ASIAN GARDEN

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at back hand washing sink. CDI - PIC placed soap dispenser at hand sink. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink. CDI - PIC placed roll of paper towels at hand sink. REPEAT

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 Bag of raw shrimp observed thawing at room temperature. TCS foods must be thawed under refrigeration or under running water that measures 70F or less. CDI - PIC moved shrimp to walk-in cooler.

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Non-easily cleanable wooden shelves in several areas of kitchen as well.

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. General cleaning needed on shelves, around cooking equipment, and inside refrigeration units.

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. Missing ceiling tiles above walk-in cooler. Replace missing ceiling tiles. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Large amount of personal items in kitchen with no separation between the personal items and items used for restaurant. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at back hand washing sink. CDI - PIC placed paper towels at hand washing sink. 0 pts.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Dead fly observed in pan of chicken in sandwich cooler top. Protect food from pest contamination. Food that has been contaminated by pests must be discarded. CDI - PIC discarded chicken.

6-501.111 Keep the premises free of insects, rodents, and other pests. Large amount of flies in establishment. Maintain doors closed to prevent flies from entering. // 6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door was propped open during inspection. Keep doors closed to prevent pest entry.

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Replace rusted shelves. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Lots of personal items stored in prep sinks and throughout kitchen. Remove unnecessary items and keep personal items stored separately. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on shelf above cooked chicken in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected food storage order. REPEAT For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Lo mein missing prep date label. Chicken and spring rolls also had prep date labels of 1-4 in sandwich cooler and walk-in cooler. PIC stated he forgot to change the label. TCS RTE foods must be labeled with accurate prep date labels of, and used or discarded within 7 days of preparation. CDI - PIC corrected prep date labels on chicken and spring rolls. PIC put prep date label on container of lo mein. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Spray bottle of oven cleaner observed on prep table. Store toxic chemicals separately from food and prep areas. CDI - PIC moved oven cleaner to proper location. 0 pts.

4-203.11(B) Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf Establishment thermometer was 10 degrees different than EHS thermometer. VR - Verification required within 10 days that establishment has accurate thin probe thermometer. For information on how to properly calibrate a thermometer, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following weblink: https://youtu.be/IxXix712KkI

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Large amount of personal items and personal food commingled with restaurant food and restaurant equipment. Store personal items separately from food and clean equipment. REPEAT

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF PIC could not provide and employee health policy for the establishment. CDI - PIC given sample health policy as corrective action. 0 pts. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Employee turned off faucet handles with bare hands after hand washing. Employees must use a clean barrier, such as a paper towel, to avoid recontaminating hands after hand washing. CDI - Employee educated she washed hands properly. 0 pts.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw eggs stored on shelf above cooked chicken. Do not store raw animal foods above ready-to-eat foods. CDI - Raw eggs moved to bottom shelf. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) TCS RTE missing prep dates in coolers. TCS RTE foods must be labeled with prep date. CDI - PIC placed prep date labels on items. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door kept open during entire inspection. Door can only be left open if there is a fly fan or a screen that prevents pests from entering. No points deducted because no flies were observed in establishment during inspection. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 1 wet wiping cloth observed on wok. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

5-203.13 Provide at least one service sink or curbed cleaning facility for cleaning of mops and disposing of mop water. Establishment’s mop sink is completely blocked by beds of personal use vegetables that the employees are growing outside. VR - Verification required within 10 days that mop sink is available for use.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Excessive amount of personal items blocking prep sinks needed to wash vegetables and causing cleaning to be difficult. Remove unnecessary items and ensure prep sinks needed is kept free so employees wash the vegetables. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food commingled and on top of food for restaurant in walk-in cooler and in sandwich cooler. Employee personal items and food must be stored separately from food for establishment.

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

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 shrimp and crab rangoons without a date mark. Observed general tso chicken and egg rolls in both the WIC and prep unit with mislabeled date marks. PIC could not properly identify what the date mark stated and had to reference stock batches to confirm date marks. EHS and PIC discussed implementing a standardized date marking system to prevent confusion and incorrect date marks. -CDI- PIC properly added date marks and corrected the mislabeled food items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. -Observed various items in the kitchen area that are not necessary for kitchen operation (personal belongings, unused cardboard boxes, unused sauce containers, water containers for personal plants) Remove items from kitchen area. -REPEAT-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. -Observed noodles not meet cooling parameters, cooling at a rate of 0F/min from 75F to 75F in 10 minutes. Required minimum cooling rate in this range is 0.54F/min. Observed noodles cooling in WIC in deep plastic container, covered with plastic wrap. -CDI- PIC uncovered noodles and moved them to the WIF. By end of inspection, EHS observed noodles cooling at rate of 0.625 F/min, from 75F to 70F in 8 minutes. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 too slowly, at a rate of 0F/min from 75F to 75F in 10 minutes. Observed noodles cooling in WIC in deep plastic container, covered with plastic wrap. -CDI- PIC uncovered noodles and moved them to the WIF. By end of inspection, EHS observed noodles cooling at rate of 0.625 F/min, from 75F to 70F in 8 minutes. 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 multiple bottles of liquid without a label. Label all secondary containers.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. -Observed various items in the kitchen area that are not necessary for kitchen operation (bike, unused cardboard boxes, unused sauce containers, personal belongings) Remove items.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored over sauces. CDI- Egg relocated to another area. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 household storage bins (not for food use) housing flour and sugar. Use food safe bins.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed lots of clutter in the kitchen area. (a bike, unused cardboard boxes, unused sauce containers) Remove all items.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food and personal items stored throughout the kitchen area. (On prep tables, shelves) Designate area for personal items.

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 storage bins used for storage of household items used for flour and sugar. Switch out bins for storage bins made for food.

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 prep table in need of cleaning. Observed sauce containers in need of cleaning. Observed rice cookers in need of cleaning.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter around the kitchen area not necessary for operation (bikes, cardboard chicken boxes, containers, egg crates, other).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in dry storage area and prep top.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bottle of sanitizer with concentration at 0ppm. CDI- Bleach added

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

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 storage bins used for flour and corn starch. Switch out contaners for food safe containers.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Remove all unnecessary items within the kitchen area. Facility had several boxes, egg crates, and other unused items stored around the kitchen area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored with customer items in the prep top unit. Keep items in a designated area.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit/ diarrhea plan. CDI- EHS left copy of plan. For more information 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 egg rolls and noodles in the prep top holding above 41F. See temp chart. CDI- Items placed in the walk in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed egg rolls over stacked in the prep top. CDI- Portioned and placed in walk in cooler. Observed noodles stored on top of prep top. CDI- Noodles placed in cooler to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw vegetables stored in low reach in outside on container. Raw vegetables was stored in direct contact with unit. CDI- Items placed in a container.

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 prep top unit in need of cleaning. Observed handles of low reach in and walk in cooler and freezer in need of cleaning.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in the RI cooler with no covers. CDI. PIC covered.

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 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 . Observed noddles, chicken, in RI without dates. CDI.PIC date marked. REPEAT

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

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths and sanitizer spray container at 0ppm. CDI. PIC replaced solution.

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 stored directly in front of hand sink. CDI. PIC removed. 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 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 . Observed noddles, chicken, Cabbage in RI without dates. CDI.PIC date marked.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened to the outside during inspection. Repeat.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employees stuffs stored through out the facility. Needs to be removed.

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 vomit/ diarrhea plan at facility. CDI- EHS left copy of plan.

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 stored directly in front of hand sink. CDI. PIC removed. 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 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 . Observed noddles, chicken, Cabbage in RI without dates. CDI.PIC date marked.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door not fully sealed to the outside, there is a visible gap at the top of the door and can see through to outside, not fully sealed for protection against insect/rodent entry.

5-205.15 Maintain a plumbing system in good repair. Observed clogged hand sink. Needs to be fixed.

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. Needs to be cleaned.

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 stored directly in front of hand sink. CDI. PIC removed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed beef, egg rolls, cabbage, shrimp in RI and PREP unit, cold holding at temperatures above 41f. CDI. PIC removed and indicated that the food was just taken our of the cooler. FOOD TEMPERATURE NEEDS TO BE CHECKED OFTEN.

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

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

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 stored directly in front of hand sink. CDI. PIC removed. REPEAT.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in the RI cooler with no covers. CDI. PIC covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed beef, egg rolls, cabbage, shrimp in RI and PREP unit, cold holding at temperatures above 41f. CDI. PIC removed and indicated that the food was just taken our of the cooler.

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 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 . Observed noddles, chicken in RI and WI without dates. CDI.PIC date marked.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed hood missing bulb. CDI. PIC replaced the bulb.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed front handsink blocked by a rolling chair. CDI- chair moved, EHS discussed maintaining access. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door not fully sealed to the outside, there is a visible gap at the top of the door and can see through to outside, not fully sealed for protection against insect/rodent entry.

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 a plastic container with no handle stored inside cornstarch container at dry storage. Use utensils with handles so they can be stored handles out of food.

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 gaskets in need of cleaning. Observed hood system in need of cleaning. REPEAT. Note: points not escalated due to different nature of violation compared to previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a bag of oranges in walk in cooler, PIC stated that this was a personal item. Observed food that PIC stated was employee food. Observed supplements on countertop near rice cooker, PIC stated this was a personal item. Ensure personal items are stored in a designated area, away from retail items. REPEAT.

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 vomit/ diarrhea plan at facility. CDI- EHS left copy of plan.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chair blocking the front handwashing sink. CDI- Removed

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over vegetables in the walk in cooler. Observed raw eggs stored behind cooked pork in the prep top unit. CDI- Raw eggs placed in front and chicken placed in the bottom shelf.

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 salt and sugar containers without labels.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees food items stored on top of customer food items in the prep top unit. CDI- Items removed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed a mop bucket, chair blocking the two hand sinks in the kitchen. CDI PIC 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 in different containers in the RI without a date mark. CDI. PIC date marked.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open during inspection. CDI. PIC closed the door.

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 the reach in cooler while being tightly wrapped in plastic wrap. CDI-noodles were unwrapped and taken to the WIC to rapidly cool.

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

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

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, sesame chicken, sweet & sour chicken, cabbage, and noodles all without dates in the reach in unit.CDI-PIC date marked items.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed the sanitizer bottles reading 0ppm during inspection.CDI-Bottles refilled to correct concentrations.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed salt, sugar, and MSG all without a label on the rolling cart. Observed spices and seasonings stored on the rack without a label.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed in between the gaskets of flip top reach in unit. Observed black build up. Cleaning is needed along storage racks holding dry goods. Observed sticky residue and build up on the racks.

4-204.11 Ventilation Hood Systems, Drip Prevention - C-Observed grease build up on the hood vents above the grill.

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

3-302.11(A) Separate the different types of raw animal foods. -P-Observed raw beef stored next to cooked chicken.CDI-PIC seperated items.

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 marks on the cut cabbage and noodles in the bottom reach in unit. CDI-PIC date mark items.

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

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 the handle of scoop in contact with rice, sugar and flour.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed black build up on the gaskets of bottom reach in unit.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed both handsinks blocked during inspection.CDI-Chair and Mop bucket removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed veggie egg rolls and sesame chicken holding above 41F in the bottom reach in unit. CDI-Veggie egg rolls and chicken voluntarily discarded.

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

4-501.11 Maintain equipment in good repair.-Observed rusted shelving throughout the facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed black up and food debris inside the gaskets of bottom reach in unit.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw chicken stored above peppers in the walk-in cooler. Corrected during the inspection (CDI) - Chicken was removed to bottom shelf.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed box of chicken stored on the floor in walk-in freezer. CDI - Chicken was relocated to shelving.

4-501.11 Maintain equipment in good repair. - Observed rusting on shelving in walk-in cooler. Needs to be repaired/replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed black build up on gaskets in the reach-in coolers. Needs to be cleaned. REPEAT. -1pt-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a hand sink with a cardboard box stored in it. CDI- box was removed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door opened while not in use.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on flip top cooler door handles, walk in cooler door handle, walk in freezer door handle, and dry storage shelving.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings scattered throughout facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed handsink located at rear of kitchen blocked with a box on top of the sink and mop bucket was in front of the sink. CDI, PIC removed box from on top of handwash sink and moved mop bucket from in front of sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed several TCS foods cold holding above 41F, refer to temperature chart above. CDI, food items were placed in walk in cooler to rapidly chill.

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 noodles and cooked pork with no date mark. CDI, PIC date marked cooked noodles and cooked pork for the day it was prepared. REPEAT VIOLATION.

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

4-501.11 Maintain equipment in good repair. Observed split gaskets on cold holding equipment located on prep line.

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 handles of cold holding equipment. Observed cleaning needing to the outside of cold hodlding equipment.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up of residue on handles of both hand washing sinks within facility. Observed cleaning frequency needing increasing for floors, walls, and ceilings throughout facility.

REPEAT VIOLATION 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed an employee wash hands and turn off the faucet with bare hands. CDI - Explained and demonstrated the proper procedure. Employee washed hands correctly

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed egg rolls, cut cabbage, cooked noodles, cooked pork and cooked chicken without dates. PIC stated they prepared and cooked 2 days ago and yesterday morning. CDI - items were dated.

REPEAT VIOLATION 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling out on the prep tables. PIC stated it was cooked about 30 minutes ago. Items were placed in the walk in cooler to cool. Observed chicken cooling in the prep top; item was removed and placed in the walk in cooler to cool; see temperature chart.

3-501.13 Use approved thawing methods. - Observed 2 boxes of chicken thawing on the prep table. CDI - explained proper thawing methods. Chicken was moved to the walk in cooler to thaw.

General comment 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 scoop handle down in the flour bin.

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the right door of the prep unit at the front; replace gasket.

General comment 5-205.15 Maintain a plumbing system in good repair. - Observed the hand sink by the back door not draining. The sink also has a leak. Repair sink to drain properly and repair leak.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed several employee items and food stored with facility items throughout. Separate personal items from the restaurant items.

2-301.15 Only wash hands in handwashing sink. -PF - Observed an employee wash hands in the 3 compartment sink; CDI -explained to only wash in the hand washing sinks. 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed an employee wash hands for approximately 5 seconds then turn off the faucet with bare hands. CDI - explained proper hand washing procedure.

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 touch cooked pork with bare hands. CDI - explained the violation; the pork was reheated to 170F.

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 pork and shrimp cooling in the prep top on the cook line. CDI - items were placed in the freezer to rapidly cool. Observed egg drop soup cooling while covered in the prep unit. CDI - container was uncovered and placed in the walk in to cool; see temperature chart.

Repeat violation 6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the front door and back door open. CDI - screen door on the back door was closed; front door was closed. Explained that if the facility wants to have the front door open they can install a screen door or an air curtain.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed a bottle of bleach sanitizer at 0 ppm. CDI - sanitizer was remade at 50 ppm.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed the front door and back door propped open. CDI - doors were closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed flies in the facility; keeping the doors closed will help prevent this.

Repeat violation 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. - Observed several boxes and other items stored near the back door. Declutter the area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored with facility food throughout the facility. CDI - personal items were moved to a seperate location.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed handsink being used as a dump sink. CDI - discussed proper use of handsinks.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw chicken stored over cream cheese. CDI by rearranging storage order.

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 cups being used for dry food scoops and stored in dry food.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed several boxes and additonal items stored in establishment. Declutter areas removing items that are not necessary to operation.

2-103.11 (M) Person in Charge-Duties - PF employee health documentation not provided when requested. CDI by leaving employee health documentation with PIC in Chinese.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf observed handsink being used as a dump sink for food. CDI by clearing sink and discussed proper use of sink with PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF observed cooked noodles and egg rolls stored in refrigeration without date mark. PIC stated that these food items were prepared yesterday. CDI by date mark.

3-501.13 Use approved thawing methods. observed chicken thawing in standing water.

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 rice stored without lid.

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

5-205.15 Maintain a plumbing system in good repair. observed back handsink out of order due to plumbing issues. plumbing at sink is leaking. sink drain is clogged.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed several boxes and additonal items stored in establishment. Declutter areas removing items that are not necessary to operation.

6-303.11 Intensity-Lighting - C observed cooking under the hood system with insufficient lighting.

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 noodles and chopped cabbage prepared the day before inspection without date mark in reach-in cooler. CDI by date mark.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several flies in kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. observed front door open upon arrival. PIC will keep front door closed and will implement insect control plan with extermination.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. no hair restraints being worn during food prep.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. observed several boxes and additonal items stored in establishment. Declutter areas removing items that are not necessary to operation.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed fried chicken sitting out in prep area < 135F. Chicken is being used for orders, not cooling. PIC states that chicken is cooling and for less than 2 hours. CDI by moving to walk-in cooler to continue cooling process. REPEAT VIOLATION

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several flies in the kitchen. 6-202.15 Protect outer openings of establishment from insect or rodent entry. observed both back and front doors open upon arrival. CDI by closing doors. REPEAT VIOLATIONS

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed PIC cooking food on the line without hair restraint.

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 prep cooler door gaskets.

6-303.11 Intensity-Lighting - C observed lights off under hood upon arrival. lights must remain on when cooking under the hood.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf no hand towels at restroom sink. CDI added hand towels.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P observed fried chicken in a bowl on table < 135F. PIC stated chicken was cooling. CDI by moving to walk-in for rapid cooling.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed several flies in the kitchen. REPEAT VIOLATION 6-202.15 Outer Openings, Protected - observed back screen door to be open upon arrival.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. observed build-up on toilet and sink in restroom.

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 large pan of cooked egg rolls in walk-in cooler without date mark. (prepared the day prior). cdi by date marking pan egg rolls.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed house flies in back kitchen area. PIC will continue to use pest control methods.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. observed employee preparing food in kitchen wihout hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloth stored on food prep table.

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 both reach-in cooler gaskets.

,6-303.11 Intensity-Lighting - Observed lights under hood off during food prep. Leave hood lights on during cooking under hood.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready-to-eat sauces in walk-in cooler. CDI by rearranging storage order of foods.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed raw chicken in 3 compartment sink during warewashing procedure. Instructed PIC to use prep sinks for raw animal foods. CDI by wash, rinse, and sanitize of sink and utensils on drainboard.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls in fryer basket at deep fryer < 135F. PIC states that egg rolls were cooling for < 1 hr. CDI by moving to cooler to complete the cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken in 3 compartment sink > 45F. CDI by moving raw chicken to walk-in cooler.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several moth flies at back of restaurant next to screen door. PIC will take action to eliminate flies.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored outside of sanitizer bucket.

6-303.11 Intensity-Lighting - Observed lights under hood off during food prep. Leave hood lights on during cooking under hood.

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 cooler tightly covered with plastic wrap. cdi by venting.

3-501.13 Use approved thawing methods. observed dumplings thawing at prep sink without running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. observed containers of dry foods (rice, flour, sugar) stored without lids on.

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 paddle utensil stored in soiled container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. observed wet tight stacked untensils on the drying rack.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and raw shell eggs stored above vegetables. CDI by rearranging order of foods.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door to be open upon arrival. REPEAT VIOLATION 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen and dining room areas. Keep front door closed. CDI closed front door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris build-up inside microwave oven.

6-303.11 Intensity-Lighting - Observed light fixtures not working in back kitchen area at utensil wash sink. REPAIR LIGHTS

3-302.11(A) Separate the different types of raw animal foods. -P: Discontinue storing containers of raw chicken above raw shrimp. CDI-rearranged 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Discontinue using 3 comp sink for prepping raw meat. Facility has 2 prep sinks. Utilize prep sinks.

3-501.13 Use approved thawing methods.: Discontinue using prep cooler for thawing of potentially hazardous foods such as pork. Thaw in walk in cooler, under cold running water, or in microwave as a part of the cooking process.

4-502.13 Single-use and single-service articles may not be reused. Discontinue using chicken boxes for storage. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean top of Garland oven. Clean door gaskets on small prep cooler.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Keep front door closed. Observed front door propped open.

2-301.14 When to Wash - P: Observed employee not washing hands after handling raw shrimp before handling cooked foods. CDI- instructed employee to wash hands

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sesame chicken 50F on counter. CDI-placed in cooler

3-501.15 Cooling Methods - PF: Observed cooked chicken being cooled in top of prep cooler. Not designed for proper cooling. CDI-instructed to cool inside walk in cooler

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Do not store cutting board behind faucet of 3 comp. 4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue reusing plastic bags. Observed cabbage bags being reused for sesame chicken inside freezer.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Do not store container of raw chicken with ready to eat/cooked chicken and cream cheese.3-304.11 Food Contact with Equipment and Utensils - P: Observed utensil(tong) soiled with raw beef being stored inside cooked chicken. CDI-removed tongs to be cleaned, discarded chicken. Suggested separate utensil fro raw meats and cooked meats.

4-502.11 (B) Good Repair and Calibration - PF: Probe thermometer not calibrated. Reading 15 degrees less than thermapen. Must have a small diameter probe thermometer. Verification needed.

6-202.15 Outer Openings, Protected - C: Observed front door propped open upon start of inspection. Keep front door closed.6-501.111 Controlling Pests - PF: Eliminate flies. Repeat

4-901.11 Equipment and Utensils, Air-Drying Required - C: Observed insert pand stacked wet. Must allow all dishes to air dry completely before stacking.

4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue reusing cardboard boxes. Cardboard boxes are single use only. Discontinue "saving" used chicken boxes for customers. Creates clutter and areas off opportunity for rodents and insects.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Observed personal drinks, foods, ect stored with food for the restaurant. Keep all personal foods separated.

2-301.14 When to Wash - P: Employees observed not washing hands. Must wash hands before handling food.

3-304.11 Food Contact with Equipment and Utensils - P: Observed utensil soiled with raw beef being stored on top of cooked chicken. CDI-discarded chicken and cleaned utensil. Suggested using multiple tongs for various foods.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Need dates on cooked noodles inside walk in cooler. Also chicken a small amount of chicken was cooked day prior to inspection and kept in prep cooler, needs to be dated as well. All foods cooked and kept longer than 24 hours must be date marked.

6-501.111 Controlling Pests - PF: Eliminate flies.

4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue reusing chicken boxes. Single use only.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. A handwashing sink shall be accessible at all times and may not be used for any other purpose. Observed the lid of a rice cooker being stored in a handwash sink in rear of kitchen. CDI by removing lid and informing PIC.

7-204.11 Sanitizers, Criteria-Chemicals. Bleach sanitizers shall be at a concentration of 50-200ppm. Observed sanitizer spray bottle with concentration greater than 200ppm. CDI by dumping and refilling and retesting at 50ppm.

Proper equipment shall be used when cooling and hot holding food. Observed fried chicken wings cooling in a prep. cooler. CDI by moving to walk in cooler.3-501.15 Cooling Methods

3-307.11 Miscellaneous Sources of Contamination. Food shall be protected from all sources of contamination. Observed raw broccoli and raw onions being stored in raw chicken boxes. CDI by directed manager to wash vegetables and removing them from the walk in cooler.

4-205.10 Food Equipment, Certification and Classification. Nonabsorbent wooden shelves may be used in dry storage areas only. Observed molded wooden shelving being used in the walk in cooler. Advised PIC to seal the shelving or replace it with plastic or metal.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. A designated area shall be used for employees to eat, drink, and use tobacco products. Observed an open can of soda on a countertop near food and multiple food items in the walk in cooler and the prep. cooler that were being stored above food for the facility. Separate personal items from commercial items.

Properly store raw meat products; Observed raw shrimps stored directly above freash vegetables in walk-in cooler. All raw meats properly stored according to fina cooking temperature.

Properly date RTE PHF products; Observed numerous containers of RTE PHF products stored inside walk-in cooler not date marked (noodles,rice, cooked proteins). All RTE PHF food products properly date marked during inspection.

(general comment) Keep facility free of pest; Observed flies in kitchen area.

Keep non-food contact surfaces clean; Observed flooring inside walk-in cooler collecting debris in need of cleaning.