WAN FU CHINESE RESTAURANT

REPEAT. 3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed heads of sliced lettuce stored with linen inside RIC and on top of paper towels in fliptop. CDI- EHS provided education on use of cloth or linens and food storage. Cloth removed. EHS advises that food grade cloths which are undyed and 100% natural fiber may be used. No contamination to food observed. (-2)

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 rusted rack in WIC. PIC is advised to replace rack or place washable plastic barrier on rack so surface is smooth and cleanable. (-0)

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 shredded cabbage prepped today in WIC without date mark. CDI- EHS verifies prep date with Chef and allows dating of cabbage. (-0)

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed a clean cloth over cooling lettuce container inside RIC. CDI- EHS provided education on use of cloth and covering of cooling foods. Cloth removed. No contamination to food observed. (-1)

5-205.15 Maintain a plumbing system in good repair. Observed toilet in women’s restroom endlessly cycling. EHS alerted PIC, who attended to repair. Restroom remains usable with other toilet available. (-0)

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 food splatter inside microwave at cookline. Clean as needed, and at least once daily. (-1.5)

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-use plastic containers wedged at top on cook line hood, which are heavily soiled by grease residue, and not of solid construction for use above hood. PIC should consult with hood services to replace implements with metal, or other cleanable and corrosion-resistant material safe for use. Remove plastic at earliest opportunity. EHS noted no contamination to food. (-0.5)

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed round cutting boards in back prep room with deep scoring. Replace at earliest opportunity. (-0)

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 metal rack in WIC with rusting and debris, in need of cleaning or replacing. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site during inspection. CDI by instruction. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 a food employee turn faucet off with bare hands after washing. Observed dish washer handle soiled equipment then proceed to handle clean equipment .CDI, employees rewashed Hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 1 spray bottle of degreaser not labele.d CDI, bottle labeled.

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 raw beef and seafood. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed deep container of chicken cooling at 61 degrees F at 2:18. At 2:50 chicken was at 59 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and chicken relocated to shallow uncovered sheet pans to rapidly cool. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed sauce prepared with cooked onion but time not recorded on label and tempura shrimp held on TPHC but no time recorded. CDI, shrimp voluntarily discarded and sauce labeled

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep container of chicken cooling at 61 degrees F at 2:18. At 2:50 chicken was at 59 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters and chicken relocated to shallow uncovered sheet pans to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensil used for rice stored in water but water was at 66 degrees F.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed some light shields missing from some ceiling lighting in kitchen and 1 light bulb out. 6-303.11 Provide required lighting intensity.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf -Observed heavily dented can of baby corn. CDI, can removed from use.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed employee walk from outside of establishment in kitchen then handle clean equipment without removing gloves and washing hands. CDI, employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed cut cabbage, bean sprout and unsalted butter overstocked and above 41 degrees F. CDI, items relocated to rapidly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed container of cabbage and bean sprouts not labeled within 24 hours per chef. CDI, label 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) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P - Observed sauce made with cooked onion on TPHC but time not recorded per procedures. CDI, sauce voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed bottle of degreaser and cleaner not labeled. CDI, bottles labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left slightly open.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - observed employee rinsing towel off at handwashing sink. CDI, by instruction.

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 raw shrimp in prep refrigerator. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed some minor buildup on lip of internal baffle in ice machine.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken cooling in deep containers in walk in with cooling temp 1 at 84 degrees F. Observed chicken with cooling temp 2 at 82 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow uncovered sheet pans to rapidly 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - observed house made sauce with cooked onion held on counter at 118 degrees F. CDI, facility placed item on TPHC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed egg held on prep cart next to wok out of temperature control and at 61 degrees F. CDI, item placed on TPHC. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf. Observed 3 menu items, surf and turf, Sa Cha shrimp and beef, and steak asparagus offered undercooked according to PIC but not asterisk to consumer advisory. Some advisory verbage on bottom of menu but not complete and did not include an asterisk or DISCLOSURE statement such as “Item may be cooked to order. Vr required.

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 - 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed chicken cooling in deep containers in walk in with cooling temp 1 at 84 degrees F. Observed chicken with cooling temp 2 at 82 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow uncovered sheet pans to rapidly cool. Observed rice cooling in deep bowl. CDI, rice relocated to shallow uncovered sheet pan. Repeat. Cooling handout provided to PIC. 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 .

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed 1 dumpster door left open.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spring rolls and cooked chicken without date marks. Date marks added. 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 Cooling Methods (Pf) Observed crab Rangoon mixture and soup covered in cold holding units above 41F. PIC removed covers to reach 41F.

6-501.19 Closing Toilet Room Doors (C) Except during cleaning and maintenance operations, toilet room doors as specified under § 6-202.14 shall be kept closed. PIC closed door.

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 mold growth on walls in dish machine area. Clean as needed. No points deducted.

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

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink by WIC. CDI - PIC replaced soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked chicken in low reach in at 50 F. CDI - PIC moved chicken to WIF to rapidly 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed crab Rangoon in RIF without date mark. PIC stated that food had been previously prepped and frozen on the same day. CDI - PIC added prep/freeze date mark. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 no time stamp for rice held on TPHC. CDI - PIC added time stamp.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in female restroom.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM during inspection. REPEAT. PIC stated that they have looked into taking an online class but due to work scheduling and staffing shortages were unable to do so. PIC stated that they will take the next available online class. PIC has an expired CFPM certification. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee eating food in dish machine area. CDI - EHS directed employee to eat in designated area or dining room. No clean utensils, equipment, or items were subject to contamination.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed multiple liquid butane lighters stored over clean utensils and food equipment along cook line. CDI - PIC moved all lighters to bottom shelf.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed dish machine counter no longer sealed to wall and in need of recaulking.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired food protection manager certification. No other staff at time of inspection was certified as a food protection manager.

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 a container of cooked noodles being stored in prep flip top cooler with containers of raw chicken and raw beef located directly behind it creating the potential for cross contamination when pulling raw meats over ready to eat foods. CDI: PIC re-arranged items so that cooked noodles were located behind raw beef and raw chicken. REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed PIC use tongs that were being stored in container of raw chicken to retrieve pieces of raw beef. CDI: EHS educated PIC on using separate tongs for different types of raw animal foods and PIC discarded contaminated beef.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed cooked rice noodles, cooked spaghetti noodles and fried tofu being stored in prep RI cooler all prepared yesterday missing date marks. CDI: PIC date marked items. Overall adequate date marking was observed.

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 cooked chicken being held on TPHC without a time marked to indicate discard time. CDI: PIC marked chicken with discard time.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed sealed packages of ROP fish thawed in WIC. CDI: PIC cut packaging open.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf For information on how to properly calibrate a thermometer, please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI. Facility had two food thermometers on hand during inspection. Observed one digital thin probe thermometer which seemed to be malfunctioning and not reading accurately and another non digital dial thermometer reading approximately 12F less than EHS calibrated thermometer which read 32F in a cup of ice water. VERIFICATION REQUIRED within 10 days to ensure facility obtains an accurate reading thermometer.

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 working containers of spices and oils on cart at cook line without labels. CDI: PIC labeled working food items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one soiled wiping cloth on prep counter not being used. CDI: PIC placed wiping cloth in a container of properly concentrated sanitizer.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being stored outside of their original packaging on prep counter right side up. CDI: PIC inverted containers to protect from contaminants. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with expired CFPM during today’s inspection.

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 storage order of raw chicken adjacent to cooked noodles in flip top unit. CDI - EHS educated and storage order corrected 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes containing unwashed bok choy, asparagus and greens stored above ready-to-eat cooked foods inside walk-in cooler. CDI - EHS educated and storage order corrected.

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service to-go containers faced upwards on server utility cart. CDI - Containers covered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on top of utensils held inside a cutlery bin. CDI - Cell phone removed, utensils removed for proper w/r/s.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap at hand sink station right of dish machine. CDI - PIC replenished soap.

REPEAT: 4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on white catch plate inside ice machine. CDI - Equipment thoroughly cleaned during inspection. RECOMMEND HIGHER CLEANING FREQUENCY.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed chicken rolls from last night at 45 F inside lowboy. CDI - Product voluntarily discarded.***No escalation in points as all other TCS foods recorded < 41 F.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed TCS foods such as white/brown rice, chicken, commercially made cream corn and cut cabbage with out date marking inside walk-in cooler. PIC confirmed products were prepped yesterday. CDI - Foods date marked. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed curry sauce past 7 day requirement (8/17-8/23). CDI - PIC voluntarily discarded.

REPEAT: 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 personal employee foods & drinks stored with and above retail foods inside reach-in units. No physical contamination observed. CDI - All foods removed to designated employee area.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed employee wash hands and re-contaminate on faucet handles. CDI - EHS intervened, educated and hands properly washed.

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 small container of raw shrimp stored over washed produce inside lowboy unit. No physical evidence of contamination observed. CDI - Storage order re-arranged. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered foods atop expo and uncovered containers of spices inside dry storage room. CDI - All products covered. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes containing unwashed produce stored above cooked chicken inside walk-in cooler. CDI - Storage order corrected.

4-602.11 (E) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build-up on white catch plate inside ice machine.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed cooked noodles at 46 F inside flip top unit. Product in filled over the brim. CDI - Item relocated to upright reach-in freezer and decreased to < 41 F after 15 minutes.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed container of dish detergent labeled as cornstarch. CDI - Product correctly labeled.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.Cold air must flow around product to remove the heat. - Pf. For more information on proper cooling procedures please visit:http://meck.co/FoodSafety. Observed fried chicken cooling in covered containers inside lowboy units. Refer to temperature chart. Products had been placed inside units prior to EHS arrival. CDI - EHS educated, products uncovered and relocated to walk-in cooler for proper cooling to < 41 F.***Points scaled back due to significant improvement since previous inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gap underneath and on side of exterior screen door as well as gap at back kitchen window screen. Repairs needed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed x5 live cockroaches throughout the facility. PIC demonstrated invoice from 6/21/22 treatment services through PCO Gregory Pest Solutions. Recommend facility contact PCO for frequent services.

REPEAT: 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 sweet potatoes stored on floor inside walk-in cooler. CDI - Product relocated to shelving.

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 thorough cleaning needed at hood system & its vents. Facility contracted with JC Services Unlimited for x3 month services. CDI - ***No escalation in points due to PIC having provided documentation from last service on 4/4/22. Facility contacted company for immediate cleaning services.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed broken down cardboard box stored underneath prep table across from 3-compartment sink. CDI - Litter discarded.

REPEAT: 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 personal employee foods stored with retail items inside reach-in units. CDI - All foods removed to designated employee area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ. Observed wontons at 44-45 F inside upright reach-in unit. PIC stated that the product had been prepped at 3 pm and placed into unit for tonight’s services. CDI - Product relocated to upright reach-in freezer for rapid cooling to < 41 F.

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 3x containers of rice with today’s date and no start/end times. PIC confirmed that the items had been prepared for tonight at 3 pm. CDI - EHS educated and times written on labels.

REPEAT: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 3x flat sheet pans of fried chicken cooling in ambient air next to rear window. PIC and employee present stated that the products were cooked 2 hours prior to inspection and left out in ambient temperatures to cool down. No physical contamination observed on fried chicken. Observed 2x tightly covered containers of cooked noodles full over the brim cooling since 3 pm. Observed covered containers of wontons cooling inside upright reach-in unit. Also observed 1x deep strainer full of ground chicken cooling with a 2°F change in temperature after 30 minutes. Refer to temperature chart for details. CDI - EHS re-educated staff on proper cooling methods; products were separated into smaller portions/sheet pans, placed into ice baths and relocated into walk-in cooler and freezer units to cool down to < 41°F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x container of soy sauce stored on floor inside walk-in cooler. CDI - Container relocated to shelving.***No escalation in points due to improvement since previous inspection.

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 ice scooper lying on ice inside ice bin. CDI - Scooper re-positioned with handle facing upwards. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed spoon used for rice stored in stagnant 84°F water. CDI - Spoon removed.

REPEAT: 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 multiple boxes of single service foam hinged lid containers on floor in back hall way.

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 thorough cleaning needed at hood system. Facility has existing contract with JC Services Unlimited. Maintenance sticker posted states that the last date for cleaning services was 1/3/22 and next date for cleaning is by 4/3/22.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid left open. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed broken down cardboard boxes scattered throughout floor next to dumpster/recycling bins.

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 walk-in cooler floor panel in need of repairs. Facility has made request for repairs and date is TBD.

REPEAT: 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 personal employee foods stored with retail items inside bar reach-in. CDI - Food removed to designated employee area.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Food Safety Checklist tool can be found at: http://meck.co/FoodSafety Observed PIC struggling to meet food safety while cooling products, date marking, cold holding and hot holding processes today. CDI - EHS educated PIC about the 2017 NC Food Code requirements and sent information for further review via email.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed PIC unaware of the reporting requirement for Non-Typhoidal Salmonella. CDI - EHS educated PIC and gave information via email regarding 2017 Employee Health Policy changes.

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 clean-up procedure in facility. CDI - EHS provided education on establishment requirement of Vomit & Diarrheal Written Plan and Clean-Up kit. Guidance has been provided to the email address on file.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed steel scrubber inside hand washing sink next to prep sink. CDI - Item removed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown & black build up on white catch plate inside ice machine. CDI - PIC thoroughly cleaned interior of ice machine during today’s inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed white rice left out in ambient temperatures. Recorded product at 129 F and dropping. PIC stated that the rice had been cooked at 1:30 pm today and as orders come in, it will go through a 2nd cooking process. It is kept out for services. CDI - Product placed into emergency TPHC and EHS provided education and TPHC form onsite.

REPEAT: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. For more information on date marking please visit: http://meck.co/FoodSafety. Observed chicken wontons and cooked tofu with out date marking requirement. PIC stated that these products were from yesterday. CDI - Products date marked. ***Points not escalated due to improvements made since previous inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Observed 7x flat sheet pans of fried chicken and 1x sheet pan of chicken wontons cooling in ambient air; recorded temperatures between 135-140 F. PIC and head chef stated that the products were cooked 20-30 minutes prior to today’s inspection. CDI - All products were taken into walk-in cooler and freezer to cool down. EHS observed temperatures begin to drop towards 41 F after 30 minutes.

REPEAT: 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed 2x packages of pork thawing in ambient temperature at beginning of inspection at 30 F. Food employee present stated that the product was taken out of walk-in freezer moments prior. CDI - Food employee took products to prep sink and placed under running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 1x container of shrimp and 1x container of sauce stored on floor inside walk-in freezer and walk-in cooler units.

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 multiple boxes of single service containers on floor in back hall way.

REPEAT: 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 personal employee foods stored with retail items inside bar reach-in and upright reach-in units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed black build up on white catch plate inside ice machine. PIC states that the staff deep clean the ice machine 1x a week. CDI - Employee cleaned ice machine during inspection. EHS recommended a more thorough and higher cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed wontons from 9/12 at 46 F. PIC stated that the wontons have not been used for today’s services. CDI - PIC voluntarily discarded product.

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 missing date mark from items such as cooked shrimp, fried tofu, cut cabbage, cooked noodles holding in prep unit. Observed date mark missing from cooked chicken in walk in cooler and missing date on wontons in upright RIC. PIC and head chef confirmed that these were all from day prior. CDI - Items dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed container of mooshu sauce held over 7 day requirement (date mark indicated discard date 9/14, at 7 am). CDI - Product voluntarily discarded.

3-501.13 Use approved thawing methods. Observed packages of scallops thawing in ambient temperature at beginning of inspection, at 50 F. The product was taken out of freezer prior to EHS arrival. CDI - PIC instructed food employee to take product to WIC and place in ice bath to quickly cool down. Product was placed into ice bath and taken to WIC for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 live cockroach in premises at beginning of inspection. PIC states that they have a contract with Gregory’s Pest Solutions and services are usually 1/month. EHS discussed about increasing treatment.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed several employee foods and employee beverage stored with retail items in bar RIC. CDI - All items relocated to designated area away from retail foods.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink at beginning of inspection. CDI - paper towels provided. - 0 -

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 rice cooling from the night before at 44F. CDI - PIC voluntarily discarded 4 pans of rice. Discussed cooling and cooling methods with PIC and head chef. - 1.5 -

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 facility holding fried chicken on TPHC without procedures. CDI - TPHC form filled out and emailed to PIC. Discussed proper time marking and TPHC usage. - 1 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling from night before at 44F. Rice stacked tightly in deep container with holes in the sides. PIC stated they ambiently cool their rice until it isn’t steaming, then move the rice to the cooler on sheet pans to finish cooling. Upon discussing with chef, it is believed that the rice was packed into deep container before it was fully cooled. CDI - Discussing different cooling methods (thinner pans, use of freezer). Be sure to check temperatures with thermometer. Facility has greatly improved on cooling and cooling methods. - 0 -

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 date mark missing from fried tofu and cut cabbage holding in prep unit. Observed date mark missing from cooked chicken in walk in cooler. CDI - Items dated. 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 cut cabbage and bean sprouts labeled "noodles" with date marked 2/16/2021. PIC noted these items were prepped today and they haven't yet removed the old label. CDI - PIC removed label, correctly labeled items. - 1.5 -

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on prep surface in kitchen. CDI - Wiping cloth moved to sanitizer bucket. - 0 -

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 utensils stored in container of 75F water. CDI - PIC replaced with dry container and new utensils. - 0.5 -

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids open. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee washing lettuce in handsink. Handsinks to be used for handwashing only. CDI - Lettuce was rewashed in prep sink. - 1 -

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp in RIC. CDI - Storage order rearranged. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed containers of chicken prepped 11/22-11/24 holding between 43-46F. CDI - Food items were voluntarilly discarded by PIC. - REPEAT - - 3 -

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 container of chicken, rice noodles, and tofu being held out of temperature control, with no times marked. No TPHC procedures in facility. CDI - Beginning and end times marked on food items. TPHC document emailed to PIC. - 1 -

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in employee restroom. - 0 -

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone, phone charger, and purse stored next to cooling food on prep table. Observed several employee beverages throughout facility stored on prep tops. CDI - All items moved to lower shelves, away from potential contamination. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P REPEAT. Observed two pans of overstacked cabbage in prep units, one pan of sesame chicken in reach in unit, and 3 prepared lettuce wraps in reach in unit maintaining temperatures above 41F. See chart above. Items just prepared. CDI - Items taken to WIC for cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked sesame chicken, cut cabbage, several pans of cooked rice, chicken spring rolls, and vegetable spring rolls prepared yesterday but don't have date marking. CDI - Items labeled. No signature needed due to COVID-19 guidelines.

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 two different employees not wearing gloves while handling ready to eat foods. One employee was handling pineapple and the second employee was wrapping the spring rolls. CDI-Both employees stopped what they were working on and began putting the product up.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee using the hand wash sink to rinse off a waiter tray. CDI-Stopped and instructed to use the prep sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs (de-shelled) stored above vegetables in the walk in cooler, and a container of raw shrimp stored above cooked foods in the prep cooler at the cookline. CDI-All raw products were rearranged to allow for proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed overstocked cabbage and a container of cooked chicken holding above 41F in the prep coolers. CDI-The chicken was placed into the walk in cooler and the container of cabbage was removed from the top portion of the flip top cooler and placed into the reach for rapid cooling. REPEAT. *Overall improvement on cold holding, points kept the same today.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles that were cooling below 135F on the counter. CDI-The noodles were immediately placed into the walk in cooler to begin the cooling process. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cooked employee food intermingled with facility food in the walk in cooler. It is indecipherable from the facility food. The spare ribs were not properly labeled and stored on the bottom shelf of the facility food. Ensure employee food is properly labeled and kept away from facility food. REPEAT. *Points kepts the same today.

2-401.11(B) A food employee shall store their beverage to prevent contamination of their hands, exposed food, utensils, equipment, and single-use articles. Personal drink stored on prep counter. CDI- Moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple foods recorded between 42-45F (see chart). CDI- Cooled down. No points deducted because first violation of 2019.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Cooked noodles cooling in large bowl on counter. CDI- Dumped onto sheet tray for proper cooling.

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

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple spoons and plates stored as clean with food debris. Ensure to increase cleaning frequency. CDI items were placed at 3 comp sink to be properly washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed container of rice and cut lettuce prepped/cooked the night before and left to cool overnight in the walk in cooler. Rice and cut lettuce was above 45F (see temp chart). EHS determined that items failed to cool properly. CDI PIC voluntarily discarded rice and cut lettuce.

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 3 containers of rice, cooked dumplings, cut lettuce, thawed noodles, and cooked chicken prepped/cooked the day prior without a date mark. CDI PIC added date labels to containers during the inspection.

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 facility using TPHC for TCS food items such as tofu, noodles, and cut cabbage. PIC stated they keep items on cart only during lunch time and discarded when lunch is over. Lunch is from 11:30am-2:30pm. CDI EHS discussed using TPHC and attached a TPHC template.

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 a large covered container of cut lettuce and 1 covered container with large portions of rice that failed to cool properly (see violation #18). CDI EHS discussed proper cooling methods and PIC voluntarily discarded container of rice and cut lettuce. Repeat violation.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed facility back door to kitchen opened. Ensure to keep door closed. CDI PIC closed door.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several plates and plastic containers wet stacked. Ensure to allow air drying before stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces such as shelves holding clean utensils and plates, reach in units, and dry storage shelves with debris build up. Ensure to increase cleaning frequency.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw poultry stored above lemons in the walk in cooler. CDI- storage rearranged. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee handling raw proteins then proceed to handle vegetables without a glove change in-between. PIC indicated the vegetables were to be cooked prior to service. CDI- discussion with PIC and employee about when to change gloves, employee changed gloves and washed hands. 3-302.11(A) Separate the different types of raw animal foods. -P Observed an employee using the same set of tongs for handling raw chicken and raw beef. CDI- additional set of tongs was obtained for handling raw chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of spinach being stored at room temperature. CDI- product discarded. Improvements made to cold holding since last inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sesame chicken cooling in the walk in cooler in a covered pan with product filled greater than 3 inches deep. The chicken dropped in temperature from 60F at 1:00PM to 59F at 1:50PM. EHS also observed cooked cabbage cool from 96F at 12:50PM down to 81F at 1:50PM. CDI- products were transferred to multiple containers and were uncovered to cool more rapidly.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed liquid dripping from walk in cooler condenser unit onto food items.

4-501.11 Maintain equipment in good repair. Observed liquid leaking from the condenser unit onto foods in the walk in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed a non-operational hand sink nearest the 2 compartment sink.

6-301.11 Hand washing Cleanser, Availability - PF - Observed no hand soap available at hand washing sink near dish machine. CDI, operator supplied hand soap.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cabbage at 61 degrees F as well as shrimp and noodle overstacked in prep unit at line above 45 degrees F. CDI, operator relocated foods to rapidly cool.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed spray bottle of chlorine sanitizer above 100ppm. CDI,operator refilled sanitizer to required concentration.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed some wet wiping cloths stored below table.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C - Observed soiled equipment stored next to clean equipment at cook line.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed condensation leak in walk in cooler and some water falling on top of packaged food. Repair to prevent possible contamination. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed plastic container with cracks and no longer easily cleanable. CDI, operator removed equipment from use.

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 several food staff members use hands after handwashing to turn faucet handle off. Observed 1 food employee not vigorously rub hands for 10 to 15 seconds when washing their hands and a food employee touch ground but not wash their hands after hand washing. CDI by instruction.

7-204.11 Sanitizers, Criteria-Chemicals - P - Sanitizer shall be provided at required concentration. Observed dish machine providing sanitizer above 100ppm at dish machine. CDI, dish machine calibrated by EcoLab while on-site.

8-103.12 Conformance with Approved Procedures - P,PF - Observed 2 compartment sink variance documentation for use of 2 compartment sink. Operator not able to locate ware washing monitoring form on site but stated that they send equipment to the dish machine. CDI by instruction to ensure that all approved procedures and documentation maintained and followed on site including monitoring form to ensure that approved procedures and monitoring of critical control points are followed.

3-501.15 Cooling Methods - PF - Ensure proper cooling methods are followed. Observed brown rice cooling in deep container at 47 degrees F from earlier in morning according to PIC. CDI, operator transferred to shallow containers.

3-307.11 Miscellaneous Sources of Contamination - C - Observed container of raw chicken in direct contact with container of cooked food at wok station as food employee was preparing and cooking food. Separate to prevent cross contamination during food preparation.

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 1 food employee turn off faucet with bare hands. Observed same employee begin to wash hands at prep sink. Handwashing sinks shall only be used for handwashing. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored over ready to eat sauce and juice in walk in cooler. Observed raw beef stored with raw chicken in walk in freezer. CDI, foods relocated for proper storage. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cut lettuce, bean sprout held on table over 45 degrees F. Observed noodle and shrimp overstacked in prep unit above 45 degrees F. Observed egg wash and garlic and oil mix above 45 degrees F near grill. CDI, operator relocated foods on tables to walk in cooler to rapidly cool and voluntarily discarded the noodles and shrimp which PIC stated was in unit overnight.

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 cut cabbage and 2 containers of dumplings not date marked and prepared noon the day before. CDI, operator voluntarily discarded foods.

3-501.15 Cooling Methods - PF - Observed noodle cooling in deep containers in walk in cooler. Repeat..

3-304.12 In-Use Utensils, Between-Use Storage - C - Observed food operator going to use same tongs for raw chicken to handle raw shrimp. CDI, provide separate tongs to prevent cross contamination.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed condensation leak in walk in cooler. Repair. Observed hot water faucet handle at spray arm stripped and in need of repair. 4-501.12 Cutting Surfaces - C - Observed 1 cutting board with heavy scratches and need of resurfacing or replacement.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food over customer food in walk in cooler. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed ice cream stored with raw meat inside tall reach in freezer. Observed raw shell eggs stored over container of honey in walk in cooler. Observed container of raw shrimp stored over cabbage in prep unit along line. Observed raw with commercial packaging open and stored over noodle in walk in freezer. CDI, foods relocated for proper storage. Repeat.

p p p f[[[[[[[[[[[[ 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Observed some black soil residues accumulating on bottom edge of internal white plastic attachment inside ice machine. CDI by instruction. Clean at required frequency to prevent accumulation of soils.

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 cauliflower cooling in deep container in walk in cooler. CDI, operator transferred food to shallow container to rapidly cool.

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 aprons haning from shelf and some material touching floor.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty shelving in walk in cooler. Observed condensation drop from fans in walk in cooler and freezer. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed large bowl stored as clean in kitchen but with crack. CDI, operator removed item from use.

5-103.11 Capacity-Quantity and Availability - PF - Observed hot water in facility at required temperature in kitchen but not reaching 120 degrees F at 3 compartment sink behind bar. CDI by instruction. Facility to continue bringing glassware to kitchen to clean.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed cleaning needed behind and under fryer equipment at cook line. 6-201.11 Floors, Walls and Ceilings-Cleanability - C - Observed some ceiling damage in kitchen ceiling above dish machine. 6-501.113 Storing Maintenance Tools - C - Observed some tools stored next to clean linen below prep table at prep line.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated area for employee belongings. Observed employee food storage container stored above food for customers in walk in cooler.

6-301.14 Hand washing Signage - C - Observed no hand washing sign at hand washing sink located behind bar. CDI, hand washing sign provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw shell eggs stored with cooked chicken in flip top porp unit and raw shrimp removed from commercial packaging and stored over ready to eat foods in walk in freezer. CDI, foods relocated for proper storage. Repeat.

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 bean sprouts and cut cabbage held on Time but no written procedures available. CDI by instruction. Handout provided by operator.

3-307.11 Miscellaneous Sources of Contamination - C - Protect foods from, miscellaneous sources of contamination. Observed food employee use same tongs for raw chicken and then proceed to use them to dispense raw shrimp. Use separate tongs to prevent cross contamination.

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 clean in-use spoon near wok stored on wire brush. Observed utensil stored on soiled towel near soups.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed rusty shelving on shelf below slicer and in wall in cooler.

3-301.11 Preventing Contamination from Hands - P,PF - No bare hand contact with ready to eat foods. Observed chef touch tofu with their bare hands in walk in cooler. CDI, tofu voluntarily discarded by PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed shell eggs stored over sauce in reach in prep unit at cookline. Observed raw lobster removed from commercial packaging and stored over carrot in walk in freezer. CDI, foods relocated for proper storage. Improvement made since previous inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cabbage and bean sprouts held on counter since 11am according to operator for lunch service. CDI, foods relocated to walk in cooler to rapidly cool. Time as a Public Health Control discussed with PIC.

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 mix for spring rolls cooling on table in kitchen. CDI, food relocated to walk in to rapidly cool.

4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed food employees with towels aroung waist as well as soiled towes stored on rack in kitchen.

4-202.11 Food-Contact Surfaces-Cleanability - PF - Multiuse food contact surfaces shall be free of cracks and be designed and constructed to be smooth and easily cleanable. Observed 2 fryer baskets in poor repair and in need of replacement. CDI, operator removed fryer baskets from use and provided new fryer baskets.

5-205.15 System Maintained in Good Repair - Observed some standing water at kitchen prep line and operator stated that there was a leak in equipment drain line. Repair.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal food stored above customer food in walk in freezer and walk in cooler according to PIC. Repeat.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed chicken removed from commercial packaging and stored above beef in walk in freezer. Observed chicken stored above beef in walk in cooler. Repeat. CDI, foods relocated for proper storage. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish with commercial packaging stored above wonton skin and raw meat with commercial packaging open stored above carrot in walk in cooler. Observed raw shell eggs stored with cooked chicken in flip top prep unit. CDI, foods relocated for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed cut leafy greens overstocked in flip top prep unit above 45 degrees F. CDI, foods relocated to rapidly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on clean pan in kitchen. Verification required to ensure that pest control treatment is completed. VR required by 7/11/16

3-304.14 Wiping Cloths, Use Limitation - C - Observed several wet wiping cloths stored on counter surfaces throughout kitchen and a wet wiping cloth used to stabilize cutting board.

4-901.11 Equipment and Utensils, Air-Drying Required - C - Allow equipment to air dry after cleaning. Observed some wet stackting of clean pans. Repeat. 4-803.11 Storage of Soiled Linens - C - Observed soiled linens stored on counter surfaces in kitchen.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed condensation leak in walk in cooler near fan. Repeat. Observed split gasket on low prep refrigerator along prep line. Observed 2 damaged handles on lids of rice cookers. Repeat. Observed rusty shelving in walk in cooler. Observed rust developing on bottom of prep table and with holes. No longer easily cleanable. Repair / replace. 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards. Observed 1 non NSF food storage container in kitchen. Replace with NSF container or use food grade liner.

4-602.13 Nonfood Contact Surfaces - C - Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil and debris accumulating on shelving at prep line.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored above customer food in walk in cooler.

3-301.11 Preventing Contamination from Hands - P,PF - No bare hand contact with ready to eat foods. Observed chef touch cut cabbage with their bare hands. CDI by instruction. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store raw animal food so that cross contamination is prevented. Observed raw shell eggs stored with produce and raw chicken stored over raw pork in walk in cooler. Observed raw meat stored over noodles, ice cream and other ready to eat foods in walk in freezer which was removed from commercial packaging. CDI, foods relocated for proper storage. Repeat.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P- Clean equipment at proper frequency. Observed black soil residue accumulating inside ice machine. Repeat. Observed tea urn nozzles accumulating black soil residues. CDI by instruction, nozzles and tea urns relocated for cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - TCS foods shall be cold held at 45 degrees F and below. Observed scallop, noodles, shrimp, and cut cabbage overstacked in prep units above 45 degrees F. Operator stated items were recently placed in unit. Observed bean sprouts and cooked carrot stored on prep table that operator stated were held for several hours. CDI by instruction, foods relocated for proper temperature. Time as a public health control discussed with PIC for items held out of temperature control during lunch. Handout provided to operator.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of lo-mein noodles stored in walk in cooler with a date of preparation of 5/2 but at 43 degrees F. CDI, operator voluntarily discarded 1 pan of noodles.

4-901.11 Equipment and Utensils, Air-Drying Required - C - allow equipment to air dry after cleaning. Observed some metal containers being wet stacked on shelf near walk in cooler units.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed two rice cooker lid handles damaged and one with tape on it. Repair /replace as needed. Observed dish racks accumulating wear and soil. replace. Observed leak on fans in walk in cooler. Repair.

6-305.11 Designation-Dressing Areas and Lockers - C - Provide a designated are for employee belongings. Observed employee sweater stored on dry storage rack over customer items.

3-301.11 Preventing Contamination from Hands - P,PF - No bare hand contact with ready to eat foods. Observed food employee touch lo-mein with bare hands. CDI, operator voluntarily discarded lo mein.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw animal food shall be stored so that cross contamination is prevented. Observed raw meat removed from commercial packaging and stored over carrots and ready to eat foods in walk in freezer and reach in freezer. Observed raw fish stored over ready to eat foods in walk in cooler. CDI, operator relocated foods for proper storage. Repeat.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P - Clean ice machines at proper frequency. Observed large ice machine accumulating black soil residue on chute inside unit. Clean.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Ensure that proper date marking procedures are being followed. Observed several potentially hazardous TCS foods held over 24 hours not date marked and operator stated most item were used within 24 hours. CDI by instruction.

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 1 tightly covered container of lo-mein cooling in walk in cooler at 56 degrees F. CDI, operator transferred lo mein to shallow container and removed cover to rapidly cool.

3-307.11 Miscellaneous Sources of Contamination - C - Observed no splash guard at handwashing sink behind bar and clean drainboard of 3 compartment sink.

3-304.14 Wiping Cloths, Use Limitation - C - Wet wiping cloths shall be stored in sanitizer in between uses. Observed several wet wiping cloths stored on counter surfaces. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Keep equipment in good repair and proper adjustment. Observed faucet handle broken at 3 compartment sink handle behind bar. Repair. 4-501.12 Cutting Surfaces - C - Observed 1 cutting board with heavy scarring and scratches. Cutting board removed from use by PIC. Observed ventilation hood system filter cover removed and repair completed today according to PIC. Ensure hood system is maintained in good repair.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light uncovered / unprotected over clean single-service articles in storage closet.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - Observed a live insect inside a Rubbermaid storage container of rice. CDI, operator voluntarily discarded large container of rice.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed ground pork and raw chicken stored over fish and shrimp in walk in freezer. Foods removed from commercial packaging. Observed raw chicken over ground pork in walk in cooer. CDI, foods relocated for proper storage. Repeat. Foods shall be covered in wrappings, packages, or covered containers. Observed ice bin not covered or protected.

4-501.114 Maintain sanitizer at correct concentrations. -P - Observed 1 container of chlorine sanitizer above 100ppm as indicated by test strips. CDI, operator refilled sanitizer to proper concentration. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Ice bins shall be cleaned according to manufacturers recommendations or at least enough to prevent soil accumulation. Observed black soil residue accumulating in ice machine and in corners of ice bin at wait station.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed 2 containers of cut lettuce and a third container of cut leafy cabbage like green overstacked in flip top prep unit over 45 degrees F. CDI, operator stated foods were in unit overnight and voluntarily discarded foods.

. . 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed live insect in a container of rice. Observed dead cockroach located on dish machine. Facilities receives monthly preventive pest control from Orkin. PIC showed an invoice with treatment on 7/13/15. Operator stated he will contact Orkin to come in and treat. Verification required by 8/13/15.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed the PIC wearing a wrist band.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter surface in kitchen and wait station near ice bin.

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 knife wedged in soiled area between flip top prep unit door and unit.

Keep equipment in good repair. Observed rust on shelving in walk in cooler. Observed condensation leak in walk in cooler. Repair. 4-205.10 Food Equipment, Certification and Classification - C - Food equipment shall meet ANSI / NSF standards. Observed several Rubbermaid food storage containers used to stored food and were not NSF / ANSI classified. Use NSF / ANSI classified storage container or provide a food grade liner.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed sticker residue accumulating on outside of clean metal containers. Observed dish machine needed to be delimed and accumulating soil inside of unit.

Restroom doors shall remain closed. Observed employee restroom door remained open in kitchen. Keep restroom door closed.

3-302.11(A) Separate the different types of raw animal foods. -P: Found shrimp thawing over beef in walk-in cooler. CDI- rearranged proteins to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Observed chicken holding in oil on stove 118 F. CDI-stove turned back on and reheated to 165 F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found refrigerator holding food at 53 F. CDI- all TCS foods discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Observed facility does not have a thin probe thermometer.

4-501.11 Maintain equipment in good repair. Observed refrigerator holding food above 50 F. Built-in thermometer showing 60 F. CDI- call made for service.

2-301.15 Only wash hands in handwashing sink.-PF Observed one employee wash their hands in a two compartment sink. CDI- employee rewashed hands in a handwashing sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink next to dish machine being used to dump ice. CDI by instruction.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw fish in the walk in cooler. CDI- chicken was relocated to the bottom shelf.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed PIC attempt to take a temperature of raw chicken and then take a temperature of cooked rice without first sanitizing the thermometer. CDI by instruction- probe was sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken breast in oil on the wok line at 130F. The PIC stated the chicken stays out on the wok line during lunch not under temperature control. CDI- chicken was reheated to 180F and the flame was kept on low to keep the chicken from dropping below 135F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed rice, dumplings, and general tso's chicken all above 45F in the walk in cooler (see chart). Operator stated that the foods were prepared the night before and stated that the door had been left open recently due to food delivery. CDI- all foods were placed in the walk in freezer for rapid cooling (see chart for recool temperatures).

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live cockroach and several dead cockroaches on the floor in the bar area and near the tea pitchers and ice machine. Operator informed me that their pest control has been here every day for the past week to try and eradicate the cockroaches.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed five cleaned metal containers stacked while wet.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed two plastic containers with minor cracking on the inner surface of the container. CDI- containers were discarded. 4-501.11 Maintain equipment in good repair. Observed shelving beginning to rust in the walk in cooler.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Facility only has a two compartment sink for ware washing. CDI- variance application has been provided today.

3-501.13 Thawing; Properly thaw using approved methods; observed raw chicken thawing in large container of standing water. CDI cool running water used to properly thaw chicken.

3-305.14 Food Preparation; properly prepare food to prevent contamination; Observed raw chicken stored during prep within splash zone of hand washing sink in back kitchen area. CDI chicken moved to safe location.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed handles on bulk dry food bins collecting debris in need of cleaning.

6-201.11 Floors, Walls and Ceilings-Cleanability; Keep floors clean; Observed flooring underneath cooking equipment collecting debris in need of cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Small container of shredded cabbage being stored on prep table at main cooking station. Cabbage was not under temperature control. Chef Tran Chan advised that the cabbage is being cooked prior to serving. CDI- verbal advisement at to the rule to maintain all cut leafy greens under approved temperature control.

3-501.15 Cooling Methods - PF. Chicken tightly covered during cooling process, garlic and oil being cooled in walk in cooler. CDI- Chef Tran Chan corrected.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths left on wooden cutting boards at one end of cook line, and at wait staff area. CDI- verbal correction.

3-304.12 In-Use Utensils, Between-Use Storage - C. Utensils for rice warmers observed to be stored in room temperature water at first walk through of inspection. CDI- Employee was of observed placing container in hot holding well to heat water.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. Metal pans at back warewashing area stacked while wet during the drying process. CDI- Chef Tran Chan corrected.

4-101.19 Nonfood-Contact Surfaces - C. Some shelving in back dry goods storage room is peeling. Replace shelving. Tip of can opener blade is peeling. Replace blade.

6-201.11 Floors, Walls and Ceilings-Cleanability - C. Ceiling tiles at front beverage station are acoustic type. Tiles should be non-acoustic in type.

6-305.11 Designation-Dressing Areas and Lockers - C. Employee personal items such as keys, jewelry, phones, and personal food items stored intermingled with facility utensils, single service items, on and under facility microwaves. CDI- verbal correction. Designated area is needed for employee storage of personal items.