NANA LI'S BY THE DUMPLING LADY

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed tongs sanitizing in 100ppm quat. CDI: Sink was drained and refilled, tongs were re-sanitized in 200ppm quat. 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

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed items in hot box and on counter being held on TPHC. Start time was labeled as 10:45am, items were already on TPHC at beginning of inspection. PIC stated items were placed on TPHC at 10:15am. CDI: Start/discard time was corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed 3 door reach-in unit unable to maintain TCS applicable foods < 41 F. PIC adjusted the thermostat from 37 F to 34 F, however, internal temperatures did not decrease. Items prepared today were quickly transferred to the walk-in cooler and/or cooked for immediate service, while remaining TCS foods (pork sausage and two containers of cut tofu) were voluntarily discarded. Facility has additional sandwich prep unit maintaining product at < 41 F. PIC will discontinue use of malfunctioning unit and place an emergency work order for repairs. -1.5- Verification visit is required. 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.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed can of Raid stored on floating shelf alongside containers and bottles of dry goods seasonings. CDI - Raid removed. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed multiple cans of Raid stored in the facility (shelving unit and under the 3-compartment sink). CDI - Discussed with PIC that the product is for residential use only and is not approved for commercial use. PIC complied with removal of cans of Raid. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone stored on shelving unit alongside containers and bottles of dry goods seasonings. -0-

REPEAT VIOLATION: 3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed recently cooked beef hot holding at 122 F inside the hot cabinet. CDI - Beef removed and reheated > 165 F for compliance. No escalation of points due to improvement noted. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at middle fixture of 3-compartment sink when equipment is in use to dispense sanitizer. Repair. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler wash their hands, turn faucet off with their barehands and proceed to don gloves for food prep. CDI - Educated the food handler and they properly rewashed their hands. -0- 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.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom of two containers of cooked chicken coming into contact with foods in the reach-in unit. CDI - Containers removed by PIC. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed quat sanitizer being used to sanitize two plastic food containers with a concentration of 50 PPM. It was discovered that the sanitizer solution was made using hot water. CDI - Sanitizer discarded and remade with concentration resulting in 200 PPM. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed several TCS applicable foods hot holding < 135 F inside the hot cabinet. Refer to temperature observation chart. Items in hot holding since 10:30-11:00 AM according to PIC. CDI - Items reheated > 165 F for compliance. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently cut tofu at 46 F in the reach-in unit. CDI - Tofu transferred to the walk-in cooler and left uncovered to cool down towards < 41 F. -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.

3-501.19(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 RBP sauce held out on TPHC since 10:30 AM with out time stamps. CDI - PIC allowed to time stamp sauce. -0-

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 open container of raw chicken stored over raw pork in the walk-in cooler. No physical evidence of contamination noted. CDI - Storage order corrected to prevent cross contamination. -1.5- Discussion with PIC regarding labeling shelving to ensure compliance with food safety. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

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 handler wash their hands and then turn faucet off with their barehands. CDI - Educated the food handler and they rewashed their 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic container in the back handsink. CDI - Food handler removed the container.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles - one with water and the other was sanitizer. CDI - PIC properly labeled.

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 napkins and items stored on the floor in the upstairs storage room. CDI - Employee elevated single service off the ground. 4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single service items stored under plumbing lines from the front handsink (inside cabinet) removed single service from directly under the handsink.