KUNG PAO WOK

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection. A certified food protection manager must be present during all hours of operation. (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a working spray bottle filled with a chemical that was not labeled. -CDI- PIC labeled the bottle. (0 pts)

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee go from working at the register to donning gloves without a hand wash, then engage with RTE food. -CDI- EHS intervened before any food was contaminated. Employee voluntarily discarded gloves, then performed a hand wash using proper procedures. (2 pts)

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 bucket of sanitizer stored directly on the floor at the service line. -CDI- PIC relocated the bucket of sanitizer so that it was stored off of the floor. (0 pts)

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 being stored over RTE customer food in the WIC. -CDI- PIC relocated the container of employee food to the bottom shelf away from customer foods. (0 pts)

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 8 large lugs of fried chicken that had date marks that ranged from 07/04 - 07/08 as the days they were prepared. EHS educated PIC on seven day date marking with the day it was cooked/prepped counting as day 1. -CDI- PIC voluntarily discarded all of the necessary lugs of chicken that exceeded the 7 day date marking. (1.5 pts) 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 .

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf - Observed no written procedures on site for the cleanup of vomit or diarrheal events. CDI - EHS provided MCDHS written procedure at the end of the inspection. For more information 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 cases of unwashed red peppers, green peppers, cabbage, and carrots stored on the top shelf of the WIC, directly above containers of cooked noodles and rice. CDI - Storage order rearranged. 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 a container of garlic & oil on a rolling cart at the cookline at a temperature of 49F. PIC stated they take out the container continuously, moving it in and out of refrigeration when needed. CDI - Container moved to opentop refrigerator. PIC informed that they must keep garlic and oil mixtures cold as they are TCS or it is an item that must be added to their TPHC policy and then requires proper time stamping. 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 a spray bottle of a green chemical stored below the 3 compartment sink. PIC stated he no longer uses it and has not in a long time. CDI - PIC voluntarily discarded.

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 a container of multi use insert container lids stored directly below the drainpipe of the kitchen handwash sink, subjecting the clean lids to potential contamination. CDI - Container of lids moved

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 several containers of cooked noodles and white rice in WIC which were cooked last night and not below 41F by this morning inspection. CDI- PIC voluntarily disposes of items. EHS coaches PIC on proper cooling methods. (-1.5) 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 .

3-501.15 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 several large plastic containers with lids where white rice and cooked noodles where being cooled. EHS reiterates to PIC that stacked and lidded plastic containers will not facilitate cooling in the required time frame. REPEAT. (-1) 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many plastic containers stored as clean above warewashing which were sticky to the touch or with visible food debris. 10 Day VR required. 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 is not been labeled, or if the label is incorrect. -P Observed steamed jalapeños inside fliptop dated for 09/02. CDI- PIC voluntarily disposes of jalapeños. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf opened package of spring rolls, and crab Rangoon inside WIC without date mark. CDI- PIC added date marks to items. (-1.5) 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 and fried tofu in lowboy at 45-46F, PIC states items were recently in use at the prep top and will cool quickly, but no change in temperature was observed ten minutes later. CDI- Items begin to cool rapidly once placed inside the WIC. EHS advises the PIC not to stack lidded containers and attempt cooling in the lowboy. (-.05) 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 metal scrapper stored between burners at cook line. CDI- EHS educates PIC on storing utensils on clean surface, relocates scrapped to wear washing and will not store between equipment going forward. (-.05)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked wet on rack above ware washing. Allow dishes to air dry before stacking. (-.05)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple plastic containers not NSF or ANSI certified for use as food contact surface. Remove unapproved equipment from service at earliest opportunity. (-.05)

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grease spill surrounding outdoor grease trap. CDI- Grease trap technician onsite states they will place gravel and conduct clean up this afternoon. (-0)

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 opened employee beverage beside crockpot in front service area. CDI- PIC moves cup away from food prep and storage. (-0)