FIRE WOK EXPRESS

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 several NON-NSF dark blue, black, and grey storage containers used for storage of raw and cooked TCS foods located in WIC. PIC will replace items with proper food containers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf Observed FOH hand washing sink with green scrub pad stored inside. CDI - PIC removed green scrub pad. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed BOH hand washing sink with clean dry cloths stored on handles and rim. CDI - PIC removed cloths.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary spray bottles without any form of identification. CDI - PIC labeled Quat Sanitizer. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two secondary spray bottles with quat sanitizer above 500PPM. CDI - PIC diluted both secondary spray bottles to roughly 200PM.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wet wiping cloths stored on counter tops throughout kitchen. CDI - PIC moved wet wiping cloths to bleach sanitizer bucket.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed beverage only RIC at ROH with portioned cups of garlic oil sauce and hot chili sauce. CDI - Removed portioned cups to ice bath container.

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 food build up on non-food contact surfaces of stainless steel containers stored clean. CDI- PIC moved containers back to wash compartment for further cleaning.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed secondary spray bottle labeled bleach sanitizer solution which measured 0PPM. Observed large container of bleach sanitizer solution where spray bottle and small sanitizer buckets are refilled from at 0PPM. CDI - PIC added bleach to water making the solution 150PPM. 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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open with mesh netting being used as a barrier however; the mesh netting was torn and damaged. PIC will replaced mesh netting and closed the back door.

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 several navy blue and black non food grade containers housing cooked/raw TCS foods along with dry ingredients in WIC and throughout facility. PIC will have containers replaced with food grade containers.

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 bags of cooked sweet and sour chicken and beef strips in WIF without any form of date marking. CDI - PIC stated the food was cooked on the 31st and moved to WIF on the same day. EHS educated PIC on date marking the food the day it's fully cooked as day 1. EHS allowed PIC to date mark both bags of fully cooked sweet and sour chicken and beef strips. 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 .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a few in-use wiping cloths with food build up on prep counters. CDI-PIC voluntarily discarded wiping cloths.

4-501.11 Maintain equipment in good repair. Observed heavy ice build up on door frame, inside door, and floors for WIF. PIC stated is waiting for repairs from service company. 4-502.11(A) Maintain utensils in good repair. Observed a few broken wood handle serving spoons stored clean. CDI - PIC voluntarily discarded three serving spoons.

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 hood filters with grease and food debris build up. PIC stated service company will be on site August 21st.

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) A closed beverage container may be used if the container has a lid and a straw. -CDI- EHS educated PIC on designated areas and proper beverage containers and PIC removed items. -0-

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P- Observed PIC enter food prep area without washing hands. -CDI- EHS educated PIC on when to wash and PIC washed hands. -2-

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 pork cooling from prior day at 61F. -CDI- PIC voluntarily discarded items. -1,5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rice hot holding at 132F. -CDI- PIC placed item on time and will discard within an hour. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed Lo mein pork at 46F, egg rolls at 43-44F, and raw egg yolks sitting out on counter at 52F. -CDI- EHS voluntarily discarded items. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf- Observed spray bottle labeled “sanitizer” that did not appear to be sanitizer. When EHS asked about contents of spray bottle, PIC stated that item was a cleaner. -CDI- PIC properly labeled bottle. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed pork prepared prior night that did not meet cooling parameters. Pork was found cooling in closed plastic bag in prep unit. Observed raw beef cooling today in RIC with a lid. -P -CDI- EHS educated PIC on proper cooling methods and PIC voluntarily discarded items prepared prior day. PIC vented lid and placed raw beef in WIC to facilitate rapid cooling. **REPEAT** -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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed utensil handle touching noddles. -CDI- EHS educated PIC on proper storage of in use utensils and PIC removed items. Observed container being used for scoop for chicken wings with no handle. -CDI- EHS educated PIC on using a scoop with a handle. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water at room temperature being used to store in-use utensil. -CDI- EHS educated PIC on proper utensil storage and PIC removed items. 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 of rice and flour utensils touching food. -CDI- EHS educated PIC on in-use utensil storage and PIC removed items. -0.5-

4-101.17 (A) Wood and wood wicker may not be used as a food-contact surface. -0-

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 PIC wash hands for less than 20 seconds. -CDI- EHS educated PIC on proper handwashing technique and PIC rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed PIC pick up cardboard off the floor and trash it and then begin to return to food prep without washing hands. -CDI- EHS intervened, educated PIC on when to wash, and PIC washed hands. -2-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- EHS observed food employee dump sanitizer water in handwashing sink. -CDI- EHS educated PIC about proper use of handwashing sink. -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 noodles and chicken for chicken and broccoli prepared today cooling in WIC and WIF. Chicken was found cooling in a plastic container filled to the top with a small air gap. Noodles were found cooling in plastic containers filled to the top. -CDI- EHS educated PIC on proper cooling methods and PIC separated items into smaller containers and removed lids. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer concentration at 10ppm. -0-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handles stored in sweet and sour chicken and chicken wings. -CDI- PIC removed. -0-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands. -Pf- Observed hot water at 3-comp sink at 102F. **10 DAY VERIFICATION REQUIRED**

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboards boxes being used as floor mats. -CDI- PIC voluntarily discarded items. **REPEAT** -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit #2 and RIC above 41F. Observed ambient air of both units above 41F. Refer to temperature chart. -CDI- PIC voluntarily discarded items. PIC lowered temperatures of units and RIC was at 36F and prep unit at 38F. **REPEAT** -3- 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 .

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboards boxes being used as floor mats. Remove. -0-

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 beef stored over raw eggs in RIC. -CDI- PIC corrected storage order. 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. Observed unwashed green onions stored over RTE cut onions. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed spring rolls hot holding at 117F. -CDI- PIC voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed sweet and sour chicken and sesame chicken above 41F in prep unit. Observed raw beef in WIC above 41F. Refer to temperature chart. -CDI- PIC placed items in freezer to cool back down. **REPEAT** -3- 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 .

3-501.18 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-/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 canned corn with no date mark in prep unit #2. Observed sweet and sour chicken and cabbage date marked 3/15 but when EHS asked PIC, PIC stated that items were prepared two days ago. -CDI- EHS educated PIC on using the original date mark for items pulled from WIC or RIC to prep units. PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed items prepared earlier today cooling in WIC in containers filled to the top with plastic coverings. -CDI- EHS educated PIC on proper cooling methods and PIC removed plastic coverings and placed items on sheet trays. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf- Observed dented cans stored with other cans good for use. -CDI- PIC placed item in a separate area. -0-

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 handle stored in rice container. **REPEAT** -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 heavy buildup on hood system. Increased cleaning frequency recommended. -0-

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 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 food employee contaminate gloves by using cell phone, after using cell phone employee attempted to return to working with TCS foods. EHS intervened and employee walked to hand sink and washed gloves. CDI - EHS intervened and instructed employee to remove gloves and properly wash hands before returning to working with TCS foods. Employee removed gloves and washed hands properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pooled eggs at 54F. CDI - Eggs were voluntarily discarded.

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 containers of salt and sugar with no label. CDI - Labels were added.

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 bowl used as scoop submerged in corn starch. CDI - Bowl was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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. Observed food debris on pans and utensils stored as clean on shelves and on magnetic strip. CDI - All items were moved to 3 compartment sink for proper w/r/s.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -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://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken wings, sweet and sour chicken, and beef stored above 41F in the prep units. CDI - PIC stated that all items were placed on the line at 11 AM at 41F. Establishment was allowed to use TPHC for the remainder of 4 hour hold time. Items discarded at 3 PM. EHS provided PIC with TPHC form.

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 containers of salt and sugar with no label. CDI - Labels were added.

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 the handles of scoop and tongs inside prep unit in direct contact with food. CDI - Utensils were removed.

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, dishes and other belongings stored with the food and items used for patrons. CDI - PIC labeled areas for employee storage.