P F CHANGS CHINA BISTRO

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw tuna in RIC, raw tuna in veggie WIC, raw chicken in meat WIC, and unwashed produce in veggie WIC being stored above RTE foods during inspection. CDI - Storage order corrected during inspection. 3 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT Observed a multitude of foods throughout main line holding above 41F during inspection. Ambient in all units observed compliant. See temperature chart. CDI - PIC verified temperatures had been taken at opening and were compliant. Some foods had been stacked over the air curtains. All foods had been placed in units less than four hours to REHS discovery. All foods moved to WIC to rapidly cool. REHS recommended getting lids for individual hotel pans to help maintain food temperatures in compliance. Facility to operate units on time until lids arrive. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed cooked chicken baring prep date of 10/6/26 in salad station during inspection. PIC stated this date was incorrect, but could not verify the actual preparation date. CDI - Chicken voluntarily discarded. 0 pts. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf REPEAT Observed egg rolls cooling from hot in a covered, plastic container in RIC during inspection. Observed marinated chicken cooling while in deep, covered, and stacked pans in meat WIC. Chicken was not cooling rapidly. CDI - Egg rolls moved to sheet tray in veggie WIC. Chicken moved to WIF. Both items began cooling hastily. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. REPEAT Observed various shaker and squeeze bottles throughout kitchen void of labels identifying their contents. Ensure all working containers are properly labeled to identify their contents. 1 pt.

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 a multitude of dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-502.11(A) Maintain utensils in good repair. Observed various cutting boards and strainers with heavy damage being stored as clean during inspection. Replacement necessary. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. REPEAT Observed heavy food debris buildup in bottom of RIC and veggie station during inspection. More thorough or frequent cleaning necessary to preclude pest harborage. 0.5 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines and cracked floor tiles in back prep area during inspection. Repair and/or replacement necessary. 0 pts.

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 behind fried chicken and raw beef stored behind precooked chicken mix inside prep top. 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 lettuce at 45F with 35mins left in 4 hour cooling window. CDI: Lids were removed from lettuce. EHS observed lettuce reach below 41F. 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)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed tofu bites above 41F. Item was over stacked in prep top. CDI: Tofu was moved to other refrigeration. All other cold holding was correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cut lettuce cooling in large containers stacked together with lids on. Observed cut lettuce cooling at a rate of 0.03F/min inside large containers with lids. CDI: All containers of lettuce were unstacked and lids were removed. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed facility unable to provide functioning thin probe thermometer during inspection. VERIFICATION REQUIRED

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 sauces in squeeze bottle on chefs cart without labels. Label items.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf. Observed max/min thermometer malfunctioning during inspection. VERIFICATION REQUIRED.

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 debris on fryers/cook line area. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee using cell phone then proceed to handle single service and utensils without washing hands. CDI: Food employee washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed container of raw salmon being stored on top of container of cooked chicken. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves. CDI: Employee removed gloves and washed hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed honey garlic sauce hot holding below 135F on hot line and at chefs cart. CDI: Item was reheated to above 165F. All other hot holding was correct. 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 .

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 set of single service items with food contact surface facing upward on shelving. CDI: items were inverted.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines at cook line and near prep area. Repair.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates, bowls and utensils with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container of lettuce boats above 41F in prep drawers. Item was voluntarily discarded. Ambient air of unit was 48.6F. VERIFICATION REQUIRED. Points remain the same due to improvement from last inspection. 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 3-501.19(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 sushi rice being held on TPHC without a time label. CDI: PIC placed time label on item.

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 mushrooms cooling at a rate of 0F/min inside large container covered with a lid in walk in cooler. 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 non- food contact surfaces of chefs cart with debris. Clean as needed.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw salmon being stored over salad inside prep unit. Observed raw salmon and cooked chicken thawing inside same basin of prep sink. CDI: Items were relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plates, metal bowls, and containers with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 . 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on ice machine metal plate. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed ground chicken, beef, and raw chicken holding above 41F in prep top. Ambient air of prep top was 39F. Other food items were at 41F or below. CDI: Items were moved to 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. Observed canned bamboo, cooked chicken and 2 pans of fried chicken without dates. Items were prepared last night. CDI: PIC dated items. 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 sushi rice being held on TPHC without a time label. CDI: PIC placed time label on item.

REPEAT 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw salmon and cooked chicken thawing in stagnant water. CDI: Water was turned on.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies near dish area and a fly inside container on top of dumplings.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can on shelving with cans for facility use. CDI: PIC voluntarily discarded item.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife being stored in between prep top equipment. CDI: Knife was removed.

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

4-502.13 Single-use and single-service articles cannot be reused. Observed soiled single service boats next to fryer, According to PIC single service boats were from last night.

REPEAT 4-501.11 Maintain equipment in good repair. Observed small lowboy with water pooling in bottom of unit. Repair. Points remain same due to previous violation corrected.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed low grout lines near cook line. REPEAT 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed pooling water on walk in cooler floor. REPEAT

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed microbial growth in two packages of strawberries. CDI - Strawberries were voluntarily discarded.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P 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 salmon stored above cooked chicken in one prep cooler. Observed raw chicken stored above eggs in the walk-in cooler. CDI - Items were placed in the correct order.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of chemical without a label. CDI - Manager labeled during inspection.

3-501.13 (A), (B), (C) Use approved thawing methods. Pf Observed packages of food thawing in still containers of water. CDI - Running, cold water was turned on to thaw the packages.

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 rice straws stored next to a hand wash sink. EHS observed water splashing onto the container.

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

4-501.11 Maintain equipment in good repair. Observed a reach-in cooler not in use due to it being broken. Observed the left side of the main prep cooler (for non-TCS items) above 41 degrees

10-DAY VERIFICATION REQUIRED 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no irreversible thermometer for the high-temp dish machine.

5-205.15 Maintain a plumbing system in good repair. Observed a leak underneath the dish machine.

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. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed missing grout between tiles on the cook line. Observed a buildup of food debris on the walk-in freezer floor. 6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed water pooling inside of the meat walk-in cooler due to the absence of sloped floors.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed 90-96 degree egg rolls under the heat lamp. CDI - Items were voluntarily discarded.

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 TCS items in the prep cooler without date marks. Observed several plans of fried chicken in the walk-in cooler without date no date mark. CDI - Items were voluntarily discarded.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed seabass inside of intact, ROP packages.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados in the prep cooler with stickers still attached.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service containers next to a handsink. EHS observed water splashing onto containers while washing hands. CDI - Splashed items were voluntarily discarded and single-service containers were removed.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cracked tiles on the cook line. Observed a buildup of food debris on the walk-in freezer floor.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp stored above RTE egg rolls in the walk-in cooler. CDI - Item was moved to the correct order.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety Observed establishment par cooking without prior approval from the Health Department. EHS and Managers will be communicating with the State to review procedures. CDI - Establishment will not par-cook salmon until procedure is approved. Previously par-cooked salmon was voluntarily discarded. Salmon is Farm-raised. Current menu has a consumer advisory asterisk for par-cooked salmon which is not allowed. Item must be fully cooked before service.

3-DAY VERIFICATION REQUIRED REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage, tomatoes, tofu, mushrooms and kimchi in a Prep Cooler above 41 degrees. Observed crispy green bean sauce at 51 degrees inside of a counter cooler. (See temperature chart) CDI - All items were voluntarily discarded. Items will be placed on 6-hour temporary TPHC until the prep unit is repaired.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed fuel cans stored above single-service utensils in the storage room. CDI - Items were moved to the correct order.

REPEAT 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back kitchen door. Manager has put a work order in to have it fixed.

REPEAT 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counters near the sushi prep line.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “house hold use only” blender.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a can wash with an ASSE 1001 back flow preventer that is not rated for continuous pressure. Water was being cut off with a spray nozzle. CDI - Faucet was turned off at the top.

REPEAT 6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed very low grouting in the pantry prep area and areas of the back kitchen prep area. Observed cracked tiles on the cook line.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed an employee drink on the sushi prep line.

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P Observed an employee handle dirty dishes and spray hose before putting them through the dishwasher. Employee then handled clean dishes without washing hands. PIC stated that they only use one dishwasher employee and will retrain. CDI - Employee rewashed dishes and washed hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms and vegetables above ready to eat vegetables in the walk-in cooler. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bins of spices in dry storage with no lids.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Eggs, kimchi, black beans, and tofu were 42-44 degrees on the left side of the vegetable prep cooler. TCS items on the right side of the cooler were below 41 degrees. CDI - All TCS items were voluntarily discarded and will be kept on the right side of the unit until it can be repaired. Repeat. 3-day verification required.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several packages of ROP fish in intact packages. Repeat.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a light gap at the bottom of the back kitchen door.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans in storage. CDI - Items were removed and will be returned to the supplier.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counters throughout the kitchen.

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

4-501.11 Maintain equipment in good repair. Observed a leaking compressor in the walk-in freezer that is creating a large build-up of ice.

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed a sifter with a large amount of encrusted grease on the edges. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Observed grease or build-up on prep line shelves and clean dish shelves. Repeat.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking door on the dish machine that is spilling out onto the floor.

6-101.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed very low grouting in the pantry prep area and areas of the back kitchen prep area.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cut lettuce, kimchi, tofu, and egg all above 41F in left side of veggie prep top. Ambient air of left side was 53F. TCS food items and ambient air of right side was 41F or below. PIC called repair tech during inspection. Items out of temperature were moved to walk in cooler to cool or voluntarily discarded. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical not labeled. CDI: PIC voluntarily discarded item.

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 raw marinating beef cooling at a rate of 0F/min in a container tightly covered with a lid. CDI: Lids were removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw tuna thawed under refrigeration with ROP packaging still intact.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked. Ensure items are air dried.

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 inside reach in freezer, prep units and on shelving inside walk in cooler. Clean as needed.

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 food contact surfaces such as metal pans with food debris and labels left attached from previous uses. Ensure that dishes are cleaned to sight and touch. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. Points were lowered due to improvement from previous inspection. - 1.5 - 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. 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 chicken mix 53F @ 3:04pm. Per tag, cooling had started at 9:56am. At 3:35 the mix had cooled one degree ( 52F) with 21 minutes left to cool to 41F. CDI - Mixture was placed on shallow pans and placed in freezer. At end of 6 hour cooling period item was temped at 40F. - 1.5 -

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 raw beef and raw pork on prep top above 41F. All other items temped below 41F. CDI - Items were discarded. - 3 - REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date marking on cvooked, ground chicken prepared one day ago Instructed PIC to date mark food item that was prepared one day ago with the date of preparation. Food was in temperature below 41F. No escalation of points due to all other foods in both walk in were date marked. - 1.5 - REPEAT

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 sushi rice with a discard time of 3:41pm still on the line at 4:02pm. CDI - Item was discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 chicken mix covered in deep plastic pan in WIC. Per tag, item was prepped at 9:56am. At 3:35pm, with 21 minutes to go, mix was still 52F. CDI - mix was separated into several shallow sheet pans and placed in WIF.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in dry water well between uses. Per PIC knives are cleaned throughout the day with sanitizing wipes. EHS explained need to change out utensils every 4 hours and clean the area they are stored. CDI - PIC placed knives in dish area to be wash/rinse/sanitized. - 0.5 -

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 a team member taste salad with gloves on and finished preparing the salad with the same gloves. Ensure that employees are using methods to prevent contamination such as discarding single use gloves after tasting.

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 food contact surfaces such as metal pans with food debris and labels left attached from previous uses. Ensure that dishes are cleaned to sight and touch. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. REHS implemented a risk control plan.

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 kimchi, chicken, and tuna all above temperature threshold. Items in between 42-45F were moved to cool using approved methods.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date marking on short and spare ribs prepared one day ago Instructed PIC to date mark both food items that was prepared one day ago with the date of preparation. Food was in temperature below 41F. No escalation of points due to all other foods in both walk in were date marked.

3-302.15 Wash fruits and vegetables prior to use. Observed avocados with label still attached stored inside of the prep unit. CDI- AVocados removed to be washed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal pans. Recommend food establishment implements pyramid stacking method.

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. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed prep station bottoms with heavy build up at teacher at the bottom of the bottom of the units.

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 attached.

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. Ensure that drinks are stored in a manner that allows proper protection for foods being prepared. Observed drinks stored on prep station during the inspection. CDI- Drinks were discarded during the inspection by person in charge.

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 food contact surfaces such as pans and ice scoop catch with food debris and labels left attached from previous uses. Ensure that dishes are cleaned to sight and touch. CDI- Dishes were moved to 3 comp sink to be washed, rinsed, and sanitized again. REHS plans to implement a risk control plan if repeat continues next inspection.

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, chicken, pad Thai noodles, tofu, tomatoes, and lettuce all above temperature threshold. Items in between 42-45F were moved to cool using approved methods. Items above 45F were discarded by person in charge.

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 tightly stacked bagged pad Thai noodles cooling inside of walk in cooler with two containers stacked on top of each other. Recommend ice bath to cool noodles in a faster rate.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees without effective hair/beard restraints initially preparing foods.

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 open ended trays stored by the wok station. Ensure that trays are protective from the possibility of environmental contamination from occurring. Person in charge inverted during the inspection.

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf No thermometer on site, VR

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. Ensure that drinks are stored in a manner that allows proper protection for foods being prepared. Observed drinks stored on prep station during the inspection. CDI- Drinks were discarded during the inspection.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employees make trips from walk in cooler and go directly to preparing foods without a handwash in between. Observed another employee use cell phone and then prepare food after. CDI- Employees washed their hands.

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 . Multiple food containers - bowls, plates, plans etc observed with soiled debris and labels attached. CDI- Plates taken to machine. 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 . Cooked ribs, shrimp in two locations and raw beef were all recorded above 41F. CDI- Foods were moved to walk in cooler to cool below temperature threshold. See temperature chart.

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 ribs recently prepared and placed directly inside of prep unit to cool. CDI- Ribs were moved to walk in cooler to finish cooling.

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 two bulk containers holding possibly flour, sugar, salt or corn starch without labels present. One observed in dry storage and another overhead on the cook line.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat bucket recorded at 0ppm, CDI- Sanitizer was remixed during the inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowls inside of bulk containers used for dispensing. Ensure that scoops have handles present.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal pans. Recommend food establishment implements pyramid stacking method.

4-501.11 Maintain equipment in good repair. Observed damaged pans that are no longer cleanable. Discarded during the inspection.

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 . Multiple food containers - bowls, plates, etc observed with soiled debris. PIC stated dishwashers are not spraying down equipments before running thorough machines. CDI- Plates taken to machine. 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. 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 . Pad Thai noodles Recorded at 76F at 2:40. Cooling started at 11:30. Food did not reach 70F in 2 hours. CDI- Discarded.

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 . Bean sprouts, raw beef, raw chicken, re hydrated mushrooms, lettuce all recorded above 41F. CDI- Discarded. Suspected temp. Abuse during prep.

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 . Pad Thai noodles cooled incorrectly (see #18). REPEAT. Points not escalated

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. ROP salmon was not thawed per 3-501.13(E). Facility will cut package for thawing.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop stored on top of ice that is dirty.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal bowls, containers. Fourth violation in a row. Facility must update RCP and email to Inspector.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Employee was washing dishes with gloves on and did change discard gloves when changing from soiled dishes to clean dishes. CDI- Employee stopped and educated, employee discarded gloves and dishes were re washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple plates and metal containers soiled with food debris. CDI- Brought to dish Machine. Assure: 1) Machine is always functioning correctly 2) Dish washers are spraying down physical debris before sending through machine 3) Dish washers are looking for any missed debris when taking out of machine. VR

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Portioned rice noodles cooling in wrapped baggies in drawers, CDI- Brought to freezer for rapid cooling

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Quat bucket recorded at 0ppm, REPEAT. Points not escalated due to different nature of violation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plates on front lines, metal containers, large plastic tubs all wet stacked, Third violation in a row. Facility must create a plan for Air drying

4-204.115 Warewashing machines shall be equipped with a thermometer to indicate the temperature of the water in the wash, rinse, and final rinse areas. -Pf No thermometer on site, VR

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 Discussed with PIC rule regarding written plan for vomiting or diarrheal event. PIC did not have a written plan. Emailed PIC vomit/diarrhea clean up plan and poster.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tray blocking access to handsink. Food service worker moved tray.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored above the raw beef in walk in. PIC rearrange storage order to meet compliance by placing beef above the chicken in walk in.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Observed no date marked on spring roll mix prepared one day ago and sweet potato noodles prepared one day ago. Instructed PIC to date mark both food items that was prepared one day ago with the date of preparation. Food was in temperature below 41F. No escalation of points due to all other foods in both walk in were date marked.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed three food service workers wearing jewelry on their arm during food preparation. One worker wearing an arm band and two workers wearing smart watches while preparing food.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed a bucket of sanitizer stored on the floor near the prep station. PIC removed sanitizer off the floor .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet pans and plastic containers stacked and stored on shelving. Allow to air dry before stacking.

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. 4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed the outside of the food containers with dried food spill on the sides. Observed shelving in dry storage need accumulated debris wiped down. Cleaning needed under prep stations.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered beverage stored on shelf with clean utensils near dish area. CDI- beverage relocated.

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 several employees wash hands and use bare hands to turn off sink. CDI- by education; employee rewashed hands. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee put on gloves after handling soiled dishes without first washing hands. CDI- employee directed to wash hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed mushrooms stored over ready to eat containers of sauces in walk in cooler. Observed unwashed strawberries and blueberries stored above washed produce. CDI- items rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer attachments and cutting board stored as clean with food residue. CDI- place at dish area to be rewashed. Observed many plastic and metal pans with old date labels and label residue. Verification required.

3-401.11 Cook raw animal foods to required temperatures. -P Observed salmon ordered by customer with no under cooking requested. Salmon was originally cooked to 91F. CDI- placed back on grill to be fully cooked. SOP for salmon indicates to cook to 135F however, a final cook temperature of 145F for at least 15 seconds is required for fish unless otherwise requested by the consumer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed seshwan veggies, garlic sauce, chicken veggie mix and nappa cabbage in tops of prep units on line above 41F due to overstacking or being prepped and placed directly on line. CDI- products were placed in walk in cooler to rapidly chill and restocked with new product.

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 many foods including but not limited to cooked chicken, cabbage, various sauces, bean sprouts etc. in tops of prep units on line without dates. Verification required. Observed rehydrated mushrooms and cabbage in walk in cooler without dates. CDI- prep schedule obtained for previous day. Cabbage labeled with yesterdays date, mushrooms discarded. 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 container of mushrooms in walk in and sauce on line past 7 day expiration. CDI - items discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed quat sanitizer in 3 compartment sink at the bar being used to wash glassware exceeding 400ppm. CDI- diluted with water to obtain 200ppm.

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 tightly covered container of rehydrated noodles in walk in cooler. CDI- uncovered to facilitate cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thermometer available for use. Verification required.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed many wet/dirty cloths stored on surfaces throughout cook line. No buckets of sanitizer were made for use on line.

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

4-501.15 Operate a warewashing machine in accordance with data plate. Observed both wash, rinse and pressure gauges on dish machine not properly functioning. EHS confirmed dish machine sanitizing with maximum registering thermometer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Deep cleaning needed of shelving under prep units where cutting boards are stored, faucet handles, and base of large stand up mixer.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed backflow preventer required for spray hose at mop sink. Verification required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Begin time for Sushi rice was not recorded. CDI- Recorded. Assure begin time is logged when food is made.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Degreaser not labeled. CDI- 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 Incorrect cooling observed with crab mix, tuna mix, and spring roll mix. When food is prepped from a warm setting, food must be cooled down in correct manners. CDI- Cooling method adjusted, spread on sheet trays, placed in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Some in use cloths stored on counter

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed of metal containers.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Employee cracked raw egg with gloves on, discarded soiled gloves and proceeded to don gloves without washing hands. CDI- Stopped employee and asked to wash hands before donning gloves.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Dish machine did not reach a min. Temp. Of 160F on black disc. Machine ran 5 times and did not see a temp. Above 130F. PIC switched unit to run on a chemical sanitizer and called repair to look at unit. VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Many plates, bowls, containers, soiled with debris. CDI- All brought back to dish machine. PIC will meet with dish crew and discuss improving methods which include (1) Spraying down all physical debris before running equipment/utensils through machine, (2) Assure that unit is working properly and reaching proper temps, (3) making sure all euipment/utensils are cleaned to sight and touch before placing away, if not , run again. VR to check progress. REPEAT

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P One flip top unit was not holding proper temps (see chart). TCS foods discarded, repair called on site. Use TPHC in the meantime. One WIC was recording temps. Of 42-43F. Suspected because very hot chicken was brought into WIC for cooling purposes and hot steam may have altered unit. Repair was called for that unit as well. Ribs and chicken discarded. VR.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf No test strips available for dish machine. VR. CDI- Obtained.

4-602.13 Nonfood Contact Surfaces - C Gaskets, light bulbs, floor of coolers in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Multiple plates and bowls soiled near hot holding foods. CDI- Brought to dishwasher. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some food items recorded above 41F . Overstacked. CDI- Discarded

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Spring mix cooling in WIC with lid on. CDI- Lid removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Some sanitzier buckets recorded at low concentration. CDI- Re-filled. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. One bucket on floor. Keep off floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Utensils stored in dipper well, dipper well was not on. CDI- Utensils brought to dishmachine. Dipper well turned on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking observed.

4-501.11 Maintain equipment in good repair. One plastic lid cracked. CDI- Discarded.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Obseved employees changes from different task and not wash hands before changing gloves. Observed food employee touch dirty dishes, change gloves but not wash hands before toching clean ones. CDI- PIC educated employee. Employee washed hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee touch cut lemons with bare hans. CDI- lemons were discarded. Employee was educated on bare hand contact. Observed employees cutting and slicing veggies with bare hands. Employees were reminded that veggies need to reach a temperature of 165 F for 15 seconds since product was touched with bare hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on containers that were stored in clean area. CDI- Containers were taken to dish machine to be cleaned. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food product stored on the floor of walk-in freezer. CDI- Box of food product was placed on the shelf.

2-402.11 Effectiveness-Hair Restraints - C Observed food employee not wearing a beard net with exposed hair. CDI- Employee put on a beard net.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wiping cloth stored in solution that registered 0 ppm of sanitizer. CDI- Wiping cloth was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several stacks of containers that were stacked wet. CDI- containers were seperated and allowed to air dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of containers, ovens, grill, fryers, and refrigeration units in kitchen area.

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 foods dated for 24-48 hour shelf life being held longer than the expired time displayed on date mark stickers. Also observed frozen egg rolls in freezer with no date. Ensure that products that are prepared and frozen that same day be equipped with a date mark stamp to account for day 1 of prep. Ensure that all other dates are being followed consistent. CDI- Foods were dated as needed. 0 points.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Cut lettuce, cabbage, sliced tomatoes, raw chicken, raw beef and other items stored in flip top unit were holding at time but lacking time stamp. CDI- PIC placed time stamp on product during the inspection. REPEAT - 2 points. Ensure that tphc is being done correctly. This has been a repeat on past several inspections. A risk control may need to be implemented with this specific process to ensure long term 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 pork dumplings cooling inside of walk in cooler while being fully wrapped in plastic. Observed spring roll mix cooling in dense container inside of walk in cooler, also observed spring rolls cooling with lids on while stacked on top of each other in same walk in cooler. CDI- foods were made into more shallow amounts, unwrapped and placed in freezer for aggressive cooling. REPEAT - 1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of flies and gnats in the back prep facility and near the make line. Facility has contractor to attend to pest issues. Facility is set to be treated tonight according to the schedule between the facility and the pest control contractor. 0 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses/ 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth bucket on floor, also observed wet wiping cloth on prep surface along make line. -.5 points.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handle of scoop be in direct contact with chicken dish on make line. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged freezer door. Freezer has ice buildup along the interior walk in freezer. No food products were exposed to ice buildup. Have heat strip on door adjusted and better clean and maintain ice buildup to refrain from possible contamination. All equipment is to be in good working condition. Also have cold hold unit near the entire make line serviced. Foods are not properly cold holding along the flip top section of the unit and is causing for foods to be placed on time as long term fix. Return to check on the compliance of this unit. REPEAT - 1 point.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal beverage being stored above plates and other dishes near the make line. Store personal beverages in ways that can not contaminate other service items, utensils or foods. 0 points. General Comment: Observed facility thawing raw products in a basin adjacent to the same basin used to house cabbage heads. Food items were in the 3 comp sink. No violation was observed, however, strongly recommend separating thawing of raw foods from the storage of ready to eat foods to better minimize possible cross contamination.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels were missing at front prep hand sink. CDI- PIC installed paper towels as needed during the inspection. 0 points.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils such as spoons plastic storage containers, and plates with food residue, stored as cleaned. Observed dishes that were stored as cleaned with food debris. CDI, items moved to dish area to be cleaned. This has been a repeat item on the last several inspections. If a risk control plan is in place for dish washing then it shall be followed thoroughly and consistently. REPEAT 3 POINTS. Facility needs to put focus on maintaining clean dish storage. This is a recurring problem. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Interior of ice machine contained pink mold. CDI- PIC cleaned and sanitized during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring mix cold holding at 45 degrees in walk in cooler. Observed raw steak and other meats in same walk in cooler cold holding at 41-43 degrees F. CDI- PIC placed these items in the freezer to aggressively cool. Manager stated that they will adjust the thermostat so that all foods are cold holding at 41 degrees and below All other tcs foods checked in walk in cooler were 41 and below. 0 points. First cold hold violation since the rule changed to 41 degrees and below.

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 Cut lettuce stored in flip top unit and lettuce wedges stored at time along front prep area were holding at time but lacking time stamp. CDI- PIC placed time stamp on product during the inspection. REPEAT - 2 points. Ensure that tphc is being done correctly. This has been a repeat on past several inspections.

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 lettuce wedges cooling in container with lid still on and stacked on top of each other in walk in cooler. CDI- Lids were removed and items were better spaced out for better air flow during the cooling process. REPEAT -1 point.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of house made sauce stored in direct contact with the floor in storage room. 0 points.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Repair damaged freezer door. Freezer has ice buildup along the interior walk in freezer. No food products were exposed to ice buildup. Have heat strip on door adjusted and better clean and maintain ice buildup to refrain from possible contamination. All equipment is to be in good working condition. 0 points.

5-202.12 Handwashing Sinks, Installation - PF A self closing faucet shall provide a flow of water at least 15 seconds without having to be reactivated. Observed back prep hand sink with a run time that was less than 15 seconds when washing hands. VR will return to check the compliance of this issue. Have sink adjusted by maintenance staff. - 1 point.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils such as spoons plastic storage containers, and plates with food residue, stored as cleaned. CDI, items moved to dish area to be cleaned. This has been a repeat item on the last several inspections. If a risk control plan is in place for dish washing then it shall be followed thoroughly and consistently. REPEAT 3 POINTS.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items on TPHC, such as lettuce, wonton etc not marked with beginning and end times. CDI, items labeled on log chart. This is a repeat item. -2 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed spring mix cooling in walk in cooler in dense containers with lid still on. Also observed lettuces wedges cooling while being covered and stacked on top of each other. REPEAT-.5 points.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 0 points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. -.5 points

4-501.11 Maintain equipment in good repair. Observed prep cooler units at main cook line not able to maintain TCS foods at 45F or below. Will follow up with the facility to ensure that this piece of equipment is serviced and properly functioning. Replace missing heat strip on freezer door. Missing strip is causing severe ice buildup interior of the freezer unit. REPEAT 1 point.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on equipment throughout. Interior of reach in units, exterior of grill station, prep surfaces, exterior portions of hand sinks. etc. 0 points. General Note** Work on the repeat items. Several items have been mentioned on several inspections prior to this one.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw tuna stored above cooked, ready to eat crab mix. CDI, items re-organized. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed ready to eat TCS food not covered at under counter. CDI, item covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils such as mixer, and mixer head with food residue, stored as cleaned. CDI, items moved to dish area to be cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with significant dark build up. **Risk Control Plan

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items at main cook line prep cooler not holding temperature below 45F. PIC stated items were placed in prep units 1 hour prior to inspection. CDI, items were placed on time for the remainder of the 3 hours. Repeat **Risk Control Plan

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 on TPHC, such as lettuce, not marked with beginning and end times. CDI, items 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 cooling of rolls, and lettuce cooling in covered large containers. CDI, items vented. Observed pasta cooling in prep cooler. Ensure adequate cooling equipment is used to cool. CDI, item moved to walk in.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles without identifying label.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not fully submerged in sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking. Observed food employee towel drying plates.

4-501.11 Maintain equipment in good repair. Observed prep cooler units at main cook line not able to maintain TCS foods at 45F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed equipment in need of cleaning, such as storage racks, and storage counters. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed establishment kitchen in need of cleaning. Specially under and around fixed equipment, and in walk in cooler and freezer.

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 dishwasher going between soiled dishes and clean dishes without handwash between. CDI dishes taken back to rewash and PIC instructed dishwasher on proper techniques.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous pans stored as clean with visible food debris. CDI took to rewash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pork , chicken and lettuce all above 45 degrees in prep units. CDI discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks to store clean pans on in need of cleaning. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on pans and mandolins as well as cutting boards . Much improvement made in this area to warrant half credit deduction. CDI soiled pans and utensils taken to rewash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp, beef, tomatoes, and shortribs at greater than 45 degrees . CDI discarded products.

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 Rice for sushi and lettuce on tphc at service area did not have beginning or end times. CDI labeled products.

4-501.11 Maintain equipment in good repair. Observed only half of prep line one top working . PIC states repair tech on way to repair other side. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed portable cutting boards in need of resurfacing or replacement.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on items stored as clean such as pans , ladles, zesters, mandolin slicers. CDI took to rewash . Repeat violation

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 large plastic bin of chicken lettuce wrap mix cooled from last night at 49 degrees. CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken lettuce wrap mix cooled in too great of volume to facilitate proper cooling. CDI discarded and instructed PIC on proper cooling techniques.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6-7 pans with visible food debris . CDI took to rewash . This is a vast improvement made by facility in dishwashing and storage.

4-501.11 Maintain equipment in good repair. Observed prep unit in sushi area has three torn gaskets.

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 shelving for storing dishes .

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

2-301.14 Wash hands after activities that contaminate them. -P Observed employee crack raw eggs and then handle clean food contact surfaces without washing hands between glove change. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mandolin slicers, robocoupe, rice steamer pot, slicer and numerous pans soiled with food debris and stored as clean. Improvement has been made but still too many items stored as clean visibly soiled.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed egg roll mix cooling at insufficient rate to meet cooling parameters via calculation. CDI changed cooling method.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed egg roll mix cooling in plastic in too great of volume. CDI Change cooling method to smaller shallow metal pans and proper cooling was achieved.

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 nonfood contact surface of juicer in bar 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 walls in prep area soiled with food debris and in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on more than half of pans inspected management should proceed with risk control plan mentinoned in last inspection and never completed. CDI took pans to rewash. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed iced machine with buildup of debris and in need of cleaning.

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 milk, cream, and half and half opened in walk in with no date labels. CDI discarded. -0 points-

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 rice scoop stored in dipper well with well spigot not running. CDI cleaned resevoir and turned water on.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on most prep units in need of replacement. 4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit near dumpling station in need of replacement.

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

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 employee go from soiled to clean dishes during inspection. This can impact cleanability of dishes and possible contamination. Employees working with soiled dishes shall wash their hands when working with clean dishes to prevent any source of contamination. CDI - Corrected during inspection by PIC. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - Observed employee washing hands for less than the required time. Hands shall be washed effectively at all times when washing. CDI - Corrected through education. Recommend training on dish washing and handwashing for all staff including wait staff.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed a severe number of dishes and utensils with build up of food debris, soil from soiled hands, and soiled side of dish area all stored as clean. Dishwashing in establishment must be assessed for compliance. Verification is required within 10 days for risk control plan. Standard risk control plan will be sent to PIC that must include a monitoring log. This violation has been noted in the previous inspections and requires immediate action.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Observed sprouts (53F), tomatoes (50F), cabbage (55F), kale (53F), ribs (69F), chicken wings (68F), chicken (55F), and sauce (with cooked green onions, 52F) out of temperature compliance. CDI - Ribs and chicken discarded. All other items placed in cooler for rapid cooling as product was placed on line within 4 hours according to PIC. Onsite recommendation of ice bags was set in place. Equipment should be able to maintain product at safe temperatures at all 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 - Observed cute kale on make top unit, chicken over piled on sheet trey, and filling tightly covered. CDI - Items placed in reach in, spread out evenly, and vented.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed ice scoop holder soiled. Observed rice scoop holder under running water soiled. Clean holders as often as necessary. Water shall be at enough pressure to remove particles quickly. Observed an excess about of rice in scoop holder.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed on shelving under 2 compartment sink, shelving in walk in cooler and dry storage, and exterior of dry storage room small white containers.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Observed food debris build up on several plate, bowls, and other items. CDI- Sent to be rewashed 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed severe build up of soda nozzles of drink machine. CDI- Nozzles cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0pts - Observed several sauces with rehydrated garlic left out at room temperature. We found that most sauces have been tested to prove that the product is non-TCS. Some sauces are not listed on the product assessment of 6/2014. These sauces shall be maintained cold or on the TPHC of 4 hours until proven to be non-TCS. Will return visit to verify status. CDi- Items placed on time.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed lettuce without time stamp. CDI- Time placed on lettuce when removed from cooler.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf - 0pts - Observed some items on menu with astrick that are not undercooked (california roll, sea bass, scallops, and lobster). Correct this upon menu change.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed sanitizer in bucket read 50ppm (quat). CDI- Replaced to read 400 ppm.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed on the outside of containers for ingredients and equipment. Cleaning needed on soda box shelf and underneath of soda machine where nozzles are.

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. - 0pts - Observed regrouting in most areas but some spots are missing continue to work on this. Cleaning needed behind soda box shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Several plates and bowls stored as clean observed visibly soiled. CDI- Items sent to be rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - 0 pts - Observed two pans of chicken and raw beef reading 50-53F. CDI- Product placed in reach in for cooling. Recommended moving product to different location due to steam hitting the product. All units were in good working conditions.

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 - 0 pts - Observed cabbage dated for prep day not cut date. CDI- Product re-dated.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - 0pts - Observed sanitizer stored on the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Several pans stacked wet. // Observed employee cloth drying utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed cleaning needed on the outside of containers for ingredients and equipment.

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. - 0pts - Floors: Minor floor cleaning needed under prep sink. // Re-grouting needed in kitchen area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Several plates and bowls stored as clean observed visibly soiled. CDI- Items sent to be rewashed.

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 - Large container of cooked spring roll mix and cooked chicken prepared on 10/1/15 read 56F and 50F. CDI- Product was voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Seared tuna not dated for first searing. PIC states it gets dated after second searing. Always label first date. CDI- Item properly labeled.

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 - Repeat - Schezwan sauce and lettuce that were placed on time the previous inspection were not labeled when removed from refrigeration. CDI- Product was properly 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 - Several containers of cut napa cabbage mix tightly covered. Cooked chicken and spring roll mix tightly covered. CDI- Cut napa uncovered and other product voluntarily discarded. Assess cooling methods to ensure compliance with time and temperature parameters.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Several pans stacked wet. // Observed employee cloth drying utensils.

4-501.11 Maintain equipment in good repair. - Repeat - Observed three rice cookers with broken handles. Several cutting boards are worn, stained, and with deep cuts. Replace.// Replace any cracked or broken containers. // Shelving in dry storage area beginning to rust. Assess and repair/replace

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Repeat - One employee beverage stored on the line with rice cookers and single service containers. Employee food stored in low boy. CDI- Item moved.

2-301.14 Wash hands after activities that contaminate them.-P - 0 pts - Observed one employee wash hands properly but recontaiminate hands with hand sink handles. To avoid recontamination use a barrier such as a paper towel. CDI- Corrected by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf -Repeat - Bowl stored in hand sink. CDI- PIC moved bowl.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Unwashed produce stored over ready to eat foods. CDI- PIC moved boxes. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Dry noodles and salt stored in dry storage uncovered. Observed employee dump corn starch used for crab into unused corn starch in bin. CDI- Products covered and corn starch discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Several plates and some containers observed visibly soiled. CDI- Items sent to be rewashed. 4-501.114 Maintain sanitizer at correct concentrations. -P - Quat sanitizer at bar sink read 0 ppm. CDI- Sanitizer read 200 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Schezwan sauce and cooked scallions read 68F and 72F. Items placed on the line this morning. Items are considered PHF until proven otherwise. CDI- PIC completed TPHC forms and during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Food in sushi, salad, raw proteins, and raw vegetable make tops were reading 45-54F. Multiple items holding above 45F. Temporary: PIC states that i the units are not repaired for evening service they shall be placed in ice baths and maintained at 45F or below. Units shall be repaired before service tomorrow. Verification required.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Sushi rice was not labeled upon removal from rice cooker (temeprature control). CDI- Labeled after placed in pot.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. - 0pts - Observed food employee with a watch, another with ring with stones.

3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed lettuce head being cut without being washed.

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. -0 pts - Observed scoop handles stored in contact with ingredients.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Repeat - Several pans stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Containers storing utensils are soiled. Maintain containers that store multi use utensils clean.

4-501.11 Maintain equipment in good repair. - Repeat - Observed three rice cookers with broken handles. Several cutting boards are worn, stained, and with deep cuts. Replace.// Replace any cracked or broken containers. // Shelving in dry storage area beginning to rust. Assess and repair/replace. // Make top unit holding food 45-54F. Maintenance arrived during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed on shelving in protein walk in cooler, dry storage, and air drying racks. Cleaning needed on gaskets through out.

5-205.15 Maintain a plumbing system in good repair. - 0pts - Leak at can wash faucet. Repair.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 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. Walls: Minor wall damage in small dry storage room near base board and wall. // Recaulking needed at hand sink near warewashing area. Floors: Re-grouting needed on floors throughout. // Cleaning needed on floors especially under grill line.

2-401.11 Eating, Drinking, or Using Tobacco - C - Observed over 4 beverages on prep surfaces and cutting boards. Cups shall be stored in a manner to prevent contamination. CDI- PIC removed all cups. // Observed a box of chicken from another restaurant on a prep table. CDI- PIC discarded. // Two bowls of employee food stored in dry storage room. CDI- PIC removed employee food. Employees shall have a designated area for beverages and meals to ensure contamination does not occur. Lower surfaces of prep tables or designated containers can be used to hold beverages.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - 0 pts - Observed a large measuring cup in sink. CDI- PIC removed cup.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - Several plates, spoons, three mandolins, and some containers observed visibly soiled. CDI- Items sent to be rewashed. Observed sanitizer at dish machine, buckets, and 3 compartment sink correct. 2 of 3 violation corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - One pan of dumplings (53F WIC), lettuce (50F WIC), lettuce, spinach, tomatoes (51-53F), dumplings (make top 51F), and all other items on make top unit were out of temperature compliance. CDI- Dumplings and lettuce from WIC were discarded. All other items were cooled and placed in ice bath. Make top unit is not holding food at proper temperatures. Walk in cooler is holding food 45-47F. Maintenance arrived during inspection to repair 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 - Repeat - Several pans of lettuce, noodles, and melons were stored tightly covered. Lettuce and tomatoes stored in make top unit to cool. CDI- Items were uncovered and some placed on sheet pans for rapid cooling. Lettuce and tomatoes placed in reach in for rapid cooling.

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

4-501.11 Maintain equipment in good repair. - 0 pts - Observed three rice cookers with broken handles. Replace. // WIC holding food at 45-47. Make top unit holding food 50+. Maintenance arrived during inspection.

4-204.119 Warewashing Sinks and Drainboards, Self-Draining - C - 0 pts - Drain board on clean side of dish machine is not self draining. Water is puddling over time. Sinks and drainboards of ware washing sinks and machines shall be self-draining. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on dry storage shelving.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 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. Walls: Minor wall damage and cleaning needed in dry storage room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - 0 pts -Observed employee clothing and hats stored in with dry storage goods. CDI- Items were moved down to lower shelving. Lower shelving will be dedicated to employee personal items per PIC.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - 0 pts - One employee observed washing hands for less than 20 seconds and recontaminating hands with hand sink handles. To avoid recontamination use a barrier such as a paper towel to close handles. CDI- Employee rewashed hands.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf - At time of inspection dish machine did not provide sufficient hot water to properly sanitize dishes. PIC noticed that booster heater was turned off. CDI- Chemical company arrived during inspection. Dish machine was repaired. All utensils were rewashed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Repeat - A stack of lexan lids, containers, and pans were visibly soiled. All utensils shall be clean to sight and touch. 4-501.114 Maintain sanitizer at correct concentrations. -P - Sanitizer in one bucket and at bar sink read 0 ppm and 100 ppm. Sanitizer shall be maintained at 150 ppm according to manufacturers instructions. CDI- Sanitizer was changed. Read 200 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Raw fish (54F), scallops (48F), cooked shrimp (45-52F), and lettuce (52F) stored in make unit were out of compliance. CDI- Lettuce and shrimp voluntarily discarded. All other items placed in reach in to cool down read 45F. Recommend to prevent over filling the pans. Use fill line as a control.

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 - 0 pts One container of shredded lettuce stored in a large container tightly covered. CDI- Item placed in shallow pans and uncovered. Items within time and temperature constraints.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - 0 pts - A bag of carrots stored on the floor in walk in cooler. CDI- PIC moved carrots on shelving.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Several stacks of lexans and pans stacked wet. All utensils shall be air dried prior to stacking. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Blender and rice cooker stored on prep table next to hand sink with visible splash. Recommend removing utensils or using a barrier such as a splash guard. / Wand used for cooling stored on the freezer floor. CDI- Wand rewashed.

4-501.11 Maintain equipment in good repair. - 0 pts - Observed three rice cookers with broken handles. Replace. 4-502.11(A) Maintain utensils in good repair. - Observed several containers cracked or broken. Replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on the exterior of the dish machine, supports of the utensil drying shelving, and dry storage shelving.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored in the freezer above food items. CDI PIC removed drink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the handwashing sink (Wok line). CDI - PIC restocked handsink with soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed many dishware items stored as clean with food debris (prep pans, dinner plates and bowls, pot, metal food strainer, etc). CDI - Items moved to dishwashing area for proper cleaning. Repeat. Observed ice machine with light mold buildup at chute area. Verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a bowl of cut cabbage tightly covered while cooling in the walk in cooler. Note: Proper cooling methods being utilized for other TCS foods cooling. CDI- Bowl of cut cabbage vented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed an in-use wiping cloth stored on a food prep counter in the pantry area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed an opened box of unprotected single-use bowls stored in the dry storage closet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or d•ebris. Observed a microwave oven in need of cleaning (shelf above the pantry line).

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 general cleaning is needed along the base board at the wait staff station.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee's purse stored on top of an opened box of take-out containers. Also observed an employee's lunch/meal stored on a shelf with clean dining plates.

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

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Equipment food contact surfaces shall be clean to sight and touch. Observed soiled equipment stored as clean - slicer, 3 mandolines, metal bowl, plate, buffalo chopper, lemon wedger. CDI - all returned to dish to be washed, rinsed, and sanitized.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine or quaternary sanitizers shall be maintained at correct concentrations (strengths). Observed one of five buckets of quat sanitizer measuring 100 ppm quat rather than 200 ppm. CDI - remade to proper strength.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Maintain all cold time/temperature control foods at 45F or below. Observed many TCS foods in top sections of line coolers were not holding at or below 45F. PIC stated procedure had changed and some foods were being stored in top of cooler overnight. CDI - voluntarily discarded impacted foods, may change procedure and will monitor to ensure compliance.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed ice scoop holder was not in place. Scoop was being stored on top of ice machine in wet area. CDI - pan put into place for clean scoop.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal bowls and a few pans.

6-501.110 Using Dressing Rooms and Lockers - C. Designated facilities shall be used for the storage of employee clothing and other possessions. Observed a purse stored in non-designated area.

3-302.11-Food Separation. Observed raw chicken stored above raw eggs. CDI by instruction. Keep all food items stored based on cooking temperatures.

4-601.11-Equipment and food contact surfaces. Observed soiled dishes on cook line at prep table with colding unit. CDI removed dishes for washing.Observed light debris building up in last two bar guns behind bar. CDI by instruction. Observed dish machine not properly reaching hot water sanitizing temperature. Keep all food contact surfaces clean to sight and touch and ensure mechanical methods of cleaning/sanitizing are in working condition. Repeat. Verification required.

3-501.16(A)(2) and (B)-Cold Holding. Observed rehydrated garlic in a container on the cook line at 55F, lettuce in cooler at 55F, and sauces in an ice bath at 51F. CDI by instruction and uncovering food items to cool down faster. Keep all food items for cold holding at 45-41F and below.

3-501.17-Date Marking. Observed two containers of cooked chicken in walk-in cooler that was prepared the previous day without a date mark. CDI. PIC properly dated all food items. All ready to eat, potentially hazardous foods that are held over a 24 hour period need a date mark and can be kept for 4 days at 42F-45F. Repeat

3-501.19-Time as a Public Health Control. Observed sushi rice on a 4 hour time rotation without proper documentation of cook and discard time. CDI provided time as a public health control sheet that PIC filled out during the inspection. Establishment must keep proper documentation of time control in order to assess proper execution of procedure.

3-304.14-Wiping Cloths Use. Observed wet wiping cloths on prep tables throughout facility. CDI. PIC placed all wet cloths inside sanitizer buckets. Keep all wet wiping cloths inside sanitizer bucket between uses.