PHO NAM VIETNAMESE CUISINE

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with food debris and residue accumulation on area under/behind blade. Observed several Pho spoons stored as clean with food debris. CDI - Spoons were removed to be washed and slicer will not be used until it is broken down and cleaned. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the ice machine.

3-DAY VERIFICATION REQUIRED REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 46-50 degree meats in the smaller reach-in cooler. Items were voluntarily discarded. Cooler will not be used until it is repaired.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 several cooked meats in the smaller reach-in cooler without date marks. CDI - Items were voluntarily discarded.

10-DAY VERIFICATION REQUIRED 3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed missing disclosure for the menu consumer advisory.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of sauces stored on the floor of the kitchen. Observed meat without packages stored directly on the shelves of the reach-in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed an employee preparing food without a hair restraint.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed a scoop for rice with the handle submerged in the product.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 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 4-502.11(A) Maintain utensils in good repair. cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. Observed a “household use only” blender and a cardboard matt on the floor in front of the 3-compartment sink. Observed several tongs with cracked handles.

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 a build-up of food debris on the insides of several coolers and sides of equipment.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and grease on the floor underneath equipment.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed front handsink being used as dump sink for liquids and ice during inspection. CDI- PIC began process of cleaning out sink. Ensure handsinks are only used for handwashing and no other purpose. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with food debris and residue accumulation on area under/behind blade. 3 mini bowls stored as clean with food debris accumulation. CDI- PIC removed all mentioned items to dish machine. *REPEAT* For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed two small metal bowls holding boiled chicken held in prep unit temping above 41F. CDI- PIC voluntarily discarded item. Ensure TCS foods are maintained at 41F or less. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles with unknown orange chemical held under pre rinse sink without labeling. CDI- PIC had food employee properly label bottles. *REPEAT* 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P. Observed large white container of household use only “hot shot” being held in establishment. PIC stated that item should not be in here. CDI- PIC removed item to be discarded.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean bowls and plates stored in separate containers with debris accumulation. CDI- PIC removed container to be w/r/s.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in kitchen area near dish machine with residue accumulation, areas under and behind equipment with food debris, debris, and residue accumulation. Increase cleaning frequency. *REPEAT* 6-201.15 Mats and duckboards shall be removable and easily cleanable. Observed cardboard being used as mat on floor in front of 3-comp sink. Ensure mats are removable and easily cleanable.

2-103.11(D)(H)(I)(P) PIC shall ensure rules in the code for food safety and handling are met. -Pf. Observed PIC not effectively monitoring handwashing practices in establishment during active food prep and operations, unable to ensure proper cooling methods are used to ensure TCS foods are maintained outside of danger zone, unable to ensure temps are maintained within proper parameters, and unable to provided maintained written procedures for TPHC. VERIFICATION REQUIRED on or before 1/1/26 to assess the status of implementation of above listed items. A Food Safety Checklist can be found at: www.mecknc.gov/foodsafety along with more food safety information related to PIC Duties, Training, and managing food safety.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite during inspection. Certificate posted on wall expired in 2014 and PIC has not obtained renewed certificate. *REPEAT* For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to wash hands before handling clean equipment after working with soiled equipment. CDI- PIC had food employee wash hands properly. *REPEAT* 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee and PIC fail to properly wash hands before donning gloves to work with food. CDI- EHS discussed with PIC, PIC had staff remove gloves and properly wash hands.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Observed no paper towels at front handsink. CDI- PIC provided paper towels to area. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dishes stored in front handsink and pitchers being filled at handsink, heavy food residue accumulation in back handsink. CDI- EHS discussed handsink usage, PIC removed dishes and had food employee clean sink. *REPEAT*

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slice stored as clean with food reside and food debris accumulation. CDI- PIC broke down slicer to be removed to dish machine. *REPEAT* 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 . 4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed food thermometer stored as clean on 2D reach-in cooler with food residue accumulation. CDI- PIC removed item to be w/r/s.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed pork held in a pot on stove shelf, chicken soup held in a pot on stove temping below 135F. CDI- PIC had food employee reheat chicken soup to 165F, stated pork is held on time (see item #24). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed TCS foods not listed on TPHC procedures located on wall being held on time. CDI- EHS assisted PIC in updating TPHC procedures to reflect all TCS foods being held on time, EHS confirmed voluntary discard of items. TCS foods held on time shall be discarded at end of 4 hour parameter per written procedures. 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 fried tofu, cooked cabbage, pork, and noodles being held on time without time stamp. Each item listed was found out of temp. PIC stated items are held at 11pm and discarded at 2pm. CDI- PIC updated white board to reflect all items held on time.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottles held under pre rinse sink without labeling. CDI- PIC had food employee properly label bottles.

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 shrimp and cooked chicken cooling in prep unit in tightly wrapped packaging. EHS observed food employee pulling items from unit to prep and cook multiple times during inspection, interrupting cooling process. CDI- EHS discussed with PIC, PIC had items removed to reach-in freezer to rapidly cool. *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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several containers of seasoning held on cookline without labeling.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen and prep areas. *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 above 3-comp sink with heavy residue accumulation, sides and hard to reach areas of equipment with heavy residue accumulation, and bottom of RIF with food debris and residue accumulation. Increase cleaning frequency. *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in kitchen area near dish machine with residue accumulation, areas under and behind equipment with food debris, debris, and residue accumulation. Increase cleaning frequency. *REPEAT*

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

2-301.14 (A) Wash hands after touching bare human body parts other than clean hands and clean, exposed portions of arms.- P. Observed PIC fail to wash hands after contacting face. After contacting face PIC donned gloves to work with RTE foods. CDI- EHS discussed, PIC rewashed hands properly. 2-301.14 (E) Wash hands after handling soiled equipment or utensils. -P. Observed food employee fail to wash hands before handling clean equipment after working with soiled equipment. CDI- PIC had food employee wash hands properly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed dishes stored in handsink, heavy food residue accumulation in handsink. CDI- EHS discussed handsink usage, PIC removed dishes and had food employee clean sink. *REPEAT*

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw pork mix in 2D standing RIC, raw shrimp stored over RTE boiled chicken in prep unit. CDI- PIC readjusted storage order. *REPEAT* points not escalated due to overall storage order improvement on today. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 10-stack of plates, deli slicer, and carrot peeler all stored as clean with food debris and food residue accumulation. CDI- PIC removed items to dish machine. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed raw pork mix have no change in temperature after 30+ minutes. CDI- see item #33. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed open packaging of cooked shrimp without a date in prep unit. CDI- PIC stated item was opened on yesterday and marked correct date on packaging. Observed crispy egg rolls being held in 2D standing RIC without a date. PIC stated that item was prepped on 9/12. CDI- PIC applied correct date mark due to being aware of when item was prepped. *REPEAT* PIC stated that food employees were aware that items held longer than 24hrs require a date. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 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 densely packed pan of raw pork mix have no change in temperature after 30 minutes, cooling since 2pm. TCS foods being cooled with tightly wrapped coverings. CDI- EHS discussed effective cooling methods, PIC adjusted cooling by removing items to RIF. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed entrance doors maintained opened during inspection. PIC stated that AC unit recently went out. If outer opening are to be utilized ensure opening are protected against entry of insects, rodents, and pests. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed multiple flying insects in kitchen area. Dead crawling insect in can wash. PIC stated that pest control came onsite recently and provided invoice. EHS confirmed.

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 above 3-comp sink with heavy residue accumulation, sides and hard to reach areas of equipment with heavy residue accumulation, and bottom of RIF with food debris and residue accumulation. Increase cleaning frequency. *REPEAT*

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in kitchen area near dish machine with residue accumulation, areas under and behind equipment with food debris, debris, and residue accumulation. Increase cleaning frequency. *REPEAT*

*REPEAT* 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. *Observed - No CFPM onsite during time of inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P- *Observed - Chef refill dish machine and re-engage in food prep. *CDI - EHS educated PIC on mistake. PIC washed their hands but didn't turn off the faucet using a barrier. EHS educated PIC on mistake PIC rewashed hands correctly.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf- *Observed - Bowl stored directly inside basing of handsink. *CDI - PIC removed bowl from basin of handsink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw chicken stored directly above sauces in flip top lowboy. Observed - Frozen raw chicken and Frozen raw beef stored above frozen soup in standing RIF. *CDI - PIC re-organized storage order to correct issue. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf- *Observed - Pork Eggrolls from yesterday in 2 door standing RIC as well as Soup and Cooked beef from 2 days ago in single door standing RIC without date marking. *CDI - PIC placed dates on all items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Scoop to rice and flour with handles in contact with the food product.

*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 - Heavy Grease build up on dish rack above 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 - Build up in hard to reach areas and on 3 compartment sink FRP walls.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. *Observed - Employee food stored above restaurant food in single door standing RIC.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manger on staff at time of inspection. REPEAT VIOLATION.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. PIC stated no paper towels in facility to correct violation but truck delivery tomorrow. EHS will return within 10 days to verify facility obtained paper towels. REPEAT VIOLATION. VERIFICATION REQUIRED. **Continued non-compliance and result in Risk Control Plan and permit action at next inspection** 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at front hand sink. PIC stated no soap in facility to correct violation but truck delivery tomorrow. EHS will return within 10 days to verify facility obtained soap. VERIFICATION REQUIRED.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer, a few plates/bowls, and large stock pot stored as clean soiled with food waste. CDI: Items sent to be re-W/R/S.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on 2-door reach-in cooler, 1-door reach-in cooler, and make table. REPEAT VIOLATION.

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 heavy food waste buildup/greasy residue on drying racks above 3-compartment sink and spice racks/shelving near mop sink. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manger on staff at time of inspection. REPEAT VIOLATION.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee food/meal stored on prep table where to-go foods bagged. CDI: Food employee moved food to approved location.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI: PIC provided paper towels. REPEAT VIOLATION. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. -Pf Observed small glass pitcher stored in front hand sink. CDI: Pitcher removed.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P Observed thin-tip thermometer stored above 3-compartment sink soiled with food waste on probe. CDI: PIC cleaned thermometer.

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 foods in various bottles other than that of original container (e.g.- soy sauce in ketchup bottle, oil in sriracha bottle, etc).

4-501.11 Maintain equipment in good repair. Observed torn gasket on 1-door reach-in cooler and make table.

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 buildup in various areas throughout kitchen including, but not limited to shelving, top of dish machine, walls behind dish machine, paper towel dispenser handle, 2-door reach-in freezer handles, inside bottoms of all coolers and freezers. REPEAT VIOLATION.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manger on staff at time of inspection. REPEAT VIOLATION.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple of bowls stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. Observed two mandolins stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. Observed slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed broth being held below 135F. CDI: Education provided and food employee reheated product. (>165F).

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 bulk rice and flour with scoops stored with handle in contact with product. CDI: Scoops turned upright.

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 food waste/debris throughout facility on equipment - more general cleaning needed (out and inside microwave, top of dish machine, inside and outside of reach-in freezer). REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food waste/debris on floor under/behind equipment and cook line.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped into handwashing sink. Handwashing sinks are for handwashing only. CDI - Ice was removed by regulator. -0 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed storage bins of rice and sugar left open and uncovered in dry storage area. CDI - Items were covered. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine with a chlorine sanitizer concnetration of 0ppm. Wand was not fully in sanitizer container. CDI - Wand was placed in sanitizer, dish machine was primed, and a chlorine sanitizer concentration of 50ppm was achieved. PIC has been advised to conduct frequent sanitizer checks throughout business day. -REPEAT- -3 points- 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

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0.5 points-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used on shelving in food storage areas and in prep areas. Remove cardboard or replace with nonabsorbent and smooth material. -REPEAT- -0.5 points-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed abundance of food debris on top of mechanical dish machine. Observed food splash and residues on walls behind prep sinks and dish machine. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM in establishment during inspection. -REPEAT- -1 point- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee eating lunch at dining table in dining room. Employee then returned to kitchen, donned gloves, and attempted to prepare food. CDI - Employee was stopped, asked to remove gloves, and wash hands. Employee washed hands and returned to work. Handwashing procedures, including when to wash, were discussed with employee. -2 point-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine concentration at mechanical dish machine to be 0ppm. It was determined that container of chlorine sanitizer was empty. CDI - PIC replaced chlorine sanitizer and a concentration of 50ppm was achieved. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed mandolin slicer, deli slicer, and serving plates with build up of food debris and residues stored as clean. CDI - Items were taken to dish washer to be washed, rinsed, and sanitized. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed two microwaves with build up of food residues, debris, and food splash. -REPEAT- -3 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rare beef, raw chicken, sprouts, and lettuce in flip top cooler cold holding at temperatures between 43F and 46F. CDI - Items were taken to reach in cooler to rapidly cool to 41F or less. PIC has been advised to conduct a proper cooling step prior to placing items in flip top cooler. -REPEAT- -3 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 .

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed cardboard used on shelving in food storage areas and in prep areas. Remove cardboard or replace with nonabsorbent and smooth material. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee eye glasses stored on top of stack of plates used to serve customers. CDI - Employee eye glasses were removed and plates were taken to dish machine to be washed, rinsed, and sanitized. -0.5 points-

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

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 grab spring rolls with bare hands. CDI-PIC voluntarily discarded and they explained they knew they should’ve worn gloves. For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer soiled from this morning. They only use once in the morning and clean in between slicer. EHS has not observed this slicer cleaned. CDI-PIC cleaned while EHS was on site. Observed a grater with fragments of food debris, hang over the sink. PIC said that’s where they put clean items, there as also a metal scoop covered with oil. CDI-PIC set aside to be W/R/S. REPEAT. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken in the stand up fridge at 60F, in a large portion in a covered plastic container. PIC explained they started cooling it around 10am. They first dunk it in an ice bath (a container filled with ice water, they then put cooked chicken directly in ice water container.) they explained they do this everyday. They leave it for 20-30mins. EHS observed procedure and explained they need to keep it in the water longer and to check the temperature before they put it in the stand up fridge. CDI-PIC put in the stand up freezer, uncovered. Chicken cooled to 48F in 30mins. -They have improved cooling procedures, all broth was in temp and was between 36-38F. They are cooling with an ice bath and in the stand up freezer. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken in the stand up fridge at 60F, in a large portion in a covered plastic container. PIC explained they started cooling it around 10am. They first dunk it in an ice bath (a container filled with ice water, they then put cooked chicken directly in ice water container.) they explained they do this everyday. They leave it for 20-30mins. EHS observed procedure and explained they need to keep it in the water longer and to check the temperature before they put it in the stand up fridge. CDI-PIC put in the stand up freezer, uncovered. Chicken cooled to 48F in 30mins. REPEAT. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed slicer with non-approved, non NFCS screws put in place. There is supposed to be smooth, metal, pointed holders. The screws have food debris and it makes it very difficult to clean. EHS will follow up to ensure this is replaced.

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 cleaning has improved but there are still a few areas of heavy soiling around the ledges and in prep units. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning still needed in the kitchen. There is some improvement. REPEAT.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC and FE lacking food safety knowledge, due to the high number of violations, PIC points were taken.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no CFPM on site during inspection.

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 frozen raw foods over RTE foods in the freezer. CDI-EHS moved items away from RTE.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed knives in a container and a carrot slicer both with large amounts of food debris. CDI-PIC set aside for W/R/S.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented shall be discarded or reconditioned according to an approved procedure. -P Observed lemon grass, in a mixture of oil and flour with black build-up. CDI-PIC had to put on glasses to see issue and they discarded.

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 please visit: http://meck.co/FoodSafety 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 . Observed large batch cooling of soup broth in the stand up cooler. They were large pots of broth, in the stand up cooler, not in the freezer. PIC said they cooled it down with ice until it reaches 80F then they put it in the cooler. Both broths were 48-49F in the cooler. PIC said they made it from 8am, which they had cooked overnight. CDI-PIC voluntarily discarded both items, due to the new permit amendment for cooling they are no longer allowed to do this. EHS has written an ITS for this establishment

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 several items on the shelf with CDM and no time label. PIC said they are open everyday from 11-2Pm then they close and discard the food. There were also several items not listed ont he TPHC that were sitting on the counter (shrimp roll, peanut sauce, CDI-PIC added label and added these items to the TPHC.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed a non approved pest spray behind the counter. CDI-PIC 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 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed large batch cooling of soup broth in the stand up cooler. They were large pots of broth, in the stand up cooler, not in the freezer. PIC said they cooled it down with ice until it reaches 80F then they put it in the cooler. Both broths were 48-49F in the cooler. PIC said they made it from 8am, which they had cooked overnight. CDI-PIC voluntarily discarded both items, due to the new permit amendment for cooling they are no longer allowed to do this. EHS has written an ITS for this establishment

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

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed napkins stored on the floor behind the counter.

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 several containers near the flour with large amounts of flour on the containers and food debris on them. Prep unit shelves, and prep unit counter tops all in need of some cleaning. Sprayer nozzle is building up soil.

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 F/W/C in need of cleaning.

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. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed PIC with no CFPM certificate, multiple priority violations during inspection, not displaying active managerial control. VR by 7-22 to ensure facility is improving in these areas. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with no CFPM certificate, ServSafe hanging on wall expired in 2014. EHS provided PIC with information on local CFPM courses during inspection. REPEAT.

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washing hands in 3 compartment sink. CDI- EHS intervened, discussed only washing hands in designated handwashing sink. Proper handwashing observed by end of inspection.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw shrimp stored in metal bowl on second shelf of standing reach in unit, directly above pots of beef broth. CDI- raw products moved, EHS discussed storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety 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 . Observed multiple bowls and utensils with food buildup at clean dish area. EHS found these bowls are stored upright near prep area, subject to splash/contamination in this area. CDI- bowls removed and brought to dish machine for cleaning. REPEAT. Note: points de-escalated as facility has maintained dish machine at proper concentration sanitizer during inspection, improvement since last inspection.

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 large stock pots of beef broth holding above 41F in standing reach in unit, see temperature chart. Through discussion with PIC, large stock pots of beef broth were from past couple of days, cooked and placed directly into unit. CDI- stock pots of beef broth voluntarily discarded, EHS discussed cooling process for broth, emphasized that these are holding units and are not meant to cool foods. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed multiple products with no date label during inspection, including cooked beef, broth, cooked chicken, cooked shrimp and cooked crispy pork rolls. Dates placed on product as PIC was certain of prep date (facility just opened yesterday after closing during last week). REPEAT. Note: EHS allowed PIC to backdate due to certainty of prep date during todays inspection, explained that this is facilities 6th consecutive date marking violation, will be required to implement risk control plan if non-compliance continues. EHS will not allow facility to continue to backdate products with continued non-compliance. VR by 7/22 to ensure facility has improved date marking system.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed an open chemical bottle with no lid, labeled sanitizer, stored directly adjacent to dry food products like seasonings. CDI- bottle moved, EHS discussed contamination concern. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical bottle marked sanitizer filled with blue liquid. PIC determined this is glass cleaner. CDI- bottle properly marked during inspection. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed garnishes to dishes (herbs) in open container, stored directly below paper towel dispenser at handsink. CDI- PIC moved food, EHS discussed storing in a location where food is not exposed to splash contamination from sink.

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 bucket of sanitizer stored on the floor in the kitchen.

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 scoop utensil stored in room temperature water at handsink near cook line.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed to-go containers including plastic cups and plastic food containers stored in boxes in the mens bathroom. 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 gaskets on reach in portion of flip top with food debris buildup, in need of cleaning.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Food Safety Checklist tool can be found at: http://meck.co/FoodSafety. Observed PIC with no CFPM and multiple priority violations during inspection. PIC was unaware of dish washer unable to sanitize, food contact surfaces not clean and issues with date marking during inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed PIC with ServSafe that expired in 2014. EHS discussed requirement, provided contact information for servsafe classes. REPEAT.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. Observed signed employee health policy that did not include salmonella non-typhi. CDI- EHS educated PIC on new requirement, provided updated employee health policy for employees to review and sign.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed facility with no written procedures for a vomiting or diarrheal event. CDI- EHS explained requirement to PIC, emailed information including an example plan and poster.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed metal pots and lids in handsink at start of inspection. CDI- objects moved, EHS discussed maintaining access to handsink.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed dish machine testing at 0ppm chlorine sanitizer when tested. PIC was unaware of issue, showed EHS an invoice from AutoChlor (dish machine service) that machine had been serviced on 2-11, invoice stated that machine was at proper sanitizer concentration during visit (50-100ppm). PIC called for repair during inspection. CDI- After speaking with dishwasher repair service, PIC was able to prime machine and get sanitizer at proper concentration (50-100ppm). 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed multiple metal bowls and metal strainers and containers stored as clean with food debris buildup. CDI- All dirty food contact surfaces were brought to dish machine to properly clean. EHS discussed storing dishes clean, ensuring food contact surfaces are clean before storing. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple products (sausage, beef, chicken, shrimp) in small flip top unit holding above 41F, see temperature chart. Ambient temperature of unit ranged from 39-41 when checked with EHS thermometer. Through discussion, EHS determined that employee had cooked multiple products and placed into flip top unit when products were still warm, causing temperature of unit to rise and products to be over 41F. PIC stated products were cooked around 9am this morning. CDI- all products out of temperature brought to reach in freezer to rapidly cool before being placed back into cold holding.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information on date marking please visit: http://meck.co/FoodSafety. Observed several products with no date mark during inspection, including cooked chicken, cooked beef and cooked shrimp. PIC stated that beef was cooked this morning, chicken breasts and shrimp were cooked on Saturday (facility closed Sunday). CDI- date marks placed on products during inspection. EHS discussed date marking system, ways to improve. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a few bottles filled with chemicals that had not been labeled, or label was not visible and worn away. CDI- chemicals labeled during inspection.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed multiple products holding above 41F during inspection, see temperature chart. Through discussion, EHS determined that products out of temperature had been placed into cold holding unit while still warm. EHS discussed using freezer to quickly cool products, using holding units for maintaining 41F or below. CDI- products out of temperature cooled in freezer and placed back in cold holding.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal bowls stored on clean dish shelving that were still wet. Ensure air drying before storing as clean. REPEAT.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Observed several boxes of single-use/single-service items stored in mens bathroom.

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 reach in unit, stored with retail food.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with no certified food protection manager certificate. Servsafe hanging on wall expired in 2014. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed can opener stored as clean with black buildup. Observed multiple sets of metal tongs hanging in clean dish area with food debris. Observed chopper used to chop ginger with significant food debris on blade and plastic container. Observed large metal bowls with food debris in them. Observed multiple bowls used to serve food to customers with food debris. Observed cutting board stored on shelving above 3 comp with food debris buildup. CDI- all dirty utensils and bowls brought to dish machine to properly clean. Discussed with PIC that equipment food contact surfaces must be clean when stored as clean. PIC stated they don't use several of the utensils very often. EHS suggested to keep the commonly used utensils in rotation and keep clean/store as clean and to clean all other utensils and plastic wrap and put away, or to remove from facility if unneccessary. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp in reach in without a date mark. Observed cooked chicken and beef stored in standing reach in cooler without a date mark. CDI- PIC discarded one bag of shrimp that he was unsure of prepared date, marked bag of shrimp with todays date that was cooked this morning. PIC marked cooked chicken with todays date and stated the cooked beef was from yesterday morning. Note: points deescalated to half due to marked improvement from last inspection. Facility has a date marking system in place during todays inspection, missed a couple of items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of cabbage stored on the floor near clean dish area.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed PIC and employee working with food with no head covering. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple metal bowls and ceramic bowls wet stacked in clean dish area. Observed blender top with water still in bottom. Observed multiple metal bowls with water in them in the clean dish area. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of microwave with food debris buildup. Observed shelving above 3 comp sink and shelving below prep surfaces with buildup. Observed hood system with grease buildup. Note: points deescalated due to marked improvement since the last inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager certificate for anyone in facility during inspection. PIC stated he has not had time to take a class for the CFPM certificate, will look into online options. EHS explained that 2 points will be deducted each inspection that there is no CFPM on site. REPEAT.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee using bare hands to grab shredded lettuce out of flip top unit and place onto a plate for an order. CDI- EHS intervened, explained to PIC that employees shall not contact ready to eat foods with bare hands. Plate of lettuce and egg rolls were voluntarily discarded, employee washed hands and donned new gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored in the back row of a flip top prep unit, behind ready to eat shredded lettuce. Handling of raw beef had potential to contaminate ready to eat lettuce by dripping when handling. Observed eggs stored above ready to eat sauces in the reach in cooler. CDI- raw beef was moved to the front row, no longer a risk of cross contamination. Eggs were moved to bottom shelf of reach in unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer with significant food debris buildup around blade and under metal shielding. Observed multiple pans and pitchers with food debris. CDI- meat slicer broken down and removable parts were run through dish machine, rest of machine was spot cleaned. Pans and pitchers brought to dishwasher to be re-run. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several products (sliced chicken, meatballs, sausage, cooked shrimp) without a date mark during inspection. PIC stated that chicken was sliced today and the shrimp was cooked this morning. PIC stated that meatballs are pre cooked and were opened today, but will keep more than 24hrs. CDI- PIC allowed to properly date products, EHS discussed date marking system and ways to improve. REPEAT.

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 multiple products (lettuce, cabbage, noodles) missing time stamp during inspection. CDI- time stamp placed on products during inspection. Time starts just before opening at 11am and stops when they close at 2pm and food is discarded. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling on prep sink counter in room temperature ambient air. Chicken was 85F when temped. CDI- PIC moved chicken into reach in cooler, as it had only been out for just over an hour. REPEAT.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple utensils wet stacked, blender top with water in the bottom.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets throughout facility with black buildup, in need of cleaning. Observed non food contact surfaces of equipment throughout facility (inside refrigerator, around dish machine) with food debris buildup. Suggest more frequent cleaning. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls behind cooking equipment with buildup, in need of cleaning. Observed ceiling tiles with dust buildup, in need of cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones stored on prep surfaces next to food dry storage area. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed certified food manager on site during my inspection. -REPEAT-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple "clean" soup bowls with debris. CDI - PIC took bowls back to the dishmachine to get rewashed. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed both microwave interiors in need of cleaning. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two stock pots of beef broth prepared yesterday at a temp of 53F and 45F. CDI - PIC voluntarily discarded. -REPEAT- All other TCS foods in all other refrigeration units were all at 41F and below. Continued non-compliance may result in permit action.

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 crispy rolls, meatballs not properly date marked. CDI - PIC properly date marked. -REPEAT-

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 tofu on TPHC not time marked. All other foods on time were time stamped. TPHC foods are discarded after lunch (11-2) - REPEAT-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two stock pots of beef broth in the reach in refrigerator and did not meet cooling parameters from the day before. CDI - Beef broth was discarded. Facility has two cooling wands. Discussed and provide some education of properly cooling. -REPEAT-

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

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed cell phone of prep tables in kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager on site during the inspection. -REPEAT-

2-401.11 Eating, Drinking, or Using Tobacco - C Observed owners food in the microwave half eaten. CDI- Food removed from the microwave.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pot lids in the kitchen handsink and not accessible to wash hands. CDI- PIC removed the lids from the handsink. Explained the importance of having the sink available for washing hands frequently.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken in a pitcher stored over ready to eat foods in the reach in cooler. CDI- Storage order was rearranged.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed the slicer heavily accumulated with food debris, Observed "clean" mandolins with food debris at the 3-compartment sink. Explained to the PIC the importance of cleaning food contact surfaces. Observed "clean" soup spoons, forks and soup bowl with food debris. CDI- PIC rewashed and sanitized these pieces of equipment and utensils. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the interior and exterior of the microwave in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken broth in the reach in cooler made 2 days ago at a temp of 43F. Observed cooked chicken breast in the reach in cooler made the day before at a temp of 44F. Observed cooked pork in the reach in cooler at 45F, Refrigerator was fluctuating from 39 to 51. Observed shrimp and bean sprouts in reach in prep at45F, reach prep cooler at a temp of 41F. CDI- Chicken broth, chicken breast and cooked pork were voluntarily discarded by the PIC. Shrimp and bean sprouts were relocated to another reach in cooler. All other TCS foods in the unit were at 41F or below.

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 the following foods not datemarked and are held for more than 24 hours: crispy rolls, chicken broth, cooked chicken breast, cooked pork, meatballs. CDI- Allowed the PIC to datemark as they were able to provide me when these food items were prepared.

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 this facility has TPHC for cooked tofu and cooked vermicelli, however these items were not properly labeled. CDI- PIC voluntarily discarded the cooked tofu and the since the vermicelli was just prepared I allowed them to place time sticker.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed 2 large deep pots with chicken broth prepared 2 days ago at 43F. CDI- PIC voluntarily discarded the broth. Recommended to use ice wands to rapidly chill broth down to 41F or below. Two hours to achieve 135F-70F 4 hours to achieve 70F-41F 4 hours

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oil and sauces not labeled. Observed working containers of dry ingredient not labeled at the cookline.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed rice scoops in the standing water at the rice cooker.

4-502.13 Single-use and single-service articles may not be reused. Observed noodle plastic bags being used to store other types of foods. Discontinue this practice and recommend storing foods in a cleanable, food grade container.

4-501.11 Maintain equipment in good repair. In conjunction with #20, Observed the reach in refrigerator fluctuating from 39 to 51F. Call for repair. A verification visit will be conducted to ensure this unit is properly maintaining 41F or below.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed the interior of the reach in freezer in need of cleaning.

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 the paper towel dispener in need of cleaning.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed PIC ood being stored in the reach in cooler. PIC - Food was relocated to the bottom of the cooler. Explained to the PIC the importance of not storing personal food with food establishment food to prevent contamination.

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

Repeat Violation, 1.5 pts- 3-302.11(A) Separate the different types of raw animal foods. -Pf 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed the following incorrect storage orders: in flip top reach in-raw shrimp over bean sprouts, in reach in #1-raw chicken over ready-to-eat foods, and in reach in #2- raw beef over ready-to-eat foods and raw pork being stored in the same bag as cooked chicken, raw pork was wrapped in plastic wrap. CDI- Storage order was rearranged. Bag with cooked chicken and raw pork was voluntarily discarded.

General Comment. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine at 0 ppm chlorine. CDI-Dish machine was primed and new sanitizer was 200 ppm chlorine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils with food debris being stored as clean. CDI-Items were removed to be rewashed. 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed microwave in need of cleaning.

4-501.11 Maintain equipment in good repair. Observed split gasket at reach in unit beside flip top unit.

Repeat Violation-Full Points, 1- 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to: cart near grill, flip top unit, gaskets and storage racks.

General Comment. 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 hand dispenser not operating properly. There is handsoap at the handsink. Advised to repair wall attachment dispenser.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one with a food safety certfication during the time of the inspection. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above ready to eat sauces and foods in the reach in unit near entrance to the kitchen. CDI- PIC rearranged items.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non food contact surfaces near the grill with heavy food residue. Residue of salt, sugar, and sticky sauces on cart near grill. More frequent cleaning needed to avoid buildup. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed areas under the grill and under three comp sink that need more frequent cleaning due to buildup of food debris. REPEAT

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during inspection.

Refer to violation above.

4-501.11 Maintain equipment in good repair. Observed torn gasket at reach in unit.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up on gaskets. Observed build up on storage racks.

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 hand dispener not operating properly. PIC has provided another soap dispenser for handsink to supply soap. Advised to repair wall attachment dispenser. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors in need of cleaning behind and underneath equipment.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during the inspection. Advised to have a certified food protection manager on site during the hours of operation.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a pan stored in the handsink sink basin in the kitchen, blocking the handsink. CDI - removed pan from the sink. Educated to have handsinks accessible at all times. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed that the handsink behind the register counter is being used as a dumpsink. CDI - educated that handsinks are only used for handwashing. Removed ice from handsink basin.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P REPEAT VIOLATION. Observed uncovered raw chicken stored above other raw proteins in the stand up freezer such as raw beef. CDI - educated proper storage order (facility has a storage order sign right next to stand up freezer). Covered and relocated the chicken to the bottom of freezer to prevent contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed soup spoons and knives stored as clean with food debris all over the food contact surfaces. CDI - moved items to dish pit to clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the temperature danger zone. Refer to temperature chart. CDI - pulled product to freezer from the flip top to freezer to rapidly cool down. The rehydrated noodle will be placed on time control (TPHC procedures will be updated). Educated that after preparation, product must be cooled down before storing in cold holding.

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 REPEAT VIOLATION. Observed chicken, rehydrated noodle, mixed vegetables, and noodles that are on time control, not labeled with a time stamp. Advised to follow TPHC procedures. Discarded product.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed rice spoons stored in standing water. CDI - employee provided a dry container for the rice spoons.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed non food contact surfaces of storage racks and shelving dirty with build up. Advised to keep items clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors in need of cleaning; substantial amount of food debris on floor underneath and behind equipment.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during the inspection. Advised to have a Certified Food Protection Manager.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw shrimp uncovered stored underneath raw chicken that is also uncovered in the refrigeration. CDI - educated about proper storage order. Educated to refer to their storage order chart on the wall in the kitchen. Relocated shrimp above the chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed slicer, whisk, spatula, and other utensils with dried old food debris on the food contact surfaces. CDI - educated to keep food contact surfaces clean to sight and touch; wash, rinse, and sanitize every 4 hrs. Brought items to dish machine for a cleaning procedure.

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 REPEAT VIOLATION. Observed that the facility is not cooling down food items on time control anymore. EHS observed that the food employees are preparing food for time control and not writing the time for the product. CDI - discarded items and educated to write the 4 hr time period on the food labels per the TPHC procedures.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed gaskets, outside of refrigeration equipment, and other equipment dirty and in need of cleaning. Advised food employees to clean equipment. Advised employee to wear single use gloves when handling food to prevent getting food everywhere.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed fan on floor in need of cleaning. Observed ice machine vent in need of cleaning. Observed kitchen floor in need of cleaning.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during inspection. Advised to take the course.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed cutting boards and knife with food debris on food contact surface. CDI - brought to dish machine for a cleaning procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product in temperature danger zone in reach in unit. Refer to temperature chart. Observed noodle in standing water at room temp. CDI - brought noodle to freezer for rapid cooling. Brought shrimp and bean sprout relocated to refrigerator. All product has cooled properly to 45F. Advsied to regularly service equipment and don't let food sit out too long.

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 on time control was brought to reach in unit to cool down after 4 hr time period has expired. CDI - educated PIC about time control. Discarded chicken.

4-501.11 Maintain equipment in good repair. Observed gasket torn at refrigerator and reach in unit. Advised to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up on storage rack and on equipment throughout facility. Advised to keep items clean.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed food underneath and behind equipment. Advised to clean. 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. REPEAT VIOLATION. Observed tile broken near the can wash area. Advised to repair.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during the inspection. Advised to have a certified food protection manager.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready to eat produce in the refrigerator. CDI - relocated raw chicken to the bottom of the refrigerator. Educated employees about storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed dried debris on food contact surface of knives stored on top of flip top unit. CDI - brought items to dishpit for a cleaning procedure. 4-602.11(A) Equipment Food Contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have occured.-P Facility is using mechanical slicer to slice raw chicken, raw beef, and other items. Food employees are not completely breaking down equipment to send through a wash, rinse, and sanitize procedure. Food employee spraying sanitizer and then wiping with rag; raw chicken debris is still left of food contact surface. CDI - educated food employees that all food contact surfaces shall be removed and sent through a full cleaning procedure. 4-703.11 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water manual operations for 30 seconds in at least 171 F water, hot water mechanical operations and achieving a utensil/equipment surface temperature of 160 F, or in a chemical sanitizer with the specific contact time stated on the EPA-registered label. Observed food employee not using the proper sanitizer contact time for spraying sanitizer on the slicer. Food employee sprays slicer then immediately wipes sanitizer off with rag. CDI - educated that if using a spray sanitizer, allow sanitizer to sit for at least 2 min to actively sanitize.

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

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed ready to eat chicken stored on dirty drain board of the 3 compartment sink which is also in a splash zone of the handsink. CDI - educated to not store food in that location. Relocated chicken to prevent contamination.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee with no hair restraint. CDI - employee put on hair restraint.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up on reach in unit gasket. Advised to keep clean.

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. REPEAT VIOLATION. Observed tile missing on wall by can wash area. Advised to replace. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors dirty underneath and behind equipment. Clean floors.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during the inspection. Advised to become certified as a food protection manager.

3-201.11(A) Use food from approved sources only.-P Observed no invoices to confirm approved source for TRIPE. Facility has tripe in storage in freezer. CDI - educated to keep invoices. Discarded TRIPE.

3-302.11 (A)C Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food. Observed chicken not in commercial package above raw beef in freezer that is also not in commercial package ( facility usees raw beef for ready to eat foods in a dish that has consumer advisory on menu). 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed 3 heads of cabbage not protected in wrappings or containers that is stored on the floor of refrigerator. CDI - placed cabbage in plastic wrap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT VIOLATION. Observed one bowl with debris on the food contact portion of the bowl. CDI - removed the bowl from storage and sent through cleaning procedure. Facility is doing a better job with keeping items cleaned such as slicer.

2-402.11 Food Employees shall use an approved hair restraint, beard guard and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food employee with hair restraint on upon arriva.. CDI - employees put on their hats.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at the freezer. Advised to repair.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed non food contact surfaces dirty such as storage rack, microwave, gaskets. Keep clean.

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. REPEAT VIOLATION. Observed tile in disrepair in the kitchen on the side wall by the can wash. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed floors dirty underneath equipment. Advised to keep clean.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no certified food protection manager during the inspection. Advised to have food employees who are cerified as a food protection manager.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with dried food debris on food contact surface of blade. CDI - educated to spend more time during the washing and rinsing parts of the cleaning procedure. Brought the item to the dish pit for a proper cleaning procedure.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items out of temperature in the reach in unit. Refer to temperature chart. CDI - discarded product that has been of of temperature for over 4 hrs. Brought bean sprouts to the freezer to rapidly cool down.

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 product on time control that was not held accountable on the TPHC procedure. CDI - food employee wrote the rest of the products on time control.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of soy sauce and oil with no label on product. Advised to write the common name of the product on the squeeze bottles. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed white veniger/soy sauce, oil, and soy sauce in splash zone on dirty side of the dish machine at the spray arm. CDI - educated food employee to store items out of splash zone. Relocated items/

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed dispensing spoon for the peanuts with the handle of the spoon in the peanuts. The peanuts do not get heat treated; peanuts are used as a garnish per order. CDI - removed the spoon and educated to use a storing container to prevent risk of contamination. REPEAT VIOLATION.

4-501.11 Maintain equipment in good repair. Observed torn gasket at the refrigerator. The refrigerator temperatures are in compliance. REPEAT VIOLATION. Advised to replace.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION. Observed build up of food debris in the gaskets. Advised to clean.

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. REPEAT VIOLATION. Observed tile broken on the other side of the wall from the water heater. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION. Observed debris on the floor at the freezer. Advised to pull equipment away from the wall and clean.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF Observed no Certified Food Protection Manager during the inspeciton. Advised to have employee certified as a food protection manager.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed food employees unaware of reportable symptoms and diseases, and observing exposure to these symptoms. CDI - emailed Vietnamese Employee Health Policy; educated importance of understanding employee health policy.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employees bare hand contacting sink when turning sink off. CDI - educated to dry hands wth a papertowel and use that papertowel to turn the sink off to prevent recontamination. 2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee put on gloves without washing hands. CDI - educated to wash hands before putting on gloves and inbetween glove use. REPEAT VIOLATION. VR 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee switching tasks from working in dish pit with dirty dishes to working with ready to eat food (with the same gloves on). CDI - educated to switch gloves between tasks, wash hands before putting on gloves, and wash hands before food prep after contamination. Discarded product.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee unaware of when to switch gloves. Food employee working in dishpit area, then switches task to work with ready to eat food without switching gloves. CDI - educated on when to switch gloves and advised to switch gloves, wash hands, put on new gloves, and discard ready to eat food. REPEAT VIOLATION. VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed eating utensils dirty, observed peeler dirty, observed cutting boards dirty, observed container of kninves that are all dirty. CDI - pulled items to the dish pit for proper cleaning procedure. Advised to wash items after it has been used. 4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed food employee wash pan without sanitizing the pan. CDI - educated to wash rinse and sanitize properly in the 3 compartment sink or send items through the dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two products out of temperature in the flip top unit. Observed the green onions out of temperature on counter top. CDI - advised to store food at 45F and below. Educated that when cooling down, product must be cooled down all the way before storing in flip top. Educated to keep green onions at temperature control or on time control. TPHC papers were provided last inspection and TPHC papers are provided this inspection.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed egg rolls cooked 2 days ago with no label on product. CDI - educated about date marking criteria and advised to place date label on product.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed MSG not labeled. Advised to label the additive.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed dispensing utensils for the rice stored in container with standing water. Advised to store in dry container. REPEAT VIOLATION. VR

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. Observed utensils such as forks, kninves, and spoons stored in container lined with napkins. Observed that the napkins are dirty. Observed dirty eating utensils. CDI - advised to remove napkins and send everything through the dish machine. Do not store eating utensils with napkins. 4-501.11 Maintain equipment in good repair. Observed torn gasket at the freezer.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed build up in gaskets to the reach in unit. Observed the bottom of the inside of the freezer in need of cleaning. Observed outside of the stand up refrigerator 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 one tile broken around the corner from the can wash. Advised to repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris on floor underneath and behind equipment. Advised to sweep floors clean to prevent food debris.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during operation.

2-401.11(A) An employee shall eat, drink, or use tobacco only in designated areas where the contamination of exposed food, equipment, utensils, linens, single-use artices, or other items can not result. Observed food employee drinking in kitchen next to hot holding equipment, single use articles, and unprotected food. CDI - advised to drink in designated areas.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee not wash hands before putting on gloves before food preparation. CDI - advised to wash hands before putting on gloves.

3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee handle raw beef, then move to other task without switching gloves. CDI - advised to switch gloves and wash hands.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed shrimp not cooked to 145F, refer to temperature chart. CDI - cooked the shrimp to final cook temperature; refer to temperature chart. Advised to use thermometer more often.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked noodles and cooked green onions out of temperature. Refer to temperature chart. CDI - advised to discard product; provided TPHC papers for the facility.

3-501.13 Use approved thawing methods. Observed raw meat thawing in 3 comp sink without running water. CDI - advised to thaw under refrigeration, cooking process, or running water.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket stored on floor. Advised to store bucket off of the floor.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. REPEAT VIOLATION. Observed ice scooper stored on absorbent rag. CDI - advised to store on nonabsorbent material.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. Observed food stored in grocery bags. Advised to store in durable material that is smooth and can withstand repeated warewashing.

5-205.15(B) Maintain a plumbing system in good repair. REPEAT VIOLATION. Observed plumbing at can wash dripping. Advised to fix.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION Observed no Certified Food Protection Manager on site during inspection.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed hair in the salt. CDI - got rid of the hair.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P REPEAT VIOLATION Observed misunderstanding of storage order in the freezer. Again, chicken stored above beef, pork, and other products. CDI - advised to move the chicken to the bottom. then the beef/pork can go above the chicken. Then product above everything else.

4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P 4-701.10 Equipment Food-Contact Surfaces and Utensils shall be sanitized. Observed that food employee does not understand that after using the meat slicer with raw meat, the meat slicer must be fully taken apart to wash, rinse, and sanitize. Food employee was wiping sanitizer rag on slicer after it was used with raw meat. Observed misunderstanding of how to wash rinse and sanitize in 3 compartment sink. CDI - brought meat slicer to cleaning procedure; educated that it must be taken apart to wash rinse and sanitize. Educated on how to wash rinse and sanitize in 3 comp sink; educated on how to create a sanitizer solution. Sanitizer is currently reading at 200 ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice in hot holding case out of temperature. Refer to temperature chart. Rice has been sitting in case over night. CDI - discarded rice.

2-302.11(A) Food employees shall keep their fingernails trimmed, filed, and maintained so the edges and surfaces are cleanable and not rough.-Pf. Observed food employee fingernails too long. CDI - advised to clip fingernails onsite.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed rice dispensing spoon stored in standing water not at 135F or above. Refer to temperature chart. CDI - Advised to store in dry location; removed spoon from water.

5-205.15(B) Maintain a plumbing system in good repair. Observed can wash leaking. Advised to fix.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed food debris all over the floor underneath equipment. Observed dusty fabn. Observed dirty/greasy towel dispenser. Advised to clean more often.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION. Observed no certified food protection manager on site during inspection.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. REPEAT VIOLATION. Food employee bare handed the sink faucet when turning faucet off. CDI - educated that in order to prevent recontamination, you must dry hands with paper towel, then use that paper towel as a clean barrier to turn off the faucet.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed chicken not in commercial package stored above beef in freezer. CDI - educated about proper storage order; moved product around to proper storage order. 3-304.15(A) Single-use gloves shall be used for only one task such as working with ready to eat food or raw animal food, used for no other purpose, and discarded when damaged or soiled, or when interruptions occur in the operation. -P Observed food employee touching dirty rag and equipment and then go to prepare food and deliver product to customer. CDI - advised to discard dirty gloves, wash hands, and then put new gloves on.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature. refer to temperature chart. CDI - discarded product; turned the reach in cooler to a colder setting.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths, active stirring, or leave food uncovered to facilitate heat transfer. -Pf Observed product in the reach in cooler cooling down covered in a container. CDI - educated PIC that product needs to be uncovered when cooling in order to cool quickly.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF REPEAT VIOLATION Observed no certified food protection manager on site during the inspection.

2-301.12C To avoid recontaminating their hands, food employees may use disposable paper towels or similar clean barrier when touching surfaces such as manually operating handsink faucets or touching the handle of a door. Observed food employee recontaminate hands by bare handing the faucets when turning off the water. CDI - educated that after washing hands, dry hands with a paper towel and use that paper towel as a clean barrier to turn the faucets off.

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed a pan in the handsink; incapable of washing hands when pan is in sink. CDI - removed pan from sink. 5-205.11(B) Handwashing sinks shall only be used for handwashing. -PF Observed food employee washing dishes in the handsink. CDI - educated that washing takes place in the mechanical dish machine or in the 3 compartment sink. Advised to clean out the sink.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P REPEAT VIOLATION Observed raw beef and raw chicken in the flip top stored behind ready to eat food, thus the raw products would have to be brought over the ready to eat products resulting in cross contamination. CDI - educated that raw animal products shall be stored in the front containers to prevent cross contamination. VR 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. REPEAT VIOLATION Observed a cut head of lettuce in a reach in cooler sitting on the rack without any container; observed fried egg rolls in refrigerator uncovered. CDI - covered products with plastic wrap. VR

4-501.114 Maintain sanitizer at correct concentrations. - P. Observe a bucket of sanitizer that employees use to sanitize the kitchen is at 0 ppm. CDI - Educated that over time sanitizer will evaporate. Educated on how to create a proper sanitizer solution and how to test solution with test strips. Advised to test solution more often and re-create a new solution more often throughout work day to have a proper sanitizer solution. 4-602.11(A) Equipment Food Contact surfaces and utensils shall be cleaned before each use with different types of raw animal products; each time there is a switch from raw foods to ready to eat foods; any time during operation when contamination may have occured.-P 4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed food employee trying to clean meat slicer with rag after it had been used to cut raw meat. CDI - educated that after using meat slicer with raw meat, it needs to be washed, rinsed, and sanitized, not wiped down with a dry rag. Food employee did not know how to properly wash, rinse, and sanitize in the 3 compartment sink. Educated on how to wash with warm water at proper temperature, rinse items off, and place items in a proper chlorine solution with the right amount of contact time to sanitize all equipment and utensils. Employees understand how to create sanitizer solution in the sanitizer compartment.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed multiple products cooked, prepared, and held for over 24 hrs without dates. Advised to place a date on product when the product was prepared, with an actual month and day on the label. CDI - provided dates on products 3-501.17(B) Commercially Prepared and Packaged Time/Temperature Control for Safety (TCS) food shall be date marked at the time the original container is opened in a food establishment and the food is held for more than 24 hours. -Pf Observed multiple bags of bean sprouts opened and held in the establishment over 24 hrs without dates. CDI - allowed to date.

2-402.11 Use approved hair restraint, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No food employee in kitchen has hair restraint; advised to wear a hair restraint.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed scoop handle for sugar and scoop handle for ice stored in the product. CDI - removed handle from food and educated that handle needs to be stored out of the food.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. REPEAT VIOLATION Observed the inside of reach in coolers and refrigerators with food debris all over. Observed outside of these reachin coolers and refrigerators with residue build up all over the equipment. Advised to clean inside and outside of all equipment in the kitchen.

5-205.15(B) Maintain a plumbing system in good repair. Observed the handsink in the kitchen not draining. Advised to stop washing equipment and utensils in the handsink; because all of the debris from washing, the sink does not drain well. VR

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. REPEAT VIOLATION Observed major build up of food and debris under equipment. Advised to clean floors.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. REPEAT VIOLATION. Observed employee food stored with the rest of facilities food. Advised to store employee food away from customer's food.

2-101.11/2-102.11 Person In Charge (PIC) shall be present during all hours of operation; The PIC shall demonstrate knowledge of food safety by being a Certified Food Protection Manager. -PF 2-102.12 At least one employee who has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager. Observed no PIC who is a certifed food protection manager. REPEAT VIOLATION

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no papertowels at the handsink in the front of the restaurant. CDI - provided papertowles.

Me 3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken not packaged above non packaged raw fish and meat in freezer. CDI - educated on storage order and moved raw animal product to correct location. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs above ready to eat food. CDI - educated on raw animal food storage and moved raw animal product to proper location. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw chicken and raw fish in freezer not wrapped or covered. Observed spring rolls in the refrigerator without a cover on the container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts, cooked chicken, and cooked shrimp in the reach in cooler out of temperature. Observed bean sprout in the flip top cooler out of temperature. (refer to temp chart). All products have been in storage over night. CDI - discarded product, and educated on storage order.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, or under sewer lines that are not shielded to intercept potential drips. Observed food stored in the mens bathroom. CDI - PIC stated he doesn't served this food; voluntarily discarded. 3-305.14 During preparation, unpackaged food shall be protected from environmental sources of contamination. Observed that sink is within a few inches of the stove. There is no splash guard to protect the food on the stove from contamination. Advised to get a splash guard installed.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed non food contact surface of the meat slicer with food debris still on the equipment. PIC states that this equipment is in a clean state.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed that facility is dirty with build up on racks, wall attachments for soap and towel dispensers also have build up. REPEAT VIOLATION.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee food on counter top where food prep occurs.

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

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw meats in direct contact with shelving in freezer. CDI-food discarded. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored above cooked chicken in walk in cooler, also observed raw eggs stored above packages of noodles in cooler. CDI-items rearranged to proper storage order.

Way 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils soiled with food debris and stored as clean. CDI-items taken to be re-cleaned.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed wiping cloths heavily soiled with and odor. Instructed PIC to discard and buy new cloths.

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

4-502.11(A) Maintain utensils in good repair. Observed several broken/cracked utensils used in kitchen. Replace.

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. CLeaning needed on floors, walls, ceilings and surfaces throughout kitchen.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No certified food protection manager on site during inspection.

2-301.11 Keep hands and arms clean.-P Observed employee with built up debris under fingernails. CDI-cleaned.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed several pieces of meat and fish badly freezer burned due to being stored unwrapped. CDI-items discarded.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several items stored uncovered in cooler. CDI-covered. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P, Observed food in direct contact with to-go bags and shelving of freezer. CDI-items in direct contact with shelving and bags (unapproved for food contact) discarded. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncovered dish of raw meat stored over uncovered dish of vegetables in cooler. Vegetables will be cooked. CDI-rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up on ice machine and several pots and knives. CDI-all items cleaned.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled chemical bottle. PIC stated that container was for water. Do not store water in bottle previously used to store chemicals. 7-201.11 Store toxic materials to avoid contamination. -P Observed two cans of WD-40 stored among dry food products some of which were uncovered. CDI-moved to proper location to prevent accidental contamination.

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

Facility shall have employee with managerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection.

Food employees shall clean their hands in handwashing sink only and use proper handwashing procedure (2-301.15/2-301.12) Observed employee rinse hands in 3 comp sink before donning gloves to prepare food. CDI-EHS directed employee to handsink and demonstrated proper handwashing procedure.

Properly date .mark ready to eat, refrigerated, TCS foods held longer than 24 hours and no more than 7 days. (3-501.17) Observed beef stock leftover from day prior without any date label. CDI-labeled.

Consumer advisory needed for undercooked animal foods. (3-603.11) Observed disclosure on menu but reminder missing. VR. Asterisk beside item shall lead to a footnote stating, "Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness."

A temperature measuring device with a suitable small diameter probe designed to measure temperature of this masses shall be provided and available. (4-302.12) Facility only has large probe thermometer available. VR

Properly store .wet wiping cloths. (3-304.14) Observed several wet wiping cloths stored on counters throughout kitchen. Store wet rags in sanitizer.Wiping cloths shall be air dried in a location and in a manner that prevents contamination of food, equipment and utensils. (4-901.12) Observed soiled rags air drying on 3 compartment sink and prep sink.

Non food contact surfaces shall be clean to sight and touch. (4-601.11) Better cleaning needed on non food contact surfaces of meat slicer.

Physical facilities shall be kept clean. (6-501.12) Clean floor under red beverage crate under three compartment sink. Clean dust from ceilings around air vents.

Facility shall have employee with managerial control who is food safety certified. (2-102.12) No food safety certified employee on site during inspection.

Employees shall not use bare hands to contact ready to eat foods. (3-301.11) Observed employee handle head of lettuce with bare hands. CDI-food discarded.

Properly store raw animal foods to prevent contamination. (3-302.11) Observed raw shrimp stored over cooked meat. CDI-rearranged. REPEAT.Properly store foods to prevent contamination. (3-304.11) Observed head of lettuce stored in direct contact with shelving. Observed foods stored in direct contact with grocery bags that are not approved as food contact surface. Observed food sitting on drainboard uncovered and underneath soap and towel dispenser that could be subject to splash contamination.

Food contact surfaces shall be clean to sight and touch. (4-601.11) Observed dried food debris on slicer and microbial build up on ice machine. CDI-cleaning started on both.Sanitizer shall be at correct strength. (4-501.114) Observed chlorine sanitizer in bottle not registering on test strip. CDI-sanitizer remade to correct concentration.

Store TCS food hot at 135F or above. (3-501.16) Observed cooked noodles stored at 113F. CDI-noodles reheated to 165F.

Properly date mark ready to eat, refrigerated, TCS foods held longer than 24 hours and no more than 7 days. (3-501.17) Observed items such as egg rolls, cooked chicken, and beef stock stored in cooler leftover and without any date labels. CDI-labeled.

Consumer advisory needed for raw or undercooked animal products. (3-603.11) Observed some items on the menu such as raw/undercooked beef that needs a consumer advisory. Items should be asterisked to a footnote with sample statement containing disclosure and reminder. Example: " *These items served raw or undercooked. Consuming raw or undercooked meats, poultry, shellfish, or eggs may increase your risk of foodborne illness."

Properly store toxic chemicals. (7-201.11) Observed can of WD40 and bottle of Febreze stored with dry food products. CDI-moved.

Use proper cooling methods. (3-501.15) Observed items cooling unattended throughout kitchen such as meatballs, boiled chicken, and beef. All items under 135F and no active cooling taking place. According to PIC, all items cooked less than an hour prior and therefore met cooling parameters. Once product reaches 135F active cooling must take place in the form of mechanical refrigeration or ice baths. CDI-all items put into cooler. REPEAT.

Food employees shall wear hair restraints. (2-402.11) Observed employees preparing food without hair restraints. REPEAT

Single service articles may not be reused. (4-502.13) Observed cooked chicken stored in bags that were previously used to hold cooked rice noodles.

Non food contact surfaces shall be clean to sight and touch. (4-601.11) Cleaning needed on all equipment surfaces and handles throughout kitchen.

Physical facilities shall be cleaned as often as necessary to keep clean. (6-501.12) Cleaning needed throughout kitchen. Observed large amount of crumbs and food debris behind equipment. Facility needs to reduce clutter to prevent pest harborages. REPEAT.Do not remove or obstruct grade card. To request a re-inspection. Call 704-336-5100.

Facility shall have employee with mangerial control who is food safety certified. (2-102.12) No food safety certified manager on site during inspection.

Hand sinks shall be used for handwashing only. (5-205.11) Observed utensil with food stored in hand sink. CDI-utensil removed and food discarded.

Raw animal foods shall be segregated to prevent contamination. (3-302.11) Observed raw shell eggs stored over ready to eat vegetables in two door cooler and numerous raw meats co-mingled and improperly stored in stand up freezer. CDI-rearranged to proper storage order.

Store TCS food hot at 135F or above (3-501.16) Observed rice held hot below 135F. CDI-reheated to 165F.

Use proper cooling methods. (3-501.15) Observed boiled chicken cooling on drainboard of three comp sink. Chicken was below 135F. Active cooling must take place once food product is below 135F. Chicken re-heated to 165F and held hot on stove.

Food employees shall wear hair restraint when preparing food. (2-402.11) No hair restraints being used by employees preparing food in facility during inspection.

Properly store wiping cloths. (3-304.14) Observed soiled rags stored on clean drainboard of dish machine.

Properly store single service items off the floor. (4-903.11) Observed boxes of single service items stored on the floor.

Non food contact surfaces shall be clean to sight and touch. (4-601.11) Cleaning needed on equipment throughout especially on stand up freezer.

. Physical facilities shall be cleaned as often as necessary to keep clean. (6-501.12) Cleaning needed throughout kitchen. Observed heavy build up on floors under equipment, sinks and dish machine and on walls.

Facility must have PIC present who is food safety certified. No food safety certified manager on site during inspection.

Properly store employee drinks. Observed employee drinks stored on top of prep surface. CDI-drinks stored in proper place.

Food employees may not contact ready to eat foods. Observed employee plating up iceberg lettuce used for immediate consumption with bare hands. CDI-employee stopped and instructed to put gloves on.

Hand sink shall only be used for hand washing. Observed heavy food debris in hand sink. Did not observe any employee dumping food in sink. CDI-through instruction.

Food shall be protected from contamination. Observed raw meats stored directly on shelving of two door freezer. Also observed numerous ready to eat items such as herbs, lettuce, cooked chicken stored in grocery bags that are not food grade.Separate raw animal foods from ready to eat foods to prevent cross contamination. Observed raw shrimp and beef stored over ready to eat foods. CDI-items rearranged to correct order.

Food contact surfaces shall be clean to sight and touch. Observed microbial build up in ice machine. CDI-cleaning started.Sanitizer shall be at correct concentration. Observed bottle labeled sanitizer registering 0ppm chlorine. CDI-remade to correct concentration.

Properly date mark ready to eat, refrigerated, TCS foods held more than 24 hours and no more than 7 days. Observed numerous items such as cooked chicken, bean sprouts, noodles and cut leafy greens without date labele. CDI-all items labeled.

Employees preparing food shall wear hair restraint. Observed employee preparing food without hair restraint during inspection.

Properly wash vegetables. Observed employee open package of ice berg lettuce and begin to plate up without washing first. Directions on pacakge state to wash before using.

Equipment shall be used as specified. Observed items stated for domestic use only such as blender and food processor. REPEAT.

Phyiscal facilites shall be maintained clean. Cleaning needed throughout kitchen. Observed build up on all surfaces and behind grill/fryer/3 comp sink/prep sink.