GOLDEN COAST II, THE

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed back hand sink with out paper towels. CDI - PIC added paper towels.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep unit cold holding above 41F. EHS observed items being filled above fill line. Ambient temperature of unit is 39F CDI - PIC moved items back to WIC 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 .

3-501.15 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 large pans of chicken being cooled in WIC with tight saran wrap coverings not moving temperature. CDI - PIC uncovered and moved to WIF for rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed all working containers on cook line without labeling. Add labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with large gap in bottom screen door. Prepare gap.

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 sides of cooking equipment, Hot holding equipment and gaskets on holding equipment needing cleaning.

6-303.11 Provide required lighting intensity. Observed walk-in units needing more light. Lighting well below 10 foot-candles. Repair lighting.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee fail to wash hands prior to donning gloves to work with food. CDI- PIC had employee discard gloves and properly wash hands before replacing. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed food employee fail to wash hands before working with food after handling personal phone. Food employee was taking a phone call mid prep. CDI- PIC had employee remove phone to designated area, wash hands properly before returning to task.

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 food employee bare hand contacting broccoli. PIC stated Broccoli would not be cooked at that time, will likely be used tomorrow, and is based on order. CDI- PIC voluntarily discarded container. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked shrimp, boiled chicken, diced roast pork, lo mein, raw pooled eggs in flip top. Tofu in 3-door prep unit. All temping above 41F. Ambient temp of unit below 41. CDI- PIC removed items to be rapidly cooled due to being within parameters. Tofu voluntarily discarded. Ensure lid is maintained closed during down times. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed boiled chicken and lo mein being maintained without a date after being held for more than 24hours. CDI- PIC had correct date marked on containers. 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed diced roast pork being maintained without a date in walk-in freezer. CDI- EHS discussed ensuring TCS foods prepped and frozen to be thawed and used on later dates are properly dated to reflect 7-day parameters. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open with bottom of screen door not protected from pest entry.

3-302.15 Wash fruits and vegetables prior to use. Observed broccoli being actively prepped prior to being washed. PIC confirmed item had not been washed.

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 floor of Walk-in cooler, sides of cooking equipment, and gaskets on holding equipment needing cleaning. *REPEAT*

5-501.111 Keep storage areas and bins for waste in good repair. SEE COMMENT BELOW. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed top doors of outdoor garbage receptacle missing.

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

6-303.11 Provide required lighting intensity. Observed walk-in units needing more light. Lighting well below 10 foot-candles.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed stainless steel scrub pad stored in front hand sink. CDI: Scrub pad removed. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in dry storage area and walk-in cooler.

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 on 3-door make table soiled with greasy residue/splash. 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 floor inside walk-in cooler soiled with buildup/food splash. REPEAT VIOLATION.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris in both handsink. CDI..Sinks were cleaned out. REPEAT

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 working containers of spices without lables.REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soy sauce stored on floor by back door.

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 rice scoop in water less than 135F.. Water was 76F..REPEAT 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowls stored in cornstarch and flour

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed sauce stored in metal can

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 grease build up on hood

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 especially under grill.REPEAT

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed debris in hand sink. CDI..Sink was cleaned out

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 in use squeeze bottles without lables. CDI..lables were added

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed utensils in 80F water. 3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed cups in sugar and corn starch. 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 massive amount of debris under cook top. Also observed hood in need of cleaning due to grease and build up.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet in male bathroom 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.Facility in need of cleaning throughout.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris on clean pan. Items moved 3 comp sink w/r/s 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests throughout facility.. REPEAT

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed bowl in cornstarch..REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed hand sink leaking. REPEAT.

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 rolling egg rolls with bare hands with RTE food inside of egg roll, cooked shrimp and cabbage. Facility was not cooking the food immediately facility, was freezing egg rolls to prepare at a later date. CDI had PIC Cook egg rolls. 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

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed box blocking access to hand sink. CDI had PIC move box

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with build up being used to open cans. CDI..PIC moved can opener to w/r/s 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 inside of microwave with food 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 . 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 cooked shrimp above 41F. CDI had PIC move to WIC For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cabbage, cooked chicken, cooked shrimp . CDI Had PIC date 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests.Observed back door open as well as screen door opened.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed bucket of soy sauce stored on the floor WIC 3-307.11 Protect food from contamination sources not specifically noted by the code. Observed leaking from WIC with food stored underneath. CDI.PIC moved food items.

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 scoop laying in bucket of flour.

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 shelving throughout facility 4-501.11 Maintain equipment in good repair. Observed steady flow of water leaking from pipe of WIC. EHS will issue ITS 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed facility storing food in open cans.. CDI had PIC move to storage containers with lids

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 build and debris on shelving and equipment through facility

5-205.15 Maintain a plumbing system in good repair. Observed leak at hand sink

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 clean needed throughout facility.REPEAT

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 tongs in lo mein. PIC removed lo mein and tongs. CDI

49 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 debris build up on shelving and equipment.

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 heavy build up and debris underneath cooking equipment at cook line. Keep clean.

6-303.11 (A) Provide required lighting intensity. Lighting in walk-in units less than 10 foot candles. Provide at least 10 foot candles at a distance 30 inches above the floor in walk-in refrigeration units.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pooled raw eggs, cooked pork and cabbage in fliptop unit with temperatures above 41F. Observed cooked pork and chicken in RI portion of unit with temperatures above 41F. PIC stated that the items had only been in unit for a couple hours. REPEAT. CDI: PIC took items to cool down in WIC. EHS discussed monitoring temperatures and discussed the possibility of a risk control plan being implemented if cold holding is an issue during next inspection. EHS observed items cooling down before end of inspection. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken and raw shrimp thawing in different prep sinks under running water. Water temperature was 84F coming out of faucet. CDI: PIC relocated items to WIC to finishing the thawing process

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed 5 dented cans not in the designated location and on shelf with other canned goods. CDI - PIC moved cans to the appropriate location and marked them to be returned.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC without hair restraint preparing food. CDI: PIC donned a hat.

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 heavy build up and debris underneath cooking equipment at cook line. Keep clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed small bowl and containers stored as clean on shelf over 3-comp sink with food debris on them. CDI - Utensils were moved 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 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broccoli sitting out ambient that had previously been cooked. Temperature was 110F. CDI - PIC voluntarily discarded broccoli. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil in flip top at 46F. CDI - Garlic in oil was being held in a container on top of those set inside the flip top. CDI - Garlic in oil was moved to cool. REPEAT For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in sanitizer bucket at 0 ppm bleach. CDI - Bleach was added to increase to 50 ppm bleach sanitizer.

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 rice scoop in rice with handle touching food. Needs to be stored out of rice.

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 debris build up on shelving, equipment and speed rack. Needs cleaning. REPEAT.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at handsink in back of kitchen. CDI - PIC restocked.

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 pan with raw beef residue that is used to measure raw beef sitting on top of zucchini. CDI - PIC moved bowl and discarded zucchini underneath.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed cabbage and cooked broccoli at 54 F sitting on top of pans in flip top. CDI - PIC moved both items to cool.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed labels fading from squeeze bottles. Needs to be relabeled.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed a couple of dented cans not in the designated location. CDI - PIC moved cans to the appropriate location.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household use cooler being used as an ice bin at front counter. Needs to be 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 debris build up on shelving, equipment and speed rack. Needs cleaning. REPEAT.

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 employee coughing and covering mouth did not go wash hands or change gloves after coughing. CDI- EHS asked employee to wash hands and change gloves. Employee washed hands.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed. Sanitizer spray bottle stored on shelf with dry foods and over large bucket of sugar. CDI- Sanitizer was removed and stored in an appropriate location.

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 debris build up on shelving, equipment and speed rack. Observed hood is in need of cleaning. Needs cleaning. REPEAT.

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

4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed rice scoop held in container next to rice warmer. PIC stated the scoop is cleaned every couple hours but the container it is held in during use is only cleaned once a day. CDI - EHS informed PIC container and scoop should be cleaned at least every 4 hours and discussed reasoning behind this.

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 no date mark on garlic in oil. CDI - PIC date marked garlic in oil correctly.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of sanitizer bleached out strip. CDI - Bleach sanitizer was diluted.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths left out on counters.

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 shelving needs cleaning and is beginning to rust. Observed debris on fan in back room and on speed rack. Needs Cleaning. 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 raw shell eggs over flip lid containing ready to eat foods. CDI - Raw eggs were there for employee meal. Raw eggs were removed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap under back screen door is large enough to allow insect entry. Sweeper should be installed at the bottom of the door or main door should be kept closed.

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 scoop handle in contact with flour. All other scoops were stored in food correctly.

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 shelving needs cleaning in reach ins and flip top units and in other locations throughout the facility. REPEAT.

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 two tiles in kitchen made that are absorbent ceiling tiles.

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 stored on shelf of prep unit over flip lid. CDI - Employee food was moved.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils in drawers across from 3-comp sink with debris on them. Needs cleaning. VERIFICATION REQUIRED.

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 squeeze bottles missing labels. REPEAT. Labels were all but 3 bottles. Facility has shown improvement so no escalation of points.

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

4-501.11 Maintain equipment in good repair. Observed damage to the bottom of the ice 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 build up of residue and debris on outside surfaces of drawers holding utensils and on handles to reach in. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on the floors and walls underneath 3 compartment sink.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed facility did not have non-typhoidal salmonella listed on the EHP. CDI- EHS advised PIC of the addition of the illness to the list of reportable illnesses. EHS emailed PIC new documents to have employees sign.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed procedures for a vomiting and diarrheal event. EHS informed PIC of this additional requirement added with the adoption of the 2017 food code. EHS sent states proposed plan to PIC.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal pan covering hand sink at front of kitchen. CDI - Pan was removed from handsink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic in oil held overnight in flip top at 45 F. CDI - Garlic in oil was voluntarily discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils and sauces with no labels. CDI - Labels were added by PIC.

4-501.11 Maintain equipment in good repair. Observed gasket on WIC is beginning to tear.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of residue and debris on shelving next to cook line. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored in drawer with debris on them. CDI-All utensils were moved 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 scoop handle in contact with corn starch. CDI - scoop was removed and handle was positioned correctly. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue on shelving and other equipment throughout the facility. Needs 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 and floors need cleaning. Observed build up around edges of the wall and floor drains. REPEAT.

4-602.11 Clean the equipment and utensils used with non-TCS foods as required to avoid contamination. Observed inside of lid on machine soiled with dried red residue. REPEAT VIOLATION.

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 cut cabbage cooling inside walk-in cooler with incorrect date label. Upon asking PIC about cooling and time stamp, PIC stated product prepared today @12pm, just wrote incorrect date. CDI: Education provided, PIC relabeled with correct date, and PIC made aware that future incorrect dating can result in food being 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 container of cut cabbage cooling in walk-in cooler covered in plastic wrap. CDI: Education provided and PIC vented product for rapid cooling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops for rice and scoops at wok being stored soiled at room temperature. CDI: Education provided and PIC sent scoops to be W/R/S. Going forward, facility will store utensils in product.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed base cove separating from wall in corner under 2-compartment prep sink. 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 paper towel dispenser next to make table soiled with sticky residue. REPEAT VIOLATION.

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 dry hands with cloth towel at front hand sink. CDI: Education provided, PIC provided paper towels, and food employee re-washed hands correctly.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp in walk-in cooler. CDI: Education provided and PIC rearranged storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives, a tenderizer, and peeler stored as clean in prep table drawer soiled with food waste. CDI: PIC sent items to be W/R/S. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed the inside portion of the lid on the ice machine soiled with sticky red residue. REPEAT VIOLATION.

3-501.13 Use approved thawing methods. Observed shrimp thawing in rinse compartment of 3-vat sink in a bowl of standing water. CDI: Education provided and PIC placed shrimp under running cold water.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wiping cloths stored on prep surfaces throughout kitchen. CDI: PIC placed wiping cloths in sanitizer buckets.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean dishes wet stacked above 3-vat sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several pieces of equipment throughout kitchen soiled with dust and debris. EHS recommended regular cleaning schedule for all equipment. Observed food waste on shelves inside walk-in cooler. Observed food waste on shelves where dry goods/canned goods are stored. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed leak at bottom of faucet on hand sink closest to kitchen entrance when sink is turned on. Observed leak at large faucet with spray nozzle on 3-vat sink.

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 several areas of walls and floor in need of deep cleaning due to food waste buildup and food splash. Observed heavy buildup under equipment along cook line. Observed floor of walk-in cooler soiled with soy sauce. Observed paper towel dispenser at hand sink closest to kitchen entrance soiled with stidy residue.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: No towels at rear hand sink. CDI- towels provided.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P: Ice machine soiled on interior by black build-up. 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. Interior of microwave soiled.

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: Cooked Tsao's chicken and egg noodles cooled from overnight did not reach 41F. PIC voluntarily discarded. Return visit within 10 days to assess 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 no date marking of ready-to-eat foods in prep coolers at line. All ready-to-eat food pans and containers must be date marked in walk-in cooler as well as prep tops and reach-in coolers in facility. Return visit within 10 days to verify system has been expanded to include prep coolers.

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: Two tubs of chicken and 1 tub of egg noodles cooled overnight covered and in dense volume. CDI- see # 18 above. Discussion.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some containers on cook cart containing white powders not labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of oily debris and residue around cooking equipment.

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 water leaking from ceiling during heavy rain.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fans in the tall reach in cooler covered with debris. Observed racks in the dry storage area starting to rust. Observed sticky food residue on outsides of reach in units. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas on the walls and underneath three compartment sinked that needs cleaning. REPEAT.

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

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer in spray bottle too strong, above 200 ppm on test strip. CDI- Sanitizer diluted to proper strength 50-200 ppm.

4-501.11 Maintain equipment in good repair. Walk in cooler and walk in freezer have condensation build up problems, fan covers in walk in cooler and freezer are leaking and condensation is being caught in tubs. Needs repair. Observed a few walk in cooler racks and legs of racks that are peeling and showing rust. Need replacing or re-coating.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a rack in prep cooler with some older food debris build up, needing 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. Observed several areas of walls and floors needing better cleanning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine needing cleaning of build up inside bin and around ice chute.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed evidence of pest droppings in small dry storage room on floor. Facility has pest mgmt. company contract. Need to have pest company treat the area.

4-501.11 Maintain equipment in good repair. Walk in cooler and walk in freezer have condensation build up problems, fan covers in walk in cooler and freezer are leaking and condensation is being caught in tubs. Needs repair. Observed a few walk in cooler racks and legs of racks that are peeling and showing rust. Need replacing or re-coating. for

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed several areas of walls and floors needing better cleanning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee storing personal food above food for restaurant in reach in cooler. CDI- Food removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lo mein noodles overstacked in make table at 44 degrees. CDI- Noodles placed in walk in cooler to chill back to 41. Observed fridge holding TCS foods at 47 degrees including: (gen tso chicken, crab rangoon, spare ribs, lettuce, and rice noodles). Gave fridge 30 min. to recover and Air temp inside observed at 47. PIC disposed of out of temp foods. Have fridge serviced. Will follow up that fridge is properly working.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lo mein cooling in WIC in deep container with plastic wrap cover. CDI- Lo mein moved to walk in freezer to speed cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed boxes of broccoli and packaged tofu stored below condensation leak of fan unit in walk in cooler with water being caught in a tub, but some of the water splattering on to these items. Recommend having this leak of walk in cooler repaired ASAP. Food moved from under condensation leak.

4-501.11 Maintain equipment in good repair. Walk in cooler and walk in freezer have condensation build up problems, fan covers in walk in cooler and freezer are leaking and condensation is being caught in tubs. Needs repair. Observed a few walk in cooler racks and legs of racks that are peeling and showing rust. Need replacing or re-coating.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed several walls in kitchen and back storage areas needing cleaning of build up.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of raw chicken stored above mushrooms in prep cooler. CDI- Mushrooms moved above raw chicken in cooler. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed vegetables stored above washed and cut lettuce and onions. CDI- Unwashed produce moved to shelf with other unwashed produce. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw broccoli stored in two boxes that previously held raw meat. As this broccoli is only cooked in the wok above 165, allowed PIC to move broccoli to washable food tubs.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS fresh garlic and oil mixture in make table at 67 degrees. PIC said they leave this out during lunch time approx. 30 min. Told PIC they will need to use TPHC or maintain this mixture cold, 41 or below. CDI- PIC voluntarily disposed of garlic oil mixture.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer in spray bottle too strong above 200 ppm, bleaching test strip. CDI- PIC diluted sanitizer to 100 ppm.

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 tub of fried chicken pieces in walk in cooler at 122 degrees that had been cooling approx. 15 min. acc. to worker. Tub was too deep to properly speed up cooling process. CDI- PIC had chicken moved to flat pans and placed on speed rack in walk in freezer. Observed chicken cooled to 58 degrees by end of inspection. Observed boiled chicken strips in covered containers in walk in cooler actively cooling. CDI- Chicken vented to speed cooling process.

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 used knife stored between prep cooler equipment in an un-clean place. CDI- Knife taken to dish area for cleaning.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed badly pitted, damaged round cutting board on storage shelf. CDI- PIC disposed of cutting board. 4-501.11 Maintain equipment in good repair. Walk in cooler and walk in freezer have condensation build up problems, fan covers in walk in cooler and freezer are leaking and condensation is being caught in tubs. Needs repair. Observed a few walk in cooler racks and legs of racks that are peeling and showing rust. Need replacing or re-coating.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of most equipment on cook line needing better cleaning of build up, in particular the crevices between splash guard on wok station and areas around pull out grease catcher under cook line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drink in prep cooler above food and an open can drink in dry storage room next to rice warmers. CDI- Drinks removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few pans stored as clean with food residue on them in dish storage areas of kitchen and prep area. CDI- Dishes placed in dish sink for re-washing.

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 bag of shrimp toast in refrigerator made 3 days ago not date marked. CDI- Food date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown content in prep area. CDI- PIC emptied spray bottle. n

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans tight stacked while wet.

4-501.11 Maintain equipment in good repair. Walk in cooler and walk in freezer have condensation build up problems, fan cover in walk in cooler is leaking and condensation is being caught in tubs. Needs repair. Observed a few walk in cooler racks and legs of racks that are peeling and showing rust. Need replacing or re-coating soon.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of most equipment on cook line needing better cleaning of build up.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed several areas of walls throughout entire facility needing better cleaning of food and dust build up.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored on dry good shelf and on walk in cooler shelf. CDI- PIC moved personal food items to separate designated shelf of walk in cooler. GENERAL COMMENT: Reminder, Jan. 1, 2019 cold holding requirement will be 41 degrees.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink above prep sink. CDI- Drink removed.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed box of raw chicken stored above box of raw whole beef in walk in cooler. CDI- Meats re-arranged and stored by final cook temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut bok choi (TCS leafy green), and a tub of cooked general tso's chicken stored in prep cooler for approx. 3 days that were not date marked. CDI- Items date marked for date of prep.

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

4-501.11 Maintain equipment in good repair. Walk in cooler and walk in freezer have condensation build up problems, neither have fan covers and condensation is being caught in tubs. Needs repair. Observed a few walk in cooler racks and legs of racks that are peeling and showing rust. Need replacing or re-coating soon.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of most equipment on cook line needing better cleaning of build up: fridge unit, prep cooler unit, wok station etc. Racks inside fridge and prep cooler need cleaning of build up.

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 several areas of walls throughout entire kitchen needing better cleaning of food and dust build up. (repeat)

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Cold water handle on kitchen handsink is broken, only hot water available which comes out too hot for employees to properly wash hands without being scalded. Have sink repaired ASAP.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed pans of food in fridge and make table of cooler being stacked with the bottom of containers stored on top touching food below. CDI- Stacked pans of foods separated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some pans stored as clean with food debris on the outsides. CDI- Pans re-washed and sanitized. a

4-501.11 Maintain equipment in good repair. Walk in cooler and walk in freezer have condensation build up problems, neither have fan covers and condensation is being caught in tubs. Needs repair.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed an employee's drink stored above sauces in the reach in cooler. CDI - drink was removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shrimp and raw chicken stored above cabbage in the walk in cooler. CDI - the cabbage was moved. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed a box of unwashed peppers and a box of unwashed green onions stored above washed and cut vegetables. CDI - unwashed produce was moved to another shelf. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed 3 heads of cabbage stored directly on the walk in cooler shelves. CDI - cabbage was placed in a container.

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 3 containers of chicken at 48F - 49F in the walk in cooler. PIC stated they were cooked last night and placed in the walk in cooler to cool. CDI - chicken was voluntarily discarded because it did not cool in time. Explained proper cooling methods and time.

7-201.11 Store toxic materials to avoid contamination. -P - Observed a sanitizer bottle stored with food on the dry storage shelves and a sanitizer bucket stored in the food prep sink. CDI - items were removed and placed in a correct location.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the reach in cooler door. Replace gasket. Observed ice build up in and around the walk in freezer.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the ice machine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice in the warmer at 128F. CDI - rice was reheated to 168F. Observed fried chicken wings on the counter at 85F. CDI - chicken wings were reheated to 173F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cabbage on the counter at 56F. CDI - cabbage was placed in the walk in cooler to cool.

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 cooked pork and egg rolls without dates in the walk in cooler. CDI - dates were marked.

Repeat violation 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cabbage, chicken, shrimp and chicken wings cooling while covered with saran wrap. CDI- saran wrap was removed to facilitate cooling.

3-501.13 Use approved thawing methods. - Observed beef thawing in standing water on a prep table. CDI -explained proper cooling methods; beef was moved to the prep sink under cold running water.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed 2 wet wiping cloths on prep tables. CDI - cloths were placed in the sanitizer bucket.

General comment 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handle of the ice scoop down in the ice. CDI - scoop was removed from the ice.

REPEAT VIOLATION 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the dry storage. Replace shelves; do not spray paint.

2-101.11 PIC shall be present during all hours of operation. -PF - PIC with certification was not present during the inspection.

2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash his hands in the 3 comp sink. CDI - stopped employee and explained that hand washing is to only be done in the hand washing sinks. Later, observed the same employee wash his hands in the food prep sink. CDI - stopped employee again and explained to wash hands in the hand washing sink. He washed his hands in the hand washing sink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no paper towels in the women's restroom. CDI - paper towels provided 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a tray stored on top of the hand washing sink by the cook line. CDI - tray was removed.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw shrimp in the walk in cooler. CDI - items were rearranged correctly. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed 3 containers stored directly on top of food in the prep top on the cook line.

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 pork in the walk in cooler without a date. PIC stated it was cooked on Saturday (9/16). Observed egg rolls in the reach in cooler without a date. CDI - items were dated

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken wings and garlic and oil cooling while covered with saran wrap. CDI - explained proper cooling methods and the saran wrap was removed.

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 boxes of chicken stored on trays on the floor of the walk in cooler. Food must be at least 6 in off of the floor.

REPEAT VIOLATION 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

General comment 4-501.11 Maintain equipment in good repair. - Observed rusty dry storage shelves. Resurface/replace shelves. Do not spray paint.

Repeat violation 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food stored above facility in the prep unit, reach in and walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed shrimp in the prep top at 60F. Observed garlic and oil out on the counter at 80F. CDI - both items have been out of temperature for less than 4 hours; they were placed in the walk in cooler to cool.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed an unlabeled bottle of vinegar on the chef's cart. CDi - bottle was labeled.

Repeat violation 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 91F water. Observed the handle of the tongs down in the green onion in the prep top.

REPEAT VIOLATION 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

REPEAT VIOLATION 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer doors. Replace gaskets. Observed tape on the door of the ice machine. Remove tape and repair/replace the door. Observed split gasket and a broken door handle on the reach in cooler. Repair cooler. Observed a leak in the walk in cooler. PIC will contact maintenance. Keep food away from the leak. Observed rusty shelves in the dry storage area. Resurface/replace shelves. Do not spray paint. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. - Observed card board on the top shelf of the prep unit., Remove card board.

REPEAT VIOLATION4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on all equipment. Observed cleaning needed on dry storage shelves and the walk in cooler shelves.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed the employee food bin stored above facility food in the walk in cooler.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bleach sanitizer bucket too strong and bleaching out the test strip. CDI - PIC remade the sanitizer at 150 ppm. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed sanitizer bucket not labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed a ladle stored in 75F water. Observed the handle of the ice scoop down in the ice.

Repeat violation 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers stacked wet.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer doors. Replace gaskets. Observed tape on the door of the ice machine. Remove tape and repair/replace door if needed.

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 walk in cooler shelves, dry storage shelves and the hoods.

General comment 5-501.16 Provide waste bins in required areas including at handwash sinks. - Trash can is needed by the handsink by the rice warmer.

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 cutting carrots with bare hands. CDI - stopped employee, explained that gloves need to be worn.

General comment 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed 3 containers sitting directly on top of onions and another on top of celery in the prep top. CDI - containers were removed and explained that nothing should be stored directly on top of 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 noodles cooling in the walk in while covered with a lid. CDI - PIC removed lid and placed container in the freezer to rapidly cool.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer doors. Replace gaskets. Observed a broken door handle on the reach in cooler. Remove tape and repair handle.

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 shelves in the prep unit.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine to have minor black microbial growth. CDI- Instructed PIC to clean.

3-501.13 Use approved thawing methods. Observed shrimp thawing in standing water. CDI- Running water provided.

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 utensil in standing water < 135 F.

4-501.11 Maintain equipment in good repair. Observed rusty shelving throughout. Also observed leak in walk 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 black build up in gaskets on freezer and walk in cooler. Clean.

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 build up on walls throughout facility. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front handsink to be blocked with pans and faucet was turned in such a way that does not allow for proper handwashing. CDI- Items were removed and faucet was turned to correct position.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cut heads of cabbage without datemark. CDI- PIC instructed to write date on product.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food directly in contact with bottom of containers stacked on top of it in reach in cooler. CDI- Insruction provided and PIC moved items. Also observed drinks for restaurant use stored under plumbing line of dump sink. CDI- Items were removed.

4-501.11 Maintain equipment in good repair. Observed handle of reach in cooler broken and dry storage and walk in shelving to be rusty. Some shelving has been re-painted since last inspection. Improvement noted. REPEAT. Also observed leak in walk in cooler. Facility is using bucket on top shelf to catch leaking water. PIC was instructed to remove items on lower shelves until repair is made. REPAIR. Observed walk in ambient air temperature to be above 45 F (see temp chart). Food in cooler was 45 F or below. PIC stated he had turned cooler temperature up (to 48 F) this morning due to food becoming frozen. PIC stated cooler was turned down to 40 about 30 minutes prior to start of inspection. EHS observed steady decrease in cooler temperature during inspection. EHS will return the following day to re-check. IF COOLER DOESN'T REACH 45 F OR LOWER USE ICE BATHS, WALK IN FREEZER, PREP UNITS AND/OR FACILITY MAY VOLUNTARILY CLOSE UNTIL CORRECTED.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee vitamins stored with items for restaurant use. CDI- Items were removed. REPEAT.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed hair in noodles at prep unit. CDI- Instruction provided to PIC and noodles were voluntarily discarded.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed multiple dented cans stored with cans to be used in dry storage area. CDI- Items were removed and placed in a separate location for returns/credits.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. -Pf Observed wet wiping cloths throughout facility. REPEAT.

.4-501.11 Maintain equipment in good repair. Observed broken door handle of reach in cooler and rusty shelving throughout facility. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dirty shelving thoughout facility. Clean.

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 dirty walls and floors thoughout facility. Clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee vitamins in storage above drinks for facility use. REPEAT. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood vents to be heavily soiled with grease and dust. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bucket lid in one handwashing sink today. CDI-Item was removed.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer bucket to have 0 ppm chlorine sanitizer today. CDI-Sanitizer was remade to the correct concentration.

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 a cut head of cabbage in walk in cooler and a watermelon half without datemark. Datemark TCS food that are ready to eat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles in the walk in, cooling while covered. CDI-Cover was removed.

3-501.13 Use approved thawing methods. Observed raw chicken thawing on 3 comp sink drain board at start of inspection. CDI-Item moved to reach in cooler to thaw properly.

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

4-501.11 Maintain equipment in good repair. Observed substantial leak in walk in cooler. Repair. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored above restaurant food in walk in cooler today. Improvement noted since last inspection- Facility has employee items labeled, however not stored on bottom shelf. Also observed, employee vitamins in reach in cooler at drink station. Move items to bottom shelf. CDI-Vitamins were removed from cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an open container of raw chicken stored next to an open container of cooked broccoli today on the counter. Keep raw animal food and ready-to-eat food separate by time or space. Broccoli moved today to correct.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black build up on the tea nozzle today- sent to be properly washed, rinsed, and sanitized. Observed multiple pans and utensils stored as clean with food debris dried on them- sent to sink. Observed the grinder with dried food inside- sent to the sink. Observed build up inside of the ice machine today. VR in 10 days.

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 rice that had been cooked at 12:00pm and it still had not fallen below 70F after 2 hours(see chart). Rice discarded by PIC today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple TCS foods stored at room temperature today(see chart). All put back into refrigeration to correct- VR in 10 days. Must not set foods out at room temperature unless they are being currently prepared.

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 pork that had been made and then frozen before being thawed for use. This product must have the date it was cooked and the date that it was thawed(taken out of freezer). VR in 10 days. Date any other foods that are held over 24 hours- such as fried chicken.

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 and fried chicken cooling in deep portions at room temperature today- Rice discarded and chicken placed onto flat metal pan and placed into walk in cooler. Observed fried chicken nuggets that had just been cooked being put into a large bus tub, in deep portions, and left on the cooling rack at room temperature. Placed onto flat metal pan today and placed into the walk in freezer to begin properly cooling.

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 utensils stored in soiled drawers today- utensils sent to be washed.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.Observed the top of a container that had been cut and had been used as a funnel- discarded today. 4-501.11 Good Repair and Proper Adjustment-Equipment - CWalk in cooler is leaking. Observed a knife sharperner thats handle had broken and a plastic piece had been caulked to it- discarded today.Replace rusted shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean wok area, dry good bins(especially handles), and clean make table(remove dirty cardboard).

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. Clean walls and doors throughout. Clean light switches. Clean hood vent- observed dust build up today. Rusted walk in cooler floor is not easily cleanable.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over dry goods today and employee food stored over restaurant food in the walk in cooler today. Keep this food stored on a bottom shelf where it will not contaminate other food or clean items and keep it labeled as, "Employee food".

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed a personal employee water bottle stored on a shelf above a prep table during food preparation. CDI by removal.

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.-PObserved an employee touch the floor while picking up an item from the floor and proceed to continue raw chicken preparation. CDI by education and re-direction to the hand sink for proper handwashing.

3-302.11(A) Separate the different types of raw animal foods. -PObserved tied bags of raw chicken stored over an opened box of raw shrimp inside the walk in freezer. CDI by moving to the correct location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -PfObserved food debris left on metal strainers stored as clean. CDI by removing to be re-washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved items inside the walk in cooler with an incorrect date label. Items were obviously incorrectly date label because they were still in the cooling process from being cooked. CDI by correct date labeling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed soy sauce buckets of dry food stored on the floor in a back room. Observed a shelf stored less than 1 inch off the floor used to store other dry food products.6-404.11 Segregation and Location-Distressed Merchandise - PFObserved a badly dented, swollen can stored with other can goods. CDI by segregating and labeling "Not for Use, Return to Vendor".

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet in use wiping cloths stored on the cook line and prep surfaces throughout. Observed soap inside the empty bucket designated for wiping cloth santizer (re-prepared). 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed the bucket designated for wiping cloths stored on the floor.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent.Facility has rusty shelving throughout. Observed the tops of used screw top containers cut and used as a utensils. Advised to discard as this item is not easily cleanable.4-501.11 Good Repair and Proper Adjustment-Equipment - CWalk in cooler and freezer are leaking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean at the wok station and in between the fryer and wok station. Clean the grease build up above the hood filters.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.Floor inside the walk in cooler is rusty and no longer smooth and easily cleanable.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PFMaintain handsinks accessible. Observed a tray with personal drinks stored on top of the cook line handsink. CDI by removing.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PProperly store and handle meats to prevent contamination. Observed raw chicken stored on a shelf above a box of raw beef. CDI by moving the chicken on a lower shelving. Handle meats in approved food prep areas to prevent cross contamination. Observed raw chicken being prepared inside of the 3 comp sink and on the drainboard of the 3 comp sink. CDI by educating staff to handle raw meats inside the prep sink. The staff was instructed to wash, rinse and sanitize all basins of the sink.

as 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFProperly date mark all required items. Observed no items date marked. CDI by date labeling or discarding onsite.

3-501.15 Cooling Methods - PFProperly cool on ice or inside refrigeration. Observed cooked chicken and rice cooling in room temperature on a rolling rack at 104F and 97F. CDI by placing into the walk in cooler.

3-304.14 Wiping Cloths, Use Limitation - CCloths in between uses shall be stored in sanitizer. The sanitizer bucket should be labeled and stored off of the floor. Observed a bucket of soapy water with in use cloths stored in an unlabeled container on the floor under the 3 comp sink.

3-304.12 In-Use Utensils, Between-Use Storage - CProperly store in use utensils. Observed the rice scoop stored in room temperature water. REPEAT

4-901.11 Equipment and Utensils, Air-Drying Required - CObserved metal pans stacked together while wet.

4-501.11 Good Repair and Proper Adjustment-Equipment - CRepair the handle at the reach in cooler. Repair the fry basket with broken wires. Replace the cracked tea nozzle. Repair the leaking faucets at the 3 comp sink.4-101.19 Nonfood-Contact Surfaces - CReplace the rusty shelving.

6-201.11 Floors, Walls and Ceilings-Cleanability - CWalk in cooler floor is rusty.6-501.114 Maintaining Premises, Unnecessary Items and Litter - CMaintain and organize storage areas. Observed items such as drinks and personal items stored in the dining area.

6-301.11 Handwashing Cleanser, Availability - PFMaintain hand soap available. Observed the soap dispenser at the cook line handsink clogged and not dispensing enough easily. CDI by replacing with pump soap.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PProperly separate opened raw meats from ready to eat foods in the walk in cooler. Observed tied bags of raw beef, stored with or over ready to dumplings and carrots. CDI by relocating the beef to bottom shelving. Separate ready to eat and raw meat prep areas. Observed raw chicken with a bowl stored on top next to ready to eat cut cabbage. Observed a piece of raw chicken batter drip from the metal bowl into the ready to eat cabbage. CDI by voluntary disposal of the cut cabbage and education.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - PDishes must be clean to the sight and touch. Observed dried cabbage and flour debris left on large metal bowls and strainers stored as clean.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain cold foods at or below 45F. Observed ready to eat cut cabbage left on the prep table through lunch at 70F. CDI by voluntary disposal and education on time as a public health control option. Observed garlic and oil stored on top of containers inside the flip top cooler and not submerged into the wells measuring 53F. CDI by voluntary disposal and education on proper storage inside the flip top cooler.

3-304.12 In-Use Utensils, Between-Use Storage - CProperly store in use utensils in water at or above 135F, dry on in the food product. Observed the scoop used for rice stored inside a dirty container with standing greasy water. The container was discarded and a clean scoop was provided in a dry containers. Educated PIC on proper storage methods. REPEAT X 3

4-501.11 Good Repair and Proper Adjustment-Equipment - CReplace the fry baskets with broken wires.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain equipment clean. Observed cleaning needed around the wok stations and shelving inside the walk in cooler.

Walk in cooler floor is rusty6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C

6-301.11 Handwashing Cleanser, AvailabilityProvide hand soap at all handsinks. Observed none at the back handsink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationFood shall be protected from cross contamination by using separate equipment to separate different types of raw animal foods from each other. Observed one set of tongs and one bowl stored inside the prep cooler to handle cooked meats, raw shrimp, raw chicken and raw beef.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingProperly date mark. Observed a single container of cut cabbage not labeled.

3-302.12 Food Storage Containers Identified with Common Name of FoodProperly label all working containers of food products. Observed several unlabeled containers especially on the chefs cart in small metal pans, including: sauces, spices, etc.

3-304.14 Wiping Cloths, Use LimitationProperly store all wiping cloths in sanitizer in between uses. Observed 3 wiping cloths left on the cook line ledge and behind the sink faucet. Observed other cloths stored in a bucket of water at 0ppm. All were placed into sanitizer at 50ppm.

3-304.12 In-Use Utensils, Between-Use StorageStore the rice scoop in water at or above 135F or dry to prevent contamination. Observed in room temperature water. REPEAT

4-501.11 Good Repair and Proper Adjustment-EquipmentReplace the fry baskets with broken wires.4-101.17 Wood, Use LimitationOnly a hard maple or equivalently hard wood may be used for food contact surfaces. Observed a metal strainer imbedded in a wood block that is not smooth and easily cleanable. Facility is to provide information that this wood is approved or discard.4-102.11 Characteristics-Single-Service and Single-UseMaterials that are used to make single service and single use articles may not allow the migration of deleterious substances and shall be safe and clean. Observed the tops of bottles cut to make scoops for spices. This material was intended for single use only to be discarded after the product has been used. These scoops are not easily cleanable and may have contained chemicals prior to using as scoops. Advised to discard all. REPEAT

6-201.11 Floors, Walls and Ceilings-CleanabilityFacility has rusty floor inside the walk in cooler.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesThe person in charge (PIC) must be provide documentation or otherwise demonstrate knowledge of the employee health policy. Staff members must also be knowledgeable. PIC provided this policy but was unable to provide any detailed knowledge. Additional training is required. CDI- by education.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly segregate all food to prevent contamination. Observed a container with plastic wrapped raw pork stored with bags of cooked wonton. Wonton was moved to another location.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all cold foods at 45F and below. Observed cut, ready to eat cabbage, cooked broccoli, and garlic in oil above 45F. Advised to keep these items cold or provide a written procedure for leaving these items out for the lunch hour and discarding (TPHC). These items must be marked with the discard or prep times.

2-303.11 Prohibition-JewelryEmployees are not permitted to wear jewelry, with the exception of a plain wedding band. Observed a kitchen employee with a watch.

3-304.14 Wiping Cloths, Use LimitationProperly store all wiping cloths in sanitizer in between uses. Observed wiping cloths stored on the prep tables on the cook line. REPEAT

3-304.12 In-Use Utensils, Between-Use StorageAll in use utensils must be stored properly in water at 135F or above, in a dipper well or stored dry. Observed the scoop used for rice stored in room temperature water.

. 4-901.11 Equipment and Utensils, Air-Drying RequiredAir dry all utensils. Observed plastic containers and metal bowls stacked while wet.

4-201.11 Equipment and Utensils-Durability and StrengthUse only approved equipment. Observed cut jug tops stored to function as scoops. Advised to discard and obtain approved scoops as these may have been previously used for bottled chemicals.

4-204.11 Ventilation Hood Systems, Drip PreventionRepair the leaking fans in the walk in units.