IMPERIAL TREASURE BALLANTYNE, THE

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P EHS observed PIC move to make line to assist with lunch rush and don gloves without washing hands. EHS intervened and provided education. CDI - PIC washed hands. (0)

3-201.11(A) Use food from approved sources only.-P EHS observed cooked duck in WIC stored in grocery bag. PIC stated this is from New Asian market. PIC stated this item is not on the menu and will not be served to guests. EHS advised to remove duck from facility if not used for service. EHS advised that receiving duck from another facility hot to then cool down and store in WIC is not approved. CDI - PIC voluntarily discarded duck. (0)

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P EHS observed PIC answer phone call with gloved hands and after call continued working with food/utensils without changing gloves or washing hands. EHS intervened. CDI - PIC discarded gloves, washed hands, and donned new gloves. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed raw shell eggs stored over RTE items in WIC. CDI - PIC rearranged storage order. No contamination observed. REPEAT. (3) 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 EHS observed pooled eggs and egg whites being held on make line out of refrigeration. PIC stated these eggs are used throughout service for fried rice. PIC stated after three hours, eggs are cooled down in reach in cooler. EHS stated that TCS foods shall be maintained at 41F at all times. EHS provided education and advised to utilize TPHC for eggs held out of refrigeration during service. CDI - PIC stated eggs had been out for an hour and applied appropriate time stamp. EHS provided facility with TPHC form in Chinese. **EHS will not escalate points due to large improvement. EHS observed WIC in disrepair during last inspection and numerous TCS items above 41F. REPEAT. (1.5) 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) EHS observed spam, bean sprouts, cooked quail eggs, and cooked beef without proper date markings. PIC stated these items were prepared yesterday. EHS provided education. CDI - PIC applied proper date markings to all items. REPEAT. (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 two large plastic containers of marinated chicken in WIC actively cooling. PIC stated chicken was prepped an hour prior to inspection. EHS monitored cooling and observed inadequate cooling rates (see temp chart). EHS provided education. CDI - PIC removed chicken from large containers, split them into smaller container, and placed chicken in freezer to quickly cool. REPEAT. (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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed box of uncooked potatoes stroed directly on floor of WIC. EHS provided education. CDI - PIC moved potatoes off the floor and elevated on shelf 6 inches off the floor. (0)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. EHS observed numerous food employees actively working with food without proper hair restraints. EHS provided education. REPEAT. (0.5)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no test strips for chemical dish machine during inspection. PIC stated test strips will be onsite tomorrow. 10-day VR required. REPEAT. (1)

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 used to store dry goods and flours soiled with food debris. EHS observed food debris present inside bottom of 2-door RI cooler. EHS observed gasket to WIC soiled with black residue. EHS advised to increase cleaning frequency to avoid contamination. REPEAT. (1)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed broken light cover above dish machine. Repair. 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. EHS observed areas on the ceiling around WIC with food residue and debris. EHS observed soiled ceiling tiles throughout facility due to splash. EHS advised to increase cleaning frequency to avoid contamination. REPEAT. (1)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee phone and headphones being stored with utensils and plates for service. EHS advised to designate an area for storage of personal items to prevent personal belongings from being co-mingled with clean equipment and utensils for service. (0)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf EHS observed items H and I out of compliance during inspection. EHS observed walk in cooler and all TCS items inside unit above 41F during inspection. EHS observed ambient temperature at 51F and by the end of the inspection (3 hours), WIC did not drop below 47F. PIC stated door was opened for at least an hour while putting away a large delivery. EHS observed no active control or procedures in place to monitor the temperature of the food inside or the temperature of the unit. Facility was observed actively cooling items in WIC. EHS observed no documentation or tracking of these items, EHS was unable to verify how long TCS foods inside walk in cooler had been cooling or the time frame the food was above 41F. EHS observed no active managerial control during inspection. Facility has received immediate suspension and EHS will follow up once repairs have been made to re-open facility. 10-day VR required. (1) 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.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed no hand towels available at both front hand sinks in kitchen. CDI - PIC supplied hand towels for each hand sink. (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 numerous unopened plastic containers of various sauces in WIC. PIC stated these items are obtained from the Chinese market. EHS observed two open bags of seasoning in dry storage without proper English labeling, these items EHS has observed in previous inspections. EHS verified with invoices. EHS advised that items in facility without proper labeling in English are unapproved. CDI - PIC voluntarily discarded the open bags of flour and removed the unopened containers of sauce from facility for return. (0)

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. EHS observed chicken and beef stored in bags together in the same container in WIC. EHS observed food employee separating these items when EHS entered WIC. EHS observed pork, fish, and beef thawing in individual compartments at the three compartment sink. Beef and pork were observed in original packaging, however, the fish was removed and thawing in standing water. EHS advised against thawing multiple proteins at the three compartment sinks. CDI - PIC rearranged storage order, beef and pork thawing in three compartment sink was removed and placed into WIC. For more information on food storage order 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 EHS observed raw eggs, raw shrimp, and beef being stored over RTE items in WIC. CDI - PIC rearranged storage order. (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. EHS observed multiple containers stacked on top of each other with sticker residue and food debris present on exterior surfaces of containers. EHS advised due to stacking items on each other, there is a contamination for the food contact surface in contact with soiled surface. CDI - PIC removed these containers to dish machine to be washed, rinsed, and sanitized. REPEAT. (3) 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 EHS observed all TCS items in WIC above 41F during inspection. PIC stated large food delivery arrived at facility at 1pm and door was left open for an hour and a half while items were put away. EHS advised that the door shall not be left open for extended periods of time to prevent the ambient temperature from rising too high. Facility observed not monitoring temperatures during this process. EHS observed no available temperature logs during inspection. EHS unable to verify how long items were in the temperature danger zone during inspection. EHS observed temperature of WIC dropped 4 degrees within the time of inspection. WIC was unable to drop below 41F during inspection and remained at 47F during this time. EHS observed TCS foods inside unit above WIC documented during the beginning of the inspection failing to cool properly due to temperature increase. Facility voluntarily discarded TCS foods cooked earlier today, food that was delivered to establishment prior to inspection was moved to WIF or different cold holding unit. TCS foods prepared prior to today were voluntarily discarded. EHS issued immediate suspension.PIC stated a repair technician can arrive shortly to repair. EHS will return tomorrow to verify repairs and lift suspension. If any TCS foods are observed above 41F the suspension will not be lifted. 3-day VR required. (1.5) 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) EHS observed items in walk in cooler without proper date marking. PIC stated they prepared these items in house yesterday. These items included cooked vegetables, cooked tripe, and fried chicken. EHS observed cut cabbage held in WIC beyond 7 days. Facility has improved since last inspection and established a date marking system, but will need to continue to work on monitoring and training employees for long term compliance. CDI - PIC voluntarily discarded cabbage and placed date marks on the vegetables, tripe, and chicken. (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 EHS observed fried chicken and raw beef cooling in WIC from preparation today. EHS observed these items cooling actively in WIC that was holding above 41F. After two hours, EHS observed inadequate cooling rates due to the increased ambient temperature of the WIC. CDI -PIC voluntarily discarded items due to not being able to verify the time these items had been cooling. (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 .

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 EHS observed raw fish, pork, and beef thawing in three compartment sink in separate compartments. Fish observed thawing in standing water while beef and pork were thawing without running water and just placed into the compartment to thaw. EHS provided education. CDI - PIC ran water and opened drain to fish compartment and placed other proteins in WIC to continue thawing. (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 containers of spices and flours throughout kitchen without any labeling. EHS stated all items taken from original container shall have a label to identify item in container. REPEAT. (2)

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

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous containers stacked as clean with water still present on interior surface of container. EHS advised to stagger containers to allow for air drying prior to stacking. REPEAT. (0.5)

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf EHS observed no available test kit for chlorine dish machine during inspection. 10-day VR needed. (0.5)

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 gaskets soiled with black residue in front where dumplings are prepared. EHS observed shelving in WIC soiled with residue and debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed broken light cover above dish machine. Missing tiles underneath three compartment sink. Repair. 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 dust accumulating on AC vent above dish machine and expo station. EHS observed flooring in WIC and underneath three compartment sink soiled with debris. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. EHS observed numerous dishes/pans stored as clean with sticker residue and food debris present on pans. CDI - PIC removed pans/dishes to be washed, rinsed, and sanitized. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS observed dish machine unable to dispense chlorine at correct concentration. EHS observed sanitizer dispenser empty and PIC was able to change to new container. EHS observed unit dispensing chemical, however, after a few cycles not once did test strip detect concentration. PIC has contacted repair technician. Facility will voluntarily close until unit can be repaired. Once repaired, facility can voluntarily re-open. 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)

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). EHS observed all items in facility, minus two or three items, dated for today. Some of these items were cooked then frozen, some items were held cold, PIC stated most of these preparation was during the weekend; some items are received from Matthew’s location. PIC stated employees must have forgotten to apply date marks during preparation or receiving and dated items this morning. EHS advised to implement a system for date marking where items are dated upon receiving/preparation. Date marking should not be changed daily to accommodate for the new day. EHS advised that the date should never change only monitored to ensure the item is held less than 7 days. EHS advised PIC to go through facility and discuss with staff, changing the date to when it was made, ands discarding if over 7 days. 10-day VR required. REPEAT. (3) 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 .

3-302.12 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 containers of seasonings, salts, and sauces stored in front of wok station without proper labeling. REPEAT. (2)

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. EHS observed numerous pans stacked clean with water present inside each pan. EHS advised to stagger dishes to allow for adequate air drying prior to storage. (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 gaskets in both make units soiled with black residue. EHS observed interior of make units soiled with food debris in reach in area of make units. EHS advised to increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed tiling that was placed above mop sink bending and exposing the interior section of the walling. EHS advised to replace tiling with a single tile that would be smooth and easily cleanable. Facility has added multiple plastic tilings to wall but it has created an uneven surface that is not easily cleanable and exposing the interior of wall which is absorbent. 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 some ceiling tiles soiled with food debris, EHS observed flooring/walling underneath dish machine soiled with debris and residue. EHS observed food debris accumulating along walls around make line. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. EHS observed no CFPM during inspection. (1) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.15 Only wash hands in handwashing sink. -Pf EHS intervened during inspection and requested food employee to wash hands after contaminating gloved hands by touching back door. EHS observed food employee go to prep sink and begin washing hands with gloves still on. EHS instructed food employee to remove gloves and wash hands in a hand sink. CDI - Food employee properly washed hands in hand sink. 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 EHS observed employee washing hands after intervention without using soap or removing gloves. EHS provided education on handwashing procedure. CDI - Food employee washed hands properly. (2) 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 .

6-301.11 Provide soap for handwashing at each handsink. -Pf EHS observed no soap at hand sink by back prep sink. CDI - PIC supplied hand soap to hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf EHS observed paper towels missing by two out of three hand sinks. CDI - PIC supplied paper towels to both hand sinks. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed hand sink obstructed by prep table in kitchen area. EHS provided education. CDI - PIC moved prep table out of the way of the hand sink. (1)

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 two bags of powder and a container of paste in dry storage area with no English labeling. EHS advised that any item purchased through a vendor shall bear a legible label in English. CDI - PIC removed items from facility and will reach out to supplier for more information on items. (0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P EHS observed numerous raw proteins in WIC being stored over RTE foods. EHS educated PIC on proper storage order. CDI - PIC rearranged storage to prevent contamination. 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. EHS observed various different proteins being slacked in WIC in the same container. These proteins were individually bagged but placed all in the same container. These proteins included raw chicken, beef, and pork. EHS observed no contamination, items were still in the thawing process. CDI - PIC rearranged storage order. REPEAT. (3) 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. EHS observed pans stacked by dish machine stored as clean with residue present on outside of pans and sticker residue on numerous pans. EHS observed deli slicer soiled with food residue on back of blade; PIC stated deli slicer has not been used since Sunday. CDI - PIC removed pans and deli slicer and placed at three compartment sink to be wash, rinsed, and sanitized. REPEAT. (3) 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)(1) Maintain TCS foods in hot holding at 135F or above. -P EHS observed white rice in rice cooker at 112F. PIC stated it was made earlier this morning and possibly wasn’t set at the right temperature for hot holding. CDI - PIC voluntarily discarded rice. (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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed an oil mixture made from reducing spring onions in oil. This item is held at room temperature. EHS advised that since the oil contains cooked vegetables it is deemed TCS and should be dated marked and temperature controlled. EHS discussed potential use of TPHC and reviewed process with PIC. CDI - PIC voluntarily discarded oil mixture. (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 .

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). EHS observed no date marking system in place during inspection to ensure items are being monitored and held for 7 days or less. EHS observed only a few items with dates on them, however, the dates were from prior products. PIC was able to identify items that PIC had prepared the day prior but some items could not be determined on when they were made. No prep list available to verify. EHS allowed facility to date mark items the PIC stated he made the day prior. All other items were voluntarily discarded. EHS provided education on date marking and will return in ten days to observe compliance and ensure a system has been established for long term compliance. (1.5) 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed bottle of cleaner store on the floor under hand sink. PIC unable to determine what was inside bottle. CDI - EHS voluntarily discarded chemical. (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 on wok line without proper labels. EHS advised working containers of food that is not easily identifiable should have a legible label identifying what the item is. REPEAT. (2)

3-305.14 Unpackaged food shall be protected from contamination during preparation. EHS observed raw fish being prepared on drain board of three compartment sink at the same time a food employee was rinsing a mop in the middle compartment. EHS advised that facility cannot prepare items at three compartment sink unless sink compartments have been washed, rinsed, and sanitized and the compartments are free of any soiled equipment and utensils. CDI - PIC instructed food employee to utilize prep sink for fish preparation. (0) 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed boxes of dry goods on the floor in dry storage area. EHS observed raw proteins stored in containers on the floor in WIF. EHS advised to move all food off the ground at least six inches. (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 interior of make units accumulating food debris and residue. Increase cleaning frequency to avoid accumulation. (0)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. EHS observed ceiling tile above can wash breaking apart and exposing the interior insulation of tile. EHS advised faciltiy to replace tiling. 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 and ceiling tiles throughout kitchen soiled with food residue and dust. EHS observed food debris on walls around make units and wok area. Increase cleaning frequency to avoid accumulation. REPEAT. (1)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed food for employees stored in WIC unlabeled and not in a designated area. EHS advised that food for employee use only should be segregated from food for service and labeled to identify items for employee use. (0)

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 beef over raw shrimp in WIC. Observed prepared raw chicken over prepared raw beef in WIF. EHS discussed proper storage in freezers with PIC. Since these proteins are taken from sealed packaging and wrapping in plastic wrap after preparation storage order needs to be reflected in the freezer as well. CDI - PIC rearranged storage order. (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 numerous pans in dish area stored as clean with food residue and sticker residue still present on food contact surfaces. CDI - PIC removed items and placed at dish machine to be wash, rinsed, and sanitized. EHS advised to scrub debris/residue off pans before running through dish machine. REPEAT. (3) 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing at room temperature on prep table. EHS advised thawing should occur under refrigeration or under running water below 70F. CDI - PIC placed chicken under running water and added ice to container to ensure water temperature remains under 70F. (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 some dry items in dry storage without labels and numerous items on wok line without labels. Facility has slightly improved with labeling. EHS advised to continue to work on labeling any working containers. REPEAT. (1)

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 two rice scoops in water at room temperature next to rice cookers. CDI - PIC removed scoops from water. (0)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans stored as clean being wet nested in dish area. Pans need to be positioned in way to air dry before stacking on top of each other for storage. REPEAT. (0.5)

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 shelving in WIC accumulating rust. Resurface/Replace. (0)

5-205.15 Maintain a plumbing system in good repair. Observed sink at dish machine leaking. Observed hand sink on wok line continuously dripping. Repair. (0)

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 AC vents accumulating dust/debris throughout kitchen. Increase cleaning frequency to avoid accumulation. REPEAT. (0.5)

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed numerous priority violations and repeats during inspection. EHS observed no managerial control over priorities such as cold holding, storage order, employee health and proper sanitation of food contact surfaces. PIC stated no temperature checks are being done regularly to ensure TCS foods are held below 41F. EHS observed dish machine in disrepair and not properly sanitizing equipment and PIC stated no checks have been done to ensure equipment is working properly. 10-day VR required. (1) 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.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC unable to provide any documentation of training for employees responsibility to report symptoms, illnesses, and exposure. EHS provided PIC with copies in English and mandarin and will follow up for compliance. REPEAT. (2) TEN DAY VR REQUIRED. (2) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided for back hand sink. CDI - PIC provided soap at each hand sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no hand sink available at any hand sink in kitchen. PIC stated they grab napkins from dining room when they wash hands. CDI - PIC provided hand towels at each hand sink.

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 Observed numerous items in dry storage area with no label in English. EHS has advised to remove these items and only purchase items from approved sources that include English labeling for all foods. (1) 10 - DAY VR REQUIRED.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed numerous raw proteins in walk in cooler over RTE foods. EHS observed raw shrimp in flip top above RTE foods. CDI - PIC rearranged storage order. REPEAT. (3) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine not dispensing sanitizer at the proper concentration. Data plate states dishes shall be sanitized at 50ppm. EHS observed chlorine sanitation at 10ppm. PIC has contacted repair company and stated they will be on site this afternoon. Facility has voluntarily closed due to this issue and WIC disrepair and shall reopen when issues have been fixed. 3 DAY VR REQUIRED. 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 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a stack of pans in dish area stored as clean with food residue and greasy to the touch. EHS observed utensils with residue still present. PIC removed pans and utensils and will re-wash when dish machine has been repaired. REPEAT. (3) 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up of black residue on the inside of ice machine. Increase cleaning frequency to avoid accumulation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in WIC over 41F and two items in flip top stored above fill line above 41F (See temp chart). EHS observed yolks stored on make line at room temperature. EHS observed ambient temperature of WIC at 50F. PIC stated no temperatures have been taken today. PIC voluntarily discarded all TCS foods that were stored in WIC above 41F and have been in unit for longer than 4 hours. All other TCS items in temperature were moved to freezer until unit is repaired. PIC has voluntarily closed until unit is repaired. REPEAT. 3 DAY VR REQURIED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous oils, spices, and sauces held on make line with no labels. (0)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in the kitchen area. Increase pest control frequency to reduce harborage of pests. (0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous items stored on the floor in WIF. EHS advised to move all food items 6 inches above the floor. REPEAT. (1)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous pans stored clean in dish area being wet nested. Stagger dishes to allow for proper drying. (0)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed ceiling tile above mop sink deteriorating and not smooth and easily cleanable. Replace. (0) 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 walls throughout kitchen area and AC vents with food residue and dust accumulation. Increase cleaning frequency to avoid accumulation.

10 DAY VR. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no standard process of verifying employees are trained on the Employee Health Policy prior to starting work. EHS attaches form here (https://mecknc.widen.net/s/nrshl7khf5/food-employee-reporting-agreement---chinese) for employees to review and sign. A return visit will be made to verify signed documents within 10 days. (-1)

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. EHS observed strong tobacco odor in back of kitchen. PIC states that staff have smoked indoors during break. EHS discussed with staff there is no smoking permitted in the building. (-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 meat and seafood behind RTE foods in fliptop and above RTE foods in large RIC across from fliptop. CDI- EHS explains proper storage order. PIC rearranges items so they are 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 meat slicer with raw chicken on blade and outer components. CDI- PIC takes apart, cleans, and sanitizes slicer. EHS reminds staff slicer should be cleansed and sanitized after each use. (-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 Observed raw beef, chicken, and fish in second fliptop above 60F. Staff states items were left out while fliptop was cleaned. CDI- PIC voluntarily disposes of items. EHS advises staff to place TCS foods in alternate cold holding equipment while their primary storage is being serviced. (-1.5) 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 chicken cooling in WIC without date mark. CDI- PIC dates chicken. (-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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed quail eggs floating in ice water at fliptop. CDI- PIC removes quail eggs from water. EHS explains why TCS foods should not be stored in undrained water or ice. (-0) 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of food on ground in WIF. CDI- PIC rearranges items off of floor. (-0)

10 DAY VR. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed used wiping cloth on prep counter, which staff states are cleaned only with soap. EHS explains proper storage and sanitization of wiping cloths. In lieu of sanitizer buckets for storage, wiping cloths must be sanitized after each use. A return visit will be made within 10 days to verify proper storage and sanitizing of wiping cloths. (-0.5) Link to sanitizer buckets here: https://nelsonjameson.com/kleen-pail-pro-kpp196rd-137498.html?srsltid=AfmBOoop5O_rzSyM3o3Br_KnAAj58D5RyTJMRnO-XgusVm3MmfjNLTtPWRk&gQT=1

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed prep sink with debris from produce inside basin which staff states is cleaned only with soap. CDI- EHS explains proper prep sink sanitization to staff. PIC cleans and sanitizes basins with bleach. (-0)

5-205.15 Maintain a plumbing system in good repair. Observed leak at back hand sink and water being caught in container inside basin. Repair at earliest opportunity. EHS notes there are an adequate number of hand sinks still available for use. (-0)