HONEY BUN CAFE II

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 attempt to begin food prep with no hand wash. CDI - EHS intervened and Food employee washed hands properly. 2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash/rinse hands in the 3 compartment sink. CDI - Hands washed properly.

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 multiple portions of pork buns. PIC stated that the buns are not transported under temperature control. Buns are received and placed in 3 door Reach-in cooler upon arrival and have not been in use. Buns did not properly cool to 41F after being transported and placed inside the 3 door Reach in cooler. Dumplings observed at 48F. Please transport buns under temperature control and/or cool properly back to 41F within 4 hours upon arrival. CDI - Dumplings 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 pork ribs at 125F in Steamwell. CDI - Placed on stove top and reheated to 178F. 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 .

3-501.19(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 all dumplings and buns held on TPHC with the incorrect time stamps. CDI - Time stamp corrected to indicate when buns were removed from temperature control and placed on TPHC. Observed tapioca balls with no time stamp. CDI - Time stamp added.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 500+ ppm. CDI - Sanitizer was diluted to meet proper concentration.

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 tightly packed sealed bags of pork buns that did not cool properly (within 4 hours) after transport and being placed in the 3 door Reach in cooler overnight. CDI - Voluntary discard. Observed large pan of wrapped raw shrimp cooling from 47 to 46 in 1 hour and 18 min. Rate = 0.012F/min. CDI - Pan was uncovered and moved to the WIC 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 .

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

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 food for patrons in on dry storage racks. CDI - Drink relocated.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFSM present for majority of inspection. CFSM arrived with approximately 20 min remaining during the inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 multiple, previously frozen TCS foods (portioned beef soup) date marked with only the date removed from frozen, no cook date present. CDI - PIC was able to back track items to larger batch in the freezer and cook date was added. 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 Red bean buns (4/19), Veggie buns (4/24), pork buns (4/21) held longer than 7 days. PIC stated items were never frozen. CDI - Voluntarily discarded. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle submerged in cooked TCS food inside standing RIC. CDI - Scoop was removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes wet-stacked above the three-compartment sink. REPEAT. CDI - Containers were separated.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wooden containers holding buns with dark growth on the outer portions of the containers. Wooden baskets are not smooth and easily cleanable and in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed green cutting board in need of resurface or replacement. 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 extremely worn and discolored cloth bags being used to strain teas and other drinks.

5-202.12 Provide at least 100F water at handsinks. EHS observed handwashing sink below 100F. PIC stated that a work order is in and the handwashing sink is not being used. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. After calibrating thermometers PIC dumped ice water cup in the handwashing 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. EHS observed a box of raw chicken being stored over a box of raw eggs. CDI. Food employee corrected the order and moved the raw chicken below the raw eggs. For more information on food storage order 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 egg stored directly on top of RTE cooked chicken in the bottom of the prep unit. CDI - No visibly contamination and storage order was rearranged. 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. Ice machine had black buildup. PIC stated the ice machine is cleaned on a 3/4 month basis.

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). Cooked pork in WIC was unlabled and without a date. PIC could not identify when the food was cooked. A food employee was able to state that the pork had been cooked on the previous Sunday (6 days prior). CDI. Food employee added correct dates to the pork. 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 . EHS observed cooked chicken and pork being cooled by sitting in an ice bath. After reviewing the cooling rates (.07), PIC was advised to change their cooling method to keep food safe. 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. EHS observed raw shrimp thawing in a pot full of water being stored directly next to clean dishes. EHS instructed PIC to run cold water over the shrimp throughout the thawing process. CDI. Food employee corrected by moving shrimp to the prep sink and thawing under running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large tubs of condiments were sitting directly on the floor in dry storage.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Numerous dishes were wetstacked over the three-compartment sink.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed the thawing of shrimp directly next to clean dishes while the three-compartment sink was set up/utilized to W/R/S. CDI - No contamination of shrimp visibly observed, shrimp was relocated to the prep sink.

2-102.11 (C ) (2), (3), (17) 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 employee health process and procedures. -Pf PIC could not name any food borne illnesses, or reportable symptoms. PIC could not state what the return to work protocol is and how long employee must be symptom free to be allowed back at work. CDI - EHS educated and provided resources to the PIC to learn what is required.

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 gochujang buns and jumbo (meat, egg) buns transported from the sister facility and placed inside the RIC to cool. PIC stated that the buns were cold (no temp was taken) when the buns were transported. Buns were placed inside the RIC to cool at 11:30 AM. buns were observed at 44F & 45F when temperature was taken at 4:50PM. Buns missed the 4 hour ambient cooling window. CDI - Buns that missed the cooling window were voluntarily discarded. EHS and PIC discussed Buns being transported under temperature control. EHS will follow-up when facility has solution. 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 .

3-501.19(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 incorrect time stamp for shrimp dumplings and Jumbo (meat & egg) buns. CDI - Chef replaced at 4:30 PM before inspection, time was not recorded. Proper time was added.

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 buns placed inside the 2 door RIC in tightly sealed bags missed the 4 hour cooling window. CDI - Voluntary discard. 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 .

4-101.11 (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 wooden/bamboo bun steamers with dark coloration, food debris and visibly rotting. In need of replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed utensils used to tenderize meats, stored as clean, with food debris on the blades. CDI - Moved to 3 comp sink to be 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(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken, in tightly plastic wrapped container, diced on 6/10 and placed in the prep unit to cool overnight, at 44F. CDI - Chicken was voluntarily discareded. For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

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 food placed on 4 hour TPHC between 11 AM - 12 PM, Time stamps showed 1 PM as the start time. CDI - Labels were corrected.

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 raw chicken, in tightly wrapped plastic container, placed in the prep unit to cool overnight. Raw Chicken was observed at 44F during the inspection. Item missed the 4 hour, ambient cooling window. CDI - Voluntary discard. 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. Pf Observed raw meat thawing in ambient air. CDI - Meat was submerged under running water.

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 container stored on the floor. CDI - Removed from the floor.

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 scoop handle in direct contact with mixed vegetables. CDI - Scoop was removed.

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 inside the dry storage area in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed packages of raw pork above raw potatoes and raw greens. CDI product relocated. Repeat. 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 curry chicken at 48F. PIC stated it was just sitting out for service. CDI item moved for cooling. Observed rehydrated mushrooms and raw chicken that was above 41F. PIC is unsure what happened to product. CDI items 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 .

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 bao sauce that was cooling in the reaching while covered and product stacked on top of it. Product did not drop in temperature during 40 minutes. CDI product uncovered and moved to reach in freezer. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees working with food while wearing watches.

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 handles stored in food containers in the prep top. Repeat.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. observed employee drink and cell phone stored on the counter top. Keep personal items in designated areas.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a case of raw chicken and raw pork stored above buckets of soy sauce in the WIC. CDI: PIC rearranged storage order to prevent contamination from raw proteins. 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 packages of unwashed carrots and potatoes being stored above buckets of soy sauce 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 3-302.11 (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 pork inside the WIC. 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 a tray of cooked dumplings, with thick plastic lid, above 41 degrees F in a lowboy cooler. PIC stated that the dumplings were cooked last night at 8 PM and sat at room temp before being placed in the lowboy cooler to finish the cooling process. PIC concluded that the dumplings were not cooled down properly before being placed in the cooler. Dumplings did not cool from 135F to 41F within a total of 6 hours. CDI: PIC voluntarily discarded dumplings. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple RTE, TCS foods that were not date marked. PIC stated that all of these foods were prepped yesterday. CDI: PIC labeled all 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 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 TPHC template filled out for the tea station, but not for the steamed dumplings. CDI: EHS provided facility with another TPHC sheet to fill out for the steamed dumplings. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 tray of cooked dumplings that had visible condensation on the thick plastic lid; PIC concluded that they had not been cooled down properly the previous night. EHS advised PIC on the different approved methods for quickly cooling. CDI: PIC voluntarily discarded dumplings. 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 large bin of rice with a deli container used to scoop out the rice immersed in the rice. Observed scoop immersed in frozen mangoes in a reach-in unit. CDI: PIC voluntarily discarded deli container and scoop.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with doors and lids open during the time of the inspection. CDI: Dumpster doors and lids were closed. Note: Points not deducted since facility shared the dumpster with the whole food hall and is not a repeat violation.

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 half eaten danish on make line near the prep cooler. CDI - Danish was discarded.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee sweep floor and return to work station to prepare food/drinks. Observed food employee handling soiled dishes and return to the cooking station/stove. CDI - EHS intervened and employee washed hands.

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 hand sink in the front area with no soap or paper towel available. Establishment could not provide soap for the front hand sink. EHS 10 day verification required.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple variations of TCS food filled buns hot held below 135F in steam table baskets in the front food service area. CDI - Held on 4 hour TPHC for the remainder of time. EHS and PIC added HH buns to TPHC already in place for teas. 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 RTE pork and chicken held above 41F inside the prep unit. CDI - Items were voluntarily discarded. 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 .

3-501.18 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 no date marking on rehydrated mushrooms, curry potatoes/carrots. CDI - Items were prepared the previous day and the correct date marking was added. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handles of scoops in direct contact with multiple TCS foods inside the prep unit. CDI - Scoops removed.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Establishment could not provide test strips for sanitizer at 3 compartment sink. CDI - PIC went and brought back test strips before EHS completed inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee personal items stored with items for customers. CDI - Items were removed.