LANG VAN RESTAURANT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no written procedures for cleaning vomiting and diarrheal events. CDI - EHS provided MCPH written procedures via email. -0- For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed two food employees go outside and return to kitchen for food service without washing hands. CDI - PIC stopped foo an employees and instructed handwashing. PIC reminded food employees when to wash hands. -2-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed several containers of raw food out of original package stored above packages of RTE foods. CDI - PIC rearranged storage order and EHS reminded PIC of storage order poster information posted near cook line in kitchen. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed cut cabbage in RI near cook line not cold after more than four hours. CDI - PIC voluntarily discarded. -1.5- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed butane gas burners stored directly above prep station used for marinating raw pork during inspection at rear of facility near back door and can of paint stored directly above paper towels in dry storage building. Observed glass cleaner spray booth stored directly above peanut sauce and other food items on rolling cart. CDI - PIC moved items away from areas where they could contaminate these items. 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 household insect spray in use near back door of facility. CDI - Item voluntarily discarded. -1-

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 tightly wrapped cooked brisket cooling in reach in freezer inside tightly lidded plastic container cooling at a rate of .36 degrees per minute. Should be cooling at .54 degrees per minute or more. Observed cut lettuce wrapped and cooling in reach in cooler at cook line. CDI - PIC took brisket out of plastic container for rapid cooling and cut lettuce voluntarily discarded. EHS discussed proper cooling methods and hot much time is allowed to cool items that are not cooked and those that are cooling from hot to cold. REPEAT -.5- 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored on top of dish machine. Store inside sanitizer between uses. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed exposed paper towels and toilet paper stored in floor in room with hot water heater. Room has an unfinished ceiling. Store in an area where there is no source of contamination. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety including handwashing, unadulterated foods, properly cooling foods, maintaining cold foods at 41F or below, consumer advisory on the menu for undercooked meats, properly sanitizing multi-use equipment and utensils. -Pf A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety 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 wash hands and then re contaminate hands my turning facet off with bare hands. CDI - re washed hands and turned off facet with paper towel.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed several bulging cans in dry storage over ready to eat food.CDI - PIC voluntarily discarded all cans

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 several raw animal proteins (chicken, beef, shrimp) with improper storage order (chicken over shrimp, beef over shrimp, chicken over beef). CDI - PIC rearrange storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several dishes (10+) with the debris, stored as clean. The slicer also had dried food debris from a previous use. CDI - PIC moved to dish machine for re-washing. Slicer was cleaned and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Mixture of vegetables including cut cabbage were cut and placed into Eight large plastic containers and then stacked two days ago. All eight measured from 44F-47F, CDI-all eight containers were voluntarily discarded For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items cold holding on countertop with ice above 41. CDI - PIC move to walk-in freezer for rapid cooling. 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 several items held longer than 24 hours with no date mark. CDI - PIC added correct dates. 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 .

3-603.11 (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 menu serving raw undercooked items without a reminder. EHS will return in 10 days to verify reminder is added to menu.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer spray bottle without labeling. CDI - PIC added correct labels.

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 several items being cooled from multiple days ago missing cooling window in plastic tubs, dense portions, and in close containers. CDI - PIC voluntarily discarded items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 squirt bottles and seasoning shakers with out labeling.

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

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cabbage, lettuce, tofu stored in direct ice. 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed linen napkins stored in direct contact with the cabbage mixture and cut onions in the walk in cooler. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed ready to eat items and raw items stored on floor and walk-in freezer.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed cut, broccoli and cabbage being used for service and stored for use.

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 and use utensil with handle inside food container. CDI - PIC removed in use utensil. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed and use utensil for rice being stored in room temperature water. CDI - PIC move to three pump sink for proper cleaning.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed several dishes, stored as clean witnessing. CDI - moved back to dish machine for re washing.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed wooden steam baskets used for cooking vegetables in serving to customers. EHS will return within 72 hours to verify an alternate means to steam vegetables is being used.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. observed dumpster with door opened. CDI - PIC closed lid.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw beef stored on shelf above cooked beef in small sandwich cooler bottom. Do not store raw animal foods above ready-to-eat foods. CDI - PIC moved cooked beef to the top shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Several TCS RTE foods in coolers were missing prep date labels. All the items that were missing date labels are items establishment cooks in bulk and freezes, then takes small portions out to thaw and use for the day. Ensure staff place prep date label when the product is cooked and frozen, then place thaw date on items when they are taken out and thawed. CDI - PIC educated on date marking and will begin placing prep dates on the frozen items and the thaw date when it is taken out of the freezer. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. 1 live roach observed near dish machine. Ensure pests are kept out of the establishment. Increase frequency of pest control treatments if needed. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some containers on floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Faucet at mop sink does not have backflow preventer for hose. VR - Verification required within 3 days that vacuum breaker is installed on faucet.

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. Mop sink basin is damaged. Acoustic tiles are damaged above dish machine. Also, grout between floor tiles is worn in high moisture areas of kitchen. Replace acoustic tiles with smooth tiles and repair mop sink basin damage. Re-grout between floor tiles where it is low. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepared salads in the reach in, salads and cut lettuce and sliced pork in the WIC, and raw chicken and beef in the lowboy cooler, all above 41F. PIC stated that the salads were made at 9:30 am, the pork was sliced yesterday, and the beef and chicken was prepped today around 11 am. CDI PIC voluntarily discarded the salads and all the cut leafy green in both the reach in and the WIC. PIC also discarded the sliced pork in the WIC. CDI PIC put the raw chicken and beef in the Freezer and cooled back down to 40F. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed Multiple boxes and containers of food directly on the floor of the WIF.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils for rice stored in water that was less than 135F. CDI EHS educated PIC and she took utensils to dish room to be washed and sanitized.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility is opening cans and working out of the open cans. EHS advised that once the can is opened the contents must be put into a food grade container. REPEAT 4-501.11 Maintain equipment in good repair. Observed WIC not holding tcs foods at 41F or below. See temperature chart. Facility voluntarily closed until maintenance arrived. Maintenance repaired cooler by cleaning coils and temperature droppped to 39F.

5-202.12 Provide at least 100F water at handsinks. Observed hot water at back handwashing sink at 85F. EHS advised to have plumber repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lettuce and sliced tomato in front prep top and sliced deli meat in cook line prep top above 41F. See temperature chart. The sliced pork deli meat was overstacked. PIC stated that all these foods were put in the units about 3 hours ago. CDI PIC discarded items in the front prep top and removed the top portion of the sliced deli meat and put it in the WIC to cool back down. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on prep tops, not in sanitizer bucket.

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 pitchers being left the large containers filled with tea. EHS advised that this is not sanitary. CDI PIC removed pitchers and discarded tea.

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility is opening #10 cans and working out of the open cans. EHS advised that once the can is opened the contents must be put into a food grade container.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken over squid in the WIF. CDI PIC corrected storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed thawed raw chicken above RTE food in the Reach in freezer. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce in prep top and spring rolls in WIC above 41F. The lettuce was overstocked in the prep top. PIC stated that the lettuce was cut within the last 2 hours. CDI PIC put lettuce in the WIC to cool down. PIC stated that the spring rolls were recently out of the cooler. CDI PIC put spring rolls in the WIF to cool down quickly. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed the Facility is still using cloth napkins over cut non tcs produce in the WIC. PIC stated she thought she could use it for non tcs produce. EHS advised not to use cloth in direct contact with any prepped food. REPEAT Only half point taken today due to improvement observed.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed portable filter hooked up to handwashing sink faucet. CDI PIC removed device from the handwashing sink.

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 2 boxes of raw chicken on a cart above raw shrimp in the WIC. CDI PIC stated that the chicken was delivered today and PIC corrected the storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken not being cooked to 165F in the Reach in cooler. CDI EHS educated PIC and she discarded the chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut lettuce that was overstacked in the prep top above 41F. CDI PIC stated that the prep top was filled at 11:30 am and PIC put bags of ice on top of the lettuce and put in the WIC. Observed bean sprouts held at room temperature above 41F. CDI PIC stated that bean sprouts were at room temperature for one hour and PIC put bean sprouts in the freezer to cool down quickly. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloth napkins being used to cover multiple foods in the WIC. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 bags of sugar on the floor in dry storage.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple wet wiping cloths not in a sanitizer bucket.

4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed glasses on tables unprotected. CDI PIC inverted glasses.

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 the wall behind the prep sink with rust and in bad repair. The wall needs to be refinished.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee medicine and cup on the shelf above the prep sink. CDI PIC moved employee items.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee observed washing hands with gloves still on hands. Employees must not wash hands with gloves on. CDI - Employee educated, discarded gloves, and washed hands. REPEAT For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Chicken in upright cooler measured 44-45F. Bean sprouts held out of temperature control at 71F. Lettuce in salad cooler over stacked and measured 51F. TCS foods in cold holding shall measure 41F or less. CDI - PIC stated bean sprouts had only been out for 2 hours, so enough ice was placed in bucket until the bean sprouts were below 41F. Chicken and lettuce moved to walk-in cooler to cool. Improvement from last inspection so only half credit taken. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Employee observed using glass cleaner to clean prep table. Only use soap or sanitizer to clean prep tables. CDI - Employee educated on hot to clean prep tables. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice scoops stored in room temperature water. // 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 at start of inspection. Handles must not contact the food or ice.

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

4-501.11 Maintain equipment in good repair. Replace torn gasket present on walk-in cooler door. Small sandwich cooler is in poor repair - shelves rusting, metal door panel peeling off. Equipment shall be maintained in good repair. Replace torn gasket and replace/repair small sandwich cooler. 0 pts.

5-205.15 Maintain a plumbing system in good repair. Sprayer at pre-wash sink is leaking. Drain lines from dish machine are taped together. Plumbing fixtures must be in good repair. Repair leak and fix drain lines so that they are easily cleanable and mounted properly (no tape). 0 pts.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Employee observed washing hands with gloves on hands. Remove gloves before washing hands. CDI - Employee educated and washed hands correctly. 0 pts. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Par-cooked chicken stored on shelf above raw beef in walk-in freezer. Raw animal foods must be stored according to final cook temperatures - do not store raw chicken above raw beef. CDI - Par-cooked chicken moved to bottom. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Establishment is partially cooking raw chicken and then cooling it down. Establishment does not have approved written procedures. VR - Verification required by Monday that establishment is fully cooking chicken before cooling, or that they have written procedures.

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. Par cooked chicken measured 110F after cooling for 1 hour. Chicken was cooling in thick portion with tight plastic wrap. CDI - Chicken moved to sheet pan and measured below 70F at 2 hour mark. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw pork (48F), chicken (44F), bean sprouts (48F) and salads (46F) were above 41F in upright cooler across from cooking equipment. Pho (45-49F), lettuce (47F), and mixed vegetables were above 41F in walk-in cooler. Door was propped open during inspection. Keep door closed, especially when it is 90F outside. Bucket of bean sprouts stored out of temperature control at 76F in kitchen. TCS foods must be held at 41F or less. CDI - All warm foods were moved to freezer. Both coolers were below 41F after doors were kept closed. Establishment needs to use TPHC if bean sprouts are held out of temperature control. 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 Spring rolls, imitation crab, and pho were missing date labels. TCS ready-to-eat foods must be labelled with date prepared, and used or discarded within 7 days. CDI - PIC placed dates on items. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Spray bottle of chlorine sanitizer was very strong (over 200 ppm). Chlorine sanitizers must be 50-200 ppm. CDI - Bottle emptied.

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 Mixed vegetables with cabbage and par cooked chicken were both cooling in thick portions and were covered. Use shallow pans or containers and leave cooling TCS foods uncovered or loosely covered. CDI - Both items were spread out and moved to freezer. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some food containers of floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

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. Some clean food containers observed on floor during inspection. Store clean utensils at least 6 inches off the floor. 0 pts.

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. Rice cooker stored on rough wood board. Remove from establishment. // 4-501.11 Maintain equipment in good repair. Replace torn gasket on walk-in freezer door.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - EHS provided a printed copy of procedures and reviewed with PIC.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed lettuce that was still in cooling process. When EHS was checking temperature of cut lettuce, PIC touched lettuce with bare hand and stated it was not an item to be eaten, just a garnish. CDI-PIC voluntarily discarded container of lettuce.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed items that were actively in the cooling process in deep, covered pans. CDI-PIC vented pans and moved to reachin freezer to quickly cool.

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 an unlabeled squeeze bottle that the PIC stated was oil. There were also two other unlabeled quart containers holding sugar and flour that were not labeled. CDI-PIC had employee label all mentioned containers.

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 plastic ware stored directly on the floor. CDI-PIC moved plastic ware above 6 inches off of the floor.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed dust and buildup surrounding two of the vents in the cooking area. Increase cleaning frequency.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp and raw chicken stored above washed lettuce. CDI - PIC corrected storage order. -1.5 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine sanitizer at mechanical dish machine with a chlorine concentration less than 50ppm. CDI - PIC was able to prime the dish machine until a chlorine sanitizer concentration of 50ppm was achieved. -0 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils stored in water with a temperature of 79F. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for responding to vomit/diarrheal events. CDI - Written procedures were e-mailed to PIC. -REPEAT- -0 points-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken being cooked in a wok. The employee stopped the cooking process while the chicken was still raw and approximately 100F throughout. The PIC stated that the chicken is prevented from reaching appropriate final cook temperatures, cooled on bottom shelf of reach in cooler, and the cooking process is finished in a wok prior to customer service. CDI - I explained to the PIC that this is a non-continuous cooking process and not allowed without approved procedures. I explained the risks involved with non-continuous cooking and asked the employee to complete the cooking process. The cooked chicken was 170F throughout. I reviewed the non-continuous cooking application with the PIC and will work with her on the process. -1.5 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were e-mailed to and reviewed with PIC. -REPEAT- -0 points-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed knife stored in front handwashing sink. A handwashing sink is for handwashing only. CDI - PIC moved knife to three compartment sink area. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed chlorine sanitizer concentration at dish machine to be 0ppm. It was determined that chlorine sanitizer container was empty. CDI - Chlorine sanitizer was replaced and a concentration of 100ppm was achieved. -1.5 points-

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container of water used to store rice paddles with a water temperature of 82F. CDI - Container of water was emptied and refilled with water with a temperature of 155F. -0.5 points-

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 food containers stored open and without covering or protection on shelving. -0 points-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef in walk in cooler holding at 48F. Ambient air temperature in walk in cooler was 44F. A technician was on site to remove ice and repair walk in cooler. Walk in cooler holds mostly non-TCS foods and raw vegetables. CDI - Raw beef was moved to walk in freezer to rapidly cool to 41F or less. Repairs of walk in cooler were completed during inspection. PIC has been advised to use walk in cooler for non-TCS items only until cold holding temperatures of 41F or less are reached. A verification is scheduled for 1/6/2022 to determine if walk in cooler is maintaining 41F or less. -1.5 points-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing cleaning cloth in handwashing sink near drink station. CDI - PIC corrected employee. A discussion was had with PIC about proper use of handwashing sinks. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees preparing food while not wearing hair restraints. -0.5 points-

6-303.11 Intensity-Lighting - C Observed no lights inside walk in cooler. Recommend repair/replacing. -REPEAT- -0.5 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Obserevd 1 bottle of fabuloso in the dry storage area with no label. CDI-PIC labeled 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in the bottle so strong it bleach out the strip. CDI-EHS showed PIC how to make sanitizer correctly and they diluted down to 50PPM

4-501.11 Maintain equipment in good repair. Observed 2 stand up unit doors with broken handles. Broken wooden piece to the outside door. Slight ice build-up in the freezer, on the floor.

6-303.11 Intensity-Lighting - C Observed less than 10FC lighting in the WIC. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken over RTE salad in the stand up cooler. CDI-PIC knew storage and corrected. No other issues in facility. REPEAT.

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

4-501.11 Maintain equipment in good repair. Observed broken shelf in the walk in freezer.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee drinks stored over customer drinks. PIC put employee stuff on the bottom shelf.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw steak stored above noodles and sprouts inside 2-door reach-in cooler. CDI: storage order corrected.

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 spring rolls that were made yesterday inside reach-in cooler not dated. CDI: proper date placed on product.

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 containers of salads cooling inside reach-in while covered. CDI: lid open to allow to cool more rapidly. Observed large metal bowl of beef soup at 123F cooling inside bottom of reach-in freezer. CDI: moved to ice bath and stirred; product dropped to 68F within 30 minutes. Observed deep container of rice noodles cooling inside walk-in cooler. CDI: noodles were removed and spread out to shallow portions. Observed lettuce cooling in containers that were stacked and covered. CDI: containers separated and uncovered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on counter while not in use.

Repeat: 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 rice paddles held in room temp water.

General Comment: 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed chopsticks and soy sauce buckets stored on the floor in outside storage building.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pans of raw chicken stored on same shelf next to root vegetable in walk in cooler. CDI- Vegetable separated to shelf with other vegetables.

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 beef broth cooled overnight in 5 gallon bucket at 48 degrees, cooling more than 6 hrs. CDI- Broth voluntarily disposed of. Reviewed proper cooling procedures and methods with PIC. 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 cabbage veg medley in a deep and covered tub ambient cooling since cutting 3 hrs earlier at 65 degrees in walk in cooler. Food cooling much too slow to reach 41 degrees in the next 1 hour. CDI- PIC moved cabbage to shallow tub and placed in walk in freezer. Observed at 41 by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed majority of foods in walk in cooler at 43 degrees, and walk in cooler air temp at 43 degrees (see temp chart). CDI- PIC turned down walk in cooler temp. Observed air in walk in cooler at 40 by end of inspection. Due to borderline to 41 degree temps observed and foods are not kept more than 3 days, did not require foods to be disposed of. Observed prep cooler make table holding all TCS foods at 53 degrees (see temp chart), appears due to the heat in kitchen and top being left open during busy time as the cooler air temp was reading 40 inside and all foods in reach in of cooler were below 41. Facility may need to use other options to ensure food safety during busy times including ice baths, TPHC, or regularly rotating food out of make table. CDI- Foods had been in make table approx. 3 hrs according to PIC were moved to fridge to chill to 41 or below.

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 beef broth improperly cooled in 5 gallon bucket. CDI- Broth voluntarily disposed of. Lettuce and cabbage activley cooling in deep, stacked, and tightly covered tubs. CDI- Lettuce and cabbage separated to shallow vented pans, observed at 41 by end of inspection, before 4 hr ambient cooling requirement.

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 rice paddles stored in room temp water. CDI- Rice paddles washed and stored in dry containers to be changed at least every 4 hrs.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a plastic floor covering in walk in freezer peeling up and catching food debris, covering making floor difficult to clean. Observed ceiling tiles in dish area to be acoustic, not an approved type, not smooth or easily cleanable, needs replacing with approved ceiling type.

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 go to wash hands with gloves on after handling raw chicken. CDI-Stopped and instructed to take the gloves off and then wash hands. The employee properly washed hands.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed an uncovered container of flour being stored below the wok station where it can be exposed to contamination. CDI-The container was moved to the top portion of the cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one vegetable container with food buildup stored on the clean equipment rack. CDI-The large container was brought back to the dish machine for proper washing, rinsing, and sanitizing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep cooler at the grill station holding product above 41F. The cold holding unit must maintain temperatures during busy hours when the flip top unit is being opened and closed several times. *As of January 1, 2019 cold holding has dropped from 45F to 41F or below. Zero points taken today due to the product holding below 45F. During next inspection though, if food product is above 41F, product will be discarded and points taken.

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 labels on the egg rolls or the beef pho in the walk in cooler. CDI-The items were date marked to when they were cooked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of pork loin, and a basket of cilantro stored on the ground in the walk in cooler. CDI-Both containers were placed onto the shelf.

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 the scoop handle stored in the sugar container, and a coffee mug with a broken handle also stored in the sugar container. CDI-The coffee mug was removed and the handle of the scoop was moved out of the sugar. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw pork in the tall reach in cooler. CDI-The chicken was moved to the bottom shelf. REPEAT.

3-501.13 Use approved thawing methods. Observed pork thawing in a large container of water. CDI-The pork was placed into the walk in cooler to finish thawing. *Approved thawing methods are: in the walk in cooler, under running cold water (70F or below) or immediately cooked from frozen.

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 the handle to the ice scoop stored in the ice machine and a plastic container with no handle stored in the soy sauce. CDI-The handle was moved out of the ice and the container was removed from the soy sauce.

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

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 several employees touching their hats and hair without washing hands afterwards. CDI-Instructed the employee to have their hands washed. The employees properly washed their hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked noodles in the walk in cooler. CDI-The chicken was moved to the bottom shelf. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above pork in the tall reach in cooler. CDI-The chicken was moved to the bottom shelf. 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 lettuce in the reach in cooler cooling down in a large bag. CDI-The lettuce was placed into the walk in cooler for rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food product being stored on the ground in the walk in cooler. CDI-The boxes were placed onto the shelves. Observed a bottle of water being stored in the ice machine. CDI-The bottle was removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelves in the walk in cooler. The restaurant will be closed the week of July 4th and is planning on having the shelves replaced then. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Tub of raw chicken stored over soup in walk in cooler. CDI - Chicken relocated to low shelf. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed dish washer rinse gloved hands in handsink. CDI - Instructed employee to remove gloves and wash hands.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up around chute inside ice machine. CDI - Cleaned during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Lettuce stocked above top of pan in flip top and holding above 45F. CDI - Out of temp portion relocated to walk in cooler for rapid cool down. Reminded facility of change to 41F coming next year.

3-304.13 Food shall not be stored in contact with linens or napkins. Cloth napkin coving egg rolls in walk in cooler. CDI - Napkin removed.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in walk in cooler. Improvement from last inspection; facility has replaced al damaged door gaskets.

6-301.14 Post a handwash sign at each handsink. No hand washing sign at handsink by ice machine. CDI - Handout hand washing sing left with PIC to post.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp stored above cut onions and washed beans sprouts in reach in cooler. CDI - Cooler rearranged with raw meat below produce items.

4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine testing at 10ppm chlorine. CDI - Concentrate bottle switched out and machine now testing at 100ppm.

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 Sliced pork placed in flip top cooler to cool. CDI - Pork relocated to reach in freezer for rapid cool down.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in walk in cooler. Replace split gaskets on walk in cooler door and walk in freezer door.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored on top of box of tofu in walk in cooler. CDI - Rearranged with raw chicken on bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P TCS items in reach in cooler holding above 45F; ambient air temp at 48F. CDI - Kitchen staff clean coil on compresses and ambient air temped and 44F and still dropping; food temps returned to acceptable temperatures within minutes.

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 Lettuce cut and placed in flip top cooler to cool. CDI - Relocated to walk in cooler fro rapid cool down.

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. Wet wiping cloths stored on cutting board of flip top prep cooler.

4-501.11 Maintain equipment in good repair. Remove cardboard lining shelves in walk in cooler. Replace rusty shelves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dust from fan guards in walk in cooler.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken over raw pork in reach in cooler. CDI - Rearranged with raw chicken on bottom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Pink build up in ice machine. CDI - Cleaned during the inspection. 4-501.114 Maintain sanitizer at correct concentrations. -P Dish machine testing at 0ppm chlorine. CDI - Repair tech dispatched and repaired machine by end of inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer available. VR - Will return within 10 days.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed one employee beverage stored on shelf above prep table. cdi by moving to below work surface.

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 employees washing hands and not using papertowels to turn off faucet handles. cdi by instructing employees to to use towels to turn off water.

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 chopping lettuce and contacting with bare hands. cdi by discard and employee directed to wash hands and use gloves.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed one live cricket on the floor in mens restroom.

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 dust build-up on ceilings, vent covers, walls.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hot water in restrooms only reaching 89.6F. VR required within 10 days.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw beef stored over shredded lettuce in upright cooler. Observed raw ground pork stored over carrots and onions in walk-in cooler. CDI by rearranging order of food items.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spring rolls in upright cooler without date mark. Observed soup in walk-in cooler without date mark. VR required within 10 days.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabled spray bottle of cleaner. CDI labeled spray bottle. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottle testing over 200 ppm bleaching test strip. CDI refilled and tested at 100ppm.

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 rice paddle stored in standing water 78F.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed uncovered employee beverage stored above work surfaces. CDI by removing beverage.

3-201.11 Use food from approved sources only.-P Observed unlabeled mushrooms in upright cooler and outside walk-in cooler. CDI - PIC provided packaging for product prior to departure.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored over bean sprouts and shredded lettuce. CDI by rearranging order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Obserevd container of spring rolls stored in upright cooler without date mark. Observed open carton of whole milk stored without date mark. CDI by date marking.

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

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed can wash faucet not protected by proper backflow prevention device. VR visit required within 10 days.

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. Obserevd heavy dust build-up on walls above upright cooler, around light fixtures on ceilings.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy dust build-up inside HVAC system intake vent next to drink cooler in front service area.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Salad mix in covered salad bowls inside reach in cooler 49F, sliced pork in smal prep unit 51F, lettuce for salads in front salad prep cooler 48F. CDI- uncovered salad bowls to allow mix to cool down to proper temperature. Placed sliced pork in bottom of prep cooler in and closed salad prep lid on front salad prep cooler.

7-201.11 Separation-Storage - P: Discontinue hanging cleaners on shelving used for reusable plates and to go utensils. CDI-removed chemicals

3-304.12 In-Use Utensils, Between-Use Storage - C: Discontinue storing scoops used for rice in standing water. Store scoops clean and dry or in product.

6-201.11 Floors, Walls and Ceilings-Cleanability - C:Clean ceilings and walls where needed. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Replace or repair rusting shelving inside cooler units. Increase lighting in walk in cooler. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Observed absorbant ceiling tiles above dish machine and rice cookers. All ceiling tiles must be smooth, easily cleanable, and non absorbant.

2-301.14 When to Wash - P: Observed employee go outside and come back inside without washing hands. Must wash hands when goining outside before re-entering kitchen and handling food.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Observed bean sprouts 56F. CDI-placed in cooler. Rice noodles 60F. CDI placed in cooler

3-501.15 Cooling Methods - PF: Observed rice noodles being cooled on counter. Must cool items in cooler(properly vented), freezer, or in an ice bath in shallow containers.

4-901.11 Equipment and Utensils, Air-Drying Required - C: Must allow slider that is cleaned in place to air dry. Do not use paper towels to dry slicer. CDI-educated and re-sanitized slicer properly.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C: Remove unused equipment and items from premises. Creates environment for harborage of rodents.

2-102.12 Must have a certified food protection manager on duty at all times of operation. Observed PIC not certified.

2-201.11 (A), (B), (C), & (E) Must have an employee health policy in place to address reportable symptoms and illnesses. PIC does not have knowledge of any reportable symptoms or illnesses. CDI by instruction; hand out given in Vietnamese.

3-302.11 Store all food in a manner to prevent cross contamination; raw foods must be stored below any cooked or ready to eat foods. Observed raw shrimp and raw beef in 2 door reach in cooler stored over shredded lettuce and bean sprouts. Observed raw beef in plastic wrap over cooked foods in 2 door reach in freezer. Observed raw chicken in containers over beef in walk in freezer. CDI by relocating all foods to proper location.

3-501.16 (A)(2) and (B) Maintain all cold foods 45F and below. Observed sliced pork, crab meat and cut lettuce in top of prep units 49-51F. Temperature violation most likely due to overstocking of product. CDI by instruction; extra product removed from top.

7-201.11 Store all chemicals in a manner to prevent contamination of food, utensils, single service items etc. Observed multiple different chemicals stored on shelf over food processor and juicer in exterior storage room. CDI by relocating chemicals to shelf below utensils.

6-305.11 Maintain all employee items in separate designated area to prevent possible contamination. Observed wooden utensils and small cutting board on shelf near dish machine and employee food items in walk in cooler.

2-102.12 Certified Food Protection Manager - CMust have a certified food protection manager on duty at all times of operation. Observed PIC not certified. CDI by instruction. Must have in place by 1/1/2014 to avoid 2 pt. deduction.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - PMust have employee health policy in place to address reportable symptoms and illnesses. PIC had no knowledge of policy. CDI by instruction; handout given.

2-401.11 Eating, Drinking, or Using Tobacco - CStore employee beverages covered and below food and food contact surfaces to prevent accidental contamination. Observed uncovered drinks on prep surfaces. CDI by discarding.

2-301.14 When to Wash - PHave all employees properly wash their hands as often as necessary to remove contamination and before putting on gloves to work with food. Observed employees putting on gloves to handle lettuce; unsure if employees washed hands prior to putting on gloves. CDI by instruction; employees washed hands.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore all food in a manner to prevent cross contamination; raw foods must be stored below ready to eat foods. Observed raw shrimp stored over shredded lettuce in 2 door reach in cooler and raw chicken stored over cooked soup in walk in cooler. CDI by relocating items.

7-201.11 Separation-Storage - PStore all chemicals in a manner to prevent contamination of food, equipment, utensils etc. Observed spray bottles of glass cleaner stored on shelf with lemon juicer in server area and many different bottles of chemicals stored over food processors in storage room. CDI by relocating chemicals.

3-501.15 Cooling Methods - PFRapidly cool all potentially hazardous foods using shallow containers, ice baths and leav vented. Observed stack of plated noodles wrapped tightly with plastic in bucket in walk in cooler 75F. CDI by taking out of bucket and laying out flat to rapidly cool.

3-304.14 Wiping Cloths, Use Limitation - COnce wet or dirty all cleaning towels must be stored in sanitizer in between use. Observed

3-304.12 In-Use Utensils, Between-Use Storage - CIn use utensils may be stored in running water, hot water maintained above 135F or on a clean surface. Observed rice scoop stored in 80F water. CDI by emptying container.

Maintain all equipment in good repair. Observed aluminum foil, cardboard and linens lining shelving throughout; remove and keep clean. Replace rusted shelving in refrigeration and under prep table. Observed bamboo baskets and rubber bands on tongs in use that are not smooth and easily cleanable.

4-602.13 Nonfood Contact Surfaces - CProperly clean shelves in walk in cooler. Observed with mold growth.

Properly seal holes in wall around 3 compartment sink.