CHERRY HOUSE RESTAURANT II

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various containers of spices and seasonings left out overnight uncovered and unprotected from contamination. CDI - All items voluntarily discarded. 0 pts.

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 a multitude of food items baring dates older than the 7 day allotment, incorrect dates, or no dates at all throughout kitchen during inspection. CDI - PIC able to verify some of the prep/cook dates. All other items voluntarily discarded. 1.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in kitchen during inspection. More frequent or thorough pest control necessary. 1 pt.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily soiled piece of cardboard in main kitchen area during inspection. Removal necessary to preclude pest harborage. Observed multiple pieces of unsealed wood being used as non-food contact surfaces throughout entire kitchen during inspection. Replacement with approved material or sealing necessary. Observed heavily damaged cutting board being stored as clean during inspection. Repair or replacement necessary. Repeat. 0.5 pts.

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 doors of prep units and bottom of RIF soiled with food debris. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris on floors all throughout kitchen during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-303.11 Provide required lighting intensity. 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 lighting intensity in WIC below 10 foot candles during inspection. 10 foot candles required. Observed employee belongings being stored in conjunction with customer service items during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and service items. Repeat. 1 pt.

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 PIC touch cut cabbage and cooked chicken wings with bare hands during inspection. CDI - Both items voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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. 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cooked noodles cooling since 8/12/25 and cooked chicken cooling since 8/11/25 in WIC holding above 41F during inspection. See temperature chart. Observed shredded cabbage prepped at 10:30am that had not yet been placed in temperature control to begin the cooling process by 2:00pm. CDI - PIC voluntarily discarded all items. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 chicken and cooked noodles cooling from previous days while stored in deep, covered plastic containers in WIC. Both items had missed cooling window. Observed shredded cabbage prepped at 10:30am in a deep plastic container that had not been placed into temperature control by 2:00pm to begin the cooling process. PIC stated standard cooling procedures utilize sheet trays in the WIC to encourage hasty cooling. PIC does not believe chicken or noodles were cooled in this manner, but could not confirm due to their absence during this process. CDI - All items were voluntarily discarded. 0.5 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back kitchen door left ajar during inspection. CDI - Door closed. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily damaged cutting board being stored as clean during inspection. Repair or replacement necessary. 0 pts.

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 various employee foods and beverages being stored above and in conjunction with customer foods and service utensils during inspection. Ensure all employee foods are stored in a manner that does not promote contamination of customer foods, beverages, or service utensils. 0.5 pts.

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 in-use utensils left at fryer not cleaned since previous day. CDI, tongs relocated for wash, rinsing and sanitizing at 3 compartment sink. 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 container of egg roll cold held at 49 degrees F over stacked in flip to prep unit overnight per operator. CDI, egg roll voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

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 in-use utensil stored in soiled area near wok. Observed bowl used as scoop in rice.

6-302.11 Supply toilet tissue at each toilet. -Pf - Observed no toilet tissue available in restroom. CDI, toilet tissue provided.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open employee beverage stored on equipment and next to single service articles.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap in restroom. CDI, soap provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shell eggs stored over cream cheese and vegetables. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of cooked chicken wings and cooked shrimp not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .f

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed spray bottle of sanitizer testing over 200ppm chlorine. CDI, chlorine sanitizer bottle refilled to proper concentration. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of red cleaning agent not labeled. CDI, bottle labeled.

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

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 in-use utensil stored in soiled area near woks

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non commercial food processor equipment for carrots and crab rangoon stored in box appearing to be house made and not smooth and easily cleanable.

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed some grease accumulating on ventilation system and in need of cleaning.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken and vegetables stored together in walk in coole. Observed raw chicken stored over prepared cooked chicken in walk in cooler. Observed raw shell eggs stored over produce in walk in cooler. CDI, foods relocated for proper storage. 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 chicken recently prepared and cooling at 54 degrees F at 12:51 in deep covered containers. At 1:15 chicken was cooling at 53 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and chicken relocated to shallow sheet pans uncovered in stand up freezer. CDI For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed cabbage held on TPHC for 4 hours per PIC but not included on written procedures . CDI, cabbage added to procedures and marked with time per procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken recently prepared and cooling at 54 degrees F at 12:51 in deep covered containers. At 1:15 chicken was cooling at 53 degrees F. Cooling calculation indicated method not effective to reach cooling parameters and chicken relocated to shallow sheet pans uncovered in stand up freezer. CDI For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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 in-use utensil stored on soiled area near wok at wok station.

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

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 rice utensil stored in container from night before and not cleaned. CDI, utensil and container relocated for cleaning. Improvement made, points not escalated today. 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 .

3-501.18 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 cooked shrimp not date marked in prep refrigerator. CDI, shrimp voluntarily discarded. Observed cut cabbage and noodle transferred from walk in cooler to prep cooler but not labeled from original batch. CDI, PIC labeled containers to match origional batch in walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet cloth used to stabilize cutting board.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed raw chicken boxes stored over clean pans on rack.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed some soil buildup on walls near prep station in kitchen. 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some FRP damage near can wash .

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf - Observed PIC not demonstrate and ensure rules met regarding handwashing and cold holding. CDI by instruction. A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands. Observed employee walk from outside of building and return to kitchen for food preparation and handle clean equipment. CDI, employee washed hands.

4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. - Observed laundry detergent used for food contact surface detergent per operator. Observed employee washing bus tub for food storage at prep sink. Proper use of 3 compartment sink discussed with operator and bus tub relocated for cleaning. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed soup hot held at 117 degrees F from prior day. CDI, soup voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler not maintaining TCS foods at required temperature. Observed TCS foods held between 44-48 degrees F. Ambient air temperate measured 49 degrees F. Operator contacted maintenance to come out within 2 hours to calibrate walk in cooler. All TCS foods such as raw chicken, beef, cooked chicken, cabbage and TCS vegetables over 4 hours in unit voluntarily discarded. Vr required to ensure calibration of WIC. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed grill cleaner bottle not labeled. CDI, bottle labeled. Some improvements made. Points not escalated today.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed some wet wiping cloths on counter surfaces.

4-501.11 Maintain equipment in good repair. Observed WIC not maintaining TCS foods at required temperature.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed dried food debris accumulating on drain board of 3 compartment sink.

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. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a large amount of grease buildup on the sides of the grills and oven. Observed some grease on concerns of floor and general cleaning needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above ready-to-eat wonton wrappers and broccoli. Observed raw chicken stored above fully cooked chicken wings. CDI - Items were moved to the correct order of storage.

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 Crab Rangoon mixture at 48 degrees. Date label and kitchen manager indicated that it had been made one day before. CDI - Items was voluntarily discarded. Repeat

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed two spray bottles of chemicals with no labels. CDI - Kitchen manager labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed thick Crab Rangoon mixture cooling in a bus tub with a lid on top. Product had only cooled to 48 degrees since being prepared 1 day before. CDI - Education was provided on proper cooling methods. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two live cockroaches in the kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counters throughout the kitchen.

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 a bowl being used to scoop rice out of the rice cooker.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a deeply stained cutting board stored by the prep sink.

4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed a large amount of grease buildup on the sides of the grills and oven. Observed a large amount of soil residue inside of the oven. Observed build-up of grease and dust on several storage racks. Observed a large build-up of grease on the Hood.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed a large amount of trash around the dumpster 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. Observed a large amount of grease build-up underneath and behind the grill and fryers.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. For more information on becoming a certified food protection manager 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 tubs chicken and wings in WIC that was cooked yesterday above 41 F. Observed tubs of chicken in ambient air above 70 F after 2 hours. CDI - PIC voluntarily discarded. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed items such as chicken, shrimp, and tofu in prep top/low reach in unit above 41 F. Ambient temperature was 46 F. REPEAT. CDI - PIC voluntarily discarded items. VR. 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 tubs of cooked chicken and wings in WIC without date mark. Observed cooked pork in freezer without date mark. REPEAT. CDI - wings were cooked yesterday and pork was cooked two days ago and frozen yesterday. PIC added date marks for chicken, wings and pork. VR. 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 held on TPHC without time stamp. CDI - food was cooked 2 hours prior and PIC added time stamp.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed chicken cooling in deep tubs in ambient air. Observed chicken cooling in deep, covered tubs in WIC. Chicken did not meet cooling requirements. CDI - PIC voluntarily discarded and will adjust cooling methods such as using shallow, uncovered pans or the freezer to rapidly cool food. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods. -Pf. Observed no functional thermometer during inspection. VR.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cut watermelon for employees stored above portioned sauce cups. CDI - PIC moved watermelon to the bottom.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Served an employee turn off the faucets with their bare hands then continue to work with food.CDI- Employee was stopped and educated on how to properly wash their hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P PIC touched cooked breaded chicken with their bare hands. Cooked chicken was discarded during the inspection. Ensure that a barrier such as a glove, utensils, or parchment paper is used when handling ready-to-eat foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed chicken wings inside of the prep unit at a temperature of 43F. CDI - Chicken wings was relocated to walk-in cooler to cool back down below temperature threshold.

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 lo mein noodles and chicken prepared days prior without dates present on the containers inside of the walk in cooler. CDI- PIC dated foods during the inspection.

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 bulk container of white substance without a label present during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk container containing flour stored on the ground upon arrival. Bulk container was placed on shelf to achieve 6 inches distance from floor.

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 as utensil inside of flour to scoop. Ensure that utensil with a handle is being used instead. CDI- bowl was removed and replaced with scoop.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets in middle reach-in underneath main prep unit in front of wok station. Needs to be replaced.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. - Observed gaskets in need of cleaning in reach-in units. Observed interior of reach-in cooler with food debris in need of cleaning. Observed tables with noticeable food debris present along with shelving above prep stations.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open. Ensure that dumpster doors are closed to prevent a possible harborage or attraction 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 floors behind equipment in need of additional cleaning and/or higher cleaning frequency.

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 above cooked wings in the walk-in cooler. 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 the walk-in cooler. Corrected during the inspection (CDI) - raw chicken was relocated to bottom shelving and proper storage order was discussed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed cut cabbage stored in reach-in cooler at 71F. CDI - Cabbage was relocated to walk-in cooler. Cabbage was recently used in which it came out of temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- Observed cabbage that was cut two days ago missing label in the reach-in cooler. CDI - Date was added to container.

4-501.11 Maintain equipment in good repair. - Observed torn gaskets in tall reach-in freezer. Needs to be repaired.

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

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

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 No vomiting and diarrhea cleanup kit present or instructions for carrying out cleanup. Ensure that food establishment get a vomiting diarrhea plan in order to carry out cleanup with avoiding of possibility of Hepatitis A spread.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no single use paper towels present in hand washing sink area upon arrival to the inspection. Paper towels provided during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris, greasy film, and labels left attached to pans stored clean on air drying shelves. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Foods kept for subsequent days shall be date marked for 7 days with the date prepared being the first day. Observed a number of foods with outdated labels left attached. Foods were discarded during the 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 single service items such as clam shell trays and sauce cups stored open-ended during the inspection. CDI- Clam shell trays and sauce cups were both inverted to prevent possible contamination from occurring.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to cooking equipment such fryer sides, air drying shelving, carts, wok area, and gasket channels.

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 throughout the facility in need of additional cleaning, mainly behind main wok equipment and walk in cooler. Walls needed additional cleaning inside of the can wash area.

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 No vomiting and diarrhea cleanup kit present or instructions for carrying out cleanup. Ensure that food establishment get a vomiting diarrhea plan in order to carry out cleanup with avoiding of possibility of Hepatitis A spread.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink with a cooking ladle stored inside during the inspection. CDI- Ladle was removed during the inspection by the person in charge.

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 shelled eggs stored above vegetables. Shelled eggs were reorganized during the inspection. No contamination observed.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed bulk container containing salt stored on the ground upon arrival. Bulk container was placed on shelf to achieve 6 inches distance from floor.

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 No vomiting and diarrhea cleanup kit present or instructions for carrying out cleanup. Ensure that food establishment get a vomiting diarrhea plan in order to carry out cleanup with avoiding of possibility of f hepatitis A sread.,

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink blocked upon arrival to inspection. CDI- Trashcan was moved during the inspection to free access to hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and a greasy film left attached to pans stored on air drying shelves. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Foods kept for subsequent days shall be date marked for 7 days with the date prepared being the first day. Observed breaded chicken that was prepared the day before without labels present. Foods were labeled during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary spray bottles, both holding chemicals without label present. These items were labeled using a marker during the inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine chemical sanitizer inside of spray that tested too strong and bleached out test strip. CDI- Sanitizer was remixed during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles in a bulk container that does not allow food to cool at a faster enough rate. Noodles were moved to a sheet pan to allow cooling at a faster rate to occur.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hats/hair nets upon arrival to inspection. CDI- Team member and manager both put on hats/hairnets during the 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 single service items such as clam shell trays and sauce cups stored open-ended during the inspection. CDI- Calm shell trays and sauce cups were both inverted to prevent possible contamination from occurring.

4-501.11 Maintain equipment in good repair.Observed torn gasket channel inside of reach in unit. Replace as needed to maintain tight seals inside of reach in units.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to cooking equipment such fryer sides, air drying shelving, carts, wok area and gasket channels.

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 throughout the facility in need of additional cleaning, mainly behind main wok equipment and walk in cooler. Walls needed additional cleaning inside of the can wash area.

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 PIC touched cooked shrimp with their bare hands after REHS told the PIC the shrimp was above cold holding parameters. Shrimp was discarded during the inspection. Ensure that a barrier such as a glove, utensils, or parchment paper is used when handling ready-to-eat foods.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink blocked upon arrival to inspection. Trashcan was moved during the inspection to free access to hand washing sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and a greasy film left attached to pans stored on air drying shelves. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed foods recently prepared inside of prep unit such as cabbage and tofu at temperatures above cold holding parameters. Foods were moved to reach in unit to fully cool before placing back inside of prep unit.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Foods kept for subsequent days shall be date marked for 7 days with the date prepared being the first day. Observed chicken wings and sweet and sour chicken that were prepared the day before without labels present. Foods were labeled during the inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two secondary spray bottles, both holding chemicals without label present. These items were labeled using a marker during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp recently cooked stored inside of reach in unit with a tightly fitted lid. Shrimp was at 85F. Observed egg rolls out on the table at 75F. PIC stated he was waiting for food to initially cool before placing inside of walk in unit. REHS told PIC to begin cooling at 135F in an approved manner such as ice baths, rapid cooling equipment, and shallow pan with smaller portions. Lid was removed from shrimp and placed inside of reach in unit too cool foods at a faster rate.

4-901.11 Equipment and Utensils, Air-Drying Required Pans shall be stored in a manner that allows them to effectively air dry. Observed pans wet stacked during the inspection. Food establishment shall implement pyramid stacking method to combat this issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up left attached to cooking equipment such hood vents, fryer sides,shelving and gasket channels.

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 throughout the facility in need of additional cleaning, mainly behind main wok equipment and walk in cooler. Walls needed additional cleaning inside of the can wash area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on top of cutting board during the inspection.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be cleaned to sight and touch. Observed knives and quarter pans with build up and debris left attached from past uses. Dishes were moved 3 comp sink to be washed, rinsed, and sanitized again.

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 stored inside of walk in unit at 87F after 20 minutes food was found at 82F. Chicken will not meet cooling parameters cooling at this rate. Chicken was placed on sheet pan to allow air to escape and cool at a faster rate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods in both prep units not meeting cold holding parameters. Food includes tofu, cabbage, shrimp, chicken, noodles, and raw chicken. Foods in between temperature of 42-45 were cooled using the walk in unit. Foods above 45F were discarded during the inspection. Cold

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical sanitizer without label present. Spray bottle was labeled during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bulk pans of fried chicken stored inside of walk in cooler, not vented. PIC was educated on using a sheet pan without coverage on a speed rack to cool chicken in the future.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed secondary container holding white substance possibly salt or sugar without label present. PIC was informed to label the cart and place foods in the same spot every time to avoid violation in the future.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed one dead roach by hand wash sink. 6-501.111 Controlling Pests - C Observed one live roach by handwashing sink while washing hands upon arrival.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fried crispy chips stored directly on a cardboard box that contained chicken. Do not use cardboard boxes as they aren't clean or cleanable. Chicken was previously stored in this box making this also a form of cross contamination. Crispy chips were discarded during the inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee without hat/hairnet present while frying chicken. Manager asked employee to put on hat during the inspection.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed scoop handle making direct contact with ugar in dry storage area. Handles was removed during the inspection.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. An example of pyramid stacking was given during the inspection.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Observed single service items left stored open-ended in a nonprotective manner. Single service clam shell trays were discarded during the inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sides of equipment, wok station, carts, and gasket channels in need of additional cleaning to remove dust, buildup and debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open during the inspection. Work with neighboring food establishments to prevent a possible harborage or attraction of pests.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed chicken over stacked in the flip unit that was above 41F. Chicken was put into the flip top before EHS arrival. CDI-chicken was portioned out into containers and taken into the WIC to cool. Only the chicken that was.

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 fresh cooked chicken cooling in the WIC with a lid on. CDI-lid was removed from chicken to allow for rapid cooling. REPEAT

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 of salt, sugar and cornstarch that were not labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs in noodles with the handle touching the noodles.CDI-tongs were placed upright in the noodles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on flip unit lids and reach in cooler doors. Also build up on freezer doors and handles.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken and cut cabbage in the WIC that was cooked and cut yesterday that was not date marked. CDI-foods were correctly dated. 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 shrimp cooked from this morning that was cooling in a reach in cooler with the lid on. CDI-shrimp was placed into a metal shallow pan and put into the WIC to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth on top of the counter. CDI-cloth removed put into bin with other dirty cloths.

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Empty soda can stored inside sink. CDI- can 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 chicken, lo mein, etc not dated. CDI- Dated.

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

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P employee washed hands without soap. CDI- Rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded above 41F (see chart). CDI- Discarded.

3-501.13 Use approved thawing methods. Raw chicken thawing incorrecrtly, in stading water. CDI- Changed thaw method.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on table

4-602.13 Nonfood Contact Surfaces - C Fryer baskets, fryer station in need of cleaning.

4-602.11(A) Equipment Food Contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have occured.-P Tongs for raw chicken touching raw beef. CDI- Tongs and food 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 Time not recorded for begin time for chicken. CDI- Time recorded.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Interior of flip top units in need of cleaning.

Phone charger cord touching prep table.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed employee phone and soiled wiping cloth stored on counter of prep top unit where food is prepared. CDI - Items removed and counter top sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg drop soup in hot well maintaining temperature of 112F. CDI - Item was prepared almost 2 hours prior, therefore item was taken back to be reheated to 165F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed 3 containers of cooked shrimp, cooked pork, cooked wontons with pork, and brown rice not date marked. All items were either prepared yesterday or two days ago. CDI - All items properly date marked. 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 cream cheese wontons (8/27), fried tofu (8/27), cut cabbage (7/9), sweet and sour chicken (9/11), and chicken wings (9/11) all with the wrong date labels. PIC stated that the labels on them were labels from previous batches of food and facility never removed and replaced them. CDI - PIC placed correct labels on items.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT. Observed soiled wiping cloth stored on counter of prep top unit in between uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on all equipment (interior and exterior reach-in units, prep top units, walk-in cooler, 3-compartment sink, prep sink, shelving, etc.)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needing to be done on all walls and floor throughout kitchen.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee bare hand touch cooling cabbage while transporting it to more shallow containers. Observed cook touching carrots with bare hands before being said to be placed in walk in cooler. Ensure that any food that is touched is being washed or cooked immediately after and not stored for later use. CDI- Produce was washed during the inspection. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Blanched broccoli, raw eggs, sweat cream butter and tofu were all cold holding >41 inside of cold hold units. PIC stated that food employees cool food items in cold hold units. CDI/CBI Educated food staff on proper cooling measures. Out of temp foods were placed in walk in for adequate cooling. -1.5 points. REPEAT. General Comment: Sweet cream butter and eggs are located in 1 door that consistently hold tcs foods at 41-43 degrees F. PIC adjusted thermostat during the inspection so that foods can be properly cold holding at 41 and below.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken wings, chicken dots, and several foods in walk in cooler not dated. Observed steak in reach in 2 door without a date mark. Observed cabbage that was said to be prepped today with a 4/3 date sticker on it. CDI- All foods were dated as needed. This has been a repeat on the last several inspections. REPEAT 3 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Chicken wings and container of cut cabbage were cooling in very dense amounts while covered in walk in cooler. Observed blanched broccoli and cooked shrimp cooling in cold hold reach in units. CDI- PIC placed cooling foods in more shallow amounts in the freezer for adequate cooling methods. -.5 points.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed raw beef and shrimp being uncovered while being stored in the freezer unit. Ensure that all foods are covered while stored. - 1 point.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces in between use. -.5 points.

4-502.13 Single-use and single-service articles may not be reused. Observed used gatorade bottle stored with clean dishes, observed broccoli being stored inside of soy sauce buckets. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the exterior of the hand sink fixture/basin, exterior portions of the prep sink and cold hold units, exterior/interior of sink basins.. Remove soiled buildup from oven\fixtures. Good detailed cleaning is needed throughout. REPEAT - 1 point.

5-205.15 (B) System maintained in good repair - C Repair leaking 3 comp sink. Sink leaks during the point of use and when not in use. All plumbing is to be in good working repair. - 0 points General Comments: Facility is to strongly improve with correcting repeated risk violations. Facility shall focus on cooling methods, cold holding, date marking and overall detailed cleaning needed on kitchen equipment throughout.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P/2-301.14 Wash hands after activities that contaminate them. -P -Observed food employee use bare hands to prep raw eggs with raw chicken and then proceed to wipe counter top off with wet wiping cloth without washing hands in between. Observed same employee wash hands multiple times without using a protective barrier to turn sink knobs off. CDI- PIC and EHS better coached food employee on proper hand washing procedures. and soiled wiping cloth was laundered. REPEAT- 2 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Food employee used hand sink water to aid in food prep of starches. CDI- Food employee was coached, educated and starch used from the hand sink was discarded. - 1 point.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw eggs and sweet cream butter was cold holding inside of 2 door reach in at >41 degrees(see temp grid). CDI- foods were placed in walk in cooler to cool. No points were deducted due to facility not being noted on foods not properly cold holding at 41 degrees or below since the rule has officially taken effect. 0 points. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut cabbage, cooked pork, and other cooked meats stored in the cold hold unit overnight without a date mark. Also observed cooked pork that was said to be cooked and frozen lacking a date mark inside of reach in cooler. CDI- PIC date marked foods as needed and EHS better explained requirements of date marking in regards to foods being left in the flip top unit overnight. REPEAT - 3 points. General Note: Ensure that all foods that are cooked and frozen are marked with the day of prep to signal that one day of prep has already been accounted for.

3-307.11 Miscellaneous Sources of Contamination - C/3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several foods stored uncovered inside of refrigeration. Also observed bucket of soy sauce being in direct contact with the floor' s surface. - 1 point.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No food employees onsite were wearing hair nets while conducting food prep. 0 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep surfaces throughout. REPEAT -.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the exterior of the hand sink fixture/basin, exterior portions of the prep sink and cold hold units. Remove soiled buildup from oven fixtures. Good detailed cleaning is needed throughout. REPEAT - 1 point.

6-303.11 Intensity-Lighting - C Facility was cooking foods with lights off. -.5 points. General Comment: Lower the product amount of chicken used for prep to refrain from large amounts of raw chicken being out of temp for extended periods of time.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee step out of the kitchen and then return to plate rice for customer without washing hands first. Observed same employee wash hands and use bare hands to turn sink knobs off. CDI- educated employee and hands were rewashed. 0 points.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken being stored over ready to eat sauces, broccoli and raw fish in the walk in cooler. CDI chicken was rearranged. REPEAT - 1.5 points. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Several foods were stored in the freezer units and walk in cooler uncovered. CDI- foods were covered during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Egg rolls were stored in the cold hold unit flip top at >45 degrees. Raw chicken that was being prepped was being stored on prep surface at > 50 degrees. Opened can of tomatoes sauce was also being stored at room temp. CDI- foods were placed in freezer and walk in cooler units to cool. REPEAT -3 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Tofu, wontons and chicken dots were not date labeled and was said to be in refrigeration since last night. CDI- PIC placed dates on food as needed. -1.5 points.

7-102.11 Common Name-Working Containers - PF Chemical bottle of what seemed to be bleach was lacking a common name. CDI- PIC labeled bleach as needed. 0 points.

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 Facility is doing better with cooling, however observed some chicken wings still cooling in dense bus tub containers. PIC moved chicken to sheet trays for more effective cooling methods. REPEAT -.5 points.

3-501.13 Use approved thawing methods. Raw chicken was thawing in stand still water. Ensure that a constant water flow is applied to all thawing foods that are thawing in water. .5 points.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter tops throughout. 0 points.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed oval shaped pan stored in the can wash area. Ensure that all food related equipment is stored in areas that are not soiled, contaminated or prone to splash. 0.5 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning is needed on the exterior of the grill station, interior of the cold hold units and the racks that's shelving single service articles. 0 points

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered drink stored on counter next to prep cooler. Observed personal drinks stored inside undercounter cooler with customer food. CDI: drink discarded/relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw pork stored over broccoli inside walk-in cooler. CDI: storage order rearranged.

Repeat: 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P. Observed chicken wings and Sesame chicken cooling in tubs from yesterday inside walk-in cooler > 45 deg F (see temp chart). CDI: by voluntarily discarding product and denaturing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed both prep units holding TCS foods above 45 deg F (see temp chart). CDI: all foods were voluntarily discarded and denatured. Return visit need by 6/29/18

General Comment: 7-201.11 Store toxic materials to avoid contamination. -P. Observed Windex glass cleaner stored top of Hunt's prepackaged ketchup. CDI: by relocating chemical bottle.

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 tubs of sesame chicken and chicken wings cooling in large batches while covered inside walk-in cooler. All food that was prepared/cooked this morning was able to be transferred to sheet tray and stored back into walk-in cooler to cool properly. All other food was voluntarily discarded and denatured.

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

Repeat: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards on prep surface and small boards stained and with deep cuts.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed egg rolls cooled from last night at 48 degrees in prep unit 1. CDI discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Egg rolls cooled in too great of volume in prep unit . CdI discarded.

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 containers stored on cook line with food contact surface up. CDI inverted.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 2 in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on prep unit 1 in need of replacement or resurfacing.

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 in gaskets and shelving in walk in as well as faces of equipment in need of cleaning.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster missing drain plug. Repeat 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC certification has expired. -

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and recontaminate them by not using paper towel to turn faucets back off. CDI advised PIC to instructed PIC on proper handwash techiniques and hands were washed again. 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee crack eggs and then make soup without glove change or handwash between working with ready to eat foods. CDI advised pic of need to wash hands between glove changes and he instructed employee to wash hands and change gloves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife, cleavers , and tongs with food debris stored as clean. CDI took soiled utensils to be rewashed.

4-501.11 Maintain equipment in good repair. Observed gaskets in need of replacement on prep unit 2 and reachin freezers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faces of freezer in rear and gaskets in need of cleaning. General cleaning needed for equipment throughout the facility.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug on dumpster in need of replacement.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts, chicken wings, and pooled eggs at greater than 45 degrees. CDI wings cooled eggs and bean sprouts 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 breaded chicken , pork, wings dated for greater than 4 days while being held between 41-45 degrees. CDI changed date marking to reflect proper holding times.

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 too great of volume in freezer in bus tub. CDI moved wings to sheet trays and proper cooling was achieved.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed fried noodles stored open in cardboard box on shelving unit. CDI moved to covered container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on faces of equipment .

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug missing on dumpster.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over ready to eat vegetables in walk in cooler. CDI reordered storage

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and eggrolls sitting out with no temperture control. See chart above. CDI moved to cold storage.

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

3-302.15 Wash fruits and vegetables prior to use. Observed mushrooms in prep unit ready to use with visible dirt still on mushrooms . CDI had mushrooms washed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned utensils stored on dirty drainboard at three compartment sink.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above vegetables in walk in . CDI reordered storage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed numerous items cooled from yesterday greater than 45 degrees. CDI discarded products. repeat violation. Also observed chicken wings and breaded chicken cooked today still within time window but not cooling at sufficient rate to meet cooling parameters. CDI corrected by demonstration of proper cooling methods See temperature chart above.

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 lo mein, chicken, shrimp, breaded chicken on prep unit with no date marking. Observed items in walk in labeled for 8 days instead of 7 . CDI corrected by instruction and items in walk in were discarded since they were cooled improperly.

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 numerous containers of breaded chicken and chicken wings cooling in too great of volume per surface area. CDI by instruction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed numerous wet wiping cloths on countertops . CdI advised that cloths should be stored in sanitizer when not in use.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed faces on reach in equipment in kitchen in need of cleaning. -0 points-

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed drain plug on shared dumpster in need of replacement due to damage. repeat violation.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee eating and not washing hands between glove change. CDI by instruction.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cooked pork stored directly on shelving in prep unit. CDI discarded.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings cooked to 145 degrees final cook temperature . CDI reheated to 165 degrees. see chart above.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed lo mein cooling at insufficient rate to meet cooling parameters. CDI changed cooling method.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lo mein cooling in to great of volume per surface area.

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water. Water must be flowing to flush food debris away.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous areas in facility with mouse droppings .

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed dumpster missing drain plug.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observeda frying pan stored in the prep area handsink. Item was blocking the handsink from use. Insure that utensils or other equipment are not stored in the handsink, and that the handsink is available for use at all times. CDI by EHS moving item to the three compartment sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed sauce bottle of liquid, raw eggs stored overtop of broccoli in the flip top cooler. Insure that proper storage order is observed, and that raw items are not stored over top of any ready to eat items. CDI by EHS moving bottle to the lower shelves of the flip top cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed one cut cabbage head in the walk in cooler. According to the PIC, the item had been cut one day prior. Insure that if any cut leafy vegetables are kept for more than 24 hours before use, that they are datemarked for the date of preparation. CDI by PIC dating item.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bag of rice stored on the floor of the dry storage area, observed four boxes of food on the floor of the walk in cooler. PIC stated that items were delivered yesterday. Insure that items are stored at least 6 inches off of the floor. CDI by PIC moving items to storage racks.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep surfaces throughout facility. Wet wiping cloths should be stored in sanitizer or replaced after each use.

4-501.11 Maintain equipment in good repair. Observed slightly damaged gasket on the reach in cooler unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker debris on the exterior of an unstacked pan. CDI by PIC removing item.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open at time of inspection. Insure that employees close dumpster doors after use to reduce pest presence.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to walls and doorways throughout facility.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified persons present upon arrival. Manager who is certified is delivering food items and is absent for extended time periods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two utensils stored as clean while soiled. Facility must take more care in thoroughly cleaning items before placing them in the clean dish area. CDI by PIC removing items for re-wash.

3-501.13 Use approved thawing methods. Observed thawing shrimp left in cold water that was not running. To thaw using water, the water must be able to run and drain to prevent the food product from becoming to hot, and so that stagnant water is not contaminating the product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple roach carcasses. Facility still receives monthly pest treatments.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Racks in the walk in cooler observed less than 6 inches off the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored outside of sanitizer in the kitchen area. CDI by PIC moving wiping cloths to a bucket of sanitizer.

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 multiple areas in the dry storage/front food prep area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cardboard being used as a makeshift wall behind deliver bags in the front cash register area. Cardboard is not an approved construction material and must be switched to something smooth/durable/easily cleanable such as FRP.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils, employees may not eat or drink in areas that are exposed to food or single service utensils, unwrapped food, or clean equipment. Observed employee drink cups stored in the prep area, also observed employees drinking out of said cups during the inspection. Multiple repeat violation, verification visit required by 5/29/16.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed multiple instances of employees not washing hands between glove uses. Whenever employees change gloves/tasks they must wash their hands before putting on another set of gloves. There is no way to remove the gloves in a manner that would preclude the washing of hands. If employees handle a raw food product and then wish to switch a different task, the gloves must be removed and the hands must be washed. EHS instructed PIC to inform employees to wash their hands multiple times during inspection, verification that proper handwashing procedure is being followed required by 5/29/16.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed multiple instances of employees reaching into containers of broccoli, cabbage, pre-cooked chicken, and other items with their bare hands. Items will be subsequently heated above 165F, but barehand contact with the product should be minimized. Facility should use tongs and other items, or gloved hands to handle such items. Verification that glove use or tong use has improved, or that other methods of reducing bare hand contact are being utilized is required by 5/29/16.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat crab rangoon in the front flip top cooler. Observed raw pork over vermicelli and other noodles in the front display cooler. Observed raw pork stored over various containers of sauces in the walk in cooler. Insure that raw animal foods are stored in correct food storage order, food storage order chart emailed to PIC. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed raw produce such as heads of cabbage and carrots stored over cut/prepared vegetables and sauces in the walk in cooler. Raw produce should not be stored over ready to eat items Insure that proper storage order is observed . 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed items in the freezer stored uncovered, in plastic bags open to the ambient environment. Insure that items in storage are covered and protected with wrapping, packaging or lids. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed stick of butter stored in contact with cardboard packaging in the front small reach in cooler. Insure that items are stored wrapped, packaged, or in containers, not in contact with racks or non-food contact surfaces. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees not changing gloves after handling raw product or in between tasks. Gloves must be changed when tasks are changed, and hands must be washed. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef in the walk in cooler. Insure chicken is kept on the lower shelves of the cooler. CDI by PIC moving item.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple bus tubs stored with food and sticker residue on the outside surfaces, while stacked over the three compartment sink. Observed Non-NSF can opener covered in rust and food debris in storage. Insure that items are thoroughly cleaned before storage, and that no debris from stickers or food is left after the wash/rinse/sanitize process. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tongs stored in raw chicken and beef in the front prep cooler with dried food debris on the upper surfaces. PIC stated that tongs are cleaned every 2 days. Insure that tongs are cleaned every 4 hours. CDI by PIC replacing tongs with clean tongs. •

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed items cooked and then left hot holding over top of the grill, items observed at 118-128F. Items stored in this manner are not capable of hot holding at above 135F in that area. Insure items are either kept on the grill surface or are immediately served after cooking. CDI by employee reheating items

•3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Facility cooks then freezes multiple food products such as ribs and chicken. These items must be date marked for date of preparation. When items are thawed, items should be marked with the date that they are thawed if they are kept for more than 24 hours. Items observed in the freezer were datemarked for date of preparation by PIC. Verification that datemarking procedures are being followed on such items required by 5/29/15

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 employees cooking chicken for TPHC procedures, but employees were not marking the container of food for the time of preparation, but had datemarked the items for 5/20/16. Verification of proper TPHC marking required by 5/29/16.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser bottle unlabelled. CDI by PIC labelling sprayer. Insure chemicals are labelled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer above 200ppm chlorine. Spray bottle diluted by PIC. Insure bottles are checked for proper strength when prepared, and throughout the day.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of dry goods throughout the facility unlabelled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open at various times during inspection. Back door should be closed when not in use to prevent insect/pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead roach in the bathroom light shield.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed items such as sauces and containers of broccoli less than 6 inches off the floor in the cooler. Items are on racks that are not high enough.

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 several dirty wiping cloths, facility uses cloths to hold utensil handles while cooking. Items become wet and dirty in this process. Facility must either rotate out cloths at a frequency to preclude this dirt/moisture build up, or facility could acquire alternate items such as rubber holders and disuse rag use.

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 scoops stored inside product in the bulk dry good containers. Insure that scoop handles are kept outside of the product.

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 oil bottle cut in half being used for a scoop. Observed gallon water jugs being reused for tea jugs. Observed interior pot of several rice cookers peeling and deeply scratched, items must be discarded or repaired in an approved manner. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-certified food containers in the walk in cooler, and a non-certified can opener. 4-501.11 Maintain equipment in good repair. Observed broken gasket on the front prep cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Non food contact surfaces such as the sides of equipment, tables and gaskets collecting large amount of debris. Items should be regularly cleaned to prevent build up.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed direct piping to the sewer system on the prep and three compartment sink. Verificaiton of indirect piping on these sinks required by 5/29/16

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed grease build up around kitchen areas, floors and walls should be cleaned regularly to prevent build up. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage to several wall areas in the front areas. Insure walls are kept in good repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items such as cell phones stored throughout prep area. Items should be kept separate from prep areas and customer items to prevent contamination.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drinks stored on prep area surfaces.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed carton of shell eggs stored over already cooked chicken. CDI by PIC rearranging items in the reach in cooler. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed items uncovered in the reach in freezers. CDI by PIC covering.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled bleach spray bottle. CDI by PIC labelling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabelled squeeze bottles of sauces.

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

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed multiple dry wiping cloths heavily soiled. Insure rags are cycled out when soiled.

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 multiple scoops and tongs stored with handles in contact with the food product.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed doors broken off of dumpster.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several drinks stored over food storage racks. Items discarded by PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensil stored in handsink at time of inspection. CDI by EHS removing item and placing it in three comp sink for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed facility cooking chicken, then leaving it out of temperature control in prep area. PIC states that they do this due to high demand, and that chicken will be gone within 30 minutes. EHS explained proper hot holding, as well as the option of TPHC. PIC elected to hold items on TPHC, EHS and PIC filled out procedure form. EHS explained proper procedure to PIC. EHS will verify that procedure is being followed by 12/30/15.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf OBserved two spray bottles of disinfectant unlabelled near handsink. Items labelled by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacked 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 several damaged containers in the dish area, and in the walk in cooler. Items discarded by PIC. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic can opener in facility. Replace with can opener that is ANSI approved.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticker residue on several pans stored as clean. Insure sticker residue is removed during the cleaning process.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged baseboard near the can wash.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Facility observed storing unwashed produce above cut, ready to eat produce such as lettuce. Unwashed produce should be stored beneath ready to eat foods. CDI by PIC moving items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items on the flip top that were over 45F. Items had been stored next to hot shrimp that was put into the flip top to cool. Items cooled back down after removal of shrimp.

| 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp that had been prepared 2 hours prior cooling in tightly wrapped container in a reach in unit, as well as tightly wrapped containers in the walk in cooler. CDI by PIC venting items and moving them from the reach in to the walk in.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping rag laying on a prep table in the kitchen area. Keep wet wiping cloths in sanitizer between uses.

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 scoops and other utensils stored beside the grill in a soiled container of brown liquid.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed large plastic bins wet stacked over the dish area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic bins with sticker residue on the outside surfaces. Insure that bins are thoroughly washed such that the sticker residue is removed during process.

2-103.11 (M) Person in Charge-Duties - PF. Observed persons unnecessary to the food establishment in food preparation areas. Employees child in food prep area. CDI PIC required child to sit in customer area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shelled eggs stored above noodles and sauces in 2 prep coolers. CDI items rearranged.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken, eggs rolls and spring roll hot holding below 135F. CDI items 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 date marking in facility. REPEAT VIOLATION. CDI items labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 spray bottles of chemicals not labeled. CDI bottles labeled. REPEAT VIOLATION.

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 and sweet and sour chicken cooling on speed rack in front of back door. All items were below 135F. CDI items were placed in walk-in cooler on sheet pans to rapidly cool. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed beef thawing at room temperature. CDI beef placed in walk-in cooler. Only remove items from temperature control when ready to prepare item.

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 bowl used as scoop in floor. CDI bowl removed. Observed rice scoop stored in soiled water at 82F. CDI scoop was removed from water.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed damaged wood scoop used as rice scoop. CDI wood scoop discarded. Observed holes drilled in bottom of bowl used as strainer creating rough edges on bowl. CDI bowl discarded. 4-501.11 Maintain equipment in good repair. Observed gaskets split on 2 coolers. Observed rusted shelves in prep and walk-in cooler.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified food protection manager during inspection. Manager arrived at end of inspection.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands for 7-8 seconds and turn faucet off with bare hands. CDi by instruction

to 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored above ready-to-eat sauces. CDI items rearranged.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking in facility. CDI all items labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer not labeled. CDI sanitizer labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer too strong. CDI sanitizer labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling at room temperature. Chicken wings at 70F. CDI chicken wings moved to walk-in cooler to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 9 working containers unlabeled.

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

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

4-501.11 Maintain equipment in good repair. Observed rusted shelves under prep tables and in equipment. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 scored cutting surfaces.

4-501.16 Do not use a warewashing sink for handwashing. Observed food employee wash hands in 3 compartment sink. CDI employee instructed to wash hands in handsink.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on floors and surfaces throughout facility. Facility in need of thorough cleaning.

2-301.14 When to Wash - P. Employees must wash hands as often as necessary to prevent contamination and before putting on gloves. Employee observed changing gloves without washing hands. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Separate raw animal foods in storage by required final cook temperature to prevent contamination. Observed eggs stored above ready-to-eat food in prep reach in cooler. Corrected by rearranging eggs.

3-501.14 Cooling - P. Ensure all Time/ Temperature Control for Safety foods are cooled within 2 hours from 135-70F and within a total of 6 hours from 135-45F. Chicken and noodles placed in walk-in this morning in deep plastic covered containers. Temperature 85-98F. PIC discarded noodles. Repeat violation.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all hot time/temperature control for safety foods (TCS) are maintained at or above 135F. Observed chicken above grill line on metal pan/tray at 91F. Chicken was placed in walk-in cooler to rapidly cool. Repeat violation.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed chicken and noodles in walk-in cooler not labeled. Chicken did not have date mark. Noodles had date inaccurate date marking label. CDI. Repeat violation.

3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. TCS foods throughout facility were cooled using deep plastics covered containers. CDI noodles discarded, chicken placed on sheet tray to rapidly cool. Repeat violation.

4-101.19 Nonfood-Contact Surfaces - C. Nonfood contact surfaces shall be made of non-corrosive, non-absorbent, smooth material. Observed rusted shelves in prep reach-in cooler. Repeat violation.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be maintained in good repair. Observed lid of prep reach-in cooler held together with tape. Remove tape and repair lid.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed food debris in flip top ledge of prep reach-in coolers. Repeat violation.

6-501.12 Cleaning, Frequency and Restrictions - C. Facility shall be cleaned as often as necessary. Observed food debris on floor and under equipment throughout facility. Repeat violation.

2-102.12 Certified Food Protection Manager - C. A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. No one on site certified during inspection.2-101.11 Assignment - PF. Permit holder shall designate person in charge at all times during operation. Observed no person in charge during inspection. CDI owner arrived while typing inspection.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Employees shall understand when to report illness, symptoms and exposure. Observed no person in charge during inspection and employees stated they have no received training on documentation. CDI owner arrived while typing inspection and provided employee health policy. EHS explained all employees must receive training on employee health policy. Verification on 8/1/14 to ensure employees understand employee health policy. REPEAT VIOLATION.

2-401.11 Eating, Drinking, or Using Tobacco - C. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food; clean equipment, and utensils. Observed one employee beverage in an open container. CDI drink was discarded. REPEAT VIOLATION

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Separate raw animal foods in storage by required final cook temperature to prevent contamination. Observed raw chicken stored above ready-to-eat chicken wings. Corrected by rearranging foods

3-501.14 Cooling - P. Ensure all Time/ Temperature Control for Safety foods are cooled within 2 hours from 135-70F and within a total of 6 hours from 135-45F. Chicken and chicken wings placed in walk-in 3.5 hours before in deep plastic covered container. Temperature at 83F. CDI items placed in shallow metal container and placed in freezer to rapidly cool. Observed chicken and noodles prepared and placed directly in cold holding unit to cool. CDI items placed in walk-in to cool. Operator must implement noncontinuous cooking documentation. Verification on 8/1/14. REPEAT VIOLATION.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all hot time/temperature control for safety foods (TCS) are maintained at or above 135F. Egg rolls under nonNSF heat light at 107F. Items were voluntarily discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed eggs, bok choy, cabbage, pork, beef, chicken and noodles above 45F. CDI items voluntarily discarded. Cooler not maintaining temperature below 45F. Verification required on 8/1/14. REPEAT VIOLATION.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. Verification required on 8/1/14. REPEAT VIOLATION.

3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. TCS foods throughout facility were cooled using deep plastics covered containers. Attempting to cool TCS foods in cold holding unit. Operator must obtain shallow metal pans to aid in proper cooling procedures. Verification on 8/1/14. REPEAT VIOLATION.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed food containers and bottles unlabeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed chili sauce container stored on the floor.3-307.11 Miscellaneous Sources of Contamination - C. Food shall be protected from miscellaneous sources of contamination. Observed nonfood contact surfaces of containers stored directly on stored on uncovered food in prep coolers. CDI items removed.

2-302.11 Maintenance-Fingernails - PF. Employees shall keep their finger nails maintained. Observed kitchen employee with debris under long nails. CDI owner instructed employee to wash hands thoroughly.2-402.11 Effectiveness-Hair Restraints - C. Food employees shall wear an effective hair restraint. Upon entry to facility, 2 food employees were not wearing hair restraints. CDI employees immediately donned hair restraints.

3-304.12 In-Use Utensils, Between-Use Storage - C. Ensure ice scoops are stored with handle out of product. Ice scoop handle in ice. CDI- scoop was moved. Ensure scoops with handles are used for dry goods, rice and sauces and are stored with handle out of product. Bowls were used to dispense cooked rice, sauces and dry goods. CDI- bowls were removed.

4-101.19 Nonfood-Contact Surfaces - C. Nonfood contact surfaces shall be made of non corrosive, non absorbent, smooth material. Observed rusted shelves in several reach-in coolers and freezers.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed split gaskets on prep cooler and 2 reach-in freezer.4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be NSF or ANSI listed. Observed 2 household freezers.4-501.12 Cutting Surfaces - C. Once cutting surfaces become scored or pitted, they shall be replaced or resurfaced. Observed several deeply scored cutting boards.

4-602.13 Nonfood Contact Surfaces - C. Nonfood contact surfaces shall be kept clean. Observed food debris in flip top ledge and gaskets or prep reach-in coolers. Observed shelves in walk-in cooler soiled with food and microbial growth.

6-501.12 Cleaning, Frequency and Restrictions - C. Facility shall be cleaned as often as necessary. Observed food debris on floor and under equipment throughout facility. Entire facility in need of thorough cleaning.6-101.11 Surface Characteristics-Indoor Areas - C. Floors, walls and ceiling shall be smooth and easily cleanable. Observed floor and wall coving cracked/missing in several areas. Repair/Replace floor.

6-202.11 Light Bulbs, Protective Shielding - C. Light bulbs shall be shatter-resistant or otherwise covered. Observed bulbs used for hot holding device not shatter resistant. Verification on 8/1/14.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P. Employees shall understand when to report illness, symptoms and exposure. No policy or documentation in place. PIC given employee health handout. PIC went over handout with staff and handout posted. CDI

2-401.11 Eating, Drinking, or Using Tobacco - C. A food employee may drink from a closed beverage container if the container is handled to prevent contamination of exposed food; clean equipment, and utensils. Observed one employee beverage in an open container and several employee beverages stored on prep surfaces. CDI drinks were discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be protected from cross contamination. Observed eggs stored above ready-to-eat foods.

3-501.14 Cooling - P. Ensure all Time/ Temperature Control for Safety foods are cooled within 2 hours from 135-70F and within a total of 6 hours from 135-45F. Egg rolls cooked yesterday and placed in prep reach-in yesterday; temperature at 49F. Brown rice cooked yesterday and placed in walk-in cooler yesterday to cool; temperature at 54F. PIC voluntarily discarded items.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Cold potentially hazardous foods must be held at or below 45F. Observed bean sprouts at 52F and cabbage at 60F in prep reach-in unit. CDI items were voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ensure foods that Time/Temperature Control for safety (TCS) foods that are ready-to-eat and held more than 24 hours must be date marked. Observed numerous foods that meet the criteria were not date marked. CDI

3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. TCS foods throughout facility were cooled using deep plastics covered containers or small reach-in cooler. CDI by instruction.

6-202.15 Outer Openings, Protected - C. Food establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors. Observed backdoor of facility not self-closing.

5-501.17 Toilet Room Receptacle, Covered - C. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. Observed unisex restroom without covered receptacle.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Floors, floor coverings, walls, wall coverings, and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walk-in cooler floor to be tile/cement and is not smooth and easily cleanable.