OPEN RICE ASIAN KITCHEN METROPOLITAN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw beef stored over cheese in flip top prep refrigerator . Improvement made since previous inspections and points not escalated today. CDI, foods relocated for proper storage . 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 soft shell crab, shrimp and cooked radish cold held above 41 degrees F. CDI, foods voluntarily 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths on counter surfaces. 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 in-use utensils stored in soiled area near wok.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P - Observed spray nozzle connected on hose with water turned on. CDI, pressure turned off and spray nozzle removed from hose.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a deli container of raw egg whites that was stored above pan of cooked chicken feet and containers of pre-cooked shumai, stored inside the RIC. CDI: Storage order was corrected to prevent contamination. Observed a large mixing bowl of raw ground beef filling stored above multiple containers of RTE sauces, stored inside the WIC. CDI: Food employee corrected storage order to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple TCS food items prepared a couple days prior (no longer in the cooling process) stored in cold holding units throughout the facility without covers/lids. Ensure food items are kept covered in cold holding units when no longer in the cooling process, to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bowl of fried tempura shrimp cold holding above 41F, stored inside the lowboy of make table 1. Date label showed it was prepared yesterday. Food employees stated they had not taken out the bowl of fried tempura shrimp from the cold holding unit today. CDI: PIC voluntarily discarded the fried tempura shrimp. Observed a couple pieces of the marinated duck (hanging on hooks) cold holding above 41F, while others were temping at proper temps, stored inside the WIC. CDI: PIC voluntarily discarded the marinated ducks temping above 41F as they had missed the cooling window. Observed top portion of a pan of egg noodles cold holding above 41F, stored inside make table 3. Egg noodles were filled above the fill line of the pan. CDI: Food employee transferred top portion of the egg noodles into a separate pan and placed inside the RIF to rapidly cool down. 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 (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 cambro of chili oil (house w/TCS) that bore no date label, stored inside RIC 3. PIC stated this is from the same batch as the large cambro stored inside the WIC, which was date-marked with prep date of 1/29. CDI: PIC voluntarily discarded both cambros of chili oil, since they had surpassed the 7-day window. 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 deli containers of cooked beef belly that were date-marked with thaw date of 2/02, stored inside make table 3 and RIC 1. Food employees stated they cooked this beef belly last week. CDI: EHS went over date-marking rules again with employees and PIC and food employee create second date sticker for the prep date. Observed a plate of steamed turnip cakes that were date-marked with a prep date of 1/29, stored inside RIC 2. CDI: PIC voluntarily discarded turnip cakes, since they had surpassed the 7-day window. Observed a large bustub full of cooked chicken feet that had ice atop the food item, date-marked with a thaw date of 2/4, stored inside the WIC. Food employee stated that this is another cooked food item that they freeze then thaw before serving, as needed. CDI: Food employee created date sticker for the date of prep as well so that the cooked chicken feet are not being held/served past the 7-day window. REPEAT VIOLATION. *Note: Facility has been out of compliance for date-marking for the previous three consecutive inspections (1/09/25, 5/02/25, and 10/09/25). EHS will make return visit tomorrow to implement a Risk Control Plan so that facility will gain long-term compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed a pan of fried shrimp and a pan of fried sliced chicken held on TPHC at the make line without time stamps. Food employee stated that they fried both of these items at 11:00AM. CDI: Food employee created time stamps from 11-3 for both pans.

4-501.11 Maintain equipment in good repair. Observed a 2-door lowboy cooler stored at the make line out of order. No food storage inside the unit was observed. PIC stated that there is a work order in to have this unit repaired, and that the technician was on-site two days ago.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed containers of raw shrimp shumai fillings stored directly above cambros of bulgogi sauce and pre-cooked noodles. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple TCS food items that are cooked, then frozen, then thawed out before serving, missing date stickers of prep dates. PIC stated keeping two date stickers for these items were confusing some of their staff, so they now just keep the thaw dates for these TCS food items. CDI: PIC had food employees create date labels for all these food items with prep date to ensure all employees are aware that they understand the date of prep was Day 1 prior to thaw date. EHS explained different date marking systems facility can utilize if date stickers were getting confusing (ie. date logs on paper log, whiteboard, etc). Observed curry rice soup stored inside lowboy of make table 2 without a prep date. PIC stated this was prepared yesterday. Observed cooked taro filling stored inside lowboy cooler at the dim sum station without a prep date. PIC stated this was prepared yesterday. CDI: Date label was added. 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 .

3-501.15 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 pan of recently fried tofu that was cooling at a rate of 0.03 deg/min, not meeting the cooling rate; pan was cooling at room temp during EHS's first observation, then employee had moved the pan into the make table to finish cooling. CDI: PIC had employee move the pan into the WIC to rapidly cool down, and EHS reminded PIC that make tables are built to cold hold and not cool down. Observed whole, raw seasoned duck cooling inside the WIC on hanging hooks at the bottom of the speedrack, cooling at a rate of 0.05 deg/min, not meeting the cooling rate. CDI: PIC moved into the WIF to rapidly cool down, as size of ducks were plump and cooling inside the WIC with cold air constantly flowing throughout the hanging ducks were insufficient in meeting the cooling rate of the ducks. 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 multiple wet in-use wiping cloths throughout the facility stored directly on cutting boards, on countertops at the make line, on countertops at the prep tables. Ensure all in-use wiping cloths are stored inside sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic hotel pans wet-stacked and stored on the clean dish rack. CDI: Pans were separated.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed a tray of prepared raw chicken stored above tray of prepared raw beef in walk in freezer. Items were unpackaged and opened. CDI-Chicken removed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed boxed of limes and other vegetables stored above ready to eat foods. CDI- Unwashed veg removed and relocated to proper storage order. 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 small bowl of blanched broccoli leftover from yesterday and pork left over from yesterday holding above 41F in prep top. CDI- Discarded. Pts not escalated based on severity. 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 steam buns, jellyfish, pork without dates. DI- Dated 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 is not been labeled, or if the label is incorrect. -P Foods without labels not discarded. CDI- 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 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 drink powders without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked duck hanging above drainboard of 3 comp sink near raw meat and running water. CDI- Removed.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed utensils stored on the dirty side of the 3 comp sink. Sink had raw meat splatter near dishes. CDI- Dishes removed and cleaned. Dishes will be moved to the clean side of the sink. RECOMMEND PREPARING MEATS IN THE PREP SINK.

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 scissors in use to cut fish. Scissors do not come apart. CDI- Removed. PIC will get kitchen scissors that come apart

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tripe in walk-in cooler measured 47-48F. PIC stated that it was taken out of cooler this morning to thaw/portion. Also, rotisserie chicken and duck in reach-in cooler on line both measured 44F. TCS foods in cold holding shall measure 41F or less. CDI - PIC moved tripe to sheet pans to cool. Rotisserie chicken and duck were moved to freezer to cool. Both cooled to below 41F by end of inspection. 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 Turnip cake, egg filling, duck, chicken, and beef in walk-in cooler were missing date labels. TCS ready-to-eat foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed date labels on 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 .

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 Noodles held using TPHC were missing start time. TCS foods held using TPHC must be marked with the TPHC start time, and used or discarded within 4 hours. CDI - PIC placed start time on pan.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Steamed buns were thawing beside cooking equipment. TCS foods must be thawed under refrigeration, or under running water that measures 70F or less. CDI - PIC educated about thawing methods. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Stacks of metal pans and containers were stored as clean but were still wet. Allow utensils to adequately air dry before stacking. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef filling stored above garlic and other RTE foods in walk-in cooler. Raw pork dumplings stored on shelf above cook chicken feet dumplings in upright cooler. Raw shrimp stored on shelf above noodles in other upright cooler. Do not store raw animal foods above ready-to-eat foods or unwashed vegetables/fruits. CDI - Food storage order corrected during inspection. REPEAT // 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Raw chicken above raw beef in walk-in cooler. Do not store raw chicken above raw beef. CDI - PIC corrected food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw tripe being thawed in 78F water in prep sink. TCS foods must be thawed under 70F or less water or under refrigeration. CDI - PIC educated on thawing and the tripe was cooked. REPEAT

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using a towel to dry dishes. Employees must not use cloths to dry dishes. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Tray sitting on top of hand washing sink basin. Do not store items in or on hand washing sinks. CDI - PIC removed tray. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Stuffed peppers with raw shrimp stored on shelf above tofu. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved tofu to top shelf. Kept at half credit due to no increase in severity from last inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken thawing in prep sink submerged in 94F water. TCS foods may only be thawed in water if the water is 70F or less. CDI - Water drained and filled with below 70F water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some food on floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Dumpling with raw pork stored on shelf above dumpling with cooked pork in upright cooler. Eggplant with raw shrimp stored on shelf above tofu in upright cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Food storage order corrected during inspection. REPEAT 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 Shrimp stuffed peppers measured 45F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Peppers moved to walk-in cooler to cool. 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 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 Small pots of sticky rice and cooked pork were cooling in upright cooler. Use walk-in cooler to cool TCS foods. Do not use upright cooler. CDI - PIC moved cooling items to walk-in cooler. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Various food boxes and containers stored on floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 cook wearing a watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Employee observed cutting bell peppers straight out of the box without washing first. Wash fruits and vegetables before use. 0 pts.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Employee observed using cloth towel to dry clean dishes after washing. Do not use towels to dry utensils. Utensils must be air dried. 0 pts.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed one hand sink blocked by kegs and another hand sink blocked by waste bin. CDI. PIC removed items. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork item stored above cooked item in tall RIC by WIC. CDI. PIC moved order. For more information on food storage order 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 duck cooked day before that was still holding above 41F. CDI. PIC discarded the duck. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed noodles in prep top with no date mark. CDI. PIC stated they came from larger batch in WIC and labeled them that date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 duck cooked yesterday in deep well plastic containers with lid secured. Utilize shallow open pans to quickly cool. CDI. PIC voluntarily discarded duck. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen ducks thawing in standing water in prep sink. Due to summer heat, agitated water must be below 70F. Cold water at this sink holding above 70F. CDI. PIC moved ducks to WIC to continue to cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Food items stored on floor of WIF.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. - Pf - REPEAT - Observed handsink on far left end of cook line to be blocked by trash can and large sheet tray stored on a stool. Do not block access to handsink. - CDI - PIC moved items blocking handsink. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf - REPEAT - Observed cleaning pad stored in handsink on far left end of cook line. Do not store items in handsink. - CDI - PIC removed cleaning pad.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P - Observed chlorine sanitizer of 0ppm at dish machine during active dishwashing. - CDI - PIC replaced empty sanitizer container. Observed properly concentrated chlorine sanitizer of 150ppm after container replaced. 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

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. - Pf - REPEAT - Observed facility with incorrect non-continuous cooking application and following improper procedures. - CDI - EHS provided PIC with correct application. PIC completed application while EHS present. EHS approved facility’s use of non-continuous cooking. PIC understood proper procedures.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed unlabeled spray bottle of yellow chemical. - CDI - PIC identified chemical as degreaser and applied appropriate label to 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 - REPEAT - Observed pork cooling in deep, partially covered, plastic container in walk-in cooler. - CDI - EHS discussed better cooling methods with PIC. PIC placed pork in shallow layer on sheet tray on speed rack in WIC to continue cooling. PIC agreed to utilize sheet trays on speed rack in WIC for cooling purposes moving forward. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed various condiments stored on carts at wok station lacking labels. EHS recommends drawing diagram of cart storage and labeling condiments on diagram. Hang diagram on wall nearby and ensure staff are trained on correct positioning of condiments based on diagram.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed food residue and debris on the interior and exterior of refrigeration units. Clean and increase cleaning frequency to prevent buildup.

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 multiple employee beverages on food prep surfaces with adjacent food. CDI discarded

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed 3 hand washes With one employee recontaminating hands on handles. CDI pic coached

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed far hand sink blocked by tray of food. CDI unblocked 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed hand sink used to dump ice and store cleaning pad.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety observed raw chicken stored above raw pork. CDI reorganized 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed partially cooked duck stored hanging in walk in cooler hanging on shelf. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P observed duck in direct contact with racks in walk in cooler. CDI removed to pan

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety observed duck blanched and cooled in walk in cooler. CDI removed to cook to 165°. Non continuous cooking application emailed

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 chicken stock cooling in low surface area to v9ume ratio container at room temperature at 91° at 1.5 hrs. CDI - placed back on to reheat

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P observed most tphc foods properly labeled with written procedures. Observed egg and cooked pork not labeled with time.

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 cooling of stock at room temperature. Ambient temp in kitchen 73°

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed soiled dry wiping cloths stored on food prep surfaces.

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 rice scoop atop lid.