KIM ANH BANH MI AND BOBA

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 food handlers have been trained on the EHP. CDI- EHS provides County version with signature spots. Poster was already available onsite and PIC responded correctly when questioned about symptoms and exclusions. (-0)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI- Dispenser supplied with paper towels. (-1)

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark residue inside second ice machine, with UV light inside. PIC explains they cannot figure out how to fully disassemble and remove the inside shield for cleaning. EHS advised PIC to contact the manufacturer for information on how to clean at earliest opportunity. CDI- Other ice machine to be used in meantime. (-0)

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice noodles which began cooling yesterday in back RIC at 44F. Failed cool likely due to RIC in poor repair; ambient temp between 51F-57F during inspection. CDI- Noodles voluntarily disposed. (-0)

REPEAT. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods (creamer, butter, pinto beans, etc) above 50F in 3 door RIC at back of store. Ambient sensor on unit read 51F-57F. CDI- All TCS foods inside RIC voluntarily disposed. Walk in cooler and other lowboys to be used in meantime. Other cooling equipment with space is available. (-3)

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 no date marks on sliced RTE meats at cook line fliptop, which PIC states may not be entirely used today. Main supplies in WIC observed with date marks. EHS advises PIC that items leaving their original location must have their date mark follow. Also observed sliced lettuce prepped this morning without date mark in WIC. CDI- EHS confirms all prep dates. PIC dates items. (-1.5)

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 rice noodles which failed to cool overnight due to high ambient temp in unit. Actively monitor items that are cooling to make required corrective actions. CDI- Rice noodles voluntarily disposed. (-0.5)

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers remaining in front of house lowboy, where their next step is to be sliced. CDI- Avocados brought to veg wash sink. (-0)

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 metal scoops in fliptop stored in container of undrained water at 43F. EHS informed PIC that dipper wells with proper velocity to wash away particulate matter or hot water at 135F or above must be used to store in use utensils. *No escalation of points due to operator misunderstanding about cold holding not being compliant for the in-use utensils. Full points will be taken if item is out of compliance at next inspection* CDI- Utensils and water container removed. (-0.5)

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 many plastic bins storing TCS foods in coolers which are not NSF/ANSI approved and food grade. EHS advised PIC to replace all non-food grade plastic with metal or approved plastic containers. Ask restauraunt depo (where much of food supply onsite is obtained) for recommendations to suit establishment needs. (-0.5) 4-501.11 Maintain equipment in good repair. Observed 3 door RIC in back of store with ambient temp of 55F, not able to hold TCS foods. PIC calls for repair. Do not store TCS foods inside unit it can hold them at 41F and below.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in main kitchen with residue causing shoes to stick to floor. Increase cleaning frequency. (-0)

REPEAT. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and dishes mixed in with establishment supply at various locations. EHS advised PIC to label and segregate all employee items, whether food, dishes, or personal objects. (-1)

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce above RTE vegetables in the WIC. CDI PIC corrected storage order. 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 Observed kimchi in the customer self serve RIC above 41F. PIC explained her process of making Vietnamese kimchi to the EHS. This kimchi was fermented at room temperature for 2-3 days before being refrigerated. EHS educated PIC stating that it must be fermented under refrigeration or they can apply for a variance. CDI PIC decide to stop making and selling Kimchi. PIC voluntarily discarded kimchi. 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 .

3-501.13 (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 pork being thawed in a container of water with no running water. CDI PIC turned water on. The pork was still frozen.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap under the back door. 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 facility using paper napkins in the containers with washed peppers. EHS advised to use a strainer and remove all the paper towels.

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 3 scooper handles touching the food in the dry ingredient bins. 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 utensils being stored in room temperature water on the front counter. EHS educated PIC and she took utensils to dish room and discontinued storing utensils in water.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed bread being stored in utility bins that are not food grade. PIC stated that the bakery delivers them in theses black containers with yellow lids. EHS educated pic on food grade containers and bags. CDI PIC voluntarily discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items above single use item on the front storage shelves. CDI PIC moved employee items to the bottom shelf. Repeat

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed open employee water bottles stored with Single service items . CDI PIC moved employee water bottles.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottles stored above single service items items. CDI PIC moved sanitizer bottles.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed multiple tcs foods packaged at the facility in the grab n go case not labeled correctly. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a gap under the back door.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen with no head coverings on. CDI Employee put on a hair net

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items on prep table and above single service items. CDI PIC moved employee items.

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf- Observed no asterisk attached to food items served raw or undercooked (special combination and fried egg bahn mi sandwiches). -10 day verification visit required-

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. -Observed packaged kimchi and cha oc (banana-leaf wrapped pork) without full list of ingredients, stored in the front reach-in-cooler for customer self-service. 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 bottle of oil lacking a label. -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 utensils by boba that were stored in room temperature water.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed facility missing consumer advisory for banh mi sandwiches that uses butter that is prepared on site that uses raw egg yolks. Verificatio required. *Item is undercooked. Consumer raw or undercooked meat, poultry, seafood, shellfish, and eggs may increase your risk of foodborne illness.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. 3-602.11 (B) (5) Food packaged on premises for customer self service shall include a label with the major food allergens contained in the food -Pf. Observed packaged desserts in reach in cooler with only on label at the front of containers and labels do not include all sub ingredients for milk and coconut milk and no allergens listed. 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 flour, sugar, and other bulk containers near front dry storage not labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food while wearing watches and bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees handling food and not wearing hair restraints.

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 bowl stored in rice bin. 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 utensils by boba that were stored in room temperature water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed air fryer for meat and fryer for spring rolls that states it is for household use only. 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 facility storing brea inside of utility tub from Home Depot. Verification required.

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 and tea cooling with lids on. CDI- Lids removed and food cooled. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC was not food safety manager. Permit is within 210 of issuance. For more information on becoming a certified food protection manager 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 sliced pork cooling in WIC in covered containers. Pork was not cooling at approved cooling rate. CDI- pork placed on sheet pan and placed in 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed ready to eat foods in the prep cooler without date marks. All foods in the WIC were date marked. CDI by date marking foods in prep cooler. 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 cooked rice noodles on TPHC. No written procedure. CDI provided written procedure template to PIC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 rice noodles held for more than 4 hours > 70F. CDI by voluntary discard.

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 sliced pork cooling in the WIC with tight fittting lid. CDI by placing on sheet pans uncovered. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers on the drying rack.