THE WOK 360

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice cubes in basin of serving line hand sink. CDI- Sink basin washed and sanitized. PIC advised not to use hand sink as a dump sink. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken in tied off grocery bag above bottled beverages, and directly beside uncovered, washed onions. No contamination no onions observed. CDI- Chicken moved to lowest rack. Storage methods discussed with PIC. (-1.5)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cabbage in fliptop at 50F. All others TCS foods observed below 41F inside equipment and PIC states cabbage was brought from WIC to fliptop this morning. PIC is advised to store TCS foods in the fliptop in the farthest back cod wells, where ambient temperature is the lowest. Ensure fliptop doors do not remain open longer than necessary. TPHC may also be used. CDI- Shredded cabbage rapidly cooled below 41F in WIC before returning to fliptop. (-3)

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlidded single use foam cup full of blue dish soap without label directly beside bottled yellow food dye additive and other dry goods. CDI- Soap labeled and removed from dry goods. (-0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately 15 housefly's near trash can in back of kitchen, near sinks. EHS ran water from all drains to ensure source of flies was not inside plumbing fixture. No contamination to food observed. PIC advised to remove trash from establishment and increase their professional pest abatement services as necessary to eliminate pests from inside the kitchen. (-1)

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 opened plastic bags of raw shrimp stored in bucket (not bucket it was received in) of undrained water inside WIC. EHS discussed alternate storage with PIC. (-1) 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of food and soy sauce container stored directly on floor in WIC. EHS advised PIC to use crates racks, or other equipment to keep food at least 6 inches off floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth beneath cutting surface in use on prep table. CDI- Cloth removed, cutting board washed, rinsed, sanitized. EHS advised PIC not to store used or wet cloths where they can contaminate food and equipment. (-0)

4-502.13 Single-use and single-service articles cannot be reused. Observed empty plastic container originally holding soy sauce repurposed for storage of raw shrimp. EHS advised PIC to use original containers and not re-use these buckets, which are not meant to withstand required warewashing. (-0)

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed one fryer basket with deteriorated wire coming apart from metal frame, and missing in small section. PIC advised this basket is no longer safe and advised to discontinue use immediately. 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed raw chicken stored in tied, standard grocery bag inside WIC. EHS advised PIC standard grocery bags are not safe/approved food contact surfaces. CDI- Chicken in grocery bags voluntarily disposed. (-0.5)

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several pieces of kitchen equipment directly behind establishment at dumpster pad. Place items in dumpsters so they will be removed from the premises with routine trash pick up and not be a harborage of pests. (-0)

REPEAT. 10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed inside of ice machine with severe accumulation of dark residue. A return visit to verify cleanliness to sight will be made within 10 days. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp at 48F and raw pooled egg yolks at 43F in lowboy. Also observed a bowl of Mongolian chicken in fliptop stacked on top of other containers at 60F. CDI- Mongolian chicken voluntarily disposed of, raw shrimp and egg yolks rapidly cooled to 41F in walk in. EHS notes ambient temp on unit is 45F and PIC states doors have been recently held open for loading items. PIC should monitor the equipment throughout the day to determine if a work order is necessary. Do not store TCS foods inside equipment that cannot maintain at 41F and below. (-1.5)

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 one container of cooked noodles in WIC with two date marks; 05/04, and 04/27. Container was not washed after the 04/27 use. CDI- Noodles voluntarily disposed of. EHS spoke to staff about ensuring containers are cleaned and sanitized once empty. Do not re-use containers which have been emptied without first washing and sanitizing. (-0)

REPEAT. 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 containers of unlabeled spices cook line cart. (-2)

4-501.11 Maintain equipment in good repair. Observed two fryer baskets with deteriorated wire, no longer safe to use. Also observed warped gasket inside lowboy which needs replacing to ensure proper seal. CDI- Baskets removed from service. Other baskets are available for use while awaiting replacements. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one in-use cutting board with severe scoring, no longer cleanable. Replace at earliest opportunity. (-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. Observed serious ice accumulation of floor of WIF. De-ice at earliest opportunity. Take care to ensure no contamination to food in the process. (-0.5)

3 10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no process of verification for employee health policy training. Staff responds correctly to questions and has education resources onsite, EHS advises PIC to have staff sign acknowledgement of training (form here: https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement) within 10 days. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open containers of pooled eggs and canned tomato sauce beside each other in lowboy. CDI- Items segregated. (-1.5)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plastic containers too stained to be made clean to sight and touch. CDI- PIC voluntarily disposes of containers no longer cleanable. (-0)

REPEAT. 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 pooled eggs and tomato sauce without date mark in lowboy. CDI- PIC dates items. Points not escalated due to notable general improvement from last inspection. (-1.5)

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 containers of unlabeled spices at cook line. Label all working containers at earliest opportunity. (-1)

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed extremely soiled waster in 3 comp sink basins. CDI- PIC empties and sanitizes basins before refilling. (-0.5)

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 deteriorating wood coving on floors, particular in corridor of entrance to kitchen. Repair so area is cleanable and non-absorbent. (-0)

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food handler begin donning gloves to work with food without first washing hands. CDI- Food handler washes hands before donning gloves. (-2)

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken in fryer basket awaiting cooking for more than 35 minutes, which temped at 110F. CDI- EHS advises staff to complete cooking process and not delay foods in fryer baskets exposed to heat while sitting in the danger zone between 70F-130F. Chicken cooked to above 165F. (-0)

REPEAT. 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 all TCS foods in both WIC and WIF failed to cool and reach 41F. Items dated 07/28, 07/27, 07/26 all between 47F-55F. (-1.5) CDI- Facility issued ITS for failure to cool and maintain proper cold holding temperatures. All TCS foods above 41F voluntarily disposed of.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overfilled sliced cabbage in fliptop and portioned shrimp sauce ant register above 41F. All TCS foods in WIC also observed above 41F. CDI- Items voluntarily disposed of. EHS advises use of TPHC for portioned shrimp sauce at register going forward. (-1.5)

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 several TCS items in lowboy without date mark. CDI- PIC dates items. (-1.5)

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 inadequate coolers functioning onsite to sufficiently cool foods. CDI- All items failed/failing to cool voluntarily disposed of. ITS issued for failure to maintain proper cooling rates. (-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 .

4-501.11 Maintain equipment in good repair. Observed WIC and WIF with ambient temperatures at 55F and 47F, respectively. Also observed both WIC and lowboy with leaks and accumulation of water. No contamination caused by entry of water observed to food. (-0.5)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed lo mein cooling in deep covered container in walk in cooler at 60 degrees F at 1:55pm. At 2:10pm lo mein remained at 60 degrees F. CDI, lo mein transferred to shallow sheet pans and open shallow container in walk in freezer to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 2nd batch of lo mein cooked for TPHC but batch not recorded on start time dry erase board per procedures. CDI, 2nd batch recorded.

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 lo mein cooling in deep covered container in walk in cooler at 60 degrees F at 1:55pm. At 2:10pm lo mein remained at 60 degrees F. CDI, lo mein transferred to shallow sheet pans and open shallow container in walk in freezer 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed shrimp thawing at 3 compartment sink at ambient room temperature. CDI, shrimp relocated to thaw under refrigeration.

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed chicken boxes and containers of chicken stored on containers of dry ingredients during preparation. Observed shrimp thawing in 3 compartment sink next to soiled equipment. CDI, foods relocated for proper areas for preparation and thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed wet cloth used to stabilize cutting board and on container of food ingredients.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed detergent water at 107 degrees F while employees actively manually warewashing. CDI, detergent vat refilled per instruction to wash water greater than 110 degrees F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over food for consumer in walk in cooler. Repeat. " 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 some dust accumulating near ceiling vents.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with hands after washing and did not use barrier. CDI, employee rewashed hands and used disposable towels to turn faucet off.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over RTE bottled beverages and RTE sauce in walk in cooler. CDI, all foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observe unwashed produce stored over RTE prepared produce and foods in walk in cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. - Observed prep sink used earlier over 4 hours soiled. Observed soiled gloves stored over prep 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed rice scoop stored in container of ice.

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. Replace with ANSI / NSF or equivalent commercial rice cooker.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf - Observed detergent water at 105 degrees F while employees actively manually warewashing. CDI, detergent vat refilled to wash water greater than 110 degrees F. 4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed clean drainboard at 3 compartment sink accumulating water .

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. Observed some baseboard and wall damage leading to kitchen from front prep area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food stored over food for consumer in walk in cooler.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed several uncovered / unprotected employee drinks over prep table.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed container of raw chicken stored over flip top prep refrigerator and container of raw chicken placed on RTE sugar container. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed equipment not sanitized after washing and rinsing at 3 compartment sink. CDI, sink vat filled with chlorine sanitizer and equipment sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed sauce made in house with cooked ginger but at 66 degrees F. CDI, sauce relocated to cool. Maintain temperature control and cold hold at 41 degrees F or discussed with PIC possibility of adding to TPHC procedures. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after handwashing. CDI, employee rehashed hands and used disposable towel to turn faucet off and prevent recontamination.

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 prepared shrimp cooling from prior day from ambient room temperature at 9:30 am cooling in covered container in prep refrigerator at 45 degrees F at 2:00pm. CDI, shrimp voluntarily discarded. Observed chicken cooling with initial cooling temperature of 123 degrees F. At 2:20 chicken remained at 117 degrees F in deep container. CDI, chicken relocated to shallow uncovered containers and transferred to walk in freezer 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://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 chicken held out of refrigerator on shelving at 58 degrres F and garlic and oil mixture at 61 degrees F. CDI, chicken relocated 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 .

3-501.19 (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 items held on line with TPHC according to PIC but no written procedures available and some items such as egg rolls and rice not identified on Time Chart. CDI, time completed and written form emailed to operator. Vr to ensure written procedure completed and available.\ TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 prepared shrimp cooling from prior day from ambient room temperature at 9:30 am cooling in covered container in prep refrigerator at 45 degrees F at 2:00pm. CDI, shrimp voluntarily discarded. Observed chicken cooling with initial cooling temperature of 123 degrees F. At 2:20 chicken remained at 117 degrees F in deep container. CDI, chicken relocated to shallow uncovered containers and transferred to walk in freezer 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several spices, sugar in working containers not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken in containers on ground.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm chlorine. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on ground.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste containers and boxes stored outside of compactor on ground.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp stored over cooked noodles in WIC. REPEAT. CDI - PIC rearranged food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed employee sanitize bucket in 3-comp sink with chlorine sanitizer below required concentration. CDI - employee added more chlorine to bring sanitize to adequate 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

7-208.11 Store labeled, first aid supplies to prevent contamination. -P. Observed cold medicine stored on shelf above prep counter. CDI - employee removed medicine.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed employee washing dishes in water at 96 F. CDI - added hot water to bring temperature above 110 F.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in unisex restroom. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp stored over soy sauce. CDI - PIC rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed green beans stored over tub of prepped broccoli. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed noodles in ice bath cooling at an insufficient rate. CDI - PIC added more ice and stirred ice bath and noodles reached below 41 F within 5 minutes. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf. Observed facility mark rice held on TPHC with new time when food was reheated and placed in steam well. REPEAT. CDI - PIC corrected time stamp.

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 ice bath at an insufficient rate. CDI - PIC added more ice and actively stirred noodles and food reached below 41 F within 5 minutes. PIC will use more ice and active stirring in the future. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on front counter. CDI - PIC placed cloth in sanitizer.

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed cup lids on counter with no protective packaging.

4-501.11 Maintain equipment in good repair. Observed missing grease filter in hood.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in employee restroom. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items on dry storage shelf above food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple tubs of cooked chicken from 5-6 in WIF above 41 F. Food was moved from WIC to WIF because WIC was not holding food at 41 F or below and was undergoing service at the time of the inspection. PIC stated that food was temped at about 51 F three hours prior to inspection. CDI - PIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-501.11 Maintain equipment in good repair. Observed WIC not holding food at 41 F or below. WIC was undergoing service at the time of the inspection. TCS food was moved to WIF. VR.

5-501.17 Provide a covered waste bin in female restrooms. Observed unisex bathroom without covered receptacle.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee canned drink stored directly on top of closed spice container and on rack above other spices and sauces. CDI - PIC removed drink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open container of raw shrimp over imitation crab in WIF. Observed tub of raw chicken over unwashed vegetables and bottled drinks in WIC. REPEAT. CDI - PIC rearranged food storage. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed peppers and beans over crab rangoon and cut cabbage in WIC. For more information on food storage order please visit: http://meck.co/FoodSafety

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 multiple full tubs of chicken cooked four days prior in WIC above 41 F. CDI - PIC voluntarily discarded. Other tubs of chicken in WIC were 41 F or below. 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 .

3-501.19 (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 tub of rice at grill and all items at hot table except orange chicken held on TPHC without written procedures. CDI - PIC added items to existing TPHC procedures for orange chicken. 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed all items at hot table except orange chicken held on TPHC without a time stamp. CDI - PIC added time stamp to food items.

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 multiple deep, covered tubs of chicken cooked four days prior in WIC above 41 F. CDI - PIC voluntarily discarded. Other tubs of chicken in WIC were 41 F or below. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed cart with multiple unlabeled working containers of spices and sauces.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four large containers of cooking oil stored on floor below prep table. CDI - PIC moved oil to shelf.

3-302.15 Wash fruits and vegetables prior to use. Observed food employee peeling and cutting unwashed onions. CDI - food employee washed all onions before continuing.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed four scoops stored on unwashed grill area between woks. CDI - PIC replaced with clean scoops.

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 container of raw shrimp stored over cases of soft drinks and water bottles inside walk-in cooler. CDI - Storage order corrected.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x1 live cockroach on shelving unit above 3-compartment and prep sink area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet nested on shelving unit above prep top. CDI - Utensils separated to allow proper air drying.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed walk-in cooler and freezer doors unable to self close. Repairs needed.***No escalation in points due to different items observed.

REPEAT: 5-205.15 Maintain a plumbing system in good repair. Observed leak at plumbing underneath 3-compartment (sanitizer) plumb line. Repairs needed.

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 detached vent cover above walk-in cooler unit.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee drinks co-mingling with retail foods on dry storage shelving unit across walk-in units.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed orange chicken and fried rice uncovered at cook line. CDI - Foods covered.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41 F within 4 hours. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed lo mein noodles cooling at 54 F since previous day inside walk-in cooler. CDI - EHS educated and PIC voluntarily discarded product.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - 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 shrimp and steamed green beans hot holding < 135 F. Products were placed out for services 30 minutes prior. CDI - Foods re-heated > 165 F.

REPEAT: 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. Observed lo mein noodles without date marking requirement. PIC confirmed that the product was from yesterday. CDI - PIC date marked product.***No points deducted due to significant improvement since previous 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. 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 container of lo mein noodles cooling tightly covered since previous day inside walk-in cooler. CDI - Food voluntarily discarded.

REPEAT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x1 live cockroach at a front end of facility.CDI - PIC exterminated pest.***No escalation in points due to PIC demonstrating invoice of Terminix Commericial’s last date of service (7/12/22). Recommend PCO return for increased treatment plan.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed x2 employees with out hair restraints at cook line. CDI - Employees put on hair restraint.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed x3 damp cloths stored at front counter and kitchen prep table. CDI - PIC removed cloths.

REPEAT: 4-501.11 Maintain equipment in good repair. Observed split gasket at lowboy. Repairs needed.***No escalation in points due to different category observed.

5-205.15 Maintain a plumbing system in good repair. Observed leak at plumbing underneath 3-compartment (sanitizer) plumb line. Repairs needed.

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 detached vent cover above walk-in cooler unit. Also observed several damaged wall joint and floor tiles throughout facility. Repairs needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee AirPods case and cell phone stored on shelving unit above prep counter. CDI - Personal belongings removed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed cooked chicken stored inside cardboard box at cook line. CDI - EHS educated and products voluntarily discarded.

REPEAT: 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 cheese wontons and shrimp with out date marking requirement; PIC confirmed that the wontons and shrimp (thawed) from yesterday. CDI - PIC date marked products.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed employee medication stored on prep table shelving unit alongside retail food items. CDI - EHS educated and medication relocated to designated storage 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. 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 containers of raw chicken cooling tightly covered inside walk-in cooler. Products were taken out to marinate prior to EHS arrival. CDI - PIC uncovered and relocated products to walk-in freezer for rapid cooling to < 41 F.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x1 live cockroach at hand sink. Facility has PCO with Orkin; last date of service 4/20/22. Employee present contacted PCO to return for treatment.

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 and sauce on floor in kitchen. CDI - PIC moved items to nearby shelving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed x1 sanitizer bucket containing 0 ppm Cl. CDI - Employee remade solution and concentration now reading 100 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal pans wet nested on prep top shelving. CDI - Utensils separated to allow proper air drying.

4-501.11 Maintain equipment in good repair. Observed active leak in walk-in cooler. Repairs needed.

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 detached vent cover above walk-in cooler unit. Repairs needed.

REPEAT: 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail foods inside lowboy reach-in unit and dry storage shelving unit. CDI - EHS educated PIC and employee foods re-located to designated area. 6-303.11 Provide required lighting intensity. Observed inadequate lighting in both walk-in cooler and freezer units. Repairs needed.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal bowl used to marinate raw chicken with significant food debris stored on top of clean pans on prep top. CDI - PIC removed all utensils to be washed rinsed and sanitized.

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 portioned containers of yum yum sauce at 46-47 F inside front counter reach-in unit. PIC stated that these items were taken from walk-in cooler to current unit an hour prior to EHS arrival. Unit is only designed to hold beverages. EHS educated and advised PIC to discontinue using this equipment to store yum yum sauce or any other TCS food. CDI - PIC took products to walk-in cooler for rapid cooling and instructed staff to use unit for beverages only.

REPEAT: 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 cheese wontons with out date marking requirement. CDI - PIC date marked products. ***No points deducted due to significant improvement since previous inspection.

REPEAT: 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. EHS did not observe any written time stamps on orange chicken and fried rice. PIC stated that the products were cooked at 11a today and would be discarded at 3p. CDI - EHS educated and PIC added time stamps on product.

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 2x unlabeled dry food containers of flour and rice. CDI - PIC labeled dry foods during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp cloths stored on grill station and front counter hot bar station. CDI - EHS educated and PIC removed cloths.

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 scoop handles in contact with dry storage foods. CDI - EHS educated and handles re-positioned upward.

REPEAT: 6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail foods inside lowboy reach-in unit and walk-in cooler. CDI - EHS educated PIC and employee foods re-located to designated area.

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 metal bowl used to marinate raw chicken with significant food debris stored on top of clean pans on prep top. CDI - PIC removed all utensils to be washed rinsed and sanitized.

REPEAT: 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 multiple foods inside flip top unit, lowboy reach-in cooler and walk-in cooler without date marking. EHS observed white board not being utilized for date marking. PIC stated that the facility has acquired new employees who are not familiar with the date marking process; PIC confirmed the products were from 10/21 and 10/20. CDI - PIC educated staff on date marking and updated date marking on all products.

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 orange chicken held out in ambient temperatures. EHS did not observe any written time stamps. PIC stated that the product was cooked at 10:55 a today and would be discarded at 2:55 p. CDI - EHS provided TPHC form to be completed by PIC; PIC added time stamps on product.

REPEAT: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of BBQ on floor of walk-in cooler. CDI - PIC moved item to nearby shelving.

4-501.11 Maintain equipment in good repair. Observed leak in walk-in cooler and walk-in freezer and ice building up on the freezer floor. Repair. Points escalated due to the severity of the situation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue and build-up on gaskets and handle of low boy RIC unit. Recommend thorough and higher cleaning frequency.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed floor has damage inside walk-in cooler. Needs repairs.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail foods throughout the premises. CDI - PIC removed items to designated area.

REPEAT: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled beverage sitting inside of ice machine. CDI - PIC relocated. Provide a designated area for employee items and beverages.

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. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous containers of yum yum sauce (8/8), a large container of rice (8/9), sheet pan of wontons (8/9) and shrimp made today between 50-68 F; products from 8/9 were discarded as they had been out of temperature for more than 4 hours. Shrimp was re-located to WIF. Item began cooling to 41F by the end of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed 2x large containers of TCS foods such as rice (8/9), small containers of yum yum sauce and a sheet pan of wontons (8/9) holding 50-68 F in WIC. CDI - PIC voluntarily discarded products.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Did not observe any date marking in the facility including foods such as wontons, orange chicken, numerous cut cabbage containers, pooled eggs & vegetables. All items had been prepped the day prior. CDI - Items were date marked. EHS addressed the importance of establishing a date marking system. Discussed the use of a white board to keep track of what needs to be discarded that day.

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 large quantities of rice, yum yum sauce and a tray of wontons in the WIC between 50-68 F. These products were found tightly covered. CDI - PIC voluntarily discarded products. EHS recommended to separate products into smaller batches and keep vented to reach appropriate cooling parameters.

3-501.13 Use approved thawing methods.- Observed frozen raw chicken thawing at ambient air. PIC stated that the product was taken out of WIF prior to the inspection. CDI - PIC moved item to thaw at prep-sink under running water.

REPEAT: 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to the outside propped open. Door must remain closed to prevent insect/rodent entry. CDI - PIC closed back door.

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 broccoli, lo mein noodles, yum yum sauce, bbq sauce and sweet & sour sauce stored on floor inside WIC.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed bottled water and another beverage cup sitting above prep area. Relocated. Provide a designated area for employee items and beverages.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed peppers and other produce above cleaned, cut cabbage and other vegetables. Move unwashed produce below these prepped products. Verification required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Prep unit was holding foods at 41-51F. Unit does not appear to be functioning properly. Eggs and shrimp were discarded as they had been out of temperature for more than 4 hours. Cabbage and raw chicken were moved to walkin cooler. They began cooling and were on their way to 41F by the end of the inspection. Return visit required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Did not observe any date marking in the facility including foods such as wontons, numerous cut cabbage containers, noodles, cream cheese. All items had been prepped within the last 2 days. Return visit required to ensure a date marking system is in place.

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 cabbage in the prep unit at 51F. We believe it had not been cooled to 41F before being placed in the unit. It was moved to walkin cooler and began cooling down to 41F during the inspection. Cool in walkin cooler to 41F before placing in prep unit.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer was on site. Obtain. Verification required.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to the outside propped open. Door must remain closed to prevent insect/rodent entry.

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. Ice scoop was laying down in the ice and also one laying down in sugar. Ensure handle is out of the product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some pans wet stacked. Separate to air dry.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed stacks of single service cups (in plastic sleeve) on the floor near the front counter. Move off the floor.

4-501.11 Maintain equipment in good repair. Repair prep unit that is not properly holding food at 41F or lower (or replace unit). Observed leak in walkin freezer and ice building up on the freezer floor. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones above prep area and employee food in walkin cooler next to facility food. Designate a dedicated area.