TAIPEI SOUTH

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC not able to explain how new employees are trained in the employee health policy, and uncertain if there is a written policy onsite. CDI- County EHP and education provided. (-1)

REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed pooled egg yolks above RTE foods and sliced produce in cook line lowboy. No contamination observed. CDI- Eggs and RTE foods change positions so raw eggs are on bottom rack. (-1.5)

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed meat slicer not yet used toward with food debris from last use behind blade. EHS advises staff to clean and sanitize equipment at required frequency. CDI- Slicer w/r/s. (-1.5) 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed probe thermometer in storage with food residue on probe. Increased cleaning frequency advised. CDI- Probe sanitized.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite. CDI- EHS provided county form. FORM HERE: https://mecknc.widen.net/s/pvtc855zds/tphc-template-english 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 fried chicken on TPHC without time label. CDI- EHS verifies correct start temp >165F and allows PIC to mark for time. (-1.5)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed raw chicken thawing on prep top at 45F. CDI- EHS advises PIC on proper thawing methods. Chicken returned to WIC. (-0)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed numerous used wiping cloths on prep tops throughout front and back of kitchen. CDI- Sani-buckets made up for wiping cloth storage, sanitizer concentration verified. (-1)

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed one fryer basket with metal wire coming apart from frame, no longer safe to use. CDI- Basket voluntarily disposed and replaced with new. (-0) REPEAT. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed funerals cutting boards with deep scoring, no longer cleanable. Replace at earliest opportunity. (-0.5) 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted metal racks inside WIC, no longer cleanable. Replace racks which are corroded; not smooth and cleanable.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed far left cook line hood bulb shattered. Replace urgently with shatterproof bulb. (-0)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed uncovered raw egg yolks beside RTE noodles in top rack of lowboy. CDI- No contamination to noodles observed. Egg yolks moved to bottom rack. (-0)

REPEAT. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed open can of baby corn cooling form ambient in lowboy without datemark. CDI- EHS educated PIC and staff that cooked canned corn is a TCS food once opened, and must be cooled and date marked with the usual parameters. PIC dates corn for today. No escalation of points for single item- overall improvement noted. (-1.5)

REPEAT. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several used wiping cloths on prep rack of hanging from hand sink splash guard. CDI- Cloths relocated to sani-bucket. (-0.5) 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 wiping cloths sani-bucket within a foot of several crockpots and utensils storage. CDI- Sani-bucket relocated to adjacent table away from food.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensil for stirring rice in container of room temp water beside rice cooker. CDI- EHS abducted staff on holding in-use utensil in water like typical hot holding, at 135F or above. PIC removes utensil from water and returns in empty container. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with severe scoring in back prep area, no longer cleanable. CDI- Board removed from use by PIC, who states replacements will be ordered today. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed non- NSF approved plastic trash can in use to store sugar. EHS discusses with PIC the need for NSF plastic containers to store food. Replace at earliest opportunity. Containers approved for this purpose will be marked “NSF”; ordinarily on the top, or inside of lid. (-0.5)

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. (-1) Observed multiple dry storage racks with substantial dust, grease, and other debris. Clean racks, or replace racks which are no longer cleanable, and have corrosion to metal. (-1)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed substantial amount of food debris on floor in walk in freezer. Increase cleaning frequency. (-0)

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed food employee with raw meat debris on gloved hands touching RTE foods for customer order. CDI- EHS stops employee, who washes hands properly before donning new gloves. (-2)

10 DAY VR. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed one knife on magnetic strip and blade attachment for grinder stored as clean with visible food debris. Also observed dark residue inside chute of ice machine. Verification required for ice machine without CDI. (-1.5)

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cooling chicken wings and noodles in WIC without date mark. CDI- PIC dates items. (-1.5)

REPEAT. 3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed no written procedures for TPHC onsite. CDI- EHS provides temporary procedures for the today. Official form provided for PIC to fill out and retain onsite. (-3) English version- https://mecknc.widen.net/s/pvtc855zds/tphc-template-english Chinese version- https://mecknc.widen.net/s/xpvfgcjtdm/tphc-template-chinese 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chicken wings on TPHC without label for time. Food must be labeled for TPHC even if rotation times remain the same. CDI- PIC labels chicken.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door with opening at bottom not sealed to prevent pest entry. No pests observed during inspection. Repair at earliest opportunity. (-0)

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two cans with severe defects stored on usable supply rack. CDI- PIC segregates cans to receive credit from vendor. (-0)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in various locations of kitchen- on a stack of linens, hung from hand sink, prep tops throughout. EHS discussed proper storage of cloths at length with PIC. Store in-use cloths in sanitizer bucket, or maintain all cloths as single-use only, with a designated discard area. (-0)

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 with blade stored in wrapped cardboard and tape. CDI- PIC discards cardboard wrap. Items used to store utensils must be smooth, cleanable, and non-absorbent. (-0)

REPEAT. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulated debris and grease residue on dry storage racks and sides of equipment. Increase cleaning frequency. (-1)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee speaker on meat slicer. CDI- Speaker removed, slicer sanitized. (-1)

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

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple employee beverages stored on and above prep surfaces at the start of inspection. CDI- Food employees relocated drinks to approved areas. 2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating watermelon in prep area during inspection. CDI- PIC directed employee to designated area for eating.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing their hands at the prep sink. EHS notified PIC. CDI- PIC instructed employee to wash hands at hand sink only. **REPEAT** 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee handle raw shrimp then handle a clean utensils without changing gloves and washing hands. CDI- Food employee discarded gloves and properly washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed produce stored above ready to eat foods in the walk in cooler. CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in the cook line lowboy and in the walk in cooler that were not covered, items were not being cooled.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a concentration less than 50ppm of chlorine. CDI- Vendor was able to come and make a repair to the dish machine during the inspection. Dish machine is reading at 50ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed thermometer stored with a visible food debris present. EHS advised that thermometer should be be cleaned and sanitized between and before use. CDI- PIC cleaned and sanitized the thermometer.

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 tofu, cooked chicken (3 pans), cooked noodles, cooked dumplings, and canned baby corn. Food employee was able to verify that the items had been opened/prepared the day prior (06/17). CDI- PIC was allowed to date the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed that facility was utilizing TPHC but did not have the procedures onsite. PIC stated that the owner had the procedures with them. EHS advised that the procedures should be maintained onsite. **REPEAT** 10-day VR required TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 cooked chicken in lowboy unit with 11:30AM written on the container at 11:15AM. Food employee stated that the chicken was from the day prior and was placed on TPHC then put back into the lowboy. CDI- Food was discarded.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed a few dead roaches during inspection. CDI- Food employees disposed of the insects.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed a utensils stored in water at 74F near the rice cooker. CDI- PIC dumped the water and took dishes to pit to be w/r/s.

4-903.12 Do not store cleaned equipment, utensils, linen in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed facility equipment stored in employee restroom. Remove items.

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 equipment on the cook line with heavy debris. Observed lowboy units and gaskets in need of cleaning. More frequent cleaning is recommended.

5-205.15 Maintain a plumbing system in good repair. Observed the sprayer at the dish machine is leaking. Repair as soon as possible.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed low grout throughout the kitchen. Repair as soon as possible. **REPEAT** 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken towel dispenser near dry storage area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and walls with debris buildup. More frequent cleaning is recommended.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee clothing stored with dry goods. Observed speaker and charging cables stored on clean deli slicer. EHS advised that a designated area for employee belongings should be used. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a large amount of employee food throughout the facility, walk in cooler, walk in freezer, pre unit and dry storage. Food, aside from what was in the prep unit, was not labeled as employee food or separated from facility food. PIC stated that they will work on storage of employee food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a food employee wash their hands and turn the faucet off with their bare hands. CDI- EHS advised PIC and PIC instructed food employee to rewash their hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed food employee rinse their gloved hands in a prep sink then dry their gloves with paper towels. CDI- EHS notified PIC of mistake and PIC instructed employee to rewash their hands and don new gloves. REPEAT. Full Points.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed a dented can in dry storage stored with other non-dented cans. CDI- PIC removed the can and placed in in a secluded location to be returned to the vendor.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed dishes in the 3-compartment being washed and rinsed only. No sanitizing step. CDI- EHS provided education to PIC on the proper set up for a 3-compartment sink. PIC will use bleach to sanitize dishes. EHS advised that any dishes washed in this 3-compartment sink need to be re washed, rinsed, and sanitized. Either in the 3-compartment sink or in the dish machine. 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mixer dirty with debris and the deli slice had visible food debris. CDI- Items were taken to dish area to be W/R/S. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a deep bus tub of rice with plastic wrap covering it cooling in the WIC. PIC stated that item was placed into the WIC around 10:30-11AM. EHS temped the rice at 1:30PM at 119F. The rice missed the 2 hour cooling window form 135F to 70F. CDI- PIC voluntarily discarded the rice. Repeat. Full points. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed cooked chicken, cooked chicken wings, and noodles being held on a shelf near the grill station temping between 56-80F. PIC stated that items are kept in this location for 2 hours or until facility runs out. Previous inspection reports show that the facility was given TPHC procedures but PIC could not locate them. EHS will provided TPHC forms and do a visit to ensure they are being implemented. 10 day VR Required. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed no time stamps for items being held on TPHC. CDI- PIC added time stamps to products being held on TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a bus deep bus tub of rice covered with plastic wrap cooling in the WIC. Item did not meet the cooling parameters as it was 119F after cooling for 3 hours. CDI- PIC voluntarily discarded the rice. Cooling methods were discussed. EHS provided a cooling handout for the facility. Repeat. Full points. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed several pans stored as clean that were stacked wet. Allow dishes to completely air dry before stacking. CDI- PIC took items to dish area to be W/R/S.

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

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed cracked tile under grill area. The cracks are holding water. Floors must be nonabsorbent. 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. Observed cracked tile throughout the facility. Repair.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored in various places throughout the facility. Food was found in prep units, in the WIC and WIF. Designate a place for employee food that prevents cross contamination. EHS and PIC discussed various methods for storing employee food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing before proceeding to next task and handling clean single-service articles. Improvement made since previous inspection. Points not escalated today. Repeat.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. - Observed pan of raw chicken removed from commercial packaging in freezer stored over pan of raw beef removed from commercial packaging. CDI, foods rearranged for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 1 spray bottle of sanitizer chlorine sanitizer testing below required concentration. CDI, bottle refilled to required concentration . For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice recently prepared and cooling in deep covered container on shelf. At 2:09 rice was at 121 degrees F. At 2:29 rice was at 118 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, rice transferred to uncovered container and relocated to WIF to rapidly cool. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken held at 104 degrees F operator stated for service near wok station and soy sauce containers held at 74 degrees F that was boiled with ginger held at ambient room temperature. CDI, TPHC discussed as possible option. TPHC procedures provided and completed while on-site for TCS items held out for service. 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 is not been labeled, or if the label is incorrect. -P - Observed containers of chicken prepared on Monday and frozen then removed from freezer for thawing but not date marked. CDI, containers of chicken voluntarily discarded. Ensure up to 3 dates on RTE TCS foods to include date of preparation, freeze date and thaw date. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

Observed rice recently prepared and cooling in deep covered container on shelf. At 2:09 rice was at 121 degrees F. At 2:29 rice was at 118 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, rice transferred to uncovered container and relocated to WIF to rapidly cool.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice utensil held in water at 74 degrees F. Repeat.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing before proceeding to next task and handling clean single-service articles. Improvement made since previous inspection. Points not escalated today.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P - Observed food employee not sanitize cutting board after washing and rinsing at 3 compartment sink. CDI, equipment relocated to be rehashed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed dumpling cooling in deep covered container in prep refrigerator at 52. 2nd cooling temperature at 1:33 was at 51 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, dumplings relocated to walk in coolers on sheet pans with covers partially removed to rapidly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed egg roll held out on shelf near prep line at 62 degrees F. CDI, egg roll package relocated to walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . '

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 dumpling cooling in deep covered container in prep refrigerator at 52. 2nd cooling temperature at 1:33 was at 51 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, dumplings relocated to walk in coolers on sheet pans with covers partially removed to rapidly cool. Observed deep pan of chicken cooling in prep table. CDI, chicken relocated to shallow uncovered sheet pan in walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry ingredients. Observed some dry ingredients in container on prep cart not labeled by common name.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice utensil held in water at 71 degrees F.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Observed no chlorine test kit available. Vr 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 shelving rack near prep line and shelving on walk in cooler accumulating dust and food debris as well as soil.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. ' Observed drain plugs missing from dumpster and dumpster doors left open.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed food employee cough in hands but not wash hands and employee return from outside and back door to kitchen but not wash hands after closing door and returning to food prep station. CDI, EMPLOYEEs washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw eggs stored over RTE vegetables in prep refrigerartor at prep line. CDI, egg relocated for proper storage. Risk Control Plan to be conducted if not in compliance next inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed spray Bottle of chlorine sanitizer testing 0ppm. CDI, sanitizer refilled to required concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 bags of cheese wonton removed from freezer on 2/6 but not date marked in prep refrigerator. CDI, cheese wontons voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-903.11 (A) Store cleaned equipment, utensils, linens 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 clean cutting boards stored in splash zone of 3 compartment sink.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. ' Observed drain plugs missing from dumpster and dumpster doors left open.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P - Observed kitchen employee wash hands at 3 compartment sink and turn faucet off with bare hands . CDI, employee rehashed hands at hand washing sink. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw shrimp in walk in cooler. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed chicken cooling in bowl on rack at 68 degrees F at 1:13. 2nd cooling temperature measured 67 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and chicken relocated to shallow pan and placed in walk in cooler to rapidly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed flip top rope refrigerator adjacent to prep line maintaining TCS foods between 49-51 degrees F. Ambient air temperature was at 56 degrees F. CDI, foods in unit 4 hours or greater voluntarily discarded and recently prepared items relocated to walk in cooler to rapidly cool. Visit needed to ensure long term compliance and calibration of flip top prep refrigerator. 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 .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P- Observed chlorine stabilizer bleaching out test kit. CDI, bottle refilled to required concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling in bowl at 68 degrees F at 1:13. 2nd cooling temperature measured 67 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and chicken relocated to shallow pan and placed in walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU '

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed in-use utensil stored in water at 79 degrees F.

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 dust building on shelving throughout kitchen. Repeat.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. ' Observed drain plugs missing from dumpster and dumpster doors left open.

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 Raw chicken stored above raw beef. No contamination observed. Observed raw chicken also stored above raw shrimp. CDI- Food was reorganized according to final cook temperature

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 breaded chicken out on shelf at 45F. Observed pooled eggs on working cart at 68F. Observed lo mein at 46F or shelf. CDI- All these items were discarded during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cabbage cooling inside of the walk in cooler with plastic cling wrap tightly attached. Plastic cling wrap removed during the inspection.

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipment and shelving (walk in and dry storage by the line).

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floors leading to drain underneath main wok station. 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. Floors need additonal cleaning underneath wok station and around equipment.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed a team member contaminate their hand by turning the faucet off without a barrier and then continue to work on preparing foods.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed PIC touch ready to eat foods with bare hands after REHS informed PIC that food is 70F and isn’t cooling at a fast enough rate on the countertop. CDI- Food was discarded during the inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above raw beef. No contamination observed. CDI- Food was reorganized according to final cook temperature..

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 bus pans and pans with visible build up still attached from previous uses. CDI- These items were mvoed to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cooked chicken wings under heat lamp under temperature threshold of 135F. Food was reheated during the inspection. Breaded chicken was reheated using the fryer during the inspection to a temperature of 202F.

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 breaded chicken out on countertop at 70F. CDI- Chicken was discarded during the inspection due to bare hand contact.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemicals placed in secondary containers without labels attached to identify contents. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in a spray bottle well above 200 ppm. CDI- REHS educated and showed PIC how to mix sanitizer to the proper concentration.

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 . Chicken was cooling out on the countertop during the inspection. Chicken was at 70F. PIC should use effective means to cool foods down at a faster rate such as rapid cooling equipment, ice baths, or breaking foods down in to smaller portions. CDI- Food was discarded during the inspection.

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 working containers on a grill cart without labels attached specifying if the food was salt, sugar, or msg. CDI- Labeled during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the ground inside of walk in freezer. CDI- Food was moved to shelving during the inspection.

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

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 salt with handle making direct contact with salt and sugar inside of dry storage area. CDI- Handle removed during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic bus tubs and metal pans trays observed, Air dry after washing. 4-901.11 (B) After cleaning and sanitizing, equipment and utensils may not be cloth dried. Observed cloth drying during the inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipment and shelving (walk in and dry storage by the line).

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 dust build up on JVAC vents, hood vents, and floor behind/between equipment.

2-301.15 Only wash hands in handwashing sink. -PF Observed an employee washing hands inside of the 3 comp sink during the inspection. CDI- Educated and employee rewashed hands in hand washing sink during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed breaded chicken on shelf and rice in a plastic bus tub on cart both above temperature threshold. Breaded chicken was reheated using the fryer during the inspection to a temperature of 192F. Rice was broken down in to smaller portions and placed inside of walk in cooler

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 breaded chicken out on shelf not kept on time at a temperature of 46F. CDI- Breaded chicken was moved to walk in cooler during the inspection.

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 working containers on a grill cart without labels attached specifying if the food was salt, sugar, or msg. CDI- Labeled during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the ground inside of walk in freezer. CDI- Food was moved to shelving during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of plastic bus tubs trays observed, Air dry after washing.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipment and shelving (walk in and dry storage by the line).

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 dust build up on JVAC vents, hood vents, and floor behind/between equipment.

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 Raw chicken stored above raw eggs, CDI- Storage order reversed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. In use cloth wet stored on prep table

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Spoon for rice stored in water recorded at 67F. Water discarded, store in water only if it is hot at 135F or above

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal sweater stored on dry goods rack

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--- sign given

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 bowl used as scoop stored in slaw in walk in cooler. Provide scoops with handles and adhere to above rule.

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 boxes of single use items stored on floor in hall near restrooms.

4-501.11 Maintain equipment in good repair. Observed shelving rusting throughout facility, including walk in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on cooking equipment and shelving (walk in).

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 dust build up on JVAC vents, hood vents, and floor behind/between equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered and covered personal drinks stored on and above prep surfaces in back prep area of kitchen. CDI: drinks were discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef stored above spring roll wrappers and sauces inside walk-in cooler. CDI - storage order was corrected.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shell eggs and garlic and oil mixture sitting out on cart at wok station at room temperature. CDI - items moved to cooler; suggested adding to TPHC and discard in 4 hours.

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 no time recorded on items including chicken wings and sesame chicken held on TPHC. CDI: time was recorded during inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some items on cart at wok station not labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet soiled wiping cloths laying on counter surfaces while not in use.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service trays stored on the floor in hallway of facility.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water at 88F while employee was washing dishes. Sink was dumped and refilled with hot water > 110F.

REPEAT VIOLATION: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning of facility needed. Walk in freezer floor has buildup. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed flooring at back area of kitchen in need of regrouting.

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

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 general cleaning of facility needed. Walk in freezer floor has buildup. REPEAT

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food mixed in with customer food. CDI-food was moved to another shelf and labeled.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pork dumplings and cooked chicken under raw chicken. CDI-PIC moved pork dumplings and cooked chicken to another shelf.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed several containers of pork dumplings cooked on 01-11-2021 that were above 41F. CDI-dumplings were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed containers pork dumplings that were cooling while tightly wrapped. CDI-plastic wrap removed from containers and dumplings allowed to rapidly cool while uncovered.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use utensils in msg, sugar and rice with the handles touching the food. In use utensils must be stored in food with handles out. CDI-utensils were removed from food and new ones were correctly placed into the containers.

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 kitchen floor and floor of WIC to have buildup.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed water bottle on shelf of prep shelf and an open cut sitting on slicer. CDI- Both moved.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Multiple food prodcts held on TPHC not covered (egg rolls, chicken, etc). Keep covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knives soiled and not clean. CDI- Taken to dishwasher.

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 Times not recorded for chicken held on TPHC. CDI- Discarded.

3-501.13 Use approved thawing methods. Raw chicken thawing in stading water. CDI- Discarded.

2-301.14 Wash hands after activities that contaminate them. -P Employee was cutting raw chicken with bare hands and proceeded to wrap product and transfer to WIF (touching handles) without washing hands. CDI- Discussed handwashing with PIC and employees. Employee washed hands after.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Egg rolls in freeze not dated. CDI- Dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Hot chicken wings cooling in large bowls at room temp. CDI- Moved to sheet trays in WIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee cutting chicken with no hair restraint.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. In use wiping cloths stored on table. Keep in sani. buckets.

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. Scoops for rice stored in water recorded at 82F. CDI- Scoops brought to dishwasher.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution in 3 comp. sink was dirty.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal items (phones, cups, sweaters) stored throughout kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Slicer soiled with some debris. CDI- Cleaned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in back kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large plastic tubs stacked while wet. Seperate and allow to air dry/

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution in 3 comp. sink was dirty.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed eggplant and peppers stored above RTE food in walk-in cooler. CDI- Items were reversed.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in top interior of ice machine. VR- facility has up to ten days to clean unit.

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 that were on TPHC according to management, but were not marked "time in-time out" Paperwork clearly states that items on TPHC will be marked time-in and out. CDI- Items were correctly marked for "time in-time out".

4-903.12 Prohibitions - C Single-service items may not be stored in toilet rooms. Observed three stacks of single-service containers that were stored on shelf in employee restroom. PIC stated that they will be sent back to the manufacturer. CDI-containers were removed from toilet room.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in back storage rooms. Clean splash from walls behind prep stations in kitchen area.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Multiple food items (chicken, egg rolls, vegetables, etc) not covered/wrapped/protected from physical contaminants. REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw egg yolk stored over RTE chicken wings on counter. CDI- Eggs discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf One knife stored with blade soiled with food debris. CDI- Taken to dishwasher. REPEAT, improvement noted.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Chicken porl dumplings recorded below 135F (see chart). CDI- Discarded.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed three containers of wings recorded between 70-78F. Discovered they were being held under TPHC from the time facility opens (11am) to close (3PM). However, observed no time markings or written procedures. CDI- TPHC paperwork given and explained.

7-207.11 Store labeled, employee medications to prevent contamination. -P Personal pills stored on flip top unit above food. CDI- Relocated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Improper cooling noted of spring roll mix; mix was in a large bowl with wrap on. CDI- Dumped onto a sheet tray

3-501.13 Use approved thawing methods. Fish thawin in sittting water. CDI- Thawing method corrected, running water turned on.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed multiple in-use cloths stored on prep tables. Keep in sanitizer buckets. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of large tubs.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some single-service cutting boards scarred and in need of repair/replacement. 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. Wall and ceiling near back handsink is in need of cleaning.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Observed personal cups stored on high shelves. Store on areas that prevent possible contamination.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple containers of egg rolls in WIC not covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Several knives stored with blade soiled with food debris. CDI- Taken to dishwasher.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed two damaged cans stored in sound cans rack. CDI- Removed from use.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed some wet wiping cloths stored on prep table. CDI- Cloths removed and prep table cleaned.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Some single-service cutting boards scarred and in need of repair/replacement.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Some personal items (breifcase, phone, gum, sunglasses) stored on shelves, dish area, etc. Segregate personal items.

2-301.15 Only wash hands in handwashing sink.-PF 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 dish washer wash hands with no soap in prep sink then use bare hands to turn faucets off. CDI - Dish washer made to wash hands properly in handwashing sink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P One food employee using bare hands to move spring rolls around on a baking sheet. CDI - Contaminated food discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up found inside ice machine. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Pooled eggs held off temp control on spice station by cook line; eggs at 56F and rising. CDI - Eggs placed on TPHC starting at 9:30am when employees arrived for work.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves in walk in cooler and wire rack at end of wok line.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed a food employee not able to demonstrate that effective employee health policy was followed. CDI by instruction.

2-301.14 Wash hands after activities that contaminate them. -P - Observed 1 food employee handle pan of raw chicken then touch roll of food wrap without washing their hands in between. CDI by instruction. Improvement made sine previous inspection.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored above sauces and other ready to eat foods in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed slicer blade and an opener stored as clean but soiled with food debris. CDI, items relocated for cleaning. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed food employee not washing large pan at 3 compartment sink properly and did not sanitize when cleaning pan. CDI by instruction on proper use of 3 compartment sink and manual warewashing procedures.

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 cabbage cooling in bulk containers at room temperature at prep table. DI, operator transferred cabbage to shallow sheet pans to rapidly cool. Repeat.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers being wet stacked above 3 compartment sink.

6-501.19 Closing Toilet Room Doors - C - Observed employee restroom door left open.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed ceiling ventilation system accumulating some dust.

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 scrub soiled drainboard and handle soiled equipment then proeed to handle clean equipment without washing their hands in between. Repeat. Observed employee touch container of raw pork and then touch rack of with trays of cooked chicken without washing their hands. CDI by instruction.noo

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed containers of chicken in direct contact with containers of shrimp in prep refrigerator.CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 1 container of pork overstacked at 49 degrees F. CDI, operator removed pork to relocate and rapidly cool as food was recently placed in unit according to PIC. Ensure TCS food is below chill line. Observed open container of oster sauce that labeling stated was for "keep refrigerated after opening" on storage rack held out of temperature control. CDI, operator voluntarily discarded sauce.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed several containers of dumpling recently prepared and cooling in prep unit in tightly covered containers. CDI, operator removed covers and relocated to walk in cooler to rapidly cool.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-service to go bags stored on ground in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed damage to walk in cooler door and a split gasket in prep unit. Repeat. 4-501.12 Cutting Surfaces - C - Observed a red and green cutting board with deep scratches and scarring in need of resurfacing or replacement.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee fish stored over customer food in walk in freezer. Repeat. Observed sweaters and bags stored on storage rack over customer items.

Observed food employee handle soiled equipment at warewashing machine then proceed to handle clean equipment on clean drain board of 3 compartment sink without washing their hands in between. Observed food employee not vigorously rub for 10 to 15 seconds when washing their hands and then turn the faucet off with their bare hands. CDI by instruction. 2-301.14 When to Wash - P 2-301.12 Cleaning Procedure - P

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed cooked and frozen TCS foods not dated in walk in cooler. Ensure TCS foods that are ready to eat and held over 24 hours are date marked using effective means including a prep date ,froze date and thaw date when freezing and thawing product. CDI by instruction. Repeat.

n3-501.19 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 facility using TPHC but written procedures not matching what facility was doing while on-site. Facility currently using TPHC for chicken that has been cooked and cooled. Time control on procedures state time begins at cooking completion. CDI, new form printed for operator.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean equipment in clean, dry areas. Observed cleaned can opener stored on soiled drain board of 3 compartment sink.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed damage to floor of walk in cooler and with some water. Repair. Observed 1 split gasket in prep refrigerator.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Warewashing sinks shall be cleaned as often as necessary to keep them clean. Observed clean drain board soiled at 3 compartment sink.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some standing water on floor of walk in cooler and racks in walk in cooler in need of cleaning.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored over customer food in prep refrigerator.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Handwashing sinks shall be easily accessible for employee use and only used for handwashing. Observed bowl stored in handwashing sink at back door. CDI, bowl relocated for cleaning.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw egg stored on top of flour containers at cookline. Observed raw egg stored next to vegetable in reach in prep cooler at cookline. CDI, foods relocated for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Food contact surfaces shall be clean to site and touch. Observed can opener stored as clean but soiled with food residue. CDI, can opener relocated for 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 dumpling and cooked chicken transferred from bulk supply in walk in cooler not date marked. Observed TCS foods which were prepared and frozen. Include multiple dates such as prep date, froze date and thaw date if 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 some chicken in baking sheets cooling according to operator for 20 minutes on prep table. CDI, operator relocated foods to walk in cooler to rapidly cool. Improvement made since previous inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no small diameter probe thermometer available. CDI, operator purchased a small diameter probe thermometer and returned with it while on-site.

- C - Observed 2 containers of sauce storede in containers on floor. Store foods 6 inches from the floor. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.

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

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several plastic bins and metal pans being wet stacked in kitchen. Repeat. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food and equipment stored next to handwashing sink. Provide 12 inches of space between storage rack or install splash guard. Observed some clean glasses stored next to dump sink at beverage station.

4-502.13 Single-use and single-service articles may not be reused. - Observed some single-service containers that were washed on clean drainboard near dish machine.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing tile, cracked tile and damage flooring near drain under equipment at prep line. Repair. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed some walls near back exit door of kitchen and behind soda boxes at end of prep line in kitchen in need of cleaning.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ceiling vent inside employee restroom. 4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed hood ventilation system in need of cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 2 large bus tubs of rice cooling in covered containers in walk in cooler. CDI, operator transferred foods to shallow container to rapidly cool. repeat. Observed some chicken cooling in prep unit at 64 degrees F. CDI.

3-307.11 Miscellaneous Sources of Contamination - C - Observed same tongs used for raw chicken and raw shrimp inside prep unit. Observed outside of container placed inside another metal container of food.

n4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed plastic bus tubs and metal containers being wet stacked on shelves in kitchen. Repeat.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observe 2 heavily dented metal bowls in need of replacement. CDI by instruction. 4-501.12 Cutting Surfaces - C - Observed 1 cutting board in need of resurfacing or replacement.

4-602.13 Nonfood Contact Surfaces - C - Observed grease and soil residues accumulating in fryer unit doors. Repeat. Observed soil residues on shelving in walk in cooler and in need of cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed garbage stacked in dumpster and lid not shut.

6-501.12 Cleaning, Frequency and Restrictions - C - Physical facilities shall be cleaned as often as necessary to keep them clean. Observed soil on walls and floors in kitchen and prep areas. Observed some floor of walk in cooler accumulating moisture with some water on floor. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Observed some wall damage near employee restroom.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Clean ventilation system to prevent discharge or nuisance. Observed some dust accumulating on vent system inside employee restroom

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored below prep table.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf - Observed chef touch cooked chicken with their bare hands. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed blade of can opener stored clean but soiled with food debris. Observed mixer equipment stored clean but soiled. CDI, equipment relocated for cleaning. Observed dish washer wash, rinse but not sanitize equipment when cleaning. CDI by instruction and employees educated on proper use of 3 compartment sink.

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 dumplings not date marked in prep unit over 24 hours. CDI, foods voluntarily discarded by PIC.

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed trays of lo-mein cooling in walk in cooler but covered. Cdi, cover removed to facilitate heat transfer. Improvement made since previous inspection.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on prep units and counter surfaces throughout kitchen. Repeat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice utensil stored in water at 100 degrees F.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed metal pans being wet stacked below prep table as well as plastic storage bins wet stacked above 3 compartment sink. Repeat.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with heavy scratches and in beef of resurfacing or replacement. 4-202.11 Food-Contact Surfaces-Cleanability - PF- Observed handle of lid loose that was used to cover rice along prep line. CDI, lid removed from use.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed heavy grease and soil residue accumulating between fryer unit and cooking equipment.

5-205.15 System Maintained in Good Repair - P - Plumbing system shall be maintained in good repair and calibration,. Observed leak at 3 compartment sink vat drain. Repair.

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

3-301.11 Preventing Contamination from Hands - P,PF - Observed chef touch cooked chicken with their bare hands. CDI, operator voluntarily discarded chicken.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed some metal pans stored as clean but soiled with food residues. CDI, equipment relocated for cleaning. Improvement made since previous inspection.

P3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked noodles cooling in deep containers in walk in cooler. CDI, operator transferred noodles to sheet pans to facilitate heat transfer and removed cover.

3-304.14 Wiping Cloths, Use Limitation - C - Store wet wiping cloths in sanitizer in between uses. Observed wet wiping cloths stored on counter surfaces throughout kitchen. Repeat.

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed utensil stored on wet cloth in kitchen.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Observed several stacks of metal containers being wet stacked. 4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed food employee wearing a soiled cloth on waist.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustement. Observed rice cooker with damaged lid handle. Repeat. Observed split gasket in low reach in prep unit near grill. 4-202.11 Food-Contact Surfaces-Cleanability - PF - Observed 2 large metal strainer containers with heavy denting and no longer smooth and easily cleanable on storage rack that food employee stated was used.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil in gaskets of reach in prep units. Observed heavy grease and soil accumulation in fryer unit doors and in between equipment. Repeat.

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

3-302.11(A) Separate the different types of raw animal foods. -P3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken removed from commercial packaging and stored over raw beef in walk in freezer. Observed package of raw chicken removed from commercial packaging and stored with package of crab in walk in cooler. CDI, foods relocated for proper storage.

Ensure equipment is washed, rinsed and sanitized. Observed employee washing a bowl out at prep sink and did not wash, rinse or santiize equipment. CDI, equipment relocated for prope cleaning and employees educated on properly wash rinsing and sanitizing. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Food contact surfaces shall be clean to site and touch. Observed blade of can opener stored as clean but soiled with food residues. CDI, can opener relocated for cleaning. Repeat. Observed soil accumulating in nozzle of clean tea urn. CDI, Tea urn and nozzle relocated for cleaning.

n3-501.15 Cooling Methods - PF- Use proper methods to cool foods. Observed chicken cooling in deep containers in walk in cooler. Observed cooked noodles cooling in covered containers in walk in cooler. CDI, foods transferred to uncovered sheet pans and shallow portions to facilitate heat transfer. Repeat.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Containers with dried food ingredients shall be labeled by common name of substance if not easily idenfiable. Observed several working containers of white dry food ingredient not labeled.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on counter surfaces throughout kitchen. Repeat.

4-903.12 Prohibitions - C - clean equipment shall not be stored in restrooms. Observed clean equipment stored in employee restroom. Remove.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and calibration. Observed split gasket in refrigerator. Observed rice cooker lid with broken opening attachment. Repeat. Repair. 4-202.11 Food-Contact Surfaces-Cleanability - PF - Food contact surfaces shall be free from heavy scratches or cracks and be designed and constructed to be smooth and easily cleanable. Observed metal strainer with heavy denting and no longer cleanable. Observed cracked sheet pan under prep table. CDI, employee removed equipment from use.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from accumulation of soil. Observed gaskets of reach in refrigerators accumulating residues and fryer equipment and doors accumulating grease deposits. Clean. Observed wall near back exit door with soil near handwashing sink.

Restroom doors shall remain closed. Observed restroom door open. 6-501.19 Closing Toilet Room Doors - C

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee walk outside and touch door and return to kitchen without washing their hands. Observed another food employee not vigorously rub hands when handwashing for 10 to 15 seconds. CDI by instruction.

3-301.11 Preventing Contamination from Hands - P,PF - No bare hand contact with ready to eat foods. Observed food employee touch cooked chicken wing with their bare hands. CDI, operator voluntarily discarded 1/2 bowl of chicken wings.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed unwashed produce located over ready to eat foods in walk in cooler. Observed a package of fish removed from commercial packaging stored with a container of chicken. CDI, food relocated for proper storage. Improvement made since previous inspection.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Provide sanitizer at required concentration. Observed chemical dish machine not providing proper concentration of chlorine to sanitize equipment and noticed that sanitizer container was low. CDI, operator changed container and chemical dish machine now working. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Clean equipment shall be clean to site and touch. Observed mixer stored as clean but soiled with food debris. CDI, mixer relocated for cleaning.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Observed TCS egg rolls in walk in cooler at 39 degrees F not date marked. Operator stated foods were froze. Ensure TCS foods that were frozen and thawed include dates of preparation, dates frozen and dates thawed or another effective means to date mark. CDI by instruction .

3-501.15 Cooling Methods - PF - Use proper methods to cool food. Observed several containers of cooked chicken wings and ground meat cooling in large containers at ambient room tempurature. CDI, operator transferred foods to sheet pans and relocated food to walk in to rapidly cool. Observed covered container of lo mein cooling in containers in walk in cooler. Covers removed partially to rapidly cool. Repeat.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer solution in between uses. Observed several wet wiping cloths stored on counter surfaces.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair. Observed some rusty shelving in walk in cooler. Observed large white container lid with cracks and taped together. CDI, operator removed container lid from use. Observed a rice warmer handle broken and no longer easily cleanable. Fix or replace.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed grease accumulating between equipment under hood and in door of fryer unit.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed outdoor dumpster with damaged lid. Operator contacted landlord while on-site to get lids replaced. Keep areas around dumpster clean. Observed some trash and cardboard accumulating around dumpster.

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

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Observed PIC not able to verbally demonstrate that an effective employee health policy was being followed and no written policy on site. CDI by instruction, handouts given to operator in Chinese, Spanish and English.

Ad 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed uncovered employee beverage stored on paper towel depenser at back door. CDI, drink discarded. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P - Observed food employee begin to wash hands at prep sink and after verbal correction proceeded to wash hands at handwashing sink but turned faucet off with their bare hands. CDI by instruction, follow proper handwashing procedures and ensure that employees wash hands at handwashing sink only.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Ensure raw food is stored so that contamination of ready to eat foods and other raw animal foods are prevented. Observed raw egg stored on shelf over flour. Observed ground pork removed from commercial packaging and stored over fish in walk in freezer. Observed raw chicken removed from commercial packaging and stored over pork in walk in freezer. Observed container of raw chicken stored in contact with container of raw shrimp in flip top prep refrigerator. CDI, foods relocated for proper storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed blade of can opener stored as clean but soiled. CDI, operator relocated can opener for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed chicken wing hot held on fryer below 135 degrees F. CDI, operator reheated chicken wings to required temperature during inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed 1 container of rice not date marked in walk in cooler. CDI, operator voluntarily discarded rice.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed several pans and containers of recently cooked chicken cooling at room temperature throughout kitchen. Observed operator place plastic wrap on container of chicken that they were cooling inside walk-in cooler. CDI, operator transferred chicken to shallow containers and removed covers to facilitate rapid cooling. Repeat.

Protect food from contamination sources not specifically noted by code. Observed container of dry ingredients stored in contact with a garbage can. Observed 3 compartment sink with soiled equipment next to where a cutting board was placed to prep food. Ensure 3 compartment sink is washed, rinsed, and sanitized before utilizing a 3 compartment sink as a prep sink after soiled equipment is stored in it.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored in kitchen and at wait station room.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several containers being wet stacked in kitchen. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Store clean linen in a clean, dry area. Observed clean linen stored on shelving accumulating soil. Observed clean glassware stored next to dump sink at wait station room.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 refrigeration doors with split gaskets. Repair.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces of equipment shall be free from an accumulation of soil. Observed inside of dish machine in needed of deliming. Observed some shelving accumulating food debris and soil.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed several areas in kitchen near back door and frying unit with heavily damaged baseboard tiles and holes in walls. Repeat. Repair.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: PIC was familiar with symptoms for exclusion or restricting of employees but could not indicate how employees are informed. CDI- left copies in English, Spanish, and Chinese for facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed covered drink with straw stored on top of prep cooler. CDI- beverage relocated to bottom shelf of shelving.

F6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Observed no means of drying hands at prep room handsink. CDI- towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed build-up on interior of ice machine.

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 only a few items date markied in facility. Items marked had been in freezer but had no freezer date and dates removed from freezer. Verification of active date marking system within 10 days.

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 noodles and chicken in walk-in cooler that were in cooling process. CDI- vented. Observed chicken sitting in open kitchen 100 F. CDI- moved to cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of cooking ingredients on cart at wok. Label all working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Found tub of chicken in open kitchen below waist level, uncovered. CDI-moved to cooler.

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 several scoop handles down in dry ingredients.

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 several areas of totally detached base tiles from walls resulting in holes in walls. Replace all detached tiles. Observed badly water-damaged wall outside of restrooms. Sheetrock must be replaced.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. Observed PIC with limited knowledge of employee health policy. PIC was able to name some symptoms. CDI by discussion with PIC and copy of policy given in English, Spanish and Chinese.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Do not use food preparation or utensil sinks for hand washing. Observed employee rinse hands at food preparation sink. CDI by instruction; employee washed hands with soap at handsink before continuing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. Observed sheet trays of raw beef stored over bags of wontons and dumplings in walk in freezer. Observed raw shrimp stored over sauces in walk in cooler. CDI by rearranging.

4-501.114 Maintain sanitizer at correct concentrations; dish machine must dispense 50-200ppm on rinse cycle. Observed dish machine dispensing 0ppm due to bucket of concentrate empty. CDI by changing bucket and priming machine until 50ppm obtained.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed several utensils, peelers, scissers, slicers with food debris. CDI by placing at 3 compartment sink to be rewashed.

3-306.14 Unused food returned from a customer may not be reused. Observed small bowls with lids and spoons of chili sauce are given to customer and reused for another customer if any chili sauce remains. CDI by discussion with PIC. Containers must be emptied, washed and refilled in between customers.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet/soiled towels on counters and surfaces throughout.

4-502.11(A) Maintain utensils in good repair. Observed /broken fryer basket, cracked large metal bowl, rusted blade for can opener and a cracked plastic food storage container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed of shelving, sides and exterior of equipment on wok and cook line. Observed heavy mold and food residue on shelves in walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed small leak in pipe under hand sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several employee coats, sunglasses, bags etc. stored on shelves with dry goods.

2-102.11 Demonstration - C. At least one employee with managerial responsibilities shall be on site during all hours of food preparation and have an ANSI certification. Observed manager on site without servsafe, she is scheduled to take the test tomorrow.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Foods shall be stored based upon their final cook temperatures. Observed raw chicken stored above cooked chicken and raw pork stored below raw chicken in the walk in cooler. CDI by rearranging storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be clean to sight and touch. Observed area behind the blade of the meat slicer with food debris. CDI by taking apart and recleaning the entire machine.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Potentially hazardous foods prepared and held within a facility for more than 24 hours shall be datemarked. Observed cooked cabbage made 2 days ago not dated, won tons made 3 days ago not dated, egg roll beef filling made 2 days ago not dated, and breaded chicken made 2 days ago not dated. CDI by adding dates to each item.

3-501.15 Cooling Methods - PF. Cooling shall be accomplished by using rapid cooling equipment or other effective methods. Observed two containers of chicken cooling at room temperature. CDI by placing them into the walk in cooler.

4-901.11 Equipment and Utensils, Air-Drying Required - C. After cleaning and before stacking, equipment and utensils shall be air dried. Observed 3 plastic containers stacked while wet.

2-102.12 Certified Food Protection Manager. No one on site today with verification of food protection training. CDI- verbal correction; advised operator of providers (Servsafe, Prometric; and National Registry for Food Safety Professionals). Explained in detail the requirements.

3-202.15 Package Integrity. Two damaged/ dented cans stored for use in facility with other canned foods. CDI- verbal correction to check and remove severely dented cans. Designated area for dented cans is needed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils. Mold on ice shield and personal items (cell phone, shades) stored on the clean side of the dish machine drain board. CDI- Ice shield cleaned; items removed.

3-501.15 Cooling Methods. Various containers of chicken being allowed to cool at room temperature. CDI- verbal education as to approved methods for cooling; food items re-heated, and cooling resumed in walk in freezer. See chart for locations and temperatures.

4-502.11 (B) Good Repair and Calibration. Facility food temperature thermometer at 20F in ice water. CDI- thermometer calibrated.

3-304.12 In-Use Utensils, Between-Use Storage. Metal bowls with no handles being used to scoop and dispense food per operator statement stored in food. CDI- verbal correction, bowls removed.

4-901.11 Equipment and Utensils, Air-Drying Required. More than eight containers and pans stacked tightly while wet. CDI- corrected4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing. Single service bottles and some equipment stored in employee restroom. Operator advised that some equipment not being used and will be discarded, but that bottles were to be used. CDI- verbal correction that food contact items may be stored in restrooms, operator removed.

6-303.11 Intensity-Lighting. One bulb in walk in freezer is out and the other is flickering. Replace/ repair lighting.