MUKJA

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce above RTE food items in 2 dr standing RIC. CDI - PIC restore proper storage order. 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 RIF holding raw, out of original packaging, chicken stored above raw, out of original packaging, beef. CDI - PIC restore proper storage order. REPEAT -1.5- 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed rice cooker hot holding rice with another bag of brown rice in direct contact with white rice. CDI - PIC removed bag of rice from rice cooker.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 1 pan of kimchi in 2 dr standing RIC cold holding above 41F. CDI - PIC voluntarily discarded item. Points not escalated due to decrease in severity. REPEAT -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 1 pan of cooked carrots cooling in an ice bath at an inadequate rate of .10F/min. EHS notes that the ice bath was not sufficiently covering the pans high enough to cover the amount of food that was inside the pan. CDI - PIC voluntarily discarded item. REPEAT -1.5-

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 in use utensils being stored in hot water at 110F using an electric heat warming device. CDI - PIC re-filled water and will frequently check temperature of water. REPEAT -1-

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 RIC with gaskets with visible black buildup and cracking.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employee touching face and hair and move to open prep top unit. CDI - EHS intervened and food employee washed hands properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw squid stored above fully cooked dumplings inside the Lowboy Reach-in cooler. Observed bags of spinach stacked directly on top of raw pork bulgogi inside the WIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes washed, rinsed and sanitized upon arrival, EHS observed QUAT sanitizer at 0 PPM and the container connected was empty. CDI - Facility will use sanitizer tablets to sanitize in 3 compartment sink until facility can get refill on sanitizer. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple knives, stored as clean, above meat prep sink on magnetic strip. Observed splatter from meat prep on clean knives. CDI - Knives moved to the 3 compartment sink to be properly washed, rinsed 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 .

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 carrots made at 10:30 AM at 84F at 73F at 12:45PM. CDI - Item 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 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 131F. CDI - Rice was reheated to 171F and placed back into Hot holding. REPEAT. 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 Kimchi Pasta (x2), Raw Pork bulgogi, Raw beef bulgogi, cut lettuce holding between 42F - 44F inside 2-door standing RIC. Observed RIC ambient at 42F. CDI - Kimchi pasta, cooked the previous day was voluntarily discarded. Raw meats at 45F or below and meats placed in cooling today were moved to the WIC for rapid cooling. EHS will return in 3 days to verify that the RIC is maintaining foods at 41F or below. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed ice machine cleaner chemical and bag of sanitizer stored on top of the ice machine, causing potential contamination if items broke or leaked. CDI - Items were relocated under the front counter.

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 cheese powder and red chili powder with no labels. CDI - Labels were added.

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 for rice stored in water at 112F. CDI - Replaced with water above 135F. REPEAT.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 2 chipped/broken tip knives. CDI - Knives were removed.

5-205.15 Maintain a plumbing system in good repair. Observed broken hot water knob on hand sink in the rear kitchen. In need of repair.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice held on countertop at 84F, PIC stated that the rice is held and will be used for fried rice. CDI - Discarded. Facility will attempt to remove rice from HH and place on 4 hour TPHC and used to prepare fried rice in that time frame. EHS will provide TPHC paperwork for procedure. Rice must be at 135F before being placed on 4 hour TPHC. 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 pan of raw breaded pork at 42-45F inside Lowboy RIC. Observed boiled eggs stacked above the fill-line, in flip-top unit, above 41F. CDI - Voluntary Discard. 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 kimchi pasta sauce date marked 11/14. PIC stated that the only TCS component (cooked pork) of the dish was added on 11/23. EHS and PIC concluded that the date marked when the TCS component requiring date marking was added to the dish should be indicated on the label and 7 day holding begins. CDI - Proper date marking was added to the dish. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of dry powders, sugar, salts with no labels near the stove top.

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 scooping utensils stored in water at 77F. CDI - Utensils 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 series with food for consumers throughout the kitchen. CDI - All items removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bag of chopped beef stored above RTE tofu. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chopped beef stored above raw shell eggs inside the 2 door RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No point escalation, observed significant improvement.

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 cut cabbage (x2), boiled eggs, and RTE crab meat with no date marking inside the prep top unit. CDI - PIC stated that all items were prepared the previous day and the proper date marking was added to each item. 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 .

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 plastic wrapped container raw marinated chicken cooling at a rate of 0.03F/min inside the 2 door RIC. CDI - The chicken was uncovered and placed in the coldest area of the cooler. PIC was also reminded that cooling inside the WIC is much more efficient and made for proper cooling. 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 (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 submerged inside flour. CDI - Scoop was removed.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee return to kitchen, don new gloves and return to prepping chicken. CDI - PIC intervened and food employee washed hands properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked from use with large pan on top of the splash guards. CDI - Pan was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw bacon, raw eggs, and raw beef stored above RTE tofu and vegetables inside the 2 door RIC. CDI - Storage order rearranged. Observed raw pork stored above RTE vegetables inside the WIC. CDI - Storage order was rearranged. EHS will follow-up on storage order to verify improvement. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottle with no label. CDI - Chemical spray bottle was labeled.

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 rice scoop stored in water at 77F.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility utilizing chlorine sanitizer but could not provide chlorine test strips. 10 day verification visit.

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 drink stored on top of prep surface.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked with multiple containers of plastic wrap. CDI - Items were removed making the sink accessible. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed sushi rolling mat, hanging on side of hand sink to air dry. CDI - Rolling mat was removed from the sink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer inside the 3 compartment sink below 200 PPM of QUAT sanitizer inside the 3 compartment sink. CDI - Sink was drained and the sanitizer solution was replaced at the proper strength. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fish cakes inside the prep unit held above 41F. Observed raw pork and raw chicken above 41F inside the WIC. CDI - All Fish cakes were voluntarily discarded. Raw Pork and chicken were temped at 41F by the PIC before being transported from the WIC to the RIC at 9:30 AM, Items were taken back to the WIC for rapid cooling. EHS suggests that PIC modify transport and marinade procedures to reduce the increase in temperature when transporting and maintain items at 41F. EHS will follow-up. 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 cooked carrots cooling at a rate of 0.35F/min. Carrots cooled from 102F to 77F within a 70 min time span. CDI - Carrots were uncovered to promote air flow for rapid cooling. 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 containers of oils and various powders throughout the kitchen with no label. CDI - Items were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer buckets or below 100 PPM. CDI - Sanitizer was replaced at the proper strength.

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 need of cleaning inside the WIC. *Shared WIC

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 ready-to-eat foods inside lowboy RIC. Observed raw shell eggs stored above produce in WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (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 chicken above raw pork in the reach-in cooler. CDI - Storage order rearranged. 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 cooked eggs in lowboy reach-in cooling too slowly, at a rate of 0.15F/min. The minimum cooling rate between 135F and 70F is 0.54F. PIC stated eggs were cooling since 10:30am. TCS foods have 2 hours to go from 135F to 70F. At 12:30pm, cooked eggs reached 102F. -CDI- PIC voluntarily discarded the eggs. Per establishment’s permit, cooling shall be done in the WIC. 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 rice cakes stored in flip top above 41F. PIC stated she was unsure when rice cakes were placed in flip top. -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 .

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 homemade tuna prepared yesterday, 9/5, in the flip top without a date mark. PIC prepared the tuna herself yesterday. Observed beef bulgogi stir fry in lowboy reach-in with a date mark for today, 9/6. PIC stated beef was combined with cooked stir-fry yesterday, 9/5. -CDI- PIC properly date marked the tuna with yesterday’s date. PIC properly date marked beef stir fry with yesterday’s date. 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 two containers of cooked shrimp in lowboy reach-in with today’s date mark. PIC stated bag of cooked shrimp was opened within the past few days, not today. -CDI- PIC voluntarily discarded the items. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P- Observed employee medication stored on dry food rack, above and next to food items. -CDI- PIC moved medication to separate area to prevent contamination.

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 eggs cooling too slowly in the lowboy reach-in cooler, at a rate of 0.15F/min. Eggs missed the 2-hour cooling time frame, eggs observed at 102F after cooling from 10:30 AM to 12:34 PM. Eggs were stacked in a deep dish with a cover.- CDI- PIC voluntarily discarded the eggs. Per establishment Permit all cooling should be done inside 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed squeeze bottles of clear liquids in lowboy reach-in without labels.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple metal dishes, stored on a clean storage rack.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above RTE food inside the lowboy RIC. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

Observed multiple batches of fish cakes with no date marking. CDI - Items were placed in unit to thaw the previous date and were date marked properly. 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 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 .

3-501.15 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 tight lid on large pan of raw chicken, chicken observed cooling at a rate of 0.04F/min. Ambient cooling should be at a rate of 0.12F/min. CDI - Chicken removed from covered pan and placed inside larger uncovered pan. 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 wet wiping cloth stored on countertop and not inside sanitizer between use. CDI - Placed inside sanitizer bucket. 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 the floor. CDI - Bucket removed from the floor.

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 drink stored above prep area. CDI - Drink was removed.