CHINA CAFE

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 several food employees wash hands without using soap and attempt to work with RTE items and clean utensils. CDI - Food employees washed hands. 2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed food employees touch face and hair and then attempt to work with food. Food employees washed hands.

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 broccoli being sliced with bare hands. Broccoli was being cut and then stored. CDI - food worker voluntarily discarded, broccoli and washed hands. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above Raw shall eggs. CDI - PIC rearranged order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 beef cooling in prep unit in deep pan not cooling fast enough. Observed shrimp cooling in Prep unit in deep pans not cooling fast enough. CDI - PIC moved half of the product to WIC for rapid cooling. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened. CDI - Door was closed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet, wiping cloth stored on counter. CDI - PIC removed wiping cloth and replaced with dry.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle being stored in sugar. CDI - PIC moved scoop to be w/r/s. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensil stored in room temperature water. CDI - PIC removed water from container.

4-501.11 Maintain equipment in good repair. Observed WIC leaking. Leak was NOT contaminating any food items. 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 floors, walls, and ceilings with build up and food debris throughout. Increase cleaning frequency.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several food employees wash hands and tern off faucet without a protective barrier. CDI - Employees rewashed hands and used protective barrier to tern off sink.

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee cutting containers of pork with bare hands. CDI - PIC through away all contaminated pork and washed hands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken and raw beef stored above RTE sauces in WIC. CDI - PIC rearrange to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several food items cold holding in WIC without protective covering. Add coverings.

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 cooked at 11:30am cooling in WIC, missing 2 hour cooling window. CDI - PIC voluntarily discarded 4 containers of noodles. 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 (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 no date marks on items in the prep top from previous days. (cabbage, garlic oil sauce, shrimp, tofu,). PIC added date marking to all items. Establishment has been out of compliance for date marking on the last 6 inspections. Establishment has been placed on risk control plan. EHS will email risk control plan paperwork to PIC to be filled out before verification. EHS will arrive back on sight with in 3 days to verify date marking and review filled out RCP paperwork.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sesame chicken held on time without time stamp. PIC added correct time stamp.

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 deep plastic containers with tight fitting lids in WIC missing cooling window. 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 .

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in use utensil stored in a bucket on the ground. CDI - PIC placed bucket off the floor.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed wet nesting throughout clean dish storage. CDI - PIC rearranged to allow for air drying.

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 prep unit, cook line, RIC, WIC, WIF in need of cleaning with visible food debris and build up. Increase cleaning frequency.

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 paper towel dispenser and underneath equipment in need of cleaning. Observed floors, walls, and ceilings with build up and food debris throughout. Increase cleaning frequency.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed several food employees wash hands and tern off faucet without a protective barrier. CDI - re washed hands without contaminating hands

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P observed spray bottle of bleach sanitizer testing below concentration. CDI - PIC remade at 50ppm For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. Observed tongs being used for shrimp and then being put into container with RTE vegetables. CDI - PIC voluntarily discarded vegetables. 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 Observed prep unit cold holding all items above 41. Ambient temperature of unit is 55°F. PIC called maintenance to fix unit. Maintenance will arrive on site today. PIC voluntarily closed establishment. Establishment shall not operate until prep unit is properly cold holding 41 below. EHS will arrive back on site to verify unit is cold holding. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. 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 no date marks on items in the prep top unit. (Pork, cabbage, mixed vegetables, tofu,) CDI - PIC voluntarily discovered items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed sesame chicken held on time without time stamp. PIC added correct time stamp.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed several items cooling in dense plastic containers not moving temperature. CDI - PIC separated into smaller portions and moved to WIF for rapid cooling. PIC stated they will cool things in WIF for all products to rapidly cooling to ensure temp requirements. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of establishment with holes in the bottom of door allowing open entrance for pests. Repair openings in door

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. observed handles of containers, stored inside, ready to eat items. CDI utensils, move to prevent contamination.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor of walk in cooler in need of cleaning. increase cleaning frequency

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. observed employee drinks, stored throughout prep unit and reaching unit. Provide designated area for employee drinks.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Observed no PIC on site.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed employees without knowledge of employee health. CDI- EHS left copy of updated health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stool and sauces blocking handwashing. CDI- Items removed from blocking handwashing sink.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener soiled with old food debris. CDI- Can opener taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marks on items in the prep top unit (beef, cabbage, mixed vegetables, tofu, other). CDI- Items dated. 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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer too strong. Test strip was bleaching out. CDI- Water added to sanitizer too dilute the solution. Sanitizer diluted to proper concentration.

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 garlic powder, baking soda and other bottles of seasonings/ sauces without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored on the floor in the walk in cooler. Observed sauce stored under handwashing sink. CDI- Removed and placed in the walk in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed door of low reach in, in need of cleaning.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items throughout kitchen (phones, headphones, lighters, muscle gun.

2-201.11(E) Ensure food employees report illnesses, symptoms and exposure. -Pf Observed no employee health policy with staff signatures at time of inspection. Poster on wall at hand sink. PIC stated all new staff within last week. CDI: Education provided and EHS emailed copy of EH policy to PIC via email.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed back hand sink blocked by stools, pots, and large fan. CDI: Hand sink made accessible.

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

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 in walk-in cooler and chicken in make table cooling at rates too slow to meet cooling parameters. PIC stated noodles prepared @11:30am and chicken prepared @11am. CDI: PIC uncovered noodles and placed chicken in walk-in cooler uncovered for rapid cooling (noodles 43F and chicken 60F in 10 minutes).

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). 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 no date labels on prepared products throughout kitchen. PIC stated product turnover is every 2-3 days. PIC stated all new staff within last week. CDI: Education provided and PIC provided date labels. REPEAT VIOLATION. **Continued non-compliance can result in Risk Control Plan and possible permit action at next inspection**

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf Observed various foods held using TPHC with no time stamps. CDI: Education provided and PIC provided time stamps.

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 in walk-in cooler cooling in deep insert pans covered with plastic wrap. CDI: PIC uncovered product for rapid cooling (43F in 10 minutes). Observed boiled chicken cooling in make table. Unit designed to cold hold, not cool. CDI: PIC moved product to walk-in cooler for rapid cooling (60F in 10 minutes).

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed chicken wings thawing in prep sink with no under cold running water but with no bowl/container for product. PIC stated product to be seasoned and fried within 30 min-1 hour for prep. CDI: Education provided. EHS recommended use of insert pan or large bowl for storing product. REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderate scoring and discoloration on cutting board at main make table.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw food RTE food. Also observed unwashed produce over washed produce. CDI storage order was changed For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked items in WIF without prep dates, items were prepared on Monday per PIC-PIC stated the prep work was done PIC 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked items in prep unit without dates. PIC explained to EHS that dates are marked on food in WIC. EHS explained to PIC dates need to be on pan in prep unit or on pan under prep unit. EHS explained need to be able to follow the food. It was several cooked items of the same food with different dates in WIC. CDI..dates were added to food items on prep unit. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken shaving submerged in water, noncontinuous with flow of water .PER PIC chicken was thawing out. Water in basin was 67F. CDI..Water was turned on for a Continuous flow of water

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowl stored in cooked chicken

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed To go containers stored right side up.

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility not necessary for operation or maintenance.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee empty trash cans return back to facility and start to prepare food, CDI. EHS had employee to wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed pots and pan in handwashing sink. Also observed debris in handwashing sink. CDI.. Items were removed and sink cleaned out.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed cavity of microwave with build up

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 pans of Noodles in WIC from 11/20 at 42/43F.. CDI Noodles were voluntarily discarded. EHS will not escalate points due to great improvement from previous inspection. REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed bucket of cooked chickenwings and cooked pork in Prep unit without date. Items were cooked previous days. However the items were dated in the WIC but not prep unit or RIC under prep unit.CDI..PIC added prep dates. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of Mayo stored on floor. CDI..Mayo was placed onto of crates. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops stored in container with handles in food. CDI handles were moved above top of food.REPEAT

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage.Observed uncovered egg rolls stored in used cardboard box. CDI Voluntarily discarded

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed water bottles on back side of prep top unit at beginning of inspection. CDI- PIC voluntarily discarded bottles.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed RTE noodles, chicken, and pork uncovered in walk in cooler. CDI- PIC covered foods with plastic wrap. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed walk in cooler with an ambient temperature of 57F at beginning of inspection due to delivery prior to EHS arrival. EHS observed employees putting the last few boxes of food in walk in cooler with door open the whole time. PIC stated temperatures were taken this morning and were 41F and below. Temperature dropped to 43F at end of inspection with TCS foods cooling. Observed all TCS foods in 2 door prep unit above 41F, see temperature chart. All items prepared today and started being put in unit around 12:30pm. All TCS items currently in prep unit placed on emergency 4 hour TPHC. TCS items in flip top will be kept on 4 hour TPHC until repairs have been made and verified by EHS. TCS items that would usually be kept in low boy section of prep unit will be kept in walk in cooler. EHS will verify repairs within 3 days for prep unit. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed white buckets of bean sprouts and sauces stored on the floor in walk in cooler. Also observed buckets of mayonnaise on floor near back door. CDI- PIC placed all foods on pallets at least 6 inches off the floor. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic cups stored buried in flour containers. CDI- PIC removed plastic cups to be washed/rinsed/sanitized.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic and metal containers on drying rack stacked wet. CDI- PIC separated containers to promote are drying.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed metal legs on three compartment sink rusted. 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 walls throughout kitchen in need of cleaning. Clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged tiles in dining room. Repair or replace tiles.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Cooked chicken, pork, and vegetables uncovered in walk in. PIC to cover foods.

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 pork, cooked chicken and lo mein without date marks. Products prepared today and date marks added. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

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

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. Clean wire shelving in rear of establishment and table next to sink. No points deducted.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed raw pooled eggs stored above produced inside the WIC. CDI - Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed chicken wings, lo mein, and pooled eggs held above 41F inside the prep unit. CDI - Lo mein was made today prior to EHS arrival and was placed inside the WIC for rapid cooling. Chicken wings were placed inside the Prep Unit from the walk-in prior to EHS arrival and were placed on TPHC for the remainder of 4 hour time span and will be discarded. Pooled eggs were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Observed cooked chicken bones or make broth for wonton soup and container of Lo mein with no date marking. CDI - PIC stated that the items were prepped the previous day and the correct date was added.

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 container of spices/seasonings with no label. CDI - Container was labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths stored on prep tables and equipment while not in use. CDI - Wiping cloths were removed.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle submerged in corn starch slurry. CDI - Scoop was removed.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed boba tea dishes wet stacked in the front.

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 under the sink in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs over sauce in WIC. Observed raw chicken over vegetables in WIC. Observed bowls with raw meat residue stored in flip top over zucchini. CDI - Storage order was corrected. REPEAT. 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 debris and residue build up on grinder and on a container of spare utensils stored as clean. CDI - Items were moved to be cleaned at 3-comp sink. REPEAT. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of pork stored on the floor in the WIF. Needs to be stored off the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers. Needs to be air dried before stacking. REPEAT.

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

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked beef in reach in with no date label. CDI - PIC dated beef. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal containers. Needs to be air dried before stacking. 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 debris build up on wall next to where cutting boards are stored needs cleaning.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed employee pick up phone with gloved hands and put phone away. Employee proceeded to grab tongs to begin working on frying food again without washing hands. CDI - EHS interrupted and asked employee to change gloves and wash hands. Employee washed hands and put on new gloves.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs over buckets of sauces. Observed raw shrimp over vegetables. Observed raw chicken gizzards and other raw meat on employee shelf stored over vegetables and other ready-to-eat foods. CDI- Storage order was corrected.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic containers and pans. Needs to be air dried before stacking.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on counter with single service items. Observed employee keys on drainboard of prep sink. CDI - Items were removed. 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 employee with CFPM.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed employee cooking chicken used a gloved hand to scoop raw chicken into a wok to fry. Employee then rinsed the glove at the 3-compartment sink and go back to cook the chicken. CDI - EHS asked PIC to have the employee to wash hands and change glove and explain that hands must be washed at handsink when going from working with raw to ready to eat. Employee washed hands and changed glove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed beef at 72 and pork at 48 in flip top. CDI - Food was voluntarily discarded. REPEAT.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed egg rolls and chicken held using TPHC with no time marks. CDI - PIC stated food was brought out at 11 am when facility opened and time was marked appropriately.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed spray bottle of sanitizer on shelf over chicken. CDI - Spray bottle was moved to a lower shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large deep and tightly packed containers of noodles, covered in plastic, cooling in WIC. CDI - Containers were uncovered and move to cool more rapidly in the WIC. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken in boxes on the floor next to woks. Observed chicken on the floor in the WIC. CDI - All chicken was moved off the floor. REPEAT.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop in 86 F water. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed handle of scoop in flour.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and headphones stored on shelf with single service items. REPEAT.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in back of kitchen blocked by buckets of sauce. CDI - PIC moved buckets to allow access to handsink.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed PIC take cutting board and knife used with raw chicken and then clean them using one basin at the 3-compartment sink and not using a proper Wash/rinse/sanitize method. Cutting board and knife was then brought back to table to be used in cutting mushrooms. CDI - EHS stopped employee and discussed proper cleaning with PIC. PIC discussed cleaning with employee and had employee grab clean cutting board and knife. 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. Observed spray bottle of sanitizer at less than 50 ppm bleach sanitizer. CDI - PIC added bleach to bring up sanitizer concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed steak in flip top at 56 F. CDI - Steak was voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shrimp cooling in WIC at 68 F after 44 minutes shrimp was 67 F. CDI - PIC had moved shrimp to WIF to cool more rapidly. Shrimp had been cooling in deep and tightly packed plastic container with a lid on and another container of cooling shrimp stacked on top. PIC opened containers and spread them out in order to allow them to cool.

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee headphones stored on shelf with clean utensils. CDI- Headphones were removed.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility missing employee health policy. CDI - EHS discussed changes with the PIC and provided links to necessary information. REPEAT. Points are not escalated. Previous manager did not get information to current facility manager to use in facility.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have a vomiting and diarrhea cleaning plan. CDI - EHS discussed requirements with PIC and provided links to state created plans. REPEAT. Points not escalated due to current manager not receiving updated information from PIC on duty at time of last inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on metal pans stored on shelves as clean. CDI - All items were moved to 3-comp sink to be cleaned. REPEAT. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up in ice chute of soda fountain.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chicken and eggrolls held on TPHC without time stamps. CDI - Food was correctly marked with the time. 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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed noodles and chicken cooling in WIC ins deep, tightly packed, and covered containers. CDI - Food was uncovered and moved into WIF to cool faster.

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 squeeze bottles of sauces and oils missing labels. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door does not fit to doorway well enough to prevent gaps for insects to fit through. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal and plastic containers. REPEAT. Points not escalated.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave and shelving under prep tables with build up of food residue and debris. Needs cleaning. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling and damaged dry wall next to back door. 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 mop sink with debris around the drain. Observed walls throughout the facility need cleaning, and vent in ceiling needs cleaning. REPEAT.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed facility missing information from the EHP. Facility does not have signed EHP documents available to review but does have the Mecklenburg County EHP poster. CDI - EHS discussed changes with the PIC and provided links to necessary information.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility does not have a vomiting and diarrhea cleaning plan. CDI - EHS discussed requirements with PIC and provided links to state created plans.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink at the doorway to kitchen. CDI - Paper towels were provided at sink. REPEAT. Points not increased due to nature of violation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on knives stored as clean. Observed utensils and equipment under prep table with food debris on them. CDI - All items were moved to 3-comp sink to be cleaned. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed garlic in oil, pork, and pork ribs in prep unit with no date mark. CDI - PIC stated food was prepared yesterday and appropriate dates were added or food was voluntarily discarded.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no time marked on chicken and egg rolls held using TPHC. CDI - Time stamps were added.

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 squeeze bottles of sauces and oils missing labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open with no fly screen and opening in screen doors large enough to allow insect entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in kitchen.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop in containers of flour with handles buried in food. Observed fork in pooled egg with all but a small piece of the handle in egg. REPEAT.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave and shelving under prep tables with build up of food residue and debris. Needs cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling and damaged dry wall next to back door. 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 mop sink with debris around the drain. Observed walls throughout the facility need cleaning, and vent in ceiling needs cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones on prep surfaces and employee jackets stored on top of dry goods. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at handsink by entrance to kitchen. CDI - PIC put paper towels at the handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal scrub brush in handsink in back of kitchen and gloves in handsink at entrance to kitchen. CDI - PIC removed items from sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue on pans and a knife stored as clean. CDI - Items were moved to 3-comp sink to be cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food in prep unit holding above 41 F. (See temperature chart). PIC stated food was placed in the unit an hour and a half previously. Food was either voluntarily discarded or moved to the WIC to cool. Ambient air temperature of unit read around 50 F. Prep unit will not be used to hold TCS foods until repaired. REPEAT. VERIFICATION REQUIRED.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed times not marked on chicken and egg rolls being held using a 4 hour time hold. CDI - PIC stated food has been held out since 10:30 and put the appropriate time stamps on the 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 Observed several containers of chicken wings being cooled stacked on top of each other. Observed no drop in temperature after 30 minutes. CDI - Pans were spread out to allow cool air to come in contact with all the food. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken and egg rolls being stored next to hand sink, with no splash guard, and underneath the paper towel dispenser. EHS suggested PIC find a place to hold food that does not risk contamination. REPEAT.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer at less than 50 ppm. CDI - PIC refilled sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on floor. CDI - PIC moved bucket onto a shelf.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle in flour.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service to go boxes on the floor in the hall. CDI - PIC moved box off the floor.

4-501.11 Maintain equipment in good repair. Observed large prep cooler unable to hold temperature. Ambient temperature read 50 F.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed phone sitting on shelf next to single service trays. CDI - PIC removed the phone.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed chicken chopper machine stored as clean soiled with food waste. CDI: PIC sent chopper to be W/R/S. Observed tabletop grinder stored as clean on shelf under prep table soiled with raw chicken juice. CDI: Food employee W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chopped chicken, noodles, raw shrimp, steamed shrimp, and other TCS foods being held above 41F in large make table. PIC stated products prepared today 06/09/21 between 11am-12pm. Container of cooked beef and container of mixed vegetables cooling sitting stored on top of products causing food to rise in temp and reduced air flow in make table. CDI: Foods moved to walk-in cooler for rapid cooling. REPEAT VIOLATION.

7-201.11 Store toxic materials to avoid contamination. -P Observed sanitizer bottle stored on shelf above where spring rolls being prepped. CDI: PIC moved sanitizer bottle to approved location.

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 4 large metal insert pans of chicken wings cooling in walk-in cooler stacked 3-4 deep. CDI: PIC spaced out pans for more rapid cooling. After spacing, product dropped 5 degrees in 15 minutes from 79F to 74F. Observed cooked beef and mixed vegetables cooling in flip top portion of make table. CDI: Education provided and products moved to walk-in cooler for rapid cooling. REPEAT VIOLATION.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not vermin proof- light across bottom of screen door. EHS recommended lowering weather stripping on door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of sesame sauce being stored on shelf below prep table with no lids/covers. CDI: Food employee covered with plastic wrap. REPEAT VIOLATION.

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 large base cove tile missing at floor to wall junction under wok. REPEAT VIOLATION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several employee drinks stored on prep surfaces throughout kitchen upon arrival for inspection. CDI: Food employees relocated drinks to approved areas.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed scrub brush and yellow glove in at hand sink at front entrance to kitchen. Observed large roll of plastic wrap stored in hand sink at back of kitchen. CDI: Front and back hand sinks cleared of items limiting access.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked sesame chicken cooling in large plastic bus tubs on drain boards of prep sinks soiled with raw chicken pieces and juice. CDI: Food employee moved cooked chicken to clean bus tub for cooling inside walk-in cooler and W/R/S prep sink and drain board.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed food splash inside microwave above small make table.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mixture being held above 41F on spice cart. PIC stated product placed out @12pm. CDI: PIC placed garlic oil mixture on TPHC. Time stamp created and paperwork filled out during inspection. REPEAT VIOLATION.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottles with a concentration on 200ppm. CDI: PIC remade sanitizer solution. Concentration now reads 100ppm. 7-206.12 Rodent Bait Stations - P Observed rodent bait station stored on prep table next to raw shrimp and soy sauce packets. PIC stated pest company instructed facility to place on tables. CDI: Education provided and PIC relocated bait station to floor beneath prep table.

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 sesame chicken cooling on drain boards of prep sink and dry storage shelving. Chicken temperatures ranged from 96F-120F. PIC stated product prepared @2:15pm. CDI: Education provided and food employee moved product to walk-in cooler for rapid cooling.

GENERAL COMMENT: 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed no pests today, but PIC stated facility has been having roach issues. PIC stated building owners treated entire facility outside and in vacant suites causing roaches to travel. Pest control coming monthly. Facility contracts with Dodson Pest Control. Visits monthly. EHS recommended pest control more frequent than monthly until issues resolved.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three large insert pans of sesame sauce being stored on shelf with no lids under where raw shrimp being prepared. CDI: Education provided, PIC placed lids on product, and moved product to walk-in cooler. Observed three boxes of raw chicken stored on floor at prep sinks. CDI: Food employee placed chicken boxes on plastic crates. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on food prep/food contact surfaces throughout facility.

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 large base cove tile missing at floor to wall junction under wok. EHS recommended sealing due to facility having pest issues recently.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several jackets belonging to food employees stored in contact with food and dry goods throughout facility. CDI: PIC relocated all jackets to approved location.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in restroom. CDI: Person-in-charge(PIC) provided paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles, wings, and crab sticks being held above 41F. PIC stated products were brought out from walk-in cooler(WIC) @10:30am. CDI: PIC placed products on time and agreed to discard product @2:30pm. Going forward, facility will go back to using temperature as control.

3-501.13 Use approved thawing methods. Observed metal insert pan of chicken thawing in prep sink sitting in water. CDI: Education provided and PIC turned on cold running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk containers of flour, corn starch, and sugar with no lids on.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops in bulk rice and bulk corn starch with handles stored in contact with product.

General Comment: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food items stored on cart next to hand sink in splash zone. CDI: discussed with PIC to relocate cart to prevent contamination from washing hands at this sink.

Repeat: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed pans stored as clean with stickers remaining. CDI: PIC began to remove stickers and rewash pans.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside top of prep cooler cooked chicken, spare ribs, and cooked shrimp at 45F. PIC stated that these foods were cooked and were placed directly in top of prep cooler prior to cooling down. CDI: items removed and placed inside walk for rapid cooling. All other TCS food items inside cooler were in compliance of 41F/below.

General Comment: 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer in spray bottle too strong for FCS well above 200ppm and bleaching out the test strip. CDI: bottle was diluted to proper concentration.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no labels on squeeze bottles and shakers at cook station.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two dishes with stickers still on them. Stickers reflected old dates. Dishes were stored as clean. CDI- PIC moved dishes to dish washing area for cleaning. REPEAT.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a container a chicken and cut cabbage with no clear date mark labels. Some other items in the walk in cooler had date mark labels that were hard to read. Ensure that date mark label is easy to read.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed two cell phones on surfaces in the kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above prep table on shelf. CDI- Drinks removed.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf Soap and towels had run out at kitchen handsink. CDI- Towels and soap provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above cooked chicken in walk in cooler and raw chicken stored above lettuce in walk in. CDI- Foods arranged by final cook temperature. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above butter and unwashed mushrooms stored above prepped cabbage and onions. CDI- Foods arranged with unwashed produce stored separate from RTE foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple pans stored as clean with some grease residue on edges. CDI- Dirty pans moved to dish sink for re-washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler holding several TCS foods above 41 including: lo mein at 60, cooked beef at 60, chopped ribs at 58, crab sticks at 50, and pot stickers at 52 degrees. Air temp inside cooler reading 49. Appears cooler was freezing up. Cooked beef which had been in cooler more than 4 hrs was voluntarily disposed of, all other TCS foods that had been placed in cooler less than 4 hrs ago were moved to walk in cooler. Have cooler serviced as needed. Due to mulitple problems and repairs with this cooler, if cooler not repaired in 10 days an ITS will be issued.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed foods being held without temperature control, wings and egg rolls, not time labeled per TPHC procdedure. CDI- Items time labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several tubs of food actively cooling in deep amounts, stacked on top of each other, and/ or tightly wrapped, several tubs of foods cooling at room temp with no temperature control, and some foods attempting to be cooled in the prep cooler make table. CDI- All actively cooling foods separated into shallow vented pans to speed cooling, foods cooling in make table moved to walk in cooler to properly cool.

4-502.11(A) Maintain utensils in good repair. Observed plastic food tub holding rice with several cracks. CDI- Cracked tub disposed of.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink cup stored on prep table next to pan of bok choi in prep. CDI- Drink removed, table cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed peas and carrots and diced pork on make table at 47, PIC said peas and carrots had been placed on make table less than 2 hrs ago and pork had been chopped and placed in make table less than 2 hrs ago. Be sure fresh prepped foods are chilled to 41 or below before cold holding. CDI- Foods moved to walk in cooler to chill to 41.

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 boiled chicken at 69 degrees and cooked beef at 47 degrees both actively cooling in prep cooler make table for approx. 2 hrs. Make table is for cold holding, should not be used for cooling foods. CDI- Foods moved to walk ins to properly cool. Observed boiled chicken at 41 and cooked beef at 41 by end of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed lo mein thawing in 3 compartmnet sink next to compartment of dish water and used dirty wiping towels. CDI- Lo mein moved to prep sink. Points not doubled as food storage improved in walk ins since previous inspection.

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

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few foods stored un-covered in walk in cooler cooked 2 days ago. CDI- Food covered. (repeat) 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above seaweed in main prep cooler. Observed raw ribs stored above cooked ribs in small prep cooler. CDI- Foods arranged by final cook temperature. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several instances of boxed unwashed produce stored above RTE foods and cut vegetables. CDI- Foods re-arranged with raw produce stored together on a separate rack. Due to repeat food storage violations and facility history with previous ITS, will follow up within 10 days that food is being properly stored. If improvement not noted within 10 days, ITS to be issued.

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 cooked chicken cooked 5 days ago that were not date marked. CDI- Kitchen worker voluntarily disposed of non date marked chicken. Observed cut head of lettuce and cut cabbage in walk in cooler with no date mark, kitchen worker could not verify date of prep. CDI- Foods disposed of.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility uses TPHC for fried wings, sesame chicken and egg rolls. Items were not time marked per procedure. CDI- Foods time marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lo mein noodles actively cooling in a deep and covered pan. CDI- Noodles separated into shallow and vented pans. Observed at 53 degrees 1 hr later, at a proper rate to reach proper cooling temp of 41 degrees within the next 4 hrs.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of raw meat stored on dirty drain board side of 3 compartment sink next to dirty dishes and utensils. CDI- Meat moved to walk in cooler. Observed boxes of food stored on floor in walk in freezer. CDI- Food stored off the floor.

3-302.15 Wash fruits and vegetables prior to use. Observed raw mushrooms being cut with soil debris on them that were not washed prior to cutting. CDI- Worker washed mushrooms. Observed half cut head of cabbage in walk in cooler that had not been washed before cutting. PIC voluntarily disposed of cabbage.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf PIC could not locate chlorine test strip. Will follow up that facility has chlorine test strips available.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee on cook line wearing gloves, leave work area to go into walk in cooler. Started to change gloves, but did not wash hands between glove change. CDI- Employee corrected, washed hands and put on new gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towels had run out of dispenser at kitchen handsink, no towels were available. CDI- Towels provided.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a large number of foods in walk in cooler being stored un-covered for 1-2 days. CDI- Foods covereed.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two metal rice warmer pot inserts that were damaged and peeling. CDI- PIC removed them from service, to be replaced. GENERAL COMMENT: Observed facility properly following risk control plan and improvement noted for proper food storage order.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above open container of ketchup in prep cooler. CDI- Raw chicken moved below RTE ketchup. Observed raw beef on a stick stored next to RTE fruits and pot stickers in small prep cooler. CDI- Raw beef moved to walk in cooler. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above sticks of butter in walk in cooler. CDI- Food arranged with unwashed produce stored away from RTE foods. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few tubs of cut and prepped veggies stored un-covered. CDI- Tubs covered. Due to multiple repeat violations of item 13, will follow up within 10 days, if improvement not noted, facility may be issued an ITS and/ or required to implement a risk control plan.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed pan of partially cooked/ partially raw chicken stored in make table. CDI- PIC voluntarily disposed of chicken and said they will fully cook chicken from now on.

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 deep tub of rice cooling overnight (over 6 hrs acc. to PIC) at 55 degrees in walk in cooler. CDI- Rice voluntarily disposed of.

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 Obseved rice improperly cooled overnight in deep tub. CDI- Reviewed proper cooling methods with PIC, rice voluntarily disposed of.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed evidence of pest problem with several dead ants, and dead roaches on wall by handwash sink. Need to clean area and have facility treated as needed for pests.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a number of pans tight stacked while wet. Need to let dishes 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. Baseboard tile is broken/ missing from wall under handsink, needs replacing.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failing to properly monitor employees handwashing - (D). CDI- Reviewed PICs responsibilities for enforcing proper handwashing. Employees properly washed hands.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Multiple times had to correct workers washing hands in 3 comp sink above dirty dishes and not properly drying hands with paper towels. CDI- Employees corrected, properly washed hands at handsink and dried hands with paper towels.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed numerous incidents of raw chicken being stored in same pans with raw beef in walk in cooler and raw chicken pans stored right next to pans of vegetables and noodles in walk in. Observed raw chicken being stored above raw beef and cooked pork on racks in walk in freezer. Observed employee personal raw fish stored above RTE foods. Observed pan of raw beef kabob stored right next to lettuce and fruits in small prep cooler. CDI- All meats arranged and stored by final cook temperature. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed numerous incidents of un-washed produce (mushrooms, pineapple, etc.) stored above cut and washed veggies and cooked noodles. CDI- Produce re-arranged. Due to repeat violation and severity of this violation, will follow up that food is properly stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed most TCS foods in prep cooler at 53-58 degrees including but not limited to: raw chicken, raw beef, raw shrimp, tofu, cabbage, lettuce, peas and carrots, raw eggs, etc. According to PIC, these foods had been in cooler more than 4 hrs, PIC voluntarily disposed of these foods. A few foods prepped 1 hr earlier that were still 45 degrees (raw chicken, cooked chicken, and noodles) were moved to walk in cooler to chill. Temp on cooler turned down but prep cooler would not recover by end of inspection still reading 53-58 degrees. PIC will use ice baths for a few items and keep most TCS items in walk in cooler. Have cooler serviced ASAP. Air conditioning in kitchen not working properly, may be contributing to cooler problems. Air temp in kitchen approx. 88 degrees. Will follow up that cooler is working.

3-307.11 Protect food from contamination. Observed collander of raw chicken stored in 3 comp sink next to dirty dishes in adjacent sink and sitting on top of a used dish sponge. CDI- Chicken moved to a clean prep sink and thoroughly washed the chicken, sponge disposed of, 3 comp sink washed and sanitized to be used for ware washing.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Hot water handle at one of the 3 comp sink's faucet is broken, hot water not available. CDI- Wash, rinse, and sanitizing order at sink changed to use other working hot water faucet. Have broken faucet repaired ASAP. 4-603.16 Rinsing Procedures - C Observed worker not properly rinsing dishes, worker would wash then sanitize, with no distinct rinse step. CDI- 3 comp sink set up properly for wash, rinse, and sanitizing.

5-205.15 Maintain a plumbing system in good repair. Handle on hot water faucet at 3 comp sink is broken, needs repair. Will follow up that faucet handle is repaired.

5-402.13 Maintain sanitary sewage system.-P Slow draining floor drain under prep sink nearly overflowing, needs repair to properly drain and prevent potential back up onto kitchen floor. Will follow up that drain has been serviced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee foods co-mingled with restaurant food on shelves in walk in cooler including employees personal raw fish stored above restaurant RTE foods. Store personal items separate to prevent potential contamination. Raw fish removed. GENERAL COMMENT: Will follow up to verify corrections of violations: 13, 20, 49 and 50 within 10 days. Call main office at 980-314-1643 for re-inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on small shelf above foods in prep on prep table. Observed two employee drinks stored inside ice bin used for customer drinks. CDI- Drinks removed, ice removed, ice bin cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken wings stored above pre-cooked crab sticks and raw cut chicken stored above vegetable produce in walk in cooler. CDI- Food properly stored by final cook temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large number of dishes and pans stored as clean with food debris and greasy residue on them. 3 comp sink was not being used properly for wash, rinse, and sanitize. 3 comp sink properly set up, dishes re-washed. Will follow up that dishes are being properly cleaned. he

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking system in place for date mark required foods made more than 24 hrs ago such as cut cabbage, thawed cooekd ribs, cooked noodles, fried chicken, and grilled chicken pieces. CDI- Foods date marked, will follow up facility is properly date marking foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a general incorrectly labeled as sanitizer. CDI- Bottle removed.

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 make table for 1 hr at 65 degrees. Make table is for cold holding, should not be used for cooling foods. CDI- Shrimp moved to walk in cooler to ensure rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a lot of open buckets of various sauces and pans of different meats stored on the floor in walk in cooler and walk in freezer. CDI- Foods stored off the floor. 3-307.11 Protect food from contamination. Employees storing personal drinks in ice bin potentially contaminating ice for customers. CDI- Drinks removed, ice disposed of, ice bin cleaned.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use rice paddle being stored in room temp water in a container.

4-502.11(A) Maintain utensils in good repair. Observed a few food tubs with heat damage, and/or cracked, needing replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a lot of pollen dust on clean dish rack above prep sink across from screened back door. Need to keep area clean, workers cleaned shelving. Observed better general cleaning needed throughout facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee foods co-mingled with restaurant food on shelves in walk in cooler. Store personal items separate to prevent potential contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P EHS began inspection right after facility opened, sanitizer bottles in facility were observed to have no concentration of chlorine sanitizer as they had been prepared the following morning. Bottles were re-filled with proper level of chlorine residual by PIC during inspection. Sanitizer must be at correct concentration before food service begins.

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 cooked cabbage left in a cooler overnight to cool in a deep, tightly packed bus tub. Interior temperature of the cabbage was observed to be 51-53F and was discarded voluntarily by the PIC. Utilize proper cooling methods to cool properly, as enumerated under violation 31 of this inspection sheet.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage that had been left to cool overnight in a tightly packed bus tub, that had also been covered. Interior temperature was observed to be between 51-53F and was voluntarily discarded. A proper cooling method recommended by the EHS would be to thinly spread the product on a sheet pan, increasing the surface area of the food product that is exposed to the cold air of the cooler. Alternatively methods such as ice baths and utilizing the walk in freezer to cool items are also available.

3-501.13 Use approved thawing methods. Observed crab stick food items left to thaw under no temperature controls in the kitchen area. Item was left on a prep table. PIC utilized active thawing method of running cold water over the product after EHS intervention. EHS also recommended that the facility thaw the item overnight in a cooler unit.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box containing ready to eat pork meat placed on the floor of the walk in cooler. Item was moved to a nearby soda rack to meet the 6 inches off of the floor requirement. EHS also observed soy sauce packets stored in boxes on the floor of the prep area. Items must be moved 6 inches off of the floor as they are a food product.

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 one dry goods scoop handle contacting the food product that it was stored in. Item was re-spiked into the product such that the handle was not contacting the food product by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic and metal containers in the dish area. Items were pyramid stacked during inspection to dry properly.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use cups stored within the splash zone of the rear handsink. Plastic sleeve of the cups was intact and present, items were moved to a different location by PIC.

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

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 with spilled food items from prep present, observed heavy dust/debris accumulation on air vent covers in the kitchen area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw scallops, pork and chicken above ready to eat sauces and ketchup in the 3 door prep unit. CDI - raw items were placed on the bottom shelf. Repeat violation 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above washed and cut vegetables in the walk in cooler. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee grab his cell phone with gloves on then put his phone back in his pocket and return to work with the same gloves on. CDI - stopped employee and explained the violation. Employee discarded gloves.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 spray bottles of grill cleaner unlabeled. CDI - bottles were labeled. 7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of sanitizer stored above a prep sink. CDI - bottle was moved below the sink.

Repeat violation 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on a cutting board. CDI - cloth was moved to a sanitizer bucket.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed boxes of produce over cut and ready to eat cabbage. CDI - moved the boxes of unwashed produce. Repeat violation.

•3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a pan of raw chicken on the drainboard of the prepsink at 67F. This food was not being worked with at the time. Once preparation is done, food must be put back in temperature control. CDI- chicken placed back in the walk-in and was observed cooling.

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 noodles were put in the walk-in tightly covered. CDI - PIC vented and the food temperature was dropping at an adequate rate once vented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on a cutting board. CDI - placed in the sanitizer bucket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed of shelving and eqiupment. Repeat violation.

. 2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Failures under the person in charge duties were D - employee handwashing, G - Proper cooling of cooked foods, I - proper sanitizing of multiuse equipment and utensils, and L - employees are properly trained in food safety. During the inspection, it was clear the employees did not know how to properly complete any of these items. Return visit required.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed a cigarette butt inside the facility on the floor near the back door. CDI - discarded.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees not adequately washing their hands. Scrub for 15 seconds and use a barrier to turn off the sink. This was not occurring. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee donning gloves to work with food without washing their hands. 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 an employee wash a pan at the 3 compartment sink and then not wash their hands before returning to handling food. PIC had employees wash their hands after these occurrences. CDI.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp above cooked rice in the walk-in. CDI - rice was moved. Repeat violation. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed noodles were being washed in the 3 compartment sink that was also piled with dirty dishes. CDI - food operations moved to the 2 prep sinks. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed boxes of produce stored over prepped carrots and green peppers. Return visit required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives, wooden bowels, and pots stored as clean were not clean to sight and touch. CDI - All put on the dish sink for further cleaning. 4-702.11 Before Use After Cleaning - P Observed an employee use a metal pot and then clean it at the 3 compartment sink before putting it back in use. This pot was never sanitized and the pot was being used just for the mixing of ingredients. CDI - put at the dish sink for cleaning. Facility demonstrated setting up and using the 3 compartment sink before the end of the inspection. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a sanitizer bottle at 0 ppm. It was unclear what the sanitizer was actually used for.

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 two bus tubs of white rice as warm as 66F and two bus tubs of cooked pork as warm as 56F in the walk-in refrigerator. They had been cooked yesterday per the PIC. CDI - voluntary discard at the dumpster witnessed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date marking was observed in the facility. Many containers of pork were observed in the facility that were cooked once per week were observed without a date mark. Other items that are prepped and held more than 24 hours such as other cooked foods and cut cabbage must also be date marked. RVR.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed the time board listed all items as 12pm - 4 pm however the items were already out at 11:15am. CDI - time was corrected to indicate they were taken out when the facility opened at 11am.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer buckets were bleaching out chlorine test strips as they were well over 200 ppm chlorine. CDI - remade, however facility struggled and made incorrectly twice before correctly making. Observed a full unlabeled chemical bottle store with other chemicals. CDI - chemical was dumped as the PIC and staff did not know what it was.

\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 Rice and pork had been cooled overnight in covered and stacked bus tubs. This is not an effective cooling method. CDI - discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple flies in the kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door was left open and the screen torn allowing the entry of pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of sauce stored on the floor. CDI - moved. 3-305.12 Food Storage, Prohibited Areas - C Observed a box of potatoes stored under handsink. Food shall not be stored under wastewater lines or in the splash zone of the sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes not stored in sanitizer. CDI. Placed in sanitizer buckets. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wiping cloth bucket was on the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed knives stored in the gaps between equipment where it is hard to clean. CDI. Knives moved.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Better cleaning is needed of shelving and equipment. Observed build up in multiple areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee tools stored among dry goods. CDI - moved to a designated area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a stool blocking the handsink. CDI - stool was removed.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken above raw beef in the walk in cooler. CDI - items rearranged correctly. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken and raw beef stored above cooked chicken in the walk in cooler. CDI - items rearranged correctly.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

2-201.12 Exclusions and Restrictions - P - Observed an employee cutting raw chicken. Employee had a cut on his hand that was just covered with a small band aid and glove. Blood was leaking out into the glove. CDI - stopped employee immediately. Explained to employee and PIC that the cut needs to be cleaned, covered in a bigger band aid, and always covered with a glove. Explained to PIC that the employee is to not engage in food prep or work with utensils, equipment, single service items, etc... Employee is restricted to cleaning (not washing utensils or equipment). 2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P - PIC needs to monitor the employee and be aware of situations such as this.

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 an employee touch cooked chicken, cabbage and green onion with bare hands. CDI - stopped employee and explained.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee touch raw chicken with gloves, go to the hand washing sink and wash hands with gloves on, turn off the faucet with raw chicken gloves and then get a paper towel and dry them off and return to work. CDI - stopped employee and explained that after touching raw meat gloves need to be discarded. Reinforced proper hand washing procedure.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed facility using time and marking it correctly but PIC did not have the procedure sheet filled out. CDI - PIC printed TPHC sheet and started filling them out.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cut cabbage and noodles cooling while covered in saran wrap. CDI - items were uncovered. Observed shrimp cooling in the prep top on the cook line. CDI - PIC placed the shrimp in the walk in cooler to cool.

General comment 3-304.14 Wiping Cloths, Use Limitation - C - Observed a sanitizer bucket at 0 ppm. CDI - PIC remade bleach sanitizer at 100 ppm.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves.

Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above shell eggs in the walk in cooler. CDI - explained proper storage order and items were rearranged.

Repeat violation 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 pork and chicken in the walk in cooler. PIC stated it was cooked Saturday 9/24/2016 and then placed it in the freezer the same day. The items were taken out of the freezer today to be used today. The cook date was not labeled on either item. Items need to be dated with the date they are cooked before placing in the freezer. CDi - items were dated.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed a container of chicken and 2 containers of shrimp cooling in the prep top and bottom. One container was covered in saran wrap. CDi - Explained that cooling needs to be done in the walk in cooler or freezer, and items should not be covered to facilitate cooling. Items were uncovered and moved to the walk in cooler.

General comment 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a gap under the door sweep in the back screen door. Repair door so that there are no gaps for pests or rodents to enter through.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of fried wontons stored beside the handsink exposed to splash when washing hands. CDI - PIC voluntarily discarded the items.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. Observed a clean cutting board stored behind the prep sink faucet while raw chicken was being prepped. CDi -explained proper storage and PIC removed the item to be rewashed and stored correctly.

4-502.13 Single-use and single-service articles may not be reused. - Observed fried wontons stored in a cardboard box. Boxes can not be reused.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a condensation leak in the walk in cooler. Repair cooler and protect the food. Verification required 10/6/2016

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - PIC did not know the health policy, nor did he have one posted. CDI - discussed policy with PIC and emailed a copy with the inspection. New EH poster was given to PIC.

Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink on the prep table upon arrival. CDI - drink was removed.

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 an employee wash hands and then turn off the faucet with bare hands. (two times) CDI - Stopped employee and discussed the proper way. Employee rewashed hands.

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 an employee cutting broccoli without gloves. CDI - stopped employee and explained that gloves need to be worn. PIC voluntarily discarded the broccoli and denatured with bleach.

General comment 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed 2 yellow cleaning gloves stored on the handsink by the 3 comp sink. Observed a drink stored inside the handsink by the fryers. CDI - items were removed.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above raw shrimp and raw chicken above shell eggs in the walk in cooler. Observed raw chicken stored above raw beef in the walk in freezer. CDI - explained proper storage order. Items were rearranged correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items in the prep units (see temp. chart). CDI - items that were held longer than 4 hours were discarded, the others were placed in the freezer and walk in cooler to cool. Observed a prep unit with an ambient air temp. of 53F and another at 50F. CDI - the dials in the units were adjusted and they cooled down to the proper temp.

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 pork in the walk in without a date. PIC stated it was cooked Saturday 9/10/2016 and then placed in the freezer the same day. The pork was then taken out of the freezer today to be used today. The cook date was not written on the pork. Explained proper date marking rules to PIC.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - PIC stated that lo mein is held on time but the time was not marked and the PIC did not have the procedure sheet. CDI -explained the proper way to do TPHC and a procedure sheet was emailed with the inspection.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 3 containers of chicken cooling out on the counter (all were below 135F). CDI - chicken was reheated above 165F and then placed in the walk in to cool. Observed several items cooling while covered with saran wrap. CDI - explained proper methods and saran wrap was removed.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed a few flies and gnats in the kitchen area. Remove pests. Front door was open and should not be. Keep door closed and pests out.

Repeat violation 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a condensation leak in the walk in cooler. Food was uncovered and exposed to the leak. CDI - items that were leaked on were voluntarily discarded and the others were covered and stored away from the leak. PIC is contacting someone to fix this. Observed 2 boxes of broccoli on the floor upon arrival. CDI - boxes were placed on soda crates.

Repeat violation 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee with a long ponytail engaging in food prep without a hair restraint. Observed PIC not wearing a hair restraint.

General comment 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed 1 sanitizer bucket with wet wiping cloths in it on the floor. CDI - bucket was placed on a soda crate.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. - Observed a cutting board stored behind the vegetable prep sink faucet and another behind the meat prep sink faucet. Do not store anything behind the faucets.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a condensation leak in the walk in cooler. Repair cooler and protect the food.

General comment 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves and on the gaskets of the prep units.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food mixed with facility food in the walk in cooler. Keep all personal food below food for the restaurant. **For a regrade call the office at (980) 314-1620**

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee's open can drink stored in kitchen, CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above container of ketchup and container of brown sauce in prep cooler. CDI- Food stored by final cook temperature.'

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of food tubs stored as clean with food and food residue around the handles. CDI- Tubs re-cleaned. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer reading 0 ppm. CDI- Sanitizer made to proper strength.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of grill cleaner in chem storage area. CDI- Bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles actively cooling in prep cooler held above the cold wells. CDI- Noodles moved to walk in cooler. Observed a couple deep and tightly wrapped tubs of noodles and sesame chicken actively cooling in walk in cooler. CDI- Foods moved to shallow vented pans to ensure they meet proper cooling requirements.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed wrapped tubs of food stored under a condensation leak from ceiling vent of walk in cooler. CDI- Food items stored away from leak, did not observe any direct contact of food with the condensation water, plastic wraps were changed. Observed several open boxes of various single service condiments stored on the floor. CDI- Items stored off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed main kitchen cook not wearing a hat or hair restraint.

4-501.11 Maintain equipment in good repair. Observed walk in cooler codensation leak needing repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed knife holder very dirty and holding clean knives. PIC cleaned knife holder and rewashed knives. Observed high single service storage rack above prep cooler with dust build up. Hood needs some cleaning of grease build up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee's open can drink stored in kitchen, CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above tomatoes and cut cucumbers. CDI- Raw beef moved under RTE foods, foods stored by final cook temperature.

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 two deep tubs of fried chicken pieces, one in walk in cooler, and one being left on counter to cool, that had both been cooked 2.5 hrs earlier that were 75-85 degrees. CDI- Improperly cooked chicken disposed of by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken pieces left out at room temperature to cool and tubs of chicken cooling in amounts too deep properly cool. CDI- Improperly cooled foods disposed of by PIC. Reviewed proper cooling methods with PIC who will revise how foods are cooled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed various buckets of open sauces stored on the floor. CDI- Sauces stored off the floor. GENERAL COMMENT: Investigated SR# 62538 during inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employees should not eat in the kitchen. Observed employee personal food stored on prep table next to food during prep. Observed employee bottle drinks stored above dry goods on shelf and above food in prep cooler. CDI- Employee food and drinks removed, employees instructed to eat in dining room.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee handling raw shrimp, then rinse gloves off in handsink. Did not wash hands with soap and water and change gloves. CDI- Employee corrected, washed hands with soap and water and changed gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above cooked and cooling chicken in walk in cooler. Observed raw chicken stored above RTE duck sauce in prep cooler. CDI- Foods stored by final cook temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed pot stickers in make table at 58 degrees. Observed cut heads of lettuce in small prep cooler by handwash sink at 53. CDI- PIC disposed of out of temp foods.

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 foods being stored in make table to cool, noodles and cooked chicken at 60 - 63 degrees cooling for approx 1.5 hrs. Foods need to be properly cooled, the make table should not be used for cooling foods as it is for cold holding. CDI- Foods moved to walk in cooler to quickly cool.

4-203.12 Ambient air and water thermometers shall be accurate.-Pf Thermometer in main prep cooler was broken. CDI- PIC replaced thermometer.

3-307.11 Protect food from contamination sources. Observed raw shrimp being stored on drain board of 3 comp sink next to dirty dishes in the 3 comp sink. CDI- Shrimp moved to walk in cooler until prep sink is cleaned and available.

2-103.11 (M) PIC must demonstrate food knowledge by performing all duties.PIC still using prep cooler to hold TCS foods when PIC has been told the cooler does not operate properly. Cooler observed at 50 degrees. See violation #20.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee working with raw chicken quickly wash hands and put on new gloves but had raw chicken and flour on fore-arms. CDI- Employee corrected, propery washed hands and fore-arms and put on gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler cold holding at 50 degrees, PIC had been told not to use cooler until repaired. Observed TCS foods inside at 50 degrees including tofu, cooked beef and garlic and oil mixture. All out of temp foods held longer than 4 hrs including containers of tofu, cooked beef, and garlic and oil mixture disposed of. Foods just placed in cooler within the last 30 minutes were brought to walk in cooler to cool. PIC said a new prep cooler has been ordered and paid for and will be delivered within the next few days. Will follow up to check that cooler has been replaced. Do not use malfuntioning cooler for any TCS storage until replaced.

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

4-502.11(A) Maintain utensils in good repair. Observed damaged metal spatula and cracked plastic container in use, CDI- Spatula and container disposed of.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on food prep counters while food was in prep. Observed open employee canned drink stored in kitchen. CDI- Drinks removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee thawing personal food in handsink. CDI- Food removed, sink cleaned and made available for employee handwashing.

3-302.11(A) Separate the different types of raw animal foods. -P Observed tubs of raw chicken stored above raw shrimp and pans of raw chicken thawing above buckets of sauce in walk in cooler CDI- Food properly stored by final cook temperature.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup in soup warmer at 130-132 degrees for approx. 2 hrs. Unit not set on correct hot holding setting. CDI- Soup reheated at wok station to 165 min and temp turned up on soup warmer for proper hot holding.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all TCS foods in prep cooler: raw shrimp, raw chicken, raw beef, cut cabbage, raw egg, etc at 50 degrees. Cooler reading 50 degrees. This cooler has a history of not working properly. Have cooler repaired or replaced within 10 days or an Intent to Suspend permit will be issued. All TCS foods said to have been placed in cooler 3 hrs earlier were moved to walk in cooler, cut cabbage placed over 4 hrs ago in cooler was voluntarily disposed of by PIC. Observed large numbers of pans of cooked pork left out during prep 56-89. Minimize time food is left out at room temperature by only taking out amounts of foods that can be prepped in a reasonable amount of time, leaving the rest under temperature control until it can be prepped. CDI- Out of temp foods not being prepped were placed back into walk in cooler.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottles of pipe glue stored right next to bags of sugar. CDI- Glue moved to chemical storage area. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of grill cleaner not labeled. CDI- Bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken at 115 being left out at room temperature to cool without use of cooling methods. Once a food reaches 135 degrees during cooling, effective cooling methods must be used to ensure foods cool quickly. CDI- Chicken placed in walk in cooler to properly cool. Observed tubs of noodles cooling sealed tight with plastic. CDI- Foods moved to shallow pans and vented to promote quick cooling.

3-305.11 Protect food from contamination. Observed food being prepped in 3 compartment sink with dishes being washed in adjacent compartment of the sink, risk of food being contaminated by dirty dishes and detergent chemicals. CDI- Food moved from 3 compartment sink and placed in walk in cooler, 3 compartment sink cleaned and sanitized for dish washing. Food prep should occurr in food prep sink, as facility has 2 prep sinks. If need to use 3 compartment sink for food prep, be sure no dishes are stored at sink while food is in prep.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Outsides of dry good tubs and outsides of cooking equipment, underside of wok station etc. need better cleaning of grease build up.

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. Floors need better cleaning of grease build up under fryer and behind equipment.

4-202.18 Maintain hood system clean to operate properly. Observed a lot of grease build up on hood system. Hood needs cleaning. GENERAL COMMENT: Call 704-336-5100 Ext 2 for re-inspection

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on food prep counters. CDI- Drinks removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef on speed racks in walk in freezer. Observed raw shrimp stored above cooked chiken wings in walk in cooler. Observed raw scallops stored above various sauces in prep cooler. CDI- Foods properly arranged by final cook temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes stored as clean with food particles left on them. CDI- DIshes re-cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken strips placed in make table before being cooled at 60 degrees. Need to cold hold at 45 degrees, be sure to properly cool foods below 45 before cold holding. CDI- Chicken said to have been cooled 30 minutes ago were placed in walk in cooler to chill to 45 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 tubs of foods cooling with sealed tops CDI- Foods well vented to promote quick cooling.

4-501.11 Maintain equipment in good repair. Observed racks in prep cooler starting to peel and show rust, need replacing or recoating soon.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on rack above sugar cambro. CDI- Drink removed.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw meats in walk in freezer stored inside black trash bags. Trash bags are not made for food storage. CDI- Food moved to food grade plastic bags.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed only sanitizer available in a spray bottle reading 0 ppm. CDI- Sanitizer remade to proper strength in spray bottle and placed in buckets on cook line.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed tub lids stored as clean with lots of dried food debris left on them. CDI- Tub lids rewashed.

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

3-305.11 Do not store food on the floor. Observed a few opened buckets of sauces and bucket of sugar stored on the floor in the kitchen. CDI- Food stored off thefloor.3-307.11 Protect food from contamination. Observed fly light trap stored directly above prep sink drain board. Light traps can be asource of contamination. CDI- PIC moved light trap from above sink.

4-502.11(A) Maintain utensils in good repair. Observed a few damaged tubs and tub lids in use, need to replace.

6-501.12 Maintain floor clean. Observed floors under wok, fryers, and under prep coolers in kitchen needing better cleaning.

3-302.11 Store food by final cook temperature. Observed raw shrimp stored above cooked chicken and bag of vegetable in walk in cooler. CDI- Food properly stored.

3-501.15 Use approved cooling methods. Observed deep and tightly wrapped containers of noodles cooling in walk in cooler. Need to use shallow, vented or uncovered pans, ice baths, quick chilling equipment or other effective cooling methods. CDI- Noodles placed on un-covered flat pans to cool faster.

3-305.11 Do not store food on the floor. Observed a few opened buckets of soy sauce stored on the floor. CDI- Food stored off the floor.3-307.11 Protect food from contamination. Observed fly light trap stored directly above prep sink drain board. Light traps can be a source of contamination. CDI- PIC will move light trap away from prep sink.

4-502.11 (A) and (C) Maintain utensils in good repair or dispose of them. Observed a few damaged tubs in use, need to replace.

2-401.11 Employees need to eat in designated areas. Employee drinks should be stored below food or food contact surfaces. Observed employee eating in prep area, observed employee drink stored on work counter next to food. CDI- Employee corrected, too food to dining area, drink removed.

2-301.12 & 2-301.15 Employees must properly wash hands as required by NC food code in designated handwash sinks. Observed employee handling raw chicken then rinse hands at 3 comp sink did not use soap. CDI- Employee corrected, washed hands at handsink with soap and towels.

3-302.11 Store food by final cook temperature. Observed raw pork stored above raw shrimp in walk in cooler. CDI- Food properly stored.

3-501.15 Use approved cooling methods. Observed cooked chicken in deep amount left out at room temperature to cool, Obs. at 76 degrees 1.5 hrs after cooling began. Once cooling foods reach 135 they need to be cooled with an ice bath, shallow and vented pans, quick chilling equipment or other effective cooling methods. CDI- Chicken placed in walk in cooler in thinner amount to reach 70 within the next 30 minutes.

3-307.11 Protect food from potential contamination. Observed a tray of wantons stored on top of an open trash can. CDI- Wantons moved to a clean tray, dirty tray placed in dish area. Observed trash bag used to cover food. Trash bags are not approved for food storage. CDI- Plastic wrap used instead of trash bag.

Have all employees properly wash hands as required by NC food code. Observed employee handling containers of raw chicken then cut broccoli, never washed his handswashing hands. CDI- Employee corrected, washed hands at hand sink.

Maintain handsinks for use at all times. Observed employee personal food stored in handsink. CDI- Food removed.

Separate and store food by final cook temperature. Observed bag of raw chicken in same container with bag of raw pork, Opporturnity exists for the pork to be contaminated by the chicken. CDI- PIC disposed of pork. Observed raw chicken stored above raw pork in walk in cooler. CDI- Food properly stored by final cook temperature.

Cold hold foods at 45 or below. Observed prep cooler reading 55 degrees, all TCS foods inside were 52 degrees. Cooler plug GFCI had been tripped. CDI- Plug GFCI reset, cooler resumed working properly, observed at 42 degrees by end of inspection. All foods that had been in cooler less than 4 hrs were moved to walk in cooler to chill to 45 degrees or below until unit was properly operating again.

Employees need to maintain a clean appearance. Observed employee working with an apron soiled with meat blood. CDI- Employee changed to clean apron.

Store in use utensils in a clean dry place. Observed knife and sharpener stored between prep sinks drainboards. CDI- Knife and sharpener cleaned and will be stored on cutting board when in use.

Have all employees properly wash hands as required by NC food code. Use designated hand sinks for handwashing. Observed employee washing hands in 3 comp sink not using soap. CDI- Employee corrected, re-washed hands at hand sink using soap.

Store foods by final cook temperature to prevent contamination. Observed raw chicken stored above cooked chicken in walk in cooler. CDI- Foods properly stored.

All food contact surfaces must be washed rinsed and sanitized. Observed one employee washing knife in 3 comp sink and did not sanitize knife, 3 comp sink not set up properly. CDI- Employee corrected, 3 comp sink set up properly and knife re-washed.

Hot hold foods at 135 min. Observed a number of foods being left out without temperature control. Egg rolls at 98 degrees, rice at 113 degrees, fried chicken at 115 degrees. All out of temp foods placed in walk in cooler to cool quickly. If trying to cool these foods use ice baths or quick chilling equipment to help rapidly cool foods.

Cold hold foods at 45 or below. Observed main prep cooler cold holding foods, eggs, wantons, raw chicken and raw beef, etc. at 55 degrees, thermometer reading 50 degrees. Appears unit needs service as it is not working correctly. CDI- PIC said all foods had been in cooler for 2 hrs, TCS foods placed in walk in cooler to chill to 45. Will return within 10 days to check that cooler is working correctly and cold holding foods at 45 or less.

Do not store food on the floor. Observed a few buckets of sauces stored on floor of walk in. Foods removed from floor.

Properly store dishses and utensils to prevent contamination. Observed clean knife placed on raw chicken cutting board and then placed on clean knife rack. CDI- Knife and knife rack cleaned and sanitized.