TAIPEI EXPRESS

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed cooked cabbage and sweet and sour chicken without date marks. -CDI- PIC verified when items were originally cooked and properly added date marks. -Observed lo mein with incorrect date marks in WIF. Observed lo mein, actively cooling in WIF because it was cooked today, with yesterday’s date mark on it. -CDI- PIC corrected date mark sticker with today’s date. -REPEAT- Significant improvement in date marking noted since last inspection. 1/2 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 fried chicken wings without a 4-hour TPHC time sticker. Observed proper TPHC procedures for chicken. -CDI- PIC verified when chicken was removed from temperature control and added time sticker.

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 buildup of food residue/debris along handles of coolers and freezer. Increase frequency of cleaning door handles. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored on the top shelf of the tall RIC. Store employee items in designated area.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed fried rice holding below 135F in hot table. -CDI- PIC reheated fried rice to 165F within 20 minutes. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed two containers of fried chicken, opened/thawed package of spring rolls, and in-house made dumplings without date marks. -CDI- PIC verified prep/cook date of all foods and properly added date mark (fried chicken 4/25, spring rolls 4/26, dumplings 4/26). 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 .

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 heavily dented cans of soy sauce stored along with cans intended for customer use. Store dented cans separately, in a designated area with a label that cans are not intended to be used. -CDI- PIC moved cans to designated area.

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 buildup of food residue/debris along handles of coolers and freezer. Increase frequency of cleaning door handles.

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 shrimp/fish in WIF. PIC -CDI- PIC corrected storage order. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed all TCS foods in prep top above 41F (raw beef, raw pork, raw chicken). PIC stated prep top broke this morning, and has called for repairs. PIC stated they are temporarily using ice baths to hold TCS foods in prep top. EHS observed ice baths not properly cold holding foods. PIC stated no food is held in prep top overnight, and all foods were moved to prep top at 10:30am this morning. -Because PIC verified the TCS foods were removed from temperature control at 10:30am, PIC placed TCS foods in prep top on temporary emergency 4-hour TPHC, to be discarded at 2:30pm. PIC labeled items with start/discard time. During inspection, EHS observed repairmen arrive to facility. EHS will follow up when prep unit is fully repaired. -Observed multiple TCS items in WIC above 41F (raw chicken, cut cabbage, rice, raw beef, noodles). EHS observed ambient temperature of WIC at 36F. PIC stated food delivery occurred this morning, resulting in WIC door open for extended period of time. During inspection, EHS also observed food employees go in/out of WIC multiple times. PIC stated WIC door is opened more due to prep unit not working, requiring employees to grab food from WIC more often. -CDI- PIC reorganized food in coolers to ensure WIC door remained closed for 30 minutes. After 30 minutes, EHS observed TCS foods cooling at sufficient rates. -EHS stated coolers must remain reorganized to ensure TCS foods in WIC maintain 41F or below. -EHS will follow-up to ensure WIC foods remain at or below 41F.- REPEAT - 3 day verification visit required

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed container of salt without label. Ensure all foods have label.

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 salt stored directly on the floor. Ensure all foods are at least 6 inches above 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 clean dishes wet stacked above 3-compartment sink. Properly air dry dishes prior to stacking.

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 dark buildup along floors in WIC, underneath shelves. Increase frequency 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 large Saran Wrap container stored over hand sink in back. Ensure all hand sinks are accessible for use. -CDI- PIC moved Saran Wrap.

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 shrimp in the WIC. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed sesame chicken and white rice not meet cooling parameters after cooling overnight in WIC. Observed both sesame chicken and white rice above 41F after cooling for over 6 hours. -CDI- PIC voluntarily discarded the chicken and rice. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P -Observed tofu in WIC above 41F. PIC stated tofu has been stored in WIC since yesterday and was not moved from unit. Observed ambient temperature of WIC at 38F. PIC cannot verify how long tofu has been above 41F. -CDI- PIC voluntarily discarded the tofu. -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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed cooked sesame chicken in WIC without date mark. -CDI- PIC verified chicken was cooked yesterday and properly added date marks. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. -Observed multiple spray bottles of cleaner not labeled. -CDI- PIC added label. -REPEAT-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cooked sesame chicken and white rice cooling too slowly in WIC. Observed both rice and chicken cooling in large, deep plastic containers, tightly wrapped with clear plastic wrap. Observed rice and chicken not meet cooling parameters after cooling overnight. -CDI- PIC voluntarily discarded the chicken and rice. For efficient cooling, cool foods in small, thin portions using metal pans and leave food uncovered for air flow until it reaches 41F or below. -Observed cooked cabbage cooling too slowly in WIC (at a rate of 0F/min). Observed cooked cabbage cooling in deep container, tightly wrapped with clear plastic wrap. Because cabbage was still within its 6 hour cooling timeframe, PIC moved cabbage to WIF for rapid cooling. By end of inspection, EHS observed cabbage cooling at sufficient rate. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 cans with large dent along the seams stored among cans intended for customer use. Store dented cans in separate area. -CDI- PIC moved cans to separate area.

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 scoops for cooked rice stored in 78F water.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. -Observed box of single-service bowls stored directly on the ground in front of the WIF. Raise at least 6 inches above ground.

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 heavy buildup of residue along shelves in WIC. Increase frequency 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 cracked/missing floor tiles in back kitchen area. -REPEAT-

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee rinsing out wiping cloth in hand sink by cook line. CDI: Item was removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs being stored over mushrooms inside walk in cooler. CDI: Items were rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed boxes of raw chicken sitting out on counter above 41F. Employee stated chicken had been sitting out on counter about an hour. CDI: Chicken was moved to walk in freezer. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fried chicken being held on TPHC without time label. CDI: Time label was placed on item.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of cleaner not labeled. CDI: Item was 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 shrimp cooling at a rate of 0.02F/min inside walk in cooler covered in Saran Wrap. CDI: Saran Wrap was removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food employee filling up bowl of water inside hand sink at cook line. CDI: Item was removed, education provided.

REPEAT 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed containers of white rice below 135F sitting out on counter. CDI: Items were reheated to above 165F. 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed egg rolls, noodles, and fried chicken being held on TPHC without written procedures. VERIFICATION REQUIRED. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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, noodles and fried chicken being held on TPHC without time labels. CDI: Items were labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser without a label. CDI: Item was labeled.

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

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw beef being stored over duck sauce in walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 being stored above raw beef inside walk in freezer. Both items were removed from their hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle raw chicken, rinse gloves in prep sink then proceed to handle ready to eat foods. CDI: Food employee changed gloves.

REPEAT 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed 2 containers of white rice, 1 container of brown rice still and 3 containers of egg roll mix above 41F after cooling overnight. CDI: All items were voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken and egg rolls hot holding below 135F on counter. CDI: Items were reheated to 165F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

REPEAT 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed white rice, brown rice and egg roll mix without dates. CDI: Items were voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials -P. Observed portioned sauces being stored in a laundry detergent container. CDI: Sauces were relocated.

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 white rice and brown rice cooling in large bus tubs covered in Saran Wrap. Observed egg roll mixture cooling in bowls covered in Saran Wrap. CDI: PIC and EHS discussed cooling methods. 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 sugar being stored on the floor.

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service bowls being stored on the floor. CDI: Items were relocated.

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 flooring throughout facility in need of cleaning. Points not escalated due to previous violation corrected.

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 one container of rice cooling overnight above 41F. 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 .

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 fried chicken and crab Rangoon filling without dates. CDI: PIC properly dated items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed rice cooling overnight in a large bus tub covered in Saran Wrap. Observed Crab Rangoon filling and lomein cooling at a rate of 0F/min, items were in large metal bowls covered in Saran Wrap. CDI: Rice was voluntarily discarded, lomein was moved to walk in freezer and the Saran Wrap was removed from the crab Rangoon filling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large bus tub of pork thawing at room temperature. CDI: Pork was placed back in freezer.

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 debris build up on shelving in walk in cooler and dry storage area. Clean as needed.

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 dust build up on ceiling vents near cook line. Clean as needed.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee wash hands at handsink during food prep (wrapping crab rangoons). Employee rinsed hands with soap and water, but turned off hand sink without a barrier. CDI - EHS demonstrated proper hand washing procedures and observed corrective hand washing procedure.

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 EHS observed handling of raw vegetables with barehands, specifically carrots and broccoli. CDI - Carrots were used as ingredients in cooked food items during inspection and broccoli was set to be washed prior to storage. Unless ready to eat foods are to be used as ingredients in cooked food IMMEDIATELY (I.E. at the grill), washed, ready to eat vegetables are not to be touched with barehands.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed two (2) rewrapped trays of frozen beef stored above packaged noodles in walk in freezer. Observed one (1) bin of cooked chicken chunks beneath raw pork dumplings in RIC. CDI - Storage order was reorganized to prevent potential contamination. EHS provided WIC and reach in unit storage order charts to PIC. REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three (3) open containers of sauces stored below unwashed produce in WIC. Note: No escalation in point deduction due to noted improvement in storage conditions; unless cooling, food items were stored with covers and wrappings, and no improper contact was noted in stored foods. 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 three (3) working containers (two containers of soy sauce, one container of salt) unlabeled. CDI - PIC labeled all working containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) open bottle of soybean oil stored on the floor of kitchen. CDI - PIC elevated storage of soybean oil using empty sauce bucket. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed chopping of broccoli directly from produce box without first being washed. CDI - Broccoli was set aside to be properly rinsed prior to storage or cooking. Vegetables are to be washed BEFORE cutting. Note: EHS observed handling of raw vegetables with barehands, specifically carrots and broccoli. Carrots were used as ingredients in cooked food items during inspection and broccoli was set to be washed prior to storage. Unless ready to eat foods are to be used as ingredients in cooked food IMMEDIATELY (I.E. at the grill), washed, ready to eat vegetables are not to be touched with barehands.

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 two TCS food containers (cooked chicken in WIC and raw chicken in prep unit underside) with bowls stored within as utensils. CDI - PIC removed bowls from containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) recently washed and sanitized metal pans stacked at 3 compartment sink drying rack. CDI - EHS and PIC separated wet pans to improve air drying. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed one (1) stack of rice boxes stored with exposed food contact surfaces. CDI - PIC inverted boxes to prevent potential contamination.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no employee with unexpired food protection manager certification at time of inspection. PIC demonstrated knowledge by correctly and effectively answering EHS questions throughout inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-301.13 Soap and paper towels shall not be provided at preparation or utility sinks. Observed paper towel dispenser at meat prep sink with available paper towels. Remove paper towels and do not keep stored at utility or prep sinks. 6-301.14 Post a handwash sign at each handsink. Observed handsinks in restrooms without proper signage. Owner/operator of facility informed EHS that bathrooms had recently been repainted and that previous signage had been damaged by paint. CDI - EHS provided new signage to PIC, who affixed it to bathroom walls.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) bowl of raw shrimp stored over noodles in WIC. 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 rewrapped trays of frozen chicken in WIC stored above frozen beef in walk in freezer and packaged noodles in walk in freezer. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed approximately five (5) bins of uncovered non TCS foods (cut carrots, onions, and green onions) in WIC. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) bin of recently cut carrots stored within a separate uncovered bin of washed, cut carrots. CDI - Storage order of cold holding locations was reorganized by PIC and EHS to prevent potential contamination. PIC covered exposed, uncovered foods with readily available plastic wrap. Double stacked carrot bins were separated to prevent potential contamination. EHS provided establishment with storage order charts for WIC and reach in units.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed one (1) rewrapped and cut wedge of washed cabbage in WIC without effective date marking. CDI - PIC verified date of preparation with food employees and affixed appropriate date label to cabbage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one (1) bag of unwashed carrots stored on the floor of WIC. CDI - EHS elevated carrots to position with other unwashed produce.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately seven (7) recently washed and sanitized metal pans stacked at 3 compartment sink drying rack. CDI - EHS separated wet pans to improve air drying.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed tow (2) boxes of single service containers stored at floor adjacent to walk in freezer. CDI - EHS rotated packaged single service containers to available shelving.

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 frozen, repackaged dumplings in walk in freezer in trash bags and grocery bags. Use only food safe bags and containers for storing food items.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy soil build up on non food contact portions of stand mixer. REPEAT. Note: No escalation in point deduction due to improvement in non food contact cleaning from previous inspection; shelving units were observed as clean during inspection.

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 two (2) employee food items (drink at dry storage shelving and unlabeled employee to go lunch in WIC) storead above food held for resale. CDI - Items were rotated to lower storage shelving. Designate bottom shelf or bin for employee drinks and food and label bin. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspection; facility had only two improperly stored employee items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of table cleaner stored on shelving behind drink machine. CDI-Bottle was 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 large bins of rice cooling in walk-in cooler around 95-115F covered with plastic wrap. Plastic was removed and cooling temperature was rechecked after 30 minutes. Observed no temperature change; cooling rate not achieved. CDI- Rice was moved uncovered to walk-in freezer. Ensure that any foods above 41F are cooled uncovered in walk-in units until food reaches 41F. 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 .

REPEAT 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans on dry storage shelving. CDI-PIC moved dented cans away from dry storage.

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. Minor cleaning needed along prep table shelving where cleaned pans/bowls are stored in back prep room.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed a few employee drinks intermingled with facility food for sale. Designate bottom shelf or bin for employee drinks and food and label bin.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed cook line employee handle raw shrimp and then handle single use items for to-go orders and RTE foods without washing hands in between. CDI-Employee was educated and instructed to wash hands.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed items stored in and on top of handwashing sink in back prep area. CDI-PIC moved items.

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 TCS foods in walk-in cooler above 41F. Cooler went through defrost during service hours, allowing to the food to rise above 41F. During inspection, cooler ended defrost and ambient air inside unit was 37F. CDI- Some items moved to freezer to quickly cool back down and other items uncovered for ventilation for active cooling. Advised PIC to readjust defrost times for unit to be outside of operating hours.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed fried chicken in reach-in cooler with date of 9/11/22. PIC verified that this was same day food was cooked, cooled and frozen. Chicken was pulled to thaw this morning. Discussed with PIC about ensuring that there is thaw date on product to keep track of 7 day cold holding. CDI-Chicken was dated.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans on can storage rack. CDI-PIC removed dented cans and designated cardboard box for damaged ones.

REPEAT 4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use to-go bowls and lids exposed. CDI-PIC flipped items on line to protect food contact surface.

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 employees prepping peas with bare hands. These items will be cooked with fried rice dishes. Final cook temperatures on cook line were observed to be 179F. CDI-Employees washed hands and donned gloves before returning to prep.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed white rice cooked last night still above 41F in walk-in cooler. Food was unable to cool within time/temperature parameters. CDI-Rice was discarded by PIC.

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 items in top of prep unit on cook line to be above 41F. Items that were stored in unit overnight were discarded. Most items were placed in unit recently before opening and after prep. Fuller pans were portioned out into smaller quantities and excess food was placed back into walk-in unit to cool. TCS foods on prep line were quickly used and flipped during inspection due to peak service hours. Prep unit may need adjustment to maintain cold holding temperatures during busier service. Bottom of prep unit is holding 41F and below. Verification required by 6/4/2022.

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 cooling in walk-in, covered with plastic wrap, still above 41F. Noodles were cooked shortly before opening at 11am. Rice cooked from last night was covered in walk-in and still above 41F. PIC informed EHS that items are usually placed in freezer to cool before placing in walk-in cooler. EHS discussed leaving food in freezer for a longer amount of time, the use of ice baths, and smaller containers to cool hot foods. CDI-Noodles were vented to to facilitate active cooling and rice was discarded due to cooling window being missed.

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 stored in food inside sugar bin.

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

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. Single use aluminum containers and their lids were stored exposed on top shelf of prep line. CDI- Items were inverted to protect food contact surface. REPEAT.

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

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken above raw beef in walk-in cooler. 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 shrimp above pork dumpling mix in walk-in cooler. CDI-PIC rearranged foods according to final cook temp and placed raw food below RTE foods.

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 . Raw chicken at fill line of container in prep flip top on cook line was above 41F. Food below fill line was 41F and below. Since flip top is kept open frequently during busy hours, heat from cooking equipment may be affecting food temps closer to top of containers. CDI-PIC portioned chicken out into deeper pans, only filled halfway. Chicken that was above 41F was placed into walk-in to cool quickly. Repeat. **Points not escalated due to different cold hold problem area in facility.

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. Bowl of cornstarch was unlabeled. Two containers of soy sauce were unlabeled.

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 Dented can observed on storage rack. CDI-PIC separated can to be discarded/returned from rest of cans.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet wiping cloth observed out on prep line.

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. Single use aluminum containers and their lids were stored exposed on top shelf of prep line. Items were inverted to protect food contact surface. CDI

2-103.11 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. Employee Health Policy on site is missing the 2nd type of Salmonella. Left handouts in 3 languages and emailed an updated policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Discussed need for plan and left handout and emailed plan.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed multiple employee beverages stored next to nuts and single service articles. Moved to bottom shelf without direction. This is a repeat violation.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employees put on gloves without first washing hands. Stopped each and directed to wash hands before putting on gloves. They complied.

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 employee on line grab vegetables with bare hands and a pre-cooked egg roll. All were cooked in wok or fryer to above 165F before served to customers. Observed dumpling maker handling product with bare hands. Stopped, washed hands, donned gloves, and then began rolling again. These will be frozen and then are cooked to above 165F for customers since the middle is raw meat. Point value has changed so even though this is a repeat violation, points were not escalated.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink across from 3 compartment sink with a large plastic wrap container stored on it. Moved wrap container upon direction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee making dumplings with raw meat and then go to spread cooked noodles out on a sheet pan with same pair of gloves. Immediately stopped. Directed to remove gloves, wash hands, and put on new gloves. He complied.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pooled eggs sitting out on wok line at 60F. Placed in ice bath. PIC stated they go through this within 15-20 minutes. Observed chicken wings sitting out at 59-61F. They need to maintain 41F until reheated for service. They were placed in walkin cooler to rapidly chill to 41F.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed rice sitting out cooling at 109-129F. It was moved to the walkin cooler to rapidly chill. Observed sesame chicken sitting out at 62F. It was moved to the walkin freezer to rapidly chill and had already dropped 10 degrees within 20 minutes. Observed cooked noodles in deep metal bowls in walkin cooler at 50F. Made today. The noodles were spread out on a sheet pan. Once a product reaches 135F, it must be actively cooled.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl being used to scoop cooked chicken in walkin cooler and there was also a bowl inside the raw meat product in the walkin cooler. You must use handled scoops.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single use items on the ground outside the walkin freezer. PIC advised they had been delivered this morning. Space is limited but they must be stored off the floor.

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. Do not use trash bags to stored uncooked dumplings in freezer. They are going to move to bags made for food storage.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee drinks upon entering kitchen on dry good shelf above food product including soy sauce. By end of quick walk through cups were relocated to bottom shelf.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed line cook employee preparing all food to be cooked with bare hands. These items included vegetables to be sauteed, spring rolls to be dropped in fryer, and raw chicken. CDI- Items observed touched were discarded and employee was instructed to wash hands and don gloves.

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 large bus tubs of protein in walk in cooler not dated. PIC stated that facility can never fully prepare for how much product will be carried over to follow day post 24 hrs. EHS instructed PIC that dating may be done at the end of business hours if product will be carried over. CDI-PIC labeled all bus tubs in walk in cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed 1 bottle of purple cleaning chemical behind cashiers counter without a label. All others chemicals and sanitizers throughout facility were stored properly and labeled. CDI- PIC properly identified stock bottle the chemical was from and properly labeled the general cleaner.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up and debris on reach in handles and gaskets throughout facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed box of plastic wrap stored ontop of the back room hand sink. CDI-The box was moved to allow access to the sink. REPEAT. *Points kept the same due to first time repeat, however full points will be taken during the next inspection if violation occurs again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cracked eggs, chicken, and pork all holding above 41F. The chicken was on the counter, the eggs in an ice dish, and the pork in the flip top cooler. CDI-All items were moved to the walk in cooler for rapid cooling. 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 food items cooling tightly wrapped in the walk in cooler. CDI-All items were unwrapped to allow for proper cooling methods. REPEAT.

3-501.13 Use approved thawing methods. Observed chicken thawing on the prep counters. CDI-The chicken was moved to the walk in cooler to finish thawing. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several cups with no handles and scoops with the handles stored in the food product. CDI-The cups were removed and the handles moved out of the food product. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the outsides of the equipment, including the rice containers, and the cart holding the cans of vegetables. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on prep counter. CDI-The phone was removed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on the meat slicer in the back room. CDI-The drink was removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a box of plastic wrap stored on the hand sink in the back room. CDI-the box was moved to a different location.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored under raw chicken in the walk in cooler. CDI-The shrimp was moved to a different location. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice hot holding below 135F. CDI-The rice was reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cracked raw eggs stored on the counter above 41F. CDI-A new container of eggs was brought out and more ice/water was added to the bottom container to help maintain temperatures. REPEAT. *Zero points taken today due to the no other cold holding violations seen today.

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 and noodles cooling below 135F in the back room. CDI-All items were moved to the walk in freezer to finish the cooling process.

3-501.13 Use approved thawing methods. Observed pork thawing on the prep counter. CDI-The pork was moved back into the walk in freezer.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed egg noodles stored on the ground in the walk in freezer. CDI-The box was placed onto shelving.

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 metal bowl with no handles stored in the brown rice container. CDI-The bowl was removed.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed raw cabbage being chopped with no gloves. After discussion it was found that the product will be fully cooked but at a later time. CDI-Instructed for the employee to put on clean gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above cooked chicken in the reach in cooler. CDI-The raw pork was moved to a different location.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food items holding above 41F in the top part of the flip top cooler. Also observed eggs holding above 41F on the push cart. CDI-The eggs were removed and new eggs were brought out along with fresh ice water to hold the product. The owner lowered the temperature of the flip top unit and closed all lids. A VERIFICATION VISIT WILL BE MADE TO ENSURE COLD HOLDING OF THE UNIT. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the lids of the large white containers. Have cleaned.

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 cleaning needed to the floors under the cookline. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed owner out of the country and is the only certified food protection manager at the facility. A certified food protection manager must be onsite during all hours of operation.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling cell phone at the start of the inspection, and immediately move to handle food product without hand washing. CDI-Explained that more handwashing was needed and instructed the employee to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and noodles holding above 41F on the prep counter. CDI-The employees quickly moved the items to the walk in freezer. 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 missing date labels to the items that had been pulled from the freezer. CDI-Explained that when product is removed from the freezer, a date label is required going forward. The items were date marked.

4-501.11 Maintain equipment in good repair. Observed a damaged gasket to the flip top cooler door. Have replaced. *Not a repeat violation. Did not see any damaged bus tubs and utensils.

5-205.15 Maintain a plumbing system in good repair. Observed a leak to the plumbing under the back room hand sink. Have repaired.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with facility equipment. CDI-The food was removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried on food buildup on the meat slicer. The slicer is used once a week to slice the white meat chicken. CDI-The slicer was broken down and will be rewashed, rinsed, and sanitized.

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 not dropping in temperature between the first check and the second check. CDI-The owner moved the noodles to a flat sheet pan and put into the walk in freezer to rapidly cool the noodles within the correct cooling requirements.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw cracked eggs and wontons cold holding above 41F on the prep counters. CDI-The wontons were discarded and the more ice was added to the bottom container for the raw eggs.

3-501.15 Cooling Methods - PF Observed chicken and noodles cooling below 135F on the prep counter at the beginning of the inspection. CDI-Both items were moved to the walk in cooler to finish the cooling process. Observed noodles cooling in a large bowl in the walk in cooler. CDI-The noodles were moved to a flat pan and put into the walk in freezer to facilitate proper cooling. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a plastic container with no handles stored in the chicken container. CDI-The container was removed. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs stacked wet on the clean equipment rack. CDI-The tubs were unstacked to allow for proper air drying.

4-501.11 Maintain equipment in good repair. Observed a plastic bus tub and a metal spoon with holes in them. They are no longer easily cleanable. CDI-Both items were discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding at 118F in steam well area. CDI: Rice reheated to 205F in steamer and placed back into hot holding.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabelled bottle of bleach at three compartment sink and another unlabelled bottle of sanitizer on trash can in front of house. CDI: Both bottles labelled.

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 cooling in a deep metal bowl in walk in unit. CDI: PIC spread noodles out on sheet pan to facilitate rapid cooling. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed one container of bulk dry product with scoop handle stored down into product. CDI: Scoop handle remvoed from product.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored on an open pan over top of raw beef in walk in unit. CDI: Storage order corrected to place beef above chicken.

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 pooled eggs and egg rolls held using TPHC but no times written on them or written procedures in place. CDI: EHS provided TPHC procedure to be filled out on site and PIC verbally stated that both items are discarded every 20 minutes.

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 sheet pan of densely stacked chicken in walk in freezer at 80F. CDI: PIC spread chicken out across two pans and placed back into freezer. After intervention, both products cooled below 41F. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bins and metal pans wet nested on rack above three comp sink and meat prep sink. CDI: Pans pyramid stacked. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed take out box lids stored with food contact surface facing up. CDI: Lids inverted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open during inspection. CDI: Lid closed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser stored at mop sink with no label to indicate contents. CDI: Bottle labelled.

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 pooled eggs and fried chicken cooling in a unit rated for holding over 70F. CDI: Pooled eggs were voluntarily discarded and chicken was relocated to the walk in to facilitate rapid cooling. REPEAT.

6-501.115 Prohibiting Animals - PF Observed an unapproved emotional support animal on the premesis during inspection. PIC did not know of his rights to have the unapproved animal removed from the establishment. CDI: EHS informed PIC that emotional support animals are not approved service animals and that the restaurant has the right to ask the animal and owner to leave.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet nesting of metal pans above three compartment sink. CDI: Pans pyramid stacked.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles with heavy buildup around edges. CDI: Cleaned during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several large containers of noodles and sesame chicken cooling while covered in plastic in walk in unit. CDI: Chicken was vented and noodles were spread out on sheet pan and placed in freezer to facilitate rapid cooling. 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 caulking on veggie prep sink damaged, causing sink to loosen from wall. Ensure caulking stays firm to prevent water from splashing behind sink and forming mildew.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handle clean, single use, single service bowls after handling raw chicken. Food employee did not wash hands between tasks. CDI, food employee was corrected by instruction, food employee washed hands using correct procedure. No hand washing procedure violation was observed during inspection. Repeat

3-202.15 Package Integrity - PF Observed several damaged cans stored for use. Spoke to PIC of the importance to not use damaged cans. CDI, removed cans from storage and labeled cans do not use. Ensure dented cans are not used.

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 several foods with distict date dots. PIC stated dates were incorrect. PIC voluntarily discarted chicken. After further discusion EHS concluded that chicken is cooked, cooled and later frozen(same cook date), for use at a later date. Once chicken is needed, it is thawed out. Both date dots, freeze date and thaw date, are left on container without further explanation. EHS recomends that dates are labeled as cook/freeze and thawed. If food is cooked and frozen on same date, food can be kept for a maxium of 7 days if held at 41F and below. CDI, PIC labeled date dots with frozen/cooked and thawed to avoid confusion. PIC will also post small signs showing that red dots signify cooked/freeze date mark and blue date dots will signify thawed date to avoid further confusions.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large bowl with holesused to cool fried chicken in walk in cooler. Chicken was covered with plastic wrap. Observed no temperature within 1 hour. CDI, PIC moved chicken into freezer, uncovered to cool to reach cooling rate. Repeat Observed the use of smaller containers with holes during inspection but was not enough to help chicken meet cooling rate. PIC will place fried chicken directly into the freezer once cooked.

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

2-301.14 Wash hands after activities that contaminate them. Wash hands before donning gloves and between gloves uses. -P- Observed an employee walk in and out of the kitchen and attempt to prepare food. Also observed an employee handle raw chicken and change gloves without a hand wash. CDI- Before any cross contamination occurred EHS informed the PIC of the violation. After the instruction the EHS observed proper hand washing. 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 run hands through the running water at the front handsink. No soap was used and hands were under water for only a few seconds. CDI- After instruction was given, by the PIC, the employee washed hands properly.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf-REPEAT- Observed three large containers of rice at 78F tightly covered. CDI- PIC placed the rice on sheet pans and placed them in the walk in freezer. After 15 minutes the rice had cooled to 57F. If this action did not occur the rice wold have missed the first cooling parameter according to the PIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- Observed an employee preparing food with a beard but without a beard guard. Facility does not have beard guards.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed several metal containers and bowls stacked together wet.

4-101.19 Nonfood-Contact Surfaces - C- Observed soup hot hold station covers with home made covers. The covers have a string cover handle. This non food contact surface should be smooth and easily cleanable.

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. -REPEAT- Observed corner wall moldings near the can wash and back handsink in need of repair. Repair to doorway FRP has been made.

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 bare hand RTE chicken. CDI- PIC voluntarily discarded the item and informed the employee of the wrong practice. After instruction EHS observed proper handwashing and the changing of gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- Observed raw egg at 76F and pork at 48F. CDI- PIC voluntarily discarded the item.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- REPEAT- Observed RTE chicken, egg roles, spring roles, and rice without dates. PIC stated all items were prepared on Friday. CDI- PIC voluntarily discarded all items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- Observed a degreaser bottle without a label. CDI- PIC labeled item.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- REPEAT- Observed noodles and chicken cooling on shelving at 78F. Also observed noodles and chicken cooling in the walk in tightly covered. Ensure TCS foods are being cooled with an active cooling process. CDI- The noodles and chicken that were being cooled on shelving were voluntarily discarded by the PIC. The items that were tightly covered were uncovered and placed in shallow pans. NOTE: PIC was provided with a cooling parameter poster. EHS explained the process to the PIC.

6-501.111 Keep the premises free of insects, rodents, and other pests.- REPEAT- Observed flies throughout the facility. PIC provided EHS with pest control management documentation treatments.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed several utensils stored in water at 89F.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed several tiles near the 3 comp sink, back handsink, and prep table in need of replacing due to chipped and cracked tile. Also observed back door FRP wall molding damaged. Corner molding is in need of replacing as well. 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. -REPEAT- Observed dust build up on AC/HEAT vents in the back prep area. Also observed minor food debris underneath equipment. EHS has observed an improvement from last inspection.

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 two employees wash there hands after completing tasks that contaminated them. However each employee turned the faucet off with their bare hands. CDI- PIC was informed of incorrect hand washing procedure. EHS observed proper handwashing after education was given on the proper practice.

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 bare hand cooked chicken that was going to be cooled down. CDI- EHS informed PIC of this violation and PIC voluntarily discarded the food.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed cut eggplant, carrots, green beans, and chicken uncovered in cold holding equipment. PIC was encouraged to cover all items. PIC covered all items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several utensils and a meat slicer stored clean with food debris left on them. CDI- PIC had an employee start cleaning meat slicer during the inspection and utensils were moved to the dish pit to be properly cleaned.

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 chicken at 88F. PIC stated the item was cooked at 10:30 AM and the EHS tempt the chicken at 1:50 PM. This indicates the chicken did not meet the first cooling parameter. CDI- PIC voluntarily discarded the item.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- Observed egg roles, chicken, and spring roles all without date marks. The item had been cooked, frozen, and thawed by the facility, according to the PIC. CDI- EHS informed PIC the items needed a cook date, freeze date, and thaw date on the item. PIC voluntarily discarded the items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed chicken (88F) and rice (128F) cooling on the counter. Also observed chicken (117F) and spring role (48F) cooling in the walk in tightly wrapped. CDI- All of the chicken was voluntarily discarded by the PIC. The rice was placed in a freezer and the spring roles were uncovered to quickly cool. NOTE: IN 2019 ALL TCS FOODS MUST BE KEPT AT 41F.

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

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

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 two rice scoops being stored in 95F water.

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 home made utensil, used to prep chicken, made out of wood and metal prongs. This utensils has tiny wholes that are collecting food debris. CDI- PIC voluntarily discarded the item. 4-501.11 Maintain equipment in good repair.- REPEAT- Observed shelving throughout with chipping paint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed shelving throughout the facility with food debris build up. Also, observed an improvement of the grease build throughout the facilities equipment, however the build up is starting to occur again. Clean items as often as needed to prevent and reduce build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.- Observed several tiles near the 3 comp sink, back handsink, and prep table in need of replacing due to chipped and cracked tile. Also observed back door FRP wall molding damaged. 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.-REPEAT- Observed dust build up on AC/HEAT vents in the back prep area. Also observed minor food debris underneath equipment. EHS has observed an improvement from last inspection.

3-302.11(A) Separate the different types of raw animal foods. -P REPEAT- Observed raw pork stored over raw shrimp. CDI- PIC rearranged the storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT- Observed cooked chicken, cooked pork, and cooked rice prepared yesterday without date marks. CDI PIC was able to back date items.

4-501.11 Maintain equipment in good repair. - Observed shelving throughout the facility starting to rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Observed several reach in units and gaskets with food debris build up. Also observed grease build up on cookline equipment. Clean as needed to prevent and reduce the build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed food and grease build up on floors and walls behind the cook line. Clean as needed to prevent build up.

.3-302.11(A) Separate the different types of raw animal foods. -P Observed raw pork stored under raw chicken in walkin cooler. Rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sweet and sour chicken at 67F in prep unit. Pulled and placed in walkin cooler to chill.

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 tofu, dumplings, wontons and chicken missing date marks. Labeled during inspection.

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 utensils stored in room temperature water - moved to dish area to be washed. Observed bowls in foods. Use handled scoops.

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 oranges in a used soy sauce box in walkin cooler. Discard box - do not reuse. Uses approved container.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed food employee drinking over prep table of flip top at beginning of the inspection. CDI - PIC instructed proper storage of drink. -1-

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 RTE onions handled with bare hands. CDI - PIC agreed to place these onions in wonton soup as an ingredient. Use gloves or other utensil if onions are to be used as garnish. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shelled eggs on rolling cart in metal pan at 64F. CDI - PIC voluntarily discarded these. -1.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the prep table and sink at the rear of the facility that are wet. Keep in sanitizer between uses. -0-

4-903.11 (B)(2)Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed food contact surfaces of to go plastic bowls and clamshell containers with food contact surfaces up and uncovered. Invert these or keep them covered. -.5-

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed wash water for manual warewashing at 93F while employees washing dishes. CDI - Hot water added to the wash compartment. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving in the kitchen and at the end of the cook line. Observed buildup on the panel behind the soda nozzles. Clean. -0-

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed dark meat chicken, shrimp, scallops and floured chicken 50-53F in make unit top and bottom. CDI-items voluntarily disposed of. Verification Required for repair of make unit.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Observed make unit not holding TCS food 45F or below. Verification Required

3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed container of oil and rice stored on floor. **3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-307.11 Miscellaneous Sources of Contamination - C Observed raw meat on vegetable prep sink. Keep raw meat or fish at raw meat prep sink.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked bus tub containers and metal inserts. **Air dry completely before stacking.

6-501.12 Cleaning, Frequency and Restrictions - C Observed ceiling in kitchen dusty above food prep. ** 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.

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 food employee cleaning in the back and then go to front line to stir rice without washing hands. CDI - PIC instructed employee to wash hands. -2-

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored under ground pork on shelf in walk in cooler. CDI - PIC rearranged order. This food was just placed in walk in after the lunch rush. -3- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one bus tub in prep unit of cooked sweet and sour chicken at 48F. CDI - PIC placed in walk in to cool. -0-

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 sweet and sour chicken cooling in reach in. Use walk in to cool. CDI - Chicken moved to walk in cooler. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping cloths on the front line. Keep in sanitizer between uses. -0-

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. P Observed three serving spoons used for rice and brown sauce stock in water by rice cooker at 89F. CDI - PIC heated water to above 135. PIC asked to monitor water temperature throughout shift to maintain temp. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup on hood filters. PIC stated filters were changed last week. PIC instructed to increase cleaning if current frequency not sufficient to avoid buildup. -0-

5-402.13 Maintain sanitary sewage system.-P Observed sink at front not draining. Have line cleared. -0-

2-301.14 Wash hands after activities that contaminate them.-P Observed employee fill bleach sanitizer in 3-comp sink and then attempt to resume food prep. CDI - PIC stopped employee and had him wash his hands before going back to food prep. Observed employee mop, dump mop water and then go to another area of kitchen. CDI - PIC instructed employee to wash hands. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sink basin with scrub pad present in the bottom. CDI - PIC removed pad and educated not to conduct other activities than handwashing in handsink. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed thawing beef stored in walk in on shelf below thawed chicken. CDI - Beef moved to higher shelf. REPEAT -3-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed reused unlabeled containers holding ginger, shiitake mushrooms and chopped onions without label present. Label these working containers with the common name of these items. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet of first prep sink in the kitchen. Repair. -0- 5-203.13 Service Sink - C Observed employee dispose of mop water in drain under 3-comp sink. Use service sink as provided for disposal of mop water.

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 dust buildup around ceiling vents and tiles. Clean.

3-302.11- Food shall be protected from cross contamination by separating raw animal food from ready-to-eat foods. -P. Observed raw shrimp stored over mushrooms in walk-in cooler. CDI- Shrimp was relocated to lower shelf. 3-302.11-Food shall be protectewd from cross contamination by separating raw animal food from other raw animals by final cook temperature. -P. Observed raw chicken stored over raw beef and shrmip in walk-in cooler. CDI-Raw chicken was relocated to lower shelf.

. 6-404.11- Products such as damaged, spoiled, or recalled products, being held for credit shall be stored in a designated area so as not to contaminate food, equipment, or utensils. -Pf. Observed dented can being stored with undamaged canned goods. CDI- Can was relocated to designated area.

3-304.14- In-use wiping cloths shall be held in sanitizer between uses. Observed in-use wiping cloths stored on counter tops and next to grill.

3-302.15- Raw fruits and vegetables shall be washed before being cut, cooked, served, or offered. Observed raw unwashed broccoli being cut by food employee. Broccoli was then handled by food employee with bare hands. CDI- Broccoli was cooked to atleast 165F, and EHS discussed washing vegetables before cutting with PIC.

4-301.12(B)- Manual warewashing sink compartments shall be large enough to immerse largest piece of equipment or utensil. Observed large bowl used for mixing chicken, too large to fully submerge in basins of 3 compartment sink. Bowl is used only for raw chicken and is currently being washed, rinsed, and sanitized in large basin of meat prep sink. Veronica Bryant was present during inspection.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handle raw chicken then dip hands in bucket of water to rinse and continue to handle broccoli and clean utensils without washing hands. CDI broccoli was cooked to above 165F and employee washed hands before continuing with other activities.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed boxes of unwashed produce stored over buckets of various sauces in walk in cooler. CDI by instruction and relocating items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed black bucket of white rice 45F and spring roll filling 45.5F cooked yesterday. All other items in walk in cooler were holding less than 41F. Ensure foods are stirred and/or use more shallow containers to facilitate cooling process.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several towels stored on surfaces on cook line.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service boxes stored on white absorbent cloths on cook line.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P . 2-301.15 Only wash hands in handwashing sink.-PF. Employee observed "rinsing" hands at meat prep sink. CDI- verbal correction to employee and operator Peter Chang as to how and where employee's are to wash hands. Employee washed hands at hand sink.

7-201.11 Store toxic materials to avoid contamination. -P. Cleaner stored on clean drainboard at 3 comp sink with clean metal pans. CDI- operator corrected storage.

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 . One pan of raw prepared shrimp in walk in cooler stacked in large amount and covered during the cooling process. CDI- method was corrected.

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. Three utensils stored in container of room temperature water at rice warmer. Metal bowls with no handles stored in food items stored in walk in cooler and prep cooler. CDI- Operator emptied water; removed bowls.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Moer than five metal containers and bowls stacked tightly while wet. Operator corrected air drying method.

4-501.11 Maintain equipment in good repair. Torn gaskets in prep cooler and reach in cooler. Repair damaged items.

3-302.11(A) Separate the different types of raw animal foods. -P: Observed chicken over ground beef in walk-in. CDI- chicken moved.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw beef over cooked chicken in walk-in. CDI- chicken moved to top shelf.

.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 cooled rice from day before labeled with current day's date. Cream cheese, chicken soup not dated, soup discarded. Egg rolls that had been in freezer had date frozen on label but not date removed from freezer. Vegetable rolls not dated with date cabbage ingredient was processed. Date mark foods with earliest date of preparation of any TCS food ingredient.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed top of container in handsink. CDI- moved to make access for sink.

.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P: Observed raw chicken over vegetable mix and cooked chicken in walk-in cooler. Observed unfrozen beef in bus tub in freezer sitting on boxes of noodles. CDI- foods rearranged to prevent cross contamination.

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 cream cheese / crab not date marked. Observed foods that had been frozen lacking dates removed from freezer. CDI- discard cheese, discussion about double labeling date foods prepared and placed in freezer and date removed from freezer.

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 : Do not place cooling foods into small refrigeration units where air cannot circulate around food. Observed cooked chicken 65 F in small prep cooler. Do not cover foods that are cooling. Found cooling dumpling mix (71 F) and noodles (54 F) covered in walk-in. CDI- vented covered foods. Moved chciken to freezer.

|5-501.17 Provide a covered waste bin in female restrooms.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found fish said to belong to employees on shelves with retail food.

2-102.12 Certified Food Protection Manager - C: The PIC shall be a certified food protection manager from an accredited program. Observed PIC on duty to have no certification.

6-301.12 Hand Drying Provision - PF: Each handsink must have an approved means of drying hands. Found no hand towels at rear handsink. cDI- towels provided.

3-202.15 Package Integrity - PF: Do not store damaged canned foods in facility. Observed severely dented can of baby corn. If received damaged goods, pull out and send back to supplier. If damaged in facility, use immediately. CDI- dented can pulled from storage to be sent back.

3-501.15 Cooling Methods - PF: Do not rely on room temperature or small prep coolers to cool foods adequately within time / temperature requirements. Observed colander of sesame chicken at room temperature on arrival. Chicken then placed in small reach-in prep cooler. Chicken was 74 F after coming out of fryer at 11:00 AM. CDI- moved to walk-in cooler for rapid cooling.

3-304.12 In-Use Utensils, Between-Use Storage - C: Do not store equipment on the faucets of ptrep sinks. Observed circular cutting board on faucets of prep sink.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Provide designated areas fo storage of employee food. Observed partially consumed Blizzard in same bus tub or retail food in freezer. CDI- Blizzard discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Separate raw animal foods so accidental cross contamination of food or equipment cannot occur. Found unfrozen raw chicken in freezer on top shelf, over ready-to-eat frozen food. CDI- chicken moved to lower shelf.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below. Found all foods in top of flip top prep cooler above 45 F. found cooked noodles and cooked chicken above 45 F in bottom reach-in portion. Foods in reach-in moved to walk-in cooler. Raw proteins in top had bagged ice laid on top for quick cool.

3-501.15 Cooling Methods - PF: Do not rely on small prep coolers to cool hot TCS foods. Found noodles and chicken 54-61 F in bottom of prep cooler. Cooling food had elevated ambient temperature of unit so foods in flip top portion had come up above 45 F as well. CDI- cooling foods moved to walk-in cooler.Do not cover cooling foods until they reach 45 F or below. Found several cooling foods cooling in walk-in cooler tightly covered at above 45 F. CDI- foods vented.

2-301.15 Where to Wash - PF: Hands shall be washed ina designated handsink only. Observed employee rinse hands at 3-compartment sink. Repeat.2-301.12 Cleaning Procedure - P: Wash hands using approved procedures. Employee rinsed hands at 3-comp sink without using soap or hand drying. CDI- directed employee to move to handsink and wash with approved methods.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Handsinks shall be accessible for use at all times. Observed large pot upside down on faucets of rear handsink. CDI- pot moved so employees could use handsink instead of 3-compartment sink.

3-501.14 Cooling - P: Cool TCS foods to required temperatures within prescribed time parameters. Observed two bus tubs of rice and large bowl of chopped cabbage from previous day above 45 F. CDI- both foods voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark TCS foods with earliest date of preparation. For example, uncooked dumplings with cooked pork inside shall be marked with date pork cooked. Foods that are to be frozen must be date marked with date of preparation, and then also marked with date removed from freezer. CDI- discussion and marking of recently prepared foods.

3-501.15 Cooling Methods - PF: Cool TCS foods by effective means to acheive required time / temperature parameters. Found dense volumes of rice and cabbage from previous day in walk-in cooler, covered in Saran wrap. CDI- rice and cabbage voluntarily discarded.

2-301.15 Where to Wash: Employees must wash hands in a designated handsink. Observed employee rinsing hands at 3-comp sink. CDI- direction to wash hands in closeby handsink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation: Store raw animal foods in such a manner as to prevent accidental cross contamination. Observed raw chicken stored over raw pork in cooler. CDI- rearranged to proper vertical storage oreder.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep potentially hazardous foods cold at 45 F or below. Found chicken and beef above 45 F in flip top cooler. CDI- moved to walk-in cooler for quick cooling.

3-304.12 In-Use Utensils, Between-Use Storage: Do not store cutting boards on the faucets of the prep sinks.

Better cleaning of light bulbs under hood needed. Observed greasy build-up.