MEMS THAI KITCHEN

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed hand sink in prep area with inoperable paper towel dispenser. CDI: PIC placed a roll of paper towels on top of dispenser.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a squeeze bottle containing roasted garlic mixed with oil being stored at 63F on prep counter. CDI: PIC stated bottle had been on the counter for approximately 2 hours and placed bottle in walk in cooler to rapidly cool.

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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw shrimp being stored in a container amongst ziplock bags of raw chicken on a shelf in walk in cooler. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a bag of raw unwashed potatoes being stored on shelf in walk in cooler above a ziplock bag of ready to eat tofu. CDI: PIC re-arranged items to proper storage order.

6-202.13 Properly locate mechanical insect control devices. Observed a mechanical insect control device positioned in an electrical outlet above clean equipment and packaged food items. Relocate mechanical insect control device or food and clean equipment.

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 metal spoons being stored in several containers of spices at cook line in which handles for spoons were resting in spices. Position handles of utensils so that handles are above food.

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 a stone mortar being stored on dry storage shelf, which PIC stated is rarely used for crushing garlic and cilantro. Mortar was porous with a few deep cracks and crevices. Remove stone mortar. REPEAT. Points not escalated due to a different violation on previous report which was corrected by PIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed PIC cracking raw shell eggs with gloved hands and touch glasses on face with gloved hands and handle single use to go container with same gloved hands without discarding gloves and washing hands in between tasks. CDI: PIC discarded soiled gloves and contaminated single use to go container, washed hands and donned new gloves before returning to perform other tasks.

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). 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 . 3-501.18 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) 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 . Observed a large container of house made pad Thai sauce being held in walk in cooler date marked 7/17. CDI: PIC voluntarily discarded pad Thai sauce.

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 single use plastic spoons cracked in half in order to fit in food containers being used as scoops for spices and food items. Replace cracked spoons with durable, smooth and easily cleanable multi-use utensils for scooping spices and food items.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed knowledge of employee health and reporting to be lacking. CDI - EHS and PIC talked through employee health policy, required exclusion time lines, and what to do if there was a diagnosed illness. - 0 -

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 stored above RTE crab stick on WIC shelf. CDI - Storage order rearranged. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed various unwashed produce items stored above RTE sauces and other food items on walk in cooler shelf. CDI - Storage order rearranged. Facility may need to rent a second storage rack soon from TCK. - 1.5 - 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 Pad Thai sauce that includes cooked garlic and onions, cooked tofu, noodles, rice, woodear mushrooms, cut cabbage, and bean sprouts holding outside of temperature parameters. CDI - Items were placed on TPHC. A form was filled out with PIC and emailed. - 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thermometer on site during inspection. A VR will occur no later than 12/28/24 to ensure thermometer has been obtained. - 0.5 -

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed gold bracelet on wrist, hanging down over glove. Remove jewelry on hands and arm as needed during food preparation. - 0 -