DUMPLING LADY, THE

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handsink with brownish water built up due to drain plug being used. CDI- EHS discussed handsink usage with PIC, PIC had employee begin process of cleaning sink.

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). SEE COMMENT BELOW. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cooked chicken held in walk-in freezer without date of original prep. PIC stated that item was dated for when food was bagged on 5/8, not when cooked on 5/7. CDI- PIC had correct labeling applied to items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards needing to be resurfaced or replaced. EHS discussed with PIC.

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 ceiling tiles missing in dish pit area where ceiling is leaking. Observed baseboarding under dish rack needing to be repaired.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed pans stacked wet on shelf. CDI. Pans were removed

5-205.15 Maintain a plumbing system in good repair. Observed prep sink taped off, due to not having water. All other sinks had water.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items not necessary for operation or maintenance through facility .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed hat and jacked store with food no utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans with food debris.. CDI..Items were washed and sanitized at 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 .

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 bins with debris in bottom used to house clean utensils

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit for sanitizer with expired test strips. EHS will return within in 10 days to check or facility can send a pic of test strips in front of score card.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in the facility during inspection For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken and pork stored in opened containers. CDI. PIC covered them.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees wearing jewelry while working with food.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. OBSERVED wet stacking of cleaned dishes in the cleaned dish area. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks in the can wash area.

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 wall seals from the floor in the can area peeling off the wall. Needs to be repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored throu out the kitchen area.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of large and medium sized food storage containers on drying racks. CDI-PIC separated containers on drying racks to facilitate air drying. Repeat

4-903.11(A)(C) Store single-use and single-service articles 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 single use items stored directly on the floor in the WI. CDI. PIC removed.

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 vents in the kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on bowls and lids stored as clean at the comp sink. Observed food residue on mixing bowls stored as clean on the drying rack. CDI by wash , rinse and sanitize.

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 pork, cooling in a tightly covered bowl in WI cooler. CDI. PIC removed cover and took to the freezer. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening under the door upfront. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies around the kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of large and medium sized food storage containers on drying racks. CDI-PIC separated containers on drying racks to facilitate air drying.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P. Observed no backflow preventer by the can wash area. Need to get one.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored throu out the kitchen area.

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 two containers of chili oil in WIC date marked 10/1. -CDI- PIC voluntarily discarded. -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 .

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed three large residential freezers in use for dumpling storage. Observed residential rice cooker on shelf, but not in-use. With the exception of toasters, mixers, microwaves, water heaters and hoods, all other equipment must be NSF or ANSI certified. **REPEAT** -1-

5-205.15 Maintain a plumbing system in good repair. Observed broken sink plug at 3-compartment sink. Repair or replace. -0-

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 PIC drinking from a water bottle with a screw cap. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Oserved PIC return from dumpster area to work station without washing hands. -CDI- EHS educated employee on when to wash and employee properly washed hands. -0-

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 4 large containers of cut cabbage prepared yesterday between 42-43F. Observed 4 containers of raw marinated beef prepared yesterday between 43-44F. -CDI- PIC voluntarily discarded cabbage. PIC moved raw marinated beef to freezer to rapidly cool. -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 Cooling Food Safely https://youtu.be/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 4 containers of cut cabbage and raw marinated beef prepared yesterday, stacked high in a container with a tightly fitting lid that did not properly cool. Observed mushroom and tofu mix and veggie base containing garlic and oil prepared today, stacked high with a lid cooling in WIC. -CDI- PIC discarded cut cabbage. PIC moved other items to freezer to rapidly cool. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 large containers of soy sauce stored on floor. -CDI- PIC moved items. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed three large residential freezers in use for dumpling storage. Observed residential rice cooker on shelf, but not in-use. With the exception of toasters, mixers, microwaves, water heaters and hoods, all other equipment must be NSF or ANSI certified. **REPEAT** -0.5-

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 PIC manually ware washing with was solution at 92F. -CDI- PIC dumped water and corrected temperature to 115F. -0-

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf Observed white powder substance in sealed bags not labeled as specified in Law as there was no English ingredients list to indicate its contents. Employee stated it was sodium carbonate, but this cannot be confirmed at this time. CDI-PIC removed product from facility.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles, unlabeled. Employee stated the spray bottles contained degreaser. CDI-PIC labeled spray bottles.

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 sheet pans that PIC stated were clean stored under plastic containers that PIC stated were dirty. CDI-Items were moved to be W/R/S.

4-903.11(A)(C) Store single-use and single-service articles 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 multiple boxes of single use food containers stored directly on the floor. CDI-PIC moved boxes to an elevated pallet.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed three large residential freezers in use for dumpling storage. Observed residential rice cooker on shelf, but not in-use. With the exception of toasters, mixers, microwaves, water heaters and hoods, all other equipment must be NSF or ANSI certified.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in only restroom available to employees.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed boxes of unwashed produce stored over RTE sauces in WIC. EHS discussed correct storage order with PIC.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee complete an insufficient W/R/S cycle as the washed, rinsed, and then quickly dunked bowl into sanitizing compartment before placing it on the drainboard to dry. CDI-EHS provided education to PIC who then moved the bowl to be W/R/S correctly and educated the employee.

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 oil, soy sauce, sugar, and other seasonings. Label all foods that are not easily identifiable once outside of original packaging.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of large and medium sized food storage containers on two different drying racks. CDI-PIC separated containers on drying racks to facilitate air drying.

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 container of raw beef cooling in walk in cooler. CDI - Plastic wrap was removed to allow cold air to circulate in and around food product. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed small leak from condenser fan in walk in cooler. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed food debris on bowls and lids stored as clean at the comp sink. Observed tape and sticker residue on mixing bowls stored as clean on the drying rack. CDI by wash , rinse and sanitize.