BE EM ASIAN KITCHEN MFU

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P - Observed chicken, eggs, and steak holding below 135F (see temperature chart). Per PIC, chicken and steak were cooked at the commissary around 10AM prior to departure for event and transported in a bus tub lacking temperature control to event. PIC stated eggs were cooked upon arrival and left on the prep table to cool. EHS directed PIC to obtain a Camaro for transporting hot items and to place items on TPHC once arrived at event. - CDI - PIC completed TPHC written procedures form while EHS present and labeled food items for 4 hour holding period. *NOTE: Cooling of hot foods is prohibited on the MFU per permit conditions. All cooling of hot foods must occur at the commissary. 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 41F or less. - P - Observed kimchi, cooked chicken wings, and raw shell eggs holding above 41F (see temperature chart). EHS directed PIC to place TCS items on TPHC upon arrival to event if intention is for items to be left on prep table. - CDI - PIC completed TPHC written procedures form and labeled items for 4 hour holding period. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed multiple boxes of food stored on the floor of the MFU. Maintain food items off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed food handling employee lacking hair restraint. Ensure all food handling employees utilize a hair restraint.

3-302.15 Wash fruits and vegetables prior to use. - Observed unwashed strawberries stored in prep unit for service. Ensure all fruits and vegetables are washed at the commissary prior to placement on MFU for service. Washing of fruits and vegetables is prohibited on MFU per permit conditions.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf - REPEAT - Observed available quat sanitizer on MFU, but no test strips available. - VR - Verification required within 10 days.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed one (1) iced coffee cup used by PIC stored on prep unit cutting board. Observed one (1) plastic water bottle used by food employee at prep table. CDI - Employee beverages were relocated to appropriate locations at the start of inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Briefly observed clean utensils and single service articles (fry boxes) stored within handsink basin at start of inspection. CDI - Food employee rotated items to proper shelving at start of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) fryer basket of fries stored in a bin on the ground at start of inspection. PIC stated that fries were held until orders began. CDI - Fries were raised into fryer bin prior to end of inspection.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed available QAC sanitizer in MFU, but no test kit to check sanitizer concentration. A verification will occur no later than 03/07/2025.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Briefly observed PIC engaged in food preparation (operating fryer, plating food) with no hair restraint. Utilize hair restraint when preparing food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) wet wiping cloth stored over edge of three compartment sink basin. Per conversation with PIC, wiping cloth had been used to wipe down tables and drain boards of sink in MFU. Once wet, wiping cloths are considered in use; store in properly concentrated sanitizer or place in used linens area accordingly.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed one (1) uncovered portion of commercial fried onion strips in single service box on prep table. CDI - Food employee covered fried onion with available single service container.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed window at front door of vehicle open at start of inspection. No pest entry was observed within mobile food unit. CDI - PIC closed window. Open windows and doors of MFU only as needed for entry and exit or sale of food, closing when not in use to avoid pest entry.

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 three (3) stacks of single service articles with exposed food contact surfaces (fry boxes, to go boxes) at storage shelves. CDI - PIC inverted containers to prevent potential contamination.