PHO REAL

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef stored over peppers in tall reach in freezer. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over seafood in tall reach in freezer. CDI- Storage order rearranged. 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 slicer soiled with old food debris. Observed employee bang knife into trash can scoop vegetables up off of the cutting board with the knife to throw items away, then left both the knife and cutting board to cut cilantro later. CDI- Items taken to be washed. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer not pulling at dish machine. Manager got new bucket of sanitizer hooked up to dish machine and working properly. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 spring roll sauce (made with cooked onions) cooling in the tall reach in cooler. Facility does not have cooling equipment for hot foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed spring roll sauce cooling in the tall reach in cooler. EHS asked about how they cool leftover soups. Manager stated that they portion the soup out and cool some in the tall reach in cooler and some in the freezer. Facility does not have the capacity to cool items in the tall reach in cooler. CDI- Moved to the freezer. ALL FOODS COOKED AND COOLED NEED TO BE COOLED IN THE TALL REACH IN FREEZER. Facility needs to make more space in tall reach in cooler to dedicate to cooling.

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 handle of scoop in container of food crisps.

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 low reach in coolers, roller cart 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 vent above dish machine falling apart. 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 wall area near slicer in need of cleaning. Observed floor areas under and around equipment in need of cleaning. Observed vent above 3 comp sink in need of cleaning. -REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed vegetable broth and chicken broth hot holding on stove top below 135F. CDI: PIC reheated broths to reach over 165F then will hot hold at 135F or above. 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 .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife being stored between crevice of prep tables. CDI: PIC took knife to dish area to be W/R/S.

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 3 pieces of unsealed wood planks stored above prep sink with clean utensils and equipment. PIC stated that they are used on top of their steam pots to heat some foods. CDI: PIC discarded wood planks and will use an approved material for this.

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 countertops, hood vents, shelving, in need of cleaning. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some missing ceiling tiles in kitchen. Replace. 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 accumulation of build up on ceiling and walls. Clean more frequently.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage being stored on prep table upon beginning of inspection. CDI: Employee relocated beverage to a designated area. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed duct tape and book being stored on racks above prep sink along with clean equipment. CDI: PIC relocated these items to a designated area.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed employee come inside from back door and began putting away delivered items that just came in without first washing hands. CDI hands washed.

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 touch beef tendon and tube for cooling foods with bare hands. CDI items 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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine reach 0ppm. PIC replaced bone dry bucket of sanitizer. 4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed cutting board used to placed raw slices of eye round beef to portion for service and immediately after used same cutting board to place bowls of RTE items on same cutting boards. CDI items cooked and cutting board placed in dish machine to clean. 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed tongs that were hanging on the oven handle that were used since 11am and no cleaned. PIC stated they clean tongs and knives at the end of the night every day. Told PIC they must clean items every 4 hours. CDI items moved to dish area to be washed. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed metal and plastic containers with leftover sticker debris that was peeling and leaving residue on interior of stacked pans. CDI items moved back to dish for rewashing. Repeat. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with pink and black debris. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (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 facility with no date marks on any items in freezers that were cooked in house. Verification required. Observed only 2 dates on items in prep unit. PIC stated some items are discarded after they are pulled from the freezer at the end of the day and others are kept for the next day. Items leftover did not have dates. CDI items dated. Observed many items in reach in refrigeration missing dates. Verification required. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 written procedures for TPHC procedures that was blank. CDI procedures filled out during inspection. Repeat. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 Observed online menu from QR code missing disclosure statement. And observed asterisk is used for reminder and also information regarding refunds and gratuity. Told PIC to add disclosure and use a different symbol for other statements outside of consumer advisory. Verification 3-603.11 (B)(1) Consumer Advisory Disclosures shall indicate that the animal-derived food is or can be served raw or undercooked by using words and phrases such as raw, undercooked, cooked to order, etc., or by asterisking to a footnote per 3-603.11 (B)(2). -Pf Observed no disclosure or reminder on menus only asterisk. Verification required. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed countertops, exterior of spray bottles, shelving, in need of cleaning.

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P Observed PIC touch/wipe face and then don new gloves with no hand wash. CDI - Employee educated and hands properly washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer with food debris present on the food contact surfaces of the slicer. PIC stated that the slicer had not been in use since the previous day. CDI - PIC instructed employee to begin w/r/s process for 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw squid cooked chicken and cooked shrimp held above 41F inside the prep unit. CDI - Squid and shrimp were voluntarily discarded. Chicken was prepared 1 hour before EHS arrival and item was placed inside the 3 door RIC 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 .

3-501.19 (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. PIC of facility could not located the written procedures for the items that are held on TPHC. CDI - EHS provided TPHC forms via email to PIC. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-603.11 (A - C) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed asterisk beside foods that can be ordered/served raw or undercooked in pho & hot pot dishes (eye-round steak, calamari, scallops, seasonal menu item clams, fish balls) there is no footnote on the menu for the asterisk/disclosure to denote. 10 day verification required.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed chemical soap stored above sauces and single-service items inside the dry storage area. CDI - Chemical moved to bottom shelf.

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 scoops with handle in direct contact inside containers of sugar, salt and MSG. CDI - Scoops were removed from the containers.

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 soiled cardboard on the floor in front of the fryer and the stove. Remove the cardboard from floor.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf PIC has 7 risk factor violations with multiple repeat violations. PIC was unaware of dish machine not properly sanitizing, TPHC items were improperly labeled, food employees did not wash hands at appropriate times, and was unaware of improper cooling/parameters. 10 day verification required. 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 employees leaving out back door, grabbing handles to re-enter and did not wash hands before returning to working with food. CDI - Hands washed properly. 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed food employees coughing and no hand wash after. CDI - Hand washed properly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored above RTE foods inside the 3 door standing RIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef inside the standing 3 door RIC. CDI - Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being actively washed inside the dish machine. Dish machine was observed at 0 PPM of chlorine sanitizer. CDI - Sanitizer bucket was changed and after multiple cycles and priming the dish machine was observed at 50 PPM of chlorine sanitizer. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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 2 closed, large containers of broth placed inside the RIC before closing to cool overnight. EHS arrived at 10:30 AM and broth was observed at 46F. The broth did not cool within the 6 hour window. CDI - Broth was 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed slaw and large container of sliced beef above 41F. CDI - Items were voluntarily discarded. No point escalation, improvement observed. 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). Frozen RTE beef was not date marked when cooked and was not date marked when placed in the RIC to thaw. CDI - PIC stated that the food was prepared on Monday and was brought to thaw early morning, proper date marked was added. Observed garlic and oil and 2 containers of soup with no date marks. CDI - Voluntary Discard. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cut lettuce, bean sprouts, cut cabbage, and cut bok choy with the in correct TPHC stamp. Observed cooked noodles with no time stamp. CDI - Items were removed from temperature control at 10:30 AM, time stamp started TPHC at 11 AM. Stamp was corrected to reflect discard time that item was removed from temperature control.

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 2 large covered, plastic containers of broth inside the standing 3 door RIC that did not cool to 41F within 6 hour window. CDI - Both containers were voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Facility could not provide a thin probe thermometer. 10 day verification visit required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of clear containers. CDI - removed to be properly w/r/s.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed multiple containers with stickers/tape and residue on the outer surface of containers. CDI - Containers removed to be washed rinsed and sanitized.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food commingled with food for patrons throughout the facility. CDI - Food relocated to designated areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sliced lettuce and sliced tomatoes stored in prep cooler that was held above 41 F. Items were in a container sitting on top of other containers in direct contact with cooling unit. CDI- items were denatured and discarded into trash. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed containers of cooked beef, cooked chicken, and crab sticks that were not dated in prep cooler. PIC stated that items were cooked two days ago then frozen. CDI- correct dates were placed on food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf. Observed container of fried rice that was listed on TPHC approval sheet, but no time in stamp was on the container of rice. CDI- rice was denatured and discarded into trash.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee preparing food while wearing a watch. CDI- employee removed watch. -zero-

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed several knives stored between prep table and prep coolers in kitchen area. CDI- knives were placed at 3-comp sink to the properly cleaned. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed cup without handle stored in cooked beef containers. CDI- cup was removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean food debris from burners, exterior of oven, and fryers in kitchen area. Clean legs on prep tables throughout kitchen area. REPEAT (full points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind burners in kitchen area. Clean dust from vent screens and ceiling tiles in ceiling of kitchen area. REPEAT (full points).

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands and turn off faucet with bare hands after washing. CDI- proper technique was demonstrated for employee. Employee properly washed hands. -zero- 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 .

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employees pick items out of trash can without changing gloves. Also, observed employee pick items off the floor without discarding gloves. CDI- education was performed with employees. Employees removed gloves, properly washed hands, and put on new gloves.

4-703.11(B) After being cleaned in a mechanical dish machine, equipment food-contact surfaces and utensils shall be sanitized in the dish machine by achieving a utensil surface temperature of 160F as measured by a max/min thermometer.-P. Observed no sanitizing strength in dish machine. CDI- employee changes empty container of sanitizer and strength was increased to 50 ppm. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observe large ladles with food debris stored in clean section of dish area. CDI- ladles were placed at 3-comp sink to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed a bowl of cooked noodles that did not have a temperature change in 15 minutes. CDI-noodles were placed on a shallow pan in the refrigerator to properly cool. -zero- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles cooling in large, deep bowl in prep cooler. Noodles were placed in shallow pan and allowed to further chill in refrigerator. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-903.11(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 boxes of single-service cups stored on the floor in hallway leading to dry storage area. CDI- Boxes were stored off the floor. -zero- 4-502.13 Single-use and single-service articles cannot be reused. Observed cardboard boxes used on the floor as a mat not changed daily. Also, observed aluminum foil used as shelving protection not changed daily.

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. Clean exterior of refrigeration units, shelving, fryers, and grills in kitchen area. REPEAT (half points due to improvements).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. Clean dust from ceiling tiles in kitchen area. REPEAT (half points due to severity).

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean top interior of ice machine (buildup present). REPEAT (full points).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed item in refrigerator and prep cooler were held above 41 F. PIC stated that refrigerator gaskets were being replaced this morning. CDI- items were placed in freezer and cooler, allowed to properly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed several items in prep cooler top that were not dated. According to management, items were cooked, froze, thawed, then placed in unit. I informed PIC to but all dates on items to ensure proper dating time. CDI- Items in prep cooler were denatured and discarded into trash. REPEAT (half points due to severity). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed water temperature of items thawing at prep sink under standing water. CDI- water was turned on, and ice was added to water. -zero-

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. Clean exterior of refrigeration units, grill, fryers, and shelving in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind grill and prep stations in kitchen area. Clean dust from ceiling tiles and a/c vents in kitchen area.

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

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed build up in ice machine. EHS advised PIC to clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debris build up on it. CDI - PIC recleaned 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items in both the prep unit low boy and RIC that either had no date mark or the incorrect date mark on it. CDI - PIC fixed date mark on the items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw chicken that had been prepared at ambient temperature at 11:00 am holding at 48F in prep unit low boy at 2:08 pm. No change in temperature had been achieved thirty minutes later. CDI - EHS had PIC place chicken into freezer to complete cooling in time. Chicken reached 41F by 3:00pm. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed both front door and door to kitchen propped open at the beginning of the inspection. PIC stated they were open due to the air conditioner being broken. Informed PIC of risk of allowing pests into facility. CDI - PIC closed both doors.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of vinegar, chili sauce, and tomato color stored directly on the floor under prep table. Observed ginger stored under 3 compartment sink. PIC moved food items off of the floor, EHS advised moving ginger to a safer place.

4-501.16 (B) Warewashing sinks used to wash produce or thaw food shall be cleaned and sanitized before and after each use. Observed prep sink intended to use solely for thawing proteins being used to store dirty utensils and to hand wash equipment. Informed all staff that sink needs to be cleaned and sanitized before using to thaw, and to no longer use it to as a dirty dish receptacle.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food and drinks being stored in contact with hot holding equipment. Informed PIC that all employee food must be stored in its own area.

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 several drinks that were stored on prep table during prep. CDI- drinks were removed.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Clean buildup from top interior of ice machine near dish machine. PIC will have someone clean it soon.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed one container of fried rice on shelf near stove that was not marked with time-in time out. CDI- container of fried rice was denatured and discarded into trash.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed frozen items thawing at room temperature or in containers of water that was not agitating. CDI- cooked chicken was placed in refrigeration unit and allowed to properly thaw. Water was turned on for Raw shrimp in container of water. Water temp was 65 F. -zero-

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed three knives stored between prep tables in-between use. CDI- knives were placed at dish machine to be cleaned. -zero-

4-501.11 Maintain equipment in good repair. Replaced torn gaskets on refrigerator doors and prep cooler doors in kitchen area.

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. Clean exterior of stove, burners, refrigeration units, and shelving in kitchen area. REPEAT (full points).

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations in kitchen area. REPEAT (full points)

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee washing hands with gloves on. CDI- Discarded and hands washed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed oils stored on the floor in the hallway area.

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 tall reach in in need of cleaning. Observed door of ice machine 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 floors in need of cleaning under and around equipment. Observed wall at mop sink in need of cleaning.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed several risk factor violations. EHS has had conversations with the managers several times in the past about different rick factor violations. EHS observed violations with cold holding, thawing, cooling methods, clean equipment, storage order, use of toxic containers and other. EHS has reviewed all violations with PIC and what needs to be fixed. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

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 cup of boba without a lid stored with the dry storage items on the shelf in the hallway. CDI- Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed several bags of raw beef stored over several containers of soups in tall reach in freezer 2. Observed raw shrimp stored over cooked pork bag and shrimp bags. CDI- Raw chicken wings and shrimp placed onthe bottom. Beef stored on top and soup placed up top. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over beef in tall RI freezer 2. 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 slicer heavily soiled with old food and debris. CDI- Slicer broken down to be cleaned. 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 pork and chicken under the 3 comp sink and in the mop sink holding above 41F. Items were frozen yesterday and were thawed over night under the 3 comp sink and at the mop sink. CDI- Items voluntarily discarded. Do not thaw foods overnight outside of the refridgeration unit. Observed shrimp, chicken, noodles and pork in the low reach in cooler holding above 41F. CDI- Items were placed in the walk in cooler. Observed noodles and beef on the low reach in holding above 41F. CDI- Discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food.- P Observed pho soup stored in an ECOLAB sanitizer bucket. CDI- Soup discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food items planed in containers with lids and stacked prior to cooling to 41F. CDI- Items were discarded. EHS spoke to PIC about cooling methods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed beef and chicken stored in the mop sink and under the 3 comp sink over night. CDI- Discarded. EHS spoke to PIC about not putting food in the mop sink. Do NOT ever put food in the mop sink.

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 small containers of spices without a label. Label items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beef stored in the mop sink, chicken and ginger stored under the 3 comp sink. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed slicer broken. Employee has been putting cardboard between slicer parts to separate parts near the blade. Cardboard is touching the food contact surface of the slicer. Cardboard is not food contact safe. EHS has told PIC not to use cardboard previously for slicer. PIC/ employees continue to use it. Do NOT use cardboard with slicer. Get fixed.

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 tall reach in coolers 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 floors in need of cleaning, under and around equipment. Observed wall across from dish machine in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items. An umbrella was stored in a bin of ginger. Umbrella was then moved to the drainboard of the 3 comp sink where food was stored. Observed phone stored on prep table.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer at 0ppm. CDI- Sanitizer corrected to the right concentration.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed spices without a label. CDI- Items labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cups wet stacked in the clean dish storage area.

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 rice holder in need of cleaning. Observed trash cans 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 wall and floor area under the prep sink in need of cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed PIC with no active managerial control. Employees were handling raw food items and changing tasks without changing gloves. Observed different types of raw meats mixed with no separation in both tall reach in units. Observed clean dishes stored with dirty dishes and cooked food at the 3 comp sink. Observed raw shrimp stored with dirty dishes and cooked items in the 2 comp sink. Observed employees not washing hands when needed. Observed personal items mixed with the customer items (items were in areas that can contaminate customer foods). Observed cross contamination between raw foods and RTE items. Observed entirety of kitchen area soiled with heavy debris (lots of cleaning needed). CDI- All items fixed during inspection. A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PICs without employee health policy. PICs did not know signs and symptoms. CDI- EHS sent copy of policy. For more information on employee health policy, please visit: http://meck.co/FoodSafety

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

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 food stored on cutting board for prep. Observed employee foods stored on prep tables and tall reach in for food prep. Items were mixed in with customer items. All items removed.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed PIC coughing in his hands then touching plates. CDI- Hands washed and plates taken back to be cleaned. 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 employees not washing hands as needed. CDI- Handwashing corrected for employees throughout.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed cups and knife in handwashing sink. CDI- Items removed.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed prepped vegetables stored in a heavily soiled strainer. CDI- Item.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shrimp thawing in the 2 comp sink in sink 1, dirty dishes in sink 2 and RTE spring roll (noodles, shrimp, beef and lettuce) items at the same sink. CDI- Items removed For more information on food storage order please visit: http://meck.co/FoodSafety 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed unpackaged raw chicken, beef, pork and RTE items mixed together without separation in both tall reach in freezers. Items need to be organized. For more information on food storage order please visit: http://meck.co/FoodSafety 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees handling raw meats then going to do other things without switching gloves. CDI- Gloves changed and hands washed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer and can opener soiled with old food and debris. CDI- Items taken back to be cleaned. Observed plates stored on a cart heavily soiled. CDI- All items taken/ broken down to be cleaned. 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 .

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shrimp cooked to 128F in fried rice. CDI-Items reheated and fully cooked.

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 no TPHC procedures for items on time. Observed new items placed on TPHC without procedures. TPHC procedure template may be found at: http://meck.co/FoodSafety

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed sanitizer spray bottles stored with food items. CDI- Removed.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing without running water. CDI- Water cut on.

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 food containers without labels. CDI- Items labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces and food item containers stored on the floor. Observed rice hot well stored on the floor. CDI-removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees in need of hair restraints.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed knife stored between the unit and the table. CDI- Removed.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed dishes stored on soiled card board, carts racks.

4-502.13 Single-use and single-service articles cannot be reused. Observed single service containers reused. Remove items

4-101.11 (A) Food contact surfaces shall be made of safe materials. - P Observed non- food safe plastic storage bins used to house food items. CDI-Items removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed for surfaces and equipment throughout facility to removed grease and food build up, including but not limited to, fryers, racks, tables, tall reach in freezers and cooler, fans, shelving, carts, etc. Observed build up on all surfaces of items.

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 and around equipment and around floor drains in need of cleaning. Observed walls behind sinks in need of cleaning. Observed vents throughout in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items (wallets, chargers, jackets, purses) stored with customer items. CDI- Items removed.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all necessary information. CDI- EHS sent EH policy.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan.

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 stored in the prep sink with cooked chicken and crab. CDI- All items removed.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for items on TPHC. Time stamp placed on the items.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp, chicken wings, crab and cooked chicken thawing without running water or refrigeration.

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

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 tall reach in freezer in need of cleaning. Observed low reach in cooler doors in need of cleaning. Observed prep table housing clean dishes in need of cleaning. Observed storage bins 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 vent above ice machine in need of cleaning. Observed wall behind 2 comp sink and wall across from ice machine in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ plan. CDI- EHS sent plan via email.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at back handwashig sink. CDI- Paper towels placed at the sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed can opener heavily soiled with old food debris. CDI- Can opener taken back to be cleaned.

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed no time stamp for items placed in TPHC. CDI- Time stamp placed on items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed cut lettuce stored on top of other items in the prep top unit. CDI- Lettuce placed in the low reach in.

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 boxes of single service items stored on the floor in the dry storage area.

4-501.11 Maintain equipment in good repair. Observed dish machine not pulling proper concentration of sanitizer. PIC stated they have put in an order to get new parts since the last visit, however it has not come in. Facility will use dish machine, then dishes in sanitizer. PIC stated maintenance has come to check dish machine. The sensors for the dish machine are broken.

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 shelf housing sauces in need of cleaning. Observed ice machine in need of cleaning. Observed lid and container for sugar in need of cleaning. Observed bar low reach in and bar cooler in need of cleaning. Observed tall reach in freezer 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 floors in need of cleaning behind stove. Observed vent above ice machine, wall behind the 2 comp sink, spray arm at dish machine and wall across ice machine in need of cleaning.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without all necessary information. CDI- EHS sent EH policy

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan via email.

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 grab cooked beef for soups with bare hands. CDI- Beef discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed bowls in need of cleaning. Observed knife soiled with dried blood. CDI- Items taken back to be washed.

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 beef over stacked in the clean dish storage area. CDI- Beef portioned. Cooling methods have improved.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of food stored in the mop sink. CDI- Removed.

4-501.11 Maintain equipment in good repair. Observed dish machine pulling sanitizer at 0ppm. Facility will soak dishes sanitizer after using dish machine until fixed. Maintenance in route to fix machine.

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 outside of ice machine in need of cleaning. Observed tall reach in freezers 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 wall across from the ice machine in need of cleaning. Observed vents throughout in need of cleaning.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS sent plan via email

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed knife stored in the back handwashing sink. CDI- Removed 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the back handwashing sink. CDI- Paper towels placed to the handwashing sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, beef, turkey and deli meat in the prep top holding above 41F. Items were portioned and cooled in the reach in.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed pork, turkey, beef and deli meat over stacked in the prep top. CDI- Items portioned.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach in kitchen area. Observed gnats at the bar area.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed food stored in the mop sink. CDI- Removed.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of microwave in need of cleaning. Observed roller cart in need of cleaning. Observed shelf housing onions in need of cleaning.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Observed employee health policy without updated information. CDI- EHS emailed copy

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no vomit/ diarrhea plan. CDI- EHS emailed plan

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed cups in back kitchen handwashing sink. Observed blender and spoon stored in the front bar handwashing sink. CDI- Items removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several dishes stored on the roller cart and on the prep table soiled with old food debris. Observed utensils hanging above the 3 comp sink soiled with old food debris. CDI- All items taken back to ben washed.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed fried rice and tofu cooling in in the low reach in cooler. Food items are not to be cooling in any unit, EXCEPT for the tall reach in freezers. Items are to be cooled in the freezers only. PIC stated items are used up really quickly. Items will be used within the next hour. CDI- Items placed on TPHC from time in which they were first made. Fried rice will be added to TPHC sheet.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed box of pork stored in the mop sink. Observed food stored on the floor in the kitchen area. CDI- Box in mop sink removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cups wet stacked at the bar area. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean utensils stored in an area where raw meats were being processed. CDI- Clean utensils removed

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

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 roller cart housing clean dishes in need of cleaning. Observed shelf under the microwave in need of cleaning. Observed all tall reach in coolers in need of cleaning. Observed low reach in at bar 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 walls in kitchen area throughout in need of cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several soiled plates stored as clean on the rolling cart and on the prep table. CDI- All items taken back to be washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, beef, shrimp, squid, chicken slices and pork meatballs holding above 41F in the prep top unit. Items were prepared in the morning and were within time/ temp parameters. CDI- Items placed in the reach in freezer to quickly cool. Area around grill is really hot and may have an impact on cold holding foods in prep top if left open. EHS recommended ice bags be placed on top of cold holding foods in the prep top. NOTE: Facility does not have a walk in cooler and is a category IV. All meats except for the chicken and shrimp are cooked, then cooled in the reach in freezer. Items are frozen, then thawed for same day use. Shrimp and chicken are cooked and used the same day. EHS found rice and shrimp cooling in the low reach in cooler. EHS spoke to PIC about cooling. Facility may cool items in the tall reach in cooler or low reach in cooler if a risk control plan is prepared and followed to ensure food items meet time/ temp parameters. Proof of cooling in refrigeration units is required. If risk control plan is not in place all items must be cooled in the tall reach in freezer.

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 rice cooling with the lid on in the low reach in cooler. Observed cooked shrimp sealed in a bag while cooling. CDI- Items vented.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor in the dry storage area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler and freezers 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 floors in need of cleaning under and around equipment. Observed vent and ceiling tiles over the tall reach in cooler in need of cleaning.

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 cutting jalapeños with bare hands. CDI- Jalapenos discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with red build up. Clean ice machine

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Quail, shrimp, ground shrimp and beef tendon in the tall reach in cooler holding above 41F. CDI- Items placed in the freezer for rapid cooling.

3-501.13 Use approved thawing methods. Observed beef thawing under the 3 comp sink, Observed beef chub thawing in 3 comp sink without running water or being under refrigeration. CDI- Items removed and used.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of beef stored in the mop sink. CDI- Packaged and boxed beef removed. Observed box of ginger stored on the floor. Observed Beef innards in the 1st basin of the 3 comp sink, packaged beef chubs and soiled dishes in the 2nd basin and soiled dishes in the 3rd basin. CDI- Soiled dishes removed

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service items stored on the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed tall reach in units in need of cleaning throughout, Observed non food contact surfaces of slicer in need of cleaning. Observed fan in need of cleaning on the prep top unit.

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 and around equipment in need of cleaning. Observed wall behind spray arm at the dish machine in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef and chicken over ready to eat vegetables. CDI- Raw meats removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer heavily soiled with food debris. CDI- Slicer washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bok choy left out on the prep top unit, holding above 41F. CDI- Bok choy placed in the cooler for cooling.

3-501.13 Thawing - C Observed shrimp in a container of water thawing in the prep sink. CDI- Running water turned on.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone and wallet stored with dishes. CDI- Removed

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed plastic wrapper and a mask in the handwashing sink near the back door. CDI- Items removed.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cabbage over ready to eat vegetables, cooked quiche and cooked pork. Too many items are in the reach in to be re-arranged at the current moment. -VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plated under black food cart soiled with food debris. CDI- Plates taken back to be re-washed.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed several boxes of single service items stored on the floor in the dry storage area. Observed single service cups stored beside the handwashing sink at the bar. Cups were wet from the water at the handsink. CDI- Cups discarded. Other cups were moved to a clean dry location.

4-302.14 Sanitizing Solutions, Testing Devices - PF Observed no test strips for QUAT sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterior of ice machine heaily soiled with food from dish washer. Observed shelf housing plated heavily soiled with food and debris.

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 floor under and around equipment in need of cleaning. Observed floor under dish machine heavily soiled with food and debris. -REPEAT.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over ready to eat cut cabbage in reach in cooler. CDI- cut cabbage was removed from bottom shelf.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bottle used for cleaning slicer >= 200 ppm. CDI- sanitizer was diluted to the correct concentration. 7-102.11 Common Name-Working Containers - PF Observed working bottle of chlorine stored in a QUAT spray bottle. CDI- chorine was removed from bottle.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in the storage area on the floor. Observed pan of thawing shrimp in the sink with dirty dishes and a sanitizer bottle at the prep sink. CDI- Dishes and bottle removed. -REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed back of slicer heavily soiled with left over food residue.

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 dusty vent over food prep area. Observed floor heavily soiled with food debris at the dish washing area. Clean under and around equipment.

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 no handwashing from person placing dirty dishes into dish machine and removing clean ones. CDI- employee was educated on proper handwashing. Employee washed hands. 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 cutting off faucet with bare hands. CDI- Employees rewashed hands.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. CDI- Ice machine was cleaned during inspection. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer that had been used for meat, being washed with only sanitizer. CDI- Food employee wasehed with soap/waer, then rinsed, then sanitized. REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed mandarian slicers used to sliced carrots that were stored with dried food debris on them. CDI-items were placed at walk-in cooler to be cleaned.

3-501.13 Use approved thawing methods. Observed several meat packages thawing at room temperature. CDI- items were placed under running water or put into refrigerator and allowed to further thaw.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked beef, raw beef tripe, and clean dishes stored at 3-comp sink. CDI-Raw beef tripes, and clean dishes were removed from sink.

4-205.10 Food Equipment, Certification and Classification - C Observed a domestic juicer in bar area. Facility will replace with a NSF approved juicer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryer, grill, refrigeration unit in kitchen area. Clean juicer and exterior of containers in bar 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind meat slicer.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on-site, PIC explained they have 3 people going to class sept 18th. REPEAT VIOLATION.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed slicer that had been used for meat, being washed with only sanitizer. CDI-Food employee washed with soap/water, then rinsed, then sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts in ice water at 46F, tofu on counter at 92F, cooked noodles in reach-in at 44F, beef in prep top at 60F. CDI-PIC added ice to sprouts, tofu, noodles, beef were still in time parameters and PIC put in freezer to cool down. 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 pre-cooked beef in freezer with no date. CDI-PIC datemarked. Prep line now has one date on sticker indicating when items are put there, improvement from last inspection. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies and flying insects in kitchen. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping towels not being stored in sanitizer, some towels with dry and soiled, some were damp. No buckets of sanitizer found.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils such as spatulas, tongs, spoons hanging off a hook and touching a soiled wall. Explained to PIC utensils need to remain in a clean area.

4-501.11 Maintain equipment in good repair. Observed stand-up refrigerator with ambient air at 40F, some items were warm from prep. Equipment needs to have temps below 41F to maintain food. Observed water tray underneath stand up fridge to catch water. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fronts of grills, seams of oven, beside grill greasy and in need of cleaning. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed two sinks behind bar that were leaking.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors behind grill with grease build-up. Needs to remain clean. REPEAT VIOLATION.

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

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 food employee wash hands quickly, with no soap, then turn off handle with bare hands. CDI-Made to re-wash 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed food employee come from taking bloody beef cardboard container outside, come inside touch trash, then go to prep cabbage. CDI-Food employee made to re-wash hands 2-301.15 Only wash hands in handwashing sink. -PF Observed food employee try and wash hands in the prep sink. CDI-Food employee made to wash in hand sink

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employee touch almost every item that was being temped, with bare hands this includes beef bones, steaks, vegetables. CDI-Made food employee put on gloves and explained that must use thermometer to temp items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored of RTE (ready to eat) wontons, items were frozen but did not start that way. CDI-PIC moved items. REPEAT VIOLATION.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machien with blakc build-up on the inside, build-up is not aggresious. 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 microwave heavily soiled, inside and out. Needs to remain clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two heavily soiled scoops, stored clean. CDI-food employee set aside to be washed. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep unit across from grill holding at 48F ambient air. Items stored overnight (tofu, chicken, spinach, etc) were voluntarily discarded. Items on prep line put in this morning were allowed to be put on TPHC until unit is fixed. VR required 9/13/2019.

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 datemarking on premises (except one item) in all prep unit, cold holding units. CDI-Items that had been cooked were datemarked for correct date. VR required 9/13/2019.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruitflies and other flying insects in kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 3 boxes of beef sitting on kitchen floor, trying to thaw items. CDI-Food employee moved items into freezer.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils hanging on a hook over the clean/soiled dishes area, items were against a soiled wall.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed cups, sriacha, soy sauce in boxes stored on floor.

4-501.11 Maintain equipment in good repair. Observed freezer with a metal tray stored underneath to catch water. Observed prep unit across from grill holding at 48F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cooking equipment such as grill, shelving heavily soiled with grease and 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 heavilly soiled with grease, wall behind dish pit. Kitchen is in need of a good cleaning.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed ginger stored in basket on floor . CDI removed to proper storage area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed tongs soiled with food debris and PIC stated they are cleaned daily. CDI advised these items must be cleaned every four hours. Utensils taken to be cleaned.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use knives stored between prep unit and table exposing in use utensils to food debris between pieces of equipment.

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

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

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

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P observed rice noodles in dry storage room reach-in cooler > 45F. CDI moved to cooler in bar area. observed tripe in 3 comp sink thawing > 45F. CDI moved to upright cooler. observed multiple TCS foods in cook line flip top cooler 42-45F. observed sprouts in upright cooler > 41F. CDI- discussed need for all cold held TCS foods to be 41F or below. PIC will consult with refrigertion company for achievng 41F or below in all refrigeration. *Point deduction was taken for TCS foods above 45F today.

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 bags of cooked beef flank steak in upright freezer and cooler without date mark. CDI by date marking. *Keep date of preparation with food items that are cooked then frozen.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf observed chicken cooling in upright cooler wrapped in plastic wrap. CDI- chicken removed from plastic wrap and cooled on shallow pan.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed multiple fruit flies in bar area around floor sink. continue to utilize approved methods to eliminate flies.

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

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 dust build-up on ceiling around hvac vents. observed food residue build-up on walls.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. obserevd 1 employee beverage stored on food prep surface with exposed food. CDI stored below work surface.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw chicken stored over raw washed vegetables and pork in upright cooler. CDI by rearranging storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed dried food debris build-up on meat slicer. CDI by wash, rinse, and sanitize.

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

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 dust build-up on walls and ceiling. observed soiled walls in kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw shrimp stored over ready-to-eat shrimp in upright cooler. observed raw shrimp stored over ready to eat beef in prep cooler. CDI by rearranging storage order of food items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P observed TCS food items stored in flip-top prep cooler > 45F. Observed containers overfilled with food. CDI by removing excess food from container and cooling in upright cooler. Repeat Violation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf observed sanitizer being stored in spray bottle labeled as sanitizer. CDI sanitizer stored in spray bottle labeled sanitizer. 7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P degreaser bottle was re-used as sanitizer bottle. CDI by using degreaser bottle for degreaser only.

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 food items cooling in cooler with lid on. cdi by venting lid.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf no test strips provided for QAC sanitizer. CDI

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

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 dust build-up on ceiling. observed mold build-up on wall at dish machine.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed lettuce, tofu, shrimp, pork and noodles above 45F. CDI - the noodles were discarded; other items were placed in the reach in and freezer to cool. See the temp. chart.

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

Repeat violation 4-501.11 Maintain equipment in good repair. -Observed split gaskets on the right door of the reach in freezer by the slicer and the left door of the reach in cooler. Replace gaskets.

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

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed 2 phone chargers stored in a box of ginger, personal food on a prep table and tooth picks stored beside dishes. CDI - items were removed.

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 an employee place 2 spring rolls on a plate with bare hands. CDI - rolls were discarded and the employee put on gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed tomato and lettuce above 45F in the prep top on the cook line. CDI - items were placed in the reach in cooler to cool.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cabbage cooling in a bag that was tightly tied. CDI - bag was untied and placed in the freezer to rapidly cool. Cabbage cooled to 41F in 30 minutes. Observed a bowl of noodles cooling on the counter. CDI - explained proper cooling methods; noodles were placed in the freezer to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed containers of salt, sugar and corn starch unlabled on the cook line.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the 2 end doors of the 3 door reach in cooler. Replace gaskets.

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

General comment 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. - Observed an unshielded light in the reach in freezer by the can wash.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken wings stored on top of cooked beef in the reach in cooler. CDI - items were rearranged correctly.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed cooked shrimp and beef hanging in a basket above the fryer Shrimp was 84F and the beef was 100F. PIC stated they steam them in the hot water for a second so they are not so cold for when they are ordered. CDI - Explained that they need to stat either at or below 45F or at or above 135F. PIC has agreed to hold the items on a double boiler on the grill. Items were reheated to at least 165F.

General comment 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies present in the kitchen. Remove flies and make sure to keep doors closed to prevent them from entering. Follow up with pest management company.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed onions stored under the handsink; onions were exposed to splash. CDI - onions were moved. Observed a box of lemons on the floor in front of the freezer by the 3 comp. sink. Observed newspaper wrapped around cilantro and other herbs in the reach in cooler. CDI - newspaper was removed.

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 single service items stored on the floor in the dry storage room.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the handles of the reach in cooler and freezers, the bottom of the cooler and freezers and the gaskets of the prep unit.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed a book bag and bottle stored on the cooler at the bar. *NOTE: fire department came out during inspection to investigate the CO meter going off.

Repeat violation 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 2 personal drinks stored with bowls above prep surfaces. CDI - both drinks were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef stored above peppers in the reach in cooler. CDI - beef was moved to a correct location. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed 2 bowls on top of beef in the prep top. CDI - bowls were removed off of the food.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling while covered with saran wrap in the prep unit. Observed fried tofu and noodles cooling on the counter. CDI - explained proper cooling methods. Chicken was uncovered and placed in the freezer to cool. Noodles and tofu were placed in the cooler to cool.

General comment 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed no thermometer in the reach in cooler.

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

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed duct tape on the faucet at the 3 comp sink. Remove duct tape and repair faucet.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee drink stored on a cutting board with carrots on it, another stored with clean bowls and another on a prep table. CDI - all drinks were removed.

Repeat violation 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 an employee putting food on a plate with bare hands. Observed employees touching lettuce and carrots with bare hands. CDI - stopped all employees and explained that gloves need to be worn. All food that was touched was discarded and employees put on gloves.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed the handsinks in the restrooms only reaching 84F. Adjust to maintain at least 100F. Verification required 1/6/2016 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels at the handsink in the kitchen. CDI - paper towels were provided. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the handsink in the kitchen. CDI - soap was provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a pair of tongs and a rag stored on the handsink. Do not store anything in the handsink. CDi - items were removed.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a sanitizer bottle too strong and bleaching out the test strip. CDI - sanitizer was remade at the proper concentration. 7-207.11 Restriction and Storage-Medicines - P,PF - Observed a bottle of asprin stored with bowls on the cook line. CDI - bottle was removed and moved to a correct location.

3-501.13 Use approved thawing methods. - Observed chicken and meatballs thawing in standing water. CDi - explained proper methods and items were taken to the cooler to thaw.

General comment 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a box of limes and a box of onions under the handsink in the kitchen; items are exposed to splash when washing hands and should not be under plumbing.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 3 employees engaging in food prep without hair restraints.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed in gaskets and in the reach in freezer.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC was unable to properly name illnesses and symptoms on employee health policy or locate written policy when asked. CDI- By end of inspection PIC was able to locate written employee health policy.

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 2 employees contact ready to eat bean sprouts with barehands. CDI- Employees were stopped, instruction provided and bean sprouts were re-washed.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dishmachine sanitizer to be 0 ppm. It was found that sanitizer was empty. CDI- Sanitizer was re-filled. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black microbial growth in ice machine. Clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy debris build up on meat slicer. CDI- Slicer was re-washed.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed many dry powders and spices without labels stating name, CDi- Instruction provided to create labels for these items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of powders used for bubble tea stored under sink at bar. CDI- Instruction provided to remove from this location. Food may not be stored under plumbing.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service articles and bottled food stored on floor of dry storage room. Remove from floor.

4-501.11 Maintain equipment in good repair. Observed split door gaskets in upright coolers. Repair. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food and debris build up throughout kitchen including but not limited to reach in freezers, coolers, prep units, shelving and top of dishmachine. Clean.

5-205.15 Maintain a plumbing system in good repair. Observed handsink in kitchen to be very slow draining. Repair.

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 heavy debris build up on flooring and walls throughout kitchen and bar area. Clean.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee enter back door in kitchen and went to put on gloves without first washing hands. CDI by employee washing hands and then putting on gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed 2 knives stored on rim of handwash sink. Observed food debris in handwash sink. CDI by removing knives and cleaning out handwash sink. Advised PIC that sink should not be used as a dump 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 ready-to-eat food items in the freezer without date mark for date prepared. Beef stew, bbq pork. Frozen ready-to-eat food items should be marked with date prepared and date thawed. CDI by date marking.

3-501.13 Use approved thawing methods. Observed several frozen meat items on prep sink without running water. REPEAT VIOLATION

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of raw chicken stored on the floor next to meat slicer. Observed several open bags of dry food in dry storage area.

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

4-501.11 Maintain equipment in good repair. Observed broken cooler door gaskets on upright coolers.

6-303.11 Intensity-Lighting - Observed all lights out under hood over gas burning stoves. Repair

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the ice machine to have minor black build up. CDI- Thru instruction.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked shrimp, cooked pork, and noodles on counter below 135 F (see temp chart). Facility will be adding the shrimp and pork to their TPHC procedure. Noodles had been out for roughly 2.5 hours, according to PIC. CDI-Noodles were discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and tomatoes above 45 F (see temp chart). Items had been out of temperature control for about 1.5 hours. Facility uses these items for garnish and will be adding them to their TPHC procedure.

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 beef tripe, stuffed chicken, cooked chicken, and flank steak without datemarks. Return Visit (VR) required. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed fried onions with datemark of 7/23. Items in reach in cooler were between 42-45 F, items have a maximum of 4 days hold time. CDI-Item was discarded.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed facility to be making their own yogurt. Yogurt making is a specialized process and requires approval. CDI- PIC stated they will discontinue practice until variance is obtained. Yogurt on premises today voluntarily disposed of.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf Observed facility making their own yogurt today. Variance application and guidance will be sent to PIC via email. Return Visit (VR) required.

3-501.13 Use approved thawing methods. Observed 2 prep sinks of chicken thawing without running water over them. CDI-Chicken was placed under running water. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed split gasket on 3 door reach in cooler. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soda gun holster to be dirty.

.6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors around grill and walls to have heavy debris build up. Clean.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed several instances of employee drinks stored along with restaurant food, obs. employee drink stored on prep sink drain board next to cooling noodles, employee stored partial eaten pizza in fridge above foods, employee drink stored in small dining room fridge among rice noodles. CDI- All drinks and food removed.

2-301.14 Wash hands after activities that contaminate them.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed instances of employees returning from outside walkway, changing gloves, and not washing hands. Observed main chef changing gloves and not washing hands. CDI- Employees corrected, washed hands and put on gloves. 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed dish washer wash hands and then not use paper towels to dry hands. CDI- Employee corrected, dried hands on paper hand towel.

6-301.14 Post a handwash sign at each handsink. Kitchen handwash sink has no hadwash sign.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed worker using sanitizer bucket on meat slicer, and bucket of san on prep table, both buckets of sanitizer reading 0 ppm. CDI- Sanitizer remade to proper strength, slicer re-sanitized. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with lots of meat in tight spaces between base bracket after worker had cleaned slicer. CDI- Slicer re-cleaned.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed rice re-heating in rice warmer at 90 degrees 1.5 hrs since re-heating began, unlikely this warmer is going to heat rice to 165 in the next 30 minutes. CDI- Nooldles reheated in microwave to 165 and placed back into warmer. Keep checking rice warmer to ensure it is working properly and capable of properly hot holding.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed TPHC in use for spring roll ingredients, noodles, lettuce and TPHC in use for bean sprouts; however foods were not time marked per written procedure. CDI - Foods properly time marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed raw chicken thawing in 3 comp sink with dish soap and sanitizer in next compartment. Need to remove dishes and chemicals and keep sinks clean and clear before using for food to prevent contamination. CDI- Dish Items removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Main cook had no hair restraint. Employee corrected, put on chef's hat.

4-501.11 Maintain equipment in good repair. Stand up freezer and fridges in kitchen have broken handles, need replacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed two employee drinks, one stored on the top shelf of the reach in cooler and another on the top shelf of the reach in freezer. CDI by moving to an approved location.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw beef stored with pre-cooked or ready to eat frozen items. CDI by moving to proper location.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfGoi sauce contains heat treated onions and should be properly date labeled and only held for 4 days at 42-45F or 7 days at 41F and below. CDI by properly date labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests.Presence of fruit flies is present again in the bar area. Facility is to contact the contracted pest control company for an additional treatment and tightly cover all food and beverages in this area. VR- provide documentation of pest control treatment within 10 days.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.Observed plastic containers stacked wet. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.Observed clean plastic containers stacked on top of old soda carbon containers. Store boxes in the hallway storage area 6 inches off the floor. Organize this area.

6-301.11 Provide soap for handwashing at each handsink. -PfObserved no hand soap at the kitchen handsink. CDI by providing soap.

3-302.11(A) Separate the different types of raw animal foods. -PObserved raw chicken stored on top of raw beef in tied bags inside the reach in cooler. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw chicken stored on top of ice cream inside the reach in cooler. REPEATVR- Correction required within 10 days.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved metal strainers stored as clean with dried food debris. REPEAT Observed build up inside the ice machine. CDI- metal strainers removed to be re-washed. VR- ice machine will need to be cleaned within 10 days. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -PObserved the same vegetable slicers used throughout the day and washed rinsed and sanitized only nightly. These were observed on the prep table with dried vegetable debris. These items should be washed, rinsed and sanitized at minimum every 4 hrs. CDI by removing to re-wash and sanitized. 4-501.114 Maintain sanitizer at correct concentrations. -PObserved a bucket of sanitizer with wiping cloths at 0ppm. CDI by re-preparing at the correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -PObserved sliced cooked beef and cut lettuce stored on top of other items on the flip top cooler above 45F. CDI by moving to stored inside the reach in cooler. REPEAT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 unlabeled chemical spray bottles near the waitress station.

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 noodles cooling on the prep sink drainboard at 77F. CDI- item cooked 30 mins prior to arrival and was moved into the reach in cooler.

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

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed a presence of fruit flies in the kitchen. Last pest control visit was 8/24/14. Advised to clean possible harborage areas and contact pest control for treatment. VR- facility is to provide documentation of treatment 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.Observed closed, in use containers of sauce and a bag of onions stored on the floor at arrival.

4-501.11 Maintain equipment in good repair.Replace the torn gaskets on the reach in coolers. Observed one repaired with tape.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up inside the reach in freezers. Observed build up around the gaskets. Observed grease build up on the hood filters.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Organize the back patio area. Observed boxes and other card board items stored there.

6-501.12 Cleaning, Frequency and Restrictions - CClean the floors and walls at a frequency to prevent build up. Floor drains, under the cook line equipment and walls behind the sinks need to be cleaned.**********The grade card may not be moved, blocked or altered in any way. Doing so may result in permit action. After all violations have been corrected the facility may call 704-336-5100 to request a re-inspection. Repeat violations are subject to full point deductions. *********

3-301.11 Preventing Contamination from Hands - P,PFGloves or utensils must be used when handling ready to eat foods. Observed an employee use bare hand contact with washed bean sprouts. CDI by stopping and advising employee to use gloves.

6-301.12 Hand Drying Provision - PFMaintain a hand drying provision at each handsink. Observed the batteries to the bar handsink out of paper towels. CDI by taking the paper towels out to set near the handsink until the batteries can be replaced.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PProperly segregate food products to prevent contamination. Observed beef cooling in an ice bath and a strainer of cut produce stored in the 3 comp sink where dirty utensils were being stored. Also observed a rag with raw chicken being rinsed out in the sink next to the tub of cooked beef cooling. CDI by removing the cooked product and wash, rinsing and sanitizing the sink. Handle all food items in the food prep sink and rags and dishes in the 3 comp dish washing sink. Observed raw frozen meats re-bagged not stored according to final cook temperature in the freezer. Freezer is unorganized. Additional refrigeration and freezer space is needed.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain proper concentration of sanitizer. Observed CL sanitizer in a spray bottle bleaching out the test strip. CDI by proper dilution to 100ppm.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PAll equipment must be clean to the sight and touch. Observed strainers stored as clean with food debris. CDI by removing to re-wash.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods at or below 45F. Observed cooked beef stored on top of the prep cooler wells at 58F. Observed shredded lettuce stored in room temperature at 80F. Observed cooked noodles stored in room temperature at 115F. CDI by moving cooked beef into refrigeration and discarding the noodles and lettuce. If the PIC wishes for these items to be stored out at room temperature a time as a public health control procedure must be provided with proper time stamping.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFFacility has no date marking system in place. VR- correction required with in 10 days.

3-501.19 Tim. e as a Public Health Control - P,PFFollow the approved time as a public health control procedures. Observed beans sprouts with a discard time of 3:00pm still stored for use at 3:30pm. CDI by discarding.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PFA disclosure is required for the Lau raw meats listed on the menu. Observed a reminder but no disclosure. VR- correction required within 10 days.

3-304.14 Wiping Cloths, Use Limitation - CStore all in use wiping cloths in sanitizer in between uses.

3-304.15 (B)-(D) Gloves, Use Limitations - CProperly change gloves when required. Observed an employee leave the kitchen and sit in the dining area drinking a personal drink and return to the kitchen with the same gloves on. CDI by re-directing to wash hands and change gloves.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CClean the coolers and shelving.

2-301.14 When to Wash - P Observed glove changing without any hand washing during inspection. Instructed PIC to inform staff that hands must be washed whenever hands are soiled or gloves are changed.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed bar hand sink blocked by file cabinet. Instructed PIC to move filing cabinet.

3-304.11 Food Contact with Equipment and Utensils - P Observed chickenwings thawing under running water but in the 3 comp sink where dirty utensils were being stored on one side and clean utensils on the other side.. Unwashed produce stored directly on wire racks of cooler and a bag of onions were stored on the floor in front of the kitchen hand sink. More refrigeration or better organization is needed for refrigerated and frozen items. Onions put on shelf and produce moved off wire shelves.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed 3 mandolin slicers with food debris or build up on the blade. Instructed PIC to clean and sanitize the 3 comp sink after thawed chicken was removed. Also instructed PIC to keep sanitizer available for sanitizing surfaces when needed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking being done. Handout provided.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Disclosure is missing from two beef items and a shrimp item that are served rare or raw. Need disclosure and reminder on to-go menu for rare beef. Facility added consumer advisory since last inspection. Correct menus before next inspection.

3-305.12 Food Storage, Prohibited Areas - C Observed produce in a shopping cart outside the rear door of the kitchen.

4-602.13 Nonfood Contact Surfaces - C Observed build up, grease or dust on sides of equipment, shelving, drain pipes, light switch plates, cooler and door handles, inside coolers and freezer. Clean, clean, clean.

6-501.12 Cleaning, Frequency and Restrictions - C Observed buildup and debris on floors throughout.6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed items stored on the floor, chairs, tylenol pain medicine, green aloe gel also stored incorrectly. Organize and clean kitchen.

2-102.12 Certified Food Protection ManagerPerson in charge (PIC) must be a certified food protection manager. PIC has a certificate be was unable to provide certificate during visit. Advised to maintain some type of documentation of certification on site. Points may be deducted after 1/1/14.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesPIC must provide documentation or otherwise demonstrate knowledge of an employee health policy. PIC was unable to locate documentation of the employee health policy or give detailed knowledge regarding the 5 symptoms, illnesses, when to exclude or restrict and when to allow employees to return to work. Staff member must also be trained on this information. Educational handouts were left.

2-301.14 When to WashProperly wash hands before donning gloves. Observed employees handling food change gloves without washing hands. CDI by education.

5-205.11 Using a Handwashing Sink-Operation and MaintenanceMaintain all handsinks accessible. Observed the front bar handsink partially blocked by a file cabinet. File cabinet moved.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly store all meats according to final cook temperature. Observed a single bag of frozen squid stored with on the same shelf with frozen raw chicken (moved to the correct location). Additional refrigeration needed to provide for adequate shelving allowing for better segregation.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed food debris left on plastic containers used for food storage. Observed build up on the deflector plate of the ice machine (REPEAT). All dishes were removed to be re-washed. The ice machine was cleaned onsite.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark all ready to eat, potentially hazardous (TCS) items not used within 24 hours. Observed bean sprouts used over 2 days not date labeled. Also observed curries cooked and then stored not date labeled.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate PathogensMenu should be written so that the asterisk is linked to a footnote at the bottom disclosing that this particular item is served raw, undercooked, may container raw or undercooked ingredients, may be requested undercooked or may be cooked to order.

3-501.15 Cooling MethodsProperly cool items rapidly by placing into small batches, stirring frequently, or placing into an ice bath. Observed soups and sauces cooling out in large batches in room temperature. Facility lacks adequate refrigeration to cool several items rapidly.

3-501.13 ThawingProperly thaw products under running water, in the cooler or as a part of the cooking process. Observed curry sauce, and chicken thawing improperly (on the drainboard and in a bucket of standing water).

4-204.11 Ventilation Hood Systems, Drip PreventionProperly clean the hood system. Observed grease droplets on the underside of the filters.