SHUN LEE PALACE

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a pan of raw shrimp stored directly behind a pan of washed/prepared zucchini, inside the flip top portion of make table 2. CDI: EHS explained storage order rules still apply in these units and PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed two bustubs full of fried chicken chunks stored on the bottom shelf inside the 4-door RIF. PIC stated these were left in here after being cooled down yesterday. CDI: Food employees covered both bustubs with seran wrap to prevent contamination.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chemical dish machine unable to reach minimum chlorine sanitizing levels, after 3 cycles had been ran and primed. PIC was told to not use the chemical dish machine until repairs have been made, and to utilize the 3-compartment sink for all multi-use utensils and equipment, and to switch to single-serve articles for all orders. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed mixing bowl of steamed broccoli and pan of re-hydrated rice noodles both cold holding above 41F inside the lowboy of make table 1. Food employees stated that they did not have either out of the unit today. CDI: PIC voluntarily discarded both TCS food items. Observed pan of fried sweet and sour chicken cold holding above 41F inside the flip top portion of make table 2. PIC stated they had the lids of this unit kept open during lunch rush. CDI: Food employee moved pan of fried sweet and sour chicken into the WIC to rapidly cool down. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 Kikkoman soy sauce buckets stored directly on the floor in the dry storage area. CDI: Food employee removed off of the floor and placed onto a shelf. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a damaged 5lb can stored commingled with other in-use cans. CDI: PIC moved damaged can to separate area to prevent contamination.

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 heavily soiled gaskets in all cold holding units throughout facility. Increase cleaning frequency.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed damaged dumpster lid. EHS advised PIC to contact Republic Services to have lid replaced.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged and protruding kickplate on wall outside of the WIC. Repair to prevent hazards. Observed damaged tile on the wall where magnetic strip for knives is attached behind the prep sink. Repair damaged tile. REPEAT VIOLATION.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms above washed and prepped produce. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 multiple boxes of single service items directly on the floor in the room being used for storage.

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 missing baseboards (causing a whole in the wall) near the back door.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Large bowls and 4 knives stored in clean area found with grease/food residue on them. Also, mixer paddle used to mix raw chicken had heavy green buildup on it and it looks like it isn’t cleaned after each use. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be re-washed. 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(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Lo mein in bus tub in walk-in cooler measured 63F at beginning of inspection. Lo mein still measured 63F after over an hour. CDI - PIC moved lo mein to 3 oven trays so it could cool faster. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lo mein in walk-in cooler measured 63F at 2:45PM. PIC stated it was cooked and began cooling around 1:30PM. Lo mein was cooling in deep bus tub. Use shallow pans to facilitate rapid cooling of TCS foods. CDI - PIC moved lo mein to sheet pans to continue cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Some dry ingredients (MSG, salt) were missing labels. 0 pts.

3-307.11 Protect food from contamination sources not specifically noted by the code. Cut and washed broccoli were put back into original box. Do not place washed produce or vegetables in original box. Place washed produce and vegetables in a cleaned and sanitized pan or cleaned and sanitized food-contact surface.

4-501.11 Maintain equipment in good repair. Ice leaking in walk-in freezer onto floor. Rusted shelves in upright cooler. Replace/repair listed equipment. 0 pts.

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. Cleaning needed on shelves throughout, inside refrigeration units, outsides of all cooking and holding equipment, and low shelves in kitchen. Establishment needs to clean more thoroughly and more frequently. REPEAT

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Old equipment observed outside back door (shelf, upright cooler). Other old and unused equipment and other non-restaurant items in dining room. Remove unnecessary items and store items in a manner that aids in cleaning. // 6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Grout between floor tiles has worn away throughout kitchen. Wall damage in dry storage room. Repair physical facilities where noted. // 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. Clean walls and floors throughout kitchen. Heavy dust buildup on wrapped conduit lines near hot holding equipment. Clean physical facilities more frequently. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone and keys observed on prep table. Store personal items in a separate area. REPEAT

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 beverage without a lid being stored on prep counter behind fryers. CDI: Employee beverage was moved to bottom shelf of prep counter.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of pooled eggs being stored in prep flip top cooler in front of containers of raw chicken. CDI: PIC re-arranged items to proper storage order.

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: 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 . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of cooked pork being stored in prep reach in cooler without a date mark. CDI: PIC date marked pork.

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: 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 . Observed a plastic bus tub of wings cooling in walk in cooler at a rate insufficient to reach cooling parameters. CDI: PIC placed wings in walk in freezer to rapidly cool.

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 two spoons being held in sauce containers on cart at cook line in which spoon handles were resting on food. CDI: PIC removed spoons from containers. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a stack of single use to go containers being stored on prep cooler near fryers in which containers were right side up outside of their original packaging. CDI: PIC inverted containers.

4-501.11 Maintain equipment in good repair. Observed RIC behind hibachi grill inoperable. Repair or replace cooler. REPEAT. Points not escalated due to multiple violations on previous report.

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 grease build up on sprinkler system piping above fryers in hood vent. Clean as needed. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grout worn away in between floor tiles in several areas throughout the kitchen. Replace missing grout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone being stored on prep counter near fryers. CDI: Employee removed cell phone.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of peeled onions, chicken wings and fried chicken being held in WIC uncovered. CDI: Staff covered containers to protect food.

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 individually portioned containers of various sauces being held in glass door cooler without labels and a container of flour and spices on cart at cook line missing labels. Label all working containers of food. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door closed with a large gap in between the door and the wall and the door and the floor. Adjust door to fit back door jam or keep main door closed to prevent entrance of insects. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects near dish machine. Contact pest control service provider to evaluate issue.

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 two spoons being held in sauce containers on cart at cook line in which spoon handles were resting on food. CDI: PIC removed spoons from containers.

4-502.13 Single-use and single-service articles cannot be reused. Observed single use spoons being held in non TCS food containers on cart at cook line. CDI: PIC voluntarily discarded single use spoons.

4-501.11 Maintain equipment in good repair. Observed RIC behind hibachi grill inoperable. Repair or replace cooler. Also observed a RIF behind hibachi grill inoperable. PIC stated facility is working on removing unit from facility. 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 several shelves in dry storage room made of wood. Remove wood shelves and replace with a shelf that is smooth, easily cleanable and non absorbent.

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 rust build up on bottom shelf of prep counter behind hibachi grill. Remove rust from bottom shelf of prep counter.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on floors underneath equipment and dry storage shelves. Clean as needed.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed boxes of unwashed mushrooms being stored over a container of prepared onions. CDI: PIC re-arranged items to proper storage order. REPEAT. Points not escalated due to multiple violations under same line item on previous report.

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: 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 . Observed a container of cooked broccoli cooling in prep flip top cooler for 2 hours and 45 minutes. Broccoli was 71F. CDI: PIC discarded broccoli.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of raw chicken being held in prep flip top cooler at 45F. CDI: PIC moved chicken to WIC to rapidly cool as it had been placed in cooler approx. 2 hours prior.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of lo mein and water chestnuts being held in prep flip top, a container of cooked shrimp being held in reach in cooler, egg rolls, fried chicken and wings being held in hibachi prep flip top cooler, and 2 containers of lo mein noodles being held in WIC all missing date marks. CDI: PIC date marked all items as they had been prepared within the last 24 hours. EHS notified PIC if date marking violation is not corrected for future inspections food will be discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of sanitizer being stored on prep counter without a label. CDI: PIC labeled sanitizer bottle.

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: 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 . Observed a container of cooked broccoli cooling in prep flip top cooler for 2 hours and 45 minutes. Broccoli was 71F. CDI: PIC discarded broccoli.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bus tub of fried chicken thawing on prep counter. CDI: Chicken was placed in RIF.

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 a container of orange chicken seasoning, a container of corn starch and a container of liquid margarine all being stored in working bottle/containers without labels. CDI: PIC labeled items. REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door closed with a large gap in between the door and the wall and the door and the floor. Adjust door to fit back door jam or keep main door closed to prevent entrance of insects.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed 3 severely dented cans of bamboo shoots being stored on rack with other non dented cans. CDI: Dented cans were removed from rack and placed in designated area.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wiping cloths being stored on counter in front of wok while not in use. CDI: Wiping cloths were placed in a bucket with properly concentrated sanitizer. REPEAT. Points not escalated due to multiple violations under same line item on previous report.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 2 large bowls being stored wet nested on clean storage rack. CDI: PIC unstacked bowls to allow air drying.

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 2 boxes of single use containers being stored on floor in dry storage room. CDI: Boxes were placed on shelves.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed two (2) opened single serving water bottles stored above prep table. No food prep was observed at time of inspection. CDI - PIC rotated employee beverages to lower storage to prevent contamination.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) bin of cut, washed onions stored below unwashed oranges in WIC. Observed one (1) unwrapped head of lettuce intermingled with wrapped, prewashed heads and box of unwashed celery. CDI - EHS moved onions to area beneath only RTE produce. PIC delegated removal of opened lettuce head from box of unwashed produce. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee with gloves cracking raw shell eggs and mixing for single order meal, then begin working at grill line. CDI - PIC redirected employee, who removed gloves and washed hands effectively. Note: Observed improvements to storage order throughout WIC and walk in freezer. EHS observed chicken pieces in reach in freezer stored below raw meat skewers. Per conversation with PIC, these pieces of chicken were uncooked. Should items be repackaged, storage order will apply to freezer units as well as coolers. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 one (1) bottle of cooking butter, one (1) shaker of salt, and one (1) bin of orange spice without labels. CDI - PIC delegated the labeling of in use food bins to employees. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed two (2) open commercial containers of soybean oil stored directly on the floor at fryer area. CDI - EHS instructed PIC as to proper food storage; containers of oil and canned goods may only be left on the ground if they are hermetically sealed and unopened. PIC directed employees to properly store open soybean oil containers.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one (1) food employee handling food items (placing cooked items into to go trays) without effective hair restraints.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. 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 one (1) in use wiping cloth stored on prep table at time of inspection. When asked if a sanitizer bucket was available, food employee directed EHS to properly concentrated sanitizer bucket stored beneath prep table. CDI - EHS rotated bucket to lowest shelving to prevent contamination and moved wiping cloth into bucket.

3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed one (1) knife with flour stored on dry storage shelving grates. Per conversation with PIC, this knife was used to open bags of flour and rice, and may have been left by employees. CDI - PIC rotated knife to 3 compartment sink for corrective cleaning.

4-502.13 Single-use and single-service articles cannot be reused. Observed three (3) spice blend containers with plastic spoons used as the dispensing utensils. Utilize cleanable, multi use utensils. REPEAT. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of to go trays throughout kitchen prep areas with exposed food contact surfaces. CDI - EHS reoriented packing to prevent potential contamination. REPEAT.

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 two (2) ready to eat vegetable portions (raw cut zucchini and raw cut red pepper) stored in 18 qt. Hefty bin in WIC. Observed wooden handle brush stored in BBQ sauce in grill side prep unit. Ensure that food storage containers are smooth, easily cleanable, and free of internal seams. REPEAT 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed one (1). Shelving rack at dry storage, used to hold dry goods (flour, sugar) and one unused prep table adjacent to hand sink with accumulating rust. Resurface contact points that are used to hold food, equipment, or single service items, or, as with other shelving in dry storage, cover with material that is smooth and easily cleanable. REPEAT.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed one (1) male restroom toilets bowl and lid in need of additional cleaning. REPEAT. Note: All other previous toileting and plumbing violations have been addressed. Urinal has been replaced with no water, low flow urinal. Female toilet has been properly installed

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed one (1) non food employee rinsing wiping cloth in handsink. CDI - EHS discussed proper handsink usage with PIC, who coached employee accordingly.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed two (2) trays of raw chicken skewers held above sesame chicken bins in reach in freezer walk in freezer. REPEAT 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) raw beef tray below raw chicken tray in reach in freezer. ‘ CDI - Improper storage was addressed by PIC; reorganization of storage to prevent contamination was delegated to food staff prior to end of inspection. Note: EHS observed existing storage order charts on WIC, as well as labeling of shelving in WIC. EHS will review possible storage order risk control plan for establishment. 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 two (2) TCS food items, opened in the previous 24 hours (wontons in 2 door RIC and cabbage in WIC) with no date marks. CDI - PIC labeled items accordingly. All other date marking was in place and effective. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed one (1) aerosol spray bottle of Zevo at chemical storage. PIC stated that this was a personal use spray that is not utilized within the establishment, forgotten by a family member. EHS observed up to date pest control service invoice. CDI - Pesticide was pull and set aside for removal from establishment.

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 one (1) bottle of cooking butter and one (1) bin of orange spice without labels.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door and back screen door open at time of inspection. CDI - Doors were closed prior to end of inspection. Note: Observed screen door with missing handle/knob, creating point of entry for flying insects. Both doors will have to be closed during hours of operation to prevent flying insect entry 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several (more than ten (10) drain flies throughout establishment. Observed three house flies entering establishment at open back door.

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 flour scoop stored on shelving in dry storage. CDI - Employee rotated scoop to ware washing for cleaning.

4-502.13 Single-use and single-service articles cannot be reused. Observed three (3) spice blend containers with plastic spoons used as the dispensing utensils. PIC removed these articles and voluntarily disposed of them. 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 three (3) boxes of singles-service items stored on ground at side dining / storage space near bar. Other single service items were elevated via chairs and pallets. REPEAT 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed three (3) stacks of to go trays throughout kitchen prep areas with exposed food contact surfaces. CDI - EHS reoriented packing to prevent potential contamination.

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 raw, cut zucchini stored in 18 qt. Hefty bin in WIC. Ensure that food storage containers are smooth, easily cleanable, and free of internal seams. 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 one (1). Shelving rack at dry storage, used to hold dry goods (flour, sugar) and one unused prep table adjacent to hand sink with accumulating rust. Resurface contact points that are used to hold food, equipment, or single service items, or, as with other shelving in dry storage, cover with material that is smooth and easily cleanable.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed urinal in male restroom with disconnected water pipe, and no means of flushing. PIC stated that this fixture is currently out of service. Repair urinal as needed. REPEAT. Note: No escalation in points due to improvement from previous inspection. Previously noted out of service toilet is fully functional.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed cardboard dumpster open at time of inspection. CDI - EHS closed dumpster before returning to interior premises.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some tearing of ceiling tile surface damage near dish area. Observed floor tiles near dish machine with chipping and damage, exposing concrete beneath and creating pooling water. 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 wall staining adjacent to 3 compartment sink.

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 multiple cold holding points with employee food stored above food held for sale (employee lunch in WIC, diced cabbage over bottled butter in RIC 1, lactaid bottle in sauce RIC, freeze dried, cooked shrimp in 2 door RIC) CDI - EHS rotated observed employee food items to lower storage. Note EHS observed bar area cooler used to hold food exclusively for employees. This location would serve ideally for ALL employee food.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw shell eggs and raw pork stored above RTE food and corn in flip top prep refrigerator. CDI, foods relocated for proper storage. Repeat. Risk Control Plan requested. Handouts emailed to PIC. EHS to follow up on risk control plan. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tofu overtstacked in flip to prep cooler on line at 45 degrees F. Repeat. CDI, tofu relocated to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep tables in kitchen.

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 boxes of singles-service items stored on groun at side dining / storage space near bar.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed far toilet broken in side stall in women’s restroom. Sign posted on door of stall repair.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some ceiling tile surface damage near dish area. 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 grease and debris accumulating on floor below fryer and sides of equipment.

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 beverage on prep table.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw beef removed from commercial packaging in walk in freezer. Observed raw beef removed from commercial packaging stored over raw cheese wonton in walk in freezer. Observed raw meat over liquid margarine in walk in cooler. CDI, foods relocated for proper storage. Repeat. Risk Control Plan to be requested if not in compliance next inspection. For more information on food storage order please visit: http://meck.co/FoodSafety

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed 1 bottle of chlorine sanitizer testing 0ppm. CDI, sanitizer refilled to required concentration. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed 1 cut lettuce stored in prep refrigerator above chill line at 42 degrees F. CDI, lettuce relocated to rapidly cool. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed a large bin of chicken wings with date of preparation of 1/28. CDI, chicken wings voluntarily discarded. 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 .

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

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. Observed shelving in need of cleaning and debris accumulating under cooking and prep areas on sides of equipment.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw chicken stored over raw pork in walk-in cooler. - CDI - PIC corrected storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - REPEAT - Observed large container of chicken uncovered in reach-in freezer. Chicken observed at 33F and not actively cooling.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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. - REPEAT - Observed container of cooked chicken and cooked shrimp stored in lowboy lacking a date mark. Per PIC, items were cooked the previous day. Observed container of cooked noodles stored in counter top unit dated 10/26, but per PIC, noodles were cooked yesterday and removed from walk-in cooler today. Observed container of cooked pork stored in counter top unit dated 10/26, but per PIC, pork was cooked two days ago, frozen the day it was cooked, pulled from the freezer to the walk-in cooler yesterday, and placed in the counter top unit today. Ensure items are dated the day they are cooked/prepared and not the day they are removed from the walk-in unit. Observed container of chicken cooling in reach-in freezer dated 10/24. - CDI - PIC properly dated all items. PIC removed old label from container of cooling chicken.

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. - REPEAT - Observed raw shrimp cooling from prep in deep covered container in walk-in cooler. Observed sliced lettuce wedges individually wrapped cooling in RIC. - CDI - PIC uncovered shrimp and moved container to walk-in freezer to continue cooling. PIC unwrapped lettuce wedges, placed on sheet trays, and moved products to WIC to continue cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed both walk-in cooler and walk-in freezer full and at capacity. Cooling violations and storage order violations observed during inspection. - CDI - Cooling and storage violations corrected during inspection. If future cooling and storage order violations occur due to walk-in units being at capacity, risk control plan may be implemented or permit action taken.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed commercial containers of mayo and soy sauce stored directly on the floor in dry storage area. - CDI - PIC moved containers to shelving.

4-501.11 Maintain equipment in good repair. - REPEAT - Observed damaged gasket in reach-in freezer. Repair or replace gasket.

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 - Observed damaged flooring and missing and damaged floor tiles throughout kitchen, especially the warewashing (3-compartment sink and dishmachine) areas. Repair flooring in the described areas. Observed damaged ceiling tiles throughout facility. Repair damaged ceiling. 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 on walls and floors throughout facility. Increase cleaning frequency to prevent buildup and maintain clean.

6-303.11 Provide required lighting intensity. - REPEAT - Observed insufficient lighting in walk-in cooler. Light meter read below 10 foot candles in walk-in cooler. Increase lighting to provide at least 10 foot candles in walk-in cooler.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P - Observed employees wearing gloves to do tasks not involving food preparation and not washing hands and changing gloves before engaging in food preparation tasks. - CDI - EHS strongly recommended to PIC for employees to not wear gloves when gloves are not needed. Employees removed gloves and washed hands as needed once education was provided.

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 and raw eggs stored over ready-to-eat sauces in walk-in cooler. - CDI - PIC moved raw shrimp and raw eggs. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed container of chicken uncovered in reach-in freezer.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY - Observed dish machine sanitizer concentration at 0ppm chlorine. Observed sanitizer concentration of 0ppm chlorine in sanitizer bay of 3 compartment sink. - CDI - PIC switched sanitizer and sanitizer primer tubes to allow sanitizer to be pulled into dish machine correctly. PIC added bleach to sanitizer bay of 3 compartment sink. Observed corrected chlorine concentration for dish machine and 3 compartment sink. 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 cutting boards stored clean with visible food debris. - CDI - PIC moved cutting boards to 3 compartment sink area to be cleaned.

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. - REPEAT - Observed ranch dressing and pork dumplings holding above 41F in multiple refrigeration units (see temperature chart). - CDI - PIC voluntarily discarded ranch and pork dumplings. Follow up visit required to ensure RIC has been repaired.

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 containers of cooked chicken stored in reach-in freezer lacking a date mark label. Per PIC, chicken was cooked the previous day. Also observed baby corn, bamboo shoots, and water chestnuts opened from a can lacking a date mark. Per PIC, cans were opened today. - CDI - PIC dated items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed spray bottle of glass cleaner labeled as sanitizer. - CDI - PIC corrected label.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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. - REPEAT - Observed raw shrimp cooling from prep in overflowing deep covered containers. Observed sliced lettuce wedges individually wrapped cooling in RIC. Observed salads cooling in closed containers in RIC. - CDI - PIC separated shrimp into separate shallow containers to quickly cool product. PIC unwrapped lettuce wedges and uncovered salads, placed on sheet trays, and moved products to WIC to continue cooling. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. - Pf - Observed both walk-in cooler and walk-in freezer full and at capacity. Cooling violations and storage order violations observed during inspection. - CDI - Cooling and storage violations corrected during inspection. If future cooling and storage order violations occur due to walk-in units being at capacity, risk control plan may be implemented or permit action taken.

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. - REPEAT - Observed multiple squeeze bottles and spices containers lacking a label. - CDI - PIC labeled spices and squeeze bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed clean dishes stacked wet. Allow dishes to air dry prior to stacking.

4-501.11 Maintain equipment in good repair. - Observed damaged gasket in reach-in freezer. Repair or replace gasket. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf - Observed cracked large wok. - CDI - PIC discarded wok.

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 reside and debris on the inside and outside of refrigeration units as well as on the inside and outside of tub used for wok drainage. Increase cleaning frequency to prevent buildup and maintain 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 - Observed damaged flooring and missing and damaged floor tiles throughout kitchen, especially the warewashing (3-compartment sink and dishmachine) areas. Repair flooring in the described areas. Observed damaged ceiling tiles throughout facility. Repair damaged ceiling.

6-303.11 Provide required lighting intensity. - Observed insufficient lighting in walk-in cooler. Light meter read 0.6 foot candles in WIC. Increase lighting to provide at least 10 foot candles in walk-in cooler.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. - Observed bins of raw broccoli stacked on top of each other with no coverings (broccoli touching bottom of bin stacked on top of it). Cover broccoli before stacking bins. - CDI - PIC discarded top portion of broccoli from each bin before bins were covered and re-stacked.

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 raw chicken, cooked chicken wings, and raw shrimp holding above 41F in multiple units (see temperature chart). - CDI - PIC moved items to walk in cooler to rapidly cool.

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. - REPEAT - Observed raw beef cooling in walk in cooler tightly covered and stacked high in a large, deep container. Also observed a lidded deep bin of cooked sweet and sour chicken cooling in walk in freezer. - CDI - PIC separated both large containers into smaller containers with no coverings. Raw beef placed in walk in freezer to rapidly cool. - NOTE: If cooling methods violation occurs at next inspection, a risk control plan may be implemented.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed multiple squeeze bottles not labeled with common name of food items. - CDI - PIC labeled all squeeze bottles.

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 in-use utensils stored in hot water at a temperature of 127F. - CDI - PIC moved utensil container to warmer portion of grill and turned up grill temperature.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed multiple stacks of dishes stacked wet. Allow dishes to air dry before stacking.

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 wooden utensil with spikes in dish area. Per PIC, utensil is used in process of cooking sweet and sour chicken. Wood cannot be used for food or nonfood contact surfaces because it is absorbent. Remove utensil from facility.

5-501.17 Provide a covered waste bin in female restrooms. - Waste bin in female restroom missing lid. Replace lid.

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 - Observed damaged flooring and missing and damaged floor tiles throughout kitchen, especially the warewashing (3-compartment sink and dishmachine) areas. Repair flooring in the described areas. Observed damaged ceiling tiles throughout facility. Water leaking from ceiling in dining area. Repair damaged ceiling.

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 opened can of Coca Cola stored above cooked noodles in reach in cooler. Employee drinks should be in closed beverage containers. - CDI - PIC voluntarily discarded drink.

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. - REPEAT - Observed one container of cooked chicken and one container of cooked shrimp in walk in cooler. - CDI - Per PIC, items were cooked the day before. EHS allowed PIC to date mark items. - NOTE: EHS elected to not increase point deduction due to overall improvement in date marking observed.

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 individual packaged salads cooling in 2 door reach in cooler tightly covered. Salads cooled 1F in 45 minutes. Per PIC, salads were prepared this morning. - CDI - EHS discussed leaving salad containers uncovered and stored in walk in cooler to cool before being covered and placed in 2 door reach in freezer. PIC uncovered salads and moved to walk in cooler to quickly cool.

6-501.111 Keep the premises free of insects, rodents, and other pests. - REPEAT - Observed one small live roach on outer mechanisms of dish machine. PIC provided invoice for licensed pest control operator services conducted on 03/30/2022. Per PIC and invoice, pest control operator will be servicing facility monthly. - NOTE: EHS elected to not increase point deduction due to overall improvement noted in pest control.

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 knife stored between cooler and wall near 2 bay prep sink in kitchen. - CDI - EHS discussed proper storage of clean utensils. Knife was removed and taken to dish machine to be cleaned and sanitized before being stored in an appropriate location.

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. - REPEAT - Observed food residue and debris on sides of equipment such as coolers. Increase cleaning frequency to prevent buildup of food debris/residue.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT - Observed damaged flooring and missing and damaged floor tiles throughout kitchen, especially the warewashing (3-compartment sink and dishmachine) areas. Repair flooring in the described areas. 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. - REPEAT - Observed food residue and debris buildup on floor between cooking equipment. Per PIC, floors are deep cleaned on Fridays. Increase cleaning frequency to prevent buildup. EHS recommends deep cleaning floors at least once per day.

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 - REPEAT - No written procedures for responding to vomiting and diarrheal events available in facility. - CDI - EHS discussed need for written procedures with PIC. EHS emailed copy of written procedures to PIC to print and maintain in facility.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. 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 drinking from open container in the middle of the kitchen while wearing gloves and prepping pork. Employees must only eat/drink in areas away from exposed food, utensils, and food contact surfaces.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed two different employees handle raw meat and then handle ready to eat food without washing hands and changing gloves. - CDI - EHS discussed with PIC and employees when glove changes are required which require handwashing as well. Employees washed their hands and changed gloves. - NOTE: Point deduction not increased due to different handwashing violation noted.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety - Observed raw beef stored over raw shrimp and in between ready to eat foods (vegetables and cooked pork) in walk in cooler. - CDI - EHS discussed proper storage order with PIC. PIC moved raw beef down to be stored next to raw shrimp on shelving in walk in cooler.

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 food residue buildup inside of microwave. Clean microwave at least every 24 hours or more often as needed to prevent food residue buildup. 4-602.11 (A) (5) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, at any time during the when contamination may have occurred. P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08. - Observed two large strainers be used for cooling cooked shrimp and chicken. Employee removed shrimp and chicken from strainers to place in different containers to be placed in walk in cooler. Strainers were then rinsed in prep sink, stacked on top of each other, and placed directly on the floor under the prep table to be used again later. Food contact surfaces must be washed, rinsed, and sanitized between uses and not stored directly on the floor. - CDI - EHS discussed proper cleaning procedures and storage with PIC who educated employee. Strainers were moved to 3 compartment sink to be washed, rinsed, and sanitized. A new storage location was designated for strainers.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed employee cook chicken to below 165F with intent to serve two separate times (see temperature chart). - CDI - EHS discussed proper cooking temperatures with PIC and employee. Employee continued cooking chicken to correct temperature both times. EHS directed employee to temp chicken every time it is ready to ensure proper cooking temperatures are reached.

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. - REPEAT - Observed pork wontons stored in 2 door reach in cooler cold holding above 41F (see temperature chart). Per PIC, wontons were cooked and cooled the day before and should have been at 41F or below. - CDI - PIC voluntarily discarded items. EHS discussed proper cold holding temperatures with PIC. NOTE: If issue persists at next inspection, risk control plan will be implemented.

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 items throughout kitchen without being properly date marked including crabsticks, cooked pork, cooked sweet n sour chicken, cooked chicken wings, cooked general tso chicken, and opened baby corn from a can. - CDI - PIC knew when all items had been prepared or opened. EHS allowed PIC to date mark all items. EHS discussed proper date marking with PIC.

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 shrimp and chicken cooling in strainers in sink with cold water running on them and in direct contact with ice. Also observed chopped lettuce cooling while tightly wrapped in container. - CDI - EHS discussed proper cooling methods with PIC. Shrimp and chicken were removed from strainers with ice/running water and were placed in containers inside walk in freezer to continue cooling process. Lettuce was unwrapped and stored in walk in cooler to continue cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. - Pf - REPEAT - Observed raw shrimp thawing in stagnant water at prep sink. CDI-EHS discussed approved thawing methods with PIC. PIC removed shrimp from stagnant water. Shrimp placed in walk in cooler to continue cooling process.

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 spice containers and squeeze bottles not labeled with common name of food items. - CDI - PIC labeled all spices and squeeze bottles.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed several live roaches on outer mechanisms of dish machine. Per PIC, no licensed pest control operator maintains the establishment. PIC stated establishment does their own pest control. EHS directed PIC to get a licensed pest control operator to visit the facility at established intervals (such as monthly for example) as part of a pest control plan to rid establishment of pests.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. - Observed chicken and shrimp stored in direct contact with undrained ice. Do not store food in direct contact with undrained ice. 3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. - Observed food stored directly on the floor in the walk in freezer. Do not store food directly on the floor.

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 in-use utensils stored in container of water at 73F. - CDI - EHS discussed proper storage of in-use utensils. Utensils were washed, rinsed, and sanitized and stored in container on stove with water at 137F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - REPEAT - Observed clean dishes stacked wet. Allow dishes to air dry before stacking.

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. - REPEAT - Observed outsides of squeeze bottles used for oils and condiments, outside of spice containers, and outside of large dry storage bins to have accumulation. Increase cleaning frequency to prevent accumulation.

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 - Observed damaged flooring and missing and damaged floor tiles throughout kitchen, especially the warewashing (3-compartment sink and dishmachine) areas. Repair flooring in the described areas. 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. - REPEAT - Observed floor drains throughout kitchen with accumulation of food residue and debris. Clean floor drains and maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - REPEAT -- Observed employee food items stored above customer food areas in kitchen. Keep employee food away from customer food in a designated location. - CDI - PIC moved employee food.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- PIC has posted MCHD Employee health policy poster in Chinese and Employee Reporting Agreement form in Spanish and English, but PIC and food employees were unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy of the updated Employee Health Acknowledgment form in English and emailed the form to PIC in Chinese and Spanish. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements.

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 without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure and poster for vomit and diarrhea clean-up. EHS recommends facility review document with all employees and purchase or make a kit. Maintain written procedures in facility for employee and inspector review.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and dry hands before turning off faucet without recontaminating hands.-P Observed two food employees scrub their hands for less than 10 seconds before rinsing and drying their hands. 2-301.14 When to Wash (P) Observed the same food employees mentioned above turn off faucet without using a clean barrier and decontaminating their hands. CDI- EHS discussed proper cleaning procedures and when to wash with PIC. EHS demonstrated to Spanish speaking employees on proper cleaning procedure and food employee properly rewashed their hands. Employee hand washing sign provided to PIC in Spanish and Chinese.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed cabbage shredder stored clean with visible food debris on it. CDI- PIC removed the soiled equipment and had it immediately washed in dishmachine.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked scrambled eggs hot holding on prep surface at temperatures below 135F. CDI-PIC voluntarily discarded product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp and cooked broccoli and carrots cold holding in the walk-in refrigerator and fry area prep unit above 41F. Per PIC, the food items should be 41F or below because they were cooked and cooled to 41F prior to being placed into coolers. PIC stated they cooked the shrimp at 10:30am this morning and the broccoli and carrots at 11am this morning (10/28). EHS observed the violation at 1:30pm and 1:40pm, respectively. EHS suspects improper cooling methods as the potential issue. CDI-When discussing proper cooling methods, PIC stated he will put items in freezer to quickly cool. EHS measured the cooked shrimp at 32F and the cooked broccoli at 33F at 2:26pm. EHS discussed proper cooling parameters and methods with PIC. REPEAT Note: EHS elected to keep points at half due to improvement throughout refrigerator units. If violation continues EHS, may take full points and require PIC to develop a RISK CONTROL PLAN.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two cleaning agent spray bottles and one container of cleaner unlabeled in kitchen and bar area. CDI-PIC labeled all cleaners prior to EHS exit.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen raw chicken thawing at room temperature on prep table, observed raw shrimp thawing in stagnant water at 50F, and observed frozen raw chicken thawing under running water greater than 70F. CDI-EHS discussed approved thawing methods with PIC. PIC placed all items in walk-in refrigerator to continue the thawing process.

6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed rear door completely opened at the beginning of the inspection. Per PIC, no delivers have occurred today. Keep doors closed or provide a air curtain, screen door, or other approved methods to protect outer openings of establishment from insect or rodent entry. Door closed by PIC.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal plans stored on clean side of draining board wet stacked.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf Observed in-use 3-compartment sink with wash solution at 95F. Detergent manufacturer label did not have a minimum required wash solution listed.

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 mounted can opener holder with build up of food residue and debris. Clean and maintain clean.

5-203.14 Backflow Prevention Device, When Required (P) Observed outdoor can wash area and inside hose bib without backflow prevention devices installed. Contact a licensed plumber and install a backflow prevention device at can wash. Verification visit no later than 10/29/2021 to confirm device has been installed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged flooring and missing and damaged floor tiles throughout kitchen, especially the warewashing (3-compartment sink and dishmachine) areas. Repair flooring in the described areas. Observed rear kitchen door unable to completely close and shut. Repair door. 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 floor drains throughout kitchen with accumulation of food residue and debris. Clean floor drains and maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items and belongings stored above and with customer food items and single-use and single-services articles throughout kitchen and storage areas. 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 handling and slicing whole heads of lettuce with their barehands. The lettuce was being prepared for salads. CDI-employee voluntarily discarded product. EHS explained to employee and PIC the importance of no barehand contact with ready-to-eat foods. Educated all on proper handwashing. REPEAT. If this violation continues, permit action may be warranted.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed the only kitchen area handwashing sink not supplied with paper towels. CDI-Employee placed paper towels at handwashing sink. Maintain paper towels at all handwashing sinks at all times. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed front area handwashing sink blocked by cart. Keep all handwashing sinks accessible at all times. CDI-Cart moved.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored above raw beef and pork in walk-in cooler. CDI-Items properly rearranged. REPEAT. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shelled eggs stored above cooked chicken in reach-in cooler. CDI-Items properly rearranged. REPEAT. EHS kept points at half due to slight improvement. EHS provided PIC will storage posters to assist educating staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a bag of cut lettuce, two containers of cream cheese, a box of cooked rice noodles, and two bags of cooked egg noodles stored in reach-in cooler at temperatures above 41F. The ambient temperature of the reach-in cooler was measured at 54F. PIC voluntarily discarded all products since they have been cold holding in unit since at least 07/18. Verification visit no later than 07/29 to confirm unit has been repaired or replaced. No TCS foods shall be stored in unit until repaired or replaced.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed hibachi prep top unit holding fried chicken, egg rolls, sesame chicken, and sweet and sour chicken with date mark labels of 07/19. However, staff stated products were cooked and cooled on 07/18. CDI-EHS allowed PIC to backdate product and discussed the importance of providing accurate date mark labels.

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 three in-use knives stored between prep unit and adjacent prep table. CDI-PIC removed items to dish machine for cleaning and sanitizing. EHS discussed proper storage of in-use utensils.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed two boxes of plastic forks stored directly on floor in front area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items stored along customer food items in walk-in cooler and reach-in cooler. EHS and PIC discussed designating an area in both coolers for employee items only. EHS advised PIC that food items need to be clearly separated from customer items.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee not properly wash hands at hand sink. No soap or paper towels were used. Employee just quickly ran hands through the water. CDI-Instructed employee to properly wash hands.

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 two employees not wearing gloves while chopping cabbage and broccoli. CDI-Both employees stopped and instructed to wash hands and don clean gloves. Broccoli was cooked immediately and cabbage was discarded.

3-302.11(A) Separate the different types of raw animal foods. -P 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above raw beef, and vegetables in the walk in cooler. CDI-The chicken containers were moved. Observed raw shrimp stored above cooked foods in the fryer flip top. CDI-The shrimp was moved to the bottom shelf. Observed raw eggs stored above vegetables in the main flip top cooler. CDI-The items were rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup to several pans on the clean equipment rack. CDI-All items seen with buildup were moved to be washed, rinsed and sanitized again.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed scrambled eggs and cooked chicken sitting on the counter below 135F. CDI-The items were moved to the walk in cooler.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date labels on the food product in the fryer flip top cooler. CDI-Manager was able to tell exactly when product was prepared and date marked. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the ground in the walk in freezer, and at the prep counter. Have placed onto shelving. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored directly in the food product in the dry storage room. CDI-The scoop handles were removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pan stacked wet on the clean side of the 3-compartment sink. Ensure pans are fully air dried.

4-501.11 Maintain equipment in good repair. Observed metal venting tube to the smoker sitting ontop of the smoker. The manager explained the tube had fallen off. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside shelves of the walk in cooler, the floors in the walk in freezer, the hood vents, the shelving throughout the kitchen, the inside of the smoker, inside of the dish machine. Have cleaned. 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 needed to the floors of the facility. Have cleaned. REPEAT.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on the prep counter at the start of the inspection. CDI-The drinks were removed.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed cleaning needed to the inside of the ice machine. Have cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage and noodles cold holding above 41F in the middle line flip top cooler. The two items were sitting on top of other food items which caused the increase in temperature. The unit itself was properly holding temperature. CDI-The two items were removed for rapid cooling.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date labels on the duck fat, the duck, chicken wings, sesame chicken in the walk in cooler, and the egg rolls. CDI-All food items were date marked.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine stored with clean equipment in the dish room. CDI-The medicine was removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several containers of food product stored on the ground in the walk in freezer. Have placed onto shelving. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelving in the walk in cooler, the outside lids to the sauce containers in the walk in cooler, the inside of the fryer side flip top cooler and to the hoodvents. Have cleaned. 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 needed to the floors of the facility, especially through the cookline and fryers. Have cleaned. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed vegetables stored below raw shrimp in the walk in cooler. CDI-The vegetables were moved to a different shelf.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitizer at the dish machine. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THE DISH MACHINE IS PROPERLY SANITIZING. *DO NOT USE THE DISH MACHINE UNTIL REPAIRED. USE THE 3-COMPARTMENT SINK AND HAND WASH ALL EQUIPMENT.

7-201.11 Store toxic materials to avoid contamination. -P Observed a bottle of Listerine stored on the shelf with facility product. CDI-The Listerine was removed.

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 food stored on the ground in the walk in freezer. Have placed onto shelving. REPEAT.

4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed heavy scale and debris buildup to the inside of the dish machine. Needs thorough cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the sides of the cooking/frying equipment, the hoodvents, the shelves in the flip top coolers. Have cleaned. 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 needed to the floors throughout the facility. Have cleaned.

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 employee not wash hands after handling raw beef. CDI-Stopped the employee and instructed to wash hands. The employee properly washed hands.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no time stamp for the items held in the middle flip top cooler. CDI-The start and discard times were noted.

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 lo mein cooling with a tightly covered lid in the walk in cooler. CDI-The lid was removed. REPEAT. *Ensure food items are kept uncovered when in the cooling stage. Once fully cooled to 41F, a lid can be placed onto the container.

3-501.13 Use approved thawing methods. Observed beef thawing on the push racks next to the walk in freezer. CDI-The beef was quickly moved to a different location.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on the ground in the walk in freezer. Have placed onto shelving at least 6 inches above the ground. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups with no handles stored in the flour container and a scoop handle stored directly in the rice container. CDI-The cup was removed from the container and the handle was moved out of the product.

4-501.11 Maintain equipment in good repair. Observed the piping to the tall reach in oven not properly attached to the hoodvents. The steam/smoke will not ventilate through the hoodvents properly. Have repaired.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the tall reach in oven to roast ducks and pork. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed loose faucet to the prep sink. Have repaired.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw eggs in the main prep cooler. CDI-The chicken was moved to a different location. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food buildup to several containers that were stored on the clean side of the 3-compartment sink or the clean equipment rack. CDI-All items with food buildup were sent back to be rewashed and sanitized.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed noodles drop zero degrees in the walk in cooler between 11:40am and 12:15am. CDI-The lid on top of the noodles was removed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed wontons hot holding below 135F. CDI-The wontons were reheated.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed old date labels on the inside sides of the fryer flip top cooler. CDI-The items had been cooked last Saturday (3/14) but the dates showed (3/9). The products were relabeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling with a tightly covered lid. CDI-The lid was removed for proper cooling methods. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit fly in the cornstarch mixture. CDI-The product was discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the ground in the walk in freezer. CDI-The items were placed onto shelving.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, and to the outsides of the frying equipment. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floors not even and easily smooth, especially around the dish machine area. Have repaired. 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 needed to the floors around the fryer area. Have cleaned.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored over RTE pork and pineapples in prep unit at cook line. CDI - Storage order corrected. -1.5-

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 bucket of shrimp sauce cooling in reach in, water chestnuts and cut cabbage cooling above cooling grid and tightly wrapped cut lettuce cooling in reach in. CDI - Shrimp sauce cooled din walk in freezer and other items uncovered and submerged in cooling to help cool faster. -1- REPEAT

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed kitchen door open and screen door not closing tightly. -1-

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 handles of ice scoop and raw beef tongs touching food. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed out of service prep unit in bar and cardboard being used as hood filters. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on front and rear of cooking equipment. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed out of service urinal in men's restroom. -1- REPEAT 5-304.12 Using a Pump and Hoses, Backflow Prevention - C Use a hose in a manner that prevents backflow. Observed spring loaded hose in the ON position while not in use.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Observed the employee health policies in chinese but there are Spanish speaking employees in the kitchen. The manager was unable to provide Spanish copies of the employee health policies. CDI-The copy of the employee health policy was provided in Spanish during the inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks on the prep counters in the kitchen. CDI-The drinks were quickly removed. *Drinks are acceptable as long as they are kept covered and stored in a manner to prevent cross contamination.

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 lack of hand washing between all of the employees. CDI-Explained that more hand washing is needed and the manager will re-train employees.

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 handling eggs rolls with tongs, but their thumbs ended up touching the product when placed onto the plate. CDI-The employee was instructed to discarded the egg rolls.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on several pans that were stored on the clean equipment rack. CDI-All equipment with buildup was moved to the 3-compartment sink for washing, rinsing, and sanitizing.

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 sweet and sour sauce that did not fully cool to 41F within the required 4 hours. CDI-The product was prepared yesterday (9/23/2019) and was discarded. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the walk in cooler, and the sauce reach in cooler holding product at 43-45F. Also observed chicken stored in a large bowl holding at 70F. The manager explained that the chicken had just been prepared. CDI-The walk in cooler and the sauce reach in cooler were turned down and the air temperatures were dropping by the end of the inspection. The chicken was placed into the walk in freezer for rapid cooling. REPEAT. A VERIFICATION VISIT WILL BE MADE TO ENSURE THE WALK IN COOLER AND THE TALL REACH IN COOLER IS HOLDING AT TEMPERATURE DUE TO THE PRODUCT NOT DROPPING IN TEMPERATURE BUT THE AIR TEMPERATURE WAS DROPPING.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no dates representing when the product was cooked in the reach in freezer. Even though time stops when food product is frozen, a date label of the when the product was prepared is still needed. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE DATE MARKING HAS BEEN FIXED.

3-501.15 Cooling Methods - PF Observed lettuce cooling in tightly wrapped containers in the sauce reach in cooler, and observed sweet and sour sauce holding at 47F in the tall 2-Door RI cooler. The sauce had not been used today. CDI-The lettuce was immediately moved to the walk in cooler for rapid cooling and the sauce was discarded. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a dead insect in a bowl on the clean equipment rack. The manager explained that they have a pest control company. Increase pest control methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken being stored on a sheet pan on the floor at the prep table. CDI-The chicken was immediately moved to the walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hair restraints upon entrance to the kitchen. CDI-Employees immediately put on hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counters. CDI-The cloths were removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handles stored directly in the ice. CDI-The scoop was removed. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the 3-compartment sink drain board. Ensure pans are fully air dried prior to stacking.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, and the coolers next to the fryers, the outsides of the cooking equipment, and the shelving in the dish room. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed plumbing in need of repair at the dish machine. Have repaired.

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 needed to the floors of the facility. Have cleaned. 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 flooring in need of regrouting. Have repaired. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored throughout all of the coolers. CDI-The food was either discarded or moved to a more appropriate location.

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 COMMENT: Observed raw pork and raw chicken over raw seafood in the walk in cooler. Observed raw chicken and beef over egg plant and cabbage in the fry prep cooler. CDI. The PIC had food employees moved product to respective spaces. Half points will be deducted at next inspection if not maintained.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink buildup inside ice machine. Observed black buildup inside soda nozzles attached to drink machine. Informed PIC to clean and sanitize more often to prevent buildup.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed fried chicken cooling in the walk in cooler from 53F to 50F within 45 mins achieving a cooling rate of .07F/min. To achieve compliance, items cooling from 70F to 41F shall be cooled at a rate of .12F/min. CDI. Explained to PIC importance of cooling correctly to ensure food safety. PIC spread out chicken on a baking sheet uncovered and placed back into walk in to cool to 41F within time limit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the following TCS foods above 41F (see temperature chart on page 2): beef, chicken, cut napa cabbage, tofu, lo mien, chopped lettuce, steamed broccoli and cooked pork. CDI. Beef, chicken, cut cabbage, lo mien, chopped lettuce, and steamed broccoli were allowed to be cooled to 41F on appropriate ice baths; tofu was placed in walk in cooler to cool to 41F until reuse and cooked pork was voluntarily discarded. Repeat; half points as no points at first inspection. I will return within ten (10) days to verify compliance of this violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Observed fried chicken cooling in the walk in in large bus tub. CDI. Chicken was spread out in shallow pan and placed back inside the walk in cooler to cool quickly to 41F. Do not cool foods in large bus tubs or in covered containers. Explained importance and different cooling methods to the PIC. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed wok prep cooler with an ambient temperature of 50F holding water in bottom of unit, table top cooler holding ambient of 45F, and back fry prep cooler left side not holding at 45F; due to the nature of the restaurant and needed refrigeration space, it is imperative that all three of these coolers are repaired to provide ambient temperatures low enough so that internal product temperature is maintained at 41F or below. I will return within ten (10) days to verify compliance of violation.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door wide open during inspection; observed gap at bottom and side of screened back door in kitchen and at bottom back door outside restroom. Provide a door sweep at both doors and protection of all sides of back screen door if it is to be utilized. Repeat. Half points as no points last inspection.

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. COMMENT: Observed scoop in flour and rice within the product. Keep scoop in food with handles out.

4-501.11 Maintain equipment in good repair. COMMENT: Observed torn gasket on right side door of the reach in freezer across from ice machine. Observed torn gasket on right side door of reach in cooler by prep table areas. Replace torn gaskets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust debris buildup on black fan in dish washing area. Observed food debris on bottom prep table areas throughout kitchen. Observed debris buildup on several cooler door gaskets. Observed debris on racks in prep units and walk in units. Repeat. Half points; low risk violation.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed several cardboard boxes outside of back kitchen door. PIC to have employees break down immediately to prevent harborage area. 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. Regrout floor tile throughout the kitchen especially in the dish washing area and grill prep line. Recaulk behind the three compartment sink or provide enough space behind to clean. Reattach silver kick plates on outside of walk in units. Repair any corner floor junctures that are exposed. Replace broken ceiling tile in storage room and repaint storage room as needed. Repeat. Full points, many repairs needed to keep up building cleanability.

6-303.11 Provide at least 20 foot candles of light at a distance of 30 inches above the floor in toilet rooms. Measured light in men's and women's restrooms as it was noted on previous inspections that lights were low and needed to be adddressed. Light in men's restroom measured from 0.25 foot candles of light to 1 foot candle of light and light in the women's restroom from 1 foot candle of light to 7 foot candles of light. Please change out bulbs with brighter lights to meet requirements. Brighter lights in these areas aid employees in seeing to clean. Repeat; half points.

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 Employees observed coming from outside to don gloves to begin food preparation without first washing their hands. CDI. PIC instructed the employees to immediately wash their hands. PIC informed that training for handwashing needs to be provided to employees immediately. Repeat.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P COMMENT: Observed shrimp, chicken, napa cabbage, and noodles above 41F but below 45F. Maintain food in half portions and ice down at grill prep cooler if needed. CDI. The PIC split napa cabbage and noodles in half at the top cooler and iced down shrimp and chicken. Points will be dedcuted at the next inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf COMMENT: Observed no consumer advisory for hibachi steak on to go menu and dine in menu. PIC states he is ordering new menus soon but not within ten days; he will not allow undercooked steak for hibachi until new menus are printed.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door wide open during beginnning of inspection; observed gap at bottom of back door in kitchen and back door outside restroom. Provide a door sweep and screen door if door needs to be open.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. COMMENT: Observed wiping cloth stored on prep surface by tea urns. Keep inside sanitizer bucket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust debris buildup on black fan at ice machine. Observed food debris on bottom prep table areas throughout kitchen. Observed debris buildup on several cooler door gasketsthe outside of the mixer in the back area. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.; 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. Debris buildup observed at several floor drains, under ice machine, under dish machine, on FRP wall, on dry storage room floor, and in walk in freezer floor. Chipping paint noted in the dry storage room walls. Stained and swollen tile noted on outside entry of men's restroom. Back door noted in need of repair (chipping). Broken floor tile noted throughout, continue to replace. Repeat.

6-303.11 Provide 20 foot candles of light above toilet rooms. COMMENT: Observed low lights in the men's restroom. Did not measure light; please increase.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee touching face/hat while working at the wok. CDI (corrected during inspection). The PIC (person in charge) immediately spoke to employee and instructed him to properly wash hands after touching body. Full points were not deducted as improvement has been made with hand washing; several employees washed their hands at appropriate times; continue education and training on when to wash hands.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed large portion of fried in rice cooker at 130F. CDI. The PIC voluntarily discarded the fried rice. The PIC came to the conclusion that the rice cooker it was holding in was not maintaining proper temperature; another working rice cooker was put out in its place to maintain fried rice in the future.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P At the top small cooler observed cabbage at 47F. CDI. PIC immediately ice bathed cabbage. Full points not deducted as improvements are noted with cold holding. Continue to ice bath the cabbage as is done with other items to maintain temperature when prep lids remain open due to high volume of customer orders.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed chili oil and sacha sauce not labeled at wok working prep shelf. Ensure these are properly marked; a lot of sauces and spices are properly labeled. Continue to label all working spices/sauces.

4-501.11 Maintain equipment in good repair. COMMENT: Replace broken gasket on two door reach in freezer. Replace broken gasket on two door reach in cooler near prep tables. Repair the big mixer in back storage room or remove from facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust debris buildup on black fan at ice machine. Observed food debris on bottom prep table areas throughout kitchen. Observed debris buildup on several cooler door gaskets, the sides of the fryers, the hood vents above the fryers, the outside of the mixer in the back area and the shelving in the back dry storage area as it is soiled. Repeat.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Ensure the plumbing in certain places i.e. at wok floor drain, at dish machine, etc. are not hanging loosely attached from equipment making them very close to the floor; this will help aid in cleanliness in these areas.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several cardboard boxes on outside premises (by back door, in back drive way) not discarded. Debris buildup observed at several floor drains, under ice machine, underneath the fryers, at floor under and surrounding wok, under dish machine, on FRP wall, on dry storage room floor, and in walk in freezer floor. Chipping paint noted in the dry storage room walls. Stained and swollen tile noted on outside entry of men's restroom. Ceiling sagging in the dry storage room (ensure there is not a ceiling leak). Back door noted in need of repair (chipping). Broken floor tile noted throughout, continue to replace. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee dry food and employee items in the prep area. Designate an area for their belongings to prevent potential contamination. Repeat.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee water bottles and beverages being stored over food preparation areas and food ingredients. CDI PIC discarded drinks. Make sure to store correctly to ensure contamination does not occur of food, equipment or single service. 2-401.11 Eating, Drinking, or Using Tobacco - C Employees shall have a designated area to eat, drink or use tobacco to ensure contamination does not occur. Observed employee chewing gum at time of inspection while performing food preparation. CDI Food employee disposed of gum .

2-301.14 Wash hands after activities that contaminate them. -P 2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees donning gloves without washing hands after change of task. Observed food employee cracking raw shell eggs then proceeding to work. Observed food employee handling raw chicken and continue with food preparation. Observed food employee remove gum from mouth then don gloves without washing hands. CDI All food employees were directed to wash hands accordingly. REPEAT.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed mushrooms, zucchini and other veggies being stored above RTE items. CDI PIC had items relocated and provided storage chart in english. REPEAT. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and pork being stored above cooked noodles in walk in cooler. CDI Items were relocated. REPEAT. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of food in walk in cooler not protected with any covers. CDI PIC had items covered. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives being stored on magnetic rack with food debris. CDI Knives taken to ware washing and magnetic rack was cleaned. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor build-up on ice machine plate. Make sure to increase cleaning frequency.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P At the time of in the inspection, observed raw chicken and cooked chicken cold holding above 45 degrees. CDI Cooked chicken was dsicarded and raw chicken was cooked and served right away. Observed lettuce, ribs, chicken and beef cold holding in salad prep unit above 45 degrees. CDI Lettuce discarded and other items returned to walk in cooler for rapid cool down. Observed bean sprouts cold holding above 45 degrees. CDI PIC placed on a ice bath for rapid cool down. REPEAT.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed beef noodle container, tomato sauce and tomatoes prepared prior today without a date marking. CDI PIC was certain that items were prepared yesterday; allowed to date mark. In future items that are not date marked will be required to be discard as per food code.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employees performing food preparation wearing bracelets. Make sure to remove all jewelry when performing food preparation. REPEAT. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed several food employees not wearing hair restraint while working around exposed food, equipment and utensils. CDI All food employees provided hair restraints. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths being stored on food preparation surface. Once wet make sure to store in sanitizer solution.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on salad prep unit. Observed flip top unit in back area with upper insulation exposed and wiring. make sure to good repair. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up in reach in units, shelving, walk in cooler fan, gaskets, nonfood part of soda machine etc. Make sure to increase cleaning frequency. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor throughout missing grout and chipped tiles. Observed damaged to wall around walk in cooler. Make sure to keep in good repair. 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 build-up on walls behind 3 compartment and prep sinks. Make sure to incease cleaning frequency.

6-303.11 Intensity-Lighting - C Provide at least 10 foot candles in walk in refrigeration units and dry food storage. Observed in walk in cooler less than 10 foot candles. Make sure to provide adequate lightin. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones being stored above flip top units. Make sure to have a designated area for employee possessions.

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee touching hat, scratching face then proceed to don gloves. CDI Food employee stopped and directed to wash hands. Overall hand washing was good today; no points deducted. However if seen future inspections, points will be deducted.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee touching baby corn and water chestnuts. CDI Product was discarded.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed food uncovered in walk in cooler such as ready to eat foods; peppers, onions, carrots etc. CDI PIC had items covered. REPEAT. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P OBserved raw shell eggs being stored over RTE foods in tall reach in unit in front of ware washing. CDI Eggs were relocated. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed veggies being stored over RTE foods. CDI Items were relocated down to the bottom shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken, cooked chicken and lettuce at time of inspection sitting out above 45 degrees. CDI Chicken was cooked immediately and used. Lettuce was moved to reach in unit and hit 45 degrees by 5:45 pm. *Make sure not to keep pans in flip top unit above chill line.**

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open at the time of inspection. Make sure to keep closed at all times to ensure pest entrance is minimized.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employees preparing food without a hair restraint on. Observed food employee wearing bracelets/watches while performing food preparation. Make sure wear appropriate hair restraints and remove jewelry.

3-302.15 Wash fruits and vegetables prior to use. Observed visible dirt on the mushrooms that were being used. Make sure to wash fruits and vegetables before using.

4-501.11 Maintain equipment in good repair. Observed flp top unit in back area with upper insulation exposed and wiring. Make sure to have it repaired. REPEAT Points not increased due to separate issue.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in units, gaskets, shelving in walk in cooler, sides of equipment etc with food debris/build-up. Make sure to increase cleaning frequency. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the floor throughout missing grout and chipped tiles. Make sure to keep in good repair. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. 3-304.11 Food Contact with Equipment and Utensils - P Observed cut onions, cut lettuce, cut green peppers and other clean cut foods in the walk in stored uncovered- cdi all covered during inspection. If the foods are not cooling then they must be covered to protect. Observed lettuce in a container with an old date mark- staff said they washed the container before putting new product in it but the date mark sticker had not been wet at all- cdi product discarded. Staff must use a clean container for new food. Using the old container will cross contaminate the food.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed colanders with a lot of dry food debris in them- cdi PIC discarded. Knives looked great today- great job cleaning the base of these.

7-201.11 Store toxic materials to avoid contamination. -P Observed burn cream spray stored on top of packages of noodles- cdi burn spray moved and noodles discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in the walk in cooler in a deep portion that was tightly covered and noodles cooling in the top portion of the flip top cooler- both moved to the freezer where they fell quickly in temperature. Observed cabbage that had been chopped at 48F at the beginning of the inspection and 48F at the end of the inspection due to it being packed full in a covered bus tub. cdi- cabbage put into multiple metal containers and placed inthe walk in cooler to finish cooling.

3-501.13 Use approved thawing methods. Observed bus tubs full of thawing ribs at room temperature today- cdi all were moved to the walk in cooler. Please use the refrigeration, microwave, cooking process, or continually running/draining cold water.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed rice pot that is peeling. 4-501.11 Maintain equipment in good repair. Observed gapped shelving on the line today that is hard to clean- caulk gaps.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on walk in racks, reach in fans, cook line shelving, and wok system.

5-205.15 Maintain a plumbing system in good repair. Bar prep sink, dish area sink, and one tap on teh wok are leaking today.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. 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. Broken tile present at the dishmachine along with build up. Low grout found in some areas of the kitchen where food is building up and hard to clean out. Observed low grout on the floor at the cook line. Clean floor drains. Oberved hard to clean acoustic ceiling tiles in the kitchen- provide vinyl ceiling tiles that are easy to clean.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite today.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw pork was stored above food coloring in the flip top table- cdi raw pork put on the bottom shelf. Raw chicken stored over fried chicken- cdi cooked chicken moved over so taht the raw was not overtopof it in the back make unit.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up inside of the noodle container- cdi noodles discarded and dish sent to be washed, rinsed, and santized. Clean this container each time new noodles are put into the container. Base of cutting knives had buildup - cdi sent to be rewashed.

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 beef soup that is cooked, frozen, then thawed for use with no date- cdi back dated with the date it was pulled from the freezer(yesterday)- this product must be used within 3 days of being pulled from the freezer.

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 fried chicken cooling on the top portion of the flip top table double panned- cdi moved to the lower part of the unit to cool being that it was a thin portion.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed noodles stored in a very soiled container- cdi noodles discarded. Observed sauces and drinks pre made with no cover on them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up inside of make tables, spray arms on hood unit, wire warmer at pass thru, walk in racks, dry good bins.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some broken tile at the dishwasher where it is holding water- repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no one onsite with a manager's food saftey certificate.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef- raw chicken moved to a lower shelf to correct. Observed staff cutting raw steak on cutting board and then proceed to start chopping onions on same cutting board- staff stopped, cutting board put through dishmachine and surface are WRS. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed many washed and cut veggies in the walk in uncovered- ceran wrap placed on containers to protect food during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build up in colander holes today- all colanders sent to be rewashed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of pot and pan cleaner labeled as santizer- relabeled to correct.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on walk in racks, 2 door reach in racks, hood vent, underside of drink dispenser, and some gaskets today.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed a cut melon and cut cabbage stored directly on airdry racks today- PIC had staff wrap products to protect them.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed eggrolls that had been cooling since the night before and they were still at >45F in the middle of the product- outside of product was at 45F or less. Only top eggrolls were saved today- others discarded to correct.

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 and soup that had been pulled from the freezer yesterday and had no pull date on them- back dated to correct. Any TCS food that is made/opened and frozen the same day, needs to have the pull from freezer date on it so it can be tracked from there(one day has already been used).

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreasor with no label- 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 Observed eggrolls that had been cooling in an open air rack in the reach in but they were stacked to deep to get enough airflow- see #18 for correction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one bucket of santiizer at <50ppm. Changed today to make it 50-200ppm.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning in the facillity has improved, keep working on the walk in racks.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Most tile in walk in had been replaced but there are two missing tiles- repair.

6-301.14 Post a hand wash sign at each handsink. Observed no hand wash sign in women's restroom or at the bar hand sink. CDI: hand wash signs were given to facility at the end of inspection.

3-302.11 Separate raw animal foods from ready to eat products to ensure no possibility for contamination. Observed raw beef in prep cooler on top shelf above butter and ready to eat corn. CDI: PIC moved raw meat to bottom of cooler. Observed cut lettuce wedge in prep top cooler sitting directly on top of raw beef. CDI: lettuce was voluntarily discarded. Observed raw chicken in sugar container by cook line. CDI: sugar was voluntarily discarded. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. -Repeat- Observed pre-made drinks at waitstation that need to be covered to prevent contamination. CDI: drinks were covered by the end of inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf -Repeat- Observed knifes stored as clean with build up in the crevice where the knife meets the wooden handle. CDI: PIC had knives scrubbed and cleaned during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P -Repeat- Observed black beans in prep top cooler at a temperature higher than 45F. CDI: beans were voluntarily discarded. Observed lettuce in prep top cooler at temperatures higher than 45F. Lettuce was piled too high. CDI: top portion of lettuce was taken to walk-in to cool down. Observed lettuce and pork on ice on serving line at temperatures higher than 45F. Containers need to be farther down in ice. CDI: items were discarded and it was recommended that the PIC add water to the ice to keep items submerged.

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 multiple items without date labels. PIC stated most items are gone within 24 hours. Be sure to date label large bulk items. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed fried chicken in walk-in at 43F that was dated 2/2/17. Chicken was voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed Fried chicken in walk-in that was made today, at temperatures right above 45F. Chicken was in a large bus tub, covered, and stacked below another bus tub. Observed large container of cooked sauce in reach-in cooler at 45F. Other items in cooler were as low as 41F. Make sure to cool foods using proper methods. CDI: Chicken was uncovered to allow air to flow around product. Observed pork that had been prepared during inspection at temperatures about 45F placed in prep top cooler to cool. Ensure food items are properly cooled before placing them in prep top. CDI: pork was taken to walk-in to quickly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wiping cloths throughout the inspection stored outside of sanitizer. CDI: PIC gathered wiping cloths and put them into sanitizer buckets.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. -Repeat- Observed in-use utensils stored in water at temperatures below 135F. CDI: utensils were removed from area to be cleaned. Observed ladle completely submerged in brown sauce. CDI: ladle was removed to be cleaned.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. -Repeat- Observed cleaning needed on shelving in walk-in cooler. Observed build-up on hot water dispenser in waitstation. Needs cleaning. Observed grease buildup on hood vents. Observed cleaning needed on racks near cooking equipment.

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 missing floor tiles in walk-in cooler. Observed cleaning needed on walk-in cooler floor as well as floor in dry storage room.

Observed multiple items in the walk in cooler that were uncovered such as green beans, peeled onions, cut cabbage. Cover pre-made drinks at waitstation. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.

Observed build up on cutting knives today and on some bowls. Be sure dishes are completely cleaned before sanitizing and using. Observed a container of chicken in the walk in cooler that was fill until it was piled above the rim and put under the compressor- chicken on top was touching compressor that was not clean- top of chicken discarded. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a cutting board that the PIC stated was cleaned every night- this must be cleaned every four hours at least. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P

Observed white sauce that had cooked green onion and cooked ginger in it which makes it a TCS food. This sauce was at room temperature today. It must be hot held, cold held or timed as discussed- timed during inspection to correct. Observed black beans in the reach in that were >45F- discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed a medicated spray stored next to ceran wrap and sanitizer- moved to personal item storage to correct. 7-201.11 Store toxic materials to avoid contamination. -P

Observed spatulas stored in room temperature water today. Pot filled with hot water and warmed up to 135F during inspection to store these in after they were ran through the dishwasher. 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 to go metal pans stored on the floor today. Observed napkins and forks being rolled on the dining table today but were unattended. These must be rolled in the back where they cannot be contaminated by customers. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed build up on the walk in racks, sauce buckets near the 2 door reach in, and hood system. 4-602.13 Nonfood Contact Surfaces - C

Observed gap between the floor and the walk in cooler/freezer- fill gap. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee rinse and refill plastic sauce bucket at the handsink. CDI - PIC stopped employee immediately and reminded that filling should be done at the prep or 3-comp sink. -0-

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed produce placed in reused box with flour and other debris present inside. CDI - PIC instructed not to reuse cardboard boxes as they are not cleansable. -3- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw and prepared foods in the walk in at 47-67F and the ambient air temperature inside the walk in was 52F. CDI - PIC called repair tech to repair walk in, prep, flip top and table top cold holding units. PIC placed food in reach in and freezer units that are working until repair complete. -1.5-

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no cold holding prior to placing foods out on time and facility is not currently following its reported procedure of checking temperatures with a thermometer prior to placing items on time. Also, add temperature to time log that is hanging to the right of the flip top unit that is on time to ensure foods arer properly cold/hot prior to placing them on time. -1-

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed malfunctioning walk in, prep, flip top and table top cold holding units. CDI - PIC called repair tech for repairs. VR no later than 08/19/2016 to verify cold holding unit repairs. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed wait staff at the cook line preparing food and PIC stated they prepare appetizers and soups for customers without wearing a hair restraint. Use hair restraint while plating food. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored in the basin of the bar prep sink. Keep in sanitizer. -0-

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 cleaned utensils stored in a hanging pot over the 3-comp sink. Keep the handles up for selection. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed walk in, prep, flip top and table top cold holding units not working. Repair all these. CDI - PIC called in repair tech to fix these units. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handles and gaskets of equipment throughout the kitchen. Clean. -1- REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles at the entrance to the restroom from a roof leak within the last month. Replace these ceiling tiles. -0-

3-301.11 Preventing Contamination from Hands - P,PF Observed employee bare hand contacting garnish (lettuce bed), then put on gloves without washing hands. CDI- owner gave long demonstration on how to properly wash hands AND then putting on gloves

3-304.11 Food Contact with Equipment and Utensils - P Observed red peppers put into re-purposed (from restaurant next door to use for large to-go orders) cardboard box after washing. **3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P CDI-peppers re-rinsed and put into clean container.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed milk in bar cooler not date marked. CDI through instruction.

2-303.11 Prohibition-Jewelry - C Observed employee prepping peppers with bracelets on. CDI - PIC gave instruction on removing jewelry before working.

3-304.12 In-Use Utensils, Between-Use Storage - C Observed container on water stored on floor with utensils in it. ** Store utensils on clean surface or in product with handle up.

4-602.13 Nonfood Contact Surfaces - C Observed some areas in kitchen greasy or needing cleaning. ie. shelving near flour containers, oven handles near fryers. **Keep non-food contact surfaces clean.

6-501.12 Cleaning, Frequency and Restrictions - C Observed floors, walls and ceiling need cleaning and/or repair. **Keep floors, walls, and ceilings, clean and in good repair.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed food employee pushing down water chestnuts in pan with bare hand. CDI - Item was voluntarily discarded. -1.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food debris in handsink basin at beginning of inspection. CDI - PIC had employee clean handsink basin and reminded employees that handsinks are only for handwashing. -1-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one pan of raw beef stored over cooked ribs. CDI - Storage order reversed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken at 54F and cut overstacked cabbage in prep at 50F. CDI - Items move to walk in cooler to cool and portion separated into two parts for the cabbage. Avoid overstacking above fill line on pans. -1.5-

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 wings and cut cabbage cooling in prep units. Use larger pieces of equipment to cool, such as walk in. CDI - Items moved to walk in. -.5- REPEAT

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored on soiled oven handle. CDI - Tongs moved to clean surface. Also observed ice scoop with handle down in ice in wait station. CDI - Handle moved out of ice using a sanitary method. -0-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with dark gouges. PIC instructed to replace board. -0- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic rice cooker in bar area. PIC stated this equipment is used for employee meals. Move to employee area and do not use for making boba tea or other facility items. REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed back of toaster oven beside wok stove with heavy grease buildup. Observed shelving in dry storage with corn starch buildup. Clean. -1- REPEAT

5-304.12 Using a Pump and Hoses, Backflow Prevention - C Observed spring-loaded hose connected and water flow on while not in use. Turn off this hose or disconnect between uses to avoid a backflow situation. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed grout missing between wall and floor. Reseal. -0-

6-303.11 Intensity-Lighting - C Observed three light bulbs out in light over walk in cooler area of the kitchen. Replace these bulbs. -0- 4-301.14 Ventilation Hood Systems, Adequacy - C Observed hood system not turned on while cooking. Use hood to avoid grease buildup on toaster oven and other equipment.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cold products, which have completed the cooling process in the walk in cooler, without covers. CDI - PIC instructed to cover items that are cool. REPEAT -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked lemon chicken and other items prepared before opening at 11AM cold holding at 62F. CDI - Items moved to walk in and vented to facilitate cooling. Observed items in bus tubs, such as marinated chicken wings, at 53F. CDI - Lids vented for cooling. -1.5-

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 tightly wrapped items in bus tubs in walk in cooler cold holding at 50F. CDI - Lids vented to facilitate cooling. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker used at front bar for boba tea. PIC stated items is no longer used. PIC instructed to remove item from facility. REPEAT Observed beverage cooler used for items that are not pre-packaged or bottled. Use this cooler only for items listed on the data plate. -0-

4-501.16 Do not use a warewashing sink for handwashing. Observed employee use 3-comp sink for handwashing. CDI - PIC instructed employee to only wash hands in the handsinks. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hood system. Clean. -0-

5-103.12 Provide water under pressure to all fixtures.-Pf Observed low pressure at the pre-rinse nozzle. Staff using hose bib from across the dish room for pre-rinse. Repair pre-rinse and discontinue using the hose bib for dishes. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing tiles and grout cracking in the dish room. Repair. 6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dark stains in the grout of tiles throughout the kitchen. Clean. -.5-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed washed cabbage that is ready-to-eat under unwashed lettuce and other produce. CDI - PIC moved unwashed item to top shelf. REPEAT 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed uncovered cooked chicken used for sweet and sour and other dishes without cover. CDI - PIC covered item and instruction given that only while cooling is the cooked chicken allowed to be stored uncovered. REPEAT -3-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean butcher's knife stored inside flip top on soiled counter. CDI - Knife moved to dish room to be cleaned. -.5-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic rice cooker used to make boba tea. Use a commercial rice cooker. REPEAT. Use equipment for intended purpose. Observed soda cooler used for food. CDI - PIC removed food items and placed in reach in cooler. -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup on fan in walk in cooler, filter guards on ice machine and shelving. Clean -0-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Install backflow preventer on hose bib near back handsink. VR required no later than 08/29/2015. -0-

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed heavy urine stain under bowl of urinal. Clean. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open. CDI - PIC closed door. -0-

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed heavy urine stain on floor in men's restroom. Clean. Observed standing water under dry storage shelf near hot water heater. Clean. -1-

6-301.14 Post a handwash sign at each handsink. Left handwash signs for each sink in facility as they were all missing. Left spanish, chinese and english.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored below cut beef in prep unit on wok line. Moved eggs above beef. Observed chicken in the rear of the prep unit - when pulled it will be moved over eggs and beef. Facility moved chicken container to front of unit to prevent contamination of other foods. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P OBserved unwashed produce stored over washed produce in walkin cooler. Rearrange. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed numerous foods left uncovered in cold hold storage. Keep covered when not actively cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed peeler, carrot chopper, cutting board and can opener with food debris. Pulled and placed in dish wash area to clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed heat treated vegetables (broccoli and carrots) sitting out at 78F next to griddle. Staff advised they had been cooked within last 2 hours. Moved to walkin to rapidly chill. Observed water heated with ginger and scallions and spices (white sauce) sitting at room temperature. Facility discarded. They will not add the scallions and ginger until food is cooked from here on out.

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 cut lettuce, opened canned goods, noodles soaking in water and milk not date marked. All were dated during inspection.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 used soy sauce buckets storing degreaser that were not labeled. Labeled during inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet cloths on prep surfaces. Moved to sanitizer buckets.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Small, domestic rice cooker is being used to cook boba for bubble tea. Replace with a commercial piece of equipment. 4-501.11 Maintain equipment in good repair. Replace damaged inserts in rice holders that are scraped.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf Facility removed their 3 comp sink to bring a 2 comp sink with larger bays to accomodate their utensil size. This must be replaced with a 3 compartment sink and utensils may need to be replaced with smaller if new 3 comp sink isn't able to handle size of utensils. Followup required.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean the plastic, white dump sink being used to help drain wok line. (Recommend replacing this white sink). Clean the shelving in the walkin cooler where food is hanging through the gaps.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Repair back door where there are gaps around screen door. Add baseboard to side wall in dry storage. Regrout floor where grout is wearing away between tiles. Repair needed to floor around ice machine drain. 6-502.12 Floors, walls, ceilings shall be clean. Observed water on floors throughout. Observed debris under wok line. Clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed label residue attached to utensils and equipment. CDI- return to cleaning process.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket holding cloths in water.

.4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf : Observed insufficient three compartment sink to support operation. CDI- facility ordered 3-comp sink while on site. Compartments of sink must be sufficient to submerge largest utensils or equipment facility uses.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Significant build-up of grease on hood vents and housing, ansul piping.

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.

2-101.11 PIC shall be present during all hours of operation.-PF: Observed PIC not present at start of inspection. Was at dentist appt. CDI- PIC arrived during inspection.

.2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed no gloves being worn by staff upon entry. Staff immediately donned gloves with out washing hands. CDI- directed all to stop their actions and wash hands.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf : Observed employee slicing cooked pork upon entry, with bare hands contacting food. CDI- pork discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found four trays of egg rolls and cartons of eggs in refrigerator above 45 F and dated previous days. Found prepared salads from previous day in adjacent refrigerator 61 F. CDI- discarded all. Refrigerators' breaker was tripped. Power restored to refrigerator.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P : Observed unlabeled chicken, napa, in walk-in. Discarded. Observed employee dating container of pork with current date but some product frozen and some 45 F. CDI- discarded pork.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Observed commercial Windex bottle with unidentified yellow liquid as contents. CDI- discarded bottle and contents.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P: Observed interior of ice machine with significant mold and slime build-up after detaching ice baffle. CDI- cleaning started while on site. Ice drained.

.3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed several items above 45 F in prep cooler. Same unit that was holding foods above required temperatures at last inspection. CDI- foods moved to walk-in cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed prepared foods that were in freezer without date marking, and foods that had been in freezer without date mark of when food removed from freezer. Observed noodles not date marked. Slaw not date marked. CDI- discard noodles, allowed to date mark other foods.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Do not transfer toxic chemicals into labeled containers of different toxic materials. Observed deodorizer / cleaner in Windex bottle. CDI- discard.

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 : Do not cool foods at room temperature. Observed cooling dumplings at room temperature upon entry. Do not cover cooling foods before they reach 45 F or below. Observed cooling noodles covered after more than two hours 77 F. CDI- discard noodles. Uncover other noodles with time / temperature parameters. Move dumplings to walk-in cooler.

.4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf: Facility could not produce thin probed thermometer for measuring temperatures of thin foods. Verification needed.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live German roach in refrigerator. Observed dead German roaches around interior perimeter walls. CDI- Orkin called to evaluate facility for regular service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on surfaces of kitchen.

4-301.12(A) Provide a three compartment sink for manually washing, rinsing and sanitizing of equipment and utensils.-Pf : Observed no three compartment sink with bays large enough for submerging of largest equipment. Equipment will also not fit in dish machine.

.4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust build-up on light fixtures. Observed food build-up on shelves in walk-in cooler. Observed greasy, sticky build-upon surfaces in kitchen. Handles of oven sticky.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed boric acid on floors around perimeter of kitchen. Facility is doing own pest control. Observed food and litter build-up behind and under equipment. Dust build-up on ceiling. 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. Reattach base tiles that are detaching from drywall, to eliminate insect harborage areas. Observed detaching from wall behind ice nachine and refrigerator.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed keys, cell phone on shelves in food prep areas.

3-202.15 Package Integrity - PF Food packages shall be in good condition and protect the integrity of the contents. Observed dented cans stored with viable canned goods. CDI- Dented cans separated to bottom shelf of can rack.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Food contact surfaces shall be clean to sight and touch. Observed meat slicer and 2 vegetable choppers with dried food debris stored as clean. CDI - Slicer cleaned in place, choppers sent to dish area.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food that is held cold must be held at 45F or lower. Observed cooked egg rolls at 50F, cooked chicken at 49F, raw chicken at 51F, raw beef at 50F, and raw shrimp at 52F in flip top prep unit. CDI - All out of temperature items relocated to walk in cooler for rapid cooling. Instructed facility to monitor temperatures closely. Repair technician en route.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Ready to eat potentially hazardous foods shall held longer than 24 hours shall be date marked. Observed cooked egg rolls in upright cooler, washed bean sprouts, and cut cabbage in walk in cooler with no date mark. CDI -Items were appropriately date marked during inspection.

7-102.11 Common Name-Working Containers - PF Working containers of toxic chemicals shall be clearly and correctly labeled. Observed bottle labeled "sanitizer" containing de-greaser. CDI - Bottle containing de-greaser discarded; new bottle of sanitizer made and labeled.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Working containers of food shall be labeled with common name of food. Observed containers of sugar, salt, and MSG on cook line with no label. CDI - PIC label container during the inspection.

6-305.11 Designation-Dressing Areas and Lockers - C Lockers or other facilities shall be provided for storage of employees' food and possessions.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Separate raw animal foods from ready-to-eat foods or from raw animal foods with a higher final cook temperature. found raw eggs in two coolers above raw beef or ready-to-eat foods. CDI- eggs relocated.Separate dented cans from undamaged. Found significantly damaged cans on storage rack with undamaged. CDI- dented cans separated out.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P: Keep ice machines clean. Clean at a frequency sufficient to prevent build-up of molds. Observed significant black mold growth on interior of ice machine after detaching internal shield. Mold was flaking off into ice. CDI- two staff immediately began cleaning interior.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: GENERAL COMMENT: REMEMBER TO DATE MARK EGG ROLLS WITH DATE THEY ARE COOKED.

3-501.15 Cooling Methods - PF: Do not tightly cover cooling foods until they reach 45 F or below. Found four deep pans of noodles cooling tightly covered in walk-in cooler. CDI- uncovered and turned product.

4-302.12 Food Temperature Measuring Devices - PF: Obtain a thin probe thermometer appropriate for taking temperatures of thin TCS foods such as shredded, chopped cabbage. Obsreved no thermometer for this purpose in facility.

6-501.12 Cleaning, Frequency and Restrictions - C: Clean floors under equipment more frequently to prevent buildup of soil.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Found various raw animal foods co-mingled in freezer, not yet frozen. Emergency storage due to walk-in cooler with freon leak. All TCS foods had been moved to freezer prior to inspection.

Keep TCS foods cold at 45 F or below. Found various raw animal foods above 45 F in flip top portion of double prep cooler. All foods moved to freezer.

7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P: chemicals shall not be stored in containers that previously held other chemicals. Observed original Windex bottles with substance labeled as sanitizer.7-102.11 Common Name-Working Containers - PF: Working containers of chemicals shall be accurately labeled as to contents. Found unlabeled bottles of Windex. Unlabeled deodorizer said to be water. Degreaser in bottle Windex bottle. CDI- unlabeled bottles labeled. Windex with sanitizer discarded.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Upon entry into walk-in cooler, found all TCS foods moved to freezer. Freon leak necessitated the transfer of foods. Prep cooler holding foods at 48 F. Facility has inadequate space for storage at this time. Observed foods on floor, raw animal foods comingled, not frozen.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store food on the floor. Found emergency storage of food from malfunctioning walk-in cooler on floor of walk-in freezer.

3-304.14 Wiping Cloths, Use Limitation - C: Cloths used for wiping shall be held in a sanitizer between uses. Found damp cloths on surfaces of kitchen.

Equipment shall be kept in good repair and in compliance with its intended use. Found two-door prep cooler holding internal 48 F. Walk-in cooler ambient air 60 F. Technician on site to recharge walk-in cooler. Technician to service prep cooler. Verification of repairs needed.

Observed better cleaning needed in kitchen floors, walls. Especially under and behind equipment.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness: Properly sanitize food contact surfaces after cleaning. Observed low temp dish machine in use not sanitizing. Post cycle reading by test strip showed 0 ppm CL. CDI- call made for technician to service.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding: Keep TCS foods cold at 45 F or below. Observed all items in cook line prep cooler above 50 F. CDI- moved to walk-in or freezer for cooling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking: Properly date mark cooked foods with date of preparation. Observed large volume of eggrolls cooked previous day not date marked. CDI-marked.

7-102.11 Common Name-Working Containers: Properly label containers of chemicals. Observed degreaser unlabeled, windex not clearly labeled (wearing off). CDI- labeled

4-502.11 (B) Good Repair and Calibration: Calibrate thermometers used to take food and ambient air temperatures in coolers. Observed themometer in reach-in cooler 12 F out of calibration (reading low) in ice bath. Thermometers adjusted.4-302.12 Food Temperature Measuring Devices: Provide a thermometer for measuring internal temperatures of thin or small volumes of food. Verification needed.

Maintain floors, walls, ceilings clean and in good repair. Ceiling tiles observed to be dusty, base tiles missing on perimeter walls.