HUNAN EXPRESS

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 on top of raw beef inside walk in freezer. Both items were removed from their hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken wings cooling at a rate of 0.16F/min during 2 hour window. Wings were sitting out on counter at room temperature. According to PIC there was about 45 mins left in cooling window. CDI: Wings were placed in walk in cooler to cool. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed chicken wings, egg rolls and sweet/sour chicken being held on TPHC, after the 4 hour time hold was finished, food employee placed items back in refrigeration instead of discarding. CDI: Food employee voluntarily discarded items.

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 cooling at a rate of 0.16F/min while sitting out on counter. CDI: EHS and PIC discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed a metal pan in the WIF that was catching the ice buildup from the condenser above it. Directly underneath the metal pan, food was being stored and if the ice buildup overflowed from the metal pan the food could be contaminated. Food should be moved to avoid contamination or condenser should looked at by a technician to reduce the amount of ice buildup. * REPEAT *

4-501.11 Maintain equipment in good repair. EHS observed ice buildup and leaking from the condenser in the WIF. EHS also observed a deep freezer with torn and broken gaskets, broken handle, and a significant amount of ice buildup. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. EHS observed two deep freezers for household use not commercial being used in the facility. * 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. EHS observed one metal pan with sticker residue on the outside. CDI. PIC moved the pan to be rewashed.

6-501.16 Store mops for air drying after use. EHS observed mops being stored with the contaminated end touching the wall in the mop sink. Mop should be stored elsewhere to avoid contamination of the wall or nearby clean dishes.

2-103.11(A,D,E,K) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Food should be from approved sources, handwashing should be monitored, Food establishment operations should not be conducted in a private home. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. EHS observed an employee meal on a prep top unit. CDI. Food employee moved their meal to a designated area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. EHS observed boxes of unwashed produce on a shelf over washed and peeled onions. Also observed raw shell eggs resting on top of a box with employee beverages inside. 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. REHS observed several dishes with food debris and residue on the inside. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (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). PIC stated that they had stickers for date marking but did not have datemarks on any TCS foods throughout the establishment. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Establishment had TPHC procedures but did not have any stickers or documentation of the discard time.

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Facility was thawing under running water under 70F as instructed, however when EHS took a temperature of the shrimp it had reached 66 F. CDI. PIC moved the thawed shrimp to the WIC to get it down to 41F. * REPEAT *

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Bins of flour and seasonings were missing labels.

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. Two cans were dented and not in a designated area. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed a large container of seasoning on a shelf without a lid.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee not utilizing a hair covering.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. EHS observed a scoop for flour completely submerged in the food. 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. Rice spatula was sitting in a container of water not at 135F. CDI. PIC relocated the spatula to a clean prep table instead.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Wet stacking was observed throughout the clean dish storage area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Equipment throughout the establishment that is not food safe or ANSI certified, including a rice cooker, and two deep freezers.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Facility possesses several large bowls that are not able to be immersed in the three compartment sink.

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Mop Sink is unable to be utilized due to the amount of items being stored inside. Items should be relocated so the mop sink can be used for it’s intended purpose.

5-501.17 Provide a covered waste bin in female restrooms. The women’s restroom was out of order during the time of inspection so all customers were utilizing the ‘mens’ restroom. The trash can did not have a lid.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Shared dumpster was missing drain plugs. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors were open at time of inspection.

6-202.112 Living or sleeping quarters shall be separated from rooms and areas used for food establishment operations by complete partitioning and solid self-closing doors. A cot was observed in the dry storage area of the establishment. A separate living space requires a separation of space achieved through partitioning. 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. Half of a ceiling tile was missing in the dry storage area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Significant amount of food debris and residue were observed throughout the establishment. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. No light is available in the dry storage area near the canned goods. A light should be added to discourage pests and avoid injury. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. EHS observed employee items throughout the establishment (phones, coffee). 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Keep employee food and drinks in designated spaces. * REPEAT *

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed portioned bags of raw chicken touching bags of portioned raw beef in the WIF. CDI PIC moved bags of chicken REPEAT

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed shrimp thawing in a pan of cold water. EHS advised that must have running water or thaw in refrigerator. CDI PIC turned on the cold water.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed 2 open employee drinks on prep tables. CDI PIC moved the employee drinks.

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 portioned bag of raw chicken above raw beef in the WIF. CDI PIC moved bag of chicken 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 2 cartons of eggs at room temperature 70F on the prep table. Observed sesame chicken and egg rolls in the Soda cooler at 46F. Observed garlic in oil at the grill at 69F. PIC stated eggs were delivered 2 hrs ago and he put them in the WIC. PIC stated that the egg rolls and sesame chicken were taken out of the WIC at 11 am and he put them back into the WIC and cooled them down to 41F. PIC voluntarily discarded the garlic in oil. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions directly on the floor in the back storage area. CDI PIC put onions on a shelf.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on food prep table. CDI - PIC relocated phone. REPEAT

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur.Observed food handler drink stored on top of the food prep table. CDI - PIC relocated drink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw chicken on prep sink drainboard at 53F. PIC stated they had just remove the chicken and they are going to process it now for cookline.Observed house made garlic and oil at the cookline. CDI - PIC cooked chicken. Garlic and oil was discarded, explained to PIC that adding the oil and leaving out at room temperature makes this a Time/Temperature Control for safety food (TCS) therefore would need to be kept below 41F or on Time. PIC has decided to keep the minced garlic out without adding oil and will add oil when cooking. 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 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 rice noodles with a date of 8/2 inside prep unit. CDI: Item was voluntarily discarded. Observed cooked pork past the 7 days, date marked 5/21. CDI - PIC discarded the food. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed chicken wings, fried chicken, and egg rolls being held on TPHC without a time label. CDI: PIC placed time label on products. Sent via email Mandarin handout for TPHC, cooling and cold holding.

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 cooling covered in the walk in cooler. CDI - PIC removed cover. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of food debris in at rice cooker with fried rice. Replace this unit as it’s difficult to clean.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no trash bin next to handsink. Provide

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed meat grinder not in use. Remove from the facility has this may attract and/or harbor pests.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone on food prep table. CDI - PIC relocated phone.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over brown sauce and raw shell eggs over chili oil. CDI: Storage order was rearranged. If violation occurs on future inspections a risk control plan may be implemented. 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 chicken wings, fried chicken, and egg rolls being held on TPHC without a time label. CDI: PIC placed time label on items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed pork spare ribs thawing on prep sink at room temperature. CDI: PIC started thawing ribs under water.

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 of food debris in bottom of prep unit and prep table shelving. Clean as needed.

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 cracked floor tiles near prep sink. Repair.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp being stored over brown sauce, and raw shell eggs stored over chili oil inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 overnight still above 41F. CDI: Cabbage was voluntarily discarded. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed blanched broccoli hot holding below 135F on counter. CDI: Item was voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 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 rice noodles with a date of 8/2 inside prep unit. CDI: Item was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: Item was labeled.

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 a large bowl covered with Saran Wrap. CDI: PIC and EHS discussed cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near 3 compartment sink and hot holding area.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shrimp thawing inside prep sink with ready to eat broccoli on the drain board of prep sink. CDI: Broccoli was relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 beef and raw chicken being stored inside the same container in walk in freezer. Both items were removed from hermetically sealed packaging. CDI: chicken was placed inside a separate container. 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 egg rolls, chicken wings and sesame chicken inside glass door reach in cooler above 41F. Ambient air of unit was 57F. Unit has a sticker stating use for non-potentially hazardous foods only. PIC relocated items to walk in cooler to cool. VERIFICATION REQUIRED. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed 2 containers of fried chicken with the incorrect prep date. PIC was able to confirm when items were cooked/prepped. CDI: PIC corrected date on items. Overall facility has good date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed the time label for egg rolls and sesame chicken stating 11:30-3:30. Items were observed being held on TPHC at 10:55. CDI: PIC corrected time label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food on walk in freezer floor under shelving. Ensure items are stored off of the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 0ppm chlorine. CDI: PIC changed bucket, concentration is now 50ppm.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed glass door reach in cooler with a sticker stating the unit should be used for non-potentially hazardous foods only. Facility was using the unit for TCS food items which were observed above 41F during inspection.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open during inspection.

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 ceiling vents near cook line with dust build up. Clean as needed.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bottle of unlabeled soy sauce stored in prep top container of baby corn in water. CDI - PIC removed bottle from container. Note: EHS observed one (1) Napa cabbage stored directly on racks of WIC shelving. Per conversation with PIC, this item was a personal good, and was rotated to existing personal food storage on WIC floor. EHS advises PIC label portion of food or stations which are separate from food prep or food held for resale.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) can of flying insect spray stored next to can wash. CDI - PIC voluntarily disposed of insect spray.

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 three (3) working containers (soy sauce bottle, water bottle with fading label, and spice shaker) without working labels. EHS recommends PIC label containers using same method to label grill cart (station labels, labeled bins, etc.) 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 one (1) rice paddle stored in room temperature water in single service bowl at white rice cooker. CDI - PIC poured out water in rice paddle storage and stored dry. REPEAT. Note: No escalation in point deduction due to some improvements from previous inspection; all other in use utensils were properly stored.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of single service rice boxes stored with exposed food contacts. CDI - EHS placed stack of rice boxes on its side to prevent potential contamination. 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed tray of single service forks with intermingled food contact and handles stored at to go box storage in kitchen. All other single service storage was observed as effective. REPEAT. CDI - PIC donned gloves and placed single service forks in container with handles face up.

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 bin of chicken in WIC propped open with unsealed wooden plank. CDI - PIC removed wooden plank and set aside. Utilize only kitchen safe, non absorbent materials for food contact and non food contact items. 4-501.11 Maintain equipment in good repair. Observed right side door of prep unit reach in falling off its attached hinge. Per conversation with PIC, this door is due to be replaced. CDI - PIC reattached door to unit.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease build up on high touch surfaces of equipment such as door handles and grill line shelving. Observed soil accumulation on non food contact portion of facility thermometer. Clean non food contacts as needed to prevent soil accumulation

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in gender neutral bathroom. REPEAT. 6-302.11 Supply toilet tissue at each toilet. -Pf Observed no toilet paper in gender neutral bathroom at time of inspection. CDI - PIC replaced toilet paper from readily available supply. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in need of additional cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster open on both side. CDI - EHS closed dumpster before returning to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no plug. Replace missing drain plug. This is a shared dumpster maintained by the landlord. EHS recommends contacting the landlord for replacement of plug by dumpster company. EHS spoke with Manager’s daughter who stated she will reach out to the landlord again regarding the dumpster issues. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee beverage in cup stored at prep area, next to sauces and single service containers and trays. CDI - EHS lowered employee beverage to lower prep table shelving.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and beef stored behind snow peas and peppers in prep top. Observed one (1) bowl of raw shell eggs stored on top of opened bucket of sauce in WIC. REPEAT. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two (2) bags of unwashed limes stored above RTE foods in RIC. CDI: Items reorganized. EHS provided storage order guide for RIC. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) spray bottle of concentrated sanitizer unlabeled . CDI - EHS labeled spray bottle.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed one (1) tray of frozen chicken thawing by prep sink without running water. PIC was thawing out beef ribs which were stated to be for employee lunch using running water. CDI: PIC broke up tray of raw chicken into a suitable large bowl, and moved to sink and thawed with running water. REPEAT. Note: Thawing items must be completely submerged in running water; running a tray under water is insufficient, as it will not be completely submerged.

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 one (1) working container of water without working label. CDI - EHS labeled container using dry erase marker.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC engaged in food prep (reheating, reorganizing) with no head cover.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) bowl used as dispensing utensil in TPHC sesame chicken stored with non food contact surface in chicken. 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 one (1) rice paddle stored in room temperature water in single service bowl at white rice cooker. CDI - EHS removed bowl from TPHC chicken bin. PIC poured out water in rice paddle storage and stored dry.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed tray of single service forks with intermingled food contact and handles stored at to go box storage in kitchen. All other single service storage was observed as effective. CDI - PIC and EHS donned gloves and placed single service forks in container with handles face up.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in gender neutral bathroom.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no plug. Replace missing drain plug. REPEAT VIOLATION This is a shared dumpster maintained by the landlord. EHS recommends contacting the landlord for replacement of plug by dumpster company. EHS spoke with Manager’s daughter who stated she will reach out to the landlord again regarding the dumpster issues. Note: No escalation in point deduction. EHS observed dumpsters closed at time of service, save for door being opened by non-food establishment employee during end of inspection. EHS closed door before returning to interior premises.

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 burnt out ceiling lights in kitchen. Replace dead lights to improve lighting throughout facility, namely at dry storage area. REPEAT VIOLATION 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some ceiling tiles over prep area are absorbent. Replace tiles with a non-absorbent ceiling tile. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and beef stored behind snow peas and peppers in prep top. CDI: Items reorganized. 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 fresh garlic in oil at the grill above 41F, stored at room temperature. Observed chicken in reach in cooler above 41F. CDI: Chicken was moved to the walk in cooler to rapidly cool, as PIC stated he pulled it after lunch. Product cooled to 41F. All other items in the reach in were 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date mark on pan of cooked pork and chicken that was pulled from the freezer. CDI: PIC placed today’s date, when it was pulled from the freezer. Overall facility has good date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time marked on chicken wings, egg rolls, and sesame chicken held on counter on TPHC. CDI: Time when food was pulled out written. NOTE: Garlic in oil added to TPHC procedures today. Fresh garlic in oil must be held hot, cold, or on time.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing by prep sink without running water. CDI: Shrimp moved to sink and thawed with running water.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on small reach in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease build up on high touch surfaces of equipment such as door handles.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster with one (1) door open on each. REPEAT VIOLATION This is a shared dumpster. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no plug. Replace missing drain plug. REPEAT VIOLATION This is a shared dumpster maintained by the landlord. EHS recommends contacting the landlord for replacement of plug by dumpster company. EHS spoke with Manager’s daughter who stated she will reach out to the landlord again regarding the dumpster issues.

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 burnt out ceiling lights in kitchen. Replace dead lights to improve lighting throughout facility, namely at dry storage area. REPEAT VIOLATION 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some ceiling tiles over prep area are absorbent. Replace tiles with a non-absorbent ceiling tile.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed PIC effectively wash hands at kitchen hand sinks, then turn off faucet barehanded. CDI - EHS and PIC discussed proper hand washing procedures, including preventing decontamination. EHS observed effective corrective hand wash.

6-301.14 Post a handwash sign at each handsink. Observed handsink in the bathroom with missing hand wash signage. PIC elaborated that hand washing sign had been removed during repainting of bathroom. CDI - EHS provided handwashing signage in both English and Chinese, as well as extra copies in the event of future damage.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf EHS observed properly stored concentrated, bleach solution for wiping cloths in kitchen without working label. CDI - EHS labeled bucket of wiping cloth solution.

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 three (3) working containers (water, cooking wine, and sugar) without working labels. CDI - EHS labeled containers using dry erase marker.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in gender neutral bathroom.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed approximately five (5) empty boxes stored at back exit for removal to dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both dumpster with one (1) door open on each. CDI - Dumpster doors were closed prior to return to interior premises. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no plug. Replace missing drain plug. 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 burnt out ceiling lights in kitchen. Replace dead lights to improve lighting throughout facility, namely at dry storage area. REPEAT Note: Reduction in point deduction due to observed improvement in line item citations; previously discussed meat grinder has been disposed of accordingly.

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 soiled utensils and greasy to the touch bus tubs stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee with no head cover. Need head cover.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease build up at vent hood. Need cleaning.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed burnt out ceiling lights in kitchen. Need repaired. Repeat: 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed meat grinder that is no longer in use stored on premises. Need removed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on cutting board at prep counter. CDI, item removed.

Repeat: 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 cabbage, Lo Mein, and meatball cold holding above 41F. CDI, items moved to walk in to cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen wonton’s thawing on counter in back. PIC states food cannot be thawed in water due to absorption before cooking. CDI, item moved to walk in to thaw.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers stacked wet. CDI, item separated.

Repeat: 4-205.1 Food equipment shall be used in accordance with the manufacturer’s intended use. Observed chicken stored in small glass door refrigerator. Observed sticker inside equipment stating “this equipment is intended for the storage and display of non-potentially hazardous, bottled or canned products only.” CDI, items discarded by PIC.

Repeat: 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed ice machine and meat grinder that is no longer in use. Equipment no longer in use shall be removed from premises. 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 soiled floor under prep tables and equipment. Need cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed fried chicken wings and sesame chicken cold above 41F after cooling overnight. CDI, items discarded by PIC.

Repeat: 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 fried chicken wings, sesame chicken, and cabbage cold holding above 41F. Observed date mark of 6/20 on chicken. Observed container of cabbage overfilled, with bottom half cold holding at 41F. CDI, chicken discarded, top half of cabbage placed in walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed fried chicken wings and sesame chicken cooling in containers covered with Saran Wrap and lid. CDI, items discarded by PIC. EHS educated PIC on cooling.

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 stored on floor at walk in freezer. PIC states food is for personal use and not retail. EHS advised PIC to have designated area for personal items.

Repeat: 4-205.1 Food equipment shall be used in accordance with the manufacturer’s intended use. Observed chicken stored in small glass door refrigerator. Observed sticker inside equipment stating “this equipment is intended for the storage and display of non-potentially hazardous, bottled or canned products only.” CDI, items discarded by PIC.

Repeat: 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed ice machine and meat grinder that is no longer in use. Equipment no longer in use shall be removed from premises.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure: Interiors of microwave significantly soiled.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Many TCS foods in prep cooler across from grill above 41.0 F. Some pans of TCS food in small refrigerator across from fryers holding above 41.0 F. CDI- all moved to walk-in freezer and walk-in cooler for chill down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf : small pans of food in prep top not date marked. Three pans of egg noodles in WIC from previous day not date marked. Cooked pork in freezer not date marked with cook date. CDI- education and allowed to date egg noodles. Small pans in prep coolers are required to be date marked with date of initial prep. 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 .

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

4-205.10: Food equipment shall be used in accordance with the manufacturer’s intended use. Small refrigerator across from fryers bears label on interior stating “ this equipment is intended for the storage and display of non-potentially hazardous, bottled or canned products only.” Equipment is being used for the storage of cooked chicken, which was found to be above 41.0 F today.

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. Surfaces throughout kitchen with greasy build-up.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Ice machine is no longer in use. Meat grinder no longer in use. Remove equipment that is no longer in use in facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal food stored on upper shelf of walk-in cooler. Designate a labeled area on a lower shelf if food is to be kept for personal use.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed chicken cooling at slow rate. CDI, items divided into smaller portions and placed in walk in freezer to cool.

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 no times written for foods at prep unit. PIC states that foods are rotated every 1.5-2 hours. CDI, items marked with beginning and end times.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed fried chicken wings cooling in packed covered bus tubs. CDI, portions reduced and placed in walk in freezer.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at restroom hand sink. CDI, paper towels provided.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp, raw beef, raw chicken, cut lettuce, and lo mein cold holding above 41F. Observed internal temperature of 43-44F. PIC states lo main and cut lettuce is from yesterday and proteins were prepared today. CDI, lo mein and lettuce discarded by PIC. Proteins placed on TPHC until unit is repaired.

Repeat: 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed internal temperature of prep unit at 43-44F. PIC states facility will make service request for repair. Verification required.

Repeat: 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 and bottles with no labels.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug at dumpster.

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 PIC wash hands and turn off faucet with bare hands. CDI - EHS educated PIC and hands were re-washed before handling food products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, shrimp, and other TCS items holding above 41F in flip top cooler - see temp chart. CDI - Items held more than 4 hours discarded. Items held less than 4 hours placed on top shelf in walk in cooler to cool rapidly.

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 fried chicken containers with date mark of 6/8; PIC stated date mark was incorrect and items were cooked Monday 6/14 (within 48 hours). CDI - Correct date marked was placed on containers. Observed cooked chicken wings without date marks; PIC stated they were made the previous day in the morning (within 24 hours). CDI - Date marks placed on items.

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 chicken cooling in containers out in room temperature in back of kitchen. CDI - PIC moved them into walk in cooler to cool properly. REPEAT. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed grill prep cooler not at an appropriate cold holding capacity (all food temped above 41F). PIC states that the temperatures rise dramatically through out the day during busy periods. Instructed PIC to keep all food on ice baths and no food in bottom of cooler until evaluated by repairman. Verification required within ten (10) days to verify compliance of violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bins containing dry products (rice, flour, etc.) without identifying labels. PIC labeled containers.

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 stored on floor of walk in freezer. Observed bucket of dry product stored on floor of storage area. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored directly on top of ready to eat produce. CDI - PIC relocated mushrooms. REPEAT.

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed employee drop container of raw chicken onto floor of kitchen and load back into container for service. CDI - EHS instructed they discard immediately. Product discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed lo Mein and fried chicken wings not meeting cooling parameters; see temperature chart. PIC stated all items were made around 30 minutes ago. CDI - All products taken to walk in cooler for proper cooling.

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 fried chicken and egg rolls held next to grill for service, PIC stated they only hold it for a certain amount of time until sold but no time stamps placed on items. CDI - PIC placed time stamp on items for 3 pm.

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 chicken, fried chicken wings, and lo Mein cooling in containers out in room temperature in back of kitchen. CDI - PIC moved them into walk in cooler to cool properly.

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 stored on floor of walk in freezer. Observed bucket of dry product stored on floor of storage area. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed female employee without hair restraint while prepping food.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored above ready to eat produce in walk in cooler. CDI - Reorganized to correct storage order. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken wings and fried chicken nuggets holding on counter top next to grill at room temperature. PIC stated he intended to hold it and cook as orders came in. CDI - PIC immediately placed them in walk in cooler to rapidly chill. EHS recommended using TPHC to hold items for immediate service. Observed raw beef, chicken, shrimp, and other TCS items holding above 41F in flip top cooler. CDI - Employee placed ice on all items. Items holding 41F and below by end of inspection. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of peeled/washed onions stored on walk in cooler floor. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans stored with cans for use. PIC stated they hold cans for credit to send back. CDI - Cans taken to designated area. REPEAT.

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 multiple dry goods buckets with bowls used as scoops. EHS recommended using scoops with distinct handles.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout kitchen (prep unit, walk in, and dry goods storage). Repair/replace as necessary. REPEAT. *Points not escalated due to low risk; improvement has be shown*

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms stored above ready to eat produce in walk in cooler. CDI - Reorganized to correct storage order. REPEAT.

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 chicken cooling on dry goods shelf near back door; chicken not meeting cooling parameters - see temp chart. CDI - Fried chicken separated into two different shallw pans and placed in freezer to allow to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken wings (55F) and wontons holding on counter top. PIC stated he intended to hold it and cook as orders came in. CDI - Both were placed on temporary TPHC and TPHC document will be provided to facility to continue for use. REPEAT.

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 shrimp sauce with date mark of 2/25; PIC stated date mark was incorrect and shrimp sauce was made Wednesday 3/4. CDI - Correct date marked was placed on container.

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 chicken cooling on dry goods shelf near back door. The chicken was also piled high no allowing air to flow around entire product. CDI - Fried chicken separated into two different shallw pans and placed in freezer to allow to cool rapidly.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two dented cans stored with cans for use. PIC stated they hold cans for credit to send back. CDI - Cans taken to designated area. 3-305.14 Food Preparation - C Observed broccoli being cut and prepped with bucket sitting on top of open trash can.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout kitchen (prep unit, walk in, and dry goods storage). Repair/replace as necessary. REPEAT. *Points not escalated due to low risk; improvement has be shown*

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 absorbent ceiling tiles in bathroom. Observed paneling at counter peeling from structure. Replace/repair as soon as possible. REPEAT. *Points not escalated due to repair made in bathrooms since past inspection*

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above cut&washed produce in walk in cooler. CDI - Reorganized to correct storage order. REPEAT.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed PIC take bowls to be manually cleaned. PIC only performed a rinse without wash and sanitize steps. CDI - Bowls taken back to 3 comp for proper wash-rinse-sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine shield and sides of inside of ice machine. Increase cleaning frequency. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken wings (60F), wontons, and fried chicken holding on counter top. PIC stated he intended to hold it and cook as orders came in. CDI - All were taken to walk in to cool rapidly. EHS recommended holding them in bottom portion of flip top unit moving forward. Observed fried tofu held in bowl on top of containers in flip top unit at 52F. PIC stated he was holding it from an incomplete order this morning. CDI - Tofu was voluntarily discarded. EHS recommended holding them in bottom portion of flip top unit moving forward. REPEAT.

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 ready to eat tofu with date mark of 11/14, PIC stated the label was incorrect and should be for yesterdays date. CDI - PIC date marked container for 11/19.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probe thermometer on site not in working order. PIC will replace battery or provide another working thermometer. Verification required within 10 days of inspection.

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 plastic bowls without handles stored inside dry goods.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout kitchen (prep unit, walk in, and dry goods storage). Repair/replace as necessary. REPEAT. *Points not escalated due to low risk*

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 caulking missing on wall above women's bathroom handsink. Repaint the bottom walls of the men's restroom as they are flaking. Observed absorbent ceiling tiles in bathroom. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed snap peas stored above ready to eat foods in walk in cooler. CDI - PIC relocated box to correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on ice machine shield and sides of inside of ice machine. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, rice noodles, and raw beef holding above 41F in prep unit. Prep unit holding ambient temperature of 41F. CDI - Shrimp discarded and replaced with container of cooked shrimp from walk in at 41F. Ice added to containers of rice noodles to cool rapidly. Raw Beef taken to freezer to cool rapidly. Observed fried chicken in walk in cooler at 44F with plastic wrap tightly covering. PIC was actively using fried chicken for orders. CDI - Uncovered to rapidly cool in walk in cooler. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed wontons in prep unit without date mark. PIC stated they were made the previous day. CDI - PIC correctly date marked bag of wontons.

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 stored on floor in walk in freezer and cooler. 3-307.11 Miscellaneous Sources of Contamination - C Observed facility using menus to line sheet pans; menus in direct contact with egg rolls. EHS recommends using deli/parchment paper for lining food contact surfaces.

4-501.11 Maintain equipment in good repair. Observed rusted shelving throughout kitchen (prep unit, walk in, and dry goods storage). Repair/replace as necessary. REPEAT. Points not escalated due to different equipment repair issue noted last inspection.

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 caulking missing on wall above women's bathroom handsink. Repaint the bottom walls of the men's restroom as they are flaking. Observed absorbent ceiling tiles in bathroom. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P COMMENT: Observed wiping cloth sanitizer bucket with 0 ppm of chlorine. CDI. PIC remade the sanitizer to 100 PPM of chlorine sanitizer.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and chicken pieces taken out of walk in cooler 1.5 hours ago at 70F. CDI. PIC reheated the chicken wings to 200F in fryer. Discussed using time as a public health control to hold wings out of temperature. Emailed TPHC paperwork to PIC and instructed PIC on how to write time labels. Informed PIC that chicken wings taken out from walk in cooler must be kept on time and be labeled with TPHC paperwork or placed directly back into cooler to maintain at 41F or below.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, pork, beef, shrimp, lo mien, and dumplings above 41F (see temperature chart). CDI. All foods were placed on ice baths to maintain at 41F. Instructed PIC to not keep any food in the bottom of the cooler and all foods on ice bath until cooler is evaluated by a repairman for any potential issues (see #31).

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed grill prep cooler not at an appropriate cold holding capacity (all food temped above 41F). PIC states that the temperatures rise dramatically through out the day during busy periods. Instructed PIC to keep all food on ice baths and no food in bottom of cooler until evaluated by repairman. Instructed PIC to switch from plastic storage containers to metal to aid in transferring of heat. I will return within ten (10) days to verify compliance of violation.

4-501.11 Maintain equipment in good repair. COMMENT: Replace FRP at bottom of front cashier cabinetry. PIC has repaired the cabinet under soda machine and is working on repairing the rest of the front cabinetry. Repeat; no points as PIC has been making progress and states will repair by next inspection.

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 caulking missing on wall above women's bathroom handsink. Observed lights not working in back storage room due to ballast issue (PIC is trying to get landlord to address). Repaint the bottom walls of the men's restroom as they are flaking. PIC has replaced ceiling tiles in kitchen. Repeat; half points as low risk and PIC is addressing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw beef cooked to 147F for final cook. CDI. Cooking process was continued and beef was heated to 156F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed bleach sanitizer at prep table unlabeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI. The PIC labeled the bottle. Repeat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: PIC has made a large improvement in labeling. Continue to label all sauces, even those in small bottles i.e. sesame oil and the hot sauce for customers at counter. '

4-501.11 Maintain equipment in good repair. COMMENT: At the front cashier cabinetry, repair the bottom of the cabinets that are exposed particle board or torn FRP board that has been laid down in the past. At the bottom cabinetry under soda machine/storage space, replace the bottoms with smooth cut FRP board, plexi-glass or new cabinetry that is smooth and easily cleanbale.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Clean all bottom prep tables throughout the kitchen. Clean bottom inside microwave. Food debris noted.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. COMMENT: Observed loose trash in the dumpster area. This is a shared dumpster. The loose trash was from Subway next door not from this establishment however it does fall under the same permit. Subway was made aware to discard trash appropriately.

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 two non smooth absorbent ceiling tiles in the kitchen. PIC has replaced most of the unsmooth ceiling tiles. Clean the FRP wall boards throughout kitchen. Replace the lights out to the right side of the three compartment sink. Repair the ballast or wiring so that the back storage room has a light. Repaint the bottom walls of the men's restroom. Repaint and recaulk behind the women's restroom handsink to maintain smooth and cleanable. Repeat; half points as PIC is working very hard to fix everything.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed raw chicken sitting at prep table at 57F. Observed cooked broccoli at prep table at 67F. Maintain TCS foods in cold holding at 45F or less. CDI (corrected during inspection). The raw chicken was recently prepped to make fried chicken; was placed immediately in the walk in cooler by the manager. The cooked broccoli was voluntarily discarded by the PIC (person in charge).

7-102.11 Common Name-Working Containers - PF COMMENT: Observed bleach sanitizer at prep table unlabeled. Label working containers of toxic materials such as cleaners and sanitizers. CDI. The PIC labeled the bottle "bleach sanitizer".

3-501.15 Cooling Methods - PF Observed fried chicken cooling in the walk in cooler tightly covered at 51F. Thirty minutes later, the chicken was at 50F. The chicken was made at 1:00PM. CDI. As there was still time to save the product, the PIC immediately placed the chicken in the walk in freezer were in 30 mins it cooled to 41F. 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. Do tightly cover chicken when it is still cooling.

3-501.13 Thawing - C Observed egg rolls cooling at prep sink at room temperature. The egg rolls were still frozen. Instructed the PIC to thaw the egg rolls in the walk in cooler or prep unit. Use approved thawing methods. CDI. The PIC placed the egg rolls in the walk in cooler.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed vinegar squeeze bottle, chicken wing spice, hot oil (chili pepper sauce) unlabeled. Observed MSG labeled incorrectly as "chicken powder". Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. REPEAT. Points not escalated as all dry spices at grill were labeled and PIC is making a conscious effort to correct the violation.

3-305.11 Food Storage-Preventing Contamination from the Premises - C COMMENT: Observed packages of dry food stored closed to the floor, below 6 inches in the dry storage room. Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

4-901.11 Equipment and Utensils, Air-Drying Required - C COMMENT: Observed lexan pans clean but stacked wet. Air dry equipment and utensils after cleaning and sanitizing.

4-502.11 (A) and (C) Good Repair and Calibration-Utensils and Temperature and Pressure Measuring Devices - C At the time of the inspection, the thin tip digital thermometer provided would not turn on. Instructed the PIC to replace the batteries in the thermometer. Maintain air thermometers in good repair and accurate. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair the front cashier/single service article storage area at the front where the shelving is cracked. Maintain equipment in good repair.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C COMMENT: Observed grease buildup on light bulb covers above the fryers/grill. Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the light bulb covers.

5-501.115 Maintaining Refuse Areas and Enclosures - C 5-501.113 Covering Receptacles - C Observed loose trash in the dumpster area. This is a shared dumpster. The loose trash was from a facility located in the same shopping center. Observed dumpster lids open. Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. REPEAT.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C; 6-501.12 Cleaning, Frequency and Restrictions - C; 6-201.11 Floors, Walls and Ceilings-Cleanability - C; 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed non smooth absorbent ceiling tiles in the kitchen. Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Smooth ceiling tile is needed. Observed stained ceiling tiles in the men's restroom, hallway, and in particular spots in the kitchen. Replace so that they are maintained in good repair. Clean the FRP wall boards throughout kitchen; clean the wall behind the handsinks in the restroom and recaulk those areas as needed to maintain clean and in good repair. Replace the lights out to the right side of the three compartment sink and above the grill. Remove the freezer that is not being used and all equipment not necessary to operation i.e. dishes not being used. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF Did not observe a certified food protection manager present during the inspection. Make sure to have one at all times.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee open beverage (FANTA GRAPE) being stored in walk in cooler above food ingredients. Observed employee open water beverage being stored over single service (plastic wrap and foil). Make sure to store appropriately so contamination will not occur. REPEAT.

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 food employee handling large quantity of cabbage without any gloves on; product was to be stored in walk in cooler. CDI Product was discarded.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed snow peas and zucchini being stored above RTE onions and cabbage mix. CDI Items were relocated. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P General Comment; food employee stated that equipment is only washed rinse and air dried. CDI Demonstrated how to wash dishes correctly and showed food employee how to make chlorine sanitizer.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant build-up in ice machine; basin and parts where ice is made. Make sure to increase cleaning frequency. REPEAT. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed equipment and utensils being stored as clean with food debris. CDI Items returned to ware washing. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer solution for chlorine reading 0 ppm. CDI Showed food employee how to make chorine concentration; achieved 200 ppm for chlorine.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and containers containing oils and aqueous solutions not labeled. Make sure to label all working containers. REPEAT.

4-802.11 Specifications-Laundering Frequency - (D) Wet wiping cloths shall be laundered daily. Food employee stated that wiping cloths are only washed once per week. Make sure wiping cloths are laundered daily.

4-502.13 Single-use and single-service articles may not be reused. Observed food establishment using single service for dispensing of non-TCS foods. Make sure to use approved utensils.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food establishment using a household cooler to hold PHF foods. Make sure to have approved equipment. REPEAT Points not increased due to equipment is a freezer. However if seen in future inspections product not holding; point will be deducted for cold holding and approved equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on sides of equipment, reach in units, shelving etc. Make sure to increase cleaning frequency. REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed dumpster doors open and significant litter around trash area. Shared facility. REPEAT Points not deducted due to shared space and low risk. 5-501.111 Keep storage areas and bins for waste in good repair. Observed waste receptacles starting to corrode out the bottom. Make sure to keep in good repair. REPEAT

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged wall where paint is peeling up front in rice expo area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on floors under equipment and walls under 3 compartment sink. Observed gaps in tiles near walk in cooler exposing upper part of building. Make sure to keep smooth and easily cleanable. Observed absorbent tiles in bathrooms and front line. Make sure to replace with nonabsorbent, smooth and easily cleanable

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage being stored on food preparation surface. Make sure to have a designated area so contamination of food, equipment and single service will not occur.

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 2-301.15 Only wash hands in handwashing sink. -PF 2-301.14 Wash hands after activities that contaminate them. -P Observed food employee washing hands at prep sink without soap and proper paper towels. CDI Food employee stopped and directed to wash hands at hand sink. Observed food employee go outside of food establishment, come back inside and begin food preparation without washing hands. CDI Food employee stopped and directed to wash hands. Observed food employee that was processing raw chicken with bare hands then wash at hand sink and not use a protective barrier. CDI Food employee directed to wash hands again and use a protective barrier.

3-302.11(A) Separate the different types of raw animal foods. -P Observed steak being stored below raw chicken. CDI Product was rearranged with the steak above the chicken. Did not observe any contamination product was covered. Provided storage chart.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed debris inside of ice machine basin. Make sure to increase cleaning frequency. CDI Reviewed with PIC how to clean ice machine properly and how often it is required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P At time of inspection observed eggs, noodles and cream cheese cold holding above 45 degrees. CDI eggs and noodles discarded. Cream cheese is "in process" for crab rangoons. Explained to PIC need to keep it cold until working with it; if product is just laying there it is considered inactive and not in process.

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 wings, chicken and egg rolls kept on time marked for discard at 3 pm at time of inspection. CDI Product was discarded; reviewed TPHC with food establishment again. *IF food establishment is unable to properly do TPHC, will not be able to do in the future if failure to be in compliance.**

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 food establishment cooking large quantity of chicken at a time; 5 sheet pans and piling chicken up. Due to quantity, chicken not cooling as quickly. CDI PIC divided chicken up and placed in the wic. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Food establishment only has one walk in cooler and is trying to cook large quantity of chicken at a time without proper equipment. CDI Informed PIC that due to not having capacity to cool, not allowed to cook large quantity. REPEAT VERIFICATION REQUIRED.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and containers containing oils and aqueous solutions not labeled. Make sure to label all working containers.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed food establishment using a household cooler to hold PHF foods. Make sure to have approved equipment. REPEAT Points not increased due to equipment is a freezer. However if seen in future inspections product not holding; point will be deducted for cold holding and approved equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on sides of equipment, reach in units, shelving etc. Make sure to increase cleaning frequency. REPEAT

5-501.111 Keep storage areas and bins for waste in good repair. Observed waste receptacles starting to corrode out the bottom. Make sure to keep in good repair. REPEAT Points backed down due to shared establishment. *Shared establishment.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gaps in tiles above walk in cooler exposing upper part of building. Make sure to keep smooth and easily cleanable. Observed absorbent tiles in bathrooms. Make sure to replace with nonabsorbent, smooth and easily cleanable.

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 and shrimp cooling in teh walk in cooler. Start and start temperature taken and the shrimp were cooling 1F in 25 minutes adn the noodles raised in temperature. cdi- proper cooling methods put into place to correct(see cooling methods).

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 bites, egg rolls, eggs, and garlic and oil mixture without time marked. CDI- PIC wrote down the time for the items and reeducated on the procedures for TPHC.

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 shrimp, chicken, and noodles in tall containers with lids and plastic wrap on top. CDI- PIC moved the items to pan sheets and left uncovered in walk in.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer that was not thin probed being use and also a dial temperature read. PIC stated they would order a new thermometer from US Foods. VR in 10 days.

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 machine and ice chest with scoops with the handle in the ice. Observed bowls for scooping stored in the dry goods such as large sugar container.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored on the ladder today- dry these on a clean surface.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed food in the freezer being stored in to go bags with the food in direct contact with the food. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a new reach in top freezer in facility that was not ANSI certified and labeled for household use only.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build up on shelving, in reach in unit, and sides of equipment

5-205.15 Maintain a plumbing system in good repair. Observed a leak in the 3 compartment sink. Thank you for fixing leak at prep sink and wok tap.

5-501.111 Keep storage areas and bins for waste in good repair. Observed waste bin with hole in the unit. Thank you for keeping doors closed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and oil splatter on walls and vents dusty and with chipping paint. Thank you for cleaning the kitchen door.

6-303.11 Intensity-Lighting - C Observed one light out in the dry storage area- thank you for repairing the kitchen light. 6-501.110 Using Dressing Rooms and Lockers - C Observed an employee's phone on prep table.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified manager onsite today during the beginning of the inspection.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed open employee food stored on a table that had restaurant food as well- employeefood moved cdi.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw egg stored over noodles and raw egg stored over small corn- cdi eggs in cooler moved to the bottom shelf and the egg in the corn was discarded due to #20.

4-703.11 Hot Water and Chemical-Methods - P Employee washed and rinsed a bowl at the 3 comp sink and put into use again without santiizing- cdi employee stopped and shown the 3 step wash, rinse, and then santiize process during inspection with that bowl.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P chicken, oil and garlic, and raw egg were holding at >45F today- cdi all discarded during 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 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 food with differing dates on them- the tofu had a date of 9/180- cdi discarded. The black beans had no date and PIC stated they were opened 1 week ago- cdi discarded. All TCS foods must be dated for the date they were made or opened- then what day they were pulled from freezer if frozen, and used within 4 days of opening or making and 3 days after pulling from freezer. Please let EHS know if you have any questions on date marking.

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 Noodles were cooling in a deep portion tightly covered inside of a plastic container- cdi putinto metal uncovered containers today. Use metal trays for noodles just like are being used for the wings now.

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

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. PIC is using 80F water to rinse off the cooking spatula- recommend keeping this water at 135F or more, or use the set up using now with the running water but the water needs to run hard enough to keep food particles out of container.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Build up on clean air dry rack.

5-205.15 Maintain a plumbing system in good repair. Prep sink is leaking- repair.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids to dumpster open today. Holes in dumpster 5-501.111 Keep storage areas and bins for waste in good repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Build up on kitchen entrance door.

6-303.11 Intensity-Lighting - C Observed two lights in the kitchen not working- repair.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside of the ice machine today. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on dishes stored as clean- sent to be rewashed(repeat).

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 2 tubs of chicken that had been cooling overngiht and still had not fallen to 45F or less- both tubs discarded during inspection to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked broccoli stored at room temperature today- discarded to correct. If pre-cooking broccoli, it must be held cold or hot afterwards at safe temperatures, even if it is to be reheated later.

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 cooling in a deep portion inside of the plastic bus tub that was tightly covered- product discarded. PIC states that chicken is cooled on a cooling pan in the walk in before being placed into the bus tub for storage. PIC must use thermometer that is onsite to ensure food is at 45F or less before placing it into such a large portion/container.

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 scoops with no handles stored in dry goods today.

5-501.111 Area, Enclosures and Receptacles, Good Repair - C Observed corroded holes in the dumpster today.

Observed knives and veggies peeler stored as clean with dry food debris still on them- sent to be rewashed to correct today. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed chlorine sanitizer at >200ppm today- weakened during inspection so that it was 50-200ppm. How to mix was gone over with staff as well. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed rice scoops and rice scoop containers from the night before set up to use- all sent to be washed, rinsed, and sanitized to correct. Be sure the scoop and container are washed, rinsed, and sanitized every 4 hours.

In discussion with PIC it was found that linen is laundered in house in the designated container. It is then rinsed, and then taken outside to airdry. Clean linen may not be stored outside for any reason. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C

\Observed a veggie peeler that had a missing handle and was very hard to clean- discarded during inspection. Observed a wire handle being used on othe rice pot lid. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. 4-501.11 Maintain equipment in good repair.

Observed a broken top lid to the garbage container and a hole in the container- replace. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.111 Keep storage areas and bins for waste in good repair.

Observed lights not working in the dry goods area and in the freezer today. 6-303.11 Intensity-Lighting - C

Observed an adulterated pumpkin in the walk in cooler over restaurant foods. Discarded during inspection. 3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.

Observed a container of raw egg shells stored over water chesnuts- eggs discarded and thier container was put into the 3 comp. sink. 3-302.11(A) Separate the different types of raw animal foods. -P

a Observed the grinder, knives and a peeler stored as clean with food debris on them- all sent to the 3 comp. sink to be washed before use. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf

Observed shrimp, chicken, black beans, eggrolls, and beef stored out of refrigeration upon arrival. Chicken and egg rolls reheated. Shrimp cooled down and black beans were discarded to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed no label on the container of hood cleaner- labeled during inspection. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf

. Observed a pitted rice container today- replace. Use the other rice pot until this one can be replaced. 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 plastic sheeting and homemade air return going from the freezer to the walk in - provide repairs made of approved materials. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

Observed build up on seasoning shaker, inside reach in cooler, counters out front and prep sink. 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 sink and bathroom floors today. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed no covered trash can in the women's bathroom. 5-501.17 Provide a covered waste bin in female restrooms.

Observed absorbant ceiling tiles in restroom. 6-201.16 Wall and Ceiling Coverings and Coatings - C

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 food employee washing wok with scrubber without washing hands before food service and handle money without washing hands before resuming food service. CDI - Hands were washed. -2-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed ready-to-eat shrimp between raw beef and chicken in flip top setup. CDI - PIC switched storage order of shrimp and mushrooms. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed reused clear plastic used to hand dispense lo mein. CDI - PIC discarded this plastic and then used disposable gloves. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed unwrapped cold chicken wings in the walk in cooler on soiled shelving. CDI - Covers put on chicken. -1.5-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed soiled blue disposable gloves stored on clean wiping cloths for reuse. CDI - PIC voluntarily discarded these. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed reused spice containers with the original label present. Make sure these are cleaned and sanitized and then relabeled for the current contents. -0-

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet wiping cloth on the wok stove with debris and dry wiping cloth on the prep table with stains and soil present. Keep wet cloths in sanitizer and maintain dry cloths clean. -.5-

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 spoons with handles down in the spices and tongs stored on the soiled wok stove with water present. Keep these in a clean dry place. -.5-

4-501.11 (A) Maintain equipment in good repair. Observed missing cooling curtains in both walk ins with makeshift plastic screens in place made of white plastic. Repair and install cooling curtains. 4-101.11 (A) Characteristics-Materials for Construction and Repair - P Food contact surfaces shall be safe. Observed Rubber maid containers in use that are not food grade. Replace these with food-grade containers that do not allow chemicals to transfer from the container to the food. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handles of woks, rice cookers, walk ins and walk in shelving. Clean all these. -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. Keep doors closed. -.5-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Observed absorbent ceiling tiles in the bathrooms and over the front hot line that area water damaged. Replace these with nonabsorbent ceiling tiles. -0-

2-301.12 (A)(5) 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 drying hands with a wiping cloth. CDI - PIC instructed hands rewashed and then dried with paper towels available at the handsink. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed hot and sour soup, egg drop soup and wonton soup at 130F at front counter hot holding unit. CDI - PIC voluntarily discarded and adjusted the temperature on the unit for sufficient hot holding. -1.5-

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 items in the buffet that expired at 3:30 PM while in use at 4:45 PM. CDI - PIC voluntarily discarded and advised to review the submitted time procedures. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving, wok stove, walk in handles and prep handles with buildup present. Clean all these. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster doors open. Keep doors closed. -0-

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 buildup on the light switches and plates, bathroom fixtures and on the handsink in the kitchen, as well as on the floors throughout the facility. Clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles over the hot line at front. Repair. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed papers piling up at the front counter under the cabinets. Remove these items that are not necessary to operations to reduce clutter. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gunky caulking around the bathroom fixtures and absorbent ceiling tiles. Replace so that these are smooth and easily cleanable. -1-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked egg rolls and sweet and sour chicken held for more than 24 hours without date marking. These items were located in the walk in cooler and in the prep cooler. CDI - PIC labeled these items with the prep date. -1.5-

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed gunky caoulking around both handsinks and toilets in the restrooms. Replace with smooth caulking to facilitate effective cleaning. -2- REPEAT

5-203.14 (B) Backflow Prevention Device, When Required - P Observed bell housing cracked at the rear hose bib and no backflow on sink operator is using to fill the steam table through a direct connection. CDI - Order placed for replacement part for bell housing and bucket now used to fill the steam table. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles on the ceiling of both restrooms. Install cleanable tiles. REPEAT -1- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed yellowing absorbent ceiling tiles in the men's restroom. Replace.

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 unlabeled cooked chicken in walk in. CDI - PIC voluntarily discarded chicken and reminded to date mark if food is prepared and held over 24 hours. -1.5-

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed dry orange peels used as an ingredient in orange chicken under prep table without protective wrapping. CDI - PIC wrapped new batch and placed vent holes in top to aid in drying. -0-

4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed caulking not properly sealing the gaps at the handsinks, baseboards and handsinks in both restrooms. Install smooth caulking after removing old caulking. Observed baseboard at walk in door corroding. Replace. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris under walk in freezer shelving and under equipment. Clean. REPEAT -1-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed dark buildup in sealant of bathroom fixtures. Clean. REPEAT -.5-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. Keep closed -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles over hot bar and in both restrooms. Replace these with tiles that are cleanable. REPEAT -1-

6-303.11 Intensity-Lighting - C Observed four overhead lights out in the dining room area and the hallway leading to the restrooms. Repair these lights. -0-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed household Raid used for pest control, stating For Residential Use on label. Use commercial products only for pest control. CDI - Informed PIC about using commercial products only for pest control. -0-

4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed thermometer with last digit missing, not showing the digit in the ones place. Replace. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in kitchen near 3-comp sink. Have regularly scheduled drain maintenance to reduce attraction for gnats. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken in walk in freezer uncovered and flour and corn starch bins in dry storage without cover. Keep these containers covered unless item is cooling. Observed can of bamboo shoots stored on floor under shelf. Keep food off floor. -2- REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint plating food at beginning of inspection. CDI - PIC put on hat. -.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on cutting board near cook line. CDI - Wet wiping cloths placed in sanitizer solution and cutting board cleaned and sanitized. REPEAT. -.5-

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 tongs hanging on makeshift rice cooker handle and tongs on wok stove on soiled section. Clean tongs and counters. Use proper storage method for in-use utensils. REPEAT. -0-

4-202.16 Nonfood-Contact Surfaces - C Non-food contact surfaces shall be smooth and easily cleanable. Observed front counter behind hot bar with caulking that is not smooth and the laminate is peeling back from the particle board. Replace or repair counter top. 4-402.11 Fixed Equipment, Spacing or Sealing-Installation - C Observed caulking in need of replacement at both toilets, behind the 3-comp sink, behind the hand sink. There is bacterial growth on the caulk behind the 3-comp and handsink. Replace caulking after removing the old sealant. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the bottom of prep cooler and walk in cooler. Clean. Observed buildup on wok stove. Deep clean. REPEAT -1-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed soil around base of both toilets and buildup on sinks. Clean. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter at dumpster area. Remove. REPEAT. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent tiles over hot bar. Replace with cleanable tiles, such as FRP or comparable material. REPEAT. -1- 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on wall behind 3-comp sink and handsink. Clean. Observed baseboards in both restrooms and floor of men's restroom in need of cleaning. Clean.

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 PIC handling soiled utensils, equipment, exit and re-enter kitchen without washing hands. CDI - PIC instructed to wash hands when changing tasks and handling soiled items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled utensils in clean area. CDI - PIC placed utensils in 3-comp area to be rewashed. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken in walk in deep pan. CDI - PIC placed chicken in shallow pan, uncovered to help cool quicker.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two shakers in cook line area without labeling on container. Label these items with the common name of the food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cold foods on shelves in bus pans without coverings. Cover these items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in chlorine sanitizer solution reading 0 ppm. CDI - PIC remade solution to proper concentration.

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 tongs and ladle stored on stove with debris present. Clean utensils and stove.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of prep, stove and shelving throughout facility with buildup present. Observed buildup on shelves in walk in. Clean.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed household litter and debris around dumpster. Clean.

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 springs on entrance to kitchen and to walk in that have been added on. Repair. Observed plastic bag used as curtain inside walk in. Replace original curtain. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed PIC cleaning food contact surfaces once per day. Increase frequency to at least once every four hours or when visibly soiled.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed missing light in the kitchen over the walk in cooler. Replace with shatter-proof bulbs.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - C Utensils shall be cleaned every 4 hours. Discussed with PIC as he said he cleans tongs/utensils daily. He agreed to begin cleaning and sanitizing every 4 hours.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Only item not date marked was container of lo mein. PIC date marked during inspection.

b3-501.13 Use approved thawing methods. Observed box of frozen shrimp in prep sink. PIC turned water on immediately as he knew he should be thawing under running water.

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

4-501.11 Maintain equipment in good repair. Front counter cabinet spaces water damaged and peeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust and debris buildup throughout. Clean outside of equipment, shelving, containers, etc.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed shared dumpster door with side door open.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris along baseboard under dry storage shelves. Floor cleaning needed in restrooms.

3-501.13 Use approved thawing methods. Observed chicken thawing on table top. Thaw food under running, cold water; totally submerged. Alternative is to thaw under refrigeration or as part of cooking process.

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

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

4-501.11 Maintain equipment in good repair. Front counter cabinet spaces water damaged, peeling.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rice cookers,surfaces in wok area with buildup on exterior surfaces.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpster.

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 towel dispenser at handsink in poor repair. Fllors in need of cleaning, especially under and behind equipment.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water heater that supplies all handsinks in facility not delivering hot water. CDI- plumber called and scheduled to arrive in PM. Voluntarily closure of facility until hot water is delivered to handsinks.

.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P: Observed uncovered raw chicken over uncovered eggs in walk-in cooler. CDI- eggs moved to protected area.

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

4-202.16 Nonfood-Contact Surfaces - C: Observed surfaces of cabinet flors peeling, damaged from moisture at front counter under drink station.

4-602.13 Nonfood Contact Surfaces - C: Non food contact surfaces of equipment shall be clean to sight and touch. Observed container surfaces with food residues. Interior of prep cooler in need of cleaning.

.6-501.12 Cleaning, Frequency and Restrictions - C: Observed floors of kitchen and restrooms to be in need of more frequent cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Designate an area for storage of employee food that is separate and clearly designated. Observed partially consumed food on middle shelf of walk-in cooler. Observed food said to be personal on middle shelf of walk-in cooler..

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep ice machines clean. O bserved pink build-up on interior after detaching internal baffle. Verification of cleaning needed.

3-501.13 Thawing - C: Thaw foods under cold running water, completely submerged. Observed frozen shrimp thawing on sink drain board from overnight. Shrimp was still frozen.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not leave foods uncovered in kitchen when not in use. Observed fried noodles uncovered from overnight. Observed uncovered food in walk-in cooler.

4-202.16 Nonfood-Contact Surfaces - C: Observed surfaces of cabinet flors peeling, damaged from moisture at front counter under drink station.

4-602.13 Nonfood Contact Surfaces - C: Non food contact surfaces of equipment shall be clean to sight and touch. Observed container surfaces including tops of containers on buffet line to be stained with food residues. Interiors of cabinets in need of cleaning.

6-501.12 Cleaning, Frequency and Restrictions - C: Observed floors of kitchen and restrooms to be in need of more frequent cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Designate an area for storage of employee food that is separate and clearly designated. Observed partially consumed food on middle shelf of walk-in cooler. Observed food said to be personal on middle trays of cooling rack in freezer.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. PIC has not obtained certified training.

2-301.14 When to Wash - P: Employees shall wash hands after engaging in activities that contaminate the hands before working with food or clean equipment. Only person in facility cooking, waiting on customers, collecting payments. No hand washing observed during inspection. CDI- discussion with PIC

3-301.11 Preventing Contamination from Hands - P,PF: Ready to eat food shall not be contacted by bare hands unless it is to be heated to 165 F or above. Observed PIC loading up saucer of vegetables with bare hands for wok cooking. Final cook temperature of mixture less than 152 F for some ingredients..

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark prepared TCS foods with date prepared or when packages are opened. Observed egg rolls, spring rolls, sesame chicken in freezer not dated. CDI- discussion with PIC.

3-304.14 Wiping Cloths, Use Limitation - C: Cloths for wiping surfaces in facility shall be kept in a sanitizer between uses. Found damp cloths on surfaces in kitchen.

4-101.19 Nonfood-Contact Surfaces - C: Observed floors of cabinets under drink station to be damaged from moisture.

4-602.13 Nonfood Contact Surfaces - C: Non food contact surfaces shall be cleaned at a frequency to preclude accumulation of soils. Observed significant food debris n floors of reach-in and walk-in coolers.

6-501.12 Cleaning, Frequency and Restrictions - C: Floors and walls shall be cleaned at a frequency to preclude accumulation of soils and debris. Observed cleaning of floors needed under equipment. Cleaning of walls needed around sinks.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an approved program. Observed PIC not certified.

2-301.14 When to Wash - P: Employees must wash hands when engaging in activities that contaminate hands prior to working with food. Observed only employee on duty repeatedly opening and closing door leading from from front counter to kitchen. Employee engaged in cooking of food in kitchen and restocking of front buffet at counter after contacting door knob repeatedly. CDI- Directed to wash hands, and discussion of removing or propping door or installing handsink at front counter.

3-304.14 Wiping Cloths, Use Limitation - C: Cloths used for wiping surfaces shall be held in between uses in an approved sanitizer. Observed several wet cloths on surfaces in kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - C: Store ice scoop with handle extending out of ice or on a clean dry surface between uses. Observed ice scoop handle at drink station ice bin with handle down in ice.

Surfaces shall be smooth and easily cleanable in facility. Floors of wooden cabinets peeling at from counter.

4-602.13 Nonfood Contact Surfaces - C: Keep non food contact surfaces clean. Observed significant old food debris on floor of small prep cooler across from wok station.

better and more frequent cleaning of floors needed, especially behind and under equipment.

2-102.12 Certified Food Protection Manager - C: The person-in-charge shall be a certified food protection manager from an approved program. Observed person-in charge with no accredited training.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep ice machines and bins clean. Observed significant build-up of black mold on interior of ice machine. Verification needed.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods hot at 135 F or above. Found chciken wings, eggrolls, shrimp / vegetables on buffet line less than 135 F.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Properly and promptly date mark TCS foods with date prepared if held in facility for more than 24 hours. Observed frozen eggrolls in freezer not dated.

4-302.12 Food Temperature Measuring Devices - PF: Obtain a thin-probe thermometer appropriate for measuring temperatiures of thin foods. Observed no appropriate thermometer. Verification needed.

Observed compartment floors of front counter peeling, water damaged. Observed faucet of prep sink loose, tied off with plastic wrap. Remove wrap and fix faucet. Observed cloth string attached to kitchen door to hold door partially open for foot traffic from kitchen to front counter. Prop door open with approved doorstop or remove door. Traffic through door cannot be done without contacting with hands. To avoid installing handsink at front, make door passage accessible without hand contact with door.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Insides of prep cooler in need of cleaning. Exteriors of equipment, and general surfaces in kitchen greasy to touch. More frequent cleaning needed.

.Better cleaning of floors needed. Ceiling tiles over front counter where buffet line, drink station, ice bin (open), soup station, not smooth and cleanable.

The PIC shall be a certified food protection manager from an accredited program. Observed PIC not certified.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency: Clean ice bins with a frequency to prevent mold build-up. Observed black mold in ice machine at baffle. Verificat5ion needed.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils: Utensils shall be clean to sight and touch. Observed rice cooker with hard, dried rice adhered to inner surface.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods hot at 135 F or above. Observed chicken wings, chicken and broccoli, in buffet steam table below 135 F. CDI- returned to reheating to 165 F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep cold foods that TCS food cold at 45 F or below. Observed eggs, chopped cabbage, unattended cabbages that had been chopped at prep area, cooked beef all over 45 F in flip top cooler and prep table. CDI- moved to refrigeration in walk-in cooler.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark ready-to-eat foods with date prepared or when packages are opened. Observed cooked eggrolls in freezer not marked. Minced garlic not date marked. No items found date marked in facility. CDI- instruction.

4-302.12 Food Temperature Measuring Devices: Obtain a thin-probe thermometer appropriate for taking temperatures of thin foods such as shrimp, chopped cabbage, etc.

3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient: When used to cool other foods, ice may not be used as food. Observed yogurt container in ice bin used for customer drinks. CDI- yogurt removed

4-202.11 Food-Contact Surfaces-Cleanability: Observed cabinet floors peeling from dampness under soda dispenser.

. 6-201.11 Floors, Walls and Ceilings-Cleanability: Better cleaning of floors needed.