HUNAN PARK RESTAURANT

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed a bag of frozen mixed vegetables thawing at ambient room temperature. CDI - Mixed vegetables were moved to refrigeration to continue thawing process. -0.5 points-

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 unlabeled bins of flour and unlabeled containers of white spice mixture on shelving in kitchen. -0 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving under prep tables with abundance of rust. Observed cardboard being used on shelving under stored oil and in chemical storage area. Discard cardboard and/or replace with material that is smooth, non-absorbent, and easily cleanable. -0.5 points-

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee using bare hand to retrieve non ready to eat foods from inside flip top cooler for dishes to be cooked in wok. Items retrieved with bare hand were cooked in wok at temperatures in excess of 190F. CDI - PIC instructed employees to wear gloves. Tongs and scooping utensils were also provided to employee to use for all items in flip top cooler. PIC has been advised to limit bare hand contact with food that is not in a ready to eat form. -0 points-

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with heavy build up of black and pink residues. Recommend higher frequency and more thorough cleaning. -1.5 points-

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed food storage bag of cooked pork in flip top cooler with a date of preparation from December. PIC stated that pork is cooked, frozen, thawed under refrigeration, then used as an ingredient in food. Additional storage bags of cooked pork were found frozen in walk in freezer with same date of preparation. CDI - PIC has been instructed, in addition to date of preparation, a date of thawing should be added to each food storage bag so the time/temperature window does not exceed 7 days. Date marking systems were discussed. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee Vitamin D supplements and over the counter medication stored on shelving with dry goods and ready to eat foods. CDI - Item was taken to designated storage area. -REPEAT- -2 points-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of unknown substance stored in chemical storage area. CDI - Contents were identified to be sink and surface cleaner. Spray bottle was labeled with name of contents. 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee vitamins stored on shelving with dry goods and ready to eat foods. CDI - Item was taken to designated storage area. -1 point-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard on shelving underneath cooking oils. Remove cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -0.5 points-

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 on ice machine vent and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee wallet and keys stored on shelving with ready to eat foods and dry goods. -0 points-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee use hand washing shrink to wet a cloth.CDI.. Educated PIC on uses of hand washing sink

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed several food items unwrapped while not in the cooling state.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed squeeze bottles not labeled. CDI..Lables were added. REPEAT

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

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle in iced( used to cool food down) and in sugar. CDI..Handles were removed

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken and noodles prepared from previous days without date mark. CDI.. Items were labeled with prep date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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

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

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 Shelves throughout facility in need of cleaning

5-205.15 Maintain a plumbing system in good repair. Observed hand sink leaking when faucets are turned on.

6-202.13 Properly locate mechanical insect control devices. Observed fly paper hanging from ceiling over raw meat. CDI..PIC moved the meat

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

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

5-205.15 Maintain a plumbing system in good repair. Observed hand sink leaking when faucets are turned on.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 comp sink at 0ppm.CDI employee added more Chlorine reached 50ppm For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusting on shelving throughout facility. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Water Chestnut, roasted pork,beef, and chicken wings above 41f please see temp chart. CDI PIC voluntarily discarded. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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 several squeeze bottles and containers of sauce without labels. CDI PIC added lables to items

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

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

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed shelving throughout rusted and with build up

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 on pans and pots used for hot hold.

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 pork and raw shell eggs being stored over raw shrimp in RIC. CDI: PIC rearranged storage order to be in compliance. 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 noodles, fried chicken, cabbage, dumplings, raw chicken and raw shrimp being stored in flip top/RI unit above 41F. Observed pork wontons, raw pork, and cooked pork in flip top/RI 2 above 41F. PIC stated that the units are constantly opened and closed during busy lunch times and that is why the temperatures are high. PIC stated that food items had been in units for almost 3 hours. PIC also stated that units were serviced last week and someone is coming out tomorrow to ensure units can get even colder to help through peak rush times with temperature rise. REPEAT. If cold holding is found out of compliance during next inspection, a RCP may be implemented. CDI: PIC took items above 41F to WIF to quickly cool back to 41F or below. EHS observed a falling temperature on items before end of inspection. EHS observed unit ambient temperatures at 40F and below by end of inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door not properly sealed. Top of door has card board loosely in place to “seal” the gaps. Properly seal screen door to inhibit pest entry or keep back door closed.

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 hood, floors and walls behind cooking lines. Needs to be cleaned. REPEAT

6-303.11 Provide required lighting intensity. Observed WIC lighting intensity measured at 0.15 FC. Install a brighter bulb to improve illumination to at least 10 FC.

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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf.. observed wraps stored directly in hand sink at the back. CDI. PIC removed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of ready to eat food without covers, stored directly under raw and unwashed produced. CDI. PIC changed the storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, shrimps being held above 41F in both RI and prep unit. Education provided and PIC voluntarily discarded product. Repeat.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf . Observed pork, chicken, beef in RI without dates. CDI. PIC date marked. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in the facility during inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk container of cornstarch with no lid. CDI: Covered. Observed multiple food stuffs stored directly on the floor in the WI cooler band dry storage area. Repeat.

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 new ones.

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 on shelves in the WI and cooking equipment. 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 hood, floors and walls behind cooking lines. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees stuffs stored directly by customer food. Needs to be separated from customer products.

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 preparing spring rolls with no gloves on. CDI: Education provided and employee put on gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings being held above 41F in small make table. Product prepared 11/16/22. CDI: Education provided and PIC voluntarily discarded product.

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. -Pf Observed PIC unable to provide/locate TPHC paperwork. CDI: EHS provided copy of paperwork via text message.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bulk container of cornstarch with no lid. CDI: Covered. Observed bulk container of wonton strips stored with in lid. CDI: Food employee covered.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed moderately scored cutting boards at make tables.

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

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 SnS chicken cooling in sealed bus tub in walk-in cooler. CDI: Education provided and product vented.

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

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 inside of make tables with food waste and standing water. Observed outside of microwave soiled with sticker residue.

5-205.15 Maintain a plumbing system in good repair. Observed two faucets at three compartment sink leaking.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 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 policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed low chlorine sanitizer in three compartment sink- 0ppm. CDI: Education provided and PIC remade sanitizer solution- 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sesame chicken being held above 41F in flip top portion of make table. PIC stated product placed in unit @1pm after lunch rush. Product overstacked. CDI: Education provided and food employee took product to freezer for rapid cooling. REPEAT VIOLATION. **Points deescalated due to significant improvements in cold holding and temperature logs

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 sesame chicken prepared @11am not meet cooling parameters. Product between 94F-100F @3pm. See violation #31 for more detail. CDI: Education provided and PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp and pre-cooked sweet n sour chicken being held above 41F in walk-in cooler. Product prepared 09/12/21. PIC stated new condenser unit installed approx. 1 month ago and set to 40F. Food employee turned down temperature of unit. CDI: Education provided and PIC voluntarily discarded product. REPEAT VIOLATION. **CONTINUED NONCOMPLIANCE CAN RESULT IN RISK CONTROL PLAN AND POSSIBLE PERMIT ACTION AT NEXT INSPECTION.

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 no time stamp on raw shell eggs on spice cart. CDI: Food employee voluntarily discarded product.

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 two large plastic bus tubs of sesame chicken cooling in ambient air- product prepared @11am. CDI: Education provided and PIC voluntarily discarded product. Observed noodles and cut cabbage cooling in walk-in cooler covered with plastic wrap in deep tubs/pans. CDI: PIC placed product in step-in freezer for rapid cooling and products began cooling within minutes.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed heavily soiled fly strip above raw chicken prep. EHS provided education for placement of fly strips. CDI: PIC moved chicken and removed fly strip.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cardboard and aluminum foil beneath soup wells with heavy buildup. CDI: PIC removed.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands under water briefly with no soap, no scrubbing, and dry hands on sides of pants at three compartment sink. CDI: Education provided and food employee rewashed hands at hand sink. 2-301.15 Where to Wash - Pf Observed food employee wash hands in rinse compartment of three compartment sink. CDI: Education provided and food employee rewashed hands at hand sink.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken being thawed over top raw shrimp in prep sink. CDI: Education provided and product sent to cookline for immediate cooking.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low sanitizer level in rinse compartment of three compartment sink- 10ppm. CDI: Education provided and food employee remade sanitizer solution- 50ppm

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles and sesame chicken being held above 41F in small make table. Products prepared 06/13/21. All other TCS items in unit under 41F. CDI: Education provided and PIC voluntarily discarded products. REPEAT VIOLATION.

4-301.12 Manual Warewashing, Sink Compartment Requirements - Pf Observed rinse compartment of three compartment sink being used as sanitize compartment. Facility using W/S/R instead of W/R/S. CDI: Education provided and food employee remade rinse solution and sanitizer solution in correct compartments. REPEAT VIOLATION.

2-103.11 (A)-(L)Person-In-Charge-Duties - PF Observed lack of Active Managerial Control in regards to temperture controls, cooling methods, equipment & utensil cleaning procedures. CDI: Education and temperature logs to PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed seveeral knives and meat grinder stored as clean soiled with food waste. CDI: PIC sent items to be W/R/S. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed heavy black buildup on white catch plate inside ice machine. CDI: PIC W/R/S catch plate.

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 several TCS foods in small make table and walk-in cooler being held above 41F prepared on 01/28/21. Due to improper cooling methods, foods did not meet 41F within 6 hours. CDI: Education provided and PIC voluntarily discarded all products.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw eggs being held above 41F on spice cart. CDI: PIC voluntarily discarded product. Facility using TPHC going forward. Observed various TCS foods in small make table, large make table, and walk-in cooler being held above 41F. All three units with ambient air temperatures of 45F, 53F, and 39F. Foods have various prep dates. Raw meat products below 45F placed on ice to rapid cool. Repairman arrived during inspection. PIC voluntarily discarded all TCS foods. PIC declined product disposition sheet. Facility voluntarily closed until all units correctly working. PIC is to contact EHS when units have been repaired to receive clearance to resume operation. EHS will return Monday, 02/01/21 to verify units holding temperature. VERIFICATION REQUIRED.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed can of Raid Ant Killer labeled for residential use only in chemical storage area. CDI: PIC voluntarily discarded pest spray. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed spray bottle of chlorine sanitizer @ 0ppm. CDI: PIC remade sanitizer solution.

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 two large insert pans of noodles and one large insert pan of chicken cooling inside walk-in cooler covered in plastic wrap. CDI: Education provided and food employee moved products to step-in freezer for rapid cooling.

3-501.13 Use approved thawing methods. Observed raw shrimp being thawed on drain board of prep sink. EHS had to request food employee place shrimp under cold running water several times throughout inspection. CDI: Education provided and food employee placed shrimp under cold running water in ice bath.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed MSG and sugar with no labels stored on spice cart. CDI: PIC provided labels.

6-404.11 Segregation and Location-Distressed Merchandise - PF Observed dented can of chilis in dry storage with cans in good condition. CDI: PIC removed can from service. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wonton noodles stored in large plastic bus tub with no lid. CDI: PIC covered product with plastic wrap.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Obseved sanitizer towels stored on make table cutting boards.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two butchers knives stored inside insert pan on top of make table. CDI: Education provided, PIC sent knives to be W/R/S. PIC opted to clean knives after each use and store in cool, dry place. Observed two ladles for rice stored inside round insert pan beside rice holders. CDI: Education provided, PIC sent knives to be W/R/S. PIC opted to place scoops in product going forward.

4-501.11 Maintain equipment in good repair. Observed small make table, large make table, and walk-in cooler with ambient air temperatures of 45F, 53F, and 39F. PIC voluntarily closed facility until units repaired. Repairman arrive during inspection. See violation #20 for more details.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF Observed food employee use 1-vat vegetable prep sink for raw chicken prep, not W/R/S sink, then W/R/S soiled meat grinder in sink. CDI: Education provided and food employee sent meat grinder to be W/R/S at 3-vat sink. Observed food employee W/R/S soiled knives in sanitize compartment of 3-vat sink. CDI: Education provided and food employee W/R/S knives using all 3-vats. Observed food employees using old 1-vat sink w/ spray nozzle for W/R/S of equipment and utenils. CDI: Education provided and PIC sent equipment and utensils to be W/R/S at 3-vat sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several TCS foods in small make table being held above 41F. PIC stated lid to make table has been open. CDI: PIC closed lid and turned down temprature on unit. Observed raw eggs being held in plastic insert pan on spice cart with no temperature control. CDI: Education provided and PIC placed eggs on ice to cool. Going forward, eggs will be placed in ice bath.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed plastic white plate inside ice machine soiled with black buildup.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed base coving beginning to separate from wall at end of cook line- causing food/grease waste to buildup between coving and wall.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping clothes stored on the counter.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed a box of single service lids stored on the floor near the restrooms. CDI- PIC relocated items.

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 sticky food residue on ice machine near the grill. Ensure more frequent cleaning. REPEAT.

2-301.15 Only wash hands in handwashing sink. -PF Observed an employee washing hands at 3 compartment sink. CDI- Employee corrected, washed hands at designated handsink with soap and towels.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed green bell peppers stored in chicken box that previously held raw chicken. CDI- Peppers 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 41F. -P Observed gen. tso chicken pieces cooling with no cooling methods in a deep pan at 94 degrees approx. 2 hrs since cooking. CDI- Food moved to flat pans and placed in freezer. Observed at 65 degrees 20 minutes later.

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 two pans of lo mein actively cooling in a deep pan, tightly wrapped, in walk in cooler at 65 degrees approx. 5 hrs into cooling process. CDI- Lo mein moved to flat pans and placed in walk in freezer, observed at 41 by end of inspection

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 narrow strip of ceiling tile above entrance to walk in cooler to need repair.

Repeat violation. 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P In flip top unit observed items above 41F (see temperature chart above). Ambient air of one unit was 50F and the other 45F. CDI- Put food items on temporary time and suggested that facility turn down temperature inside of units.

General Comment. 4-501.11 Maintain equipment in good repair. Observed split gaskets in prep coolers throughout facility. Gaskets need to be replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw egg stored out of temperature control on sauce cart and above 45F. CDI-placed back into cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats around floor drains.

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 holding wells for the soup. REPEAT. Observed cleaning needed on equipment throughout.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw egg stored over ready to eat sauces. CDI-rearranged to proper storage order.

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 holding wells for the soup. REPEAT. Observed cleaning needed on equipment throughout.

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 frozen chicken thawing in the walk-in cooler without datemarking. Discussed datemarking requirements for frozen products..CDI-datemark added.

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 chicken cooling in the flip top cooler and cooked chicken cooling densely packed and covered in the walk-in cooler. CDI-all product placed on shallow pans in the walk-in cooler to properly cool to 45F before being covered or placed back in the flip top cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the holding wells for the soup.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw ground pork above ready to eat food and produce in walk in cooler. CDI- Items moved to correct storage order. REPEAT 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed egg rolls in a plastic lined cardboard box. Store product in food grade containers with lids. CDI-product placed in stainless steel container.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed raw rice stored in a soiled storage bin. Clean or replace. CDI-PIC to purchase a new container for storage.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken and noodles not datemarked as required. CDI-explained datemarking requirements. PIC datemarked product.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed unapproved person (child) in kitchen during active food prep. CDI- Child was removed from kitchen and instruction provided. -Employee's children are not approved to be in kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs above ready to eat sauces in prep unit and raw chicken over ready to eat sauces in walk in. CDI- Items moved to correct storage order. REPEAT. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp in walk in cooler. CDI- Items moved to correct storage order.

3-501.13 Use approved thawing methods. Observed chicken thawing on counter upon arrival. CDI- PIC placed under running water.

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 exterior of ice machine. Clean.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on walls throughout facility and build up on walk in cooler floor. Clean. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs above ready to eat sauces in prep unit. CDI- Eggs were moved to a bottom shelf.

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

3-306.11 Protect food on display using shields, packaging, or other effective means. -P Observed bowls of chips on tables before customer arrives to be seated. Chips were uncovered and not protected. CDI- Instuction provided to PIC and chips were removed from tables. Discontinue practice.

4-501.11 Maintain equipment in good repair. Observed split gaskets in both prep units and caulking between prep units to be in disrepair and heavily discolored. Repair or replace.

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 build up on walk in cooler and freezer floor. Clean.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed facility has an employee health policy, however employees have not signed policy, ensuring their are informed and aware of responsibility. CDI- PIC had employees sign policy during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken in prep unit at 120 F. PIC stated chicken was just cooked. Prep units are made to hold food not to cool food properly. Food should be cooled to 45 F or below before being placed in prep unit. CDI- Chicken was placed in freezer to rapidly cool. Chicken was re-checked after 20 minutes and had dropped to 90 F. Cooling parameters are on target to be met.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry ingredients on chef's cart and buckets of dry ingredients not labeled. Label.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean cutting boards stored behind faucets of 3 comp sink and prep sink. CDI- Cutting boards were removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed walk in cooler shelving to be rusty. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed walk in cooler shelving to have build up and hot hold unit in serving area to have heavy build up. Clean.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walk in cooler and freezer floors to have build up. REPEAT. Also observed, ceiling tiles in kitchen to be heavily soiled. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken in walk in cooler and pooled eggs in prep unit above 45 F. Each item had been out in room temperature for about 1 hour, according to PIC. PIC stated that they bring the whole pan of chicken and eggs out when it gets busy. Instructed PIC to bring out smaller portions during rush hours. Also, observed cooked chicken in prep unit overstacked to be 50 F. CDI- Items overstacked were voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in walk in tightly covered. CDI-Item was uncovered to allow it to cool faster. Observed chicken on prep counter when inspection began. PIC stated chicken was cooked 30-45 minutes prior and was cooling. Chicken was at 85 F. CDI- Chicken was placed in walk in cooler and re-checked 45 minutes later. Item had met cooling parameters and cooled to 65 F.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility to have a thermometer but it not be thin probe. Provide thin probe thermometer.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed 1 tong utensil in prep unit for raw beef, pork, chicken, and shrimp. PIC stated that other tongs were being washed. CDI- 1 tong provided was taken to be washed and 4 new tongs were made available for each raw meat type. Also observed 2 containers of chips stored uncovered in dry storage area near soiled ladder. CDI-containers were covered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counters throughout facility. Maintain in sanitizer when not in use. REPEAT.

4-904.11 Kitchenware and Tableware-Preventing Contamination - C Observed clean cutting boards stored behind faucets of 3-comp sink. CDI-Items were moved.

4-501.11 Maintain equipment in good repair. Observed leak inside prep unit. Water build up on interior floor. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food/grease build up on chef's cart and around cook line. Clean. REPEAT.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed walk in floor to be soiled. Clean.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee pick up ready to eat peas, carrots and onions with his bare hands to make shrimp fried rice. Final cook temperature only reached 163F. CDI by voluntary disposal and obtaining gloves for employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a small metal pan of raw egg mixture on shelving over readty to eat sweet and sour sauce. Observed raw beef and chicken stored over buckets of plum sauce inside the walk in cooler. Observed a container of raw chicken wings stored over a box of egg rolls inside the walk in freezer. CDI by moving to the correct locations.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices and sauces at the chefs cart not labeled. Observed larger bulk containers of salt, sugar, etc also not labeled.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wet soiled wiping cloths stored on the ledge of the cook line. According to the PIC, these are used for wiping down the cook line. REPEAT.

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 paint brushes used for egg rolls. Advised to discard and obtain food grade brushes that are easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up at the chefs cart, around the steam table, hood filters and the cook line. Cleaning has improved since last visit, however additional cleaning is needed to remove any grease and food debris.

6-501.12 Cleaning, Frequency and Restrictions - C Clean the floors and walls at a frequency to prevent an accumulation of dirt and debris. Observed build up behind the cook line on the wall, general cleaning needed on the floor and ceiling tiles. Improvement noted, but addtional cleaning is needed.

4-501.114 Maintain sanitizer at correct concentrations. -PObserved sanitizer in a spray bottle at 0-100ppm (CL). CDI by adding chlorine to increase to 100ppm.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed bags of raw pork stored on the floor of the walk in freezer. Observed syda syrup box stored on the floor of the hallway near the dining area.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed in use 3 wiping cloths stored on prep surfaces. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needed. Observed the following: dried food debris around steam table, dried food and sauce spills on the shelf under the steam table, build up on the outsides of food containers, sticky or greasy build up on the shelving, build up on the chefs cart, build up on the outside of the cooler, ice machine, cook line equipment, dishmachine, etc. Also observed grease build up inside the hood filters.

6-501.18 Maintain handwashing sinks, toilets and urinals clean.Observed minor build up inside the restroom tiolets.

6-501.12 Cleaning, Frequency and Restrictions - CClean the floor at a frequency to prevent accumulation of dirt and debris. Observed general cleaning needed on the floors walls and ceilings. Observed dried splatters on the wall behind the prep cooler. Observed build up on the floor under equipment and in between the cook line and the wall.

2-102.12 Ensure there is a person in charge on site with food protection manager certification. Observed PIC and no one else on site with certification.

2-401.11 Properly store employee drinks store prevent contamination. Observed uncovered and covered employee drinks stored on dry stored shelf next to food and another open drink stored on shelf above to go items in waiter station area. CDI, drinks relocated.

5-205.11 Maintain handsinks accessible at all times and used for no purposes other than handwashing. Observed plastic wrap container stored over top of handsink basin and trash can blocking access to sink. CDI, all these items relocated.

3-302.11 Properly store food to prevent cross contamination. Observed frozen raw chicken stored above beef on sheet pan and raw chicken and beef stored above spring rolls in walk-in freezer. CDI, all items rearranged in correct storage order on site. Repeat....

3-501.15 Use proper methods for rapidly cooling TCS foods. Observed dumplings and noodles cooling in large portions and covered in walk-in cooler. CDI, food stored in smaller portions during inspection.

3-305.11 Properly store food to prevent contamination. Observed buckets of sauce/food stored on the floor of kitchen and walk-in cooler. (Moved to shelving and crates during inspection)

3-304.14 When not in use, store wet soiled wiping cloths in chemical sanitizer. Observed wiping cloths stored on counter prep surfaces.

4-204.11 Maintain hood system filters clean. Observed grease drip build-up on hood system filters. Facilty scheduled for cleaning.

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

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationProperly separate food to prevent contamination. Observed sheet pans of raw frozen chicken stored over sheet pans of raw beef and spring rolls. CDI- moved to the correct location.

. 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsAll food contact surfaces must be clean to the sight and touch. Observed greasy film and food debris left on utensils stored as clean. All were removed to be re-washed.4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and HardnessMaintain all sanitizer at the correct concentration. Observed CL sanitizer at 10ppm. More CL was added to obtain a ppm of 50.

6-501.111 Controlling PestsMaintain the facility free of insects. Observed insects near the kitchen handsink. Facility has a contracted pest control company. Facility is to contact the company for a treatment. Should no improvement be seen, a 30 day intent to suspend may be issued by the next inspection.

3-305.11 Food Storage-Preventing Contamination from the PremisesProperly store all food to prevent contamination. Observed buckets of sauce/food stored on the floor of the walk in cooler. CDI- moved onto shelving.

. 4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore all clean utensils to prevent contamination. Observed clean utensils stored on a drain board next to a vat of raw chicken. Discussed preparing raw meats in the food prep sinks to prevent the likelihood of cross contamination.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsMaintain all equipment clean. Observed build up on the handles of equipment, at the steam table and on shelving near the cook line.

6-501.12 Cleaning, Frequency and RestrictionsClean the floors and walls at a frequency that prevents build up. Observed build up on the wall covings and walls behind equipment.