NEW CHINA TASTE

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed garlic and oil in lowboy at 44F. PIC stated that the garlic and oil was taken out to make orders approximately 15 minutes prior. -CDI- moved to WIC to cool down, cooled by end of the inspection. 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 door freezer accessible to customer dining room. Only 1 door was locked today. -CDI- PIC locked the 2 door freezer

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 soil and residue present on cook line and cook line equipment NFCS, and containers in the WIC. 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 floors and walls behind equipment on cook line adjacent to the hand wash sink in need of cleaning. With a build up of residue and soil present in these areas. Ensure an increase in cleaning frequency and thoroughness.

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 in the WIC above patron food. Ensure that there are designated areas for employee food and that designated areas are separate and apart from patron food.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P- Observed employee wash hands for approximately 5 seconds after contaminating hands. -CDI- Food employee, EHS and PIC discussed hand washing and food employee rewashed hands properly. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- Observed food employee turn sink off after washing hands with no barrier. -CDI- Food employee, EHS and PIC discussed hand washing and food employee rewashed hands properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef in stand up RIF out of the original packaging stored above crab stick. Ensure that raw foods are stored below RTE foods. EHS coached food employees of storage order parameters in the freezer. -CDI- Storage order rearranged to reflect proper storage order. -POINTS NOT ESCALATED DUE TO SEVERITY OF NON-COMPLIANCE- 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 tofu above 41F in the lowboy, food employee and datemarking showed the food was from Sunday, food employee stated that food was not out at all today -CDI- PIC voluntarily discarded. Observed garlic and oil mix on wok station above 41F and not on TPHC. EHS coached PIC that garlic and oil mixtures are TCS and must be maintained cold or a part of their TPHC procedures. -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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed 4 containers of food present in the facility with no labels. Ensure all working food containers are labeled. -CDI- PIC labeled food containers.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 door freezer accessible to customer dining room. It was not locked today. -CDI- PIC locked the 2 door freezer

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 behind equipment on cook line adjacent to the hand wash sink in need of cleaning. With a build up of residue and soil present in these areas. Ensure an increase in cleaning frequency and thoroughness.

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 in the WIC scattered amongst patron food. Ensure that there are designated areas for employee food and that designated areas are separate and apart from patron food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef and raw chicken stored over large container of onions and sauces in the WIC. Ensure that all raw animal food is stored below all RTE foods. -CDI- PIC adjusted storage order in WIC so that raw animal food was no longer stored over RTE foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 door freezer accessible to customer dining room. It was not locked today. -CDI- PIC locked the 2 door freezer

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 bowl being used as a scoop in prep top stored directly a top foods. Ensure that in use utensils where hands make contact with the whole utensil are not used as scoops and that they are not stored in direct contact with food. -CDI- PIC removed bowl from prep top.

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 buildup of soil and and debris present on the external surfaces of cooking equipment adjacent to the hand sink. Ensure that facility non-food contact surfaces and equipment are cleaned 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 floors and walls behind equipment on cook line adjacent to the hand wash sink in need of cleaning. With a build up of residue and soil present in these areas. Ensure an increase in cleaning frequency and thoroughness.

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 in the stand up RIF above patron food. Observed employee food in the WIC scattered amongst patron food. Ensure that there are designated areas for employee food and that designated areas are separate and apart from patron food.

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 chicken stored above seafood in the WIC. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 chicken wings held on TPHC without discard time recorded on the sticker that was on the pan or on the log sheet. CDI PIC put discard time on the sticker on the pan.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed 2 door freezer accessible to customer dining room. It was not locked today.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on the cutting board. CDI PIC put towels in a sanitizer bucket.

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 single service trays stored on top shelf unprotected. CDI PIC inverted trays.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee properly wash hands then recontaminate hands by not using barrier to turn off water. CDI- PIC had employee rewash hands. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observer food employee handle raw chicken on a stick, not change gloves or wash hands before working with RTE foods to be sent out. CDI- EHS discussed when to wash procedures, PIC had employee removed gloves and wash hands before returning. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee handle phone while prepping food not discard gloves or wash hands after engaging in activity. CDI- EHS discussed when to wash with PIC, PIC had employee rewash hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed piece of equipment used as slicer stored as clean under prep table with food debris. CDI- PIC removed item to be w/r/s. *REPEAT* 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw chicken wings being cooked to temps below 165F before being put on TPHC. CDI- EHS discussed final cook temps and proper cooking procedures with PIC, PIC removed chicken from pan to be cooked fully to 165F or above.

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 densely packed container of lo mein with tightly fitted lid temping at a rate below .12F/min in second parameter. CDI- EHS discussed effective cooling methods, PIC removed tightly fitting lids. 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 .

4-101.11 (A) - (E ) Food contact surfaces shall be (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 blade of can opener rusting. PIC removed item to be Repaired, resurfaced, or replaced. 4-501.11 Maintain equipment in good repair. Observed gaskets of 3D prep unit torn and in need of repair. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed drill connected to whisk used for sauces not approved as nonabsorbent or smooth and easily cleanable.

5-501.111 Keep storage areas and bins for waste in good repair. Observe dented back area of outdoor receptacle causing hole for potential harborage of pests. Repair or replace.

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 back lower walls across from 3-comp in disrepair, not allowing area to be easily cleanable.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed the PIC not having much knowledge on foodborne disease prevention, employee health policy, or showing AMC. VERIFICATION REQUIRED within 10 days to ensure that the PIC (manager) is able to demonstrate knowledge on how to run a safe food establishment. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no Employee Health Policy in place. EHS observed that they have the Employee Health poster stating symptoms and foodborne illnesses placed on the wall, but one out of the two food employees working in the kitchen stated that he cannot read English. When EHS asked the other food employee if he could explain how the facility handles sick employees, he could not answer. EHS also observed that there were other posters placed on the same wall that could be stating Employee Health, but it was all written in Mandarin, which neither of the two food employees or the PIC can read or speak. EHS provided PIC with a copy of the updated Employee Health Policy that they can utilize once explaining to their entire staff of the Employee Health policy, and also provided a copy of the Employee Health Policy poster in Spanish, to prevent a language barrier. VERIFICATION REQUIRED within 10 days to ensure all food employees have been trained on the Employee Health Policy, including symptoms, illnesses, time frame on when they can return to work, etc. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 vomit or diarrhea. CDI: EHS provided PIC with vomit and diarrhea clean-up written procedures to post in the facility that is easily readable by all employees. EHS advised PIC to have the food employee who speaks both English and Spanish to go over the cleanup written procedures with the other food employee who does not speak English, so that each employee is aware of the cleanup procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 a large bus tub of raw marinated chicken stored above a bus tub of dumpling filling that is made with ground pork. CDI: Food employee corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife that with visible food debris on the blade, stored in the magnetic strip where other clean knives were stored. Observed one veggie peeler with visible food debris on the blade, stored in the magnetic strip where other clean knives were stored. Observed one whisk with visible food debris on the food contact surface, hanging on the clean dish rack. CDI: Food employee removed all items to be properly washed, rinsed, and sanitized. 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 .

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 a container of eggrolls that were date-marked from 2/01. CDI: PIC voluntarily discarded the eggrolls since the time/temperature window had surpassed. Observed a container of RTE wontons that were date-marked from 2/04. Food employee stated that these were cooked on 2/08, showing EHS the larger bin of the wontons that were cooked the same day and incorrectly marked. CDI: Food employee created a new date label with the correct date on when the wontons were prepared. Observed a container of RTE dumplings that bore no date label. Food employee stated that these were cooked on 2/07. CDI: Food employee created a date label for the dumplings. REPEAT VIOLATION. 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed a metal pan of fried chicken wings held out at room temperature at the make line, marked with a time of when they were placed out at room temp, but no written procedures to follow TPHC. EHS explained that having a time for when they put the fried chicken wings out at room temperature is not sufficient enough for TPHC, and the written procedures for TPHC must be readily available upon request. EHS will email the TPHC template to the email address on file, so that the PIC and owner can fill it out to continue keeping fried chicken wings on TPHC. VERIFICATION REQUIRED within 10 days to ensure facility is in compliance. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of degreaser, stored on the drainboard at the 3-compartment sink. CDI: Food employee labeled the spray bottle as degreaser.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can of tomato ketchup stored commingled with other cans in the dry storage rack. CDI: Food employee removed the dented can and placed in a bus tub, which he labeled "dented cans" to keep them separate. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a container of re-hydrated angel hair vermicelli noodles submerged in undrained water, stored in the lowboy cooler. CDI: Food employee drained the vermicelli noodles in a prep sink and stored back in the lowboy cooler, since there were no physical signs of contamination.

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 a deli container stored inside the 5 gallon bucket of soy sauce, used as a scoop for the non-TCS product. CDI: Food employee removed the deli container from the bucket. 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 a deli container stored inside the 5 gallon bucket of housemade lo-mein sauce, used as a scoop for the TCS product, stored in the WIC. CDI: Food employee removed the deli container from the bucket. *Note: All other bins of non-TCS food (four, rice, sugar) and TCS food (housemade sauces) had scoop handles stored above the top of the food within the containers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster doors kept open during the time of the inspection. Keep dumpster doors closed when not in use. REPEAT VIOLATION.

REPEAT VIOLATION: 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 several TCS applicable foods with no date marking in prep unit and walk-in cooler and several thawing in the walk-in cooler without pull dates. PIC confirmed first use dates of 10/27/24 and today as pull date for items thawing. CDI - PIC and employees educated on date marking according to original prep dates and requirement for pulled dates. CDI - Correction was made by date marking all items according to their first use and pull dates. -3- ***Next repeated violation will result in immediate discard.*** 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.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed cans of residential Raid and Hot Shot stored at ledge of mop sink. PIC states they have Orkin as a PCO and that the unapproved pesticides were procured to combat flies. CDI - PIC removed items from facility for compliance. -1-

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed (1) damaged door gasket at left door of lowboy unit. Points not deducted due to improvement of violation. -0-

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste accumulating on outside of dumpster and at back door of facility. -0- 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. -0-

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with exception of (1) container of carrots + peas cold holding at 48 degrees F inside of the lowboy unit > 4 hours; according to PIC and food employee present the food had been transferred from the reach-in freezer into cold holding this past Sunday. CDI - Product voluntarily discarded by PIC. No points deducted due to significant improvement noted. -0- For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU 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 24 hrs. - Pf. Observed TCS applicable foods such as cooked pork, cut cabbage, bamboo shoot slices stored in the walk-in cooler and prep top with out their date marking requirement. Food employee present confirmed dates of prep/first use as 6/1-6/2. CDI - All foods date marked for compliance. * During today’s inspection, EHS observed employee mislabeling TCS applicable foods in the prep top with today’s date. Employee was educated on date marking according to original prep dates to trace back to foods in the walk-in cooler. Correction was made by date marking all items according to their prepared/first use dates. 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 large quantities of TCS applicable foods such as: (1) container of egg rolls (5/23-5/29), (1) container of sweet & sour chicken (5/20-5/26), (1) large container of garlic in oil (5/28-6/3) and opened package of tofu with no date marking and manufacture’s expiration date of 5/30/24. CDI - Staff were educated on FIFO and all items were voluntarily discarded. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

3-501.13 (A), (B), (C) Use approved thawing methods. - Pf. Observed PIC remove carrots + peas out for thawing and left product sitting on prep sink drain board. CDI - Product placed under running water at prep sink. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed (3) stacked sacks of rice stored on large flat sheet pan at a height of less than 6 inches from floor at back kitchen. CDI - Food employee removed items to appropriate height requirement. -0-

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 several scoop handles submerged inside containers of dry goods (chicken powder, flour, rice and sugar). REPEAT VIOLATION: 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on multiple large spoons and tongs at wok station not used today, according to PIC. CDI - Employees instructed to remove utensils to 3-compartment sink to be W/R/S. -1-

4-501.11 Maintain equipment in good repair. Observed damaged door gaskets at (3) doors of lowboy unit, (2) doors of upright reach-in unit and (1) door of upright reach-in freezer. Points escalated due to severity of observation. Replace gaskets. -0.5-

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 floors in corners and under fryer and wok equipment in kitchen area in need of cleaning. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed containers of cooked pork, cooked chicken and baby corn from the can holding > 41 F inside of the prep top. Refer to temperature chart. Items held inside of unit since previous day. CDI - All products > 41 F voluntarily discarded by PIC. Facility was unsure why there was temperature issue. Recommend not holding items out for a long period of time outside of reach in during service. -1.5-

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 1x batch of cooked lo mein cooling in large plastic container at 57 degrees F at 1:42 p inside of the WIC. No change in temperature observed after 30 minutes. CDI - Product portioned into smaller quantities and in shallow containers to rapidly cool in walk in cooler. -0- For more information, please visit: http://meck.co/FoodSafety 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.

REPEAT: 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on multiple knives stored on magnetic wall mount. CDI - Employees instructed to remove utensils to 3-compartment sink to be W/R/S. -1-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food employee wash hands and re-contaminate them on faucet handles. CDI - Employee educated and hands properly washed. -0-

REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw beef and raw shrimp stored over RTE carrots and peas at prep top. No physical evidence of contamination observed. CDI - Foods relocated for proper storage. -3- 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: http://meck.co/FoodSafety - Observed raw chicken stored above raw shelled eggs inside walk-in cooler. - CDI - Raw chicken placed on bottom shelving where cross-contamination could not occur. ***Facility placed on risk control plan due to continuous non-compliance of risk factor. VERIFICATION WILL BE CONDUCTED TO VERIFY COMPLIANCE ON FOOD STORAGE ORDER. For more information on food storage order please visit: http://meck.co/FoodSafety.

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. Observed no date marking on cut cabbage, cooked chicken, pork, shrimp, garlic in oil and an opened package of tofu. PIC confirmed items were prepared and used on 7/11 and 7/12. CDI - All products date marked. -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: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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 several scoop handles submerged inside containers of dry goods. CDI - Utensils discarded. 3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris on multiple knives stored on magnetic wall mount. CDI - Employees instructed to remove utensils to 3-compartment sink to be W/R/S. -0.5-

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 stacks of single-service to-go containers that were not inverted. CDI - Trays were inverted. -0-

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 several rusted meat cleaver knives at magnetic wall mount. CDI - Utensils removed. -0-

6-303.11 Provide required lighting intensity. Observed insufficient lighting at back room designated for dry storage. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on shelving unit and prep counter. 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 personal foods stored with retail foods on shelving unit inside walk-in cooler. -0.5-