RICE & SPICE THAI STREET FOOD

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. EHS observed food employee rinsing off in use utensils during service in front hand sink. EHS provided education. CDI - PIC instructed food employee to utilize prep sink area for this activity, PIC instructed employee hand sink is only used for hand washing. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed curry sauces, raw proteins, and mushroom soup in WIC above 41F (see temp chart). EHS observed ambient temperature of WIC fluctuating between 41-43F. EHS observed unit at 43F at the beginning of inspection. PIC stated items such as curry sauce and mushroom soup have been in WIC over night. EHS observed some items that had been cooked/cooled on previous days, such as rice, below 41F. EHS stated that ambient temperature of unit should be lower than 41F to facilitate air flow for cooling and cold holding. EHS observed temperature over the length of inspection and observed unit staying at 42F. EHS did not observe a temperature change from any TCS item in WIC over the course of the inspection. PIC contacted repair technician for onsite visit and stated they would arrive within the hour. Facility is currently closed in between 3-5pm for dinner service then re-opens until 9:00pm. PIC voluntarily discarded all TCS foods observed above 41F that were not actively cooling or within time parameters. All other TCS items were removed and stored in reach in compartments of make unit or deep freezer. EHS will return tomorrow to assess cold holding and repairs to unit. EHS stated no TCS foods shall be stored inside unit until repaired. EHS stated facility is not allowed to cool TCS foods until unit is repaired. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 EHS observed container of lettuce, cabbage, and two containers of noodles without proper time stamps. EHS observed proper time stamps on all other items placed on TPHC. PIC discussed with food employee and stated time stamps was forgotten. PIC stated all items were placed on TPHC at the same time. CDI - PIC instructed food employee to place time stamps on items that reflect the time of all other items. (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 EHS observed raw proteins such as chicken and beef cooling in WIC from being cut and marinated at 1pm. EHS observed no temperature change within an hour of cooling in WIC. These containers were covered with metal lid. EHS observed large container of raw chicken cooling in freezer. EHS observed inadequate cooling rates after one hour. EHS observed cooked chicken actively cooling in WIC at inadequate rate. EHS observed these items thinned out on sheet pan and the method utilized was correct, however, due to the WIC not holding at correct temperatures the chicken did not make it below 45F. EHS provided education. CDI - Items observed cooling during inspection were within time parameters and had time to continue to cool. PIC removed chicken from large container and split into smaller to finish cooling in freezer. After removing cooked chicken from WIC, PIC placed chicken into smaller containers and placed into freezer to quickly cool along with the prepared raw proteins. (0.5) 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 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 EHS observed raw shrimp thawing in back hand sink in standing water. CDI - PIC turned on water. (0.5)

4-502.11(A) Maintain utensils in good repair. EHS observed rubber spatula beginning to break on the food contact surface of spatula. CDI - PIC voluntarily discarded. (0)

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. EHS observed box of raw chicken stored directly on top of a box of raw shell eggs. PIC stated they had just placed the box of chicken there earlier during prep. EHS observed raw cut beef stored over raw pork in 2-door freezer located by fish tank in dining room. These raw proteins have been cut and bagged into portion bags, then placed into freezer. EHS provided education. CDI - PIC rearranged storage order. No contamination observed. (1.5) 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. EHS observed 2 mandolins, 1 immersion blender, and one pan soiled with food debris and residue stored with clean equipment. CDI - PIC removed equipment and pans to be washed, rinsed, and sanitized. (0) 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. EHS observed container of cooked potatoes/cabbage and a two containers of cooked shrimp stored in containers with undrained ice. EHS provided education. CDI - PIC removed ice from direct contact. (0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed items in make unit reach in above 41F. EHS observed ambient temperature of reach in unit at 45F. EHS observed TCS foods in top of unit at 41F or under(see temp chart). EHS observed no change in temperature during the inspection for the make unit. EHS observed 2-door lowboy next to make unit in disrepair. EHS observed ambient temperature of unit at 56F. EHS observed no change in temperature of ambient during the inspection. EHS observed only one item being stored in unit; this item was cooling. EHS advised to have repair technician come and assess units by opening time tomorrow to ensure units can adequately hold under 41F. Facility only holds four containers of curry sauce in the top of make unit and EHS observed those items under 41F. EHS advised to place curry sauce on time during dinner shift and to keep the reach in and low boy empty until someone can asses. EHS will return tomorrow to assess situation. EHS advised if make unit cannot be repaired facility may have to voluntarily close until unit can be repaired. PIC voluntarily discarded all TCS items in reach in unit of make table, and the cooling item in the low boy was moved to the freezer. PIC stated a repair tech should be onsite by this evening or first thing in the morning. REPEAT. (3) 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 EHS observed steamed veggies, rice, and cooked chicken cooling in WIC. EHS observed no change in temperature after thirty minutes. EHS observed rice covered with lid, chicken spread in a large amount over a sheet pan, and steamed veggies in large cambro with lid and ice. EHS observed no active control during the cooling process and advised that frequent stirring and temperature checks are needed to ensure items are cooling effectively. PIC was knowledgeable on proper cooling methods and stated more training will be provided to employees. CDI - All items observed cooling in WIC were stirred and placed into smaller containers with no lid to quickly cool. PIC will monitor temperatures until TCS foods have cooled to 41F. REPEAT. (1) 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. EHS observed deep freezer in hallways left unlocked. EHS advised PIC last inspection to keep freezer locked when not in use due to being accessible to the public. CDI - PIC locked freezer. 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 dishes stacked as clean but still wet. EHS advised to stagger dishes to allow for adequate air drying. (0)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed facility without tests trips for quat sanitizer. PIC stated they had a full roll but must have misplaced it. PIC will order another roll. 10-day VR required. (0.5)

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. EHS observed facility AC vents and ceiling tiles by wok station soiled with food debris and residue. Increase cleaning frequency to avoid accumulation. (0)

6-301.14 Post a handwash sign at each handsink. Observed handsink by bar area without proper handwashing sign. CDI - EHS provided PIC with signage. (0)

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. EHS observed three large containers of rehydrated noodles in WIC above 41F (see temp chart). EHS observed three large containers of raw chicken prepared the day prior above 41F in WIC. PIC stated noodles are rehydrated with cold water. EHS observed cold water at three compartment sink at 73F. EHS explained that rehydrating noodles in cold water will increase temperature of noodles during the rehydration process. EHS advised to utilize ice baths for noodles after the rehydration process or rehydrate noodles in water below 41F to prevent noodles from going above 41F. PIC stated the chicken in the WIC was diced/marinated the day prior to inspection. All three pans were in the range of 42-43F. CDI - All noodles were voluntarily discarded; raw chicken was allowed to be quickly cooled due to being under 45F. EHS educated PIC on the cooling process and proper cooling methods. REPEAT. (3) For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed a container of beef, a container of pork, and two containers of cooked chicken above 41F (see temp chart). PIC unable to determine why these items were above 41F. No temperatures taken prior to opening. CDI - PIC voluntarily discarded the cooked chicken and placed the raw proteins in reach in freezer to quickly cool. EHS advised to frequently take temperature, especially after preparations, to ensure all foods are stored under 41F. (1.5) REPEAT. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed liquid in chemical/pesticide sprayer. PIC stated this was degreaser but container did have proper label. CDI - PIC produced accurate label for container. (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 EHS observed cooked shrimp cooling in WIC in covered plastic container with tight fitting lid. EHS observed raw chicken cooling from the day prior in deep metal pans covered with tight fitting lid. EHS observed three containers of noodles still cooling from day prior in large plastic cambro with tight fitting lid. CDI - Raw chicken was spread thin on sheet pans to quickly cool, lids to shrimp was removed by PIC and observed at 40F within 15 minutes. PIC voluntarily discarded noodles due to missing cooling window. REPEAT. (1) 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. EHS observed deep chest freezer container frozen items used for service. This freezer is located in hallway adjacent to restrooms and accessible to the public. EHS advised to place lock on freezer so that it isn’t accessible to guests. (0)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed one deep freezer in hallway to bathrooms which states that equipment is for household use only. EHS confirmed that the other deep freezers on sight are not ANSI certified but do not state for household use only. EHS advised to remove any equipment onsite intended for household use only. REPEAT. (0.5)

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. EHS observed wooden board holding AC vent in place instead of a smooth, easily cleanable, and sealed ceiling tile. EHS advised to seal wood to prevent the absorption of moisture. (0)

6-303.11 Provide required lighting intensity. EHS observed light intensity inside WIC at 5.6 foot candles. EHS advised to provide at least ten foot candles in WIC. REPEAT. EHS will not escalate points on this inspection to allow facility more time to fix issue. (0.5)

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 two deep densely packed pans raw marinated chicken temping above 41F after cooling overnight. Observed diced fried tofu temping above 41F in 2D prep unit after cooling overnight. CDI- PIC voluntarily discarded items. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut chicken temping above 41F in 2D flip top on cookline. CDI- PIC had ice placed on foods and doors maintained closed due to item being within 4 hours. 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 is not been labeled, or if the label is incorrect. -P. Observed TCS foods throughout facility dated without showing when items were originally cooked, cooled, frozen, and thawed. Items going through this process only had date of thaw and not of original prep. CDI- EHS discussed date marking procedures with PIC, PIC had correct day of original prep marked on containers. Observed sautéed rice and sticky rice originally prepped 6/17. CDI- PIC voluntarily discarded items. *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 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 TCS foods fail to properly cool through parameters overnight. Observed soup stored in prep sink cooling in water without ice and not being stirred throughout process almost fail to cool through first parameter. Observed TCS foods cooling in WIC with tightly fitted lids in densely packed deep plastic containers. CDI- EHS discussed cooling methods with PIC, PIC added ice and stirred item, removed tightly fitted lids, and see item #20. 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 paper towel dispenser stored directly above non-TCS foods on other side of shield guard meant to prevent potential contamination of food. Relocate towel dispenser or food so that items are stored not exposed to contamination. 3-303.12(A) Packaged food may not be stored in direct contact with ice or water if the food is subject to the entry of water. Observed cooked shrimp and cooked potato/carrot mix stored directly in undrained ice. Remove items from undrained ice.

4-501.11 Maintain equipment in good repair. Observed gaskets of prep units on cookline torn, damaged, and in need of repair. 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 towels being used on lower shelving with food debris and residue. Increase cleaning frequency or remove cloths from shelving. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 2 household use only chest freezers being used in establishment. EHS discussed differences of commercial versus household equipment.

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 gaskets of cold holding units on cookline in need of cleaning. Observed large fan blowing directly into kitchen with heavy dust and residue accumulation. Increase cleaning frequency. *REPEAT*

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 hole in wall close to floor boards in front of facility. Repair and seal hole to prevent potential for pest entry and to ensure area is cleanable.

6-303.11 Provide required lighting intensity. Increase lighting of WIC to above 10 foot candles. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal speaker stored on prep surface of prep sink across from WIC entrance. PIC removed from area. Observed employees personal food stored with food to be served in establishment. PIC removed to designated 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’s personal drink located in prep unit opened and stored with food to be served in establishment on frontline. PIC removed item to be discarded.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed no dented can procedure when asking the PIC about dented cans. PIC stated that they try to use the dented cans within 3 days after they are dented. -CDI- EHS and PIC discussed proper procedures for dented cans. (0 pts)

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 one expired can of curry paste that was marked 1/31. -CDI- PIC voluntarily discarded the item. Improvement from last inspection, no points escalated. REPEAT*** (1.5 pts) 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in sanitizer bucket at 0ppm during inspection. -CDI- PIC replaced the sanitizer with correct concentration. (1 pt)

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 severely dented can stored with cans that were not damaged. PIC stated that the can was dented longer than 24 hrs. And was intended to be used. -CDI- PIC voluntarily discarded the dented can. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping clothes stored in sanitizer solution at 0ppm during inspection. -CDI- PIC put the wiping cloths in sanitizer with correct concentration. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet stacked containers while being stored as clean. REPEAT*** (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on gaskets on cooling units throughout establishment. Increase cleaning frequency. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on shelf above cooked chicken in bottom of sandwich cooler. Raw chicken stored above soup in reach-in cooler. Raw beef stored above soup in other sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. 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 1 pan of rice measured 44F in reach-in cooler. 1 pan of rice was stored out of temperature control at 71F on line. TCS foods must be 41F or less in cold holding. Use TPHC for rice if it is stored out of temperature control. CDI - Both pans of rice moved to walk-in cooler to cool. No increase in severity from last inspection so kept at half credit. 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 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 Crab meat, fish cakes, and noodles were missing date labels. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed pre date labels on 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 The following items were held past 7 days: 3 pans of curry (7-31), pan of noodles (7-20), masaman curry (7-31), red curry (7-27), 2 pans of soup (7-30,7-23), and container of noodles (7-30). TCS ready-to-eat foods must be used or discarded within 7 days of preparation. CDI - PIC discarded all out of date 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 .

3-501.19(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 No time labels on any of the TCS foods establishment holds on time as a public health control. CDI - PIC stated that items were put out at 11AM so an 11AM label was placed on pans/containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 2 bus tubs of vegetables stored on floor in walk-in cooler. 1 bag of flour stored on floor in storage area. Food must be stored at least 6 inches off the floor. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Several stacks of metal pans that were stored as clean were stacked while they were still wet. Pans must be adequately air dried before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler door on line. 0 pts.

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. Lime buildup in dish machine. De-lime dish machine more frequently. 0 pts.

5-501.13 Receptacles for refuse, recyclables, and returnables shall be durable, cleanable, insect- and rodent-resistant, leakproof, and non-absorbent. Hole in dumpster. // 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Drain plug missing on dumpster. Contact property manager to replace damaged dumpster. 0 pts

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drink stored on shelf above sandwich cooler on line. Do not store drinks where they can spill and potentially contaminate food. Store on a low shelf. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed shrimp, cooked noodles, and cooked chx in flip top cooler being cold held above 41F. PIC states that foods were just prepped within the last hour. CDI foods were placed in WIC to cool quickly to 41F. -1.5 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed frozen steak stored directly on flor from delivery. Points weren't escalated due to severity. CDI PIC relocated steak from floor. -1 Point Repeat

4-502.11(A) Maintain utensils in good repair. EHS observed a pair on tongs that were damaged thus making them unable to properly clean. EHS also observed chipped spatula. CDI PIC voluntarily discarded both utensils. -.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. EHS observed build up on ceiling above wok and grill area. EHS recommends increase frequency of cleaning.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P- Observed dishwasher handle soiled equipment at dish machine then proceed to handle clean equipment at clean drain board without removing gloves and washing hands. CDI, employee removed gloves and washed hands. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed cooked chicken stored on box of raw shell eggs and container of raw chicken. CDI, chicken relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed some chicken not reach 165 degrees F in wok. CDI, chicken placed back into wok to continue cooking to greater than 165 degrees F.

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 tofu and shrimp pulled from freezer according to PIC but did not have date removed from freezer included and only had prep date of 12/27. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 rice noodle stored on ground in walk in cooler.

General Comment: 501.11 Maintain equipment in good repair. Hood breaker tripped after typing up inspection and facility voluntarily closed until hood repair. PIC to follow up with EHS on hood.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chemical dish machine testing 0ppm chlorine sanitizer. Observed detergent bottle hooked up to sanitizer. CDI, corrected while on-site and sanitizer now provided at required 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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed beef not fully cooked per PIC and using noncontinuous cooking process. CDI, operator completed cooking process and cooked beef to 161 degrees F. Noncontinuous cooking procedures emailed to establishment.

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 cabbage and bean sprout held out of temperature control. Time stamp placed on cabbage but no written procedures available. CDI, procedures emailed to PIC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation '

3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed sunny side up egg on menu without consumer advisory. CDI, menu item asterisked while on-site.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens,and single-service/use items. -P - Observed WD-40 and chemical stored over prep area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed container of chicken deeper than 2 in. Cooling in walk in cooler and at 131 degrees F at 10:39. At 11:37 chicken was at 111 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. 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 .

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed soups on the stove below 135 F. PIC stated that heat was turned off within the last 30 minutes as facility was ending lunch. CDI - PIC moved soup to WIC to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 items such as cooked chicken and curry in prep top above 41 F. PIC stated that prep top was kept open during lunch rush. REPEAT. CDI - items were moved to WIC to cool before being placed back in prep top. 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 .

3-501.18 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 fried tofu and wontons in low reach in cooler missing thaw date marks. REPEAT. CDI - PIC could track thaw dates and added thaw date mark to food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker holding brown rice. PIC stated that rice cooker will be removed and replaced with a commercial rice warmer. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on low reach in units at cook line.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink labeled out of order and the pipes were taken apart from the sink. CDI - PIC went to store to get parts for sink and repaired sink before inspection was completed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed heads of cabbage in direct contact (leaning against) with the exterior of boxes and the side and corner of table. CDI - Cabbage in direct contact was discarded, remaining cabbage was moved to prep table. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of food that were not cooling, stored uncovered, inside the RIF and RIC 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 tomatoes stored above washed produce inside the WIC. CDI - Storage order was rearranged.

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 Chopped chicken, sweet and sour chicken, noodles, and rice held above 41F. CDI - Items were discarded. Observed shrimp and chicken in the prep top unit prepped within an hour of the inspection, items were moved to the WIC for rapid cooling. EHS 3 day VR to ensure cold holding has been corrected.

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 fish cakes with no date marking, PIC could not remember when fish cakes were made. CDI - Fish cakes were discarded. Observed sweet and sour chicken removed from the freezer to the WIC with the incorrect date markings. CDI - The date marking was removed and dated again to reflect the date taken from freezer and discard date.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket at 0 PPM. CDI - Bucket was refilled with sanitizer at the proper concentration.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Establishment shares dumpster.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in men’s restroom. CDI: soap provided 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a pot stored in the hand sink across the walk in cooler door. CDI: pot removed. REPEAT VIOLATION -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 beef and raw chicken stored behind cooked shrimp and onions in the flip top unit. CDI: EHS discussed with PIC on food storage and PIC rearranged items. REPEAT VIOLATION -1.5-

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 two large pans of cooked chicken that was made this morning tightly closed. Observed rice that were re-panned this morning cooling back down tightly closed. CDI: PIC uncovered items and educated on TCS items that are cooling down to be uncovered or slightly vented to allow cool air to flow through. REPEAT VIOLATION -1-

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 directly on the floor. -0-

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing. - Pf. Observed bar service mats left out hung to dry on top bar hand washing sink. CDI - Obstructions removed.

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 beef stored over ready to eat curry sauce and over container of greens. CDI - Storage order corrected.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cooked rice from 7/13/22 at 59 F inside walk-in cooler. CDI - PIC voluntarily discarded product.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P. Observed cooked chicken at 46 F inside flip top unit. Product left in unit from previous day. CDI - PIC voluntarily discarded product.***No escalation in points due to significant improvement from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date marking on cabbage. PIC confirmed first use date as 7/13/22. CDI - Product date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no pull date on fried chicken and commercially made crab meat from 7/6/22. CDI - PIC confirmed pull date and correctly labeled, other product voluntarily discarded.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed large plastic container full of white rice cooling since previous day inside walk-in cooler. CDI - EHS educated and product voluntarily discarded as it did not meet cooling parameter requirement.

REPEAT: 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 foods stored on flooring throughout facility’s dry storage and inside walk-in cooler.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed single service to-go containers faced up on top shelving unit above prep station. CDI - Containers inverted.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed TCS foods > 41°F inside make unit II and lowboy reach-in. Refer to temperature log. Items had been put into units 45 minutes prior to EHS arrival. CDI - PIC placed each product into upright reach-in freezer for rapid cooling to 41°F.***Points scaled back due to significant improvement from previous inspection.

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 TCS foods cooling tightly covered/tightly wrapped inside walk-in cooler and cooling in ice baths inside make unit II and lowboy reach-in unit II. Products placed into refrigeration 45 minutes prior to inspection. CDI - EHS educated. Foods from refrigeration taken to upright reach-in freezer for rapid cooling to 41°F and items inside walk-in cooler uncovered to facilitate proper cooling.

REPEAT: 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 rice, brown sugar & flour stored on flooring at dry storage area in hallway. CDI - Items re-located to nearby shelving.***Points scaled back due to significant improvement from previous 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 plastic cup lying on sugar inside sugar storage bin. CDI - Cup discarded.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing. -Pf. Observed sanitizer bucket inside of hand washing sink at bar area and cart stored in front of hand sink inside kitchen. CDI - Obstructions removed from both hand sink stations .

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bang bang sauce, coconut milk and evaporated milk > 41 F in ice bath. Refer to temperature log. Also observed container of cooked ground chicken at 45 F inside lowboy reach-in unit. PIC stated that the items in ice baths were placed into cold holding prior to EHS arrival, while the cooked ground chicken was just recently used for an order. CDI - PIC placed each product into upright reach-in freezer for rapid cooling. EHS observed temperatures drop towards 41 F during today’s inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed cooked egg noodles without date marking. PIC determined that these products were from previous day. CDI - PIC date marked 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 on date marking please visit: http://meck.co/FoodSafety. Observed container of soybean paste past 7 day date mark requirement. Date marked as 1/14/22. CDI - PIC voluntarily discarded item. ***No escalation in points due to improvements made since previous inspection.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several unlabeled squeeze bottles inside server station reach-in unit.

REPEAT: 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 soy bean oil, noodles, green papaya and boxes of soy sauce and horseradish stored on flooring throughout the facility. CDI - Items re-located to nearby shelving.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed community dumpster without drain plug.

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 1x employee beverage stored with retail items inside lowboy reach-in unit. CDI - Item removed.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no V&D clean-up kit in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch.-Pf. Observed several plastic containers with sticker adhesive residue stored as clean. CDI - PIC took items to be re-washed, rinsed & sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed egg noodles from 11/11/21 at 54 F inside lowboy reach-in cooler. CDI - PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed egg noodles (11/11/21) and cooked chicken > 41 F inside lowboy reach-in and flip top units. PIC confirmed that the egg noodles were kept inside the lowboy overnight and the cooked chicken was taken out of the walk-in cooler prior to EHS arrival. CDI - PIC voluntarily discarded the egg noodles and took the cooked chicken to the walk-in cooler for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed several foods such as cut tofu, fried tofu, portioned sticky rice and tom kha soup without date marking. PIC determined that these products were from 11/11/21. CDI - PIC date marked 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 on date marking please visit: http://meck.co/FoodSafety. Observed container of cooked shrimp past 7 day date mark requirement. Date marked as 11/3/21. CDI - PIC voluntarily discarded item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed egg noodles cooling overnight inside lowboy reach-in unit. PIC stated that the item had not been used for today’s services; EHS also observed cooked chicken filled to the brim, cooling inside of flip top unit. CDI - PIC voluntarily discarded egg noodles. PIC portioned the chicken and then relocated the product into the walk-in cooler for rapid cooling.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed foods such as 1x container of soy bean, 1x container of vinegar and 1x container of seasoning stored on flooring throughout the facility.

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 inside reach-in cooler gaskets. Recommend higher and thorough cleaning frequency.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried tofu (8/17), lo mein noodles (8/19), crab meat (8/21) and ground chicken (8/24) holding > 41 F inside low boy RIC. Observed cooked chicken and curry chicken holding > 41 inside low boy RICs; items were made 2 hours before inspection. PIC stated that the fried tofu, lo mein noodles, crab meat and ground chicken were not used today. PIC also states that the line cook frequently opens the unit throughout the day. CDI - PIC placed items made today into WIC and RIF to quickly cool down; voluntarily discarded other products. Products placed in WIC were temped at <41 F near end of inspection.

REPEAT: 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 container of cut cabbage cold holding in ice at 66 F and tightly wrapped container of fried tofu cooling in low boy RIC at 73 F. CDI - Products placed into the WIC to cool down. Cabbage and fried tofu came down to < 41 F within 20 minutes. Observed several TCS foods such as lo mein noodles (8/19), crab meat (8/21) and ground chicken (8/24) tightly wrapped/covered holding > 41 F. PIC stated that these products were not used today. CDI - PIC voluntarily discarded products.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several cases of beverages, canned tamarinds and boxes of mushroom soy sauce on floor throughout facility.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster bin missing it’s drain plug.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, shrimp and meatballs in the flip unit that were above 41F. Foods were placed into the unit at 10am. CDI-items were placed into the WIC to quickly cool down. REPEAT

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 meatballs in the flip unit that were sitting in ice that did not cover the container. CDI-meatballs were removed and placed into the WIC.

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 scoops in food with handle touching the food. Also observed cups being used to scoop out rice and sugar. CDI-scoops and cups were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives on metal strip minorly soiled with debris. CDI- Taken to dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items recorded above 41F (see chart). CDI- Cooled down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Two bags of cabbage and rehydrated noodles not dated. CDI- Dated.

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 Egg nooldes cooling in reach in cooler with tight-fitting lid. PIC stated product was just cooked, Moved to sheet tray in WIC.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility had two wooden pestel grinding bowls with no ANSI or commercial designation on them. Remove from facility.