CHINA PALACE

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed a bin of fried chicken to be cooling in the WIF at a temperature of 86F at the 2 hour mark of cooling. CDI - PIC voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a plastic container of shredded lettuce to be stored above the refrigeration level of the cook line open top refrigerator at a temperature of 47F. PIC stated that they had cut the lettuce right at opening at 11am. - Observed a small plastic container of black beans to be stored in the cook line lowboy refrigerator at a temperature of 49F. PIC stated they have not had it out all day and was only used for one dish the previous night. Item was observed inside a thick plastic bag inside of the plastic container which also had a lid on, all preventing cold air from hitting the product. CDI - PIC voluntarily discarded both items. 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 .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed 2 cans of “Raid” to be stored on the lower shelf beneath the register. This pesticide is not approved for commercial use. CDI - Voluntarily 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 a bin of fried chicken to be cooling in the WIF and to miss the first cooling window. Bucket was observed to be densely packed despite being uncovered, which does not allow for the cold air to reach the center of the product. CDI - PIC voluntarily discarded. - Observed 2 large metal containers of cooked noodles cooling at a rate of 0.0 degree/min in the WIC. Both containers of noodles were observed to be densely packed and had tight fitting plastic wrap on, both of which do not allow for adequate air flow to cool the product. REPEAT. CDI - Plastic wrap removed and observed cooling at a proper rate of .15 degrees/min. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the metal back door to the establishment to be open at the time of the inspection and the screen door to have holes in it, allowing for the potential entry of vermin into the establishment. REPEAT.

4-502.13 Single-use and single-service articles cannot be reused. - Observed the facility washing single service plastic containers to be re-used. PIC stated that they were for their own personal meals but some food items were observed stored in the same containers in the cook line refrigerators . 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 stack of single service to go trays to be stored on the top shelf above the cook line with their food contact surfaces face up, allowing for potential contamination. CDI - PIC flipped stack of to go trays over.

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 the racks in the WIC and the dry storage racks to have accumulations of food debris/grime. - Observed the exterior of the cookline wok and the interior of the 1 door lowboy refrigerator to have accumulations of food debris/grease/grime. 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 the floor beneath the WIC racks, dry storage racks and cookline to have accumulations of food debris/grease/grime. REPEAT. - Observed the ceiling tiles surrounding the vents in the kitchen to have accumulations of dust/debris. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw pork stored over RTE sauces in WIC and raw chicken skewers stored over RTE egg rolls in lowboy. -CDI- PIC corrected storage order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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)./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 cooked sweet and sour chicken in WIF with no date marks. Per PIC, items were prepared 2 days prior. Observed rice noodles and dumplings in prep units with no date marks. -CDI- PIC properly date marked items. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf.- Observed housemade sauces containing cooked onions, and garlic oil mixture being held on TPHC but not included in written procedures. -CDI- Items added to TPHC form. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 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 stamps on raw eggs, housemade sauces with cooked onions, and garlic in oil mixture being held on TPHC with no time stamps. -CDI- PIC properly labeled items. -0-

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 egg rolls and raw beef cooling in deep containers, densely packed with protective covering, cooling at a low rate. -CDI- EHS educated PIC on proper cooling methods and items were unstacked and removed protective covering to facilitate rapid cooling. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-502.11(B) Provide accurately calibrated thermometers. -Pf- Observed thermometer not accurately calibrated. When tested in ice water, thermometer would not go below 34-35F. **10 DAY VERIFICATION REQUIRED** -0.5- For information on how to properly calibrate a thermometer please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

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 some squeeze bottles and sauces missing labels on line. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some flying pests near dish machine/clean dish storage. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap in back door. Repair. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths stored in chlorine sanitizer less than 50ppm. **REPEAT** -0.5- 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed wiping cloth bucket stored on floor. -CDI- PIC relocated items.

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 being used to scoop broccoli. Provide tongs, spoon, or other item with a handle and store handle above food. **REPEAT** -0.5-

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed visibly dish stored on shelving with clean dishes. Observed clean cutting board stored on handles/faucet of 3-comp sink, contacting wall with visible debris . -CDI- PIC placed items at dishpit to be W/R/S. -0-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf- Observed some cracked multiuse containers and soup spoon. -CDI- PIC voluntarily discarded items. 4-501.11 Maintain equipment in good repair. Observed leak in WIC. Repair. **REPEAT** -1-

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 buildup on shelving of WIC and where clean dishes are stored in need of cleaning. Observed large soy sauce containers used for storage of non TCS food with lots of buildup. Observed exterior surfaces of cooking equipment in need of cleaning. Observed exterior surfaces of canned goods with dust buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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./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 floors in need of repair due to not being smooth and easily cleanable, lighting not functioning due to water damage (per PIC), water damage on some ceiling tiles in dining area and hallway area of bathroom area and missing ceiling tiles in this area as well. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust/debris buildup on ceilings and walls throughout. Observed floors and walls in hard to reach areas such as behind and beneath equipment in need of cleaning. Observed vents in need of cleaning due to heavy dust buildup. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

6-303.11 Provide required lighting intensity. Observed little to no light in 3-comp sink area. -0- 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 retail food in WIC. -CDI- PIC relocated items.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed back hand washing sink blocked by mops and other cleaning items. CDI Items were removed

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several food items above 41F located in prep unit and WIC REPEAT.. CDI.. Facility is voluntarily closing. PIC states repair tech is coming today to repair/check the unit. Food for WIC and Prep unit will ne moved to WIF 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 .

3-307.11 Protect food from contamination sources not specifically noted by the code.Observed AC unit spitting liquid from fan. Uncovered Food was located under fan, CDI..Food was voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on prep unit.

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 stored in broccoli.

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 used tin cans used for storing food. 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 shelving throughout facility rusted. REPEAT 4-501.11 Maintain equipment in good repair. Observed WIC and Prep unit with high temps. WIC 48 PIC unit top 49..RIC 44

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 hood vents in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed facility in need of cleaning. Please sweep hard to reach areas and pick up clothes on floor throughout facility.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, house made egg rolls, and bamboo shoots above temp. CDI.. Items were moved to WIC to quickly cool. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 packed in plastic bin and tightly wrapped with no change after in temp after 17mins. CDI..PIC unwrapped noodles and placed in a shallower pan and moved to WIF. 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 working containers in use without lables

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 sauces and bamboo stored in tin can with plastic wrap in WIC. REPEAT 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 shelving in WIC rusted.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw chicken cooling at 12:17 74F second check 12:47 74F no change in temp. CDI PIC removed covering to quickly cool chicken. Once plastic wrap and lid was removed 3rd temp check at 116 65F 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken placed in bin tightly wrapped with plastic and a lid. CDI..PIC removed plastic and lid. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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 handles of scoop in flour and sugar. CDI..Handle was placed correctly with handle not in food.

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 sauces stored in tin can with plastic wrap in WIC.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no wastebasket at handwashing sink. 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 missing titles throughout kitchen.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee wash hands for less than 20 seconds. CDI..PIC had employee wash hands again 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed Employee not use barrier to turn off faucet after washing hands. Also observed same employee put up inventory, donned gloves without hand wash and started to prep food, CDI..PIC hand employee wash hands. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed Chicken and Noodles not cooling adequately. EHS has PIC remove wrapping. 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 bucket of raw chicken in WIC from previous day above 41F see temp chart. CDI.. PIC voluntarily discarded chicken. 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 Spring rolls( house made),Noodles, baby corn, Crab Rangoon( house made), cooked pork without dates. made and or open previous day. CDI..PIC labeled items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken , spring rolls , crab Rangoon and noodles, cooling tightly wrapped. CDI..Had PIC unwrap items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

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

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste basket at hand sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys stored over to go containers and food items in prep area. CDI ..PIC moved keys

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed clean dishes stored beside thawing raw chicken. Splatter from chicken was splashing on pans. CDI- Pans taken back for cleaning. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces sored on the floor. CDI- Items removed from floor. Observed fried wontons on the shelf uncovered. Cover wontons.

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 fan, cornstarch, sugar containers and other food bins in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with sealant removed and concrete exposed.. Resurface floors so they are smooth and easily cleanable.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw shrimp in the walk in cooler. CDI- Chicken moved above other raw chickens. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors with sealant removed. Resurface floors so they are smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall near the back door in need of cleaning.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee cooking raw chicken pick up raw chicken with gloved hand and then drop chicken into wok. Employee then rinsed gloves in sink and took them off and proceeded to go work with cooking chicken without washing hands. CDI - Employee washed hands and EHS recommended using a utensil to pick up raw chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork in reach in at 49F. CDI - Pork was moved to WIC to cool. REPEAT. Points not escalated due to improvements. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed holes in screen door. Needs repair.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of canned bamboo shoots and a box of broccoli stored on the floor. CDI - Food was moved off the floor.

4-502.11(A) Maintain utensils in good repair. Observed plastic container holding broccoli with hole on in one corner and a large crack that had been stapled together on the other side. CDI - Container was discarded. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed peeler and metal pans stored as clean with food residue and debris on them. CDI - Items were moved to dirty dish area 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)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in reach in at 44 and crab ragoon at 43 F. CDI - Crab ragoon was recently pulled out of cooler for use and was allowed to cool. Chicken was moved to WIC to cool. 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 .

4-502.11(A) Maintain utensils in good repair. Observed small plastic container with meld damage and cracked corner. Observed plastic containers with cracking including one holding chicken with a hole in the side. Facility needs to discard damaged utensils.

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 drink with no lid sitting on table where chicken was being prepped. CDI - PIC placed a lid on the drink and relocated it.

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 a tray being prepped stored over a container of cornstarch. CDI - Raw chicken was moved to a location where it was not being placed over food. 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 labels missing from squeeze bottles and container of sugar. Needs labels.

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 shelf under hot holding soup unit. Needs cleaning.

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 over green beans and dumplings in WIC. CDI - Storage order was rearranged and beef was moved to a lower shelf. REPEAT.

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 pooled egg sitting on spice and dry goods rack next to grill at 62 F. CDI - Eggs were cracked in the last 30 minutes and were moved to reach in to cool. PIC stated eggs are usually used within an hour during the lunch rush, so eggs are left out. EHS suggested using TPHC and provided TPHC documentation. REPEAT. Points not escalated due to improvements.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed baby corn cooling after being removed from can in flip top. CDI - Baby corn was moved to cool in WIC.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink obstructed by mop bucket. CDI - mop bucket was moved.

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 over raw beef in WIC. CDI - Storage order was rearranged. 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 being prepped on the same prep table and at the same time as spring rolls were being made. CDI- Chicken was removed and table was cleaned and sanitized.

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 chicken in reach in at 53 F observed cooked broccoli stored ambiently with no time stamp at 67 F. CDI - Food was allowed to be cooled. Broccoli was prepared 30 minutes prior and was reheated.

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

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 one ceiling tile in kitchen made of cardboard. Needs to be replaced with nonabsorbent ceiling tile.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies around 3-comp sink. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed 2 buckets of sauce and boxes of broccoli stored on the floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths on prep tables. 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 scoop handle in contact with rice.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed EHP did not include non-typhoidal salmonella. EHS informed PIC with the addition of this illness since the adoption on the 2017 Food Code. EHS sent copy of the new EHP to PIC.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed facility does not have procedures for response to a vomiting and diarrheal event. EHS notified PIC of this requirement with the adoption of the 2017 Food code. EHS sent state created procedures to PIC.

2-401.11 Eating, Drinking, or Using Tobacco. Observed employee beverage stored above prep cooler with no lid. Observed employee bowl of rice stored inside rice cooker holding customer rice hot. CDI - Drink and bowl were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw wings stored in container directly beside crab Rangoon with no degree of separation. CDI - Crab Rangoon was moved.

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 chicken, shrimp, and pork in WIC and chicken and egg rolls in reach in cooler with no date labels. CDI - PIC stated food was cooked yesterday and dates were added to all foods.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer in spray bottle at over 200 ppm bleach sanitizer. CDI - Water was added to dilute sanitizer.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed drain flies around the drain at the 3 comp sink next to the WIC. Observed flies in the facility. EHS advised PIC to contact pest control provider.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths stored on prep surfaces throughout kitchen.

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 food residue and debris on shelving throughout kitchen.

5-202.13 Backflow Prevention, Air Gap Observed pieces of cans and plastic over drains at 3-comp sinks and dish machine. This is an impediment to backflow prevention and should be removed.

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 drains at 3 comp sinks contained heavy debris. Needs cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on shelf above prep cooler next to single service items.

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 noodles in WIC cooled overnight at 46 F. CDI - Noodles were voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork at 44 F and raw chicken at 47 F in prep unit. All food was placed in the prep unit this morning at opening. Thermometer ambient temperature for the unit was 46 F. Unit is next to grill and being opened and closed frequently. Other foods in the unit were 41 F. Pork and chicken was moved to cool in the WIC. Technician was called to service the cooler. Food was placed into ice baths. 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 noodles in WIC cooled in large deep container overnight. Noodles should be cooled in shallow containers. CDI- Noodles were voluntarily discarded.

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 water at 75 F.

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

3-501.13 Use approved thawing methods. Observed chicken being thawing in the sink without running water. Chicken used for cooking

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed breaded chicken wings, chicken pieces in a medium sized bin and chicken in a bag and dumplings holding above 41F. See temp chart. CDI- Items placed in the freezer to quickly cool to 41F.

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 and around equipment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Obsevred large container of soy sauce on the floor in the walk in cooler.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed, cut vegetables stored below unwashed vegetables in walk-in cooler. CDI- Items were reversed. REPEAT FUll points.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P In EQUIPMENT such as ice bins and BEVERAGE dispensing nozzles and enclosed components of EQUIPMENT such as ice makers, cooking oil storage tanks and distribution lines, BEVERAGE and syrup dispensing lines or tubes, coffee bean grinders, and water vending EQUIPMENT: (a) At a frequency specified by the manufacturer, or (b) Absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. ICE MACHINE WITH PINK SLIME/MOLD BUILDUP-NEED TO CLEAN AND SANITIZE ON A FREQUENCY TO KEEP SLIME AND MOLD FREE. VR- facility has up to ten days to clean unit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed frozen shrimp stored above RTE sauce, observed raw packaged beef above RTE egg rolls. Some items started as frozen some did not. CDI-PIC changed storage order 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed crab ragoons sitting in a cardboard box in reach-in. CDI-PIC moved items to an approved container. Repeat Violation.

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

3-701.11 Discarding or Reconditioning Unsafe, Adulterated, or Contaminated Food - P Observed 3 cans of potaotes, 3 cans of soy sauce heavily dented and in storage for use. CDI-PIC set aside to be 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 raw chicken unattended in a large metal pan at 72F, was being used for prep and warmed up. Observed cooked chicken in a plastic bag in a reach in at 56F, warmed up from prep. CDI-PIC moved items to freezer to cool down.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed walk-in cooler door with damage.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed large pan of raw chicken stored touching pan of raw shrimp in walk in cooler. CDI- Shrimp moved to separate shelf above raw chicken.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prep cooler holding all TCS foods 43-45 degrees. (see temp chart) PIC said items placed in cooler 3.5 hrs ago. Had PIC place ice on all TCS make table items and move all TCS reach in items into walk in cooler to chill to 41. Will follow up within 10 days that prep cooler is properly cold holding.

4-501.11 Maintain equipment in good repair. Observed bottom rack shelf in walk in cooler peeling and showing rust, needs repair or replacing. GENERAL COMMENT: PIC has changed recipe of house made sauces (lo mein sauce, and brown sauce) removing cooked onions to make them non TCS.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a raw chicken cardboard box top in use to store cooling egg rolls. CDI- Egg rolls voluntarily disposed of.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed meat slicer not used today with meat debris on the blade gaurd. CDI- Slicer cleaned and sanitized. 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 sticky residue. Dishes re-cleaned.

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 buckets of TCS sauces: lo mein sauce and brown sauce made 24 hrs ago that are not being date marked. (repeat) CDI- Sauces date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sesame chicken cooling at room temp for approx. 1 hr with no cooling methods at 85 degrees. Once a food cools below safe holding temp of 135, proper cooling methods must be used to ensure foods cool quickly enough to be safe and meet cooling procedure rules. Observed deep tub of sesame chicken cooling approx. 1 hr in small reach in cooler. CDI- Reviewed proper cooling methods with PIC, the two tubs of sesame chicken moved to shallow pans and placed in walk in freezer to speed cooling rate. Observed both pans of sesame chicken below 70 degrees before 2 hrs of cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed pan of egg rolls stored on top of an open trash can; a source of contamination. CDI- Egg rolls voluntarily disposed of by PIC.

4-501.11 Maintain equipment in good repair. Observed bottom rack shelf in walk in cooler peeling and showing rust, needs repair or replacing. GENERAL COMMENT: Two rice warmers have been replaced since last inspection

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink cup stored on prep table during vegetable prep. CDI- Drink removed, table cleaned.

3-304.15 (A) Gloves, Use Limitation - P Observed employees leaving wok station to go in walk in cooler, touching cooler door handle, get tubs of food and return to work station without removing/ changing gloves. Also employees should be washing hands when they do change gloves. CDI- Employees corrected, removed gloves, washed hands and put on new gloves. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw produce/ lettuce etc. stored above cooked onion sauce buckets in WIC. CDI- PIC re-arranged raw produce to be stored separate.

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 brown onion sauce cooked yesterday not date marked. Points not deducted as foods were not 24 hrs old but sauce typically kept more than 24 hrs. CDI- Sauce date marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed workers not wearing hats or hair restraints while cooking. CDI- Workers put on hats.

3-302.15 Washing Fruits and Vegetables - C Observed scallions, celery, and zucchini being cut then washed, be sure produce is washed first before cutting to prevent introducing soil or contaminates into the foods. CDI- Corrected by instruction.

4-501.11 Maintain equipment in good repair. Two rice warmer metal pot inserts are beginning to show scrapes in the metal coating inside. Should be replaced soon.

4-202.18 Ventilation Hood Systems, Filters - C Observed hood in use while missing a few hood filters, PIC said they were cleaned and would be replaced soon. Be sure hood filters are in placed while cooking.

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 two large buckets of cooked brown sauce with cooked green onions at 115 degrees approx. 1 hr since cooling began. Was not going to cool to 70 degrees in large covered bucket. CDI- Sauce moved to shallow pans and placed in walk in freezer. Observed at 70 degrees by end of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large and sealed buckets of TCS brown sauce actively cooling in walk in cooler, deep tub of sesame chicken actively cooling in reach in cooler and shrimp actively cooling in make table. CDI- Sauce moved to shallow pans and rapidly chilled to 70 degrees in walk in freezer, sesame chicken moved to shallow pans and placed in walk in cooler to continue cooling and pan of shrimp moved to walk in freezer, observed at 38 degrees by end inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees cooking wihout hair restraints. CDI- Employees put on hats.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored above bottled drinks for restaurant. CDI- Items re-arranged to store employee personal food separate and to prevent contamination.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzles n need of better more frequent cleaning.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed bleach sanitizer measuring too strong. It took more than 5 dilutions to reach an acceptable level of 50-100 ppm free chlorine. CDI - diluted properly, shared prep directions with PIC.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed no thin probe thermometer available for use today. VR - verification required.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels fading on table that holds dry items and sauces next to wok line. Observed bottle of duck sauce unlabeled.

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 directly on floor at wok line.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal drink stored on steam table next to soups, eye glasses stored on shelf above prep cooler.

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 an employee wash his hands then turn off the faucet with bare hands. CDI - explained the proper procedure and he rewashed correctly. 2-301.14 Wash hands before donning gloves and between gloves uses. -P- Observed an employee touch a raw chicken bag then grab gloves and go back to work. CDI - stopped the employee and explained that he needs to wash hands before putting on new gloves. Employee washed hands correctly and put on new gloves.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed an employee using sanitizer that was 0 ppm. CDI - the bottle was remade at 50 ppm bleach.

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 chicken cooling in the walk in cooler; chicken was cooked at 9:00 AM. At 11:20 AM one container was at 90F and another was 87F. CDI- PIC discarded the chicken. Explained proper cooling time and temperature requirements and left cooling chart posters for the staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed multiple boxes of raw chicken sitting out on the prep table at 54F. CDI - the boxes were moved into the walk in cooler to cool. Explained to only bring out a little at a time to prep so that the food does not go into the temperature danger zone.

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

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Facility did not have a test strip to test their bleach sanitizer. Verification required 3/29/2018

General comment 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.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored with facility food in the walk in cooler. CDI - personal food was moved to the bottom shelf of the walk in cooler. Observed jackets and hats stored on the dry storage shelf.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw beef above broccoli in the walk in cooler. CDI - broccoli was moved to the produce shelf. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above pork and washed produce.

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.

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 shrimp cooling in the prep top on the cook line. CDI - shrimp was taken to the freezer to cool. Shrimp was 40F after 30 minutes.

Repeat violation 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw eggs stored above sauce in the prep unit on the cook line. CDI - items were rearranged correctly. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed 2 cabbages sitting directly on the walk in cooler shelves.

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 chicken and pork in the walk in cooler without a dates. PIC stated they were cooked on Sunday (9/3) then placed in the freezer that night. They were taken out of the freezer this morning and the whole thing will be used today. Explained that the cook date needs to be placed on the container before placing it in the freezer. CDI - items were dated.

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 2 tubs of chicken cooling on the table by the back door. Chicken was between !36F and 92F. CDI - explained proper cooling methods. Containers were split up into smaller containers and placed in the freezer to rapidly cool.

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

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored on the dry storage shelves and on the top shelf of the walk in cooler. Keep personal food below and away facility food

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

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 broccoli with bare hands. CDI - stopped employee and explained that gloves need to be worn. PIC voluntarily discarded the broccoli and the employee put on gloves.

Repeat violation 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P- Observed raw chicken stored above cooked shrimp in the prep unit. CDI - chicken was moved to the bottom shelf.

General comment 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 3 tubs of chicken cooling on the counter. Chicken was around 135F. Explained proper cooling methods; PIC moved the chicken to the freezer to cool.

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 with facility food on the dry storage shelves.

REPEAT VIOLATION 3-302.11(A) Separate the different types of raw animal foods. -Pf - Observed raw chicken stored above raw eggs in the prep unit, raw pork above shell eggs in the walk in cooler, and raw beef and raw chicken stored above raw shrimp in the walk in cooler. CDI - items rearranged correctly. Observed an employee grab tongs out of raw chicken and then use them in raw pork. CDI - pork was cooked above 165F and tongs were placed in each container of raw meat. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken stored above corn startch and water in the prep unit. - CDI - items rearrangee correctly. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed containers sitting directly on top of cooked vegetables, green onion and cabbage. CDI - containers were removed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bucket not labeled.

General comment 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed an employee with a long pony taik working without a hair restraint. CDI - employee put on a hat when they saw the inspector.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler door and prep unit. Replace gaskets. Observed shelves starting to rust in the walk in cooler and dry storage.

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 and the dry storage shelves.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 2 employee drinks stored above prep areas. CDI - drinks were removed.

Repeat violation 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored above raw eggs and beef in the walk in cooler and prep unit. Observed raw chicken stored above raw beef in the freezer. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw chicken and raw beef stored above broccoli in the walk in cooler. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed 4 containers of food sitting directly on top of food in the prep top. CDI - all issues were corrected.

7-207.11 Store labeled, employee medications to prevent contamination. -P - Observed a bottle of cold medicine stored on top of cans in the dry storage area. CDI - bottle was removed.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the prep unit and the walk in cooler. Replace gaskets. Observed shelves starting to rust in the walk in cooler

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.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken and raw beef stored above raw shrimp and shell eggs in the walk in cooler. CDI - items rearranged correctly. Follow the same storage order for opened pacakges in the freezer.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed items in the prep unit above 45F. CDI - items were taken to the walk in to cool and ice will be used to help cool things down.

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 noodles and pork cooling in the prep top. CDI - items were taken to the walk in cooler to cool.

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

4-501.11 Maintain equipment in good repair. - Observed a prep unit holding items above 45F. Maintenance has been contacted. Food has been moved to the walk in cooler and ice will be used. Verification required 9/1/2016 Observed rusty shelves in the dry storage area. Replace shelving. Do not spray paint.

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 2 tubs of sesame chicken cooling in walk in cooler in deep and wrapped tubs for approx. just over 2 hrs at 86-78 degrees. CDI- PIC placed chicken on un-covered flat pans in walk in freezer. Observed chicken to be at 45 degrees by end of inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken pieces at 68 degrees, chicken is removed from cold holding and kept out for 1-2 hrs without temperature control. CDI- Chicken placed in walk in cooler to chill to 45 or below. Raw egg yolks stored in make table observed at 60 degrees, eggs are stored on prep table during service then placed in make table after service. Make table is only for cold holding cold foods. CDI- PIC disposed of eggs. Need to take out less food at a time to minimize time food is kept at temperature danger zone, use ice baths to maintain cold holding, or use TPHC procedure. These violations has been noted on past inspections.

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 Chicken observed improperly cooling

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open buckets of duck sauce being stored on floor during prep. Observed wrapped tub of raw chicken and boxes of egg roll dough stored on floor of walk in cooler. CDI- Foods stored off the floor.

4-501.11 Maintain equipment in good repair. Observed produce racks in walk in cooler and dry good racks in prep area are badly peeling, need replacing soon.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw egg and shrimp in prep cooler. Observed raw chicken stored over raw shrimp and eggs in walk-in cooler. CDI-Relocated chicken to lower shelves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shell egg at 60F in prep cooler. Raw shell egg was setting out by grill prior to inspection for customer orders. CDI- Relocated egg to prep cooler to quickly cool down.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed dishes wet stacked on storage rack above 3-compartment sink. CDI-Separated containers to properly air dry.

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 on gaskets of walk-in cooler door and prep cooler doors.

2-102.11 Demonstration. Observed the person in charge did not have food safety certification. **PIC demonstrates knowledge by being a certified food protection manager.

2-103.11 (M) Person in Charge-Duties. Observed the employees were not knowledgeable about the symptoms required to report to management. **Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF CDI - Reviewed and provided Employee Health Policy handout for posting.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Observed cooked pork stored with raw shrimp and raw chicken in the walk-in. **Separate raw animal foods from ready-to-eat foods. -P CDI - the cooked and uncooked foods were re-organized; and the raw chicken and shrimp were re-arranged to be stored according to final cook temperature.

7-102.11 Common Name-Working Containers. Observed several buckets of chlorine sanitizer were not labeled. **Label working containers of toxic materials such as cleaners and sanitizers.-Pf

3-307.11 Miscellaneous Sources of Contamination. Observed boxes of food were stored on the floor in the walk-in freezer. **Protect food from contamination sources not specifically noted by code. CDI - food was removed from the floor.

3-304.14 Wiping Cloths, Use Limitation. Observed one wiping cloth at the raw prep area was stored on the prep top. **Hold in-use wiping cloths in sanitizer between uses.

4-602.13 Nonfood Contact Surfaces. Observed the shield in the ice machine bin with pink residue. **Keep the equipment clean to avoid build up of dust, food residue or debris. CDI - the shield was cleaned and sanitized during the inspection.

(NO POINT DEDUCTION) 5-501.113 Covering Receptacles. Observed both dumpster with doors open. **Keep dumpster doors closed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken above RTE foods and sauces in prep cooler. CDI- Chicken stored by final cook temperature. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed fried chicken pieces cooling on card board from a single service box. CDI- Chicken placed into food grade containers and placed in walk in to cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw eggs stored at room temperature at 75 degrees. Need to use ice baths or TPHC if keeping eggs out. CDI- Eggs disposed of. Observed spring rolls being left out for extended amounts of time at 67 degrees. CDI- Spring rolls placed in reach in cooler to rapidly chill. Observed raw shrimp in make table at 58 degrees. CDI- Shrimp swiched out with cold shrimp from reach in cooler.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed cooling sauces stored on floor of walk in freezer. CDI- Food stored off the floor.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Racks in walk in cooler need cleaning. Dish shelves above 3 comp sink needs cleaning.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Walls near walk in cooler and by dry good storage racks need cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above onions in walk in cooler and raw chicken stored above open pan of raw egg yolks in prep cooler. CDI- Foods properly stored by final cook temperature.

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 2 closed buckets of brown sauce made with cooked onions, cooling since yesterday observed at 48 degrees. Cooked fresh scallion onions in this sauce makes the sauce TCS. Must cool this sauce properly or change the process of making this sauce so the onions are not cooked in the sauce. CDI- Sauce disposed of. PIC will not cook the onions into the sauce.

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 sealed buckets of TCS brown sauce improperly cooled and deep containers of fried chicken pieces actively cooling for nearly 5 hrs at 70 degrees, Will have difficulty meeting 45 or below in the next hour in deep containers. CDI- Chicken placed in shallow containers and placed in walk in freezer to rapidly cool. Improperly cooled brown sauce was disposed of.

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 chicken in walk in freezer and bucket of soy sauce on cook line stored on floor. CDI- Items stored off the floor.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw eggs in prep cooler. CDI- Food properly stored by final cook temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg rolls at 60 degrees and raw egg yolks at 63 degrees stored at room temperture over 30 minutes according to kitchen worker. Minimize time food is not under temperature control. If not actively working with a TCS food store under temperature control. CDI- Items placed in cooler.

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 fried chicken pieces stored in deep containers cooling at 83 degrees very nearly 2 hrs since cooling began. CDI- Chicken placed in shallow pans to rapidly chill below 45 within the next 4 hrs.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee storing cell phone on top of paper egg roll sleeves. CDI- Egg roll sleeve disposed of, worker moved cell phone to personal storage area. Observed random tools and equipment stored on shelf above dry goods in storage area. Need to moved these items away from food storage area.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee wipe nose with his hand twice and make no effort to wash hands, when prompted employee attempted to wash hands at prep sink. CDI- Employee corrected, properly washed hands at hand sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above egg yolks in reach in cooler and raw pork and raw chicken stored above raw shrimp in walk in cooler. CDI- Foods properly stored by final cook temperature.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed two spray bottles of sanitizer reading 0 ppm. CDI- PIC corrected saniitzer strength.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with greasy residue and food particles stuck to the outsides. CDI- Dishes re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken pieces at 75 degreees that are frequently leftout at room temperature for long periods of time between orders. Need to take out what is needed per order to minimize time foodis out of temperature control or use TPHC methods. CDI- Chicken moved to walk in cooler to rapidly cool back to 45 or below.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed a couple wet wiping cloths left out on counters not stored in sanitizer.

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

4-205.10 Equipment must be NSF or equivalent. Observed domestic reach in freezer in use.

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 racks in walk in cooler, dry goods shelves, and racks inside main prep cooler needing better cleaning.

6-502.12 Floors, walls, ceilings shall be clean. Observed a few walls and ceilings throughout in kitchen needing cleaning of dust and sauce stains.

4-602.11 Food contact surfaces must be cleaned min. 4 hrs after use. Observed meat slicer not used today with food particles on blade and blade guard. CDI- Slicer cleaned.

3-501.16 (A)(2) and (B) Cold hold TCS foods at 45 or below. Observed fried chicken pieces at 75 degreees that are frequently left out at room temperature for long periods of time between orders. Need to take out what is needed per order to minimize time food is out of temperature control or use TPHC methods. CDI- Chicken moved to walk in cooler to rapidly cool back to 45 or below.

7-102.11 Label all chemicals. Observed large tub of lye floor cleaner not labeled. CDI- Instucted PIC to label tub.7-201.11 Separate and store chemicals from food or food contact surfaces to prevent contamination. Observed containers of lye cleaner stored along with dry goods on dry good shelf. CDI- Chemical stored in chemical storage area.

3-501.15 Use approved cooling methods fora TCS foods. Observed buckets of cooked onion sauce cooling in amounts that are too keep to quickly cool, sauce observed at 118 degrees approx. 1.5 hrs since cooling begin, doubtfull sauce will reach target temperature of 70 degrees within the first two hrs of cooling. CDI- Sauce separated into thinner portions and frequently stored to reach proper cooling temperatures.

3-302.12 Label all dry goods. Observed a container of cooking powder not labeled.

3-305.11 Do not store food on the floor. Observed sauces placed on walk in freezer floor to cool. CDI- Sauces to be stored off the floor.

2-401.11 Employees need to wear hair restraints. Observed food handling employee with no hair restraint.

4-903.11 Store clean dishes and utensils in a clean place to prevent contamination. Observed knives stored on dirty rack and clean dishes stored on soiled shelf.

4-205.10 Equipment must be NSF or equivalent. Observed domestic reach in freezer in use.

4-602.13 Maintain non food contact surfaces clean. Observed a few areas in kitchen needing better cleaning: pipes around wok, dry good storage rack, dish shelf above 3 comp sink.

6-501.12 Maintain floors walls and celings clean. Observed a few dirty walls in prep area of kitchen and wall corner near back door with cobwebs and dust needing cleaning.

3-201.11 Food must come from an approved source. Observed tin can of sauce, PIC said they purchased, in prep cooler with no labeling PIC had no proof sauce was from an approved source. CDI- PIC voluntarily disposed of sauce. Maintain invoices or receipts of all foods.

3-302.11 Store food by final cook temperature. Observed raw beef above raw broccoli and raw chicken above raw shrimp in walk in cooler. CDI- Food properly stored.

3-302.12 Label dry goods. Observed sugar held in broken container not labeled. CDI- Container of sugar disposed of.

3-305.11 Do not store food on the floor. Observed several tubs of food on floor of walk in freezer and bucket of suace stored on the kitchen floor. Foods stored off of floor.

4-901.11 Air dry all dishes and utensils. Observed a few pans tight stacked while still wet.

4-205.10 Equipment must be NSF or equivalent. Observed small non approved domestic freezer in use. 4-202.11 Food contact surfaces should be in good condition and easily cleanable. Observed plastic sugar container broken and in poor condition. CDI- Sugar and container disposed of.

6-501.12 Maintain floors, walls, & ceilings clean. Observed walls and ceilings in kitchen needing cleaning of dust build up.

6-403.11 Employees need to store personal food and belongings in designated areas. Observed restaurant food and employee personal foods co-mingled in prep cooler. Label and store employee food separate.

Have employees properly wash hands in handwash sink. Observed employee wash soiled hands in prep sink, not use soap and dry hands on apron. CDI- Employee corrected, properly washed hands at hand sink with soap and water.

Store food by final cook temperature. Observed raw chicken stored above cooked egg rolls in small reach in cooler. CDI- Food properly stored.

Properly cold hold TCS foods at 45 or below. Observed fried chicken pieces in reach in cooler and walk in cooler that had been held out of temperature for extended period of time observed at 75 degrees. CDI- Chicken in reach in that had been left out less than two hrs was allowed to continue chilling to reach 45 , chicken in walk in cooler in which time of cooking could not be established was disposed of by PIC.

Protect food, do not store food in direct contact with non food contact surfaces. Observed fried chicken pieces cooling in contact with card board, CDI- Chicken moved to approved food contact surface of flat pans. Do not store food on the floor. Observed bucket of sauce stored on floor by wok station. CDI- Food stored off of floor.

Keep non food contact surfaces clean. Observed outsides of some of the equipment on cook line needing better cleaning.

Store food by final cook temperature. Observed raw eggs stored above RTE sauces in reach in cooler. CDI- Food properly stored.

Cool foods from 135 to 70 in first two hrs and 70-45 in 4 more hrs. Observed pans of fried chicken pieces being left out to cool at room temperature, chicken observed at 90 degrees. PIC said they had been cooked approx. 2.5 hrs earlier. CDI- Fried chicken pieces re-heated to 165 and then properly cooled in flat pans and placed in walk in cooler to reach 70 in two hrs, 45 in 4 more hrs. (Will re-visit to check cooling procedures)

Cool foods quickily using approved methods: shallow pans, ice baths, quick chilling equipment, don't stack cooling pans and vent them. Observed two 5 gal buckets of onion sauce at 130 degrees cooling in walk in cooler not using proper cooling methods. Doubtful sauce would reach 70 degrees in two hrs. PIC placed sauce in shallow amounts and placed in walk in freezer to rapidly chill.

Do not store food on the floor. Observed buckets of cooling sauces placed on floor. CDI- Food moved to walk in cooler.

Keep walls clean. Observed significant dust build up on wall behind ice machine.