TOYAMA EXPRESS

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P observed food, employee, touch, trashcan and then cook stake at cook line. CDI - PIC asked food employee to wash hands.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf. Observed steak par cooked in prep top and in WIC. PIC stated that raw steak is normally half way cooked on grill, cooled in walk-in cooler/prep top, and finished cooking per customer order. Establishment has not received approval. CDI- stake was fully cooked. PIC stated stake will be fully cooked to 155F without disrupting process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed carrots HH below 135F on stove. CDI - PIC voluntarily discarded food. 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 5 buckets of blanched broccoli prepared the previous day without date marking. CDI - PIC added proper date marking. 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 .

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 several single use items stored on the ground in dry storage area in dining room. Remove from ground.

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, interior of Prep unit, reach-in cooler, and cook line needing to be cleaned. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed front handsink, and back handsink constantly dripping during inspection. Front handsink hot water handle not functioning properly.

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 facilities floors, walls, hand sinks, and soap dispensers in need of cleaning. Increase cleaning frequency.

6-303.11 Provide required lighting intensity. Increase lighting in walk-in cooler to above 10 foot-candles.

5-202.12 Provide at least 100F water at handsinks. Observed front handsink unable to provide 100F due to faucet handles being in disrepair. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink being used to dump personal drink cups. CDI- EHS discussed with PIC, PIC had employee begin process of cleaning sink. Ensure handsinks are only used for handwashing.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed dish machine at 0ppm during inspection due to container being maintained empty. PIC primed unit after switching containers but was unable to remedy issue. Establishment has 3-comp and bleach to use for sanitizing equipment. VERIFICATION REQUIRED on or before 3/13 to assess dish machine repair. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed food employee fail to cook raw chicken and raw steak to required temps prior to attempting to move items to be used or cooled in Walk-in cooler to be used later. CDI- EHS discussed with PIC, PIC had items returned to grill to complete cooking steps. Ensure raw chicken is fully cooked to 165F or above. Ensure raw steak that is not whole or intact is cooked to 155F or above. 3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf. PIC stated that steak is normally cooked on grill, removed to walk-in cooler, and finished grilling. Establishment has not received approval. CDI- PIC stated items would be fully cooked without disrupting process. Non-continuous cooking application and procedures can be found at: www.mecknc.gov/foodsafety

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live flying insect in 3-door prep unit. EHS discussed pest control with PIC.

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 in-use spatulas being held in water temping below 135F. CDI- PIC replaced water and had container heated to 135F+ on grill.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed interior areas of sliding doors on dish machine maintained unclean with residue accumulation. Increase cleaning frequency.

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, interior of 3-door low reach-in cooler, hood vent system, and outer portions of cold holding units needing to be cleaned. Increase cleaning frequency. *REPEAT*

5-205.15 Maintain a plumbing system in good repair. Observed front handsink, back handsink, and 3-comp sink constantly dripping during inspection. Front handsink hot water handle not functioning properly.

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 ceiling tiles and vent with dust and black residue accumulation. Observed areas under and behind equipment needing cleaning. All throughout facility, increase cleaning frequency.

6-303.11 Provide required lighting intensity. Increase lighting in walk-in cooler to above 10 foot-candles.

3-402.11 and 3-402.12 Provide records from supplier to guarantee fish served raw or undercooked is free of live parasites. -Pf Observed no parasite destruction letters for salmon offered undercooked on menu. CDI: PIC obtained p.d. letters from suppplier.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots being held below 135F on stove. PIC stated product reheated/prepared @11am. CDI: PIC reheated product (191F).

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf Observed no consumer advisory for steak and salmon offered undercooked on menu. EHS will return within 10 days to verify facility added consumer advisory to undercooked menu items. VERIFICATION REQUIRED.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed shrimp thawing in colander in prep sink under running water. Product only semi-submerged causing the product to sit between 66F-70F. EHS recommended use of walk-in cooler for holding product after thawing until ready for prep.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed light under back door. EHS recommended door sweep. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on reach-in cooler on main cook line.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed outside of 3-door make table soiled with sticky residue. REPEAT VIOLATION.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed waste can blocking hand sink..CDI waste can was moved

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 on rice held on time.CDITime was added

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door was ajar during inspection. No protection from outside pest. 6-501.111 Keep the premises free of insects, rodents, and other pests. Also observed flying pests ..REPEAT

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping clothes tied to handles of RIC

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 sitting in sliced raw veggies. CDI Bowl was removed

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues.Observed RIC sticky to touch..REPEAT

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bin provided for hand sink by RIC

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp sauce at 61F. CDI. Sauce was voluntarily discarded. Shrimp sauce will be kept on time. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests . Great improvement from last inspection. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed standing water in bottom of prep unit. No food stored on bottom shelf.

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 shelves throughout the facility.

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 doors of RIC and prep units in need of wiping down. Also observed inner lid of ice machine in need of cleaning.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items throughout facility not necessary for operation and maintenance. Great improvement for last inspection. 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 facility in need of cleaning throughout.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed wast basket in front of hand sink. Wast basket was moved 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food in hand wash sink. REPEAT

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance.Observed a lot of clutter throughout facility. Rid the facility of items not used for food operation purposes.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. observed spoon on hand sink.. CDI. Spoon was removed

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 first check 126F second check 126F 40 minutes later. CDI PIC put rice into small bins. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp sauce on counter at 64F. CDI voluntarily discarded sauce. Per package mayo used in shrimp sauce needs to be refrigerated. 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 .

3-501.15 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 in deep bins cooling. CDI ..PIC moved rice to shallow pans to quickly 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 .

3-501.13 (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 salmon thawing in WIC with package still intact.. CDI..PIC slit the package

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 shakers and squeeze bottles without labels. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pest in kitchen area. 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 bowl in shrimp. CDI.. PIC removed bowl.. 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 squeeze bottles without labels. CDI..PIC labled bottles

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

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 stored in water with temp of 121. 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 bowl left inside of container of raw beef. CDI..PIC removed bowl

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 several prep tables rusted throughout facility

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in prep cooler handles. Needs to be stored in sanitizer bucket. REPEAT CDI: PIC discarded soiled wiping cloths.

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 cooking spatulas and grill utensils being stored in container of water on flat top. Water temperature was 120F. PIC stated that utensils had been in the water for one hour. CDI: PIC reheated water to reach over 148F to hold utensils.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed residue and debris build up on edges of reach in doors and gaskets. Needs cleaning. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed door missing on dumpster. Repair or replace receptacle. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plug not in place on dumpster. Replace.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed ceiling, especially around a/c vents in need of cleaning due to accumulation of dust and residue.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed residue and debris on utensils stored as clean. CDI - Items were moved to 3-comp sink to be cleaned. REPEAT. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of drain flies in dish areas. PIC showed records of monthly pest control visits with last visit being 4/19. Facility is going to continue working with pest control to get rid of drain flies. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths stored in prep cooler handles. Needs to be stored in sanitizer bucket.

4-501.11 Maintain equipment in good repair. Observed loose stripping at bottom of ice machine. Needs repair.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed residue and debris build up on edges of reach in doors, on shelving, and wire racks. Needs cleaning. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed hole in wall protrusion corner and observed edging separating from around mop sink. Needs repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions mixed in with food and other items for restaurant. Need to designate area for employee storage.

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 is not a CFPM.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed employee pick up egg rolls with bare hands and place them in a fryer basket without dropping them to reheat. CDI - PIC had employee discard egg rolls and use tongs to grab egg rolls.

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

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 and shakers with no labels. Needs labeling. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amounts of drain flies in dish areas. PIC showed records of monthly pest control visits with last visit being 1/19. Facility is going to continue working with pest control to get rid of drain flies.

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 in use utensils in dirty water at 111F CDI - PIC changed water and heated. 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 flour. 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 single use paper and drink trays stored on floor in storage corner. Needs to be stored off the floor.

4-502.11(A) Maintain utensils in good repair. Observed squeeze bottle cut in half and used as a cover for shaker containing sesame seeds. CDI - PIC discarded shaker for a new one.

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 in bottom of freezers and on some shelving. Needs cleaning. REPEAT.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage at grill station. CDI - Employee beverage was moved to an appropriate location.

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 of sauces and oils missing labels. CDI - PIC labeled bottles.

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 sugar. CDI - Scoop was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls with water inside drying CDI - Bowls were flipped over to allow for proper air drying.

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 debris on dish racks for dish machine and on bins of unused equipment on shelving. 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 of debris on floor around dish machine and under shelving. Needs cleaning. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked or missing tiles and damage to floor to wall edging. Needs repair.

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 did not have a CFPM certificate. REPEAT.

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 facility does not have updated Employee Health agreement with nontyphoidal salmonella. CDI - PIC was aware of updated employee health policy and information but was unable to access documents sent by EHS last inspection. EHS worked with PIC to get documents printed to help educate and inform staff on updated policies.

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 facility did not have a vomiting and diarrhea cleaning procedure. CDI - PIC had an online copy of the state plan but was unable to access the document in a printable form. PIC and EHS worked to get form avaliable to print for use in facility.

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 chicken in reach in over raw scallops and shrimp. REPEAT. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef in WIC over vegetables. CDI - Storage order for raw chicken and raw beef was rearranged.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in dish area. REPEAT. PIC had pest control visit on 3/17 and has been following the advice of the pest control company in order to get rid of the flies. Points reduced due to improvement.

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 debris in reach in and on bins of unused equipment on shelving next to water heater. REPEAT. Points not escalated due to improvements of items on last inspection.

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 of debris on floor around water heater and under shelving. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee shoes stored with large bags of sugar. CDI - PIC moved shoes to an appropriate location.

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 did not have a CFPM certificate. PIC had food handler certificate and another manager had an expired certificate.

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 facility does not have updated Employee Health agreement with nontyphoidal salmonella. CDI - EHS educated PIC on updates and provided link to new Employee Health Agreement information.

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 facility did not have a vomiting and diarrhea cleaning procedure. CDI - EHS sent a copy of the state plan and discussed requirements with PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink blocked by stool with container of broccoli sitting on top of it. CDI - Stool was moved to allow access to handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken on shelf over a container of peas and carrots. CDI - Storage order was rearranged. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in dish and prep areas of kitchen. PIC stated he has recently changed pest control companies and the new company is working on the issue. 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 salt and tempura batter stored on floor in dry storage area.

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

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 a box of single service to go containers on the floor in storage area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of debris on shelving throughout facility.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks sitting on top of reach in units without lids. CDI - Employee drinks were removed.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken on top of a box of raw shrimp. CDI - Storage order was appropriately rearranged. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with food debris on them. CDI - Utensils were moved to be cleaned.

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 or shaker containers of oils, sauces, and spices with no labels.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies in kitchen around dish machine and 3-comp sink. EHS recommended contacting pest control. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths on prep surfaces or hanging from handles of reach in units. REPEAT.

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

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

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer level at dish machine- 10ppm. CDI: PIC primed dish machine- 100ppm.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed partially cooked beef cooling in walk-in cooler. Facility not currently approved for partial cooking. PIC stated facility will now fully cook beef. EHS will continue to monitor for compliance and if issue persists, points will be assessed and facility will submit partial cooking documentation. CDI: Education provided and beef cooked to 165F before being placed back into walk-in for cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw salmon and raw shrimp being held above 41F in standalone refrigerator next to cookline. Product prepared @11am. Ambient air temp of unit- 67F, ambient air temp of kitchen 82F. PIC moved all TCS product to walk-in cooler for rapid cooling. Facility cannot use refrigerator until corrected. EHS will return within 10 days to verify facility repaired. REPEAT VIOLATION. VERIFICATION 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 Observed tempura shrimp being cooled in standalone refrigerator. Unit designed to cold hold, not to cool. Unit also unable to hold temperature. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. REPEAT VIOLATION.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several fruit flies around prep sinks and three compartment sink. EHS recommended extra pest control visits and cleaning drains nightly.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer cloths stored hanging over handles on make table. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed standalone refrigerator unable to hold temperature. See violation #20 for more detail. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small green cutting board with heavy scoring. CDI: PIC voluntarily discarded. REPEAT VIOLATION. **Points not escalated due to nature of violation & PIC voluntarily discarded board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelves and outside handle of standalone refrigerator.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grouting in need of repair in various parts of kitchen.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored inside plastic cambro container. CDI: Education provided and food employee relocated cup to approved location.

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee wash hands in wash compartment of 3-vat sink. CDI: Education provided and food employee rewashed hands at hand sink. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands at 3-vat sink without using hand soap, turn faucet off with bare hands, then dispense paper towel from dispenser. CDI: Education provided and food employee rewashed hands at hand sink using correct procedure.

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 steamed broccoli prepared @10am not cooling quickly enough. Product temped 50F @3:45pm and 45F @4:18pm. CDI: PIC voluntarily discarded product. Observed spring rolls in refrigerator not cooling quickly enough. Product temped 74F @3:43pm and 72F @4:26pm. PIC stated spring rolls sat out during lunch rush and were placed back into unit @3:30pm. CDI: PIC moved product to freezer for rapid cooling. **EHS strongly recommended purchase of speed racks for cooling due to amount of products being cooled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed medium sized metal insert pan of cooked shrimp being held on shelf below flat top grill. Product is intended to be placed on time. PIC stated food employees place shrimp on shelf but do not start TPHC until shrimp is placed in make table. PIC stated product was prepared @3pm. CDI: Education provided, shrimp reheated to above 165F, and placed on TPHC correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings being held above 41F in walk-in cooler. Product sitting directly next to steamed broccoli in process of cooling. CDI: PIC moved chicken wings to freezer for rapid cooling. REPEAT VIOLATION. **Points no escalated due to other violations being of greater importance.

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 approx. 15 large bus tubs of steamed broccoli cooling covered and stacked 2-3 deep in walk-in cooler. Observed large metal insert pan of chicken cooling covered with aluminum foil in walk-in cooler. Observed large bus tub of rice cooling on counter covered with lid. **EHS strongly recommended purchase of speed racks due to amount of products being cooled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths being stored hanging over door handles of make tables and inside cambro containers with raw meat inside. CDI: PIC voluntarily discarded meat and wiping cloths.

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 spatulas on shelf at flat top stored in water @94F. CDI: Education provided and PIC sent spatulas to be W/R/S and replaced with fresh hot water. Observed rice scoops at front counter and rice cookers in kitchen being stored at room temperture. CDI: Education provided and PIC sent scoops to be W/R/S. Facility opted to clean utenils at rice cookers in kitchen and store utensils inside product at front counter. Observed 4 knives stored on wall between FRP and metal trim being used for broccoli prep. CDI: Education provided and PIC sent knives to be W/R/S. EHS recommended more magnetic strips for knives.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed red cutting board with heavy scoring. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed standing water/clogged drain at floor drain under dish machine. PIC stated dish machine not currently in use and repairman has been contacted to unclog piping.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed strainer stored as clean above 3-vat sink soiled with food waste. CDI: PIC sent strainer to be W/R/S. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed white plate inside ice machine soiled with black buildup. CDI: PIC cleaned and sanitized plate.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring rolls and egg rolls bieng held above 41F on shelf at stove. CDI: PIC moved products to refrigerator for rapid cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few scored cutting boards thoughout facility.

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

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 dented can in the dry storage area. CDI- PIC relocated can

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on rack above prep table while food being prepped. CDI- Drink removed. Points not doubled as only one instance of improper drink storage observed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Facility makes TCS teriyaki sauce from cooked vegetables, holding sauce for 2-3 days and not date marking. CDI- PIC date marked teriyaki sauce for date of prep. (repeat)

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies in dish area. PIC showed pest control invoice from two weeks ago and facility has fly light traps in kitchen. Maintain pest control measures. Ty

4-501.11 Maintain equipment in good repair. Observed racks in walk-in cooler and a few rolling racks rusted, needing re-coating or replacing soon.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed two ceiling vent covers in kitchen needing cleaning of dust build up and gaskets on 3 door freezer needing some cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed hot water faucet to cashier station handwash sink leaking when turned off, needing repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored in prep cooler next to restaurant condiments. CDI- Drinks removed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Facility makes TCS teriyaki sauce from cooked vegetables, holding sauce for 2-3 days and not date marking. CDI- PIC date marked teriyaki sauce for date of prep.

6-202.13 Properly locate mechanical insect control devices. Observed plug in fly light trap mounted directly above dish rack and dish sink. Needs re-locating to prevent potential contamination of food or food contact surfaces. •

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. Employees placed in use knives in FRP frame to hold them, area cannot be cleaned. CDI- Knives moved to dish area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed an employee paper towel drying dishes. CDI- Employee corrected, dishes need to air dry.

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 missing baseboard tile and missing grout from floor tiles in prep sink area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored in fridge and prep cooler. CDI- Drink removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed pans of raw chicken stored above RTE peas and carrots in prep cooler. CDI- Chicken removed from cooler and properly stored on bottom of refrigerator unit.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed large portion of shrimp just cooked from raw at 125 degrees in several areas. CDI- PIC put shrimp back on grill to properly cook, observed all parts above 145.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mixed peas and carrots in main prep cooler at 54, noodles in cooler at 54. Said to be in cooler approx. 3 hrs. CDI- CDI- TCS items moved to stand up fridge to chill back to 41.

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 steamed broccoli with old time mark. Time label had not been updated since last batch recently cooked. CDI- Label corrected on broccoli.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a wet wiping cloth stored in the hand sink by the registers. CDI - cloth was removed.

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 2 squeeze bottles of water unlabeled. CDI - bottles were labeled during the inspection.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

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

Repeat violation 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee's purses, clothing and food stored with facility items throughout. Separate employee items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef stored above cooked broccoli and mushrooms in the reach in cooler. CDI - beef was placed on the bottom shelf. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw pork stored above raw seafood in the walk in cooler. CDI - pork was moved to the bottom shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed mushrooms stored above ready to eat lettuce and other items in the walk in cooler. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed a pan of zucchini stored directly on top of mushrooms in the prep unit. Observed a box stored directly on top of broccoli in the walk in cooler and other broccoli containers stacked directly on top of each other without lids or a barrier.

Repeat violation 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 cooked broccoli out on TPHC but the time was not marked. CDI - time was marked during the inspection. Also, the PIC did not have a procedure sheet for the broccoli. Another procedure sheet was emailed with the inspection. Verification required 8/5/2017 Observed shrimp out on TPHC at 10 AM but the time marked on the shrimp was 11 AM. CDI - PIC corrected the time label.

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 a split gasket on the left door of the prep unit by the registers. Replace gaskets. Observed rusty shelves in the walk in cooler. Resurface/replace shelves.

General comment 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 reach in cooler. Store employee food away from facility food.

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 cooked broccoli on time but PIC did not have the procedure sheet for it. CDi - procedure sheet was emailed with the inspection. All other items held on time were marked with the correctly and had procedure sheets.

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 in the walk in cooler with lids on. CDi - PIC removed the lids.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed several squeeze bottles unlabeled throughout the facility. Observed at least 2 shakers unlabeled. Observed a sugar and rice bin unlabeled.

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 2 containers of spatulas in 107F water. CDi - PIC placed items to hold on the grill. Water reached 149F after 20 minutes.

General comment 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. -Observed 2 cuttings boards stored behind both prep sink faucets. CDI - PIC moved them to the drying rack.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

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 5 bus bins on rice cooling since previous night, above 45 F (see temp chart). CDI- All bins were voluntarily discarded.

3-501.13 Use approved thawing methods. Observed raw beef thawing on counter. CDI- Beef placed into walk in cooler and instruction provided.

4-501.11 Maintain equipment in good repair. Observed split gasket in 3 door reach in freezer. Repair.

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 shelving, 3 door reach in freezer interior and non-food contact surfaces of soda machine. Clean. REPEAT.

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 floors in walk in cooler. Clean.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee rinse grill utensils in 3 comp sink without the appropriate wash, rinse and sanitize steps. CDI- Instruction provded and utensils were sent to the dishmachine to be properly washed.

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 shelving throughout facility. Clean.

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 floor coving to be missing/damaged. Repair. REPEAT. 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 wall behind dishmachine and ice machine. Clean.

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 eggrolls in reach in cooler PIC stated had been cooling for 1 hr. Eggrolls were at 110 F and would not have made it to the required 70 F mark without action. CDI- Instruction provided to PIC and eggrolls were placed into reach in freezer where they cooled to an appropriate temperature (see temp chart) to meet cooling parameters.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken in fryer basket below 135 F (see temp chart). CDI- Item was re-cooked and instruction provided to PIC.

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 food and debris build up around kitchen including corners of and under equipment. Clean. REPEAT. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed some floor/coving tiles missing and/or broken. Repair.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dirty rag being stored on hook, on top of clean utensil. CDI-Rag was removed and utensil was rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shrimp that had just been placed in reach in freezer at 67 F. Shrimp had just been peeled. CDI-Discussed with PIC importance of limiting time out of refrigeration. Item was re-checked 20 minutes later and had cooled to 54 F. REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility has thermometers but they are not thin probe. CDI-Discussed importance of a thin probe thermometer and PIC will be purchasing thin probe thermometers. Return Visit (VR) required.

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

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 trash and food debris/build up in corners of kitchen and under equipment. Clean.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed spray bottles labeled as sanitizer and sanitizer buckets for sanitizer testing 10ppm. CDI by refill and testing at 50ppm. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed prep sinks incorrectly wash, rinsed, and sanitized after being used for raw meat (chicken, shrimp). CDI by proper wash, rinse, and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shrimp in walk-in cooler > 45F. Shrimp was recently peeled and was 65F. CDI by placing shrimp in reach-in freezer. Discussed with PIC the importance of limiting time raw foods are held off of temperture control during prep process.

a 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed buckets for storing wiping cloths testing 0ppm chlorine. See item # 14.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice scoop stored in dirty ice scoop container with standing water. Observed knife stored in between wall covering and wall corner cover.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed biuld-up on outside of ice chute on soda fountain.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw steak taken out of a bowl and cooked to a proper final cook temperature and then placed back into the same bowl. CDI by immediately removing to thoroughly reheat to 188F and placed into a clean bowl. Staff was educated on obtaining a clean bowl every time.

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 cooked chicken stored under a TPHC procedure with a 1pm discard time at 3pm. CDI by voluntary disposal.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 different cleaners stored inside spray bottles with sanitizer labels. CDI by properly labeling bottles and explaining that bottles can no longer be used for sanitizer, even once emptied.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean inside the compartments of the flat top grill and in between the grills.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Repair the holes in the womens restroom wall near the paper towel dispenser. 6-501.12 Cleaning, Frequency and Restrictions - C Clean the floors, walls and ceilings at a frequency to prevent accumulation of dirt and debris. Observed build up in between the wall and flat top grills.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain CL sanitizer at least 50ppm. Observed two spray bottles at 10ppm. CDI- by re-preparing at 50ppm.

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 and below. Observed noodles inside the prep cooler at 51F. CDI by moving into the reach in cooler, maintianing at 36F internally.

4-901.11 Equipment and Utensils, Air-Drying Required - CProperly separate the plastic gray containers to allow for air drying. Observed all stacked while wet. (REPEAT x 2)

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - CMaintain equipment clean. Observed cleaning needed around the deep fryers.

6-501.18 Cleaning of Plumbing Fixtures - CMaintain the restrooms clean. Observed the hansink, tiolet and urinal in need of cleaning in the mens restroom.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - CObserved tiled coving damage at the corners in the kitchen.

2-301.12 Cleaning ProcedureProperlyk wash your hands using the correct procedure. Observed cook line employees wiping their hands on the cloths hanging off their aprons. CDI by education and redirecting them to the handsink for proper handwashing.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain sanitizer at the correct concentration. Observed CL sanitizer at 10ppm. Sanitizer was re-prepared at 50ppm.

3-501.19 Time as a Public Health ControlFollow approved TPHC procedures. Observed the times on the chicken and shrimp incorrectly marked. Time was corrected with fresh product.

2-303.11 Prohibition-JewelryOnly a plain wedding band is allowed on employee preparing food. Observed cook line employees wearing an adorned ring and another with a watch.2-304.11 Clean Condition-Outer ClothingEmployees should wear clean outer clothing. Observed cook line employees with dirty rags hanging off their aprons.

3-304.14 Wiping Cloths, Use LimitationProperly store wiping cloths in sanitizer in between uses. Observed wiping cloths used for wiping off the grill stored on the grill ledge. REPEAT

4-901.11 Equipment and Utensils, Air-Drying RequiredSeparate the gray food containers to allow them to properly air dry. REPEAT

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly segregate all foods to prevent contamination. Observed raw shelled eggs stored over lemons. The eggs were moved below the lemons.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed food debris left on knives, peeler, metal stainer and large gray plastic food containers. All were removed to be washed and sanitized inside the dish machine.

3-304.14 Wiping Cloths, Use Limitation*New*- Properly store all wiping cloths in between uses in sanitizer. Observed wiping cloths stored on splash guards on the prep sink and the handsink. Observed cloth stored on chefs apron.

4-901.11 Equipment and Utensils, Air-Drying RequiredProperly air dry all utensils. Observed large plastic gray food containers stacked while wet.

4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. Observed prep cooler maintaining an internal temperature of 50F. All products stored inside were cooling, non TCS, or TPHC items. All items cooling were moved into the reach in cooler on the cook line. Facility is to repair or remove. All return visit will be made to ensure proper internal temperature.

4-202.18 Ventilation Hood Systems, FiltersProperly clean all hood filters. Observed grease dripping for the hood filters.6-202.12 Heating, Ventilation, Air Conditioning System VentsMaintain all air conditioning vents clean. Observed dust build up on the air conditioning vents above the reach in freezer.6-202.11 Light Bulbs, Protective ShieldingProperly shield all light bulbs. Observed a broken light shield over the 3 compartment sink.