KS ASIAN XPRESS

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 employee eating in the kitchen upon entry into the facility, observed a watermelon in the kitchen that was out in the open for personal consumption as well. Facility has a large amount of employee food. EHS coached PIC that all employee food items and eating must not occur in the kitchen during food prep or cooking. And all food must be consumed in designated areas, not on the cook line. -CDI- PIC understood coaching.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed 2 large cuts of beef out in the open for prep. PIC stated that he was prepping the beef, however, PIC stated that the beef had been out for just over 1 hour, the beef was at 58F and 60F. EHS explained that foods in prep are likely to come up in temperature, however prep done in ambient air should be performed in a timely manner to ensure that the meats do not stay in the temperature danger zone for extended periods on time. -CDI- PIC understood coaching and moved the meats into the Stand Up RIC and Stand Up RIF to cool down. Food was properly cooling. Ensure proper cold holding and temperature awareness during prep procedures. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a wet wiping cloth present on the prep surface of the facility. Ensure that wet wiping clothes are stored in sanitizer in between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 1 wiping cloths soiled and in need of changing out. Ensure that wiping cloths are switched out after soiled or containing visible debris.

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 build up of debris and residue present on the spice shelving next to the wok. Ensure that non food contact surfaces are clean and maintained as clean.

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 buildup of debris and residue present on the back side of the cook line floor. There was a large amount of grease and debris build up. Ensure cleaned and maintained as clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone present on the prep top. Ensure that employee items are maintained and kept in designated areas. -CDI- Phone removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bucket of flour and water mix stored directly on the floor. Ensure that all foods are kept off of the floor. Ensure that facility has crates or other means to keep larger buckets of food at least 6 inches off of the floor. REPEAT

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 2 wiping cloths soiled and in need of changing out. Ensure that wiping cloths are switched out after soiled or containing visible debris. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet in use wiping clothes present a top prep and cooking surfaces. Ensure that wiping cloths are stored in sanitizer in between uses.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle for shrimp in direct contact with the shrimp. Ensure scoop handles are not in contact with foods. 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 scoop handle for flour and rice in direct contact with flour and rice. Ensure scoop handles are not in contact with foods. -CDI- Scoop handles were adjusted so that they were no longer in direct contact with foods.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone balancing on the charging part directly above a cutting board/prep surface. Ensure employee possessions are stored in designated areas not above food or food contact surfaces. -CDI- PIC moved the phone so that it was no longer over prep surface.

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 opened bag of RTE sweet and sour chicken with no date marking present. PIC stated that the chicken is purchased in the RTE form frozen. The PIC stated that the chicken was thawed and opened the day prior and will likely use over the next 3 days. EHS coached PIC on proper date marking procedures for thawing and prepping RTE foods. -CDI- EHS back dated the RTE chicken from when it was thawed and opened. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed most working food containers in the facility labeled, however, there was several containers including sauce squirt bottles and water squirt bottles unlabeled. Ensure that all working containers of food are labeled. -CDI- PIC labeled all working food containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of teriyaki sauce stored directly on the floor. Ensure that food is stored at least 6 inches off of the floor. -CDI- PIC lifted food container off of the floor and placed onto low shelving.

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 cooking equipment and prep surface shelving with a buildup of food, grease deposit and residue, ensure that all non-food contact surfaces are cleaned and maintained as clean.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed QUAT sanitizer at 50ppm while being actively used to sanitize. Also observed that an employee was not using the “wash” compartment to effectively wash the dishes, they were just immediately placing the dishes in the sanitize compartment. -CDI- Dishes were W/R/S and the QUAT sanitizer was increased to 200ppm. (1.5 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 accumulation of food debris/residue behind the fryer station. Increase cleaning frequency. (0 pts)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed grilled chicken holding below 135F. -CDI- PIC reheated chicken to 165F. 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 .

3-501.18 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 all food in prep top (fried chicken, lo mein, bean sprouts, cut cabbage, raw beef) without a date mark. PIC was able to reference date marks on large batches of all foods in RIC to verify cook/prep date. -CDI- PIC properly added date marks to the items. - Observed eggs rolls with a date mark of 6/4 and chicken wings with a date mark of 5/28 in prep lowboy, exceeding the 7-day timeframe. PIC stated these items were originally prepared and immediately frozen on the day listed on the date mark, then they were both thawed and placed in the cooler yesterday. PIC stated they forgot to add the thaw date to the foods. -CDI- PIC properly added the thaw date to the items. -REPEAT- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of coconut milk stored underneath the paper towel dispenser by the hand sink. EHS observed water from cleaned hands drip onto the box of coconut milk while retrieving paper towel, exposing the food to contamination. Store food where contamination is not possible.

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 opened container of tofu and bean sprouts in RIC without date marks. -CDI- PIC knew when items were opened and properly added date marks. 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 cooked carrots and cooked chicken in RIC with prep dates of 1/25, which exceeds the 7-day timeframe. PIC stated items were prepped and immediately frozen on 1/25, then thawed yesterday, 2/2. Observed no date mark indicating the thaw date. EHS explained that facility must indicate the thaw/freezing times on the food to ensure the date mark accurately represents the time that the food is under refrigeration, to not exceed the 7-day timeframe. -CDI- PIC properly added thaw date to foods. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed bottles containing liquid without labels. Label all secondary containers.

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 shelving and prep tables storing seasonings/oil with visible buildup o food debris. Observed plastic containers holding flour with visible food buildup, in need of cleaning.

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 floors and walls in need of cleaning under and around equipment. Observed ceiling tiles with visible dark staining, in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed low sealant between prep sink and wall. Re-seal prep sink to wall.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee food stored above customer food in RIC. -CDI- PIC moved items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored on top of sauces in the tall reach in. CDI- Beef relocated above the chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 roaches in facility. Increase pest control.

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 roaches on paper towels. CDI- Paper towels discarded.

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 tall reach in freezer in need of cleaning.

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 floors in need of cleaning under and around equipment.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored behind vegetables in the prep top. CDI- Shrimp placed in front. Pts not escalated based on severity. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 roller carts and seasoning bottles in need of cleaning.

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 wall across from the fryers in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed 6 cases of raw shelled eggs stored directly on top of containers of sauces inside of the two door reach-in unit. No physical evidence of contamination observed. CDI - Storage order was corrected to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed no date marking on fried chicken. Also observed no pull dates on container of sweet carrots and several batches of pre-cooked chicken thawing inside of the prep top and reach-in unit. PIC confirmed all items were first used and/or pulled from the freezer yesterday. CDI - Pull dates added to thawing foods, other TCS foods date marked. -1.5-

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 general cleaning needed on FRP walls in kitchen areas. -0-

6-403.11 (A) Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drinks co-mingling with resale goods inside of reach-in unit and on prep table where hot well is kept. CDI - Personal foods removed by PIC. -0.5-

2-301.15 Only wash hands in handwashing sink. - Pf. Observed employee wash hands at 3-compartment sink then proceed to begin food prep. CDI - Employee re-directed to hand washing station and properly washed hands. Compliance with hand washing observed throughout inspection. -2- ***A compliance visit will be made to ensure hand washing is conducted at designated station(s).

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed quaternary sanitizer concentration of 0 P.P.M. during active W/R/S. CDI - More sanitizer added to achieve a concentration of 200 P.P.M. -1.5- 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.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. - P. Observed diced chicken reach a final cook temperature of 135 F and placed into hot holding. CDI - Chicken relocated to flat top grill and cooked > 165 F. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed pre-cooked chicken thawing inside of the reach-in unit without a pull date. PIC confirmed it had been removed from the freezer yesterday. CDI - Pull date added to product. -0-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed employee’s personal medication stored with and above retail foods inside of upright reach-in unit. No physical evidence of contamination observed. CDI - Medication removed to designated area. -0-

REPEAT: 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2x food employees without hair restraints handling foods. CDI - Employees donned hair nets. -0.5-

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. Handle of scoops observed in direct contact with uncooked jasmine and long grain rice in bins. CDI - Scoops re-positioned upwards. -0-