CHINA BOWL EXPRESS

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed five (5) portions of TCS food in prep unit cooler 1 (noodles and cooked shrimp in top portion, ready to eat gyoza, cooked beef and cooked tofu in the bottom portion) above 41F. Per conversation with PIC, lid of unit had been opened during lunch rush orders and food closest to the front of the unit may have warmed. CDI - Lid was closed and TCS food was observed cooling correctively. PIC rotated larger portions to walk in freezer to assist in cooling. 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 TCS food item held on TPHC (fried chicken wings.) PIC presented TPHC instructions, as well as time charts used to show cooking and discard times on previous dates. However, chart for day of inspection had not been properly filled. CDI - PIC filled in time chart with prep and discard times (11:15 am to 3:15 pm)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately two (2) in use wiping cloths (wet) stored on counters. Observed elevated wiping cloth bucket at handsink underside at 0 ppm chlorine. CDI - PIC remade bucket with available chlorine sanitizer; loose wiping cloths were rotated to bucket.

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 one (1) tong handle in direst contact with food (noodles) in prep unit 1. CDI - EHS rotated tongs out of food surface without making barehand contact.

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 shelving in walk in freezer lined with flattened cardboard boxes. Remove cardboard so that shelving is non-absorbent. Note: observed minor condensation drip in walk in freezer. No food was observed as being at risk of contamination within freezer. Maintain equipment such that active condensation does not drip in points of food preparation or storage.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touch back of gloved hand to face and then continue preparing food. CDI PIC redirected food employee touch wash hands and don new gloves.

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 pooled eggs, in a deep well metal container partially covered, cooling at a rate of 0. CDI PIC placed eggs in two different containers to facilitate rapid cooling. Repeat 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 .

3-501.15 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 pooled eggs in a deep well metal container, partially covered, cooling at a rate of 0. CDI PIC split quantitiy between two containers. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy oil build up on ventilation exhaust over the stove area. PIC stated hood system was going to be cleaned next week. Clean with more frequency to avoid build up.

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 cut lettuce in tub in WIC prepared yesterday above 41. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried rice being hot held at 122. CDI - PIC heated rice back to 165. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several items (chicken wings, lettuce, pork, pulled eggs, tofu) being cold held above 41. CDI - All items were cooled back down in WIC for rapid cooling. 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 Several items (cooked corn, peas and carrots, chestnut's, cut cabbage) without date makes. CDI - PIC added appropriate date. 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 Several items cooling in the flip top above fill line and staked in pans with no temperature movement. Observed lettuce in WIC high volume and tight fitting lid above 41 cooling from the day before. CDI - PIC voluntarily discarded lettuce and cooled down the other items in 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.13 Single-use and single-service articles cannot be reused. Observed soy sauce buckets being re used as sanitizer buckets.

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 cooking station with build up of food debris on equipment.

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 behind cook aria and rice cookers with build up of food residue .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing and personal belongings being stored with dry storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed lo mein on prep top stored at 43F and raw chicken wings in the WIC at 43F. Lo mein sauce (TCS) was under no refrigeration at 75F . -CDI- PIC cooled lo mein back down in WIC and and took lids off of the raw chicken to cool back down to 41F. Lo mein sauce 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 (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 small to go cups of TCS Lo Mein sauce with no date marking for the batch. Marked improvement from last inspection points not escalated. -CDI- Date mark labelling done. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf- Observed facility holding chicken wings on time in fryer basket with no written procedures for TPHC. -10 DAY VR- WILL RETURN TO ENSURE THAT PROPER TPHC PROCEDURES ARE ADOPTED AND MAINTAINED. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed raw chicken in the WIC that was recorded at 43F the chicken was prepped in ambient air. The chicken was being held in tightly lidded containers. -CDI- PIC took the lids off of the chicken to cool properly. 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 .

4-101.19/4-202.16 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 shelving lined with cardboard in the dry storage area. Must remove cardboard so that shelving is non-absorbent.

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 of food debris on prep tops and on stove and shelving. Cleaning frequency must be increased

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 splatter on the walls throughout the facility and dust buildup near front register.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Several containers of fried shrimp lacked date marks in freezer. Date marks product prepared 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food being stored on the floor in WIF. Box moved 6" above floor. 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. Shelving next to 3 compartment sink accumulating residue.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed multiple priority violations due to lack of active managerial control. 10-DAY VERIFICATION REQUIRED. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed PIC not wash hands before donning gloves to cook foods and work with RTE foods. CDI- EHS discussed proper when to wash procedures with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of metal pans with visible soil accumulation stored as clean. CDI-PIC removed items to be w/r/s. *REPEAT* no escalation due to improvement 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 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P. Observed establishment not following procedures for non-continuous cooking. Written procedures were present but not being followed. 3-DAY VERIFICATION REQUIRED.

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 2 large pans of cooked chicken held overnight in WIC temping at 45F. CDI- PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed egg rolls in steamwell temping at 110F. CDI- PIC voluntarily discarded items. *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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked shrimp and chicken in flip top 1, chicken chunks in flip top 2, and cooked pork in prep unit 2 temping above 41F. EHS educated PIC on not filling containers above fill line and effective cold holding procedures. CDI- PIC removed top layer of items to be cooled back to 41, and voluntarily discarded the pork. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer used for surfaces throughout facility above 200ppm chlorine concentration. CDI- PIC had buckets changed out and solution diluted. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed no label on container of cleaner hanging near handwash sink. CDI- PIC removed container and added label.

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 pans of chicken in deep pans with lids tightly covered. CDI- PIC was educated on more effective methods of cooling to allow for proper cool air flow. 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 several boxes of food being stored on the floor in WIF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet and soiled wiping cloths being stored on counters.

4-101.11 (B) - (E ) (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 heavily soiled aluminum foil being used to fill the seams between cooking equipment. 4-502.11(A) Maintain utensils in good repair. Observed wooden spoon beginning to peel and split used for rice. CDI- PIC voluntarily discarded.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed heavy soil and debris accumulation on multiple parts of cooking equipment on cookline. PIC stated that cooking equipment is cleaned daily and thoroughly cleaned weekly.

5-203.14 A PLUMBING SYSTEM shall be installed to preclude backflow of a solid, liquid, or gas contaminant into the water supply system at each point of use at the FOOD ESTABLISHMENT. -P. Observed no backflow preventer on hose being stored in rinse compartment of 3-comp. CDI- PIC removed hose from sink and will only use when needed.

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 floors beneath cooking equipment and walls behind cooking equipment in need of cleaning. Observed food and liquid debris accumulation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal floss, phone, and other possessions being stored with single-service articles. 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 food items being stored with food for sale in establishment in WIC and among single-use items across from 3-comp.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC at facility at beginning of inspection. CDI - PIC at facility with ping 15 mins of beginning of inspection. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp thawing on rolling cart above RTE chicken and pork. CDI - Employee rearranged storage order. -3- 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 buildup on whisk, metal pan, pitcher and residential can opener declared clean by PIC. CDI - PIC voluntarily discarded can opener and remaining dishes put in 3-comp for cleaning. REPEAT -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot holding brown rice in rice warmer at 129F. CDI - PIC reheated above 165F and placed in hot holding after EHS verified rice not held in warmer overnight. -0- 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed residential pesticide and garden sprayer used to apply pesticide stored in kitchen. EHS educated staff about what products can be used in a food facility. Remove residential pesticides and applicators. Use only commercial products for food facilities to avoid cross-contamination. -1-

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 no labels on foods at cook line and food containers used for bulk produce and meats, Label these with common name of food. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front counter staff packing eggs rolls and placed foods in to-go orders without wearing an effective hair restraint. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tong handle in direst contact with food and ice scoop used for food stored with handle touching food. Keep handles above food. -.5-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting board and other kitchen equipment stored on shelf lees than 6 inches off ground near 3-comp sink. CDI - PIC moved these items to higher shelf, greater than 6 inches off ground during inspection. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed pitted and rusted can opener that is not easily cleanable used to open canned items. CDI - PIC voluntarily discarded. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P- *Observed - Food employee crack raw shell eggs, then engage in working with ready to eat foods as well as go in and out of freezer without washing hands and glove change. *CDI - by instruction, EHS had PIC instruct and educate food employee on proper handwashing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - *Observed - Raw shell eggs stored above RTE sauces. *CDI - PIC moved sauces from below raw shell eggs. 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 - 3 knives and 3 bowls with food and debris build up. *CDI - PIC placed items into dirty dishes section of 3-comp 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 .

3-401.14 (A) - (E) Follow the procedure, per the NC Food Code, for non-continuous cooking of raw animal foods. -P Observed facility not labeling non-continuously cooked wings per procedure posted on wall near walk in cooler . CDI By instruction to manager.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - chicken wings and breaded chicken above 41F due to overstacking past the fill line. *CDI - PIC removed some of product putting it below the fill line. 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 .

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

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stacks of chicken stored directly on the floor in the back area. CDI. PIOC removed. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC preparing to-go orders with a bracelet on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee drying equipment with a cloth. CDI. PIC removed to be washed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test kits in the facility during inspection. CDI. PIC ordered new ones.

5-501.17 Provide a covered waste bin in female restrooms. Observed opened trash container in unisex bath. Needs to have a cover.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on hood system. Needs to be cleaned.

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 breaded chicken wings cooling on sheet trays near back door, PIC stated these were cooked around 11:30am, EHS temped wings around 1pm and they had not reached 70F yet, holding around room temp. PIC stated they were going to move wings after lunch rush, may not of met 70F parameter if not for EHS corrective action. CDI- wings moved into walk in cooler, cooled to 70F or below by 1:30pm. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple chemical bottles with no label throughout kitchen. CDI- chemicals 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 noodles cooling in walk in with plastic wrap on top, needs to be vented. Observed sheet trays of chicken wings cooling in room temperature ambient air, had not been moved to walk in cooler yet and only had around 30 minutes to drop below 70F. CDI- methods corrected, noodles vented and sheet trays of wings moved to walk in cooler, dropped below 70F within 2 hour window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of tomatoes stored on the ground in walk in cooler. Observed multiple bus tubs of frozen food on the floor in walk in cooler. REPEAT. Note: PIC stated these were employee food products, that’s why they are stored on the floor. Points deducted for storing employee food in designated area, mark as employee food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in walk in cooler and walk in freezer on the floor, not marked as employee food.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf- Observed PIC unable to properly answer questions related to foodborne disease prevention. -CDI- EHS observed written employee health policy. PIC and EHS discussed written employee health policy. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed handwashing sink with strainer and cleaning sponge stored inside. Observed food employee using handwashing sink to fill container. -CDI- PIC removed these items and educated on proper use of handwashing sink. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Housemade heat treated chili sauce and heat treated lo mein sauce with garlic stored on prep line above 41F. Observed tofu prepared yesterday in RIC at 47F. -CDI- PIC voluntarily discarded tofu and moved chili sauce and heat treated lo mein sauce to RIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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/ 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 pork in freezer without any date marks. Observed cooked sweet and sour chicken in RIC dated 6/23. -CDI- PIC date marked pork and discarded sweet and sour chicken. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw pork and shrimp stored on floor in WIC. -CDI- PIC moved items off of floor. -0- 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. Pf- Observed dented tomato cans stored with non-dented cans. -CDI- PIC removed items and marked as returned.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed PIC preparing to-go orders with a bracelet on.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed raw chicken stored over raw shrimp inside walk-in cooler. No physical evidence of contamination observed. CDI - EHS educated and storage order corrected. -0- For more information on food storage order please visit: http://meck.co/FoodSafety.

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 diced pork with out date marking requirement. PIC confirmed that the product was pulled from walk-in freezer this morning. CDI - Product date marked. -0- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed unidentifiable spray bottles containing yellow substance. PIC confirmed its contents as disinfectant sanitizer. CDI - Spray bottles labeled. -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 chicken wings cooling in ambient temperatures. Products registered between 105-122 F. PIC and employee present confirmed that the foods were cooling since 11:50 am. CDI - Products relocated to walk-in cooler to allow for rapid cooling towards < 41 F. -0.5- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer containers being stored on the floor. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on the table

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 foods in flip unit that were above 41F. CDI-Chicken wings, chicken breast, cabbage and egg rolls were placed into the WIC to rapidly cool down and were replaced with foods already at 41F and below. EHS advised PIC to make sure foods are 41F and below before using

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 noodles cooling while tightly wrapped. CDI-PIC unwrapped noodles. EHS advised PIC to allow food to cool without wrapping or covering. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use (wet) wiping cloths stored on cutting board of prep cooler.

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 noodles cooling while tightly wrapped. CDI-PIC unwrapped noodles. EHS advised PIC to allow food to cool without wrapping or covering.

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 in use utensils being stored with the handles in the food. CDI-utensils were correctly stored with handles above food.

NO POINTS DEDUCTED 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use (wet) wiping cloths stored on cutting board of prep cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous metal containers stacked wet in clean equipment storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood system filters in need of cleaning; (note) filters starting to drip down surfaces of hood system.

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 handles stored in contact with food in prep unit . CDI moved to place handles out of food to prevent contamination.

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

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 pooled eggs, wings, and chicken by prep line all with no date. CDI - Employee stated he cooked items yesterday or pulled them from larger portions in the WIC yesterday and added dates. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on counters.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on shelving throughout. Needs cleaning

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed employees were unaware of the Employee health policy. PIC on duty could not locate or describe the policy. Other employees did not speak English and could not understand questioning. CDI- Owner showed up and showed non-English speaking employees were aware and discussed and taught the PIC on duty about the EHP and where to find it in the facility.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready to eat chicken. CDI - Storage order was rearranged.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed date mark missing from chicken, pork, and shrimp in reach in unit. PIC stated that dates are removed when the plastic covering where it was written is removed or when food is moved into the prep top containers from larger bags/containers of food. All other food in the facility was correctly dated and containers food in prep top was pulled from was dated correctly. CDI - Necessary dates were 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 noodles in WIC cooling in deep fully packed pans. CDI - Divided noodles between two pans.

4-502.13 Single-use and single-service articles may not be reused. Observed single service plastic sauce cup and plastic container used as reusable scoops. CDI - Items were removed and disposed of.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed hands sink blocked with chairs, also observed sanitizer buckets and sanitizer stored in hand sink. CDI. PIC removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed noodles in prep unit and chicken in WI cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed shrimps cooling in the WI in a plastic wrapped silver dish. CDI. PIC remove the wrap.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of chicken, fish, produce, stored directly on the floor in the WI cooler and freezer. Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet in use wiping cloths stored on prep table. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed a food employee not wearing a hair net while prepping food.

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 a dented can in the dry storage area. CDI- PIC relocated can.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on the prep surface of the prep cooler.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed facility par cooking chicken wings without prior approval from the health department. CID, EHS left facility with approval application. EHS allowed facility to keep the 2 batches of wings that were already par cooked but advised PIC not to par cook any other wings until facility gets approved procedures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a few TCS foods cold holding above 41F. CDI, shrimp cold holding a 50F was placed in the walk in cooler to rapidly chill. PIC had stated that the shrimp had just been washed, everything else in the Prep top was within temperature. Observed par cooked chicken and boneless ribs cold holding above 41F, both were placed in walk in cooler to rapidly chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed minor build up of debris on the back of both cold holding prep top coolers.

3-501.13 Use approved thawing methods. Observed frozen shrimp thawing in a prep sink with no water running over product, and no other temperature control present. PIC placed the items back into the walk in cooler to thaw in lieu of running cold water over the product. Thawing methods such as thawing in refrigeration, thawing during the cooking process, or having cold, running water over the product allow the product to thaw evenly and not overheat. Items were still below 32F at time of observation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items placed haphazardly in various areas. Items were gathered and placed into the designated employee area by PIC.

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 two metal scoops used to scoop rice stored on top of the rice lid, which was currently wet with water. Items were moved. Observed a sugar scooping device in-use without a handle. Provide a handle for all scooping devices to prevent hand contamination of the food product, and ensure that scooping devices are stored in clean, dry places.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed crab rangoons stored on racks in the walk in cooler without a cover on the top rack. Empty sheet pan was provided as a lid/cover.

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 shrimp cooling for 45 min in the walk in cooler while covered, as well lo mein cooling for 45min while covered. Items were observed to meet cooling parameters after saran wrap was removed. Cooling items should be left uncovered to provide sufficient heat transfer from the cold air of the walk in cooler, once items reach 45F items can then be covered as required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored amongst food items in the walk in cooler. Designate an area for such food items.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed crab rangoons in walk-in freezer storage not properly covered/protected. CDI items covered.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken in cooling process covered. CDI chicken uncovered.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings and sesame chicken partically cooked in walk-in and reach-in coolers. CDI all par-cooked items were voluntarily discarded. VERIFICATION REQURIED.

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 ready-to-eat pork not date marked. CDI items labeled.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one spray bottle of sanitizer greater than 200 ppm. CDI bottle diluted.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces in facility

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed employee improperly washing dishes without filling 3 compartment sink with detergent. CDI 3 compartment sink prepared and proper wash, rinsing and sanitizing procedures reviewed and demostrated by EHS to PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pooled eggs over shrimp sauce and BBQ sauce in the bottom of the prep cooler. CDI (corrected during inspection) Pooled eggs moved to bottom of cooler.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice at 124F in the warmer. CDI by reheating in the wok to 167F.

L3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers unlabeled on the cook line.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed red sanitizer bucket on the floor at he cook line.