JIN JIN RESTAURANT

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. Observed on wired storage shelf open container of raw marinated chicken stored directly over cooked chicken wings in WIC. CDI - PIC corrected stored order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg cardboard being used to separate cooked chicken on skewers. CDI - PIC voluntarily discarded cardboard egg cartons and chicken skewers that were on top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation ***EHS noted any storage order violations during next inspection will result in a risk control for storage order.

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 the handles of plastic scoops submerged in MSG, sugar and uncooked white rice in food containers. CDI - PIC moved plastic scoops to 3-comp-sink to be W/R/S.

4-502.13 Single-use and single-service articles cannot be reused. Observed single service raw shell egg cartons being reused for TCS food. CDI - PIC voluntarily discarded items

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 in WIF/WIC and under both prep sinks with built up food debris. Increase frequency of cleaning both WIC/WIF and prep sink areas.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored directly over ready to eat sauces in low boy cooler. CDI - PIC corrected storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed celery, carrots, and bell peppers stored directly three containers of cut onions. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken stored directly on the floor in WIF. CDI - PIC place box on speed rack.

REPEAT 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between soiled prep table and soiled flip top unit. CDI - PIC moved knives to 3-comp-sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and raw pork stored directly over cooked egg rolls on speed-rack in WIF. CDI- PIC rearranged speed rack and education was given to PIC on storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed carrots, celery, and personal food stored directly over uncovered washed/cut onion and cabbage in WIC. CDI - PIC corrected storage. Education was given on where to keep personal food. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cut cabbage and cut broccoli with a discard time of 3:00PM. Food was not discarded during inspection staff member placed new extended time sticker over on food containers. CDI - EHS instructed PIC to discard TPHC-4 food and to denatured the food. 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 RTE chicken on 4-hour TPHC placed into low boy cooler and brought back out for dinner service with a 83F. TPHC sticker stated discard at 3:00PM. CDI - EHS instructed PIC to discarded bowl of RTE chicken. EHS educated PIC on how to use TPHC correctly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three boxes of food stored on floor underneath shelves in WIF. CDI - PIC moved boxes off the floor and placed them on a speed rack.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored between soiled prep table and soiled flip top unit. CDI - PIC moved knives to 3-comp-sink.

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 food build up and hrease on floors, walls, and around cooking equipment 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 ceiling tiles missing around and above WIF and WIC. PIC will place tiles back to original location.

REPEAT 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters and railing with heavy grease and debris build up. Hood system needs to be serviced.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for cooked general-tso chicken on counter top. CDI - EHS and PIC filled out TPHC form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for general-tso chicken being held on time. CDI - PIC stated the food was cooked at 12:30PM and will discarded after 4 hours. EHS allowed PIC to keep food till 4 hour period.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several in-use wet wiping cloths stored on counter tops and prep tables throughout kitchen. CDI - PIC voluntarily discarded wiping cloths.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plastic and metal food containers wet stacked on drainboard of 3-comp-sink. CDI - PIC organized equipment to allow for proper air drying.

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 four rusted lower shelves of prep tables in need of replacement. Observed splash shield between prep sink and 3-comp-sink with rust build up and in poor condition and between prep table and hand washing sink. Replace splash shield. 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 large non food grade containers storing non-tcs dry ingredients for example; flour, rice, sugar, and msg mix. Replace large containers with food grade containers.

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 food debris and sticker residue on non food contacts surfaces of clean containers permit. CDI - PIC moved containers back to 3-comp-sink.

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 food debris and build up on floors, around hard to reach areas including shelves and inside walk in freezer. 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 ceiling tiles missing around and above WIF and WIC. PIC will place tiles back to original location.

REPEAT 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters and railing with heavy grease and debris build up. Hood system needs to be serviced since last inspection.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell egg yolks stored over cooked noodles in low boy cooler. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored over washed and prepared produce in WIC. CDI-PIC corrected storage order. 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 cut cabbage, noodles, and cooked wontons not covered in WIC. CDI - PIC placed lid over items.

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 cooked noodles in low boy cooler without any form of datemarking. CDI - PIC was allowed to date mark containers from two days ago. 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 . 3-501.18 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 cooked chicken and shrimp in WIC without any form of datemarking. CDI - PIC was allowed to date mark containers from two days ago. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats throughout kitchen. PIC present updated pest control records.

REPEAT 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 clear single service cup without a handle being used to scoop cooked rice out of rice cooker. CDI - PIC voluntarily discarded single service cup and replaced it with clean serving spoon. 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 the handles of plastic scoops submerged in MSG, sugar and uncooked white rice in food containers. CDI - PIC moved plastic scoops to 3-comp-sink to be W/R/S.

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 four rusted lower shelves of prep tables in need of replacement.

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 food debris and build up on floors and hard to reach areas around shelves and inside walk in freezer.

REPEAT 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters and railing with heavy grease and debris build up. PIC stated cleaning company will coming sometime this month.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed metal bowl of raw egg yolks stored above cooked noddles, cut vegetables, and non TCS sauces in low boy cooler. CDI - PIC rearranged storage order of low boy cooler. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bottles of open bleach and degreaser stored among containers of pepper sauce, secondary squeeze bottle of water, and secondary squeeze bottle of soy sauce on wooden pallet under prep sink. CDI - PIC removed food items to proper storage shelves.

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 metal spice shaker, two food containers on lower shelf of prep table, and three secondary squeeze bottles without any identification. CDI - PIC labeled containers salt, MSG, white rice, sesame seed oil, and peppers sauce.

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 single service cups being used to scoop cooked white rice and yellow rice from rice cooker. CDI - PIC discarded single service cups. 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 the handles of plastic scoops submerged in MSG and white rice food containers. CDI - PIC moved plastic scoops to 3-comp-sink to be W/R/S.

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 inside lid of two rice cookers with torn and damaged aluminum foil. CDI - PIC voluntarily discarded aluminum foil.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed outdoor dumpster without drain plug. PIC is fully aware and will obtain drain plugs.

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 on floors and hard to reach areas around shelves inside walk in freezer.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters and railing with heavy grease and debris build up. PIC stated cleaning company will coming early December.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stored clean two hotel pans and two mixing bowls with food built up above 3-comp-sink. CDI - PIC moved items to dish area. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked lomein, cooked chicken pieces, and cooked egg rolls with no cook/prepare date only a discard date of 7/16 in WIC. PIC stated items were cooked Tuesday and placed proper date. EHS educated PIC on how to properly date mark items. 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 two food containers holding rice without any labels and large container holding flour with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four boxes of food stored on floor underneath shelves in WIF. CDI - PIC moved boxes of floor and placed them on shelve

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a few wet wiping cloths on prep tops throughout kitchen. CDI - PIC voluntarily discard cloths.

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 splash shield attach to hand washing sink near 3-comp-sink with heavy food build up.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several tools and equipment not being used stored on top of WIC. 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 a few damaged ceiling tiles in need of repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored on top of tomatoes in WIC. CDI - PIC corrected storage order. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored next to raw shrimp in low boy cooler. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with gap at the bottom and top, light is visible with door fully closed.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy grease build up on hood filters. PIC states contractors will be out this weekend to clean system.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in sanitizer bucket at 50 ppm. CDI EHS educated PIC and he refreshed bucket thus correcting concentration to 100 ppm.

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 large bowl of cream cheese mixture prepared today in WIC not date marked. CDI PIC put date on Cream cheese 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and screen door has a large opening across the top.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket containing towels on the floor.CDI PIC moved off floor.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles in deep container cooling in WIC. In 45 min temp only dropped 2 degrees Observed raw chicken cooling in deep plastic pan and covered tightly cooling in the WIC. The temp only dropped 1 degrees in 45 min. Both items were put in WIC at noon today. CDI PIC put items in WIF uncovered 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans being wet stacked.

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 opened cans. CDI PIC put sauces in a metal container.

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 cooked broccoli and cabbage labeled with beginning TPHC time and no discard time. EHS educated PIC. CDI PIC corrected TPHC label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large opening above back screen door. Back door was open during inspection.

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

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 PIC engages in many tasks, putting stuff away in and out between WIC-WIF, handling raw foods, and finally wash hands and scrub them less than 10 seconds, rinse them and turn off the faucet with bare hands. CDI- PIC was corrected and rewashing hands properly. -2 pts-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed build up on food thermometer. CDI- PIC clean and sanitize item at the time of inspection. -0 pts-

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 all TCS foods (pork, dice pork, chicken, shrimp, raw chicken, etc...) in prep unit measured above 41F. PIC stated that the unit was left open due to rush hours. PIC put all food in WIC to quickly cool, VERIFICATION NEEDED within 3 days (12/18/2022). -1.5 pts-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of spices, oil, vinegar at the cooking station without the proper label. CDI- PIC put label on items. -0 pts-

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 oven hood above cooking line in need of cleaning. -0.5 pts-

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed one of dumpster is missing drain plug. Need replace or repair. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed shared dumpster not emptied and trash on the ground surrounding the dumpster. PIC stated they will come pick up trash tomorrow. -0 pts-

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 chicken behind raw shrimp in the prep unit. Observed raw eggs over RTE items in the WIC. Observed raw chicken over RTE sauce int he prpe unit. CDI-EHS explained where items needed to go, raw underneath RTE and shrimp behind chicken in the prep unit and PIC moved accordingly. REPEAT.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . observed food employee rinse off a large metal bowl in the 3-comp, no soap or water in the sink, no sanitizer in the sink. After rinsing FE placed bowl in the clean dish area. EHS asked if this was clean and they responded yes. CDI-EHS discussed how to properly W/R/S dishes

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed all food made either Monday, Tuesday or Wednesday with no DM. These items included: fried chicken, fried egg rolls, dumplings, cabbage, shrimp rolls, cooked chicken, cooked shrimp, noodles, sauced chicken. PIC DM. Due to the large amount of food not being DM EHS is going to make a VR REQUIRED 9/3/2022

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on TPHC items (cabbage, chicken) PIC added time stamps. REPEAT. VR REQUIRED 9/3/2022.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use tongs sitting on top of a raw egg carton. CDI-PIC took tongs back to W/R/S

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 several shelves in the WIC with cardboard on the shelf, some had a plastic lining over the cardboard. EHS explained the cardboard needs to be taken out and they can keep the plastic lining because it's smooth and easily cleanable.

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf observed food employee rinse off a large metal bowl in the 3-comp, no soap or water in the sink, no sanitizer in the sink. After rinsing FE placed bowl in the clean dish area. EHS asked if this was clean and they responded yes. CDI-EHS discussed how to properly W/R/S dishes

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 oven hood in need of cleaning. PIC said the maintenance person is supposed to come out Monday.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed the bottom of a cabbage container stored on top of a clean broccoli. CDI-PIC unstacked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of soy sauce stored on the floor in the kitchen. CDI-PIC picked up and put on the shelf. No points deducted, only 1 bucket

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 two containers of dry goods (sugar, msg) with scoops stored inside and no handles on the scoops. CDI-PIC took out containers and set on top

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed single use items in the bathroom. CDI-PIC moved items out of the bathroom, they explained they are broken and return items.

4-501.11 Maintain equipment in good repair. Observed WIF door with dents. Rusted shelves throughout kitchen. Handmade shelf in the back with dry goods, and they set cardboard on top of grating to keep single use items in place. Temp inside facility is 84F. 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 food employee touch cabbage and cooked shrimp with bare hands. Then PIC touched cabbage with bare hands CDI-EHS intervened and explained issue, they washed hands and put on gloves. Cabbage was voluntarily discarded. REPEAT.

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 in prep raw beef (being ground, cut) sitting within 2 inches of RTE rice cooker. Observed broccoli being poured into a container right next to raw chicken. Observed raw beef on top of raw shrimp. CDI-PIC stopped the prep, moved the items that were RTE and EHS explained there needs to be some separation. PIC moved beef below shrimp.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed dumplings come out of the wok, at 118F. PIC explained they have raw ground pork inside. They also explained they cook them again. CDI-EHS explained they have to have proper procedure to do that, and suggested they fully cook the first time. They reheated for final temp of 170F.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed raw beef being ground and prepped in a container and the container was on the floor.

4-501.11 Maintain equipment in good repair. Observed broken shelf, and rusted shelves throughout facility.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. --Observed no vomit poster/plan on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 dry hands before turning off faucet without recontaminating hands.-P Observed food employee come inside to start work, wash their hands and turn off the faucet with bare hands. CDI-EHS explained issue, PIC showed them how to do it, and they washed their hands properly

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 eggs over RTE sauces. CDI-PIC moved sauces to the top shelf and eggs to the bottom 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. CDI-PIC changed storage order and put chicken on the bottom 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed mushrooms over washed produce. CDI-PIC put mushrooms on the unwashed shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 soiled knives, and one carrots shredded, soiled on the magnet rack. CDI-PIC set aside to be washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed 3 cooked items in the reach in with no DM, PIC said they had just pulled them out of the cooler to thaw yesterday and was going to add a DM today. EHS explained they have to have a cook date, and then a pull/thaw date. CDI-PIC added DM. No points today due to the first violation

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 knife stored next to the prep unit, the crevice between the prep unit and the prep counter. CDI-PIC set aside to be washed.

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 oven in need of cleaning, PIC said they have called but they can't get the maintenance person in for a month,

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken behind raw beef in the prep unit. CDI-PIC moved chicken to the front. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over RTE sauce and raw pork over RTE sauce, in prep unit and the WIC. CDI-PIC moved raw items to the bottom

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observd 3 soiled knives hanging on a magnet drying rack. PIC said these were clean. Three had food debris. CDI-PIC set aside for W/R/S

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed sweet tea, PIC made in house, out in the dining room for grab and go, with no labels on them. CDI-PIC moved sweet tea to the back and will sell from back in the kitchen. They made one label for the front of the grab and go so they don't have to label each one. Has the proper details.

4-501.11 Maintain equipment in good repair. Observed 3-comp sink being held up with bricks and buckets. They have made a shelf out of wood that is leaning on a metal shelf.

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

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P. Observed 2 food employees cutting large batches of broccoli without gloves; 1 employee was found to have an uncovered wound on his hand. CDI. PIC instructed employee 3x to wash hands, cover open wound with bandage and wear gloves while preparing food and to repeat this process at each change in task. PIC voluntarily discarded broccoli.

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 food employees cutting large batch of broccoli with bare hands. CDI. PIC instructed food employees to wash hands and wear gloves while cutting broccoli. PIC voluntarily discarded the broccoli.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed several packages of raw chicken stored above shrimp inside WIC. Observed raw egg over Rte sauce in the low boy. CDI. PIC re-arranged order of shrimp over raw chicken and sauce above raw eggs. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed boxes of pepper stored over RTE foods. CDI. PIC re-arranged boxes of pepper under RTE foods. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed cut broccoli being placed into the same unwashed cardboard box it wash shipped in. CDI- PIC had employees wash broccoli and place into a clean plastic bus tub. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed several foods in the walk in cooler uncovered and below 41F. Observed chips uncovered and not in use near the cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed vegetable cutting utensil and metal pans with old food residue and stored clean according to pic. Observed old food debris on meat grinder. Observed knives stored in between soiled equipment. CDI. PIC took utensils and equipment to be re-washed in 3-comp sink.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed containers of bamboo shoot, baby corn & cut cabbage above 41 F inside flip top unit; observed chili pepper sauce and cooked noodles above 41 F inside low boy reach-in; all items were stored in these units over night and not cooled before placed into prep unit according to PIC. CDI. PIC voluntarily discarded. See temp chart for items above 41F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 frozen wontons (made in house), opened package of tofu, chili pepper sauce (made in house), garlic in oil, cooked beans, cooked shrimp and pork without date marking. CDI. PIC voluntarily discarded these items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a bucket of unlabeled sanitizer. CDI. PIC provided a label for sanitizing solution. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P- Observed first aid kit near active food prep and clean utensils. CDI- PIC moved items.

3-501.15 Cooling Methods - PF. Observed containers of bamboo shoot, baby corn, noodles (covered large container) & cabbage above 41 F; items were left inside flip top/prep unit from the night before. CDI. PIC voluntarily discarded. PIC was educated on how to ensure proper cooling occurs.

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 squeeze bottles, shakers, and secondary containers in use without proper labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flying ants in lobby. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - Observed dead pests in plastic near front counter.

3-305.12 Food Storage, Prohibited Areas - C. Observed several cases of vegetable oil stored inside the women’s restroom.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed in use wiping cloth sanitary bucket with cloths inside stored on the floor.

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 in use utensil handles stored in dry goods and in use utensil stored in between soiled equipment.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed box with chicken cutting blades stored on the freezer floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Observed cooking equipment and cold holding equipment with grease and food debris build up. Observed hood system in need of cleaning due to grease build up. Clean as often as needed to prevent and reduce the build up.

5-501.17 Toilet Room Receptacle, Covered - C. Observed uncovered trash receptacle inside women’s restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster doors left opened.

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 floor and walls in need of cleaning behind equipment due to food debris and grease residue build up.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep surface. CDI - PIC moved phone to an appropriate location.