DUMPLING LADY OPTIMIST

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee fail to discard gloves after food prep tasks and wiping hands on unclean cloth. CDI- EHS discussed with PIC, PIC had employee remove and replace gloves. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed sheet pans holding dumplings being stacked on top of one another, directly contacting food. CDI- EHS discussed with PIC, PIC removed trays from direct contact and had trays wrapped to prevent potential for contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed top tray of dumplings in cold drawer, shredded chicken and bean sprouts in flip top, all temping above 41F. CDI- PIC removed items to rapidly cool in reach-in freezer. *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 .

4-501.11 Maintain equipment in good repair. Gaskets on prep unit needing repair. 4-502.11(A) Maintain utensils in good repair. Wooden cooking spoons beginning to chip. Repair, seal or replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Remove unclean speaker to designated area away from prep and holding areas. CDI- PIC removed speaker to designated location.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in RIF not cooling without being covered or wrapped.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dumpling in Cold drawer above 41F..CDI dumpling moved to WIC to cool. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraints.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice cooker that was for house hold use being used at facility . EHS told PIC rice doesn't hold temp facility will not be allowed to use it. The rice cooker was holding good temp.

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 an incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new one and education was provided on the changes from the older version.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P. Observed dumplings and noodles held on time without time stamps on them. CDI. PIC indicated that they were placed out about 30minutes ago and time stamps were placed on the items.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed sanitizer stray bottles stored directly on prep surfaces. CDI. PIC removed and surfaces cleaned.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. OBSERVED employee wash hands for less than 5 seconds, and turn the water off without using wiping cloth. Education was provided on handwashing and employee rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee donning gloves without washing hands. CDI. Hands were rewashed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer at three compartment sink with a concentration of 0ppm. Container of quat sanitizer was empty. CDI - PIC restocked quat sanitizer and a quat sanitizer of 200ppm was achieved. Recommend using quat test strips to determine sanitizer concentration prior to use. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple food items in the WI cooler to be out of temperature. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working with food without a beard 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 cleaning needed on hood and WI vent.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on prep table. CDI. PIC removed.

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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed dumpling in HH and at steaming unit at tremperatures below 135F. CDI. PIC indicated that they were just removed and reheated. 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 VEGGIE dumplings in RI above 41F. Refer to temperature chart. -CDI- PIC INDICATED THAT THEY WERE JUST removed from the cooler and took them to WI. 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 .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 3 trays of pork dumplings in WIC above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 pest control spray not approved for commercial food service. -CDI- PIC discarded. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with metal and plastic containers stored as clean. -CDI- PIC moved items to dish pit to be W/R/S. -0.5-

4-501.11 Maintain equipment in good repair. Observed RIC at front/cashier area not functioning. Per PIC, facility is planning to get it fixed. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail food in lowboy. -CDI- PIC removed. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no CFPM on site during 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, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a TCS garlic in oil sauce without date marks, portioned in 16 oz containers for sale. PIC stated this was prepared today. CDI-Correct date marks were added. Ensure the bottles are correctly labeled to indicate a 7 day shelf life.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three large trays of food stored on the ground in the WIC. CDI-PIC moved all foods to a shelf in the WIC.

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 tightly wrapped trays of dumplings cooling in walk in cooler. CDI - Plastic wrapping was removed from trays to allow cold air to circulate in and around food product. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled containers of spices on shelving in kitchen. Labeled working containers of foods were mostly labeled throughout kitchen. Recommend higher consistency in labeling. -0 points-

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 oil and food residues on spice/food containers, shelving, on three compartment sink, and sanitizer mixing valves. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM in establishment during inspection while hot holding, cold holding, and food preparation were occurring. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed quat sanitizer at three compartment sink with a concentration of 0ppm. Container of quat sanitizer was empty. CDI - PIC restocked quat sanitizer and a quat sanitizer of 200ppm was achieved. Recommend using quat test strips to determine sanitizer concentration prior to use. -1.5 points-

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 beef stew with date mark of 7/11 and observed spicy chicken with a date mark of 7/18 stored in walk in cooler. CDI - Items were delivered frozen from commissary kitchen today's shipment. PIC called staff at commissary to confirm delivery. Items are prepared on date indicated, frozen, then delivered to food stand to thaw and be used. Establishment has procedures in place to properly date mark food with date of preparation and date of thaw. PIC stated that sticker indicating date of thaw had fallen off. Items were dated with date of thaw in addition to preparation date during inspection. -0 points-

4-501.11 Maintain equipment in good repair. Observed door of reach in cooler broken and off hinges. Establishment uses tape to keep door closed. Reach in cooler is used to cold hold non TCS spicy oil. -0 points-

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed tightly covered plastic containers of cooked chicken cooling in walk in cooler. CDI - Plastic lids were removed to allow cold air to circulate in and around food product. -0.5 points-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist watch while preparing food. CDI - Employee removed wristwatch at start of inspection. -0 points-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed "household use only" rice cooker being used to cook and hot hold rice. Replace "household use only" equipment with ANSI certified cooking equipment. -0.5 points-

5-205.15 Maintain a plumbing system in good repair. Observed front handwashing sink unable to dispense hot water when faucet was turned/opened. CDI - Hot water was restored but correcting hot water faucet issue at handwashing sink is recommended. -0 points-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handwashing sink near cash register with no hot water. Repair handsink so that hot water of at least 100F can be provided. A verification is scheduled by 9/17/2021 to determine if repairs have been made. -1 point-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked tofu stew with a temperature of 47F in walk in cooler. All other items in walk in cooler were holding between 39F and 41F. CDI - PIC voluntarily discarded item. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of soy sauce stored on floor of walk in cooler. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in walk in cooler with build up of dust and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed time stamp not placed on items in the cold drawer. CDI- Time stamp placed on items.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed quantity of Sichuan Chili Oil not listed on the label. CDI-16oz weight written on the labels. The weight will be written on all labels until new ones can be ordered with the weight printed.

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 bok choy cooling in walk-in cooler not reach 41F within 4 hours. PIC stated product was prepared @11am. CDI: Education provided and product voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods inside small make table being held above 41F. See temperature chart. Food employee stated unit has been rising and falling in temperature every time unit is opened. TCS foods temped @11am at 41F- items placed on TPHC as temporary fix; discarded @3pm during inspection. Facility will use reach-in cooler until unit repaired. EHS will return within 10 days to verify make table has been repaired. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut bok choy cooling inside large plastic bus tub covered with lid. CDI: Education provided and product voluntarily discarded. See violation #18 for more detail.

GENERAL COMMENT: 3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed no weight on chili oil packaged for individual sale in reach-in cooler. Package should have weight in both ounces and grams.

4-501.11 Maintain equipment in good repair. Observed small make table unable to hold temperature. Ambient temperature of 43F. Owner contacted repairman during inspection. See violation #20 for more detail.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. REPEAT. Observed sanitizer in the 3 comp sink during active washing at about 500ppm concentration. CDI. PIC diluted the sanitizer to right concentration.

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 beef and pork in the WI with a tomorrow starting date on it. CDI. PIC changed the date marking. ***All other food was properly date marked.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed expired test strips in the facility at the time of inspection. Need to order new ones. Will be back in 10 days to check on the test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the RI freezer in the kitchen area. Needs to be cleaned.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed spoons stored as clean on the dish rack with oil and slight food debris inside. CDI- Moved to 3 compartment sink to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed smashed cucumbers made with garlic and oil mixture made on the March 9th, stored in the bottom reach in of flip top holding at 44F. CDI- Voluntary discard.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf-Observed items (dumplings, noodles, pork petals, etc) being held on time from 11am-3pm, per procedures. However when EHS arrived, items were observed held out before the actual beginning time. CDI- Times corrected and proper education.

3-304.13 LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.Observed cloths being stored on top of noodles in the walk in cooler.

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 a spoon in smashed cucumbers mix with handle in direct contact with food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed silver bowls stored on dish rack stacked wet.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee observed coming into kitchen from outside of main kitchen door, proceeding to out on gloves to prepare food without washing hands prior. CDI. Employee washed hands then put on clean gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Multiple containers of dumplings containing raw proteins being stored over vegetable dumplings in reach-in freezer. CDI. Dumplings were rearranged correctly.

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 Noodles in walk-in cooler cooked and cooled from yesterday found at 48F. CDI. Noodles discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Procedures for foods on time control were not present in facility. When asked about hot holding foods being on time control, employee reported that those foods were on temperature control, but had time stamps in place. Ensure procedures for all foods on TPHC are present in the facility for the regulatory authority to review.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Soy sauce in bottles bearing no labeling.

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. Scoop used for scooping rice observed in water at 75 degrees.