctions and in nozzles of dish machine. EHS advised PIC that dish machine shall be cleaned at least once every 24 hours. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on outer casing of food thermometer and on gaskets of all walk in, reach in and prep units. REPEAT -1-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed buildup inside women’s restroom toilet. Clean. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed bulky foam caulking at entrance to cook line in the area joining the wall to floor. Make this area smooth and easily cleanable. -0-

2-101.11 PIC shall be present during all hours of operation. -PF No CFPM present during most of inspection. A CFPM arrived as the inspection was concluding. -REPEAT- -2 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer bucket with quat sanitizer concentration of less than 50ppm. CDI - PIC refilled sanitizer bucket with quat sanitizer at 200ppm -0 points-

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 hotel sheet of cooked chicken cooling in walk in cooler tightly wrapped in plastic. CDI - PIC removed plastic wrap to allow for warm air to escape and for cold air to circulate in and around food product. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on walls of kitchen. PIC produced documents from a licensed pest control technician for the treatment of pests and is working with pest control company to correct issue. -REPEAT- -1 point-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stack of plastic containers on drying rack with collected pooled water. CDI - PIC arranged plastic containers in a way that would allow for air drying. -0 points-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use food containers stored on floor of office area. -REPEAT- -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in gaskets of reach in coolers, on floor of reach in coolers, and on fryers. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC present for most of inspection while cooking, cold holding, hot holding, and TPHC were occurring. CDI - A PIC arrived before inspection was completed. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. -REPEAT- -2 points-

2-301.15 Only wash hands in handwashing sink. -PF Observed employee fill rice steamer with water at hand wash sink. Hand washing sinks are for hand washing only. CDI - Employee was educated about hand sink use. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee leave establishment, return, and begin food preparation without a hand wash. CDI - Employee was educated on proper hand washing procedure and when to wash hands. Employee washed hands. -2 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear hand washing sink blocked by large trash can. CDI - Employee moved trash can. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or hand drying device at rear hand washing sink. CDI - Employee provided paper towels. -1 point-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of flour left open and cut vegetables stored directly on shelving in reach in cooler without covering or wrapping. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken breast stored above cooked/ready to eat chicken in reach in cooler. CDI - Employee corrected storage order. -1.5 points-

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 mayo based sauces, kimchi, and large bus tubs of slaw in walk in cooler without date marking. PIC stated items were made or opened two days prior to inspection. CDI - PIC labeled items with date of opening or preparation. -REPEAT- -3 points-

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 cooked chicken held on TPHC without begin and end times or written procedures. CDI - Employee provided stickers with begin and end times. PIC was e-mailed correct TPHC procedures. -1 point-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer in establishment. PIC stated he didn't have one. A verification is scheduled for 4/23/2021 to determine if establishment is in compliance. -0.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach on wall near fryer. Control insects to prevent infestation. A verification has been scheduled for 4/23/2021 to determine if establishment has licensed pest control. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed multiple employees in the act of food preparation without wearing hair restraints. -REPEAT- -1 point-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed box of single use food containers stored on floor in dry storage area. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residues, build up, and soils on ice machine, reach in coolers, cooler gaskets, and shelving throughout establishment. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris, residues, and soil on floor and walls throughout establishment. Clean under equipment and under breading station. Clean food splash and residues on walls in dish pit area. Recommend higher frequency and more thorough cleaning. -REPEAT- -0.5 points-

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC present for most of inspection. CDI - A PIC arrived before inspection was completed. The permit holder shall be the person in charge or shall designate a person in charge and shall ensure that a person in charge is present at the food establishment during all hours of operation. -2 points-

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 containers of mayo based sauce and opened containers of kimchee in reach in cooler and walk in cooler without date mark. CDI - PIC labeled items with date of preparation and date of container opening. -1.5 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed kitchen staff involved in the act of food preparation without wearing hair restraints. CDI - Employees found hair restraints to wear during food preparation. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls around flip top cooler with build up of food splash and residues. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag and keys sitting on food prep surface. Designate an area for the storage of employee possessions away from equipment, food, or utensils. -0 points-