THIEN PHU

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean but visible food residues remaining on blade and between blade and guard. CDI, operator to clean and sanitize. 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 open coffee with milk stored on counter at 74 degrees F. CDI, items moved to refrigerator to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple items in RIF and RIC prepared yesterday and today according to staff but not date marked. CDI, items dated and rice 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food steroid in chest freezer unlocked. Observed customer food being stored in an unlocked chest freezer that is accessible to customers. Facility has put a lock on the chest freezer but it was not locked. EHS explained that chest freezer must be kept locked. REPEAT

4-501.11 Maintain equipment in good repair. Observed 1 light out under hood ventilation system .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some dumpster doors left open.

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 areas on wall no longer easily cleanable. 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 areas on floor and wall in need of cleaning.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple cooked items in the RIC and RIF not date marked. PIC stated that the items were cooked yesterday and Monday. CDI PIC put date mark on packages REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed customer food being stored in an unlocked chest freezer that is accessible to customers. Facility has put a lock on the chest freezer but it was not locked. EHS explained that chest freezer must be kept locked. REPEAT

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 a head covering.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed all mobile cutting boards with deep grooves and discoloration that can not be effectively cleaned and sanitized. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed facility using towels under cutting boards. EHS advised PIC to purchase mats. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed large amount of employee food commingled with retail food in the RIC. CDI PIC moved all employee food to the bottom.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed raw eggs on shelf with rice noodles and coffee creamer. CDI PIC moved eggs. REPEAT Points not escalated due to improvement, only one item out of order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed multiple cooked items in the RIC and RIF not date marked. PIC stated that the items were cooked last week. CDI PIC put date mark on packages For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed facility using Taurus SC for pest control and the label states it should not be used in areas where food is present. CDI PIC voluntarily removed from premises during inspection. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemicals being stored under front counter with new food containers. CDI PIC moved all chemicals to back storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked food being stored in an unlocked chest freezer that is accessible to customers. EHS explained that chest freezer must be moved or kept locked.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards with deep grooves and discoloration that can not be effectively cleaned and sanitized. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed facility using towels under cutting boards. EHS advised PIC to purchase mats.

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Observed facility using a 2 comp sink to wash oversized pots and does not have written procedures. PIC will prepare written procedures and send them to EHS for approval. VR needed 2-29-25

6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used as floor mats on the kitchen floor. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed object on basin of hand sink. CDI Object removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed house made mayo with raw egg stored above ready to eat food. CDI Mayo placed on bottom shelf in correct order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 especially behind stove with heavy build up and debris. More frequent cleaning is required. Repeat 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard used as mats. Needs to use Matt’s that are easily cleanable.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on deli slicer. PIC item was last used yesterday. CDI PIC had employee re wash and sanitize slicer. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed build up and splash in microwave. Clean more frequently

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 prepared cooked sauces in RIC with no dates of preparation or thaw. Will need to return to ensure items are being date marked before being placed in freezer. Repeat VR required. Repeat For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed residue and debris in reach in coolers and on door and handle. Observed debris on shelving with spices. More frequent cleaning is required. Repeat.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors especially behind stove with heavy build up and debris. More frequent cleaning is required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed in double door reach in cooler personal items mixed in amongst items for customer. Discussed with PIC placing all items for personal use on one side of cooler and all items for customer on other side of cooler. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed mayo with raw egg stored above ready to eat pickles. CDI PIC moved mayo to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on deli slicer. PIC item was last used yesterday. CDI PIC had employee re wash and sanitize slicer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed build up and splash in microwave. Clean more frequently

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 prepared cooked meats in freezer with no dates of preparation. Will need to return to ensure items are being date marked before being placed in freezer. Repeat VR required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-501.11 Maintain equipment in good repair. Observed rusting on prep table lower shelves. Use mat or resurface.

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 residue and debris in reach in coolers and on door and handle. Observed debris on shelving with spices. More frequent cleaning is required. Repeat.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster area with debris and garbage buildup around dumpsters. Area needs cleaning. Shared dumpster with other businesses.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed in double door reach in cooler personal items mixed in amongst items for customer. Discussed with PIC placing all items for personal use on one side of cooler and all items for customer on other side of cooler. 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 prepared cooked meats in freezer with no dates of preparation. Will need to return to ensure items are being date marked before being placed in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-601.11(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 residue and debris in reach in coolers and on door and handle. More frequent cleaning is required.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster area with debris and garbage buildup around dumpsters. Area needs cleaning. Shared dumpster with other businesses.

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 especially behind stove with heavy build up and debris. More frequent cleaning is required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed in double door reach in cooler personal items mixed in amongst items for customer. Discussed with PIC placing all items for personal use on one side of cooler and all items for customer on other side of cooler. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean but food debris remaining on blade and back of blade. CDI, slicer cleaned and sanitized during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed beef stock removed from refrigerator at 77 degrees F. CDI, operator stated needed to keep at ambient temperature for quality as soup ingredient. PIC stated to use Time Control instead of keeping item in refrigeration or hot holding it. CDI, TPHC procedures provided and completed while on-site. 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 .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed food item containing rare beef not identified with asterisk or consumer advisory. Vr to ensure menu updated with proper consumer advisory.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths out on on prep surfaces and stabilizing cutting board.

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 damaged ceiling tile in women’s restroom. Observed some cleaning needed on floor of kitchen.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food located over food for consumer in stand up reach in refrigerator .

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 above coconut water in glass door reach-in cooler. - CDI - PIC corrected storage order by placing eggs on the bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 two containers of housemade mayo (raw shell egg) and 4 small containers of meatballs lacking date mark labels. Per PIC, both containers of mayo were made the day before and meatballs were thawed today. Ensure TCS items that are frozen are dated with the day the item was prepared/cooked, the day the item was frozen, and the day the item was thawed. TCS items can be held for a total of 7 days once prepared/cooked; days held in the freezer do not count towards the 7 day total. PIC stated meatballs were cooked and frozen (on the same day) three days ago and were pulled from the freezer today. - CDI - PIC labeled both containers of mayo with yesterday’s date. PIC labeled meatballs with cook date and thaw date. - *NOTE: Risk control plan may be implemented at next routine inspection if date marking issues persist. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils. - Pf - PIC stated large pots that are too large to fit in the 3 compartment sink are washed, rinsed, and sanitized in two compartment sink that has larger bays. No written standard operating procedures (SOP) available in facility for how to properly wash, rinse, and sanitize in a two compartment sink. EHS will provisionally accept washing large pots in two compartment sink with a written SOP maintained in facility. Large pots must be maintained in good repair. Any new equipment bought for facility must fit within 3 compartment sink. - CDI - PIC wrote SOP while EHS present.

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 food residue and debris on the interior of the reach-in freezer. Clean and increase cleaning frequency to maintain clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed floors and walls in need of cleaning throughout kitchen area, with emphasis in hard to reach areas behind equipment. Clean and increase cleaning frequency to maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed unlabeled employee food stored with food for service in reach-in cooler. Label an area for the storage of employee food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager. EHS had conversation with PIC about having another person become food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dirty tongs hanging on handle at stove. Moved to dish area. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fresh made mayo, and sliced deli meat holding above 41F. Items had just been prepared with in 4 hours so items placed in double door RIC. Other items that were non TCS (raw carrots in vinegar) were also holding above 41F. RIC holding ambient temperatures (38F-43F) at varying temperatures on different shelves throughout RIC. CDI For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed plant and animal protein bases and broths made the day prior with no date marking. PIC placed dates on items. CDI Repeat For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 coffee mixed with condensed milk premade and held at room temperature with no TPHC procedures written. Intent is to premake coffees with TCS condensed milk and what is not served/sold after four hours is discarded. Walked PIC through TPHC process and helped write TPHC. CDI TPHC procedure template may be found at: http://meck.co/FoodSafety

4-501.11 Maintain equipment in good repair. Observed single door RIC not holding TCS food at 41F or below. Needs repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed bottom of RIF with debris and needs cleaning. Observed front of oven with heavy splash and debris.

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster area with debris and garbage buildup around dumpsters. Area needs cleaning. Shared dumpster with other businesses.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Employee drink observed on cutting board. Store employee drinks in a separate location away from food or food preparation surfaces. 0 pts.

5-202.12 Provide at least 100F water at handsinks. Hand washing sinks in restrooms have 63F hot water. Hot water at hand washing sinks shall be at least 100F. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Ham was opened on 1-2 and had not yet been discarded. TCS ready-to-eat foods must be used or discarded within 7 days of the commercial package being opened. CDI - Ham discarded. // 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Container of soup and container of pate missing date labels. CDI - PIC placed labels on items. REPEAT

3-307.11 Protect food from contamination sources not specifically noted by the code. Mop stored directly beside prep sink with mop head leaning into sink. Store mop in mop sink to prevent potential contamination of the sink or food. 0 pts.

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. Ice scoop handle laying in ice. Handles of in-use utensils shall not contact the ice or food.

5-501.15 Provide dumpster, waste containers that are of sound construction. Lids on 1 dumpster are broken. Contact waste management company to replace dumpster lids. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal foods stored commingled with restaurant food in upright cooler. Store personal food on bottom of cooler to prevent potential contamination of food for customers. REPEAT

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. PIC is not performing duties regarding ensuring TCS foods are being held at 41F or less, no real system of date marking in establishment, and that raw food is being stored above ready-to-eat foods. CDI - PIC educated on duties and that it is their responsibility to ensure the risk factors are being monitored and corrected.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT

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 Mayo made with raw eggs stored on shelf above vegetables in upright cooler. Raw beef that wasn’t in original package was stored directly on top of broth in upright freezer. Do not store food that contains raw animal foods above ready-to-eat foods. CDI - Mayo moved to bottom shelf and raw beef moved to bottom shelf of freezer. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Mayo (made with raw eggs), pate, and ham measured 48-50F in upright cooler. TCS foods in cold holding shall measure 41F or less. Air temperature of cooler measured 44F. VR - Verification required within 3 days that establishment has repaired cooler. All TCS foods in unit were discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . No TCS ready-to-eat foods in coolers had date labels (in-house made mayo, pate, ham, rice, meatball, and broths). TCS ready-to-eat foods shall be labeled with date and discarded within 7 days from preparation. CDI - All TCS RTE foods were prepared or thawed within last 2 days so PIC placed date labels on all TCS RTE foods that were missing date labels. REPEAT

4-301.12(B) Sink compartments shall be large enough to accommodate immersion of the largest equipment and utensils.-Pf Establishment has pots that are too large to submerge in 3-compartment sink. Establishment needs to remove pots from establishment and replace them with pots that are small enough to immerse in the 3-compartment sink. CDI - PIC educated on requirement. 0 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. Shelves in kitchen and other non food contact surfaces need to be cleaned more frequently. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls in kitchen have grease/food splatter buildup on them and need to be cleaned. Clean physical facilities more frequently. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored above food for restaurant in upright cooler. Do not store employee personal food above food for restaurant. Store on bottom of cooler or in another location. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety No employee present with ANSI food protection manager certification. At least 1 employee shall be present during all hours of operation with ANSI food protection manager certification. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee plate of food on prep table. Do not eat food where food is prepared. CDI - Food relocated.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap in men’s restroom. CDI - Soap dispenser refilled during inspection. 0 pts.

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 Raw beef stored above soup in upright cooler. Raw beef was also stored in same container as cooked beef (both were wrapped). Raw beef stored above soup in upright freezer as well. Do not store raw animal foods above cooked foods or ready-to-eat foods. CDI - Raw beef moved to bottoms of units. REPEAT

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 3 knives found with food residue on them. PIC states that knives are used throughout the day and cleaned at the end of the day. Wash, rinse and sanitize in-use utensils every 4 hours. CDI - PIC educated. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . 2 containers of homemade mayonnaise and pate in upright cooler measured 44F, 47F, and 47F. TCS foods in cold holding shall measure 41F or less. Homemade mayonnaise discarded. Other foods were prepared today so they were moved to freezer. Establishment is not serving food until cooler has been repaired or has been turned down to hold food below 41F. VR - Verification required within 3 days.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Cooked beef, homemade mayonnaise and soup in upright cooler were missing date mark labels. Date mark all TCS ready-to-eat foods if held for over 24 hours in establishment. CDI - Date labels placed on containers.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Raw beef served with pho. No consumer advisory present for pho. CDI - EHS wrote consumer advisory on piece of paper and posted it so it is visible to consumers. REPEAT

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Ice scoop handle laying in ice in ice machine. Store in-use utensils with handle above food. CDI - PIC removed ice scoop.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Rice cooker is not NSF commercial equipment. Replace with NSF commercial rice cooker. // 4-501.11 Maintain equipment in good repair. Torn gaskets present on 3-door cooler. Replace torn gaskets. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Shelves, inside upright cooler, and sides of cooking equipment need to be cleaned. Clean more frequently. 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. Floors need to be cleaned under plumbing, shelves, and cooking equipment. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal foods stored in upright cooler above food for restaurant. Store employee personal foods on bottom of cooler. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager present in establishment. PIC, Kim, is not a certified manager. REPEAT

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. CDI by education of PIC. Written procedures provided during inspection. 0 point deduction.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed employee using bare hands to cut peppers for sandwiches. PIC noted that the peppers will not be cooked and that employee wears gloves when assembling sandwiches. EHS explained to PIC that gloves must be worn when handling all food that will be served to customers and is not cooked. CDI - peppers discarded.

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 flats of raw shell eggs stored above beverages in beverage cooler. CDI - eggs relocated.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed mayonnaise house made with raw shell egg used on banh mi sandwiches. consumer advisory hand written hanging from display menu in dining room obstructed by tall plant - not visible to customers. CDI - sign re-written and posted such that it is visible on posted menu.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on 3 door upright cooler. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris accumulation, buildup and dark residue on floors under/behind equipment throughout kitchen needs cleaning. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site. REPEAT VIOLATION

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer and dicer that were stored as clean with heavy food debris and accumulation. CDI: Items were properly washed rinsed and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked onions and cooked onions with oil still above 70F stored on the counter after 3 hours from cooking. CDI: Product voluntarily discarded. EHS discussed proper cooling parameters with PIC.

7-201.11 Store toxic materials to avoid contamination. -P Observed 5 gallon buckets of paint/chemical stored over single use items in hallway near men’s restroom. CDI: Items relocated.

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 onions and cooked onions in oil stored cooling out on the counter. CDI: Items voluntarily discarded. EHS discussed cooling methods with PIC today regarding the need for any cooked vegetable items to be stored in the refrigerator for cooling and to be monitored.

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 unlabeled oil and some containers with dried granulars that have faded labels. Ensure labels are remarked often to know what product is.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 2 live cockroaches crawling from the prep sink. PIC stated that she has monthly pest control and the person was on site 9/15. EHS advised that the pest control company must be called immediately to provide treatment. EHS noticed several areas where pest harborage is occurring due to unused items and storage of their items due to limited menu at the moment. EHS advised that PIC needs to provide adequate storage of all items to prevent harborage and allow for detailed cleaning.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored directly over and commingled with personal food items throughout facility. CDI: Items reorganized. Observed cases of beer stored directly on the floor in drink storage area.

4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler doors. REPEAT VIOLATION 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household toaster oven. PIC that they used to use it sometimes for toasting the Banh Mi sandwiches. EHS advised that household equipment must not be used for customer food. Unit needs to be removed or separated from cooking area where staff items are and labeled as such.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed bleach test strips that expired in 2004. Product was not accurately measuring bleach concentration for sanitizer. VERIFICATION REQUIRED

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of reach in cooler in need of cleaning, particularly around top of cooler near lights and vents. REPEAT VIOLATION Some improvement from previous inspection.

5-203.13 Service Sink - C Observed mop sink is completely blocked by items that are stored or not in use due to minimal menu. PIC stated that she is dumping the mop water in the toilets in the bathroom. Ensure mop sink is accessible.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls and floors throughout facility particularly under and around equipment. Ensure more frequent cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has not obtained food protection manager certification. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed kitchen handsink without paper towels upon entering facility. CDI - PIC provided paper towels for handsink.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer at 0 ppm. CDI - PIC refreshed bottle with sanitizer at 100 ppm. 7-201.11 Store toxic materials to avoid contamination. -P Observed bottle of sanitizer stored over produce prep area. CDI - Relocated.

4-501.12 Cutting Surfaces - C Observed cutting boards with crevices and dis-coloring. Replace/repair as needed. 4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of equipment in need of cleaning throughout kitchen area. Observed inside of reach in freezer in need of cleaning.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has not obtained food protection manager certification. REPEAT.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer at 0 ppm. CDI - PIC refreshed bottle with sanitizer at 100 ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead insects on spray bottles. REPEAT.

4-501.12 Cutting Surfaces - C Observed cutting boards with crevices and dis-coloring. Replace/repair as needed. 4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC has not obtained food protection manager certification. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed kitchen handsink without paper towels upon entering facility. CDI - PIC provided paper towels for handsink. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed drink products dumped in handsink. CDI - EHS instructed PIC to clean out handsink. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of bleach without label. CDI - PIC correctly labeled bottle with marker. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach in spray bottle providing 0 ppm. CDI - PIC added bleach to bottle and sanitizer raised to 200 ppm.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live bugs throughout kitchen area.

4-501.12 Cutting Surfaces - C Observed cutting boards with crevices and dis-coloring. Replace/repair as needed. 4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outside of equipment in need of cleaning throughout kitchen area. Increase cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s possessions stored co-mingled with customer food in reach in cooler. EHS suggested making a designated area for employee’s items in reach in cooler.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed front handsink without paper towels. CDI - PIC provided paper towels for handsink. REPEAT. 5-205.11 Handsinks may only be used for handwashing.-Pf Observed front handsink with ice dumped inside. Observed back handsink with food debris inside handsink. CDI - Items removed from handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine in front retail area. Increase cleaning frequency. 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 multiple containers of spices and oils without identifying labels. REPEAT.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed pots and utensils stored inside can wash with no protection from the ground and walls.

5-205.15 Maintain a plumbing system in good repair. Observed kitchen handsink with cold water faucet not in working condition. Hot water provided too hot to wash hands at handsink. Owner states she has placed a work order. EHS instructed PIC and employees to use front handsink; for easy accessibility keep kitchen door open. A visit will be made within 10 days of inspection.

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

6-301.11 Provde paper towels or approved alternative for hand drying at each handsink. - Pf Observed handsink in kitchen area without paper towels upon entry of facility. CDI - PIC provided paper towels at handsink.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up inside ice machine in front retail area. Increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef cold holding at 45F in reach in unit. CDI - PIC relocated bag of raw beef to freezer to cool rapidly. REPEAT. Points not escalated due to improvement shown; only one item above 41F this inspection.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed reach in cooler in kitchen area and reach in cooler in retail area without internal thermometer. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility without thin probe thermometer.

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

4-501.11 Maintain equipment in good repair. Observed rsuted shelving throughout cold holding equipment. Repair/replace as necessary.

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

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 need on floors, walls, and ceilings. REPEAT.

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

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer in need of cleaning. Greater than 4 hours since last use. Repeat violation.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed ham, cold cuts, pork , beef , house made mayonaise and pork belly held at greater than 41 degrees . See chart above. CDI all products discarded. Refrigeration unit adjusted and proper temperatures achieved. Repeat

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

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. Cleaning needed on floors walls and ceilings.

6-303.11 Intensity-Lighting - C Observed light meter readings as low as 6 foot candles in rear kitchen maximum reading of 25 foot candles in front prep area. Repeat violation

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

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

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed slicer to have food debris from morning equipment not being cleaned and sanitized every four hours. CDI slicer broken down to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts, eggs, pork and rice at greater than 41 degrees. -0 points-

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed sauce made in house contains raw eggs and used for all bahn mi sandwhiches with no consumer advisory. CDI assisted PIC in making consumer advisory.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bagged onions stored on floor . CDI moved onions off floor.

5-402.13 Conveying Sewage - P Observed drain clogged for prep sink. PIC not to use prep sink until plumber can unclog drain. 10 day verification required.

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

6-303.11 Intensity-Lighting - C Observed more light needed in rear kitchen area. repeat.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff. Repeat violation

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee cutting vegetables for cooking with bare hands . CDI instructed on proper glove usage and gloves donned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat vegetables. CDEI reordered storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. Repeat violation

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

6-303.11 Intensity-Lighting - C Observed lighting insufficient in rear three compartment sink area. Repeat violation

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

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water at rear handsink not working . 10 day verification required.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. Repeat violation.

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

6-303.11 Intensity-Lighting - C Observed more light needed in kitchen areas near stove and three comparment sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed facility does not have certified food protection manager.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat foods and raw pork stored over ready to eat food. CdI reordered storage.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. 4-501.115 Manual Warewashing Equipment, Chemical Sanitization Using Detergent-Sanitizers - C Observed facility mixing detergent and bleach and rinsing twice for manual ware washing. CDI Instructed on proper 3 compartment sink set up . Advised that dishes were to be washed , rinsed with clean water and then sanitized with sanitizer at proper concentration.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottles at greater than 200 ppm. CDI emptied and mixed chlorine sanitizer at proper concentration.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer could not be located at time of inspection. 10 day verification required.

3-307.11 Miscellaneous Sources of Contamination - C Observed employee food mingled with restaurant food in reachin . CDI advised to create box for employee items and label for employee use only.

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

6-303.11 Intensity-Lighting - C Observed lighting in food prep area less than requied 50 foot candles of light.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork and beef containers stored above onions, and cooked meat products. All products were contained in intact packaging and lexan containers. Cooler was rearranged such that all raw products were moved to the bottom shelves, and segregated according to final cook temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slight onion debris present on the robo-coupe plastic gaurd. Blades and other surfaces were clean. PIC took the gaurd away for re-processing through the wash/rinse/sanitize vats of the three compartment sink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked meatballs frozen the day prior without any date marking. Facility has does not have a procedure in place to mark initial prep date and then a subsequent thaw date. EHS will verify that a procedure has been put in place and is being followed by 2/2/18.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed rare beef served in several pho dishes not marked for consumer advisory on the newly printed menus. EHS will verify by 2/2/18 that the menus have been corrected.

3-501.13 Use approved thawing methods. Observed several frozen meats thawing on a prep surface with no temperature controls. EHS explained proper thawing procedures, demonstrating cold running water left over the product and allowed to drain. EHS also recommended that the items be left in refrigeration overnight or multiple days to thaw, which PIC stated is usually done but with new menu demands employees had neglected to do so. Items were placed under cold (less than 70F) running water by PIC and EHS.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several dry goods containers without labels, observed several oil and grease containers not labelled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one roach in the kitchen area. Terminated by EHS. PIC provided pest records indicating that a pest treatment visit occurred on 1/16/18. If pest problem worsens, more treatment may be required. No further insects observed by EHS.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed one box of single use cup lids stored on the floor of the chest freezer area. Item was moved off of the floor by the PIC.

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 tile damage in the womens restroom. Observed some baseboard damage in the kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under equipment collecting grease/food debris.

The person in charge does not have a certificate for passing an ANSI-accredited program for Food Protection Managers. 2-102.12 Certified Food Protection Manager

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two drink cans stored in the front area handsink. Items removed Do not store items of any kind in handsinks as they must be available at all times. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed soap dispensor missing in the womens restroom. Facility must provide soap at this handsink. EHS will complete a return visit on or before 10/15/17 to ensure compliance 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the kitchen area handsink. Towels were provided during inspection. Facility has mutliple instances of repeat violations on handsink supplies and availability. Facility must take actions to ensure that issues are not recurring. EHS will complete a verification visit to ensure compliance and long term solutions.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees in the kitchen area wearing jewelry such as rings and watches.

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 several dry goods scoops stored with handles in contact with food product. Scoops must be stored such that handles are not in contact with food products.

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 some ceiling tiles damaged/discolored. Facility has however taken great lengths to repair other areas such as bathrooms and front service station, as such point deduction has been reduced. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed non-smooth, durable, easily cleanable ceiling tiles in the bathrooms.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Facility food service is extremely limited, most food products in the facility are employee meals, as the facility is mainly a coffee shop. Employee items are intermingled amongst the few food items for service, ie rice, prepackaged banh mi deli meats, vermicelli noodles. Employee items must be kept segregated such that contamination of the food service products is not allowed.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap present in the mens room or the kitchen handsink. Pump soap provided by PIC.

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

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. Observede ice scoop and dry goods scoops stored with handles in the product. Ensure that all scoops are stored with handles not in contact with the food product.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored intermingled with restaurant food service products in the reach in cooler. Ensure that segregation of food service and employee items is maintained.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at the front area handsink, or the mens restroom at time of visit. CDI by PIC provision.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored with handle in contact with the ice at the front coffee station. CDI by PIC removal.

4-501.11 Maintain equipment in good repair. Observed non-functional cooler unit used as storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on the non-food contact base of the slicing machine. Item cleaned during inspection.

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

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified persons present at time of inspection.

4-602.11 Interiors of equipment such as ice machines shall be cleaned at such a frequency that precludes the build up of debris/residue. Observed ice machine in need of cleaning on the interior surfaces.

4-501.11 Maintain equipment in good repair. Observed freezer with broken gaskets/heavily condensed frozen water in the interior. Observed a non-functioning cooler.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed phsyical facility damage to areas such as the ceiling in the kitchen, mens bathroom, and baseboards

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Owner present, owner is not a certified food protection manager.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle with a concentration exceeding 200ppm. CDI by diluting down to 100ppm. Insure employees use test strips to prepare sanitizer at correct strengths.

-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep score marks. CDI by turning item on the other side, which was observed to be un-scored. 4-501.11 Maintain equipment in good repair. Observed freezer near womens restroom frozen shut. EHS was able to open the freezer. Freezer was observed to be completely frozen on the top half. Freezer has a condenser leak which has caused ice to freeze solid along the entire interior.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed areas on storage racks and on the sides of equipment in need of cleaning.

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 physical facility issues such as wall and baseboard damage

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a cellphone and keys stored on top of a rice cooker. Insure these items are stored outside of food preparation areas.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today left out dirty with food build up. CDI- PIC cleaned slicer.

. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed non approved non commercial insect spray (Raid) stored in canwash area. PIC removed. 7-201.11 Store toxic materials to avoid contamination. -P Observed box of shortening stored on top of chemicals and chemicals stored in close proximity to clean plates. CDI- Chemicals re-located to a chemical storage area. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medications, supplements, etc stored on table next to rice warmers. CDI-

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed dead roach under 3 comp sink and build up that looks like they may be small insects on racks above 3 comp sink. Clean area of dead insects and maintain pest control.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed large clean pots stored on edge of can wash. PIC removed pots to be washed. Do not store clean items in or at can wash as this area is a source of contamination.

4-501.11 Maintain equipment in good repair. Observed stand up freezer by women's restroom very frozen over, needs repair to operate properly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a few racks and tables needing some cleaning.

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 restroom baseboards and walls needing repair in both restrooms. Observed dining room walls needing repair. 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. Several walls need better cleaning of dust and build up and floor corners esp. under equipment need better cleaning of old food build up.

6-303.11 Intensity-Lighting - C Provide proper lighting in reach ins. No light in 3 door fridge, need to provide light, replace bulbs. GENERAL COMMENT: #23 I observed rare cooked beef soups on menu, PIC explained raw whole intact muscle beef is thinly sliced then cooked rare, procedure does not require a consumer advisory.

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified.

General comment 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink. CDI - paper towels provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris on the slicer. PIC stated it was last used yesterday.

Repeat violation 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking in the facility. PIC stated they make their food then place it in the freezer and pull it out as they need. Explained that they need to date the food when they cook it and when they pull it out of the freezer. Verification required 5/19/2016

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC is not certified

General comment 4-501.114 Maintain sanitizer at correct concentrations. -P - Observed sanitizer in the 3 comp sink at 0ppm. CDI - sanitizer was made to the proper concentration. Nothing had been or was being washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed no date marking in the facility. PIC stated they make their food then place it in the freezer and pull it out as they need. Explained that they need to date the food when they cook it and when they pull it out of the freezer. CDI - items were dated.

General comment 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf - Observed no thin probe thermometer onsite. Verification required 3/18/2016

4-501.11 Maintain equipment in good repair. - Observed split gaskets on the reach in cooler. Replace gaskets. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - Observed a pitted cutting board. Resurface/replace cutting board. 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 3 wooden pasta baskets used to boil noodles made out of wood and hard to clean. Replace with stainless steel baskets.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. - Observed the water at the 3 comp sink only reaching 107F. Facility will serve on single service items and a repair man will be contacted. Verification required 3/18/2016

Repeat violation 2-102.12 PIC demonstrates knowledge by being a certified food protection manager. - PIC not certified

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 an empoyee touch raw meat with bare hands, turn on the faucet, rinse hands for 5 seconds then turn off the faucet with bare hands. CDI - Explained and demonstrated proper handwashing procedures with employees. 2-301.15 Only wash hands in handwashing sink.-PF - Observed an employee wash hands in a prep sink. CDI - explained where to wash and the proper procedure.

2-102.12 Certified food protection manager; Ensure PIC is a certified food protection manager. Observed PIC on site not a CFPM.

4-501.12 Cutting boards; Keep cutting surfaces in good repair. Observed gouged / stained cutting boards in use in kitchen in need of resurfacing.

(general comment) 6-201.11 Floors, walls and ceiling; Keep floors clean of debris and storage. Observed storage on floor throughout and in can wash.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed inside bottom surfaces of stand up freezers collecting debris in need of cleaning; Observed sides of equipment in need of general cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceilings clean and in good repair; Observed can wash filled with storage in need of removal; Observed storage on floor throughout establisment.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

4-204-112 Temperature Measuring Devices-Functionality - PF; Provide thermometer that is effiecient for taking food temperatures; Observed only dial thermometers that are not calibrated. CDI digital thin probe thermometers obtained.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and celing clean; Observed walls scuffed in some areas of establishment in need of painting; Observed can wash full of debris in need of removal.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

4-501.12 Cutting Surfaces - C; Keep cutting surfaces in good repair; Observed stained / gouged cutting boards in use in kitchen area in need of resurfacing.

(general comment)6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors, walls and ceiling clean; Observed can wash full of storage in need of removal.

2-102.12 Certified Food Protection Manager; Ensure that PIC is a certified food protection managers; Observed PIC on site not a CFPM.

6-201.11 Floors, Walls and Ceilings-Cleanability;6-501.113 Storing Maintenance Tools; Observed can wash over flowing with maintenance tools and random storage in need of removal.

2-102.12 Certified Food Protection Manager; Provide PIC that is a certified food protection manager; Observed PIC on site not a CFPM.

. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Properly wash, rinse and sanitize food contact surfaces; Observed dirty utensils stored clean with food debris on surfaces. Utensils pulled and placed into dirty dish pit.

6-201.11 Floors, Walls and Ceilings-Cleanability; Properly store storage; Observed can wash full of storage in need of removal.

Provide PIC that has approved food safety training; Observed PIC on site that does not have food safety training.

Keep flooring clean; Observed flooring behind equipment in need of cleaning; Observed can wash overflowing with storage; remove storage so can wash can operate as needed.

Keep non-food contact surfaces clean; Observed shelving used to stored large bulk dry food containers collecting debris in need of cleaning; Observed handles on bulk dry food bins collecting debris in need of cleaning; Observed piping behind cooking equipment collecting debris in need of cleaning.

Keep floors, walls and ceiling clean and in good repair; Observed ceiling and flooring throughout in need of cleaning.Properly maintain storage; Observed storage on floor throughout establishment.

Properly label all dry food bins; Observed bulk dry food bins not labeled in kitchen area.

Properly air dry; Obsevred numerous metal bowls stacked wet in kitchen area.

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

Keep can wash area clean; Observed large amounts of storage and unused pots and equipmet stored in can wash basin in need of removal.