PANDA EXPRESS #1252

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Right Flip Top Unit in disrepair unable to maintain proper cold holding temperatures of 41F or less. Raw Beef and Raw Chicken above 41F and unit with an ambient temperature of 55F. *CDI - PIC placed raw items into WIC to be rapidly cooled. 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 .

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. *Observed - Multiple metal containers wet stacked stored clean on clean dish rack. *CDI - PIC placed items into 3 compartment sink to washed, rinsed and sanitized.

5-205.15 Maintain a plumbing system in good repair. *Observed - Small leak at Office area handsink.

*REPEAT* 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster Doors left open. Points deducted remain the same due to improvement from previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee Speaker stored on clean dish shelf next to clean dishes. *CDI - PIC moved item to employee storage area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - One metal container with dried food debris stored clean and bin used for clean utensils storage with a piece of diced cooked chicken inside. *CDI - PIC removed all items to be washed rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. *Observed - Dumpster doors left open and right lid slightly damaged making it unable to close properly. 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. *Observed - Ripped trash bag of trash stored directly on the floor in waste area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. *Observed - Wet stacking of multiple metal containers stored clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. *Observed - Employee Apple Watch stored on clean dish shelf. *CDI - PIC removed item.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. *Observed - Unwashed broccoli and green beans stored above Ready To Eat (RTE) foods (sauces, pasteurized eggs, juices and Tofu). *CDI - PIC rearranged product on shelves placing unwashed produce below and RTE products above. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Cut Cabbage above 41F in Flip Top Unit. PIC stated Cut Cabbage lasts from 15-45 minutes before being replaced. EHS recommended holding item on time. *CDI - PIC liked this idea, EHS provided TPHC procedures and PIC filled them out onsite. 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 .

*REPEAT* 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. *Observed - Broken tiles in Mop sink. PIC showed EHS texts, work order and invoice showing repairs will be made tonight or tomorrow morning. NOTE: No increase to point deduction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser not operating due to dead batteries. CDI - PIC supplied batteries; dispenser was observed working. (1)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being stored in sanitizer at 50ppm. CDI - PIC observed sanitizer dispenser low on sanitizer and replaced bottle. PIC made new bucket of sanitizer at correct concentration (200ppm). (0.5)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few stacks of clean dishes being wet nested. Stagger dishes to allow for air drying to avoid wet nesting. (0)

5-205.15 Maintain a plumbing system in good repair. Observed on hand sink in the back not working. PIC stated water was turned off to hand sink due to water flow not stopping correctly and continuously running. There is a second hand sink in the same prep area that facility is using in meantime. Work order has been placed for plumbing issue. (0)

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken tiles in mop sink floor. Mop sink floor also needs to be regrouted. REPEAT (0.5)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drink being stored on top of a container of RTE foods. Utilize designated areas to avoid potential contamination. EHS observed no contamination. CDI - PIC moved drink to designated area. (0)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed detergent bottle in hand sink for storage. CDI- PIC moved bottle to approved storage area.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of purple detergent in spray bottle unlabeled. PIC stated bottle is used frequently and label fell off container. CDI- PIC placed detergent in new container with label.

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 soap dispenser coming off wall in back area near dry storage shelf. Tape has been placed on dispenser to keep dispenser on wall until repairs. PIC stated work order has already been placed and dispenser will be fixed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed two boxes of unwashed produce stored above RTE foods (various sauces and cut veggies) in the WIC. CDI: PIC corrected storage order in the WIC. REPEAT VIOLATION. Note: Points deducted, but not doubled since overall storage order was correct. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed two plastic containers and two metal pans stacked wet in the clean dish rack. CDI: PIC separated pans and containers to allow proper air drying. REPEAT VIOLATION. Note: Points not doubled since only a couple items were stacked wet.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed produced stored over RTE peppers and onions. CDI- PIC changed storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed one sanitizer bucket with concentration at 100ppm during inspection. CDI- PIC changed sanitizer and read 200-300 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic dishes wet stacked on drying rack. CDI- PIC separated containers. *no escalation of points due to only a few dishes affected

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed wooden doors ready for discarding in waste enclosure. Discard.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf Manager and assistants had difficulty finding the employee health policy online and were unable to name the 6 reportable illnesses and symptoms. CDI - Policy was eventually found and EHS provided posters for future training.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Bodily fluid clean up procedure was missing from kit identified by an employee. CDI - EHS provided written procedures for training.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed missing paper towels from the back kitchen hand sink. CDI - Manager provided.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms stored above ready to eat vegetables in the walk-in cooler.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed an employee wearing a watch at the beginning of inspection.

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

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

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed numerous cold holding violations and prep unit in use with tcs foods was unplugged. Please visit our resource page, https://health.mecknc.gov/envhealth/food-and-facilities-sanitation, for more food safety information related to PIC Duties, Training, and managing food safety.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed peas and carrots, cartons of pasteurized eggs , and kale in prep unit 1 and walk in cooler at greater than 41 degrees. CDI products discarded. Walk in cooler ambient temperature initially observed at 50 degrees Observed numerous cartons of vegetables stacked around cooling unit moved cartons and shut reach in doors and walk in cooler recovered. Observed prep unit where peas and carrots and cartons of eggs were stored ambient temperature at 56 degrees and it was discovered unit was unplugged. CDI PIC discarded foods and plugged unit in and before conclusion of inspection unit ambient temperature was observed to be 40 degrees F. All raw proteins moved to properly functioning walk in freezer until walk in cooler can be evaluated. All other products in walk in cooler were non tcs with exception of kale. Kale moved to prep unit . 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shrimp inside of prep unit not maintaining 41F temperature threshold. Shrimp had a temperature of 52F. Shrimp was within 4 hr time frame and sent back to unit to complete cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed plastic containers left wet stacked during the inspection. CDI - Plastic containers separated to allow proper air drying. Food establishment shall implement pyramid stacking method in the future to allow air flow and effective air drying dishes.

REPEAT: 4-501.11 Maintain equipment in good repair. Prep unit currently is not holding temperature. Work order has already been placed. Observed during the inspection.

REPEAT: 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution registering at 50 PPM quaternary. CDI - Sanitizer remade and solution now registering at 200 ppm. -0.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed plastic containers left wet stacked during the inspection. CDI - Utensils separated to allow proper air drying. Food establishment shall implement pyramid stacking method in the future to allow air flow and effective air drying dishes. -0-

REPEAT: 4-501.11 Maintain equipment in good repair. Observed damaged gaskets on upright reach-in unit. Door unable to self close. Observed walk-in cooler door unable to self close. Repair.

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 thorough cleaning needed behind beverage machines in lobby. -0-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. - P. Observed missing backflow prevention device at canwash in back of kitchen. -1- 5-205.15 Maintain a plumbing system in good repair. Observed active leaking at main valve below wok station, causing water to pool on floor. Repairs needed. ***3-DAY VERIFICATION REQUIRED FOR BACKFLOW DEVICE.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal cell phone on prep counter. CDI - Device removed. -0-

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. - Pf. For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC with limited knowledge of the six reportable foodborne illnesses and five symptoms. CDI - EHS educated and provided Employee Health Policy materials documenting the 6 foodborne illnesses and 5 reportable symptoms.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed boxes of unwashed broccoli stored over washed produce inside walk-in cooler. CDI - Storage order corrected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed 3-compartment sink sanitizer dispensing system registering at 0-50 ppm quat solution during active utensil W/R/S. CDI - Employee present manually made solution, registering at 200 ppm. All utensils re-sanitized. PIC created work order for repairs. Facility will discontinue use of sanitizer dispensing system until repairs are complete.***3-DAY VERIFICATION REQUIRED.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer solution registering at 0 ppm quat. CDI - Sanitizer remade and solution now registering at 200 ppm.

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on left and right doors of reach-in unit. Repair.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. - Pf. Observed no methods to test quatenary sanitizer solution during today’s inspection. PIC demonstrated work order purchase from 10/5/22. ETA by 10/31/22.*** 10-DAY VERIFICATION REQUIRED. ***EHS provided extra qt test strips as facility is manually making sanitizer solution due to a non-functional sanitizer dispenser.

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 Food establishment shall have written procedures for the vomiting and diarrhea clean up plan showing the processes used.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed some foods such as cut cabbage(45F) and raw pork (46F). Cabbage was cut and removed too soon to place in prep unit before fully cooling. Pork comes in frozen, then thawed in prep sink, and placed inside of plastic container. Ensure that pork has room to release the heat. Recommend breaking the pork down in to smaller portions and removing the lid to allow cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method in the future to allow air flow and effective air drying dishes. REPEAT (points escalated)

2-103.11(M) Food employees and conditional employees shall be informed of their responsibility to report their health and activities as they related to disease that are transmissible through food. Pf- Observed PIC and food employee unable to tell EHS the six reportable foodborne illnesses and only 3/5 symptoms. CDI-PIC was given education materials documenting the 6 foodborne illnesses and 5 signs and symptoms.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed plastic containers and plastic lids stored on air drying racks above and beside 3 comp sink that has build up and food debris left attached from previous uses. CDI- These containers and lids were moved to 3 comp sink to be washed, rinsed, and sanitized again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall be maintained at 41F or below. Observed items such as cabbage(43), chicken(43), and noodles(43) above temperature threshold. CDI- chicken and cabbage were moved to walk in unit to cool below 41F. The noodles were immediately cooked during the inspection to a temperature of 162F. REPEAT (points escalated)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking method in the future to allow air flow and effective air drying dishes. REPEAT (points escalated)

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door left open. Keep dumpster doors closed to prevent possible attraction or harborage of pests. CDI- Dumpster door was closed during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage stored in two different prep units both at a temperature of 44F. Cabbage was moved to the walk in unit to cool down to temperature.

4-901.11 Equipment and Utensils, Air-Drying Required - C Dishes shall be stored in a manner that allows them to properly air dry. Observed dishes left wet stacked during the inspection. Food establishment shall implement pyramid stacking shown.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Equipment shall be maintained in good repair. Observed ice buildup in walk in unit from possible leak.

5-202.14 Backflow Prevention Device, Design Standard - P P Ensure that backflow meets design standard of A.S.S.E. Observe y hose with sprayer and chemical line both attached negating the built in back flow of the system. To combat this issue food establishment must attach a device that issued for continuous pressure such as A.S.S.E.(1024). (CDI with education)

6-303.11 Intensity-Lighting - C Observed blown bulb causing food preparation to have a intensity of 31 foot candles. 50 foot candles is needed for compliance.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have copy of a CFPM certification during inspection. -2 points-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a container of raw chicken stored above ready to eat sauces in walk in cooler. CDI - PIC moved raw chicken to bottom shelf away from ready to eat items. -1.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of raw chicken in pull out drawer near fryers holding at 44F. Raw chicken was placed in drawer at time of establishment opening. CDI - PIC moved container of raw chicken to walk in freezer to rapidly cool to 41F. -0 points-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster with sliding doors open. Keep sliding doors and lids closed when not in use to prevent rodent or insect infestation. -0 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed abundance of flies near dry storage area and rear door. Rear door air blade is functioning. Recommend controlling insects to prevent infestation. -1 point-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee jacket stored on dry storage rack making contact with dry goods. Recommend designating an area for the storage of employee possession. CDI - Employee jacket was moved and placed in designated area. -0 points-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present while cooking, cold holding, hot holding, and reheating were taking place. -2 points-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink bottle in walk in cooler stored above RTE items. CDI - PIC discarded employee drink. -0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed metal pan of rice hot holding in steam box at 130F that had been prepared for lunch service. All other items at 135F or above - PIC removed pan from steam box and reheated in wok to 165F. -0 points-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed knife sharpener stored among clean knives that was soiled by black build up and grease. CDI - PIC moved items to three comp sink to be washed rinsed and sanitized. -0.5 points-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use drink cups at register that were uncovered and near food prep line. Recommended to PIC to keep drink cups in plastic to protect lip contact area from potential contamination. -REPEAT- -0.5 points-

4-501.11 Maintain equipment in good repair. Observed torn and missing gasket on walk in cooler door. Missing gasket was preventing a tight seal on walk in cooler. Recommend replacement. -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Test kit provided by PIC was damaged by water and no longer accurate. PIC did not have another test kit in the establishment during the inspection. VR required 2/28/20 -0.5 points-

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed excess equipment and bathroom fixtures in enclosure area. Recommend removal. -0 points-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink adjacent to walk in unit. CDI: Paper towels supplied.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer vat (in use) at three compartment sink reading 50 ppm QAC. CDI: Vat emptied and refilled with sanitizer reading 200 ppm QAC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage and raw chicken in flip top units across from cook line holding between 49F and 53F. PIC stated that both items had been prepared earlier today. CDI: Chicken and cabbage sent to walk in unit for rapid cooling to 41F.

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 cabbage and kale both freshly prepared and cooling in walk in unit, cooling in a deep, covered plastic bin. CDI: Containers vented and product agitated to facilitate more rapid cooling to 41F.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a sanitizer bucket reading less than 50 ppm QAC. CDI: Bucket emptied and refilled.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single use cups at register displayed with lip contact surface exposed to potential contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed kale in flip top cooler measuring above 41F. CDI by removal to walk in freezer to rapidly cool. Kale measured below 41F by end of inspection.

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices and sauces with no labels.

4-501.11 Maintain equipment in good repair. Observed reach in cooler with damaged gasket.

4-501.11 Maintain equipment in good repair. Observed broken ice maker in back of facility. PIC stated that the equipment is broken and he is awaiting someone to haul the equipment away.

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at 2 handsinks. CDI by refilling paper towel dispensers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wetstacking of containers in dish area.

4-501.11 Maintain equipment in good repair. Observed broken cooler on cook line. cooler is not being used and part is ordered.

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 paper towel dispensers with broken handles. Observed floor of freezer rising up and collecting ice underneath.

Observed ice machine guard collecting residue and damaged. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed teriyaki chi ken at 122. CDI - Discarded 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed cabbage in flip top at 50 and noodles at 48. CDI - moved to cooler, lids closed. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed wiping cloth sanitizer at 100 ppm at rear hand sink. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses.

4-502.11(A) Maintain utensils in good repair. Observed a damaged pair of tongs and a damaged scoop. Items had been burnt/damage during use. Insure when utensils are damaged that they are discarded/replaced. CDI by employee discarding items.

4-502.11(A) Maintain utensils in good repair. Observed two handles on grill utensils damaged. Facility has greatly improved tong and other utensil repair.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed can wash backflow prevention bell missing. VR that bell has been replaced required by 5/5/16

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 black build up on floor near water heater.

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 tongs knocked into cabbage at the front prep flip top unit. Tongs were knocked by employee moving a pan of cooked chicken. Tongs were moved by PIC to an upright position.

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 damage to several plastic tongs along the handle. Plastic has begun to chip off/become unattached, leaving areas where food debris will accumulate, and become no longer easily cleanable. Tongs discarded by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small working containers of spices/oils/food items not labelled on the prep line. Label all working containers of food.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small roach and a roach nymph in the dining area. Pest control records indicate that last treatment was on 8/23/15. Insure that pest control methods are adequate. CDI by PIC killing roaches.

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 several cracked or damaged containers in the rear wash area. Replace containers as they are damaged. CDI by PIC discarding damaged containers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed side dumpster doors open during inspection. CDI by PIC closing doors.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in the walk in cooler over top of customer items. Store employee food items on the lowest shelves, where they are not able to contaminate customer items. CDI by moving container of food.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed washed produce stored under produce unwashed and in its orginal boxes. Re-arrange to keep unwashed items stored below washed items. CDI by re-arranging.

4-601.11 (A) Equipment, food contact surfaces and utensils shall be clean to sight and touch. Observed grease and small particles of food on pans stored over sink, on drying rack, and on clean drainboard - found food particles and grease in rinse and sanitizing vats of three compartment sink - properly clean sink, assure utensils are properly cleaned at end of wash, rinse, and sanitize process - CDI by removing utensils to be re-washed.

3-501.16 (A)(1) Maintain TCS foods in cold holding at 45F or less. Produce in top of prep cooler, (left side) 48-53F. CDI by removal of food to walk-in cooler. Service technician called. Items on line longer than 2 hours discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses - observed three wiping towels (wet) left on counters.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed opened bag of seseme seeds in storage. CDI seseme seeds placed in sealed container.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces. CDI cloths placed in sanitizer solution at proper concentration.

Is 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelves in walk-in cooler.

3-501.16 All potentially hazardous cold food must be at or below 45F. Observed garlic mixture and noodles above 45F. Both items moved to cooler to rapidly cool. Recommended not taking so many noodles out of walk-in at a time.

3-302.12 Bulb storage containers shall be labeled. Observed dry bulk containers not labeled.

4-901.11 Air dry pans before stacking. Numerous pans stacked without air drying. CDI items rewashed.

Food employees shall clean their hands and exposed portions of arms immediately before engaging in food preparation after using the toilet room. Observed employee use restroom and began preparing food without washing hands. Employee only used alcohol hand sanitizer before engaing in food preparation. CDI-employee stopped and directed to hand sink.

Store TCS food hot at 135F or above. Observed one pan of chicken held hot below 135F. CDI-reheated to 165F for hot holding.