BAODING

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed RTE duck wrapped in plastic and stored on an egg crate/holder. Discard egg crates after eggs are used. CDI-egg crate discarded.

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. Repeat-Observed TCS foods cooling at too slow a rate in WIC. Cooling parameters not met. CDI-rice 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods > 41F. See temp chart. REHS believes the cold holding was out because too many hot foods in WIC cooling at one time overwhelmed the WIC, cold holding temps did start dropping once rice discarded. Will verify tomorrow that WIC is operating properly. Verification Required For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 foods cooling in containers more than 2 inches thick. Too many hot items cooling at once, 3 large containers of rice, 6 sheet pans of sweet n sour chicken in a smallish walk in cooler. Spread cooling items out in time throughout day, or cool down using ice baths or other way before putting into walk ins cooler. CDI-voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed fish at 50F. Through discussion PIC said that they had thawed/washed fish under cold (80+F) running water. Use refrigeration to thaw. CDI-fish was cooling once uncovered

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. Observed ambient air thermometers missing from refrigeration units. All refrigerators including walk ins should have a thermometer located on the interior.

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 spices not labeled with contents. Some containers holding a different type of food and not relabeled.

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 ice scoop handle in ice at wait station.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in WIC

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 build up on sides of equipment, gas/metal pipes behind equipment. Underside/backside of reach in handles with build-up/sticky.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed grease on ground around grease bin. Keep ground free of grease.

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 grease of floor in water heater room where fryer oil strainer is kept. Keep area clean.

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. Repeat-Observed employee drink inside reach in. CDI-relocated drink. No escalation of points due to only 1 drink stored improperly.

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 spring rolls tightly wrapped and will not meet cooling parameters. Observed fried rice cooling in walk in in deep bus-tub, film was vented but product too deep for meeting cooling parameters. See temp chart. CDI-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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed rice not marked with time removed from cooking for TPHC. Rice sits on rolling cart with no temperature control, so TPHC is only choice, unless hot hold rice in rice cooker. CDI-rice to be discarded with other lunch TPHC items (lunch TPHC is 11:30-3:00)

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 3-501.14(A) Observed spring rolls tightly wrapped in plastic and will not meet cooling parameters. Observed fried rice cooling in walk in in deep bus-tub, film was vented but product too deep for meeting cooling parameters See temp chart. CDI-voluntarily discarded For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door with stretched spring and doesn’t fully close. (No flying insects seen) needs repair to fully close.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 5 gallon buckets with food in them and package of spring rolls wrappers stored on floor in walk-in cooler

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P. Observed blue Rubbermaid containers used as food storage. Food storage containers must be constructed of food grade plastic/materials or could leach chemicals into food. Discard blue tubs as they are in poor repair and replace with NSF/approved food storage containers. VERIFICATION REQUIRED

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf PIC couldn’t locate vomiting/diarrhea cleaning procedures. CDI-gave handout For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink on shelf above spices.

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 container of salt. CDI-container labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and screen door propped open. Keep screen door closed if keeping back door open.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Repeat- Observed wiping rag on handle of bar-sink. No escalation of points due to improvement CDI-removed to dirty linens bin.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoons for rice portioning stored ice container of ice water. CDI-ice water dumped out

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 build up on sides of equipment.

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink plumbing. Repair leak

2-301.15 Only wash hands in handwashing sink. -PF. Observed staff rinse hands in 3-comp sink. If hands need to be rinsed then they need to be washed, in the hand sink. CDI-discussion with PIC

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 raw shrimp in WIC. Shrimp was thawing but still needs proper storage. CDI-cooler rearranged 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 Repeat-Observed upright in back with food >41F. Items that were just delivered or cooling moved to walk-in. CDI-tofu soft was 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed TPHC items labeled for discards of 3PM. At 3:10PM items not discarded. At 3:15 staff reluctant to discard. Make sure staff understands that food must be discarded after 4 hours per TPHC procedures, and not to put too much food out or restock with full containers close to the end of lunch. CDI-items discarded

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled spray bottle of yellow liquid. CDI-bottle labeled

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping rags on countertops.

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 ice scoop handle down in the ice in bar.

6-501.113 Store maintenance tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed tools and hardware stored above containers of food and to-go bags. CDI-relocated tools to bottom shelf

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 muscle powder stored above restaurant items. CDI-relocated tools middle shelf (above tools)

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Repeat-Observed staff drink sitting on shelf with clean dishes. CDI-discarded

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Repeat- Observed unwashed produce (mushrooms) stored above ready to eat produce. 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 in container with cabbage. CDI-cabbage discarded. No escalation of points due to improvement. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed no sanitizer in 3rd compartment in bar. CDI-sanitizer added. 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 items delivered today in walk in 44F. CDI- Items cooked/prepped/delivered today moved to other reach-in or WIF (rice, eggs, meats). Items that had been in WIC prior to this morning discarded (duck, sauces). WIC temperature adjusted. Reach-in with prepped raw meats discarded at end of lunch. Reach-in temperature adjusted. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in prep coolers not date marked. CDI-items date marked. Future date marking violations may result in food being 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed pooled shell eggs cooling in deep containers. CDI-moved to larger pans 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 .

5-103.12 Provide water under pressure to all fixtures.-Pf. Observed hand sinks not working in bar. Verification Required

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee drinks in dry storage area above food/single service. Keep drinks where if the spill, they spill onto the floor, not food, clean dishes or single service items.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produce stored above ready to eat produce. 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 tofu stored 43-48F. CDI-Tofu voluntarily discarded. Will check back to check that refrigerator is working properly. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Repeat- Observed food prep staff with bracelet.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth on counter.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in container of water < 135F. Store utensils in food with handles up or on a clean dry surface. Observed ice scoops stored in container with screwdriver. CDI-all scoops sent to dish area for cleaning.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed blue containers not approved for food storage. Containers used to hold food must be made with food grade plastics. Non-food grade plastics can leach chemicals into the food. Non-food contact containers can be used if the food is still in its packaging. Ie. putting a bag of opened rice into the container with a lid. Observed several torn and burnt containers that need to be replaced.

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 shelving in walk-in needs cleaning of food debris, could not tell if plastic is peeling or if food debris. Improvement from previous inspection, no point escalation

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Repeat- Observed no drain plug in dumpster

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 light covers with dead insects. Ceiling tiles in back area with heavy dust/grime.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Repeat-Observed staff coats, hats and medication stored too close to the restaurant food in the storage area.

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 two employee drink cups stored on prep surfaces.

REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above raw shrimp in the walk-in cooler. Observed raw fish above vegetables in the reach-in cooler. Observed open packages of raw meat in the walk-in freezer stored in the incorrect order and above ready-to-eat foods. CDI - All items were moved to the correct order.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed one bowl being used to scoop chicken, beef and shrimp before being dropped into the Wok. CDI - Manager provided separate bowls for each type of raw meat.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medications stored in a container above a prep sink. CDI - Item was removed.

3-501.13 (A), (B), (C ) Thawing shall be conducted using the following methods: In a cooler of 41 degrees or less, under running water of 70 degrees or less, constantly stirring in a microwave, or part of the cooking process. Pf Observed raw chicken thawing on a prep counter. CDI - Item was moved to the walk-in cooler.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap on the bottom side of the back kitchen door. Improvements made from previous inspection due to a sweep being installed.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two boxes of food stored on the floor of the walk-in freezer. Improvements made from previous inspection. 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 two dented cans in dry storage. Items were removed to be returned to the supplier. Improvements made from previous inspection. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed steamed broccoli and carrots in an in-drained container of ice.

REPEAT 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed several employees preparing food with bracelets or watches.

REPEAT 4-101.19 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. Observed chipping paint and rusting shelves in the walk-in cooler. Improvements made from previous inspection due to efforts to keep shelves clean.

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

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 tiles and missing grout around the dish machine.

REPEAT 6-303.11 Provide required lighting intensity. 10ft candles of light are required in walk-in refrigeration units. Observed 0.30ft candles of light in the walk-in freezer. Improvements made from previous inspections due to cleaning the light and efforts to not block the light.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored above ready-to-eat sauces in the reach-in cooler. CDI - Item was moved to the correct storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored above ready-to-eat produce in the walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine chlorine sanitizer reading at 10ppm. After priming and working with the hose, dish machine was still reading 10ppm chlorine. PIC was able to call a repair company during inspection and will come later today. CDI - Establishment will use the 3-comp sink to wash dishes until the chlorine dispenser is repaired. No points taken due to active managerial control and no dishes being washed at the time.

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 plant and chicken cooked yesterday with no date mark. CDI - PIC dated during inspection.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed one prep cooler with no TPHC times marked. CDI - PIC placed stickers on the products.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemicals with no label. CDI - PIC labeled during inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a large light gap at the bottom of the back kitchen door. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach. PIC provided records showing that pest control company was here on Tuesday.

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 several dented cans in the storage area. CDI - Items were removed to be returned to the supplier. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of broccoli on the floor of the prep area and boxes of food on the floor of the walk-in cooler. Repeat.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food with no hair restraint. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees preparing food with watches and bracelets.

4-101.19 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. Observed chipping paint and rusting shelves in the walk-in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed large build-up of debris on the walk-in cooler shelves.

6-303.11 Provide required lighting intensity. 10ft candles of light are required in walk-in refrigeration units. Observed 0.17ft candles of light in the walk-in freezer.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: 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 Rice cooked 1 hour prior in walk in refrigerator. Rice moved to walk in freezer to facilitate cooling.

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 Egg rolls and cut lettuce in prep top above 41F. Items placed in prep top 15 minutes prior no temperature change. Items moved to walk in to reach 41F. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: 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 Rice cooing in full pans covered with plastic wrap. Wrap removed and product stirred to facilitate cooling. Repeat.

3-305.11 Food Storage - Preventing Contamination from the Premises (C) Observed boxes and containers of food on floor in walk in units. Keep food at least 6" off floor. Repeat.

4-501.12 Cutting Surfaces (C) Observed cutting board at prep station heavily scratched and scored. Replace/repair as needed.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils (C) Clean cooking equipment, shelving, gaskets, and inside prep coolers as needed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors around and under equipment accumulating debris and grease. Clean as needed

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 behind peas in flip top and raw chicken behind raw beef in meat flip top. CDI - PIC corrected storage order. - 1.5 - REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as General Tso’s chicken, sweet/sour chicken, eggrolls, and Tempura shrimp in prep unit above temperature threshold of 41F. Per PIC foods were processed 30mins before inspection. CDI - items were placed in WIC on shallow pans for rapid cooling. - 3 - REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser without label present during the inspection. CDI- Degreaser was labeled during the inspection.

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 General Tso’s chicken cooling covered in shallow pans stacked on top of each other in WIC. CDI: plastic wrap was removed and pans were spread out. Items met cooling rate after correction. - 1 - REPEAT

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 sauce bottles throughout facility were not labeled with contents

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) Observed around numerous live and multiple dead roaches found in dry storage and front dish area. Be vigilant in efforts to further control the spread of pests. Pest control records were checked. Most recent treatment was June 28, 2023. - 2 - REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on floor in walk-in freezer and walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Multiple wet cloths observed on pep tables, cutting boards.

2-103.11(D,H,I) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. Observed A number of PIC managerial duties not being fulfilled including: Handwashing, cooling methods, and maintaining temperatures.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed multiple employee go inside of the walk in cooler and return to working with foods without washing their hands in between. REHS recommend team having an educational training to fully show team members the process in carrying out handwashing. Demonstration given to one team member.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at rear sink upon arrival. CDI- Paper towels were provided during the inspection.

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored behind raw beef bot outside of original packaging inside of walk in freezer. CDI- Items were reorganized according to their final cook temperature during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such as pooled eggs in two locations, beef in two locations, and cooked chicken also above temperature threshold of 41F. Foods above 45F were discarded. Foods in between 42F-45F were cooled.

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: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed lettuce prepared the day before holding inside of prep unit without date marking. CDI- Lettuce was dated during the inspection.

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 rice cooling in deep metal pan in the walk in cooler. CDI: rice separated into shallow and thin sheet pans to cool quickly. Observed items such as lettuce also cooling tightly wrapped. CDI- Removed wrap during inspection and broke foods down in to smaller portions.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing at room temperature on prep sink. Foods must be thawed under running water, completely submerged with the water being at a temperature of 70F or below. Shrimp was moved to walk in cooler to complete thawing process.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) Observed around 15 total live and multiple dead roaches in total found in dry storage and both dish areas. Be vigilant in efforts to further control the spread of pests. Pest control records were checked.

3-304.12 In-Use Utensils, Between-Use Storage Observed scoop stored in paprika with handles touching food. Handle was removed and sent to the dish area.

4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Dishes shall be stored in a manner that allows them to properly air dry.

4-501.11 Maintain equipment in good repair. Replace worn and torn gaskets.

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 shelving for air drying dishes with build up. Recommend to clean to avoid any contamination.

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. 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 a damaged bulging wall beside dish area. Wall is housing many roaches. Needs repair immediately. Floors throughout need additional cleaning. Walls in some areas need additional cleaning too.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels provided at rear sink upon arrival. CDI- Paper towels were provided during the inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce and raw ground beef not cooling at a fast enough rate. Lettuce dropped a total of 2.8F in 29 minutes and ground beef dropped a total of 0.1F in 21 minutes. CDI- Foods were broken down in to smaller portions and vented to meet cooling. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .Observed rice inside of the walk in cooler only drop 3.5F in a time period of 22 mins. In order to meet cooling rice would have to drop a total of 11.88F. CDI- Rice was placed in shallow sheet pans and vented to allow foods to cool at a faster rate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed chicken beside the fryer in a pan at a temperature of 130F. Chicken was reheated during the inspection up to 187.3F. No point escalation due to improvement

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods such a chicken, egg rolls, chicken, lo mein, and tofu all above temperature threshold. See temperature chart. Items above 45F were discarded unless food was recently prepped. Foods in between the range of 42-45F were cooled using the walk-in cooler.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed some domestic use pest sprays stored inside of dry storage area. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser without label present during the inspection. CDI- Degreaser was labeled during the inspection.

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 rice cooling in deep metal pan in the walk in cooler. CDI: rice separated into shallow and thin sheet pans to cool quickly. Observed items such as lettuce and ground beef also cooling tightly wrapped. CDI- Removed wrap during inspection and broke foods down in to smaller portions. REPEAT VIOLATION -1-

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 salt, sugar, and msg placed in secondary container bar cart by the wok area without labels attached. Items had recently been replaced.CDI- Labeled during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pests (C) Observed live and dead roaches in dry storage and dish area. be vigilant in efforts to further control the spread of pests. Pest control was here the day before yesterday.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of string beans and sweet and sour sauce stored on the ground inside of the walk in cooler.

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 single service clam shell trays stored open ended. Ensure that these items are stored inverted to prevent possible environmental contamination such as flies landing inside trays. CDI- Trays were inverted during the inspection.

4-501.11 Maintain equipment in good repair. Observed hand washing sink in the back of the house with hot water handle not working. Repair as needed to provide hand washing accessibility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed facility does not have written cleanup procedures for vomit and diarrhea. CDI: EHS provided another copy via email. REPEAT VIOLATION -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing wiping cloth in hand sink by the kitchen entrance. CDI: PIC intervened and discussed with employee. Observed wiping cloths stored in the hand sink at the bar. CDI: cloths removed. -1-

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. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored behind raw beef in the flip top unit by the cook line. CDI: items rearranged -1.5-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed vegetable eggrolls sitting in the fryer bucket at 98F-101F. CDI: eggrolls dropped in the fryer and reheated back up to 189F before end of inspection. -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 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 rice cooling in deep metal pan in the walk in cooler. CDI: rice separated into shallow and thin sheet pans to cool quickly. REPEAT VIOLATION -1-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed facility has working thermometers, but no thin probe for thin foods. VR within 10 days. -0.5-

4-502.13 Single-use and single-service articles cannot be reused. Observed a box used as a container for washed and cut cabbage. CDI: EHS discussed with PIC. Box is thrown out and cabbage is rewashed and put into plastic container. -0-

4-501.11 Maintain equipment in good repair. Observed torn gaskets and in some prep units in the kitchen. Recommend to replace. -0-

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 shelving for air drying dishes with build up. Recommend to clean to avoid any contamination. REPEAT VIOLATION -1-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety No written procedures available. CDI- Provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife blade stored between prep units soiled. CDI- Brought to dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items recorded above 41F, CDI- 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Incorrect cooling of rice, cooling in deep tub while tightly wrapped. CDI- Portioned out into sheet pans and placed in WIC. Visit link for more resources on cooling. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Multiple wet cloths observed on pep tables, cutting boards.

3-304.12 In-Use Utensils, Between-Use Storage Rice scoops stored in rice with handles touching, knife stored in between two prep units, spoon for hot rice stored in ice water. CDI- All fixed. REPEAT

4-602.13 Nonfood Contact Surfaces Microwave, WIC shelves in need of cleaning. REPEAT

3-302.11(A) Separate the different types of raw animal foods. -P- Observed raw chicken stored above raw beef in the walk-in cooler. Corrected during the inspection (CDI) - storage order was rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw tilapia stored above washed green onions. CDI - Onions were discarded and tilapia was placed on bottom 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 lo mein cooling in walk-in cooler tightly wrapped. CDI - Lo mein wrapping was removed. Observed broccoli/carrots placed in reach-in to cool after being steamed. CDI - Placed in walk-in cooler. Observed lettuce tightly wrapped in flip top cooler near the fryer cooling. CDI - Lettuce removed and will be added to TPHC form.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed bottles in the kitchen not labeled. Bottles placed in different color bottles but no color code provided. Ensure that employees has a way to identify contents of bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed lettuce under piping not covered in the walk-in cooler. CDI - Covering was placed on lid. Observed bottom of container stored directly on top of noodles. CDI - Container was removed and noodles were discarded.

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 metal bowl without a handle being used as a scoop in the cabbage in the walk-in cooler. CDI - Bowl was removed.

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 shelving in the walk-in cooler. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. - Observed water backing up under the dump sink from clogged drain. CDI - Drain was cleared and the water was able to go down the drain.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee dump a canister of water out at the hand sink in the kitchen. Observed employee wringing out a rag into the bar hand sink. CDI-employees were stopped and told that handsinks should not be used for anything other than hand washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles, rice noodles and cabbage in the prep top unit that were above 41F. PIC stated that foods were just put into the unit before EHS arrival. Foods were packed above the fill line of the containers and the unit had been previously opened. CDI-foods were portioned out into separated containers and put into the the WIC to cool back down. 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 noodles, cabbage, rice noodles in the flip unit, steamed veggies in the reach in and lettuce in the WIC that were not date marked. PIC stated that foods were prepped 06-29-2021. CDI-foods were properly dated. EHS explained to PIC that foods are to be date marked once opened or cooked and that they are good for 7 days.

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

2-301.15 Only wash hands in handwashing sink. -PF Employee washed hands in prep sink. CDI- Stopped, advised to wash sink in handsink only. Re washed hands in handsink.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf One employee cutting broccoli with bare hands and another cutting carrots with bare hands. CDI- Stopped, product discarded, employees washed hands and donned gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front handsinks. CDI- Provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed one unit with products recorded above 41F (see chart). Noticed unit internal temp. adjuster was in between setting of 2 and 2. Turned nob to 7. Returned later and found temps. dropped.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Some products not dated. CDI- Dated.

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 RTE cut cabbage cooling with wrap on. CDI- Unwrapped to allow proper cooling.

2-402.11 Use head coverings, 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 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. Scoop for rice stored in rice with handle touching product. Observed knives stored in crevice of two cold holding units. NO SIGNITURE DUE TO COVID 19

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed raw chicken debris left on meat slicer blade and other parts which are food contact surfaces. PIC could not track when equipment was last used. Informed facility that the equipment shall be cleaned every 4 hours or as needed. CDI- PIC had employee break down and clean equipment. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

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 in deep, covered pans. Suggestion was made to PIC to cool in shallow, uncovered pans. CDI- rice was placed in shallow, uncovered pans and allowed to cool. Also, suggestion was made to not place rice in walk-in cooler when the temperature is above 140 F. Allow rice to cool in ice baths before placing in cooler.

3-307.11 Miscellaneous Sources of Contamination - C Observed cooked egg rolls stored in cardboard containers whiched packaged soy sauce in walk-in cooler. CDI- eggrolls were removed from containers and placed in clean, plastic totes.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean edges of meat slicer near 3-comp sink. Clean exterior of cabinets, refrigeration units, and shelving in kitchen area.

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. Clean floors in corners and under equipment in kitchen area. Clean dust from walls behind ice machine and prep units.

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 Employee washed hands but did not turn off faucet with a barrier. CDI- Educated, hands re washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some items in flip top cooler recorded above 41F (see chart). Suspected cooling issues but could not confirm. CDI- Placed on TPHC. 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 Rice cooing in small container tightly packed and wrapped. CDI- Placed on sheet trays. Discussed proper cooling. REPEAT

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

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. Scoop for rice stored in lukewarm water (67). CDI- Taken to dishwasher.

4-602.13 Nonfood Contact Surfaces - C Metal knife strip in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg rolls over stacked and cold holding >41 degrees in flip top unit, observed cooked noodles and wontons cold holding at >41 degrees inside of damaged 1 door unit near grill. CDI- Foods were moved to freezer to aggressively cool. PIC stated that the damaged cold hold unit will not be used to house tcs foods moving forward. Still encouraged them to get unit fixed ASAP. REPEAT -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked noodles and cooked duck was missing date marks in walk in cooler. CDI- foods were dated during the inspection. 0 points.

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 cooling on speed rack at room temp. Observed cut cabbage cooling in greater than 3 inch depth in walk in cooler while covered. CDI- Cooling foods were placed in freezer to aggressively cool and cooling cabbage was placed in more shallow amounts for better cooling. REPEAT - 1 point.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soy sauce container on walk in cooler floor. Observed cooked noodles in freezer directly under ice buildup associated with condenser unit piping. - 1 point.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged 1 door unit near grill station. Cold hold unit is not properly cold holding tcs foods. Repair leaking condenser pipe in freezer unit. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove buildup from walk in cooler racks. REPEAT -.5 points.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. P: observed raw fish and beef being stored over ready to eat foods in the reach in 2 door adjacent to the grill station. Observed raw chicken being stored raw beef in same reach in 2 door unit. REPEAT- Make adjustments with this violation or risk being placed on a risk control plan moving forward. - 3 points.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine dish machine was not properly dispensing chlorine while dish washing was occurring. CDI Dish machine provider showed up onsite and properly serviced the dish machine so that it is dispensing 50-200 ppm. Multiple chlorine sanitizer bottles were less than 50 ppm when checked. CDI- PIC remixed sanitizer to adequate concentration. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Pre-cooked chicken and egg rolls were cold holding >41 degrees. CDI- PIC placed items in freezer to cool down. 0 points

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 Cut cabbage was cooling in dense amounts and fully covered in the walk in cooler. CDI- food was moved to more shallow amount and uncovered for better cooling methods. -.5 points.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and sugar containers along the make line without a label. REPEAT-1 point.

3-307.11 Miscellaneous Sources of Contamination - C Observed raw chicken prep taking place on prep sink that was less than 12 inches apart from hand sink and without a splash guard in between. Move prep to opposite side of prep sink or install a splash guard for proper separation of water and other miscellaneous contamination of food products. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove grease buildup from hood filters above grill station, clean exterior of ovens, fryers and other equipment in kitchen soiled. 0 points.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Install missing ceiling tiles in kitchen prep area. Replace moisture soiled ceiling tiles in the men's bathroom. General Comment: Ensure that it is not a leak occurring where soiled tiles are in the facility.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee prepping raw eggs and then grabbed utensils to cook without washing hands in between. Ensure that hands are being washed after performing activities that contaminate them. CDI- PIC coached employee and hands were washed during the inspection. 0 points

3-302.11(A)Separate unwashed produce from ready-to-eat foods. -P/3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging./3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish and beef being stored over ready to eat foods in the reach in 2 door adjacent to the grill station. Observed unwashed produce being stored above ready to eat foods such as sauce containers in walk in cooler. Several foods throughout refrigeration were not being covered while stored and sauce were being stored in direct contact with the floor. CDI- Foods were covered,rearanged and uplifted as needed. REPEAT 3 points

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken being placed on TPHC > 41 degrees. CDI- chicken was cooled in the freezer and facility placed TPHC on cooled product. - 1 point.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed salt and sugar containers along the make line without a label. 0 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed clean dishes being stored on soiled surfaces. CDI- dishes were placed in the dish pit for cleaning. 0 points.

3-302.11(A)Separate unwashed produce from ready-to-eat foods. -P/3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging./3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish and beef being stored over ready to eat foods such as soy sauce and produce. Observed unwashed produce being stored above ready to eat foods such as cut cabbage in walk in cooler. Several foods throughout refrigeration were not being covered while stored and were being stored in direct contact with the floor. CDI- Foods were covered,rearanged and uplifted as needed. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Wontons were blanched and then hot held under 135 degrees. Informed to the PIC that all foods made for hot holding shall be held at 135 degrees or greater. Also expressed to the PIC that tcs foods can only be partially cooked under a step by step process that has to be approved by the Health Department. CDI- Pork Wontons were reheated and placed in hot holding unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Ensure that a thaw date is added to any food pulled out of the freezer that was previously prepped and dated. Observed duck being pulled out during the inspection without a thaw date mark. CDI- Duck was cooked and served during the inspection

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 Cabbage and Raw pork in walk in cooler were being cooled in containers that were covered and stacked on top of each other. CDI- foods were uncovered and placed in the freezer for aggressive cooling.

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. Chlorine sanitizer bottle was less than 50 ppm when checked. CDI- PIC adjusted sanitizer so that it is between 50-200 ppm.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Dishes that were said to be cleaned were storing on soiled surfaces under the prep top near the grill station.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the interior of cold hold units, interior of fryer units, exterior of grill station/cold hold units and walk in cooler racks.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C/6-501.12 Cleaning, Frequency and Restrictions - C Repair damaged baseboards throughout facility, better maintain floors, walls and ceilings to prevent accumulation of debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several uncovered employee beverages in kitchen and employee drinking from open beverage.

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 food employee turn faucet off with their bare hands after handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored over shrimp and beef in walk in freezer. Repeat. Observed unwashed melon and produce stored over ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 1 container of beef overstacked above 45 degrees F. CDI, beef relocated to walk in unit to rapidly cool.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed TPHC stickers on some items in flip top prep unit that operator stated was held on time but no written procedures available. CDI, handout provided and TPHC requirements reviewed with operator.

7-102.11 Common Name-Working Containers - PF - Observed spray bottle of degreaser not labeled as required. CDI, operator labeled spray bottle.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed noodles cooling in deep covered container in walk in cooler.

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 2 damaged fryer baskets and cracked container stored as clean. CDI, items removed from use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed some grease and residue buildup between cooking equipment and fryer unit doors.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over beef in walk in cooler. CDI reordered storage.

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 and white rice cooled from last night at greater than 45 degrees . CDI 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 white rice and fried rice cooled overnight in too great of volume and covered with plastic. CDI advised that rice should be cooled on sheet pan and uncovered. Discarded current product.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw chicken and then go to ready to eat foods without handwash between glove changes. CDI instructed on proper glove use and handwashing and employee washed hands.

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 lo mein cooling in walk in tightly covered and in too great of volume. CDI changed cooling method.

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 pre cooked duck in prep unit 3 with no date marking. CDI labeled product. Also noted items moved from freezer to walk in with date frozen still on container . No indication of when the product was thawed was given . CDI advised on proper marking when moving from freezer to walkin .

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 cooling covered and in too great of volume at insuffient rate to meet cooling parameters. CDI moved to shallow pan and proper cooling achieved.

4-501.11 Maintain equipment in good repair. Observed two gaskets in need of repair on reach in unit at rear of kitchen. -0 points-

6-303.11 Intensity-Lighting - C Observed better lighting needed in walk in cooler so that products can be seen on shelves. -0 points-

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 server placing lemons on glasses with bare hands. CDI drinks disposed of and new drinks made with lemons placed on glass with tongs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed dumplings ( two packages) and lettuce at greater than 45 degrees in front reach in . CDI discarded and moved other items to secondary refrigeration until unit can be serviced.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Items on tphc being placed out at 10: and label states 11:00 giving these items greater than 4 hour hold time. CDI labels changed to reflect proper time that item was removed from temperature control. Repeat violation

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 chicken being cooled in freezer overstacked and not meeting cooling parameters . CDI split chicken into two pans and proper cooling rates were achieved see temperature chart above.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee plating rice and expediting orders without hair restraints . -0 points-

4-501.11 Maintain equipment in good repair. Observed reach in cooler unable to maintain proper tempertues and in need of replacement or repair. 10 day verification required.

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 employee washing hands in wok at side of cooking station while going from raw to ready to eat foods. CDI instructed on proper handwash technique and employee properly washed hands.

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 three pans of rice cooled from last night still at 50 degrees. CDI discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed employees lableling items on tphc with incorrect times giving product longer than 4 hour hold time. CDI Instructed on proper labeling and labels were changed to reflect accurate time.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooled in too great of volume and covered. CDI product was discarded and instruction given on spreading food into single layer to cool.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over carrots in walk in . CDI reordered products.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cleavers stored as clean on magnetic strip with visible food debris with food debris. Repeat violation CDI took items to rewash and magnetic strip cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need on faces of reach ins

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with no measurable concentration of chlorine at time of inspection. Switched to washing in three compartment sink and techinician for dish machine called. Verification required. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tongs used at grill soiled with food debris from previous day . CDI took to be cleaned. These utensils should be washed rinsed and sanitized every 4 hours.

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 egg rolls in prep unit 3 cooled from last night at 48 degrees and rice cooled from yesterday at 47 degrees in walk in . CDI discarded both products.

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 egg rolls and rice cooled in too great of volume per surface area advised to spread in single layer when trying to cool items.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on prep unit 1. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walk in cooler in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed sink at dishwasher leaking and in need of repair.

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 wall under sink at dishwasher with buildup of debris from leaking sink.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. PIC knew a couple parts of the employee health policy but couldn't produce a copy of policy and couldn't remember certain sections. He advised his employees probably didn't know about the policy. LEft copy in Spanish, English and Chinese. Return visit required to ensure policy is in place.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed one employee put on gloves without first washing hands. Stopped and PIC directed him to wash hands.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed pans (carrots on cabbage and shrimp on beef) stacked on top of food in make unit. Advised they cannot stack this way - moved containers off food and placed in bottom of make unit. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw shrimp in make unit. Observed raw chicken above raw beef and raw fish above peas in walkin cooler. All rearranged.

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 tofu, half n half not dated. Dated during inspection.

3-501.19 Provide written procedures for foods held using Time as a Public Health Control (TPHC). P/Pf Observed no procedures in place but TPHC was successfully and correctly being followed. Left template and will return to ensure TPHC procedures are documented.

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 noodles cooling in make unit. Observed noodles cooling in walkin with tight lid. VEnted and placed all cooling noodles in freezer. Spread noodles out in a shallow metail pan to aid in cooling. Do the same for rice in the future.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet towels on surfaces in kitchen. Placed in sanitizer bucket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in walkin cooler in need of cleaning. Fan in kitchen has large amount of debris. Clean.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. OBserved damaged floor tiles and baseboard. Repair.

6-303.11 Lighting shall be at least 10 foot candles in coolers. Increase lighting in walkin cooler and freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage atored over food. CDI- removed to designated employee beverage area

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one vegetable roll under heat lamp at 127 F. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked noodles and cooked tofu cold holding in top of prep unit at 63 F and 60 F respectively while all others at 45 F or less. CDI- placed on temporary tphc

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken in walk in cooler at 34 F date marked 5/2. MUST RECORD COOK, FREEZE AND THAW DATES FOR tcs FOODS COOKED FROZEN AND THAWED IN FACILITY.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed tphc labeling did not have date. CDI- dated

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bar hand sink used as dump sink. CDI- instruction provided

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed one thermometer 5 F off calibration. CDI- removed

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed multiple new table legs of raw wood. SEAL WITH PAINT OR LAQUER TO RENDER NON-ABSORBENT 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 soiled undercounter area at wait station.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P2-301.14 Wash hands after activities that contaminate them.-P Observed multiple employees leave cook line walk to back room, outside, prep room or walk in cooler and return without washing hands. Observed multiple wait staff bus tables, scrape plates and not wash hands before delivering food to table. 2-301.15 Only wash hands in handwashing sink.-PF Observed one food employee washing hands in 3 comps sink. CDI- instruction provided

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wait staff filling or washing tea pot in hand sink. CDI- instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats in rear refrigerator stored over multiple open or slightly covered containers of ready to eat sauces. CDI- reorganized 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed multiple employees wearing at least one glove leave cook line walk to another room, engage a door like the walk in and return to food prep without changing gloves. CDI- instruction provided

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken and dumplings in prep unit and lettuce wraps in refrigerator both near grill cold holding at 49-54 F. Ambient temperature of both units above 49 F. CDI- FACILITY NOT ALLOWED TO HOLD TCS FOODS UNTIL REPAIRED

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 duck and noodles in walk in cooler without date mark. Observed spring rolls and cooked chicken not date marked in prep units and multiple containers of cooked ( in house )chicken, duck and vegetables not date marked in freezer. VR

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 and vegetables coolng at room termperature below 100 F. CDI- removed to walk in cooler or freezer

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed facility thermometer to be 3 F off calibration. VR

4-501.11 Maintain equipment in good repair. All foods in refrigerator and prep unit next to grill are not cold holding at 45 F or below. VR NO TCS FOODS MAY BE STORED IN THESE UNITS UNTIL THEY ARE REAPIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple equipment handles soiled with residue or debris.

2-301.14 Wash hands after activities that contaminate them.-P Did not observe staff wash hands after handling raw chicken or soiled dishes. CDI- instruction provided

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dishmachine at 0 ppm chlorine. Re-run at 50 ppm. Observed spray bottle of santiizer at 0 ppm chlorine. CDI- discarded

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken and raw duck at 50-51 F in bottom of failing prep unit. CDI- all TCS foods placed on TPHC until repaired.

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 cokked , frozen and thawed chicken not date marked. CDI- date marked

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 unlabeled spray bottles of glass cleaner. CDI- labeled

4-501.11 Maintain equipment in good repair.Observed one prep unit not cold holding foods at 45 F or less. VR

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverge container cleaned over food prep area. CDI- removed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed closed container of vinegar in rear hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods cold holding above 45 F in multiple units, including approximately 12 dozen eggs(discarded) CDI- fresh food removed to walk in cooler until unit repaired

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 at 70 F in walk in cooler at 2 hours. CDI-Covers removed to speed cooling.

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 some debris in bottom of one bucket of sanitizer. CDI- remade

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed emlployee phone stored on clean slicer. CDi- removed

4-501.11 Maintain equipment in good repair. Observed all food in reach in refrigerator above 50 F. Ambient air temp at 56 F. VR

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored above crab rangoon and package of seaweed in freezer. Moved crab rangoon to top shelf. Observed raw meat stored on top of boxed vegetables in freezer. Vegetables moved up and meat moved down. Storage of foods has greatly increased.

4-702.11 Before Use After Cleaning - P Utensils shall be sanitized after cleaning. Observed dish washer at 3 comp sink washing and rinsing pans and utensils and then placing on drainboard to dry. Stopped process. Educated. PIC is going to label the 3 comp sink with wash, rinse and sanitize signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed raw chicken in top of prep unit across from woks at 54F. All other foods in top of unit were non-TCS foods. Chicken was removed and replaced with chicken from walkin at 40F. Items in bottom of prep unit were holding at 44F or lower. Advised facility to have unit serviced to ensure it can hold foods below 45F at all times. Keep flip top closed on this unit to reduce heat from wok line. Service arrived at end of inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 juvenile roach. Facility advised they just received a treatment on Saturday. PIC will contact company to come back out.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 80F while washing utensils. Water was drained and refilled with hot water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed top of ice container at server station dark with buildup. Clean.

6-303.11 Intensity-Lighting - C Provide additional lighting in walkin coolers to bring to 10 foot candles. Add additional lighting at server station to bring to 50 foot candles. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cigarette pack and lighter stored on the prep line shelf. Employee moved to area in dry storage where all employee items are stored.

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 cook grab scallions with bare hands and cook with seafood noodle dish. Dish only reached 161F. Educated that food must hit 165F if using bare hands. Facility agreed to switch to tongs/spoons.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw, chopped beef stored above seafood in walkin cooler. Rearrange as such: raw pork/raw seafood/raw eggs then raw chopped beef then raw chicken. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms, tomatoes, etc. stored above ready to eat noodles. Rearrange

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked orange peels and cooked tomato sauce sitting out at room temperature (77-84F). Food discarded after 4 hours. Facility agreed to use TPHC. Left template. Observed lettuce at 55F and cabbage at 65F in top of prep unit by grill. Lettuce discarded and cabbage placed in cooler to quickly chill to 45F. Ensure these items do not sit out.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Written procedures were not complete. Helped facility with writing procedures for beaten egg, tomato sauce and cooked orange peels.

7-102.11 Label working containers of sanitizers.-Pf The sanitizer bottles are labeled "Bleach" or "bleach water". Write "Sanitizer" on each bottle. PIC agreed to correct.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on kitchen surfaces throughout. Place in sanitizer between uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, cupboard handles, small fan and piping under wok line 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 damaged/missing floor tiles in dry storage areas. Repair baseboard at back door where separating from wall.

6-303.11 Intensity-Lighting - C Provide additional lighting in walkin cooler to bring to 10 foot candles. Add additional lighting to server station to bring to 50 foot candles.

6-301.14 Handwashing Signage - C. A handwashing sign or poster shall be posted at all handwashing sinks notifying food employees to wash their hands. Observed no signage at bar hand sink. Left signs with PIC.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Equipment food contact surfaces shall be clean to sight and touch. Observed interior ceiling of ice machine showing buildup pink and black in color. CDI - cleaned and sanitized during inspeciton.

3-501.14 Cooling - P. Rapidly cool all heated THC foods within two hours from 135F to 70F; and within a total of six hours from 135F to 45F. Observed fried tofu, which was prepared three hours earlier, measuring 74F inside top section of prep cooler on the wok line. Tofu needed to reach 70F or lower after two hours at most. CDI - voluntarily discarded.

4-302.12 Food Temperature Measuring Devices - PF. A thermometer with a suitable small diameter probe shall be provided and readily accessible to accurately measure thin masses. Observed no thin probe thermometer in place for measuring temperatures of foods such as shredded cabbage, cut lettuce, and sprouts. VR - verification visit required.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed raw egg, garlic in oil and bean sprouts at 50 F in good refrigeration where all other foods were 44For colder.CDI- cooling continued; instruction provided. PIC , MICHAEL HAS BEEN INSTRUCTED ON THIS ISSUE. NEEDS TO BE RESLOVED.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple containers of cooked chicken, rice cooked beef, cut leafy greens, vegetable and spring rolls not date marked.CDI- all items pulled and date marked. PLEASE UNDERSTAND CORRECTIVE MEASURE FOR THIS VIOLATION IS TO DISCARD THE FOOD. EXPECT THIS GOING FORWARD.

3-501.15 Cooling MethodsRules require cooling of applicable TCS foods to be cooled using properrcooling methods.Observed rice, chicken and noodles, cooling at room temperature, not under refigeration or arranged to prmote cooling.CDI- instruction provided

3-302.12 Food Storage Containers Identified with Common Name of FoodRules require bulk food containers to be labeled if food is not easily recognizable.Observed multiple cooked and or raw bulk protein containers not labeled.Please label.

6-501.111 Controlling PestsRules require facility to control pests.Observed cockroach crawling up mens room wall.CDI- killed by inspector

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessRules require dish machines to maintain properr concentrations of sanitizer. Observed dish machine sanitizer concentration at 0 ppm chlorine.CDI- new bucket added, pump primed re-tested at 100ppm; staff instructed on how to maintain machine and test concentration

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple containers of cooked TCS foods not date marked. CDI- removed and date marked

3-304.14 Wiping Cloths, Use LimitationRules prohibit storing soiled wiping cloths on food prep surfaces. Observed multiple soiled wiping cloths on food prep surfaces. CDI- removed; instruction provided