SAIGON PALACE

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. *Observed - Employee eating next to clean dish side of dish machine. *CDI - Employee relocated to eat their lunch.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P- *Observed - Dish Machine Chlorine Sanitizer below proper concentration and unable to consistently dispense sanitizer at proper concentration. Dish Machine would test fine after priming sanitizer and then after 2 full cycles the sanitizer would test below proper concentration again. PIC contacted Owners to conduct repairs. *CDI - Owner arrived onsite and repaired dish machine EHS observed consistent tests of sanitizer at proper concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it 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 - Large Cooked Beef chuck and Frozen cooked Shrimp without date marking. *CDI - PIC date marked items. *Observed - Sliced Roasted Pork in right flip top unit date marked for today. PIC stated it was the same roasted pork located in the WIC that was date marked 10/17. PIC stated employee must’ve date marked for today as the day he sliced it. EHS informed PIC that all date marking must indicate date in which items were cooked/prepped. *CDI - PIC corrected date marking. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Red Sanitizer bucket with sanitizer below proper concentrations. Sanitizer Solution tested at 0ppm. *CDI - PIC emptied and refilled buckets with sanitizer at proper concentration, 50ppm.

4-501.11 Maintain equipment in good repair. *Observed - Gasket tearing to Left door of left flip top unit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Multiple foods in WIC above 41F, see temp chart for details. Some foods in Left Flip Top moved from WIC this morning also above 41F. *CDI - PIC voluntarily discarded items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Large Pork Roast, Eggrolls, Sprouts and Sliced Pork prepped this morning with slow rate of cooling after 55minutes. *CDI - PIC transferred items into more shallow metal containers and removed suran wrap covering to allow for improved cooling rate. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Sanitizer buckets at low concentration. *CDI - Emptied sanitizer buckets to make new sanitizer solution.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Multiple plastic containers of soups frozen without date marking in Standing RIF. PIC stated containers of soup were cooked 2 days ago on Wednesday. *CDI - PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. *Observed - Red Sanitizers buckets with sanitizer at too strong of concentration above 200ppm. *CDI - PIC diluted the sanitizer with water to correct concentration.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - RTE foods stored in flip top lowboy directly below Raw flip top items. *CDI - PIC moved items to remove possible contamination correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Bucket of Noodles stored directly on the floor. *CDI - PIC removed bucket from floor placing it on shelf.

4-501.11 Maintain equipment in good repair. *Observed - Gaskets on both Flip Top Lowboys tearing. Repair.

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 - Cracked Tiles throughout kitchen.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed establishment using poster that only requires employees to report on 3 out of 5 symptoms, and does not mention big 6 reportable illness. CDI- EHS discussed employee health with PIC and provided handout to be posted for food employees. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed shredded lettuce prepped this morning being held in flip top immediately after prep to cool. EHS observed shredded lettuce cooling at a rate of 0F/min. Observed noodles cooked before establishment opened cooling at a rate of 0.36F/min while in first parameter. CDI- EHS discussed effective cooling methods with PIC, PIC removed overfilled deep pan of shredded lettuce from flip top unit to WIC, PIC removed noodles from bowl to a sheet pan. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-601.11(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 gaskets of 2D prep unit with debris and residue accumulation, and floors of WIC and WIF with food debris and heavy residue accumulation. Increase cleaning frequency.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed floor tiles in pathway where prep sinks and back 3-comp sink is located; cracked, damaged, not smooth and easily cleanable, and in need of repair.

6-303.11 Provide required lighting intensity. Observed WIC at 1.5 foot candles. Increase lighting to at least 10 foot candles. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee’s personal water bottle stored on prep surface. PIC had food employee remove bottle to designated area.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at one hand sink by entrance of kitchen. CDI - PIC added hand towels. (0)

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 numerous soups, frozen shrimp, and wontons in freezer unlabeled for the day they were prepared. PIC stated these items are cooked then frozen. Then these items are immediately cooked for service. Shrimp is the only item that is cooked, frozen, thawed, then stored. EHS advised all items need to be date marked for day 1 of prep. EHS did observe one bag of shrimp in make table thawed and stored. EHS advised PIC that shrimp needs to be dated for day 1 of prep then the day it is thawed. Observed cooked tofu and noodles in WIC without date marks. CDI - PIC was able to add labels to all items during inspection. (1.5) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility utilizing TPHC for vermicelli noodles. Facility is using place cards for time slots for noodles even though noodles are replenished frequently. EHS advised new time stamps shall be made each time new product is replenished and product should be discarded every four hours. CDI - PIC updated time stamps for new batch of noodles. (1.5) 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 facility without written procedures for time but holding noodles on time. EHS observed time place cards for item but no written procedure could be provided. CDI - EHS provided procedure and PIC filled out during inspection. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of oven cleaner and a pesticide sprayer of cleaner unlabeled. CDI - PIC added labels. (0)

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed two containers of lettuce stored in water. CDI - PIC drained water from lettuce. (1) REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth being stored in chlorine at 0ppm. CDI - PIC emptied container and made new bucket of sanitizer. (0.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nesting of a few pans in clean dish area. (0)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles and air vents accumulating dust and debris. Increase cleaning frequency to avoid accumulation. (0).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several plates and bowls with food debris. CDI.. Items were move to dishwasher to w/r/s For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed shredded lettuce stored in water in WIC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing bean sprouts and leafy greens without hair restraints

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 scooper handle in uncooked rice and sugar. CDI.. PIC scoops were moved so handle was no longer touching sugar and rice

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 milk stored in original tin can. CDI.. Milk was discarded. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed several multiuse bowls and plates with chips and crack. CDI.. PIC discarded multiuse items

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed employee handle not sanitized equipment then use gloves as a utensil to handle bean sprouts. Observed same employee adjust pants and handle RTE carrots using gloves as a utensil. CDI- PIC intervened, voluntarily discarded pho ingredients and had employee wash hands prior to donning new gloves. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee attempt to change gloves after handling raw meat without a hand wash. CDI-PIC had employee wash hands.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed beef brisket, bean sprouts, and pho broth uncovered in walk in cooler. CDI- PIC covered foods.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed shredded lettuce cooling at a rate of 0 degrees per minute, see temperature chart. Shredded lettuce would not have properly cooled without EHS intervention. CDI- PIC added more ice to shredded lettuce and put in lowboy cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and raw shrimp frequently pulled out of cooler above 41F, see temperature chart. CDI- PIC put raw chicken and raw shrimp on 4 hour TPHC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shredded lettuce cooling in flip top with lid open, unit is next to grill. CDI- PIC put more ice on shredded lettuce and put in lowboy cooler. 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 .

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed scallops, shrimp, and calamari stored with undrained ice in metal container. CDI- PIC removed ice and scallops, shrimp, and calamari were put on 4 hour TPHC. REPEAT

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

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

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink on top of prep top and on cook line. CDI- PIC put drinks on low shelf away from food and equipment. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored over items used for customers. Designate separate area for personal items away from items used for customers.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee touch raw beef, then begin touching raw vegetables for Togo order. CDI- education was performed with employee. PIC will place tongs in containers to prevent cross-contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on slicer blade stored in storage area in back of facility and mandarin slicers on shelf across from 3-comp sink. CDI- PIC cleaned both items thoroughly. REPEAT (full points). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed buildup on top interior of ice machine in kitchen area. PIC will have someone clean soon.

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 oil stored near woks that were not labeled. CDI- containers were labeled. Zero-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed some pans of raw chicken breast stored in walk-in freezer that were not covered. Chicken breast were frozen at the time. CDI- food employees covered containers. 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed scallops, shrimp, and calimari stored in untrained ice in prep cooler. CDI- undrained ice was removed from containers.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusty shelving in walk-in cooler. Instructions were given to PIC to replace shelving. 4-501.11 Maintain equipment in good repair. Replace torn gaskets on reach in freezer door near burners.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean debris from floor near hot water heater and burners in kitchen area. -zero-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean on magnetic strip above prep tables soiled with food waste. CDI: Sent to be W/R/S. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer concentration at dish machine- 0ppm. CDI: PIC primed dish machine- 50ppm.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice noodles and egg roll mix cooling too slowly to meet cooling parameters. See temperature chart for details. PIC stated product prepared between 11am-12pm. CDI: PIC placed product on sheet trays and moved to walk-in freezer for rapid cooling. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed shredded lettuce cooling too slowly to meet cooling parameters. See temperature chart for details. PIC stated product prepared between 11am-12pm. CDI: PIC placed product in ice bath for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in two large make tables and walk-in cooler(WIC). Products with various prep dates. Ambient temperature of WIC 43F. Ambient temperature of kitchen between 91F-95F. See temperature chart for details. EHS placing facility in "E" status until unit properly functioning and able to maintain TCS foods at or below 41F. PIC voluntarily discarded products. VERIFICATION REQUIRED. FACILITY MUST CONTACT EHS FOR APPROVAL TO RESUME OPERATION. NO FOOD PREP OR SALES MAY OCCUR UNTIL APPROVAL TO REOPEN IN GRANTED. CONTACT EHS(MIRIAM BURKHART) @ 704-371-1589.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice noodles, egg roll mix, and shredded lettuce being cooled in large bulk metal insert pans. CDI: Education provided and PIC placed product on sheet trays and moved to walk-in freezer for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach on shelf above dish machine.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 200+ppm chlorine sanitizer in red sanitizer buckets. CDI: Food employee diluted solution with water- 100ppm.

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 ice scoop stored with handle in contact with product. CDI: Turned upright.

4-501.11 Maintain equipment in good repair. Observed two large make tables and walk-in cooler unable to maintain TCS foods at or below 41F. See violation #22 for details. Observed torn gasket on 2-door 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 gaskets throughout facility soiled with food waste. Observed shelving throughout facility soiled with food waste and splash.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed open container of raw beef shank stored over beef broth in WIF. Observed package of raw quail stored in container with raw beef. No cross contamination was observed. REPEAT. CDI - PIC rearranged food storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11(A)(2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. -P. Observed two pairs of tongs that were used indiscriminately for both raw and cooked foods. Both tongs were stored in the same container beside grill. EHS reminded PIC to separate utensils for raw food and ready-to-eat food. CDI - PIC removed both tongs to be re washed. PIC designated container for utensils used with raw foods and will store utensils for ready-to-eat foods on prep surface. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed two butane lighters stored on shelf above prep top. CDI - PIC moved lighters to shelf below grill.

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 unlabeled squeeze bottles containing oil on grill line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed urn of tea on the floor in WIC. Observed containers of beef broth stored on floor in WIF.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on low reach in unit handle. REPEAT. CDI - PIC moved cloth to soiled linen bin.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp and raw scallops stored behind cooked brisket in the flip top unit. CDI: items rearranged and EHS educated PIC on storage order. REPEAT VIOLATION -3- For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed tripe thawing in the prep sink with no running water. EHS discussed with PIC and turned on the cold water. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloth bucket at 0ppm. Ensure wiping cloth buckets are reading of proper concentration. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles cracked. Recommend to replace. REPEAT VIOLATION -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw beef stored above cooked brisket. Corrected during the inspection (CDI) - Spoke with staff about storage order and rearranged the food items.

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 some cooked food items in the walk-in cooler missing date labels. Food items were cooked yesterday.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed cut cabbage and lettuce in flip top units cooling. Cabbage was over stored in metal container. CDI - Food items were placed back in walk-in cooler to properly cool.

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 floor tiles in the kitchen.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Ensure that team members are using designated area to drink and store beverages. Observed an employee drink inside reach in freezer. Observed an employee drink on prep station. CDI- One drink was discarded a separate container labeled employee use only will be made for drink stored inside of the freezer.

2-301.15 Only wash hands in handwashing sink. -PF Upon arrival, observed an employee wash their hands inside of the 3 comp sink during the inspection. Ensure that team members are aware to only wash hands at hand washing sink only. CDI- REHS guided team member to wash hands inside of the hand washing sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed some foods without coverage present inside of walk in coolers that was not being actively cooled. Ensure that foods are properly covered either with plastic cling wrap or lid for container. CDI- Person in charge covered uncovered foods during the inspection.

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 bean sprouts inside of prep unit at a temperature of 43.2F. CDI- Bean sprouts were moved to walk in cooler to cool down below temperature threshold during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of carrots stored inside of walk in cooler on the floor. Ensure that foods are stored at least 6 inches off the ground. Person in charge will find room for food in the walk in cooler on the shelving.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in bucket too weak at 10 ppm during inspection inside of sanitizer bucket. Sanitizer was discarded during the inspection and remixed to the correct strength.

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 in-use utensils handles making direct contact with the food in uncooked rice during the inspection. CDI- Handle was removed by person in charge during the inspection.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some tiles with cracked during the inspection. Ensure that floors are smooth and easily cleanable.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee go from cooking to inside of walk in cooler, grab rice noodles and begin cooking, followed by employee touching ready to eat foods with bare hands. Food was discarded during the inspection. CDI- Employee was briefed to wash hands in between changing of tasks or acts that contaminate them. Employee followed up by washing their hands at the hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a metal pan and knives stored clean on magnetic rack with build up left attached. Ensure that food service equipment is being effectively cleaned to remove debris left attached. CDI- REHS placed all dishes with build up left attached in 3 comp sink to be washed, rinsed, sanitized again. A follow up will be conducted to see if improvement is made. If improvement is not made a risk control will be instated.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths during the inspection stored out on countertops and food preparation areas. Ensure that wet wiping cloths make it back to sanitizer bucket after uses. CDI- Wet wiping cloths were moved to sanitizer buckets during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Food establishment shall implement pyramid stacking method to allow proper air flow to achieve air drying.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup left attached to hood area, wok area, shelving, and sides of equipment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up left attached to some walls above walk in cooler. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some tiles with cracked during the inspection. Ensure that floors are smooth and easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee purse stored on the dry storage rack with food. Designate an area where possible contamination cannot occur to store personal belongings. CDI- Purse was moved during the inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Ensure that raw and ready to eat foods are sperated to prevent possible contamination. Observed tongs being used on raw shrimp and raw chicken during the inside and then also being used for cooked foods. Ensure that employees are preventing cross contamination by separating use of tongs. CDI- Tongs were moved to 3 comp sink to be washed, rinsed, sananitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal pans and plastic containers with build up left attached. Ensure that food service equipment is being effectively cleaned to remove debris left attached. CDI-REHS placed all dishes with build up left attached in 3 comp sink to be washed, rinsed, sanitized again.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Ensure that ready to eat foods are properly date marked for 7 days with the first day being the preparation date. Observed egg rolls made previous days with out any date marking present.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Ensure that any employee engaging in food preparation is wearing proper hats/hairnets to prevent possible contamination.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop stored in 90F water during the inspection. CDI-Water was removed during the inspection by PIC

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked. Food establishment shall implement pyramid stacking method to allow proper air flow to achieve air drying.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up left attached to some walls above walk in cooler. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some tiles with cracked during the inspection. Ensure that floors are smooth and easily cleanable.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented.Observed some foods such as lemons and cabbage with microbial growth attached. Foods were discarded during the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed foods stored inside of the walk in cooler without proper date marking. Foods include pork rolls and cooked chicken.

7-102.11 Common Name-Working Containers - PF Ensure that chemicals are labeled with the common name of its contents. Observed no label present on spray bottle. Labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed tightly sealed bulked containers of foods prepared today cooling in reach in units. Ensure that foods are placed rapid cooling equipment instead of constant use equipment with proper air flow available. Foods were moved to walk in units during the 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 in-use utensils stored in between tables. Ensure that knives are stored in a clean protected location. Knives were moved to 3 comp sink to be washed,rinsed, and sanitized again.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes left wet stacked during inspection. Ensure that dishes are stacked in a manner that allows them to effectively air dry.pyramid stacking example shown.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -P- Observed containers of pasta dish, lo mein & tofu in WIC without proper dates. Observed no dates on 2x containers of pork rolls in (1) flip top & (1) low boy units. CDI- PIC was able to properly date mark items. EHS explained to PIC if TCS/RTE foods are not intended to be used the same day of preparation then a date must be used on the items.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed no consumer advisory for menu item #40 containing sunny side egg & incomplete disclosure statement. Place an asterisk on sunnyside up egg and include wording such as “Cooked to order” or “May be undercooked” in front of reminder at bottom of menu. 10 day verification required.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer in 3x buckets measured at 0 ppm. CDI: corrected to proper concentration.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice & cornstarch scoop handles stored in bin were handles come into contact with food. CDI- Scoop handles were stored in upward position. REPEAT (full points).

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dried meat debris on slicer blade of slicer. CDI- Slicer was taken apart, and washed, rinsed, and sanitized by food employee.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed one container of milk at bar cooler that was 46 F. CDI- PIC discarded milk into 3-comp sink. (0 points)

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed thermometer in bar cooler not working properly. CDI- PIC replaced thermometer with one in working order. (0 points)

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoop stored in water at 83 F in-between use. Also, observed handle stored in ice bin were handle comes in contact with ice. CDI- rice scoop was stored on dry surface. Ice handle was stored up in ice bin. REPEAT (full points).

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or hand drying device at hand washing sink at drink station. Recommend keeping hand washing sinks fully supplied to promote as much hand washing as possible. -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ice bin at drink station with lid left open. Recommend keeping lid of ice bin closed when not in use to prevent exposure to splash, dust, or other contamination. -0 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee without a hair restraint actively preparing foods in kitchen. -0.5 points-

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 ice scoops in both ice bin stored with handles making contact with ice. CDI - PIC repositioned ice scoops so that handles of ice scoops were no longer making contact with ice. -REPEAT- -1 point-

2-401.11 Eating, Drinking, or Using Tobacco -Repeat- Observed employee food, drink, and toothpick stored with RTE foods and dry goods.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed raw unwashed produce stored above RTE tofu and other RTE washed produce. CDI- PIC was able to correct the storage order since no physical cross contamination was observed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. - Observed noodles, beef, chicken, and dumplings all in cold storage and below 41F without a covering.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 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 in house cooked then frozen shrimp and brisket without proper dates. Observed no dates on TCS/RTE foods in the flip top units. CDI- PIC was able to properly date mark items. EHS explained to PIC if TCS/RTE foods are not intended to be used the same day of preparation then a date must be used on the items.

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. -REPEAT- Observed rice scoop stored in water at 93F.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed racks in the walk in with chipped and rusted. Observed several flip top and portable cutting boards in need of resurfacing or replacing due to deep cuts and grooves. NOTE: Due to covid19 no signature occurred however, MARIA HOANG was present during the inspection.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored improperly at back of kitchen next to storage area. CDI: drinks discarded.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed beef stock in large batches that had cooled overnight at 54F inside walk-in cooler. CDI: by voluntary discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside walk-in cooler beef stock at 45F, egg roll (43F), rice noodles (43F), brisket (43F). CDI: all food was removed and placed inside freezer to rapid cool. Owner adjusted cooler thermostat during inspection. Cooler dropped down to 41F by end of inspection. Observed inside prep cooler sprouts (45F), raw chicken (45F), cut cabbage (45F), and shrimp (43F). Owner determined that there was an ice build-up at back of cooler. All TCS products were removed while ice defrosted. Cooler will be discontinued use until repaired.

General Comment: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed beef stock that had cooled in large batches and covered inside walk-in cooler. CDI: discussed proper cooling methods. Product discarded due to improper cooling.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer in 2 buckets measured 0ppm. CDI: corrected to proper concentration. Observed wiping cloths not in use on counter.

Repeat: 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles down in dry good products at back storage area.

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 brisket that was made yesterday not dated inside walk-in and main prep cooler. Observed spring rolls that were made yesterday not dated inside walk-in cooler. CDI: items were properly date marked.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed mutiple wet wiping cloths stored on prep surfaces while not in use.

General Comment: 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 oil at main cook station.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some containers of beef broth inside walk-in cooler at 42F. CDI: Discussed with owner about ensuring food is cooled down properly from night prior to maintain proper temperatures.

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 egg rolls inside walk-in cooler that were removed from freezer 2 days ago without a date label. Observed several containers of beef broth made yesterday without a date label. CDI: all products were labeled properly.

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

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth under cutting board. Improvement noted.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on hood system filters.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed several containers of beef soup, sweet and sour chicken, and brisket inside walk-in cooler that were made yesterday without date. CDI: properly date marked. Observed cooked shrimp and pork balls inside bottom of prep unit prepared yesterday without date. CDI: properly date marked.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one bleach sanitizer bucket on shelf at 10ppm. CDI: changed to proper concentration of 50ppm. Observed several wiping cloths laying on cutting boards of prep coolers.

General Comment: 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 spoon for rice stored in water of 72F.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on prep coolers on cook line. Observed shelving rusted inside walk-in cooler. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed chipped plates on shelves inside kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system with grease accumulation. Observed build-up on shelves inside walk-in cooler.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bleach sanitizer in spray bottles at strong concentration - above 100ppm. CDI: bottles diluted to proper concentration. Observed chemical dishmachine not sanitizing properly after several cycles. Concentration at about 10ppm. CDI: repaired by PIC; dishmachine now sanitizing properly at 50ppm.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed noodles cooling inside walk-in cooler in large batches. CDI: noodles were transferred from bowl to metal sheet tray to aid in proper cooling.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bleach sanitizer in 2 buckets at 0ppm. CDI: corrected to proper concentration.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice and water being dumped in handsink. CDI by education of employee that commited infraction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one tomato stored in flip top unit at 61F. Tomato had just been cut and placed in the flip top unit. CDI by voluntary disposal.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two bottles of sauce with no labels. all other containers had proper labeling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep top surface.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in dish machine measuring at less than 50ppm. CDI by priming dish machine and bringing concentration up to proper level. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed debris build up on containers and utensils stored as clean. CDI by removal for recleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy build up of black debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomato in flip top measuring at 67F. CDI by voluntary disposal.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of sauce with no label. CDI by labeling container.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep top surface.

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 ice scoop stored with handle in ice.

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

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

Observed one hand sink with no paper towels. CDI - replaced. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf

Observed residue on soda nozzle. CDI - sent to dish machine. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Improvement from previous inspection.

Observed items not date marked throughout flip top and walkin including egg rolls, cooked pork skin, cut cabbage. CDI - dated 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 one live roach on floor, PIC stated that exterminator sprayed recently. 6-501.111 Keep the premises free of insects, rodents, and other pests.

Observed sanitizer below 50 ppm at 2 wiping cloth buckets, CDI - remade. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed rear side of the slicer blade soiled with food residue. Insure that the rear of the slicer blade is cleaned as well as the front. CDI by employee cleaning the rear of the blade.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed medium rare beef steak on the Pho menu, with "this item maybe served undercooked" written as the consumer advisory. Insure that a the reminder, containing the words "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness" is including with the advisory. Verification of change required by 9/02/2016.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of sanitizer with higher than 200ppm of chlorine sanitizer. CDI by PIC diluting down to 100ppm. Insure that employees utilize the chlorine test kit to provide proper sanitizer concentrations.

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 knife stored in a gap between prep table and prep cooler. This area should not be used as utensil storage as it is not a clean place. Insure that employees discontinue using this gap as a storage area, EHS recommends using the prep table or providing a hang down storage area.

4-501.11 Maintain equipment in good repair. Observed two split gaskets on prep reach in units.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 10ppm sanitizer with inspector test strips. Observed 50 ppm sanitizer with PIC test strips. CDI: PIC directed to move all food to SS until dish machine can be repaired. VERIFICATION REQUIRED

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in flip top cooler cold holding above 45F. CDI: PIC stated items were recently refilled. Below flip top, cooler was holding at 45F. Cooler was turned down and TCS items were placed on ice. PIC directed to call for maintenance if cooler does not keep food below 45F VERIFICATION REQUIRED.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory statement to be "this item may be served undercooked." PIC informed that CA must include reminder and disclosure. VERIFICATION REQUIRED.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sprouts cooling in WIC while tightly wrapped. CDI: Item vented.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles of tongs down in noodles. CDI: Tongs taken out of product.

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 excessive dust collecting in areas throughout kitchen.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed items in freezers and in walk in cooler uncovered/unprotected. Items were covered with lids/wrapped in plastic by PIC. Insure that employees return covers/lids to items after use.

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 undatemarked pan of cooked noodles in walk in cooler. CDI by PIC dating. Insure that items are datemarked when kept for more than 24 hours.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled degreaser bottle in rear storage area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed singular sugar container unlabelled. CDI by PIC labelling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth left on prep area cutting surface. CDI by PIC placing item into sanitizer bucket. This was the only wiping cloth observed stored incorrectly.

4-501.11 Maintain equipment in good repair. Observed several damaged bus tubs. Insure items are replaced or repaired when they are broken. 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 frozen food stored in a small container that was cracked/damaged. Item was discarded by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cutting board stored in the server area handsink. Cuttingboard is used for lemons. CDI by PIC removing cutting board from sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed eggs stored over raw beef and pork in the prep reach in unit. CDI by PIC rearranging the items so that chicken products were all on the same shelf.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles cooling in a flip top unit on top of other items while also tightly wrapped. Do not cool items in the flip top unit, use the walk in cooler or freezer to cool items so that it is insured that they will reach their cooling temperatures in a timely manner, as well as not heating up surrounding items in the flip top unit.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizer buckets throughout facility.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored on an oven handle, such that when the oven is opened the tongs may contact the floor, as well as tongs stored in a soiled pan. Insure utensils are stored in a clean, dry location.

3-302.11(A) Separate the different types of raw animal foods. -P Observed shelled eggs stored directly above pork in walk-in cooler. Observed unwashed produce stored directly above ready-to-eat soups in walk-in cooler. CDI items were rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 3 sanitizer buckets at 0 ppm. CDI sanitizer buckets refilled to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles, noodle bowl, shelled eggs and potatoes above 45F. CDI items moved to walk-in cooler to rapidly cool. CDI MAINTENANCE CONTACTED.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several bags of noodles, lettuce, cut cabbage, ready-to-eat meats and sauces not properly date marked. CDI PIC labeled items.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed reminder missing from menu. Reminder must state Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions. VERIFICATION REQUIRED.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 spray bottle of sanitizer not labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed 2 sanitizer spray bottles >200ppm. CDI bottles refilled to proper concentration.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed 1 food employee wearing a braclet.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler.

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

6-303.11 Intensity-Lighting - C. Observed lighting not meeting required intensity all thoughout kitchen. Replace/repair lights to make it brighter throughout kitchen.

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 soiled dishes then clean dishes without washing hands prior. CDI employee was instructed to wash hands. 2-301.14 Wash hands after activities that contaminate them.-P Observed employees wiping hands on soiled wiping cloths on their aprons. CDI cloths were removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 peelers, knife and spoon stored as clean with food residue. CDI container of utensils was moved to dish area to be washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several items in walk-in cooler and prep cooler not labeled that required date marking. CDI items labeled 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 noodles cooling covered. CDI noodles uncovered.

3-501.13 Use approved thawing methods. Observed beef and chicken thawing at room temperature. CDI running water was placed on beef. Chicken was moved to walk-in cooler.

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

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

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 spoon used for rice stored in 65F water.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying clean dishes. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed buckets stored on floor thoroughout kitchen.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in walk-in cooler, prep cooler, dry storage area and under prep tables. 4-502.11 (C ) Maintain air thermometers in good repair and accurate. Observed broken thermometer in prep cooler. CDI thermometer replaced.

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

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at either handsink.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed shelves of exposed wood in wait station. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several tiles cracked and damaged in kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored directly on customer items.