LOTUS CUISINE II

6-301.14 Post a handwash sign at each handsink. Observed no handwashing signs at handsinks during inspection. CDI - REHS provided. Repeat. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw meat above RTE foods in prep units during inspection. CDI - PIC corrected storage order. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 cooked at 11:00am holding at 72F at 2:30pm. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - Noodles voluntarily discarded. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in WIC holding above 41F during inspection. See temperature chart. Ambient in unit 53F. Maintenance contacted during inspection. Facility voluntarily closed until repair. All out of temperature foods voluntarily discarded. 72 Hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cooked chicken and cut cabbage placed on time with no time label identifying the time it was removed from temperature control. CDI - PIC able to verify all items were removed from temperature control at 11:00am and discarded. 1.5 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked noodles being cooled in a deep, covered container in WIC during inspection. WIC was not maintaining proper temperature. Noodles had missed cooling window. CDI - Noodles voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (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 raw pork thawing at ambient temperature on back prep table during inspection. CDI - PIC placed pork back in WIF. 0 pts.

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 various squeeze bottles on main line with no label identifying their contents. Ensure all working containers are properly labeled to identify their contents. 0 pts.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste receptacle at handsink in back prep area. CDI - PIC provided. 0 pts.

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed multiple employee drinks being stored above customer foods. Ensure employee beverages are stored in a manner that does not promote contamination of customer foods. 0 pts

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 Observed PIC enter kitchen and begin working with customer foods before washing hands. CDI - EHS intervened, PIC washed hands. 2 pts.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch cut cabbage with bare hands during inspection. CDI - Cabbage voluntarily discarded. 2 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at any handsink in kitchen area. CDI - EHS provided during inspection. 0 pts.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed dented can of soy sauce opened and in used during inspection. CDI - PIC voluntarily discarded. 1 pt.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed various containers of food being stored in prep units, RIC, and WIC with no covering during inspection. Ensure all foods not actively in use are proper covered to protect from potential contamination. 0 pts.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a multitude of foods throughout kitchen not baring label to identify the date which they were opened or prepared. Observed crab rangoon mixture in WIC baring a date label of 9/22/25. CDI - PIC able to verify when items were opened or prepared and labeled. EHS informed PIC that this practice will not be allowed in the future. Crab rangoon mixture voluntarily discarded. 1.5 pts. 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 .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer on site during inspection. Acquisition necessary. 10 day VR required. 0.5 pts.

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 cabbage being stored inside of container of broccoli. with the bottom of the cabbage container in contact with the cut broccoli during inspection. CDI - PIC moved cabbage off of broccoli. 1 pt.

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 utensil with no handle intended to dispense flour being stored in direct contact with product during inspection. Ensure all dispensing utensils are equipped with handle to preclude possible contamination of product. 0 pts

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple hotel pans being stored as clean while wet stacked together during inspection. Ensure all equipment is properly air dried before stacking together. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use cashew container being used to store other items during inspection. Ensure single use items are properly disposed of after their initial use. 0 pts.

4-501.17 When used for warewashing, the wash compartment of a sink, shall contain a wash solution of soap or other approved detergent or cleaner.- Pf 4-501.18 Maintain wash, rinse, and sanitize solutions clean. 4-603.12 Food debris on equipment and utensils shall be manually scraped before washing, or removed in the warewashing machine with a prewash cycle. Observed PIC place heavily soiled metal bowl directly into sanitizer solution in three compartment sink during inspection. CDI - EHS coached PIC on proper three compartment sink usage. Wash and rinse compartments set up for proper utensil cleaning. 0.5 pts.

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 various cracked floor tiles throughout kitchen area during inspection. Repair or replacement necessary. 0 pts.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed PIC wash hands for less than 20 seconds and then use bare hands to turn off the water. -CDI- EHS coached PIC on proper handwashing procedures. PIC rewashed hands with proper procedures. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a plastic container and wire scrub pad in the front hand sink and a plastic container in the back hand sink. Hand sinks shall be used for hand washing only. -CDI- The items were removed from both hand sinks. (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed every item in the raw meat flip top above 41F. -CDI- PIC placed all items in the WIC to be quickly cooled to 41F or below. (1.5 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed fried chicken and cut cabbage being held on time without any time stamps. -CDI- PIC Discarded chicken and placed necessary time stam on the cut cabbage. (1.5 pts)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp being thawed in running water that was above 70F. Running water must be 70F or below when thawing TCS food items with this method. (0.5)

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 soiled wire racks in the RIC, heavily soiled hood system filters, and heavily soiled shelving units in the WIC. Increase cleaning frequency. REPEAT*** (1 pt)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed plastic container used for scooping rice in direct contact with the rice. -CDI- PIC removed the container and discarded the necessary section of contaminated rice. (1 pt)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored directly above RTE produce in the WIC. -CDI- PIC relocated the raw shell eggs to the bottom shelf away from RTE foods. (1.5 pts) For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw frozen shrimp thawing out in still water. Water must be continuously running and must also be 70F or below. PIC stated that they have was was running and was briefly turned off a few minutes before the inspection. -CDI- PIC immediately turned the water back on without instruction from EHS. (0 pts)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple ground multiple boxes of food being stored directly on the floor in the prep area. -CDI- PIC relocated boxes so that they were at least 6 inches off of the floor. (1 pt)

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 unit doors soiled with light food residue. Increase cleaning frequency. Due to severity, points were not escalated. REPEAT*** (0.5 pts)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged base tile by the dry storage area. Repair/replace damaged tile. 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 low grout in the kitchen prep are as well as by the 3 comp sink. Repair damaged grout. REPEAT*** (1 pt)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw washed pepper sitting directly in contact with raw beef. CDI PIC voluntarily discarded pepper. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked piece of pork sitting directly on top of unclean portion of prep top. CDI Employee voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed canned cooked baby corn holding above 41F. CDI PIC voluntarily discarded. Repeat For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple cooked items throughout facility with no date mark. Once item is cooked, or bag of precooked food is opened, date mark must be placed on it. VR required.Repeat 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 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed raw chicken for frying during rush hour being held out on time. Item was not on TPHC paperwork. CDI Item added to paperwork. TPHC procedure template may be found at: www.mecknc.gov/foodsafety 3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed chicken and cabbage with no time stamp. CDI Time stamp added.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fly flying around and one dead cockroach in prep area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed sauces in gallon buckets stored in direct contact with the floor. Repeat

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 near cook line, inside of all cooling units, with build up of food debris and grease.

5-205.15 Maintain a plumbing system in good repair. Observed something leaking around hot water heater in hot water closet. Appears repairs are in progress.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on shared dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles inside walk in cooler and walk in freezer. Observed missing grout near 3 compartment sink. 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 heavy build up on floors near edges and on walls near equipment.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build up of oil/grease on underside of hood system. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items stored in various areas to include prep tops. Observed dry wall stored on prep table. Store all items away from equipment and food for customers.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf EHS observed no written vomit and diarrheal plan in establishment. CDI EHS gave poster for PIC to post in facility. -.5 Points For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. EHS observed dish utensils stored in front handsink in kitchen area, thus making sink inaccessible. CDI PIC removed utensils. -1 Point

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed garlic and oil and pooled eggs in flip top cooler both at 50F. CDI PIC voluntarily discarded. - 1.5 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed no date mark on cooked veggies and wontons in flip top cooler. PIC states that foods were prepared this morning. CDI PIC correctly labeled foods. -0 Points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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. EHS observed various spices on cook line with no label. CDI PIC labeled all spices. -0 Points

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed a box of chx and wontons stored directly on floor in WIC. CDI PIC relocated foods off of floor. -1 Point

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 touching cabbage with bare hands while cutting it. CDI: Cabbage was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

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 being stored over raw beef and pork inside walk in freezer. Items have been removed from their original packages and prepped. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding cut cabbage on TPHC without written procedures. CDI: PIC filled out written procedures before end of inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf. Observed dented can on shelving with other cans for facility use. CDI: Can was voluntarily discarded.

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 aluminum foil lining shelving below prep tables and side of glass door reach in cooler near fryers. Remove

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 near cook line with build up of food debris and grease.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles inside walk in cooler and walk in freezer. Observed missing grout near 3 compartment sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sweet/sour chicken in pan in top of the prep unit at temperatures above 41F. CDI- Items were discarded. -1.5 - 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 .

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays left open ended during the inspection. CDI - PIC inverted trays. - 0.5 -

4-501.11 Maintain equipment in good repair. Gasket on right prep unit (left door) was cracked and in need of replacement. - 0.5 -

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 reach in doors and gaskets with build up of debris. - 1 - REPEAT

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed build up of oil/grease on underside of hood system. - 0.5 -

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wash hands, then recontaminate their hands by turning the faucet off with their bare hands. CDI- Employee rewashed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed some items inside of the prep unit at temperatures above 41F. Foods include pork(44F), cabbage(43F) and raw marinated chicken(44F). CDI- Items were moved to walk in cooler to be brought down below temperature threshold. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed cabbage held longer than 4 hour window. CDI- Cabbage discarded during the inspection.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer above concentration range. Ensure sanitizer registers in between 50-100ppm. CDI- Diluted during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked.

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. Dry good shelving near back sink with heavy dust build up as well as WIC shelves. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed uncooked pork stored above ready to eat rice. Pork was rearranged below ready to eat rice during the inspection. For more information on food storage order please visit: http://meck.co/FoodSafety

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 dry goods with no labels on the working containers. Please keep all oils and dry goods such as sugar, spices, and flour labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door with sun shining below. Ensure that the back door is properly protected to prevent pests from entering.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Grey tubs cracked and damaged, CDI- Discarded.

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. Dry good shelving near back sink with heavy dust build up as well as WIC shelves. REPEAT

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand washing sink during the inspection. CDI- Person in charge replaced paper towels during the inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over raw beef, both out of their original packaging inside of the walk in freezer . No contamination was observed. Foods were reorganized according to their final cook temperatures during the inspection.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed cabbage out at room temperature. Time stamp is not being updated regularly. CDI- Timestamp was added to the cabbage during the inspection.

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 dry goods with no labels. Please keep all oils and dry goods such as sugar, spices, and flour labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single service trays left open ended during the inspection. Trays were inverted by REHS.

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. Dry good shelving near back sink with heavy dust build up as well as WIC shelves. 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. Establishment does not have a vomit and diarrheal event plan. Please visit our website to download the document and print and save a copy for your records. Email sent by REHS.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P. Employee dried his hands on clothes. CDI. Employee re-washed his hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed an employee wash hands, then recontaminate their hands by turning the faucet off with their bare hands. CDI- Employee rewashed hands.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed the same tongs being used for raw shrimp and raw chicken. CDI- Tongs removed and sent to 3 comp sink to be washed, rinsed, and sanitized. Two pairs of tongs are now being used.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Observed cabbage out at room temperature. Time stamp is not being updated regularly. CDI- Time was added to the board during the 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 For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Observed cabbage in the walk in cooler cooling in bulk with plastic wrap tightly attached. CDI- Cling wrap removed during the inspection. Food was broken down in to small amounts.

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 food stored on the ground during the inspection.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the ground. Ensure that containers are labeled and stored in a manner to prevent possible contamination. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Chlorine based sanitizer tested at 0 ppm during the inspection.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with handles touching the food in dry good container of uncooked rice

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 damaged flooring in the walk in refrigerator. Observed the ceiling in the walk- in braced with unfinished wood. Repair the flooring where needed. The walk-in refrigerator ceiling needs to be repaired so that the ceiling is Easily cleanable. REPEAT Ceiling tile above 3 comp sink observed as absorbent material.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Personal drink stored on shelf (not stored in designated area.)

6-301.11 Provide soap for handwashing at each handsink. -Pf Soap not provided at handsink. CDI-Provided. 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 . Egg rolls in reach in cooler not dated. CDI- Dated. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet cloths stored on prep tables. CDI- Removed, Keep in sanitizer buckets

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Spoon for rice stored in water recorded at 87F,. CDI- Water discarded, spoon washed.

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Grey tubs cracked and damaged, CDI- Discarded.

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 damaged flooring in the walk in refrigerator. Observed the ceiling in the walk- in braced with unfinished wood. Repair the flooring where needed. The walk-in refrigerator ceiling needs to be repaired so that the ceiling is Easily cleanable. REPEAT

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at front had sink, CDI- Provided.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety Egg rolls in reach in cooler had incorrect date, CDI- Wrong date discarded and correct date was updated.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf Begin and end time not marked for rice and chicken, CDI- Times marked.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Lo mein cooked this morning was cooling in metal bowls with holes in them, CDI- Transferred to sheet trays for proper cooling. REPEAT

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer out of battery, Obtain new battery. VR REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wet towels on counter, Keep in sanitizer. REPEAT

4-202.16 Nonfood-Contact Surfaces - C. Observed plastic film left on the outside of one flip top unity causing a cleaning issue. Remove the film. Observed non-smooth tin foil on the side of the refrigerator next to the fryer, remove the tin foil. 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. Dry good shelving near back sink with heavy dust build up as well as WIC shelves. REPEAT

6-501.11Floors,walls,andceilingsincludingtheattachmentssuchassoapandtoweldispensers;lightfixtures;andheat/ac vents shall be maintained in good repair. Observed damaged flooring in the walk in refrigerator. Observed the ceiling in the walk- in braced with unfinished wood. Repair the flooring where needed. The walk-in refrigerator ceiling needs to be repaired so that the ceiling is easily cleanable. REPEAT

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. Establishment is using the 2009 Food Code Employee Health agreement. Please visit our website and download and have staff resign the document.

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. Establishment does not have a vomit and diarrheal event plan. Please visit our website to download the document and print and save a copy for your records.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P. Employee dried his hands with a wet cloth towel. CDI. Employee re-washed his hands.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety. Rice prepared yesterday was found between 42 and 45 F in the walk in refrigerator. One tub was full of rice and out of temperature, and a partially filled tub of rice was still out of temperature. Both tubs were covered in plastic. CDI rice prepared yesterday was 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. PIC is not actively cooling hot foods overnight. PIC is covering the product, leaving the rice out on the counter, and still using deep containers to cool food. PIC advised that after preparing rice he leaves it on the prep table for less than an hour before placing it in the refrigerator. Advised PIC to discontinue leaving the rice on the table and to place the food in the walk in refrigerator or freezer so that it can reach the correct temperature. Discussed using the metal bowls with holes or large metal pans to assist with cooling or moving towards only cooking rice fresh each day and discontinuing cooling the product. Discussed placing rice a thin layer or rice on the pans or partially filling the metal pans with the holes.

4-302.12 Provide a thin probe thermometer for accurate measure of thin foods.-Pf . The thermometers onsite are too thick to check the final cooking temperature of the chicken, fish, and beef products.

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 dry goods with no labels. Please keep all oils and dry goods such as sugar, spices, and flour labeled.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towels on the counters that were not stored in sanitizer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoops with handles touching the food in dry good containers and non-TCS sauces. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed the rice scoop at the hot hold line for soups stored in 80 F hot water.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep dark grooves at the flip top unit. Replace the cutting boards. 4-501.11 Maintain equipment in good repair. Observed rusted equipment throughout the kitchen. Repair and replace damaged equipment. 4-202.16 Nonfood-Contact Surfaces - C. Observed plastic film left on the outside of one flip top unity causing a cleaning issue. Remove the film. Observed non-smooth tin foil on the side of the refrigerator next to the fryer, remove the tin foil. 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 bare wood used to prop up a shelf at the cooking area. Please remove the bare wood and used approved food service equipment.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed preparation and dish washing sinks collecting residue. All sinks need to be washed, rinsed, and sanitized daily.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in the walk in and other parts of the kitchen in need of cleaning. Shelving in the walking has a high amount of residue.

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 damaged flooring in the walk in refrigerator. Observed the ceiling in the walk-in braced with unfinished wood. Repair the flooring where needed. The walk-in refrigerator ceiling needs to be repaired so that the ceiling is easily cleanable. Observed damaged ceiling tiles in the kitchen. Replace damaged ceiling tiles. 6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed absorbent ceilings tile used in the kitchen. Replace with no absorbent ceiling tiles. Observed floors and walls in need of cleaning throughout the kitchen. 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.

6-303.11 Intensity-Lighting - C Observed lighting intensity in toilet room below 20 foot candles. Repair or replace lighting fixtures in walk in refrigerator so that a minimum of 10 foot candles are provided. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood system collecting grease. Clean the hood system filters.

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 brown sauce with spices prepared last night before closing and observed the bucket of sauce sitting on the kitchen floor without temperature control. Product observed at 80F. Observed cooked riced in walk in refrigerator prepared last night and placed in walk in refrigerator for cooling overnight at 44. Observed cooked noodles prepared last night and placed in walk in for cooling at 42 F. CDI all items discarded. Ensure that all items cooled meet temperature requirements.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed garlic and oil prepared onsite 2 days ago with no date. Per PIC all other items were prepared less than 24 hours ago and their process for all other products is to prepare the day before use. CDI, garlic and oil product date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed rice cooled in deep cover pan that did not meet cooling parameters. Observed brown sauce with spices that was air cooled outside of the walk in refrigerator. Use cooling methods listed in code. VR required to determine if establishment is using approved cooling methods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several spices on pantry shelf with no label. Observed spices at cooking area with no label. Label all working containers per the code.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with deep dark grooves at the flip top unit. Replace the cutting boards. 4-501.11 Maintain equipment in good repair. Observed rusted equipment throughout the kitchen. Repair and replace damaged equipment. 4-202.16 Nonfood-Contact Surfaces - C. Observed plastic film left on the outside of one flip top unity causing a potential cleaning issue. Remove the film. Observed non-smooth tin foil on the side of the refrigerator next to the fryer, remove the foil.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in the walk in and other parts of the kitchen in need of cleaning. Shelving in the walking has a high amount of residue.

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 damaged flooring in the walk in refrigerator. Observed the ceiling in the walk-in braced with unfinished wood. Repair the flooring where needed. The walk-in refrigerator ceiling needs to be repaired so that the ceiling is easily cleanable. Observed damaged ceiling tiles in the kitchen. Replace damaged ceiling tiles. 6-201.11 Floors, Walls and Ceilings-Cleanability - C. Observed absorbent ceilings tile used in the kitchen. Replace with no absorbent ceiling tiles.

6-303.11 Intensity-Lighting - C Observed lighting intensity in toilet room below 20 foot candles. Repair or replace lighting fixtures in toilet room so that a minimum of 20 foot candles are provided. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood system collecting grease. Clean the hood system filters. 6-403.11 B. Designated Areas-Employee Accommodations for eating / drinking/smoking - C. Observed employee personal belongings stored on a prep table and touching the bottom of the slicer. Designated an areas separate from food and food service equipment for staff belonging.s.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed PIC handling a bin full of raw chicken then don gloves to continue food prep with ready-to-eat foods without washing his hands. CDI-EHS stopped PIC prior to cross contamination and instructed him to properly wash his hands. EHS discussed when to wash with Mr. and Mrs. PIC. REPEAT violation, but under a different code number.

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 EHS did not observe begin time labels on cooked chicken and cut cabbage that are being held using TPHC. Cooked rice was labeled with a begin time of 11:10 am. CDI-PIC stated the cut cabbage was prepared at the same time the cooked rice was removed from rice cooker (11:10) so EHS allowed them to time stamp the cut cabbage. PIC voluntarily discarded chicken wings. If this violation is continued, EHS will require TCS foods (cooked rice, chicken and cut cabbage only items using TPHC) without begin times to be discarded per food code.

7-201.11 Store toxic materials to avoid contamination. -P Observed a can of WD-40 stored on prep table. CDI-can moved to front storage area away from food and food contact surfaces. Store in designated areas.

3-501.13 Use approved thawing methods. Observed raw chicken and raw shrimp thawing separately in stagnant water above 70F. EHS measured cold water supply in prep sinks at 79F-80F. EHS educated PIC on approved thawing methods and explained they cannot thaw under running water at this time due to water measuring above 70F. CDI-PIC moved all items to walk-in cooler to cool and continue the thawing process. Approved thawing methods: 1. Under refrigeration that maintains the food temperature at 41F or less; 2. Completely submerged under running water at a temperature of 70F or below; or 3. As part of a cooking process.

6-303.11 Intensity-Lighting - C Observed lighting intensity in toilet room below 20 foot candles. Repair or replace lighting fixtures in toilet room so that a minimum of 20 foot candles are provided.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Coffee cup stored on top shelf in WIC

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 Employee did not properly wash hands. Employee rinsed hands under water and did not use soap. CDI- EDUCATED, hands re washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Chemical bottle stored bin hand sink. Moved. REPEAT

3-302.11(A) Separate the different types of raw animal foods. -P Raw beef pieces in container with raw shrimp in flip top. CDI- Foods discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand soap bottles stored in kitchen hand sinks. CDI: PIC removed soap bottles from sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed two knives stored as clean above prep sinks soiled with food waste. CDI: PIC sent knives to be W/R/S. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food employee rinse soiled knife in prep sink and re-hang on wall as clean. CDI: Education provided and PIC sent knife to be W/R/S.

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 garlic/oil mix with date label of 12/15/20. PIC stated garlic was prepared 12/24/20. Facility makes product in bulk and PIC showed label on bulk container dated for 12/24/20. CDI: Education provided and PIC redated garlic for correct prep date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed garlic/oil mix with date label of 12/15/20. PIC stated garlic was prepared 12/24/20. Facility makes product in bulk and PIC showed label on bulk container dated for 12/24/20. CDI: Education provided and PIC redated garlic for correct prep date.

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 cut cabbage, raw shell eggs, and chicken wings being held using TPHC with no time labels. CDI: Education provided and PIC labeled with start and end time.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two rice scoops being held in metal insert pan in steam well with no hot water. CDI: Education provided and PIC placed rice scoops in product to keep above 135F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed geasy buildup on vent hoods. PIC stated vent cleaning company is behind schedule due to COVID-19. 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 cook crack raw egg with bare hand then rinse egg residue off of fingers in hand sink but not follow full handwash procedure. 2-301.14 Wash hands after activities that contaminate them. -P Observed cook do various tasks including handle raw meat with bare hands and leave prep area to handle items in walk in cooler and dish area then return to prepare food at wok area with no hand washing. RETURN VISIT in within 10 days to observe handwashing procedures.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No towels available at either kitchen hand sink at beginning of inspection. CDI - manager replaced towels at both hand sinks.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed rice and sweet and sour chicken cooked previous night cooling in walk in at 44f. CDI - manager discarded both items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed front line cooler with all products holding at 47-49f. Ambient air temperature of reach in 47f. Manager adjusted thermostat but unit temperature remained elevated. Items removed from unit and either discarded if TCS or moved to alternate cooler. Manager to call for service. RETURN VISIT required within 10 days to ensure cooler holding foods at 41f or lower.

7-102.11 Common Name-Working Containers - PF Observed spray bottle chemical with no identification at dish area. CDI - manager replaced label

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice and sweet sour chicken cooling in walk in deep plastic tubs tightly covered with plastic wrap. CDI - items discarded. REPEAT - CONTINUED VIOLATIONS WITH COOLING PROCEDURES MAY RESULT IN PERMIT ACTION.

6-202.15 Protect outer openings of establishment from insect or rodent entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Ants observed trailing under back screen door into kitchen. Back door with large gap at threshold allowing pest entry needs repair.

2-402.11 Effectiveness-Hair Restraints - C No hair restraint work by either employee preparing food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer used to with wiping cloths to wipe down kitchen surfaces at with 0ppm cl concentration. CDI - manager corrected to proper concentration.

4-501.11 Maintain equipment in good repair. Observed damaged prep table shelf being supported off of floor by a can. Shelf for seasonings at wok area being supported by plastic soda crate turned on its side and stacked pieces of absorbent wood. Observed hole in walk in freezer line dripping liquid needs repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup on shelving and equipment around wok area. Dripping greasy buildup present on hood over woks.

5-205.15 Maintain a plumbing system in good repair. Leak in plumbing line near beverage area with standing water present on floor accumulating in grout lines and running into restroom.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cigarettes, cell phone and keys on prep table in kitchen. Provide an area for the storage of employees items. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Knife stored with food debris on blade. CDI- Taken to dishwasher.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lo mein holding above 41F (see chart). CDI- 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 chicken cooling in large plastic tubs. CDI- Transferred to shee trays.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored on cutting board.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee answer phone and then proceed to prep soups and plate food without hand washing occurring in between. CDI- educated employee and employee immediately washed hands. 0 points.

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 cut cabbage at 56-64 degrees F and was said to be cooling since last night. CDI- PIC voluntarily and EHS both discarded product during the inspection. Educated food prep employees on cooling methods, and cooling parameters needed for adequacy moving forward. -1.5 points.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed chemical bottle that did not contain a label. CDI- chemical bottle was labeled during the inspection. - 1 point.

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 very large pan of shredded cabbage cooling in a dense amount. CDI- Food was discarded due to expiration of time duration with cooling cabbage. -.5 points.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several large containers of dry ingredients that did not contain labeling. - 1 point.

6-501.111 Keep the premises free of insects, rodents, and other pests./ 6-202.15 Protect outer openings of establishment from insect or rodent entry. Food cooks were not wearing proper hair restraints while food prepping. Observed a fly in back of prep facility. This could large part be due to the opening portion of the screen back door being exposed. Ensure that doors and other openings to the outside are properly closed off to prevent insect/Rodent entry. - 1 point.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.

5-205.15 Maintain a plumbing system in good repair. Back prep sink is not currently plumbed doing to constant leak that's present when in use. Have prep sink repaired. All plumbing is to be in good working repair. 0 points. General Comment: Remove wooden blocks located in the freezer along the ceiling. This is considered absorbent and is in an atmosphere that can contain moisture which can lead to the growth of mold. Ensure that all cold hold equipment is properly working.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over ready to eat foods in the cold hold reach in 2 door unit. Observed raw chicken being stored over raw shrimp in walk in cooler. CDI- food items were rearranged as needed. -1.5 points. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed food employees go back and forth from the walk in cooler to food prep with same gloves. CDI- educated staff and observed glove change and hand washing throughout the remainder of the inspection. 0 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed sauce that was said to contain cooked onions stored at room temperature. Raw pork inside of 2 door reach in unit was 45 degrees. Ambient air of reach in 2 door was 64 degrees. CDI- Large house made sauce with cooked onions was discarded. PIC stated that it will now be held at 41 and below moving forward. Pork was moved to walk in cooler. Reach in 2 door shall be serviced. Return visit in 10 days. VR -1.5 points. Updated* PIC was able to adjust cold hold reach in unit so that ambient air is 39 degrees F. No verification needed.

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 Time Sticker was missing on the rice holding at time. CDI- time stamp was placed on product. 0 points.

4-502.11 (B) Good Repair and Calibration - PF Digital thermometer was not legible to read temperatures. CDI- PIC dismissed the use of that thermometer and used calibrated metal stem. -.5 points

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls with no handles being used as in use utensils. 0 General Comment: Replacement is needed on the walk in cooler door. WIC door contains dents ,openings and cracks which makes it no longer smooth or easily cleanable.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P PIC stated that he washed produce and placed washed produce back in the original box that it came in from supplier. Educated PICA on placement of washed produce. Washed produce shall only contact sanitized surfaces. CDI- education and food items will go through another wash for compliance. -1.5 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Pork dumplings in cold hold reach in unit and cut cabbage located in the walk in cooler were said to be prepped the night before and lacked date marking. CDI- PIC placed date on these foods during the inspection. - 1.5 points

3-304.14 Wiping Cloths, Use Limitation - C Facility stores wiping cloths underneath cutting boards. Observed wiping cloth under cutting board stored moist and with raw food debris. Better launder these items so that the wiping cloth does not play as a vehicle for cross contamination. 0.5 points.

4-502.13 Single-use and single-service articles may not be reused. Observed single service marinara cans being used to store oils and sauces. 0 points.

5-205.15 (B) System maintained in good repair - C Repair leaking prep sink stored in the back of the facility. Replace damaged toilet lid in men's bathroom. Facility is using plaster as an alternative and fixture is not smooth and easily cleanable. REPEAT - 1 point.

5-501.115 Maintaining Refuse Areas and Enclosures - Observed multiple trash bags being stored on the dumpster' s enclosure. Observed bags of trash protruding out of dumpster units. PIC said that the whole shopping center uses the same dumpster units. Work with adjacent facilities to better maintain dumpster area. 0 points.

6-303.11 Intensity-Lighting - C Replace blwon light builb in women's bathroom. 0 points. General Comment: Replacement is needed on the walk in cooler door. WIC door contains dents ,openings and cracks which makes it no longer smooth or easily cleanable.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Hand washing sink along front hot hold prep area contained a plastic bowl and rubber gloves in the inferior of the basin. CDI- items were removed from the hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw eggs were being stored at room temperature. Cooked noodles and Marinara in cold hold unit were cold holding above 45 degrees. . CDI- Raw eggs were placed in walk in cooler to aggressively cool and marinara was discarded.

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 Cooked chicken wings, raw cabbage and other tcs food items were being stored on tphc without proper time stamps. CDI- all tcs foods holding at time were time marked during the inspection. General Comment: Ensure that all foods used for time are discarded after use and not reused. (follow tphc policy that's in place)

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 Large containers of fried chicken and pre cooked chicken bites were cooling in dense plastic containers covered in walk in cooler. CDI- PIC separated foods into different containers and left uncovered in walk in cooler/freezer unit for maximum air flow. REPEAT

3-501.13 Use approved thawing methods. Observed raw chicken thawing in 3 comp sink without free flowing water. If foods are thawing in water, than it must involve continuous free flow water while thawing is occurring. Several dry storage bins throughout lacked common name of ingredients. Silver containers holding dry ingredients also lacked common name labels.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf

6-202.15 Outer Openings, Protected - C - Observed damage to screen on back door. Repair. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bagged ice and food boxes being stored on walk in cooler and freezer floors. CDI-foods were uplifted from the floor' s surface.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Remove grease buildup from exterior of the fryer and fixtures surrounding the fryer. Remove buildup from interior of front display cooler. Remove buildup from walk in cooler racks and exterior of the 3 comp sink.

5-205.15 (B) System maintained in good repair - C 3 comp sink' s secondary knobs are missing and is providing a leak. Outside mop sink was clogged and contained stand still water, repair/install missing toilet top in men's bathroom. All plumbing is to be in good repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a cell phone on the cutting surface/prep table.

2-301.14 When to Wash - P - Observed food employee touch garbage can then handle container of food without washing their hands in between. CDI by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed sanitizer bottle stored in handwashing sink. CDI, bottle removed from handwashing sink.

3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw chicken stored over raw pork, shrimp and spring roll that were removed from commercial packaging in walk in freezer. Observed raw chicken stored over raw beef in flip top prep refrigerator. Observed unwashed produce stored over ready to eat and prepared foods in walk in unit. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed 2 pans and knife stored clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed large covered container of rice cooling and at 55 degrees F. CDI, rice voluntarily discarded by PIC.

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 ready to eat TCS food removed from freezer and placed in prep unit with only date of preparation. Ensure effective measures for date marking are in place for these items, including use of prep date, date of frozen, and date thawed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep covered container of rice in walk in unit cooling from prior night according to PIC. CDI, rice voluntarily discarded by PIC.

6-202.15 Outer Openings, Protected - C - Observed damage to screen on back door. Repair. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies in kitchen.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed 2 fryer baskets and 3 bowls with heavy cracks. CDI, items removed by manager.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soil and dust accumulating on shelving in kitchen and under hood ventilation system.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed lettuce in walk in unit sitting directly on a shelf. CDI: Lettuce wrapped and placed back into walk in.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken wings on TPHC with no time label. PIC stated that time began at 11:45 and that sticker had likely fallen off. CDI: Time recorded on pan.

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 scoop handle stored down inside of dry product. CDI: Scoop handle elevated out of product. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dry goods shelving and shelving in walk in unit with residue built up on them.

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 ceiling tiles near back door buckled and stained, as well as door to walk in freezer beginning to lose its outer metal plating on the top left corner.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on back prep table. CDI: Cloth placed into dirty laundry. REPEAT.

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 one bulk dry goods bucket with a scoop stored handle down into product. REPEAT.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several stained/bowed ceiling tiles in the back of restaurant. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed all items on chef cart unlabelled. PIC stated that all of the items are always in the same order, but items must be labelled regardless. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on front counter where hot foods are held outside a sanitizer bucket.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils holding in water on expo line area in water reading 85F.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed missing drain plug on dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several ceiling tiles in back prep area that were stained and bowed. 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 45F. -P Observed noodles cooked last night in the lower portion of meat prep unit holding between 48F and 53F. Employee stated that noodles had not been removed from the unit at all since last night. Item most likely cooled improperly. CDI: Noodles were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some noodles and chicken prepared the night before that had not been dated. CDI: Both products were dated with yesterday's prep date (06/04).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed chicken being held on TPHC with no discard time label present on the pan. CDI: Pan had left temperature control less than 15 minutes prior to inspection and was labelled to be discarded at 3 PM.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple spices and sauces on chef cart with no labels to indicate contents. CDI: All items were labelled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked wet on drying rack above three compartment sink.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several ceiling tiles with leak stains or slightly bowed. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee coffee stored in beverage cooler over drinks for restaurant and employee items in the walk in cooler stored with restaurant food supply. CDI: Items relocated to bottom shelves away from restaurant food supply. REPEAT.

6 2-301.14 Wash hands after activities that contaminate them.-P- Repeat- Observed employee turn handsink off without a towel. This caused for the hands to be recontaminated. CDI- The employee was told the correct way to wash hands and turn off the handsink. 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 handwashing occurring in less than 5-10 seconds. Ensure hand washing follows procedures at all times.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0pts - Observed thermometer soiled. Ensure that it is cleaned as needed. CDI - Cleaned.

6-202.15 Outer Openings, Protected - C - 0pts - Observed screen on back door with holes. Replace door so that entry of flies and pest is prevented.

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 scoops stored in direct contact of food.

4-501.11 Maintain equipment in good repair. -Repeat 2pt - Thin ply board cut wood used as a splash guard for hand sink and prep sink. Item replaced with same material and should be replace with a stainless steal splash guard. /Split gasket on the reach in units and beverage upright refrigerator, and lower portions of prep tables and shelving throughout the establishment is rusted and/or oxidized. / Replace any cracked or broken containers. Observed multiple containers that are not in good condition and must be replaced (green wire containers and bins). // Observed cardboard boxes being used as containers in walk in freezer. Discontinue

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. 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. 0 pts - Observed ceiling tiles with leak stains. Observed some ceiling tiles that may not be made of easily cleanable material.

6-303.11 Intensity-Lighting - C - Repeat - Lighting in the walk in cooler is low. Lighting shall be at least 10 foot candles. Must use flashlight to see in walk in cooler. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Maintain cell phones and keys off prep tables and in an area designated for employee storage.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF- 0 pt- Through conversation an employee mentioned they did not receive any documentation about employee health and could not explain any symptoms or reportable illnesses. Observed signed copies. CDI- Corrected through education with PIC.PIC understands the importance of ensuring that all employees have signed, read, and understand the policy.

2-301.14 Wash hands after activities that contaminate them.-P- 0pt- Observed employee turn handsink off without a towel. This caused for the hands to be recontaminated. CDI- The employee was told the correct way to wash hands and turn off the handsink.

3-201.11 Use food from approved sources only. -P- 0pt- Observed tea with no means of identifying source. There is not an indication that it has been regulated by the FDA. PIC stated it is for employee use only. CDI- Tea was removed from establishment.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - 0pts - Observed cut and washed broccoli stored in original cardboard box. CDI- Moved to container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P- 1.5pts- Observed raw eggs being stored at the cook line at 62F and "sweet and sour" chicken being stored at 55F. CDI- PIC discarded the eggs and moved the chicken to the walk in to cool quickly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- 0pts- Observed rehydrated noodles and garlic/oil mix without any date marks. CDI- PIC properly dated items./ Observed chicken dated for 12/20. PIC stated that it was a mistake. CDI- Properly dated. Ensure that dates remain affixed on the container instead of the plastic wrapping so that it remains with the product at all times.

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- 1.0 pts- Observed cabbage that is on time without time stamp. CDI- Cabbage 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 - 0.5pts- Observed two containers of cooked rice being cooled on a prep table during the inspection. Also observed rice being covered tightly before it was cooled to the proper temperature of 45F. CDI- Items were uncovered and placed in walk in cooler.

3-501.13 Use approved thawing methods. - repeat - Observed shrimp being thawed in a sink without running water. Ensure water is running while thawing food in proper containers. Recommend use of collinder.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor. These buckets should be stored off the floor to prevent contamination. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet and solid wiping cloths throughout the facility.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C. - 0 pts - Observed establishment reusing plastic bag that single use to go boxes come in for use of storage of food. Discontinue this practice.

4-501.11 Maintain equipment in good repair. -Repeat 2pt - Thin ply board cut wood used as a splash guard for hand sink and prep sink. Item replaced with same material and should be replace with a stainless steal splash guard. /Split gasket on the reach in units and beverage upright refrigerator, and lower portions of prep tables and shelving throughout the establishment is rusted and/or oxidized. / Replace any cracked or broken containers. Observed multiple containers that are not in good condition and must be replaced (green wire containers and bins). // Observed cardboard boxes being used as containers in walk in freezer. Discontinue

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Repeat 1pt - Cleaning needed on door handles of reach in units, exterior of equipment, dry storage shelving, gaskets, clean exterior of equipment on cook line and shelving in walk in coolers. Also dust is starting to form on fan covers in the walk in cooler.

6-303.11 Intensity-Lighting - C - Repeat - Lighting in the walk in cooler is low. Lighting shall be at least 10 foot candles. Must use flashlight to see in walk in cooler. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food mixed in with retail food in freezer, walk in and dry storage area. These items should be clearly separated. // Maintain cell phones and keys off prep tables and in an area desingated for employee storage.

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 - 0pts - Observed employee wash hands for under than 5 seconds. Ensure that all employees was hands for the required time. CDI - Corrected through education.

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 employee cutting cooked pork with bare hands. CDI - Pork discarded. Employee washed hands and donned gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Chicken broth read 119F and dumplings read 117F. CDI -Reheated to read 184 and 172. Note: Establishment has moved to use TPHC for Cabbage, chicken wings, and rice. Procedures and time stamps were in place today.

3-501.13 Use approved thawing methods. - Observed shrimp thawing in standing water. When corrected employee did not comply. Ensure that thawing occurs under running water. If that is not desired it must be achieved under refrigeration or as part of the cooking process.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. - 0 pts - Screen to back door is not sufficient to prevent pest entry. Several gaps in screen and should be replaced.

4-501.11 Maintain equipment in good repair. - Repeat - Thin ply board cut wood used as a splash guard for hand sink and prep sink. Item replaced with same material and should be replace with a stainless steal splash guard. /Split gasket on the reach in units and beverage upright refrigerator, and lower portions of prep tables and shelving throughout the establishment is rusted and/or oxidized. / Shelving is rusting in dry storage and walkin cooler. / Replace any cracked or broken containers. Observed multiple containers that are not in good condition and must be replaced (green wire containers and bins). // Observed cardboard boxes being used as containers in walk in freezer. Discontinue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed on door handles of reach in units, exterior of equipment, dry storage shelving, gaskets, and shelving in walk in coolers.

54 6-303.11 Intensity-Lighting - C - Repeat - Lighting in the walk in cooler is 0 FC. Lighting shall be at least 10 foot candles. Must use flashlight to see in walk in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Rice (68F), chicken (62F), cabbage (72F), and garlic and oil (53F) out of temperature compliance. CDI- ALl items placed in rapid refrigeration except cabbage that was discarded. Strongly encourage TPHC for proper temperature control.

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 gravy, garlic and oil, cooked pork ribs and bites, and other frozen items not dated. CDI- Items dated.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - 0 pts - Working containers were not labeled. CDI- Items labeled.

4-501.11 Maintain equipment in good repair. - Repeat - Thin ply board cut wood used as a splash guard for hand sink and prep sink. Item replaced with same material and should be replace with a stainless steal splash guard. /Split gasket on the reach in units and beverage upright refrigerator, and lower portions of prep tables and shelving throughout the establishment is rusted and/or oxidized. / Shelving is rusting in dry storage and walkin cooler. / Replace any cracked or broken containers. Observed multiple containers that are not in good condition.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed on door handles of reach in units and shelving in walk in coolers.

54 6-303.11 Intensity-Lighting - C - Repeat - Lighting in the walk in cooler is 0 FC. Lighting shall be at least 10 foot candles. Must use flashlight to see in walk in cooler.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P - 0pts -Observed employee wash hands for less than 5 seconds. Ensure that all employees know how to properly wash hands at all times. CDI- Corrected through education.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Cabbage being left out at room temperature reading 49F. Discontinue process. CDI- PIC placed in walk in cooler upon arrival.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - One container of egg rolls dated for 3/10. CDI- Discarded. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Establishment went from not dating any frozen product to dating all product. Observed significant improvement in that area. Establishment still needs to work on dating thaw date to ensure compliance. Dating needed on garlic and oil. CDI- All product properly dated.

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. - Repeat - Scoop handle stored in contact with chicken and flour.

4-501.11 Maintain equipment in good repair. - Repeat - Thin ply board cut wood used as a splash guard for hand sink and prep sink. Plywood is rotten in center. Replace with a stainless steal splash guard. / Split gasket on the reach in units and beverage upright refrigerator, and lower portions of prep tables and shelving throughout the establishment is rusted and/or oxidized. / Replace any cracked or broken containers..

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Cleaning needed on door handles of reach in units and shelving in walk in coolers.|

5-205.15 Maintain a plumbing system in good repair. - 0pts - .Repair leaking faucet of three compartment sink.

5-501.111 Keep storage areas and bins for waste in good repair. - Observed trash and card board dumpster corroding. Observed cardboard receptacle lids missing. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - Observed dumpster doors open. .

54 6-303.11 Intensity-Lighting - C - Repeat - Lighting in the walk in cooler is 0 FC. Lighting shall be at least 10 foot candles. Must use flashlight to see in walk in cooler.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 0 pts - Detailed cleaning needed in storage containers of egg roll holder and bins. Ensure that containers are washed, rinsed, and sanitized after every batch or use. CDI- Some containers placed to be rewashed. PIC will rewash containers after product is removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - 0 pts - Chicken and dumplings stored at room temperature. Discontinue leaving product out at room temperature during lunch rushes. CDI- Product discarded. Please keep in mind that although product may be cooked again in cannot remain in temperature danger zone. All product must be at least 135F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Lo mein noodles (55F), chicken in pot (58F), dumplings, and rice (49F) were all out of temperature requirements. Lunch rush is not an acceptable excuse for leaving food out at room temperature. If establishment wants to leave food out at room temperature they must use time procedures. All foods must always be at 45F or below when in storage. All food was prepared today before lunch according to PIC. CDI- Product placed in walk in cooler for rapid cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Spring rolls, ribs, portioned pieces of ribs, garlic and oil, and egg rolls were not dated. CDI- All product dated. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Garlic and oil (11/6) and chicken (11/02) were out of date compliance. CDI- Product 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 - 0 pts - Chicken wings cooked before lunch left out during lunch for rush. Ensure that wings are being actively cooled after it reaches 135F to ensure 70 F is reached within 2 hours. Wings cannot be left out due to lunch rush. Monitor cooling methods.

3-307.11 Protect food from contamination sources not specifically noted by code. - 0 pts - Observed employee food stored throughout the establishment. Employee foods stored in containers that are in use for establishment. Observed kimchi for employees stored in walk in cooler. All employee foods shall be stored in a manner to prevent contamination and should not be stored in containers used for establishment. Please keep in mind that all food for restaurant services shall be protected at all times.

3-302.15 Wash fruits and vegetables prior to use. - Observed broccoli being cut without being washed. Violation has been noted previous and thoroughly discussed with PIC. All fruits and vegetables shall be washed prior to cutting. Once washed vegetables shall be placed in clean containers and cut. Vegetables should not be placed in cardboard boxes for storage after they have been washed and/or cut.

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. - 0pts - One scoop handle stored in direct contact with ingredient.

4-501.11 Maintain equipment in good repair. - Repeat - Thin ply board cut wood used as a splash guard for hand sink and prep sink. Plywood is rotten in center. Replace with a stainless steal splash guard. / Split gasket on the reach in units and beverage upright refrigerator, and lower portions of prep tables and shelving throughout the establishment is rusted and/or oxidized. / Replace any cracked or broken containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Cleaning needed on door handles of reach in units and shelving in walk in coolers.

5-501.17 Provide a covered waste bin in female restrooms. - Repeat - Covered receptacle needed in women's restroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 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. - Repeat - Walls: Remove the caulk from prep sinks and replace with fresh caulk. Floors: Cleaning needed in walk in cooler floors.

54 6-303.11 Intensity-Lighting - C - Repeat - Lighting in the walk in cooler is 0 FC. Lighting shall be at least 10 foot candles. Must use flashlight to see in walk in cooler.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Repeat - After broccoli is washed it is placed back into original cardboard box. CDI- Broccoli was rewashed and placed in a food grade bin.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Portioned pork bites, ribs, and garlic and oil were not properly dated with date of preparation. PIC states that food is prepared, frozen, and thawed as needed. Date marking shall include preparation day and thaw day. CDI- PIC labeled all items.

6-501.111 Keep the premises free of insects, rodents, and other pests. - 0 pts - Observed one live cockroach in kitchen area. Increase pest management.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Two wet cloth towels stored on prep table. CDI - Placed in bucket

4-501.11 Maintain equipment in good repair. - Repeat - Thin ply board cut wood used as a splash guard for hand sink and prep sink. Plywood is rotten in center. Replace with a stainless steal splash guard. / Split gasket on the beverage upright refrigerator, and lower portions of prep tables and shelving throughout the establishment is rusted and/or oxidized. / Replace any cracked or broken utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on gaskets and in beverage cooler.

5-501.17 Provide a covered waste bin in female restrooms. - 0pts - Covered receptacle needed in women's restroom.

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. - 0 pts -Minor wall cleaning needed behind prep sinks. Remove the caulk from prep sinks and replace with fresh caulk.

54 6-303.11 Intensity-Lighting - C - 0 pts - Lighting in the walk in cooler was low. Lighting shall be at least 10 foot candles.

2-102.12 Certified Food Protection Manager - C - PIC present did not have CFPM certification. PIC with certification arrived within 30 minutes. A PIC with a CFPM certification shall be present during all hour of food preparation.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - After broccoli is washed it is placed back into original cardboard box. CDI- Broccoli was rewashed and placed in a food grade bin. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Unwashed mushrooms stored over ready to eat foods. CDI- PIC will move mushrooms to lower portion of shelving.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Repeat - Cabbage stored at room temperature read 69F and garlic and oil read 52F. CDI- Cabbage was voluntarily discarded and garlic and oil was placed in rapid cooling equipment.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - 0 pts - One tube of cooked chicken was dated for 3/30. CDI- Chicken was 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 - Rice tightly covered in walk in cooler. Chicken wings were not actively cooled once it reached 135F. CDI- Rice was vented. Chicken wings were reheated to 172F.

3-302.15 Wash fruits and vegetables prior to use. - Observed employee wash broccoli directly from cardboard box and not wash prior to cutting. CDI- Broccoli was washed after being cut. Fruits and vegetables shall be washed prior to cutting.

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. - 0 pts - Rice spoons stored in water of 117F. Container holding water was removed. Recommend to place spoons in hot water in steam well.

4-501.11 Maintain equipment in good repair. - 0 pts - Thin ply board cut wood used as a splash guard for hand sink and prep sink. Plywood is rotten in center. Replace with a stainless steal splash guard. Condensation build up observed in the walk in freezer, split gasket on the pepsi upright refrigerator, and lower portions of prep tables and shelving throughout the establishment is rusted and/or oxidized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0 pts - Cleaning needed on shelving in walk in cooler and freezer and exterior of reach in equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. - .0 pts - Dumpster doors open.

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. - 0 pts -Minor wall cleaning needed behind prep sinks. Remove the caulk from prep sinks and replace with fresh caulk.

6-303.11 Intensity-Lighting - C - 0 pts - Lighting in the walk in cooler was low. Lighting shall be at least 10 foot candles.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a employee drink stored on a food prep countertop while food preparation was being performed. CDI- drink relocated.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed two opened cans of black soy sauce stored on the dry goods storage rack. Per PIC, cans were opened yesterday and he forgot to transfer soy sauce from the opened cans. CDI by education with PIC also both opened cans were voluntarily discarded during the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed in the prep cooler a pan of raw teriyaki chicken stored above opened cans of soy sauce and tomato ketchup. CDI by education and employee relocated pan of chicken to lower shelf away from ready to eat foods.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer spray bottles (two) testing 0 ppm for sanitizer concentration. CDI- Employee filled bottles with appropriate strength sanitizer.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed on the counter near the grill area a bowl of fried chicken wings holding at room temperature. Employee stated bowl wings were to be placed in walk in cooler. Wings had been out for lunch service (< 4 hrs). CDI- Bowl of wings moved to walk in cooler for cooling down and storage.

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 several large tubs of shredded nappa cabbage covered with plastic wrap while cooling in the walk in cooler. CDI by education and all tubs were uncovered to aid in cooling.

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 floor around and under prep cooler is in need of general cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several ceiling tiles above food prep surfaces (back of kitchen) in need of repair/replace (stained and slightly bulging from ceiling).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink stored on a food prep surface. CDI - Drink removed.

.3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed a very badly dent can on the dry goods shelf. CDI - Can moved to an isolated area and to be returned to vendor.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a the following items being held with temps above 45F: pan of cooked rice, a container of fresh garlic in oil and tray of nappa cabbage. CDI Items moved to walk in cooler for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed an unlabeled container (barbecue sauce) stored in the reach in cooler. Also observed unlabeled spices and oils stored at the grill area.

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 measuring cup being used as a scoop and improperly stored in the food item.

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

|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 areas in kitchen in need of cleaning (walls, floors).6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damage and stained ceiling tiles.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed an employee's food items stored improperly in the reach in cooler. CDI - Item moved.

3-302.11 Food shall be separated during storage by cook temperature. Observed raw beef stored over sauces in prep unit. Placed raw beef on the bottom.

3-401.11 Foods shall be cooked to required temperature. Observed chicken wings fried to 145-158F. Dropped again until they reached 165F+.

3-501.16 Cold potentially hazardous/TCS foods shall be held at 45F or lower. Observed napa cabbage in top of prep unit at 58F. Placed in bottom of cooler to rapidly chill. Observed white sauce (chicken broth base) sitting out on wok line at 99F. Sauce placed in reachin to cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F.Observed sweet and sour chicken and pork ribs and crab rangoon in Pepsi cooler without date. Date marking has been implemented and foods in walkin cooler are dated. Corrected today by dating items in Pepsi cooler.

3-501.15 Use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. Once foods hit 135F they must be quickly cooled using approved methods. Observed container of rice sitting out at 119F. Placed in walkin cooler to rapidly chill. Observed container of fried chicken sitting on the counter at 125F. Placed in walkin to rapidly cool.

4-501.12 Cutting surfaces shall be resurfaced or replaced if they can no longer be effectively cleaned. Observed one prep unit cutting board with deep, dark etches - severely damaged. Replace.4-101.19 Do not reuse cardboard boxes to store foods in. Observed fork boxes being used in walkin cooler and meat boxes in walkin freezer.

4-601.11 Non food contact surfaces shall be kept clean. Observed buildup on shelving throughout. Observed buildup on outside of plastic and wire containers and on large pot. Clean and sanitize all. Observed rusted shelving in walkin cooler.

6-201.11 Floors, walls and ceilings shall be clean and in good repair. Observed wall and floor cleaning needed. Observed damaged ceiling tiles.

6-303.11 Increase lighting in walkin cooler to 10 foot candles.

Facility must have an employee health policy in compliance with the rules. No employee health policy in place. Direction was provided and handout in English and Chinese was left. Verification required. Repeat.

Employee beverages must be handled to prevent contamination. Observed Lactaid stored over foods in walkin cooler and opened can of soda in the prep cooler. Staff moved both to designated area. Repeat.

/. Hand sinks shall be stocked with soap at all times. Front handsink was out of soap. Verification required as no refills were on site.

Cans of food shall not be dented at edges. Observed 4 cans of water chestnuts severly dented. 2 cans were dented at seal. Moved these away from other cans and advised to return to vendor or discard.

Store foods to prevent contamination. Observed open and poorly wrapped containers of raw beef stored over fish, raw chicken stored over dumplings in walkin freezer. Securely cover items in walkin freezer to prevent contamination and rearrange foods according to cook temperature. Observed food stored directly in contact of used cardboard containers. Raw beef skewers were stored in a Fortune Cookie box and raw fish stored in pork tenderloin box. Verification required.

Foods requiring cold storage shall be held at 45F or lower. Observed 2 containers of cabbage sitting out at 45-57F. Staff moved to walkin cooler.

Facility must date mark ready to eat potentially hazardous foods included cooked and cooled foods which are held over 24 hours. Egg rolls, sweat and sour chicken and tofu are some of the items that need to be date marked as they are held up to 3 days. Mark items with the day they are prepared or opened. Verification required. Repeat.

Once foods hit 135F they must be quickly cooled using approved methods. Observed container of fried chicken sitting on the counter cooling after being cooked. The chicken temped at 104F. Staff moved to walkin cooler to quickly cool. Repeat.

A thin diameter probe thermometer is required for measuring thin masses. Observed on large probe dial thermometer on site.

All dry goods shall be labeled with common name. Observed flour and sugar and baking powder without labels.

Food shall be stored off the floor. Observed 2 sauce containers stored on the floor. Staff moved to shelving.

Store wiping cloths in sanitizer between uses. Observed 1 wet cloth on the wok line.

Use approved food containers. Observed No. 10 cans being used for storage of multiple items including scallops and mushrooms. Discontinue using these cans. They must be thrown away after first use.Cutting surfaces shall be in good repair. Observed cutting board deeply etched. Replace.

Non food contact surfaces shall be kept clean. Observed buildup on shelving throughout. Clean.

Floors, walls and ceilings shall be in good repair and kept clean. Clean under wok line. Replace damaged ceiling tiles. Clean wall next to dry storage. Repair screen door where screening is ripped.

Increase lighting in walkin cooler to 10 foot candles.