PHO GOOD TIME

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf -Observed no paper towels at handsink by dumpling room at start of inspection. -CDI- PIC provided paper towel.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed multiple containers of raw meat stored in low reach-in cooler without coverings. -CDI- PIC placed lids on containers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cooked potatoes above 41F, stacked in prep cooler and stored on top of other containers in flip top portion. -CDI- PIC stated potatoes were placed there today, less than 4 hour ago. PIC moved potatoes above 41F to WIC for rapid cooling. -Do not stack food on top of each other in prep cooler to ensure cold holding temperatures are maintained at or below 41F. -All other TCS food in the cooler was properly cold holding at or below 41F. -REPEAT- 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 no 4-hour TPHC time stamp for rice noodles held on 4-hour TPHC. -CDI- PIC verified when noodles were placed on TPHC and properly added time stamp.

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 scallops thawing at room temperature. -CDI- PIC moved scallops under cold running water at prep sink for proper thawing. -REPEAT-

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 containers of seasonings without labels of the common name of the food. Label all containers.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. -Observed clean bowls wet stacked. Ensure dishes are fully air dried before stacking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phone and water bottle stored on shelf along with clean plates/utensils. -Store employee items in designated, separate area to prevent contamination.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed wooden stool stored directly in front of handsink by dumpling room, blocking access to handsink. -CDI- Stool was removed.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P -Observed food employee wearing gloves, pick up food from the floor, then continue food prep with same gloves. -CDI- Food employee was corrected and removed gloves, washed hands, and donned new gloves.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed three containers of beef broth miss cooling parameters after cooling overnight in WIC. Observed all broth above 41F after cooling more than 6 hours. -CDI- PIC voluntarily discarded the broth. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed fried chicken above 41F, stored on prep table across from grill (ambient air temperature). -CDI- PIC moved chicken to cooler for rapid cooling. EHS and PIC discussed proper storage/cold holding temperatures of TCS foods. 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 beef tendon, beef brisket, bean sprouts, and rice noodles in WIC without date marks. PIC stated tendon and brisket are cooked in-house, then frozen in bags, and moved to WIC. PIC and EHS discussed proper date marking methods (add dates for cook, freeze, and thaw). PIC stated bean sprouts were opened yesterday, noodles were cooked yesterday, and beef tendon/brisket were pulled from the freezer yesterday. -CDI PIC verified prep/cook date of all items by speaking with chef and properly added date marks. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 broth in WIC miss cooling parameters after cooling overnight in WIC. Observed beef broth stored in large, deep pots, and covered tightly with lid. EHS and PIC discussed efficient cooling methods, such as stirring with ice wand, placing in freezer, or cooling in smaller portions. -CDI- PIC voluntarily discarded the broth. 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 .

3-501.13 (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 thawing in still water. -CDI- PIC turned on faucet so that shrimp was thawing under cold running water.

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 knife stored in space between two prep tables. Store utensils on clean/sanitized piece of equipment.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed box of to-go containers stored directly on the floor in dry storage. -CDI- PIC raised box off the floor.

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 sticker residue on exterior of dishes stored as clean (not stacked, not directly touching food-contact surfaces). REPEAT

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 dark buildup along wall/sealant behind 3-compartment sink. Increase frequency of cleaning.

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 above ready-to-eat sauces 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 3-302.11 (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 raw pork in the WIF. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT- Facility has multiple repeated violations for storage order. EHS will follow up with Risk Control Plan.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P -Observed 0ppm chlorine from dish machine during active sanitizing. Observed chlorine sanitizer bucket empty. -CDI- Bucket was replaced and sanitizer line was primed. By end of inspection, EHS observed proper concentration of chlorine at dish machine (100ppm). For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed opened bag of bean sprouts without date mark. -CDI- PIC verified bean sprouts bag was opened yesterday and properly added date mark. -Observed portioned cups of red curry without date marks. -CDI- PIC verified prep/thaw date and properly added date marks. 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 bean sprouts sitting at room temperature for over 30 minutes after being washed at prep sink, cooling at a rate of 0 F/min. -CDI- PIC moved bean sprouts to WIC for rapid cooling. By end of inspection, EHS observed bean sprouts cooling at sufficient rate to reach 41F within 4 hours. -To ensure rapid cooling, cool TCS foods immediately after prep (by using ice baths, WIC, or WIF). 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. -Observed wet stacking among few dishes stored as clean.

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 sticker residue on exterior of dishes stored as clean (not stacked, not directly touching food-contact surfaces).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in the WIC. -CDI- PIC placed employee food in separate bin with label to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shell eggs stored above ready-to-eat sauce in the WIC. Observed raw beef stored above chicken broth in the WIC. -CDI- PIC corrected storage order. -REPEAT- If EHS observes same violation on next inspection, facility may be placed on Risk Control Plan for 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 unsalted butter held at room temperature next to the stove. -CDI- PIC moved butter to cold holding and will continue to cold hold unsalted butter in the future, unless facility decides to place unsalted butter on TPHC for 4 hours. 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) (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 steamed broccoli and green beans held on TPHC for 4 hours start their TPHC time prior to cold holding (observed broccoli and green beans start TPHC at 72F). EHS and PIC discussed how foods must start TPHC either above 135F or below 41F. -CDI- PIC placed steamed broccoli/green beans in lowboy for cooling.

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 labeled containers of spices/oils next to the grill. -CDI- PIC labeled items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed box of waffle powder stored directly on the floor in dry storage. Observed pieces of crispy tofu stored directly on top of Saran wrapping, which was covering a container of crispy tofu. -CDI- PIC voluntarily discarded the crispy tofu.

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 being stored over “salt and pepper” sauce inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P. Observed food employee wash and rinse two skillets then place back on stove without sanitizing. CDI: Skillets were placed in sanitizer. 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 3-501.19(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 blanched broccoli and green beans being held on TPHC without a time label. CDI: Time label was placed on item.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of sanitizer not labeled. CDI: PIC labeled item.

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 pork cooling at a rate of 0.04F/min inside lowboy covered in Saran Wrap and a lid. CDI: Lid and Saran Wrap were removed and placed in walk in cooler. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and bowls wet stacked.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed facility without quat test strips. VERIFICATION REQUIRED.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility unable to provide employee health policy. CDI: EHS provided paper copy. 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 facility unable to provide vomit/diarrhea clean up procedures. CDI: EHS provided paper copy. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken being stored over red curry sauce. CDI: Storage order was rearranged. REPEAT For more information on food storage order 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 raw chicken being stored over raw shell eggs inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then handle clean dishes without changing gloves. CDI: Employee changed gloves and washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates and bowls with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 24hrs. -Pf. Observed cooked chicken, beef and shrimp in prep top without dates. CDI: Items were dated. 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 fried scallions and blanched broccoli bring held on TPHC according PIC, without procedures. CDI: Procedures were filled out at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 scallions and blanched broccoli being held on TPHC without time labels. CDI: Time labels were placed on items.

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 cut cabbage cooling at 0F/MIN in container covered with Saran Wrap. Observed shrimp dumplings cooling at a rate of 0.02F/min in container covered with a lid inside prep unit. CDI: Dumplings were placed in walk in cooler, lid removed and Saran Wrap removed from cabbage. 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 .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC unable to demonstrate sufficient knowledge to ensure food safety. This is evidence by failure to know final temperatures holding temperatures and cooling of hot food temperature parameters. EHS spent time coaching PIC A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed multiple employee beverages stored with food for the public

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 food, employee wash, hands very effectively, but recon hands on handles immediately before drying. PIC instructed on corrective action, Employee rewash hands properly For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed steel scrubbing apparatus in hand sink. PIC removed then observed food employee attempt to wash out utensil and hand sink. Ehs instructed PIC Who corrected employee?

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observe raw chalets in multiple prep tops above ready foods CDI re-organized For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large pot holding approximately 10 gallons of soup cooling and walking cooler covered Phil completely to the rim EHS tempt food at 83°. Second temperature taken by EHS 30 minutes later temperature was unchanged still 83° CDI product discarded and PIC coached on appropriate cooling methods 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed multiple TCS foods cold held above 41° in multiple prep tops and some TCS foods held off temperature completely. CDI some foods removed cool and walk-in cooler so I’m 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 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed multiple containers of cooked TCS foods with no date mark CDI allowed to date Mark 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 .

3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf menu has consumer advisory and footnote, but Asterix not placed by the one rare steak dish CDI employee manually printing*on each menu

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 approximately 10 gallon pot full to the brim of soup, covered and cooling in the walk-in cooler EH S recommended different process going forward whereby food was placed immediately into shallow pans and placed in the freezer for approximately 30 minutes temperature taken, and then possibly move to the walk-in cooler 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of onions, stored, touching the fire extinguisher CDI removed

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. EHS observed fundamental lack of understanding of wiping cloths As evidenced by 5 to 6 different wet, soiled claws laying on food prep surfaces. EHS spent time coaching PIC on wet, wiping cloth storage and soiled, wiping cloth storage.