ITAEWON

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked TCS foods below 135F inside the steam well. CDI - Items were voluntarily discarded and more water was added to the steam well to maintain proper Hot holding temperature. 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 chemical spray bottle with label that was not legible. CDI - Label was re-written.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed single-use cups stored on the floor inside the dry storage. CDI - Items removed from the floor.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of garbage on the ground around the dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with missing drain plug.

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 prep table. Observed employee powder supplement stored above prep/expo table. CDI - Items removed.

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

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 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands less than 20 seconds, food employee then did not use paper towel barrier to turn off the faucet. CDI - Hands were rewashed properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed diced chicken, spicy pork, mushrooms and cheese Hot holding below 135F. CDI - Items were placed on the flat top to be reheated to 165F+. 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 sliced tomatoes and diced raw chicken above 41F inside the prep unit. CDI - Tomatoes voluntarily discarded, chicken allowed to be cooled back to 41F. 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 .

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

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. PIC stated she has not had it cleaned since she took over. Cleaning frequency increased.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed thermometer with thick probe. 4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf. Observed thermometer reading 80F in ice water when calibrating. EHS thermometer read 32F. EHS will return in 10 days to assess working thin probed thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 seasoning bottle and source squirt bottle without labels. CDI - PIC added appropriate labels.

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 to-go containers stored on the floor in dry storage. PIC stated she will reorganize and place in better location off the floor. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use tray not being stored covered, inverted or with a protective barrier. CDI - PIC placed protective covering over them.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed 2 fryers on back prep table with no ventilation. CDI - Fryer was turned off and unplugged until they move to under ventilation.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No CFPM present during the 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 2 containers of raw chicken stored above French fries inside bottom portion of the prep unit. CDI - No evidence of cross-contamination, storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 lettuce with no date marking. CDI - PIC stated that the lettuce was prepared on 9/4 and the proper date marking was added. 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 .

3-501.19 (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 fried chicken in fryer basket held, per PIC the chicken is held for 4 hours and then discarded after. CDI - EHS provided facility with TPHC paperwork via email. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical spray bottles (Degreaser & Sanitizer) with no label. CDI - Bottles were labeled.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef thawing in in standing water inside the 3 compartment sink. CDI - Beef was moved to standing RIC to finish thawing.

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

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 in rice. CDI - Scoop was removed.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed raw beef thawing and food employee actively washing dishes inside the 3 compartment sink. CDI - Beef was removed and 3 comp sink w/r/s. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not provide QUAT test strips for sanitizer at the 3 compartment sink. 10 day verification visit required.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple food employees wash hands and turn off the faucet without using a paper towel barrier to prevent contaminating hands. CDI - EHS intervened and employee washed hands and used paper towel barrier to turn off faucet.

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

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed corn at 126F at 1:30 PM, employee stated that corn has been reheating since 9:30 AM. CDI - Corn was voluntarily discarded.

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 ham held longer than 7 days. (3/16). CDI - Ham was voluntarily discarded. Discarding TCS food when time/temperature window has expired has been out of compliance on 3 consecutive inspections. 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 .

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

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 with wiping cloths stored on the floor.

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 single-service items (to-go containers) stored on the floor inside the dry storage. CDI - Items were removed from the floor.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager throughout majority of inspection, while food prep was occurring. PIC, with food protection manager certificate, arrived at end of inspection. At least one certified food protection manager must be present while food handling is occurring. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 stored above raw shrimp and raw beef in lowboy. Observed ground beef stored above steak in reach-in cooler. -CDI- PIC corrected storage order. 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 dishes stored as clean with visible food debris or sticker residue. -CDI- PIC placed items back in 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed cut lettuce and deli ham in the prep unit without a date mark, held for over 24 hours. PIC knew items when items were prepared/opened. -CDI- PIC properly added date mark to the items. 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 salsa verde in the reach-in cooler held past the 7-day timeframe (prep date of 10/23). -CDI- PIC voluntarily discarded the item. 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 .

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among multiple dishes stored as clean. -CDI- PIC separated dishes for proper air drying.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P- Observed food employee washing dishes to cooking food w/ out washing hands and changing gloves. -CDI- Educated food employee; rewashed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees wiping gloves onto a dry wash clothes that was hanging from apron while in-between tasks. -CDI- Food employees were educated; gloves were changed after hand washing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in 3-comp sink (Quat) sanitizer concentration at 100 ppm w/ a water temperature of 105F. -CDI- PIC discarded water and refilled sanitizer sink with the correct concentration. 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 sliced tomatoes in prep line above 41F. -CDI- PIC voluntarily discarded food 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 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 kimchi in prep line w/out the date from which the original container was opened.-CDI-PIC added proper date mark on the container. 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 . 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 . 3-501.18 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 sliced tomatoes with no date marking. -CDI- PIC voluntarily discarded food item. 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 cornstarch in bulk container with no label.

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 in bulk rice container a to-go plastic container w/ out handle. -CDI-PIC removed item.

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed food employee in the 3-comp sink skipping the rinsing procedure and transferring utensils from wash area straight to the sanitizing compartment. -CDI-Food employee was educated and utensils were re-washed.

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 RTE food inside the RIC. CDI - Storage order was rearranged. 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 produce stored above RTE food inside the shared WIC. CDI - Storage order was rearranged. 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 steak, hibachi chicken, spicy pork, & Dak-gang chicken held below 135F. CDI - Items voluntarily discarded. Items were observed double panned and were not maintaining the proper Hot holding temperature. 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 hummus cooling with tightly closed lid. Hummus observed cooling at a rate of 0.08F/min. 61F to 58F in 37 min time frame. CDI - Lid was removed to promote cool 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in QUAT sanitizer below 50 PPM. CDI - Sanitizer bucket was dumped and filled with sanitizer at the proper strength.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment could not provide test strips for QUAT sanitizer. 10 day verification visit required.