FORTUNE WOK

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed a few dishes in clean dish storage with visible food debris present. CDI- Dishes were taken to dish area to be w/r/s. -0- 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 .

3-501.18 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 no date marks on the following items: cooked tofu, tofu, noodles (x8), cooked pork (x2), and cut cabbage. EHS observed cooked chicken with a date mark of 6/26. CDI- EHS allowed PIC to date mark items as they were present when they were prepared. PIC voluntarily discarded the chicken. **REPEAT** **FULL POINTS** 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed employee medication stored above prep unit. CDI- PIC relocated medication to approved location. **REPEAT** -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, cut cabbage, cooked beef, raw chicken, and raw beef holding in the walk in cooler above 41F. See temperature chart. EHS allowed products to cool for 30 minutes which resulted in no temperature change. PIC stated that items had not been out of the cooler today. CDI- PIC voluntarily discarded all cooked proteins and RTE TCS foods. EHS allowed PIC to placed raw proteins in walk in freezer to rapidly cool. 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 egg rolls, cooked beef (x3), cooked shrimp, cut cabbage, noodles (x3) and tofu without a date mark inside prep units. CDI- EHS allowed PIC to date products. **REPEAT** -3- 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two spray bottles of sanitizer with levels above 200ppm. Observed a container of medication stored above prep unit. CDI- PIC remade the sanitizer at correct concentrations and relocated the medication. -0-

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed a few dishes stored as clean and stacked wet.

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 that facility did not have items in the prep unit or walk in cooler. PIC utilizes a prep log to track all dates in the facility. EHS observed that items are cooked in single batches, PIC stated that facility preps food for the week each Monday. EHS allowed PIC to date items as they were able to verify the prep dates between the prep Board and the employee who prepped the food. CDI- PIC labeled all items accordingly. EHS advised PIC that moving forward all dates will be placed on the pans. 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 several containers of soy sauce stored on floor. **REPEAT**

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at start of inspection. -CDI- PIC with servsafe arrived. -0- For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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./2-401.11 (B) A food employee may drink from a closed beverage container if the container has a lid and a straw. Observed 2 open cups with no lid or straws on prep table. -CDI- EHS educated PIC on using closed beverage containers with straw in kitchen area and PIC voluntarily discarded items. -0-

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- Observed food employee wash hands for less than 20 seconds. -CDI- EHS educated food employee on proper handwashing procedure and food employee properly rewashed hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee and PIC wash hands and not use a barrier to turn off faucet, thus recontaminating hands. Observed food employee sweeping floor and begin to return to food prep without washing hands. -CDI- EHS educated all on using a barrier to turn off the faucet and washing hands after engaging in other activities that can contaminate hands and all washed hands. -2-

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P- Observed food employee wash and rinse dishes and place them to dry without following a sanitizing step. -CDI- EHS educated food employee on proper W/R/S technique and food employee placed items in sanitizer basin to be properly sanitized. -1.5- 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- Observed rice hot holding at 128F. -CDI- PIC placed rice on time and will discard after 4 hours. -0- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes of cooking oil stored on floor. -0-

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 touching rice. -CDI- PIC removed. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking with dishes stored as clean. -CDI- EHS educated PIC on proper drying techniques and PIC placed items back at dishpit to be W/R/S. -0-

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 sticker residue on NFCS of clean dishes. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and employee phone stored on prep table. -CDI- PIC removed items. -0.5-