MOMO PASAL

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 liquids in in squeeze bottles with no labels. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in the back prep area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large container of cut cabbage stored in the WIC uncovered. CDI PIC covered container

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 a large amount of buildup on the hood grates above the fryers.

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 debris accumulating under the storage racks in the WIC.

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 in the lowboy cooler above retail food. CDI PIC removed employee food from the cooler.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed the only employee on duty at opening is not food safety certified. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee handle food while talking on her cell phone, handle multiple non food items in the back and then proceed to handle food without washing her hands. Employees are walking around the kitchen texting and talking on their cell phones. Also observed employee pick something up off the floor and not wash her hands. CDI EHS educated employees and they stopped and washed their hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottles at 0 ppm Chlorine. CDI PIC made up a new bottle. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.17 (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 an open gallon of milk in the WIC not date marked. CDI PIC date marked milk. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple dry foods in medium sized clear containers with no labels on dry ingredients rack.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf Observed 2 employees food with no head coverings on, observed employee with jewelry on their arm, observed employee with finger nail polish without gloves on, all handling food or equipment. CDI EHS educated employee and she put gloves on.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service sauce cups, trays, and aluminum pans stored unprotected on the prep table with the food contact surface exposed.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at back prep table with deep grooves that cannot be effectively cleaned and sanitized. 4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed dumplings stored directly in 3 plastic grocery bags that are not food grade. CDI Employee put dumplings in a container. Also observed mango pulp being stored in an open metal can. CDI EHS educated employee and she put it in a metal container.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone, back pack and coat on the front prep table. Also observed employee drinking cup on tray with clean dishes. CDI Employee moved items.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cut cabbage stored on cart off of temperature control > 41F. Limit time TCS foods are held off temperature control. PIC will store in top of flip top prep cooler. 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 rice (from yesterday per PIC) without date mark. Observed open container of milk in WIC without date mark. CDI- food items date marked by PIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) unopened box of unwashed green peppers stored above ready to eat foods items in WIC (carrot bin, slaw bin, etc.) CDI - PIC rotated unwashed produce to proper available storage level. EHS and PIC reviewed storage order chart posted on door of WIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two (2) pans of cooked noodles, both date marked as having been prepared Sunday. One was observed actively cooling. Observed one (1) pan of cooked lentils and one (1) opened jug of milk with no date marks. CDI - PIC and food employee confirmed that milk and lentils were prepared the day prior. Food employee confirmed that noodles observed cooling were prepared on morning on the date of inspection (both noodles were affixed with available ‘SUN’ date stickers with no proper dates.) EHS affixed date marks to all food containers require in them. 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) CDI - Observed one (1) cut wrapped wedge of red cabbage in WIC with no date mark. CDI - PIC voluntarily disposed of undated food item. 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 one (1) spray bottle at chemical storage with no label. PIC identified bottle contents as degreaser. CDI - EHS affixed label to bottle.

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 two (2) bottles of liquid ingredients (mustard oil and soy sauce) at grill line with no labeling. CDI - EHS affixed labels to bottles. Label all working containers of liquid and dry ingredients. REPEAT. Note: EHS observed depleted pan of butter held at grill counter. Per conversation with PIC, unsalted butter is kept at cooking station. Unsalted butter is to be kept under temperature control; salted butter is non-TCS and may be kept at room temperature indefinitely.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food employee engaged in food prep (mixing ground chicken momo mix with gloved hands) while wearing a wristband. Remove and jewelry and bands from hands as needed.

4-502.13 Single-use and single-service articles cannot be reused. Observed two (2) portions of food (chutney in mini RIC, tikka mix in prep top) with single service articles stored within as serving utensils (single service cup and plastic spoon, respectively.) CDI - EHS removed articles from food containers without making barehand contact and advised PIC to utilize reusable durable utensils. 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed one (1) box of single service containers stored on the floor in the serving area. CDI - PIC elevated box of single service articles to available shelving. REPEAT. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service articles (metal trays) held at serving area table with exposed food contact surfaces. CDI - EHS inverted trays to prevent potential contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit for measuring available chlorine sanitizer (bleach.) REPEAT. A verification will occur no later than 10/24/2025. Note: No escalation in point deduction due to some improvement; PIC properly detailed use of bleach to sanitize utilized equipment and utensils and no improper sanitization was observed at time of inspection.

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 one (1) unlabeled jar stored above chutney in mini RIC. PIC identified it as pickles brought from home for employee meal. CDI - EHS rotated personal food to sit below food held for resale.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified. Permit is within 210 days of issuance. No point deduction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed utensils were not being properly sanitized after being cleaned (PIC using spray bottle with sanitizer) CDI-demonstrated proper use of 3 comp sink and sanitizer set up in 3rd compartment. Utensils washed, rinsed, and sanitized. 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 multiple unlabeled containers of spices, salt, dry food.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service containers stored on the floor in the serving area.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC did not provide testing method for Chlorine sanitizer. CDI- test strips provided at end of inspection.