CHINA INN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) pan of raw shell eggs stored behind chopped garlic and noodles in prep top cooler. Observed repackaged raw chicken bags in walk in freezer stored within the same box as cooked beef and above one (1) tray of egg rolls. CDI: Items reorganized. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) unwrapped, unwashed cabbage stored directly on shelf of WIC. Observed one (1) bin of cut washed broccoli stacked on top of another bin in direct contact with the food within. CDI - Food employee wrapped unwashed produce and rotated it to sit with other unwashed produce. Bins of cut washed produce were rotated to sit without being in contact with non food contact surfaces. 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 one (1) portion of TCS food (chopped cooked pork) in prep unit above 41F. Per conversation with PIC and food employees, lid of unit had been open during rush and hot utensils (spoon) had been placed in pork for portioning. CDI - Pork was rotated to WIC for corrective cooling. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed one (1) scoop handle touching noodles in standing reach in cooler. CDI - Scoop was repositioned to prevent potential contamination.

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 knife stored as clean in crevice between prep unit cooler and adjacent wall. CDI - Food employee rotated knife to three compartment sink for corrective cooling.

4-501.11 Maintain equipment in good repair. Observed peeling and rusted shelving in walk in cooler. Observed rusted shelving in dry storage area. Replace/resurface storage areas as needed. 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 floor tiles in need of repair throughout. Observed some ceiling tiles that appeared to have water damage and not fully intact. Observed doors leading to/from kitchen in need of repainting to be smooth and easily cleanable. REPEAT VIOLATION

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over retail items in RIC. Observed employee containers stored with clean restaurant dishes. CDI - Employee food and personal items were rotated to lower storage to prevent potential contamination of clean equipment and food held for resale.

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

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 behind raw shrimp in prep unit. Observed raw chicken stored over raw beef in the walk in freezer out of hermetic packaging. CDI: PIC corrected storage order. REPEAT VIOLATION For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and raw beef stored over imitation crab meat sticks in walk in freezer out of hermetic packaging. CDI: Items reorganized. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed grease build up on bus tubs stored as clean. Observed chicken build up in crevice of chicken marinating bin. Observed significant build up on can opener blade. CDI: All items returned to area for washing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (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 no written procedures for items being held on TPHC. -CDI- EHS provided written procedures and assisted PIC with filling them out. REPEAT VIOLATION 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 egg rolls with no time stamp. Per PIC, items had been out since this morning at 11am. CDI: Time added to egg rolls. REPEAT VIOLATION

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed 5 gallon cleaning chemical bucket used to store salt. CDI: Product discarded and PIC will use soy sauce 5 gallon bucket going forward.

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 one squeeze bottle unlabeled. PIC stated it was water. CDI: Bottle labeled. REPEAT VIOLATION Improvement made from previous inspection as only one item was not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a few boxes of shrimp stored on floor of walk in freezer. CDI: Items moved to shelving. REPEAT VIOLATION Improvement from previous inspection

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 wire baskets with plastic coating coming off and baskets were rusted in these uncoated areas. Baskets seen being used for holding egg rolls. CDI: Baskets voluntarily discarded. REPEAT VIOLATION Previous violation corrected. 4-501.11 Maintain equipment in good repair. Observed peeling and rusted shelving in walk in cooler. Observed rusted shelving in dry storage area. Observed lid of chest freezer with exposed foam.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dust, food residue and debris on the sides of cooking equipment as well as some interior surfaces of prep units. Observed shelving in WIC in need of cleaning. REPEAT VIOLATION Some improvement from previous inspection. Continue to increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. *NOTE: This is a shared dumpster area for the whole shopping center*

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 buildup on vents and ceilings, especially above WIC. Observed floors in need of cleaning, especially in hard to reach areas below and beneath equipment. Observed some buildup on walls/wall covering. Increased and more thorough cleaning frequency recommended. 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 floor tiles in need of repair throughout. Observed some ceiling tiles that appeared to have water damage and not fully intact. Observed doors leading to/from kitchen in need of repainting to be smooth and easily cleanable. REPEAT VIOLATION

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 behind raw beef and behind raw chicken in prep unit. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed washed broccoli stored in cardboard boxes throughout. Per PIC, items had been washed. -CDI- EHS educated PIC on proper storage containers and PIC rewashed items and placed in food grade container. -1.5-

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P.- Observed thermometer stored dirty. -CDI- PIC properly cleaned item. -0-

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 2 containers of raw chicken prepared more than 4 hours ago above 41F. -CDI- PIC voluntarily discarded items. -0- For more information, please visit: www.meckncgov/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://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed items in prep unit cold holding above 41F. Per PIC, unit was open during rush. -CDI- PIC placed items in WIC to cool back down. -0- 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 .

3-501.19 (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 no written procedures for items being held on TPHC. -CDI- EHS provided written procedures and assisted PIC with filling them out. 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 egg rolls with no time stamp. Per PIC, items had been out since this morning. -CDI- PIC voluntarily discarded items. -1.5-

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 marinated chicken that did not meet cooling parameters. Items were found cooling densely packed in large bus tubs in RIC and WIC with lids. -CDI- EHS educated PIC on proper cooling methods and items were voluntarily discarded. -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 .

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 sauces on the line missing labels. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open with screen door with gaps and holes in it. **REPEAT** -1- 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying pests.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple containers stored on floors containing sauces, rice, oil and other items. 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed sauce container stored beneath prep sink. -0-

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 tong and scoop handles touching in chicken in prep unit and in WIC. -0-

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 wood cutting boards that per PIC, were used for cutting broccoli. Remove. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dust, food residue and debris on the sides of all cooking equipment as well as interior surfaces of RIC and prep unit. Observed shelving in WIC in need of cleaning. Observed grease condensation/buildup in hood. Increased and more thorough cleaning frequency recommended. **REPEAT** -0.5-

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 buildup on vents and ceilings, especially above WIC. Observed floors in need of cleaning, especially in hard to reach areas below and beneath equipment. Observed some buildup on walls/wall covering. 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. Observed floor tiles in need of repair throughout. Observed some ceiling tiles that appeared to have water damage and not fully intact.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and food stored on prep table. Observed employee food stored over retail items in RIC. Observed employee containers stored with clean restaurant dishes. Employee items were single-use and single-serve items. Ensure to designate an area for employee items. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed facility has an incomplete employee health policy. Facility was educated on the employee health policy and a new one provided to the facility. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

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 items from previous days without dates. CDI. PIC voluntarily discarded. REPEAT ****IMPROVEMENT FROM LAST TIME. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. OBSERVED back door without a net to prevent fly entry.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dust, food residue and debris on the sides of all cooking equipment as well as inside shelves in WI and floors of RIC.

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. Generally there has been improvement in cleaning. But a little cleaning is needed under cooking equipment.

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 - Pork Dumplings dated 2/13, Cut Pork dated 2/06 and Sweet N Sour Chicken dated 2/08. Food employees claim items were prepped on those dates, then frozen and then items were thawed yesterday. *CDI - PIC voluntarily discarded 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. *Observed - Boxes of frozen food products stored directly on the floor of WIF.

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 with handle in contact with the corn starch.

*REPEAT* 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. *Observed - Cracked/broken and missing tiles throughout kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. OBSERVED active washing with sanitizer at 0ppm. CDI. PIC replaced solution. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around the kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opened back door during inspection. Repeat ****improvement from last time.

4-501.11 Maintain equipment in good repair. Observed hand sinks at the back, coming off the walls. Needs to be repaired.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed build up in wash solution at 3 comp sink. CDI. PIC changed the solution.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dust, food residue and debris on the sides of all cooking equipment as well as inside shelves in WI and floors of RIC. **REPEAT** -1-

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 cleaning needed in the hood system. 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 broken floor tiles throughout kitchen area. Observed missing ceiling tiles. 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 splash and residue on walls and ceilings throughout. **REPEAT** -1-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored by customer food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed shrimps, pork, cold holding in prep unit at temperatures above 41F. CDI. PIC voluntarily discarded. 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 .

3-501.19(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 chicken and rolls held on time without written time on it. CDI. PIC wrote time on it. Repeat

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies around the kitchen area. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opened back door during inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on the prep table. CDI. PIC removed.

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 broken floor tiles throughout kitchen area. Observed missing ceiling tiles. 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 splash and residue on walls and ceilings throughout. **REPEAT** -1-

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed food bins in front of back of house handwashing sink. -CDI- PIC removed items. **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with food residue and debris. -CDI- PIC moved items to dishpit to be W/R/S. **REPEAT** -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-/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 rice hot holding in rice cookers with no date. Observed noodles, cabbage and cooked vegetables in prep unit with no date. Observed baby corn dated 11/21 (discard 11/27). Observed shrimp egg rolls, pork and sweet and sour chicken in lowboy with no date. Per PIC, rice and items in prep unit were prepared yesterday and items in lowboy were prepared two days ago. -CDI- PIC voluntarily discarded of baby corn and properly date marked all other items. **REPEAT** -3- 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 chicken wings and shrimp rolls being held on time with no written procedures available. Observed time marked 11:30a for when items were placed on TPHC, when EHS observed this time, it was 11:23a. -CDI- PIC corrected time and EHS provided TPHC form to PIC and assisted PIC with filling it out. -0- TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 soy sauce, garlic sauce and other tmes on cook line with no labels. Observed garlic powder and white pepper in dry storage area with no label. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken wings, shrimp and other items in floor on freezer. Observed cooking oil on the floor near the grill line. -0-

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 broken floor tiles throughout kitchen area. Observed missing ceiling tiles. 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 splash and residue on walls and ceilings throughout. **REPEAT** -1-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM present at the time of inspection. -0- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf- Observed food employee chopping raw zucchini with no gloves. -CDI- EHS informed PIC and PIC asked food employee to put on gloves. -0- 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P- Observed food employee cutting RTE pork with no gloves. -CDI- EHS informed PIC and PIC asked food employee put on gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use -Pf.- Observed mop bucket in front of handwashing sink. -CDI- PIC relocated mop bucket. 6-301.14 Post a handwash sign at each handsink. Observed bathroom with no handwashing sign. -CDI- EHS provided handwash sign to PIC **REPEAT** -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf.- Observed dishes stored as clean with food residue and debris. -CDI- PIC moved items to dishpit to be W/R/S. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed baby corn in flip top, raw chicken with flour in RIC, and raw chicken breasts in WIC above 41F. Per PIC, these items had been prepared earlier in the day. Refer to temperature chart. -CDI- PIC moved items to freezer to rapidly cool. **REPEAT** -1.5- NO POINT ESCALATION DUE TO SIGNIFICANT COLD HOLDING IMPROVEMENT. 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 RTE peas/carrots, cooked shrimp, and cooked noodles in flip top with no date. Per PIC, these items were prepared yesterday. Observed opened tofu in RIC under flip top with no date. -CDI- PIC properly date-marked these items. **REPEAT** -1.5- 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 raw marinated chicken wings in stand alone RIC cooling with tight-fitting lid. Observed raw chicken with flour cooling in RIC with tightly fitting lid. Observed noodles cooling stacked high, raw shrimp with tightly fitting lid and raw marinated chicken breasts stacked high cooling with tight fitting lid in WIC. -CDI- PIC removed lids and separated items into smaller containers to facilitate proper cooling. Items in RICs were moved to freezer and WIC. **REPEAT** -0.5- 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 .

6-101.11/6-201.11 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 broken floor tiles throughout kitchen area. Observed missing ceiling tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls and ceilings around front handwashing sink and in kitchen area behind equipment and hard to reach areas. **REPEAT** -1-

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 food employee wash hands for less than 20 seconds and turn off faucet without using a barrier. -CDI- PIC educated food employee on how to properly wash hands and food employee properly rewashed 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 . 2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P- Observed food employee drink from twist top soda bottle and return to food prep without washing hands. -CDI- PIC educated employee on when to wash hands and employee rewashed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing -Pf.- Observed PIC use handwashing sink to dump and fill sanitizer bucket. -CDI- PIC educated on proper use of handwashing sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed handwashing sink at front of house with no paper towels. -CDI- PIC replenished paper towel stock. 6-301.14 Post a handwash sign at each handsink. Observed handwashing sink in bathroom with no handwashing sign. -1-

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed washed cabbage stored under unwashed green onions. Observed unwashed green onions stored over RTE peppers and mushrooms. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed tofu, garlic in oil mixture, teriyaki sauce, ketchup and hoisin sauce in RIC with no lids or wrappings. -CDI- PIC covered items. **REPEAT** -3-

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P- Observed food employee clean large metal bowl used for rice without properly sanitizing. -CDI- PIC educated food employee on proper W/R/S procedure and item was rewashed. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed garlic in oil mixture stored on cook line above 41F. Observed shredded lettuce, cooked shrimp, cooked pork in flip top above 41F. Observed pork egg rolls in RIC above 41F. Observed containers of raw chicken breasts and raw chicken wings in WIC above 41F. Ambient temperature of WIC above 41F. Refer to temperature chart. -CDI- PIC moved all items in WIC to freezer as they were prepared today. PIC voluntarily discarded of garlic in oil mixture. -1.5- **EHS WILL RETURN 7/20/2023 TO VERIFY WIC IS PROPERLY FUNCTIONING** 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 shredded lettuce, cooked shrimp and cooked pork in flip top with no dates. Observed shrimp and pork egg rolls in RIC with no date. Observed cooked shrimp and pork egg rolls in freezer with no date. -CDI- PIC properly dated 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 .

3-501.19 (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 no written procedures for TPHC. -CDI- EHS emailed TPHC procedures to PIC. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 rice being held on TPHC with no time marked to indicate start or discard time. **10 DAY VERIFICATION REQUIRED** **REPEAT**

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed raw chicken wings and breasts cooling in tightly packed covered containers. -CDI- PIC moved items to freezer and vented lid to facilitate rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed sugar, cornstarch and flour with no label. Observed salt and mixed spices on prep line with no label. -CDI- PIC properly labeled items. **REPEAT** -1-

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 scoops without handles stored in sugar, flour and cornstarch. -CDI- PIC removed scoops and placed items with scoop handles above the top of the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal containers stored as clean wet stacked. **REPEAT** -0.5-

4-501.11 Maintain equipment in good repair. Observed WIC with ambient temperature above 41F. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dust, food residue and debris on the sides of all cooking equipment as well as inside shelves and floors of RIC. **REPEAT** -1-

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 broken floor tiles throughout kitchen area. Observed missing ceiling tiles. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents, hood and ceiling in kitchen area. Observed buildup on vent in WIC. **REPEAT** -1-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no person in the facility with CFPM. REPEAT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed rice and rolls in the WI, RI without covers on them. CDI. PIC covered them.

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 chicken and rolls held on time without written time on it. CDI. PIC wrote time on it.

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 salt in the facility without labels. CDI. PIC labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed, frozen food in the WI freezer, sauces, oil stored directly on the floor in the dry storage and WI cooler, Needs to be removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple in use wet wiping cloths stored directly on the prep table. CDI. PIC removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet sacking of dishes in the kitchen area. CDI. PIC removed to be cleaned.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test kits in the facility during inspection. CDI. PIC ordered some.

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. 4-Observed build up on RI doors, non food contact parts of the cutting board, prep unit covers, inside RI, shelves. Needs to be cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on vents, hood, ceiling in the kitchen area. Needs to be cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no person in the facility with CFPM. REPEAT

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P. Observed PIC touching ready to eat food with barehands. CDI. Food voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed chicken, pork, rolls from the previous days without dates. CDI. PIC date marked. Repeat ***Improvement from last time.

4-501.11 Maintain equipment in good repair. Observed water leaks from the RI cooler. Needs to be fixed.

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. 4-Observed build up on hood, RI doors, inside RI, shelves. Needs to be cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors, walls, ceiling in the kitchen area. Needs to be cleaned. REPEAT. ***Improvement from last time.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no person in the facility with CFPM.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedure for responding to vomiting or diarrheal events. CDI. Provided PUIC with one.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed rice and rolls in the WI without covers on them. CDI. PIC covered them.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed chicken, pork, rolls from the previous days without dates. CDI. PIC date marked. ***Improvement from last time.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed, frozen food in the WI freezer, sauces, oil stored directly on the floor in the dry storage and WI cooler, Needs to be removed.

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors, walls, ceiling in the kitchen area. Needs to be cleaned. 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 tiles in the ceiling above the kitchen area. Needs to be repaired.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed two jars stored directly in the hand sink. CDI. PIC removed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed rice and rolls in the WI without covers on them. CDI. PIC covered them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, shrimps, beef, rolls, in cabbage, noodles in RI, WI and prep unit, cold holding at temperatures above 41F. PIC voluntarily discarded. REPEAT. Will be back within 10days to check on the units temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken, egg rolls, shrimps, beef, in prep unit, RI, WI. CDI.PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed, frozen food in the WI freezer, sauces, oil stored directly on the floor in the dry storage and WI cooler, Needs to be removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC working with food without a hair cover. CDI. PIC wore one.

4-501.11 Maintain equipment in good repair. Observed RI cooler unable to hold food at right temperatures. Needs to be repaired.

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 hood, RI doors, inside RI, Needs to be cleaned.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Drink stored on prep sink. CDI- Moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Some foods recorded above 41F (see chart). CDI- Discarded, REPEAT.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer on site. VR.

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.’ Knife stored in crevice of two units.

5-205.15 (B) System maintained in good repair - C Drain clogged at bottom of 3 comp. sink. Plumber has already been called to fix it

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee wash hands with gloves on, then after EHS corrected went to grab new gloves, without a proper handwash. CDI-EHS corrected action and employee washedhands without gloves, then put on new gloves.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over cut onions. CDI-PIC put onion in plastic container and put them above unwashed produce. Storage order is much improved, points reduced. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bowl of beans sprouts and chicken above 47F in prep unit. They were in bowls sitting above thre plastic containers that were stored in the correct areas, inside the slots of the prep unit. EHS explained not to store items there because they won't stay in temp. CDI-PIC voluntarily discarded and will keep below in reach in from now on. All other temperatures were good and they are no longer leaving food out on counter. REPEAT. PIC did not sign due to Covid protocols

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

4-501.11 Maintain equipment in good repair. Observed handle of rice cooker broken. Observed rusted shelves on the bottom of prep units, and hanging shelves. 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 broken floor tiles in the kitchen area near the 3-comp. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site during inspection, PIC arrive 40 mins later. PIC explained these are new employees and is in the process of training. Employees have no clear knowledge of safe food handling.

2-301.15 Only wash hands in handwashing sink. -PF Observed 2 different food employees wash hands at the prep sink. CDI-EHS called a translator and they both washed at the handsink.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employe dip their bare finger in soy sauce, then go dump the sauce in a mixture that they were going to cook with. CDI-EHS made employee discard sauce.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed raw beef and a mop cart stored in front making it difficult to get to sink. EHS moved items and noticed cigarette ashes in the handsink. CDI-EHS explained there is no smoking in kitchens and ashes are not allowed in the handsink. 6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at the handsink. EHS provided sign.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over raw pork in the WIC. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef over RTE in the WIC. Observed raw beef over RTE chicken in the prep unit. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms over RTE washed vegetables in the WIC. CDI-PIC changed storage order for all items. Unwashed went on below washed, and storage over was RTE, pork/beef, chicken on the bottom. VR REQUIRED 10/18/2020.

4-702.11 Before Use After Cleaning - P Observed large pan that had raw chicken they were prepping in it, be washed, then no sanitization afterwards. CDI-After PIC arrived food employee rinsed pan in bleach water. VR REQUIRED 10/18/2020.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 2 containers of fried chicken, eggrolls sitting at room temp next to the grill. PIC stated they were made at 12:30 and they go through them in 3hrs and only bring out enough that they will use. Observed garlic in oil at 78F by the grill. Food employee said it was there since 9:30am. CDI-EHS explained items either need to be on time (EHS does not feel confident they can do this safely) or needs to be placed in cold holding after cooking. PIC put in WIC, and voluntarily discarded garlic. VR REQUIRED 10/18/2020.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no datemarking throughout entire facility, not one datemark. CDI-PIC explained most things are fresh and datemarked everything that was from yesterday that will not be used today. VR REQUIRED 10/18/2020.

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 containers of fried chicken, eggrolls sitting at room temp next to the grill. PIC stated they were made at 12:30 and they go through them in 3hrs and only bring out enough that they will use. CDI-EHS explained items either need to be on time (EHS does not feel confident they can do this safely) or needs to be placed in cold holding after cooking. PIC placed food in WIC and 1 employee placed in a prep unit, EHS corrected action and placed food in the WIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 3 large bins of flour and other seasonings with no label.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in the kitchen area. 6-202.15 Outer Openings, Protected - C The back door to the facility was cracked allowing for pest entry.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed egg rolls sitting in metal bins-not approved for food contact surfaces-and bin was soiled.

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed mushrooms in the prep unit to be used. PIC explaiend they do not wash because their food is cooked in boiling water or fried. EHS said they still need to wash vegetables before use to decrease the hazards of contamination.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed phone sitting on top of single use wrappers. CDI-EHS moved phone and washed hands.

4-501.11 Maintain equipment in good repair. Observed handle of rice cooker broken. Observed rusted shelves on the bottom of prep units, and hanging shelves. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves throughout facility in need of cleaning and with food build-up. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed waste build-up on the floor around the dumpster.

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 broken floor tiles in the kitchen area near the 3-comp. 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 with food build-up, needs to remain clean. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed mop bucket blocking the handsink during walk through.CDI-Mop buckets removed.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf- Observed chicken, beef, and pork on time without written procedures. Per PIC, he put the items on time during the lunch rush and discard at 2:30pm. CDI-Educated and provided TPHC form.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf-Observed a bottle of degreasor without a label. CDI-PIC LABELED BOTTLE

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 shrimp and chicken stored on the floor in the walk in freezer.

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 bowls being used as scoops in broccoli, sugar, flour, and rice.

4-501.11 Maintain equipment in good repair.-Observed rusted shelving in the bottom reach in cooler of the flip top.

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 inside the gaskets of bottom reach-in unit. Food debris and residue outside the rolling bins holding rice, sugar, and flour.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.-Caulking is needed at the handsink in the restroom. 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 damage to floor tiles by the three compartment sink. Observed food debris in drains near the prep sinks and three compartment sink. More frequent cleaning needed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris inthe handsink near the register. CDI- Explained to PIC that food should be dumped in three compartment sinks or prep sinks.

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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can of soy sauce in the dry storage area. CDI- PIC relocated can.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed manager and PIC with no hair restraint while prepping food.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles of reach in units with sticky residue. More frequent cleaning needed.

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 damage to floor tiles by the three compartment sink. Observed food debris in drains near the prep sinks. More frequent cleaning needed.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand sink in the back. CDI-Soap was provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in the flip top cooler holding above 41F. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE UNIT IS HOLDING FOOD AT 41F OR BELOW. Observed chicken wings stored in the white tall reach in cooler above 41F. There is a sign on the door stating that the unit is out of order. CDI-The wings were moved to the walk in cooler for rapid cooling.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls with no handles stored in the dry storage product. CDI-The two bowls were removed.

4-501.11 Maintain equipment in good repair. Observed white shelves in the flip top cooler beginning to rust. Have replaced. DO NOT PAINT. Observed a damaged lid to the white freezer. Needs repair or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler and to the prep coolers. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed leaks coming from the plumbing under the 3-compartment sink. Have repaired.

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 a water damaged ceiling tile. Have replaced.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice cooling under no temperature controls or monitoring in the prep area with temperatures ranging from 120-140F. Item had been prepared at opening, 1130 am, and was left to cool in the prep area. Observed chicken cooling in a reach in cooler at 130F, in a tightly packed container. EHS had PIC place the rice product in a spread out container in the walk in cooler unit(proper rate observed before end of inspection), and chicken products were reheated to 165F, and then placed on a TPHC procedure instead of cooling. Cooling process must be monitored and done with approved procedures.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried chicken products in the prep area at 115F, PIC stated that the items are cooked and then are placed in and out of a nearby cooler unit during rush times, neither truly cooling nor hot holding, as PIC stated he only makes enough to last approx 30min at a time. EHS suggested and outlined a TPHC procedure, which PIC agreed would be a better process for his facility. Product was reheated and placed on 4 hour hold time TPHC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in the prep area under no monitoring, stirring, refrigeration or active cooling process. Item was moved to the WIC at EHS behest. Facility must place items under an active cooling process once items reach 135F, and monitor items to ensure that the 2 hour time parameter from 135F to 70F is met, and the 4 hour time from 70F to 41F. Proper time/temp rate was met through EHS intervention.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep sink splash guard and walk in cooler shelving both with accumulated food residue present and in need of cleaning.

Repeat violation 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed a sanitizer bottle at 0 ppm. CDI - bottle was remade at 50 ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed pink and black build up in the ice machine. CDI - employee started to clean during the inspection.

Repeat violation 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several flies in the kitchen.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler and the right door of the flip top cooler. Replace gaskets.

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 and in equipment on the cook line and on the walk in cooler shelves.

General comment 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed trash and clutter around the dumpster causing an abundance of flies. Clean dumpster area.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed employee changing gloves from handling raw chicken and begin to don clean gloves without washing hands. CDI-employee stopped and hands washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed improper storage order of raw proteins over sauces. Also observed cooked pork contaminated with raw chicken in flip top cooler. CDI-items re-arranged to proper storage order and pork voluntarily discarded.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed prep surfaces and clean utensils being contaminated by employees handling raw chicken. Ensure care is taken by employees to prevent contamination of prep surfaces, utensils and surfaces of containers while preparing raw animal proteins. CDI-items taken to be washed, rinsed and sanitized. Prep table and sink washed, rinsed and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in bottle at 0ppm chlorine. CDI-remade to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice holding out of temperature and below 135F. CDI-PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a large amount of raw chicken marinating in both prep sinks above 45F. Observed large amount of cabbage being prepped for eggrolls above 45F. PIC stated both items had been out of temperature around 30 minutes. CDI-both chicken and cabbage placed into walk in cooler to cool rapidly. Prep items a small amount at a time. Observed cut cabbage on prep line out of refrigeration above 45F. CDI-PIC voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle with faded label. CDI-relabeled. 7-201.11 Store toxic materials to avoid contamination. -P Observed paint and other chemicals stored beside dry goods. CDI-relocated to proper storage.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled seasonings and sauces.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large amount of flies in kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap in back door that may allow pest entry.

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

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed bowl inside of rice cooker chipping away and not easily cleanable. Replace by next inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board heavily scored and stained.

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. Cleaning needed on floors, walls, and ceilings throughout facility. REPEAT.

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 that had greasy residue and food debris on them. CDI- Dishes re-cleaned. Be sure to visually inspect dishes for cleanliness before storing as clean.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two circular cuting boards in poor condition, need replacing. CDI- PIC removed them from service. 4-502.11(A) Maintain utensils in good repair. Observed a few tubs and lids that were cracked or broken, needing replacing. 4-501.11 Maintain equipment in good repair. Observed main prep cooler with condensation build up inside. Needs repair ASAP. (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 walls needing better cleaning particularly next to stand up fridge and behind soup steam table.

4-202.18 Ventilation Hood Systems, Filters - C Hood filters need cleaning of significant grease build up. GENERAL COMMENT: Investigated SR# 82289 during inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed in house frozen chicken stored above in house frozen beef on speed rack in walk in freezer. CDI- Foods re-arranged by final cook temperature.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed outsides of a few pans and dishes with food residue stuck to them. Dirty items placed in dish sink for re-washing.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed presence of fruit flies around 3 comp sink and landing on dish shelf and outsides of dishes. Have problem corrected, facility given until 11/7/17 to have problem corrected as it has not been corrected since last inspection VR deadline.

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 rice scoops being stored in room temperature water. CDI- Scoops replaced with clean scoops stored in clean dry containers.

4-501.11 Maintain equipment in good repair. Observed main prep cooler with a condensation build up problem, needs repair. Observed fryer basket in poor condition. CDI- PIC removed fryer basket. Observed a few racks in walk in cooler, a chemical storage rack across from kitchen handwash sink, and a couple metal shelves under prep tables that are rusted and badly peeling, needing repair or replacing. Prep sink needs refastening to wall.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one open employee can drink stored on shelf of prep table. CDI- Drink removed.

2-301.15 Where to Wash - PF 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 employee rinsing hands at 3 comp sink above raw shrimp in prep. Hands are only to be washed in designated handsinks using proper handwash procedure. Employee corrected, washed hands with soap, water, and towels at handsink. Shrimp further washed. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee using phone while cooking food at wok. Personal phones are sources of contamination that employees need to properly wash hands after handling. CDI- Employee corrected, properly washed hands.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed PIC place a piece of chicken that had been temperature abused over 6 hrs and was intending to dispose of, into a tub of freshly cooked sesame chicken, potentially contaminating the tub of sesame chicken. CDI- PIC disposed of tub of potentially contaminated chicken.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above shrimp and raw chicken stored above thawing beef in walk in cooler. CDI- Food properly arranged by final cook temperature. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed a few foods being stored un-covered in walk in cooler, egg rolls and fried chicken. CDI- Food covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of egg rolls at 60 degrees left out while waiting to be reheated, said to have been left out 30 minutes. CDI- Egg rolls moved to walk in cooler and observed at 45 degrees 1 hr later at end of inspection.

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 5 gallon bucket of house made TCS brown sauce with cooked whole onions inside made 5 days ago not date marked in walk in cooler. Observed cream cheese mix made 5 days ago in walk in. CDI- PIC date marked brown sauce and cream cheese.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several spray bottles of un-known general cleaner mis-labled as "sanitizer". CDI- Bottles emptied, rinsed and filled with proper strength sanitizer.

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 and egg rolls in food tubs cooling at room temperature with no cooling methods at 71 degrees for approx. 1 hr. CDI- Foods moved to walk in cooler to chill to 45 in then next 5 hrs.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed numerous fruit flies around 3 compartment sink, landing on clean dishes. Have area treated for flies ASAP.

4-501.11 Maintain equipment in good repair. Stand up cooler observed holding at 50, needs repair, will follow up that cooler is working, PIC was in process of disposing of TCS foods inside at start of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on prep coolers, shelving of tables, outsides of food tubs, rolling rack mold build up and stationary rack build up in walk in cooler, all needing better significant 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. Several areas of walls need better cleaning on cook line. Ceiling of walk in cooler needs cleaning of dust build up. GENERAL COMMENT: Call 980-314-1643 to request a re-inspection

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed onions stored on walk in cooler shelf un-covered touching dirty fan unit, also washed onions were placed back into their receiving boxes used for un-washed produce. CDI- Onions re-washed, covered, and placed in clean container for proper storage. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shell eggs. CDI- Eggs and chicken re-arranged by final cook temperature.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped lettuce left out at room temp for an hour at 60 degrees and lettuce in make table at 60 degrees from same batch of lettuce that had been left out. CDI- Lettuce moved to walk in cooler to chill.

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 small pan of thawed wontons in reach in cooler date marked for 8 days ago. CDI- Wontons voluntarily disposed of.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed none of the dry goods (sugar, msg, salt etc) labeled at wok station, and a large tub of flour not labeled.

4-502.11(A) Maintain utensils in good repair. Observed foor storage tub in walk in cooler badly cracked and damaged shoud not be in use. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed badly stained and damaged cutting boards. CDI- PIC disposed of cutting boards in poor condition.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Need to clean outsides of food tubs and cooler gaskets.

4-202.18 Ventilation Hood Systems, Filters - C Maintain hood filters to work properly. Observed several hood filters had been removed for cleaning, wok and cook areas operating with no hood filters.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground pork stored on speed rack above cooked chicken pieces. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed crispy noodles stored on cardboard box top previously used for raw chicken. CDI- Noodles voluntarily disposed of by PIC.

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 wings at 115 degrees cooked 2 hrs earlier cooling at room temp with no cooling methods in use. Wings will not cool to 70 degrees by 2 hr requirement. Wings re-fried to 180 then placed on flat pans in walk in cooler to ensure proper cooling time and temperature is met.

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 foods thawed over 24 hrs ago, several thawed 4 days ago, that were not date marked with a date of thaw to track the 7 day shelf life for refrigerated foods at 41 or below. CDI- Foods properly date marked with date of thaw.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep tubs of wings and egg rolls cooling at room temperature without cooling methods and deep and tightly covered egg rolls in walk in cooler actively cooling. CDI- Wings re-cooked for proper cooling, egg rolls moved to flat pans and placed in walk in cooler to ensure proper cooling.

4-501.11 Maintain equipment and utensils in good repair. Observed racks in prep cooler rusted and peeling, needing replacing soon. Observed a couple broken tubs and tub lids in use. PIC disposed of broken tubs, need to replace badly cracked tub lids.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed several shelves and outsides of tubs and handles on tubs needing cleaning.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed atmospheric vacuum breaker broken on outside can wash, need to replace or install an approved backflow prevention device on hose bib. Will follow up within 10 days that a backflow prevention device is installed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee cup and an open soda can stored in kitchen. CDI- Drinks removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked sweet and sour chicken on speed rack in kitchen. CDI- Foods moved to walk in cooler and stored by final cook temperature. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed number of foods not covered in walk in cooler including all egg rolls cooked days earlier. CDI- All foods properly covered with lids.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few dishes and pans stored as clean with food stuck to them, especially around handle indentions of food tubs. CDI- Dirty items placed in 3 comp sink for re-washing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed various foods removed from cold holding, being left out at room temp for extended period of time awaiting reheating including: chicken wings and bowl of rice. CDI- Rice disposed of, wings placed in fridge unit.

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 number of foods being left out to cool at room temperature without cooling methods in use. Observed chicken wings and sweet and sour chicken stored in very deep tubs or pans to actively cool in walk in cooler. CDI- All foods moved to shallow vented pans and stored in walk in cooler to meet cooling requirements.

3-501.13 Use approved thawing methods. Observed raw chicken strips and raw beef left out at room temperature to thaw. CDI- Workers placed thawing foods in walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed worker place flat pan for fried chicken on top of open trash can, CDI- worker stopped before placing chicken on pan, pan moved to 3 comp sink for cleaning, chicken placed on clean pan on prep table.

4-502.13 Single-use and single-service articles may not be reused. Observed a couple no. 10 metal cans being re-used for different sauces. CDI- PIC disposed of cans.

4-501.11 Maintain equipment in good repair. Observed racks in prep cooler rusted and peeling, needing replacing soon.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage stored uncovered above food products on prep surface. CDI beverage voluntarily discarded.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap provided at handsink in back prep area. CDI soap added.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed broccoli stored in delivery box. CDI broccoli placed in washable container.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine soiled. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes being sanitized in 3 compartment sink at <50ppm. CDI chlorine added to 3 compartment sink and tested at correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic-oil mixture, chicken, pork, egg rolls, rice and raw chicken holding above 45F. See temperature chart for temperature observations. CDI items voluntarily discarded. VERIFICATION REQURIED.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed one sanitizer spray bottle too strong. CDI diluted as required. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed several chemical containers not labeled. CDI containers labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling out of temperature control. Observed noodles cooling tightly covered in bulk plastic containers in walk-in cooler. Noodles above 80F. CDI both items placed on sheet pans and in walk-in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed egg rolls thawing out of temperature control. CDI egg rolls placed in walk-in cooler to properly thaw.

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. VERIFICATIONR 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 several working containers of spices not labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces in need of cleaning; shelves, gaskets, sides of wok, handles of equipment, etc.

5-402.11 Prevent backflow between a sewage system and drains of equipment in which food, portable equipment or utensils are placed. -P Observed large hose connected to 3 compartment sink. VERIFICATION REQUIRED.

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 several floor tiles broken. REPEAT VIOLATION. Observed holes in FRP.

4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed hood system above wok collecting heavy grease debris.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored directly ready-to-eat sauces in reach-in cooler. CDI chicken relocated to walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several homemade sauces holding out of temperature control. Observed cooked broccoli out of temperature control. See temeprature chart for temperature observations. CDI items voluntarily discarded. Homemade sauces must be held under temperature control or provide product assessment.

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 homemade sauces not date marked. CDI items labeled.

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

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

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 soy sauce and boxes of food stored on floor in walk-in freezer.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed sticker residue in direct contact with food contact surfaces on several stacked containers.

5-205.15 Maintain a plumbing system in good repair. Observed 3 compartment sink leaking.

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 several broken floor tiles throughout kitchen.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed light shields improperly sized/not properly sheilded lighting above 3 compartment sink and single service storage areas. 4-204.11 Ventilation Hood Systems, Drip Prevention - C. Observed ventilation hood system collecting heavy grease residue.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed an uncovered sheet pan of thawing raw chicken stored in close proximity to a box of bok choy. CDI by moving the chicken to designated chicken shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal pans and bowls stored with a greasy film and/or food debris. CDI by removing and storing to soak in the dirty vat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage stored in the prep cooler incorrectly at 47F. Observed general tsos sauce (TCS ingredients: cooked scallions and cooked garlic) stored on the chefs cart in room temperature at 63F. Observed cooked broccoli stored in room temperature at 98F. CDI by moving the cabbage to the cooler to properly cool down. Voluntary disposal of the general tsos sauce and cooked broccoli. PIC discussed leaving out the cooked ingredients to add to the sauce only per order for immediate service.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date label on the container of cream cheese prepared yesterday for use over 2-3 days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label all working containers of spices and sauces at the chefs cart on the cook line.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use knives stored in between euipment. CDI by moving to a clean pan for storage.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dried build up at the prep sinks and dried build up at the dirty drainboard of the 3 comp sink.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed the dumpster plug missing. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed the dumpster door left open.

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 water damaged and stained ceiling tiles throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coats and hats stored on shelving with canned goods.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored as clean with grease and food residue. CDI utensils taken to dish area to be washed. Observed grinder with food residue. CDI parts inside grinder taken to dish area.

=7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser stored in bottle labeled roundup. CDI bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice cooling in large pot at room temperature. CDI rice was placed on sheet pans and placed in walk-in cooler to rapidly cool. Observed chicken wings cooling large plastic containers. CDI chicken wings were placed on sheet pans in walk-in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed chicken and fish thawing at room temperature. CDI items were placed in walk-in cooler to thaw.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C. Observed several dead cockroaches under equipment.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soy sauce and oil stored on floor below cooking line. Observed barrier missing between vegetable and meat prep sink.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep table near 3 compartment. 4-901.12 Wiping Cloths, Air Drying Location - C. Observed wiping cloths air drying on dry good shelves. CDI cloths moved to 3 compartment sink area.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed facility using cut gallon container as scoop for rice. CDI scoop discarded. 4-501.11 Maintain equipment in good repair. Observed rusted shelves in coolers and under tables. Observed ice machine nonfunctional. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several deeply scored cuttingboards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed nonfood contact surfaces of equipment collecting food and grease residue; handles of equipment, shelves, ventilation hood system, etc.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing under 3 compartment sink leaking.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster stored open. 5-501.114 Using Drain Plugs - C. Observed drain plug missing from dumpster.

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 several ceiling tiles with water damage.

2-101.11 PIC shall be present during all hours of operation.-PF Observed no certified manager present while staff were beginning operations(getting clean towels out and washing dishes).

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.-P Observed employees begin work today and handle clean tongs and clean linen without washing hands first. Employees washed hands to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above RTE sauces in the walk in cooler today- fish moved to the bottom shelf to correct. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed lettuce that is washed and cut in the walk in cooler today stored uncovered- covered to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles stored in the make table at 49F today. Discarded to correct.

3-307.11 Miscellaneous Sources of Contamination - C Observed an open bag of sugar and an open bag of flour today - keep in a sealable container.

4-501.11 Maintain equipment in good repair. Observed a broken rice lid today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up between cooking equipment today, on pipes behind cooking equipment.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean walls in restroom, clean floor at back prep table and clean food debris off of floor near the front handsink.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed an employee eating on a prep table that had open onions on it at the same time. Onions moved to protect them. Designate an area for employees to eat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed yellow gloves, trash and a scrub pad stored in the handsinks today. All items taken out of handsinks today to correct.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed washed and peeled onions, cut lettuce, and raw beef in the walk in cooler today uncovered. These foods were not cooling and must be protected. VR in 10 days. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken in the 1 door reach in cooler stored above cooked chicken. Raw chicken placed below all ready-to-eat foods to correct.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed fried chicken legs and fried chicken stored at >45F today. Fried chicken discarded today to correct. Fried chicken chilled down quickly to correct. These items cannot be left out during lunch or they will not maintain a safe temperature.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed eggrolls from thursday, sweet and sour chicken from yesterday, huge containers of eggrolls, noodles, fried chicken, cooked pork etc. not date marked today. These items must be dated with the make date. The pork must have cook date and thaw date on it due to the freezing process taking place. VR in 10 days.

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 cooked shrimp cooling in a large portion, stacked on one another, in plastic containers, and tightly covered. Spread these products out more thinly and keep the lid cracked so that they can cool more quickly. Noodles and shrimp uncovered and spaced out in the walk in cooler today.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of uncovered raw beef stored on the walk in cooler floor today. Picked up by PIC to correct.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knives and peeler stored in a soiled container today. Sent to be washed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up throughout the kitchen- ex. sides of equipment, walk in racks, salamander, bottoms of tables, equipment fans, dry good bins etc. Clean hood vent.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor under dry good rack, in walk in cooler, and behind fryers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee coat stored on ceran wrap today. Store employee items where they will not contaminate restaurant items. Coat moved today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-PfObserved a mop bucket in front of the back handsink and gloves stored in the sink itself. Bucket and gloves moved today to correct.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -PObserved raw chicken stored over uncovered cooked chicken today in the white reach in cooler- cooked chicken put on the top shelf.Observed cooked chicken stored directly on top of a raw egg crate- chicken discarded.3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -PObserved peeled onions and cut cilantro in the walk in with no cover today- ceran wrap placed on them for protection today.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -PfObserved cooked eggrolls, cooked pork, and cooked chicken. All back dated today.Frozen pork will need three dates: cook date, freeze date, and thaw date.VR in 10 days to verify correction on 10/10.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a large sprayer of oven cleaner not labeled today- labeled during inspection to correct.

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 multiple batches of chicken cooling at room temperature today. All placed on cooling pans and placed into the walk in cooler today to correct. Cannot cool at room temperture.

.3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a sugar scoop with the handle in the sugar and observed a rice scoop stored in the rice with no handle. Both corrected today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean walk in cooler racks and hood vent. Clean the non food contact portions of the rice cookers.

Provide a drain plug in the cardboard dumpster.

Observed egg rolls, cut cabbage, washed onions, and cut carrots were uncovered in the WIC today- covered during inspection to correct.Keep food covered when in storage to protect it from contamination.3-302.11 Observed raw chicken stored over peeled onions, raw steak over veggies, and raw pork stored over tofu in the WIC. Raw shell eggs were stored over cabbage in make table today. All rearranged so that the raw animal meats were below all of the RTE foods to protect them from cross contamination.

Observed knives being washed rinsed and sanitized but the sanitizer was at <10ppm. Maintain sanitizer at 50-100ppm. Remade today and knives resanitized to correct.4-501.114

Observed eggrolls and cut cabbage in the WIC not date marked today. Observed egg rolls and fried chicken with the incorrect dates on them today(dates from an old batch was still on them with no new date sticker present). Date mark all TCS foods once they have been opened/made. All back dated today by PIC.3-501.17

Observed onions stored on the floor in the back- store foods at least 6" off of the floor to protect it from contamination. PIC picked them up today to correct.3-305.11 Observed dented cans in the back stored with all other foods. Store these below all restaurant foods until they can be picked up for return. Cans moved to the bottom shelf today.6-404.11Observed employee food stored in the WIC and make table today over restaurant foods. Store employee foods below all restaurant food in a labeled container that says "employee food". All employee foods moved to the bottom shelf today.

Observed an employee today with a bracelet on. Food service workers are limited to a single wedding band on their hands and wrists- no other rings, bracelets or watches allowed.2-303.11

Keep clean dishes stored on a clean surface. Observed knives stored in a soiled container today and a soiled drainboard that knives were placed on to airdry.4-903.11

Power drill used to mix sauce is not approved. Must be NSF or ANSI approved for food use.4-205.10Resurface cutting board where it has dark grooves.4-501.12

Clean WIC racks and between equipment.4-602.12

Absorbent foam is exposed below the WIC door- repair this area so that it is easily cleanable and nonabsorbant.6-201.11

Provide a designated area for employee items such as coats and purses, where they will not contact restaurant food supplies or single use articles.Observed employee coat next to chop sticks and a purse stored in the egg roll container.6-305.11

2-401.11 Eating, Drinking, or Using TobaccoObserved cigarette ashes in the back of the kitchen today near the back door. No smoking is allowed in this facility at any time. Discussed the seriousness of this with PIC.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationKeep foods covered to protect them when they are in storage. Observed cut cabbage, eggrolls, scallions, cut peppers, cut onions, raw shrimp and cooked shrimp uncovered today- all covered during inspection.Keep foods protected by storing them by their final cook temps.- Observed raw chicken stored over raw shrimp today in the WIC. chicken moved to the bottom shelf during inspection. Observed raw shell eggs stored above a RTE sauce in the make table- eggs moved to lower shelf to correct.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved large tubs of rice, cut lettuce, cut cabbage, egg rolls, ribs, cooked chicken, and spring rolls not date marked today. Date placed on all foods during inspection to correct.

6-202.15 Outer Openings, ProtectedObserved the back door propped open today and the screen door is not fully protected against entry- repair screen door.

3-305.11 Food Storage-Preventing Contamination from the PremisesObserved onions stored on the floor today- keep food stored at least 6" off of the ground.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringKeep clean dishes stored on a clean surface. Observed cutting knives stored in a soiled container and the ice scoop was stored on a soiled surface- all sent to be washed, rinsed, and sanitized today.Observed clean dishes stored on a soiled drainboard as well.

4-205.10 Food Equipment, Certification and ClassificationIce cream freezer in the back is approved for storage of pre-packaged ice cream products only, not TCS foods as observed.4-501.11 Good Repair and Proper Adjustment-EquipmentDry good bin lids are broken and not easily cleanable- replace these.

4-602.13 Nonfood Contact SurfacesClean dry good bins and their lids, clean between equipment, and clean wire rack next to make table.

5-501.114 Using Drain PlugsProvide a drainplug on the cardboard dumpster.5-501.115 Maintaining Refuse Areas and EnclosuresObserved trash stored around dumpster today- pick up debris to reduce pest attraction.

6-501.12 Cleaning, Frequency and RestrictionsClean the floor under equipment more frequently- grease and debris build up found today.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge ProhibitionClean the hood vent. Observed build up- grease and dust today on the length of the vents.

PIC must have passed an ANSI approved, proctored food safety exam. Points will not be deducted until Jan. 2014.

PIC must know that after an employee has been vomitting, had diahrea, been jaundauced, or has had a fever with a soar throat; then that employee must be symptom free for at least 24 hours or have a doctor's release to return to work. All employees must know the big five illnesses or know where to find them for reference. Chinese handout given today.

2-301.12 Cleaning ProcedureTurn off water with a papertowel rather than bare hands after washing hands. Demonstrated today.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore foods by final cook temperature, with all raw animal foods below all ready-to-eat foods. Observed raw eggs stored above cooked noodles today in the make table-rearranged so that the raw shell eggs were in a container on the bottom shelf.Store foods with a lid when they are not cooling- observed fried noodles uncovered today. 3-304.11 Food Contact with Equipment and UtensilsFood shall only contact clean multi-use utensils/pans or single-use articles(like a to-go box). Food cannot be stored in a single-use article that has been reused. Observed fried noodles stored in a cardboard produce box that was visibly soiled.

4-602.11 Equipment Food-Contact Surfaces and Utensils-FrequencyObserved build-up inside of the ice machine today- washed and sanitized during inspection. Clean and sanitize the ice chute and walls to machine more frequently.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingHold TCS foods cold at 45-41F or less. Observed lettuce stored at room temp. today-discarded. Observed eggrolls, tofu, noodles stored at >45F today. Do not leave these items out of temperature control during lunch rush- these foods must be kept cold at all times of storage(not cooling, not being prepped). Foods moved to WIC to chill quickly.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingObserved large quantities of fried chicken and egg rolls in the WIC today. Date mark these items and use them with in 4 days. Corrected through instruction.

3-501.15 Cooling MethodsCool foods using any of the approved cooling techniques: in shallow/thin portions, metal pans, keep uncovered, stirring regularly, add ice, on ice, Walk-in-freezer, ice paddle etc. Observed rice cooling in a plastic tub, tightly covered, and in a deep and large portion. Rice was broken down into mulitple pans today and left uncovered in the walk-in-cooler. Observed wings that were still hot to the touch cooling in the white reach-in cooler today; they were covered, in a plastic container, and cooling in a very small fridge. Wings broken down into a smaller portion(3 pans instead of one) and placed into the walk-in-cooler uncovered to finish cooling.

6-202.13 Insect Control Devices, Design and InstallationObserved a fly strip hanging over the dish/ prep area today. This is not an acceptable fly control measure and must not be stored over top food storage or areas where food is moved or handled. Use an alternative such as a fly light or fly fan that is approved.

Food must be protected from contamination. Observed bottled employee drinks stored inside the consumable ice machine today. Employee drinks must be stored where they cannot contaminate food, food contact surfaces, clean linens, or single-use articles. Ice machine emptied during inspection and washed and sanitized.3-303.11 Ice Used as Exterior Coolant, Prohibited as Ingredient

4-501.11 Good Repair and Proper Adjustment-EquipmentChest freezer is broken and hard to clean.