CHANG A LANG

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed a cardboard box and a box of oil being stored in front of hand sink on floor blocking employee access. CDI: PIC relocated oil and box.

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 two ziplock bags of raw chicken being held at 45F in reach in cooler, a container of house made yum yum sauce being held at 46F in reach in cooler and another working bottle of yum yum sauce at room temperature on prep counter and a container of kimchi being held at 45F in bottom of prep unit. CDI: PIC moved raw chicken and kimchi to reach in freezer to rapidly cool and placed yum yum sauce on TPHC and will discard at 2pm.

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 rice being held in reach in cooler and a large container of house made yum yum sauce being held in another reach in cooler both missing date marks. CDI: PIC date marked items. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working bottles of sesame oil, vegetable oil and soy sauce being held in prep flip top cooler, another working bottle of sauce being held on prep counter and a large container of sauce being held in reach in cooler all unlabeled. Label all working containers of food. REPEAT.

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 for employees to follow when responding to vomiting or diarrheal events. CDI - EHS provided sample written procedures for employees to follow when responding to vomiting or diarrheal events, as well as cleanup poster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 6-301.14 Post a handwash sign at each handsink. Observed PIC rinsing debris off of recently sanitized thermometer at handsink basin. Observed no signage at handwashing sink. CDI - EHS provided hand washing signage sticker. EHS reviewed handwashing sink limitations. Note: EHS observed minimal supply of properly concentrated QAC sanitizer and QAC test kit, as well as bleach with no chlorine test strip. EHS reviewed food contact (thermometer) sanitizing with PIC: utilize single use probe wipes or concentrated sanitizer ONLY to clean thermometer; do not rinse thermometer under hot water as means of cleaning or sanitizing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks on five (5) containers of TCS, non date mark exempt food (corn, black beans, spring mix lettuce, and diced tomatoes in prep top and prep unit, cooked rice in standing RIC). Per conversation with PIC, items were prepared at commissary on 4/14 and logged at commissary cooling chart, but no labeling was placed at MFU containers. CDI- PIC and EHS labeled items (direct label for rice is standing RIC 1, station label for prep unit) with preparation dates. REPEAT. Note: No escalation in point deduction due to some improvements; based on previous inspection, fewer portions of TCS non date mark exempt food were undated and PIC had prepared system of date marking for commissary preparations. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed no labeling for four (4) containers of non TCS foods (oil bottle, bins of yum yum and spicy sauce in prep unit, bin of sauce bottle in prep top) CDI - EHS demonstrated labeling methods, applying labels directly to larger containers of sauce and oil, and labeling sauce bottle bin.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy soils on floor of MFU. Per conversation with PIC, oil container was spilled at an earlier point after recent deep cleaning. Clean floors, walls, and ceilings as needed.

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 raw shell eggs stored below raw beef and raw chicken in reach in cooler. CDI-PIC put raw shell eggs below RTE foods and above raw beef and raw chicken. EHS provided storage order chart for reach in coolers. 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 spring mix lettuce in plastic container stored on top of wells in flip top above 41F, see temperature chart. PIC stated that container of spring mix had been there for an hour and a half. CDI-PIC put spring mix in reach in cooler to cool to 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marks on corn, black beans, kimchi, spring mix lettuce, and diced tomatoes. CDI-PIC voluntarily discarded foods. 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 .

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 gasket on reach in units with black buildup. Clean frequently to preclude accumulation of soil.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs over ready to eat foods. CDI reorganized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 kimchi from 3/30. CDI discarded 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 .