RAI LAY THAI EXPRESS

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 one (1) bin of cooked laab chicken in WIC, thawing with previous date of prep on date mark (8/23). Per conversation with PIC, chicken was pulled on morning of inspection to thaw. CDI - Thawing date marking was discussed with PIC: add or change date mark to include date at which frozen TCS foods are placed to thaw in cold holding. A thawing date marking was discussed was attached to food bin. 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(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 two (2) buckets of TCS foods (rehydrated soaking pad Thai noodles) with date marks for date of inspection (8/24), with time marks stating 12p - 2p. Per conversation with PIC, noodles were prepared via soaking on the morning of inspection, starting at 10a and would be disposed of within 4 hours at 2pm. CDI - EHS and PIC reviewed existing TPHC instructions sheet, which included soaking Pad Thai noodles. Labels were edited to reflect proper starting time of 10am. REPEAT.

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 two (2) portions of TCS foods (marinated chicken wings in RIC and red curry in WIC) cooling at lower than required rate for TCS foods prepared at ambient temperature. Per conversations with PIC and food employees, TCS foods were prepared and cooled on the previous night, but were portioned and prepared on day of inspection and were cooling for long term storage. CDI - Lids of items were removed and stirred to improve cooling rate. EHS provided ambient temperature cooling guides. 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 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one (1) in use knife at prep top one stored between cutting board edges in space between prep unit 1 and 2. CDI - Employee rotated knife to sit atop cutting board. 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 two (2) utensils (Rice scoop and spoon) held in room temperature water at front area rice cooker. CDI - PIC removed utensils from water and placed them at table to be rotated four hours after initial use.

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 two (2) boxes of single service articles (to go boxes) held at front register directly at floor. Per conversation with PIC, storage shelves and crates were occupied by drinks and other single service boxes.

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 one (1) previously opened bottle of mineral water (employee food) stored above ready to eat food in standing RIC. CDI - PIC rotated employee food to lower storage to prevent potential contamination. REPEAT Note: EHS observed sealed salmon stored above raw chicken in RIC. PIC stated that this was to be served to employees as well. Store employees food and beverages such that they cannot potentially contaminate food held for preparation or resale.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed rice cooker prep line handsink with no soap at start of inspection. CDI - EHS and PIC moved extra bottle of hand soap from register hand sink and placed it at prep line handsink such that soap was available at all handwashing stations. REPEAT. Note: No escalation due to some improvement from previous inspection; handsinks were elsewise accessible and not used for other tasks aside from handwashing.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) boxes of unwashed produce (mangoes and mushrooms) stored above ready to eat foods (curries, washed bagged veggies) in WIC cages. CDI - PIC delegated process of relocating unwashed produce. EHS reviewed posted storage order charts for WIC and reach in units with PIC. REPEAT. Note: No escalation due to improvement from previous inspection; fewer portions of unwashed produce were observed being improperly stored in relation to TCS food, and no raw animal food was observed acting as a potential source of contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two (2) buckets of TCS foods (rehydrated soaking pad Thai noodles) with date marks, but no specific time marks. Per conversation with PIC, noodles were prepared via soaking on the morning of inspection. CDI - EHS and PIC reviewed existing TPHC instructions sheet, which included soaking Pad Thai noodles. PIC voluntarily disposed of unmarked noodles and directed employee to prepare new batches to be held with proper time marks.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bin of wiping cloths stored on riser at front register area in sanitizer at 0 ppm chlorine. Observed one (1) loose wiping cloth outside of bucket. CDI - PIC added bleach to raise concentration to approximately 100 ppm and rotated all in use wiping cloths back to properly concentrated bucket. REPEAT.

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 one (1) container of sliced jalapeños with spoon handle contacting food. CDI - EHS elavated spoon out of food without making barehand contact and repositioned accordingly. REPEAT.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) knives stored in crack between two prep units. CDI - Knives were rotated to 3 compartment sink. REPEAT. Note: No escalation in point deduction due to some improvement; cooking utensils such as woks and cooling utensils (ice wands) were stored at above dish rack shelving.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed front area handsink with no adjacent waste bin to dispose of paper towels. Provide waste bin as needed.

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 two (2) pieces of employee food (uncut cucumber and apple) stored above ready to eat food in standing RIC. CDI - EHS donned glove and rotated employee food to lower storage to prevent potential contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed prep unit handsink with large metal bowl stored sink basin. CDI - EHS removed bowl prior to handwashing. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC filling one (1) clean container with water at register handsink at start of inspection. CDI - EHS and PIC reviewed handsink limitations; handsinks are not to be used for purposes other than handwashing. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed RIC handsink with no soap at start of inspection. CDI - EHS and PIC utilized soap at nearby prep unit handsink. Provide a supply of soap for each handsink during operations.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) container of raw chicken wings in standing RIC above one (1) container of cooked fried chicken. Observed one (1) pan of raw shrimp in prep unit 2 stored above ready to sauces and bean sprouts. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) boxes of unwashed produce (peppers, tomatoes, mushrooms) stored above ready to eat foods (curries, washed bagged veggies) in WIC cages. CDI - PIC and EHS rotated raw animal food below ready to eat foods. PIC began process of relocating unwashed produce. EHS provided storage order charts for WIC and reach in units. 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 six (6) portions of TCS, non date mark exempt food (sticky rice portions in register prep RIC, three (3) pans of cooked chicken in WIC cage, and one back up pan of fried tofu prep unit 1) without date marks. CDI - PIC confirmed date of preparation (1/25 and 1/26) with food employees and affixed date marks accordingly. REPEAT. 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 three (3) containers of non date mark exempt TCS food (sticky rice in WIC, tomato based pad Thai sauce in standing RIC, rice noodles in prep unit 2) held for greater than 7 days (1/21, 1/20, and 1/21, respectively.) CDI - PIC voluntarily disposed of out of date food 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 .

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 proper TPHC procedures for TCS foods (soaking pad Thai noodles, spring rolls marked for 11a to 3p). However, spring rolls were not listed on the TPHC items list held within establishment. CDI - PIC added spring rolls to list of foods on TPHC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 one (1) bowl of thawing bagged raw chicken portions at prep sink drain board at 31F during inspection. Per conversation with PIC, chicken would be cooked at a later time on day of inspection. CDI - PIC rotated chicken to available cooler space prior to the end of inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bin of wiping cloths stored on riser at front register area in sanitizer at 0 ppm chlorine. CDI - PIC added bleach to raise concentration to approximately 100 ppm.

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 one (1) container of sliced jalapeños with spoon handle contacting food. CDI - EHS elavated spoon out of food without making barehand contact and repositioned accordingly.

4-903.11 (A) Store cleaned equipment, utensils, linens 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 two (2) clean woks stored on cardboard sheeting on floor beneath stove cook line. Observed one (1) knife stored in crack between two prep units. Observed one (1) relatively clean ice wand stored directly on racks of reach in freezer. CDI - Knife was rotated to 3 compartment sink. Ice wand was wrapped in plastic before being returned to reach in freezer. PIC and EHS discussed placement of woks on clean shelving adjacent to 3 compartment sink. 4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed approximately four (4) metal pans stored with water pooling on rims. CDI - PIC and EHS rotated air drying pans to prevent wet nesting.

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 two (2) stacks of single service articles (to go boxes) stored with exposed food contact surfaces. CDI - PIC and EHS inverted containers to prevent potential contamination.

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 large container of chicken placed inside the WIC to cool at 10 AM. Chicken was observed at 75F at 3:44 PM. Chicken was not cooled to 70F or below with 2 hours of cooling. CDI - Chicken 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw steak, cut cabbage, tofu, and pooled eggs held above 41F inside prep top unit. CDI - All items were 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 container of tomyum soup, cooked potatoes and cooked shrimp with no date marking. CDI - Items were verified to be prepped on 10/8 and the proper date mark 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 .

3-501.15 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 chicken cooling in a large deep pan miss the 2 hour cooling window to get from 135F to 75F in 5 hours span. CDI - Chicken was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 WIC in need of cleaning underneath cages.

REPEAT 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 in container on top of cut cabbage. CDI: Cut cabbage was voluntarily discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken cooling at a rate of 0.05F/min during 4 hour window. Chicken was in a thick portion inside bus tub. CDI: PIC placed chicken on ice to facilitate quicker 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 multiple spices on chefs cart at cook line without labels.

REPEAT 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 food debris build up in bottom of reach in freezer. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored over crispy tofu. Eggs moved to proper storage area. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - One pan chicken wings without a start and end time for TPHC as stated on written procedures provided by PIC. Chicken prepared 1 hour prior and time marked on the pan. Improvement since last inspection.

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. Clean interior bottom of reach in across from 3 compartment sink. No points deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- EHS observed three containers of sticky rice at 45F and egg based waffle mix at 43F. CDI- PIC voluntarily discarded the items. Point deduction remains the same since inspection history shows and improvement from last inspection however if the violation occurs again point deduction will increase. 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 - EHS observed chicken wings, spring rolls, and two containers of rice noodles without a start and end time for TPHC as stated on written procedures provided by PIC. CDI- PIC was able to mark items correctly for TPHC with a start and end time of 11am-3pm.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - EHS observed in use wiping cloth sanitizer bucket stored on the floor without a label. CDI- PIC labeled the item.

6-501.111 Keep the premises free of insects, rodents, and other pests. - EHS observed small flies in can wash and dry storage areas inside the kitchen.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf - EHS observed dented can mixed in with wholesome cans. PIC stated there is not a dented can policy. CDI- Education provided and pic voluntarily discarded the items. PIC informed to move all dented cans and label the area not for use. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - EHS observed dry storage area near restrooms with dry food boxes stored on the floor.

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 front in use wiping cloth sanitizer bucket stored on the floor.

6-501.16 Store mops for air drying after use. - Observed wet mop head stored down in bucket and not in use.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. - EHS observed employee twist top drinks stored above food prep and clean food contact surfaces.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employees handle trash and not discard gloves prior to attempt food prep. Observed employee handle dirty dishes with gloves and did not discard gloves prior to food prep. Education was provided to PIC. CDI- PIC had employee discard gloves and wash 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 eggs stored above Rte sauces and noodles. Observed raw fish stored above Rte sauces and cut vegetables. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. 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 foods in walk in cooler. 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.- EHS observed several food contact surfaces of bowls, metal containers said to be clean according to PIC with stickers left on them and stacked together. EHS observed meat slicer stored clean according to PIC with food debris left on it. CDI- PIC had employee clean food contact surfaces properly prior to next use. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P- EHS observed reach in cooler unplugged and not functioning properly. EHS observed noodles, red curry, yellow curry, tofu, chicken, and bamboo shoots above 41F. See temp chart. CDI- PIC moved items to walk in cooler to quickly cool. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. - Observed in use wiping cloth buckets stored on floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no Cl test kit for in use Cl sanitizer in 3 comp sink. A VR will occur within 10 days to ensure proper test kit is provided.