FORTUNE GARDEN

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked pork being held outside of temperature control maintaining 56F during inspection. PIC stated it had been removed from temperature control to be cut prior to the lunch rush, and was forgotten about. Pork had been out of temperature control since 12:00. CDI - PIC placed in WIF to rapidly cool. 0 pts. 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 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 cut cabbage in WIC and cooked chicken in prep unit not baring prep date labels. CDI - PIC able to confirm both items had been prepped on 3/18/26 and labeled. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed rice being held on time with a label claiming rice had been placed on time at 10:00am. PIC stated this label was from the last batch of rice, and that time label had not yet been replaced. Rice temperature confirmed rice had recently been removed from hot holding. CDI - Correct time label placed on rice. 1.5 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various fruit flies in establishment during inspection. More frequent or thorough pest control necessary. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sauce being stored on floor during inspection. Ensure foods are stored at least 6 inches off the floor at all times. 0 pts.

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 togo container and tongs being used to dispense cooked pork being stored directly in food. CDI - PIC discarded togo container and removed handles of tongs from pork. 0.5 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use container that had been washed being reused to store cooking wine during inspection. CDI - PIC moved cooking wine to reusable container and voluntarily discarded single use container. Repeat. 0.5 pts.

6-303.11 Provide required lighting intensity. Observed lighting intensity in WIC less than 10 foot candles during inspection. 10 foot candles required. Repeat. 1 pt.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple heavily dented cans being stored in conjunction with unadulterated cans during inspection. CDI - Cans segregated to be returned. Repeat. 2 pts.

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 cooked dumplings cooling at ambient temperature for an hour during inspection. Dumplings were placed covered container once moved to WIC. Dumplings were not cooling hastily. CDI - Dumplings uncovered. Cooling rate increase sufficient to achieve 70F within two hours. EHS provided alternate cooling methods. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken being thawed under running water that was maintaining a temperature of 77F during inspection. CDI - Chicken placed in WIC to continue thawing. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer with concentration below 50ppm chlorine during inspection. CDI - PIC corrected solution to maintain concentration of around 100ppm chlorine. Repeat. 1 pt.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use milk gallons containers cut and being used as scoops for various food items throughout kitchen area. Disposal and replacement with multiuse utensils necessary. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed various cracked floor tiles throughout kitchen during inspection. Repair or replacement necessary. 0 pts.

6-303.11 Provide required lighting intensity. Observed lighting in WIC and WIF below 10 foot candles during inspection. 10 foot candles necessary. Repeat. 1 pt.

REPEAT 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 an employee drink stored on a shelf above a prep sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can in dry storage. CDI - Item was voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above carrots in the walk-in cooler. CDI - Eggs were placed on the bottom shelf.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 10ppm chlorine sanitizer in the 3-compartment sink. CDI - Chlorine was added to make it the appropriate concentration.

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 preparing food while wearing bracelets.

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

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 bowls being used to scoop fries out of the reach-in cooler.

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 utensils stored in tubs with food debris. Observed knives being stored between the wall and prep table.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

REPEAT 6-303.11 Provide required lighting intensity. Observed 2-3ft candles of light in both the walk-in cooler and walk-in freezer. 10ft candles are required.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Vomit and Diarrhea clean up plan was lost from previous inspection. CDI - EHS provided during inspection.

REPEAT 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 two employee drinks stored above the prep cooler.

2-301.15 Only wash hands in handwashing sink. -PF Observed an employee wash hands at the 3-compartment sink. CDI - Employee was educated and rewashed hands at the hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a meat slicer with food debris still attached. CDI - Employee removed to be washed.

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. Establishment lost their TPHC policy from previous inspection. CDI - EHS provided during inspection.

REPEAT 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed employee medication stored above the prep cooler. Observed eye drop medication inside of the reach-in cooler. Observed one spray bottle of chemical without a label. CDI - Medications were removed and bottle was labeled.

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 in dry storage. Improvement from previous inspection.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths stored on counters. Improvement from previous inspection.

6-303.11 Provide required lighting intensity. Observed 2-3ft candles of light in both the walk-in cooler and walk-in freezer. 10ft candles are required.

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 an employee drink cup stored on a shelf above noodles in the prep sink.

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic trash stored inside of the hand sink. CDI - Item was removed.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored above fried chicken in the walk-in cooler. Observed open packages of raw chicken stored above ready-to-eat items in the walk-in freezer. CDI - Items were moved to the correct order.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed egg rolls and cooked meat products in the walk-in cooler without date marks. CDI - Manager dated during inspection. Improvements made from previous inspection.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed several medication bottles stored above food items around the prep coolers. CDI - Items were removed.

REPEAT 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a linen bag being used to hold hot rice inside of a rice cooker. 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 one dented can on the dry storage shelf. Item was removed to be returned to the supplier. Improvements made from previous inspection. 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 food stored on the floor of the walk-in cooler.

REPEAT 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food without hair restraints. Observed one employee preparing food with bracelets on.

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

3-302.15 Wash fruits and vegetables prior to use. Observed an employee chopping unwashed heads of broccoli. CDI - Employee was educated and washed the broccoli.

REPEAT 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed a cut open plastic gallon jug being used to scoop rice. CDI - Item was voluntarily discarded.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed a large amount of grease build-up on the hood system.

5-501.17 Provide a covered waste bin in female restrooms. Observed a broken lid on the employee bathroom trashcan.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors that are shared with the complex.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a caulk dispenser inside of the hand sink at the beginning of inspection. CDI - Item was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open raw chicken stored above ready-to-eat spring rolls in the walk-in freezer. CDI - Item was removed.

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 all foods in the prep cooler with no dates. CDI - Items were date marked. 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 incorrect dates on items in the reach-in cooler and walk-in cooler. CDI - Dates were corrected.

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. Establishment has been practicing 4-hour TPHC for Wings, Eggrolls, Fried Chicken, and Fried Rice with time stickers. Observed no written Policy. CDI - REHS provided a written policy for the establishment.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled oils and spices by the cook line.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a linen bag being used to hold hot rice inside of a rice cooker. 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 badly dented cans on the dry storage shelf. Items were brought down to be returned to the supplier.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee cooking with no hair restraint. 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 cooking with a watch on.

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

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed a cut open plastic gallon jug being used to scoop rice. CDI - Item was voluntarily discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink was blocked by trash can and stack of raw chicken boxes. Maintain access to hand washing sinks at all times. CDI - Items removed away from hand washing sink.

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. Pan of raw chicken stored on shelf above pan of raw beef in walk-in freezer. Do not store raw chicken above raw beef. CDI - PIC moved raw beef to top of rack. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Bowl of lo mein stored above pans in sandwich cooler top and measured 50F. TCS foods in cold holding shall measure 41F or less. CDI - Lo mein moved to walk-in cooler to cool. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook wearing a watch on wrist while preparing food. Food employees shall not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Replace rusted shelves in walk-in cooler.