THAI TASTE ON EAST

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed an employee use a visibly soiled cotton cloth to wipe down a stainless steel bowl that had just been used then put the bowl back where it was being stored. -CDI- Bowl was placed in dish pit to be W/R/S. (0 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed Pad Thai sauce being stored in multiple containers labeled as “white vinegar”. -CDI- Containers of sauce were properly labeled. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth sitting out of a properly concentrated sanitizer solution. When wiping cloths are soiled keep them stored in a properly concentrated sanitizer solution. Due to severity, points not taken. (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 non-food contact surfaces soiled with dust/residue. Specifically the wire shelves used to store clean dishes/equipment. Increase cleaning frequency. REPEAT*** (1 pt)

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 minimal amounts of residue build up on the walls near the fryers. Increase cleaning frequency. Due to the severity of the violation, points not taken. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed four pans of cooked chicken chunks stored underneath a shelf storing pans of raw beef and pans of raw shrimp, inside reach-in cooler 2. CDI: PIC corrected storage order to prevent contamination. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed cases of tofu stored under cases of unwashed produce, inside the WIC. Ensure unwashed produce is stored below any RTE food items to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed pan of house-made chicken dumplings dated with a prep date of 1/07, stored in the lowboy of make table 1. PIC stated these chicken dumplings are frozen after they are steamed, and thawed before serving. PIC stated they thawed the chicken dumplings yesterday. CDI: PIC had food employee create date sticker for thaw date. Observed pan of boiled chicken chunks that bore no date of prep, stored in the lowboy of make table 1. PIC stated these were cooked yesterday. CDI: Food employee created date sticker for boiled chicken chunks. Observed a bag of cut cabbage that bore no date, stored in a standing reach-in cooler. PIC stated this cabbage was cut on Sunday. CDI: Food employee created date sticker for cut 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a large pot of cooked pad thai noodles and a pan of re-hydrated wide rice noodles both held on TPHC at the make line without time stamps for discard times. CDI: PIC had food employee time stamp both TCS food items with discard time of 2:30PM.

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 dust accumulating on the clean dish shelves at the make line. Observed soiled interior surfaces of cold holding units throughout facility. Increase cleaning frequency. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of red curry and a container of green curry hot holding below 135F (see temp chart) on the stove. PIC stated that they had been placed on the stove to hot hold less than two hours prior. CDI: PIC had food employee reheat both food items to above 165F. 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 multiple TCS food items cold holding above 41F inside one of the standing reach-in coolers near the make line. EHS observed ambient air temp of the unit was temping 49F after no activity. PIC contacted owner to reach out to repairman to check on the unit; repairman Brian showed up on-site while EHS was still at the facility. TCS food items that were temping at or below 41F were moved into the other cold holding units, and TCS food items that were not prepared today and temping above 41F were voluntarily discarded. Repairman Brian stated that he found the coil of the evaporator is frozen, so he needs to let it completely defrost and will return in a couple hours to check on it. EHS provided repairman with business card as well for any updates on the unit. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. Facility not to use the unit until repairs have been complete. Observed small sauce ramekins of house-made spring roll sauce (made w/TCS ingredients) held at room temp at the expo table. PIC stated this is not a food item listed on their TPHC approval form and EHS confirmed this was correct. CDI: PIC had food employee time-stamp the spring roll sauce with start and end times and stated they will add it to their TPHC approval form. REPEAT VIOLATION. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several in-use wiping cloths stored directly on the cutting boards along the make line and on non-food contact surfaces of the equipment at the make line. Keep all in-use wiping cloths stored inside properly concentrated sanitizer buckets.

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 multiple stacks of single-serve containers and styrofoam boxes stored right-side up, out of their original protective packaging, above make tables at the make line. CDI: PIC inverted all stacks of single-serve articles to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed the right side door handle of the standing reach-in cooler at the make line damaged and duct-taped over. Repair door handle.

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 dust buildup on shelves above the make tables where multi-use plates and bowls are served. Observed soiled gaskets in cold holding units throughout the facility. Increase cleaning frequency.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and chicken stored above cooked chicken. CDI Order switched. 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 sauce made with Vinegar, cooked pineapple and cooked carrot, sugar and spices stored on shelves in ambient temperature. CDI PIC voluntarily discarded all items. Sauce is required to be held at temperature 41F and below or 135F and above, or on time (4 hours). Item also required to be date marked. Repeat VR 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 .

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 multiple TCS items with no date marked that were prepared the day before or more. VR 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp on shrimp rolls. CDI PIC voluntarily discarded and started over.

4-502.13 Single-use and single-service articles cannot be reused. Facility reuses vinegar bottles once, uses vinegar to make sauce, fills bottles with sauce and then discards bottle after empty. Repeat. No escalation in points, giving facility time to find another remedy.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple “clean” metal pan lids with some food debris and food residue. CDI - Taked to dish are 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 cooked chicken prepped yesterday at 44-45F in the reach in cooler next to the cookline. CDI - PIC discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (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 fresh rolls with cooked shrimp on TPHC however was not on the TPHC procedures. CDI - PIC added fresh rolls to the TPHC procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer with no label at the prep area. CDI - PIC labeled spray bottle.

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 just prepped cut tomatoes in the upright reach in cooler cooling covered. CDI - food was 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food handler with a watch on while cooking. CDI - food handler removed the watch.

4-502.13 Single-use and single-service articles cannot be reused. Observed facility reusing the plastic wrapper that spring roll wrappers come in to separate prepared spring rolls. Discontinue this practice to prevent cross contamination.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed quat test kit expired and water damaged. Obtain a new test kit. VR required to ensure compliance within 10 days.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed coving tiles under and around the dishmachine are damaged and wall is exposed. Repair to prevent pest harborage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a plate stacked clean with debris. CDI Item returned to dish are for re wash. 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 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed pooled eggs in tall RIC not cooling at a rate sufficient to achieve 41Fl in 4 hours. Lid was removed. PIC stated that the container is refill for line, may be used in first 4 hours of opening but may also be used during second shift after normal afternoon closure. CDI Lid was removed to ensure 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items in prep unit and RIC that were prepped the day before that had no date marking. Observed items in freezer prepped the day before with no date marking. CDI PIC date marked all items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of Pad Thai sauce in containers with no label.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw shelled eggs stored over vegetables in the upright reach in cooler. Discussion with the PIC and they stated that this was employee food. CDI - PIC relocated the foods on the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken in the reach in cooler prepped yesterday, without being date marked. CDI - PIC date marked properly. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed cough drops stored on shelf above the prep top cooler. CDI - PIC removed and relocated to prevent cross contamination.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed beverage cups stored wet. Allow to air dry prior to stacking.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored over facility food in the upright reach in cooler. CDI - PIC relocated to the bottom shelf to prevent cross contamination.

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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed employee cutting lettuce with bare hands. Observed PIC touch cut tomato with bare hand when asked about datemarking. CDI-EHS provided education and all RTE foods that were touched with bare hands were voluntarily discarded by employee and PIC.

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 TCS foods held with TPHC. PIC stated the TCS foods held on TPHC were held for 6 hours. The time stamp posted stated “11:00-2:30,” but foods are placed on TPHC starting at 10am. CDI-Moving forwarded, TCS foods held on TPHC will be held from 10:00-2:00pm and then discarded. EHS provided resources for PIC to hold items on 6 hours, but was instructed that foods must be consistently monitored to ensure the foods do not exceed 70F.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee pick up item from ground and wash gloves at hand washing sink but not remove gloves and wash hand. CDI, employee removed gloves and washed hands.

General Comment: 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed batches of chicken that appeared peak and possibly not fully cooked stored in pans . Discussion made with PIC regarding cooking /boiling process of chicken with PIC. PIC stated this batch may not have been fully cooked when boiled. CDI, chicken reheated to greater than 165 degrees F and non continuous cooking procedures provided to PIC. PIC to discontinue noncontinuous cooking of chicken and fully cook chicken until / unless procedures provided and approved by regulatory authority. PIC stated will contact EHS if they look for approving ad noncontinuous cooking process in future.

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 sticky rice removed from freezer but only have prep date of when rice was prepared and not freeze or thaw date when rice removed from freezer. Observed garlic and oil mixture not date marked. CDI, foods voluntarily discarded. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed some employees wearing bracelets on wrist.

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 drink from water bottle in the middle of the kitchen. Designate an area away from food and food contact surfaces for employees to eat and drink. - CDI - Education provided. Employee observed at a later time to drink water in an area away from food and food contact surfaces.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid. - P - Observed employee drink from water bottle and then begin prepping food without washing hands and changing gloves. - CDI - Education provided. Employee removed gloves and properly washed hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - Observed only handsink in kitchen blocked by large boiler for noodles. - CDI - Education provided. PIC moved boiler away from handsink. Do not store boiler in front of handsink so that access to handsink is maintained. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed bowl stored in handsink in kitchen upon arrival. - CDI - Education provided. PIC removed bowl from handsink and placed it at dish machine area to be cleaned.

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 lettuce wrap sauce (contains tomato) and peanut sauce (contains coconut milk) sitting at ambient temperature on prep table. PIC unaware these items are TCS. - CDI - Education provided. EHS recommends placing items on time. PIC placed both sauces on time. Update TPHC written procedures to include these 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. - REPEAT - Observed chicken dumplings cooling in large bowl in reach-in freezer. The dumplings on the outer parts of the bowl cooling at appropriate rate, but dumplings in the middle of the bowl stacked on top of each other observed to not cool at an appropriate rate. Do not stack dumplings on top of each other while cooling. - CDI - Education provided. PIC placed dumplings on flat tray. Utilize sheet trays or flat pans for cooling dumplings moving forward.

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 multiple containers of condiments lacking labels. Label all working 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. - REPEAT - Observed food residue and debris in the bottom of multiple reach-in freezer units. Clean and increase cleaning frequency to maintain clean.

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 case of raw unpasteurized shell eggs stored directly above papaya in WIC. CDI - papaya relocated.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: http://meck.co/FoodSafety. Establishment is using TPHC for various items, however, written procedures were not present in the establishment. CDI - PIC arrived later with folder holding the written procedures. Maintain procedures in the establishment.

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 cooked chicken dumplings cooling at room temperature. CDI - dumplings relocated to freezer to quickly chill. Once hot dumplings cool to 135f, do not allow them to sit out of refrigeration. Use active cooling to quickly cool the dumplings. REPEAT - no point increase as other foods observed to be cooling properly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed crawling insects on wall near food prep sink and on wall in front of house near bar. PIC contacted PCO for service during inspection. Note: establishment is using cardboard to line some shelving and is keeping cardboard boxes for storage. Cardboard may harbor insects. Remove to prevent pests.

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 buildup on shelving in small dry storage room. Clean to prevent pests.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee cell phone/charger, glasses, and more on shelf directly above food prep cooler and immediately adjacent to food contact items. Separate employee items from restaurant food and food contact items. REPEAT - no points taken as employee food observed to be properly stored during inspection today.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed tall pot of noodles on stand pushed to end of cook line in front on only back of house hand sink. Pot of noodles blocking access to hand sink. CDI - noodles relocated. Do not block access to hand sinks. Hand sinks must be available for use at all times.

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 pans of raw chicken, beef, and calamari in flip top at 48-52f. All other items in cooler below 41f. After discussion, EHS determined items had been thawed in the morning approximately 1.5 hours earlier and were cooling. CDI- meats relocated to upright freezer to quickly chill. Do not cool foods in the top of flip top coolers that are actively in use. Cool in equipment which is made for cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed bags of raw pork thawing in pot of water in WIC that was found to be at 59f while pork was still at 29f and ambient air temperature of WIC at 41f. After discussion, EHS determined pork was placed into warm water for thaw but had been relocated to WIC. EHS noted that the food prep sink was not available for thawing under flowing water as it was holding cans of personal food items which were being heated in hot water in the basin. CDI - EHS directed employee to move personal items away from food area, clean and sanitize the food prep sink, and move the pork to the sink to thaw under cool flowing water. EHS recommends reviewing thawing procedures as meat items in the flip top cooler may have also been thawed using unapproved procedures.

3-302.15 Wash fruits and vegetables prior to use. Observed bulk heads of Napa cabbage visibly soiled being cut and mixed with tofu for soup recipe without being washed. Wash all produce items that are not received pre-washed and ready to eat.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed in use household rice cooker. Ensure rice cookers are commercial grade ANSI certified or equivalent. Remove household cooker.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed establishment is using Quat sanitizer from wall mounted mixing dispenser system for sanitizing food contact surfaces. No test strips available to test concentration of sanitizer. Concentration tested today using EHS test strips. Establishment must have test strips to check concentration of quat sanitizer. Verification required within 3 days.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed copious amounts of employee food and drinks stored mixed with restaurant food and food contact items throughout kitchen, reach in coolers, WIC, and other areas. Separate employee belongings from restaurant items in designated areas such that they that are easily distinguished from restaurant items. 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 written vomit and diarrheal plan available inside of facility. CDI by education. EHS discussed new 2017 food code document requirements. All documentation emailed to PIC. - 0 -

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 rice scoops stored inside of container of 73F water. CDI - Water was dumped out of container. Maintain water at 135F or maintain container dry. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored above facility food items and equipment. - 0.5 -

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed multiple dented cans stored for service. Employee stated they have a procedure in place for sending cans for credit or discard. CDI - Removed from shelving.

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 tomatoes cooling from prep - no change of temperature in 1 hour. PIC stated they were prepped around 10:30 am. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and calamari holding in bottom portion of flip top unit above 41F - see temp chart. Items held in top portion on TPHC with time stamps. PIC stated items were moved into flip top late morning. CDI - Placed into reach in freezer to cool rapidly. Observed spring rolls, tofu, and cabbage holding in walk in cooler above 41F - see temp chart. Ambient air providing 38F. CDI - All items prepped within 4 hours taken to reach in cooler for more shelving space and unwrapped to cool.

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 Facility properly using time stamps on TCS items held on 3.5 hour time hold and discarded at 2:30 per time stamp. Facility held outdated written time procedure. CDI - EHS and PIC, Sopha, updated written procedure to include current food items and facility name/address.

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 tomatoes cooling with lid tightly closed. CDI - Uncovered for proper cooling.

4-501.11 Maintain equipment in good repair. Observed shelf in reach in freezer (located in back storage room) with rusted shelf. Observed hinge on front door (right flip top unit at grill) unable to hold door in place. Replace/repair as 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 floors under dry goods shelves in need of cleaning. Increase cleaning frequency.