BEST WOK

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 directly above broccoli in the prep sink areas. CDI. PIC removed the chicken. Repeat 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 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 Observed chlorine sanitizer with 400PPM concentration level in sanitizer bucket used for sanitizing prep counters. CDI: PIC refilled bucket with a concentration level of 200 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several containers and one butcher knife with build up being stored as clean on clean storage shelves. CDI: PIC returned all items to be W/R/S.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food items in 3 comp sink and soupy water in the same sink. CDI. PIC removed the food the food items. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed urinary in the men bathroom in need of repair. Repeat

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several (greater than twelve (12)) bin of TCS and non TCS foods, including carrots, beans sprouts, and cut cabbage, and multiple bins of cooked, bone in chicken and fried chicken chunks, uncovered in WIC and walk in freezer. PIC stated that many of these items had been rotated while open to thaw or cool. When observed, the majority of these items were already at proper cold holding temperatures. EHS reviewed coverage procedures with PIC, discussing storage expectations.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all the items in the WI cooler to be out of temperature. PIC removed the items that were placed in the unit this morning to the WI freezer. The items from previous days were voluntarily discarded. Repeat FACILITY WILL VOLUNTARILY CLOSE UNTIL UNIT IS FIXED. WILL BE BACK WITHIN 3 DAYS TO CHECK ON THE UNIT. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed food items in 3 comp sink and soupy water in the same sink. CDI. PIC removed the food the food items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. Also observed wet wiping cloths in solution at 0ppm chlorine. CDI.PIC voluntarily discarded and replaced solution. Repeat

4-501.11 Maintain equipment in good repair. Observed WI cooler in need of repair.

5-205.15 Maintain a plumbing system in good repair. Observed urinary in the men bathroom in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks dropped by customer food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed incomplete employee health policy in the facility during inspection. CDI. PIC was provided a new copy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 procedure for responding to a vomit and diarrheal clean up. Cdi. Pic was provided another copy. For more information 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 rolls, nuggets in RI and WI at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. Also observed wet wiping cloths in solution at 400ppm chlorine. CDI.PIC voluntarily discarded.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking of dishes in the cleaned dish area.

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 cleaning needed on shelves of WI cooler.

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 marinated chicken and chopped cabbage cooling at a rate too slow to meet cooling parameters in walk-in cooler. PIC stated both product prepared between 10:30am-11am. CDI: PIC uncovered chicken and moved to walk-in freezer and uncovered cabbage and moved to top shelf in walk-in cooler for rapid cooling (Product both to 41F or less within 30 minutes).

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 marinated chicken in covered metal insert pan and chopped cabbage cooling in covered plastic container in walk-in cooler. CDI: PIC uncovered chicken and moved to walk-in freezer and uncovered cabbage and moved to top shelf in walk-in cooler for rapid cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several plastic containers with sticker residue on outside being stacked within each other contaminating food contact surfaces of next container. CDI: PIC returned all containers to be W/R/S. REPEAT. Points not escalated due to multiple violations on previous report.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of lo mein noodles and a container of egg rolls being held in prep reach in cooler at 45F. CDI: PIC moved items to WIF to rapidly cool. REPEAT.

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 a wooden cutting board and another utensil with a wooden handle being used. CDI: PIC voluntarily discarded items.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed cardboard being stored on floor leading to walk in cooler and in dry storage room. Remove cardboard from floors.

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 employee handling food and enter and exit walk in cooler without washing hands in between tasks before returning to handle food and another employee handling food and wipe hands on towel hanging from belt without washing hands before attempting to return to handle food. CDI: Both employees washed hands.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed containers of pork being held in prep flip top cooler behind containers of shrimp. CDI: PIC re-arranged items to proper storage order. REPEAT. Points not escalated due to multiple violations on previous inspection.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 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 Observed chlorine sanitizer with 0 ppm concentration level in sanitizer bucket used for sanitizing prep counters. CDI: PIC refilled bucket with a concentration level of 200 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed several containers and one butcher knife with build up being stored as clean on clean storage shelves. CDI: PIC returned all items to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of chicken egg rolls being stored on prep shelf at 48F. CDI: PIC moved container of egg rolls to WIC to rapidly cool. REPEAT. Points not escalated due to improvement from previous inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed 2 containers of chicken, a container of won ton noodles and a container of dumplings and a container of ham being held in prep reach in cooler missing date marks. PIC date marked all items which were prepared within the last 24 hours and voluntarily discarded all other items. REPEAT. VERIFICATION REQUIRED within 3 days to ensure facility has acceptable date marking system in place. PIC currently uses a dry erase marker to date mark containers which he stated rubs off of containers frequently.

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 a container of shredded cabbage being held on TPHC on prep counter without a time marked to indicate when 4 hour period has elapsed. CDI: PIC marked shredded cabbage with start and end time.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a spray can of WD-40 being stored on tray amongst food items on bottom shelf of prep counter. CDI: PIC removed can of WD-40.

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 a container of oil being stored on prep counter and a container of corn starch being stored on another prep shelf both without a label. Label all working containers of food.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed one dented can being stored on shelf amongst non dented cans in dry storage room. CDI: PIC segregated dented can.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed moveable cart being stored in front of hand sink next to fryer. CDI: PIC moved cart.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed peppers and a box of unwashed green onion being stored on top shelf in WIC above several containers of washed, ready to eat vegetables. CDI: PIC re-arranged items to proper 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. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of beef being stored directly behind a container of shrimp in prep flip top cooler causing potential cross contamination of shrimp when beef is pulled out over shrimp container from cooler. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 2 containers of house made brown sauce containing oyster sauce and a large container of shredded cabbage being held above 41F on prep counter. Oyster sauce can says refrigerate after opening. PIC stated he normally goes through containers of shredded cabbage and sauce in a 4 hour period and discards whatever is left over. Shredded cabbage and brown sauce will be kept on TPHC moving forward. CDI: Brown sauce and shredded cabbage placed on TPHC at time it was removed from WIC. EHS added items to TPHC written procedure form.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed a container of pork dumplings being held in prep reach in cooler and containers of baby corn and water chestnuts from a can being held in prep flip top cooler missing date marks. CDI: PIC date marked items as they had been opened or prepared within the last 24 hours.

4-501.11 Maintain equipment in good repair. Observed door to walk in freezer damaged on bottom portion and unable to fully close causing severe ice accumulation. Repair walk in freezer door.

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 heavy build up of grease and debris on flooring under and behind fryers and wok. Clean as needed. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed extension cord being stored on dry storage shelf amongst food items. CDI: PIC relocated extension cord away from food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with build up on inside of ice machine.

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 wings, egg rolls, and chopped cabbage on TPHC procedures with a discard time of 2pm and EHS observed items out at 4:15pm. PIC stated all items were removed from walk in cooler between 4-4:15pm. CDI-PIC placed proper TPHC of 4:00-8pm on foods. 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

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw frozen scallops and cooked frozen sweet and sour chicken ambient air thawing at 3 compartment sink and speed rack beside 3 compartment sink. CDI-PIC placed foods in walk in cooler to continue thawing.

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 cleaning needed on interior and exterior of flip top cooler and low boy, cleaning needed on all handles and openings on rice cookers, and cleaning needed on shelving at clean dish rack and walk in cooler shelving.

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 cleaning needed on kitchen floors specifically under equipment and 3 compartment sink.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed very dusty air vents in walk in cooler and in need of cleaning. -REPEAT VIOLATION- 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 phone stored beside facility meat grinder.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed more than 200ppm chlorine solution in sanitizer bucket. CDI-PIC diluted to 100ppm chlorine sanitizer.

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 a large container of marinated chicken cooling in walk in cooler with lid on in walk in cooler, pad Thai noodles in water cooling with plastic wrap and lid in walk in cooler, and pooled liquid eggs cooling in flip top cooler. Items were observed not cooling at an affective cooling rate (see temperature chart). CDI-PIC removed lid and plastic wrap from marinated chicken and pad thai noodles and placed pooled liquid eggs in walk in freezer to quickly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed very dusty air vents in walk in cooler and in need of cleaning.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several (greater than twelve (12)) bin of TCS and non TCS foods, including carrots, beans sprouts, and cut cabbage, and multiple bins of cooked, bone in chicken and fried chicken chunks, uncovered in WIC and walk in freezer. PIC stated that many of these items had been rotated while open to thaw or cool. When observed, the majority of these items were already at proper cold holding temperatures. EHS reviewed coverage procedures with PIC, discussing storage expectations. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed one (1) box of unwashed produce (mushrooms)stored over effectively stored and washed produce in the WIC. CDI - Produce was moved to readily available unwashed produce section of WIC storage. EHS and PIC reviewed establishment WIC storage order chart on WIC door.

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 four (4) recently prepared TCS food items (washed bean sprouts, chopped cabbage and carrot mix, cooling wonton wrappers and soaking pad Thai noodles) requiring date marks. All other TCS foods requiring date marks, including those in the prep unit underside, cooked proteins in the WIC and cooked items in the freezer, were appropriated date marked. CDI - PIC added date marks to these items as advised by EHS. EHS and PIC reviewed date marking requirements. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths in front area sanitizer bucket were observed held in soapy sanitizer bucket, reading at 0 ppm when observed via EHS and facility test strips. Wiping cloths in kitchen area sanitizer bucket were observed as being placed in properly concentrated sanitizer. CDI - PIC remade sanitizer to an approximate strength of 100 ppm and placed wiping cloths within sanitizer, setting them back at front area. REPEAT.

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 single service boxes (napkins, to go bags) in dry storage area shelving stored on broken down cardboard sheets. These items were stored adjacent to/beneath items that could potentially expose the items to splash or spillage (hermetically sealed soy sauces, vegetable oil, canned goods etc.) Replace cardboard with non absorbent material sheeting, such as plastic or foil. REPEAT. Note: No escalation in point deduction due to improvement from previous inspection and ongoing compliance improvements; PIC has removed absorbent surfacing from the storage of items such as cooking oils, sauces, and cleaners. Due to their proximity to these items, it is recommended that single service shelving, have removed cardboard shelving as well.

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 chicken wings and egg rolls having been recently fried at temperatures of 155F and 153F, respectively. PIC stated that items were to be held on TPHC. However, no standard time labeling was observed during inspection. PIC elaborated that the white board that was typically utilized to label start and end times for TPHC had recently broken and that a new board was to be purchased. CDI - PIC delegated reheating of TCS food via fryer to food employee. Chicken wings and egg rolls were refried to temperatures above 165F. Once removed from the fryer at 11:28 a.m., a paper label denoting a 4 hour hold time for the wings and egg rolls was placed above the serving window.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths in front area sanitizer bucket were observed held in weakly concentrated chlorine sanitizer (approximately 10 ppm). Wiping cloths in kitchen area sanitizer bucket were observed as being placed in properly concentrated sanitizer. CDI - PIC remade sanitizer to an approximate strength of 100 ppm and placed wiping cloths within sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately five (5) recently washed and sanitized dishes wet nesting on drying racks. CDI - Dishes were separated out to allow for effective air drying.

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 soap and chemicals stored in dry storage area stored on broken down cardboard sheet on shelving. Replace cardboard with non absorbent material sheeting, such as plastic or foil.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed garbage stored outside the facility at the back door. PIC elaborated that trash had been placed at the facility back door by employees due to rain; trash was to be disposed by facility staff during less inclement weather.

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 For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee briefly rinse hands at hand washing sink with, dry hands with paper towel, and turn off handles bare handed before moving to clean facilities flooring. CDI - EHS coached food employees via demonstration; hands were wet with warm water, lathered with soap for 20 seconds, and rinsed. Faucet was deactivated by paper towel as opposed to bare hands. EHS observed effective corrective hand wash.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic to go container and some food debris (bean sprouts, onions) in front area hand sink. CDI - Proper usage of hand sinks was discussed with PIC and food employees and hand sink was taken out of service until it could be properly cleaned and sanitized. 6-301.14 Post a handwash sign at each handsink. Observed kitchen area handsink without effective hand washing signage. CDI - EHS provided effective hand washing signage in English, Spanish, and Chinese to the establishment.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered onions, beans sprouts, and garlic uncovered in WIC. CDI - PIC covered the containers of uncovered ready to eat food with available lids. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed three (3) boxes of unwashed produce (mushrooms, peppers) stored over ready to eat foods in the WIC. CDI - Produce was moved to readily available unwashed produce section of WIC storage. EHS provided establishment with WIC storage order chart.

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. For more information please visit: http://meck.co/FoodSafety 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. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-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 , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee using soap and water to clean bowl of stand in place mixer at meat prep sink. CDI - Bowl was removed from stand mixer and rotated to 3 compartment sink for effective washing, rinsing, and sanitizing.

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 cooling raw chicken in the WIC with lid on. CDI - Cooling food was rotated to the walk in freezer and allowed to cool effectively. EHS provided establishment with cooling charts for prepped TCS food and 2 step cooling. REPEAT.

4-502.13 Single-use and single-service articles cannot be reused. Observed approximately three (3) ready to eat sauces (bang bang sauce, ketchup) stored in previously used vinegar bottles in WIC. 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 approximately four (4) stacks of single service clam shell containers stored on the kitchen prep top with food contact surfaces exposed. CDI - single service articles were inverted to prevent contamination. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed pork, soup wontons, egg wash and Napa cabbage stored in the kitchen area prep units above the required cold holding temperature for TCS foods. Observed unsalted butter and almond milk stored on shelving nearest to the door of the WIC above the required cold holding temperature for TCS foods. CDI - pork and butter were moved to the walk in freezer for corrective cooling. Soup wontons and egg wash were voluntarily disposed of by PIC.

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 cooling egg rolls and fried chicken in WIC on shelving in large tubs with open lids. Initial cooling calculations showed food items not effectively cooling within required time parameters. CDI - Food items were relocated to the walk in freezer to effectively expedite their cooling.

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 2 stacks of single service clam shell containers stored on the kitchen prep top with food contact surfaces exposed. CDI - single service articles were inverted to prevent contamination.

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. 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 several warped and discolored ceiling tiles throughout the kitchen. 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 grease build up on ceilings and walls throughout the kitchen. Observed hard to reach areas beneath equipment with food debris buildup. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -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 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 is not been labeled, or if the label is incorrect. -P 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 . - Observed large containers of made in house egg rolls, crab Rangoon mix, and chicken in the freezer without dates. CDI- PIC voluntarily discarded the items.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety - Observed PIC using 4 hr tphc for chicken wings, white garlic/oil sauce, brown garlic/oil sauce, and cooked made in house chili pepper sauce. However PIC was unable to provide written procedures for TPHC. A VR will occur within 10 days to ensure a procedure is provided. EHS emailed PIC with a MCPHD TPHC form.

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 in use shakers and squeeze bottles on cook line without labels. CDI - PIC labeled items.

3-302.15 Wash fruits and vegetables prior to use. - Observed an employee cutting unwashed broccoli for service without washing prior to cutting.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. - Observed home made knife sharpener with 2 by 4 wood. CDI- PIC removed item from facility.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. 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 cooking equipment, shelving, and cold holding equipment in need of cleaning due to food debris and grease residue.

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. 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. - REPEAT- Observed several warped ceiling tiles throughout kitchen. Observed grease buildup on ceiling and walls throughout kitchen. Observed hard to reach areas with food debris build up. Hard to reach areas are behind and underneath equipment.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plans available at facility. CDI by education - 2017 food code documents emailed to PIC. - 0 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice used to make fried rice hot holding at 124F. CDI - Item placed on TPHC for remainder of lunch service. CDI - Item added to existing TPHC form. PIC states rice is normally held in rice warmers. - 1.5 -

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 several warped ceiling tiles throughout kitchen. Observed grease buildup open ceiling and walls throughout kitchen. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored above facility food items inside of walk in cooler and above food items throughout kitchen. CDI - Items moved. - REPEAT - 1 -

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employees slicing onions with bare hands. PIC stated onions are going to be cooked. CDI - PIC instructed employees to wash hands and onions. Discussed proper hand washing and glove usage for contacting food items. - 1.5 -

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken wings and egg rolls held in containers next to fryer at room temperature. PIC stated they hold these items for 4 hours and then discard any left overs. No times marked on containers. Items ranging in temperature from 90-111F. CDI - Items were reheated to at least 165 before being placed back into TPHC holding. PIC marked times. Temperatures verified by EHS. Chicken wings and egg rolls added to facility TPHC sheet. - REPEAT - 3 - 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, noodles, egg rolls, and fried chicken in prep unit holding between 45-50. PIC stated employees had food items sitting on the counters for a few minutes. CDI - Items moved to walk in cooler and freezer to rapidly cool. Items reached 41F by end of inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door by bathrooms not fully closed. Protect outer openings from insect or rodent entry. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food bin stored on middle shelf in walk in cooler, above facility food items. Observed employee cellphone stored in box containing food items on top of ice machine. CDI - Items removed. PIC to move bin to bottom shelf in walk in cooler. - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sanitizer bucket stored in handwashing sink behind front counter. CDI, sanitizer bucket removed from handwashing sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed noodles cooling from yesterday in tightly covered containers and chicken in prep cooler and WIC and was at 43-44 degrees F from prior day. CDI, foods voluntarily discarded by PIC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed ginger sauce made in house with heated ginger removed from temperature control. CDI, item placed on time control and TPHC procedures printed and completed while on-site.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P - Observed sanitizer solution stored in Windex bottle. CDI, bottle 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 lo-mein and chicken cooling in deep containers and noodles covered from previous day. CDI, noodles and chicken voluntarily discarded and sauce relocated to shallow uncovered container to walk in unit to rapidly cool.

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed hood system in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection.

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 empoyees preparing brocooli with bare hands to place in prep unit and employee touch lo-mein with bare hands. CDI by instruction to re-wash brocooli and lo-mein voluntarily discarded by PIC. Repeat. Discussed washing process and to ensure unwashed produce is washed prior to preparation.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over raw pork. Observed raw shell egg wash stored over vegetables in prep refrigerator. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed 1 spray bottle of chlorine sanitizer below 50ppm. CDI, bottle refilled to required concentration.

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 deep covered container of lo-mein cooling from earlier in the day in walk in cooler and lo-mein prepared from earlier in the day in prep cooler at 56 degrees F at cooling temp 1 and remained at 56 degrees F at cooling temperautre 2 at 2:05pm. CDI, lo mein relocated to shallow uncovered pans in walk cooler and freezer.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C- Observed employee food and drink stored over prep equipment and food for consumer in walk in freezer.

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 two food employees using bare hands to cut broccoli and then place in containers to store in prep unit. CDI - PIC instructed food employees to wash broccoli and to begin using gloves to avoid bare hand contact with RTE food. -1-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using TPHC procedure without written procedure or time stamp available for egg rolls and chicken wings cooked over one hour ago. -1-

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans of hoisin sauce stored with intact cans on dry storage shelf. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested plastic containers stored over 3-comp sink. -0-

6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceiling shall be non-absorbent. Observed absorbent ceiling tiles in restrooms with water damaged ceiling tiles. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken, beef, pork, and shrimp stored above ready to eat items such as egg rolls and noodles in flip top prep unit. CDI- Prep unit rearranged with correct storage order.

4-501.11 Maintain equipment in good repair. Replace split gaskets on low prep cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves and build up in low prep cooler door gaskets.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Sanitizer bucket stored in handsink at front counter. CDI - Bucket moved to counter.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of sanitizer labeled as "bleach". CDI - Relabeled as sanitizer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No label on spiced such as salt, sugar, and msg at cook line. CDI - Labeled during the inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on counter after being used to clean. CDI- Cloth placed in sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on stored shelf. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint in walk in cooler and replace split gasket on low prep cooler across from cook line. Points not elevated as walk in cooler and freezer door gaskets have been replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up in low prep cooler door gaskets. Points not elevated as walk in cooler shelves are much cleaner than last inspection.

6-502.12 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. Clean build up of grease and food debris under cook line equipment.

6-301.14 Post a handwash sign at each handsink. No hand washing sign posted at front hand sink by steam line. CDI - Adhesive hand washing sign left with PIC to post.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Wet wiping cloth stored on shelf at front counter. CDI - Relocated into sanitizing solution.

4-501.11 Maintain equipment in good repair. Damaged gasket on walk in freezer door and chipping paint on shelves in walk in cooler. Replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster cracked and broken at bottom corner. Contact solid waste service provider and request a replacement dumpster.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees removing gloves and then re-using them multiple times. CDI- gloves were discarded. Instructed PIC that gloves are for one task only and once removed must be discarded. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats and seafood stored in the top portion of a flip top cooler while one container of egg rolls was stored below. CDI- storage rearranged. Improvements made to food storage since last inspection.

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 lo mein at 63F at 11:05AM. At 11:45AM the lo mein was at 62F. CDI- lo mein was split into 2 pans and lids were removed to facilitate rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large dry good containers being stored directly on the floor in the dry storage room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food containers stored clean and stacked while wet.

4-202.11 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 2 food storage containers with plastic peeling away from the inside of the container. CDI- containers discarded.

6-502.12 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 accumulation on the floor underneath the flip top cooler and prep. table in the kitchen and around dry good containers in the dry storage room.

2-301.14 Wash hands after activities that contaminate them.-P Observed employees putting away a food delivery without washing their hands afterwards. CDI by instruction, employees washed their hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee finish handling raw shrimp then proceed to rinse gloves in 3 compartment sink. CDI by instruction, gloves were removed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw pooled eggs stored in the top portion of a flip top cooler while cooked chicken was being stored below. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 metal pans stored clean with visible food debris in them. CDI- items were set aside for recleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal and plastic food storage containers stacked while wet above the 3 compartment sink and above the prep. tables in the kitchen.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed an employee actively washing dishes while the water temperature was 94F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving on the inside of the flip top reach in cooler, on the shelving in the walk in cooler, and on shelving units above the 3 compartment sink and above the prep. counters.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the outside can wash faucet when faucet is turned on.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door opened while not in use. Facility shares a dumpster with several other businesses in the area.

6-502.12 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 accumulation on the floor underneath the ice machine, underneath the vegetable prep. sink, and underneath the stove top. 6-101.11 Surface Characteristics-Indoor Areas - C Ensure areas of the restaurant where food prep/storage is conducted are constructed of smooth and easily cleanable materials. Observed absorbent ceiling tiles in the front area of the restaurant where soup and rice are stored.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC did not have managers food safety certification.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in the walk in cooler. CDI- storage rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp in the flip top portion of a reach in cooler stored above cooked sweet and sour chicken in the reach in portion of the cooler. CDI- storage rearranged. Improvements made since last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice hot holding at 131F in a rice pot. CDI- rice was reheated to above 165F (see chart).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on storage shelving throughout the kitchen, on the side of the fryer, and on the shelving racks in the walk in cooler.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle near the hand sink in the kitchen.

6-502.12 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 accumulation on the floor underneath the wok line.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing tongs off in the front handsink. CDI by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins (pooled eggs, pork, beef, chicken) stored above ready-to-eat foods (egg rolls, cooked chicken) in a flip top cooler. CDI- storage rearranged.

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 chicken wings and lo mein cooling in the walk in cooler. The food was stacked >2 inches in these containers. CDI- foods were transferred to the walk in freezer for rapid cooling.

4-202.11 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 3 damaged plastic food storage containers on site. CDI- containers discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on clean equipment storage shelving throughout the facility.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle located near the kitchen handsink.

6-502.12 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 accumulation on the floor in the dry storage room, on the wall around the lightswitch in the dry storage room, and on the door in the dry storage room.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No label on spices at cook line such as salt, sugar, and msg. CDI -Labeled.

3-302.15 Wash fruits and vegetables prior to use. Broccoli has been washed, cut, and placed back in original box it was recieved in. CDI - Instructed PIC to stored all veggies in clean containers once washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal and plastic food pans wet stacked on drying rack . Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Chipping paint on walk in cooler shelves and rust build up on walk in cooler fan guards. Repaint or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean minor build up from wire shelving above the three comp sink.

6-502.12 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. Clean floors under cook line equipment.

Observed garlic and oil mixtures along with black beans stored at room temperarure. These items were placed on time and are to be thrown away at 5pm to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed thick soy sauce stored under the prep sink drain line today. Moved to correct. 3-305.12 Food Storage, Prohibited Areas - C

Observed 0ppm in sanitizer bucket today. Remade at 100ppm to correct. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

Observed single use plates and to-go boxes stored on soiled racks. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a couple food containers that were cracked- replace these when they are broken. 4-202.11 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 build up on the side of wok system, under tables, and walk in racks today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no covered recepticle in the women's room. 5-501.17 Provide a covered waste bin in female restrooms.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P . Observed 2 containers of egg rolls 70-105F in the walk in refrigerator at 2:30 that were made at noon. CDI - voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked chicken and cooked rice sitting out at 120F and 110F respectively. These were put into the walk-in in shallow layers to cool. CDI.

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 containers of cooked chicken and egg rolls in the cooler across from the line were not date marked. CDI - correctly marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed egg rolls and cooked chicken being cooled in deep containers. CDI - egg rolls discarded and chicken was transferred to a sheet pan and put in the freezer. It dropped from 105F to 60F in approximately 20 minutes using this method.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of food on the line such as sugar, salt, and msg were not labeled.

Observed a sponge stored on the back handsink and a bucket of sanitizer stored in the front handsink. Both moved out and off of the handsink to correct. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed the gasket on the flip top table and on the freezer door torn today. 4-501.11 Maintain equipment in good repair.

Observed build up on the wok system with debris built up on the bar running across it today. Clean walk in racks and flip top cooler gaskets. Dust fan. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed the prep sink faucet and the left wok faucet leaking today. 5-205.15 Maintain a plumbing system in good repair.

Observed two containers of open employee soup on the table directly next to prep taking place- soup moved to the bottom shelf to correct- needs lid. Do not eat on the line. Observed a lidded drink stored on the prep table as well- moved to bottom shelf. 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.

Observed a sponge stored on the back handsink and the sanitizer stored in the front handsink today- both moved to correct 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed chicken stored on the counter today near the fryer and chicken on the cooling rack(outside of the cooler) at <135F. Both reheated to correct(see chart). This chicken must be actively held hot at 135F or more, or put into the cooling process with active cooling. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed rehydrated black beans stored on the rolling cart today at room temperature- discarded to correct. Once beans are rehydrated, they must be refrigerated; date marked as well if they are not used with 24 hours of rehydration. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed chicken and eggrolls cooling at room temperature today. Chicken was in a shallow portion, so it was transferred directly to the walk in freezer to correct, where it fell to 80 during the inspection. The eggrolls were divided on flat sheet pans to correct, so they were just 1 thick and then placed in the walk in freezer to continue cooling. 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 a container with no handle stored in the dry rice today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed build up on the air dry racks for the dishes today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed an employee reusing gloves today- gloves discarded to correct. 3-304.15 (B)-(D) Gloves, Use Limitations - C- Only use gloves for purpose and discard them when the task changes or an interuption in the process has occured.

Observed build up on the sides of cooking equipment and walk in racks today. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed build up on the floors near walls and legs of equipment. Observed a major build up below the cooking equipment. 6-502.12 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 a broken light sleeve that was missing endcaps on the front hot display area. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed rthe hand washing sink at the service area had a sanitizer bucket stored inside of it. CDI - Bucket eas relocated tot he lower shelf. **Maintain access to hand sinks. Hand sinks may only be used for hand washing.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed cut cabbage at 53F and egg wash in prep cooler was 56F. **Maintain TCS foods in cold holding at 45F or less. CDI - cut cabbage and egg wash was moved to the walkin cooler for cooling.

3-304.14 Wiping Cloths, Use Limitation - C Observed several wiping cloths stored at cook station and counter tops. **Hold in-use wiping cloths in sanitizer between uses.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed several pans and containers were tightly stacked and were still wet. **Air dry equipment and utensils after cleaning and sanitizing.

4-602.13 Nonfood Contact Surfaces - C Observed walk-in gasket was in dispair and mended with duct tape and had debris accumulattion, and shelving in need of cleaning. **Keep the equipment clean to avoid build up of dust, food residue or debris.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed the floor collecting residue. **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. 0

2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drinks stored on shelf with and above food products.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P; Provide sanitizer at proper concentration levels; Observed sanitizer in buckets measuring 0ppm when tested. CDI sanitizer corrected.

3-501.15 Cooling Methods - PF; Properly cool; Observed cooked chicken cooling at room temperature measuring 120 degrees F; CDI chicken transferred into shallow pans and placed inside walk-in cooler to properly cool.

4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed non-food contact surfaces of cooking equipment collecting debris in need of cleaning. Observed hood filters collecting heavy debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floor clean; Observed flooring behind cooking equipment collecting debris in need of cleaning.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee prepping cabbage and celery requiring minimal cook time without gloves. Redirected and gave instruction to use gloves.

Protect food from contamination sources not specifically noted by code. Prep sink needs to be thoroughly cleaned between prepping of meat and vegatables. Do not use soiled end of 3-comp to prep or store foods. Gave instruction.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow prevention at can wash. Gave instruction.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. 5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no plug in cardboard dumpster and no waste receptacle at handsink in kitchen.

3-301.11 Employees may not contact ready-to-eat foods with their bare hands except for when washing fruits and vegetables. Observed employee begin to handle cooked chicken with bare hands. CDI by stopping employee immediately and having employee use tongs to continue.

4-601.11 (A) All food contact surfaces shall be clean to sight and touch. Observed multiple plastic containers with greasy residue. CDI by placing at 3 compartment sink to be rewashed.

3-501.16 (A)(2) and (B) Maintain all potentially hazardous foods at 45F and below. Observed two containers of cut cabbages that are maintained on counter next to prep table, 82F. CDI by instruction with PIC and placing in refrigeration.

3-501.17 All potentially hazardous, ready to eat foods in refrigeration for more than 24 hours must be clearly labeled with the date prepared/opened or discard date. Observed multiple items in prep unit and walk in cooler (cooked chicken, cabbage, bean sprouts) with out dates. PIC described correct process however most date labels were difficult to read dut to the current process which is to use a dry erase marker on exterior of container. Current labels are wiping off of container before product is fully used. Recommended to PIC to use masking tape and marker. CDI by relabling items.

3-501.15 Use walk in cooler for cooling foods instead of prep units that are regularly worked out of. Observed noodles cooked today, 71F in prep unit. CDI by placing in walk in cooler.

3-305.14 Protect all food from contamination during preparation. Observed container of raw chicken on counter top directly in between open bowls of cooked chicken and employee chopping broccoli. CDI by relocating container of raw chicken and sanitizing counter top.

4-501.12 Cutting Surfaces shall be resurfaced or replaced when they can no longer be effectively cleaned. Observed round cutting board worn to the point where there was a hole in the middles. CDI by discarding.4-101.19 Nonfood contact surfaces shall be made of non-absorbant, easily cleanable materials. Observed towel on surface near fryer with heavy oil residue.

4-302.14 Provide test strips for measuring concentration of sanitizer. Observed facility using both bleach and quat sanitizer. No quat test strips available at time of inspection. PIC agreed to discontinue using quat sanitizer and only use bleach as sanitizer.

4-602.13 General cleaning needed of non-food contact surfaces throughout including stationary fans located in kitchen.

5-501.13 Provide drainplug for cardboard dumpster.

All working utenils shall be cleaned every four hours to prevent contamination. PIC stated that all working untensils are cleaned every night. CDI by instruction.

All foods shall be thawed either under running water or via refidgeration or as specified by the manufacturer. Observed raw chicken thawing on the sink counter. CDI- frozen chicken was placed in a bin under running water.

A thin probed metal stemmed thermometer shall be provided for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed two wet wiping cloths on the food prep table by the waitress drink station. CDI- wet wiping cloths were removed and placed in sanitizing solution.

All in use utensils shall be stored with their handles up and out of the food. Observed the handle of the salt scoop in the salt. CDI- scoop was turned upright with the handle up and out of the food.

All employee foods shall be stored in a designated area away from consumer foods to prevent cross contamination. Observed an employee cut melon being stored above consumer foods in the walk in cooler. CDI- employee melon was placed on the bottom shelf.

Store all employee drinks covered with lid and straw on lower level of equipment and carts, below food contact, single serve items and prep tables with facility supplies. Observed employee drink without straw where lid and lip contact area of cup must be touched for employee to drink beverage. Drink was stored on middle shelf of cart within spill contamination of single serve soup containers and napkins. Another employee drink was stored on sheet pan on shelf below prep sink next to corn starch. Gave instruction to use cup with both lid and straw stored in area away from and below all food, supplies, single serve items, and food contact equipment. Recommend dedicated area for employee drinks and to keep them in container to prevent spills. .

Employee shall appropriately wash hands between task change, between glove change, upon entering kitchen, between handling raw foods and single serve items, or frequently during cooking. Observed employee handle bowl for measuring raw meats (chicken, beef, pork and shrimp then handle single serve containers for dispensing orders. Employee handled mouth contact area of drink and then attempt to return to wok line. He was redirected to wash hands. Observed employee leave kitchen and re-enter without handwash. Only 2 employee handwashes was observed during observation of activity at cook line. Those handwashes were appropriate duration. The only kitchen handsink is located at far end of wok line. I repeated the 'rule requirements for when to handwash to management and instructed to conduct employee training for when to wash hands.

Clean, single use gloves must be used to handle all food products that will not be heated to a temperature of at least 165 F fully throughout all parts of food. Food employees shall minimize bare hand and arm contact with exposed foods not in a ready to eat form when preparing for partial cooking. Observed employee dispense vegetables with bare hands. Items such as cabbage and broccoli cannot be assured to reach required temperature as these foods are served ala dente without being fully cooked. Isolate vegetable dispensing from other processes. Gave initial instruction to management.

Maintain all food contact contact surfaces clean to sight and touch. Observed many food utensils, pans, and plastic containers with greasy build up and food debris. Observed employee rinse pan from chicken prep in rinse compartment of 3-comp sink and attempt to reuse without proper 3-step, wash, rinse, and sanitize. Observed bottle of sanitizer with less than 50 ppm chlorine. Gave demonstration for preparation of sanitizer to be proper concentration. Redirected employee with pan from chicken prep to place pan for thorough cleaning.

All foods prepared and ready to eat must be date marked unless used within 24 hours. Observed chicken, noodles without proper date marking. Shelf was marked as prepared on the 20th which was previous day, but food was prepared today and was cooling. Gave instruction that foods should be individually marked with date to avoid inaccurate date mark. The walk in appeared to be holding foods at 42 - 45 F which allows for a 4 day hold time.

Use only approved cooling methods. Maintain all foods while in cooling process in shallow containers, uncovered or loosely covered to prevent cross-contamination. Observed noodle, chicken wings, and cheese filling for rangoons cooling in covered containers. Removed covers and gave instruction. Refrigeration areas are limited and used for large quanities of stock. Recommend limiting food purchases and food prep to quanity reasonable for available storage.

Linens used for food prep must be kept in sanitzer solution between uses or stored clean and dry. Keep cloths used for wiping surfaces that have come in contact with raw meats separate from clothes used for other purposes. Observed cloths in multiple stored wet on food prep areas. Observed cloth used for raw meat not separated or stored in sanitizer. No cloths stored in sanitizer solution.

4-501.14 Warewashing Equipment, Cleaning Frequency Observed rinse compartment of 3-comp sink heavily soiled with chicken by products. Observed sheet pan with chicken residue rinsed in rinse compartment while soiled pans & utensils were in wash compartment. Gave instruction to maintain 3-comp sink properly cleaned.

Maintain equipment clean to sight and touch. Observed greasy build up on equipment. Gave instruction to thoroughly clean all equipment, shelving, and racks. Remove all foil, plastic, and wood used for coverings or shelving.

Maintain floors, walls, and ceilings clean to sight and touch. Observed build up on floors under shelving and prep tables, in corners, on baseboards , in floor drains and on walkin freezer floor, Gave instruction to thoroughly clean.