HOUSE OF LENG

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee working with raw chicken wings, take off gloves and then put new ones on to work with RTE items. CDI - PIC removed gloved and washed hands before resuming with food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bowl Observed bowls being used to portion vegetables, raw meat, and raw shrimp. Bowls were filled with stake, given to chef and then given back to flip top to refill with cooked chicken and vegetables and then cooked to 133. EHS made PIC aware of contamination hazards by using the same bowls for raw and RTE items. CDI - PIC moved all bowls to be w/r/s. PIC cooked chicken and vegetables to above 165F and placed clean bowls for each protein and vegetable. 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 slicer used yesterday, stored as clean with visible food debris. CDI - PIC moved to 3 comp for w/r/s.

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 all items being held on TPHC without time stamps. PIC stated they come in after service begins and adds stickers. EHS observed wrong times stamps being added to items. EHS explained that time starts once items are removed from temperature control.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees, prepping vegetables with out hair restraints. CDI - food employees pulled hair back and put on hat.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed hot water dish plate dead and not working. CDI - PIC added batteries.

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 cook line, fryer, shelving and WIC/WIF in need of cleaning. Increase cleaning frequency.

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 food debris and build up throughout facility on ceiling, walls, and floors. increase cleaning frequency

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee, personal items stored above/on signal use, single service and food throughout kitchen. CDI - PIC moved to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer used yesterday, stored as clean with visible food debris. CDI - PIC moved to 3 comp for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed. Different bowls being used for vegetables and raw meat bowls were filled with stake, given to chef and then given back to fliptop to refill with Shrimp CDI - PIC moved all balls three times sink and is using different bowls for each raw meat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in spray bottle, bleaching out strips. CDI - PIC remade sanitizer at 50-100PPM. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed spring rolls and egg rolls hot holding below 135. CDI - PIC refried two 165 for 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 .

3-501.17 (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 chicken that was cooked and frozen thawing without preparation date to indicate how many days left for date making. Observed wontons without date marking. PIC stated they were opened yesterday from freezer. Observed cooked pork peace's without date marking in FT. CDI - PIC added dates to all times. 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 several shaker bottles and seasoning containers without labeling.

4-501.11 Maintain equipment in good repair. Observed rust and walk-in cooler shelving. Replace. 4-502.11(A) Maintain utensils in good repair. Observed buckets holding chicken, thawing, broken and cracked in WIC. replace

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 food debris throughout facility on walls and floors. increase cleaning frequency

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee, personal items stored on shelf above items for sale. Observed employee drinks throughout facility.

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 Observed employee rinse hands with no soap in the 3 comp sink basin after working with raw meat. Employee dried hand on wiping cloth. CDI- EHS informed manager about correct handwashing. Manager corrected employee and hands were washed at the handwashing sink. 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 .

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled with old food debris. CDI- Slicer broken down to be cleaned. 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 several seasoning containers without labels. Keep items labeled.

.3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rinsed rice stored on the soiled side of the 3 comp sink where dishes are washed. CDI- Removed. EHS educated PIC on equipment contamination. See general comments section.

4-502.11(A) Maintain utensils in good repair. Observed bin housing onions with hole, heavily cracked/ damaged. Replace container. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large cutting board on top of cans heavily scored and stained. Resurface/ replace. 4-501.11 Maintain equipment in good repair. Observed shelving rusted in walk in cooler. -REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving throughout in need of cleaning. Observed low reach in in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in basin of hand wash sink. CDI..Sink was cleaned out

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed bowls used to portion different raw proteins stacked inside each other on prep line. CDI.. bowls were sent to be washed rinsed and sanitizers. New bowls were added to prep line, facility will not stack in use bowls for portioning out raw proteins 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 pan of rice in walk in cooler that was date marked; however, it was not legible. CDI..Rice label was rewritten to reflect a clear date. 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 .

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 stored with non dented cans. CDI..Can was removed and placed in office

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several damp cloths around front hand washing sink. 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 shelving in Walk in cooler rusted.

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 lids covering food and spices with visible debris

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls are in need of cleaning. Clean in hard to reach places through facility

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Hand washing sink beside prep sink was blocked by rolling container of rice at beginning of inspection. CDI - Employee moved container away from hand washing sink. 0 pts.

3-302.11 Packaged and Unpackaged Food - Separation, Packaging, and Segregation (P) Raw chicken stored on cart above cooked chicken. Raw scallops stored above cooked chicken in walk-in cooler. Raw chicken pan stored directly on top of raw steak in walk-in cooler. Raw chicken stored above raw steak on speed rack in walk-in freezer. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Component to meat grinder and deli slicer needed additional cleaning and were stored as clean. Food-contact surfaces of equipment shall be clean to sight and touch. CDI - Items washed during inspection // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Buildup inside ice machine. Clean ice machine.

3-501.16 (A) (1) Time / Temperature Control for Safety Food, Hot and Cold Holding (P) Fried rice at steam table measured 126F. TCS foods in hot holding shall measure at least 135F. CDI - Fried rice reheated to above 165F. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pans of breaded chicken measured 44-45F in walk-in cooler. 2 bowls of cooked chicken in walk-in cooler measured 52-54F. Lo mein in in walk-in cooler measured 43F. Cooked ribs in upright cooler measured 51F. TCS foods in cold holding shall measure 41F or less. PIC stated that warm foods were caused by delivery this morning. CDI - Cooked chicken that measured 52-54F was discarded. Other items were moved to freezer to cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Cooling Methods (Pf) Several portions of cooked chicken were cooling in deep bowls in walk-in cooler. Use shallow pans to rapidly cool TCS foods. CDI - PIC moved cooked chicken to sheet pans to continue cooling.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. No thermometer in upright cooler in front of fryers. Place ambient air thermometer in unit. 0 pts.

6-501.111 Controlling Pests (Pf) Flies observed in kitchen. Some flies were landing on food during inspection. Keep food covered to prevent potential contamination. Food that was contaminated by flies was discarded and the remaining foods were covered.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths observed hanging on hand sink faucet at boba station. Maintain wiping cloths in sanitizer solution when not in use. REPEAT

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Door to walk-in freezer does not close. // 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. Damaged bus tub observed in use to store chicken during inspection. Replace old pots with missing handle and other damaged strainers and other utensils. 0 pts.

4-602.13 Nonfood Contact Surfaces (C) Detail cleaning needed throughout kitchen on shelves, sides of equipment, and inside refrigeration units. REPEAT

5-205.15 Maintain a plumbing system in good repair. Small leak underneath hand sink beside 3-compartment sink. Repair leak. 0 pts.

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. Walls bowing out beside walk-in cooler. Transition to walk-in freezer has damaged tiles. // 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. Clean walls in prep areas and around cooking equipment throughout kitchen. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal items commingled with food and dishes throughout kitchen. Store personal items in a separate location. 0 pts.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand sink. CDI..Sink was cleaned out. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several containers of food uncovered in WIC not cooling

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep table

4-903.11 (A) Store cleaned equipment, utensils, linens 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 food debris in bottom of bin where clean utensils are being stored. CDI.. Bin and utensils sent through dish machine.

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 hood in need of cleaning.

5-501.17 Provide a covered waste bin in female restrooms. Observed employee bathroom in need of a cover over water bin.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in sink at wait station.. CDI.. Sink was cleaned out

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Sweet and sour soup at 104F. CDI Items was reheated..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 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 fried frozen shrimp in WIC without a date. Fried in house. 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 squeeze bottles and in use containers without lables. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed back door propped open.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cut lettuce stored in water in WIC

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints used by food employees..REPEAT

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 sauces being stored in used cans

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed employee wash hands in 3 comp sink

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands then turn off faucet without barrier. CDI..EHS had employee to re-wash hands and use barriers.

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 bowls used for proteins. No designated bowl used for each protein type, used bowls are stacked inside of each other. CDI EHS hand facility to move bowls for W/R/S and get 1 bowl per protien. 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 slicer stored cleaned with food debris on it.. CDI. EHS had PIC to 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 Spring rolls under heat lamp below 135. CDI.. Egg rolls were fried again to temp over 135F 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 chicken and baby corn above 41F 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 . Moved back to WIC to cool

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several containers of food labeled for 8 days.CDI..EHS had PIC to correct all dates reflected 7 day hold time. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed server containers without labels.

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed raw chicken stored with napkins over chicken. CDI..EHS educated PIC on this and towels will be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed staff that pack food without hair restraints. REPEAT

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoop for tapioca balls in water with temp of 72

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic wrap on container per PIC plastic wrap was used for rice and was reused for noodled.CDI.. PIC discarded plastic wrap

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed shelving in WIC with debris and build up . Also Observed outside of Ice machine in need of cleaning build up and debris

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 cardboard on floor in WIF

3-304.11 Food shall only contact surfaces of clean equipment and utensils. Observed a disposable bag being used to slip gloved hand in to scoop the lomain noodles. Use approved clean utensil. CDI- thrown away

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Ice shoot inside ice machine needs further cleaning.

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 3 bus tubs of cooked rice from the night before at 50-54F in the center. All rice was discard in the dumpster CDI Observed large bowl of chicken in freezer, moved from the cooler that was 50F from the night before at 50F in the center. Chicken discard in the dumpster. CDI 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed sweet and sour shrimp without a date label. Ensure the date marking for the line cooler is clear and every food stored inside is labeled. CDI- Labeled the shrimp Overall much better 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(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 2 rice containers with 1 label, one cooked chicken no label under hot wells, 1 cooked chicken under prep sink not labeled, Singapore noodles no label, ALL food using time as control rather than temperature must be in the procedures and labeled so that it can be tracked easily and discarded on time. CDI- labels were added at the time of the inspection Much improved so no point escalation.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two bottles bleaching out the strips, one was foamy. CDI- diluted and discarded. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaner hanging with the clean dishes. CDI- moved the product.

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 CDI- Food was moved to freezer and product to be turned and spread out Observed multiple bowls of chicken being cooked for advanced prep and cooling for use at a later time. The cooling process should be monitored with thermometers and moved out of large batches cooling at room temperature. Suggest rolling rack and sheet pans for large batch cooling and much shallower portions of rice. 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 staff that pack food without hair restraints. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed watch on wrist of packer.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet rags down the line and in prep sink area. .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety. Observed the facility had many priority and priority foundation violations. Per PIC several staff members were new and did not know what they are doing. These employees need training. Violations were noted under D-Hand washing; H- Cooling; I- Hot and Cold Holding N- Employees properly trained in food safety. RVR

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed new employees had not been trained on employee health. No one had signed the training log. According to the PIC they do not consider them employees until they are sure they know how to do the job and thus had not trained them. RVR For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 Observed employees turning the faucet off with their hands after washing. CDI - PIC corrected the staff when this was brought to his attention. 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 . 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 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employees touching raw chicken and not washing their hands before working with other items, walking to the walk-in and touching the doors, Observed a staff scooping raw beef where it was touching his hands and then go to work with ready to eat food. Observed employee touching raw chicken and then touching raw beef without a hand wash. Observed staff wiping their hands on towels when they should have been washing them. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed employees touching their face and then work with food without washing their hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed the rear hand sink had the trash can pushed in front of it several times. Observed a container with soap and a mettle scrubber was in the hand sink later in the inspection. CDI made accessible for use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef sitting with broccoli and cooked chicken. Observed a container of raw chicken on a shelf with dry goods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cold holding containers of chicken that were not covered. CDI - covered. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed staff was not discarding gloves after working with raw meats and before beginning other tasks. RVR. 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 and beef being worked with on the same sink and prep surface by the slicer. CDI - beef removed. 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 dirty knives, containers, utensils, ect throughout the kitchen. RVR. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine with black build up on the inside. Observed the soda nozzles with black build up.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed containers of rice at 118 and 123F. Rice was not being held in a warmer or on time. CDI - reheated to 165F and put in a warmer. 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 raw shrimp and beef and bean sprouts in the top of the prep cooler on the line were 42-52F. CDI - brought to the freezer to cool. They were returned to the line and were less than 41F an hour later. Observed several containers of noodles and cooked chicken being held out for use on the line with no time/temperature control. They were not in the are where time was being used. These measured 41-60F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cotnainers of cooked chicken in the walk in, ribs in the single door reach in, and noodles had not been date marked. CDI - added dates. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility is holding many items out of temperature such as noodles, a couple types of cooked chicken, dumplings, pork. One area had a couple of time labels however none of it was labeled with a discard time per the instructions. Premade time labels were put up but these did not correspond to the actual time this was made. Return visit required.

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 at least 8 tubs and bowls of chicken cooling in the room between the kitchen and the walk-in. No approved method was being used. CDI- these were moved to the walk-in but covered. CDI further by loosely covering. 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 .

Observed containers of dry goods without labels around the cook line.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed more than half the staff with bracelets or watches on their hands while preparing food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet and soiled towels laying around the kitchen in several area.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed rice container with a bowl used instead of a scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers above the dish area.

4-501.11 Maintain equipment in good repair. Observed the ice machine with build up on the inside that the pic said could not be cleaned because of the condition it was in. Observed cracked containers and bus tubs, rusty shelving in the walk in, friars in poor condition. Observed the steamer inside of the door in very poor condition and not cleanable. 4-502.11(A) Maintain utensils in good repair. Observed pots in poor condition with dents and crevices.

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 the handles of the metal strainers on the line were dirty on the inside. Observed shelving and the exterior of the equipment was in need of cleaning throughout the kitchen.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed trash on the ground around the dumpster and doors and lid open. Repeat violation..

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls in need of cleaning throughout the kitchen.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee don a hat and proceed to package food for Togo orders. CDI: PIC intervened and employee washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one handsink blocked by a trash can and another blocked by stack of boxes. REPEAT CDI - Items were removed to allow access to handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and ribs with temperature above 41F in tall RI. PIC stated that items were put in this unit from the WIC around an hour prior. CDI: PIC moved items to WIC 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken cooling in large bowls loosely covered with plastic in WIC. After 30 minutes there was no change in temperature. CDI: PIC moved fried chicken to WIF 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed personal bottled beverage being stored in ice machine in contact with ice. CDI: PIC removed beverage.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two food employees without hair restraints. CDI: Employees donned hair restraints.

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 black build up around outer edges of ice machine and ice bin. Needs cleaning. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids missing on dumpsters. Needs lids. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster missing drain plug.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one handsink blocked by a trash can and another blocked by a box. CDI - Items were removed to allow access to handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat residue and small pieces on lid of flour container because employees are using flour bin to store container of raw meat when prepping. CDI - Lid is cleaned and EHS discussed not using flour bin for raw meat table with PIC. 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 lettuce at 49F on table. Observed ribs at 44 in reach in cooler. CDI - Lettuce was moved to cooler. Ribs moved to WIC to 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 large bus bins used to hold food stored underneath employee jackets and in contact with some of the jackets. CDI - Bus tubs were relocated and moved to be cleaned.

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 black build up around outer edges of ice machine and ice bin. Needs cleaning.

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 lettuce, chicken and ribs in reach in with no dates. CDI - PIC dated items. 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 .

3-501.19(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 foods on TPHC out on counter with no times marked. Employee tried to mark time for 11 am but food had been out when EHS arrived at 10:45. CDI - TPHC time was labeled with the appropriate time for food being placed out.

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 rice cooling covered in plastic in WIC. CDI - Plastic covering was removed. 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 .

4-501.11 Maintain equipment in good repair. Observed large containers for msg and sugar were broken. Needs repair or new containers. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids missing on dumpsters. Needs lids.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks on shelves with utensils. CDI - Employee drinks were removed.

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 dish washer wash hands for less than 20 seconds and use bare hands to turn off sink. Dish washer did not dry hands with available paper towels. CDI - EHS had employee wash hands and educated on how to use the paper towel to turn off sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw pork over ready to eat pork in reach in. CDI - Storage order was corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 dried residue and debris on handles of slicer. Needs cleaning. VERIFICATION REQUIRED. REPEAT.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed a can of WD40 stored on shelf with large metal bowls. CDI - Can of WD40 was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed peppers stored in flip top next to raw shrimp with tongs for shrimp half in peppers. CDI- Peppers were voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed large containers for msg and sugar were broken. Needs repair or new containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 food debris on plates and slicer. CDI- Items were set aside to be cleaned.

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 chicken cooked this morning cooling in reach in in a deep and tightly packed container. CDI - Chicken was moved to WIC to cool more rapidly.

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 debris build up on shelving, knife holder, outside of microwave, and cup sealer. Needs cleaning.

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 build up on walls throughout the kitchen. Needs cleaning. REPEAT.

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 a piece of white in cooked noodles on TPHC. EHS pointed this out to PIC and PIC plucked this out of noodles with bare hands. CDI - PIC threw out noodles that hand came in contact with.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw pork over ready to eat pork in reach in unit. CDI - raw pork was move to the bottom shelf.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on ice machine and on the edges of the doors. Needs cleaning. 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 cooked shrimp and chicken in a bowl sitting over other food items in flip top at 47 F. Observed pork in flip top at 44 F. CDI - Shrimp/chicken and pork were moved to be cooled in WIC. EHS informed PIC not to hold foods over top of items in flip top because cold air can not reach food to maintain sufficient temperatures.

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 and noodles held on TPHC without time marks. CDI - PIC stated he forgot to mark time due to rush of customers and marked time appropriately.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on counters. REPEAT.

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-use plastic and paper to go bags stored under handsink. CDI - Bags were relocated.

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 build up on walls leading to WIC and on floors under equipment in kitchen. Needs cleaning. REPEAT. No escalation of points.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones and cups on shelf containing plates and dishes for customer use. CDI - Employee items were removed. REPEAT.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over raw beef in WIC. CDI - Storage order was rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of plates with rice debris on them and metal pans under prep table with food debris on them. REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice machine. Needs cleaning.

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 on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed chicken cooling in WIC in large tightly packed and deep containers. CDI- Chicken was moved to cool more rapidly in freezer. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on counters. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of rice scoop buried in rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans stored as clean on shelf.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed facility does not have a thermometer for testing the hot water temperature at the dish machine. REPEAT. VERIFICATION REQUIRED.

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 debris built up on shelving throughout kitchen. Needs cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under shelving and dish machine area needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys and mask for employee stored on hooks of shelving containing sauces and food contact items. CDI- PIC moved keys and mask.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed EHP missing non-typhoidal salmonella. EHS discussed this addition with the adoption of the 2017 Food Code. CDI - PIC was given new EHP document to have employees sign and educated on the addition.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have cleaning procedures for vomiting and diarrheal events. CDI- EHS provided facility with the state created procedure and went over the plan with PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on utensils stored as clean. CDI - Utensils were moved to be cleaned. REPEAT.

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 sliced pork in large container at 46 F. PIC stated food was cooked last night and left in WIC to cool. CDI- Pork was voluntarily discarded.

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 chicken, pork, and noodles and pork in reach in with no date labels. PIC stated food was cooked yesterday. CDI - Dates were added to food. REPEAT.

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 pork cooled overnight in WIC in large deep container, packed tightly and covered in plastic. CDI - Food was voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of wings on floor in WIF.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on counters throughout the kitchen.

4-204.115 Warewashing Machines, Temperature Measuring Devices. Observed facility does not have a temperature measuring device for the high temp dish machine. PIC was informed this is now required with the adoption of the 2017 food code.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on non-food contact surfaces of deli slicer and shelving with food debris on them. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black build up on walls behind 3-comp-sink.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee recontaminate hands after washing them by turning off faucet with clean hand. CDI - Employee rewashed hands with PIC education on proper procedure.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by large rolling trash can. CDI- Trash can was moved. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P One container of raw beef was placed on a shelf below raw chicken in WIC. All other food in the facility was stored correctly. CDI- Beef was moved to a shelf above chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris on them. CDI- Utensils were moved to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food top of prep unit above 41 F. Shrimp was 57 F, pork was 55 F. PIC stated that the food had been pulled out of large containers in the walk in and was separated into smaller containers at a station next to the grill and put immediately into the prep top 45 minutes previously. Food was moved to the WIC to cool. Unit has a history of not working correctly. Unit appears to be working ambient air temperature is 40 F. Suggested setting temperature lower or putting less food in pans on prep top. REPEAT. VERIFICATION REQUIRED.

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 some cooked veggie mix in WIC with no date labels. PIC stated the food was made yesterday and proper dates were added. All other food had appropriate labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen and flies outside back door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on equipment throughout facility. Cleaning of shelving, outside ice machine and other equipment recommended.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors and lids open on dumpsters.

2-301.14 When to Wash - P Observed food employee wipe forehead with apron and gloved hands, reposition hat, then return to cooking without washing hands and re-donning gloves. Observed same employee later repeat same practice. CDI: Education provided, food employee re-washed hands, and re-gloved.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in back of kitchen blocked by large rolling trashcan. CDI: Food employee moved trashcan.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer in three compartment sink- 0ppm. CDI: Education provided and food employee re-made sanitizer solution- 50ppm.

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 crispy chicken and noodles cooled overnight in walk-in cooler not reach 41F. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in make table being held above 41F. Products prepared 06/21/22. Ambient temp of unit- 46F-51F. EHS provided education. PIC placed TCS foods on TPHC as temporary corrective measure. Service repairman contacted during inspection and stated would arrive 2-3 hours to repair. EHS giving facility until 5pm to have repaired, or closure may be necessary. EHS will return to check on unit. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 rice, egg rolls, and chicken held using TPHC with no time stamps. CDI: Education provided and PIC provided time stamps. REPEAT VIOLATION. **FAILURE TO PROPERLY LABEL WITH BEGIN AND DISCARD TIMES CAN REUSLT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT 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 three pans of noodles and four bowls of crispy chicken cooled overnight in walk-in cooler covered with plastic wrap. See violation #18 for more details. Observed chopped lettuce being cooled in walk-in cooler covered in plastic wrap. Product prepared today @10:30am. CDI: Education provided and product vented. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed frozen beef thawing above BIB sodas. CDI: Education provided and product moved to walk-in to thaw under refrigeration.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken being stored in bus tub on top of bulk flour bin causing pieces of chicken and chicken juice to accumulate on lid of bin. CDI: Education provided and PIC sent lid to be W/R/S.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several sanitizer towels throughout kitchen and at front hand sink being held on counters. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed make table unable to hold food at or below 41F. See violation #20 for more details.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Observed food employee wash dishes using one compartment of three compartment sink- no rinse or sanitize. CDI: Education provided and food employee empty compartments, remake solutions, and follow order of W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed tapioca pearls being held below 135F at drink station. PIC stated fresh tapioca made every 4-5 hours. Education provided and PIC placed tapioca on TPHC. Going forward, facility placing tapioca on TPHC. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage being held above 41F in dry storage hallway. PIC stated product prepared @11:30am. CDI: PIC moved product to walk-in cooler for rapid cooling. Observed eggs being held above 41F in ice bath on spice cart. PIC stated eggs cracked this morning @11am. CDI: Education provided and PIC placed eggs on TPHC. Going forward, facility using TPHC for eggs- TPHC sheet filled out during inspection. Observed several foods being held above 41F in make table. See temperature chart for details. All cooked TCS products prepared this morning @11am moved to walk-in freezer for rapid cooling. All cooked TCS products from 03/07/21 or older, voluntarily discarded. Ambient air temperature 45F @1:18pm, 48F@1:55pm, and 42F @2:21pm. Repairman arrived during inspection- stated thermostat broken, but able to repair. Unit temperature now reads 37F. REPEAT VIOLATION.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several TCS foods inside walk-in cooler with incorrect date labels- products labeled as "expired" with no date. PIC stated products fresh from most recent truck delivery. EHS provided education. Going forward, incorrect date labeling may result in food being discarded. CDI: PIC provided education to food staff and food staff relabeled product.

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 several foods throughout facility- rice, egg rolls, sweet n sour chicken, etc. - held using TPHC with no time stamps. CDI: Education provided and PIC provided time stamps. **Continued non-compliance may result in food being discarded, a Risk Control Plan and possible permit action.

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 several metal insert pans of noodles, chicken, and cut cabbage cooling in walk-in cooler covered in plastic wrap. EHS provided further education on proper cooling methods. CDI: PIC placed products inside walk-in freezer for rapid cooling. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a couple of sanitizer towels stored on prep surfaces and next to clean dishes in kitchen. CDI: PIC placed towels in sanitizer buckets. REPEAT VIOLATION.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few plastic insert containers and metal insert pans wet stacked above three compartment sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage and food stored on shelf with clean plates.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at back of kitchen blocked by bulk soy sauce boxes. CDI: Food employee moved boxes. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at hand sinks at front of kitchen and at drink station. CDI: PIC provided soap.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings cooked to 116F at fryers. CDI: Education provided and PIC cooked product to 181F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several large metal pots of rice being held on shelf below steam wells and on countertops throughout kitchen. Discussed use of TPHC with PIC because of a lack of temperature control for rice. CDI: EHS provided TPC document and PIC filled out during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, beef, tofu, and several other TCS foods being held above 41F in make table across from wok. EHS will return within 10 days to verify unit is holding temperature. In mean time, PIC will take temperatures every 4 hours thorughout business hours to monitor temperatures. VERIFICATION REQUIRED. Observed sesame chicken being held on countertop at end of wok above 41F. CDI: PIC moved product to WIF for rapid cooling. Observed chicken and pork being held on countertop beside make table above 41F. CDI: PIC moved product to WIC for rapid cooling. Observed wontons for wonton soup being held in ice bath on shelf above 41F. CDI: PIC added more ice to ice bath to rapidly cool product. Discussed use of TPHC with PIC because of a lack of temperature control for chicken and pork. CDI: EHS provided TPHC document and PIC filled out at end of inspection. Facility going forward will be using TPHC for chicken, pork, and wontons stored in these areas. REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large plastic bus pan of rice covered with plastic wrap cooling in hallway at WIC. CDI: PIC moved product to WIC for rapid cooling and removed plastic wrap. Observed several large plastic bus pans of rice and noodles cooling covered with plastic wrap in WIC. CDI: Education provided, PIC uncovered product, and moved to WIF for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed all containers of spices and additives unlabeled on spice cart. CDI: Food employee provided labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few sanitizer towels stored on countertops throughout facility. CDI: PIC placed towels in sanitizer solution buckets. REPEAT VIOLATION.

2-301.14 When to Wash - P Observed employee wipe face with paper towel and not change gloves and wash hands. CDI, instructed PIC to educate employee on when to change gloves and wash hands.

General Comment: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty slicer and ice machine with dirty chute. CDI, instructed PIC to do thorough cleaning of equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef and scallops holding at 45 F and 44 F respectively in prep top. Also observed pork in reach in of same unit cold holding at 49 F. Fried rice and cooked noodles cold holding in walk in cooler at 43 F 44 F respectively.CDI, items in prep unit voluntary discarded; items in walk in cooler moved to freezer. PIC put in service request for cold holding unit. Verification required, return visit required to check cold holding unit.

General Comment: 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without required thin probe thermometer. CDI, instructed PIC to obtain thin probe thermometer. Verification required, return visit required to check facility acquired thin probe thermometer.

General Comment: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in prep area of the kitchen. CDI, instructed PIC to eliminate flies in kitchen.

Repeat: 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 can in storage. Repeat. CDI, PIC instructed PIC to remove dented can.

General Comment: 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with bracelets on. CDI, instructed PIC to hve employee remove bracelets.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored outside of sanitizer buckets and on food prep areas. Repeat. CDI, instructed PIC to keep wiping cloths in sanitizing buckets and away from food prep areas.

General Comment: 3-304.12 In-Use Utensils, Between-Use Storage - C Observed rice ladels being stored in water at ambient temp. CDI, instructed PIC to store ladels in smooth, easy to clean, and non-absorbant container or in water that is maintained at 135F between use.

General Comment: 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed prep unit cold holding at temperature of 50 F. Also observed reach in unit with broken gasket. CDI, instructed PIC to request a service order for unit and fix broken gasket.

General Comment: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility with no test strip for sanitizer. CDI, isntructed PIC to acquire test strip for facility. Verification required, return visit required to check if facility acquired test strips.

General Comment: 6-305.11 Designation-Dressing Areas and Lockers - C Observed employee drink in prep area and employeee cell phone charging on slicer in prep area. CDI, instructed PIC to have employees move items to designated employee area.

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 a dented can stored with other cans. CDI- PIC relocated can.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping clothes on prep surfaces.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink cup on shelf at cook line stored next to food. CDI- Drink removed.

2-301.15 Only wash hands in handwashing sink. -PF Observed front of house staff member washing hands in kitchen prep sink. CDI- Employee corrected, properly washed hands at handsink. As worker does not have food handling duties, no points deducted.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a few foods in main prep cooler holding above 41 including: sliced pork at 43 and raw beef at 43. Recommend facility: make use of ice baths or lower temp to prep cooler, to help maintain cold temperatures as prep cooler is across from wok station and will have difficulty maintaining 41 degrees during volume. Facility also given the option to use TPHC procedures for prep cooler items. CDI- Out of temperature items moved to walk in cooler to chill to 41 degrees. Observed raw eggs stored in melted ice bath at 65 degrees at wok. Need to use TPHC or properly cold hold eggs. CDI- Eggs that had been out of temp 1 hr acc. to PIC was placed in walk in cooler to chill to 41.

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 boiled and fried chicken being left out of temperature control using TPHC that were not being properly time marked per TPHC procedure. CDI- Foods time marked.

7-201.11 Store toxic materials to avoid contamination. -P Observed pest control chemical stored next to chopped egg plant under prep table. CDI- Chemical moved to chemical storage area away from food.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a beaded bracelet while prepping raw chicken. CDI- Employee removed bracelet.

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 FRP bowed out leaving gaps behind FRP at entrance to walk in cooler. FRP/ wall needs repair to eliminate gaps.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today left dirty with food debris on blade and blade guard since last use. CDI- Slicer cleaned and sanitized.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee placing wrapped single service bowls on floor. CDI- Bowls stored up off the floor.

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 FRP bowed out leaving gaps behind FRP at entrance to walk in cooler. FRP/ wall needs repair to eliminate gaps.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee personal hats and items stored on clean dish racks and single service storage racks. CDI- Personal items removed. Observed employee personal foods in walk in cooler and fridge unit co-mingled with restaurant food. CDI- Foods separated from restaurant food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on dish rack above clean dishes. CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above raw vegetables in prep cooler. CDI- Food re-arranged with raw meats stored below vegetables. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several incidences of unwashed produce stored above cut and washed produce in walk in cooler. (repeat) CDI- Foods re-arranged to store unwashed produce along with other unwashed produce and RTE vegetables stored on separate shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler holding a few items above 41 degrees, most items observed at 43-44 degrees in prep cooler. As rule changed 1/1/19 and items were 45 degrees or less no points deducted for this inspection. Ensure all cold holding equipment is capable of holding at 41 or less.

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 Facilty not time marking cooked chicken per TPHC procedure, observed chicken held approx. 4 hrs. CDI- Reviewed proper TPHC procedure, chicken voluntarily disposed of. (repeat)

7-201.11 Store toxic materials to avoid contamination. -P Observed degreaser and bleach stored on prep shelf next to pot of cooking oil. CDI- Chemicals re-located to chemical storage area.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility using a specialized process to ferment a tub of rice and use fermented rice wine in facility made brown sauce. Fermented rice was observed at 48 degrees over 6 hrs in walk in cooler due to fermentation process. CDI- Facility educated on requirement to obtain a variance for this specialized process. PIC voluntarily denatured rice with bleach, disposed of fermented rice, and all brown sauce with non approved rice wine. PIC said they will discontinue this process. Will follow up within 10 days that facility changes procedure to an approved procedure or seeks variance approval from the state.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working pans of msg, salt, sugar, etc. at wok station not being labeled.

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 employee touch ready to eat noodles with barehands that were beginning the cooling process. EHS had facility reheat the items back to 165F. Employee was rinsing noodles with cold water in a prep sink to cool the items down, and was using tongs to manipulate the product, however product was still contacting employee hands/wrist incidentally. EHS recommended that even though employee is using a tool to manipulate the items, gloves will prevent the incidental contact. Employee used gloves and re-began the cooling process after correction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed toothbrushes and toothpaste present in the rear employee handsink. Items removed by PIC. Employees may not use restaurant handsinks for brushing their teeth.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat cabbage and carrot products. PIC re-arranged walk in cooler while EHS was present, such that all the boxed, raw vegetable products were placed beneath the cut/cleaned vegetables. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a large container of noodles and a container of raw, cut eggplant placed on a low shelf in the prep area, not actively in use, while not covered. Noodles were placed back into the walk in cooler to cool down due to a cold holding violation, eggplant covered with plastic wrap. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above RTE asparagus in a reach in cooler. Items rearranged by PIC such that chicken was on the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large container of noodles left out on a prep table that had heated up to 51F in the uppermost portions. PIC stated that the items were not on TPHC. EHS had PIC place the item back into the walk in cooler. EHS explained to PIC that using smaller, working containers of food products that can be used within a reasonable amount of time and not overheat would be a better process than using the large, bulk containers of product. EHS also recommended that PIC add these noodles to their TPHC procedures. EHS observed items at 42F by end of inspection.

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 cooked chicken products in the front prep area not marked for TPHC procedures. Items were observed to be 120F. EHS had items reheated to 165F by PIC, and TPHC marking stickers placed on product.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed chef employee wearing a wristwatch.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in shelving in need of cleaning due to accumulated residue/debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings such as cellphones and headphones strewn about haphazardly throughout facility.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in prep sink without soap or towels. CDI- Employee corrected, properly washed hands at designated handsink using soap and towels.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at prep area kitchen handsink. CDI- Towels provided.

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 3 pans of cooked chicken pieces on TPHC, time labeled for a cook time of 11:30 AM, current time was 10:45 AM. Be sure to capture accurate time on labeling to ensure foods are discarded by proper time limit. CDI- Times corrected on time labels.

3-302.15 Wash fruits and vegetables prior to use. Food code requires fruits and vegetables to be wased prior to cutting. Observed workers cutting broccoli and having them washed later. CDI- Employees washed broccoli before cutting.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Many racks in walk in cooler need cleaning of build up. GENERAL COMMENT: Investigated SR# 86958 during inspection

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating in hall to walk in cooler while sitting on bags of rice. Be sure employees eat in designated areas to prevent potential contamination of restaurant foods. CDI- Employee took food to dining room. Observed several instances of employee personal foods being stored above and along with restaurant foods. CDI- Personal food items removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw scallops stored above vegetables in walk in cooler. Observed raw chicken stored above noodles in reach in cooler. CDI- Foods arranged by final cook temperature. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above various cooked and/or ready to eat foods in walk in cooler. CDI- Produce properly arranged below RTE foods. .

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 a number of foods cooked 3 days ago not date marked including rice and fried chicken pieces in walk in cooler. Obseved lettuce cut yesterday, more than 24hrs ago not date marked in fridge. CDI- Items properly date marked.

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 noodles, sliced chicken, and diced chicken thighs stored with TPHC but times were not being marked and no written TPHC procedure was available. CDI- Workers time marked these foods. Emailed PIC copy of TPHC form to complete and maintain on site. Will follow up that TPHC form is completed.

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 damaged wall behind separated FRP covering in hall to walk in cooler near back door. Have walls repaired.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on the dry storage shelf above food. CDI - drink was removed.

3-302.11(A) Separate the different types of raw animal foods. -Pf - Observed raw chicken stored above raw beef in the walk in cooler. Observed raw beef stored above raw pooled eggs in the walk in cooler. CDI- items were rearranged correctly. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above washed produce and egg rolls in the walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the ice machine. CDI - employees started to clean during the inspection.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed noodles, bean sprouts and eggs above 45F. CDI - items were placed in the walk in cooler to cool; see temperature chart.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth on the prep unit on the cook line.

Repeat violation 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a bowl sitting directly on top of cooked pork in the prep top. CDI - bowl was removed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken stored above broccoli in the walk in cooler. Observed raw shrimp and raw chicken stored above vegetables in the prep unit on the cook line. CDI - all items were rearranged correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed pork, tofu and bean sprouts above 45F. CDI - items were placed in an ice bath and cooled to at least 45F. Observed a cut cabbage out on the counter at 73F. CDI - cabbage was voluntarily discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed 2 ladles stored in 125F water. CDI - water was discarded.

2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present during the inspection. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC is not a certified food protection manager.

2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash his hands in the prep sink. CDI - stopped employee and instructed him to only wash hands in the hand washing sink; he washed in the hand washing sink. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed an employee rinse hands for 5 seconds without soap and then turn off the faucet with bare hands. CDI - explained proper hand washing procedure.

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 2 employees cutting green beans with bare hands. CDI - explained that gloves need to be worn. Beans were voluntarily discarded and they put on gloves.

Repeat violation 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee cutting ginger with gloves, then touch his cell phone for about 5 minutes, then continue cutting the ginger with the same gloves. CDI - stopped employee and explained that he cannot touch his phone with his gloves. Gloves were discarded and employee washed hands and put on new gloves. Observed 2 employees eat their lunch with gloves on, then return to work with the same gloves. CDI - stopped employees and explained that they cannot eat with their gloves on then return to work. Gloves were discarded and employees washed hands and put on new ones. Repeat violation 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above washed and ready to eat produce. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a bowl sitting directly on top of water chestnuts. CDI -bowl was removed.

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 a tub of rice at 53F in the walk in cooler. PIC stated it was cooked last night. CDI - rice was voluntarily discarded. Explained proper cooling methods as well.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken on the counter at 74F. CDI - chicken was reheated to 173F. Observed egg rolls stored under the steam table at 130F. CDI - egg rolls were reheated to 184F.

Repeat violation 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 pork and egg rolls without dates. PIC stated the pork and egg rolls were cooked on Sunday (9/24) and then frozen to use on a later date. Explained that items need to be dated on the day they are cooked before placing them in the freezer. Once they are taken out of the freezer they need to be dated again with the date they were taken out of the freezer.

General ocmment 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 noodles cooling on the counter on the cook line. Observed noodles in the walk in cooler cooling while covered with saran wrap. CDI - noodles from the cook line were placed in the walk in cooler to cool. The noodles in the walk in were uncovered to facilitate cooling.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 4 wet wiping cloths on prep surfaces.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and in the walk in freezer. *For a re-inspection please call (980) 314-1620

Repeat violation 2-101.11 PIC shall be present during all hours of operation. -PF - PIC with serv safe was not present at the beginning of the inspection. CDI - PIC showed up about half way throughout the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shrimp stored above noodles in the prep unit. Observed raw scallops stored above vegetables in the prep unit. Observed 2 containers of raw eggs stored above noodles in the walk in cooler. CDI - order of items was rearranged correctly. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above cooked chicken and egg rolls. Rearrange so that the unwashed produce is separated above ready to eat items. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee wear a glove outback, then touch the door to come back in and go straight to work with the same glove. CDI - explained proper procedure. Employee discarded the glove, washed hands and got a new glove.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink and black build up in the chute of the ice machine. PIC stated he cleaned it a couple weeks ago. Suggested that it be cleaned weekly.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 3 containers of chicken and 2 containers of noodles out on the counter above 45F (see temperature chart). Items have been out less than 4 hours; items were reheated to at least 165F. Suggested TPHC to PIC. Observed pork and bean sprouts above 45F in the prep unit. CDi - items were taken to the walk in cooler to cool.

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 cooked chicken and pork without dates. PIC stated they were cooked, frozen and then taken out for service. Explained to PIC that the items need to be dated when they are cooked, then placed in the freezer. When the items are taken out of the freezer, that date needs to be placed on it as well.

General comment 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - Observed an employee working with a watch on. CDI - Employee removed his watch.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the prep unit. Replace gasket.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on shelving throughout the facility and on the gasket on the bottom door of the reach in cooler on the cook line.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's cell phone stored on the chef's cart, keys stored with to-go containers and a drink stored next to open spices. CDI - all items were removed. Observed employee food stored with facility food in the walk in cooler., CDI - employee food was moved to the bottom shelf.

2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present at the beginning of the inspection. PIC arrived about half way through.

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 employees cutting broccoli with bare hands. Observed an employee touching green onion with bare hands. CDI - all items were voluntarily discarded.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed eggs, chicken, bean sprouts and cabbage above 45F (see temp. chart). CDI - chicken was voluntarily discarded. Ice was added to the eggs to cool them down and the other items were taken to the walk in to cool.

Repeat violation 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 2 containers of chicken and one of noodles cooling while covered with saran wrap. CDI - explained proper cooling methods. Items were uncovered to facilitate cooling.

General comment 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed a broken thermometer in the prep unit across from the woks. Replace with a new thermometer.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the dry storage shelves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a trash can blocking the handsink in the back of the kitchen. CDI - trash can was moved. 6-301.14 Post a handwash sign at each handsink. - Observed 2 handsinks missing a handwashing sign. CDI - signs were provided.

Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above raw pork in the walk in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shrimp stored above green beans in the prep unit on the cook line. CDI - items were rearranged.

Repeat violation 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed 2 containers of chicken out on the counter at 100F. Observed rice in the hot hold unit at 122F. CDI - all items were reheated to at least 165F. Suggested TPHC (procedure sheet emailed with inspection)

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed noodles out on the counter at 47F, bean sprouts in the prep unit at 48F and cabbage on the counter at 66F. CDI - items were taken to the walk in cooler to cool. Suggested TPHC (procedure sheet emailed with 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 several items cooling on the counter. Observed several items cooling while covered in the walk in cooler. CDI - explained proper cooling methods and items were uncovered and placed in the walk in to cool.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on a prep unit. Replace gasket.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee items stored with facility items. Keep employee items in one area.

2-101.11 PIC shall be present during all hours of operation.-PF PIC not present at start of inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp, raw beef and raw chicken above ready to eat items in prep unit, walk in cooler and freezer. CDI- Items moved to proper storage order and instruction provided. REPEAT.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee wash bowls used for raw meats in prep sink -employee only rinsed these items and a full wash, rinse and sanitize was not performed. CDI- Employee was stopped, bowls sent to 3 comp sink to be properly washed and instruction provided.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed multiple items below 135 F (see temp chart). CDI- These items were re-heated to above 135 or placed into walk in to properly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pooled eggs on ice holding above 45 F (see temp chart). Chef stated eggs had been in ice for about 1 hour. CDI- Eggs were moved to walk in cooler to properly cool.

4-501.11 Maintain equipment in good repair. Observed raw wood used at beverage station. Wood needs to be sealed.

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 broken tiles at freezer entrance. This area cannot effectively be cleaned. Repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone and keys on chef's cart. Remove.

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 employee touch lettuce with ungloved hand when replying to question related to lettuce by EHS. CDI- Instruction provided and lettuce was re-washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat chicken on prep cart near grill and in walk in cooler and raw beef stored above ready to eat sauces in walk in cooler. CDI- All items were moved to the correct order. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed heavy fruit fly presence. Eliminate.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris build up in prep unit and reach in cooler. Clean.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed no air gap on drains of 2 prep sinks, dish machine, ice machine, or soda station ice bin. Provide air gap at these locations. Air gap should be 2 times the diameter of the pipe or at least 1 inch, whichever is greater. Return Visit (VR) required.

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 coving tiles to be in disrepair and coming loose near walk in cooler. Repair.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and shrimp to be above ready to eat beans and scallops above ready to eat foods in prep unit. CDI- PIC moved items to be in correct storage order.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed dishmachine was not able to reach proper water temperature for sanitization when first checked. CDI- Dishmachine was ran 3 times and then reached correct water temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed eggrolls in fryer basket to be below 135 (see temp chart). Improvement noted since last inspection. CDI- Discussed placing this item on time (TPHC). REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce in melted ice to be above 45 F (see temp chart). Improvement noted since last inspection. CDI- PIC instructed to refill container with fresh ice. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths around kitchen. Hold in sanitizer.

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 wall near prep sinks to have build up. Clean.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken above cooked shrimp and cooked beef in walk in cooler. Also observed, raw shrimp above ready to eat foods in prep unit. CDI-items were arranged according to final cook temperature. REPEAT.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor black build up in ice machine. CDi-Instructed PIC to clean.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of cooked chicken pieces and egg rolls out at room temperature and below 135 F. CDI-Chicken and egg rolls placed into coolers. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce in stnading water and cooked noodles on prep counter to be above 45 F. CDI-Both items were placed into coolers. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed jar of fermented lemons in walk in cooler above in use food for facility. PIC stated it was employee item. CDI-Item was moved to bottom shelf.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over breaded chicken in two door cooler and a bowl of raw chicken stored nested in a bowl of carrots onions. CDI-shrimp moved and employee stated carrots and onions are to be cooked with chicken.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pans of cooked chicken pieces, eggrolls and fried rice out at room temperature and below 135F. Chicken put into cooler, rice put into hot holding unit and egg rolls put under heat lamp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg wash on ice above 45F and cut iceberg lettuce in standing water on the counter. Ice added and lettuce placed in walk in cooler.

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 several pans of breaded chicken cooling in walk in cooler and tightly covered with plastic wrap. CDI-vented.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed several wet rags stored on counters throughout kitchen.

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 employees portioning pre-cooked noodles with bare hands. CDI by discarding and providing gloves.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P A chemical sanitizer used in a sanitizing solution must be used for manual or mechanical operations at contact times specified under 4-703.11(C). Observed an employee manually wash a pot, rinse it off and then store on shelving as clean without sanitizing. Observed no sanitizer set up at the 3 comp sink. CDI by removing the pot and preparing sanitizer in the sink at 50ppm CL to re-wash and sanitize the pot.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw eggs stored on ice at 51F for 1 hr. CDI by placing the product properly down into a sufficient amount of ice for storage. Observed cooked noodles stored under the prep table at 60F for 1hr. CDI by moving the product into the walk in cooler for storage.

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 one container of cooked, frozen and thawed egg rolls without a date label. CDI- product disposal.

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 several items cooling in room temperature: cooked chicken, rice, noodles, etc in deep containers on the prep tables or tightly covered in the walk in cooler. CDI by breaking down into smaller portions, uncovering or moving into the walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices on the chefs cart not labeled.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Unpackaged food may not be stored in direct contact with undrained ice. Observed cooked wonton stored in melted ice with the water in contact with the wonton.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several in use wiping cloths stored wet on the prep tables.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw chicken stored above cooked spare ribs in the walk in cooler. Observed raw lobster stored above bean sprouts in the prep cooler. Observed raw meat stored in plastic wrap over spring rolls inside the walk in freezer. CDI by moving to the correct location.

4-501.114 Maintain sanitizer at correct concentrations. -PObserved chlorine sanitizer in a spray bottle at 0ppm. CDI by re-preparing at proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved items such as dumplings, and raw eggs stored on an insufficent amount of ice above 45F. CDI by fully submerging in ice to allow for cooling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFObserved egg rolls that are cooked and thawed that should be date marked. Observed rice cooling inside the walk in cooler that should be date marked.

3-501.15 Cooling Methods - PFFollow approved cooling methods. Observed chicken cooling in a half covered pan on a prep table at 100F and 111F. It was explained that items must be placed into the cooler to cool down. CDI by moving into the walk in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all dry food products stored on the chefs cart.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the build up noted on the green shelving areas.

2-401.11 Eating, Drinking, or Using Tobacco - No eating in the kitchen. Observed employees eating and drinking in the kitchen while food is being prepared. Employees had plates of food and open drinks on food prep surfaces. All food was removed and drinks were covered and properly stored. repeat

6-301.14 Handwashing Signage - Hand wash signs provided for 3 sinks.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization- Observed pans being washed in the 3 comp sink without being sanitized in the 3rd compartment. Instructed PIC to use the dish machine for sanitizing and pans were rewahed in the dish machine.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot Holding of food must be 135F or greater - Observed hotel pans of unbreaded chicken 132Fand sweet and sour chicken 128F on the prep table with plastic wrap over part of the pan. The chicken was cooked within the hour and facility put the pans in the bottom of the prep cooler. Also advised them not to leave the General's chicken out if not kept hot or put in the cooler to cool down. Facility may use TPHC (time as a public health control) if they wish not to keep the food under temperature control. If using TPHC any food left after 4 hour must be discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - All RTE (ready to eat) PH/TCS food items held for more than 24 hours need to be date marked. Observed no date marking. Items such as on cooked chicken held more than 24hours, cooked rice, egg rolls and cut lettuce need to be marked with the date they were cooked or prepared. Instruction and handout provided during inspection.

3-305.12 Food Storage, Prohibited Areas - Observed a 5 gallon bucket of soy sauce on the kitchen floor, a pitcher of soy sauce under the wait station hand sink and pitchers of water stored in the splash zone of the wait station hand sink. All items relocated.

2-303.11 Prohibition-Jewelry - Observed employees plating rice and spring rolls wearing rings, bracelets and a wrist watch. Only a plain band may be worn, such as a wedding ring, when cooking, plating and prepping food.

4-501.11 Good Repair and Proper Adjustment-Equipment - Observed several cracked bus tubs used to store broccoli and chicken.

Observed employee eating while preparing broccoli in kitchen. Do not allow employees to eat in kitchen. CDI by instruction. (2-401.11)

Observed employee handle crunchy noodles with bare hands. Use gloves or utensils when handling all ready-to-eat foods. CDI by instruction. (3-301.11)

Observed no hot water available at wait station hand sink. Provide hot & cold water for proper hand hygiene. RV required

Observed raw chicken stored directly beside raw vegetables in walkin, cooked pork in a bowl on top of raw meat & orange peels (for orange chicken) stored in take out bags. Properly store food to prevent contamination: Provide space between raw chicken (meat, eggs, pork, seafood) and veggies & ready-to eat food; use food grade bags for food storage. CDI: All items properly located; orange peels removed from take out bags. (3.302.11)

Observed build up on slicer, mixer, knife blades (at handles) & sanitizer at 0 ppm in 1 of 2 bottles. Properly clean/sanitize equipment to remove food debris; provide sanitizer at 50-100ppm. CDI Equipment re-washed & sanitized; sanitizer emptied & remade (4-601.11)

Observed cooked noodles, shredded cabbage & cooked rice improperly cooled - temperature greater than 45F after 6 hours of cooling; see observed temps. on chart. Ensure cooling of cooked foods occurs from 135F to 70F w/in 2 hours & then to 45F (41F) w/in 4 hours (6 hours total); cool cabbage in 4 hours to 45F (41F). (See also #31) (3-501.14) CDI - items discarded, voluntarily.

Observed ready-to-eat items such as lettuce & cabbage (used for spring rolls) also spring rolls & egg rolls unlabeled. Mgmt. states all other r.t.e. foods are used w/in 24 hrs. Properly label w/ date of prep or discard (4days because temp.=45F). CDI w/instruction. (3-501.17)

Observed food (chicken pieces) cooling improperly. Properly cool foods using long, shallow layers, loosely covered or uncovered - do not cool in large containers using large quantities.General Comments: Do not re-use cans; use food containers such as hotel pans, etc. for food & utensil storage.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly store all food to prevent contamination. Observed raw shrimp over ready to eat asparagus inside the prep cooler. Also observed sheet pans of raw chicken stored over bags of raw shrimp inside the walk in freezer. Also observed sheet pan of raw chicken stored over pans of egg rolls inside the walk in freezer (re-arranged).

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all foods at proper temperature. Observed several foods out of temperature from storing in a faulty cooler or leaving out in room temperature. Observed the following at temperatures above 45F: garlic, chicken, bamboo shoots, bean sprouts, wonton, etc. Most items were stored out for a maximum of 3 hrs. Advised to ensure all items are properly stored in proper temperature at all times. Items inside the faulty cooler were moved into the walk in cooler, this cooler not to be used until repaired and capable of maintaining proper temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all ready to eat, potentially hazardous foods (TCS). Facility states that all products are used within 24 hours. Explained that even lettuce, and egg rolls which are thawed and then used should be date labeled properly with a 4 day expiration date.

3-501.15 Cooling MethodsUse proper cooling methods, such as uncovering a product while protected from contamination to allow hot air to escape. Observed all foods cooling while covered, including but not limited to: fried rice, cooked chicken, cooked shrimp, etc.

3-304.14 Wiping Cloths, Use LimitationProperly store all wiping cloths in sanitizer in between uses. Observed used cloths stored around the front handsink and on the cook line prep ledges.

4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. Observed the 2 door stand up cooler measuring at an internal temperature of 60F. This same cooler was noted on the last inspection. Facility should be monitoring the internal temperature to ensure it is properly functioning prior to using. A return visit will be made to ensure repair.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or SealedWall by back door is buckling and needs repair.