HOUSE OF TAIPEI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the slicer on the prep table that had been cleaned, but still had residue in crevices. Observed a meat grinder with two pieces of food on the inside. Observed the can opener with residue. Observed a blinder with water and food debris on the dry goods shelf. Ensure all food contact surfaces are clean. CDI, all items moved to dish washing area for cleaning. 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 the interior of the ice machine with residue around the bolt of the ice shield. Observed the tea nozzle with residue. Keep the clean these surfaces more often. Sanitize the tea nozzles every evening.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dumplings in the flip top at 51 F. Staff advised that they were placed in the flip top less than 4 hours ago. CDI, product moved to freezer. Observed cooked chicken over stacked in the flop top unit. The top portion of the chicken was at 53 F and and the lower half under the chill line was at 41 F. CDI, top half of product discarded. Observed noodles with yesterday’s date in reach in at 46 F, unable to determine how the product was handled this morning. CDI product discarded, all other items in the reach in below 41 F. 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. 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 liquid eggs at the cook line on TPHC, but the product is not listed on TPHC procedure and the board with the discard time. CDI, policy updated. Observed products on TPHC, chicken and liquid eggs with a discard time of 2:45 still in use at 3:00 pm. Ensure you are following your approved TPHC procedure and discarding the product after 4 hours. CDI, food items discarded.

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 raw chicken, beef, and shrimp in covered containers that had been taken to the cook line and back at 44-42 F. After 45 minutes, some of the products that were packed to the top of the container did not change in temperature after 45 minutes. CDI, Establish was still in 4 hour window and products were moved to the freezer where they finished cooling. Do not cover products that are cooling and recommend that you not take the entire container into the hot kitchen to refill reach in units. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several spices and one squeeze bottle with a liquid with no label identifying the products. Ensure that all products are labeled. CDI, PIC labeled the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the kitchen. Observed magnetic screen at both rear doors that were left open. If these are used, ensure that staff are closing the curtains after entering.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice container with a scoop with no handle. Only use scoops that have handles to dispense food. 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 flour bin with a scoop with no handle. Only use scoops that have handles to dispense food. There were several other containers of dry goods with scoops that had handles. Ensure this process is used throughout the kitchen.

4-501.11 Maintain equipment in good repair. Observed a sugar bin with a cracked lid. Replace the lid.

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 walk in refrigerator shelves all with residue on the shelves. Keep these clean.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed the dumpster area with two open buckets of grease stored on the ground. Use the grease receptacle for storing grease. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed a dumpster sliding door left open. Keep the door closed when not in use.

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. Observed an open square hole in the wall near the prep area line at the back of the kitchen. Seal the large hole. 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 the floor collecting residue under equipment and shelves. Clean the floors.

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at rear handwashing sink. Restore hot water to hand sink that is at least 100F. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above ready to eat sauces in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed employee at prep line using same tongs to handle both raw chicken and raw shrimp in flip top unit. CDI - Tongs were taken to dish machine to be washed, rinsed, and sanitized. New tongs were placed in each food item at flip top cooler to prevent cross contamination. -1.5 points- 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 .

3-501.19 (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 no written procedures for TCS foods being held on TPHC. Establishment uses TPHC procedures for lo mein, cooked chicken, cooked beef, cooked shrimp, cooked pork, and mixed vegetables during peak service times. Start and end times are tracked using dry erase board above prep table. Establishment has undergone change in management and TPHC procedures were lost. CDI - Written TPHC procedures were given to PIC. 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 raw shell egg being held on TPHC on service cart at prep line. Raw shell eggs are not listed on TPHC procedures. PIC explained that raw shell eggs are removed from cold holding, placed on TPHC at lunch service, and discarded when lunch service is concluded. Start and discard times were tracked using date marking sticker. CDI - Raw shell eggs were added to list of items being held on TPHC on TPHC template. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen food stored on floor of walk in freezer. -0 points-

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 wooded shelf in walk in cooler being used to store ready to eat foods. Remove shelf and/or replace with item that is non-absorbent, smooth, and easily cleanable. -REPEAT- -1 point-

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 shelving and plastic shelving liners in walk in cooler with build up of food debris and residues. Recommend higher frequency and more thorough cleaning. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed blade of can opener with food debris and residue. PIC stated last time item was washed is unknown. Observed 3 plates stacked with food residue accumulation stored as clean on cook line. CDI- PIC removed all items to be w/r/s. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed 2 knives used for cutting and dicing TCS/non-TCS foods stored between 2D flip top and prep table with visible food residue and debris accumulation. CDI- PIC removed items to dish pit. 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 bbq spare ribs and chicken wings temp above 41F in 2D flip top. CDI- PIC voluntarily discarded items due to items being out of temp for unknown amount of time. 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). Observed rice noodles, sliced roasted pork, fried shrimp, all prepped on 8/11 per the PIC, without a date. CDI- PIC applied correct date to item. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed bbq spare ribs and chicken wings without a date in 2D flip top. CDI- see item #22. Observed cooked duck without a date. PIC stated item was cooked and frozen on 8/10, applied correct dates. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle with unknown chemical stored under prep table in kitchen and under prep table on service line. PIC was unaware of what chemicals were in bottle. CDI- PIC had correct labels marked on spray bottles after speaking with food employees.

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 cutting knives stored between two pieces of unclean equipment. See item #16.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plates being wet nested on prep table on cook line. Allow plates to air dry before stacking.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used to line shelving holding buckets of soy sauce. Remove cardboard and/or replace with items that is non-absorbent, smooth, and easily cleanable. Observed rusted shelving in WIC. *REPEAT*

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s personal drinking containers stored on shelving with clean dishes and equipment. CDI- PIC discarded items. *REPEAT*

5-202.12 Provide at least 100F water at handsinks. Observed no hot water at rear handwashing sink in kitchen. Restore hot water. -0 points-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily dented can of hoisin sauce stored on dry storage rack. CDI - Hoisin sauce was discarded. 3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed purple cabbage in walk in cooler with build up of mold. CDI - Cabbage was discarded. -REPEAT- -1 point-

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed container of tightly wrapped cut iceberg lettuce cooling in walk in cooler. Initial temperature was measured at 43F. after 20 minutes of cooling no decrease in internal temperature was noted. CDI - Plastic wrapping was removed from container to allow cold air to circulate in and around food. Cut iceberg lettuce was 41F by end of inspection. -0 points- For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 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 container of tightly wrapped cut iceberg lettuce cooling in walk in cooler. Iceberg did not meet cooling parameters during inspection. CDI - Plastic wrap was removed to allow cold air to circulate in and around food. PIC has been advised to revise cooling methods/procedures for TCS foods. -0.5 points- 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 .

3-304.12 (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 ice scoops stored in ice machine with handle making contact with ice. Observed tablespoons used as utensils in container of chopped garlic with handle making contact with garlic. -0.5 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used to line shelving holding buckets of soy sauce. Remove cardboard and/or replace with items that is non-absorbent, smooth, and easily cleanable. -REPEAT- -0.5 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed recycling dumpster with open lids. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's clothing stored on sacks of sugar in dry storage area. Designate an area for the storage of employee possessions away from food, equipment, and utensils. -0 points-

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed container of peanut butter with build up of mold in walk in cooler. CDI - PIC discarded item. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grinder stored as clean on shelf with build up of food residues and debris. Observed bus tub containers, pans, and plastic containers stored and stacked as clean on drying shelf with date marking stickers still attached. CDI - Items were taken to dish machine to be washed, rinsed, and sanitized. PIC has been advised to ensure cleanliness of equipment food contact surfaces. -1.5 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous containers of spices, ingredients, and sauces stored on prep area shelving and in dry storage area without labeling. Items on prep carts at prep line were labeled. Ensure consistency of labeling of all working containers of food. -1 point-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small fruit fly in equipment storage area. -0 points-

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 ice scoop stored in ice machine with handle making contact with ice. CDI - Ice scoop was positioned so that handle does not make contact with ice. Ice scoops at two additional ice bins were in compliance. -0.5 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs and metal pans stored on drying rack with pooled water in crevices (wet stacking). Position equipment and utensils on drying rack so that complete air drying is possible. -0 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard being used to line shelving holding buckets of soy sauce. Remove cardboard and/or replace with items that is non-absorbent, smooth, and easily cleanable. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed rear handwashing sink with only cold water. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sink in employee restroom. CDI - Handwashing sign was provided. -1 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a chlorine sanitizer concentration of 0ppm. Dish machine was unable to dispense chlorine from chlorine container and a technician will need to be called for repair. Establishment will be using three compartment sink to wash, rinse, and sanitize equipment and utensils until repairs are made. Chlorine sanitizer concentration at three compartment sink was measured at 100ppm. A verification will be conducted by 10/21/2024 to determine if establishment is in compliance. -1.5 points- 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

3-302.11 (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 and beef in reach in cooler. CDI - PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg stored in container of ready to eat bamboo shoots in flip top cooler. CDI - Items were discarded. -REPEAT- -3 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 large covered containers of noodles cooling in walk in cooler. Observed large covered container of noodles cooling in reach in cooler. CDI - Covers were removed from noodles in walk in cooler to allow cold air to circulate in and around food. Noodles in reach in cooler were taken to walk in cooler to rapidly cool to 41F or below. PIC has been advised to conduct proper cooling step in walk in cooler or walk in freezer prior to placing items on prep line. -REPEAT- -1 point- 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 cans of food stored on floor in dry storage area. -1 point-

4-502.13 Single-use and single-service articles cannot be reused. Observed large tin cans in walk in cooler being used as food containers in walk in cooler. Cans have been washed and reused for the purposes of food storage. PIC has been advised to store food in food approved storage containers. -0 points-

2-101.11 (A) PIC shall be present during all hours of operation. -PF No manager was present for majority of inspection. 10 day VR required. 2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed multiple priority and priority foundation violations during today's inspection, indicating that temperatures, food disposition, mechanical dishwashing sanitizer concentration, and handwashing are not being monitored. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee with food protection manager certification on site for majority of inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC was unable to vocalize or provide written employee health policy. EHS provided poster during inspection. More thorough training needed for staff. 10 day VR required. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open beverage container on prep table at beginning of inspection. CDI - PIC discarded drink.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee go to switch gloves without washing hands in-between. CDI - EHS interfered and employee washed hands before changing gloves. 2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed no handwashing between tasks from employees during entire inspection. Education needed for staff on when and how to wash hands. CDI - EHS intervened and employees washed hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sink in back prep area at beginning of inspection. CDI - PIC supplied handsink with soap.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed bin of heavily molded onions in WIC during inspection. CDI - employee discarded onions 3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily dented cans not separated in designated area during inspection. CDI - PIC segregated dented cans.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw unpasteurized eggs stored above RTE foods in WIC. CDI - Employee reordered storage. Repeat. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy mold buildup in ice machine. Cleaning needed more frequently to prevent soil. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed dish machine not working properly and maintaining a sanitizer concentration between 0-10ppm during inspection. EHS advised PIC use three compartment sink to sanitize after washing equipment in dish machine. 72 hour verification 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 , 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 almost all TCS foods in establishment holding above 41F. Some food items placed on ice, some food items discarded. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed dumplings, cooked shrimp, and cooked chicken wings in RIC not baring any date label indicating date of preparation. CDI - PIC discarded food items due to temperature and lacking date marking. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed raid insect repellent not graded for commercial use in dry storage. Ensure all chemicals in an establishment are graded for commercial use. CDI - EHS told PIC to remove from premises.

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 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed all refrigeration units in establishment not maintaining proper temperature, inhibiting cooling capabilities of establishment. Observed red curry sauce being cooled in prep unit with an ambient temperature of 51F. Repeat. 10 day verification required. Permit suspension will be lifted upon repair of equipment. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of spices, cornstarch, salt, MSG, sugar, and white pepper not labeled. Advised PIC to label all working containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to kitchen ajar with no pest or rodent deterrent in place at beginning of inspection. Door was closed shortly after. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout entire kitchen area, in cornstarch container, and crawling on cut carrots during inspection. Fly traps seem to be unplugged and not in use.

4-501.11 Maintain equipment in good repair. Observed WIC, two prep units, RIC, and mechanical dish machine not working properly during inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster drain port with no plug to deter rodent harborage. EHS advised PIC to reach out to dumpster company to acquire one.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone on food prep area during inspection. CDI - PIC moved phone. Repeat.

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 lettuce and Napa cabbage. CDI - PIC corrected storage order. 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. CDI - PIC corrected storage order. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 containers of raw chicken cooling in reach in and flip top coolers. Observed large covered bus tubs of raw chicken and raw pork cooling in walk in cooler. CDI - Chicken was uncovered and unwrapped to allow cold air to circulate in and around food. Large bus tubs were uncovered and moved to walk in freezer to rapidly cool to 41F or less. -REPEAT- -1 point- 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 boxes of raw pork stored on floor of walk in freezer. Observed box of cut broccoli stored on floor of walk in cooler. -1 point-

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 build up of food residues and debris on shelving in walk in cooler. Recommend higher frequency and more thorough cleaning. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on cutting board in food prep area. Designate and area for the storage of employee possessions away from food, clean equipment, and utensils. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for responding to vomit/diarrheal events in establishment. CDI - A written procedure was reviewed with and e-mailed to PIC. -0 points- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signage at front handwashing sink. CDI - Handwashing signage was provided. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice hot holding on steam table at temperatures between 118F and 126F. Fried rice was made approximately 50 minutes prior to inspection. CDI - Fried rice was reheated in wok to 161F and placed on steam table. PIC has been advised to conduct frequent temperature checks of TCS foods. -1.5 points- 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed corn, noodles, carrots/peas, raw shrimp, raw beef, lettuce, and tomatoes cold holding in flip top cooler between 45F and 55F. PIC stated that items were prepared prior to inspection and placed in flip top cooler without undergoing cooling step. CDI - All items were taken to walk in freezer to rapidly cool to 41F or less. -1.5 points- 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 covered containers of raw beef and cooked noodles cooling in reach in cooler. CDI - Covers were removed to allow cold air to circulate in and around food. -REPEAT- -1 point- 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 .

3-304.12 (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 handle of scoop making contact with stored MSG. CDI - PIC repositioned scoop. -0 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler undergoing repair by technician during inspection. Walk in cooler was maintaining cold holding temperature of 46F. All TCS food was removed from walk in cooler prior to inspection and was being held in other cold holding units. Technician stated that repairs will be complete by end of business day. A return visit will be conducted to determine if repairs have been made. -REPEAT- -0.5 points-

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. Observed tile flooring in kitchen with low grouting. Recommend repair. -0 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage container stored on prep table mingled with ready to eat food items. CDI - Employee drink was moved to designated area. -0.5 points-

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 sauces in walk in cooler. CDI - Storage order was corrected. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mangos stored above ready to eat sauces in reach in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: http://meck.co/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 rightly wrapped containers of cooked chicken and raw shrimp cooling in walk in cooler. CDI - Items were unwrapped to allow cold air to circulate in and around food. -0.5 points- For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door rusted with light shining through from outside. Repair/replace door to prevent insect or rodent infestation. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauce stored on walk in cooler floor. -0 points-

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout establishment. -0 points-

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 abundance of food debris and residues on non-food contact surfaces of cooking equipment and reach in coolers. -REPEAT- -1 point-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed priority items observed during my inspection: hot holding and TPHC. CDI- Provided education and the new NC Food Code changes and guidance via email. Please corrective action below for search item. -REPEAT-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice in the rice cooker between 112-135F. Observed breaded chicken in fryer basket sitting at the fryers temped from 64-120F. Discussion with food handler and PIC the proper holding temps. CDI - Fried rice was reheated to 165F and the chicken was placed in the cooler to rapidly cool to 41F. Both foods were prepped within 2 hours ago. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 Observed lo mien noodles still out after the time had expired. 11-2PM. CDI - Noodles were voluntarily discarded during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed both back doors open when I arrived to conduct my inspection. Explained to the PIC that pests may enter the building. CDI- PIC closed both doors.

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 shelving under the soup/hot holding well at cookline accumulating debris. Observed shelving storing single service supplies accumulating dust. -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 floors under shelving equipment in dry storage area accumulating food debris.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed priority items observed during my inspection: cold holding, date marking and labeling chemicals. CDI- Provided education and the new NC Food Code changes and guidance via email. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg roll filling at 44F in the walk in cooler, prepped yesterday. Observed cut lettuce in reach in cooler at 47F, lo mien noodles in the walk in freezer at 47F, cooked pork in the walk in cooler at 48F. CDI - PIC voluntarily discarded the lo mien noodles, cooked pork is on TPHC and was placed back into the walk in cooler (discussion on TPHC and after the 4 hours, the product shall be discarded and not cooled back down), lettuce was just prepped this morning PIC placed in the walk in cooler to properly cool to 41F or below. -REPEAT- *Continued non-compliance may result in further enforcement action.**

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 created chicken and shrimp removed from the freezer, observed the date the product was prepared however once placed in the freezer this stops the clock on the 7 days. After you remove the product from the freezer, the day of thaw (day 2), then you have 5 days to use the food product. Observed no date when product was removed from the freezer to keep track of the 7 days. Observed cooked egg roll filling date marking incorrectly 6/2. Discussion with the PIC which stated that this was prepped yesterday. CDI - Cabbage was date marking properly and breaded chicken and shrimp were date marked. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow liquid in an unlabeled spray bottle. CDI - PIC labeled.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut lettuce in the reach in cooler cooling with plastic wrap covering the container. Observed lo mien noodles cooling in the walk in freezer in a deep pan and covered with plastic wrap. CDI - lettuce was uncovered until product reaches 41F. Noodles were discarded since they were prepped yesterday and was not under 41F.

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 some cracked and broken coving tiles in the back part of the kitchen close to the 3-compartment sink. Repair and maintain. -REPEAT-

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf Observed priority items observed during my inspection: cold holding, dishmachine not sanitizing, chemical storage. CDI- Provided education and the new NC Food Code changes and guidance via email.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over raw fish in the walk in cooler. CDI - PIC relocated the fished to the top shelf. -REPEAT-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed sanitizer at the dishmachine at 0 ppnm of chlorine, Observed sanitizer at the 3-compartment sink below 10 ppm. Contact Auto-chlor to repair dishmachine. CDI - Facility will utilize remaining dishes until they close at 230PM, then utilize single service until dishmachine is repaired. Compliance visit required to ensure compliance within 10 days.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg roll filling at 44F in the walk in cooler, prepped yesterday. Observed pooled eggs at the cookline at 70F CDI - PIC voluntarily discarded the filling and the eggs. -REPEAT- *Continued non-compliance may result in further enforcement action.**

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow liquid in an unlabeled spray bottle. CDI - PIC labeled. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner stored on the drain board of the 3-compartment sink. CDI - cleaner was relocated.

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed breaded chicken in the walk in cooler cooling with plastic wrap covering the container. CDI - Product was uncovered until product reaches 41F.

4-603.16 Rinsing Procedures (C) Observed the 3-compartment sink set up as follows: dirty dishes in 1st compartment, soapy water in the 2nd and sanitizer in the 3rd. Discussion with the PIC on the proper process for wash, rinsing and sanitizing. CDI - PIC recleaned the basins and set up properly as wash, rinse and sanitize.

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 shelving in the back prep area and walk in cooler shelving in need of cleaning accumulating food residue. -REPEAT-

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 some cracked and broken coving tiles in the back part of the kitchen close to the 3-compartment sink. Repair and maintain. -REPEAT-