CHIA BISTRO

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef in walk in cooler. CDI - Storage order was corrected. -0 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken wings overfilled in flip top cooler. Upper portions of fired chicken wings had a temperature of 53F. Lower portions (and portions below plan fill line) were 41F or less. PIC has been advised to lower volume of TCS foods in flip top cooler to below pan fill line and ensure cold holding of 41F or less. CDI - Top layer of fried chicken was removed and moved to walk in cooler to rapidly cool to 41F or less. -REPEAT- -3 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use meat cleaver stored in crevice between flip top coolers. Crevice between flip top coolers is not cleaned and sanitized every 4 hours. PIC has been advised to store in-use utensils in a clean portion of food prep tables. -0 points-

6-501.16 Store mops for air drying after use. Observed stored mop in top of mop bucket. Store mops for air drying after use. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg rolls, small food container of fried chicken, and small container of lo mein in walk in cooler with cold holding temperature between 47F and 50F. Walk in cooler had an ambient air temperature of 50F. Walk in cooler holds mostly non-TCS whole vegetables and packages of uncooked noodles. All TCS foods are stored in reach in and flip top coolers at prep line. All raw proteins are stored in walk in freezer. CDI - TCS foods were discarded. PIC has called technician for repair. A return visit will be conducted to ensure compliance. -REPEAT- -1.5 points- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of sanitizer with faded label. CDI - PIC relabeled sanitizer. -0 points-

4-501.11 Maintain equipment in good repair. Observed walk in cooler with an ambient temperature of 50F. Temperature logs state cooler was 40F morning of inspection. Establishment holds minimal TCS foods in walk in cooler and instead uses walk in freezer and other cold holding units to store TCS foods. PIC has called technician for repair. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken, egg rolls, and cooked chicken wings in flip top cooler with temperatures between 43F and 46F. Ambient air temperature of flip top cooler was 38F. CDI - Flip top cooler lid was closed and items were able to cool to 41F. PIC has been advised that flip top cooler is located adjacent to woks and heat may affect unit's cold holding ability if lid is left open. -0 points- 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee medication stored on shelving above flip top unit and serving dishes. CDI - Employee medication was moved to designated storage area. -1 point-

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 cardboard being used to line shelving under bulk dry storage items and ingredients. PIC has been advised to discard cardboard and/or replace with liner that is non-absorbent, smooth, and easily cleanable. -0 points-

5-202.12 Provide at least 100F water at handsinks. Observed rear handwashing sink only able to reach a water temperature of 94F. Front handwashing sink was temped at 105F. -0 points-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef, raw shell eggs, and raw pooled eggs in walk in cooler. CDI - PIC corrected storage order. PIC has been advised to refer to storage order instructional sign posted on door of walk in cooler. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 at 145F cooling at ambient temperature on sheet pan in kitchen. PIC stated that once chicken is 135F it is placed in walk in cooler to rapidly cool to 41F or less. Once fried chicken was temped at 135F, PIC began to portion fried chicken in plastic bags, tie bags closed, and placed bags of fried chicken in walk in cooler. CDI - PIC was advised to leave portioned bags open to allow cold air to circulate in and around food while still allowing steam and warmer air to escape. Bags were untied and chicken cooled to 87F in twenty minutes. -0.5 points- 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in rear of establishment by dry storage area. Control insects to prevent infestation. -0 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Cooked chicken wings and chicken chucks above 41F..CDI items were placed back into WIC to 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloth on hand sink. Cloth was removed ..REPEAT

4-501.11 Maintain equipment in good repair. Observed small prep with ambient air of 51F.. PIC called repair tech during inspection

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease on outer parts of hood. Also observed debris on shelves 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 hand sink blocked by cart. CDI Cart was 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 Observed egg foo yong sauce prepped 2 days ago without date mark. CDI..Date was added. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter throughout facility not necessary for operation and maintenance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet and sour chicken, chicken wings, egg rolls, sesame chicken above 41F..CDI..PIC voluntarily disposed of items.REPEAT EHS will return in 3 days 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 .

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

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

4-501.11 Maintain equipment in good repair. observed small prep unit ambient air at 46F also with standing water. Food was voluntarily discarded and small prep unit will not be used. Facility will work out of WIC until fixed.

5-103.12 Provide water under pressure to all fixtures.-Pf Observed water barely coming out of hand sink. EHS will return in 10days

5-205.15 Maintain a plumbing system in good repair. Observed hand wash sink in facility with very low water pressure. Hand sink is not being used. Called out repair tech.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee turn faucets off without barrier. EHS educated PIC on using barriers after washing hand to turn faucets off.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed several items blocking hand sink. EHS had PIC remove items

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Baby corn, pooled eggs and Chestnuts above 41F.. CDI..PIC moved items to WIF 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 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 several pans in prep top without date marking, CDI..PIC added dates. PIC had items in WIC were dated. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 bottles of toxic materials not labeled. CDI.. PIC labeled sanitizers

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 sauces not labeled.. CDI..PIC labeled items

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop stored in standing room temperature water. CDI: Education provided, PIC cleaned scoop, and fresh water in steam table now used for utensil storage (160F).

4-501.11 Maintain equipment in good repair. Observed light burned out in vent hood.

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 sheet trays of raw chicken thawing in walk in cooler, stored directly over boxes of shrimp. CDI- chicken moved, storage order corrected. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler with minor damage, beginning to peel/split.

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. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop in water at 66 F. CDI - Water was emptied and utensils were moved to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shell eggs being held above 41F in main make table. PIC stated product had been out during lunch rush several times to make fried rice. CDI: Product cooled(40F). REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed light out in walk-in cooler. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in make table and walk-in cooler being held above 41F. Products with various prep dates. Ambient temp of units 48F-56F, ambient temp of kitchen 92F - PIC stated air conditioning went out 07/18/22. PIC contacted service repairman when incident occurred and during inspection. Facility voluntarily closed until food able to be held at or below 41F. PIC voluntarily discarded unsafe foods. EHS will make verification visit within 10 days to ensure long term compliance. CONTACT EHS AT 704-371-1589 FOR APPROVAL TO REOPEN. 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 raw shell eggs cooling in make table. PIC stated product prepared @10am. CDI: Education provided and PIC voluntarily discarded product (no working cooler to cool foods in).

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 two scoops stored in bulk containers with handle in contact with product. CDI: Turned upright.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler.

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 food waste/grease behind cook line.

5-202.12(C) A self-closing, slow-closing, or metering faucet shall provide a flow of water continuously for at least 15 seconds. Observed front hand sink inoperable - completely broken plumbing line. EHS will return within 10 days to verify facility repaired sink and proper function. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives stored as clean soiled with food waste. CDI: Sent to be re-W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic/oil mixture being stored on spice cart with no temperature control. PIC stated product pulled from walk-in cooler in small batches. PIC stated product prepared @12pm. CDI: Education provided and PIC voluntarily discarded product. Going forward, facility is to store small batches of product in make table. Observed sesame chicken, sweet n sour chicken, chicken wings, egg rolls, and spring rolls being held above 41F in make table. Ambient temp of unit 39F. PIC stated product pulled from walk-in cooler @10:15-10:30 this morning. PIC moved product to walk-in cooler for rapid cooling and contacted service repair company. Facility will utilize walk-in cooler until unit is repaired. EHS will return within 10 days to verify facility repaired and unit able to keep foods cold properly. VERIFICATION REQUIRED.

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

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 moderate buildup on vent hood filters.

2-102.12 (A) Certified Food Protection Manager Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written policy for vomit & diarrhea clean up. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer level in dish machine- 0ppm. CDI: PIC provided new bleach container and primed- 50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed brown rice being held below 135F in rice cooker. PIC stated product prepared @9am this morning. CDI: PIC moved product to wok for rapid reheating.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sesame chicken and chicken wings being held above 41F in make table. PIC stated product stored in unit overnight. Facility does not keep cold holding logs. CDI: PIC voluntarily discarded product.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. REPEAT VIOLATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand sink at front counter blocked by chair. CDI: Food employee moved chair. REPEAT VIOLATION.

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 five bags of general chicken cooled overnight being held above 41F. PIC stated process is to cook product, cool on speed rack(ambient air until 135F), placed in bags and tie off, then move to walk-in cooler. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION. **FAILURE TO CORRECT COOLING ISSUES CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT 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 general chicken cooled overnight in sealed bags stacked inside plastic bus tub in walk-in cooler. EHS recommended leaving chicken on sheet pans until completely cooled and spreading out product when cooling. See violation #18 for more details. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed four out of six bulbs burned out in vent hood. REPEAT VIOLATION.

6-501.19 Closing Toilet Room Doors - C Observed broken self-closures on men's restroom door. REPEAT VIOLATION.

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 corner piece separating from wall between freezer door and water heater closet.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on staff at time of inspection. PIC stated they have taken class, but could not locate certificate. REPEAT VIOLATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed only hand sink in kitchen blocked by large speed rack. CDI: PIC moved speed rack. REPEAT VIOLATION.

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 five bags of sesame chicken cooled overnight being held above 41F. PIC stated process is to cook product, cool on speed rack(ambient air until 135F), placed in bags and tie off, then move to walk-in cooler. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings being held above 41F in fryer make table. PIC stated product prepared 04/21/21 and removed from walk-in cooler @10am. Ambient temperature of unit- 38F. Other foods in unit within temperature. CDI: Education provided and PIC moved wings to walk-in freezer for rapid cooling. Observed noodles, cut cabbage, and wontons being held above 41F in small make table. PIC stated products prepared on 04/21/21 and removed from walk-in cooler @10am. Temperatures inside walk-in cooler good. All foods in small make table warm- ambient air temperature of 42F. PIC moved products to walk-in freezer for rapid cooling. EHS will return within 10 days to verify make table repaired and holding temperature. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance will result in Risk Control Plan and possible permit action.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut cabbage in small make table with no date label. PIC stated product prepared 04/21/21. CDI: Education provided, PIC labeled product, and facility made aware that future date labeling issues can result in food being discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed spray can of WD-40 being stored on shelf next to meat grinder and meat slicer. CDI: PIC moved WD-40 to approved location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed sesame chicken cooling in sealed bags stacked inside plastic bus tub in walk-in cooler. EHS recommended leaving bags open so air to reach product and spreading out product when cooling. See violation #18 for more details. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed oven thermometer in small make table. Oven thermometer not designed to be used in cold holding unit.

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

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two rice scoops stored in standing room temperature water in round metal insert pans. CDI: Education provided and PIC sent scoops to be W/R/S.

4-501.11 Maintain equipment in good repair. Observed vent hood filter missing. PIC stated order has been placed for a replacement filter. Observed small make table not holding temperature. See violation #20 for more details.

6-501.19 Closing Toilet Room Doors - C Observed broken self-closures on men's and women's restroom doors.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in facility at time of inspection. REPEAT VIOLATION.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed sanitizer towel being stored in hand sink at front counter. CDI: Food employee moved towel to sanitizer bucket. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink in kitchen. CDI: PIC provided paper towels. REPEAT VIOLATION.

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 two medium-sized insert pans of noodles covered in plastic wrap cooling in walk-in cooler. Product temped 68F and 45 min. later product temped 67F. PIC stated product was prepped @10am. CDI: Education provided and product vented for rapid cooling. Product temped a third time and temperature was 64F. Product then moved to walk-in freezer for rapid cooling. Product reached 41F in 25 min.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg rolls, cut cabbage, and noodles in make table being held above 41F. PIC stated all product were brought from walk-in @10:30am. CDI: PIC moved products to walk-in cooler for rapid cooling. 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 insert pan of white sauce being cooled on counter top(temperature- 113F). PIC stated product cooked approx. 30 minutes ago. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling. Observed two medium-sized insert pans of noodles covered in plastic wrap cooling in walk-in cooler. PIC stated product was prepped @10am. CDI: Education provided and products vented to allow for rapid cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use sanitizer towels being stored in bucket with no sanitizer solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sticy residue on handles and doors of all three make tables.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC not a Certified Food Protection Manager.

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

3-302.11(A) Separate the different types of raw animal foods. -P: Raw chicken stored over beef in walk-in cooler. Raw chicken stored over raw pork in walk-in cooler. Raw chicken stored over raw shell eggs in walk-in cooler. CDI- food re-arranged to approved storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Heavy black build-up in ice bin at front counter beverage station. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P: Low temp under-counter dish machine not sanitizing during inspection. CDI-Staff reconnected line which was pinched.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: Napa in prep top 47F. Rice noodles in reach-in 44 F. Cooked wings 46 F. Napa cabbage 51 F. Refer to temperature chart.

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. Dispensing spoon for hot rice being held in 82F water.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certification during the time of the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of chicken wings, two containers of chicken, and a container of egg rolls with temperatures above 41F. See temp chart. CDI- PIC moved items to the WIC for rapid cooling. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping clothes throughout the kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed large bowl of raw beef stored above cooked sesame chicken. CDI- Beef moved to bottom shelf below cooked food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sesame chicken at 50 and sweet and sour chicken at 47 in prep cooler 1 make table. Observed prep cooler 3 with cut cabbage in make table at 50 degrees. Air temp inside prep cooler 1 appeared to be 48 with one fan in cooler appearing to not be operating. Air temp inside prep cooler 3 appeared to be 50 degrees. CDI- Foods that had just been placed in coolers 1 hr earlier were all moved to walk in cooler. PIC called for both coolers to be serviced. Will follow up that coolers are repaired, properly operating and cold holding.

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 steamed broccoli cooked 1 hr earlier placed above make table of prep cooler, observed at 68 degrees, un-able to properly cool without proper cooling methods. CDI- Broccoli moved to walk in cooler, observed chilled to 41 by end of inspection.

4-501.11 Maintain equipment in good repair. A few rusty racks in walk in cooler need re-coating or replacing soon.

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 and separating FRP and broken baseboard tile at wall corner next to water heater closet. Observed separating FRP around small window at handwash sink. Need repair/ replacing.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef and chicken being stored over raw shell eggs. CDI-Storage order was rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three items in facility above 41F. *This is facility's first inspection of 2019 with new temperature of 41F, facility gets general comment for items between 41-45F* Observed noodles prepared this morning inside flip top at 52F. CDI- Noodles were placed in walk in cooler to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in sanitizer at 50 ppm chlorine. Also observed bottle of sanitizer used to spray down surfaces registering 50 ppm chlorine.

General Comment. 4-502.13 Single-use and single-service articles may not be reused. Observed several soy sauce containers being reused for different sauces and also to hold wiping cloths.

7-101.11 Identifying Information, Prominence-Original Containers - PF Observed incorrectly labeled chemical bottle. CDI-removed from service.

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 broccoli cooling in flip top unit of cooler. Item met cooling parameters according to employee. CDI-put into walk in cooler uncovered.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door left open and screen door not completely sealed which may allow pests to enter establishment.

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 knife stored in between equipment.

4-302.14 Sanitizing Solutions, Testing Devices - PF No test strips available for chlorine sanitizer. Verification required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hats stored on cleaned linens.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored improperly over raw beef and shrimp. CDI-rearranged to proper storage order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical sanitizing dish machine not operating properly. Facility has less than 50 seats and already had 3 compartment sink set up correctly for wash, rinse, and sanitize. Facility will discontinue using dish machine until repaired.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth laying on a counter top. CDI-cloth placed in bucket. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored directly on the floor. CDI-relocated to a low shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink blocked by a trash can and several buckets. CDI-buckets and trash can relocated

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle of cleaner not labeled as required. CDI-bottle labeled as required.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handwashing sink with several buckets stored in it blocked by a rack. CDI-buckets and rack relocated

l3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken, pork, noodles and cut cabbage not datemarked as required. CDI-product datemarked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling 30 minutes at room temperature. CDI-chicken placed in freezer to rapidly cool. Discusssed cooling parameters with PIC and staff.

3-501.13 Use approved thawing methods. Observed chicken thawing at room temperature on speed rack. Thaw product under running water (less than 70F) , under refrigeration or as part of the cooking process. CDI-chicken placed in walk-in cooler.

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 on floors behind the grill and fryers. REPEAT

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water in female restroom at 80F. VERIFICATION REQUIRED.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all food in prep unit (center) holding above 45F from overnight. (see temperture chart) CDI-product voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed prep unit unable to maintain temperature below 45F. This is a repeat violation. CDI-a repair techician was called for repairs. VERIFICATION REQUIRED

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 on floors behind the grill and fryers. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no means for drying hands at hand sink in kitchen. CDI- Papertowels provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready to eat spring/egg roll wrappers in walk in cooler. CDI- Items were moved to proper storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black and pink microbial growth in ice machine. Clean. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knife with build up stored between equipment. CDI- Knife was sent to 3 comp sink to be properly washed. Instruction provided about proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in prep unit 3 to be holding above 45 F (see temp chart). CDI- These items were all voluntarily discarded.

4-501.11 Maintain equipment in good repair. Observed prep unit 3 ambient air temperature to be above 45 F (see temp chart). PIC stated unit temperature was turned up recently because the food inside unit was freezing. CDI- Unit temperature was turned down and ambient air temperature reached 45 F. Instructed PIC to continue to do temp checks on units.

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 on walls and floor throughout kitchen. Clean.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed handsink to be blocked by cart at begining of inspection. CDI- Cart was 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 Observed eggrolls prepared friday 5/13 and placed into freezer same day, eggrolls were removed from freezer this morning and no datemark was applied to item. CDI- Item was back dated and instruction provided to date mark items if held more than 24 hours, if frozen place date prepared, date frozen and date removed from freezer. Freezing stops the clock for the 7 day maximum (if 41 F or below) hold time. Prep day is day 1.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed dish machine drain pipe does not contain air gap to floor drain. Create air gap between floor drain and drain pipe. Return Visit (VR) required.

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 minor build up on wall behind fryer. Clean.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed handsink water temperature to only be capable of reaching 87 F. CDI- Hot water supply had been turned down below the sink. PIC turned hot water supply back on and proper water temperature was achieved.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground pork above ready to eat noodles in the bottom of prep unit 3. CDI- Ground pork was moved to bottom shelf. REPEAT. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken above raw pork in walk in cooler. CDI- PIC switched the storage of items.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed microwave in kitchen to have minor build up. Also observed, dirty knife stored as clean. REPEAT 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up in ice machine. Clean. REPEAT.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed a bowl of partitally cooked pork in prep top. PIC stated it was in response to a customer who changed their order half way through. CDI- Pork was voluntarily discarded and PIC stated they will discontinue practice.

8-103.11 Provide the required information to obtain a variance to the regulatory authority.-Pf See violation # 27.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths on prep areas in kitchen. Hold wet wiping cloths in sanitizer.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee grab rim of trash can with bare hands and continue to work with food afterward. CDI-Employee was stopped and washed hands. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed same employee rinse hands after being stopped and told to wash hands. Employee did not use soap or wash for 15 seconds. CDI-Thru instruction. Stopped employee before returning to work with food and explained correct procedures for handwashing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and ground pork above ready to eat noodles in low reach in cooler. CDI-Chicken and ground pork was removed from cooler.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed microwave in kitchen have heavy food build up. CDI-Cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up in ice machine today. Clean.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed tray of chicken being prepared while sitting on top of trash can. CDI-Chicken was removed from trash can.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items in walk in cooler located above food for restaurant use. CDI-Thru instruction, PIC will move to a bottom shelf.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wiping towels stored on the handsink today- removed during inspection. Observed a drink nozzle being rinsed off in the handsink today to prewash. Sent back to dishwasher to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw egg stored over a ready-to-eat sauce in the make table today. Raw egg moved to the bottom shelf. 3-302.11(A) Separate the different types of raw animal foods. -P Observed the bowl used to transfer raw chicken stored ontop of make table containers of raw shrimp today. Bowl taken to be wash, rinsed, and sanitized.

4-501.114 Maintain sanitizer at correct concentrations. -P Did not observe the dishwasher being used at the beginning of inspection but it had 0ppm chlorine. Repaired during inspection to maintain 50-100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on the Dr. pepper nozzle today(the others looked great)- sent to be washed and sanitized in the dishmachine today once repaired.

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 pork that was cooked on Sunday; Frozen and then thawed out to be stored in the walk-in cooler. Back dated today. This pork was cooked on Sunday(3/29) and thawed today(4/2). These two dates must be on this product(make date and thaw date).

3-501.13 Use approved thawing methods. Observed chicken wings thawing at room temp. today. Only thaw in refrigeration, in microwave, during the cooking process, or under continuously running and draining cold water in a clean prep. sink. Chicken moved to fridge today to correct.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer rag bucket stored on the floor today.

4-501.11 Maintain equipment in good repair. Observed a leaking pre-wash sink today. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a household use only crock pot today- provide a commercial one that is easy to clean.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-PObserved an employee handle raw chicken and then proceed to handle clean sheet pans and a bowl used to store a vegetable. CDI by educating and redirecting to properly wash hands. 2-301.15 Only wash hands in handwashing sink.-PFWhen the employee was redirected to wash hands the employee proceeded to wash hands inside the soapy water in the wash vat of the 3 comp sink. CDI by educating and redirecting to properly wash hands at the handsink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -PfObserved no paper towels at the kitchen handsink or by the front register. CDI by providing paper towels.

3-302.11(A) Separate the different types of raw animal foods. -PObserved sheet pans of raw chicken stored on top of containers of raw shrimp. Observed raw meats also stored on top of buckets of sauces. CDI by moving storage to proper locations.

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 Properly cool down the white sauce using an approved method. Observed the white sauce (consisting of an in house made chicken broth) cooling on the chefs cart in room temperature at 91F after 1 hr. CDI by moving into the walk in freezer, while vented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored in sanitizer between 10 and 50ppm. CDI by added chlorine to increase the concentration to 100ppm. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed the bucket of wiping cloths and santizer stored on the floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employees lunch stored on the top shelf of the walk in cooler. Observed an employees coat stored with bags of dry food products.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PProperly store foods in order of final cook temperature. Observed a container of raw chicken stored above a bucket of ready to eat sauce. Corrected During Inspection (CDI)- the sauce was moved to a different location.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PMaintain sanitzer at the correct concentration. Observed Chlorine (CL) sanitizer in one spray bottle at 0ppm and in another at above 200ppm. Corrected During the Inspection- More CL was added to the bottle at 0ppm and the bottle with 200ppm was properly diluted to 100ppm. Properly label sanitizer buckets and store off of the floor.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - PMaintain all cold foods at 45F and below. Observed items stored inside one of the prep coolers at 48F in the top and bottom portions. Corrected During the Inspection (CDI)- all items were stocked inside the unit at opening (at arrival). The unit setting was turned down and re-checked at a temperature of 45F at departure.

3-305.11 Food Storage-Preventing Contamination from the Premises - CProperly store all dry goods in sealed bag or lidded container. Observed 2 open bags closed by folding down the bag. Advised to store in one of the labeled containers with a tight fitting lid.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - CRepair the seams of the FRP on the corners of the walls where is coming off. Repair the FRP around the kitchen window.6-501.12 Cleaning, Frequency and Restrictions - CClean the wall next to the hood system. Observed dust build up. Clean the floor in between the wall and the dishmachine.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - CHood system needs to be cleaned. Observed grease build up.

Properly store employee food & drinks. Observed personal food stored on the top shelf of prep cooler with a personal drink. CDI by removal. b

Provide hand drying provisions at the hand sink. Observed no paper towels at the kitchen hand sink. CDI by supplying paper towels.

Properly store food according to final cook temp. Observed raw pork over cheese, wonton & spring rolls in the work in freezer.

Egg rolls are cooked, frozen & then thawed over 2 days before using. Observed no date label. Date label items stored >24 hrs.

Properly thaw under running water. Observed shrimp thawing in a bucket on the 3 comp. sink drain board.

Label the small containers of spices on the chef's cart.

Place open bags of flour & potato starch in lidded containers.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessProvide sanitizer for use during operation. Observed facility operating without any sanitizer. Sanitizer was prepared.

3-501.15 Cooling MethodsProperly cool all foods using proper methods. Observed cooked chicken cooling in room temperature on a sheet pan at 94F. Also observed several items cooling inside the walk in cooler while tightly covered in plastic wrap. Discussed proper cooling techniques and moved the chicken into the walk in cooler.

3-302.12 Food Storage Containers Identified with Common Name of FoodLabel the small containers of spices on the chefs cart.

3-307.11 Miscellaneous Sources of ContaminationFood shall be protected from contamination. Observed chicken being fried and placed onto a sheet pan that was stored on top of an uncovered trash can. CDI by education and removal.

3-304.14 Wiping Cloths, Use LimitationStore all wiping cloths in sanitizer in between uses. Observed all wiping cloths stored through out and used to wipe down equipment.

6-501.12 Cleaning, Frequency and RestrictionsClean the area underneath the kitchen handsink.

2-102.12 Certified Food Protection ManagerThe Person in Charge (PIC) must be a certified food protection manager. PIC is not certified by an ANSI accredited food protection course. Points will be deducted after 1/1/14.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional EmployeesThe PIC must provide documentation or otherwise demonstrate knowledge of an employee health policy. PIC was able to provide documentation of an approved health policy but staff needs additional training. Educational handouts in Spanish and Chinese were left.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly separate/segregate foods to prevent contamination. Observed raw meats stored on a shelf above sauces. All of the sauces are contained and covered but advised to store the raw products below the ready to eat sauce to prevent any chance of accidental contamination (moved).

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingMaintain all cold holding products at 45F and below. Observed noodles and cut cabbage stored above 45F inside the prep cooler (see temperature observation chart). Both products were only stored inside the unit for the lunch hour and were moved inside the walk in cooler to properly cool down.

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

3-304.12 In-Use Utensils, Between-Use StorageStore all in use utensils properly in between uses in water above 135F, dry or in a dipper well. Observed the scoop used for rice stored in room temperature water. REPEAT

4-501.11 Good Repair and Proper Adjustment-EquipmentMaintain all equipment in good repair. The vegetable prep cooler should be checked for maintenance. Observed the internal temperature at 50F. Observed a leak inside the walk in cooler. According to management the cooler has been reported for repair.