LOTUS CHINESE CUISINE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one in facility with active food protection manager certification. 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 above raw beef in WIF. Observed raw chicken stored above RTE wontons in WIF. CDI - PIC rearrange storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(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 rice, cabbage, and chicken without correct time stamps. CDI - PIC added correct times on there timer system.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed container of bleach without labeling. CDI - PIC labeled 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P observed sanitizer spray bottle reading over 200ppm of bleach. CDI - PIC remade to 50ppm

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf observed dented cans stored with in use cans. CDI - PIC voluntarily discarded.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several dishes, wet nesting throughout clean dish storage. CDI - PIC triangle stacked to allow for sir drying.

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 being stored over raw steak in Walk-in freezer. CDI- EHS discussed with PIC, PIC to adjust storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener stored as clean soiled with food waste, large black bins stacked with residue accumulation, knives on magnet strip with food residue accumulation at base and on blade. CDI- PIC removed items to be w/r/s. *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 several TCS foods including chicken wings, diced roast pork, shrimp, sesame chicken, fried rice, and cut cabbage prepared on morning of 3/19 without a date. CDI- EHS discussed with PIC, PIC had dates put on all items maintained more than 24 hours. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). SEE COMMENT ABOVE. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed dishes being wet nested on rack in dish pit area.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout facility. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed cleaning needed in tight areas of equipment on prep line, floor of walk-in freezer. *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed under and behind equipment on cookline, tight areas throughout establishment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed cut cabbage cooling at a rate to slow too meet cooling parameters in walk-in cooler. PIC stated product prepared @10:30am. CDI: PIC placed product into shallower portions, uncovered in front of fans in walk-in cooler (product dropped to 43F within 15 minutes).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring rolls being held above 41F in walk-in cooler. PIC stated product prepared 07/31/25. Other TCS foods in WIC within temperature parameters. PIC stated product had been out for restocking front line during prep. CDI: PIC cooled product (40F). Observed roast pork being held above 41F in make table. PIC stated product prepared 07/31/25. Other TCS foods in make table within temperature parameters. Product stored next to “open space” in flip-top portion of table. CDI: PIC filled empty space in table within temperature parameters insert pans and cooled product (41F).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut cabbage cooling in plastic bus tub on bottom shelf on walk-in cooler covered in plastic wrap. CDI: PIC placed product into shallower portions, uncovered in front of fans in walk-in cooler (product dropped to 43F within 15 minutes).

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed bus tub of meat thawing on bottom shelf of prep table. CDI: PIC placed product in WIC for thawing. Observed chicken kabobs thawing on speed rack in ambient air. CDI: PIC placed product in WIC for thawing.

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 bulk container of cornstarch with no label. CDI: PIC provided label.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted shelving throughout facility. REPEAT VIOLATION.

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 table next to main make table soiled with grease buildup. Observed buildup on fan cover in walk-in cooler.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food in hand sink. CDI.. Sink was cleaned out. REPEAT

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken being fried below internal temp of 165F interrupting the cooking process without approved procedures. CDI.. Chicken was refried to internal temp above 165F EHS also left app for non-continuous cooking.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer not labeled, CDI.. bottle was labeled,

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can stored with that weren’t dented. CDI.. Can was moved to designated area

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several pans stacked wet. CDI..Pans were stacked in a manner that would allow the pans to dry sufficiently. REPEAT

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed clean cut broccoli stored in original cardboard shipping box. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout facility rusted. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet at front hand washing sink.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice in hand wash sink. CDI..Ice was removed and sink cleaned.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping broccoli with bracelets on.

3-302.15 Wash fruits and vegetables prior to use. Observed employee chopping broccoli prior to washing.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several pans stacked wet

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed food stored in used tin cans. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout facility that’s rusting.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed 2 buckets of soy sauce stored under table without lids. CDI..PIC cover containers with plastic wrap.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bleached out strip. CDI SANITIZER was remade.

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 facility cooling cooked chicken in ambient air, food temps were at 70F. EHS had PIC Move chicken to WIC. PIC States chicken was on speed rack for 1 hour.Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta.Observed in use containers of sauces , and spices without lables.REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in bottom of RIC in stand water.CDI.. Had employee remove food from bottom shelf

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

4-501.11 Maintain equipment in good repair.Observed RIC with standing water at bottom. EHS will return in 3 days to check the unit 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed food stores in used tin cans.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee wash hands then turn faucet off with bare hands. PIC educated employee on using barrier when turning off faucets.

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 bucket of cooked chicken cooling above 70F with 30 minutes left to cool. CDI PIC placed items in WIF For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 bins of cooked rice above F. CDI PIC voluntarily discarded rice. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 bucket of noodles in WIC from previous day without date. CDI..PIC labeled Noodles For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed bleach water stored with sauces. CDI ..PIC moved Bleach water 7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed previously used bottle being used to store bleach water. PIC dumped out and bottle was discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Chicken wings stored in large bin to cool. CDI..PIC moved chicken to WIF to quickly cool. 30 mins left for chicken to cool For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed in use containers and shakes without labels

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 sugar and flour with handle of scoop in food. CDI..PIC removed scoop.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans stacked wet.. CDI ..PIC spreader items out to dry.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed open can used for food storage.

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 RIC under prep top with standing water. Had employee remove food. 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 walls with debris and build up. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Several items placed in prep top from walk in 40 minutes prior. Items moved to walk in to quick chill to 41F or less. CDI 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 .

4-501.11 Maintain equipment in good repair. Observed WIC with torn gasket and WIF with rusting floor. Bottom of door repaired. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Prep line cutting board heavily scratched and scored. PIC Flipped board over. CDI

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 water accumulation in reach in at prep line. No points deducted.

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 under cookline equipment and shelving around corner accumulating grease.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in men’s restroom. CDI: PIC supplied soap to hand sink.

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 meats on speed racks in WIF with raw chicken being stored above raw beef and raw pork. CDI: PIC rearranged storage for compliance. 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 pork dumplings, raw pork and raw chicken with temperatures above 41F. PIC stated that items had been here over night. Observed spring rolls and dumplings with temperatures above 41F in WIC. PIC stated that the cooler door had been left open for a while and that is why these products are not in temperature compliance. CDI: PIC voluntarily discarded dumplings, raw chicken and raw pork, springs rolls and pork dumplings in WIC moved to WIF to quickly cool. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door not fully sealed around door and capable of letting in pests. Seal door.

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 raw broccoli being stored directly on floor beside prep table. CDI: PIC moved boxes off the floor and to a shelf.

4-501.11 Maintain equipment in good repair. Observed WIC with torn gaskets and WIF with rusting floor.

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 low grout in back of kitchen. Needs repair. REPEAT

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee using gloved hand to put raw chicken wings in fryer and changing gloves but not washing hands to begin working with RTE food. CDI - EHS had PIC ask employee to wash hands. Employee washed hands.

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 no food in WIC date marked. CDI - PIC properly date marked food. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards. CDI - PIC discarded cutting boards.

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 cart with debris build up on each shelf. CDI - PIC took cart out to be cleaned.

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 low grout in back of kitchen. Needs repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce over bin of chopped onions in WIC. CDI - Storage order was corrected. For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed head of cabbage sitting on reach in shelf not in a container or with any kind of wrapping. Food needs to be stored with protective covering or package. CDI - Cabbage was moved into proper protected packaging. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives with food residue/debris on them. CDI - Knives were moved to be cleaned. REPEAT. For more information, please visit: http://meck.co/FoodSafety 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed general tsos chicken and dumplings in WIC with no date labels. CDI - Appropriate dates were added. REPEAT. Points not escalated due to improvements. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans and bowls stored as clean. Needs air drying. REPEAT.

4-501.11 Maintain equipment in good repair. Observed metal peeling back from WIC door. Observed taped reach in cooler gasket. Needs repair.

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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in back of kitchen blocked by boxes of chicken that had been recently delivered. CDI - Boxes of chicken were moved to allow access to handsink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed head of cabbage sitting on reach in shelf not in a container or with any kind of wrapping. Food needs to be stored with protective covering or package.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed a couple of knives stored on knife strips with food debris on them. CDI - Knives were removed to be cleaned.

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 rice, noodles, chicken, cabbage, and wings in WIC with no date labels. CDI. - PIC added appropriate date labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap at bottom of screen door in back of kitchen. Needs repair.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans and bowls. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed small knives taped together and with broken handle. CDI - Knives were discarded by PIC. REPEAT. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelves lined with cardboard that appeared to be wet. Cardboard needs to be removed.

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 build up on shelving throughout. Needs cleaning.

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 build up of dust and debris on walls and ceiling in kitchen. Needs cleaning. REPEAT. 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 damage to wall near storage area. Needs repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef over cooked wings in WIC. CDI - Storage order was corrected. REPEAT

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed employee washing dishes at three comp sink using the middle sink with a small container of wash detergent and no sanitizer in any of the compartments. CDI - EHS and PIC moved all dishes to the first compartment to be washed, set up the second compartment for rinsing, and set up the third compartment with sanitizer for sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shrimp at 48, chicken at 45, and garlic in oil at 48 in flip top. CDI - Shrimp and garlic in oil were voluntarily discarded. Chicken had been placed in the unit that morning and was overfilled. Chicken was separated into smaller containers and allowed to cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans. REPEAT.

4-502.11(A) Maintain utensils in good repair. Observed small knives taped together and one with rubber bands. CDI - Bands were removed and taped knife was discarded.

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 build up of dust and debris on walls and ceiling throughout kitchen. Needs cleaning. REPEAT. 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 damage to wall near storage area. Needs repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over ready to eat wings in WIC. CDI - PIC rearranged the storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed metal container and knives stored as clean with food residue and debris on them. CDI - Knives and metal container were moved to be cleaned.

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 chicken and cabbage on TPHC not time marked. CDI - PIC knew when time began and marked the time accordingly.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers on shelving above 3-comp sink. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving behind prep units. 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 build up of dust and debris on walls and ceiling throughout kitchen. Needs cleaning. REPEAT.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have procedures for a vomiting or diarrheal event. CDI - EHS provided PIC with state procedures and discussed the addition of this requirement with the adoption of 2017 Food code. REPEAT.

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 scoops in-use stored in hot water at 122 F. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal bowls and pans. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving behind prep units and dust build up around areas holding security monitor equipment.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom. 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 build up of debris on edges of floors in hallway and on the floors and walls in the back corner behind the small ice machine. Needs 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 missing tile and damage to the wall in the back corner next to a blocked door.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed EHP is missing non-typhoidal salmonella. EHS discussed this addition with the PIC. Forms and posters with updated EHP have been given to PIC.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility did not have procedures for a vomiting or diarrheal event. EHS provided PIC with state procedures and discussed the addition of this requirement with the adoption of the 2017 food code.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings cooked in deep fryer. Wings in the back of the fryer basket reached 179 F. Wings in the front of the basket reached a final cook temperature of 155 F. CDI - EHS instructed PIC to have the wings dropped back in the fryer and all wings were cooked to a final temperature of 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in bottom of reach in at 46 and 44 F. CDI - Chicken was voluntarily discarded.

3-501.13 Use approved thawing methods. Observed shrimp thawing under running water at 79 F. CDI - Water temperature was set cold so shrimp was moved to thaw under refrigeration.

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 scoop handle in sugar. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on shelves. REPEAT.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the female restroom.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice held at 132 F. CDI- Rice was reheated to 166 F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed noodles in reach in and chicken and rice in WIC with no date labels. CDI - PIC stated the food had all been prepared and cooled on the previous day. Food was labeled appropriately. REPEAT.

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, cabbage, and rice held using TPHC with no time markers. CDI - PIC stated all food had been brought out and temperature checked when the facility opened at 11 am. She set the timer appropriately. Food should be gone much faster than the 4 hour window due to the lunch rush.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed broccoli delivered this morning and being prepped in boxes on floor.

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 handle of scoop in contact with sugar. CDI- Scoop was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils were wet stacked.

4-501.11 Maintain equipment in good repair. Observed torn gasket on reach in next to fryer. REPEAT. No escalation of point because items listed from last inspection were repaired and PIC stated gasket was being ordered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on prep surface.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in front hand sink. CDI: Food employee removed ice from hand sink. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean soiled with food waste. CDI: PIC sent can opener to be W/R/S.

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 large white bus tub of noodles with no date label. PIC stated product prepared on 04/19/21. CDI: Education provided, PIC labeled and made aware that going forward, failure to label food can result in food being 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 several TCS foods being cooled on speed racks using ambient air- cabbage for spring rolls, sweet n sour chicken, and rice. All product prepared within last 1 hour 20 minutes. CDI: Education provided and product moved to walk-in cooler and walk-in freezer for rapid cooling. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer towels being stored on prep surfaces upon arrival for inspection. CDI: Food employee placed towels in sanitizer solution.

4-501.11 Maintain equipment in good repair. Observed light out in vent hood. Observed flashing separating from bottom of walk-in freezer. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several white cutting boards throughout kitchen with light to moderate scoring. EHS recommended replacing.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed low grout in various areas throughout kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed four bottled employee beverages stored on shelf above container of soy sauce in walk-in cooler. Observed employee beverage stored on shelf above sauces on dry storage shelf. CDI: PIC relocated all employee beverages.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink in back kitchen blocked by large yellow flour bin and roll cart. CDI: PIC moved bin and cart.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mix, steamed shrimp, and pork being held above 41F in make table. CDI: PIC moved steamed shrimp and pork to walk-in freezer for rapid cooling. PIC placed garlic/oil mix on TPHC due to food staff working with product a lot at cook line. Going forward facility will use TPHC for garlic/oil mix. Discussed possibility of Risk Control Plan if cold holding is not corrected by next inspection. REPEAT VIOLATION.

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 timer for TPHC foods not being used. PIC stated rice, chicken, and cabbage placed out on line at 1pm. CDI: PIC set timer for correct time allotted and started timer.

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 cabbage cooling on speed rack upon arrival for inspection. PIC stated product was cooked at approx. 1pm. CDI: Food employee moved cabbage to walk-in cooler for rapid cooling and spread out onto thin sheet pans.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on products on spice cart at cook line. **Many improvements since last inspection. Great job!!

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 wash hands then turn off faucet with bare hands. CDI-EHS explainbed they need to turn of faucet with paper towel, employee washed hands properly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed gravy at 132F in steamwell. CDI-Facility voluntarily closed due to WIC being above 41F. Food was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed WIC reading 45F ambient air temperature. Food was 44F. CDI-PIC voluntarily discarded all TCS foods and called maintenance while EHS was on site. Maintenance explaiend the fan motor in the roof wasn't working and checked the leak. VR REQUIRED 8/28/2020. PIC did not sign due to Covid protocols.

7-201.11 Store toxic materials to avoid contamination. -P Observed dish detergent stored over cooking oil. CDI-PIC moved detergent to the bottom shelf.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer, they had a thermometer out of the package but it was a thicker probe. VR REQUIRED 8/28/2020.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed WIC not holding temp, and leaking. Observed rusted shelves in the walk in freezer.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no bleach test strips on site. They had container but container weas empty. VR REQUIRED 8/28/2020.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build up on the shelves above the 3-comp sink. Needs 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 areas of low grout theroughout kitchen area and WIC. Observed vent fan covered by tin foil. 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 floor in walk in freezer in need of cleaning. WIC has debris on the bottom of it, should not put uncovered food underneath motor.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food over soy sauce in the WIC. They have another designated area, recommended using this one sicne it's on the bottom shelf.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp and raw pork in the walk in cooler. CDI- PIC rearranged items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a container of rice and a container of chicken with temperatures below 135F sitting above the grill. CDI- PIC reheated items to 165F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a bowl of pork in the reach in unit near the grill with no date mark label from Tuesday (1/21). CDI- PIC dated item to reflect 1/21.

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 minor food debris on equipment throughout the kitchen. Cleaning needed.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee items stored on the prep table used for food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a couple open employee canned drinks stored in kitchen. CDI- Drinks removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at 0 ppm while dishes being actively washed and sanitized. CDI- Sanitizer made to proper strength and checked with a test strip. Dishes washed but not properly sanitized earlier were sanitized in dish sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed fried rice cooled in a deep tub overnight at 58 degrees (over 6 hrs). CDI- Rice voluntarily disposed of by PIC. PIC explained their normal procedure of using flat pans and placing food in walk-in freezer and said worker did not follow proper procedure last night.

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 fried rice improperly cooled overnight (over 6 hrs) in a deep tub, did not reach proper temp of 41 (observed at 58 degrees) CDI- Reviewed proper cooling methods with PIC, PIC explained proper cooling methods that normally use. Rice voluntarily disposed of by PIC.

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 in-use rice scoop stored pan of water in steam table at 115, needs to be min. 135. Water and scoop changed out.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee attempt to wash hands in 3 comp sink. Employee corrected, properly washed hands at handsink using soap and towels.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed un-washed mushrooms stored above RTE sauces. CDI- Unwashed produce moved to shelf with other unwashed produce. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed foods in walk in cooler since yesterday stored un-covered (egg rolls, sesame chicken) CDI- Foods covered.

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 lettuce time marked for 2:00 PM prep time by 6:30 PM lettuce had not been disposed of. CDI- PIC had lettuce disposed of.

4-502.11(A) Maintain utensils in good repair. Observed a few small racks placed inside pans in walk in cooler that were rusted. PIC removed rusted racks.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee open canned drink stored on prep table. CDI- Drink removed.

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. -P Observed main cook leave cook line, wipe sweat from head and forehead, then return to cook line to cook without washing hands. CDI- Employee washed hands. 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, turned off faucet with bare hands. CDI- Employee re-washed hands, used paper towel to turn off faucet handle.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed tub of raw chicken stored on top of box of tofu in walk in cooler and a tub of raw chicken stored above pan of raw pork in walk in cooler. CDI- Food arranged with raw chicken stored on separate shelf from tofu and below pork. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed crispy noodles stored in single service carboard box. Observed cut cabbage stored directly on rack in prep cooler. CDI- Noodles and cabbage voluntarily disposed of. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above open tubs of cooling rice. CDI- Unwashed produce moved below RTE foods.

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 large collander of cooked shrimp with plastic wrap cooling approx. 3 hrs in walk in cooler at 79 degrees. CDI- Shrimp voluntarily disposed of by PIC. Observed walk in cooler holding most TCS foods at 43-44 degrees, no foods observed at 41 degrees in cooler so foods in-capapble of cooling to 41 per cooling requirement. Walk in cooler must be capable of cooling foods to 41 or less. Will follow up within 10 days that walk in cooler is serviced as needed to properly cool foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Walk in cooler holding all TCS foods at 43-44 degrees. (See temperature chart) Cooler needs servicing to ensure it is cold holding at 41 or below. Will follow up within 10 days that cooler is properly cold holding.

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 trays of egg rolls and tub of sesame chicken cooked over 24 hrs ago not date marked in walk in cooler. CDI- Foods date marked.

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 foods held with TPHC, cooked sesame chicken, and cut cabbage not being time marked per approved TPHC procedure. CDI- Foods time marked.

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 large amount of shrimp improperly cooling in deep collander covered in plastic. CDI- Reviewed proper cooling methods with PIC, shrimp voluntarily disposed of. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed walk in cooler and walk in freezer with little available space to help cool, properly store, and cold hold foods. Recommend adding refrigeration and/ or freezer equipment. Will follow up within 10 days to verify facility has corrected difficulties with refrigeration space.

3-307.11 Protect food from contamination sources. Observed raw beef being prepped with a tray stored on top of open trash can; a source of contamination. CDI- Beef voluntarily disposed of. Observed flat pan of cooked chicken moved to a prep table holding cut raw beef. CDI- Chicken moved to prep sink drainboard.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee prepping and handling raw shrimp while wearing a watch. CDI- Employee removed watch and washed hands.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food in walk in cooler co-mingled with restaurant food. CDI- Food moved to a designated shelf in walk in cooler. GENERAL COMMENT: 3 compartment sink plumbing problem with hot water has been repaired since last inspection. Will follow up within 10 days to check un-resolved priority violations. Call main office number at 980-314-1620 to request a re-inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tubs of raw chicken stored on same counter while broccoli was being cut. CDI- Chicken removed. Table cleaned and sanitized. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several instances of unwashed produce stored above open tubs of RTE foods such as cooked rice and cut and washed produce. CDI- Foods re-arranged with raw produce stored together. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut cabbage stored directly on rack of prep cooler. CDI- Cabbage disposed of. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several different foods not covered in walk in cooler: egg rolls, rice, cooked chicken etc. CDI- Foods covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several tubs of raw chicken that had been prepped 1 hr earlier and was waiting for cooking at 75 degrees not actively being worked with. Need to minimize time food is left in the temperature danger zone. CDI- Tubs of chicken moved to walk in to cool until it can be cooked.

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 instances of foods thawed 2 days ago not date marked in walk in cooler including crab rangoon and egg rolls. CDI- Foods properly date marked.

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 deep and sealed tub of lo mein actively cooling. CDI- Lo mein moved to flat pan to speed cooling process observed below 70 degrees in 1 hr of cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tubs of raw chicken and boxes of raw broccoli stored on the floor in kitchen and walk in cooler. CDI- Food stored off the floor. (repeat) Observed broccoli being washed in 3 comp sink next to dirty dishes in next compartment. CDI- Broccoli moved to prep sink. 3-307.11 Protect food from contamination sources. Observed cabbage draining procedure that worker said uses a bag of rice on top of plastic wrapped collander of cut cabbage. Bag of rice is not suitable for this as it is not clean nor cleanable. CDI- Worker used additional large collander for this preparation step.

3-302.15 Wash fruits and vegetables prior to use. Observed broccoli not being washed prior to being cut. CDI- Broccoli washed.

5-205.15 Maintain a plumbing system in good repair. Observed hot water faucet handles not operating on 3 comp sink. Facility is using spray hose hot water to fill 3 comp sink. Have 3 comp sink repaired for hot water to be available. Will follow up within 10 days that hot water is restored.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cut cabbage head stored directly on bottom of prep cooler. Observed fried noodles stored in cardboard box not made for food storage. CDI- Foods voluntarily disposed of by PIC. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed large number of foods 24 hrs old or more not being covered in walk in cooler. CDI- Foods covered. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored over open container of cut onions. CDI- Mushrooms moved to shelf with other un-washed produce.

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 TCS brown sauce made with cooked onions and ginger left out in 5 gallon bucket over 5 hrs at 98 degrees. CDI- PIC voluntarily disposed of sauce.

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 a number of pans of cooling foods either cooling in deep and covered containers of cooling at room temp with cooling methods. CDI- Reviewed proper cooling methods with PIC. PIC used proper cooling methods on actively cooling foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee store pan of raw chicken on top of open trash container. CDI- PIC voluntarily disposed of chicken. Observed tub of raw sausage stored on floor of walk in freezer. CDI- Tub stored off the floor. (repeat)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans tight stacked while wet.

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 cracks metal pans and cracked/ damaged plastic tubs in use. PIC disposed of damaged tubs and pans. (repeat) 4-501.11 Maintain equipment in good repair. Observed dry good storage racks in kitchen and in walk in cooler badly rusted, needing repair or replacing. (repeat)

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cook line handsink blocked with plastic tubs and dishes in sink. CDI- Items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with food residue left on them. CDI- Dirty items placed in sink for re-washing. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed can opener stored as dirty. CDI- PIC cleaned can opener. (repeat)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler not maintaining foods at 45 or below. All TCS foods in prep cooler were borderline cold 46-47 (see temp chart). PIC moved all TCS foods to ice baths and called to have cooler serviced. Will follow up within 10 days that cooler is cold holding properly. Observed cut cabbage left out at room temp at 75 degrees. PIC said cabbage had been out approx. 30 min. CDI- Cabbage moved to walk in cooler. (Reminder: Cold holding temperature required for TCS foods will be 41 degrees starting 1/1/19. Observed most foods in walk in cooler, particularly foods that cooled overnight at approx. 45 degrees)

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 no date marking system being used. Observed several date mark required foods (rice, egg rolls, fried chicken) cooked/ prepped one to two days ago that were not date marked. PIC said no other foods were older than 2 days. CDI- All foods properly date marked. (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 in walk in freezer stored on the floor. Observed tea urn stored on floor of walk in cooler. CDI- Food and Tea stored off the floor. (repeat)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. 2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee cooking while not wearing a hat or hair restraint and while wearing a watch. CDI- Employee put on a hat and removed watch.

4-501.11 Maintain equipment in good repair. Observed walk in cooler fan leaking, water being caught in a container. Needs repair ASAP. Observed dry good storage racks in kitchen and in walk in cooler badly rusted, needing repair or replacing. 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 egg rolls in direct contact with rack baskets that have peeling enamel. These baskets are not approved food contact surfaces. Replace baskets that are damaged, and line these baskets with food approved material, such as wax paper so food does not directly touch baskets, or replace them with approved storage utensils. CDI- Baskets were lined with was paper. Observed a few tubs badly cracked needing replacing. CDI- PIC removed damaged food tubs.

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 stainless steel wall at fryers needing cleaning of build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal misc. items and personal food items stored above restaurant food in walk in cooler. CDI- PIC moved personal items to a bottom shelf away from restaurant food.

2-301.15 Only wash hands in handwashing sink. -PF Observed two employees using prep sink to wash hands. CDI- Employees corrected, washed and dried hands at handsink properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an employee accidentally drop a cooked chicken piece in a pan of raw chicken, place the piece back into basket of cooked chicken, potentially contaminating the cooked chicken. CDI- Chicken re-cooked above 165 to kill any potential raw chicken bacteria. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed tub of raw chicken stored above tub of raw shrimp in walk in cooler. CDI- Food arranged by final cook temperature. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a large number of foods cooked yesterday that were not covered in walk in: several pans of rice, pans of fried chicken pieces, and racks of egg rolls. CDI- Foods covered. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pan of food stored stacked with bottom of food containers directly touching food below in prep cooler. CDI- Foods separated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed can opener stored as dirty. CDI- PIC cleaned can opener.

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 one tub of egg rolls with no date from yesterday and one pan of fresh garlic and oil mixture at prep sink with no date. CDI- Items date marked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a few containers and tubs of various dry goods not labeled in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tea urn stored on floor of walk in cooler. CDI- Tea stored off the floor.

4-501.11 Maintain equipment in good repair. Observed a rice warmer in use that was broken, not operating, rice was 135 degrees inside. PIC voluntarily disposed of rice, rice warmer replaced. Observed walk in cooler fan leaking on top of some tub lids of foods. Needs repair ASAP. Observed dry good storage racks in kitchen and in walk in cooler badly rusted, needing repair or replacing. (repeat) 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 egg rolls in direct contact with rack baskets that have peeling enamel. These baskets are not approved food contact surfaces. Replaced baskets that are damaged, and line these baskets with food approved material, such as wax paper so food does not directly touch baskets, or replace them with approved storage utensils. CDI- Baskets lined with was paper. Observed a few tubs and tub lids cracked or damaged, needing to be removed ASAP. CDI- Broken tubs and lids dispsoed of by PIC.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food and drink and lunch box stored in walk in cooler along with restaurant food. CDI- PIC moved foods to a designated shelf away from restaurant food.

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 an ice scoop and food scoop with the handles in direct contact with product.

4-501.11 Maintain equipment in good repair. Observed the splash guard loose at the 3 compartment sink. Observed the faucet at the front hand sink loose. Observed rusted tables and shelves throughout facility. REPEAT Observed seat backs (in the dining area) ripped and torn. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on the good system. Per PIC the hood is scheduled for cleaning this week.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sinks blocked by a cart. CDI-cart relocated

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, noodles and rice cooling in densely packed covered pans in the walk-in cooler. CDI- Rice, noodles and chicken placed on shallow sheet pans in the walk-in freezer to facilitate rapid cooling. Discussed cooling methods and time parameters with PIC. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a one inch gap under rear delivery door. Provide an adequate door sweep.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on the drying rack.

4-501.11 Maintain equipment in good repair. Observed the splash guard loose at the 3 compartment sink. Observed the faucet at the front hand sink loose. Observed rusted tables and shelves throughout facility.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings being partially cooked. Discussed non -continuous cooking requirements with PIC. CDI-chicken wings will be fully cooked to a minimum internal temperature of 165F initially. The non-continous cooking requirements were emailed to PIC for review if this practice will be implemented again.

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 noodles cooked at 10:30 a.m at 73F at 4:00 pm. Product did not cool in the specified time parameters. CDI-product voluntarily 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 chicken wings and rice cooling in densely packed pans in the walk-in cooler. CDI- Rice and chicken placed on shallow sheet pans in the walk-in cooler to facilitate rapid cooling. Discussed cooling methods and time parameters with PIC.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to shelving racks wrapped in aluminum foil collecting dust and spider webs near flip top cooler.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed cleaning needed to sinks and toilets in mens restroom.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to floors underneath grill and flip top cooler. Observed dusty fan blades on ceiling fans in lobby area.

6-303.11 Intensity-Lighting - C Observed very dim lighting in female restroom.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed several sanitizer bottles with 400 ppm chlorine sanitizer. CDI-sanitizer corrected to required concentration

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken, pork, shrimp and vegetables holding above 45F in the flip top cooler. CDI-all product voluntarily discarded VERIFICATION REQUIRED.

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 1 hour tightly covered in the walk-in cooler. CDI-product uncovered.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bus tub of ground beef and several bus tubs of raw chicken wings stored directly on the floor in the walk-in cooler.

4-501.11 Maintain equipment in good repair. Observed flip top cooler with an ambient air temperatureof 60F. CDI-all food in the unit was voluntarily discarded. A service technician was called for repairs. VERIFICATION REQUIRED

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed soy saucem oyster sauce and hoisin sauce in storage not protected. CDI container covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in storage at 82F. CDI chicken voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry goods beside grill line not labeled. CDI items labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed backdoor of kitchen in disrepair/not closing.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed ice scoop stored in cardboard box.

4-501.11 Maintain equipment in good repair. OBserved split gaskets on 2 reach-in units.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed a child in kitchen during full service. CDI PIC had child sit in customer area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverages stored on prep surfaces. CDI beverage relocated to approved location.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed PIC touching chicken wings with bare hands. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by cart, frier and mop bucket. CDI cart and mop bucket relocated to approved location.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed broccoli stored in delivery box. Observed fried noodles stored directly in cardboard box. REPEAT VIOLATION. VERIFICATION REQUIRED. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed sauces and dry goods stored uncovered/unprotected. REPEAT VIOLATION. VERIFICATION REQIURED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in several areas of kitchen above 45F. See temperature chart for temperature observations. CDI items were either discarded, cooled in walk-in freezer rapidly or placed on ice baths. REPEAT VIOLATION. VERIFICATION REQUIRED.

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 rice, noodles, chicken and cabbage being held using TPHC; no label or timer set per TPHC documentation to verify when products were removed from temperature control. CDI items voluntarily 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 chicken wings, shrimp and rice cooling out of temperature control. Observed rice and several containers of chicken cooling improperly in walk-in cooler. CDI all items placed on sheet pans to reduce density of products and placed in walk-in freezer to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry goods on prep line at grill not labeled.

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 ice scoop stored directly in ice.

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 grout deeply grooved in several areas of kitchen. Observed ceiling tile missing above ice machine. REPEAT VIOLATION. 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 floor heavily soiled under grill and friers.

4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed hood system above wok areas heavily soiled.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored above clean equipment and food on shelves and prep surfaces throughout facility. CDI beverages discarded.

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 two employees wash hands and recontaminate hands when turning faucet off. CDI PIC instructed employees on proper handwashign procedures.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed and cut broccoli stored in delivery boxes. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed rice, several sauces and spices stored uncovered in dry storage area. Observed wontons holding in cardboard box and in direct contact with unused trash bags. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs stored above ready-to-eat eat sauces. CDI eggs relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris near chute.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings, raw chicken, homemade brown sauce/chicken broth, dumplings and shrimp holding out of temperature control. See temperature chart for temperature observations. CDI items placed in walk-in cooler to rapidly cool. EHS recommending brown sauce/chicken broth be placed on TPHC. Documentation emailed to 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 egg rolls, shrimp sauce and milk in walk-in cooler not date marked. CDI items labeled. 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 wings, dumplings, homemade brown sauce/chicken broth and raw chicken cooling at room temperature. See temperature chart for temperature observations. CDI brown sauce placed in to smaller containers. Chicken wings placed on sheet pan. All items placed in walk-in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed chicken, pork, beef and shrimp thawing at room temperature. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of shrimp and bag of fish stored directly on floor.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed line cook wearing a watch.

3-304.15 (B)-(D) Gloves, Use Limitations - C Observed facility using reuseable gloves in direct contact with food.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed ceiling tile missing above dry storage/chemical storage areas. Observed grout deeply grooved between tiles throughout kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone/bags stored on prep surfaces and shelves throughout facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on prep table beside food items. Observed employee beverages stored directly on shelving with customer items in dry storage area. CDI beverages voluntarily discarded.

3-201.11 Use food from approved sources only.-P Observed no invoices for roasted pork or orange peelings. VERIFICATION REQUIRED.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several containers of sauces stored uncovered. CDI sauces covered. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef. Observed raw beef stored above shrimp. CDI items rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready-to-eat chicken wings. CDI items rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener collecting heavy food residue. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed employee washing dishes with sanitizer at 0ppm. CDI bleach added to sanitizer and tested at proper concentration.

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 sweet and sour chicken, roasted pork and chicken wings not date marked. CDI items labeled.

3-501.13 Use approved thawing methods. Observed chicken thawing in plastic container at room temperature. CDI chicken placed in walk-in cooler until employee is ready to use item.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed George Foreman grill in kitchen. 4-501.11 Maintain equipment in good repair. Observed split gasket on reach-in cooler in front of grill. Observed rusted shelves in walk-in cooler and prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food and grease residue; gaskets, handles of equipment, shelves, items in dry storage.

4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed hood system above grill collecting heavy grease residue.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored directly with ready to eat pork in reach in flip top cooler. CDI pork was discarded due to temperature issues.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener collecting heavy food residue. CDI canp opener washed rinsed and sanitizer.

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 Observced several pans of chicken and noodles prepared greater than 2 hours ago >70F. CDI Items were placed in freezer to rapidly cool. PIC stated she will be purchased more metal pans. VERIFICATION REQUIRED.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several items holding out of temperature control <135F. CDI items were reheated to above 165F and served. See temperature chart for temperature observations. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items holding out of temperature control >45F. Observed 2 coolers not operating properly allowing food temperatures to maintain >45F. See temperature chart for temperature observations. CDI some items placed on sheet pans and placed in walk-in cooler others placed in walk-in freezer. VERIFICATION REQUIRED.

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 plastic containers of food cooling at room temperature. CDI some items were placed in walk-in freezer others were placed on sheet pans in walk-in cooler. VERIFICATION REQUIRED.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed no ambient thermometer in several coolers. Two coolers were not operating properly.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee preparing to-go plates wearing a watch and jeweled ring. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed 2 to-go employees not wearing hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep table and under cutting boards throughout facility. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on floor.

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 in use rice container stored in soiled water at 122F.

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 several broken plastic containers. VERIFICATION REQUIRED. 4-501.11 Maintain equipment in good repair. Observed 2 coolers not maintaining food at proper temperatures. Observed gaskets split on 2 coolers. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards deeply scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and grease residue on shelves and equipment throughout facility.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed tiles missing grout in several areas of kitchen allowing food to buildup between tiles. Observed ceiling tile missing above single service items.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager onsite upon arrival today.

•2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handle raw chicken with a glove on today and then proceed to take out cooked chicken, contaminating the handle on the basket- employee stopped to wash hands. Observed an employee scooping out raw shrimp with his gloved hand, then discarded glove before handling a clean pan for the cooked product- pan taken back and employee washed hands to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over veggies in the make table today- moved to correct. Observed raw chicken being carried over cooked chicken during the process of frying- cooked chicken moved today so it was not in the path of the raw. Observed raw chicken glove touching the cooked chicken pan- cooked chicken refried today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic/oil mixture and cooked chicken stored in the make table today at >45F. Chicken was stored above the cold line all night and was discarded today. Garlic and oil was chilled down during the inspection.

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 eggrolls that were made on the 8th of march. Discarded today. Only hold foods for 4 days if storing them between 45-41F and 7 days if storing them at 41F or less.

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 pork dumplings cooling today at room temperature and they had fallen below 135F. These need to be actively cooling in refrigeration or freezer once they fall below 135F- moved to walk in cooler today. Cooling methods looked better today- shallow food portions, metal sheet pans being used, ice used etc. Work with staff on uncovering cooling foods.

Clean dry good rack, hood vents, and top of new signs.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager.Observed no certified food protection manager onsite upon arrival and food prep was taking place.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed an employee washing hands without soap today. Sent to rewash during inspection.2-301.15 Only wash hands in handwashing sink.-PF Observed an employee wash hands in the prep sink today.Sent to wash hands in the designated handsink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved the front handsink blocked by tray cart- moved to correct.Observed the back handsink blocked by a trashcan today- moved to correct.Observed trays stored on the back of the front handsink today and reusable gloves stored on the back handsink- both items moved and sent to 3 comp. sink to be properly washed.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -PObserved uncovered washed onions, cut onions, veggie mix, cabbage etc. in the walk in cooler- all covered by PIC during inspection(foods(like rice and chicken) cooling from the night before did not need to be covered until today).3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved a water from the prep sink being added to flour, which is used in soups and sauces that are RTE- and there was raw shrimp in the prep sink thawing when this took place. Flour water discarded today due to possible cross contamination with raw shrimp. To use this prep sink for that use, the shrimp would have to be moved and the sink washed, rinsed, and sanitized.

Clean walk in cooler racks and dry good racks.

Person in charge must have passed an ANSI approved, proctored manager's food safety exam. Person in charge upon arrival has no certification.2-102.12

Observed cut onions, veggie mix, and broccoli uncovered in the wIC today. Keep foods covered when they are in storage, unless they are cooling. Observed ice machine lid broken today- replace to protect ice- wrapped today to protect ice as a short term fix today.3-302.11 Keep foods seperated by Final cook temperature, with all raw animal foods stored below all ready to eat foods.Observed raw pork stored inthe same container as cooked pork today- raw put on bottom shelf to correct.Observed raw chicken stored in the same container as raw beef today- chicken placed on lower shelf to correct today.

Observed build up on inside of the ice machine and on the can opener blade today. Keep food contact surfaces clean to sight and touch- both cleaned and sanitized today to correct.4-601.11 (A)

Observed cabbage stored out of refrigeration today. Cut leafy greens must be held cold at 45-41F. Cabbage moved to WIC to chill down today.3-501.16 (A)(2) and (B)

Observed medicine for employees(muscle builder and vitamins) stored over dry goods and sauces today. Store chemicals and other hazardous items below all food, food contact surfaces, clean utensils, clean linen, and togo items.Medicines moved to a lower shelf today to correct.7-208.11

Clean fryers, floors under equipment, and gaskets to the reach in cooler up front.4-602.13

Provide a drain plug for the cardboard dumpster.5-501.114

Observed a very quick handwash today where the handle was turned off with barehands rather than with a papertowel. Wash and exposed arms for 15-20 seconds before rinsing and drying with a papertowel. Use that papertowel to turn off water so hands are not recontaminated. Employee asked to rewash today.2-301.12

Observed raw chicken stored over RTE dumplings today and raw chicken stored over raw shrimp today. Chicken moved to the bottom shelf in both instances to correct. Store foods by FCT, with all RTE foods above and/or seperate from all RTE food.3-302.11Keep foods protected when they are in storage. Observed cut lettuce and cut onions uncovered in WIC today- head chef covered to correct.

Observed lettuce stored on the counter today at >45F. Sent to be chilled down in WIC. Observed rice stored in RI cooler at >45F- sent to be chilled in WIC. Keep TCS foods at 45-41F or less. TILT/TPHC sheet given and gone over with PIC as an option for lettuce and rice.3-501.16

Observed cooked pork, fried chicken, and fried fish stored in WIC without date marks today. Dated during inspection to correct.3-501.17

Store wiping clothes in sanitizer when they are not in-use. Observed a towel stored on the counter today that an employee wiped hands on.3-304.14

Clean hood filters- build up today.4-202.18

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationObserved raw chicken and raw scallops stored over cut onions and cooked shrimp today in the WIC. raw meats placed on the bottom rack today to correct. Store foods by FCT with all raw animal foods stored below and/or separate from all RTE foods.

3-403.11 Reheating for Hot HoldingReheat foods to 165F or more. Observed rice being reheated today and it only reached 153- sent to be reheated again. Be sure to use thermometers to ensure proper temps are met when cooking and reheating.

. 3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods hot at 135F or more. Observed fried rice being stored in the crock pot today at <135F. Sent to be reheated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved rice and cut lettuce being stored at room temp. today- both products had been out <2 hours and were quickly chilled in the WIC to correct. Observed the garlic oil mixture double stacked in the make table making it hold temp. at >45F- sent WIC to quickly chill as well. Do not store these products out of temp.- must maintain 45-41F or less on all TCS foods.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved fried chicken, cooked chicken, a pan of egg rolls, cut lettuce, cream cheese, and cooked shrimp not date marked today. All RTE foods need to be date marked with the date of opening/make date. Date marking sheet is onsite. Dates added to products today by PIC.

7-102.11 Common Name-Working ContainersKeep all chemicals labeled. Observed oven and grill cleaner in an unlabeled bottle today.

6-202.15 Outer Openings, ProtectedProvide a door sweep on the back door so that daylight cannot be seen through.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore food at least 6" off of the floor. Observed food on the floor in the WIF.

. | 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved utensils for scooping food stored in room temp. water today. Store these on a clean dry surface, in the product with the handle extended out of the food, or in 135F or more water.

4-501.11 Good Repair and Proper Adjustment-EquipmentObserved egg roll containers chipped, peeling, and rusted today- replace these. New egg roll containers are onsite- use only these.

6-501.12 Cleaning, Frequency and RestrictionsClean floors under equipment-old food debris present today.Dust walls, lights, and wires at the customer bar area(above the cash register and hot water keurig).

6-304.11 Mechanical-VentilationClean hood vents- build up today.

2-301.12 Cleaning ProcedureAfter washing hands, turn off water with a papertowel rather than using bare hands as observed today.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods by final cook temperature, with all raw animal foods stored below all RTE foods such as onions. Observed raw pork and raw scallops stored above raw onions in flip top cooler today. Rearranged during inspection.Use seperate dispensing utensils for each different animal type- Observed same tongs being used for raw shrimp as was used for raw beef. Another tong added today for the shrimp.

3-501.14 CoolingCool TCS foods from 135F-70F or less in the first 2 hours and then down to 45-41F or below in the next 4 hours. Observed noodles cooling in the WIC today that were made >2 hours ago and one batch still had not reached <70F-discarded by PIC.

. .3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCs foods cold at 45-41F or less. Observed lettuce stored at room temperature today- discarded during inspection. Garlic and oil mixture was >45F today. TILT form given and gone over in detail with PIC as an option for lettuce adn garlic&oil mix.

3-501.15 Cooling MethodsCool foods using shallow/thin food portions, put on/in metal pans, keep uncovered, stirring regularly, put on ice, add ice, use WIC and WIF. Observed rice, fried chicken, and noodles cooling in large portions inside of bus tubs and some of the foods were tighlty covered. All foods moved to thin metal pans and placed on cooling rack inside of WIC. One batch of noodles voluntarily discarded by PIC.

3-304.14 Wiping Cloths, Use LimitationStore wiping clothes in sanitizer when they are not in-use. Observed clothe towels stored on counter tops throughout the kitchen today. Discussed with PIC about the possibility of soy sauce buckets to be reused as long as they were clearly labeled on the exterior bucket.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringObserved utensils(rice scoop and ladels) stored today in water. Store utensils on a clean dry surface, in the food with the handle extended out of the food, or in 135For more water.

5-501.114 Using Drain PlugsProvide a drainplug on the cardboard dumpster.5-501.113 Covering ReceptaclesA lid is needed for the dumpster- missing lid today.