GREAT WALL CHINESE KITCHEN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chickens stored above raw vegetables inside the prep unit near the cook line. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chickens stored stored above raw eggs. CDI - Storage order rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed duck at 44F inside prep unit 2. CDI - Cooked duck was voluntarily discarded. Observed raw pork ribs at 43-44F. CDI - Items moved to the WIC to rapidly cool to 41F. 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 cooked shrimp, pork, cooked duck, & pork dumplings with no date mark. CDI - All items prepared on Tuesday and date marking was corrected. 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 .

3-501.15 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 no decrease in temperature of cooked noodles over a 28-min time span. Noodles observed at 82F. CDI - Noodles uncovered to promote rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee cooking with no head covering. CDI - Food employee put on a hat.

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 scoop handle submerged in MSG.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed large amounts of waste on the ground around the shared waste receptacles.

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 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands for less than 5 seconds. Employee then turned off faucet without using paper towel barrier to prevent contamination of hands. CDI - PIC intervened and the food employee re-washed hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above boiled eggs inside prep unit. CDI - Storage order was rearranged. 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 duck and pork thawing in the prep sink at the same time. CDI - Pork removed and discard. Observed raw duck wings, no longer in original packaging stored above raw beef inside the RIF. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety During Duck prep process, after thaw and cleaning, duck is placed inside boiling water for 5-10 seconds to reduce the elasticity of the duck skin. This process meets the definition of par-cooking and approval is required. CDI - Facility was provided with non-continuous procedures and logs. EHS also suggested that facility cook ducks immediately after placing in boiling water.

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 wontons cooked and frozen, stored inside the RIF, with no date mark. CDI - Prep/cook date was added to items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed house-made duck sauce & Chicken sauce properly time stamped, items were not listed on the written TPHC procedures. CDI - Items were added to the procedures. No point escalation, written procedures were available missing item. Improvement noted. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 2 containers of raid present in the facility. CDI - Items were removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee working with no head covering. CDI - Food employee put on a hat.

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 multiple batches of washed and chopped napa cabbage stored directly in non-food grade grocery bags. CDI - Rewashed and placed in food grade bags.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed food employee wash hands and did not use paper towel to turn off faucet and prevent contamination of hands. CDI - Hands were re-washed properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above RTE beef tripe. Observed raw chicken above bao buns and cooked beef. CDI - Storage order was rearranged. REPEAT. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken above raw beef inside 2-door RIC. CDI - Storage order rearranged. 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 multiple metal pans and strainers stored as clean with food residue present on the food contact surfaces. CDI - Strainers were voluntarily discarded. Stoked pans were moved to the 3 compartment sink to be properly washed, rinsed and sanitized. REPEAT. If facility is out of compliance in the following inspection the facility will be placed on a risk control plan. 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 .

3-501.18 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 bean sprouts with no date mark. Observed incorrect date mark on noodles. Observed incorrect date mark on duck fat/broth. CDI - All items were prepared the previous day and the proper date mark was added. 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 .

3-501.19 (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. PIC could not provide written TPHC documentation for any items held on TPHC. TPHC items were properly time stamped. CDI - EHS emailed TPHC written procedures to the PIC during the inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 oils with no label.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed multiple pans stacked wet.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed broken strainer with sharp wires broken and structures to be repaired with wrapping thick plastic wrap to re-attach. CDI - Voluntary discard. 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 utensil used to scrub dishes taped to plastic scrubbing brush with duct tape, connected to unfinished wood plank. CDI - Voluntary Discard.

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 interior floors, walls and doors of RIFs throughout the facility in need of cleaning. Observed soiled with blood and food debris.

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink near the 3-compartment sink.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink near the 3 compartment sink blocked and inaccessible because of boxes of cooking oils stacked in front. CDI - Boxes were moved. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee washing slicer/peeler utensils inside the hand sink. CDI - utensils moved to 3 compartment sink to be shared, rinsed and sanitized.

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 feet stored above raw pork. Observed raw duck stored above raw pork inside the dehumidifier equipment. CDI - Storage order was rearranged. 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 bleach sanitizer at 0 PPM inside the 3 compartment sink, dishes actively sanitizing is compartment. CDI - Items rewashed and sanitized at the proper concentration. 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 unapproved, unfinished wooden utensil used to tenderize pork stored as clean with meat residue in holes and crevices of unfinished wood. CDI - Removed from service. 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 Observed soy eggs stored inside the hotbox at 101F. PIC stated that the eggs were cooked and placed in the hotbox one hour prior. CDI - Eggs were placed on stove to reheat. 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 no date marking on lo mein or tripe inside prep unit #1. CDI - Items came from bulk container, and proper date marking was added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. PIC could not provide written TPHC procedures. CDI - EHS provided via email. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical spray bottle. CDI - PIC stated that the chemical was degreaser and the proper label was added. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed WD-40 stored on shelving above cooling pork, sauce being prepped and fresh cut ginger. CDI - WD-40 removed to prevent potential contamination. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medicine stored on top of grinder used to grind pork for dumplings. CDI - Medication removed.

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 sauces stored on the floor inside the dry storage area. CDI - Boxes removed from the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on prep tables and other surfaces throughout the kitchen.

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. 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 worn down/unfinished wooden utensil used to tenderize pork, observed food build up in crevices and holes of wood. CDI - Removed from service. Facility will find an alternative method that meets the food code rules.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above RTE tofu and kimchi inside the WIC. CDI - Storage order rearranged. 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 multiple hooks used to hang whole ducks and chickens on TPHC stored as clean with food residue present on the food contact surface. Observed slicing/shaving utensil, stored as clean, with food residue present on the food contact surface. CDI - All items were moved to the 3 compartment sink to be properly 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lo mein, bean sprouts, and chopped cabbage stored held above 41F. CDI - Items voluntarily discarded. Observed significant cold holding, no point escalation. 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 Observed eggs on TPHC, referring back to chart with time stamp, time stamp indicated that eggs were placed on TPHC at 10:50 AM and should have been discarded at 2:50 PM. Items observed at 4:00 PM. PIC stated that the item time stamp was not updated when eggs when replaced at 2 PM. CDI - Observed only 2 egg halves, voluntarily 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 cooked pork in covered container cooling at a rate of 0.53F/min. CDI - Pork was uncovered. Observed chicken dumplings cooling in flip top unit at a rate of 0.2F/min. CDI - Dumplings were placed in RIF for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw duck thawing in stagnant water. CDI - Ducks placed under running water.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths stored on countertop. CDI - Removed and placed in sanitizer bucket.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet stacked equipment. CDI - Items were separated.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee grab RTE noodles with bare hands. CDI - Noodles were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee washing vegetables inside the hand sink. CDI - PIC intervened and food employee moved to prep sink to wash produce.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken wings at 95F - 101F in HH. Observed heat lamp was never turned on to maintain wings at 135F or greater. PIC stated that the wings were placed in HH 45 min prior and the Wings were placed inside the fryer and reheated to 180F before being placed back into hot holding. 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 Observed multiple TCS food items (Noodles, cooked beef (x2), pooled eggs, Cow stomach) held above 41F inside lowboy cooler and lowboy RIC drawers. CDI - Items held above 41F were voluntarily discarded. Observed lowboy unit at 60F ambient. EHS 3 day verification visit is required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple TCS food items (Rice, cooked noodles, mixed vegetables, cooked pork) inside the prep unit with no date marking. CDI - PIC stated items were placed in Prep unit today and that the bulk container was date marked inside the WIC and the proper date marking was added to each container inside the prep 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for ducks placed in drying unit. Observed no initial temperature before being placed in unit. Duck is supposed to be removed from WIC at 41F and placed in unit for 2 hours, then immediately moved to duck roasting machine in which ducks cook to 200F within 2 hours. CDI - Ducks were immediately placed inside duck roaster to be fully cooked. EHS 3 day verification required.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple containers of MSG, sugar and salt with no labels. CDI - Items were labeled.

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 scoop handle submerged in sugar. CDI - Scoop handle was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet stacked equipment. CDI - Items were separated.

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 duck feet stored grocery bags. CDI - Duck feet were removed and placed inside food grade storage bags.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored inside coolers with food for patron throughout the kitchen. CDI - Items were placed in a designated area.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC or Food employees could not verbally confirm that they have been properly informed of symptoms and illnesses nor the responsibility of reporting symptoms and illnesses. Establishment could not provide any written documentation stating that reporting illnesses and symptoms is required. CDI - Employee emailed English, Spanish and Chinese versions of signage and documentation to sign. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Establishment could not provide written procedures for vomit or diarrheal events. CDI - PIC provided written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee BHC with cut leafy greens. CDI - Voluntary discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink blocked by large trash can. CDI - Trash Can was moved.

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 (unfrozen) duck feet stored directly above raw beef inside RIF. 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 Observed raw pork stored above RTE sauces inside the prep unit RIC. CDI - Storage order rearranged. 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 multiple hooks used to hang whole ducks and chickens on TPHC stored as clean with food residue present on the food contact surface. Observed multiple pans, stored as clean, with food residue present on the food contact surface. CDI - All items were moved to the 3 compartment sink to be properly 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggs, dumplings, and sweet rice cakes shot holding below 135F inside hot box. CDI - PIC stated that items were prepared and placed in hotbox at 11 AM and will hold items on TPHC for the remainder of 4 hours. (3 PM). 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 beef, pork, cow stomach, raw chicken, noodles, rehydrated mushrooms, sour mustard, 1/2 duck held above 41F. All items that were placed inside RIC the previous day and not prepared at 11AM for service were voluntarily discareded. Items prepared at 11 AM were moved to the RIF for rapid cooling. 3 day Verification visit for low RIC near steam well. 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 .

3-501.19 (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. Establishment could not provide written procedures for TPHC, observed multiple items in the front service area held on 4 hour TPHC. Items were observed time stamped., CDI - EHS provided written procedures via email. EHS will follow-up. TPHC procedure template may be found at: 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 RTE cow intestine cooling inside RIC drawers, observed 1 degree decrease in temperature in 1 hour time span. CDI - PIC voluntarily 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 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 multiple containers of MSG, sugar and salt with no labels. CDI - Items were labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth bucket sanitizer concentration at 100 PPM of QUAT sanitizer. CDI - Sanitizer replaced at 200 PM.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple stacks of wet stacked equipment. CDI - Items were separated.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed wooden chopping block with large crack, observed old food debris inside damaged block. Replace chopping block, 10 day verification visit required. 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. 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 utensil used to poke skin of duck made with unfinished wood. Item should not be in use, replace with smooth and easily cleanable equipment. Observed small hooks tied to cloth strings used to dunk duck into broth/brine durning cooking process.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not provide QUAT sanitizer test strips.