NEW ASIAN CUISINE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw shrimp above RTE wok sauce in the WIC. -CDI- EHS and PIC discussed proper storage order, and the storage order was rearranged. No contamination observed Ensure proper storage order. 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 beef in the PT at 51F PIC stated that it was just prepared (Seasoned and Sauced) 15 minutes prior. -CDI- Moved to the WIF to rapidly cool. Observed water chestnut in the PT at 55F. PIC stated that the water chestnut can was opened 1 hour and 30 minutes prior. -CDI- Moved to the WIF to rapidly cool. Observed pork dumpling in the lowboy cooler at 64F PIC stated that they were cooked 1 hour prior. -CDI- Moved to the WIF to Rapidly cool. All foods were cooling at proper rates. Ensure that foods in cold holding units are maintained at 41F and below. Ensure proper cooling of prepped and cooled foods in WIF and WIC in shallow uncovered pans. Failure to be in compliance for cold holding on future inspection may lead to a risk control plan. 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. EHS observed the whole wok station properly labeled. EHS observed several bottles underneath the cook line and below the wok station with no labeling present. Ensure that all working food containers are properly labeled to identify contents.

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 in contact with food in the rice container. -CDI- Scoop handle moved. Ensure that scoop handles are not in direct contact with food.

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 cardboard being used as liner/dividers in several locations throughout the establishment. Ensure that cardboard is not used as a non-food contact surfaces as it is not smooth and easily cleanable. Ensure that all non-food contact surfaces are smooth and easily cleanable.

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 food debris and residue present on the lower portion of the cookline as well as on the speed rack external portion where TPHC foods were present. Ensure that all non-food contact surfaces 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 of WIF and WIC in need of cleaning. Ensure that floors are cleaned and maintained as clean.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed chicken out of the original packaging in the WIC above spring roll wraps, and raw salmon out of the original packing above imitation crab. Ensure proper storage order in freezers when food is out of the original packaging. -CDI- PIC rearranged storage order. 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 Lo Mein and bean sprouts in the PT above 41F -CDI- Voluntarily discarded. EHS observed almost all TCS foods in the WIC above 41F between 42F-44F. EHS notes that the facility was going in and out of the WIC throughout the whole beginning of the inspection. EHS and PIC discussed and the food employees are working in and out of the WIC at a rate that is unsustainable for proper CH in the WIC unit. EHS observed an ambient temperature in the WIC of 40F-41F at the beginning of the inspection. PIC had food employees stop entering the WIC for 20 mins. After the 20 minute window the ambient air went down to 37F. EHS also notes that the facility has a full WIF that can used for cooling as well. -CDI- EHS coached PIC and Staff, and all RTE TCS foods were voluntarily discarded. EHS will return to ensure that facility maintains proper cold holding. -3 DAY VERIFICATION- 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 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 no date marking present on milk in the WIC, lettuce in the stand up RIC, and wontons in the stand up RIC. -CDI- PIC was able to tell EHS prep dates/cook dates for these food items and back dated the food items. 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 oil bottle present in the expo area unlabeled ensure that all working food containers are properly labeled.

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 cardboard used as liners on shelves in the facility. Ensure that any liners for shelves or other non-food contact surfaces are made of smooth and easily cleanable materials.

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 residue and debris on top and middle shelving of expo area, as well as on the sides of cooking and holding equipment. Ensure that non-food contact surfaces are clean and maintained as clean.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf- Observed a small wooden table/stool present in front of the handwashing sink that is closest to the door leading to the kitchen. Ensure that the hand sinks are accessible without moving anything. -CDI- PIC moved wooden stool so that the hand sink was accessible.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed a small container filled with meat grinding equipment. PIC stated that they do not use those pieces for meet grinding, PIC stated that those are old pieces and showed EHS new meat grinding equipment. EHS told PIC that even for unused equipment it must be maintained as clean. EHS recommends cleaning and placing a bag over the old meat grinding equipment, or removing from facility. -CDI- Equipment moved to dish machine for W/R/S. 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- Observed RTE pork, Cabbage, and bean sprouts above 41F in Prep top 3. PIC stated that foods were placed into prep unit 1 hour prior, and that they were taken from the WIC. EHS notes that food in the containers were above fill lines, and food closer to the bottom half of the containers was 41F or below. -CDI- PIC moved foods into WIC to cool down to 41F. All foods properly cooled by the 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 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open on the rear dumpster in the shared dumpster area. Ensure that dumpster is closed when not in use. -CDI- Door closed

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 above patron food in the WIC. Ensure that employee food is stored in designated areas away from patron food. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored over wonton chips adjacent to the beverage cooler. Ensure that there are designated areas for employee possessions separate and apart from patron food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. OBSERVED an incomplete employee health policy during inspection. CDI. PIC was given another copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three pans of raw chicken stored above beef on the shelves and raw beef stored above noodles inside the WIC. CDI: PIC re-arranged the storage order to prevent contamination. 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 shrimps in WI, cabbage in WI, beef and chicken in prep unit, holding at temperatures above 41f. 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 .

3-501.17 (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) Observed cabbage in WI without dates. CDI. PIC dated. **** all other items were properly dated. No points taken. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee washing dishes without a hair restraint. CDI: PIC provided employee with hairnet and employee donned the hairnet to prevent contamination. Repeat *** all other employees had hair covers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored on prep surface.

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. Observed spoons used to scoop rice in. Water at 87F. Repeat

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. OBSERVED wet stacking of cleaned dishes.

4-501.11 Maintain equipment in good repair. Observed rusty build up on shelves in the WI cooler.

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 ceiling vents.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed three pans of raw shrimp stored above RTE sauces on the shelves inside the WIC. CDI: PIC re-arranged the storage order to prevent contamination. 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 a container of re-hydrated pad Thai noodles that were temping above 41F (see temp chart). EHS observed no date-mark for the item and PIC stated they were not prepared today. CDI: PIC voluntarily discarded food item. REPEAT VIOLATION. *Note: Although a repeat violation, previous inspection report stated that multiple TCS food items were above 41F, whereas only one TCS food item was observed to be above 41F during today's visit. EHS will deduct points today but not escalate. Full points will be taken at next routine inspection, if this is a repeat violation. 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 cut bokchoy cabbage, re-hydrated pad Thai noodles, re-hydrated vermicelli noodles all without date labels. Food employee stated that all of these food items were prepared yesterday. CDI: PIC created date labels for all food items with yesterday's date. EHS went over date-marking rules and also the food items that are considered TCS. REPEAT VIOLATION. 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 is not been labeled, or if the label is incorrect. -P Observed two packages of cooked pork that were thawing in the WIC from frozen, labeled with today's date. PIC stated that it was not cooked today, but taken out from the freezer to thaw out today. CDI: PIC created additional date label of when the pork was cooked to depict as Day 1, and explained how the thaw date is considered Day 2, and went over the date-marking rules for frozen TCS food items. 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(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 fried General Tso's chicken held on TPHC beside the fryer without a start or discard time. Food employee stated that they had just fried the chicken 15 minutes ago. CDI: PIC created time stamps for the fried chicken with both start and discard times.

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 one can of Raid for household insects and flies, stored in the dry storage area. CDI: PIC voluntarily discarded the can of Raid.

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 multiple unlabeled metal pans of different sauces and spices stored on the pushcart at the make line. Label all working containers of food. REPEAT VIOLATION.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed one dead cockroach under the dish machine. CDI: PIC had an employee remove the dead cockroach.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bus tub full of raw chicken, stored directly on the floor inside the WIC. CDI: PIC removed the bin off of the floor to prevent contamination. REPEAT VIOLATION.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one front-of-house employee actively portioning and scooping food onto plates to fulfill orders at the expo line, without a hair restraint. CDI: PIC provided employee with hairnet and employee donned the hairnet to prevent contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one sanitizer bucket full of chlorine sanitizer reading low concentration at 10-50ppm, stored in the server's station. CDI: PIC dumped the sanitizer bucket and made a new one. EHS observed new chlorine sanitizer testing above 100ppm. REPEAT VIOLATION.

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 submerged inside a bin of chicken seasoning, stored at the make line. CDI: PIC removed the deli container to prevent contamination. Observed the scoop handles submerged within the food products, inside the bins of non-TCS foods (flour and MSG). CDI: PIC removed scoops to prevent contamination.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the shared dumpster doors kept open during time of the inspection. PIC stated that the waste company comes twice a week, Mondays and Fridays, to remove their waste. Keep doors closed when not in use.

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 over beef. CDI Order switched. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut Napa cabbage cut two hours prior in large, deep well, plastic container with lid not cooling properly. CDI PIC placed cabbage in smaller amounts, without lid. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple items throughout facility holding above 41F, not in cooling phase. Several items placed in prep unit 2 hours prior, placed back in WIC to cool quickly. Left prep unit holding 45F ambient on the left side, 41F and below on the right. Rearranged so that TCS items were held only on right side. Right unit prep top was holding items 41F and below but RIC of prep unit holding vacillating temperatures from 43-50F ambient and TCS items. Tofu, cut cabbage voluntarily discarded. WIC holding 41F and below ambient. PIC stated that door was open for a long period of time during prep. Items out of temp were 42-43F and began to quickly cool. Keep WIC closed and sealed at all times, do not hold open for long periods of time. VR required for both prep units. Units must be repaired or permit action may be taken. 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 cut cabbage, cooked shrimp, water chestnuts, cooked chicken with no date mark. CDI Items were date marked. 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 .

3-501.15 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 Napa cabbage that was cut two hours prior remaining at the same temperature over 15minute observation period. Observed item was in large amounts, in a deep well plastic container with the lid on. CDI PIC split up amounts and item began to cool properly. 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 some liquid and granular substances on cook line with no label. Label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around prep area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of unused oil stored in direct contact with floor in cardboard containers. Store above floor, at least 6 inches.

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being held in sanitizer solution with concentration of < 10 PPM Cl. CDI - PIC added chlorine which resulted in sanitizer concentration of 50 PPM.Repeat

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 personal items stored throughout facility, amongst customer products and equipment. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed two food employees wash hands, re-contaminate them on faucet handles and immediately transition into food prep. CDI - Employees coached and hands properly re-washed. -2-

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed unwashed mushrooms stored over washed produce and ready-to-eat foods inside of the walk-in cooler. No physical evidence of contamination observed. CDI - PIC rearranged storage order to be in compliance. Points scaled back due to notable improvement since previous inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed plastic container of egg rolls nesting into a second container of cooked chicken in WIC. CDI - Container was removed to prevent non food contact surface from contacting food. Lid placed on second container. -1.5-

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 food employee actively placing date labels with yesterday’s date on containers of bean sprouts, fried tofu, cooked lo mein and pork. Several foods were traced back to their bulk containers in the walk-in cooler and confirmed to have been prepared on Monday, 7/29/24 while others had been prepared yesterday during facility’s closure. CDI - EHS educated on correct date marking procedures and employees allowed to correct date marking labels. -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 container of raw beef thawing under water at prep sink temping at 63 degrees F. Prep sink water temperature registered at 83 F. CDI - Product transferred to the walk-in cooler due to its increase > 41 F. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed uncovered containers of salt and baking powder. CDI - Products covered. -0-

REPEAT VIOLATION: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being held in sanitizer solution with concentration of < 10 PPM Cl. CDI - PIC added chlorine which resulted in sanitizer concentration of 50 PPM. No points deducted due to improvement observed. -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 scoopers with their handles submerged inside dry goods bulk containers. CDI - Handles repositioned upwards by employee. 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 knives being stored in between space of prep units. CDI - Knives removed for washing. 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. Observed utensils stored in container of stagnant water temping at 83 degrees F. CDI - Utensils removed.

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 food item co-mingling with resale foods inside of reach-in unit at server station. -0-

REPEAT: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed closed container of pooled eggs stored over closed containers of washed produce and ready-to-eat foods inside of the reach-in unit. No physical evidence of contamination observed. CDI - PIC rearranged storage order to be in compliance. 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 opened container of raw chicken wings stored over packaged raw pork inside of the walk-in freezer. No physical evidence of contamination observed. CDI - PIC rearranged storage order for compliance. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food debris on blender used for peanuts stored as clean. CDI - Utensil relocted to dish pit to be W/R/S. No points deducted due to improvement observed from previous inspection. -0- 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.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep counter. Also observed wiping cloth being held in sanitizer solution with concentration of < 10 PPM Cl. CDI - Wiping cloth from prep counter removed. Sanitizer solution discarded and fresh solution made reading betweeen 50-100 PPM. -0.5-

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 peeling utensils stored as clean on wall mount. CDI - Utensils removed to be W/R/S. -0-

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. 4-501.11 Maintain equipment in good repair. Observed styrofoam and clear tape wrapped around prep top handle due to equipment being in disrepair. Material not designed/constructed for frequent cleaning. Remove and repair handle. -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 heavy food debris on non-food contact surfaces of vegetable processor equipment under prep table. Keep clean. -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 general cleaning needed on ceiling tiles surrounding hood system. Keep and maintain clean. -0-

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. Observed employee use hand washing sink to dump water. CDI - Employee instructed to not use station for means other than handwashing. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed portioned and bagged raw chicken stored above packaged spring roll shells, moo shu shells and green onion pancakes inside of the walk-in freezer. CDI - PIC rearranged storage order to be in compliance. -1.5- 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 stickers attached to small metal food containers stored as clean. CDI - Food containers relocted to dish pit to be W/R/S. -0- 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.

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. Observed TCS foods such as fried tofu, bean sprouts, cooked pork, lo mein, cooked shrimp and cut cabbage in prep top/lowboy unit at cook line without date marks. PIC stated that the prep date for these were from 9/12 and 9/13. CDI - PIC date marked items. PIC educated on requirements for date marking. -1.5- 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 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 residential ant & roach spray stored on floor under storage shelving unit in back of facility. PIC states that it isn’t used for PCO, but kept in the premises as storage. CDI - Spray removed from premises. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed small container of icy hot stored alongside seasoning on lower shelving unit at cook line. CDI - Medication removed. -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 scoop handle directly in contact with ice inside ice bin. CDI - Handle re-positioned upward. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone and set of keys stored on upper shelving unit alongside food containers at cook line. CDI - All personal items removed to designated area. 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 closed personal beverage stored on top of closed container of seasoning on lower shelving unit. CDI - Beverage removed. -0.5-

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 WIF with portioned and bagged raw proteins on speed racks with raw chicken above raw beef. REPEAT CDI: PIC rearranged storage order to be in compliance. 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 24hrs. -Pf Observed two batches of cooked chicken in flip top/RI unit at cook line without date marks. PIC stated that the prep date for these items can be found on the larger batches in the WIC where they were pulled from. REPEAT CDI: EHS informed PIC that this date marking system is inefficient and the date of preparation should be carried over where the food is stored. PIC date marked items to match their bulk batches from WIC. Points not escalated due to improvements on date marking from last inspection. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple ants in facility. PIC stated facility has a pest control company that services. EHS confirmed through invoice that last pest control service was this morning and that they are aware of the ants.

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 5 dented cans of water chestnuts on storage rack with other cans. Facility also has a designated area marked for damaged goods. REPEAT CDI: PIC moved dented cans of water chestnuts to an area to hold for credit. 6