TEN SECONDS

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed sticker residue present on numerous containers stacked together clean. EHS advised that sticker residue needs to be removed during cleaning process to avoid contamination when containers are stacked together. CDI - PIC removed containers to be washed, rinsed, and sanitized. PIC stated education will be provided to staff. (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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P During inspection, EHS discussed various sauces stored next to make line to determine if sauces were TCS. After discussion, EHS observed tomato paste and a chili paste sauce stored at room temperature. EHS verified with container of paste that these items need to be refrigerated after opening. EHS advised these items are deemed TCS once packaging is opened and should be held hot/cold. PIC stated items need to be stored at room temperature and decided facility will utilize TPHC for sauce moving forward. EHS observed temperature of pastes above 41F. EHS observed cold holding in compliance throughout facility outside of this issue. CDI - PIC stated paste was prepared at 11am today, removed containers from room temperature and quickly cooled in freezer. EHS verified temperature of paste below 41F prior to 3pm. EHS provided PIC with TPHC procedure, PIC filled out procedure during inspection. (0) 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed one spray bottle of cleaner unlabeled under three compartment sink. PIC stated this was oven cleaner. CDI - PIC added correct label to bottle. (0)

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. EHS observed numerous sauces and seasonings throughout kitchen unlabeled. EHS advised that PIC label all working containers of sauces and seasonings so that they are easily identifiable. (1)

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. EHS observed bottom shelve to prep table beginning to corrode. EHS advised to resurface/replace table. (0)

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. EHS observed shelving above clean dishes soiled with grease deposits. EHS observed inside of make unit soiled with food debris and residue. Increase cleaning frequency to avoid accumulation. (0.5)

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P EHS observed food employee handling raw chicken removing gloves and donning new gloves to begin working with RTE foods with no hand wash. EHS intervened. CDI - Food employee washed hands. (2)

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P EHS observed food employee preparing soup with one gloved hand and barehand. EHS observed bare hand being used to top soup with RTE ingredients. EHS intervened. CDI - PIC voluntarily discarded both soups and re-made entrees. (0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed large containers blocking access to hand sink. This is the only available hand sink in main kitchen area. CDI - PIC removed containers to allow access. (1)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw fish stored above RTE sauces in make unit reach in. EHS provided education. CDI - PIC removed plastic-arranged storage. No contamination observed. (0) 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 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) EHS observed today’s date on all items in both make units. PIC stated they mark items for the day it was placed into unit, not the day it was made. PIC stated they can verify the date it was made to ensure it is not held beyond 7 days. PIC stated in previous inspections, facility was told this was within code. EHS provided education. Facility will date mark all ingredients in make units with the day the product was made moving forward. EHS allowed PIC to verify all items in reach coolers and provide accurate dates for all items in make unit. EHS observed small trays prepared to accompany soup entrees. These small trays contain various TCS items to be used with the soup. EHS observed the same date marking process with the trays as seen with the make units. PIC stated trays are dated for the day they were prepared. EHS provided education stating that unless each item is dated individually, or items are discarded daily, the oldest date shall be reflected and used as the correct date mark for the trays to ensure compliance with date marking. PIC adjusted date to reflect this. EHS will return in 3 days to observe compliance. If incorrect dates are observed on items during VR, items will be required to be 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 .

3-501.15 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 EHS observed raw chicken cooling in 2-door RI at inadequate rate(see temp chart). EHS observed chicken cooling in reach in cooler tightly wrapped with plastic wrap. CDI - PIC removed plastic wrap and stated will stir frequently to allow item to cool. EHS verified adequate cooling rate prior to end of inspection. EHS observed one item cooling adequately during inspection and observed some improvement with awareness of the cooling process. EHS advised to continue to coach employees on proper cooling methods. If facility does not continue to improve, a risk control plan could be placed. REPEAT. (1) 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee preparing food without proper hair restraint. REPEAT. (0.5)

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. EHS observed scoop for rice stored in water at room temperature. CDI - PIC removed spoon from water and placed in empty container. (0)

3-201.11(C) Packaged food shall be labeled as specified in Law (e.g. Identify food name, specific ingredients, manufacturer name and address, nutrition information, labeling in English. - Pf EHS observed soup base in packaging completely in mandarin with no English label present on packaging. PIC presented EHS with invoice for soup base and stated they will reach out to supplier. This food is procured from an Asian market in North Carolina. CDI - PIC removed food from service until more information can be provided. (0)

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P EHS observed pot of beef sitting in warm water. PIC stated item was placed on time at 11am. EHS observed time stamp for item and observed at 3:10 pm beef still sitting in steam well. EHS advised that food placed on TPHC shall be discarded prior to exceeding 4 hours. CDI - PIC voluntarily discarded food due to being past 4 hour window. (1.5)

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed one spray bottle of window cleaner without proper label. CDI - PIC printed label for spray bottle. (0)

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 EHS observed large plastic cambro of noodles cooling in reach in cooler. PIC stated noodles were cooked 2 hours prior to inspection. EHS observed no temperature change after thirty minutes. CDI - PIC removed noodles from reach in cooler and placed noodles in ice bath until cooled to 41F. REPEAT. (1) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. EHS observed containers of seasoning, butter/oil, and jars of toppings for boba without proper labels. EHS advised to label all working containers of food with legible name of item in container. REPEAT. (1)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed food employee preparing food without proper hair restraint. (0)

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed bowls being used to scoop raw beef and pork being stored in direct contact with food. EHS advised to remove bowls and to store outside of the food in between uses. CDI - PIC removed bowls from service. REPEAT. (1)

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. EHS observed AC vents above dish machine beginning to accumulate dust. Increase cleaning frequency to avoid accumulation. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS encountered numerous items in dry storage shelves utilized for employee’s only. However, EHS observed items co-mingled with other items used for service. EHS advised to designate an area and label “employee only” for these items. REPEAT. (0.5)

3-201.11(A) Use food from approved sources only.-P Observed numerous bags of dried mushrooms. PIC stated one of the bags was for employee use only and the other two bags were from a supplier in New York. PIC showed EHS a handwritten receipt in all Chinese with no exact designation stating where the mushrooms were from. EHS advised to only purchase mushrooms from an approved source that can provide an invoice in English/Chinese and showing where the product is from. CDI - PIC removed mushrooms from facility. (0)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed food employee placing a beef sirloin entree on time after start of inspection. EHS took temperature of item and observed beef sirloin at 90F. Food employee stated they portioned beef from container cooling from being prepared at 2:30pm. Food employee stated beef had not finished cooling down prior to portioning for service. EHS advised that time must begin when item is at 41F or 135F. EHS advised time should have started when product finished cooking not when it was going to be placed on time after sitting out for some time. CDI - PIC voluntarily discarded beef (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 beef sirloin cooling in reach in coolers in deep metal pans. EHS advised facility to obtain more pans to efficiently split pans to cool. EHS observed noodles cooling in reach in unit deep, tightly covered container, with lid. EHS observed inadequate cooling rate with both items (see temp chart). CDI - Both items still had time remaining to cool; PIC removed plastic wrapping and placed items in freezer to quickly cool. REPEAT. (1) 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few containers of spices and oils without proper labeling in kitchen. (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 scoops in dry rice bin with handles in direct contact with food. CDI - PIC removed scoops. 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 bowls being used to scoop proteins out of make unit. Bowls were sitting in direct contact of TCS foods. CDI - PIC removed bowls. (0.5)

4-502.13 Single-use and single-service articles cannot be reused. EHS observed aluminum foil being used to cover prep surfaces. PIC stated this foil is changed out when needed. EHS advised to use a hard plastic covering if needed but single service items cannot be re-used or used for non-food/food contact surfaces. EHS explained aluminum foil is not durable or easily cleanable. (0)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several dried goods and spices that belonged to employees in facility. EHS advised to designate an area for the storage of employee goods so they are not mixed in with food for service. (0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two large stacks of dishes stored as clean with date mark sticker remaining. CDI- Employee re-washes and sanitizes dishes. (-1.5)

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 milks and cooked teriyaki beef in RIC without date marks. CDI- PIC dates items. (-0)

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 sliced lettuce tightly wrapped in plastic with no change in temperature after 1 hour; lettuce was 58F at 12:30pm and remained 58F at 1:30pm. CDI- PIC unwrapped lettuce which begins dropping in temperature. EHS discussed proper cooling methods and monitoring rates with PIC and owner. (-0.5) 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed tripe and raw chicken thawing in 70F water at prep sinks without containers. CDI- EHS reiterates proper thawing methods. Product is removed from sinks and placed in containers with ice to protect from contamination and keep temperature below 70F. EHS advises staff to clean and sanitize basins throughly following thawing. (-0.5)

REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pooled eggs behind RTE meats in fliptop 2. CDI- PIC rearranges order in fliptop so raw foods are in front. (-3)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in bucket of chlorine exceeding 200PPM. CDI- PIC dilutes chlorine to 150PPM. (-0)

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 food debris inside gaskets of lowboy directly across from cook line. Increased cleaning frequency is recommended. (-0)