MANDARIN RESTAURANT

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). Rice noodles, opened package of tofu, items in prep top and reach in from yesterday lacked date marks. Pork eggrolls in walk in from yesterday lacked date marks. Date marks added. 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 .

-REPEAT- 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food on floor of WIF. PIC moved box off of floor and on to freezer shelving.

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 produce on floor of WIC. Observed bag of onions on floor of dry storage area. Per PIC, items in WIC had recently been delivered. PIC moved all items off of floor and on to shelving.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed torn ceiling tiles in dry storage area. PIC to replace tiles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish and raw beef over ready to eat rice and mixed vegetables in walk in cooler. Observed raw shrimp over ready to eat lo mein noodles in walk in cooler. CDI - PIC corrected storage order. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three unlabeled spray bottles with unknown contents. PIC identified contents to be chlorine sanitizer. CDI - Spray bottles were labeled with name of contents. -1 point-

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 containers of ingredients at prep line and in dry storage without labels. -0 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Employee touch cellphone before engaging with cooking utensils. Observed - employee Turn off faucet without using a paper towel as a barrier. *CDI - PIC had both employees rewash hands properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 1 Metal container with sticker stored clean. *CDI - PIC removed sticker and placed item into 3 compartment sink to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Box of raw chicken stored on sheet tray on WIC floor. Even when not stored directly on the floor, food items shall be stored 6 inches above the floor.

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

*REPEAT* 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Two employees wash hands without using a barrier to turn off the faucet. *CDI - PIC educated employees on mistake and had employees rewash hands properly using a paper towel as a barrier to turn off the faucet.

*REPEAT* 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - Air Fryer stored near front of kitchen approved for household use only. PIC stated its no longer used for customers and they only use equipment for personal and employee food items. *CDI - PIC moved air fryer to back of kitchen at employee break area and stated they would label it as “personal use only”.

5-501.17 Provide a covered waste bin in female restrooms. *Observed - no covered waste bin in female restroom. Shall provide.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P- *Observed - PIC wash hands properly then turn off faucet without using a barrier recontaminating their hands. *CDI - EHS educated PIC on mistake and observed a proper handwash. NOTE: No points deducted due to severity and PIC quickly realizing mistake.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- *Observed - No paper towels at both handsinks in kitchen area. *CDI - PIC provided paper towels. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf- *Observed - Metal parts to grinder stored in handsink. *CDI - PIC removed parts

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P- *Observed - Shredded cabbage prepared at 11 a.m. above 41F at 3 p.m. *CDI - PIC voluntarily discarded item. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Shredded cabbage cooling in WIC stored large bus tub well over the fill line causing product to not cool properly. *CDI - PIC voluntarily discarded item. 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 .

*REPEAT* 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. *Observed - House hold only air fryer in use in establishment kitchen. EHS asked why facility hasn’t removed item as it was marked in last inspection, PIC stated they’re currently looking into alternative equipment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lo mein noodles in the walk in cooler at 62F. Observed egg rolls, general chicken and chicken wings above 41F. These had a time stamp of 11-3PM, explained to the PIC that if TPHC is used that this shall be discarded at the discard time. CDI - PIC discarded these foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pork in the under counter cooler without datemarking. PIC stated that this is cooked then placed in the freezer, then removed to thaw in the walk in cooler. The date is in the walk in cooler but not with the product that’s in another refrigeration unit. This was confusing. CDI - PIC properly date marked the pork. Explained to the PIC that the day the pork was prepped is day 1, when placed in the freezer the date stops, once removed and placed in the walk in cooler the food only has 6 days to be used, Ensure that the day removed from the freezer is on the product in order to count the 7 days correctly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(2) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Ready to eat cut or chopped TCS produce or opened TCS hermetically sealed food that begins TPHC at 70 F or less, must remain at or below 70 F during the 4 hour time as a public health control period and be marked with the discard time. Observed egg rolls, general chicken and chicken wings had a time of 11-3, inspection was conducted after 3,therefore the foods had to be discarded. Lo mein noodles had been placed back in to the walk in cooler. Temped at 62F. Explained to the PIC that they can either use time or TPHC. Once 4 hours is completed all those foods of time shall be discarded. CDI - PIC discarded the food,

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

4-502.13 Single-use and single-service articles cannot be reused. Single service plastic soup to go containers are being used to measure out the soup and then placed back with the clean unused soup to go containers. Discontinue this practice.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed two air fryers in the facility, which states “HOUSEHOLD USE ONLY” Provide equipment that is commercial/ANSI certified or equivalent.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed plastic bags stored in basin of handsink near prep area. CDI- objects moved, access cleared, EHS discussed with PIC.

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 in small white plastic container with drawers on the floor in walk in cooler, bottom drawer with food storage is not 6 inches off floor.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk in cooler, specifically back right rack at top with rust.

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 hood system with grease buildup, in need of cleaning.

5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside shared dumpster area with bags on ground, lids left open. Ensure trash receptacles are large enough to contain waste, close doors and lids.

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 a tub of raw chicken stored over cartons of eggs in walk in cooler. CDI- raw chicken moved to bottom shelf, no longer contamination concern. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 salts/seasonings at cook line with no label. Observed large white containers with seasonings/flour/salt with no label. Observed a spray bottle with no label, stored next to sanitizer bucket, PIC identified as water.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door that is not sealed to the outside, several open areas of door where pests could enter facility. EHS did not observe any pests during inspection. Ensure this door is repaired so there are no open airways to outside, must be fully sealed to protect from pests.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed no sanitizer at bucket, registering 0ppm chlorine sanitizer. PIC stated he forgot to mix sanitizer in sink this morning. CDI- sanitizer remade to proper concentration.

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 top of walk in freezer gasket with buildup, in need of cleaning. Observed gaskets on reach in units with buildup, in need of cleaning.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin at handsink near prep sinks, towards back of restaurant.

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 significant buildup under cook line, specifically at floor drain under cook line, in need of cleaning. Observed buildup underneath sinks on flooring. 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 When EHS asked food handler regarding Foodborne illness the food handler was unable to respond. CDI: Education provided and EHS provided email copy for PIC to print.

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 PIC only have half of the written policy for vomit & diarrhea cleanup. CDI: Education provided and EHS provided email copy for PIC to print.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee water bottles on the top of the prep table. CDI: Water bottles were relocated to below the prep table.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed one dented can of hoisin and soy sauce. CDI - PIC placed dented cans in the damaged shelf for damaged products.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed “clean” chicken cutting machine with food debris between the blades. CDI - PIC cleaned and sanitized during my inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-601.11(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 handles to the walk in cooler and freezer in need of cleaning. Observed gaskets on reach in cooler are 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 floors under the 3-compartment sink and the prep sink are in need of cleaning.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use. -Pf Observed 5-gallon bucket stored in hand sink next to three compartment sink. CDI: Education provided and bucket moved.

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. - Observed sesame chicken, sweet-n-sour chicken, and noodles cooling too slowly too meet cooling parameters. See temp chart for details. CDI: Education provided, product stirred/spread out on sheet trays for rapid 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 sweet-n-sour chicken cooling in ambient air on speed racks and sesame chicken cooling in ambient air on drain board of prep sink. PIC stated product prepared @11am. CDI: Education provided and product moved to walk-in cooler for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown gravy being held below 135F in steam well. Food employee stated product prepared @11am. CDI: Education provided and product reheated(171F).

4-501.11 Maintain equipment in good repair. Observed floorboards of walk-in cooler loose. Observed rusted shelving in dry storage area. REPEAT VIOLATION.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee beverage stored on shelf above prep area/steam wells. CDI: Food employee moved beverage.

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 being cooled on sheet trays on drain boards of prep sink in ambient air upon arrival for inspection. CDI: Education provided and food employee moved product to walk-in cooler for 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 plastic bus tubs of frozen meat stored on floor in walk-in freezer. Observed large container of sauce stored on floor next to hand sink.

4-501.11 Maintain equipment in good repair. Observed floorboards of walk-in cooler loose. Observed gasket on reach-in cooler torn.

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 no EH policy with "big 6" illnesses listed. CDI: Education provided and EHS provided email copy for PIC to print. REPEAT VIOLATION.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and EHS provided email copy for PIC to print. REPEAT VIOLATION.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee(with gloves on) take orders at cash register then proceed to prepare orders of chicken wings at fryers without changing gloves or washing hands between tasks. CDI: Education provided and food employee washed hands and changed gloves.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back hand sink. CDI: Food employee provided paper towels.

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 stamps on cut cabbage, noodles, or eggs stored on prep counter. CDI: PIC time stamped product for 11am when product removed from walk-in cooler at opening.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean on magnetic strips soiled with food waste. CDI: PIC sent knives to be W/R/S. 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 several TCS foods in make table and walk-in cooler with no date labels. PIC stated all product were prepared last night and cooled overnight in walk-in cooler. CDI: PIC date labeled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cut cabbage and cooked noodles on counter with no time stamps upon arrival for inspection. PIC stated product pulled from walk-in cooler @10:45am. CDI: PIC provided time stamps. 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 several opened boxes of raw chicken wings stored on floor in dish area upon arrival for inspection. CDI: Education provided and food employee placed wings back into walk-in cooler on shelf. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths stored on prep surfaces when not in use. REPEAT VIOLATION.

4-502.13 Single-use and single-service articles may not be reused. Observed several white plastic to-go trays being re-used as utensil/scoop for foods at fryer station. CDI: PIC voluntarily discarded trays.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy grease buildup on vent hood filters/down wall behind cook line.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee place cabbage, steamed shrimp, and onion into single-service containers into make table for cold holding. CDI: Education provided. Going forward, facility is to use gloves or utensils for preparing to go trays for cold holding.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer solution in spray bottle @200+ppm. PIC stated chlorine is poured directly from bucket to spray bottle w/o diluting. CDI: Education provided and PIC re-made sanitizer solution- 50ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives on magnetic strip stored as clean soiled with food waste. CDI: PIC sent knives to be W/R/S. REPEAT VIOLATION.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed beef cooling at a rate too slow to meet cooling parameters. See temp chart for details. PIC stated product prepared @11am. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no TPHC sticker on general chicken next to fryers upon arrival for inspection. CDI: Food employee labeled with 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 beef cooling inside make table covered with plastic wrap. See violation #18 for more details. CDI: Education provided and PIC uncovered and moved product to walk-in cooler for 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 several large containers of soy sauce stored uncovered underneath condenser unit inside walk-in cooler. CDI: Food employee covered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths being held on prep tables.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several insert pans and bowls wet stacked on shelf above three compartment sink. REPEAT VIOLATION.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored over raw shrimp. CDI-PIC changed storage order, they explained they cook them at the same time. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over RTE orange peels-that are used for flavoring. CDI-PIC put eggs on the bottom. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 7 metal containers, 4 knives and a large plastic bin soiled, that were stored clean. CDI-PIC took to be washed/rinsed/sanitized. 4-702.11 Before Use After Cleaning - P EHS asked PIC to fill up sanitizer for EHS observed, PIC filled up a bucket of bleach that was only 10PPM. CDI-PIC showed other manager how to do this properly, not in a bucket, in the basin and with enough bleach. Manager did it correctly and it was 100PPM. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed garlic and oil in large container with no DM. PIC said they go through this in 3 days. CDI-PIC properly DM. PIC did not sign due to Covid protocols.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one bottle of soap with no label. CDI-PIC labeled.

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 2 containers with handles inside of dry foods (sugar and rice). CDI-PIC took container out and said they normally leave them out.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking in the dish drying area.

4-501.11 Maintain equipment in good repair. Observed rusted shelves and prep units throughout facility that were rusted. Needs to remain in good repair. Observed WIC metal floor creaking and bending. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a large container of chicken that PIC said they were in the process of brining. Chicken was warming to 46F, EHS said they needed to move to WIC. Food employee took container of chicken poured into a smaller container and chicken juice splashed onto RTE cabbage and noodles that were also on the counter. CDI-PIC cooked all food to 165F and EHS suggested they move raw items to further back on the shelf to prevent this. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed egg rolls in the WIF that had no covering and one eggroll was touching the shelf. CDI-PIC voluntarily discarded egg roll and covered the rest. PIC said they do this to help cool which is approved but it should not touch unclean surfaces. REPEAT

4-702.11 Before Use After Cleaning - P Observed a food employee wash dishes twice and use no sanitizer. CDI-PIC explained they had to sanitize dishes after washing, EHS showed procedure and dishes were done correctly W/R/S. REPEAT. VR REQUIRED 1/17/2021. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 8 plastic container with food debris on the inside. Could be due to the lack of proper washing. CDI-PIC properly washed dishes before EHS left and EHS is making a return visit. REPEAT

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 time being used for cabbage, eggs, noodles, general tso, and eggrolls on the counter but no time stamps. CDI-When PIC came in they labeled correctly. VR REQUIRED 1/17/2021. REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Obsevred salt, sugar and msg stored on the cooking tray with no labels. PIC said they know which one is which and they labeled correctly.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 4 dented cans in the dry goods area. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed facility using unwashed mushrooms to cook with. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelves and prep units throughout facility that were rusted. Needs to remain in good repair. Observed WIC metal floor creaking and bending. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the sides of prep units, prep unit handles and oven hood in need of 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 a large part of the ceiling in the dry goods area falling down, the metal had bent is starting to collapse.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed metal bowl that was used for cooking raw chicken stored on top of snap peas. CDI-PIC took bowl to be washed/rinsed/sanitized and was instructed to keep it either on top of raw chicken or on top of prep unit.

3-501.14(B) Quickly cool TCS 41F within 4 hours. -P Observed 5 huge contaienrs of raw beef stored on floor. PIC was prepping them, placing them on skewers and cooking them. 1 container was 79F, PIC said they had been here since 8am prepping. CDI-PIC moved containers into freezer, WIC and cooked the container that was highest in temp. EHS explained they must do this in smaller portions to remove the hazard of the food increasing in temp while in prep. During inspection beef only came down 1F due to the large quantity of product, PIC moved product into several smallers containers. REPEAToods that are prepared from room temperature ingredients. Food must be to

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 5 huge contaienrs of raw beef stored on floor. PIC was prepping them, placing them on skewers and cooking them. 1 container was 79F, PIC said they had been here since 8am prepping. CDI-PIC moved containers into freezer, WIC and cooked the container that was highest in temp. EHS explaiend they must do this in smaller portions to remove the hazard of the food increasing in temp while in prep. During inspection beef only came down 1F due to the large quantity of product, PIC moved product into several smallers containers. REPEAT. PIC did not sign due to Covid Protocols.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a full grown cockroach in the 3-comp sink, alive and moving around, Observed flies in the kitchen area. REPEAT.

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 food double stacked where the bottom of contaienr was touching the food below. Observed raw meat stored on the floor and when it was moved it was still stored on floor in the WIC. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 2 dented cans stored on the shelf, PIC moved to another area to get credit for them. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed metal sppons and utensils hanging over the meat prep sink. Splash hazard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep units, inside the doors of prep units with sticky residue, in need of cleaning. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's phone and 2 drinks stored on a prep unit.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed one PIC who has Servsafe on-site but not ensuring handwashing, proper cooling procedures, or raw from RTE procedures. Points were deducted due to lack of control.

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 2-301.14 Wash hands before donning gloves and between gloves uses. -P 2-301.15 Where to Wash - PF Observed two food employees preparing food, one cutting raw chicken within inches of eggs rolls being rolled, neither one had gloves. EHS explained there needs to be seperation and they need to wash hands and put on gloves. Both stopped, and washed ahnds at the 3-comp sink without soap or handdrying. Put hands in gloves to begin preparing. CDI-EHS called translator and they washed hands with soap at the handsink.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf 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 REPEAT. Observed two food employees preparing food, one cutting raw chicken within inches of eggs rolls being rolled, neither one had gloves. . CDI-EHS called translator and they washed hands with soap at the handsink. Observed PIC BHC eggs rolls to check temp. CDI-PIC voluntarily discarded eggrolls that were contaminated. VR REQUIRED 2/23/2020

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed large trashcan in front of handsink. CDI-PIC moved to a different location.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggrolls and raw chicken being prepared within inches on a prep top counter, neither food employee had on gloves. CDI-Food employees finished task, washed hands and donned gloves. Suggested adding either a physical barrier or prepare eggrolls first before chicken. VR REQUIRED 2/23/2020

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed carrot shredded and knive stored clean with food debris. PIC explained they do not wash everyday. CDI-PIC took back to be washed/rinsed/sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles and cabbage sitting on counter without temp control, both above 50F. PIC explained they use time procedures for these items, did not have written time procedures. CDI-EHS provided time procedures and filled out on site. VR REQUIRED 2/23/2020.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken and noodles cooling in the WIC in large portions, in plastic, covered. PIC explaiend they were made at 12:30. Items will not cool properly under these conditions, food needs to remain open and in smaller portions. CDI-PIC spread out on sheet pan and left uncovered.

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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 6 heavily dented cans stored to be used. PIC said they knew about the risk but did not have a place to store items away from others. REPEAT.

3-302.15 Wash fruits and vegetables prior to use. Observed facility using unwashed mushrooms to cook with. PIC believed they came in washed, upon observation they come in a box, unwashed. CDI-PIC washed mushrooms they were going to use for the day and will continue to wash from now on. REPEAT. VR REQUIRED 2/23/2020

4-501.11 Maintain equipment in good repair. Observed WIC metal floor creaking and bending.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the sides of prep units and oven hood in need of cleaning.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed a food employee BHC raw chicken and placing it to fry. CDI-PIC explained to food employee to use, they washed hands and put on gloves. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee BHC fried chicken. CDI-Food employee re-fried chicken.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored below raw chicken. CDI-PIC put chicken on bottom shelf, they did have most of the raw chicken in the correct location. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms and snow peas stored above RTE noodles and other RTE items. CDI-PIC moved to the bottom shelf. REPEAT VIOLATION

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Obserevd 3 dented cans of soy sauce, 1 can of oyster sauce, 1 can of pineapple juice all heavily dented and placed on storage shelf, nbot seperated from the rest of in use cans. CDI-PIC put a do not use label on them.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashd mushrooms being used in soup, without a wash in-between. CDI-PIC washed mushrooms at vegetable sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a robocoupe stored in the hand sink by the 3 compartment sink. CDI - robocoupe was removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed 2 boxes of unwashed mushrooms stored above dumplings in the walk in cooler. CDI - mushrooms were removed.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all items in the prep unit on the cook line holding above 41F. CDI - PIC stated all items were placed in the unit at 12:30 PM today. Items were allowed to be temporarily marked on time/tphc (time as a public health control). Explained that at 4:30 PM, all TCS items left in the cooler must be discarded and the facility must work out of the walk in cooler until the prep unit is repaired.

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 shrimp cooling while covered with saran wrap in the walk in cooler. Shrimp was still 95F after one hour of cooling. CDI - shrimp was reheated to 171F to start the cooling process over then placed on a sheet tray and placed in the freezer to rapidly cool; see temperature chart.

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 salt, sugar and msg unlabeled on the chef's cart.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies in the facility. Ensure doors stay closed to prevent entry. 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed a large gap at the top of the screen door on the back door. Repair so that there is no gap.

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

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 facility items throughout.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shell eggs in walk in cooler and raw shell eggs stored above lo mein noodles in prep cooler. CDI- Foods arranged and stored by final cook temperature. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a number of foods stored un-covered in walk in cooler including sesame chicken and egg rolls. CDI- Items covered.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed majority pans, tubs, and utensils stored as clean with significant food debris on them. Observed knife rack to hold clean knives with dirty knives stored on them. CDI- All dirty items placed into 3 comp sink to be re-washed and sanitized. (repeat)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a pan of peas and carrots stored above chill line of make table at 49 degrees. PIC said they had been on make table approx. 1 hr. CDI- Peas and carrots placed into prep cooler reach in to chill to 41 or below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several pans of egg rolls and bok choi in walk in cooler and prep cooler kept for 2 days on average, made yesterday that were not date marked. CDI- Foods date 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 deep pans of sesame chicken activley cooling in walk in cooler. CDI- Reviewed proper cooling methods with PIC, chicken placed into flat pans in walk in cooler to speed cooling rate.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of cooking equipment, shelving, etc. needing better cleaning. Observed sides of fryers and hood filters needing cleaning of grease build up.

5-205.15 Maintain a plumbing system in good repair. Observed leaking pipes above steam table, water being caught in a container. Leak needs repair ASAP.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed several floor areas needing better cleaning throughout facility, especially under equipment.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives stored on a magnetic strip as clean with dried on food residue present on the cutting surfaces. Items were taken for re-processing by PIC.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed a deeply packed colander of fried chicken cooling in the walk in cooler. The items had been cooked 1 hour prior according to PIC. Colander was packed such that the interior chicken pieces were observed to be between 85-90F. Interior product was insulated from the cold air of the cooler. EHS had PIC thinly spread the products out on a sheet pan and place them into the walk in freezer to ensure that the 2 hour time restriction from 135F to 70F was met. Facility must utilize proper cooling methods to cool such foods down, as explained in violation 31.

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 facility cooling noodles, cooked shrimp, cooked chicken products while the items were covered and tightly packed. EHS had facility rectify the cooling procedures by removing the lids, plastic wrapping over the products while they were cooling, and in the case of the chicken, spreading the items thinly on a sheet pan. Facility attempts to cool items in colanders with holes for air flow, but the colanders are packed tightly such that no air flow actually reaches the interior product. EHS had facility switch to sheet pans, as it will ensure that the surface area of the ALL the product is exposed to the cold air of the cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small number of flies in the rear of the facility.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean knives stored on a soiled magnet strip. Strip must be kept clean, area was washed/sanitized during inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed three compartment sink wall seal damaged, observed some areas of tile/grout damage around the kitchen floor drains.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed all containers in reach-in cooler uncovered/unprotected, many containers were stored under raw items. CDI items relocated and covered properly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a metal utensil and peeler stored as clean with food debris. CDI items moved to dish area to be properly washed, rinsed and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility washing dishes while skipping sanitizing procedures. CDI EHS helped PIC prepared sanitizer and properly wash dishes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Upon entry, cabbage and egg rolls were holding out of temperature control. See temperature chart for temperature observations. CDI items voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemicals not labeled. CDI bottles labeled.

3-501.13 Use approved thawing methods. Obseved crab sticks and chicken thawing on speed rack out of temperature control. CDI items placed in walk-in cooler to properly thaw. REPEAT VIOLATION.

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two containers for dry goods not labeled.

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees not wearing a hair restraint at beginning of inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 6 wet wiping cloths stored on prep surfaces throughout facility.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored with handles in products in ALL dry good containers throughout facility. Observed facility using several bowls as in-use utensils and storing bowls in products.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed facility cutting plastic bottles and using as in-use utensils. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cuttingboard deeply scored, one cuttingboard had hole in center.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed large container of noodles, shrimp, cooked broccoli and chicken cooling at room temperature. Per PIC, cold water is ran on the product to help cool. CDI-pic advised that cooling with cold water is acceptable however product must be immediately placed in the walk-in to continue the cooling process. Observed cooked beef cooling in a flip top cooler. CDI-placed in walk-in cooler to cool.

3-501.13 Use approved thawing methods. Observed frozen chicken thawing at room temperature on a speed rack. CDI-chicken placed in the walk-in to thaw.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of oils, water and spices (salt,msg,sugar) not labeled as required.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed washed broccoli being placed back into the container the broccoli came in.CDI- broccoli rewashed and placed in a bus tub. 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 fish stored directly on the floor in the walk-in cooler. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed large container of noodles at 71F cooling covered in plastic in walk-in, container of shrimp at 76F stacked high cooling in walk-in, and cooked beef at 88F stored in reach-in cooler to cool. CDI- Shrimp and noodles were placed on flat baking pans to allow heat transfer out of product and beef was placed in shallow pan in walk-in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed bucket of duck sauce sitting directly on the floor. Food should be stored at least 6 inches off the floor. CDI- PIC had duck sauce stacked on other buckets of sauce above the floor.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed metal bowls and colanders stacked on top of each other wet. Equipment and utensils should be properly air dried before stacking and storing them as clean. CDI- PIC had items rearranged to allow them to properly be air dried.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed rusted/soiled shelving used for drinks, single-service items and chemical storage. Shelving should be smooth and easily cleanable.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed broccoli being placed back in the cardboard box that the broccoli came in. CDI-broccoli rewashed and placed in a bus tub. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over cooked chicken in the walk-in cooler. CDI-shrimp relocated.

3-501.13 Use approved thawing methods. Observed cooked pork thawing at room temperature at 3 compartment sink. CDI-product placed in the walk-in cooler to thaw,

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar, msg and salt not labeled at the cook line as well as several squeeze bottles of oils and sauces.

2-401.11 Eating, Drinking, or Using Tobacco - Observed employee eating and drinking while cutting meat at a prep table. CDI-by instruction

31 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in a densely packed bowl in the walk-in cooler at 101F after 30 minutes. CDI chicken was placed on sheet pans to rapidly cool in walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dusty build-up on fan grate in walk-in cooler

6-303.11 Intensity-Lighting - C Observed walk-in to be very dark near the rear. Provide sufficient lighting to enable employees to recognize condition of food in the walk-in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pans and brushes stored in handsink beside 3 compartment sink. CDI items removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided at handsink beside 3 compartment sink. CDI soap added. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at handsink beside 3 compartment sink. CDI papertowels added.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready-to-eat sauces. CDI chicken relocated. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed broccoli stored in shipping cardboard box. CDI broccoli rewashed and placed in approved container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed reach-in cooler holding food at 54-62F. Observed shrimp thawing improperly at 72F. Observed homemade sauces holding out of temperature control. See temperature chart for temperature observations. CDI items voluntarily discarded. 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 ready-to-eat chicken, noodles, egg rolls, homemade sauces, dumplings and dumpling sauce containers not date marked. CDI items labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling at room temperature at 76F. CDI chicken was placed on sheet pans to rapidly cool in walk-in cooler. Cooling times met at end of inspection.

3-501.13 Use approved thawing methods. Observed shrimp thawing under running water; internal temperature of shrimp 76F. Observed imitation crab thawing on prep table at room temperature. See temperature chart for temperature observations. Crab placed in walk-in to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers throughout facility not labeled.

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

4-501.11 Maintain equipment in good repair. Observed split gasket on prep reach-in cooler. Observed rusted shelves in reach-in and walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces food and grease debris.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg rolls, homemade sauces, pork, beef, noodles, cabbage and garlic/oil mixture above 45F. Refer to temperature chart. CDI items voluntarily discarded. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in reach-in cooler. Observe3d split gaskets on reach-in cooler.

4-204.11 Ventilation Hood Systems, Drip Prevention - C Observed ventilation hood collecting heavy grease residue.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed sauce stored uncovered on floor beside walk-in cooler. CDI sauce was relocated to approved location in walk-in.

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 chicken prepared 5 hours prior at 78F. CDI chicken was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blanched broccoli and cut cabbage holding out of temperature control. CDI items were voluntarily discarded. EHS is recommending cut cabbage be helding using Time as a Public Health Control (TPHC). TPHC procedures discussed and emailed to 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 OPbserved crab salad not date marked. CDI crab salad date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one sanitizer bucket not labeled. CDI bucket labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer greater than 200ppm. CDI bucket refilled and tested at proper concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken prepared 5 hours prior cooling in collander tightly stacked. Chicken was 78F. CDI chicken was voluntarily discarded. Proper cooling methods overall. PIC stated chicken will be cooled on sheet pans going forward.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths stored in soiled sanitizer water. CDI sanitizer was refilled.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cuttingboards deeply scored. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed can opener collecting food residue and rust. CDI can opener moved to 3 compartment.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers near grill not labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored under cuttingboards. REPEAT VIOLATION.

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

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed bags of dry items in non-closing/non-latching containers. CDI temporary lid placed on items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked broccoli holding out of temperature control at 87F. CDI broccoli was discarded. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabbage, chicken and shrimp above 45F. CDI was cabbage discarded. Large quanities of chicken and shrimp were placed in walk-in cooler to rapidly cool. Reduce quantity of produce removed from temperature control. Only remove products from temperature control if involved in active preparation. 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 noodles cooling in plastic tub in reach-in cooler. CDI noodles placed in walk-in cooler to rapidly cool. Noodles were 48F at end of inspection. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water. CDI one container of shrimp was placed in walk-in cooler, one container placed under cold running water.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout facility. 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 containers of beef stored directly on floor in walk-in cooler. REPEAT VIOLATION.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two kitchen employees without hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces throughout facility. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed split gaskets on 2 reach-in coolers. Observed rusted shelves in equipment throughout facility. REPEAT VIOLATION. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed mixer and pressure cooker labeled for household use only. REPEAT VIOLATION. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cuttingboards deeply scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment soiled throughout facility; shelves, handles, lids and gaskets. ENTIRE FACILITY IN NEED OF DEEP CLEANING. REPEAT VIOLATION.

4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed ventilation system above wok collecting heavy grease residue. REPEAT VIOLATION.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF. Observed child in prep area of kitchen. CDI by instruction, child left facility.

3-201.11 Use food from approved sources only.-P Observed customer bring bag of ice in facility, PIC took ice from customer and placed in reach-in freezer to be offered in customer drinks. CDI ice discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer stored as clean with food residue. CDI slicer was broken down and properly washed. REPEAT VIOLATION. 4-702.11 Before Use After Cleaning - P Observed no sanitizer prepared. CDI PIC prepared sanitizer spray bottle, tested at proper concentration.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed noodles on 3 baking pans cooling on speed rack out of temperature control. See temperature chart for temperature observations. CDI noodles were placed in walk-in cooler to rapidly cool. Noodles were 72F within 10 minutes.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large tub of chicken and 2 pans of egg rolls stored out of temperature control. CDI items were placed in walk-in cooler to rapidly cool. EHS explained proper holding procedures. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed 2 containers of beef, 3 pans of noodles, cabbage and large container of chicken above 45F. See temperature chart for temperature observations. CDI items were placed in walk-in cooler to rapidly cool. VERIFICATION REQUIRED.

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 noodles, tofu, chicken, pork and egg rolls in walk-in cooler not date marked. CDI items labeled. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 3 baking pans of noodles cooling at room temperature. CDI noodles placed in walk-in cooler to rapidly cool. Observed beef cooling tightly covered in walk-in cooler. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed beef cooling in flip top cooler. CDI beef moved to walk-in cooler to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout entire facility.

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 floor in freezer. Observed sauce stored on floor in walk-in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep table and under cuttingboards.

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 bowls used as scoops in several bulk dry good containers.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Ob. . . served container used for egg rolls lined with paper. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household pressure cooker and milk shake maker. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in equipment and under tables throughout facility. 4-502.11(A) Maintain utensils in good repair. Observed pot used as scoop in dry goods container with tape wrapped around. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several cuttingboards deeply scored.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment soiled throughout facility; shelves, handles, lids and gaskets. ENTIRE FACILITY IN NEED OF DEEP CLEANING.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls throughout facility collecting food residue. FACILITY IN NEED OF DEEP CLEANING.

4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed ventilation system above wok collecting heavy gease residue.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified person in charge onsite today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above cream cheese in the walk in cooler today- moved to correct. Observed raw chicken stored over sauces used to dip raw pork- raw chicken moved to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried build up on the back side of the slicer blade today and on the meat grab portion of it- washed, rinsed and sanitized during inspection to correct. Observed bowls stored as clean today with food debris still on them- sent to be rewashed.

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 pork dumplings and cooked chicken(used for stock) that was not date marked today. Back dated by PIC to correct.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored over eggs today and produce( their kimchi and salted chicken). Employee food moved to the lower shelf in labeled box.

Store wet wiping clothes in sanitizer when they are not in-use. Observed a wet wiping cloth on the back prep table today.

Remove unapproved knife sharperner. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean metal racks throughout, clean hood vent, and exterior of rice pots. Clean walk in cooler racks.

Clean floor in dry good area- spillage under racks today.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved chicken stock being cooked in a visibly soiled pot today- stock dumped out and the hard to clean pot was discarded and a new one was used.Observed a rice pot lid with dry brown rice on it being used to cover a new batch of white rice. Sent to be washed, rinsed, and sanitized.4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved a rice lid that was washed and rinsed, but not sanitized before being placed back on rice- sent back to be sanitized once sanitizer was made.Observed an employee wash a veggie chopper in the 3 compartment sink and went to use chopper again without sanitizing. Employee stopped so that chopper could be properly sanitized before being put back into use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved noodles and lettuce stored at >45F today- sent to WIC to quickly cool.Time sheet given as an option today and explained to 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 pans of noodles, eggrolls, and fried chicken stored at room temperature and all of the foods were at <135F. All placed into WIC to quickly cool today.Recommend spreading food thinly over thin metal pans and placing in walk in freezer for a short time before placing these into the walk in cooler.

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 a chicken stock pot that was dented badly and no longer easy to clean. Taken out of facility during inspection and a new pot was used.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside of the fryers, on the hood vents, and on outside of dry good bins.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Wash hands for 15 seconds with warm soapy water, rinse hands, dry with a papertowel and then use papertowel to turn off water. Observed employees wash hands for <15seconds today and used their bare hands to turn off water rather than a papertowel. Handwashing procedure gone over with staff and rewashed.2-301.14 Wash hands after activities that contaminate them.-PObserved an employee handle raw chicken, take off gloves, and handle clean utensils. Employee stopped and washed hands to correct.2-301.15 Only wash hands in handwashing sink.-PF Observed a handwash in the 3 compartment sink today- staff informed that only the handwash shall be used for handwashing to correct.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -PKeep foods covered. Observed cut onions and chives uncovered in walk in cooler today.Covered to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved build up on the inside of the water pitcher lid and on the knives up front. All sent to be properly washed today to correct.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -PObserved raw beef that had been cooling overnight and still had not reached <45F. Discarded by PIC today to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce stored at room temperature today. Put into bottom of flip top to chill down quickly today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved cooked pork and cooked chicken not date marked today in the walk in cooler. These items have been frozen to preserve them. Any products that are frozen like this will need to have a cook date, freeze and thaw date on them.Back dated today to correct.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreasor in a an old spic and span bottle- relabeled during inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.|Clean hood vents, fryers, small metal tables, flip top cooler.

Observed no certified food protection manager onsite- certification was out of date. PIC must have passed an ANSI certified, proctored manager's food safety exam.2-102.12

Observed employees fail to use a papertowel to turn off water after washing hands. To avoid recontaminating hands after washing them, use a papertowel to turn off the water. Discussed with employees today and implemented during inspection.2-301.12

. Keep foods stored by FCT, with all raw animal foods above RTE foods. Observed raw chicken stored above pork today in the WIC- chicken moved to bottom shelf by PIC to correct today.3-302.11 Keep foods covered when they are in storage. Observed uncovered chicken bones, cut lettuce, cut celery, and cooked eggrolls in the WIC today.All covered by PIC to correct.

Observed cooked ribs that had been frozen to preserve time and had then been thawed to be used but only had the make date on them. Must keep track of the make date of ribs, freeze date, and thaw date. Thaw date added to ribs today to correct.3-501.17

Observed fried chicken cooling in a deep portion today in the WIC. Cool TCS foods quickly using approved methods such as: shallow portions, metal pans, uncovering, put on ice, use WIF or WIC, stir product regularly etc.3-501.15

Label food that is not stored in its original container and is not easily identifiable. Ex. berries, sauces, and spices.3-302.12

. . . Observed.container of raw pork stored on the floor, uncovered today. Store food at least 6" off of the floor. Picked up during inspection to correct.3-305.11Observed open bag of rice today. Keep open dry goods stored in a sealable container to protect them.

Observed wet wiping clothes being stored on counters today. Store these in sanitizer when they are not in-use.Put into santizer today to correct.3-304.14

Clean wall racks and shelving up front.

Observed broken fryer casing stored in front of handsink today, blocking access. Keep handsink easily accessable at all times- fryer casing moved today to correct.5-205.11

Food contact surfaces must be clean to sight and touch. Observed a sugar bin that had spillage inside on the container and observed a flour like substance along the inside lip(may have been stored in container before sugar). Be sure these bins are washed, rinsed, and sanitized after each time they are emptied. Sugar bin sent to be washed today to correct.4-601.11

Observed containers of cream cheese wontons stacked together today- only one container was date marked today and there was another date mark on the shelving below them for the day before. PIC stated that these were two seperate batches- be sure to label each container with the proper date if comingling batches made on different days.3-501.17

Observed floor cleaner and degreasor mislabeled today- relabled during inspection to correct. Be sure all chemicals are accurately labeled.

Keep foods accurately labeled. Observed wine sauces not labeled today. Relabel dry good bins so where the label has worn off.3-302.12

Clean the exterior of dry good bins, dry good rack, fryers and the floor drains.4-602.13

Wash hands for 15-20 seconds with soap and warm water. Observed a very quick handwash today with no soap used. Employee asked to rewash hands in the handwash sink with soap during in the inspection to correct. 2-301.12Observed employee wash hands in 3 comp. sink today. Handwashing is only allowed at designated handwashing sinks- do not wash hands in the 3 compartment sink or the food prep sink. 2-301.15

Store foods by final cook temp., with all ready to eat food above all raw meats. Observed raw chicken stored over a sauce mix today in the WIC and a bowl that had raw chicken inside sitting directly in the bean on the make table. Top of beans discarded and bowl sent to be washed. Raw chicken moved to bottom shelf. Observed raw eggs stored over green peppers today- eggs moved to the bottom shelf today to correct. 3-302.11Observed multiple foods in the WIF and WIC today that were not covered to protect them. Cover all foods in storage unless they are cooling. Cut cabbage, open sauces, chicken, and pork covered today to correct.

Rinse and sanitize dishes after washing them. In discussion with PIC, employees are only washing and rinsing small dishes during the day and not sanitizing them. Discussed the need to sanitize all dishes after washing rather than just at the end of the night. Dishes washed during inspection were re washed. 4-702.11

Hold cold food at 45-41F or less, and do not store these foods on the counter if they are TCS. Observed container of fried chicken and container of cut cabbage stored at room temp. today and >45F. Items moved to refrigerator to quickly chill down. 3-501.16

Date mark foods after they have been made/opened when they are in storage. Observed no date marks on any foods today. Cooked pork, fried chicken, cut cabbage, spring rolls, or egg rolls today. All date marked during inspection by PIC to correct. 3-501.17

Observed fried chicken cooling in WIC today in a large portion- these were spread out on a metal cooling pan to quickly chill down. Observed raw cut chicken cooling in a large container today. This item was placed in WIF to correct. Do not cool in large portions. 3-501.15

Thaw foods using approved methods. Observed raw chicken thawing under 80F water today. If thawing foods under water, then use 70F or less water to achieve this. 3-501.13

Observed box of broccoli stored on the WIC floor today. Store food at least 6" off of the floor to protect it. Picked up today to correct. 3-305.11Observed a bag of open salt and a bag of opened noodles today not in a sealable container as required.

Store utensils in the product with the handles out of the food, like a ladel as discussed. If using a single use scoop with no handle as observed today, then throw away after one use. 3-304.12

Grocery bags are not an approved food contact surface. Observed foods in freezer stored in grocery bags today. 4-205.10

Clean hood. Clean make table and WIC racks. 4-602.13

Replace dumpsters as they have holes in them and are leaking.5-501.13

Employees must use designated areas to eat/drink and store these items so that restaurant food or materials are not contaminated. Observed half eaten pizza stored in a pizza box that was in direct contact with a container of leafy greens. Pizza discarded today. 6-403.11

2-301.12 Cleaning ProcedureObserved an employee wash hands today with no soap for <10seconds. Employees must wash hands with soap for 15-20 seconds before rinsing. Observed employee turn off water after washing hands with their bare hand rather than using a papertowel as needed. Corrected through instruction- employee asked to wash hands again.

3-201.14 FishObserved a large amount of jellyfish today stored in the facility at room temp. This product is not from an approved source and is for personal use. Do not store this product in the facility- discarded during inspection.

4-702.11 Before Use After CleaningAll dishes must be washed, rinsed and sanitized. Observed a cutting board that was washed and rinsed in the 3 comp. sink and then had santiizer wiped on- use all three compartments as discussed so that dishes can be submerged in sanitizer. Observed a knife being wiped off with a dirty towel today- sent to be washed, rinsed, and santiized in the 3 comp. sink.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingAll TCS foods must be kept cold at 45-41F or less. Observed lettuce and eggrolls stored at >45F- chilled down during inspection to correct. Do not leave foods out at room temp., even if it is just during rush.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved no date marking of leftover foods today. Observed egg rolls, cooked pork, cut lettuce, wontons, cooked chicken, cooked noodles etc. not date marked today. None of the foods were >4 days old. Date marking sheet given to PIC today.

3-302.12 Food Storage Containers Identified with Common Name of FoodLabel all dry goods and other foods when they are stored in a different container and are not readily identifiable.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore food at least 6" off of the floor. Observed a bag of sugar stored <3" off of the floor today.

3-304.14 Wiping Cloths, Use LimitationStore wiping clothes in sanitizer. Observed multiple towels stored on counter tops today. Corrected during inspection-placed into sanitizer filled white bowls.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean dishes on a clean surface. Observed a clean dish stored on a soiled drainboard today. Observed the airdry rack in need of cleaning today.

4-501.11 Good Repair and Proper Adjustment-EquipmentProvide sink stoppers for 3 comp. sink. Employees using papertowels today which are not effective.

4-602.13 Nonfood Contact SurfacesClean pepsi cooler, dry good bins, cooking surface, and floor drains.

2-102.12 Certified Food Protection ManagerPIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

2-103.11 (M) Person in Charge-DutiesEmployees must know the big five illnesses as discussed. Chinese version left today.

2-301.12 Cleaning ProcedureWash hands for 15-20 seconds-observed very quick handwashing today. Turn off water, after washing hands, with a papertowel as demonstrated.

3-301.11 Preventing Contamination from HandsObserved employee cutting onions with bare hands today- employee washed hands and put on gloves before proceeding. No bare hand contact is allowed with RTE food.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationKeep foods seperated by final cook temp. with raw chicken below raw beef. Observed raw chicken stored in the same container sas raw beef-both of these items were over rice noodles-all rearranged today. Store ready-to-eat food above all raw animal meats.

Hold TCS food cold at 45-41F or less. Lettuce was >45F today-discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Date foods that are ready-to-eat and held >24 hours after they are made. ie. eggrolls, cooked pork, fried chicken, and lettuce.

.Cool foods using approved methods. Observed fried chicken cooling in a large amount, covered, and in the small make table-moved to WIC today to continue cooling.

Provide sink stoppers for all 3 compartment of sink-using plastic today.

4-602.13 Nonfood Contact SurfacesClean WIC racks, dry good containers, and pepsi cooler.

Keep personal items and food stored below all restaurant food, dishes, clean linen, food contact surfaces and togo items.Observed raqors adn nail policsh over fried noodle storage. Cooked employee fish over restuarant veggies found today-fish discarded.