CHINA EXPRESS II

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed too larger containers of noodles from yesterday at temperatures above 41F. CDI. PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.18 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 some items in one of the RI coolers without dates. CDI. PIC dated and indicated that they were made yesterday. Repeat **** all other items were dated. 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 .

4-501.11 Maintain equipment in good repair. Observed rust on cleaned dish shelves.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items such as ice creams fruits stored with facility food items in glass door reach in cooler.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. OBSERVED MULTIPLE uncovered food items in the RI coolers. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed whole unwashed cabbage above cut cabbage in reach in. CDI items relocated. Observed raw chicken over RTE food in RI. CDI items reorganized. REPEAT **** improvement from last time. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in reach in freezer and in reach ins and they were not actively used or cooling.

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). 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 . 3-501.18 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 some items in one of the RI coolers without dates. CDI. PIC dated and indicated that they were made tomorrow. **** all other items were dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. OBSERVED MULTIPLE uncovered food items in the RI coolers. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed whole unwashed cabbage above cut cabbage in reach in. CDI items relocated. Observed raw chicken over RTE food in RI. CDI items reorganized. REPEAT **** improvement from last time. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in reach in freezer and in reach ins and they were not actively used or cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed multiple items in the facility at temperatures above 41F. Also prep unit and RI cooler were out of temperatures. Facility will use time. EHS will be back next day to check on food temperatures. And unit repairs. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on the countertops and in solution at open chlorine during inspection. Repeat

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop handle to dispense food items fully submerged in the food item inside of the container. All other scoop handles for non-TCS food items were above the food. CDI: PIC removed scoop.

4-501.11 Maintain equipment in good repair. Observed one of the RI coolers in disrepair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed handles of cold holding units, sides of cooking equipment and cold holding units, and gaskets soiled with food debris and residue. Increase cleaning frequency.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility with no health policy and unable to state all the symptoms and illnesses. CDI provided and went over health policy. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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

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 broccoli in kitchen during inspection..

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee handle cash register and pull egg roll and sesame chicken to drop in fryer without washing hands and employee leave kitchen and come back to prepare and order without washing hands. CDI we all washing hands today.

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 handle blanched broccoli and egg roll with bare hands then place back in container for storage. CDI items discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed whole unwashed cabbage above cut cabbage in reach in. CDI items relocated. Observed raw chicken over beef ribs, raw beef over cooked chicken, and raw chicken over lo mein sauce in reach in unit. CDI items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food in reach in freezer and in reach ins and they were not actively used or cooling.

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 crab Rangoon, sliced bbq ribs, egg rolls, and chicken in reach in freezer without date marks. CDI items dated. Observed bbq ribs that was pulled from the freezer today not labeled. CDI items relocated labeled. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles that was covered and stored in reach in refrigerator to cool. Product did not drop in temperature in 30 minutes. CDI moved to reach in freezer to cool. Suggest facility solely use freezer to aid in cooling of hot food. 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. Observed facility making egg rolls on chest freezer outside of kitchen near seating area. Told facility they can not prepare food outside of kitchen and only in permitted space for food preparation. CDI items moved into kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on the countertops during inspection

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed detached door leaning at back end of kitchen. Repair or remove door. Repeat. 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 bear back screen door damaged and in need of repair. repeat.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed a sanitizer bucket of bleach reading at 50 ppm. CDI: PIC disposed sanitizer and filled bucket with properly concentrated sanitizer, and tested at 200 ppm. 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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several TCS food items that were prepared yesterday and not date marked. CDI: PIC created date labels for TCS 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed multiple working containers of seasonings, salts, and sauces near the make line unlabeled. Label all working bottles and containers.

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 a scoop handle to dispense rice fully submerged in the food item inside of the container. All other scoop handles for non-TCS food items were above the food. CDI: PIC removed scoop from the rice bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple metal mixing bowls stacked wet and stored in the clean dish rack. CDI: PIC separated bowls to allow proper air-drying.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed handles of cold holding units, sides of cooking equipment and cold holding units, and gaskets soiled with food debris and residue. Increase cleaning frequency. REPEAT VIOLATION.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed detached door leaning on the freezer right outside kitchen. Same door was mentioned on previous inspection report to be removed. Remove door from facility. REPEAT VIOLATION. 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 broken floor tiles near the back entrance, in the dish room. Repair tiles so they are easily cleanable.

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed outdated employee health policy posted onsite. Policy notes 5 major foodborne illnesses. CDI - EHS reviewed with PIC the updated employee health guidelines and provided hard copy for facility. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed heavily soiled blade on can opener stored on shelving below prep table. Utensil not used for today’s prep, according to PIC. EHS educated and PIC removed utensil to 3-compartment sink to be w/r/s. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed compliance with exception of sweet and sour sauce hot holding at 116 degrees F. CDI - PIC reheated product > 165 degrees F. -0- 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 .

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed carrots & peas cold holding on counter top at 75 F and various other TCS foods cold holding > 41 degrees. Refer to temperature observation chart. According to PIC, products were removed for prep an hour prior to inspection. CDI - Foods placed into reach-in freezer for rapid cooling. -3- 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 large bus tubs containing dense quantities of cooked noodles and lo mein cooling in reach in coolers tightly covered in saran wrap. CDI - PIC vented containers and transferred foods to reach-in freezer for rapid cooling. Temperatures began to cool down towards < 41 F. -0.5- *PIC and EHS discussed alternative cooling methods. 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.

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 containers and lids being stored facing up on wall mounted shelving units. CDI - PIC inverted containers for compliance. -0-

REPEAT VIOLATION: 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 cleaning needed on can opener base plate. Points scaled back due to different area observed and notable improvement from previous inspection. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed faucet leaking at 3 compartment sink. Repair. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed detached door leaning on freezer. Remove. 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 general cleaning needed on wall behind freezer. -0-

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. Observed an in use knife used for cutting raw vegetables with sauce splatter and other debris on blade of knife. CDI-PIC placed knife at 3 compartment sink to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed blanched broccoli cold holding on counter top at 64F and cooked noodles cold holding in low boy at 44F. PIC stated both items were pulled in and out of refrigeration since this morning. CDI-PIC placed items in reach in cooler for rapid cooling. -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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed A container of pork dumplings, a container of noodles, and 2 containers of boiled chicken without date marking in flip top cooler, low boy and reach in cooler. CDI-PIC dated items with yesterday’s date which was the date PIC stated items were prepared. 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 .

3-304.12 (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 a pan with handle and plastic scoops with handles stored with handles submerged in rice container and corn starch container. CDI-PIC removed items and placed in 3 compartment sink to be cleaned. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed ice scoop handle submerged in ice inside of the ice machine. CDI-PIC removed ice scoop from ice machine and placed in 3 compartment sink to be cleaned.

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 interior and exterior of deep freezer with rust accumulation on interior and exterior of deep 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 cleaning needed on dry storage rack with build up of flour, dirt and debris, cleaning needed on inside and outside of all cold holding units with dried food, grease, and other debris especially high touch surfaces and on gaskets, and cleaning needed on outside of rice cookers with grease and food debris.

5-501.17 Provide a covered waste bin in female restrooms. Did not observe a covered waste bin in female restrooms.

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 broken floor tiles throughout facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items such as cartons of milk and a pot of soup stored with facility food items in glass door reach in cooler. -REPEAT-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC get water for sanitizer bucket out of hand sink. CDI-REHS explained to PIC to only use hand sink for hand washing only.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken above precooked noodles in reach in cooler nearest reach in freezer. CDI-PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P zObserved soiled knife being washed and rinsed without properly sanitizing. CDI-PIC rewashed, rinsed, and then sanitized knife. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles in low boy cold holding at 48F as well as cooked peas and carrots stored on counter top at 83F. PIC stated noodles have been used frequently and may have gone out of temperature with frequent use and peas and carrots sit out for an hour or so when making fried rice. CDI-REHS advised putting a much smaller container of peas and carrots on ice and/or keeping cooked peas in carrots in the reach in cooler right beside fried rice warmer. PIC placed both items into the freezer for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed in use sanitizer bucket with more than 200ppm chlorine solution in bucket. PIC diluted chlorine solution to 100ppm.

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 cleaning needed on dry storage rack with build up of flour, dirt and debris as well as cleaning needed on a hanging shower curtain, used to conceal the dry storage area from customers view, with grease and debris build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food such as a small pot with cracked eggs and another small pot with cut tomatoes stored with facility food items in reach in cooler one.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee pick up tongs off of the floor and proceed to prepare food without washing hands. CDI: Food employee washed hands.

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 large bus tubs of cooked noodles cooling from last night still above 41F. CDI: PIC voluntarily discarded items. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken, shrimp, pork and cut cabbage all prepared yesterday without dates. CDI: PIC dated items. 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 .

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large bus tubs of cooked noodles cooling in reach in coolers tightly covered in Saran Wrap. CDI: PIC and EHS discussed cooling methods. 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 .

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 containers being stored facing up. CDI: PIC inverted containers.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a sponge being stored in hand sink. CDI: PIC removed item. 6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed back hand sink without soap. CDI: PIC placed soap at hand sink.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed large bus tub of cut cabbage cooling at a rate of 0.02F/min in reach in cooler. PIC stated cabbage was cut around 12:30. CDI: PIC placed bus tub of cabbage in reach in freezer to cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed large cut of beef thawing on drain board of 3 compartment sink. CDI: PIC placed beef back in reach in freezer.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sauces and spices on chefs cart without labels

REPEAT 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 sauce being stored on the floor. CDI: PIC removed bucket from floor.

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 freezer with buildup. Clean as needed.

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 wontons cooling in plastic containers with lids on. Wontons were cooling at rate of 0. Observed chicken cooling at a rate of 0.01 in a large bus tub and covered with Saran Wrap. CDI: PIC placed wontons and chicken in freezer to quickly cool.

REPEAT 3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed containers of sauces and container of spices on chefs cart without labels.

REPEAT 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauce being stored on the floor.

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 containers being stored facing up. CDI: PIC inverted all containers.

5-205.15 Maintain a plumbing system in good repair. Observed faucet leaking at 3 compartment sink.

5-501.17 Provide a covered waste bin in female restrooms. Observed women’s restroom without a covered trash can.

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

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf: PIC not monitoring hand washing, bare hand contact with ready-to-eat food, cold holding. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (B) Wash hands after using the toilet room.- P: Employee exited toilet room and did not wash hands before resuming work. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P: Employee came in back door from outside and did not wash hands before resuming work. CDI- spoke with PIC translator and employee was directed to wash hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P: Employee handling egg roll filling with bare hands. CDI- voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P.: Various raw meats in chest freezer out of original packaging and commingled together. All frozen solid. CDI- discussion and education. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: TCS foods sitting out at room temperature. Refer to temperature chart. CDI- Garlic and oil discarded. Other items moved back to refrigeration. Refer to temperature chart. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Working containers of condiments on cooking cart not labeled, salt, sugar, MSG, etc.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Box of broccoli stored on drain board of soiled 3-comp sink.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures. CDI, EHS educated PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed greasy utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitize.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cooked chicken cooling at slow rate. CDI, item placed in reach in freezer to cool.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked sweet and sour chicken, cooked pork, raw chicken on a stick, and Lo Mein cold holding above 41F. Observed date of 1/19 on sweet and sour chicken. PIC states he put too much sweet and sour chicken in bus to cool. CDI, item discarded by PIC. PIC states raw chicken and pork came from freezer and are thawed at ambient temperature before relocating to reach in cooler. PIC states items were taken out of freezer at 12PM. CDI, items relocated to reach in freezer to cool. EHS educated PIC on thawing methods.

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 cooked chicken cooling in containers covered with Saran Wrap. CDI, item uncovered and moved to reach in freezer to cool.

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 Food employee observed handling raw shrimp and did not use proper barrier when turning off faucet handles on sink. CDI. Hands washed correctly. 2-301.14 Wash hands after activities that contaminate them. -P Employee observed touching face mask and proceeding to handle food. CDI. EHS intervened and hands washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken, beef, and shrimp observed above ready to eat crab rangoons, fried pork, and cooked chicken. Raw chicken observed above raw shrimp. CDI. All food items rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Shrimp observed overfilled in flip top unit at 46F. CDI. Moved to reach-in cooler to cool down. Repeat violation. Full points will be deducted by next inspection if repeated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Label observed worn off of sanitizer bucket. CDI. Relabeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer observed above 200ppm. CDI. Diluted to 100ppm.

3-501.13 Use approved thawing methods. Peas and carrots observed thawing on counter at room temperature.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thermometer onsite observed with dead battery and not accessible. EHS will verify thin-probed thermometer has been obtained no later than 8/12/21.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several spices and oils near cook line missing labeling.

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. Tongs observed in direct contact with raw chicken in container.

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 absorbent ceiling tiles in the kitchen, some with damage towards the back of kitchen. Observed floor near door with some severe cracking and some baseboard damage alone walls. Observed some areas where the wall meets the floor that the plaster/wall is damaged throughout facility. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed scallops holding with ice above 41F. CDI: More ice was added. Product cooled to 40F by end of inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times written for eggs, egg rolls, or cabbage held on time at the start of the inspection. CDI: Start times were written. REPEAT VIOLATION

4-501.16 Do not use a warewashing sink for handwashing. Observed employee wash hands in the 3-compartment sink. CDI: EHS discussed with PIC about training employee to only use handsink. CDI: Employee correctly washed hands the rest of the inspection.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.Observed several absorbent ceiling tiles in the kitchen. Observed floor near door with some severe cracking. Observed some areas where the wall meets the floor that the plaster/wall is damaged throughout facility.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat items in reach in cooler. Observed chest freezer with raw and ready to eat items commingled outside of hermetic packaging. CDI: Items rearranged. REPEAT VIOLATION

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no times written on broccoli or eggs that PIC stated they hold for 4 hours and then discard. CDI: Times marked for when the items were pulled out of refrigeration. Observed no written procedures for items held on TPHC. CDI: Procedures written 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 shrimp in two different coolers, and dumplings cooling while covered. EHS discussed proper cooling methods and items should be allowed to cool uncovered.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 pint containers with white granules in them. PIC stated they were sugar, MSG, and salt. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed chest freezer with insulation on lid exposed and it overall is severely worn. H

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on the dumpsters. Dumpsters are shared with the whole shopping center.

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 some dust build up on menu board and front area. Observed AC vent on ceiling above prep top with dust build up. Previous violation corrected. REPEAT VIOLATION

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed many containers of food items in refrigeration units not in cooling process uncovered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed containers of raw shrimp and chicken stored above wonton wrappers in refrigerator. CDI- items rearranged.

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 containers of chicken, egg rolls, pork, cabbage and tofu in refrigerators without dates. CDI- items were cooked or opened yesterday and allowed to be dated with yesterdays date.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small container at cook line of sugar, salt and MSG without labels.

3-305.14 Food Preparation - C Facility does not have a food preparation sink and uses drainboards of 3 compartment sink for food preparation. Ensure that sink and drainboards are properly washed, rinsed and sanitized immediately prior to using for food preparation.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting broccoli and placing directly back into a cardboard box without washing. CDI- instructed employee to wash broccoli before cutting and place into clean container. Broccoli washed and placed in clean container.

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. General cleaning needed of wall behind flip top prep unit across from wok and walls in room with 3 compartment sink. Clean walls before painting.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items at front counter area and several items in refrigerator with food used for restaurant.

3-302.11(A) Separate the different types of raw animal foods. -P Observed cooked shrimp stored under raw beef, and raw eggs stored under raw chicken in the tall reach in cooler. CDI-All items were re-organized.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup to the inside of the ice machine. Have cleaned and sanitized.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the sanitizer strength to be over 100ppm at the sanitizer bucket. CDI-More water was added to the bucket to dilute to solution.

5-205.15 Maintain a plumbing system in good repair. Observed a heavy leak to the faucet at the 3-compartment sink. Have repaired.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the walls, and floors of the facility. Needs a thorough cleaning. Do not paint over debris on the walls.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on prep counter by steam well. CDI - Relocated to sanitizing solution.

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. Tongs stored with handles in contact with raw chicken. CDI - Tongs sent to dish area for processing.

4-501.11 Maintain equipment in good repair. Replace split gaskets on low prep cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from low prep cooler gaskets, inside low prep cooler, and inside reach in freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on cutting board at flip top. CDI - Drink relocated to low shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked chicken and raw beef over stocked in flip top and holding above 41F. CDI - Out of temp portions removed and placed in reach in freezer for rapid cool down.

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 Chicken cooling while tightly wrapped in reach in cooler. CDI - Wrapping removed to allow rapid cooling.

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. Tongs stored with handle contacting raw chicken wings. CDI - Tongs sent to dish area for processing.

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. Clean floors under cook line equipment.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken above raw beef in reach in cooler; raw chicken above dumplings in reach in freezer. CDI - Both rearranged with correct storage order.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wipng cloth stored on prep counter. CDI - Relocated to sanitizing solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Crumbs from inside reach in freezer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Egg rolls made two days ago with no date marks in reach in cooler. CDI - Egg rolls correctly back dated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans wet stacked on drying rack above three comp sink. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean handles of reach in cooler doors and surfaces of equipment throuhgout.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Dumpster missing lid and drain plug. Contact solid waste service provider and request replacement.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on cutting board of flip top cooler. CDI - Drink relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Container of raw chicken skewers stored above cooked chicken and spring rolls in reach in cooler and raw chicken stored above raw beef in reach in freezer. CDI - Raw chicken moved to bottom of cooler and freezer. Improvement noted from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Steamed broccoli and cut cabbage held off temperature control and temping at 73F. CDI - Products discarded today. Explained process for TPHC and encouraged PIC to use TPHC on these items at lunch and dinner rush.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter by steam well. Keep these in sanitizer or place in laundry bin after use.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on rack over three comp sink. CDI - Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Replace split gaskets on cold holding equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from soap dispensers, equipment handles, and cooler door gaskets throughout.

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. Clean floors and walls in kitchen area throughout.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above cooked chicken, and observed raw shrimp stored above cooked shrimp. CDI-The tall reach in cooler was rearranged to the allow for the raw product to be stored below cooked product. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE PROPER STORAGE ORDER IS FOLLOWED. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the cutting boards stored on the clean equipment rack. CDI-The items were placed into the 3-compartment sink for proper cleaning and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabbages, cooked broccoli, egg rolls and chicken sitting out of the counter upon entrance to the kitchen. CDI-The items were placed into the reach in cooler. Product either needs to be kept at 45F or below or at 135F or above. Do not store product at room temperature.

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 noodles, shrimp and chicken. CDI-The items were properly dated.

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 rice cooling out at room temperature. The product was at 103F. CDI-The rice was placed into the reach in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths on the counters. CDI-The cloths were removed. Keep wet wiping cloths in sanitizer bucket or keep dry.

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 curtain and wire at the dry storage area, the lids to the flour and sugar bins at the dry storages area, the shelves in the dry storage area, and the paper towel dispenser. Thorough cleaning is needed. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the faucet of the 3-compartment sink. Have repaired.

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 and walls of the facility. Before painting the walls, clean the walls properly. Have cleaned. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw beef stored above onions in the tall reach in cooler. Also observed raw beef and raw shrimp stored in the top section of the flip top cooler. There was ready to eat vegetables in bottom portions. CDI-All coolers were properly organized. 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 egg rolls stored out at room temperature on a speed rack cooling. The speed rack in accessible to customers. CDI-The products were moved to the reach in freezer for rapid cooling. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of product not covered in the reach in coolers. CDI-The items were properly covered.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a wok being stored on empty egg crates underneath the stove area. CDI-The wok was removed and the egg crates were thrown away.

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 reach in coolers, the white reach in freezer, and several shelves. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed peeling paint on the walls near the 3-compartment sink. Have repaired. 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 cleaning needed to the floors, and walls of the facility especially at the hand washing sink, the walls at the 3-compartment sink and back door. Thorough cleaning is needed. REPEAT.

2-401.11 Cover and store employee drinks and food to prevent contamination of food or utensils. Observed employees steam buns being stored in a rice hot pot above rice for the restaurant. Buns were removed.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling the phone and drinking from a beverage without washing his hands before proceeding with other tasks. CDI by instruction, employee washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and chicken stored in the top portion of a flip top cooler while cooked pork was being stored below. CDI- storage rearranged. VR required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple large containers of foods such as lo mein, cooked pork, cooked shrimp, wontons, egg rolls, sesame chicken, and sweet and sour chicken without datemarks on the product containers. VR within 10 days to ensure the facility is datemarking these 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 diced chicken cooling in a high volume container in the reach in cooler at 78F at 11:00AM. The chicken dropped in temperature to 74F by 11:50AM after being transferred to the reach in freezer. CDI- instructed PIC to transfer the chicken to a sheet pan and place it in the reach in freezer to promote rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic and metal containers stacked while wet above the 3 compartment sink.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 circular cutting boards with heavy scoring.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation behind the door handles to cold holding equipment throughout the kitchen and on wire shelving above the 3 compartment sink.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the faucet at the 3 compartment sink.

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 paint peeling on the wall near the back door of the kitchen and the back door to the kitchen unhinged. 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 debris accumulation on the back door to the kitchen, the walls near the rear entrance to the building, and underneath the 2 door reach in coolers and hand sink nearest the back door.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready-to-eat foods in a reach in cooler and raw proteins stored in the top portion of a flip top cooler while RTE foods were stored below. CDI- storage rearranged. Failure to correct this violation could result in an intent to suspend being issued on the permit. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw poultry stored over shell eggs in a reach in cooler. CDI- storage rearranged. Provided food storage order chart today. VR within 10 days.

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 bowl (no handle) being stored in a bucket of soy sauce.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single-use containers being stored food contact side upright and uncovered on the wire rack above the flip top cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the backs of the reach in cooler handles throughout the kitchen.

5-205.15 Maintain a plumbing system in good repair. Observed a leak at the faucet of the 3 compartment sink.

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 damaged to the wall at the back of the kitchen and at the wall behind the reach in freezer along the cook line. 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 debris accumulation on the wall at the back of the kitchen, around the 3 compartment sink grease tramp, and on the floor behind the reach in coolers along the cook line.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and shrimp stored in the top portion of a flip top cooler while ready to eat (cooked pork) were stored below them. CDI- storage rearranged. Provided food storage chart today. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over shell eggs in a reach in cooler. CDI- storage rearranged.

•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 containers of egg rolls, dumplings, and lo mein made on previous days without datemarks. CDI-products were appropriately dated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed the facility holding cut cabbage out at room temperature without a timestamp or written TPHC procedures. CDI- procedures provided and filled out today, container was timed appropriately.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 circular cutting boards with deep gouges in them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the side of the fryer next to the wok line, on and behind the knobs of a handsink in the kitchen, and on the outer surface of a chest freezer.

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 damage to the wall at the gap between the wall and the 2-door reach in freezer and at the wall near the back door of the kitchen. 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 debris accumulation on the wall near the back door of the kitchen, the door to the kitchen, and on the wall at the gap between the 3 compartment sink drain board and the wall.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed small child enter the kitchen during inspection. CDI- child was removed from the kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over cut napa and raw beef over cooked chicken in a reach in cooler. CDI- storage rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp in a reach in cooler. CDI- storage rearranged. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed an employee place raw frozen chicken into a 3 compartment sink basin without cleaning and sanitizing the basin first. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed steamed broccoli and cut napa being stored at room temperature while above 45F. CDI- foods were relocated to cold holding units for cooling.

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 wontons in a reach in cooler without a datemark. CDI- datemarks added.

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 cooling at room temperature while below 135F and sliced chicken cooling in a large plastic tub while wrapped in a reach in cooler. CDI- lo mein was transferred to a reach in freezer, sliced chicken was transferred to a sheet pan and transferred to a reach in freezer.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf The facility did not have an operational thin probe thermometer. VR within 10 days.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the screen door located at the back of the kitchen with tears in the screen.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on a shelving unit above the flip top cooler, on the outside of a white chest freezer, and debris accumulation on the back sides of reach in cooler door handles.

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 debris accumulation on the wall near the back door of the kitchen and on the wall the left of the 3 compartment sink below the sink drain board.

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 Egg rolls in reach in cooler cooked yesterday and still at 51F. CDI - Discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cooked chicken and raw shrimp stocked above the fill line in the flip top and holding above 45F. CDI - Top portions removed and placed in reach in freezer for rapid cool down.

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 Cut napa cabbage and steamed broccoli held on TPHC on counter top with no time stamps. CDI - Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Egg rolls cooling stacked deep in reach in cooler and fried chicken cooling in deep container in reach in cooler. CDI - Egg rolls discarded due to cooling time violation; fried chicken spread out in thin portions to promote cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths stored on prep surfaces throughout. CDI - All placed in sanitizing solution.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Drain plug missing from dumpster. Contact solid waste service provider to request drain plug installation.

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. Clean build up of dust from AC return vent in kitchen.

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 lo mein cooling at rate of .2 degrees/ min. CdI changed method and rate observed to be .9 degrees /min.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer greater than 200 ppm chlorine CDI PIC diluted to 100 ppm. 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 lo mein cooling at ambient temperature moved to reach in cooling rate now in compliance.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Observed thermometer greater than 5 degrees off from calibrated thermometer. Verification required.

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 near three compartment sink tiles in need of repair. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date mark on food items prepared on previous days such as egg rolls and cooked pork. CDI - All items requiring date marking correctly back dated today.

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 Cut cabbage, rice, and thawed peas and carrots held using TPHC with no time stamp to identify when foods are to be discarded. CDI - All discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer above 200ppm in buckets for wiping cloths. CDI - Diluted.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths on various surfaces upon entry to kitchen. CDI - Staff placed all into sanitizing solution.

4-501.11 Maintain equipment in good repair. Replace split gaskets on low prep cooler doors.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on faucet handles of handsink. Clean. Improvement noted from last inspection.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Certified food protection manager not present at begining of inspection. Certified manager arrived 25 minutes after inspection started.

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 Chef recontaminated hands after washing by touching faucet handles with bare hands to turn water off. CDI - Reminded staff to use a barrier such as a paper towel to avoid recontaminating hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Egg rolls and raw chicken in reach in cooler and cut cabbage on counter top holding above 45F. CDI - Raw chicken sent to freezer as it was in cooler for less than 4 hours; egg rolls discarded. Cabbage palced on TPHC today. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked pork in low prep cooler with no date. All other foods dated on paper affixed to outside of cooler. CDI - Pork properly back dated. Discontinue date marking on the outside of the cooler. Date the contianer the food is stored in.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Similar looking foods such as salt, sugar, and msg at cook line with no labels. CDI - PIC labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counter at cook line, on counter by steam wells, and on sink at dish area. CDI - Keep these in sanitizing solution once wet

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of food debris on handles of hand sink and handles of reach in coolers. Clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster missing door, bottom welds are cracked, and drain plug. Contact Republic Services at 704-393-6900 and request that the dumpster is replaced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken sotred on shelf above cooked cabbage in reach in cooler; raw chicken above forzen pork thawing in reach in cooler. CDI - Raw chicken moved to bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut cabbage and cooked broccoli holding above 45F on counter top. CDI - Items placed in cooler fro rapid cool down as they were recently prepared.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sanitizer bucket not labeled. CDI - PIC 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 Cooked cabbage cooling in large deep tub in reach in cooler. CDI - Separated into thinner portions to aid in cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Similar looking foods such as salt, sugar, and msg at cook line with no labels. CDI - PIC labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on counter at cook line. CDI - Replaced with dry wing cloths.

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 sink faucet handles and cooler door handles throughout. Clean.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster missing door, bottom welds are cracked, and drain plug. Contact Republic Services at 704-393-6900 and request that the dumpster is replaced.

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. Clean build up of grease and food splatters from FRP on walls by hand sink and all around the three comp sink.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF: Baby in kitchen. Person in charge must ensure that unauthorized persons are not in kitchen.

2-301.15 Where to Wash - PF: Observed employees washing hands in 3 comp sink. CDI-instruction

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Observed cooked foods being listed and dated on door. Suggests food be dated per container on the container.

6-501.111 Controlling Pests - PF: Eliminate flies.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Discontinue storing container of rice(covered) outside. All foods must be kept inside kitchen and protected form contamination.

4-205.10 Food Equipment, Certification and Classification - C: Discontinue storing food in cooler specified for bottled drinks. Remove food from cooler and place in kitchen coolers.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Repair broken floor tiles under 3 comp sink and other equipment. Replace door on hinges in kitchen. Keep back door (screen door) closed. 6-501.114 Maintaining Premises, Unnecessary Items and Litter - C:Clean up area outside. Observed boxes and trash outside.

6-305.11 Designation-Dressing Areas and Lockers - C: Remove personal items from facility. Discontinue storing baby bottle in cooler with store food. Remove househokd items from dining area.

.3-202.15 Package Integrity - PF. All food products shall be stored in a properly sealed container. Observed a dented can of soy sauce in the dry storage area. CDI- can of soy sauce was voluntarily discarded.

.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P. All in use utensils shall be sanitized every four hours. PIC stated that the rice scoop was sanitized nightly. CDI by instruction.

2-103.11 (M) Person in Charge-Duties - PF. Observed no employee health policy present. CDI- employee health policy template was given to PIC (Chinese).

2-301.12 Cleaning Procedure - P. Observed two food employees wash their hands and turn the facuet off with their bare hands. CDI- handwashing demonstration was given to all employees.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. All potenetially hazardous ready to eat foods shall be date marked if held more than 24 hours. Observed no date marking on cut lettuce in the reach in cooler. CDI by instruction.

3-307.11 Miscellaneous Sources of Contamination - C. All foods shall be stored in a manner that prevents miscellaneous sources of contamination. Observed celery and cabbage being stored on the rack of the reach in cooler. CDI- celery and cabbage were washed and placed in a shallow pan.

All food shall be protected from contamination during storage. Observed cabbage being stored on the shelf of the reach in cooler. CDI- cabbage was washed and wrapped in saran wrap.All food shall be stored at least 6 inches off the floor. Observed soy sauce being stored on the floor in the dry storage area. CDI by instruction.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI- PIC is awaiting his certificate in the mail. PIC stated that he had completed the SERVSAFE class last week.

Food shall be stored in a non-absorbant, easily cleanable container in order to prevent contamination. Observed cut broccoli being stored in a box in the refrigerator. CDI- broccoli was re-washed and stored in a plastic container.

All in use scoops shall be stored with the scoop handles up and out of the food in order to prevent contamination. Observed the handle of the rice scoop in the rice. CDI- scoop was turned upright with the handle up and out of the food.