ASIAN BUFFET & GRILL

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 employee drinks stored on prep table, above prep unit and on dry storage shelving above food.

5-202.12 Provide at least 100F water at handsinks. Observed hot water turned off in employee bathroom. When turned on, discovered plumbing issue. Have sink repaired.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Repeat-Observed sesame balls stored below raw crabs in seafood cooler. CDI-sesame balls moved to top shelf. 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 a few containers stored as clean with sticker residue. Remove stickers before washing. CDI-returned to dish for scrubbing. 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 Repeat-Observed TCS food in prep top unit > 41F. See chart. CDI-All moved to WIC to cool. Were <41F within 90 minutes. Do not store food that is stacked too high in container, double stacking or putting pan on top of grid in prep unit. CDI-items returned to WIC. De-escalation of points due to improvement 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 Repeat-Observed seaweed salad, squid salad and rice with fish sashimi without time stamps of when removed from temperature control. CDI-items to be discarded with rest of lunch items on TPHC. De-escalation of points due to improvement

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 3 juvenile German roaches in prep area (where slicer is located). Foremost Pest Control is due for the monthly service, looked at last month’s report, no pest sighting documented.

3-306.11 Protect food on display using shields, packaging, or other effective means. -P. Observed wonton strips not under sneeze guard. Need smaller container or container with a self closing lid. CDI-wontons moved. 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed fried wontons stored with a cardboard egg crate to soak up the grease. Egg crate may have been contaminated with Salmonella while in contact with eggs. Crates are to be discarded after eggs are used. CDI-wontons discarded.

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. Repeat-Observed cup without handle stored in flour. No points due to it being 1 item

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed cleaned containers wet stacked. Air dry before stacking.

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P. Observed rice stored inside container not approved for use with food. Only use containers approved for use as food contact surfaces or chemicals from plastics may leach into food. CDI-rice put into different container. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed home made scoops made from cut up plastic bottle. CDI-discarded.

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 in dishmachine rooms and soda box dispenser room with moldy walls.

6-304.11 Mechanical ventilation of sufficient capacity shall be provided to keep rooms free of excessive heat, steam, condensation, vapors, odors, smoke, and fumes. Observed ventilation for hi temp dish machine doesn’t appear to be working or is inadequate. Walk in freezers both have condensation leaks with ice and frost build up.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cooked pork ribs stored below raw chicken. CDI-ribs discarded. Chicken moved to the bottom shelf. Observed cooked shrimp in same container as raw shrimp. CDI-cooked shrimp discarded 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 Repeat-Observed TCS food in both prep top units > 41F. See chart. CDI-All moved to WIC to cool. Were <41F within 90 minutes. Do not store food in units not maintaining a minimum of 41, food that is stacked too high in container, double stacking or putting pan on top of grid in prep unit so containers of TCS food remains >41F, or had preparation done (cut into small pieces, breaded, etc) where is was >41F then put into prep top unit. 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)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Repeat-Observed 4 hour discard times not written for all buffet TCS food that is held on TPHC. CDI-times marked. Following inspections unmarked TCS foods on buffet using TPHC will be discarded.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed opened employee drinks stored in ice in ice machine. Opened can of Coke stored behind uncovered food in prep top. CDI-Coke can removed. Ice machine emptied and ice discarded.

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 cup without handle stored in MSG.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed double oven with excess grease build-up

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed drain plug broken in dumpster with large sludge pond behind dumpster. Excessive amount of grease on dumpster doors and door tracks. Keep area clean. Get a dumpster that contains excess liquids.

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 items cooling in bus tubs in WIF and WIC. Discussed shallow pans are needed to get foods cold at 2nd temp check and cooling rate was too low. CDI-items put in shallow pans to cool. 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 3-door make unit not maintaining TCS food <41F. CDI-food relocated to WIC. 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 sushi and one buffet table weren’t marked with time food was removed from hot/cold. CDI-time marked

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 TCS foods cooling in covered bus tubs. Cool foods in shallow pans and loosely covered. CDI-food moved to shallow pans. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap between double back door. Electric pest zapper over food prep. CDI-wasn’t plugged in and relocated.

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 room temperature water. CDI-water removed