CHEN FU RESTAURANT

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 multiple raw animal products commingled with each other inthe WI freezer. Will be back on Monday to take a look at them. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 three stacks of single use plates and to go containers being stored outside of their original packaging right side up on prep shelf in back prep area and above window at cook station. CDI: PIC inverted items to protect against contamination.

4-501.11 Maintain equipment in good repair. OBSERVED one of the RI coolers in disrepair at the back. Also observed ice machine is in disrepair. 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 cleaning needed on shelves in the cooking area where single use items stored. Repear

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered food items in the facility during inspection.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed multiple items in the WI cooler without dates. CDI. PIC dated. 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 .

4-501.11 Maintain equipment in good repair. Observed damaged gasket in the RI cooler up front.

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 general craving needed in shelves of RI and WI coolers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items commingled with customer food. Needs to be separated.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with employee health policy that is incomplete. CDI: EHS provided new employee health policy.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed soap stored directly by single use cups. CDI. PIC removed.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet stacking stacking of cleaned dishes. CDI. PIC rearranged the dishes.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wiping cloths being stored in hand sink located behind front counter. CDI: PIC removed wiping cloths.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed won ton noodles being stored in WIC without a date mark. CDI: PIC date marked noodles as they were pulled from freezer yesterday.

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: 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. Observed a large bowl of lo mein noodles cooling uncovered in WIC. CDI: PIC spread out noodles on a sheet tray and placed back in WIC to rapidly cool.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken handle for lid of rice hot holding unit on cook line. Replace broken handle. REPEAT. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on two doors of prep reach in cooler at cook line. Replace gaskets. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage being stored on top of container of corn starch in prep area. CDI: PIC removed employee beverage.

2-301.15 Only wash hands in handwashing sink. -PF Observed temporary employee begin to wash hands in 3 compartment sink. CDI: PIC stopped employee and instructed employee to wash hands in hand washing sink. Employee washed hands in hand washing sink.

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 working containers of spices and oils and sauces on working cart located at grill. CDI: PIC labeled items.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop being stored in a large container of msg in which handle for scoop was resting in food. CDI: PIC repositioned scoop handle to be above the food.

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 three stacks of single use plates and to go containers being stored outside of their original packaging right side up on prep shelf in back prep area and above window at cook station. CDI: PIC inverted items to protect against contamination.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken handle for lid of rice hot holding unit on cook line. Replace broken handle. REPEAT. 4-501.11 Maintain equipment in good repair. Observed torn gaskets on two doors of prep reach in cooler at cook line. Replace gaskets.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed 2 containers of raw chicken, containers of liquid eggs, egg rolls, noodles and chicken broth being held in prep reach in cooler above 41F. See temp chart. PIC voluntarily discarded all items except chicken which had been in unit for less than 4 hours. Chicken was placed in WIF to rapidly cool. VERIFICATION REQUIRED within 3 days.

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 a large whisk hanging from clean utensil storage hook directly above hand sink next to prep counter. CDI: PIC relocated wire hanging rack to avoid utensils from hanging at hand sink where they are exposed to splash.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken handle for lid of rice hot holding unit on cook line. Replace broken handle.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P 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 . Observed utensils and equipment being sanitized in 3 compartment sink in which sanitizer was shallow and all food contact surfaces of utensils and equipment were not submerged in sanitizer. CDI: PIC filled compartment with sanitizer to ensure all food contact surfaces were being sanitized.

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 3 containers of sauce being stored on dry storage shelf unlabeled. Label all working containers of food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling vegetables without the use of a head covering. Use head coverings to prevent contamination of food.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of pooled eggs being stored on a shelf above cabbage in WIC. CDI: PIC re-arranged items to proper storage order.

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: 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 . Observed a bus tub of cooked pork covered with tightly wrapped plastic cooling in WIC at a rate insufficient to reach cooling parameters. CDI: PIC removed plastic cover and spread pork out on a sheet tray in WIC to rapidly cool.

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 several stacks of single use to go containers being stored outside of their original packaging right side up on shelf above prep counter. CDI: PIC inverted to go containers to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed gasket and inside panel peeling off of left side door of prep RI cooler. Replace gasket and repair or replace panel. REPEAT.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed green peppers being stored on top shelf in WIC above ready to eat items. CDI: PIC re-arranged items to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of cut cabbage being stored in prep flip top cooler at 46F. CDI: PIC voluntarily discarded item. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed 2 containers of egg rolls being stored in prep RI cooler with no date mark. CDI: PIC stated items were placed in unit yesterday and date marked egg rolls.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a spoon with handle resting in a container of minced garlic in prep top cooler and a scoop with handle resting in a large container of salt in back prep area. CDI: Utensils were removed from garlic and salt and returned to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed ripped gasket peeling off of left side door of prep RI cooler. Replace gasket.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed canned corn, bamboo and water chestnuts above 41F in prep top. According to PIC items have been in the prep unit more than 4 hours. CDI: PIC voluntarily discarded items. EHS will conduct long term compliance visit. 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 .

REPEAT 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelves with items for facility use. CDI: PIC relocated items.

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 cracked floor tiles throughout facility.

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 oils and sauces at grill station not labeled. CDI: PIC labeled containers.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented cans being stored on shelves with canned items for use. CDI: PIC removed items from shelves.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in sanitizer at 0ppm chlorine. CDI: PIC changed sanitizer bucket, new concentration is 100ppm chlorine.

REPEAT 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 beef brisket being stored above food used for the facility

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility with employee health policy that does not list non-typhoidal salmonella. CDI: EHS provided new employee health policy.

REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed ginger being stored over washed/prepped vegetables in walk in cooler. CDI: PIC rearranged storage order.

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed 1 bus tub of cooked chicken, 1 bus tub of egg rolls and a small pan of cooked chicken without dates. PIC stated items cooked 2 days ago were pulled from the freezer last night. CDI: PIC correctly dated items with both the cook date and thaw date.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple small flying insects throughout establishment.

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 3 boxes of persimmons for employee use being stored in walk in cooler above food used for the restaurant. CDI: PIC rearranged boxes to ensure employee food was being stored below food for the operation.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed vegetables (ginger) stored above cooked sweet sour chicken in WIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found four bus tubs of sweet and sour chicken cooked two days prior, frozen, then pulled from freezer previous day, with no date marking. Cut Napa cabbage in WIC with no date from two days previous. Canned bamboo shoots and water chestnuts not date marked. Date mark these items as they are canned vegetables CDI- allowed to date.. 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 .

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 in back of house need thorough cleaning

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed rusted floors in walk-in. Walk-in shelving soiled.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety Observed unwashed vegetables stored above ready to eat vegetables. CDI-shelves rearranged

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 garlic that was just minced in prep top CDI-moved to reach-in portion of make unit

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 unlabeled spices at wok station.

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 in back of house need thorough cleaning

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed rusted floors in walk-in. Dusty and stained ceiling tiles.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Priority items such as cold holding, food storage, and bare hand contact observed during inspection. Points will be deducted on next inspection if repeated.

2-501.11 Clean-up of Vomiting and Diarrheal Event No written procedures for clean up of vomiting and diarrheal event. This is the first inspection since recent implementation of 2017 Food Code and 0 points taken today.

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 Observed PIC handling cooked noodles with bare hands. CDI. Noodles discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pooled egg wash observed ready to eat sauces in walk-in cooler. CDI. Rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple items in flip top cooler observed above 41F. PIC reported he checked temperatures this morning with his thermometer and observed temperatures were below 41F. CDI. Food items voluntarily discarded. Repeat violation. If repeated on next inspection, risk control plan may be required.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Flip top cooler observed not adequately holding food items at 41F or below. EHS will verify no later than 10/21/21 that cooler is functioning properly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans observed being towel dried and also wet stacked in compartment of sink. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One pan of chopped cabbage observed at 47F in flip top over stacked. CDI. Sent to walk-in to rapidly cool.

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 A few container of fried chicken and dumplings observed without date marking. CDI. Chef reported food had been there for 24 hours. Food immediately dated. Repeat violation.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean pans observed stacked wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Shelving that contains to-go boxes and box fan used in kitchen observed with heavy grease and dust build up. Clean items. Repeat violation.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee phone and other personal items being stored on top of flip top cooler above food.

6-301.14 Post a handwash sign at each handsink. Observed handwashing sign missing from handwashing sink in kitchen and behind front counter. CDI, handwashing signs provided.

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 mushroom soup cooling in deep container on prep table and at 113 degrees F at 1:40 and at 105 at 2:21. Cooling rate calculator indicated method not effective to reach proper cooling parameters. CDI, soup transferred to shallow uncovered containers in WIF.

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 egg rolls in container with date of preparation of 4/28. Observed RTE, TCS dumplings and pork prepared then placed in freezer and removed from freezer according to and not date marked. CDI, ensure up to 3 dates included to account for day of preparation, date frozen and date thawed for these foods. Egg rolls voluntarily discarded by PIC.

7.202.11 Restriction-Presence and Use - PF - Only poisonous or toxic materials that are required for the operation and maintenance of a food establishment shall be allowed in a food establishment. Observed car wax and engine oil stored on chemical rack. CDI, chemicals removed from facility.

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 mushroom soup cooling in deep container on prep table in kitchen. CDI, soup relocated to shallow uncovered container in walk in freezer. Repeat.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C - Observed general cleaning needed between cooking equipment. Observed some food debris / soil. Observed old sticker and sticker residues on outside of clean bins / containers.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 2 food employees turn faucet off with their bare hands after handwashing. CDI by instruction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - - Observed food employee touch RTE cooked noodles with bare hands. CDI, noodles touched voluntarily discarded by PIC.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed sanitizer testing 0ppm as registered by test kit. CDI, operator added additional chlorine to sanitizer to fill to required concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed cut cabbage at 49 degrees F in flip top prep cooler. CDI, cabbage placed in unit recently according to PIC and relocated to rapidly cool.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed sanitizer bottle testing over 100ppm as registered on test kit. CDI, sanitizer bottle refilled to required concentration.

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 noodle cooling in deep container. CDI, noodle transferred to shallow uncovered pan and relocated to walk in cooler to rapidly cool. Handout provided to PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry food ingredients not labeled by common name of food ingredient.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Oberved bracelet worn on wrists of food employees.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee bag and outerwear stored on package of produce at storage area. Observed employee food stored over food for consumer in WIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken and raw shrimp stored over ready to eat vegetables and cooked meat in walk in freezer and cooler. CDI, foods relocated for proper storage. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken stock hot held at 124 and 88 degrees F on prep table. CDI, bulk container of chicken stock began to be reheated by PIC. chicken stock held on prep table placed on TPHC. time as a Public Health Control form completed while on-site.

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 cut cabbage recently prepared and cooling in deep container inside prep refrigerator at cookline. CDI, cabbage transferred to shallow uncovered containers in walk in cooler to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in kitchen.

3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms being cut / prepared but not washed prior to preparation. CDI by instruction to ensure that unwashed fruits and vegetables are washed prior to preparation.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF - Observed detergent water at 82 degrees F while employees washing equipment manually at 3 compartment sink. CDI, detergent vat refilled with hot water above 110 degrees F.

2-301.14 When to Wash - P - Observed food employee handle soiled item and place hand in garbage can then proceed to food preparation / handle container of food. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over shell eggs. Observed unwashed produce stored over ready to eat / prepared foods. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut cabbage stored on top of flip top prep unit and above 41 degrees F. See temperature observations above. CDI, cabbage relocated to rapidly cool. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed RTE, TCS foods that PIC stated were prepared and frozen, then thawed in walk in cooler only date marked with date prepared/frozen. Ensure effective Date marking that may include up to 3 dates such as prep date, froze date and thaw date for these foods.

7-201.11 Store toxic materials to avoid contamination. -P - Observed bottle of degreaser not labeled. CDI, degreaser bottle labeled while on-site.

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed chlorine test kit expired in '18. CDI, Vr required to ensure that chlorine test kit provided that has not expired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some debris accuumulating in gasket in prep unit. Improvement made since previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken holding above 41F in flip top. CDI - Chicken pulled to walk in cooler for rapid cool down. Discussed options for keeping TCS food at 41F or below in flip top.

4-501.11 Maintain equipment in good repair. Replace split gasket on walk in cooler; replace shelves with chipping paint and rust in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Repair damaged weather stripping at bottom of screen door in back of kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on drying rack above three comp sink. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace shelves with rust and chipping paint in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets and minor build up from shelves in walk in cooler.

6-502.12 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. Sweep debris from walk in freezer floor. Points decreased as floors by chemical storage rack clean today and overall improvement in cleanliness of floors.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No label on containers of salt and sugar at cook line. CDI - Labeled during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Weather stripping at back door is worn and there is now a visible gap between the floor and weather stripping. Replace weather stripping.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from fan guards in walk in freezer and lower shelves in walk in cooler.

6-502.12 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. Clean floors under chemical storage rack by back door.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork being stored underneath raw chicken in the walk in cooler. CDI-The items were rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the pepper grinder, and one pan. CDI-The items were brought back to the 3-compartment sink for proper washing, rinsing, and sanitizing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelf underneath the table holding the cooked rice. Also observed buildup along the walls of the fryer unit. Have cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed water buildup on the floors underneath the stove area. It was from last night when the employees were washing the walls. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the hand sink being used to fill a container of water. CDI-The container was removed and explained that a prep sink or 3-compartment sink should be used instead of the hand sink.

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 45F. -P Observed brown rice that did not fully cool to 45F in 6 hours. The product was placed into the walk in cooler last night. The product was at 48F. CDI-The rice was discarded.

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 the brown rice that was cooling in a large container. The product did not cool properly. CDI-The rice was discarded and explained that product should be cooled in thinner portions or in shallow pans.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two scoop handles stored in the product. CDI-The handles were moved out of the product. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the push cart, the fan, the dry storage shelves. Have cleaned. REPEAT.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken stored above raw beef in the walk in cooler. CDI-The chicken was moved to the bottom shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored above broccoli in the walk in cooler. CDI-The broccoli was moved to another location.

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 sweet and sour chicken missing date labels. CDI-The containers were properly back dated.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two scoop handles stored in the food product. CDI-The handles were moved out of the product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the reach in cooler and the shelves in the walk in cooler. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed the faucet to the 3-compartment sink leaking water. Have repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee drink sitting ontop of the hand washing sink in the back. CDI-The drink was removed. Do not store anything on or in the hand washing sink. Only hand wash at a hand washing sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored above broccoli. CDI-The eggs were moved to another location. 3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken stored above beef in the walk in cooler. CDI-the beef was placed onto another shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling at 120F on the counter. CDI-The rice was placed into the walk in cooler. Once product drops below 135F, it must go into a cooler or an ice bath to finish the cooling process.

4-501.11 Maintain equipment in good repair. Observed minor rust buildup on the racks inside of the reach in cooler. Have replaced. DO NOT PAINT.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing in need of repair at the 3-compartment sink. Have repaired.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of chicken and one container of beef cold holding above 45F. CDI-The products were brought to the walk in cooler for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths sitting on the prep counter upon entrance to the kitchen. CDI-The cloths were removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several scoops stored in the food product. CDI-The spoons and scoops were moved to positions where they are not touching the food product.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup the cooking equipment, the shelving units near the flip top cooler, and the push cart. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed hand wash sink leaking. Have repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed in the small storage room walls. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items mixed in with the facilities food items. Designate a location just for employee food.

Observed a green scrub pad and a container being filled with water in the handsink- both removed and container sent to sink to be washed. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf

Observed raw beef stored over carrots in the walk in cooler- rearranged so that the raw beef was separated and not overtop of carrots. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef being thawed in the same 2 comp. sink as the raw chicken. All products put away during inspection to correct. 3-302.11(A) Separate the different types of raw animal foods. -P

Observed TCS foods in the top of the flip top cooler holding >45F during the inspection. This unit may need to be turned down so that it does not make food rise during the rush. Foods checked by end of inspection and they had fallen to 45F to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Repair new tear in back screen door. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed mixing roller rack in bad repair. 4-501.11 Maintain equipment in good repair.

Observed build up on light switches, rack above oven, and wok splash guard. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed build up on the back room floor, missing baseboard in the dry goods area, and gaps in FRP in some spots. 6-502.12 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. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed acoutic tiles in restroom and front area where soup is served(Repeat).

Observed employee food(pickled peppers in a mason jar) stored in with restaurant food in the walk in cooler. Keep employee food on the bottom shelf in a labeled bus tub or other container. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

Observed no certified food protection manager onsite today during inspection. Observed a child enter the kitchen- child left quickly to correct. No children are allowed in the kitchen. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met.

Observed employee food stored above restaurant food in teh walk in cooeler today. Keep a labeled container('employee food') on the bottom shelf for employee food storage. 2-401.11 Eating, Drinking, or Using Tobacco - C

Observed acid bottle stored on the prep table splash guard today- moved to be stored with chemicals to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed a gap below the screen door today. Replace the missing door sweep so no daylight can be seen to reduce the possible entrance of pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry.

Observed a torn gasket on the walk in cooler and the make table today. Observed the mixer rolling rack in bad repair today- replace. 4-501.11 Maintain equipment in good repair.

Observed build up on and around mixer, fryers and under wok system. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed a leaking prep sink and leaking 3 compartment sink faucets today. 5-205.15 Maintain a plumbing system in good repair.

Observed no covered trashcan in the women's room today. 5-501.17 Provide a covered waste bin in female restrooms.

Observed an open container of vegatable waste stored in the back of the kitchen- lid placed on it today. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place.

Observed a rusted walk in floor. Observed missing baseboard where the wall meets the floor throughout the kitchen. observed a soiled floor under wok system. Observed build up on walls in some areas. Repair can wash so that it is easily cleanable when cleaning the floor. Observed acoustic tiles in the restroom and the front counter area today-provide vinyl tiles to correct in these areas. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-502.12 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 employee food(pickled peppers etc.) stored over restaurant food today. Moved to the bottom shelf today to correct. 2-401.11 Eating, Drinking, or Using Tobacco - C

Observed fried rice that was left over from last night at 49F in the middle and 45 on the outside of the product, indicating that it did not cool fast enough last night- discarded to correct. 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 45F. -P

Observed fried rice that had cooled overnight in a deep portion and it was covered- rice discared today. Be sure to thin down rice on a sheet pan to cool quickly. 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 white powder not labeled today-drink mix was labeled during inspection. 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.

Observed build up no the floor under the woks and ice machine. Observed gaps in wall seams today. Baseboard needed where the walls meet the floor to cover gaps. Observed wall damaged at the dry good area. Reattach loose base board where there are gaps. Repair damaged tiles. 6-502.12 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.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.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no one on site with ANSI accredited certification.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food comingled with food for the facility in walk in unit, and employee drink stored near single service items. CDI items relocated. Suggest storing employee items in a bin for personal items in walk in.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken and raw shrimp stored over RTE sauces in reach in unit. CDI items relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce over egg rolls in walk in unit. CDI items relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black debris at the top.

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 sweet and sour chicken, pork, and wontons that were dated when placed in walk in freezer but nothing indicates when items pulled from freezer. CDI new dates placed on bins.

. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ventilation leak fall into pan with wonton skins. CDI skins discarded.

4-501.11 Maintain equipment in good repair. Observed water leaking from walk in vents and drip into food.

6-502.12 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 and vents in walk in and bathrooms in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed gaskets that were split.

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 eggrolls, pork, fried chicken, and dumplings that were made, frozen, and then thawed for use without a date mark. These items must be dated with the date they are made and the date they are thawed- and then need to be used within 2 days after that for a total of 4 days. TCS items in the walk in were back dated today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 409 in a sanitizer bottle- relabeled to correct.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed 3 thermometers out of calibration today(reading 40-55 in ice water). One thermometer re-calibrated to correct.

5-205.15 Maintain a plumbing system in good repair. Observed the handsink pipe leaking today- repair.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food stored over restaurant food today in the walk in cooler- put this food into a labeled container and place on the bottom shelf.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed pasta above chill line on make table for less than 4 hours. Removed to re-chill.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed egg rolls without date marking. Discussion and dates marked.

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, egg rolls without date mark. Gave instructions for requirements.

4-501.11 Maintain equipment in good repair. Observed condensation leak in walkin. Gave instruction to not store food below condensation leak and repair unit.

3-304.12 In-Use Utensils, Between-Use Storage - Observed dry food handle in product. CDI

4-501.11 Good Repair and Proper Adjustment-Equipment - Replace/resurface rusted/corroded shelving in dry storage area. Gave instruction.

3-202.15 Package Integrity - Cans shall not be dented or shall be separated for disposal or return. Observed a couple of slightly dented cans. Gave instruction.

Store all employee drinks in a sanitary manner with lid and straw below food, food contact areas, and single served items. Observed 2 employee drinks on middle shelf of wok line rack for spices. One drink did not have straw. Gave instruction and moved drinks.

Single use glove must be used on clean hands for processing all foods that will not be cooked to 165 F throughout product.. Items such as carrots, broccoli, cabbage, for use in stir fry will be served ala dente in most dishes. Observed employee cutting carrots without gloves. Gave instruction.

All ready to eat food items that will not be used within 24 hours must be date marked. Products stored at 41 F or below can be held for 7 days, products stored between 41 - 45 F can be held for 4 days. Given as information only.