CRISPY BANH MI

6-301.11 Provide soap for handwashing at each handsink. -Pf- *Observed - No hand soap at back handsink by dish area.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Shrimp in small flip top unit above 41F. PIC stated item was removed from WIC and placed into unit. Item was near cooked noodles that were cooling. *CDI - PIC will add shrimp to TPHC procedures as item is used frequently. Great improvement from previous inspection points deducted reduced. 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 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 Chicken Fillets densely packed in metal containers in WIC and WIF not meeting cooling parameters. Observed marinated raw beef densely packed in plastic bus tub with no change in temperature. Observed - Shredded Lettuce cooling in plastic container in Small Flip Top Unit not reaching proper cooling parameters. *CDI - PIC evenly distributed items into multiple containers to allow for more rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 - Box of single service to-go trays stored directly on the floor in kitchen.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - gasket to small flip top unit torn.

*REPEAT* 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Left dumpster with drain plug missing. Replace drain plug.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF- *Observed - Both employees unable to name foodborne illnesses and unable to show proof of training. Establishment shall train staff on illnesses and symptoms to ensure food safety. EHS provided employee health policy document for current and future staff to read, sign, date and keep onsite. A verification visit will be conducted within 10 days to ensure staff has been trained on foodborne illnesses and symptoms. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - Back dish area handsink without paper towels or approved alternative for hand drying. *CDI - PIC provided paper towels.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Fish stored above tofu in large flip top unit lowboy. *CDI - PIC voluntarily discarded items. 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 - Cooked Steak, Tofu and raw fish above 41F in large flip top unit, see temp chart for details. *CDI - PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - *Observed - No thermometer available during time of inspection. A verification visit will be conducted within 10 days to verify establishment is in possession of a thin probe digital thermometer.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. *Observed - employees engaged in food prep without proper hair restraints.

*REPEAT* 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Plastic containers wet stacked on clean dish rack left of 3 compartment sink.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - gasket to small flip top lowboy tearing and in need of replacement. NOTE: This is a repeat violation however it is for a different unit. Previous units gaskets has been replaced.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. *Observed - Left dumpster in shared dumpster area with missing drain plugs. Replace drain plug.

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 - Splatter build up on walls throughout kitchen.

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 beef and chicken on TPHC with a time marked (10:30-2:30). EHS observed the items out of temperature control at 10:20. CDI - PIC changed times to reflect when items left temperature control. - 1.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle under front counter and spray bottle under prep table without label. CDI - PIC labeled bottle of sanitizer. - 1 -

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers stacked together wet on drying rack. CDI- PIC separated all containers to promote air drying.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in freezer cracked. Replace

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshielded in hood above prep table. Replace shield or purchase shatter resistant light bulbs. - 0.5 -

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 noodles, shrimp, and shredded lettuce cooling in flip top portion of prep unit. CDI- PIC moved foods to walk in freezer to rapidly cool. Cool foods in reach in refrigeration units or walk in cooler or freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with stickers on flesh stored as washed. CDI- PIC removed stickers and rewashed avocados.

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 moderate dust buildup on hood above cooking equipment. Clean frequently to avoid buildup of dust and oils.

5-501.17 Provide a covered waste bin in female restrooms. Observed both unisex bathrooms with no lid for trash receptacle. Provide lids.

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 walls with many screw/nail holes throughout kitchen and one large square hole in wall behind drying rack next to prep sink. Repair. 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 walls throughout kitchen with buildup of food splatter and grease. Clean. REPEAT

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection. Obtain certified food protection manager certification and ensure someone with the certification is on site during all hours of operation. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink by 3 compartment sink. PIC stated that staff does not use that hand sink and use the hand sink by the cook line. EHS stated that all hand sinks have to be properly stocked to ensure employees are washing hands and are not deterred by not having supplies. CDI-PIC stocked paper towels.

3-201.11(A) Use food from approved sources only.-P Observed snow fungus in unlabeled clear plastic bag. EHS asked PIC for receipt of purchase to verify source. PIC unable to provide receipt. CDI-PIC voluntarily discarded fungus.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bag of tempura flour and bag of bread crumbs open with no covering. CDI- PIC closed bags.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inside of ice machine with black buildup on lid and white plastic. Clean according to manufacturers instruction.

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 foods held on time per procedure with no time stamps or log of start and/or end time. CDI- PIC prepared log of start and end times for all foods held on TPHC. REPEAT

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 sugar and flour in unlabeled grey bins. Label.

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 stored with other cans. CDI- PIC voluntarily discarded dented can. EHS educated PIC on when to discard dented cans.

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 cup submerged in peanut sauce used as scoop. Observed handle of scoop used for ice with handle inside ice. CDI- PIC removed cup and put hand of scoop above ice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers stacked together wet on drying rack. CDI- PIC separated all containers to promote air drying.

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 gaskets on all reach in cooler units in need of cleaning due to black buildup and food debris. Clean.

6-201.17 (A) Wall and ceiling attachments shall be easily cleanable in the kitchen areas. Observed not treated wood boards on the wall above the swinging door and by the fryer supporting water hose. Ensure wood boards are smooth and easily cleanable and not subjected to water entering the wood. 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 small round holes in walls throughout kitchen and one large square hole in wall behind drying rack next to prep sink. Observed ceiling tiles with water damage above drink prep area in the front of house and half broken ceiling tile above the computer in kitchen. Repair. 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 in need of cleaning throughout kitchen with special attention to area behind turbochef oven due to buildup of dust. Observed floors underneath and behind equipment in need of cleaning. Clean.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf. Observed no V&D clean up procedure during inspection. CDI-EHS provided MCPH V&D clean up procedure. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at cookline handwash sink. CDI-PIC placed bottle of soap at handwash sink. 5-203.11(A)/5-204.11 Establishment is required to maintain the required number of hand washing sinks required by Law and for convenient use by employees in areas required by the NC Food Code. - Pf. Observed handwash sink by 3 compartment sink I need of repair. Faucet is loose when turning on water, but hot water reached over 100F. No soap or paper towels were stocked at hand sink. VR within 10 days to check status of handwash sink.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee grab and discard bread that had fallen on the floor and headed to prep unit without immediately discarded gloves. CDI-EHS informed PIC and food employee discarded gloves and washed hands before donning new gloves. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed avocados stored on the bottle of front RI by handwash station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris on the back on the blade while being stored clean. CDI-PIC disassembled slicer and set aside to be rewashed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed egg yolk aioli in prep top and cut lettuce, RTE liquid egg yolks, cooked noodles, sliced ham, sliced head cheese in the WIC, and raw pork not held under temperature control during cooking process and other TCS foods above 41F (see temp chart). PIC voluntarily discarded all out of temperature foods. WIC had ambient air temperature of 49F and PIC agreed to voluntarily close for the rest of the day. PIC called for maintenance and will be completed tonight. All other units and RIs had proper cold holding temperatures. VR to check cold holding status of WIC tomorrow morning before open. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 chicken, RTE shrimp, shredded lettuce and all TPHC foods used in establishment without time log being completed upon arrival of inspection. CDI-PIC added times to TPHC time log.

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 trays in the original plastic wrapping stored on the ground and unopened box of single-use gloves that raw pork was stored on top of during cooking process. Ensure all single-use articles are stored in locations to prevent contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed CFPM certification has expired as of April, 2023 For more information on becoming a certified food protection manager 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 bottle of opened water on shelf with clean dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef, wheat flour and lettuce all above 41F. See temp chart. CDI PIC moved to WIC 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 ham with no date make. CDI PIC added date For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with out label. CDI PIC labeled bottle of sanitizer. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer being to high. Prepared CL sanitizer turn black and the white. CDI PIC diluted sanitizer and EHS retested.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with out hair restraint. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service containers stored facing up. CDI PIC switch to face down.

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 several employees wash hands after handling trash and use bare hands to turn faucet off. This action recontaminates the hands. Employees were then after attempting to prep RTE foods. Prior to cross contamination PIC had employees wash hands properly. CDI- Education was provided and EHS observed proper hand washing. 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 .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - EHS observed dark debris left/dumped in front hand sink and green debris left/dumped in back hand sink. CDI- PIC removed the debris.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P- EHS observed chicken being cooked to 135F. CDI- PIC had employee finish cooking chicken to 191F.

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 in use squeeze bottle on cook line without a label. CDI- PIC provided label.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -REPEAT- Observed food employee with no hair restraint.

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 hard to reach areas in need of cleaning due to grease and food debris build up. REPEAT-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - EHS observed walk in cooler not functioning properly during a re inspection. During first inspection a week prior the walk in cooler was not functioning and maintaining foods at 41F or below. PIC stated the cooler was functioning at 39F prior to opening today but no further monitoring occurred. One PIC also stated the flip top prep unit across from the grill was to all be on TPHC however, PIC Joe stated the prep unit was on cold holding 41F regulation. CDI- Education was provided to all staff on safe food handling and PIC voluntarily closed to address cold holding issue in the walk in cooler. 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.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. REPEAT- Observed wire rack blocking handsink by 3 comp sink. CDI. PIC removed wire rack

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employees adjusting clothing, opening doors, and preparing foods without a glove change. CDI- Education was provided and EHS observed proper glove change when required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. - EHS observed meat slicer and several utensil in need of cleaning due to food debris and PIC stated they were stored clean. CDI- PIC had an employee clean items properly during the inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - REPEAT- EHS observed chicken, pork, sliced pork, raw shell eggs, noodles, peanut sauce, shrimp almond milk, coconut milk and raw chicken all above 41F. EHS observed walk in cooler above 49F. By the end of the inspection EHS observed walk in cooler at 40F. A vr will occur within 3 days to ensure all TCS foods are at 41F and below. PIC voluntarily closed while walk in cooler returned to prop temp. PIC stated employees are in and out of the cooler to much. 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. -REPEAT- Observed food employees with no hair restraints. NOTE: Point deduction remains at half since only one employee was preparing food without a hair restraint. However, if the violation occurs again during the next inspection point deduction will increase.

4-501.11 Maintain equipment in good repair. - Observed prep unit and walk in above 41F. EHS will follow up as needed to ensure TCS foods are 41F and below. - 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 gaskets of RIC and RIF in need of cleaning. Observed build-up on the shelving inside the WIC. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P- EHS observed can wash not in use with a nozzle on a bell type curve that’s not rated for continuous pressure. Pressure was provided to nozzle. CDI- PIC removed the nozzle.

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 hard to reach areas in need of cleaning due to grease and food debris build up. REPEAT-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee entering and leaving kitchen without washing hands.CDI PIC had employee wash hands and don fresh gloves. repeat

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed wire rack blocking handsink by 3 comp sink. Need to remove rack so sink can be accessible at all times. CDI. PIC removed wire rack

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed discoloration and debris in open bin of salt. Also observed employee wiping sweat from face with gloved hand, and with same hand started to prepare food. Sweat was dripping from employee face into the food. CDI PIC had employee go to restroom and wipe is face.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed sugar and salt in bins uncovered. CDI placed lid on bins.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Pork past, Sliced Pork , half and half, almond milk, peanut sauce, wgga, Tofu, lettuce all above 41F. PIC voluntarily discarded items EHS observed cold holding equipment above 41F. A vr will occur within 3 days to ensure proper cold holding occurs. PIC voluntarily closed until repairs were made. 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 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 no date marking or time on Pork past, sliced pork, Tofu, cut lettuce, shrimp, rte veg slices, and roasted pork without dates. PIC voluntarily discarded the items. A VR will occur within 3 days to ensure proper date marking is occurring. 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- EHS observed cooked chicken and pork said to be on TPHC without a start and end time. CDI- PIC voluntarily discarded the items.

6-202.15 Protect outer openings of establishment from insect or rodent entry. REPEAT Observed back door of the kitchen propped open. CDI - The back door was closed.

3-307.11 Protect food from contamination sources not specifically noted by the code. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed salt and sugar uncovered in dry storage near back door and near food prep areas.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet. REPEAT. CDI - The pans were separated and moved to the 3 compartment sink.

4-501.11 Maintain equipment in good repair. - Observed prep unit and walk in above 41F. EHS will follow up as needed to ensure TCS foods are 41F and below. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed cutting boards in need of replacement or resurfacing due to deep cuts and grooves.

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 gaskets of RIC and RIF in need of cleaning. Observed build-up on the shelving inside the WIC. 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 hard to reach areas in need of cleaning due to grease and food debris build up.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed 2 food employees wash hands and turn off faucet without using paper towel as barrier to prevent recontamination of hands. CDI - PIC intervened and educated staff on proper hand washing procedures. Employees washed hands properly.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in wash room blocked. CDI PIC moved cart in front of hand sink. Repeat. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed hand sink beside the 3 compartment sink with no paper towel. CDI - Paper towels were added.

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 stored above Limes. Observed raw pork stored above avocados. CDI - Storage order was rearranged.

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 can opener blade with residue build-up. CDI - Can opener was moved to 3 compartment sink to be washed properly.

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. 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 large pan of beef put in RIC to cool at 12:30 PM, Temperature at 2:00 PM was 114. Pan was moved to the WIF for rapid cooling. At 2:30 the beef temperature was 75F. CDI - PIC voluntarily discarded.

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 shrimp cut in half and pork in the prep unit above 41F. Both items were prepped today and placed on TPHC for the remainder of 4 hour period.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P . For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed peanut sauce, aioli, spicy aioli with no date marking/labels. CDI - Prepped the previous day, correct date markings were added to the items.

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 beef cooling in large deep pan. Beef did not reach 70F within 2 hours. CDI - Item was voluntarily discarded.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of the kitchen propped open. CDI - The back door was closed.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple pans stacked wet. REPEAT. CDI - The pans were separated and moved to the 3 compartment sink.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed washed peppers and cilantro being stored in nonfood grade plastic bags. CDI PIC had peppers and cilantro rewashed.

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 gaskets of RIC and RIF in need of cleaning. Observed build-up on the shelving inside the WIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in wash room blocked. CDI PIC moved cart in front of hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced cook pork above 41F in sandwich prep unit. Pork was put in prep unit 1/17/23 CDI PIC voluntarily discarded. REPEAT 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 .

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 scooper stored in sugar with handle touching sugar. CDI PIC moved scooper to 3 comp sink.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed more than 50% of clean pans wet stacked.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed washed cucumbers being stored in nonfood grade plastic bags. CDI PIC had cucumbers rewashed.

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 and behind equipment with large amount of grease build up and debris.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety PIC is not a CFPM

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 No procedures for vomit and diarrhea clean up. CDI - Emailed. 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 . Beef, chicken, lettuce all recorded above 41F. CDI- Discarded. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Some products dated for 10/24, 10/18. PIC stated that was date of frozen. After discussion, date of pull/thaw was added to product. Facility must date products with a date of frozen as well as a thaw Date.

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 No begin stickers for chicken and pork held on TPHC. CDI- Times added.

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 . Chicken and pork cooling in WIF with lid on. CDI - Lid removed. Obtain sheet trays for proper cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths stored on table.

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. Reach in gaskets have black grime build up. Clean

REPEAT 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 plan in place during inspection; CDI copy emailed to owner.

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 beef stored above RTE fruits inside walk-in cooler; CDI raw meat moved to approved location.

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 walk-in cooler not functioning properly with an ambient temp of 50F; raw proteins inside walk-in cooler measuring 44F-46F, based on service according to owner unit has recently gone down; CDI all proteins moved from walk-in cooler into walk-in freezer; cold units on cook line have been stocked with enough product to last through todays services with all products measuring within proper cold holding temp. VR to ensure walk-in cooler is repaired and holding properly.

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 walk-in cooler shelving heavily soiled in need of cleaning. (Note) points kept at half due to improvement.

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 flooring underneath cooking equipment accumulation debris in need of general cleaning. (Note) points kept at half due to improvement.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priorities/risk factors during the inspection: Improper holding temperatures and contaminated equipment/cross contamination. CDI - Provided some education and the priorities were corrected during the inspection. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures in the facility for responding for these types of events. CDI - EHS provided the clean up guidance to the PIC.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed the slicer blade with old food debris and residue. CDI - PIC took apart and placed at the warewashing to wash/rinse/sanitize properly. PIC stated they no longer use the slicer. Explained to PIC that any equipment no longer used shall be removed from the facility. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed grilled pork in the walk in cooler above 41F; two containers of boba that was just prepped this morning above 41F; beef (prepped this morning) in reach in cooler above 41F. CDI - Grilled pork was voluntarily discarded. PIC has chosen to place Boba onTPHC (prepped at 10:00); pork prepped this morning was placed in the walk in c freezer to cool back down to 41F or below. 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 .

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 summer rolls without a time (prepped this morning at 11), Pork on top of prep top cooler had a date of 3/8 and no time; chicken on top of prep top cooler had no date and no time. CDI- Allowed PIC to place time on summer rolls. Pork and chicken were both voluntarily discarded. Explained to the PIC the importance of following the TPHC procedures. *Failure to comply with the TPHC procedures set in place may result in further permit action**

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed hub of Clorox stored on the clean side of the 3-compartment sink. CDI - PIC relocated the chemicals and explained the importance of proper storage of chemicals.

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 chicken cooling in the walk in cooler covered. CDI - PIC uncovered the pan and placed the chicken in the walk in freezer to rapidly cool to 41F or below. 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 .

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving under turbo chef and under grill with build up and debris. Observed gaskets on refrigeration units accumulating food debris and residue. Clean and maintain.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed under equipment at the cookline and under shelving and refrigeration units.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC had EHP poster and was able to discuss the EHP, however PIC did not have updated Employee Health information with the adoption of the 2017 Food code. CDI - EHS sent PIC updated Food Code information and new Employee Health Agreement.

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 facility did not have a vomiting and diarrhea cleaning procedure. CDI - EHS informed PIC of this new requirement with the adoption of the 2017 Food Code and sent PIC state procedure form.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to 3 comp sink blocked by metal shelving unit and observed plastic lids in the handsink. CDI - PIC moved shelving unit and lids to allow access to handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic utensils and blender with debris on them. CDI - PIC moved items to be cleaned. PIC stated these utensils are not used in the facility and are left from the previous owner. PIC stated he is in the process of removing items not being used.

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 scoop handle in sugar and salt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils on shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving under turbo chef and under grill with build up and debris. Needs cleaning.

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 holes in walls above the door where shelving was removed. Needs repair. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed duct tape on ceiling around piping for small air conditioning unit. Observed unsealed wood screwed onto the wall above door. Needs removal or sealing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Open cup of water stored on shelf.

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 Employee washed hands and turned faucet off without a barrier.

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 Chicken cooling incorrectly. CDI- Moved to sheet trays in freezer.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear hand wash sink being used to store bucket lids . CDI removed and advised this sink was for handwashing only.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans in clean dish area stored as clean with visible food debris.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

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 tapioca pearls cooked at 9 am still at 77 degrees . CDI discarded.

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 chicken being held on tphc not labeled with begin or end times. Written procedures for tphc not filled out. 10 day verification 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 shrimp cooling in prep unit in plastic bag knotted closed. CDI moved to sheet pan and took to walk in cooler and proper cooling rate achieved.

4-501.11 Maintain equipment in good repair. Observed reach in freezer at fryers at 50 degrees repair if to be used. 10 day verification required.