CHIN CHIN CHINESE RESTAURANT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. OBSERVED chicken in WI at temperatures above 41F. CDI. PIC 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 .

3-501.15 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 food items cooling in WI in tightly covered containers. CDI. PIC removed the cover. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored firstly on the floor in the WI cooler, CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Large buildup of trash in dumpster enclosure. Maintain dumpster enclosure clean to prevent attracting pests. 0 pts. Repeat

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 Chicken wings held using TPHC had start time of 11am at 3:15pm. PIC indicated the chicken wings have been refilled several times since the first batch was placed there at 11am. Ensure staff place new time on container when new chicken wings are brought from the walk-in cooler. CDI - PIC placed 2pm time on pan. REPEAT

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Large buildup of trash in dumpster enclosure. Maintain dumpster enclosure clean to prevent attracting pests. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored on the flour bin. Observed raw chicken stored over cooked chicken in the prep cooler. CDI - PIC rearranged storage order. 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 breaded pork and bbq pork in the upright 2 door cooler above 41F (see temperature chart) PIC stated that these were removed from the freezer this morning however their were other TCS foods frozen. PIC voluntarily discarded the pork. Unit has an ambient air temperature of 60F. Verification visit required to ensure compliance and to ensure unit is maintaining 41F and below. 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). Facility has a date marking system, however items in the 2-door upright cooler did not have any dates of when prepared and no pull date from the walk in freezer. 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 all items of pork in the upright reach in cooler without dates, these TCS foods a cooked placed in the walk in freezer and then removed and placed in this cooler, however no pull date is on the product. CDI - PIC stated that they were pulled this morning and allowed to add date to the TCS foods. facility has 5 days to use the food. Compliance visit to ensure date marking system is being followed. 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(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 facility has TPHC procedures but not labeling all products. CDI - PIC properly labeled all items on TPHC. Compliance visit will be conducted to ensure labeling of TPHCX is followed correctly according to your procedures.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer no functioning properly Obtain a new thermometer. Verification visit required to ensure compliance For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. 2) REPLACE ALL CEILING PANELS IN THE KITCHEN TO SMOOTH AND EASILY CLEANABLE CEILING PANELS MADE FOR KITCHEN FOOD PREP AREAS. 3) REPAIR SCREEN TO BACK DOOR, NO GAPS TO ALLOW PESTS INTO THE FACILITY. Add sweep at the bottom of the door. 4) REPAIR THE DOOR FRAME TO THE BATHROOM 5) REPLACE BROKEN FLOOR TILES IN THE FOLLOWING AREAS: NEXT TO MOP SINK, NEAR 3-COMPARTMENT SINK, IN THE WALK IN COOLER FLOOR.Facility has until April 1, 2026 to complete.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items, jacket, hat and cell phone on the prep table. Designate an area for employees to store their belongings.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple sheet trays of lo mien as well as fried chicken that were left uncovered while the items were no longer cooling. -CDI- Employee covered the products without correction from EHS. EHS explained that it is approved to leave the items uncovered during the cooling process but must be covered once the respective items have finished cooling. (1.5 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 knives soiled with food residue while being stored as clean. -CDI- The soiled knives were placed in the 3 compartment sink to be W/R/S. Due to the severity of the violation, points not taken. (0 pts) 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal insert containers wet stacked while said to be stored as cleaned and dried. Separate the containers to allow proper air drying. (0.5 pts)

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 the accumulation of food debris on the wire shelves in the WIC. Increase cleaning frequency to help prevent possible contamination of food items. (0.5 pts)