LULA BANH MI & BAKERY

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification method for ensuring staff training on employee health policy. EHS confirmed staff was knowledgeable about exclusions/restrictions, and EHP was found onsite. EHS advised all staff to read and sign the agreement to confirm their training. CDI- Staff read and sign agreement. (-0)

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed rolling cart blocking access to first hand sink in back of kitchen. CDI- Cart moved. EHS advised PIC to maintain cart with 12 inches of clearance to hand sink. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp and pork belly at 44F inside RIC, cooked noodles on top of microwave at 100F without temperature control, and house made sauce containing TCS hoisin removed from cooler this morning and placed on counter without temperature control. CDI- All items in RIC rapidly return to 41F when doors remained closed- increase temp likely due to prep and cooler loading. Cooked noodles from this morning were reheated >165F in microwave and labeled for TPHC. Education about TCS hoisin sauce was provided, and sauce rapid cooled in lowboy. (-3)

REPEAT. 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 two containers of freshly sliced lettuce in lowboy and RIC bearing a date mark for 10/21, yesterday. PIC was advised that containers should be cleaned when empty, prior to refilling with new product and a different date mark. Also observed pork fat in WIC without a date mark. CDI- Lettuces cooling this morning dated. EHS confirmed prep date of pork fat with PIC and prep Chef. Pork fat dated. (-3) Note: this is the establishment’s 4th constitutive violation of this item. Being out of compliance at next inspection will result in risk control plan or permit action.

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 container of water being used for baking purposes was a pest control toxin dispenser; PIC asserts that this has only ever held water and was purchased with that intention. CDI- PIC labels container as water. (-0)

REPEAT. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of shrimp on ground in WIF. EHS advised PIC to store boxes of food off ground. (-1)

REPEAT 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 metal which has come apart from metal frame, no longer safe to use. EHS advised PIC to remove worn basket from service. (-0.5)

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 dark brown residue on gasket of lowboy across fro cooking equipment, wiping cloths inside multiple lowboys, and wet/oil cider cardboard lining the prep top where bottled sauces are stored. Keep non-food contact surfaces clear of linens, cardboard, and other sources of contamination. Ensure surfaces are smooth, cleanable, and non-absorbent. (-0)

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food handler touch inside of trash can and resume food prep without washing hands. CDI- Employee washed hands and donned new gloves before returning to food prep. (-2)

10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed severe black residue accumulation inside the ice chute of self-service ice machine. Employee states this equipment is serviced and cleaned by Coca-cola. EHS will return within 10 days to reassess ice machine. PIC should increase Coca Cola servicing visits of take over task of cleaning machine components themselves to prevent accumulated residue in food contact surfaces. (-1.5)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in lowboy maybe 41F, and ambient temp of unit around 50F. CDI- All TCS foods voluntarily disposed. TCS foods not to be stored inside until unit is repaired and able to maintain proper cold holding. (-1.5)

REPEAT. 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 unlabeled cooked noodles without date mark in RIC, which staff cannot recall when were cooked. Also observed hoisin sauce dated 05/12 in WIC, and pork pate dated 05/26 in lowboy. CDI- All three items voluntarily discarded by PIC. (-3)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few containers/boxes of food on floor in WIF. Provide risers or racks and bring items off floor. No contamination observed, all items tightly lidded. (-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 frame. CDI- Basket removed from service, alternates used. (-0) 10 DAY VR. 4-501.11 Maintain equipment in good repair. Observed lowboy with many TCS foods stored inside and ambient temp of 50F. PIC states a work order has been placed. Repair tech to arrive by tomorrow, 06/05. EHS will verify working condition of lowboy within 10 days.

REPEAT. 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 peanut sauce with prep date of 11/07. CDI- PIC voluntarily disposed of expired peanut sauce. (-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 large bag of sliced lettuces without date mark in WIC. CDI- PIC labels bag with prep date.

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 various TCS foods (cooked pork, shrimp) cooling in lowboys or reach ins with tight wrapping and no change in temperature after one hour. CDI- All items unwrapped and relocated to freezers or WIC to complete cooling. EHS advises on proper cooling methods. (-1)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee engaged in food prep with bracelet on. CDI- EHS spoke to PIC about what jewelry is permitted for hands and arms during food prep. PIC has employee remove bracelet and re-wash hands. (-0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacked salad spinner components with stagnant water inside, unable to drain. CDI- Spinner inverted so water may drain. (-0.5)

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in lowboy across from cook line and at baking station in deteriorated condition with severe accumulation of food debris and dark residue. Clean and/or replace gaskets as necessary so they are clean and pose no contamination risk to foods inside. (-1)

REPEAT. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee cellphones on prep counters. EHS advises designating a rack, bin, or segregated area for employee possessions. (-0.5)

REPEAT. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed soiled utensil in hand sink basin. CDI- Utensil remove, basin sanitized. (-2)

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 shell eggs beside raw chicken wings in lowboy. CDI- Chicken wings relocated. (-0)

REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mixer and vertical grinder with food debris. Also observed two knives in knife box with food debris on blades. CDI- Mixers and grinder broken down and W/R/S. Knives returned to wash basin of 3 comp sink. (-3) 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed food debris and splatter inside microwave. Mat inside is no longer smooth and cleanable- remove stained mat from use.

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 food cooling form ambient after can opened this morning, dated for 08/05. CDI- PIC removes incorrect date mark and labels cooling item for today, 08/07. (-0)

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 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed lettuce wrap with steamed shrimp on front prep counter being held at ambient temperature and no time label or date mark. PIC states they will remain at room temp for 2 hours before being moved into the cooler display case. CDI- PIC labels properly for TPHC and affirms they will dispose product at end of 4 hour window. EHS discusses with PIC/GM that a mix of holding on time and in cold holding is not allowed. Choose a holding method and execute it fully to achieve safety compliance. (-1.5)

3-202.12 Food may not contain unapproved food additives or additives exceeding levels generally recognized as safe (GRAS) as specified in 21 CFR 181-186. -P EHS observed bottle of Amyl Acetate flavoring with only the ingredient in English, but no readable information on if product is food grade or safe dosing/use information. CDI- PIC removes all bottles from the usable additive supply on shelf and states they will discontinue use for all customer products. Product not disposed of- PIC takes personal possession of items. (-0)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle labeled mislabeled as bleach which was actually quat mixture. CDI- PIC labels bottle accurately. (-0)

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pork cooling on prep counter in ice bath at 10:15am temping 87F. 1.5 hours later, EHS observed pork still on counter with no decrease in temperature. CDI- Pork brought to WIC to finish cooling. (-0.5)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp and meat being thawed on prep counter. CDI- EHS explains proper thawing methods. Items returned to thaw in WIC. (-0.5)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler wearing large watch. (-0.5)

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 sani-bucket with wiping cloths on floor near 3 comp sink. CDI- Bucket brought off floor and onto prep counter which is not near food prep or storage. (-0)

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets inside many lowboys in need of cleaning. Severe accumulation of food debris and dark residue observed. (-0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal hygiene item on top of hand sink dispenser and employee cell phone on prep top. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed many employee beverage containers without lids sitting on prep counter near food prep. (-0.5)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dishes in the hand wash sink at the front counter. EHS reminded PIC that sink is to only be used for handwashing, no dumping or storing equipment. CDI- PIC relocated items to dish pit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above and beside ready-to-eat products. EHS spoke with PIC about reorganizing walk-in cooler to correct the violation. CDI- PIc instructed food employee to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vertical mixer grinder, deli slicer and mixer with food debris. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed grilled pork in hot holding well below 135F. CDI- PIC instructed food employee to reheat food to 165F. Food was slightly overfilled, food was split into two pans so product could be covered with a lid while in hot holding units. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bao buns in reach in cooler holding temperatures above 41F. CDI- PIC voluntarily discarded the items. 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 .

4-601.11(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 that gaskets in prep unit lowboys are in need of cleaning. More frequent cleaning is needed.

2-102.11 (A) - (C )(1), (4)-(16) 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 the operation of the food establishment. -Pf. Observed multiple priority and priority foundation violations during the inspection. EHS will make return visit to determine how the violations have been resolved. 10 day VR required. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified service safe manager present at the start of the inspection. CDI- Manager with certification arrived 30 minutes into the inspection. **REPEAT** **full points** For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC and employees had some basic knowledge of employee health requirements but unable to provide details. PIC stated that employee receive a short educational talk about employee health upon hire but it is difficult to comunicate due to language barrier. Food employees only speak Spanish. **REPEAT** For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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. 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 employee beverages without lids stored on prep surfaces at the start of inspection. CDI- Food employees removed the employee beverages. **REPEAT**

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink at front counter being used as a dump sink. EHS informed PIC that the hand sink cannot be used for purpose other than handwashing. CDI- PIC agreed to not use sink as dump sink and handwashing sink was placed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed a dented can in dry storage. EHS reminded PIC that can that are dented cannot be used, they must be discarded. CDI- PIC voluntarily discarded the can.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ready to eat product stored beside uncooked pork and below unwashed vegetables in the walk-in cooler. Observed ready to eat food, unwashed vegetables and washed vegetables stored together on a shelf in the walk-in cooler with no separation between products. EHS advised PIC to correct storage order. **REPEAT** For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans, metal scoops, food processor and the vertical cutter mixer stored as clean with visible food debris. EHS advised that all items be taken to dish pit to be washed, rinsed, 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked boba on the counter holding temperature at 113F. CDI- Item has been placed on TPHC. Facility will use TPHC procedures in the future. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two container of milk, cut tomatoes and cooked pork without date marks. CDI- Food employee stated that pork and tomatoes were prepared yesterday and was able to label the products. PIC was unable to identify when milk was opened, voluntarily discarded. **REPEAT** full points** 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a container of medication stored with dry goods in storage area next to restroom. CDI- items were relocated to the employee restroom.

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 crispy pork tightly wrapped in plastic cooling in the WIC. EHS observed a 2 degree change in temperature over 2 hours. Product started cooling at 9:30AM and still has 3 hours to cool. CDI- education provided to PIC and crispy pork was placed in the walk in freezer to rapidly cool. **REPEAT** **full points** For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 a container of MSG and a container of white powder without a label. CDI- PIC labeled the items. **REPEAT** **Full Points**

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of dry food goods stored on floor in dry good area outside of restrooms. **REPEAT** **full points**

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes under cutting boards and wet wiping clothes hanging out of the sanitizer bucket, not full submerged. Observed a sanitizer bucket with 0ppm of quat. CDI- Food employee placed the wiping clothes fully in the sanitizer solution and replaced the sanitizer to be at the correct concentration.

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 scoops in MSG and in brown sugar with handles in the product. EHS educated PIC that handles need to be outside of the product.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed multiple metal pans wet stacked in the clean dish storage area. EHS advised that these items be taken to the 3-compartment sink to be washed, rinsed, and sanitized. 4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed a hot water dispenser and other pieces of facility equipment stored in the restroom. EHS advised PIC to relocate these items.

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-service items stored on the floor in the dry storage room outside. PIC stated they will employee employees place items at least 6 inches off the ground.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed facility is using homemade cheese clothes to strain food products. PIC stated that they make the cheese clothes from fabrics from Walmart, Joans Fabrics, etc. EHS advised that these facility must use food safe materials. CDI- PIC voluntarily discarded the homemade cheese clothes.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored on shelf in dry storage room outside of bathroom. These items were stored with food products for the facility. CDI- PIC relocated the items. **REPEAT**

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention and the requirements of this code.-Pf. PIC present at time of inspection unaware of cold holding and hot holding temperature requirements, cooling parameters, employee health policy requirements etc. CDI- education provided during inspection and educational materials provided. PIC also noted that she is currently signed up to take serve safe. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC and employees had some basic knowledge of employee health requirements but unable to provide details. Employee health poster was present but only in English. Most employees only speak Spanish. CDI- education provided to employees and PIC during inspection. Copies of complete policy provided in English and Spanish. Poster also provided in Spanish. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 employee beverages covered but stored on prep surfaces. CDI- beverages relocated.

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 pooled eggs stored on top shelf in reach cooler above cooked pork. CDI- eggs relocated to bottom shelf. 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 crate of individually tightly wrapped in plastic portions of cooked pork 121F cooling on counter top at ambient room temperature. After 1 hour pork was 111F. Cooling parameters would not be met using this method. Pork was placed on sheet trays in walk in freezer to facilitate cooling. Tray of pork that had been placed in walk in freezer to cool was observed at 74F after one hour. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all foods in refrigerator side of split freezer/refrigeration unit holding above 41F. Bao buns were observed at 43F at beginning of inspection and thought to be above 41F due to pork belly cooling on tray under buns. When temperature checked of buns later in the inspection, it was noted that the refrigeration unit was increasing in temperature. Ambient air temp observed at 47F and increasing. CDI-All items were relocated to walk in cooler. Discontinue using unit until repaired. Also observed some food items in flip top prep unit on line above 41F. Items were placed in unit at 9am. Items in bottom of unit were removed and placed in walk in to cool. Items in top of unit placed on TPHC and will be discarded at 1pm. Written procedures in place. Verification required to check repair of both refrigeration units. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one container of cooked pork with date exceeding 7 day expiration. CDI- product discarded. Observed one container of cooked shrimp and container of sliced pork with today’s date. Both were cooked/prepared yesterday but sliced today. CDI- both items were relabeled with yesterday’s date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Observed spring rolls labeled with a start time of 10:30am however actual time was only 10:10am. CDI- discussed proper start time that should be recorded on log. Rolls were made at 10am and time corrected on log. Points reduced to half since improvement noted from previous inspections.

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 reach in units being used to cool hot foods. CDI- education provided to PIC and employees and items relocated to walk in to continue cooling. Foods also being cooled in tight plastic wrap at room temperature in large crate. CDI- method corrected during inspection. 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 two containers of flour without labels. CDI- containers labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of dry goods stored on floor under shelves in dry good area.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed several single service containers without handles stored in bulk dry good bins to be used as scoops.

4-502.11(A) Maintain utensils in good repair. Observed knife with taped broken handle.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several containers of protein powder, vitamins and personal items stored on shelf near baking area with dry goods and utensils used for baking.

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 container of cooked chicken and pork with incorrect prep date. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 TPHC procedures not followed for items held on Time control behind front counter such as spring roll and meat pastries. CDI, items recently put out according to PIC and time recorded. 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 some oil and sauce not labeled by common name near prep station.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of unwashed produce stored on ground in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 1 sanitizer bucket below required concentration. 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 2 sanitizer buckets stored on ground. Repeat.

3-302.15 Wash fruits and vegetables prior to use. Observed carrots behind cut and prepared prior to washing.

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 single-service containers used as scoops without handles.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Employee identified themselves as PIC on site not certified. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed employee not able to demonstrate employee health policy followed. Employee not knowledgeable regarding reportable symptoms and illnesses. CDI, employee health policy emailed in Spanish and English. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 food employee eating at prep table in kitchen upon arrival.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed container stored in handwashing sink behind front counter. CDI, container removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P - Observed mold on cream cheese in low reach in refrigerator . CDI, cream cheese voluntarily discarded.

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 spring roll held on TPHC according to PIC. Log provided by PIC but start time not recorded. Observed pork belly held on Time but start time not recorded. Last pork belly logged was 9am the day before.. CDI, proper use of TPHC discussed with PIC. Pork belly voluntarily discarded and shrimp roll time identified. Procedures followed and PIC completed TPHC form while on site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open for duration of inspection.

3 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 in kitchen.

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 employee beverage stored on rack over equipment and supplies. Observed open employee beverage stored on prep table.

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 RTE food stored on a box of raw chicken which was stored over container of raw meat. CDI, 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)(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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - Observed grinder processor stored as clean but some minor food residue on bottom and side internally. CDI, operator cleaned and 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 .

For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed container of milk not date marked open over 24 hours. Observed chicken with date of preparation of 10/31. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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 pork filled patty held on TPHC according to PIC. Log provided by PIC but start time not recorded. Observed pork belly held on Time but start time not recorded. PIC stated sometimes bring pork filled patties to refrigerator after keeping out on time. CDI, proper use of TPHC discussed with PIC. Procedures followed and PIC completed TPHC form while on site. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 clean cutting boards stored behind faucet in “splash zone” at prep sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site upon arrival did not have certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures for vomiting and diarrhea cleanup. CDI, procedures emailed. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee relocate garbage can then touch clean container but not remove gloves and wash hands. CDI, employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed a pan of pork hot held at 93 degrees F. CDI, pork reheated to 188 degrees F. Points not escalated. Improvement made since previous inspection. 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 cooked pork filled pastry and shrimp rolls cold held in case and on counter between 80-72 degrees F. CDI, TPHC form provided and completed during inspection. Repeat. Observed sandwich prep unit not maintaining TCS foods at required temperature. Observed ham at 55 degrees F, pork roe at 50 degrees F, meatball at 60 degrees F. TPHC to be used in sandwich prep unit until unit calibrated. Visit to ensure long term compliance and calibration of prep refrigerator. 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 .

For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.17 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 . 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 several items not date marked such as cooked sausage open packages, open Saturday according to PIC but not date marked and cooked curry with date of preparation of 7/10 and cooked pork not date marked. CDI, foods voluntarily discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed sandwich prep unit with ambient air temperature of 56 degrees F and not maintaining TCS foods at required temperature. Long term compliance visit needed to ensure calibration of refrigerator.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf No vomiting/diarrhea cleanup plan present during the inspection. REHS supplied cleanup plan during the inspection. For more information please visit: http://meck.co/FoodSafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Hand washing sink had scrub pad and dish soap present. Ensure that hand washing sink is used for the sole purpose of hand washing only.

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 fish cake stored in hot well at 108F. CDI: product discarded. Advised using time for this type of product. Observed crispy pork stored below temperature threshold at a temperature of 109F. Product discarded. Advised to use time as public health control. Procedures emailed.

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 shrimp rolls stored inside of the reach in unit in the front of house above temperature at 60F. Discarded. Ensure that food its being properly cooled before placing inside of cold holding units.

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: 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 several items not date marked including chicken that was prepared 4 days prior and pork prepared two days prior. CDI: all products were properly dated during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp recently cooked placed inside of plastic bag with no where for heat to escape. CDI- Bag was opened to allow heat top escape from shrimp and cool at a faster rate. 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 oils and possibly vinegars placed inside of secondary containers without proper identification.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths not in use stored on prep tables.

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 single service bowls stored inside dry good products.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees purses and cell phones commingled with dry good storage shelving. Ensure that team members have a place away from foods for their items.

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 employee drinks stored above prep surfaces in the kitchen.

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 turn off faucet with bare hands after washing. CDI: education and demonstration provided. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed employee wash gloves at handsink before starting food preparation duties. CDI: had employee stop, provided education, and demonstration.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken stored above ready to eat foods inside walk-in freezer. CDI: storage order rearranged

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 strainer, lettuce spinner, and slicer stored with food debris. CDI: removed from shelf to be cleaned.

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 fish cake stored in hot well at 108F. CDI: product discarded. Advised using time for this type of product.

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: 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 . Facility did not have a date marking system in place. Observed several items not date marked including fried rice and sausage inside 4 door cooler; beef stew, pork rolls, pate, fried onions inside WIC, and Chinese bbq pork and aioli spread inside flip top prep cooler. CDI: all products were properly dated during inspection.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory on menu for in house aioli spread that contains raw shell eggs. VR required.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed staff preparing and handling food with bracelets and watch on.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloths not in use stored on prep tables.

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 handle stored inside potato starch. Observed single service bowls stored inside dry good products.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cookers in use in facility. Rice cookers being used for employees.

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 89F water. CDI: water was dumped and refilled

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored in various areas throughout the kitchen and walk-in cooler that was commingled with customer food items.