FORTUNE COOKIE II RESTAURANT

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 - Plastic Bus Tub of Raw Chicken Stored on top of Plastic Bus Tub of Raw Beef. *CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 - PIC stated that Utensils and Dishes are washed, rinsed and sanitized at end of day. EHS educated PIC on food contact surfaces being Washed, Rinsed and sanitized every 4 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- *Observed - Establishment using 2 compartment prep sink to wash and sanitize dishes and utensils not utilizing the full and correct Wash, Rinse and Sanitize procedures. *CDI - EHS educated PIC and informed them they have to utilize their 3 compartment sink to correctly Wash, Rinse and Sanitize their food contact surfaces. PIC set up 3 compartment sink and stated they will use this process moving forward. 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 - Cooked Shrimp, Cooked Pork and Raw Beef above 41F in Main Flip Top Unit. Unit with an ambient temperature of 43F. *CDI - PIC voluntarily discarded food and turned down the temperature to the unit. EHS temped unit with an ambient temperature of 41F. See temp chart for details. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

*REPEA* 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 - Cooked Pork, Cooked Shrimp, Shredded Cabbage, Cooked Noodles and Sweet & Sour Chicken without date marking. PIC stated most items were prepped last night for today and that the Sweet & Sour Chicken and Cooked pork are portioned from bulk in the WIC. EHS educated PIC that the dates must carry over from each unit and that items cooked and then frozen shall carry cook and thaw date. *CDI - PIC date marked items accordingly. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). *Observed - Cooked Pork, Cooked Shrimp, Shredded Cabbage, Cooked Noodles and Sweet & Sour Chicken without date marking. PIC stated most items were prepped last night for today and that the Sweet & Sour Chicken and Cooked pork are portioned from bulk in the WIC. EHS educated PIC that the dates must carry over from each unit and that items cooked and then frozen shall carry cook and thaw date. *CDI - PIC date marked items accordingly. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Chicken Wings and General Chicken held on TPHC without initial time labeled for when items were removed from cold holding or cooking. *CDI - Employee labeled items with correct times.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf- *Observed - Spray bottle of Bleach Sanitizer without a label. *CDI - Employee labeled item to properly identify the substances within.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Bucket of Sauce and cardboard box of green bell peppers stored directly on the floor in the WIC.

*REPEAT* 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - General Chicken and Small Flour Bin with plastic To-Go container used as scoop for product. *CDI - PIC removed containers and replaced them with scoops that have handles.

4-501.11 Maintain equipment in good repair. *Observed - WIF unable to fully shut due to Ice build up around edges of door. *CDI - PIC chip off Ice to removed build up and allow door to shut. Issue reoccurred by end of inspection.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Heavy Grease and Char Build up on Hood System and Build up on Shelves throughotu kitchen and WIC. Clean these items frequently to avoid build up and possible contamination.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P- *Observed - Fried Rice below 135F in HH Rice Warmer. *CDI - PIC had employee reheat item to 165F and place item back into Rice Warmer on TPHC. PIC labeled item from 2:20PM-6:20PM. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). *Observed - Noodles prepped yesterday without date marking. *CDI - PIC date marked items. *Observed - Diced Pork without date marking in Left Flip Top Unit. PIC stated item was grabbed from bulk container stored and date marked in WIC. *CDI - PIC date marked Pork in Flip Top to match Batch in WIC. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

*REPEAT* 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Multiple dry goods with plastic To-Go containers stored inside used as scoops. Remove and replace with scoops that have handles.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - A couple of Metal Containers Wet Stacked stored clean on clean dish rack.

6-501.111 Keep the premises free of insects, rodents, and other pests. *Observed - 2 small crawling pests on wall next to Handsink. *CDI - PIC removed both pests.

*REPEAT* 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - metal container used as scoop without handle stored in container of chicken and Plastic container used as scoop without handle stored in flour container. *CDI - PIC replaced containers with tongs and scoop with handle.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. *Observed - 2 Cloth rags stored at bottom of plastic container of cooked sweet n sour chicken. Looks as though cloth rags were used to absorb grease from cooked chicken. *CDI - PIC removed cloth rags from container of chicken.

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 - Build up on WIC gasket. Clean frequently to avoid build up.

*REPEAT* 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 Beef stored above Raw Chicken on speed rack in WIF. *CDI - Employee corrected the storage order of WIF. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P- *Observed - Large plastic bus tub of Pork that was cooked yesterday with lid above 41F. *CDI - PIC voluntarily discarded item and adulterated it with bleach sanitizer. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed densely packed large plastics bus tub with lid of cooked pork above 41F. *CDI - PIC voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

*REPEAT* 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Rice container with scoop handle in contact with food product. Observed - Employees using metal bowl to scoop cooked chicken held on time. *CDI - PIC corrected handle and removed bowl from chicken.

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Both dumpsters with lids and doors left open (shared dumpster space)

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 seated at prep table eating. *CDI - Employee stopped eating and discarded food.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-Pf- *Observed - No proof of training on the foodborne illnesses and symptoms and food employee and PIC were unable to list illnesses and symptoms when questioned by EHS. EHS provided copy of the Employee Health Policy Agreement for PIC to have employees read sign and date. PIC stated all employees that work for the establishment are onsite today. Gave the document to employees and had them all read, sign and date it. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P- *Observed - Raw Chicken stored above Raw Beef in WIC and WIF. *CDI - PIC and Food employee re-organized items correcting storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cooked Sweet N Sour Chicken in Right Flip Top Unit above 41F. Marinated Raw Shrimp, Beef and Chicken in Left Flip Top Unit above 41F. PIC stated items were prepped today. *CDI - PIC placed items into WIF to be rapidly cooled. PIC voluntarily discarded Sweet N Sour Chicken. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- *Observed - Noodles cooling with little change in temperature after large amount of time *CDI - PIC had food employee evenly distribute product into smaller containers to allow for faster cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Cardboard box of shrimp stored directly on the floor in the WIF. *CDI - PIC placed items into onto shelf.

*REPEAT* 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Bowl without a handle used to grab fried breaded chicken held on TPHC.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Shared Dumpster doors left open. Doors shall be maintained closed to avoid the harboring of pests.

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 - Debris build up under fryers and other hard to reach areas.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food handler bare hand contact onions during prep. CDI-PIC voluntarily discarded onions. Ensure to use clean gloves if handling ready to eat foods with hands. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored behind cooked shrimp and raw beef in prep top. CDI-PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed fried chicken held on time without time labels. Food handler stated that all items were cooked this morning at 10:45. CDI-PIC added time labels too all time controlled foods. REPEAT.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife used for cutting veggies stored in between prep unit and prep table. PIC removed knife to be cleaned. Ensure to keep in use utensils on a surface or container that is regularly cleaned and cleaned/sanitized every 4 hours. REPEAT. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed bowls stored inside fried chicken containers and in raw beef container. PIC removed bowls. Ensure to use utensils that have handles and that do not contact the food.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed multiple plastic to go bags used to store snow peas and wontons and several large, plastic containers that are not NSF. PIC stated they would replace containers.

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

3-501.19(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 all of facilities TPHC items except for egg and spring rolls and wontons without discard time label. CDI-PIC added discard time of foods.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observe chicken held on TPHC with bowl used to scoop chicken contacting food. EHS spoke with PIC about using utensil with a handle to prevent contact of utensils with food. Repeat. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife for cutting veggies stored in between flip top unit and prep table and ladles stored on metal area around woks that do not get cleaned and sanitized every 4 hours, per PIC. PIC removed utensils and set aside to be washed.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling tiles above dry storage and WIC with moderate amount of yellowish discoloration.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed food employee cutting broccoli with bare hands. CDI-PIC discarded broccoli and provided education to employee about using gloves when handling ready to eat foods. 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

4-602.11 (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 tongs and ladles at fryer and wok station that PIC and food employee stated have been used since opening. CDI-PIC washed, rinsed, and sanitized utensils and stated that facility would order backups for utensils to switch during service. 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. Observed cooked shrimp that was still 56F after being cooked at 11 AM per PIC. CDI-PIC voluntarily discarded cooked shrimp. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried chicken wings resting in fryer and fried chicken chunks in container by wok below 135F. PIC stated that facility re-fry’s them to order, but is not held on time. CDI-PIC voluntarily discarded foods. EHS spoke with PIC about keeping food on time and/or temperature and that it cannot rest in uncontrolled containers. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods above 41F in the main prep unit and its lowboy unit. PIC voluntarily discarded items and has called for maintenance of prep unit. Facility to use temporary TPHC for flip top and to not store food in lowboy section until after repairs. Repeat. VR within 3 days to check cold holding status of prep unit. 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 multiple containers of cooked pork and noodles from the previous day without date labels. CDI-PIC added date labels to items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked shrimp in tightly wrapped plastic cooling since 11 am. CDI-PIC voluntarily discarded shrimp. Ensure to leave cooling foods in shallow, metal containers and unwrapped to allow for the maximum transfer of heat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw beef thawing at room temperature without running water in the 3 compartment sink soiled dish rack. CDI-PIC moved raw beef into containers and moved into WIC and had food employee wash, rinse, and sanitized 3 compartment sink area. EHS spoke with PIC about thawing under refrigeration or under 70F or below water in the prep sink.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop bowl stored inside fried chicken held on time. EHS spoke with PIC about using equipment with a handle that can remain outside of the container and doesn’t contact the food. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed ladles resting in the middle area of the woks that does not get sanitized, but has running water flow through it. EHS spoke with PIC about leaving utensils in woks or to have them stored in a clean container that can be washed, rinsed, and sanitized or swapped or a sanitized container every 4 hours or remain on a surface that gets clean every 4 hours.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign in men's and women's restroom. EHS provided signs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed noodles, cut cabbage, beansprouts, and fried chicken in prep top above 41F. CDI-PIC voluntarily discarded food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed one bottle of sanitizer hanging from the side of shelving used for storing clean food containers. CDI-PIC moved bottle to bottom shelf with other chemicals.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed non-durable and easily cleanable chicken picker used in establishment and two plastic takeout bags used to hold snow peas.

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 minor buildup on the bottom grates of the dry storage shelving near the WIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one had CFPM certification For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed Employee drink in Tall RIC between eggs. REPEAT CDI PIC tossed drink

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed cook pork stored with raw chicken and pork. CDI PIC moved Cook Pork 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 and chicken stored together. CDI PIC Moved the chicken and kept the pork at the top For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed debris in Microwave

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed Cook chicken sitting on warming table at 135F @ 1120 went back to check at 1215 temp was 110. CDI Reheated the chicken since it had been out for a little over an hour. Also Egg rolls were 115, moved to WIC and will keep in RIC going forward .Will use TPHC moving forward for chicken. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Bean sprouts, Noodles and battered Chicken above 41F see temp chart CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cook pork without date in WIC. PIC dated cook porked states it was made today. 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 a seprate pan of cooked Pork with incorrect date. PIC states he made it Sunday. CDI PIC put the correct on pan REPEAT. Didnt escalate points since it was just one item For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 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 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Was using TPHC for Chicken wings and battered Chicken but no written Procedure. Was not discarding after 4 hours. EHS educated PIC on TPHC and left form. CDI PIC States after 4 hours he will discard unused foods. Time lables were on the food, Will come back to verify TPHC TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several contains of liquids not labled, CDI PIC labled items

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed PIC training employees with employee health agreement with only 5 illnesses. CDI - EHS provided PIC with correct 6 illness agreement form through email.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drink stored on the prep unit and on top of the stove. CDI - Employee removed drinks.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed chicken, noodles, bean sprouts, & pork held above 41F inside prep unit 1. CDI - PIC stated that items were placed in RIC at 11 AM and will use 4 hour TPHC on items inside the prep Unit (3 PM discard). Observed noodles inside the WIC held at 45F. CDI - Noodles were discarded.

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 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 . Observed fried tofu with no date marking. CDI - PIC stated that the fried tofu was made the previous day and the correct date marking was added. Observed Wontons and Rice noodles with no date marking inside the WIC. Wontons were put in WIC to thaw the previous day and the correct date marking was added. Rice noodles were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 . Observed shrimp cooling in large deep pan, covered with plastic. Shrimp were observed cooling at a rate of 0.10F/min. CDI - Shrimp were transferred to sheet pan and moved to WIF for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored on countertop. CDI - Cloth was placed inside sanitizer. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer bucket stored on the floor in the kitchen. CDI - The sanitizer was removed from the floor.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw pooled eggs stored above crab rangoon inside the Reach-in cooler. CDI - PIC rearranged storage order, no evidence of contamination was observed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer in chemical spray bottle used to sanitize cutting boards on prep units and prep tables at a concentration of 0 PPM. CDI - PIC replaced with sanitizer at proper strength.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed no time stamp on foods using TPHC (Chicken wings, hard shell eggs, white meat chicken, steak or egg rolls). CDI - PIC was allowed to add time stamps to all foods that were prepared and placed on TPHC at 10:30 AM with a discard time of 2:30 PM). EHS VR in 10 days to ensure that time stamps are being properly added to TPHC items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed 3 containers of pork being cooled inside prep unit. CDI - Pork was moved to the WIC for rapid cooling.

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 labels missing and worn away on oil and spices containers throughout the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor inside the WIF. Food was removed from the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on counter tops and other equipment in between uses. CDI - PIC placed wet wiping cloths inside sanitizer buckets.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl, used to scoop chicken, stored directly on top of chicken in prep unit. CDI - Bowl was discarded. 3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knives stored in crevices between the prep unit and the prep table. CDI - Knives were removed and placed at the 3-comp sink to be washed.

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

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

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. - PIC was unable to provide written procedures for vomit and diarrheal clean up events. A vr will occur within 10 days to ensure written procedures are obtained.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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. - Observed several large bus tubes stacked together with food residue and sticker residue build up. CDI- PIC moved items to 3 comp sink to be properly cleaned prior to next use.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. - Observed shrimp, white sauce (heat treated vegs) and pooled eggs above 41F. CDI- PIC voluntarily discarded all 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 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 white sauce (heat treated veg) and 8 pans of crab Rangoon without proper dates. CDI- PIC was able to properly date crab Rangoon and voluntarily discarded the white sauce.

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 three containers of white meat chicken and one container of spring roll without a start time per written procedures. CDI- PIC was able to properly label items for 11:30AM.

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 in use secondary containers without a label. CDI- PIC labeled items. NOTE: Point deduction has remained at half since violation is low risk and static. However if the violation is noted again during the next inspection point deduction will be increased.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed numerous number of plastic and metal containers stacked together and still wet.

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. - REPEAT- Observed hood system, cooking equipment, cold holding equipment and shelving in walk in cooler with food and grease debris build up respectfully to location.

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 walls and floors of hard to reach areas in need of cleaning due to food and grease residue build up. Hard to reach areas are underneath and behind equipment, clean as often as needed to prevent and reduce the build up.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. Observed pork cooling in reach in while covered with plastic wrap. CDI-pork was unwrapped and moved to the WIC to allow for rapid cooling

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 that were not labeled.

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 to-go boxes stored on shelving above prep unit that were not inverted or stored in protective packaging. CDI-Items were inverted 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 build up on shelving in WIC and dry storage.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed the flip top unit organized so raw beef was in front row, raw chicken in 2nd row, beef stored directly in front of raw chicken. Current storage order has the potential to contaminate raw beef when handling raw chicken, potential to drip into container of raw beef. CDI- storage order changed, chicken in front row, beef in middle and cooked shrimp in the back row, no longer a contamination concern.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle filled with yellow chemical that had not been labeled. CDI- labeled during inspection.

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

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 to-go boxes stored on shelving above prep unit that were not inverted or stored in protective packaging. Ensure these boxes are in protective packaging or inverted to avoid contamination until use.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls near 2 compartment sink with black buildup, in need of cleaning.

2-201.11(D),(F) PIC shall restrict or exclude employees who have foodborne illness or symptoms. - P For more information on employee health policy please visit: http://meck.co/FoodSafety. --Observed the old employee health policy on site (only 5 illnesses, non typhi not listed). No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 vomit clean up plan or poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed mushrooms over RTE vegetables and noodles. CDI-PIC moved unwashed produce to the raw shelf.

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P For more information please visit: http://meck.co/FoodSafety. EHS asked about washing dishes. One PIC said they wash at the 2-comp. EHS explained they have to do it at the 3-comp. Employee who washes dishes showed they wash, then dip in sanitizer and don't rinse. They explained sometimes they spray surface down with sanitizer and don't rinse or dip. CDI-PIC and EHS explained to employee who does dishes, you: WASH-WITH WARM SOAPY WATER/RINSE WITH FLOWING WATER/SANITIZE BY USING BLEACH TO THE APPROPIATE STRENGTH AND LETTING IT CONTACT THE SURFACE FOR 1MIN. They learned procedure and PIC will continue to monitor.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed crab dip, soup and noodles all cooling with saran wrap on top. CDI-PIC said items were made today, and they uncovered.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf OBSERVED container of raw chicken underneath the handwash sink. CDI. Container of chicken was discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. OBSERVED cleaning needing to be done to the ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED sweet and sour chicken and eggs out of temp at the prep unit 2. SS chicken was discarded. Eggs were just used for fried rice and were cooled down to reduce temperature. In prep unit 1 raw beef, cooked shrimp and cooked pork were out of temp. Pork egg roll was out of temp CDI. Raw beef was placed in walk in cooler and other items were discarded and replaced. Pork egg roll was 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 no dates on the sweet and sour chicken that was prepared yesterday. CDI. Dates were placed for items.

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 stamp on cooked chicken. CDI. Chicken was discarded due to being at the end of 4 hours. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf OBSERVED raw chicken cooling from preparation in the walk in cooler in a wrapped container. Also, OBSERVED chicken prepared this morning sitting on the counter tops without any form of cooling mechanism to reduce temperature. CDI. Items were placed in the walk in cooler to reduce temperature and plastic wrap was vented. 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 raw chicken on the floor underneath the three comp sink and handwash sink. CDI. Chicken was discarded. 3-307.11 Protect food from contamination sources not specifically noted by code. OBSERVED employee’s lunch in a plastic bag stored on top of the cabbage in the prep unit 2. CDI. Employee moved lunch to the walk in cooler and cabbage was replaced.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. OBSERVED damp wiping cloth on the counter in prep unit area.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. OBSERVED a bowl being used as a scoop in the raw beef at the prep unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on pans stored as clean. CDI took to reclean.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed chicken wings cooled from last night at 56 degrees F. CDI cooling window missed product discarded.

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 on tphc not labeled. CDI labeled 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 chicken wings cooled in too great of volume to facilitate proper cooling . CDI cooling window missed product discarded.

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 walls throughout facility heavily soiled .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts , lo mein, pooled eggs, breaded chicken, and fried tofu at greater than 41 degrees. CDI discarded. Repeat violation. Advised if out of temp next time intent to suspend would be issued. 10 day verification required.

4-501.11 Maintain equipment in good repair. Observed prep unit 2 in need of repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed facility did not have a test kit available for use. 10 day verification required.

4-602.13 Nonfood Contact Surfaces - C Observed build up of grease and food debris on equipment. 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 wall damage in kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and grease on floors and walls.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts, tofu, chicken and lo mein in prep unit 1 at greater than 41 degrees. CDI discarded.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use cleaver stored between prep table and prep unit . CDI took to be washed .

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

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 cooler floor damaged and in need of repair.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet wiping cloths on prep counters. CDI moved to sanitizer buckets.

4-501.11 Maintain equipment in good repair. Observed numerous gaskets on equipment in need of replacement.

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

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef , pork, and chicken stored over ready to eat shrimp and diced pork in prep unit. CDI reordered storage. Repeat.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed numerous medications over food prep surface throughout kitchen. CDI removed.

4-501.11 Maintain equipment in good repair. Observed gasket in need of replacement on prep unit 1. -0 points-

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and chicken stored over cooked shrimp in prep unit 2. CDI reordered storage. Repeat

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed large tubs of chicken wings and breaded chicken taken out of walk in and sat on prep table. CDI returned items to walk in cooler and advised to only bring out what is to be used. Observed tofu cooked yesterday sitting out on counter at 60 degrees. CDI discarded. Repeat violation for cold holding.

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 beef slices , chicken slices, wings, egg rolls and breaded chicken all on tphc with no time labels indicating begin or end times for products. CDI PIC labeled product properly. Repeat violation for tphc.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and beef stored over diced pork in prep unit. CDI reordered storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed numerous items in prep unit 1 held at greater than 41 degrees dumpling sitting out with no temperature control. CDI moved to walk in to cool since items had not been in prep unit more than an hour.

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 items on tphc had no labels . CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling in freezer in too great of volume and at insufficient rate to meet cooling parameters. CDI moved to single layer sheet tray and proper cooling achieved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one knife stored between flip top unit and prep table. Ensure to store knives on/in a clean surface. CDI PIC removed knife and placed at the 3 comp sink.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed 4 containers of fried chicken at 47F-52F in the walk in cooler. PIC stated that chicken was fried the day before and cooled in the walk in freezer and then placed in the walk in cooler. EHS determined that cooling was not achieved due to improper cooling methods. CDI PIC voluntarily discarded containers of fried chicken and denatured with bleach sanitizer.

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 4 large plastic containers of fried chicken that failed to cook properly (see violation #18). Ensure to facilitate active cooling when placed in the walk in cooler by mixing and rotating containers on the cart. CDI EHS discussed proper cooling methods and PIC voluntarily discarded containers of chicken.

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 raw chicken stored on boxes of oil on the dry storage area on the floor. Raw chicken was below 41F. Ensure to keep container of oils off the floor and store raw chicken in a proper location not in contact with food ingredients. CDI PIC removed containers of raw chicken. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp cloths stored on prep tables. Ensure to store in sanitizer buckets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (exterior of equipment, reach in units, shelving, etc.) with debris build up. Ensure to increase cleaning frequency.

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 AC vents and ceiling tiles with debris build up. Ensure to increase cleaning frequency.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee take trash to dumpster and started to return to work without washing hands. CDI EHS directed employee to wash hands.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at both handsinks. PIC stated that soap dispenser was broken and has called for a new dispensing device. CDI PIC provided handsoap for both handsinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw shrimp stored above RTE cut cabbage in the reach in unit. CDI PIC rearranged order to proper order. Repeat violation.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door of the kitchen unable to fully close and leaving a small gap to the inside of the establishment. EHS suggested repairing door to prevent insect or rodent entry into the kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 fortune cookie boxes stored on the floor. Ensure to keep food off the floor. Observed 2 uncovered containers of raw chicken stored on the bottom shelf of the dry storage rack below dry goods. PIC stated that raw chicken was delivered less than an hour prior to the inspection and was left to marinate. Containers of raw chicken were 40-41F. CDI EHS discussed proper storage and PIC placed containers of raw chicken in the walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on working surface, while food employee worked on same surface cutting cooked beef.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed aw shrimp stored above cooked shrimp. CDI, items reversed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pasta cold holding above 45F. Observed container of pasta overfilled. CDI, pasta cooled to 45F and divided into 2 potions.

3-501.13 Use approved thawing methods. Observed raw beef thawing out of temperature control, on counter.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phones stored on working surfaces or stored above exposed food.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee handle clean utensil without washing hands, nor removing gloves. after handling raw chicken. CDI, food employee corrected by instruction and washed hands. Container that was handled was return to be washed, rinsed and sanitized.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored without protection on counter. Cups were observed out of the protective sleeve. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout establishment with heavy dark build up. Repeat- Improvement noted.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with open doors. 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 floors and walls behind and under equipment in need of cleaning. Repeat-improvement

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed the two flip tops cold holding above 45F. Observed several cockroaches in different life stages. Observed issues with hand washing.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed food employees were not informed of the responsibility to report required symptoms, illness and exposure. Observed language barrier between PIC and food employees. EHS provided Spanish and mandarin employee health posters and templates. There must be active managerial control in the form of managers on every shift who can communicate well with all employees. VR

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employees re-contaminate hands by closing faucet without using barrier. CDI, food employees corrected by instruction and washed hands without re-contaminating.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above ready to eat foods. CDI, items switched to have condiments stored above raw shrimp. Observed raw eggs stored above ready to eat sauces. CDI, raw eggs moved under ready to eat sauces. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed, ready to eat produce. CDI, unwashed produce stored below ready to eat/washed produce.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with dark build up on food contact surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods in flip tops holding foods above 45F. See Chart. PIC stated foods were placed in flip top unit and under counter at 10:30am. CDI, items placed in TPHC for remainder of time (1 hour). Technician was called.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked pork in walk in cooler with no date mark. PIC stated pork was cooked on 6/14. CDI, pork was labeled with date of preparation.

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 cooked chicken marked with beginning and end time while on TPHC. PIC did not produce written TPHC procedures. CDI, template was provided and filled out during inspection.

3-501.13 Use approved thawing methods. Observed chicken thawing on prep surface near 3 comp sink, out of temperature control. Chicken placed in walk in cooler.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed air thermometers positioned at the coldest part of the cooler, in the back. Ensure air thermometers are placed at the warmest part of cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers at cook line without identifying label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several cockroaches at different life stages throughout the establishment. PIC stated establishment is treated once per month. Increase of treatment is recommended if infestation is not under control. Also observed flies in facility.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters throughout establishment. Observed wet cloth used under cutting boards for traction. Must have cleanable non absorbant item to hold cutting boad in place.

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 cleaver stored at crevice of two units.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service to go boxes stored on the floor. Observed single service to go containers stored on a visibly dirty counter.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed can openers not ANSI certified. **4-501.11 Maintain equipment in good repair. Observed storage barrels with broken edges. Observed 2 flip top coolers not able to hold food temperatures below 45F. **4-101.15 Galvanized Metal, Use Limitation - P Observed can openers made of galvanized metal. Observed rusted shelving throughout establishment. Do not paint. Replace or have professionally epoxy dipped. **4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep cuts, no longer cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving throughout establishment with heavy dark build up.

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

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable Observed FRP above 3 comp sink with holes. Observed floors in walk in cooler uneven, when walking panels move up and down allowing food crumbs to accumulate in crevice. **6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors in need of cleaning specially under and around equipment. **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 floors in walk in cooler uneven, when walk ing penals move up and down. Observed panel near door detached.

2-301.14 (I) Wash hands after engaging in other activities that contaminate the hands.-P Observe employee handle raw chicken and fail to wash hands after. CDI- Directed employee to wash hands. 2-301.12 Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 seconds, rinse using warm running water, then dry hands properly. -P Observed improper handwashing from multiple employees including not using soap, not washing for 15 seconds. CDI- Educated/explained handwashing to PIC

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Multiple containers of food such as brocc., mushrooms not covered/protected from physical contaminants.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Many food items recorded above 45F (see chart). CDI- All items discarded. REPEAT.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Multiple containers of cooked shrimp/lo mein/cabbage not dated. CDI- Dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cooked chicken cooling in a plastic tub CDI- Dumped onto sheet trays. USE SHEET TRAYS TO COOL DOWN CHICKEN, NOODLES, SHRIMP, ANY KIND OF COOKED PRODUCT. REPEAT. Spoke with facility about cooling multiple times and facility has created an action plan but is not following it.

6-202.15(D) Openings shall be protected against the entry of insects and rodents by screens, properly designed and installed air curtains, or other effective means. Back door was open to allow for entry of pests/insects.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Tubs of raw chicken on the ground as well as boxes of broccoli.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Knife stored in crevices of two units.

5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Ice observed in front handsink. CDI- Cleaned. Do not dump anything in handsink.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw beef stored under raw chicken. CDI- Re-arranged. 3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observe employee touch floor with glove and proceed to cut food with gloves without discarding. CDI- Gloves discarded, washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Multiple foods recorded above 45F (see chart). CDI- Foods discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cooked chicken cooling in a plastic tub CDI- Dumped onto sheet trays. USE SHEET TRAYS TO COOL DOWN CHICKEN, NOODLES, SHRIMP, ANY KIND OF COOKED PRODUCT. REPEAT. Facility must create an action plan for cooling. EHS will monitor and hold in compliance.

3-501.13 Use approved thawing methods. Frozen chicken thawing at room temp. CDI- Moved to WIC.

2-301.15 Only wash hands in handwashing sink.-PF One employee washed hands in 3 comp. sink after cutting raw chicken with bare hands. CDI- Stopped, re-directed to wash hands in handsink. •

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Handsink was blocked by red tray. CDI- Moved. Do not block access to sink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Container of broccoli and whole onions was uncovered/unprotected. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer at dishwasher recorded at 0ppm bleach. Machine was primed and ran multiple times and still recorded at 0. EcoLab was called and will have unit repaired by end of day. VR.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Egg rolls recorded below 135F (see chart). CDI- Discarded. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Chicken, bean sprouts, liquid eggs and shell eggs all recorded above 45F (see chart). CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cooked chicken cooling in a bowl with a tight-fitting wrap. CDI- Dumped onto sheet trays. Facility has sheet trays but they are being used to hold frozen chicken in WIF. USE SHEET TRAYS TO COOL DOWN CHICKEN, NOODLES, SHRIMP, ANY KIND OF COOKED PRODUCT. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed tubs of raw beef and chicken on floor during prep. DO NOT STORE FOOD ON FLOOR. REPEAT.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Some scoops with handles stored with handle in product. Keep handle sticking out of product.

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observe two personal drinls stored on prep table and one employee drink at flip top station and not in a designated area.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observe employees cutting onions with bare hands. CDI- Employees donned gloves.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Container of broccoli was uncovered/unprotected. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Raw chicken was stored over RTE cabbage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Cooked chicken did not cool down fast enough and in alloted time frame. CDI- Chicken discarded. (see 31)

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P None of the soups in hot holding well were holding temp. CDI- Soups discarded. Assure unit is working and holding above 135F. VR. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Upon entering facility,. EHS noted 4 large buckets of cooked chicken sitting on prep table recorded in danger zone (see chart). PIC stated they were just cooked. Immediatley moved to WIF to cool down. Chicken were in large tubs. Facility has sheet trays but they are being used to hold frozen chicken in WIF. USE SHEET TRAYS TO COOL DOWN CHICKEN, NOODLES, SHRIMP, ANY KIND OF COOKED PRODUCT. VR to monitor cooling procedures.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Food was stored on ground in WIC/WIF.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed some chicken recorded below 135F (see chart). CDI- Chicken re-fried to 179F

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Some chicken in flip top recorded above 45F (see chart). CDI- Chicken discarded. REPEAT

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P One Sanitizer bottle cocentration too strong. CDI- Product discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of bins observed.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Personal drink stored on prep table.

2-301.15 Only wash hands in handwashing sink.-PF Observe employee wash hands in 3 compartment sink. CDI- After instruction, employee washed hands in handsink.

3-301.11(B) Food Employee's shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Emoployee was handling broccoli with bare hands. CDI- Employee stopped and donned gloves.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Carts of raw chicken was blocking access to handsinks. CDI- Carts moved. Keep access to sinks clear.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Employee touched raw chicken and proceeded to open door to WIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. - Noodles and chicken in flip top unit were recorded above 45F. CDI- Moved to WIC. Facility may use unit as long as it holds all food at 45F or below. PIC will call maintenance to look at unit. REPEAT. VR.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed foods cooling in wrapped manner. CDI- Foods unwrapped and moved to shallow portions.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed tubs of raw chicken on floor upon entrance to facility. DO NOT STORE ANY FOOD ON FLOOR.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed utensils stored in stagnant water as well as scoops in flour with handle touching product.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Shelves in need of cleaning. REPEAT.

5-202.12 Provide at least 100F water at handsinks.-Pf Hot water was recorded at 76F. CDI- Valve adjusted to reach 100F. 5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Upon entrance to kitchen, a cart of raw chicken was blocking access to sink. CDI- Cart removed. REPEAT 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at handwash sink in front. CDI- Paper towels provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observd noodles, chicken, eggs, and cabbage all holding above 45F (see chart). Products brought to WIC to cool down. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf A box of powdered soap not labeled. CDI- Labeled.

6-202.15 Outer openings of a food establishment shall be protected against the entry of insects and rodents by filling/closing holes in floors, walls, and ceilings; having tight fitting windows; self-closing, tight fitting doors. Front door is missing glass due to a break-in last night. Facility is working to get glass in as soon as possible. VR.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Wet cloths stored on table.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed some utensils stored in hot water recorded at 118F and some knives in crevices of flip top unit and wall. CDI- All brought to dishwasher, store in-use utensils in approved places only. REPEAT.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Facility in need of cleaning in many NFCS areas including exterior of all flip top units, vent systems above grill, shelves above flip top cooler, green shelves above sink.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a cart of chicken blocking access to handwash sink. CDI- Cart moved. Keep clear access to handwash sink at all times. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles, cabbage, and chicken in flip top unit above 45F. Suspected that products were left out of safe temp. CDI- Products brought to WIC to cool down. REPEAT

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, or under sewer lines that are not shielded to intercept potential drips. Observed mutiple tubs of chicken stored on floor in WIC and WIF. Keep food off foor. REPEAT

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Handle was in dry rice in large tub. Keep handle out.

2-301.15 Only wash hands in handwashing sink.-PF Observe employee wash hands in prep sink. CDI- Corrected employee on proper handwashing. REPEAT 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Employee washed hands and turned faucet off without using a barrier. CDI by instruction and re-washing. REPEAT

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employees cutting carrots and peppers and touching food with bare hands. CDI- Employyes washed hands and donned gloves.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Hand sink blocked by carts of chicken. CDI- Carts removed. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above RTE chicken in freezer. CDI- Storage order reversed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding at 112F. Unit was unplugged. CDI- Rice voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, noodles and raw eggs all holding above 45F. CDI- Items were taken back to WIC to cool down. Do not store eggs at room temp.

7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of sanitizer stored above prep table. CDI- Bottle moved. Do not store sanitizer above food.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed bowl of cooked noodles wrapped in silan wrap in WIC. CDI- Use sheet trays to cool noodles down. Product unwrapped to cool down properly.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed multiple tubs of food on floor upon arrival. CDI- All tubs moved. Do not store food on the floor.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed grease build-up on Vents. above grill

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed two plates of personal food stored above facility food. CDI- Food removed.

2-301.15 Only wash hands in handwashing sink.-PF Observe employee wash hands in prep sink. CDI- Instructed to wash hands in handwash sink 2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed employee wash hands and turn faucte off without a barrier.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Handwashing sink blocked. CDI- Sink cleared for access.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed containers of washed broccoli stored on top of boxes of unwashed broccoli.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed chicken, beef, and noodles all in flip top unit holding above 45F. PIC stated they were just cooked and placed in unit. CDI- All foods placed on sheet trays and brought to WIC to cool down. REPEAT

3-501.13 Use approved thawing methods. Shrimp was sitting in water in prep sink thawing out. CDI- Sink was drained and shrimp was moved to WIC. REPEAT.

4-302.12 Provide a thin probe thermometer for an accurate measurement of foods.-Pf No thin probe thermometer on site. VR.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee touch cabbage with bare hands and another touch cooked meat with bare hands. CDI- Informed all employees they must wear gloves when handling RTE food.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Raw beef was stored below raw chicken in WIC. CDI- Informed PIC that raw chicken must always be stored on bottom. Order re-arranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine was not properly sanitzing. Test strips were reading 0ppm chlorine. CDI- PIC suspected sanitizer bottle was expired and exchanged bottle. New sanitizer bottle properly sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two flip top units with multiple food items all holding above 45F. CDI- Eggs were voluntarily discarded and all meats and noodles were brought back to WIC to cool down. Facility will use ice-baths in the meatime. Repair man will be called to look at units. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed cut cabbage cooling down in WIC in a large tub with lid tightly secured. Observed chicken cooling in a pan on the counter at room temperature. CDI- Chicken brought to WIC and cabbage uncovered. REPEAT.

3-501.13 Use approved thawing methods. Observed raw chicken thawing at room temperature on the sink counter. CDI- Chicken moved to WIC to properly thaw.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed a spoon stored in water recorded at 80F. CDI- Spoon brought back to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken, cut cabbage and lo mein noodles in flip top unit at about 50F (see chart). Thermometer in unit read at 50F as well. Unit seemed to be out of order. CDI- All foods were taken to walk in cooler to cool down and PIC will call repair man to fix. VR- Will return within 10 days to check. REPEAT.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed lo mein noodles, pork, and cut cabbage in walk in units with no date mark. CDI- PIC stated 2 items were cooked that day and the third was cooked yesterday and dated as such.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed BBQ ribs on bus tray sitting at room temperature recorded at 94F. PIC stated he lets BBQ ribs sit at room temperature to cool down before placing in walk in cooler. Also observed more BBQ ribs in cooking oven that were recorded at 108F (oven was turned off and food was done cooking). CDI- All ribs were moved to freezer for cooling. Explained to PIC that once temoperature goes below 135F food must be properly cooled down. REPEAT.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. Observed wet wiping cloths on prep units throughout kitchen.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cups and cup lids. No points deducted.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed personal employee drinks and food stored on shelf above facility food and prep tables.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC during the inspection was not a certifed food manager. There was no one at facility who was a certified food manager.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hot water at handwash sink was recorded at 65F. VR- Will return to check on hot water. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Handsink was blocked throughout the inspection by trash can. CDI- Trash barrel moved. Explained to PIC to maintain and allow access to sinks.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above Ready-to-eat food. CDI- Order re-arranged. No points deducted.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy debris on untenils that were being stored as clean. CDI- Utensils taken to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken, cooked white chicken, and raw beef all at temps over 45F (see chart). It was determine the food was being overstacked. CDI- Top layer of all foods were brought back to the walk in cooler for cooling. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer too strong. CDI- Sanitizer diluted. No points deducted.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken and white rice noodles cooling at room temperature at about 70F. Also observed cooked shrimp that was cooked that morning cooling in reach in unit at about 70F. CDI- All items were taken to walk in cooler to cool properly.

3-501.13 Use approved thawing methods. Observed raw shrimp thawing in standing water. Water must be running activley. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer at facility. VR- Will return to check on status of obtaining thermometer.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door had opening at bottom. Secure door to protect from insect/rodent entry.

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 dry wiping cloths soiled with debris. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer on ground at server station.

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 ladle stored in 65F standing water. CDI- Ladel removed and brought to dishwasher. Also observed knives stored in crevice of prep station wall. CDI- Knives removed and brought to dishwashers. REPEAT.

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked bus pans and wooden bamboo holders that PIC stated were used to steam dumplings. CDI- All items were discontinuted from use. No points deducted.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF - Facility did not have an employee health policy in place. CDI - a copy was left with the PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed multiple items in both prep units above 45F. CDI - items were just brought out 2 hours ago so they were placed in the freezer for rapid cooling. The temp on the prep units was adjusted and the ambient air temp dropped to at least 45F. (see temp. chart). Observed shell eggs out on the counter at 71F and raw eggs on the chef cart at 79F. All shell eggs and eggs on the cart were discarded.

Repeat violation 3-501.13 Use approved thawing methods. - Observed raw chicken thawing in standing water. Instructed PIC that thawing needs to be done under cold running water or in the walk in cooler. CDI - chicken was moved to the walk in cooler to thaw.

General Comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a container of beef on the floor in the walk in cooler and 2 boxes on the floor in the freezer. CDI - items were lifted off of the floor.

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 ladle stored in 86F standing water. CDI - ladle was moved to the steam well at 156F water.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- Observed multiple plastic containers stacked wet.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.OBSERVED EMPLOYEE DRINKS PROPERLY COVERED BUT IMPROPERLY STORED.DRINKS WERE OBSERVED ON PREP TABLE WHILE FOOD WAS BEING PREPPED.\CDI BY DISCARDING DRINKS AND EDUCATING STAFF ON PROPER STORAGE OF DRINKS.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfOBSERVED PEELER AND A COUPLE OF KNIVES STORED AS CLEAN WITH FOOD DEBRIS STILL PRESENT ON SURFACE.CDI BY PROPERLY CLEANING ITEMS IN DISH MACHINE.

GENERAL COMMENT****REMEMBER TO COMPLETELY REMOVE OLD DATE LABELS PRIOR TO PUTTING NEW ONES ON SO FOOD DATES ARE MAINTAINED ACCURATELY AND HOLDING DAYS ARE NOT EXCEEDED****

7-201.11 Store toxic materials to avoid contamination. -POBSERVED MULTIPURPOSE CLEANER AND GLASS CLEANER STORED ABOVE DRAIN BOARD OF 3 COMP SINK.CDI BY STAFF RELOCATING CHEMICALS TO PROPER STORAGE AREA.

3-501.13 Use approved thawing methods. .OBSERVED RAW SHRIMP THAWING IN SINK UNDER COLD RUNNING WATER. RAW SHRIMP WAS TEMPERATURE CHECKED AND READING 61F. CDI BY RELOCATING SHRIMP TO WALK-IN FOR RAPID COOLING.

6-501.111 Keep the premises free of insects, rodents, and other pests.GENERAL COMMENTOBSERVED A COUPLE OF FLIES IN KITCHEN AND DINING ROOM. WORK ON ELIMINATING ALL FLIES.

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. GENERAL COMMENTOBSERVED A KNIFE SHARPENING ROD STORED IN CREVICE BETWEEN FLIP TOP UNIT AND PREP TABLE. DO NOT STORE UTENSILS IN THIS WAY SINCE THE SPACE IS NOT CONSIDERED CLEAN.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.OBSERVED SEVERAL STACKS OF METAL FOOD PANS WET NESTED. AIR DRY UTENSILS/EQUIPMENT BEFORE STACKING.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. OBSERVED FOOD DEBRIS COLLECTING ON SEVERAL GASKETS AND ON THE INTERIOR OF SEVERAL PIECES OF REFRIGERATION EQUIPMENT.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods in relation to final cook temperatures.OBSERED RAW CHICKEN ABOVE RAW BEEF IN WALK-IN. CDI BY RELOCATING CHICKEN.

4-501.11 Good Repair and Proper Adjustment-EquipmentGENERAL COMMENTREPAIR BROKEN DOOR ON PREP UNIT IN KITCHEN ACROSS FROM STOVE.

6-201.11 Floors, Walls and Ceilings-CleanabilityFloors must be made smooth and easily cleanable.OBSERVED SEVERAL AREAS IN KITCHEN WITH CHIPPED FLOORING. PATCH-FILL FLOORS WITH GROUT OR TILE TO MAKE SMOOTH.

3-301.11 Preventing Contamination from Hands(B) Except when washing fruits and vegetables as specified under § 3-302.15 or as specified in ¶ (D) of this section, FOODEMPLOYEES may not contact exposed, READY-TO-EAT FOOD with their bare hands and shall use suitable UTENSILS such as deli tissue, spatulas, tongs, single-use gloves, or dispensing EQUIPMENT. POBSERVED FOOD EMPLOYEE TOUCH READY TO EAT CHICKEN WITH BARE HANDS. CDI BY DISCARDING TOUCHED FOOD AND EDUCATION

5-205.11 Using a Handwashing Sink-Operation and Maintenance(B) A HANDWASHING SINK may not be used for purposes other than handwashing. PfOBSERVED HANDSINK IN KITCHEN WITH SINGLE SERVICE FOOD CONTAINERS STORED INSIDE. CDI BY REMOVING AND DISCARDING ITEMS.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods in accordance to final cook temperatures.OBSERVED RAW SHREDDED PORK IN CONTAINER ABOVE RAW SHREDDED BEEF IN WALK-IN COOLER. CDI BY PROPERLY RELOCATING FOOD.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingCold hold PHFs at 45F or lower.OBSERVED CUT CABBAGE IN FLIP TOP UNIT AT 47.8F AND RAW CHICKEN TERIYAKI IN MICROWAVE AT 61F. CDI BY RETURNING CABBAGE TO WALK-IN FOR RAPID COOLING AND DISCARDING CHIKEN TERIYAKI.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGENERAL COMMENTDate mark all potentially hazardous foods that have been opened or prepped and stored longer than 24hrs in facility.OBSERVED A COUPLE OF CONTAINERS OF COOKED NOODLES SAID TO HAVE BEEN COOKED THE PREVIOUS NIGHT AT 9PM, IN WALK-IN WITHOUT DATE MARK. CDI BY TELLING PIC TO LABEL CONTAINERS JUST IN CASE THEY GO PASS 24 HRS.

7-206.11 Restricted Use Pesticides, CriteriaRESTRICTED USE PESTICIDES specified under ¶ 7-202.12(C) shall meet the requirements specified in 40 CFR 152 Subpart I -Classification of Pesticides. POBSERVED COCKROACH PESTICIDE CHALK IN BAG IN FACILITY. BAG WAS ABOVE A FOOD SURFACE. INSTRUCTIONS FOR CHALK USE AND APPLICATION WERE WRITTEN IN MANDARIN. CDI BY HAVING STAFF REMOVE FROM PREMISES.

3-501.15 Cooling MethodsA) Cooling shall be accomplished by (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf OBSERVED LARGE VOLUME CONTAINER OF FRIED DICED CHICKEN IN LARGE CONTAINER ABOUT TO BE PLACED IN WALK-IN FREEZER. OBSERVED FRIED CHICKEN WINGS PLACED IN FLIP TOP TO COOL SINCE ABOUT 11AM AT 51F. CDI BY THINNING THE PORTIONS OF THE DICED CHICKEN OUT ON SHEET TRAYS AND PLACING IN WALK-IN. CHICKEN WINGS WERE DISCARDED BY STAFF.

3-501.13 ThawingExcept as specified in ¶ (D) of this section, POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) shall be thawed: (A) Under refrigeration that maintains the FOOD temperature at5oC (41oF) or less; or (B) Completely submerged under running water: (1) At a water temperature of 21oC (70oF) or below, 83 (2) With sufficient water velocity to agitate and float off loose particles in an overflow, and (3) For a period of time that does not allow thawed portions of READY-TO-EAT FOOD to rise above 5oC (41oF)OBSERVED FROZEN SHRIMP IN MIDDLE COMPARTMENT OF 3 COMP SINK IN STANDING WATER. CDI BY HAVING STAFF TURN ON COLD WATER AND HAVING IT CONTINUOSLY RUN.OBSERVED FROZEN PORK IN CONTAINER RESTING ON DRAIN BOARD. CDI BY HAVING FOOD RELOCATED TO WALK-IN

3-305.11 Food Storage-Preventing Contamination from the PremisesDo not store food on floor. Observed multiple tubs of prepped raw chicken on the floor. CDI by sanitizing bottoms of tubs and placing all items in walk-in cooler.Cover food while in storage. Observed frozen wontons on cooling rack in walk-in freezer with no cover or overhead protection from contamination. CDI by covering wontons with plastic.

2-402.11 Effectiveness-Hair Restraints(A) Except as provided in ¶ (B) of this section, FOOD EMPLOYEES shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair, that are designed and worn to effectively keep their hair from contacting exposed FOOD; clean EQUIPMENT, UTENSILS, and LINENS; and unwrapped SINGLE-SERVICE and SINGLE-USE ARTICLES.OBSERVED A COUPLE OF FOOD WORKERS IN KITCHEN WITHOUT HAIR RESTRAINT ON. KEEP HAIR RESTRAINT ON WHILE WORKING.

3-304.14 Wiping Cloths, Use Limitation(B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at aconcentration specified under § 4-501.114; and (2) Laundered daily as specified under ¶ 4-802.11(D).OBSERVED MULTIPLE WET WIPING CLOTHS LAYING AROUND ON PREP SURFACES THROUGHOUT KITCHEN.

3-304.12 In-Use Utensils, Between-Use StorageSTORE IN UTENSILS IN AREAS WHERE NOT EXPOSED TO CONTAMINATION.OBSERVED LARGE METAL MIXING BOWLS STORED ON TOP OF CONTAINER OF HANDYMAN TOOLS.

4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry utensils completely before tight stacking.OBSERVED NUMEROUS METAL FOOD PANS STACKED TIGHT WHILE STILL WET, ON CLEAN DISH RACK IN KITCHEN.

6-501.12 Cleaning, Frequency and RestrictionsMaintain better cleaning of floors throughout facility. Observed soiled floors throughout the kitchen (hard-to-reach areas & under and behind kitchen equipment. CLEAN

GENERAL COMMENTObserved PIC to not have ServSafe. PIC must demonstrate food safety knowledge by passing an ANSI-accredited program and obtaining certification. 2pt deduction starts 1/1/2014.

FOOD packages shall be in good condition and protect the integrity of the contents so that the FOOD is not exposed to ADULTERATION or potential contaminants. Pf OBSERVED COUPLE CANS WITH HEAVY DENTS ALONG SEAMS. CDI BY DISCARDING CANS

.Hot hold all PHFs at 135F or higher. Observed egg rolls, spring rolls and stir fry veggies all below 135F. CDI by voluntarily discarding food.

Cold hold PHFs at 45F or lower. Observed raw bean sprouts on prep table/cutting board of flip top unit at 62F. CDI by putting sprouts in walk-in cooler to cool rapidly.

A) Cooling shall be accomplished by (1) Placing the FOOD in shallow pans; Pf (2) Separating the FOOD into smaller or thinner portions; Pf (3) Using rapid cooling EQUIPMENT; Pf (4) Stirring the FOOD in a container placed in an ice water bath; Pf (5) Using containers that facilitate heat transfer; Pf (6) Adding ice as an ingredient; Pf or (7) Other effective methods. Pf OBSERVED LARGE VOLUME CONTAINER OF FRIED DICED CHICKEN IN FLIP TOP UNIT AT 94F (1.5HR). CDI BY SPLITTING INTO THINNER PORTIONS AND RAPIDLY COOLING IN WALK-IN FREEZER.

Do not store food on floor. Observed multiple tubs of prepped raw chicken on the floor. CDI by sanitizing bottoms of tubs and placing all items in walk-in cooler.Protect food from possible sources of contamination. Observed cardboard boxes being used for wonton packs storage. Boxes were heavily saturated with cooking oil. CDI by instructing PIC to not use absorbent materials for food storage.

GENERAL COMMENTObserved cardboard boxes lining shelves in several locations in the kitchen. Observed raw wood block being used as holding surface for knife sharpening stone at 3 comp sink. Do not use absorbent materials for utensil or equipment storage.

Maintain equipment and utensils in good repair/smooth and easily cleanable. Observed multiple shelving racks starting to rust. REPLACE/PROFESSIONALLY RECOAT SHELVES

NonFOOD-CONTACT SURFACES of EQUIPMENT shall be cleaned at a frequency necessary to preclude accumulation of soil residues. OBSERVED DUST AND STICKY RESIDUE COLLECTING ON SHELVING RACKS THROUGHOUT FACILITY. OBSERVED EXTERIORS OF KITCHEN EQUIPMENT TO BE SOILED. OBSERVED MULTIPLE REFRIGERATION GASKETS WITH FOOD DEBRIS COLLECTING. CLEAN ALL SHELVING .

Maintain better cleaning of floors throughout facility. Observed soiled floors throughout the kitchen (hard-to-reach areas & under and behind kitchen equipment. CLEAN