BASIL THAI CUISINE

REPEAT 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed ice dumped in hand sink at cook line. CDI: Sink was cleaned.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed cooked lobster meat stored below raw beef inside walk in freezer. Items were removed from hermetically sealed packaging. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed food employee handle soiled dishes then proceed to handle clean dishes without changing gloves. CDI: Food employee removed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed liquid eggs in ice bath above 41F. Observed stuffed shrimp above 41F in grill drawers. CDI: More ice was added to liquid eggs and stuffed shrimp was voluntarily discarded. All other temperatures were correct. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed shrimp and tofu basil rolls being held on TPHC without written procedures. CDI: Written procedures were filled out at end of inspection. TPHC procedure template may be found at: www.mecknc.gov/ 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed shrimp and tofu basil rolls labeled with start/discard times of 11:30am-4pm. CDI: Time labels were corrected to state 11:30am-3:30pm.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed ground chicken cooling at a rate of 0.04F/min inside walk in cooler in container covered with saran wrap. Observed shrimp cooling at a rate of 0F/min inside walk in cooler in container covered in saran wrap. CDI: Items were placed in walk in freezer to cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed debris in wiping cloth sanitizer solution next to hand sink at cook line.

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 minor debris build up in bottom of reach in cooler in dry storage area. Clean as needed.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following non-compliant priority items during the inspection: Handwashing sink usage, cooling methods, cooling time and temperature, improper holding temperatures, inconsistent date marking/pull thaw/FIFO procedures, not sanitizing food contact surfaces, toxic chemical storage and unapproved pesticide use. Several of the above mentioned were repeat risk factors from previous inspection(s). CDI - Employees present were educated on critical items; please see item numbers below for more details and corrective actions. -1- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

REPEAT: 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed metal food container stored inside the hand washing sink at the dish pit. CDI - Metal container removed by EHS. -1-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed dish machine pulling 0 ppm chlorine due to empty sanitizer bucket. CDI - PIC replaced with new bucket, machine primed and now pulling 50-100 ppm. -0- 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.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed cooked white rice cooling inside two large deep metal bowls overnight in the walk-in cooler. Product temped at 44 F during today’s inspection. EHS noted that the food’s cooling process was not documented on the temperature log. CDI - Discussed monitoring cooling temps by using logs with the PIC. White rice was voluntarily discarded due to not meeting proper time/temperature parameters. -0- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU/

3-501.16(A)(1) Maintain TCS foods in hot holding at 135 F or above. - P. Observed warmer hot holding white rice at 104 F since previous day. CDI - PIC voluntarily discarded white rice. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. - Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed cut cabbage prepared yesterday stored in the prep lowboy unit without a date label. CDI - PIC added yesterday’s date label to container. REPEAT: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. - P. The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C). Observed the following TCS applicable foods being held for resale in the facility past 7 day requirement: 3x containers of green curry, 3x containers of red curry 1x container of coconut soup and masaman all prepared on 1/26, 4x containers of cooked shrimp and 4x containers of steamed broccoli all prepared on 1/20. EHS reviewed first in first out (FIFO) procedures and recommended that facility add both prep and expiration dates on all labels. CDI - All expired foods were voluntarily discarded by PIC. Observed the following TCS foods date labeled as 1/27 but according to the PIC, were pulled from the walk-in freezer: Cooked beef, duck and pork. CDI - PIC unable to determine pull dates and corrective action resulted in voluntarily discarding foods. Observed no date label for container of cooked chicken wings. CDI - PIC voluntarily discarded chicken wings as a date of prep could not be determined. ***In the future, the PIC may be required to discard food, that is not dated inappropriately dated in accordance with 3-501.17 (A), (B), or (C). ***Facility has had various consecutive repeat violations with full points for non-compliance. Next repeat will implement a risk control plan.***

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed four butane cartridge cans Stored on top shelving above dry goods and food service equipment. CDI - PIC instructed to remove to designated chemical storage area. 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 three cans of hot shot bug spray. CDI - PIC instructed to remove unapproved pesticides from the facility. -1-

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 white rice cooling covered in high density inside two large deep metal bowls since previous day in the walk-in cooler. Product temped at 44 F during today’s inspection. EHS noted product cooling was not documented on temperature logs. CDI - PIC voluntarily discarded product due to not meeting proper time/temperature cooling parameters. -0.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed unlabeled shakers and squeeze bottles at the cook line. -0-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed build up on ice scooper in dipper well next to freezer. Discussion with the PIC revealed the scooper had not been cleaned since previous day. CDI - PIC removed utensil to dish pit to be w/r/s. -0-

5-205.15 Maintain a plumbing system in good repair. Observed water leaks at both 3-compartment sink and left prep sink (closest to ice machine) fixtures. Repair. -0-

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 damaged floor tiles and re-grouting needed throughout the facility. 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 water pooling on low tile grouted areas, areas missing floor tiles at dish pit and food debris on flooring underneath the dry goods (across from the office). Clean and maintain -1-

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

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 drink on prep top table. CDI - Employee removed drink. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing. - Pf. Observed ice dumped in hand washing sink at cook line. CDI - Employee instructed to discontinue using station as dump sink and redirected to prep sink. -0-

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 lamb stored above raw fish in the walk-in cooler. No physical evidence of contamination noted. CDI - Storage order was corrected to prevent cross contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed steamed broccoli stored inside soiled plastic container. Images attached. CDI - Food handler volutarily discarded food. -0-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food contact surfaces on soda gun at bar area with heavy accumulation of black microbial growth and dried food debris on blade of can opener. Discussion with PIC revealed the soda gun does not get cleaned and food handler revealed that the can opener had not been used today. CDI - Soda gun broken down to be w/r/s and can opener transferred to the dish pit to also be w/r/s. -3- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer: https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed recently prepared shrimp rolls and tomatoes cold holding > 41 F. See temperature chart. CDI - Items transferred to the walk-in cooler/freezer and rapidly cooled down to < 41 F. -0- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

REPEAT VIOLATION: 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 cream cheese and roasted squash without date labeling. Observed these TCS foods being held for resale and expired: fried tofu (8/22), half & half (8/31). Observed no pull thaw date for stuffed shrimp removed from freezer yesterday. CDI - All expired and unlabeled items voluntarily discarded by the PIC for compliance. Pull thaw date added to stuffed shrimp. -3- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. - Pf. Observed dented cans of oyster sauce stored with intact canned goods. CDI - PIC removed dented products for disposal. -0-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy ice accumulation under condenser unit/on condenser lines in the walk-in freezer. Observed water pooling in prep unit interior surfaces. Observed greasy debris accumulation on non-food contact surface of can opener base. -0.5-

REPEAT VIOLATION: 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 floor tiles at cook line and re-grouting needed throughout facility.

REPEAT VIOLATION: 6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at dish pit hand sink and (1) unisex restroom. CDI - Employee provided soap to each hand sink. -1-

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed food contact surfaces on soda gun at bar area with black growth and multiple metal food containers with stickers and sticker adhesive present stored as clean. CDI - Soda broken down to be w/r/s and containers transferred to the dish pit to also be w/r/s. -3- 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.

REPEAT VIOLATION: 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 these TCS foods without date labeling: Peas and cut cabbage. PIC unable to trace back their exact prep dates. Observed these TCS foods being held for resale and expired: Blanched broccoli and cauliflower (5/20-5/26), Iceberg lettuce (5/21-5/27), cooked duck (5/21-5/27), iceberg lettuce (5/25-5/31), cooked chicken (5/25-5/31). CDI - All items voluntarily discarded by the PIC for compliance. -3- Discussed date marking, pull/thaw dates and disposition (first in, first out) procedures. 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.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food and drinks in the WIC and WIF stored on the floor. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stagnant water inside of blender stored on top shelving. CDI - PIC removed to dish pit to be w/r/s. -0-

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 box containing rice paper boxes on the floor under shelving units. CDI - PIC instructed employee to remove off floor. -0-

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 ice accumulation on ventilation system in standing reach-in unit and under condenser unit/condenser lines in the walk-in freezer. Defrost and maintain clean. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles in back kitchen. Also observed a non operable condenser fan in the walk-in freezer. Repair these areas. -0-

REPEAT VIOLATION: 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with food handler’s certificate. No certified food manager present during today’s inspection. -1- For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

2-102.11 (C) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. - Pf. Observed PIC with limited knowledge on 6 FBIs. CDI - EHS educated PIC on 6 commonly reported FBIs. -0-

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 bare hand contact with ready to eat peas. CDI - Product voluntarily discarded. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap available at dish pit hand sink. CDI - Employee provided soap to hand sink. -0-

REPEAT VIOLATION: 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed raw shelled eggs placed above noodles in the walk-in cooler. Same raw shelled eggs were then placed directly on top of box of green onions. Also observed raw shelled eggs spilling onto container of green onions in the prep top. No physical evidence of contamination noted. CDI - Education provided and storage order corrected. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed several plastic and metal food containers with sticker adhesive present stored as clean. Also observed dried food debris build-up on blade of can opener. Equipment used during yesterday’s prep, per PIC. CDI - All utensils transferred to the 3-compartment sink to be washed, rinsed, and sanitized. -3- 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.

REPEAT VIOLATION: 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 3x containers of pho prepared yesterday evening with today’s date, 3-flavor fish sauce held past 7 days (exp 2/22) and 2x containers of thawing chicken without pull dates. CDI - Allowed PIC to add pull dates to chicken, correct label for pho and voluntarily discard expired food. Improvement in date marking noted. Kept at half demerits. -1.5- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

6-404.11 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 two dented cans stored with intact canned goods. CDI - PIC removed dented products for disposal. -0-

REPEAT VIOLATION: 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 several scoop handles resting on dry goods and several submerged inside of various dry goods inside of their containers. -0.5-

4-502.13 Single-use and single-service articles cannot be reused. Observed small single service plastic containers being re-used for sauces at the make line. CDI - Containers discarded. Discontinue this practice. -0-

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 flooring behind cooking equipment and in dry storage areas in need of cleaning. Also observed hood/ansul system accumulating grease and dust. Clean as these are over food prep areas/cookline. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone stored on shelving on top of container of cumin seasoning. -0-

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. - Pf. Observed the following non-compliant priority items during the inspection: Handwashing procedures, cooling methods, cooling time and parameters, cold holding, food storage order, date marking, cleansing and sanitizing food contact surfaces and thawing methods. CDI - EHS provided education to the PIC and food handlers present. -1- A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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

REPEAT VIOLATION: 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). - P. Observed compliance with exception to one food handler who turned the faucet off with their barehands after handwashing. CDI - Food handler educated on proper handwashing and rewashed their hands properly. Improvement noted from previous inspection. -0- For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed plate holding a customer’s order which included a raw shelled egg stored above ready to eat steamed broccoli in the prep top. No physical evidence of contamination observed. CDI - Food handler instructed to remove plate. REPEAT VIOLATION: 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 in reach in cooler. CDI - PIC changed storage order to correct order. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. - P. Observed chlorine sanitizer at low temperature dish machine with a concentration of 0 ppm. Dish machine had been in use since 10:00 AM according to employee. CDI - PIC reached out to Ecolab and facility voluntarily closed for repairs to equipment. Ecolab technician arrived onsite and repaired equipment. Sanitizer concentration now at 50 PPM. REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed dried food build-up on blade of can opener and its base. Equipment not used today, per PIC. CDI - PIC transferred can opener and base to the 3-compartment sink to be washed, rinsed, and sanitized. -3- 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 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed chicken wings cooling since 10:30 AM in the reach-in unit. Chicken wings temped at 86 F during inspection. CDI - Product voluntarily discarded by PIC. -0- 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.

REPEAT VIOLATION: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F or less. - P. Observed multiple TCS applicable foods cold holding > 41 F inside prep unit since 10:30 and overnight. Refer to temperature observation chart. Items holding > 41 F due to unit malfunctioning. Ambient temperatures registered at 48 F during inspection. No temperature logs could be procured during today’s inspection. CDI - Products from 10:30 AM were quickly transferred to WIC/WIF units, foods left inside the unit overnight were voluntarily discarded. -3- ***PIC has reached out to a refrigeration specialist and scheduled repairs for 2/7/25. VR visit required. ***Facility will be placed under a risk control plan due to non-compliance with cold holding as cited in the previous 6 inspection reports. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24 hrs. - Pf. Observed no date marking on tomato sauce made yesterday. CDI - Product labeled. 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 1 ct of cooked beef and 2 cts of cooked chicken held past the 7 day requirement (1/30-2/5). CDI - Items voluntarily discarded by PIC. -1.5- 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. 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.

REPEAT VIOLATION: 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf. Observed (1 ct) of chicken wings cooling in high density inside deep metal pan and in the prep reach-in unit since 10:30 AM. CDI - PIC voluntarily discarded product due to not meeting 2 hour parameter. Points scaled back due to improvement noted. -0.5- 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.

REPEAT VIOLATION: 3-501.13 (E) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed raw barramundi thawed improperly and not removed from the reduced oxygen packaging in the WIC since last night. CDI - PIC voluntarily discarded product. -1-

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 foods in the WIC and bags of dry goods in the back room stored on the ground. CDI - PIC removed from floor. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 buckets holding wiping cloths with sanitizer at 0 ppm quat. CDI - sanitizer remade. -0-

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 scoop handles resting on top of various dry goods inside of their containers. CDI - Scoop handles inverted. -0- 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 butcher’s knife and tongs stored in standing water at the line. CDI - Food handler removed water. -0-

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 personal food and beverage stored with resale foods on speed rack in the WIC and dry goods in back room. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no vomit and diarrhea cleanup available. CDI- EHS provided PIC with written vomit and diarrhea clean up plan poster For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 and raw beef stored over raw pork in reach in cooler. CDI- PIC changed storage order to correct order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine sanitizer at low temperature dish machine with a concentration of 0ppm. CDI- PIC ran the dish machine a few times and primed sanitizer line and concentration was 50ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple strainers with food debris on the inside stored as clean CDI- PIC placed strainers in 3 compartment sink to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed RTE shrimp, raw chicken, coconut soup, green curry, and red curry above 41F, see temperature chart. CDI- PIC voluntarily discarded foods. REPEAT -facility has has cold holding violations on the last 5 reports, EHS educated PIC on taking temperatures daily to ensure foods are 41F and below, if cold holding violation is noted during next inspection, risk control plan is to be implemented- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ

3-501.15 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 spring rolls cooling in flip top. CDI-PIC placed spring rolls on a sheet tray and moved to WIC to promote faster cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOx

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed ROP Raw sea bass and ROP raw barramundi fish in intact packages thawing in WIC. CDI- PIC cut open packages. REPEAT

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 RTE shrimp and RTE chicken stored in direct contact with ice. CDI- PIC removed ice.

6-303.11 Provide required lighting intensity. Observed lighting intensity of 3 foot candles in walk in freezer. Provide more intense lighting.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Observed the following priority items during the inspection: Handwashing, cold holding, cross contamination, cooling CDI - provided education to the PIC A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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 drinks on prep top units and on shelf in the beverage area over pitchers and glasses.

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

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P Observed ingredients and meats (raw or cooked) placed on a plate, then all the ingredients and meats are placed in a wok to cook, the plate used is then just rinsed and reused for another order to place ingredients and meats on. In addition this same plate is being placed on the top of the dish that the final product will be placed on, therefore the concern is cross contamination. CDI - Educated the PIC to discontinue this practice as different raw meats and cooked meats (seafood, beef, chicken and pork, etc.) are being placed on the plates. The plates shall be washed, rinsed and sanitized since a variety of raw meats are on the plates. Educated the PIC that discontinuing got placing unwashed plate with ingredients and meats on the clean serving plate to prevent cross contamination. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice noodles and pad see noodles above 41F at the cookline. CDI - allowed to use TPHC, at 2PM when they close they will discard, but will need to come up with a long term solution. Options: keep noodles at 41F and below or use TPHC (initial temp of the noodle be at 41F, after 4 hours any remaining noodles shall be discarded. Failure to comply may result in further permit action. Previous inspection observations- - Observed rice noodles at the cookline at 68F. - Observed bulk rice noodles at the cookline above 41F. PIC stated they were placed out at 1130AM, they are not on time and after lunch they are placed back into the walk in cooler. - Observed shredded cabbage in the prep top cooler at 52F, ambient air of the unit was about 53F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice noodles in the small prep cooker at cookline at 100F prepped today in a deep pan covered with plastic wrap. CDI - PIC removed, uncovered and placed in the walk in cooler. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed fish being thawed improperly and not removed from the reduced oxygen packaging. 3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed peanut sauce and fish thawing in standing water. CDI - Peanut sauce was removed from the standing water.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one ceiling panel missing in the back kitchen prep area. Replace. 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 ceiling vents accumulating dust. Clean and maintain. Observed floors under equipment at the cookline and refrigeration units are in need of cleaning.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food manager during my inspection. For more information on becoming a certified food protection manager 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 rice noodles at the cookline at 68F. CDI - PIC discarded the noodles. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed curry cooling in deep metal pans. CDI - PIC decreased the amount of curry in the pans to allow rapid cooling. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer in the kitchen at 0 ppm. CDI - sanitizer remade.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed the max/min thermoplate not functioning due to dead battery. Replace battery., Verification visit required to ensure compliance.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bulk rice noodles at the cookline above 41F. PIC stated they were placed out at 1130AM, they are not on time and after lunch they are placed back into the walk in cooler. CDI - PIC placed more ice on the rice noodles to maintain at 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice noodles in the small prep cooker at cookline at 100F prepped today in a deep pan covered with plastic wrap. Observed 3 containers of cooked shrimp prepped today in deep pans and covered in plastic wrap. CDI - PIC removed from the deep pan and placed on a sheet pan to cool rapidly to 41F and below. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-301.14 Post a handwash sign at each handsink. Observed handwashing sign missing from one sink at the Poppin Poke side.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed a couple of “clean” scoops on the Poppin Poke side with food debris. CDI - Scoops were taken to the warewash to rewash and sanitize. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 tofu and cooked shrimp with out dates. CDI - These were 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 .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food handler beard is not restrainted while prepping food on the Poppin Poke side.

3-302.15 Wash fruits and vegetables prior to use. Observed stickers on “washed” avocados. Remove stickers before washing.

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 rice scoops throughout stored in standing water.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed residential chest freezer and non-commercial air fryer at the Poppin Poke side. Remove and replace with ANSI certified or equivalent 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 floor tile in front of ice machine damaged and floor tile in warewashing area damaged/broken. Replace/repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shredded cabbage in the prep top cooler at 52F, ambient air of the unit was about 53F. CDI - PIC stated that they work done on the unit this morning, the unit was found unplugged. TCS foods were moved to the walk in cooler until the unit reached 41F or below. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken in the upright reach in cooler cooling in deep metal containers and covered in plastic wrap. CDI - PIC removed plastic and placed on sheet pans to cool rapidly. Improvement in cooling noted. Keep at half demerits. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed shelving in the walk in freezer and the dry storage with legs missing and being held by other means. Repair the shelving.

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 hood/ansul system accumulating grease and dust. Clean as these are over food prep areas/cookline.

2-201.11(A - C) & (E). Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed staff with inadequate knowledge of Employee Health Policy and what illnesses to report. CDI: provided a copy of the updated Employee Health acknowledgment form.

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 incomplete procedures for the clean-up of vomiting and diarrheal events. Facility had old poster that did not contain all information needed. CDI: gave a copy of new poster and written procedures to have implemented.

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 quat sanitizer coming out of the 3-comp sink dispenser at 50ppm. CDI: quat sanitizer was corrected to proper concentration.

Repeat Violation: 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 pad Thai and rice noodles in large plastic containers on ice at 50F. Observed cooked peppers stored on ice bath at 55F. CDI: ice was replenished and added to bath. Temperature dropped to 41F - 45F and continuing to drop. All coolers working properly on this inspection; improvement 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 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 basil rolls cooling inside top of curry cooler wrapped tightly in plastic at 49F. CDI: rolls were removed and stored on ice to cool. Advised to removed and cool down properly inside walk-in cooler for more rapid cooling. Observed large plastic container of massama soup cooling in ice bath that has melted. Product was 20 minutes off from not meeting proper cooling time of 70F within 2 hours. CDI: soup was moved to a metal bowl, stirred product, and ice was added to the bath for more rapid cooling. Product dropped before 70F within 20 minutes.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed quat sanitizer in red buckets at 50ppm. CDI: buckets were dumped and refilled to proper concentration.

REPEAT VIOLATION: 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer. CDI: order will be placed today; provided PIC with information on proper equipment needed. 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 employee washing dishes in 99F water. CDI: water was dumped and refilled with water at 110F.

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 cooling rack and plastic shelving racks inside walk-in cooler with heavy residue/build-up.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floor tile near prep area. Observed low grout areas on floors in various areas of kitchen.

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 inside salad prep cooler Napa cabbage, regular cabbage, tofu, wontons, etc > 41F (see temperature chart). CDI: all items were removed and placed inside the WIC. Work order was placed for service.

4-501.11 Maintain equipment in good repair. Observed heavy ice build-up inside back of salad prep cooler. Work order placed for service. Observed torn gaskets on both cooler drawers at grills station.

REPEAT VIOLATION: 4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer. PIC stated that thermometer was on order from Ecolab. 4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed incorrect strips used for checking chemical dishmachine at bar. CDI: educated PIC on appropriate strips needed; EHS left some until correct strips could be purchased.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit clean up kit. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 single use cups on floor.

4-302.13 (B) Provide an approved Max/Min thermometer for testing sanitizing temperatures in hot water warewashing machines. The thermometer must be readily accessible. -Pf Observed no high temp dish machine thermometer. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 top of dish machine in need of cleaning. Dish machine vent needs cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall near 3-comp and dish machine in need of cleaning.

REPEAT VIOLATION: 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 duck curry, shrimp stock, and duck stock inside walk-in cooler without a date label. Observed egg rolls inside grill cooler drawers without date mark. Observed cooked duck inside 2-door reach-in cooler without date mark. CDI: all products were made yesterday so they were properly labeled. 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 ground beef and pork inside grill cooler drawers that expired past 7 days. CDI: products were 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 lettuce, tomatoes, and shrimp that has just been prepared and were placed inside top of salad prep cooler. CDI: items were removed and placed on ice to properly cool prior to placing inside prep units. Observed cooked chicken cooling inside deep bowls in large portions. CDI: after capturing 2nd cooling temp, it was observed that product was cooling slowly; chicken was separated into 2 more bowls with less product to cool more rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels that had rubbed off some sauces on cook line. Observed no labels on flour and sugar bins.

REPEAT VIOLATION: 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of wonton wrappers stored directly on the floor inside the walk-in freezer. CDI: removed off of the floor.

REPEAT VIOLATION: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans wet stacked on back dish shelf.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no bleach strips available for checking bar dishmachine. CDI: strips were provided during inspection.

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

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee personal drinks stored on shelf next to canned foods. CDI: drinks were relocated.

Repeat: 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed fried tofu from night before uncovered inside walk-in cooler. CDI: product covered. Observed some open bags of dry goods in back storage area. CDI: products were covered. Points scaled back due to improvement and no storage order issues on this inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed inside ice bath above undercounter cooler noodles at 50F, bean sprouts at 55F, lettuce at 50F, and cooked shrimp at 49F. CDI: more ice was added to ice bath; temperature went down to 40F. Observed cooked shrimp and noodles inside undercounter cooler at 49F. CDI: products moved to walk-in cooler to rapid cool. Observed padseeu and rice noodles at 55F in large plastic containers at wok station. CDI: ice was added to noodles to cool down temperature.

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 fried tofu inside walk-in cooler that was made yesterday without date label. CDI: product was labeled. Observed pho base with two dates, one expired and one updated date label. CDI: old label was removed. Observed some labels that were not legible due to label getting wet and ink bleeding. CDI: discussion with PIC regarding clear dates on labels.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed bottled employee beverage stored inside ice used for customer consumption. CDI: beverage was removed and ice that was contaminated was removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic containers and metal pans wet stacked in kitchen. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed containers stacked with sticker residue.

Repeat: 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs stored above veggies inside bottom of wok station prep cooler. CDI: storage order was rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of dry goods at back dry storage area.

General Comment: 4-501.11 Maintain equipment in good repair. Observed torn gaskets on both cooler drawers.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at dish area handsink. CDI: Soap provided. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice dumped in handsink at the bar. CDI: Ice melted. Employee was educated on handsink usage.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored over ready to eat broth and noodles. CDI: Items relocated. REPEAT VIOLATION Improvement from previous inspection as there were no glove violations.

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 massaman curry right at 2 hours still above 70F. CDI: Product rapidly reheated to over 165F, split into smaller containers and then cooled rapidly on ice with mixing. Observed chicken broth still above 41F from yesterday evening. CDI: Product voluntarily discarded. REPEAT VIOLATION 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw chicken above 41F after 4 hours of cooling from being prepped. CDI: Product fully cooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed Pad-see-eu noodles and thin rice noodles holding above 41F. CDI: Items rapidly cooled by adding ice.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on cooked duck in cooler drawer. CDI: product dated. Overall date marking system is compliant.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed facility has cooling issues based on the amount of production. Additional coolers may be required if products cannot be properly cooled. CDI: EHS discussed with staff about eliminating cooling of some products by reducing the amount that is prepared out of temperature, at a time. 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 massaman curry cooling in deep container with ice below product level. CDI: Product rapidly reheated and then cooled. Observed chicken stock cooling in deep pot in walk in. CDI: product voluntarily discarded. Observed raw chicken cooling in tightly sealed bags, stacked in bus tubs, with lids in reach in. CDI: Product was spread out and moved to the walk in, but only 4 bags properly cooled. Other bags were fully cooked. REPEAT VIOLATION

3-302.15 Wash fruits and vegetables prior to use. Observed employees cutting peppers straight from box without washing them. CDI: Peppers washed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Items separated. REPEAT VIOLATION Facility needs more air drying space based on amount of dishes.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle soiled equipment and utensils at the mechanical dishwasher and continue to handle clean utensils without washing hands and donning new gloves. Ensure to discard gloves after handling soiled utensils and equipment. CDI EHS educated employee on proper glove use and employee washed hands and donned new gloves. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above washed produce in the walk in cooler. CDI PIC rearranged order during the inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer stored as clean with heavy debris build up on the FCS (food contact surface) of the blade. CDI PIC broke down the meat slicer and slicer was cleaned by the end of the inspection. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the sanitizer basin at the 3 comp sink filled with QUAT concentrations of 50 ppm. CDI PIC emptied basin and refilled with 200 ppm QUAT sanitizer. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed employee washing, rinsing and not sanitizing equipment and utensils. Ensure to properly clean all equipment and utensils. CDI EHS educated employees on proper cleaning methods and had items rewashed.

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 masaman curry that was prepped the day before and failed to cool properly to 41F or below (see temp chart). Observed fried eggplant cooling in the flip top unit at a rate of 0F/min. CDI PIC placed fried eggplant into the walk in cooler to rapid cool and PIC voluntarily discarded masaman curry.

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 facility using TPHC for rice noodles, chili base sauce, tofu, and cut tomatoes without TPHC form in the establishment. Observed cut tomatoes beginning to be placed on time with temps above 41F. Ensure all TCS foods held on TPHC start at proper cold holding temperatures. CDI PIC placed cut tomatoes in the walk in cooler to rapid cool and EHS disscused proper procedures and provided a TPHC template. Repeat violation. Points were not escalated due to overall improvement seen in labeling start and end times for TCS foods on TPHC.

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 eggplants cooling in the flip top. Cooling rate was 0F/min. Observed masamam curry in a large covered metal container that was cooked the day prior that failed to properly cool in the allowed time frame. CDI PIC voluntarily discarded masamam curry and placed cut tomatoes and fried eggplants in the walk in cooler to rapid cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers wet stacked. Observed employee drying metal bowls and containers with a wiping cloth. Ensure to allow proper air drying. CDI EHS discussed pyramid stacking with employee to promote air drying and not using a wiping cloth. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed NFCS (non-food contact surfaces) such as reach in units, shelving, NFCS of slicer, etc. with debris build up. Ensure to increase cleaning frequency.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the wall and ceiling tiles above the hood system and grill area with heavy debris and grease build up. Observed light fixtures above the prep tables with debris build up. Ensure to increase cleaning frequency.

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 server wash hands and then turn off faucet with bare hands. CDI: Employee was cirrected and rewashed hands. All other handwashes throughout inspection were compliant.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed curries and soups holding below 135F. CDI: Products rapidly reheated to over 165F. REPEAT VIOLATION

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items in prep top/reach in cooler including potatoes, tofu, cabbage, and peas, lettuce, and wontons above 41F. Cooler air temp was 60F. (See #31). CDI: Products rapidly cooled down in walk in cooler since PIC stated that the temperatures this morning were below 41F. REPEAT VIOLATION

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 several items in prep top with multiple date stickers on them. CDI: Items dated with more than one date voluntarily discarded. REPEAT VIOLATION Previous violation corrected.

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 marked on the chili sauce at wok stations, and on eggplant and tomatoes in prep top. CDI: Products voluntarily discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed prep top/reach in cooler holding food above 41F. VERIFICATION REQUIRED

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed some fruit flies throughout back kitchen. PIC advised to increase frequency of pest control.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked containers stored as clean. CDI: Containers separated for air drying. REPEAT VIOLATION Some improvement from previous inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken mix, and ground raw chicken stored over raw beef in walk in cooler. CDI: Items reorganized. Observed raw chicken and raw chicken mix stored outside of commercial packaging over raw beef. Items to be reorganized after service.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomatoes and wontons cooling at a rate of 0F/min. CDI: Tomatoes discarded at end of lunch service. Wontons for this evening's service removed to walk in cooler for rapid cooling.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed duck curry holding below 135F on flat top. CDI: Product rapidly reheated above 165F. REPEAT VIOLATION Some improvement from previous inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed items holding above 41F in prep top. CDI: Items kept for lunch service and then discarded. Observed flat noodles at wok station above 41F. CDI: Ice added to product to rapidly cool. REPEAT VIOLATION Some improvement from previous inspection.

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 1/2 pan of duck in cooler drawer date marked 1/8. CDI: Duck voluntarily discarded. REPEAT VIOLATION Some improvement from previous 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 several food items cooling in prep top and cooler drawers. CDI: Items will be discarded or used by end of shift or items moved to walk in cooler for rapid cooling. REPEAT VIOLATION See #18. NOTE: Environmental Health Specialist (EHS) noticed little stirring occuring with curries and sauces, although they were properly cooling. EHS recommends stirring more frequently.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths in 50ppm quat sanitizer at server station. REPEAT VIOLATION Some improvement from previous inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal bowls repeatedly wet stacked throughout inspection. CDI: Bowls separated. REPEAT VIOLATION

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Overall inconsistent control of kitchen as evidenced by cooling issues, improper sanitization of utensils, lack of knoweldge of health policy, and date marking issues.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion employee did not know what illnesses and symptoms are food related. Employee knew there was a poster on the door with the illnesses, but could not read the poster due to the size of the font. CDI: Employee educated on food borne illnesses and symptoms. Poster with larger font and Send sick employees home now slogan provided today in both english and spanish to operator.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dishes in 3-comp sink being sanitized in 0ppm quat sanitizer. Sanitizer coming from dispenser was 50ppm quat. CDI: EcoLab called. EcoLab rep fixed the sanitizer dispenser during inspection. Observed dish machine pulling 0ppm chlorine sanitizer at bar. Bartender stated he had just changed the chemical bottle. However, bartender did not prime machine. CDI: Bar tender and manager shown how to prime machine and told when machine should be primed. Machine then read 100ppm chlorine sanitizer after machine was primed and ran several times. REPEAT VIOLATION

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 duck curry from yesterday cooling in walk in and still above 41F. CDI: Product voluntarily discarded. Observed stewed tomatoes prepared this morning above 41F in prep top cooling at a rate of 0F/min. CDI: Item moved to reach in and uncovered for rapid cooling. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed several TCS sauces hot holding below 135F including green curry, red curry, and duck curry. CDI: Items rapidly reheated to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggplant double panned in prep top cooler holding above 45F. CDI: Item rapidly cooled to 39F after 1 hour in reach in cooler. Observed all noodles at cooking stations with ice in buckets above 45F. CDI: Items were used within 4 hours of removing from walk in. Environmental Health Specialist (EHS) recommends placing these items on TPHC permanently. Observed some items above 41F in coolers but below 46F veggie roll, ground chicken, ground beef, ground pork, and sprouts. CDI: Some items voluntarily discarded, others moved for rapid cooling, and others kept as they were sold by end of service.

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 ground chicken, ground beef, and ground pork above 41F (below 45F) and more than 4 days from prep(1/3 and 1/4). CDI: Items voluntarily discarded. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed stewed tomatoes cooling in prep top cooler. When employee was asked to change the cooling method, he placed item in the reach in tightly covered. CDI: Item uncovered for rapid cooling. See #18 Observed duck curry sauce in walk in from last night above 45F. Item was covered and in a deep pan. CDI: Item voluntarily discarded. See #18 REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed clear liquid in two squeeze bottles. Employee stated it was vinegar. CDI: Bottles labeled.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one employee cooking food with bracelet on.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets at 0ppm quat. Sanitizer at sink dispenser was 50 ppm (see #14). Observed wet cloth stored at the bar. CDI: Buckets emptied and refilled with properly concentrated chemical after EcoLab was on site to fix the issue. REPEAT VIOLATION

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked bowls stored as clean. CDI: Items rewashed. Overall items are being stacked once dried throughout facility.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee sanitizing dishes in 50ppm quat. Dispenser is dispensing sanitizer at 50ppm quat. Corrected during inspection (CDI): All dishes are going through the dishwasher until sanitizer at sink is fixed. Bleach is to be used for sanitizer buckets or hand dilute the quat.

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 red curry and coconut soup cooling at a rate of .02F/min and .06F/min respectively. Items were in ice baths properly but stirring by employees was not occurring. CDI: Employee began stirring curry and soup every 5 min and products cooled to 44F in 17 min. REPEAT VIOLATION

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 wonton mix thawing in the walk in cooler with date of 10/14. Items pulled from frozen must be marked with the date it was pulled. REPEAT VIOLATION Improvement from previous 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 basil rolls (summer rolls) cooling in prep top cooler. CDI: Item removed from prep top and permanently placed on TPHC. TPHC paperwork provided today via email along with inspection. Form must be filled out once and kept on record for review at each inspection. REPEAT VIOLATION Significant improvement from previous inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bag of carrots stored on floor in walk in cooler. CDI: Person In Charge (PIC) relocated carrots.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths stored outside of sanitizer at server area. Observed one wet cloth at prep area on shelf. CDI: Cloth in server area moved to bucket. Cloth in kitchen moved to dirty linen area. REPEAT VIOLATION

4-501.11 Maintain equipment in good repair. Observed split gasket on far side of line prep top cooler on reach in door. REPEAT VIOLATION Improvement from previous inspection.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, employees do not know health policy or where to find it in the facility. A poster is hanging up on the office door. Ensure employees are aware of when they must be excluded from work. CDI: Employees educated on health policy and shown where it is.

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 employees washing hands for less than 15 seconds and use bare hands to turn off faucet. CDI: Employees educated on proper handwashing and rewashed their hands. 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 washing dishes handle dirty dishes, place them in the dishwasher, and then put away clean dishes with no handwash. CDI: Employee educated on when to wash hands and employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice in handsink on line. CDI: Ice melted.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw duck stored over raw beef and pork in walk in 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over cooked chicken in reach in Observed shrimp stored behind bamboo in prep top so that shrimp water could drip over bamboo as it is placed on a plate. CDI: Items reorganized so that shrimp cannot contaminate bamboo. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee sanitizing dishes in 50ppm quat. Dispenser is dispensing sanitizer at 50ppm quat. CDI: All dishes are going through the dishwasher until sanitizer at sink is fixed. Bleach is to be used for sanitizer buckets or hand dilute the quat.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed tomatoes cooling in prep top cooler at a rate of 0F/min. CDI: Tomatoes placed on time today. PIC stated they will cool item in walk in before placing on line. Observed pad thai and pad seeu noodles cooling at a rate of 0F/min in walk in. CDI: Items moved to walk in freezer for rapid chilling. 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 tilapia sauce cooling at a rate below .5F/min. CDI: Ice bath properly made and item reached proper rate.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings and sweet and sour soup holding below 135F. CDI: Wings voluntarily discarded and soup rapidly reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pad thai and pad seeu noodles at wok station with under no temperature or time control. CDI: Noodles placed on TPHC. Form provided today via email along with inspection. Observed several items on ice (lettuce, noodles, tomatoes) above 45F. CDI: Proper ice baths made to keep items cold. Ice must be up and around the product in order to adequately hold items cold.

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 tomatoes done today were put into a container from tomatoes done on monday. The tomatoes were out of temperature, due to being just prepped. CDI: Tomatoes were properly labeled. Discussion with PIC to ensure that contianers are being washed between batches of TCS foods. Observed containers of 3 flavor sauce and wonton mix pulled from frozen with original dates only (8/16 and 10/4). CDI: Pulled from frozen date added. REPEAT VIOLATION

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried tofu cooling in prep top cooler. Observed pad thai and pad seeu noodles cooling in walk in while tightly covered. CDI: Noodles moved to freezer for rapid cooling. Tofu temporarily placed on time. PIC stated that they will cool it in walk in before bringing it out from now on. Observed sauces and soups cooling on ice, but ice was not up and around containers and in one container, ice had melted. Observed summer rolls made and placed directly into prep top cooler for cooling. REPEAT VIOLATION

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottle of clear liquid on rack at wok station unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer buckets with sanitizer below 200ppm quat. See #14. Observed two wet cloths stored outside of sanitizer. REPEAT VIOLATION

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 scoops for rice stored in a cup of water in kitchen. REPEAT VIOLATION

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single service items stored on the floor.

4-501.11 Maintain equipment in good repair. Observed split gaskets on cooler drawer and reach in on line next to handsink. Observed bar to be chipped along edge of counter. Observed rusted ice maker deflector plate. REPEAT VIOLATION

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed cracked tile at 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 dust accumulation on vents and ceiling tiles throughout kitchen.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed mix of raw chicken and shrimp being stored on speed rack above sauces in walk-in cooler. Observed raw beef being stored over noodles in walk-in cooler. CDI: all items reorganized so that raw items were on the bottom. Storage order poster left with PIC.

4-501.112(A)(2) Provide a minimum of 180F rinse water for sanitization when using the dish machine. -Pf Observed high temperature dish machine reaching a maximum temperature of 143F on thermoplate. CDI: maintenance contacted and fixed dish machine during inspection. Machine had a burnt wire. Machine read 182F on thermoplate.

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 red sauce in walk-in cooler with date of 6/13. PIC stated this was the make/freeze date. EHS did confirm that red sauce gets cooled in freezer and then pulled out when needed. CDI: thaw date written on sauce. Ensure food items requiring date marking that are to be frozen have the make date, freeze date, and thaw date. Observed tofu, cooked chicken mixture, and 1/2 & 1/2 without date labels. CDI: items properly date labeled.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf EHS observed that facility is using TPHC for cooked peppers, house sauce, and sliced tomatoes. Facility did have times properly marked on products. PIC could not locate TPHC procedure form. CDI: TPHC form filled out during inspection. Keep TPHC form on site at all times.

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 tomatoes that had been sliced and then placed directly into prep top unit to cool at 55F. CDI: tomatoes to be discarded at the end of lunch. EHS advised PIC to have tomatoes cool in walk-in cooler before being placed on to prep top cooler. Observed summer rolls made and then directly placed into prep top cooler at 62F. Ingredients start off at 45F or below. EHS suggested placing summer roll on TPHC since they are discarded at the end of lunch.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth being stored above sanitizer line in bucket. Ensure wet wiping cloths are submerged in sanitizer.

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 room temperature water by summer roll station used for tongs. Observed rice scoops being stored in room temperature water by rice cookers throughout. EHS explained the approved ways of storing in-use utensils. EHS explained that facility could rinse tongs and scoops in room temperature water and then store the utensil in a clean, dry place between uses as long as they discard water every four hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed dishes being stacked while wet by dish machine. EHS demonstrated and advised pyramid stacking method.

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 employee wiping summer roll wraps with wet wiping cloth before rolling them. EHS informed PIC and PIC had employee stop using cloth. Food contact surfaces cannot be absorbent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed at the bottom of bar coolers.

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 REPEAT Observed line cook wash hands on two different occasions by scrubbing less than 15 second and turning off faucet handles without barrier. EHS advised PIC to educate employee on how to wash hands long enough and without recontaminating them.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers in walk-in cooler from a different day, already cooled without lids. Ensure when food items are finished cooling (45F or below), they are stored with lids/wrappings.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine sanitizer measure right around 50ppm chlorine. CDI: EHS advised PIC to have company increase concentration of sanitizer because it was right on the border of being too low. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed small amount of debris left on interior of meat grinder being stored as clean. CDI: PIC relocated part to be properly cleaned.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P REPEAT Observed procedures onsite for par-cooked chicken and shrimp. Observed logs that had not been filled out since 3/3/18. Ensure logs are maintained regularly. Facility is no longer using non-continuous cooking for shrimp. EHS suggeted removing shrimp procedure.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P REPEAT Observed wonton soup (chicken broth made with chicken bones) and peanut sauce holding below 135F on stove top. Section of stove was not on. CDI: employee lit flame and reheated soup and sauce. EHS observed this same section of stove not on during last inspection. Ensure stove is always on to maintain items at 135F or above.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed sliced tomatoes in prep top and expo ice bath, cooked pepper sauce by grill, house sauce, and summer rolls holding above 45F. PIC stated that all items are discarded after lunch except for cooked pepper sauce and tomatoes in prep top. CDI: tomatoes in prep top cooler were relocated to walk-in cooler to quickly cool. EHS suggested using TPHC for all other items if PIC finds they cannot maintain temperature at all times. TPHC procedures emailed along with inspection again. PIC and head chef stated they would now like to use TPHC for house sauce, sliced tomatoes and summer rolls.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed yellow squeeze bottle of "dish soap" being stored by dish machine without a label. CDI: PIC discarded squeeze bottle.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed containers being stacked while wet at dish machine.

4-501.11 Maintain equipment in good repair. Observed gasket ripping off of prep cooler #1.

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 dust build-up on ceiling in kitchen. Observed cleaning needed on floors behind equipment by cook line.

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 dishwasher wash hands for less than 15 seconds and then recontaminate hands by not using a paper towels to turn off faucet.

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 chef touch celery in prep top cooler with bare hands. CDI: EHS explained to chef that food is not to be contacted with bare hands.

6-301.14 Post a hand wash sign at each handsink. Observed missing hand washing sign from bar hand sink. CDI: hand washing sign was provided.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bar dish machine running with 0 ppm chlorine. Sanitizer and detergent was empty. CDI: sanitizer was replaced and primed to be running with 100 ppm chlorine before end of inspection.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P Observed procedures onsite for par-cooked chicken and shrimp. Observed that logs were being filled out but some days were missing. Observed chicken and shrimp to not be labeled with notification that products were still raw. Storage order of these items was correct.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed house sauce being held at room temperature by cook line. CDI: sauce was voluntarily discarded. EHS suggested using Time as a Public Health Control to keep product safe. EHS explained TPHC procedures and emailed form for owner to view and decide if this would work for establishment.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and egg roll mix cooling with plastic wrapped around it. Observed large containers of curry being cooled in the walk-in. CDI: items were relocated to walk-in freezer where they quickly cooled below 45F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and squeeze bottles without labeling throughout kitchen.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. REPEAT Observed employees preparing food with watches on.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. REPEAT Observed wet wiping cloths being stored outside of sanitizer around kitchen.

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

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 stairs to lower pantry with rust.

2-101.11 PIC shall be present during all hours of operation. -PF. At 9:40 am, a person in charge was not designated. Staff advised they started working at 8:30 am. A designated person in charge shall be present during all hours of operation. CDI, person in charged arrived around 10:00 am.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a raw chicken product stored above produce. CDI Product moved to a different location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris and sticker residue on some dishware and equipment. 4-702.11 Before Use After Cleaning - P, 4-703.11 Hot Water and Chemical-Methods - P Observed staff washing rinsing dishes on top of soiled dishes in the 3 compartment sink and then only sanitizing the dishes for less than 2 seconds with a quat sanitizing solution. Follow the quat sanitizers instruction for sanitizer contact time. CDI Soiled dishes removed from the middle wash vat and vat filled with clean water. Items that were not properly sanitized were rewashed and sanitized.

3-401.14 -P. Non-continous cooking procedures are not complete. The procedures provided only address chicken and shrimp is being partially cooked as well. Containers of partial cooked chicken are labeled as cooked chicken. Also, current procedure on file doesn't match procedure submitted by previous manager. Provide a complete procedure for the process. Label partially cooked chicken as "par cooked". Verification required for product labeling and procedure.

Per NC DHHS and FDA. The sauces that are being made in house and placed in jugs for storage without temperature control need to be tested to determine if they are a TCS food. This can be done with Health Department assistance with a pH meter or a private vendor can test the food and determine if the product is TCS or not. Establishment has 30 days to determine which testing method will be used.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed two small containers of shredded lettuce at 53 F dated 9/13/17 and a large container of coconut soup at 51 F dated 9/13/17. Most likely, this cold holding issue is due to cooling procedures in the evening. CDI. All products discarded.

3-501.13 Use approved thawing methods. Observed duck thawing in the kitchen sink in 113 F hot water. CDI, product was at 41 F and was moved to the walkin cooler for storage. Use cold running water to thaw products. Also, do not thaw products at the dish washing sink while soiled dishes are stored in the sink.

2-402.11 Effectiveness-Hair Restraints - C 2-303.11 Prohibition-Jewelry - C Observed three servers enter the kitchen and scoop rice. Servers were not wearing a hair restraints and two were wearing a bracelet.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed lower dining room quat bucket with a wiping cloth stored in a 50 ppm quat solution. Dining area was not in use at this time. CDI sanitizer replaced.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed two damaged cutting boards with deep melted spots. CDI. Equipment discarded.

4-204.120 Equipment Compartments, Drainage - C Observed condensation collecting inside the bar refrigerator and beer draining into a metal container. Repair the refrigerator so that it is sloped to drain to an outlet.

5-202.11 (B) A plumbing fixture such as a handwashing sink, toilet, or urinal shall be easily cleanable. Observed faucet handles at the bar and main cooking line damaged. Replace the faucet handles.

5-501.113 Covering Receptacles - C. Observed no covered trash can in the lower area restroom. Provide a trash can with a lid in this restroom.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the stairs to the pantry area starting to rust again. Keep the stairs in good repair.

6-301.11 Handwashing Cleanser, Availability - PF. Observed the soap dispenser not working in the upstairs Mens restroom. Corrected during inspection, dispenser made functional.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed containers of spices stored uncovered across from the drink station. Observed ice bins left open at drink stations. Observed a container of fish left uncovered in the walk-in cooler. Advised PIC to cover all the items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several metal containers and a whisk stored on the clean equipment shelf with sticker residue and food residue. Corrected during the inspection. Items rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed blanched broccoli and sliced tomatoes in the grill area at 55 and 54 F. Both items had been prepared within the last 2 hours. Allowed to use and discard after 4 hours for this inspection. Maintain both items below 45 F.

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 half and half with the date label damaged. CDI, product re-labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a sanitizer container with damaged label. CDI, bucket removed from service.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stored together wet above the 3 compartment sink. Observed the blender stored closed and with moisture inside the blender.

4-501.11 Maintain equipment in good repair. Observed two rice cooker lids damaged. Keep all equipment in good repair. Best practice is to take damaged equipment out of service until repaired.

Observed a damaged floor tile in the dishwashing area and a missing vent cover at the mop sink. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

6-305.11 Designation-Dressing Areas and Lockers - C Observed a personal hat stored with single service items in the lower dining area's bar area.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed a personal drink stored above utensils at the beverage station. CDI. Beverage moved to an approved location.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed rice noodles stored in a prep sink with raw chicken stored above the noodles at the same prep sink. Use prep sink for either raw protein prep or vegetable prep, but not both types at the same time. Observed cooked mussels stored with raw fish. Observed raw shrimp wraps stored above ready to eat foods. Keep all raw protein products stored below ready to eat food products. CDI. Products moved to a new location.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed one wire basket with residue. Observed some pots and pans with stickers left on the items after cleaning and sanitizing.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed marinated chicken cooling for 1.5 hours in the freezer with no decrease in temperature. Product at 53 F during cooling period. Observed prepped raw shrimp at 53 F, product did not change in temperature after 20 minutes. All other products, such as soups and cabbage mixture are being cooled properly. All products placed in shallow pans for cooling in the walk-in refrigerator. Facility has implemented a cooling log program for items being cooled.

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 prepped raw protein products being cooled in plastic bags. See item #18 on this report for additional information. CDI. Cooling method changed to shallow uncovered pans in the walk-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed one pan of flour not labeled in the prep area. Observed a squeeze bottle with a yellow liquid not labeled in the bar refrigerator. CDI Products labeled.

3-305.12 Food Storage, Prohibited Areas - C Observed the drain line for the beer tap hanging above washed fruits in the bar area refrigerator. CDI, pipe moved to prevent contamination.

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 one wait staff wearing a bracelet and several staff were not wearing hair restraints while scooping rice, preparing sauce trays, and beverages.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed wet cloths in quat sanitizer at 100 ppm. CDI. New sanitizer provided Observed a bucket of sanitizer stored on the floor. CDI. Bucket moved to a shelf above the floor.

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

Observed cleaned glassware stored next to paper towels at the bar hand washing sink. Use the paper towel dispenser at the sink so that water you staff hands does not drip onto cleaned glassware. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

4-501.11 Maintain equipment in good repair. Observed the inside of the food processor with a damaged plastic surface. Observed a damaged plastic flour bin, wire basket, plastic container in the lower level refrigerator, damaged gasket at the freezer in the bar, and a loose drain pipe in the refrigerator with the beer.

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

5-501.115 Maintaining Refuse Areas and Enclosures - C. The common dumpster area is collecting a lot of debris. Clean the entire area.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the metals stairs rusting. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed minor corrosion and damage on handwashing sink faucet handles. Replace the handles if damaged.

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 multiple staff wash their hands, turn off the knobs with bare hands, and then dry their hands. Observed a staff person wash his hands at a prep sink. Observed a staff person at the dish washing area use dirty gloves to stack clean dishes. CDI, all staff advised to rewash their hands. Contaminated prep sink and dishes re-cleaned and sanitized.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed cooked mussels stored with raw fish. Observed raw shrimp wraps stored above ready to eat foods. Keep all raw protein products stored below ready to eat food products. CDI. Products moved to a new location.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed the bar dishwashing machine functioning at 0 ppm chlorine. CDI. Corrected during the inspection 4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed the microwave collecting residue. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils stored clean that still had residue on them. CDI, items rewashed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P. Observed prepared cabbage at 54 F at 11:30 am in a covered deep bowl. Cabbage moved to another metal pan by staff. Observed the same cabbage at 54 F at 12:30 pm. CDI. PIC moved cabbage to a thin shallow pan

Observed wonton soup, coconut soup, and other liquid items on the grill at 125 F. Observed warm noodles sitting out on the prep table at 125 F. CDI, soup and sauce products reheated to above 165 F. Noodles rapidly cooled on ice. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed Basil Wraps in a prep refrigerator at 67 F. CDI, product placed in Walk-in refrigerator for rapid cooling. Observed rehydrated rice noodles at 68 F in the grill area. Noodles rapidly cooked using ice and water.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed some TCS items in the make unit missing date marking stickers. Observed a TCS food product in the walk-in refrigerator marked with a date of 1/31/17. Products in the make unit re-labeled and the 1/31/17 product was discarded.

7-201.11 Store toxic materials to avoid contamination. -P Observed sterno stored on the counter in front of the grill. Store sterno on a shelf below all food and food service equipment. Product moved to a new location. Observed fish oil supplement pills stored with canned goods. Product moved to the office.

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 prepared cabbage at 67 F in the walk in cooler in a deep bowl covered with plastic.

Observed a frozen stock sauce being thawed on top of the prep sink. Thaw products in a walk-in refrigerator or under running water in the prep sink. 3-501.13 Use approved thawing methods.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices at grill area not labeled. Observed flour and sauce in tea jugs not labeled in the prep area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of noodles stored on the floor in the walk-in cooler. Observed a bag of rice stored on the floor. Both items moved and placed above the floor.

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 wait staff wearing watches and were not wearing hair restraints while scooping rice, preparing sauce trays, and beverages.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes that were stored in front of the grill and were not stored in a sanitizing solution.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in water that was not flushing away food particles. CDI, water pressure adjusted on the water so that food particles flushed away.

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

4-501.11 Maintain equipment in good repair. Observed the prep table under the microwave rusting. Observed a stone mixing bowl (used but covered in plastic when used), damaged. Observed the inside of the food processor with damaged parts.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed the shelving in the walk-in refrigerator collecting residue.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in the restroom at the lower dining room.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed the metals stairs rusting. 6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed minor corrosion and damage on handwashing sink faucet handles. Replace the handles if damaged.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Interview two employees had they had some knowledge of employee health. CDI Educated staff on illnesses, symptoms and reporting procedures. Re-train all staff on employee health requirements.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an open personal drink stored next to the cutting boards and a personal drink stored on top of a microwave. CDI items discarded.

2-301.14 Wash hands after activities that contaminate them. -P Observed an employee handle a pan of raw chicken and then remove her gloves and then proceed to put on new gloves without washing her hands. CDI. Instructed staff person to wash their hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dish machine at the bar sanitizing dishes at 10 ppm chlorine. CDI. Machine was primed and was functioning at 50 ppm chlorine by the end of the inspection.

Cabbage mix did not reach 70 F within 2 hours. CDI. Product discarded. 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed half and half at 47 F. Observed basil wraps, with heated rice wraps at 68F. Observed bean sprouts at 53 F. CDI. Half and Half was discarded due to lack of date marking. Basil wraps discarded. Bean sprouts were rapidly cooked in the refrigerator.

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 half and half and milk not date marked. CDI staff discarded both products.

7-201.11 Store toxic materials to avoid contamination. -P Observed sterno stored above rice on a shelf and on the counter in front of the grill. Store sterno on a shelf below all food and food service equipment. All products moved to a new location.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cabbage mix in a bowl covered in plastic wrap.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices, flour, sugar, and liquid products in bottles not labeled. All products labeled during the inspection.

3-304.13 Linens and Napkins, Use Limitations - C. Observed an apron touching produce in the walk-in refrigerator. Apron being used to cover the linen. LINENS and napkins may not be used in contact with FOOD unless they are used to line a container for the service of FOODS and the LINENS and napkins are replaced each time the container is refilled for a new CONSUMER.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of pans in the dish washing area.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed knives with damaged surfaces. Observed other cooking utensils damaged. CDI equipment removed from use. 4-501.11 Maintain equipment in good repair. Observed shelving in the dish washing area starting to rust.

Observed some shelving in the walking cooler and dish washing area collecting residue. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Observed minor corrosion and damage on handwashing sink faucet handles. Replace the handles if damaged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticky label residue on clean pans on the drying rack. CDI-labels removed and pans washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tomatoes in flip top cooler #2 at 49F. Observed raw chicken and beef in cold drawer since yesterday at 55F and ground chicken and beef cooked today at 53F in the cold drawer. CDI-raw chicken and beef were voluntarily discarded. Tomatoes ground chicken and beef were placed on ice to rapidly cool. VERIFICATION REQUIRED. (REPEAT)

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several squeeze bottles of oils and sauces and bulk bins of condiments not labeled as required.(REPEAT)

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

4-501.11 Maintain equipment in good repair. Observed cold drawer and flip top cooler incapable of maintaining temperatures at 45F or below. VERIFICATION REQUIRED.

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed food employee change tasks without washing hands before donning a new pair of gloves. CDI-Had employee wash hands thoroughly.

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 the bartender cutting limes for drinks and contacting the fruit with bare hand contact. CDI - instruction provided and staff was then in compliance.

.4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer solution at warewash machine behind bar measuring at 0 ppm. Found that there was no concentration of sanitizer in the container itself. CDI-Replaced with a new sanitizer container and was measured above 50ppm. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on inside of the ice machine. Observed rice scoop stored on dirty rack in dry storage unit. CDI-the scoop was brought back for washing and sanitizing, and the ice machine was cleaned..

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed soup hot holding on the griddle below 135F.CDI-Had employee turn the heat up on the unit for reheating the soup to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep cooler across from grill station not cold holding food product at 45F or below. The lettuce was at 55F, the steamed broccoli at 49F, the steamed broccoli in the reach in cooler below was at 60F, lettuce in the reach in cooler below was at 55F. Found cooked noodles stored on top of microwave. Ensure that cold holding units are keeping food product at 45F or below.

7-201.11 Store toxic materials to avoid contamination. -P Observed container of Sterno fuel stored on top of counter in front of stove. CDI-The sterno fuel was moved to the floor underneath the handwash sink. Ensure that toxic chemicals are stored away from food and food contact surfaces.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several containers of sauces in deep containers 65F in the walk in refrigerator. These were moved to ice baths and rapidly cooled and within one hour were at 45-50F. CDI.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of food products that were not properly labeled indicating the product. Have all containers labeling with the common name of the food.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths on counters throughout the kitchen. Needs to be stored in sanitizer containers with the correct concentration.

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 ceiling of reach in cooler downstairs. Observed residue build up on racks in the dry storage room. Clean as often as necessary to prevent soil accumulation.

6-301.14 Post a handwash sign at each handsink. Observed no handwash sign at handsinks behind upstairs and downstairs bar. CDI-EHS provided PIC with 2 handwash signs to place at sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stickers and sticker residue on cleaned dishes placed on drying racks. Dishes were stacked so that sticker residue was contacting food contact surface of stacked containers. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer solution in dishmachine behind bar reading 0ppm chlorine. CDI-Dishmachine will not be used. All glassware for bar will be brought back to kitchen dishmachine to be washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken and raw shrimp above 45F in flip-top cooler. Observed sliced shrimp in prep cooler above 45F. CDI-Chicken and shrimp were removed and placed in cooler to rapidly cool.

8-103.12 Comply with the procedures in the HACCP plan as submitted an approved as part of a variance or local approval. Maintain records as required.-P/Pf Observed containers of par cooked chicken in flip-top cooler and prep cooler not labeled as "par cooked" chicken as per required by approved plan and procedures for par cooked chicken.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed container of fish oil on dry storage rack not labeled to indiate contents. Observed several clear squirt bottles not labeled to indicate contents throughout kitchen.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed warped and cracked plastic containers on drying rack. Observed chips on blade of knife being stored on knife mount. CDI-voluntarily discarded.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels left at downstairs handwashing sink. CDI, operator provided towels during inspection.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed raw chicken stored over raw shrimp and raw beef and chicken stored over ready to eat foods in flip top prep refrigerator. Observed raw chicken removed from commercial packaging stored in containers and over raw beef in walk in freezer. Observed raw shell egg located over tofu in flip top prep cooler. CDI, operaotr relocated foods during inspection. Repeat. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Store food in wrappings, packages, or covered containers. Observed drink pitchers uncovered / unprotected in downstairs dining area. CDI.

3-401.14 Follow the procedure that was submitted and approved by the Health Dept for noncontinuous cooking of raw animal foods. -P - Observed par cooked chicken not properly labeled after initial heat treatment as was stated in approved written procedures. CDI, operator labeled containers "par cooked" on containers. Follow approved written procedures at all times.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed food employees holding cut lettuce and cut tomatoe on Time but facility did not have written procedures for using Time as a Public Health Control for foods. CDI, handout provided to operator 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 basil wraps in covered containers and several containers of cooked shrimp in covered containers located in prep refrigerator behind front prep line. CDI , operator removed cover and placed foods in shallow containers to rapidly cool.

3-501.13 Use approved thawing methods. Observed duck thawing at ambient room temperature near grill on cookline. Observed shrimp thawing in prep cool under running water at 83 degrees F. CDI by instruction.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on counter and prep tables during inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans being wet stacked at warewashing area. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a damaged lid on white storage container for rice near office. Replace.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. Observed no quat sanitizer available for 3 compartment sink. Verification required by 7/20/15.

2-301.14 When to Wash - P Wash hands before handling clean equipment. Observed dish washer handle clean equipment after handling soiled equipment without washing their hands. CDI by instruction.

3-301.11 Preventing Contamination from Hands - P,PF General Comment: No bare hand contact with ready to eat foods. Observed operator touch broccoli with their bare hands in walk-in cooler. CDI, operator voluntarily discarded broccoli.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Handwashing sinks shall be easily accessible for employee use. Observed container of soiled utensils stored in handwashing sink near dish machine.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Store raw animal food so that cross contamination is prevented. Observed raw shrimp stored with containers of cooked shrimp in a cooler located in walk-in cooler. Observed par cooked chicken, raw beef and raw shell eggs stored over onions and ready to eat foods in flip top prep cooler. CDI, food relocated for proper storage. Repeat.

_4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Provide sanitizer at proper concentration. Observed sanitizer vat of 3 compartment sink below proper concentration. CDI, operator refilled sanitizer vat to proper concentration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Potentially hazardous food shall be cold held at 45 degrees F or below. Observerd cut tomatoe cold held above 45 degrees F along cookline on ice. CDI, operator relocated tomatoes to rapidly cool.

3-603.11 Consumption of Animal Foods that are Raw, Undercooked, or Not Otherwise Processed to Eliminate Pathogens - PF Provide proper consumer advisory on menu if raw animal foods are offered undercooked or raw. Observed current consumer advisory consisting of a DISCLOSURE statement but no REMINDER statement. Operator stated that the steak on menu is not offered undercooked. CDI by instruction.

7-204.11 Sanitizers, Criteria-Chemicals - P Sanitizer shall be provided at proper concentration. Observed chemical dish machine providing chlorine sanitizer above 100ppm as measured by test strips. CDI, operator cleaning glassware at main kitchen dish machine until EcoLab calibrates dish machine behind bar.

3-501.15 Cooling Methods - PF Use proper methods to cool foods. Observed cooked shrimp cooling in covered containers in walk in cooler. Observed duck that operator stated was going to be placed in walk in unit to cool but in a large bulk amounts. Observed shrimp wrap cooling in prep refrigerator along line covered in plastic wrap while in the cooling process. CDI, operator removed wrap from shrimp wraps and placed the duck in shallw containers. Operator removed covers from shrimp in walk-in cooler to rapidly cool.

4-901.11 Equipment and Utensils, Air-Drying Required - C Allow equipment to air dry after cleaning. Observed several metal containers behing wet stacked on clean drainboard of 3 compartment sink and on rack above 3 compartment sink. 4-803.11 Storage of Soiled Linens - C - Store soiled linen properly. Observed several soiled cloths stored on rack next to fryer oil along cookline.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Keep equipment in good repair. Observed rusty shelving in walk in cooler. Observed split gaskets on low reach in refrigerator along cookline. Observed damage to lid of rice cooker. 4-101.11 Characteristics-Materials for Construction and Repair - P Food contact surfaces shall be safe for food. Observed chicken that were from and stored in to-go bags in walk in freezer. CDI by instruction.

4-602.13 Nonfood Contact Surfaces - C Nonfood contact surfaces shall be free from an accumulation of soil. Observed soil accumulating over dish machine in kitchen.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Floors, walls, and ceilings shall be designed and constructed to be smooth and easily cleanable. Observed damage to wooden shelf on prep area over rice cookers. Repair.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.Observed employee drink stored on a microwave and on dish machine in kitchen. CDI, operators relocated drinks for proper storage.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw chicken and raw shrimp stored over noodles and other ready-to-eat foods in flip top prep cooler 2. Observed wonton made with raw chicken stored over vegetables and cooked wonton in walk in cooler. CDI, foods relocated for proper storage. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Provide sanitizer at proper concentration. Observed a bucket and spray bottle of quat sanitizer below proper concentration. Chemical warewashing machines shall provide proper concentration of sanitizer to sanitize equipment. Observed warewashing machine behind the bar not providing proper concentration of chlorine sanitizer. CDI, operator called EcoLab during inspection and is cleaning glassware in kitchen until unit fixed.

3-401.14Raw animal foods using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. Observed partially cooking their chicken, cooling it, and then fully cooking it at a later time. CDI, operator confirmed this process and PIC stated that that they will discontinue this process until procedures are prepared and have been approved. Handouts given to operator. Repeat.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed current consumer advisory consisting of a REMINDER but not DISCLOSURE statement for steak items identified on menu. CDI, provide proper consumer advisory by next inspection.

3-501.15 Cooling Methods - PFUse proper methods and equipment to cool foods. Observed a container of rice cooling in prep cooler and tightly covered. Observed noodles cooling in wrapped packaging and cooling in prep cooler. Observed shrimp that was recently cooked and cooling in tightly wrapped plastic packaging. CDI, operator relocated foods to thin pans and placed in walk in unit to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.Observed a container of pinneapple stored on ground in office. CDI, operator relocated foods for proper storage.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.General Comment: Observed clean linen stored inside a reach in refrigerator. Observed clean cutting board slip-resistant mats stored against soiled wall on clean drainboard side of warewashing sink.

General Comment: 4-501.11 Maintain equipment in good repair.Observed plastic container lid with a crack in it. Replace4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 1 of 8 cutting boards in poor repair and with heavy scratches. CDI, operator removed cutting board from use.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces shall be free from accumulation of soil. Observed black residue accumulating on edges of prep sinks. Observed water accumulating on bottom of beverage cooler behind bar near dish machine.

2-102.12 Certified Food Protection Manager - CAt least one person in a managerial capcity shall be on site at all times and be an ANSI accredited certified food protection manager. Observed nobody on site at time of inspection with certification. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - PStore raw animal food so that cross contamination is prevented. Observed raw chicken stored over sauce bread and raw beef in walk in freezer. Observed raw shell egg stored over sprouts CDI, operator relocated foods for proper storage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - PProvide sanitizer at proper concentration. Observed chemical dish machine not supplying proper concentration of sanitizer. CDI, operator called EcoLab during inspection and is cleaning glassware at dish machine in kitchen.

3-401.14Raw animal foods using a non-continuous cooking process shall be prepared and stored according to written procedures that have obtained prior approval from the regulatory authority. Observed partially cooking their chicken, cooling it, and then fully cooking it at a later time. CDI, operator confirmed this process and PIC stated that they Patrick Perkins, stated that they will discontinue this process until procedures are prepared and have been approved. Handout given to operator.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PFGeneral Comment: Date mark potentially hazarouds food that is ready-to-eat and held in establishment over 24 hours. Observed cooked duck in walk-in cooler that operator stated was removed from freezer and held in walk in cooler. CDI by instruction, items not date marked and held over 24 hours shall be discarded.

3-801.11 (A), (B), (C), (E) and (G) Pasteurized Foods, Prohibited Re-Service, and Prohibited Food - PGeneral Comment: Provide proper consumer advisory for any animal food that is offered undercooked. Observed current consumer advisory on menu consisting of a REMINDER statement but not a DICLOSURE statement for steaks. Operator stated that they do not cook an undercooked steak. CDI by instruction.

3-501.15 Cooling Methods - PFUse proper methods to cool food. Observed a large bowl of peanuts cooling on prep table and operator stated that they leave it on table to cool. Observed large covered pot of chicken stock cooling in walk-in cooler. CDI, operator separated foods to smaller portions to rapidly cool during inspection.

3-305.11 Food Storage-Preventing Contamination from the Premises - CGeneral Comment: Store food 6 inches off of the ground. Observed 2 containers of frying oil stored on ground near office.

3-304.14 Wiping Cloths, Use Limitation - CStore wet wiping cloths in sanitizer in between uses. Observed several wet wiping cloths stored on prep tables along cookline and in kitchen.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - CClean equipment shall be stored in a clean, dry area. Observed several clean utensils stored in soiled bucket below dish machine. Observed clean 2 large plastic containers stored on ground that employee stated was used for food.4-803.11 Storage of Soiled Linens - CStore soiled linen properly. Observed several soiled aprons and cloths stored on ground and on a pipe below handsink along prep line.

4-101.11 Characteristics-Materials for Construction and Repair - PGeneral Comment: Materials used in construction of food contact surfaces shall not allow migration of deleterious substances or impart colors or taste to food and be safe and durrable. Observed plastic thank you shopping bags used to stored frozen duck and chicken in direct contact inside the walk-in freezer.

4-602.13 Nonfood Contact Surfaces - CNonfood contact surfaces of equipment shall be free from accumulation of debris. Observfed shelving in kitchen accumulating debris and tape residue sticking to dish machine door in kitchen.