CHIN GARDEN

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee handle raw onions with bare hands during inspection. CDI - Onions that were not immediately being cooked voluntarily discarded. Repeat. 4 pts. 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

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed various pint containers being stored as clean while wet stacked. Ensure all equipment and utensils are properly dried prior to stacking. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed various single use containers that had been washed and reused to store various ingredients. Replacement with proper equipment necessary. 0 pts.

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 4-501.11 Maintain equipment in good repair. Observed lowboy freezer unable to maintain foods frozen during inspection. All foods holding below proper temperature. Repair necessary. Observed various pint containers being lids with heavy damage being used during inspection. CDI - Lids voluntarily discarded. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a multitude of employee belongings being stored above and in conjunction with customer foods or service items during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and service items. 0 pts.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and turn the faucet’s water off using their bare hands. Employee dried hands with disposable towel then transitioned into food prep. CDI. Employee instructed to rewash hands. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. - P. Observed employee use bare hands to handle cooked lomein. Product was being portioned to secondary container to be cooled down. CDI - Employee reheated lomein > 165°F at the wok. -2- 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.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed a small plastic container sitting in the handwashing sink. CDI - PIC moved container. -0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. - P. Observed stacked cases of raw shelled eggs stored above cooked lomein in the walk-in cooler, raw beef and raw shelled eggs stored above vegetables in the prep top. No physical evidence of contamination observed. CDI - Storage order corrected in all areas to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed cooked pork with two date labels attached to its container stored in the walk-in cooler. Discussion with PIC revealed that the food was made on 2/20/26. CDI - Allowed the PIC to remove incorrect labels and attach the correct date. -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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

REPEAT: 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed spray bottle containing degreaser and bottle containing soap without labels. CDI - Chemical products labeled by PIC. -1-

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 wall tiles in women’s restroom cracked and damaged. Repair. -0-

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

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no dates marks on any items in the prep units. VR required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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 several working bottles of liquids without labels. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly in facility

4-502.13 Single-use and single-service articles cannot be reused. Observed single use food dye containers being reused for various things throughout facility.

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 dust and debris on some of the lower shelves. Clean with more frequency.

5-205.15 Maintain a plumbing system in good repair. Observed faucet dripping at hand sink.

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 heavy splash and build up on wall near cooking line of equipment. Clean with more frequency.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a container of water sitting in the handwashing sink. CDI PIC moved container

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. Raw chicken stored above raw beef in walk-in cooler. CDI - PIC corrected food storage order during inspection.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed wings being held on TPHC without discard time on them. CDI EHS educated PIC and he added discard time. 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 2 squeeze bottles at grill without label. CDI EHS educated PIC and he used a marker to label bottles. REPEAT

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 gasket around WIC door torn and duck taped together. PIC has ordered replacement and the company will be installing the new gasket for both WIC and WIF this week. REPEAT

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 open employee drink on top of the lowboy cooler. CDI PIC moved drink. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee use cell phone and return to working in the kitchen without washing his hands. CDI EHS educated employee and he washed his hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms above RTE foods in the WIC. CDI PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed wings being held on TPHC without discard time on them. CDI EHS educated PIC and he added discard time.

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 3 squeeze bottles at grill without label. CDI EHS educated PIC and he used a marker to label bottles.

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 scoopers in 3 dry ingredient bins with handle touching the food.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed aluminum single service trays on top shelf in back storage room unprotected. CDI EHS educated PIC and he inverted trays.

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 gasket around WIC door torn and duck taped together. Needs to be replaced REPEAT

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 coffee station with employee cups above bags of sugar.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed dry non tcs foods being stored in large plastic containers that are not food grade. EHS advised PIC to purchase food grade containers for dry goods.

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 gasket of WIC door very worn and duck taped together. Needs replacement. REPEAT Also observed unsealed wood table in back of kitchen. PIC stated he would repaint and use a sealer. 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 a large amount of dust buildup on top of containers and items in dry storage area.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a container of water sitting in the handwashing sink. CDI PIC moved container

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed 2 open cans being used to store food. CDI PIC voluntarily discarded can and food.

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed uncleaned utensils from yesterday sitting on top of prep top and table. CDI PIC moved utensils to 3 comp sink to be 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wontons in lowboy cooler at 53F. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 large bowl of cooked shrimp in WIC not date marked. CDI PIC provided date mark For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 wontons in Lowboy cooler not date marked CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed wontons being stored in plastic grocery bag. CDI EHS educated PIC and he discarded wontons.

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 scoops used for dry food coating stored unprotected in dry storage. CDI PIC moved scoops to 3 comp sink to be w/r/s.

4-501.11 Maintain equipment in good repair. Observed prep sink caulking with black mold. Observed unsealed wood table next to smoker in kitchen. REPEAT 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 gasket on WIC door taped to door. Gasket is very worn and needs to be replaced.

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 wall tiles in women restroom cracked and damaged. Observed some floor tiles damaged int he kitchen. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door is not self-closing. All doors to outside must be self-closing. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some pans and bus tubs stacked while still wet. Allow utensils to adequately air dry before stacking. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on sandwich cooler door. Shelves below prep tables are rusted. Establishment still needs to seal or remove wooden table beside smoker. Caulking between prep sinks is molded and needs to be removed and recaulked. Equipment shall be maintained in good repair. Repair/replace listed equipment. REPEAT

4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Establishment had the sanitizer solution in the middle vat of the 3-compartment sink. Establishment must wash with detergent or soap in first vat, rinse the soap and debris off the dishes in the middle vat with clean water, and then submerge the dishes in sanitizer solution in the last vat. CDI - PIC educated on ware washing procedures. 0 pts.

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. Some floor tile damage in several locations in kitchen. // 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove old cooler near back door of restaurant to prevent harboring pests. 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. Some floor cleaning necessary underneath equipment in kitchen. REPEAT. Reduced to half credit because establishment has removed most of the old equipment and physical facilities are much cleaner than last inspection.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Establishment is not date marking foods effectively. Establishment was not cooling chicken, shrimp, or pork properly. All containers and pans had greasy residue on them. Time as a public health control not being followed correctly. The PIC must ensure that the rules in this code are met. PIC must control foodborne illness risk factors effectively. CDI - PIC educated on duties. REPEAT A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Establishment was using cardboard boxes to store cooked food. Food must only contact cleaned and sanitized surfaces. Do not use cardboard to store food. CDI - PIC educated on requirement and chicken discarded. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most pans and containers stored as clean had greasy residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Containers and pans put in 3-compartment sink to be re-washed. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Cooked chicken measured 75-86F after cooling for over 2 hours. Cooked pork and cooked shrimp were also cooling in deep bowls and in thick portions and would not reach 70F within 2 hours. CDI - Chicken discarded. Pork and shrimp spread out onto sheet pans to cool faster. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut cabbage held out of temperature control at 59F. Egg rolls in reach-in cooler measured 44-46F. Chicken in reach-in cooler measured 44F. TCS foods in cold holding shall measure 41F or less. Establishment needs to keep cabbage cold at 41F or less, or add it to TPHC sheet like other TCS foods held out of temperature control. CDI - Cabbage, chicken, and egg rolls moved to walk-in 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://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 Tofu, baby corn and pork ribs missing date labels in sandwich cooler. Cooked chicken in reach-in cooler missing date label. TCS ready-to-eat foods must be labeled with prep date. CDI - PIC placed date label on items. // 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 All the cardboard boxes of cooked chicken and egg rolls in walk-in cooler were date marked as being prepared on 10-3. PIC stated these were prepared in the last 2 days. CDI - PIC corrected date label. Establishment is placed on a risk control plan for date marking. EHS will follow up every week to check date marking. If establishment does not follow risk control plan permit will be suspended. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Egg rolls held on TPHC were missing time label. CDI - PIC placed 11:45AM time label on egg rolls. // Also, at 3:30PM EHS observed that old time labels for chicken had been changed to from 11:15AM to 3PM. Establishment had not discarded the food. CDI - EHS explained TPHC to PIC and the chicken was discarded. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Cleaning chemical bottle not labeled. CDI - PIC placed label on container. // 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Bottles of medications stored in top of meat grinder. Store medicines in a separate location. CDI - PIC removed medicines.

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 was cooled in deep cardboard boxes and still measured above 70F after cooling for more than 2 hours. Pork and shrimp were cooling in deep bowls at start of inspection. Spread out cooling TCS foods to facilitate rapid cooling. CDI - Chicken discarded, and pork and shrimp spread out onto sheet pans. 0 pts. 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 .

4-101.19/4-202.16 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. Cardboard liners stored throughout kitchen. Remove cardboard from establishment. // 4-501.11 Maintain equipment in good repair. Replace gasket on walk-in cooler door. Old gasket is taped on door. Caulking between prep sinks is worn and needs to be re-done. Establishment needs to seal or remove all the wooden shelves and boards in kitchen. REPEAT // 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Establishment is storing cooked proteins in cardboard boxes. Establishment needs to acquire more containers and pans that can be washed, rinsed and sanitized. Do not use cardboard boxes.

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. Additional cleaning necessary on shelves throughout kitchen, at wok, and in general on all nonfood contact surfaces throughout kitchen. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Large amount of raw chicken boxes in bathroom. Remove from establishment every day. REPEAT

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Old fryer stored in dining room. Old reach-in cooler is outside behind back door. Remove items that are not necessary to establishment. 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. Clean floors underneath equipment throughout. Clean walls throughout kitchen. Clean ceilings are ceiling vents. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Toenail clippers and other personal items stored in top compartment of meat grinder. Do not store personal items on food contact equipment. 0 pts.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Employees were washing dishes in prep sink with no soap or sanitizer step. Most of pans stored as clean were visibly soiled with food. Time as a public health control was not being done properly. TCS ready-to-eat foods were not being date marked. PIC must ensure requirements of this code are met and risk factors for foodborne illness are controlled. CDI - PIC educated on duties. 0 pts. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in men's bathroom. CDI - PIC placed roll of paper towels at sink. 0 pts.

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. Raw chicken stored above raw beef in walk-in cooler. Raw chicken stored above raw seafood in walk-in freezer. Store raw animal foods according to final cook temperature - raw chicken must be on bottom. CDI - PIC corrected food storage order during inspection. If raw animal food storage is a violation next inspection, a risk control plan will be implemented. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Meat grinder and most pans stored as clean had visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be re-washed. // 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Both employees observed washing utensils with only water and no soap or sanitizer. Also, another employee was preparing raw chicken on 3-compartment sink drainboard and did not wash or sanitize it before placing clean dishes there to dry. Utensils and food-contact equipment must be washed with soap/detergent, rinsed off with clean water, and then sanitized. CDI - PIC washed, rinsed and sanitized 3-compartment sink. EHS helped PIC set up 3-compartment sink and all soiled utensils and equipment were placed in wash vat during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tofu, cabbage, baby corn, and chicken were missing date labels in sandwich cooler. TCS ready-to-eat foods must be labeled with date prepared, and held for no longer than 7 days. CDI - PIC placed date labels on items. Establishment will be placed on risk control plan for date marking if date marking is still out of compliance next inspection. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Chicken held on TPHC had a start time of 12PM, but time was 11AM. Establishment must place accurate time label on TCS foods held under TPHC. CDI - PIC corrected time label. 0 pts.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloths observed on prep table during inspection. Store wet wiping cloths in sanitizer solution when in between uses. REPEAT

4-501.11 Maintain equipment in good repair. Gaskets on walk-in cooler door and sandwich cooler door are taped down. Caulking between prep sinks is worn and needs to be redone. Replace torn gaskets. // 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. Old cardboard is being used to line several shelves throughout kitchen. Remove old cardboard. 0 pts.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Employee observed preparing raw chicken in 3-compartment sink and on clean drainboard. Employee rinsed off some raw chicken debris, and then began washing utensils and placing them right where the raw chicken debris were. Warewashing sinks must be washed, rinsed and sanitized before and after each use. Establishment needs to use prep sinks for food as they have 2 prep sinks. CDI - PIC washed, rinsed and sanitized sink and was told to only use prep sinks to prepare food.

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. Grease and soil buildup on equipment throughout kitchen, especially sides of cooking equipment. REPEAT

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Lots of old raw chicken boxes throughout kitchen and in bathroom. Remove these daily to prevent attracting pests. 0 pts.

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 floors throughout kitchen. Clean grease off ventilation hood. REPEAT 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Lots of old equipment and old food boxes stored throughout kitchen, dining room and outside back door. Remove these items to prevent attracting pests and to aid in cleaning.

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 procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and turn the water off without using wiping cloth. CDI. Employee rewashed hands. For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed hand sink in the ladies bath room blocked by boxes stored in front of it. CDI. PIC removed.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored directly on raw pork in the WI freezer.CDI. PIC changed the storage. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed ready to eat chicken and rolls stored directly in raw chicken boxes. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Cabbage, rolls, chicken pork in the RI without dates CDI. PIC date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rolls stored directly under hand sink. CDI. PIC removed. Also observed multiple food stuffs stored directly on the floor in the facility. Needs to be removed and reorganized. Repeat

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 beard cover. Needs to wear one when working with food.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use dishes stored directly in prep sink with build up. Needs to be removed.

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 multiple build up on shelves in the WI and also in and out of RI coolers and prep units. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on hood, floors behind cooking lines and walls. Needs to be cleaned. Facility needs general cleaning REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling missing some covers. Needs to be replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored through out the facility and needs to be removed. CDI. PIC removed.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored directly on raw pork in the WI freezer.CDI. PIC changed the storage. REPEAT

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rolls stored directly above trash container. Observed employee drinks stored directly inside cooked rice . CDI. PIC removed. Removed. 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 build up on hood. Needs to be cleaned. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed Cabbage, rolls in the RI without dates CDI. PIC date marked. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of sauces stored under water lines and directly on the floor in the kitchen area. CDI. PIC removed. 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 multiple build up on shelves in the WI. Needs to be cleaned. 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 build up on hood. Needs to be cleaned. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed chicken in the WI without dates CDI. PIC date marked.

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

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed soap stored directly above food stuffs. CDI. PIC removed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing in sink without running water. CDI.PIC removed to the cooler. 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 a container of spices without lBEL. CDI. PIC labeled. Repeat

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed containers of sauces stored under water lines and directly on the floor in the WI. CDI. PIC removed. REPEAT.

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

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 multiple build up on shelves in the WI. Needs to be 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 missing tiles in ceiling and a damaged hood system. Needs to be 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 build up on hood. Needs to be cleaned. REPEAT. ***IMPROVEMENT FROM LAST TIME.

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 procedure for responding to vomiting or diarrheal events. CDI. provided PIC with one.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered food stuffs in RI and WIs. CDI. PIC covered.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing in sink without running water. CDI. PIC removed to the cooler.

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 working containers of spices without labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food containers stored directly on the floor. Observed containers of sauces stored under prep sinks. CDI. PIC removed. REPEAT.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single use dishes stored directly on the floor in the dry storage area. Needs to be removed.

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 multiple build up on shelves in the WI and though out the facility. Observed build up in RI coolers. Needs to be cleaned. 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 build up on kitchen hood. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees phone stored on prep tables. CDI. PIC removed.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored directly on raw pork in the WI freezer.CDI. PIC changed the storage. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, pork, rolls in RI, cold holding at temperatures above 41F. CDI. PIC voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed egg rolls, chicken, pork in RI, containers of shrimps, egg rolls in the WI without date marks. CDI. PIC DM. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food containers stored directly on the floor. Observed containers of onions stored in the restroom. CDI. PIC removed. REPEAT.

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. Needs to wear one when working with food. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple build up on shelves in the WI and though out the facility. Observed build up in RI coolers. Needs to be cleaned. 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 build up on kitchen hood. Needs to be cleaned.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored directly on raw beef in the WI.CDI. PIC changed the storage. 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, in RI, containers of shrimps in the WI without date marks. CDI. PIC DM. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed a container filled with sanitizer without a label. CDI. PIC labelled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food containers stored directly on the floor. Observed containers of oil stored directly under the hand sink. CDI. PIC removed the oil.

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. Needs to wear one when working with food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on the prep table. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple build up on shelves in the WI and though out the facility. Needs to be cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents though out the facility. Needs to be cleaned.

3-302.11(A) Separate the different types of raw animal foods. -P Observed eggs over raw beef in the reach in cooler 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs over cooked shrimp in the WIC. REPEAT. CDI-PIC changed storage order on both and put eggs on the bottom shelf, or beside the 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 3 containers of cabbage, 20 small containers of gravy, rehydrated noodles all with no DM. They were found in the WIC and the reach in prep unit. CDI-PIC DM.

7-201.11 Store toxic materials to avoid contamination. -P Observed bleach water stored over single use bags. CDI-PIC moved bleach water to the bottom 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 cabbage made from yesterday at 44F in the prep unit reach in. CDI-PIC voluntarily discarded and EHS explained it needs to cool in the WIC after prep. PIC did not sign due to Covid protocols,

3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms not being washed before use, PIC said they wash them when they cook them in hot water. CDI-PIC washed mushrooms that are to be used today. REPEAT.

4-501.11 Maintain equipment in good repair. Observed sink handle hard to turn on at the handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a metal bowl only used for raw chicken sitting on top of mushrooms. CDI-PIC took bowl back to be washed/rinsed/sanitized and set it down on top on the prep top counter.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in a rice cooker at 123F. CDI-PIC voluntarily discarded. VR REQUIRED 11/13/2020.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken in hugre metal container sitting on a prep top. PIC said it is marniating and they are going to cook it in 1 hr, chicken was 52F. Observed eggs at 56f on cooking cart. Observed cooked broccolli sitting on top of food in the prep unit at 55F. CDI-PIC took back to the WIC to cool until cooking. Eggs were voluntarily discarded since they were out for over 2hrs, broccolli was put in the bottom of the prep unit to cool. VR REQUIRED 11/13/2020. REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed fried chicken sitting on counter at 72F, PIC explaiend they use TPHC for these items. Had the paperwork but did not have timestamp. CDI-PIC knew they needed a timestamp and added one. VR REQUIRED 11/13/2020.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Obsevred several cotnainers of oil stored on the floor, including in the bathroom.

3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms not being washed before use, PIC said they wash them when they cook them in hot water. CDI-PIC washed mushrooms that are to be used today.

4-603.14 Wet Cleaning - C Observed food employee wash metal bowl that is only used for raw chicken with only water, no soap in between.

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 vent fans with dust on them. Need cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food above customers food in the WIC, prep units and in the soda case. Observed employee medicine stored above food in the dry goods shelf. CDI-PIC moved employe items to the bottom shelf to prevent contamination. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed dishes stored as clean with build up on them. CDI-Items moved to 3 comp sink to be wash, rinse, and sanitized.

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 cut cabbage prepped at 12pm holding at 45F in the bottom reach in. CDI-Moved cabbage to walk in cooler uncovered. Observed pork ribs cooling at room temperature at 108F. CDI- PIC cut ribs in tiny portions and placed them in the walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed shrimp eggroll prepared the day before holding at 42F-43F in the bottom reach in of flip top cooler. CDI- Placed in walk in uncovered to cool

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 general tsu chicken with a date mark of 12/25 in the bottom reach in of flip top. CDI- PIC DISCARDED THE PRODUCT.

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 ribs (108F) cooling at room temperature during the time of inspection. PIC states they been out for 10mins, however did not use proper cooling methods. CDI-Educated and instructed PIC to place ribs on sheet pan in the walk in cooler.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.-Observed bowls stacked wet above the meat prep sink.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.-P-Observed a bowl holding plastic spoons and forks with build up inside.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets inside the bottom reach in of the flip tops.Replace. -Observed salt, corn starch, and flour stored in non approved bins. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- Cleaning is needed underneath and above all equipment.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.- Observed alot unnecessary items throughout the kitchen. Removed personal items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.-Observed employee cell phone stored on top of the flip tops and dry storage shelf. Also observed employee personal food items stored in the walk in cooler co-mingled with the restaurant food on various storage shelves. CDI-PIC moved personal food items.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a number of tubs of food not being covered in walk in cooler. CDI- Foods covered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored on top of a bucket of cooked ribs in prep cooler. CDI- Eggs moved to bottom shelf away from RTE foods. (repeat)

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans stored as clean with sticky, grease residue and food residue. CDI- Dirty dishes placed in 3 comp sink for re-washing. 4-702.11 Before Use After Cleaning - P Dishes shall be washed with a 3 step process. After seeing food debris in sanitizer compartment of dish sink, and speaking with dish washing worker, appears dishes are washed then sanitized, not being properly rinsed, 3 comp sink not being properly set up for a 3 step process of wash, rinse, sanitize. CDI- 3 comp sink emptied, sanitized and dish sink properly set up for dish washing with 3 step process.

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 bok choi cut 2 days ago not being date marked in walk in cooler and at prep cooler. CDI- Bok choi date marked. Points not doubled as date marking has improved since last inspection.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a raw wood stool with splintering wood used to store rice cooker. Need to replace with equipment that meets cleanability requirements.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Hood filters need cleaning of grease build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored in walk in cooler co-mingled with restaurant food on various food storage shelves. CDI- PIC moved personal food items to designated shelf away from restaurant food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite. A certified food protection manager shall be onsite during all hours of operation. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored below raw chicken in the walk in cooler. CDI-The shrimp was moved to a different shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above cooked pork in the flip top reach in cooler. CDI-The eggs were moved to a different location.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on cooked food product in the walk in cooler or the flip top coolers. CDI-The items were 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 time not properly written for the chicken wings kept on the counter. CDI-The time was properly written.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed 3 different bottles of employee medicine stored on prep counters and on equipment. CDI-The medicine was moved to the employee storage area.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling below 135F on the counter. CDI-The chicken was moved to the 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 chicken sitting under the hand sink. CDI-The chicken was moved to the walk in cooler.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0ppm of chlorine sanitizer at the wet wiping cloth bucket. CDI-The sanitzer bucket was remade. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bowls wet stacking on the clean equipment rack. Ensure equipment is properly air dried prior to stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed the rusted shelves in the walk in cooler to be painted. The shelves are beginning to peel and must be replaced. They are no longer easily cleanable and smooth. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the flip top cooler and to the hood vents. Have cleaned.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite.

3-501.13 Use approved thawing methods. Observed frozen chicken and frozen shrimp thawing on the prep counter. CDI-The chicken and shrimp was moved to the walk in cooler to finish thawing. Approved thawing methods are: under cold (70F or below) running water, in a cooler, or have it cooked immediately.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed the thin probed thermometer with dead batteries. A VERIFICATION VISIT WILL BE MADE TO ENSURE THAT A WORKING THERMOMETER HAS BEEN PURCHASED.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0ppm of chlorine sanitizer in the wet wiping cloth bucket. CDI-The bucket was remade with the correct concentration of sanitizer. REPEAT. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet cloth on the prep table not in use. CDI-The cloth was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed the bowls stacked wet on the clean equipment rack. Ensure the pans are fully air dried prior to stacking. REPEAT.

4-501.11 Maintain equipment in good repair. Observed the rusted shelves in the walk in cooler to be painted. This creates a possibility for the paint to peel or chip and fall into food. The shelves need to be replaced. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee drink stored on the shelf above facility equipment. CDI-The drink was discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty containers stored on the clean equipment rack. CDI-The equipment was brought back to the 3-compartment sink for rewashing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped cabbage holding above 45F in the flip top cooler. CDI-The cabbage was moved to the walk in cooler.

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 time written down for the chicken wings stored on the counter. CDI-The time was written down and place at the container of wings.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 0ppm of chlorine sanitizer at the wet wiping cloth bucket. CDI-The sanitizer was remade to correct 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 cup with no handle stored in the soy sauce, and a scoop handle stored in the salt container. CDI-The cup was removed and the scoop handle moved out of the salt.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet. Ensure pans are fully dried prior to stacking.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler, and damaged gaskets to the flip top cooler doors. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler and the dry storage rack, the outsides of the containers holding rice, flour, cornstarch, and many others, and to the hoodvents. Have cleaned. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed container with stickers and debris-CDI-Containers rewashed and sanitized

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

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean utensils stored over prep sink on unclean shelving

4-501.11 Maintain equipment in good repair. Observed cracked gaskets on walkin unit and reachin in front of wok. Rusted shelving on walkin shelving, shelving over prep sink and dry storage area. Facing prep sinks the one to left has a leaking faucet handle.

4-601.11(C )4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of debris on shelving in walkin, storage shelving and gaskets

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Both reswtrooms in need of cleaning

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. All floors, ealls and ceilings to be clean and in good repair, especially near the hot water heater area 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in both restrooms

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed the owner unable to find the employee health policy. The employee health policy is located above the hand washing sink. CDI-Showed the manager about the policy and explained that employees must not come to work if showing any of the signs and symptoms.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several containers of employee drinks stored on the prep counters. CDI-The drinks were moved to bottom shelves away from facility food. REPEAT.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed several employees not washing their hands properly. Instruction was needed on several instances. CDI-Provided proper hand washing instructions and the employees each washed theirs hands accordingly.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty containers stored on the clean equipment rack and the facility is reusing chop sticks. CDI-The container was properly washed, rinsed and sanitized. REPEAT. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed facility not properly sanitizing equipment after washing and rinsing. CDI-Instructed to fill the compartment sink with sanitizer water. 4-701.10 Food-Contact Surfaces and Utensils. Observed the facility using the prep sinks to wash equipment. CDI- The employees were instructed to use the 3-comp sink for washing, rinsing and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items being kept on the counter upon entrance to the kitchen. The chicken, cabbage, and broccoli were all out on the counter above 45F. CDI-The broccoli was discarded, and the chicken and cabbage were placed into coolers. 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 no date marking on any of the food items in the walk in cooler and reach in coolers. CDI-The items were properly back dated to when they were made. Needs improvement.

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 chicken wings being stored in the fryer basket, and being held out of temperature control. The facility does have Time as a Public Health Control paperwork to hold this product out at room temperature for 4 hours. The facility is NOT keeping track of the times for when the wings were cooked. CDI-The time was written onto the container when they were cooked earlier today. *Remember the food product MUST be discarded after the 4 hour time frame.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several unlabeled spray bottles of sanitizer and soap. CDI-The bottles were labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling on two boxes of fryer oil. The chicken was below 135F. CDI-The chicken was placed into the walk in cooler to facilitate proper cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flies near the drains and the restrooms. Increase pest control methods. REPEAT.

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

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing a watch upon entrance to the kitchen. CDI-The watch was removed before instruction was needed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed the owner not wearing a hat while handling food product. Head coverings must be worn at all times.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed the red sanitizer bucket with 0ppm of chlorine sanitizer and dirty. CDI-The container was emptied and remade with the correct concentration of chlorine sanitizer.

3-302.15 Wash fruits and vegetables prior to use. Observed employees removing the peels from the onions, and then immediately dicing them without rinsing them off. CDI-Instructed that before dicing, the onions need to be rinsed off at the prep sink.

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 scoop being stored in a cup of water at room temperature. The scoop is stored in the water to prevent the rice from sticking to the scoop. This is not an approved method. Either scoops can be stored in water at least 135F or above, in running water which quickly moves food particles to the drain, or stored in a clean location. CDI-The scoop was removed. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a large pan being stored on top of plumbing underneath the prep sink. CDI-The pan was sent to be washed, rinsed, and sanitized and then will be moved to another location. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep grooves in them. The cutting board is no longer easily cleanable. Have resurfaced/replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed old caulking that is causing food buildup between the prep sinks and splash guards. Have the old caulking removed, clean the equipment thoroughly and them recaulk.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed cleaning needed to the restrooms. Have cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed to the plumbing and floors underneath the prep sinks. Have cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several areas where employees were storing their own drinks and food along with the restaurants food, including in the walk in cooler and the storage shelves. Explained that separation of employee items and the restaurant items is needed. Work is needed in this area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee eating food (eggs) in the kitchen. CDI-Explained that eating should be done out of the kitchen. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs being stored ontop of cooked spare ribs in the prep cooler. CDI-The eggs were moved to the walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives and the knives container with food buildup. CDI-The items were properly cleaned and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken being stored on the counter above 45F. CDI-The chicken was discarded. REPEAT. *Only one item out of temperature. Half points were taken instead of full points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in the facility. Increase pest control methods.

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 scoop handle being stored in the flour container. CDI-The scoop was removed. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed a large pan being stored on top of plumbing underneath the prep sink. CDI-The pan was moved to another location.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored on work surfaces. CDI by discard. 2-401.11 Eating, Drinking, or Using Tobacco - C observed employees eating in kitchen.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P observed chicken wings and fried chicken chunks stored on prep table > 45F. CDI by moving food items to walk-in cooler. observed food items < 45F prior to departure. observed garlic and oil mixture stored in prep cooler > 45F. CDI discarded. *In addition to TPHC after cooking chicken wings and chunks, PIC will use TPHC for same items that have been previously cooled. this must be added to TPHC procedures.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed multiple containers of soy sauce stored on the floor in walk-in cooler and at 3 comp sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wiping cloths stored in bucket testing 0ppm chlorine.

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

4-502.11(A) Maintain utensils in good repair. observed cracked/peeling plastic containers. discarded by PIC. 4-501.11 Maintain equipment in good repair. observed damaged prep and 3 compartment sink (folded corners). Sinks do not meet ANSI standards and need to be replaced. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food residue build-up on storage racks.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. toilets and handsinks need cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed cleaned utensils stored on drainborad containing food debris. CDI by sending back to wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chopped cabbage stored on prep surface > 45F. CDI by moving cabbage to cooler. observed cabbage at 44F prior to departure.

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 chicken wings and chicken nuggets on TPHC without time recorded for each product. CDI by placing time mark tag on both food items.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed fruit flies in kitchen near dry storage area. PIC will continue to use approved pest control methods.

4-502.11(A) Maintain utensils in good repair. observed cracked plastic containers. discarded by PIC. 4-501.11 Maintain equipment in good repair. observed damaged prep and 3 compartment sink (folded corners). Sinks do not meet ANSI standards and need to be replaced. REPEAT VIOLATION

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 shelving, equipment throughout kitchen.

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 on floors (dry storage area).

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not food safety certified.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels in mens or womens restrooms. CDI added hand towels.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food debris on utensils and containers stored as clean on drying rack above 3 compartment sink. CDI by wash, rinse, and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried chicken wings stored on table next to fryers < 135F. PIC stated that chicken was cooked less than one hour prior to inspection. CDI- chicken wings marked for time under TPHC procedure. PIC will maintain cooked chicken on TPHC going forward. PIC given TPHC documentation.

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 cooked egg rolls in walk-in and reach-in cooler. PIC states that egg rolls were prepared more than 1 day prior to inspection. CDI by date marking.

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

4-501.11 Maintain equipment in good repair. observed damaged prep and 3 compartment sink. Sinks do not meet ANSI standards and need to be replaced. REPEAT VIOLATION

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed dust and food debris build-up on equipment, shelving surfaces.

5-203.13 Service Sink - Can wash sink is full of boxes and appears to be out of service. PIC states that mop water is being dumped in floor drain at 3 comp sink. Instructed PIC to clear trash and boxes from can wash and to start dumping mop water in can wash.

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 damge to floor around grease trap in ware washing area.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed egg rolls stored in walk-in cooler uncovered. observed soiled cloth stored on top of cooked rice in walk-in cooler. CDI by covering egg rolls, rice discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed raw shell eggs and garlic/oil mxture stored > 45F. CDI-moved eggs to cooler, garlic/oil mixture stored in cooler 41F. observed both food items below 45F prior to departure.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed soiled scoop stored in bulk sugar.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. observed plastic utensils stored in soiled drawer.

4-501.11 Good Repair and Proper Adjustment-Equipment - observed damaged areas of 3 comp sink and prep sink damaged and no longer meets ANSI standards. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored uncovered/unprotected above flip top prep cooler. CDI beverage voluntarily discarded.

3-302.11(A) Separate the different types of raw animal foods. -P Observed ready-to-eat cabbage stored in direct contact with raw chicken in walk-in cooler. CDI cabbage relocated. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked chicken cooling in container under handsink plumbing. CDI chicken voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding below 135F. See temperature chart for temperature observation. CDI rice voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, cabbage, rice, garlic-oil mixture, blanched broccoli and shelled eggs holding above 45F. See temperature chart for temperature observations. CDI all items voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cabbage, noodles, cream cheese/crab mixture not date marked. CDI items labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bucket of sanitizer not labeled. CDi bucket labeled.

8-201.13 Submit a properly prepared HACCP plan to the variance committee or local regulatory authority as required. Observed facility fermenting rice and fish on site. CDI rice and fish voluntarily discarded. PIC stated items were for personal use and will no longer ferment in facility.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility fermenting rice and fish. CDI rice and fish voluntarily discarded. PIC stated items were for personal use and will no longer ferment in facility.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling at room temperature. CDI chicken voluntarily discarded.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies throughout entire kitchen prep areas.

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

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean knives being stored in soiled bucket.

4-501.11 Maintain equipment in good repair. Observed 3 compartment sink in disrepair. Sink no longer meets ANSI standards. REPEAT VIOLATION. Observed rusted shelves in walk-in cooler. Observed split gaksets on all coolers in facility.

2-401.11 Eating, Drinking, or Using Tobacco - Observed employees eating in the kitchen. CDI by PIC informing employees to not eat in the ktichen. Employees moved to eat in dining room.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed cooked chicken cooling in containers that were stored under handwash sink and less than 6 " off of floor. cdi by moving chicken to walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf obsevred food debris on pans stored as clean. CDI by wash, rinse, and sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed chicken sitting off of temperature control < 135F. CDI by moving to walk-in for cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight-stacked pans on the drying rack.

4-501.11 Maintain equipment in good repair. Observed a prep sink and the 3 compartment sink were damaged and no longer meet 4-1 and 4-2 due to smashed and bent metal

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on storage racks. observed build-up on shelves on cook line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored on food prep table. CDI by storing below prep table.

5-202.12 Provide at least 100F water at handsinks.-Pf observed no hot water at handsink in womens restroom. it appeared that hot water valve had been shut off. CDI by opening hot water valve and observed hot water 115F.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. observed cooked chicken cooling in containers that were stored under handwash sink. cdi by moving chicken to walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed chopped cabbage stored on food prep table off of temperature control > 45F. cdi by moving cabbage to cooler for rapid cooling. Observed fried chicken and cooked noodles < 135F and stored off of temperature control. PIC stated that these food items were being cooled for service tomorrow. cdi moved to walk-in cooler for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several fruit flies in kitchen around dry storage rack area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on food prep table.

4-501.11 Maintain equipment in good repair. Observed a prep sink and the 3 compartment sink were damaged and no longer meet 4-1 and 4-2 due to smashed and bent metal.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed food debris build-up in microwave oven, in single service utensil containers, on top shelf of line and utensil sink drying shelf.

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 of floors and walls behind and around equipment throughout the facility.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed the PIC had no idea what the health policy should include. When shown to him written in Chinese, he said he could read it, but did not have a copy. CDI - copies printed in Spanish and Chinese for employees who read and signed during the inspection.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored over raw shrimp in the walk-in freezer,. CDI - rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed many multiuse containers stored as clean were not clean to sight and touch. CDI - dish sink was set up and they were cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken wings sitting out at 120-130F. CDI - these were put into the walk-in to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed steamed broccoli sitting out at 85F. CDI - discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed several containers of egg rolls and chicken in the 2 door units were not date marked. These were date marked as they corresponded to the batch cooked in the freezer. CDI.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed chlorine sanitizer >200 ppm in a bucket and spray bottle. CDI - diluted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken and cut cabbage cooling in the walk-in while tightly covered with plastic. CDI - vented and then observed to be cooling at a rate in compliance.

4-501.11 Maintain equipment in good repair. Observed a prep sink and the 3 compartment sink were damaged and no longer meet 4-1 and 4-2 due to smashed and bent metal.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers ; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed of floors and walls behind and around equipment throughout the facility.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, egg rolls stored on table next to deep fryers < 135F. PIC stated that food items were cooling. CDI moved to walk-in cooler for rapid cooling and to continue cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped cabbage > 45F in walk-in cooler. CDI by monitoring temperature and observed 45F prior to departure.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P Observed sanitizer stored in a bottle previously containing a heavy duty cleaner. CDI by emptying bottle and replacing with a new spray bottle.

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

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet wiping cloth bucket with sanitizer stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris and residue on storage shelf above 3 comp sink and on storage racks.

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

.2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored on work surface. CDI relocating to below work surface.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped cabbage and fried chicken stored > 45F. CDI by palcing cabbage in prep cooler, and placing chciken in walk-in cooler for rapid cooling (<1hr per PIC).

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue/debris on top shelf above prep line and shelf above 3 compartment sink.

6-303.11 Intensity-Lighting - Observed 3 lights out in kitchen. Repair lights.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No certified PIC present for inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surfaces. Observed employee beverage stored inside food prep cooler. CDI by proper storage.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed wiping cloth bucket testing 0ppm chlorine. CDI by emptying and refilling. Tested at 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped cabbage stored on top of prep table 63F. PIC stated that cabbage was chopped 30 minutes prior to inspection. CDI by placing in walk-in cooler for raid cooling. Observed cabbage at 47F prior to departure.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without proper hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wiping cloths stored in bucket of water. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloth container solution to be heavily soiled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy dust/grease build-up on shelving throughout. REPEAT VIOLATION Observed build-up on outside of microwave oven.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Observed an employee rinse a bowl in prep sink. CDI-explained that all dishes must be washed, rinsed, and sanitized.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Fried rice in warmer 100-114F CDI-reheated to 170F

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Wings 75F, sesame chicken 61F, cut cabbage(bok choy) 60F on counter. CDI-placed in cooler

6-501.111 Controlling Pests - PF:Eliminate flies.

3-305.12 Food Storage, Prohibited Areas - C: DIscontinue storing containers of open flour under prep sink.

4-101.19 Nonfood-Contact Surfaces - C:Replace peeling green wire shelves. Replace rusting shelving throughout. Replace split door gaskets on small cooler across from fryers. 4-205.10 Food Equipment, Certification and Classification - C: Discontinue using True cooler for food storage. Specifies bottle drinks use only.

4-602.13 Nonfood Contact Surfaces - C: Clean bulk bin containers. Clean shelving throghout. Clean door gaskets on walk in cooler and prep cooler doors.

6-501.18 Cleaning of Plumbing Fixtures - C: Clean toilet in men's room.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under cooking equipment and where needed. 6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Attach a doorsweep to screen door. VIsible light seen.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C:Clean ventilation in ladies room.

2-301.15 Where to Wash - PF: Observed employee washing hands in prep sink. CDI-explained that hands are to be washed in hand sink only.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Discontinue storing trays in hand sink. CDI-removed items

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P:Observed containers with food debris present stored with clean containers.

3-501.14 Cooling - P: Observed chicken wings at 100F cooling on counter and rice in bowl at 120F cooling at room temperature. CDI-items were reheated to over 165F

3-501.15 Cooling Methods - PF:Observed improper cooling methods. Discontinue cooling on counters at room temperature. Must cool in cooler or freezer or in an ice bath. CDI- items were reheated and placed in shallow containers in cooler.

3-302.12 Food Storage Containers Identified with Common Name of Food - C: Observed big containers of food without common names. Label all bulk containers of food.

3-304.12 In-Use Utensils, Between-Use Storage - C: Do not store knives in cracks between equipment.

4-101.19 Nonfood-Contact Surfaces - C: Replace rusted shelving in storage area and where needed. Replace green wire baskets (peeling). Discontinue using big cardboard barrels for food storage. Soiled and not an easliy cleanable surface.

4-602.13 Nonfood Contact Surfaces - C: Clean shelves in storage area. Clean outside of bulk containers

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean and repai walls in restrooms. Clean HVAC vent in front of restrooms.

4-202.18 Ventilation Hood Systems, Filters - C: Clean hood filters.

2-301.14 When to Wash - P: Observed employee walk in from outside and start handling food. CDI-told to wash hands.2-301.15 Where to Wash - PF-employees must wash hands in hand sink only.2-301.12 Cleaning Procedure - P: employees must wash hands with soap and water and dry hands with paper towels. CDI-trained on hand washing

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Observed bowl used for raw meats being stored directly on top of cooked chicken. Observed one set of tongs being used for all raw meats. CDI-discarded chicken and used seperate tongs for each raw meat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: sanitizer bucket concentration below 50ppm

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Chicken wings 100F on counter, rice 122F in bowl CDI-reheated chicken wings and rice to 165F

3-501.13 Thawing - C: Do not thaw meat on counter at room temperature. Thaw in cooler, under cold running water, or in microwave as a part of cooking process. CDI-placed in walk in cooler

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean door gaskets on walk in cooler and prep cooler doors. Clean shelving in walk in cooler and where needed. Clean hood vents and hvac in restroom.

2-102.12 Certified Food Protection Manager - C: Ansi accredited certified manager not present during the inspection. PIC must be present at all times of operation.

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P: Observed employee needing to cover open wound on forearm. Wounds has scab that is flaking. CDI-employee was told to cover the lesion immediately.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Raw shripm was stored with cooked pork and cooked chicken inside walk in cooler. CDI-separated

3-401.11 Raw Animal Foods-Cooking - P,PF: Chicken wings being parcooked and not reaching 165 degrees. CDI-instructed to cook all chicken thoroughly to 165 degrees. No parcooking allowed. Chiken was cooked completely to 185 degrees.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Cooked Rice 120 degrees. CDI- placed in walk in cooler to cool properly

3-304.14 Wiping Cloths, Use Limitation - C: Keep all wet wipe cloths inside sanitizer buckets when not in use.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C: Clean green wire racks as well as all shelving throughout.

Properly store raw meat products; Observed raw chicken stored above raw pork in walk-in cooler; Observed raw shell eggs stored above RTE food products in reach-in refrigerator; Observed raw chicken stored above raw beef in walk-in cooler and freezer. All raw meats properly stored according to final cooking temperature.

Properly wash, rinse and sanitize; Observed numerous containers and pans stored clean with food debris stuck to surfaces; All food contact surfaces in question pulled and placed into dirty dish pit.

Keep facility free of pest; Observed fruit flies in kitchen area.

Properly air dry; Observed numerous containers stacked wet in kitchen area.

(general comment) Keep equipment in good repair; Observed gouged / stained cutting boards in use in kitchen area in need of resurfacing.

Keep non-food contact surfaces clean; Observed handles on bulk dry food bins collecting debris in need of cleaning; Observed shelving throughout in need of cleaning; Observed surfaces of all cooking equipment in need of cleaning.

(general comment) Keep floors clean; Observed flooring in need of cleaning.

Properly store raw meats; Observed numerous containers of raw chicken and raw shrimp stored above RTE food products inside walk-in cooler; Observed raw chicken stored above raw shrimp in walk-in cooler; All raw meats properly stored according to final cooking temperature.3-304.11 Food Contact with Equipment and Utensils; Do not use same utensil for all raw meats; Observed same tongs used for four different raw meats cross contaminating; products discarded.

Provide sanitizer during inspection; Observed sanitizer available in bucket measuring 0ppm chlorine; sanitizer corrected during inspection.

Properly cold hold PHF products; Observed cooked egg rolls and chicken wings pulled from walk-in cooler and held on prep table for 1 hour measuring 65-68 F; all products placed in coolers and/or walk-in.

Properly cool food products using approved methods; Observed 12 tubs of cooked chicken stored on prep tables throughout establishment measuring 72-120 degrees F; all chicken was placed into shallow pans and placed into walk-in cooler.

Keep facility free of pest; Observed fruit flies in ktichen area.

Keep food properly stored to prevent contamination; Observed food stored on floor throughout establishment exposed to contamination; Observed dry food products stored open exposed to contamination.

Properly air dry; Observed numerous containers stacked wet in kitchen area.

Keep equipment in good repair; Observed gouged/stained cutting boards in use in kitchen area in need of repair.

Keep non-food contact surfaces clean; Observed surfaces of all equipment collecting debris in need of cleaning.

Keep floors clean; Observed flooring throughout in need of cleaning.

A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM. Observed no certified food person present.2-102.12 Certified Food Protection Manager

Properly store employee drinks to prevent contamination. Observed bottled employee drinks stored improperly on top of shelf over flip top cooler. . -CDI Item was moved. 2-401.11 Eating, Drinking, or Using Tobacco

3-301.11 Preventing Contamination from HandsObserved staff member to use bare hands to touch rice. Food cannot be touched with bare hands. -CDI affected rice was scooped out and discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved numerous items out of temperature due to being set out at room temperature. Example items are listed on the temp log. -CDI Items were discarded, re-heated, or returned to the cooler as needed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved facility not to have date marked egg rolls cooked on the previous day. Items that are refrigeration required must be properly date marked with the day they are made. -CDI by instruction.

3-501.15 Cooling MethodsObserved noodles cooked on the morning of the date of inspection to be 80F in the cooler at 2:45pm. The noodles were stored deep in a plastic container. -CDI Items were discarded.

3-307.11 Miscellaneous Sources of ContaminationObserved cooked chicken set out near the handsink such that they will be splashed by handwashing water from the sink. -CDI Chicken was found to be out of safe temperature and discarded.

3-304.12 In-Use Utensils, Between-Use StorageObserved knife stored in the space between equimpent. Observed plastic container with no handle used as a scoop to dispense food and left in a bucket of dry goods foods. Do not store items in this way. Do not use containers with no handles to dispense foods.

Maintain equipment in good repair, smooth, and easily cleanable. Observed shelving inside walk-in cooler corroded/rusted.