PHO HOA RESTAURANT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed a metal insert container of raw chicken stored directly on top of a box of tofu in the WIC. CDI - PIC relocated raw chicken to bottom shelf with other insert containers of raw chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed an insert container of tofu to be stored in the small opentop refrigerator across from the WIC to be at temperatures of 44-46F. Container was observed not fully placed into the opentop allowing for over half of the container to be above the refrigeration level. PIC stated they restock the opentops daily and that they had only placed the items in there within the last 30 mins. REPEAT. - Observed a piece of cooked pork to be over stacked in an insert container in the cookline opentop refrigerator with part of the item to be at temperatures of 44F. PIC stated the item was only placed into the opentop within the last hour. CDI - All items moved to the WIC to rapidly cool down. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P - Observed a chemical spray bottle to be stored hanging on a lower shelf at the cookline with the can opener to be stored on the same shelf, allowing for potential contamination. CDI - Chemical bottle relocated to dishwashing area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed cases of various foods to be stored directly on the floor of the WIF.

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 the racks in the WIC and the interior bases of the lowboy cooled throughout the kitchen to have accumulations of grime/food debris.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a bowl of employee food to be stored on a shelf in the WIC amongst and above food to be used for consumers. CDI - PIC relocated to lower shelf and advised to get a bin and label it for employee food going forward. - Observed an employee phone to be stored on a shelf adjacent the back door to the facility next to and above ingredients and other dry goods. CDI - Phone moved.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the facility during start of the inspection. CDI: CFPM arrived on-site about 15 minutes after EHS's arrival. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed bowl of unwashed avocados stored on shelf above prepped/RTE veggies inside the WIC. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS food items stored inside the WIC above 41F (tomato sauce, boiled sliced beef, boiled shrimp, steamed egg, boiled beef chunks, rice noodles). Ambient air temp of the WIC was 37F. PIC stated some of these items were taken out of the WIC to re-stock make tables this morning, others were not taken out at all. CDI: PIC voluntarily discarded all TCS food items that had not been moved out of the WIC this morning but temping above 41F, and moved TCS food items that had been taken out of the WIC this morning into the WIF to rapidly cool down. REPEAT VIOLATION. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed bain marie full of house-made tomato sauce dated with a prep date of 1/25, stored inside the WIC. CDI: PIC voluntarily discarded tomato sauce since it had surpassed the 7-day window. Observed pan of boiled beef date-marked with a prep date of 1/27. PIC stated this is a food item they cook, then freeze, then thaw before serving. PIC stated they thawed this out last night. CDI: PIC created second date label with thaw date to indicate the "clock start" date to not surpass the 7-day window. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bowl of boiled veggies (inside the WIC) and a strainer of cut cabbage (make table 1) unable to meet the cooling rate. Boiled veggies were cooling at a rate of 0.027 deg/min and cut cabbage was cooling at a rate of 0.05 deg/min. CDI: PIC moved both containers into the WIF to rapidly cool down. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple unlabeled bottles of oils and deli containers of seasonings stored along the make line. Ensure all working containers of food are labeled for easy identification.

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 multiple tcs foods cooling in the Prep unit that was prepped or cooked this morning above 41F. Some foods were beyond the 6 hr cool time. See temperature chart. CDI PIC voluntarily discarded. REPEAT For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in the prep unit above 41F. CDI PIC voluntarily discarded foods that were not prepped or cooked this morning and put other foods in the WIC and cooled down to 41F or below. 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 multiple pans of food in the WIC and the lowboy cooler with no date mark. CDI PIC provided date marks. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple foods cooling in the lowboy cooler in covered pans. CDI PIC voluntarily discarded because they were prepped more than 4 hrs ago. Repeat

4-501.11 Maintain equipment in good repair. Observed WIC ambient air at 46F and prep unit at 44F. CDI Facilty voluntarily closed and both units were repaired before end of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a few containers and plates stacked clean with debris. CDI Items moved to dish area for re wash. Improvement. 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 large vat of broth prepared last night holding above 41F. PIC voluntarily discarded. RCP will be implemented during VR For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed plates with cooked vegetables or sprouts stacked on top of containers in prep tops holding above 41F. Items placed there yesterday. CDI PIC voluntarily discarded. Do not hold TCS items on top of prep unit. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large vat of broth prepared last night holding above 41F, still in cooling process. CDI PIC voluntarily discarded. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw meat thawed in ambient air or standing water. CDI PIC changed methods.

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 shelves throughout and above hand sink with residue and build up.

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 with debris and in need of more frequent cleaning, especially under equipment and tables. Repeat

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 multiple personal items and food, etc. stored above and among items for customer. Move all personal items to bottom shelf. 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 raw chicken stored over raw beef. CDI PIC placed raw chicken next to beef on shelf. 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 two broths that were reheated from frozen yesterday and placed in WIC holding over 41F. CDI PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items prepared in days prior, with no date of prep. VR required. Observed items cooked and placed into WIF with no date mark or date of thaw. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and 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 cleaner with no label. CDI PIC labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Large quantities and large pots are used to cool large quantities of broth. Broth reheated yesterday was stored in WIC was holding over 41F. Was not taken out today for any reason. CDI Both vats were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.12 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 with debris and in need of more frequent cleaning, especially under equipment and tables.

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 multiple personal items, phones, etc. stored above and among items for customer. Move all personal items to bottom shelf. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw pork stored over sweet tea. CDI PIC moved pork to proper storage order. 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 rice noodles that PIC stated hot water was placed over noodles last night and was holding over 41F in WIC. CDI PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked meats, broth, cut cabbage, and sprouts all prepared or opened yesterday without date mark. CDI PIC date marked. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles prepared yesterday in deep well plastic container holding over 41F. Did not cool properly. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple in use bottles of liquid substances with no label.

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

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 shelves above hand sink with residue and build up. Observed metal rack shelf above prep table next to WIC with dust and build up. Repeat

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout missing in tiles in dish area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple personal items stored next to and above customer product. Box of ginger root moved. Keep shelving for personal items only. Repeat.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed boxes of unwashed produce over ready to eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bowels stacked clean with debris. CDI Items moved to dish area for re wash. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed personal medication stored above consumer products. CDI PIC moved items to separate area. 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 shelves above hand sink with residue and build up.

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 and walls throughout kitchen area with buildup and debris. Need cleaning.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw shrimp and raw beef stored above soups in walk-in freezer. Do not store raw animal foods above ready-to-eat foods. CDI - Raw items moved to shelf. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some strainers and pans stored as clean had visible food residue on them. Clean utensils and food-contact equipment to sight and touch. CDI - Items moved to dish machine to be re-washed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 1 plate of shrimp rolls, pan of noodles, and pan of cooked vegetables were held out of temperature control at 52-62F. PIC stated they are used for lunch. Keep these items in refrigeration or hold using TPHC. Also, cut cabbage measured 47F in sandwich cooler top. TCS foods in cold holding shall measure 41F or less. CDI - Cabbage placed on temporary TPHC and other items moved to walk-in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Egg, pho, and beef stew missing date labels in walk-in cooler. TCS ready-to-eat foods must be labeled with date. CDI - PIC placed dates on items. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P Container of medicines stored on shelf above clean pans. Store employee medicines separately from food and clean utensils. CDI - PIC removed medicines. REPEAT

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice scoops stored in 81F water. Also, tong handle laying in bean sprouts. In-use utensils may only be stored in water if the water is at least 135F. Also, handle of utensils must be stored out of the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans and strainers stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Toaster oven is not NSF approved for commercial use. Replace with NSF equipment. 0 pts.

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. Floor tile damage underneath 3-compartment sink. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee jackets stored with bags of disposable straws. Store employee personal items separately from single-use/single-service articles. 0 pts.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - PF - PIC unable to locate signed employee health policy copies. - CDI - EHS provided PIC with printed copy of employee health policy. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. - Pf - PIC unable to locate vomit and diarrhea clean up plan written procedures. - CDI - EHS provided PIC with printed copy of vomit and diarrhea written procedures. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed one unlabeled spray bottle containing a blue chemical. PIC identified chemical as Windex. - CDI - PIC labeled spray bottle. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P - Observed medicine stored above ready-to-eat food in lowboy portion small prep unit. - CDI - PIC removed medicine from unit. Do not store medicine in refrigeration units above food items for service.

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 various condiments and spices in working containers lacking labels. - CDI - PIC labeled all working containers.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed water damaged ceiling tiles in dinging area. Replace all damaged ceiling tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning throughout kitchen area, with emphasis on hard to reach areas under equipment. Clean and increase cleaning frequency to maintain clean. PIC stated facility will be closed next week for a deep cleaning.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slight build up in corners of white hard plastic piece inside ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed dairy products in front sliding door RIC holding at temperatures above 41F. Observed ambient temperature holding above 41F. PIC unable to determine when unit started holding above 41F. All TCS items voluntarily discarded. VR required. 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 .

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 multiple items throughout facility with out date marking that had been made the day prior. PIC facilitated date marking. CDI will require VR For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee with bracelets. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee with not head covering.

4-501.11 Maintain equipment in good repair. Observed front, sliding door RIC not working properly, holding ambient temperature above 41F. Needs repair.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cart blocking handwashing sink upon arrival. PIC moved cart to no longer block sink. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed cleaned and hanging food peelers and slicers with food debris. PIC facilitated the equipment to be rewashed. CDI Repeat For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 mixed vegetables cooling in WIC in large amount. Temperature remained at 45F for over 30 minutes. PIC stirred vegetables and moved into freezer. Checked 30 minutes later and temperature was down to 38F. CDI Repeat For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados in front RIC with stickers adhered to them. PIC removed avocados for rewashing. CDI

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use and single service items stored in various areas of the facility, amongst personal items and cleaning items.

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 plastic colander in clean dish area with melted hole in it. PIC removed and voluntarily discarded. CDI

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelving throughout facility with debris and build up, needs cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors and walls throughout kitchen area with buildup and debris. Need cleaning.

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 personal food stored in WIC amongst other facility TCS items. PIC moved items. CDI Repeat 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored amongst supplies and food items throughout facility.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch lettuce with bare hands while moving pan. Do not contact ready-to-eat foods with bare hands. CDI - Lettuce discarded.

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 . Deli slicer pad had visible residue on it. Robot coupe also had dried up liquid in it. Clean food-contact surfaces of equipment and utensils to sight and touch. CDI - Items taken to dish machine area to be cleaned. // 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Dish machine measured 0 ppm chlorine while employee was using it to wash dishes. CDI - Bucket switched out and dish machine measured 50 ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Thick noodles and thin noodles both measured above 70F after cooling for 2 hours. CDI - Noodles discarded. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Milk carton in upright cooler measured 44F. TCS foods in cold holding shall measure 41F or less. PIC stated milk is taken out of cooler a lot to make teas which caused temperature rise. CDI - Milk taken to walk-in cooler to cool. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Sliced beef in walk-in cooler was dated as being prepared today, but was actually cooked yesterday. Baby corn, mushrooms, various types of pork, chicken, imitation crab, and various broths in walk-in cooler were missing date labels. CDI - Date labels placed on foods with no dates.

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 . Tripe cooling at 80F in sandwich cooler top. Beef measured 49F and was cooling after slicing in sandwich cooler top. Lettuce measured 48F in sandwich cooler top after cutting. TCS foods must be cooled in equipment designed to rapidly cool food, such as the walk-in cooler or freezer. CDI - Items placed on temporary TPHC and will be discarded within 4 hours of when they were prepared. REPEAT

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Cloth towel observed stored in container of basil and touching the basil. Linens must not contact food. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Bowls, cups and strainers stored as clean but stacked while still wet. Allow utensils to adequately air dry prior to stacking. 0 pts.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Black and Decker toaster oven is not NSF or equivalent commercial equipment. Remove from establishment. 0 pts.

5-501.15 Provide dumpster, waste containers that are of sound construction. Cardboard dumpster is missing lid. Contact company to replace dumpster. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Various employee beverages and food stored in coolers above food for restaurant. Store employee personal food and beverages in a separate area or bottom shelf. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified manager present in establishment at beginning of inspection. PIC, Lee, is not a certified manager. CPFM arrived halfway though inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw unpackaged re-wrapped chicken stored above raw unpackaged beef in WIF. CDI - chicken relocated to bottom shelf. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various uncovered food items in walk in freezer and walk in cooler which were not in the cooling process. CDI- items covered.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk container of pork broth cooling in WIF at 54f @ 10:15 am cooling from previous day. CDI - discarded. Observed cooked noodles in colanders cooing in WIC at 83f at 10:25 am still at 83f at 11:10 am. CDI - noodles removed from colander and spread out to chill. REPEAT - full 3 point deduction. While some improvement in overall cooling processes were noted during inspection today, cooling temperatures along with cooling methods have now been out of compliance for multiple consecutive inspections. Establishment was on risk control plan after last inspection due to cooling issues. Continued non-compliance with cooling temperature standards and/or cooling methods may result in permit action.

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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed establishment is using TPHC procedures for holding cooked TCS sauces at room temperature. No written procedures available for this process. CDI - Written procedures completed during inspection. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of unknown chemical with no labeling or identification on shelf at cook line. CDI - discarded. REPEAT points remain the same as no chemicals observed to be stored with food.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed deep bulk stock pot covered with lid in use to cook pork broth in freezer. Observed cooked noodles mounded into deep plastic colanders placed into bowls in WIC to cool. CDI - noodles spread out to chill, broth discarded. REPEAT - Full deduction. While overall improvement is noted in cooling methods used, cooling temperature and cooling method violations were still noted during today’s inspection. Establishment has been on risk control plan for cooling processes after last inspection. Continued non-compliance with cooling methods and/or cooling temperatures may result in permit action.

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed significant damage to ceiling areas in back storage room which could allow pest and/or rain water entry. Observed multiple dead insects visible inside of ceiling light fixtures, dead insects and webbing under shelving.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various food items and additives like MSG stored either on the floor or less than 6 inches off of floor in storage rooms and in walk in freezer unit. REPEAT 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed washed and ready to eat produce items stored in direct contact with black plastic grocery bags which are not food grade materials. Store food only in contact with approved food grade materials.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths in bar area sink basin from previous day soaking in sanitizer solution less than 10ppm cl. Store wiping cloths in solution at least 50ppm cl.

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 rice scoops stored in container of room temperature standing water. Do not store scoops in standing water that is less than 135f.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed packaged of single service items stored directly under visible ceiling damage with insulation and other debris hanging/falling from ceilings. Do not store single service items in areas exposed to contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Haier brand chest freezer in use for storing restaurant food items in back room. At time of inspection, EHS unable to access to determine if equipment is commercial ANSI certified or equivalent. Ensure freezer meets certification standards or remove from establishment.

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 buildup on non food surfaces of equipment throughout back of house areas including shelving, ice machine lid, outsides/sides of equipment, and more. Clean to prevent pests.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed accumulated aluminum cans stored in back area behind restaurant not in enclosed receptacle.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floors under/behind equipment in back of house areas, in WIF, and in storage room. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulated recyclables, empty buckets, unused items and equipment along back walkway. Remove. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal beverages mixed with restaurant items in in prep area, and in various coolers. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC not ensuring rules for food safety are being met. EHS observed various repeat risk factors out of compliance during inspection that are responsibility of the PIC including improper hand washing practices and improper cooling. CDI by education of PIC. EHS discussed with PIC the responsibilities set forth in food code. REPEAT

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. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction.

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 various employees wash hands and not follow proper procedures including not using soap, not scrubbing for 15 seconds, not drying with paper towel (which was fully stocked), and turning off faucets with freshly washed hands without use of a barrier before drying hands. CDI - EHS discussed hand washing procedures with PIC who directed employees to re-wash hands using proper procedures. EHS also provided additional hand wash sign with printed procedures as visual aid at hand sink. REPEAT 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee enter kitchen and “wash” hands in 3 part sink and then return to food service duties. CDI - EHS discussed with PIC who directed employee to wash hands only in hand washing sinks.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed bulk unwashed produce stored directly above prepared and ready to eat foods in walk in cooler. CDI - PIC re-organized to move unwashed produce away from ready to eat foods.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients.  Food must be to 41F within 4 hours. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed cut lettuce in WIC and in flip top, cut cabbage and sprouts both in flip top units all ambient cooling from preparation this morning at improper rates. See chart. CDI - lettuce in WIC spread into shallow pan, lettuce, cabbage, and sprouts relocated to WIC to quickly chill. EHS verified cooling at proper rate by end of inspection. REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed bulk container of pork broth cooling in WIF at 53f @ 10:55am still at 50f @ 11:55am. Observed cooked rice “porridge” and chicken stock in bulk containers in WIC both at 42f cooling from previous day. All other TCS foods in WIC holding below 41f. CDI - rice and chicken stock discarded. Pork broth divided into smaller containers to quickly chill. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of fish sauce labeled “refrigerate after opening” holding at room temperature along with various house made sauces that use the fish sauce as ingredient holding at room temperature. CDI - products discarded. REPEAT - significant improvement noted in cold holding. All equipment operating as designed and TCS foods overall maintained below 41f. No point escalation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed multiple cooked meat products and prepared food items in line flip top cooler with no date marking present. CDI - items prepared prior day date marked, other items discarded. 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. TPHC procedure template may be found at: http://meck.co/FoodSafety. Observed establishment is using TPHC procedures for holding noodles at cook line. No written procedures available for this process. CDI - Written procedures completed during inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed various cleaners, air fresheners, and other chemicals stored on countertop immediately adjacent to food being prepared and directly above bulk dry goods in side room. CDI - chemicals relocated away from food. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed employee medications stored with restaurant food in dry storage area and on shelf in food prep area. CDI - medications removed to employee area REPEAT

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed various prepared produce items ambient cooling either in deep pans sealed with plastic wrap or cooling directly in flip top portions of service units. Observed deep bulk stock pots used to cool various broths, stocks, rice, and other foods. CDI - produce uncovered/spread onto shallow pans and/or placed into WIC to chill. Stocks discarded or divided into smaller portions to cool. REPEAT Cooling methods have been noted as non-compliant on multiple health inspection reports. Establishment is placed under risk control plan during inspection today for cooling methods. Continued non-compliance with cooling method standards may result in permit action.

3-306.12 (A) Condiments shall be protected from contamination by being kept in dispensers that are designed to provide protection, protected food displays with proper utensils, original containers designed for dispensing, or individual packages or portions. Observed chili oil in container with lid and spoon placed onto individual table tops for service. Oil remains on table for multiple seatings and is used repeatedly by various guests. Oil must be in dispensing type container like other table top condiments in use (squirt bottle, shaker, etc.) or must be be served to customers in a way to prevent contamination (single serve portion cups, condiment bar with sneeze barrier, etc.) 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed opened bag of rice stored on floor in outdoor storage area. Observed blue Lowe’s paint bucket holding coffee beans stored directly on floor in side room. Store food only in food grade containers and at least 6 inches off of the floor. REPEAT

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on floors under/behind equipment in back of house areas and in storage room. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulated litter, unused items and equipment along back walkway. Remove. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belonging along with personal food and beverages mixed with restaurant items in dry storage, in prep area, and in server area cooler. REPEAT

2-102.12 Certified Food Protection Manager - C. Observed no certified food protection manager present during inspection. PIC present during inspection has expired certification. REPEAT 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC not ensuring rules of food safety are being met including proper hand washing practices, proper cooking temperatures, proper cooling temperatures. REPEAT

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee handle soiled dishes and pre-rinse hose at dish area then proceed to handle clean dishes without washing hands. CDI - hands washed. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed PIC wash hands and then use freshly cleaned hands to turn off unclean faucets without use of a barrier. CDI - EHS directed to re-wash and use paper towel to turn off faucets.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed front area hand sink used to refill water containers for customer service. CDI - PIC removed containers to dish area. Do not use hand sinks for purposes other than washing hands. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap available for washing hands at front are hand sink. CDI - PIC replaced.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed line cook handle raw shell eggs with gloved hand and then continue on to handle cooked food items with same gloves. CDI - EHS directed employee to change gloves and wash hands. Hands washed and gloves changed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of bulk ice machine with black organic buildup and dried splatter/residue on interior contact surfaces of bin door. REPEAT

3-401.11 Raw Animal Foods-Cooking - P,PF. Observed employee grilling raw chicken cutlets at line remove chicken to pan for service. Chicken max temperature achieved 160f. CDI - chicken returned to grill to finish to 165f. EHS verified final cook temperature of 169.

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 bulk container of stock cooling overnight still at 53f during inspection. CDI - stock discarded 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded lettuce cooling in WIC at 47f still at 47f after 1 hour and egg based dish at 44f still at 44f after 1 hour. CDI - PIC discarded egg dish and spread lettuce into shallow pan to quickly chill.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed cooked pork placed into pan allowed to sit at room temperature in kitchen at 110f. CDI - PIC placed pork into walk in cooler to cool. Do not allow cooked food to sit at room temperature. Maintain cooked food hot above 125f, cool it and keep it below 41f or use TPHC procedures discussed during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed prep cooler at line holding most TCS foods above 41f including cooked tripe at 60f, cooked pork belly 47f, chicken rolls 48f, cooked shrimp 44f, shrimp/scallop mix at 46f, and more. CDI - items held in the cooler overnight discarded. Items placed in/on unit at 9 am allowed to remain until 1 pm then discarded. PIC noted that internal thermostat had been turned up to highest setting - setting reduced and ambient air temperature recovered to 41f. Observed cooked rice noodles holding in chest cooler at 67f at line area. Noodles are refrigerated product that the establishment is blanching and then allowing to sit at room temperature for use. Do not allow TCS foods to sit at room temperature. Noodles must be kept cold below 41f, hot above 135f, or use TPHC procedures discussed during inspection. Observed cooked mushroom sauce at 52f on countertop and opened canned minced crab with spices at 81f on countertop with no temperature control. CDI - both items placed into WIC to chill. Mushroom sauce is heated in-house during preparation and is a heat treated plant product. Canned minced crab once opened must be temperature controlled. Do not let TCS food items sit at room temperature without using TPHC procedures discussed during inspection. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various TCS food items in service coolers PIC confirmed held longer than 24 hours with no date marking. Many items were filled from bulk containers in WIC. Observed various prepared TCS foods including stocks, egg dishes, and more with no date marking in WIC. Observed open almond milks in service cooler PIC confirmed kept longer than 24 hours with no date marking. CDI - PIC discarded multiple items with unknown dates or applied date marking to known items. All TCS foods which are prepared or opened and are kept on site longer than 24 hours must have a date mark present. When filling working containers from bulk containers, the date mark must follow the pans to the service unit until the food is either consumed or discarded. Once opened, milk and nut milks must have a date mark present.

7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed employee medications stored mixed with restaurant food items in server alley cooler and mixed with clean utensils in back area. CDI - PIC removed. Store employee medications away from food and food contact surfaces to prevent contamination .

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 bulk container of stock cooling from previous day improperly cooling in walk in cooler. Shredded lettuce tightly packed and covered by wrap improperly cooling in WIC. Thawed tripe still cooling from water thaw process placed directly into service cooler which was not at proper temperature. Stock discarded, lettuce spread on shallow pan to chill, tripe discarded. When cooling foods, use methods to allow the food to chill quickly. Do not cool foods in deep covered stock pots. Do not cool lettuce tightly packed into covered deep containers. Do not cool foods in service coolers which are not designed for cooling of foods. EHS observed systemic cooling procedure issues related to cooling of bulk stocks and food items in large deep covered pots. Use alternate cooling methods including ice bathing, cooling wands, and/or portioning into shallow pans for proper cooling. REPEAT - cooling methods have been noted as out of compliance on multiple health inspections. Continued non-compliance with cooling methods may result in the implementation of a risk control plan or in permit action.

3-501.13 Use approved thawing methods. Observed raw chicken thawing in sink basin in standing water. Observed pork neck bones thawing in standing water at 104f. Chicken removed to WIC. Pork placed under flowing cold water. Do not thaw food in standing water. Do not thaw food in hot water. Thaw food under cool flowing water less than 70f, in the cooler, or during the cooking process. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple working containers of sauces, oils, other liquids, dry items, spices, etc. in use and in storage throughout with no labeling or identification present.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed few house flies and some small flies. Contact pest control operator for service.

3-304.13 Linens and Napkins, Use Limitations - C. Observed linen cloth laying across and in direct contact with washed and cut napa cabbage. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various food items stored directly on floor in including fresh cilantro, stock in the walk in freezer, soy sauce in dry storage room, and more. Store all food at least 6 inches off of floor to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed various employees handling food wearing jewelry items on wrists. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers handling open/uncovered food, preparing garnishes, and customer beverages with no hair restraint. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths in solution containing less than 10ppm cl at front area. Hold wiping cloths in sanitizer at least 50 ppm chlorine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed various metal pans stored as clean stacked together wet. Air dry pans before stacking together. REPEAT 4-904.11 Kitchenware and Tableware-Preventing Contamination - C. Observed spoons stored with mouth contact surface not protected/not inverted ready for customer use. Store utensils inverted or protect mouth contact surfaces.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed various single service items stored directly on floor in storage area including chop sticks and straws. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service utensils not inverted in container at server area - mouth contact surfaces exposed to hand contact. Invert single service utensils to protect from contamination.

4-501.11 Maintain equipment in good repair. Observed gaskets on various cooler units including WIC damaged/split. Repair/replace. Observed slicer dial with tape applied which is not an approved repair - tape is not smooth and cleanable. Remove and repair using approved means.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on non food surfaces of various equipment items including slicer base, can opener mount/holster, gaskets, shelving, and more. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed accumulated debris, dark residue, and other buildup on flooring under/behind equipment throughout back of house, front server alley, and in storage room. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed accumulated old unused/discarded equipment, litter, and other items no longer in use in facility stored along outside back walkway and under covered outside storage area. Remove litter, unused equipment, damaged items, and other materials from the premises.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items including food, drinks, wallets, cell phones, and more on equipment surfaces/mixed with food contact equipment throughout establishment. Designate an area for employee item storage which is away from food and food contact items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed Person In Charge during inspection today without CFPM. PIC was not aware of cold holding, thawing, cooling, and food contact sanitizing violations occurring during food prep / handling.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed dish machine producing 0 ppm chlorine sanitizer. CDI - Employee replaced sanitizer bottle supply and machine was able to read at least 50 ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed on shield and inside walls of ice machine at front server station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ham and roasted pork overstacked in main flip top unit holding 48F and above. CDI - Overstacked product taken to walk in cooler to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice noodles cooling on counter top upon entering facility. CDI - Employee immediately took noodles to freezer to finish cooling.

3-501.13 Use approved thawing methods. Observed several pounds of tripe and red meat cooling in 109F stagnant water inside 3 comp sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed servers and managers handling food for service without hair restraint.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spoons for rice holding in stagnant water at 73F in plastic container. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked on dish shelf in back area. Observed plastic cups wet stacked at server area. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets and outside vents of cold equipment in need of cleaning. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tile baseboard in kitchen entryway. 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 baseboards and floors in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired ServSafe as of 11/2020. *Zero points taken due to state mandate for COVID-19*

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat sauces in walk in cooler. CDI - PIC relocated RTE products. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Cooked shrimp cooling in top portion of flip top unit not manufactured for cooling. CDI - PIC immediately placed ice inside product to achieve proper cooling. 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 handles of scoops stored touching dry goods. Observed ladles stored in contact with soiled shelving in walk in cooler. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups wet stacked at server station.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in flip top coolers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Igloo household cooler used for rice noodles at cook line. Cooler in good repair. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed vents on flip top units in need of cleaning. Observed air filters on ice machine in need of cleaning. Observed gaskets in need of cleaning throughout cold equipment.

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield inside ice machine in need of cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean dishes with stickers left on surfaces. CDI - Removed for re-wash.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed tofu cooling in flip top unit; temperature dropped 1 degree in over an hour - not meeting cooling parameters. Observed casserole and steak cooling in walk in cooler with no change in temperature in over an hour - not meeting cooling parameters. CDI - All items taken to walk in freezer and uncovered to cool rapidly.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed shrimp with date mark of 6/16, after questioning employees stated it was the incorrect date mark. Shrimp was made today and not in need of date mark.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles in need of labels throughout dish area. CDI - PIC correctly labeled all bottles.

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 meat cooling on floor at room temperature without cool air flowing around products. CDI - Meat taken to freezer to cool rapidly. Observed noodles cooling tightly wrapped in plastic bags in walk in cooler. Observed steak and casserole tightly wrapped plastic. CDI - PIC immediately took bucket of portioned noodles to walk in freezer to cool rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices at cook line in need of labeling.

3-305.14 Food Preparation - C Observed buckets of meat placed underneath storage shelves during prep and cooling process.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths held in tap water in sink at front service station. REPEAT. PIC added bleach to solution to provide sanitizer.

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 cup without handle used as ice scoop.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observe spoons stored with food contact surface up; not preventing contamination of lip-contact surface.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed Igloo household cooler used for rice noodles at cook line. Cooler in good repair; no points taken during today’s inspection.

6-303.11 Intensity-Lighting - C Lighting not sufficient to view food products in back of walk in Cooler.

2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC with serv safe certification not on site for majority of inspection.

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

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 noodles at 45F in walk in cooler. Employees stated they were cooked previous day and portioned into small plastic bags. CDI - Employees discarded all noodles not cooked properly. Observed White rice and rice noodles cooling in walk in cooler not meeting cooling parameters; see temp chart. CDI - Both items were uncovered and placed on top shelf near fan to rapidly cool. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed beef flank at 50F. Employee stated it was pulled from freezer, thawed, and cut that morning. CDI - Item uncovered and placed on top shelf near fan to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu and pork in back prep cooler holding at 45F. Both items were overstacked in prep unit. CDI - Employees took top half of pork to walk in to cool rapidly. Employee found pan for tofu to sit at proper level in prep cooler. Observed milk in reach in drink cooler at front service station at 44F. CDI - Employee took milk to prep unit in back that is able to hold TCS foods at 41F or below.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in individual plastic wraps and densely packed into bucket. CDI - Noodles discarded for not reaching cooling parameters. Observed White rice, rice noodles, and beef flank cooling in walk in cooler cooling in tightly wrapped bowl. CDI - Both items were uncovered and placed on top shelf near fan to rapidly cool.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored in hot water at front service station sink. Employee stated she put bleach in, solution reading 0 ppm. CDI - Employee added chlorine and read at 100 ppm.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic cups wet stacked on front counter.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw beef then go to work with ready to eat food without handwash or glove change. CDI PIC had employee wash hand and he provided tongs for the raw product.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep units 2 and three.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep unit 2 and prep unit 3.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in seams of gaskets due to build up of food debris.

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 handle dirty dishes and then handle clean dishes with same gloves on. CDI rewashed dishes and PIC instructed employee on proper handwashing. Repeat.

3-501.13 Use approved thawing methods. Observed pork thawing in pooled water instead of under running water. CDI drained water and switched to thawing under running water at 62 degrees.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets in need of replacement . -0 points- >

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 handle dirty dishes and then handle clean dishes without hand wash between processes. CDI rewashed dish after handwash.

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling covered and in too great of volume. CDI split noodles in two containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes being towel dried . Repeat.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils being towel dried . CDI PIC advised dishwasher to let items air dry.

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 floor at dry storage area in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed black buildup at dish machine and walls near rear prep unit in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an unopened employee water bottle stored above clean dishes. Employee food items must be kept segregated from restaurant/food service related materials such as clean utensils, single use utensils, food products, etc. Water bottle was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wash cloth stored in the front bar area handsink. Item was removed. Handsink basins may only be used for handwashing and no other activities. Wash cloth was removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottles of bleach and degreaser not labelled in the dish and rear storage areas. All working containers of toxic materials must be labelled. Items were labelled during inspection but due to the repeated nature of this violation EHS must complete a verification visit by 10/13/17.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the dining area. Observed a small cockroach in the dining area. Facility should provide mechanical means of fly prevention such as a fly fan. Facility has monthly pest treatment records for roaches. EHS terminated roach in the dining area.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs used for bean sprouts in a flip top cooler stored with the handles of the tongs in contact with the product. Tongs were placed outside of the product by EHS.

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6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls near three compartment sink collecting black residue, observed walls in the prep area near the slicer in need of cleaning, observed floors underneath the clean dish area in need of sweeping/cleaning.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several chemical bottles unlabelled. All working containers of chemical products must be labelled to prevent misidentification. CDI by PIC labelling

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 the walk in freezer while wrapped in plastic. When cooling foods, be sure to leave a vent or uncovered portion such that hot air can escape the product. CDI by PIC venting.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored in vegetables at the prep unit, observed scoop handle in contact with ice at the front ice machine. Items moved by Staff

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster doors open. Only garbage present was observed to be from the next door nail salon. PIC should ensure that his staff is closing the doors after each use, no points taken.

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 ceiling damage in the stock room.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cigarrettes and neosporin stored in areas where utensils and dry goods are placed. Ensure these items are stored separately from all food service related products, where no contamination may occur. CDI by PIC removal.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons at time of 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 cooked meat products not dated in the prep area flip top cooler. CDI by PIC backdating items. Date marking in the walk in cooler and other flip tops observed in compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a container of bleach not labelled in the dish machine area. CDI by employee labelling.

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 items in the walk in cooler that were prepared earlier coolign while covered with plastic wrap. Ensure that a vented container or a vent is added to the plastic wrap to allow air transfer to the product. CDI by EHS venting product.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors ajar at time of inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in the rear pot/pan storage area. Ensure that all employee items are kept orderly and segregated.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. REPEAT -2-

2-401.11 (A) Eating, Drinking, or Using Tobacco - C Do not use tobacco products in the kitchen. Use designated areas for tobacco use. Observed cigarette on the floor in the kitchen. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on pressing dicer, knives, slicer, prep table with lettuce stored directly on the surface. Clean all of these. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed walk in cooler serviced yesterday at 56F. Beef stock was 61F from yesterday, chicken stock was 55F and 48F. CDI - PIC voluntarily discarded. -1.5-

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 two pans of chicken and one pan of pork without date marking. CDI - PIC labeled containers. -0-

•3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled spices at the cook line over the cutting board, in prep areas and on a rack to the right of the stove. Label these with the common name of the item. -1- REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies and gnats in and around the kitchen and dry storage. Maintain and increase regularly scheduled pest control methods as necessary to get rid of flies. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee without hair restraint slicing lettuce. CDI - PIC gave hair net to employee to wear. -0-

4-802.11 (D) Specifications-Laundering Frequency - C Launder wet wiping cloths daily. Observed wet wiping cloths stored in bucket of chlorinated water in the mop wash. Launder these daily. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lips exposed in the bar and over the first prep table inside the kitchen. Keep the lip area of the cups protected. -0-

4-501.11 (B) Good Repair and Proper Adjustment-Equipment - C Door components shall be installed according to manufacturer specifications. Observed gap at the bottom of the kitchen exit where the kick plate was installed. Re-install kick plate. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the cooling fan cover over the handwashing sink, in the basin of the 3-comp sink used for processing poultry, on the boba tea dispenser, on gaskets on all coolers and on handles of equipment. -.5-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on the rear dumpster. Replace. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings over food prep areas shall be made of nonabsorbent material. Observed absorbent ceiling tiles over the boba tea maker in the bar. Replace these with nonabsorbent ceiling tiles. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification. -2-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed glass jars and squeeze bottles of cooking ingredients without label out of the original packaging. Label these with the common name of the item. -0-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed scallops and squid stored in water that is not draining as a cooling method. CDI - PIC placed products in colanders and placed ice on top, draining the ice into a bowl underneath. -1- REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked mixing bowls and plastic cups at the 3-comp sink and bar areas, respectively. Separate these and allow to air dry before stacking. CDI - PIC instructed employee to pyramid stack cups and separate bowls. -0-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the ceiling tiles. Clean. -0-

2-401.12 Discharges from the Eyes, Nose, and Mouth - C Restrict employees with persistent coughing and sneezing from working with exposed food. Observed food employee sneezing in the food prep area without covering mouth. CDI - PIC spoke with employee checking health and reminded to cover sneeze with shoulder or arm. If sneezing persists, PIC will restrict from working in the kitchen with exposed food. -.5-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over washed lettuce. CDI - PIC moved washed produce to the top shelf. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp cooling in the flip top. CDI - PIC moved shrimp to walk in to cool. -.5-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed scallops and squid stored in water that is not draining as a cooling method. CDI - PIC placed products in colanders and placed ice on top, draining the ice into a bowl underneath. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee with bracelet present plating food. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak around the nozzle of the prep sink near the handsink. Repair. REPEAT -1-

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with buildup. Clean. CDI - PIC cleaned interior after covering and protecting ice with plastic wrap. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee plating food while wearing a gold bracelet. CDI - PIC had employee remove bracelet. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan with soiled cover and blade over handsink. Clean. -.5- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet of 3-comp sink. Repair. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilets and urinals with buildup. CDI - PIC cleaned restrooms during inspection.-0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter to the rear of restaurant. CDI - PIC had employees remove items during inspection. -1- 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 ceiling tile with hole over sink in men's restroom. Replace. -1- REPEAT

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed two PICs present at time of inspection without certification. -2- REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed all sanitizer spray bottles without label. PIC stated with bleach, sharpie labeling erases easily. Monitor. -1-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths in bleach sanitizer solution at 0 ppm. CDI - PIC changed solution to proper concentration. -.5-

4-205.10 Food Equipment, Certification and Classification - C Use equipment as intended. Observed cold beverage cooler used for items packaged in the facility. Data plate states only for pre-packaged and bottled foods and beverages. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty fan cover on fan over handsink. -0-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed litter items outside back door. Remove these. -.5-

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 ceiling tile with hole over men's restroom handsink. Replace. -.5-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC without certification. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed black bus cart in front of hand sink at beginning of inspection. CDI - PIC removed cart. -1- REPEAT

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer at 0 ppm in spray bottle on cook line. CDI - Sanitizer made with proper concentration. 150ppm. - 1.5 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed steak strips and lettuce at 52F and 50F, respectively. Also observed cooked ground pork at 54 and mixed seafood balls at 54. CDI - Item were placed in walk in to cool. -3- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed prep cooler used to cool items prepped this morning. CDI - Instructed PIC to use walk in or freezer for cooling items prior to placing in prep. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. P Observed working container of sauce and seasoning at cook line without label. Label items with common name of food. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in walk in under condenser dripping into bus pan. CDI - Food items moved from under water drip. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the interior of microwave, condenser fans. Clean. -.5-

5-205.15 Maintain a plumbing system in good repair. Observed slow draining handsink in kitchen. Repair. - 0 -

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dusty vents in both restrooms and debris under shelving. Clean. -1-

. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. .No certification held.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed muffins in bag and coffee travel mug stored on prep table. Relocated to designated storage area.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees put gloves on without first washing hands. PIC educated at my request. Observed employees don gloves without first washing hands. They advised they washed in the dish wash area. 2-301.15 Only wash hands in handwashing sink. PF I did not observe anyone washing hands when I entered the facility and before glove use. Discussed with PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink in kitc hen blocked by a black rolling cart. Moved cart to front.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef (both portioned in house) in walkin freezer. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over cooked meatballs. Observed raw eggs stored over drawer of noodles. Relocated all.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife stored in holder and utensils stored on magnetic strip - all with debris. They were pulled to be washed, rinsed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic oil in prep unit at 63F, bean sprouts on ice at 70F, rice noodles (depleted ice) at 61F, green onion oil sitting out at 81F, shrimp in top of prep unit at 78F. All were cooked or held out of temperature less than 2 hours so they were placed in walkin and/or ice was added to product. The shrimp was discarded.

-3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed soup unlabeled in walkin cooler. Staff knew it was from yesterday so they dated it. Observed fried chicken wings with tomorrow's date. Removed from cooler as it's a personal item. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed rice in walkin cooler with date of 7/15. Discarded as beyond date range.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean prep shelf across from small prep unit. Clean gasket on small prep unit.

53 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed floor cleaning needed in small storage rooms. Remove excess items including tools, fireworks, shoes, plant fertilizer. Clean walls at small prep unit and at table across from it. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amounts of unused items are being stored in stock room. Remove items to prevent pests and aid in cleaning.

305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items scattered throughout facility including cell phone at prep station, clothing and personal sanitary items in stock room. 6-303.11 Intensity-Lighting - C Increase lighting in walkin cooler and stock room to provide at least 10 foot candles of light.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC is not certified.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employees put gloves on without first washing hands. PIC educated at my request.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees going in and out of walkin cooler with gloves on. They were grabbing handfuls of food inside the cooler and then leaving to go to cook line. Gloves must be removed when leaving task. Handle of walkin cooler becomes contaminated as do gloves. PIC educated at my request.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled knives stored in holder with clean knives. Entire holder was removed from wall and taken to dish machine to be washed. Observed food debris on slicer. PIC dismantled and slicer was cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts with in melted ice at 70F on prep counter. Water was drained and sprouts were placed in a self-draining container with ice to chill to 45F. Observed large prep unit not properly functioning. Multiple warm foods were placed in unit to cool. Entire unit ambient temp is 50F. Unit was turned down. Foods in bottom of prep unit were at 47F. The foods cooling on top were up to 55F. All moved to walkin cooler to rapidly chill. Small portions were left in unit to be used during lunch and will be discarded after lunch if any is left. Filter was cleaned during inspection. Return visit later today required to ensure properly functioning.

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 crab, cooked pork unlabeled. Labeled with date opened/cooked. Observed stocks with todays date that were not made today. Discussed with PIC that even though it will be reheated, it must still be labeled with the day it was first made. Corrected with date first cooked.

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 recently prepped/cut tomatoes and lettuce in top of prep unit above 45F. Crab at 55F. Observed foods cooked today on top of prep unit: tripe at 70F, beef at 54F. You must chill these foods to 45F or lower before placing in prep unit. All foods were pulled to be chilled in walkin cooler/freezer.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Observed ice on bean sprouts, cooked shrimp, squid and more. All were not drained. Remove ice or place in containers that can drain (as you do your noodles on the cook line). 3-306.11 Food Display-Preventing Contamination by Consumers - P Jars of sauces on table with spoons cannot be left on table to be reused. Each customer must receive new sauces. Also, it cannot be reused. This is to prevent contamination by customers which will affect customers after them. Return visit required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans in storage room stacked wet. Separate to air dry.

4-502.11 (C ) Maintain air thermometers in good repair and accurate. Missing air thermometer in prep unit and one in server cooler is broken. Replace. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in prep unit and at dish machine. Replace.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor cleaning needed in all storage rooms. Stock room is especially in need of floor cleaning as there is large amounts of debris under shelving. Clean walls at small prep unit and behind slicer. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Large amounts of unused items are being stored in office, stock room, above walkin cooler, etc. Remove items to prevent pests and aid in cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items scattered throughout facility including cell phones at tea station, clothing and personal sanitary items in stock room... 6-303.11 Intensity-Lighting - C Increase lighting in walkin cooler and stock room to provide at least 10 foot candles of light.

.2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC not certified.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P: Observed PIC touching sprouts in flip top cooler. CDI- discard sprouts.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P: Observed staff in kitchen wearing gloves and performing various tasks, including working with food with out glove changes.

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 stock pots of broth in freezer not date marked. CDI- contents were frozen, allowed to date mark as PIC knew when stock had been prepared.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed glass cleaner not labeled. CDI- labeled while on site.

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 recently prepared lettuce in prep cooler tops 50 F. Do not use small coolers to cool food. Observed boiled shrimp cooling in flip top with ice added to food as a direct contact coolant. CDI- removed ice from food and recommended bagging ice in approved bags for maintaining and cooling small amounts of food in prep coolers.

3-303.12 Storage or Display of Food in Contact with Water or Ice - C: Do not store food in contact with undrained ice. Observed ice on shrimp and scallops in prep coolers.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf : Observed three compartment sink in facility but compartments not large enough to immerse largest stock pots. Pots also cannot fit into dish machine.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed in rear storage room floors, kitchen floors under and behind equipment.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC with no certified training.

4-501.114 Maintain sanitizer at correct concentrations. -P: Observed dish machine in use, not sanitizing. CDI- primed machine and began to sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PP: Observed broth in walk-in dated two days previous 47 F. PIC stated hot pot of broth was in cooler and subject broth was placed on top. CDI- voluntarily discarded broth.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed several large quantities of broth in large pots not date marked. CDI-discarded broth.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P: Observed sanitizer used for CIP equipment over 200 ppm Chlorine. Strip was bleached out. Sanitizer holdingwiping cloths in excess of 200 ppm chlorine. Strip bleached out. CDI- toxic level chemicals discarded.

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

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep ice machines and storage bins clean. Observed significant slime build-up on interior of ice machine. CDI- cleaning done while on site.

3-501.14 Cooling - P: Cool TCS foods from 135 F to 70 F within two hours, and from 70 F to 45 F within four hours. Found large volume of beef soup from previous day 53 F. CDI- voluntarily discarded.

3-501.15 Cooling Methods - PF: Cool TCS foods by effective means to acheive time / temperature goals as outlined in comments of # 18 on previous page. Found 10 gallons of beef soup in one pot cooled overnight. Time / temperature parameters not met.

3-304.15 (B)-(D) Gloves, Use Limitations - C: Disposable gloves shall be used for one task only and discarded when changing tasks, such as handling contaminated equipment or touching contaminated surfaces, then handling food. Observed employees wearing gloves moving freely within kitchen touching various surfaces then handling food.

6-501.12 Cleaning, Frequency and Restrictions - C: Observed debris accumulating behind ice machine and under equipment in same area. Base tile detaching from wall behind ice machine.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited approved program. PIC on duty at time of inspection not certified.

3-501.14 Cooling - P: Cool TCS foods from 135 F to 70 F within two hours and from 70 F to 45 F within four hours. Found pork soup from overnight cooling 47 F. Found beef soup from overnight cooling 54 F. CDI both volumes of soup discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found several items in flip top cooler above 45 F. CDI- bagged ice added to scallops for cooling. Cut greens moved to walk-in cooler.

3-501.15 Cooling Methods - PF: Cool foods by approved. effective methods to acheive required time / temperature parameters. Found large volumes of two soups cooling from overnight, covered. Soups did not reach required temperatures from overnight. CDI- soups discarded.Break high volumes of soup into smaller pots for cooling in freezer and walk-in cooler. If cooling soup overnight, check temperatures in AM to ensure required temperatures are met. If soups are not 45 F from overnight, they must be discarded.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: store utensils and equipment in a clean place. Observed skillets on shelf that ha heavy food build-up attached.

4-602.13 Nonfood Contact Surfaces - C: Non food contact surfaces shall be clean. Observed storage shelves for utensils with food build-up..

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

3-301.11 Preventing Contamination from Hands - P,PF: Ready to eat foods shall not be contacted by bare hands unless those foods handled are cooked or reheated to 165 F. Observed soup bowls being filled with steak and garnishes with bare hands. CDI- food discarded, discussion.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Food contact surfaces shall be cleaned at a frequency to prevent build-up of molds. Observed significant build-up on interior of ice machine. CDI- cleaning begun while on site.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep potentially hazardous foods cold at 45 F or below. Observed large bowl of bean sprouts in water 58 F. CDI- water reduced, ice added.

7-207.11 Restriction and Storage-Medicines - P,PF: Store medicinesso accidental contamination of utensils or equipment cannot result. Observed mouthwash, other medicines stored on shelf above equipme7-102.11 Common Name-Working Containers - PF: Sanitizer bottles and other bottles of chemicals shall be clearly labeled as to contents. Observed bottle of sanitizer unlabeled.

3-304.14 Wiping Cloths, Use Limitation - C: Wiping cloths shall be stored between uses in an approved sanitizer. Found cloths soaking in sink said to be sanitizer. Solution measured 0 ppm Cl.

Observed some door gaskets of refrigeration units with splitting gaskets.

6-501.12 Cleaning, Frequency and Restrictions - C: Observed significant black mold build-up on sink at drink station. Observed peeling caulk on same sink. Recaulk and clean sink.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Designate space for storage of employee food. Found employee food co mingled with retail food in walk-in cooler. Even employee food must be date marked if in facility.

2-102.12 Certified Food Protection Manager: The PIC must be a certified food protection manager from an accredited program. Observed PIC to not have accredited training. Obtain by Jan. 1, 2014.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS food cold at 45 F or below. Observed several foods at flip top portion of prep cooler to be 53-54 F. CDI- moved to walk-in cooler.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens: Provide disclosure portion of Consumer Advisory for eggs cooked to order that customer may order.. Reminder sticker wording on menu correct. Verification needed.

7-102.11 Common Name-Working Containers: Properly label all bottles of toxic materials such as cleaners, sanitizers, etc. Observed unlabeled bottle of bleach. Observed spray bottle labeled as both sanitizer and stain remover. CDI- bottles properly labeled.

3-501.15 Cooling Methods: Do not cool foods at room temperature once they reach 135 F. Observed large pot of broth below 135 F while cooling in kitchen. CDI- moved to freezer.

3-302.12 Food Storage Containers Identified with Common Name of Food: Label all working containers of food as to contents. Observed unlabeled containers of white granuled foods at cook station.

3-304.14 Wiping Cloths, Use Limitation: Cloths used for wiping counters and spills shall be stored between uses in an approved sanitizer. Observed damp cloths in kitchen. Observed cloths soaking in sink in liquid 0 ppm chlorine sanitizer.

Observed shelves in prep cooler to be heavily rusting. Observed door gaskets of small prep cooler accumulating moisture and supporting mold growth.