QUICK WOK

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed stack of metal dishes on rack above 3 comp sink still sticky to touch. CDI- Dishes re-w/r/s. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed tongs and spoons at cook line with oil and food debris from yesterday left at flat top overnight. EHS advises PIC on proper frequency of cleaning in-use utensils. CDI- All cook line utensils w/r/s. (-1.5)

REPEAT. 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 RTE chicken, egg rolls, and cooked veggies without date mark. EHS provided education to PIC and head chef about what items require a date mark and confirmed prep date of items. CDI- Education provided, items date marked. (-3) Reminder- the following need date marks if prepped and kept onsite more than 24 hours: 1. All cooked meats 2. Cooked eggs and egg rolls 3. Cooked plant food- rice, vegetables 4. Opened containers of milk 5. Opened containers of soft cheeses 6. Shrimp and hoisin sauce 7. Slices lettuce, cabbage, and tomatoes 8. Fresh garlic and oil mixtures 9. Cooked noodles, lo mein Note: this list is not all inclusive, and is only a starting guide for relevant foods onsite.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door cracked open at start of inspection and several fruit flies inside. No contamination observed and regular pest control services verified. CDI- Door closed. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths on prep tops and surfaces throughout. EHS discusses with PIC and advises them to create sani-buckets for wiping cloths storage in front and back of kitchen. (-0.5)

REPEAT. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI approved crockpots left on overnight with food inside. EHS advises PIC this equipment is not graded for continuous use without monitoring. EHS advises PIC to not leave equipment on overnight, or replace with commercial models. (-0.5)

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 grease/oil residue accumulated on dry storage racks throughout main kitchen. Increase cleaning frequency. (-0.5)

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 yellowing of walls and grease build up behind equipment in main kitchen and 3 comp sink corridor. Increase cleaning frequency. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. (-1)

REPEAT. DAY DAY VR REQUIRED. 2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF EHS observed PIC has not printed and had employees sign the employee health reporting agreement as discussed in the last inspection. EHS providing form again. PIC should print and return signed copies to EHS via text or email within 10 days. (-1) Form here: Chinese- https://mecknc.widen.net/s/nrshl7khf5/food-employee-reporting-agreement---chinese English- https://mecknc.widen.net/s/ftrdv7k6rd/food-employee-reporting-agreement

REPEAT. 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 foods prepped yesterday evening in fliptop without date marks. CDI- EHS confirms prep date with PIC and allows date marking. Establishment must ensure date marking of all foods prepped and not used in the same day. (-3)

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 deep pot of lidded vegetable soup in WIC cooling since yesterday at 44F. PIC states the soup is not for customers, but for employees. EHS advises PIC that the product is not safe to consume, and all food for employees must be properly labeled and segregated from the customer food supply. CDI- PIC voluntarily disposes soup. (-0)

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non ANSI approved crockpots left on overnight with food inside. EHS advises PIC this equipment is not graded for continuous use without monitoring. EHS advises PIC to not leave equipment on overnight, or replace with commercial models. (-0)

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 water damaged ceiling tiles above walk ins which need to be replaced. (-0)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no verification of employee health training available onsite. CDI- EHS provided EHP. Form here: https://mecknc.widen.net/s/nrshl7khf5/food-employee-reporting-agreement---chinese (-0)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several TCS foods uncovered in WIC. EHS advises using lids once no longer cooling. (-0)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several knives with blades stored facing down inside a bowl with accumulated food debris. CDI-Dishes brought to ware-washing for W/R/S. (-0) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed steamed broccoli at 44F inside fliptop. CDI- PIC voluntarily disposes. EHS advises not stack foods above the fill line in fliptop. (-1.5)

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 several RTE foods in WIC and fliptop without date marks. CDI- PIC dates all items. (-1.5)

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 0PPM sanitizer in squirt bottle. EHS discusses need to refill squirt bottle daily, not weekly. CDI- Concentration corrected. (-0)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed produce stored beneath sink near cleaners and soiled wall. CDI- PIC relocates onions to a clean area. (-0)

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 several very soiled wiping cloths throughout facility. Dispose of cloths that are no longer cleanable. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer in use with many wiping cloths throughout facility. CDI- PIC sets up sani-bucket with proper concentration of chlorine. (-0.5)

4-501.11 Maintain equipment in good repair. Observed one fryer basket in deteriorated condition, no longer safe to use. Also observed several dry storage racks and cooler racks with worn rubberized coating, in need of replacement. (-0.5)

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 food splatter and yellowing of walls in multiple locations. Deep cleaning needed. (-1)

6-303.11 Provide required lighting intensity. Observed inadequate lighting inside WIC. Increase visibility in cooler with additional lighting. (-0)

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 raw chicken double stacked over egg rolls in prep top. CDI-extra chicken removed to WIC. Observed shell eggs stored above vegetables in walk-in, eggs moved. 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 opened cans of food in walk-in and uncovered, walk-in had debris hanging off ceiling. Keep food covered to protect from contamination

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 lo mien cooling in clamshells in WIC. Clam shells not overfilled but were closed and stacked. CDI lo mien put onto sheet pan in WIF for quick cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Repeat- Observed gas piping near woks with excessive grease build-up.

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. Repeat-Observed smudges/grime from back of swinging door. Observed floor tiles in disrepair. No escalation of points due to improvement

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no staff present with food protection training For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 raw chicken stored over shell eggs. CDI-storage order rearranged. 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 opened cans of food in walk-in and uncovered. Uncovered overfilled containers of food in walk-in, food spills out if container is moved. Keep food covered to protect from contamination 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. REPEAT-Observed unwashed mushrooms stored above RTE food. CDI-storage rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - REPEAT-Observed 1 chlorine sanitizer spray bottle testing < 50 ppm chlorine . CDI, bottle emptied 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT-Observed cooked broccoli and pork double stacked in prep top. CDI-both 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 .

3-501.15 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 lo mien cooling in clamshells. Clam shells not overfilled but were closed and stacked. CDI lo mien put onto sheet pan foe quick cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside container of soy sauce with build-up in handles. Grease coating on surfaces, shelving.

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 with old grease build-up. Clean smudges/grime from back of swinging door.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food over restaurant food. CDI-relocated to bottom shelf.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC on site did not have ANSI certified food protection manager certification. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 not counting date of preparation as day 1 on their date marking system. Facility using discard date and marking discard date 8 days out. Observed chicken and shrimp prepared yesterday with discard date of 9/29. CDI, labels corrected to account for date of preparation as day 1. 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 .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food prep employee not wearing hair restraint.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths on drainboard and behind counter and on floor.

4-501.11 Maintain equipment in good repair. Observed slight condensation leak in WIF repair. Repeat.

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 ceiling tile damage and floor tile damage near back exit door.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shell eggs stored over RTE food in walk in cooler and raw beef removed from commercial packaging stored with raw chicken removed from commercial packaging in WIF. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 1 chlorine sanitizer spray bottle testing 10ppm . CDI, bottle refilled to proper concentration. 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

4-501.11 Maintain equipment in good repair. Observed slight condensation leak in WIF. Repair.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. CFPM not available during inspection. REPEAT. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked broccoli above wok at 119 F. CDI - PIC reheated broccoli above 165 F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut cabbage held on counter at 63 F. CDI - PIC voluntarily discarded food. 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 .

3-501.18 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 wings cooked yesterday with 11/27 date mark. CDI - PIC corrected date mark. 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 .

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed container of wontons stored under condenser line in with visible condensation and droplets forming in WIC. CDI - PIC moved food from underneath condenser line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above customer food in WIC. CDI - PIC moved employee food to bottom shelf.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed serve safe certification expired. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked shrimp cooling in prep unit limited time left to save food moved to freezer and cooled to 41 degrees . Observed chicken wings cooling in too large of volume at insufficient rate to meet cooling parameters. CDI moved to freezer and proper cooling rate achieved. 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 .

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug for dumpster missing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed tray of loosely wrapped raw chicken stored over tied-off bag of cooked pork in WIF. CDI - PIC rearranged food 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 cooked broccoli stored in ambient air above wok. Observed cut cabbage stored in ambient air beside wok. PIC stated that broccoli was cooked one hour prior, cabbage was cut 15 minutes prior, and both are kept there until used for an order. PIC stated that they are usually gone within a couple hours. REPEAT. CDI - PIC placed food on TPHC and completed TPHC procedures provided by EHS during inspection. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed steamed broccoli, peas & carrots registering at 46 F and 44 F, respectively. Items were stored above fill line inside bowls. CDI - PIC voluntarily discarded products. -1.5- 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.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed water chest nuts and bamboo shoots with out dates inside walk-in cooler. PIC confirmed 2/1/23 as first use date. CDI - Products date marked. 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.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken down cardboard box on floor inside walk-in cooler. PIC states that it is used to catch falling food debris. CDI - PIC removed and disposed. -0-

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 foods stored above and co-mingling with retail foods inside walk-in cooler. CDI - PIC removed all personal foods to designated area. -1-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of broccoli and sweet & sour sauce on prep table. CDI - PIC covered with saran wrap.

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 foods stored with and above retail foods inside walk-in cooler. CDI - PIC removed all personal foods to designated area.

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 items such as peas, green beans, egg rolls, noodles, chicken and opened cans of hoisin sauce, oyster sauce and bamboo shoots without date marking requirement. PIC stated that these were from the previous date of service. CDI - All products date 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 fried chicken with out date marking requirement in walk-in cooler. PIC stated that the product was made yesterday. CDI - Product date marked.

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. Observed several TCS foods such as water chestnuts, baby corn and cooked shrimp cooling inside flip top unit and lowboy reach-in cooler. Refer to temperture chart. PIC stated that these items were prepped an hour before EHS arrival and then immediately placed into respective units. CDI - PIC took products to WIC to quickly cool down. EHS observed temperatures drop down towards 41 F after 20 minutes.

6-403.11 Designated Areas - Employee Accommodations for eating / drinking / smoking. Observed employee foods stored with retail foods inside lowboy reach-in cooler and walk-in cooler. CDI - PIC removed items to designated employee area.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed raw chicken, raw beef, cooked chicken, cooked pork, water chestnuts, cut cabbage, raw eggs, and shrimp holding between 55-60F in prep unit. Ambient air temperature of unit 57F. Most items had been placed into prep unit at 1pm today. All items moved to walk in cooler to rapidly cool. Any items in unit past 4 hours were voluntarily discarded. A VR will occur no later than 4/5/2021 to ensure cooler is holding temperature at 41F. Unitl cooler is fixed, PIC will use TPHC on items in prep unit. EHS went over proper TPHC procedures. - 1.5 -

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 cooked chicken wings cooling ambiently at 78F. CDI - PIC moved items to walk in freezer to rapidly cool. - 0 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. CDI - Door closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed wasp in kitchen during inspection. - 0 -

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaes 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. Observed cardboard being used to cover prep surfaces frequently exposed to splash and spillage. Observed cardboard being used to cover floor in WIC. Must a use nonabsorbent, and easily cleanable material. CDI - PIC discarded all cardboard. - REPEAT - 1 -

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli in hot holding at 95F. CDI - Broccoli was voluntarily discarded by PIC. -1.5 -

3-501.13 Use approved thawing methods. Observed frozen shrimp thawing in bowl next to prep sink. CDI - Shrimp was moved to continue thawing in RIC. - 0.5 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface. CDI - Wiping cloth moved to sanitizer bucket. - 0 -

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaes 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. Observed cardboard being used to cover prep surfaces frequently exposed to splash and spillage. Observed cardboard being used to cover floor in WIC. Must a use nonabsorbent, and easily cleanable material. - 0 -

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 dated for 8 days. PIC stated chicken was cooked on Sunday 10/25. Dated for 11/1. The day food is cooked is day 1. CDI-changed date

3-501.15 Cooling Methods - PF: Observed large piece of plastic on wings cooling. Remove or vent to allow free flowing air to circulate. CDI-removed plastic

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Observed floors needing to be cleaned under cooking equipment, under walk in cooler shelves, and under prep sink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed raw shrimp, raw chicken, lettuce, and beef not covered in the walk in cooler and bottom reach in of flip top unit. CDI-PIC covered items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken, beef, noodles, and pork egg roll all above 41F in the flip top unit. PIC states they were prepped this morning around 10, but the eggrolls were from the day before. CDI-PIC voluntarily discarded egg rolls and placed the chicken, beef, and noodles, back in walk in cooler uncovered until 41F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed cooked chicken, pork egg rolls, cooked noodles, and soup in the walk in cooler without a date mark. PIC stated they were cooked the day before and usually be gone with in two days. CDI-PIC date marked items

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed vinegar, cooking oil, soy sauce and water in bottles without a label identifying what it is.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets on both doors in the bottom reach in unit of the flip top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed build up and greasy/sticky residue on the storage racks near the entrance holding dry goods. Also Observed cleaning needing to be done on all equipment (all shelving, exterior of reach-in units, WIC door, etc).

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 noodles in cooling process in WIC, but noodles cooled only 3 degrees in 32 minutes (rate of 0.09 degrees per minute). Items cooling from 135F to 70F must cool at a rate of 0.54 degrees per minute. CDI - Item was placed in freezer for faster cooling. Item has cooled to 38F.

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 large plastic container densely packed with noodles in cooling process and covered. CDI - Item was uncovered, transferred to a shallow sheet tray, and taken to freezer for cooling. Also observed cooked chicken in cooling process covered. CDI - Item was uncovered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on all equipment (all shelving, exterior of reach-in units, WIC door, etc).

2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observed employee handle raw chicken with bare hands and proceed to handle equipment without washing hands. CDI- Directed to wash hands. Equipment sanitized.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. - P Observed severly rotten bananas in WIC. CDI- Discarded.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer recorded too low at 0ppm bleach. CDI- New bottle made.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods (meats, lo mein, egg rolls) all recorded greater than 41F. Unit does not be appearing to hold 41F. Unti will be looked at. CDI- Food were placed in WIF for rapid cooling. Facility will use TPHC until unit is fixed. VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cooked chicken cooling in large plastic tub. CDI- Dumped onto sheet tray for proper cooling.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Raw shrimp, butter, noodles, raw eggs in reach in cooler not covered. CDI- Covered.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Corn starch, flour not labeled. CDI- Labeled.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Box of unwashed mushrooms stored over RTE noodles. CDI- Mushrooms moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple items in flip top unit overstacked and not holding proper temp. CDI- Products discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Chicken balls were in a tub sitting next to fryer. PIC stated she just cooked them and they were now cooling. CDI- Brought to WIC for proper cooling.. Explained proper cooling methods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. One oil bottle not labeled.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee not wearing a hair restraint.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Spoon in sugar was stored with handle submerged in product.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Walls and shelves in need of cleaning.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. A personal brush was stored at handsink. Keep away from handsink.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed staff not washing equipment properly at 3 compartment sink and prep sink. Observed vats not filled properly and staff not sanitizing knife as required. CDI, equipment relocated for cleaning.

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 cooling from prior day in walk in unit at 52 degrees F. CDI, rice voluntarily discarded by PIC.

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 some cooked chicken and pork not date marked in walk in freezer not date marked. CDI by instruction on proper date marking for foods that are prepared and frozen on the same day. Frozen foods shall have up to 3 dates such as date of preparation, date of frozen and date thawed or other effective means.

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 2 covered containers of fried rice from yesterday according to PIC cooling at 52 degrees F.CDI rice voluntarily discarded by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths on counter surfaces and at 3 compartment sink. Repeat.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store cleaned equipment in clean, dry area. Observed cleaned utensils stored in soiled container.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed some plastic food storage containers stacked on 3 compartment sink but with cracks.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed some damaged floor tile and ceiling tile towards back door.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in walk in unit and uncovered employee tea stored on microwave. Repeat.

2-301.12 Cleaning Procedure - P - Observed employee use hands to turn faucet handle off after handwashing.cdi by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shrimp with commercial packaging open stored over cooked cooked chicken.CDI, foods relocated for proper storage. Observed unwashed mushrooms stored over ready to eat foods in walk in unit.CDI, mushrooms relocated to other unwashed produce.

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 lo-mein noodles cooling in deep covered containers in walk in cooler. CDI, noodles relocated to shallow baking sheet and removed cover to rapidly cool.

3-307.11 Miscellaneous Sources of Contamination - C - Install splash guard at handwashing sink or space rack 12 inches from handwashing sink. Observed absorbant like material hanging on storage rack between rack and handwashing sink. 3-305.11 Food Storage-Preventing Contamination from the Premises - C - Observed sauce stored on ground in container upon arrival.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout kitchen and 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of fryer unit and door accumulating soil and grease. Repeat. Observed soil and residue on shelving.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed some damaged floor tiles in back of kitchen. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed black soil residues on floor under cooking equipment and in need of cleaning.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee foods stored over customer items in walk in unit. Repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee tea stored on microwave.

3-307.11 Miscellaneous Sources of Contamination - C - Provide 6 inches of space or install splash guard between handwashing sink in kitchen and dry storage rack.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 1 sanitizer bucket below required concentration and some wet wiping cloths stored on sink and counter surface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fryer unit door accumulating grease and soil and around cooking equipment. Observed bottom of dry storage rack accumulating some dust.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed personal foods stored over customer food in walk, in cooler.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - Observed no certified PIC on site upon arrival for inspection. CDI by instruction.

5-205.11 Using a Hand washing Sink-Operation and Maintenance - PF - Hand washing sinks shall only be used for hand washing. Observed employee wash their hands at 3 compartment sink and dry with a towel on drain board. CDI by instruction.

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 a container of chicken prepared on Tuesday according to PIC not date marked in walk in cooler. Observed TCS foods that were prepared and frozen the same day and placed in walk in freezer. CDI by instruction, ensure that foods which has been frozen is date marked effectively. This may include up to 3 dates including date of preparation, date frozen and the date thawed. CDI by instruction.

7-102.11 Common Name-Working Containers - PF - Toxic substances shall be labeled by common name of substance. Observed 1 spray bottle of cleaner with labeling not legible and no longer appearing on container. CDI, operator relabeled container.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed soiled linen on drainboard of 3 compartment sink, on floor in kithen and at prep line.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Multiuse food contact surfaces shall be free from heavy scratches, sarring, chips. Observed 2 spoons with heavy damage.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed food that PIC stated was employee food only stored over food for customers in walk in cooler.

2-301.12 Cleaning Procedure - P - Ensure proper procedures are followed when washing hands. Observed operator not vigorously rub hands for 10 to 15 seconds when handwashing. CDI by instruction.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be hot held at 135 degrees F and above. Observed broccoli held at 71 degrees F above wok unit.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed some cut cabbage prepared yesterday afternoon and chicken wings prepared earlier in day not date marked within 24 hours .CDI by istruction. Educated staff on date marking procedures.

3-304.14 Wiping Cloths, Use Limitation - C - Observed wet wiping cloths and stored on cutting board behind front counter and clean drainboard of 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustement. Observed ceiling lights leading to back door out and low lighting in establishment.

6-501.12 Cleaning, Frequency and Restrictions - C - Floors, walls and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed some soil around rice holding unit in back storage area near 3 compartment sink.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. Observed large bin of flour adulterated by rice weavel beetle. CDI flour discarded by staff. 3-202.15 3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed dented cans stored with intact canned goods in kitchen area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. Observed rice weavel beetles in kitchen area as well. Observed receipts for pest maintenance that comes monthly. Owner informed to call for repeat service.

• 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment, shelving throughout, outside surfaces of kitchen equipment throughout)

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 issues to PHYSICAL FACILITIES. ( Flooring throughout in need of general cleaning.)

2-102.12 Certified Food Protection Manager - C- At least one person in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed no certified PIC on site. Repeat.

2-301.12 Cleaning Procedure - P - Rub hands for 10 to 15 seconds when washing hands and turn faucet off with a clean barrier after handwashing .Observed food employee not vigorously rub hands for required time and then turn faucet off with their bare hands.

5-202.12 Handwashing Sinks, Installation - PF - Hot water shall be accessible at handwashing sinks above 100 degrees F. Observed hot water not working at handwashing sink. Verification required by 2/13/16.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal so cross contamination is prevented. Observed raw shell eggs stored over sauce. CDI, operator relocated foods during inspection. Improvement made since previous inspection.

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 operator state that they placed wrong month on discard date with TCS foods. CDI by instruction.

3-501.15 Cooling Methods - PF - Use proper methods to cool foods. Observed chicken cooling on prep table. CDI, operator placed chicken on baking sheet and relocated chicken to walk in cooler to rapidly cool.

4-302.12 Food Temperature Measuring Devices - PF - Provide a small diameter probe thermometer to measure thin foods. Observed no small diameter probe thermometer available for use. Verification required by 2/13/16.

2-402.11 Effectiveness-Hair Restraints - C - Wear effective hair restraints. Observed food employee not wearing a hair restraint.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer buckets in between uses. Observed wet and soiled cloth at food prep wok station, at 3 compartment sink and on prep table. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed ceiling lights out in kitchen and low light provided.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor tile damage near back exit door.

6-303.11 Intensity-Lighting - C - Provide required intensity of light in food preparation areas. Observed ceiling lights out and prep area lighting was dark. Replace non functioning lifghts.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified PIC on site during upon arrival. CDI by instruction.

2-301.14 When to Wash - P - Wash hands when required. Observed food employee touch raw food with their hands and proceed to handle equipment without washing their hands in between. CDI by instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Observed operator rinse hands off in 3 compartment sink. Handwashing sinks shall only be used for handwashing. CDI by instruction.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken removed from commercial packaging and stored over raw pork and raw beef in walk in freezer. Observed raw chicken stored over egg rolls in walk in freezer. Observed raw chicken stored over raw shell eggs and soy sauce in walk in cooler. CDI, operator relocated foods for proper storage. Repeat.

• 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 containers of cooked shrimp, 3 containers of raw chicken, 1 container of raw beef, 1 container of eggs, 1 container of dumpling, 1 container of egg roll and 1 container of pork in flip top prep unit above 45 degrees F from prior night. Ambient air temperature of flip top prep unit was 52 degrees F as measured by thermocouple. All foods voluntarily discarded by operator. PIC stated that they contacted refrigeration company to repair unit. Verification required, facility working out of walk in cooler. PIC educated to not stored TCS foods in unit until repaired.

7-201.11 Separation-Storage - P - Store toxic substances so that contamination of single-service articles are prevented. Observed glass cleaner stored over napkins in cabinet behind front counter.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed wet / soiled wiping cloth on 3 compartment sink and on prep tables.

4-501.11 Maintain equipment in good repair. Observed flip top prep unit not holding foods at required temperature with ambient air temperature of 53 degrees F as indicated by thermocouple. PIC stated that maintenance person was scheduled to arrive to repair. Verification required. Observed 2 lights not working in kitchen. Observed a fryer basket in poor repair. Operator replaced fryer basket while on-site.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of soil around fryer unit and in-between equipment. Clean.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed floor tile damage and some soiled board lining flooring in walk in unit.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC at time of inspection not certified.

3-302.11(A) Separate the different types of raw animal foods. Observed raw chicken stored over shell eggs in walk in cooler. CDI by rearranging. Separate raw animal foods from ready-to-eat foods. Observed seet trays and bags of raw chicken and raw pork stored over cooked foods in walk in freezer. Observed raw pooled eggs stored above brown sauce in reach in cooler on line. CDI by rearranging all items to proper location. Prevent cross contamination of food by separating food preparation from utensil washing. Observed large pot from rice cooker stored in basin of food preparation sink with container of raw pork on drainboard. CDI by placing pork in refrigerator and relocating pot to 3 compartment sink.

4-701.11 Food contact surfaces must be sanitized after cleaning and before use. Employee at time of inspection described incorrect utensil washing procedures; sanitizer step not being completed. CDI by demonstrating how to properly set up sinks and washing/sanitizing procedures.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed two containers of noodles cooked yesterday with out dates. Observed container of cooked chicken with expiration date of more than 7 days. CDI by relabeling.

3-501.13 Use approved thawing methods; in refrigeration, under cold running water or as part of the cooking process. Observed container of frozen pork on drainboard of food prep sink, sheet tray of frozen chicken and bag of frozen cooked chicken on surfaces in kitchen thawing at room temperature. CDI by placing in walk in cooler; instruction with employee.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet/dirty towels on surfaces throughout. CDI by making sanitzer buckets and placing towels in buckets.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Obsserved single serve coffee packets and filters stored under front hand sink. 4-502.13 Single-use and single-service articles may not be reused. Observed single use plastic juice/drink bottles being re-used to store water for customer beverages.

4-101.19 Non-food contact surfaces must be constructed of corrosion-resistent, non-absorbent material. Observed several shelves lined with cardboard. 4-501.11 Maintain equipment in good repair. Observed cold water handle of food preparation sink not properly functioning. Replace faucet at 3 compartment sink with long enough faucet to reach both side compartments. Observed faucet reaching only as far as divider where water splashes from divider in between basins then into side basin therefore making it very difficult and slow to fill wash and sanitizing compartments of sink. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-approved electric counter top burner on prep table.

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. Cleaning needed of floor under wok line and walls around rice cooker.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed excessive amount of personal items on and around back prep table. 6-303.11 Provide 50ft candles of lighting in all food preparation areas. Observed burnt out light bulbs in fixture above food prep sink.

4-501.114 Chemical sanitizer must be at proper concentration. Obser 2 chlorine sanitizer bottles <50 ppm. CDI bottles were changed and test at proper concentration.

3-501.16 Potentially hazardous hot foods must be held at or above 135F. Observed soup hot holding at 114F. CDI soup discarded.

3501.17 Potentially hazardous ready-to-eat foods held longer than 24 hours must be date marked. Observed several items that meet the criteria not labeled. CDI items labeled.

3-501.15 (B) Cooling of food shall be accomplished using rapid cooling equipment or in refrigeration/freezer units using shallow metal pans that are uncovered to allow food to cool within the proper time limits. Observed broccoli cooling on prep table. CDI broccoli discarded.

3-305.11 Storage must be at least 6 inches above the floor. Observed large bucket of soy sauce stored on walk-in cooler floor.

2-102.12 Certified Food Protection Manager - C. No one on site today with verification of food safety training. CDI- verbal correction as to rule requirement, and reminder of compliance date of January 1, 2014. Operator; Chih- Cheng Ma, advised that they missed the class in the translation they needed in July, but called during inspection to be scheduled for the next class in November.

2-401.11 Eating, Drinking, or Using Tobacco - C. Operator personal lunch and food items stored on prep table above facility foods. CDI- verbal correction; items removed.

3-501.15 Cooling Methods - PF. Steamed broccoli being cooled on prep table and chicken in walk in cooler tightly covered during cooling process. Operator advised broccoli steamed and then placed on table for about 15-20 minutes, and chicken was just used. CDI- Discussed cooling method options with operator, both methods corrected.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Container of fried noodles and large container of soy sauce stored directly on the floor. CDI- verbal correction to store food at least 6 inches off the floor; storage corrected.

5-501.17 Toilet Room Receptacle, Covered - C. No covered trash receptacle in women's restroom. CDI- verbal correction/ education as to rule requirement.