FORTUNE COOKIE

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 pans of seasonings and sauces stored on the rolling cart at the make line not labeled. Ensure all working containers of food are labeled for easy identification. - 1 - REPEAT

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife stored between prep unit and table. Store utensils in a clean location between uses. - 0.5 -

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC fill up a sanitizer bucket with chlorine and water, obtaining water straight from a handsink. CDI: EHS reminded PIC to utilize handsinks only for handwashing.

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 all TCS food items (fried chicken, crab rangoon, cut cabbage, lomein noodles, cooked beef, bbq pork, fried tofu, boiled shrimp, hard-boiled eggs, re-hydrated rice noodles, pooled eggs) stored inside both make tables that bore no date labels. Food employee stated all above mentioned food items were prepared yesterday, but they had not gotten a chance to add the date labels this morning. CDI: Food employee created date labels for all above mentioned TCS food 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored at the 3-compartment sink. PIC stated the pink liquid inside the spray bottle is grill cleaner. CDI: PIC created label for spray bottle.

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 pans of seasonings and sauces stored on the rolling cart at the make line not labeled. Ensure all working containers of food are labeled for easy identification.

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 soiled gaskets in cold holding units throughout facility. Observed soiled interior surfaces of make tables and standing reach-in cooler. Increase cleaning frequency.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap available at the front handsink. CDI: PIC provided soap bottle for the handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels available at the front handsink. CDI: PIC had employee bring roll of paper towels for the handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed large mixing bowl full of raw, marinated chicken chunks stored directly on top of multiple 5-gallon containers of RTE sauces, inside the WIC. CDI: PIC moved mixing bowl of raw chicken to prevent contamination. 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 large mixing bowl of house-made crab rangoon filling temping above 41F, stored inside the WIC. PIC stated that they had it out recently to make more crab rangoons. CDI: PIC moved crab rangoon filling into the WIF to rapidly cool down. Observed top portion of fried tofu inside a pan in make table 2 temping above 41F, and the bottom portion temping at 41F. CDI: EHS explained volume was surpassing the fill line, and PIC voluntarily discarded top portion of the pan. 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 .

3-501.18 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) Observed two bustubs full of fried sweet and sour chicken date-marked with a prep date of 11/14, stored inside the WIC. CDI: PIC voluntarily discarded both bustubs since the 7-day window had surpassed. Observed mixing bowl of crab rangoon filling missing date label, stored inside the WIC. PIC stated they made the filling yesterday. CDI: PIC created date label for crab rangoon filling. Observed four single-serve containers of cut napa cabbage missing date labels, stored inside the RIC. PIC stated these were also prepared yesterday. CDI: PIC created date labels for cut napa cabbage. REPEAT VIOLATION. *Note: Although a repeat violation, facility has shown great deal of improvement in understanding and following the different date-marking rules. EHS reducing to half point deduction today. 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 .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of bustubs (used to hold fried foods) wet-stacked together, stored on clean dish rack. CDI: Bustubs were separated to allow proper air drying.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one chlorine sanitizer spray bottle stored near the 3-comp sink reading less than 10ppm. CDI: PIC had food employee add more chlorine to the bottle and observed it was reading above 100ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 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) Observed an opened package of commercially made dumplings that were not date-marked with an opened date, stored inside a lowboy cooler. Observed containers of re-hydrated vermicelli noodles that were not date-marked with a prep date, stored inside a lowboy cooler. Observed a container of cooked BBQ pork that was date-marked with a prep date of 6/27, stored inside the WIC; PIC stated this was the prep date and was taken out to thaw yesterday. Observed three large hotel pans of fried sweet and sour chicken, date-marked with a prep date of 6/27, stored inside the WIC; PIC stated these were all taken out to thaw on 7/03. CDI: EHS went over date-marking rules for cooked food items that are thawed before serving, and PIC had food employee create labels for all thaw dates to indicate that the "clock has started again" for the 7-day window, and created date labels with yesterday's prep date for the opened package of dumplings and containers of re-hydrated vermicelli noodles. REPEAT VIOLATION. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two in-use wet wiping cloths stored at the make line, one stored hanging on a hook on the wall and another stored on the expo table. CDI: PIC removed both cloths and placed into chlorine sanitizer buckets.

4-502.13 Single-use and single-service articles cannot be reused. Observed a soiled single-use glove stored inside a metal pan of raw shrimp, inside a lowboy cooler. CDI: EHS explained that single-use articles may only be used once; PIC removed the glove to prevent contamination. 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-use to-go containers at the make line stored out of it's protective packaging, not inverted. CDI: PIC and food employee inverted all single-use articles to prevent possible contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout the facility. Seal/replace rusted shelves so that they are smooth and easily cleanable.

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 soiled gaskets in lowboy coolers. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Observed 6 out of 8 lightbulbs out in the hood system above the fryers. Observed 2 out of 6 lightbulbs out in the hood system above the woks. PIC stated he will obtain new lightbulbs.

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. Employee drink observed on prep table where employee was cutting broccoli. Store employee drinks in a separate area, such as a low shelf. 0 pts.

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 Employee observed cutting raw broccoli with bare hands. Employee stated they were going to put it back in cooler and cook it later. Do not handle ready-to-eat foods with bare hands unless the food will be immediately cooked to at least 145F. CDI - Employee educated and they donned gloves. 0 pts. 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

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried rice measured 120F in hot holding. TCS foods in hot holding shall measure at least 135F. CDI - PIC reheated rice 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 .

3-501.18 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 Most cooked chicken, cooked pork and other cooked TCS RTE foods in sandwich coolers had today’s date as prep date. PIC stated that most of these items were cooked yesterday. Ensure employees place accurate prep date on all TCS ready-to-eat foods. CDI - PIC corrected prep date labels. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Breaded chicken measured 71-92F and had been cooling for over 2 hours. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - PIC discarded chicken. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P All the TCS foods held using TPHC were not marked with start time. CDI - PIC placed start times on board and discarded them at the 4 hours mark. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Crab Rangoon cooling in deep bowl with tight plastic wrap. Also, chicken was cooling on speed rack out of temperature control for over 3 hours and did not reach 70F within 2 hours. Use walk-in cooler or freezer to cool TCS foods. Spread out large amounts of TCS foods so they cool quickly. CDI - Crab Rangoon moved to sheet pan. Chicken was discarded. 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: 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. Employee observed cutting broccoli straight out of box without washing first. Fruits and vegetables must be washed before use. 0 pts.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Disposable spoons and knives stored with food-contact part facing customer. Store single-use and single-service articles with food-contact portion protected. 0 pts.

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 Chicken wings held using TPHC were marked on board as starting time at 1:30PM. This was observed at 1PM. Ensure staff place an accurate time on board for when TCS foods begin TPHC. CDI - PIC placed proper time of 12:30PM on time board.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee drinks observed on prep line. Do not store personal items or drinks where they can potentially contaminate food. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Bowl of raw beef stored directly on top of container of sauce. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved raw beef to bottom shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Buildup on large meat grinder and it was stored as clean. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Components moved to 3-compartment sink to be washed. 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 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Chicken that began cooling yesterday still measured 43-44F. It was cooled in deep bus tub in walk-in freezer. Spread out cooling TCS foods so they cool within the cooling time/temperature parameters. CDI - PIC discarded chicken. 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 .

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 was cooling overnight in walk-in freezer in bus tub. Chicken measured 43-44F. Chicken from today was also cooling in large bus tubs. Spread out cooling TCS foods to facilitate rapid cooling. CDI - Chicken from yesterday was discarded, and the chicken from today was spread out onto sheet pans to continue cooling. 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 .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee water bottle stored above meat grinder. Do not store drinks above food-contact equipment. Store in a separate area, such as a low shelf. 0 pts.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No food employee with food certification on site upon arrival. CDI PIC with food certification arrived about 20 minutes into inspection. Ensure someone with food certification is on site at all times during operation. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 fried chicken wings and fried chicken cooling at a rate that would not reach 70F in 2 hours. CDI PIC was able to get 4 containers of chicken wings refried to an internal temperature of 165F and above before the 2 hour window was up. One container of chicken wings and container of fried chicken did not make window and were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu in prep top holding above 41F. PIC was not able to explain why item that was prepared the day before was holding above 41F. All other items in prep top were holding 41F and below. CDI PIC voluntarily discarded. 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 .

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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed two containers of cut cabbage cut before today with no date label in cold holding units. CDI PIC voluntarily discarded 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of cleaner and one of sanitizer stored next to food items on lower shelf. CDI PIC moved spray bottles to cart with cleaners only.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several large plastic vats of fried chicken wings and fried chicken cooling in WIF not meeting 2 hour parameter to meet 70F and below. CDI Multiple vats of chicken wings were brought back up to 165 quickly, with in 2 hour window and placed in thin layer on open metal pans and placed back in WIF. One vat of chicken wings and one vat of fried chicken that did not meet 2 hour window were 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet in use wiping clothes stored on prep boards on prep units. Hold in buckets between uses. 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 front of tall RIC with heavy and tacky residue on front surface and handles. Increase frequency of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed coffee grounds in hand wash sink. CDI. Coffee grounds rinsed out.

3-306.13 (B) Consumer self service operations for ready to eat foods shall be provided with suitable utensils or effective dispensing methods that protect the food from contamination. Pf. Observed igloo cooler labeled “ice” for public to use scoop, that was touching ice, and scoop own ice. CDI. PIC voluntarily discarded ice and will no longer provide self service ice by the customer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp on prep line holding above 41F. PIC could not determine time which item went our of temperature. CDI. PIC voluntarily discarded and will go forward with placing the cooked shrimp on TPHC. 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 cut cabbage, cooked pork, with no date mark. Items were prepped on July 3. CDI. PIC placed date mark stickers on items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth in sanitizer bucket reading 0 ppm concentration of sanitizer. CDI. PIC refilled bucket and tested sanitizer. Read 150 ppm chlorine. Repeat

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 open employee beverage stored above prep area on line.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken stored over RTE foods in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: http://meck.co/FoodSafety

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth used to stabilize cutting board and on prep container of food ingredients.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - Observed brown sauce-like residue in handsink closest to walk-in cooler. Observed employee use handsink to ring out wiping cloth. Hand sinks are only to be used for handwashing and not for discarding waste. - CDI - Education provided. Sinks cleaned. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use - Pf - Observed stack of boxes blocking handsink near 3 compartment sink. Do not block handsinks. - CDI - PIC removed boxes.

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 tightly covered trays of cooked chicken and beef cooling on speed rack in walk-in cooler. Observed large, deeply stacked tubs of raw meats (chicken and shrimp) cooling in walk-in cooler. Do not cover items while cooling. Use shallow pans for cooling purposes. - CDI - PIC uncovered all items actively cooling. Deep containers of raw meats moved to walk-in freezer to quickly cool.

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 working containers of condiments lacking labels. Label all working containers.

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 facility in need of cleaning. Clean and maintain clean.

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. Observed no certified food protection manager present at beginning of inspection. PIC, Sucely, is not a certified manager.

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 pans of cooked noodles placed into pans in WIC at 89f at 11:30 still at 89f at 12:00. CDI - noodles spread onto sheet pan to quickly chill.

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 bags of cooked pork and bags of dumplings in coolers with inaccurate date marking which makes the food appear expired. Items are date marked when frozen but not updated when removed from freezer to thaw. CDI - correct date mark applied to 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 sheet pan of cooked chicken cooling sitting at room temperature with no active cooling method in use while in the danger zone. CDI - pan relocated to walk in freezer to quickly chill. Once TCS foods that are cooling reach 135f, use active methods to quickly chill them to 70f within 2 hours and then finish to 41f or lower within a total of 6 hours. Observed deep metal pans of hot cooked noodles covered with plastic wrap then covered with plastic lid with already cooled pan of noodles placed on top of that. No air flow to noodles resulting in improper cooling rates (see #20). CDI - noodles spread onto shallow pans to quickly chill. Do not cool foods in deep containers or cool foods sealed with lids, covered with wrap, or stacked on top of one another. REPEAT

2-101.11 (A) PIC shall be present during all hours of operation. -PF No PIC present in establishment at beginning of inspection. No person present would identify themselves as person of responsibility but indicated that PIC would be in shortly. CDI - PIC arrived during inspection.

2-301.14 (B) Wash hands after using the toilet room.- P. Observed employee leave restroom and re-enter the kitchen and begin food handling duties without washing hands. CDI - EHS directed employee to wash hands. Hands washed. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P. Observed employee wash hands using no soap, scrubbing for less than 5 seconds, and then turning off faucet with bare hands. CDI - EHS modeled proper hand washing behavior and referenced posted hand washing procedures in the employee’s language. Hands re-washed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed metal scrub pad inside of hand sink basin beside wok area. CDI - item removed. Do not use the hand sink for other purposes and do not store cleaning implements in the hand sink.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf. Observed severely dented can stored mixed with in use inventory in dry storage. CDI - can marked for return and placed into managers office.

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 unpackaged raw shrimp and scallops stored above ready to eat food in the walk in freezer. CDI - shrimp and scallops relocated. Once removed from sealed commercial packaging, do note store raw animal foods above ready to eat foods in frozen storage.

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 pans of cooked chicken wings and crab rangoons holding above 41f in flip top unit at fryer area. CDI - items discarded as they had been held in unit overnight. PIC to hold items in reach in portion of cooler going forward and place limited amounts for 4 hour holding in top of flip top using TPHC procedures which are in use for other items. Observed container of raw shell egg holding above 41f. without any cold holding method on cart at wok area. CDI - egg placed on TPHC which is already in use for other items at line. REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf 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 sheet pans of cooked chicken and beef cooling sitting at room temperature with no active cooling method in use while in the danger zone. CDI - pans relocated to walk in freezer to quickly chill. Once TCS foods that are cooling reach 135f, use active methods to quickly chill them to 70f within 2 hours and then finish to 41f or lower within a total of 6 hours. Do not cool foods in deep tubs or cool foods sealed with lids or covered with wraps.

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

2-501.11 Clean-up of Vomiting and Diarrheal Event EHS instructed facility of rule change and need for VDE plan/ equipment

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken, pork, shrimp and noodles cold held in tops of prep units at 43-45F. CDI- placed on temporary TPHC

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 facility changing dates of food cooked in house during pan changeover and prep. CDI- coached; date corrected

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces and not in sanitizer.