CHINA TEA ROOM

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC wash unaware that the WIC was at an ambient temperature of 64F and all TCS food items were above 41F. (1 pt) A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety 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. Observed a utensils being stored in the hand sink next to the prep sink. -CDI- Utensil was removed. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several metal containers and a large metal scoop soiled with debris/residue while being stored as clean. -CDI- Items were placed in the 3 comp sink to be W/R/S. (1.5 pts) 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 all items in the WIC above 41F. Ambient temperature of the WIC was recorded at 64F. PIC voluntarily discarded all TCS food items during inspection and voluntarily closed the facility. (1.5 pts) 3 day VERIFICATION REQUIRED**** 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches throughout facility such as gaskets, under prep areas, behind prep sink etc. PIC called exterminator to have the facility serviced. (1 pt)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacks of metal containers wet stacked while said to be clean and dried. Separate to allow proper air drying. REPEAT*** (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed WIC condensers not functioning correctly producing an ambient temperature of 64F. -CDI- PIC Immediately called a technician to have the condenser fixed. (0 pts)

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 large accumulation of debris/residue on gaskets and shelves throughout the facility. Increase cleaning frequency. (0.5 pts)

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 accumulation of residue and debris on the floors and walls throughout facility. Increase cleaning frequency. REPEAT*** (0.5 pts)

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medicine being stored on the top shelf of the flip top low boy. No Contamination was observed. -CDI- Employee relocated medicine to an appropriate area. (1 pt)

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 2 dented cans being stored with other cans that were not damaged. -CDI- PIC relocated the dented cans on the bottom shelf away from other products. Due to severity, points not taken. (0 pts)

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 a knife that was stored in between the flip top unit and a wire rack. -CDI- PIC removed the knife and placed it in the dish pit to be W/R/S. (0 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacks of metal containers wet stacked while said to be clean and dried. Separate to allow proper air drying. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed the accumulation of food debris/residue on non-food contact surfaces such as doors, wire racks, gaskets, etc. Increase cleaning frequency. (0.5 pts)

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 residue and debris build up next to/behind them fryer station. Increase cleaning frequency. Due to severity, points not taken. (0 pts)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple metal containers that were sticky to the touch on the outside of the containers. CDI-PIC set items 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 . 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed no bleach sanitizer inside of establishment along with no signs of recently washed equipment or utensils, no active dishwashing has occurred today per PIC and owner will be dropping off bottle of bleach today. Facility has back ups of utensils that are not stored in food and have been swapped out after 4 hours. VR within 3 days for facility to have bleach. Facility cannot not wash dishes until sanitizer is brought into the store. 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 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed container of cooked chicken, pork, and egg rolls in RIC by fryers and lowboy of prep top unit without dates on items, dates are on items connected to WIC. CDI-PIC added date stickers to items stored outside of WIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food handler was gloves at 3 compartment sink after putting away food delivery. CDI-EHS notified PIC about food handler discarded gloves, washed hands, and donned new gloves.

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 numerous non-NSF plastic containers being used as food containers throughout kitchen as well as grocery bags holding green onions and ginger in WIC. Ensure all plastic containers/lids have NSF approval. 4-501.11 Maintain equipment in good repair. Observed reach in freezer that is not operable near kitchens back door. PIC stated they are waiting for owner decision to remove or fix equipment.

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 heavy build on fryers between fryer and pork cooker and between the RIC and the prep table by fryers. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed left most green dumpster with broken topside lid.

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 cobwebs on left corner of wall above 3 compartment sink and in back right corner of men’s restroom. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food stored above fried chicken instead of WIC. PIC moved employee food to bottom shelf of WIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cooked chicken stored underneath raw beef 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked chicken broth below 135F that was made this morning and within 2 hours (see temp chart). CDI-PIC reheated broth to 173F and turned up temperature of broth to hold at 135F and higher. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed fried chicken and fried chicken wings above 41F (see temp chart) at prep table next to RIC upon arrival and half cut head of cabbage stored at room temperature with whole heads of cabbage. CDI-PIC moved chicken to RIC to cool and voluntarily discarded halved head of cabbage. 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 raw chicken, cooked noodles, and shredded cabbage slowly cooling and wrapped in plastic inside WIC (see temp chart). CDI-PIC removed plastic wrap to increase air flow. EHS spoke with PIC about ensuring that all temperature controlled foods that are prepped or cooked are placed into WIC without any covering to allow for the maximum transfer of heat. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed in use veggie oil stored on floor under wok line. PIC moved oil to shelf.

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 in use bowls used to scoop uncooked broccoli stored inside broccoli container. PIC removed bowls. 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 tongs used for fried chicken wings with handle of tongs contacting chicken inside container. PIC removed tongs.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one cutting board with deep cuts. PIC removed cutting board and will order new cutting board.

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 outside of both sides of fryers with heavy grease build up and side of fryer and prep table by RIC and multiple metal containers that felt sticky to touch that were stored as clean above 3 compartment sink. PIC placed containers at 3 compartment sink to be rewashed and EHS spoke with PIC about allowing for containers to soak longer in hot water. Facilities hot water temped at 126F. REPEAT.

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 missing tile and small hole in wall underneath wok line. REPEAT, but points not escalated due to improvement of leak of WIC ceiling. 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 drain under wok line with heavy build up. REPEAT, but points not escalated due to improvement of 3 compartment sink drain.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -PF. Observed facility without an employee reporting agreement. EHS sent PIC copy of MCPH reporting agreement and will VR within 10 days to check status of facility's reporting agreement.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P. Observed sanitizer basin with medium sized metal container filled with 100 ppm chlorine used for contact time of cooking utensils. PIC could not locate basin stoppers used to fill basins for ware washing and sanitizing. PIC contacted owner, who stated they are purchasing new ones and bringing them to the facility same day. VR within 3 days to verify proper warewashing and sanitizing methods with filled basins. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(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 outside of metal containers that felt sticky to the touch and rusted shelving underneath WIC fans.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed women's toilet with minor dark build up.

5-501.111 Keep storage areas and bins for waste in good repair. Observed left most dumpster with broken topside lid.

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 WIC ceiling with small leak and potential crack causing leak, temperature unaffected. PIC stated they would monitor leak and contact main office if repairs needed. 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 3 compartment sink drain with moderate buildup and minor dust build up on ceiling of WIC.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee rinse off gloved hands in container besides cook line while cooking chicken for prep. CDI-Gloves were discarded, hands washed, and education provided. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several zucchinis stored on WIC racks without a container. PIC moved zucchinis into a covered container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several stacked metal containers with dark residue remaining and sticky to the touch. CDI-PIC set aside containers 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 .

3-501.15 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 raw chicken, raw beef, and fried chicken with no cooling rate change that were covered in plastic wrap. CDI-PIC removed plastic wraps to cool maximum transfer of heat. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead and live insects during inspection near the 3 compartment sink. PIC stated that facility receives monthly pest control and were at the facility earlier today. 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 one knife stored in between prep unit and dry storage rack next to prep unit.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed egg drop and wonton soups below 135F. PIC reheated soups to above 165F. VR within 3 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed noodles, cooked and raw chicken, garlic & oil sauce, and cut lettuce prepped around open in deep, plastic containers with plastic wrap covering the containers. Observed the cut lettuce, noodles, and garlic & oil sauce with the same method, but cooling in the lowboy unit of prep top. PIC moved removed plastic wrappings and used WIF to rapidly cool foods, except for garlic & oil sauce and cut lettuce which cooled in WIC. EHS discussed with PIC about using uncovered shallow, metal containers when cooling before adding foods into a bulk container. Repeat. VR within 10 days. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple dead insects. Ensure dead insects are discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soy sauce buckets stored on the ground in the WIC. Repeat.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal containers wet stacked above 3 comp sink. PIC separated containers for drying.

4-501.11 Maintain equipment in good repair. Observed inside of prep top shield breaking off from prep top shield and large dent on the inside portion of the WIC door.

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 buildup on the sides of cooking equipment throughout kitchen.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed major grease buildup underneath all cooking equipment in the kitchen. Clean up needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee open WIC with gloved hands and proceeded back to work EHS had PIC have employee wash hands and put on new gloves. CDI

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Shrimp and and Cabbage temp above 41F please see food temp chart CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Raw Chicken and Shrimped prepped this morning in WIC cooler tightly wrapped. Moved to WIF CDI For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door left opened several times during inspection. CDI PIC closed the door

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed Soy Sauce stored on floor in WIC. CDI PIC put on shelf

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 to go containers stored facing up. CDI PIC turned the containers face down

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 Tall shelf by back door with rusted shelves. 4-501.11 Maintain equipment in good repair. Observed leak in WIC

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal pan on drying rack with food debris on inside surface and 2 metal pans with stickers/residue on the outside stacked. CDI - PIC placed pans in dish area for recleaning. 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 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 garlic and oil mixture in prep top at >41F. PIC stated that the mixture had been out during lunch. CDI- mixture moved to WIF to rapidly cool down. Mixture will remain in prep top at all times moving forward. - 3 - REPEAT

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement in reach in cooler (left side door). Observed rusty shelving in walk in cooler . Repair/replace - 0.5 - REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine sanitizer at 3 compartment sink at <10ppm. CDI - PIC had employee add more bleach to solution. 100ppm afterwards. -1.5 -

. 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 noodles in reach in cooler holding at 46.5F. PIC stated that the noodles had been prepared early this morning CDI- noodles moved to WIC to finish rapidly cooling down. - 1.5 -

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of oven cleaner without a label. CDI - PIC labeled bottle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pan in clean dish area. - 0.5 - 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. -C Observed grease build-up to vents under hood. Increase frequency of cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed large pot of chicken being marinated pot stored in rim of in use trash can. CDI removed from trash can and transferred to clean pot.

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

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement in reach in cooler . Observed rusty shelving in walk in cooler .

5-202.12 Provide at least 100F water at handsinks. Observed water in handsink not reaching 100F. Facility’s hot water heater has a leak. VR to be done by 09-12-22.

. 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 cabbage in reach in cooler holding at 43F. PIC stated that the cabbage had been out for use. CDI-cabbage moved to WIC to rapidly cool back down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed chicken wings cooling while covered with plastic wrap. CDI-chicken was uncovered to allow for rapid cooling.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed the hot water heater not working and to have a leak. PIC stated that the water heater just went out today. Technician has been called and will be out to fix water heater over the weekend. VR to be done by 09-12-22.

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 cut cabbage in container with 6/6 date on front. PIC stated the cabbage was prepared just before opening today. CDI - PIC added correct date label. EHS discussed ensuring correct dates are placed on all TCS products the day they are prepared. -1.5 points

6-501.111 Keep the premises free of insects, rodents, and other pests. -C Observed several flies in rear of kitchen. Increase frequency of pest control. -0 points NOTE: Pest have been removed from ceiling light panels.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -C Observed deep grooves/cuts on cutting board on rear prep table during inspection. Resurface or replace. -0.5 points

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. -C Observed grease build-up to vents under hood. Increase frequency of cleaning. -0.5 points

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. -C Observed cracked floor tiles in kitchen area and along left side of wall entering the facility. 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. -C Observed black build-up on wall behind 3-comp sink. Increase frequency of cleaning. Repair. -0.5 points

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. -C Observed dead insects in panels for ceiling lights in women's restroom and in area of 3-comp sink. Remove. -1 points

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit to test chlorine sanitizer. A VR is required no later than 03/04/2022 to verify facility is in compliance. -1 points

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. -C Observed cracked floor tiles in kitchen area and along left side of wall entering the facility. Repair. -0.5 points

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -C Observed employee food stored over raw chicken in WIC. CDI - Employee moved food to bottom shelf.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed lack of Active Managerial Control(AMC) by PIC- unsure of how to make/read sanitizer solution, cooling issues, pest issues, food storage order issues etc. CDI: Education provided throughout inspection by EHS.

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 no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

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 plan for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employees lunch(raw fish and oysters) being stored on shelf above three compartment sink on top of clean insert pans. CDI: Education provided and food employee moved food.

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 stored directly over raw pork in walk-in cooler. CDI: Education provided and food employee rearranged storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed extremely high chlorine sanitizer levels in sanitizer bottles- 200+ppm. PIC and food employees unable to make correct concentration sanitizer solution. CDI: Education provided and EHS demonstrated how to make and test solution. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tabletop grinder soiled with food waste stored as clean. CDI: Food employee W/R/S.

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 on proper cooling procedures please visit: http://meck.co/FoodSafety Observed sesame chicken and egg rolls cooling in standalone cooler at too slow of a rate to meet cooling parameters. Egg rolls rose in temperature over a 35 minute period. PIC stated product prepared between 10:30am-11am. CDI: Education provided and PIC moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage, blanched broccoli, and garlic/oil mix sitting on prep counter/spice cart at room temp. PIC stated product are prepared daily @11am just before opening. CDI: Education provided and PIC opted to use TPHC moving forward. EHS provided paperwork. REPEAT VIOLATION.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sesame chicken and egg rolls cooling in deep insert pans covered with plastic inside standalone cooler. See violation #20 for more details. CDI: Education provided and PIC moved product to walk-in freezer for rapid cooling. REPEAT VIOLATION.

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 bulk container of flour with no label. CDI: PIC labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live roaches in kitchen near walk-in cooler door and one dead roach in women's restroom near toilet. PIC provided paperwork from Terminix- currently treating monthly. EHS recommended more frequent treatments.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed scoops used for soups and rice stored in water below 135F. See temp chart for details. PIC stated water placed out @11am. CDI: PIC replaced with fresh hot water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed power drill with mixing attachment being used for mixing sauces. Drill and attachment not NSF approved. EHS recommended replacing with food grade mixing device.

GENERAL COMMENT: 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed color chart in chlorine test strip container faded and test strips in beginning stages of discoloration. EHS recommended new strips.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no employee health policy in use at time of inspection. CDI provided EHP Poster in Mandarin.

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 breaded chicken cooled from last night at greater than 41 degrees. Observed chicken wings and breaded chicken cooling at insufficient rate to meet cooling parameters. CDI Products from last night discarded and products from today were placed on sheet pans and moved to freezer and proper cooling achieved.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed items in walk in cooler at greater than 41 degrees included raw beef and chicken received less than 4 hours prior to inspection. CDI moved to alternate refrigeration and technician dispatched to check on walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings and breaded chicken cooling covered and in too dense of a layer in walk in cooler . CDI moved to sheet pan and took to freezer where proper cooling was achieved.

4-501.11 Maintain equipment in good repair. Observed gasket on reach in cooler and freezer in need of replacement.

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 caulk at three compartment sink in need of replacement.