TIGER THAI

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 various milks in boba unit void of date label identifying the date which they were opened. Observed cooked chicken in back prep unit with prep date of 7/3/26 during inspection. CDI - All items voluntarily discarded. 0 pts. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed multiple piles of powdered pesticide on floor throughout kitchen during inspection. CDI - Employee cleaned up pesticide during inspection. REHS educated PIC on approved pesticide use. 1 pt.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple pests in kitchen during inspection. More frequent or thorough professional pest control measures necessary. 0 pts.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Observed rusting on shelves in WIC during inspection. Observed various rubber spatulas being stored as clean while visibly heavily damaged. Repair or replacement necessary. 0.5 pts.

5-205.15 Maintain a plumbing system in good repair. Observed various plumbing fixtures leaking throughout kitchen during inspection. Repair necessary. 1 pt.

6-303.11 Provide required lighting intensity. Observed lighting intensity in dish pit 4.5 foot candles during inspection. PIC stated building experienced electrical issues on 7/10/26 which damaged the light above dish pit area. Repair or replacement with bulb able to supply 20 foot candles required. 0 pts.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal pans and plastic containers with sticker residue and other debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tomatoes in prep top and cooked pepper mix in ice bath above 41F. CDI: Tomatoes were voluntarily discarded, pepper mix was placed in a proper ice bath to cool. Points reduced due to improvement from last inspection. 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 .

3-501.15 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 beef cooling at a rate of 0F/min inside containers tightly wrapped in Saran Wrap. CDI: Saran Wrap was removed. 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 .

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm quat.

4-501.11 Maintain equipment in good repair. Observed sanitizer mixing tree dispensing at 0ppm quat. Facility was not actively sanitizing during inspection. PIC hand mixed sanitizer to 200ppm quat.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility without a certified food protection manager onsite during inspection. CDI: Certified food protection manager arrived during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored behind cooked chicken inside prep top. Observed raw beef being stored over chipotle mayo in prep unit. For more information on food storage order 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 crack raw shell eggs then proceed to handle clean single service items without changing gloves. CDI: Food employee changed gloves and washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed spatula being sanitized in 100ppm quat. Solution from mixing faucet is only reaching 100ppm quat. Facility manually mixed sanitizer to 200ppm quat. PIC stated they will contact Ecolab for repair. VERIFICATION REQUIRED. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed small containers of rice in hot box below 135F. Hot box was only set to 135F. CDI: Rice was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed whole milk and 2% milk inside boba prep unit above 41F. Ambient air of unit was 51F. Items were voluntarily discarded. PIC stated they will not use the unit until it is repaired. VERIFICATION REQUIRED. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back area of kitchen near dish.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 50ppm quat. CDI: Buckets were changed.

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 food debris build up on shelving inside walk in cooler.

REPEAT 5-403.12 Condensate or liquid drainage from equipment shall lead to a floor drain or other approved disposal method. Observed ice storage container at boba station with liquid draining/dripping into a container.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

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 employee drinks stored on prep surfaces.

REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels at the dish pit hand sink. CDI - Employee provided during inspection. Significant improvement for hand washing made from previous inspection.

3-DAY VERIFICATION REQUIRED 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all milk and boba pearls in a prep cooler above 41 degrees (see temperature chart) CDI - Items were voluntarily discarded. Cooler was turned off during the night and did not come up to temperature in time to properly cold hold foods. EHS verified that the unit was below 41 degrees before leaving.

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 missing date marks for open milk jugs in the prep cooler. CDI - Items were voluntarily discarded.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical bottles stored above dishes on the clean dish rack. CDI - Chemicals were removed.

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 small containers of white powder and one bin of sugar without a label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauce packets and single service containers directly next to a hand sink with no splash guard. EHS observed water being splashed onto the products during hand washing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 0ppm sanitizer inside of wiping cloth buckets.

REPEAT 3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with stickers still attached.

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet-stacked dishes on the clean storage rack.

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 a large build-up of food debris on the shelves of the walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a leak coming from a coffee bracket that is attached to the wall. Leak was dripping into a bucket.

5-403.12 Condensate or liquid drainage from equipment shall lead to a floor drain or other approved disposal method. Observed an ice storage container draining/dripping into a bucket below.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed a boba tea mixing container inside of the front kitchen hand sink. Observed missing soap at the front kitchen hand sink. Observed missing paper towels at the back kitchen hand sink. CDI - Babe mixer was removed, soap and paper towels were provided.

3-302.11(A)(1) Separate open packages of raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables, while stored in a freezer. -P Observed open packages of raw chicken stored on top of ready-to-eat foods in the chest freezer. CDI - Items were removed.

REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed noodles, shrimp and cooked carrots being stored in containers with ice water. EHS recommends using a draining colander to store foods on ice.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with stickers still attached.

REPEAT 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 a utensil for scooping rice in 74 degrees water.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observe boba tea kettle stored in front of the hand sink and a cup inside of the hand sink. CDI - Both items were removed.

REPEAT 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 cut cabbage with a 6/26 date mark. Observed horchata without a date mark. CDI - Cabbage was voluntarily discarded and horchata was date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle without a label. CDI - Manager labeled during inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef being thawed in a prep sink without cold running water. CDI - Cold water was turned on.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no food thermometer in the establishment. 10-day verification required.

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 one container of flour with a missing label.

REPEAT 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 two dented cans on the storage rack. CDI - Items were removed to be returned to the supplier. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shrimp being stored with ice in the prep cooler. Repeat.

REPEAT 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 tongs for limes being stored in ice water. No escilation in points due to improvement.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice noodles in 58 degree water. CDI - Ice was added to the bucket to rapidly cool.

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 milk containers that were opened without a date mark. PIC stated that it had been opened yesterday. CDI - Item was date marked. No points taken due to thorough date marking throughout the kitchen.

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 two dented cans on the storage rack. CDI - Items were removed to be returned to the supplier. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shrimp being stored with ice in the prep cooler. Repeat. No escalation in points due to improvement.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths being stored on counters throughout the kitchen.

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 scoops for Thai Tea ingredients being stored in 44 degree water.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed pic does not qualify as certified food protection manager at this time. CDI NCDHHS allows 210 days from permit date to become certified 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 directions for vomit and diarrheal event clean up. CDI Provided with MCHD poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed rack of stored for use cans of beans with severe dents compromising the seal. CDI Items marked for return.

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 cooked peppers cooling at a rate not sufficient to achieve 135-70 in 2 hours. CDI put item in shallow metal pan and into WIC. Achieved proper cooling rate. 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed boba tea holding below 135F. CDI PIC reheated quickly to 165F and above. 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 container of cooked peppers stored next to stove top in container with ice around holding above 41F for unknown amount of time. CDI PIC voluntarily discarded. Repeat. Great improvement from last inspection, no escalation in 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 cooling in large plastic vat submerged in ice not cooling at a sufficient rate. CDI Item put in a metal pan with out a lid into the WIC 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 .

3-303.12(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 cooked shrimp and cooked broccoli stored in direct contact with ice and water.

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 sticker residue on the outside of food containers stacked clean.

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 pic failure to demonstrate sufficient knowledge of employee health and critical temperatures like cold holding. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf observed pic failure to ensure proper cold hold temperatures of TCS foods, proper food storage order and employee health. CDI coached A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with 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 pic does not qualify as certified food protection manager at this time. CDI NCDHHS allows 210 days from permit date to become certified For more information on becoming a certified food protection manager 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 over raw beef under prep unit. CDI reorganized 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 box of broccoli stored over washed carrots in. Walk in cooler. CDI reorganized 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 tight stacked pans with stickers still on. CDI removed to re wash 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 multiple TCS foods cold held above 41f in prep unit tops. CDI placed on temporary tphc 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed foods stored under towel dispensers and too close to hand sinks.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths not stored in sanitizer. CDI removed

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 spatula in water at 89 f. CDI discarded

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 as utensils stored too close to hand washing sinks. CDI reorganized