CHIN CHIN II

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- Observed raw shell eggs beneath a smaller container of chicken in the WIC. -CDI- PIC rearranged storage order to reflect proper storage order procedures. Ensure that storage order is maintained according to final cook temperature. No visible contamination observed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth resting a top prep surface near the fryer. Ensure that wet wiping cloths are stored in sanitizer in between uses. -CDI- Rag was removed and stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed prep unit including prep top 1 and lowboy 1 with 2 foods above 41F. General Tso’s Chicken was is prep top 1 at 42F-46F, PIC stated that chicken was taken from the WIC approximately 30 minutes prior to being added to the prep unit. EHS notes that the chicken was over filled in the metal pan. -CDI- PIC moved the chicken container into the WIC and lowered the contents to below the fill line. Chicken cooled to 41F by the end of the inspection. Observed raw chicken skewers in the lowboy unit at 42F-43F. PIC noted that the chicken should be cold. -CDI- Raw chicken skewers were moved to the WIC to cooldown. Raw chicken skewers cooled to 41F by the end of the inspection. EHS notes all other foods in the prep unit were 41F or below. Ensure that cold holding food is maintained at 41F or below. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 on TPHC without the food labeled or time recorded at the start of the inspection. PIC wrote down the start time after the EHS asked about the recorded TPHC initial/discard times. EHS notes that EHS and PIC discussed TPHC procedures and discussed best ways for the facility to remain in compliance for TPHC moving forward. EHS also notes that facility has added garlic and oil mix at the wok station to there TPHC and has been discarding 4 hours after being removed from refrigeration if not all used up by then. Garlic and Oil start and discard times were not present. Ensure that all start and discard times are recorded for TPHC for both the wings and the garlic and oil. -CDI- Times for discard were properly recorded and set for discard 4 hours after time started.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large containers of sauce being made, sauce containers were stored directly on floor. EHS coached PIC about keeping food containers off of the floor during all stages of prep. -CDI- PIC lifted containers off of the floor.

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 metal bowl being used as a scoop for rice. Ensure that scoops have handles and ensure that handle of scoops are not in direct contact with food. -CDI- food employee removed bowl from rice bin.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed 3 clean metal bowls stacked together wet. Ensure that all drying equipment is not stacked until air drying process is complete. -CDI- PIC adjusted bowls so that they were no longer wet stacked.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer solution at less than 50ppm while actively being used to sanitize. -CDI- PIC added more bleach to the solution to get the solution at 50ppm. (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

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working spray bottles without labels. PIC stated that the spray bottles were filled with degreaser. -CDI- PIC labeled the necessary bottles. (0 pts)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw shrimp being thawed in running water that was at 73F. Running water is an approved thawing method as long as the water is at 70F or below. -CDI- PIC relocated the thawing shrimp to the WIC to continue thawing correctly. (0.5 pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal insert containers wet stacked while said to be stored as cleaned and dry. Separate the containers to allow proper air drying. EHS observed proper air drying with other containers. Due to severity of the violation, points not taken. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw chicken stored over raw shell egg 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed crab stick, cooked pork, and cooked chicken held for over 24 hours without date marks. PIC verified crab stick and cooked pork was opened on 4/21 and chicken was cooked 4/22. EHS observed sweet and sour chicken in lowboy with start date of 4/21, when PIC stated 4/21 is the thaw date and the chicken was originally cooked and frozen last week. EHS discussed how the cook date is considered day 1 of the 7-day maximum timeframe, and educated PIC on proper labeling methods to reflect the proper start date. -CDI- PIC properly added date marks to cooked chicken, crab stick, and cooked pork. 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 .

3-501.19 (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 written TPHC procedures in facility that state the 4-hour time will be marked using a time stamp on the pan. EHS observed no time stamp on pan, and PIC stated facility now records 4-hour time period in notebook. Observed TPHC labeling procedures do not match the written TPHC labeling procedures. -CDI- EHS provided PIC with new copy of blank procedures and observed PIC properly fill out procedures to reflect accurate time labeling methods. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 sesame chicken cooling too slowly in prep top unit. Sesame chicken was cooling at a rate of 0.00 F/min, remaining at 57 F for 20 minutes. Chicken was stacked high in prep top, over the fill line. -CDI- Because the chicken was still within its 6 hour cooling parameters, PIC moved chicken to the WIF to rapidly cool. By end of inspection, EHS observed chicken reach 41F. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping clothes stored in 0ppm sanitizer solution. -CDI- PIC remade sanitizer solution to 50ppm.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. -Observed no drain plug in dumpster. Obtain drain plug.

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 designated employee food area above prep table, adjacent to prep top storing food. Observed customer food in prep top exposed to potential contamination by designated employee area. Designate a different area for employee items, where customer food, equipment, and single-service items are not exposed to contamination. Observed employee area employee food stored over customer food in the WIC. -REPEAT-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towel dispensing from paper towel dispenser at back hand sink. -CDI- PIC provided paper towels.

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 sweet and sour chicken cooling too slowly in prep top unit. Sweet and sour chicken was cooling at a rate of 0.10, from 66 to 64 within 20 minutes. Chicken was stacked high in prep top, over the fill line. -CDI- Because the chicken was still within its 6 hour cooling parameters, PIC moved chicken to WIC to rapidly cool. 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 .

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 over customer food in the WIC. -CDI- PIC moved food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Obsevred spray bottle of oven magic without a label. CDI- Labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bowl used to hold raw chicken stored in the broccoli. CDI- Bowl removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed broccoli holding at 50F in the prep top unit. CDI- Placed in the cooler to cool. Pts not escalated due to severity. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 broccoli placed in the prep top prior to being cooled to 41F. CDI- Broccoli moved to walk in cooler for cooling. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jacket stored on storage shelf. Keep employee items in designated areas.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed chicken wings not meet proper cooling parameters. PIC states that the cooling process began 11:30 am. Product was recorded at 75 F after 2 hours inside of the walk-in cooler. CDI - Chicken wings 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed compliance with cold holding with exception of baby corn and cut wings. Refer to temperature chart. PIC confirmed that the baby corn had just been taken out of the can and cut wings were prepped and transferred into refrigeration around 12:30 pm. CDI - Products relocated to the walk-in freezer. -0- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT: 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 chicken wings cooling ineffective inside of large plastic containers inside of the walk-in cooler. Refer to temperature chart. Container #1 had been cooling since 11 am read at 75 F. Container #2 was placed to cool 45 minutes prior to inspection. CDI - #1 voluntarily discarded, #2 transferred into the walk-in freezer. Product temperatures decreased to 55 F after 20 minutes. -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.

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 personal employee co-mingling with retail foods inside of the reach-in unit. CDI - Foods removed to designated area.***No escalation of points due to improvement since previous inspection. -0.5-

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 over washed RTE shredded carrots and celery inside of prep top. No physical evidence of contamination observed. CDI - Storage order corrected where cross-contamination could not occur. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed no date on cooked pork thawing inside of upright reach-in unit. PIC advised that the product was prepared on 7/14/23, put into the freezer same day and pulled on 7/20/23. CDI - Product date marked. -0- 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. Observed garlic in oil cooling inside of lowboy unit. CDI - Product transferred into upright reach-in freezer. Temperature decreased to 38 F after 15 minutes. -0- 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.

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 5x dented cans of baby corn stored with intact canned goods at shelving unit in back kitchen. CDI - Dented products separated. -1-

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 soiled knife on magnetic wall mount. Also observed scoop used for rice held in 85 F stagnant water next to warmer. CDI - EHS educated and utensils removed to 3-compartment sink. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nested on shelving unit above the 3-compartment sink. CDI - Utensils separated to allow air drying. -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 personal employee foods stored with and above retail foods inside of walk-in cooler and reach-in unit. CDI - Foods removed to designated area. -0.5-