TOPS CHINA

REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed open box of unwashed bell peppers stored directly over open bus tub of cut onions and carrots CDI -PIC corrected storage order. Points reduced due to improvement in storage order.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen. PIC was instructed to keep food covered while waiting to be prepared. ORKIN services establishment monthly. PIC will increase frequency of cleaning floors drains.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed four containers of food being stored directly on the floor under shelving in WIF. CDI -PIC placed containers on shelves

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wet wiping cloths stored on counter tops throughout kitchen. CDI - PIC was instructed to make and keep wet wiping cloths stored inside properly sanitizer solution.

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 bus tubs stored clean over 3-comp-sink with food debris on non food contacts surfaces. CDI - PIC moved bus tubs into wash compartment

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors and walls with food debris and build up throughout kitchen especially around cooking equipment. Increase frequency of overall detailed cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed construction equipment stored on dry storage shelf among open dry food. CDI - PIC removed equipment.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee using serving spoon to scoop out fried rice from warmer #2 and proceeded to use bare hands to hold RTE fried rice together on serving spoon . EHS intervened and had employee discarded fried rice. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed in WIF sveral manufacturer cardboard boxes where raw chicken was previously stored evidence by labels on boxes. Housing cooked breaded chicken and cooked egg rolls. PIC stated foods were cooked several days ago. CDI - PIC voluntarily discarded 7 boxes in total 2-cooked eggs rolls and 5-cooked breaded chicken. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation REPEAT 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed three indiviudal manufacturer cardboard boxes housing unwashed mushrooms, celery, peppers stored directly over cut and washed onions, carrots, and cabbage in WIC. CDI - PIC corrected storage order and EHS educated PIC on stored order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed roughly 12 individual single service containers housing RTE crab wontons in double door RIC above 41F prepared yesterday. EHS and PIC took several temperatures none which were observed below 41F. EHS observed PIC voluntarily discarded food in dumpers. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-502.13 Single-use and single-service articles cannot be reused. Observed several manufacturer cardboard boxes with labels regarding safe handling instructions and contents of box in WIF. Housing cooked breaded chicken and cook eggs rolls where raw chicken was previously stored. All 7 boxes housing cooked foods were voluntarily discarded.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed mushrooms, celery, and cabbage stored directly over cut and washed onions, carrots, and peppers in WIC. CDI - PIC corrected storage order and EHS educated staff on stored order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed in-use three metal ice scoop with food debris. CDi - PIC moved items to 3-comp-sink.

REPEAT 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household insta-pot in establishment. Remove all household equipment except approved equipment. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several non food grade containers used to stored cold and hot foods throughout kitchen. CDI - PIC is in the process of purchasing more food grade containers. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wired storage racks in WIC and dry storage with heavy rust build up. PIC will have wired storage racks replaced.

REPEAT 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 on storage rack two containers of flour with single service spoons fully submerged inside containers. CDI - PIC washed hands and removed single service spoons from inside containers.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed wired storage racks in WIC and dry storage with heavy rust build up. PIC will have wired storage racks replaced. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed several non-food grade plastic containers housing TCS and non-TCS foods throughout kitchen. PIC will have obtain food grade containers.

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed for floors and walls throughout establishment mainly around storage racks, under cooking equipment and hard to reach areas. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter and litter stored above WIC. PIC is in the process of removing items from the facility.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented and distressed cans stored on shelf. CDI - PIC voluntarily discarded 5 cans 2 oyster sauce 2 soy sauce and 1 tomato sauce.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic lids and stainless steel bowls with food build up and debris stored clean over 3-comp-sink. CDI - PIC moved items to 3-comp-sink to b e W/R/S. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use several wet wiping cloths stored directly on prep tables. CDI. PIC discarded wiping cloths.

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 under prep sink large white container of flour with metal scoop submerged inside the white flour. CDI - PIC moved metal scoop to 3-comp-sink. 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 in dry storage room large food container of sugar with metal scoop submerged in sugar. CDI - PIC moved metal scoop to 3-comp-sink.

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 a few ceiling tiles missing above walk in cooler and damaged ceiling tiles in dry storage room. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food built up on walls and dust build up on vents. General cleaning of kitchen is needed in hard to reach areas and under prep tables. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed clutter and litter stored above WIC. PIC is in the process of removing items from the facility.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy grease build up on filters and sides of hood system. PIC has schedule cleaning for the end of the month.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open container of raw chicken stored over open containers of soy sauce, cut carrots, and sweet and sour source in low boy cooler. CDI - PIC corrected storage order. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed open bag of raw marinated shrimp stored in the same container with bags of cooked wontons and cooked pork cubes in walk in cooler. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed heads of lettuce and cabbage stored directly on the rails in walk in cooler. CDI - PIC placed them into food containers.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use several wet wiping cloths stored directly on prep tables. CDI. PIC Made bleach sanitizer solution to hold wet wiping cloths.

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 under prep sink large white container of flour with metal scoop submereged inside the white flour. CDI - PIC moved metal scoop to 3-comp-sink. 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 in dry storage room large food container of sugar with metal scoop submerged in sugar. CDI - PIC moved metal scoop to 3-comp-sink. 3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single service plastic bowl submerged in cut cabbage container in walk in cooler. CDI - PIC discarded single service plastic bowl.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several bus tubs wet stacking on dry rack above 3-comp-sink. CDI - PIC rearranged bus tubs to allow proper air drying.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily rusted shelves in walk in cooler in need of repair or replacement.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food and grease residue on storage racks for air drying clean utensils and 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 a few ceiling tiles missing above walk in cooler and damaged ceiling tiles in dry storage room.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy grease build up on filters and sides of hood system. PIC has schedule cleaning for the end of the month.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few flies near 3-comp-sink and hand washing sink. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door with long gaps along the sides of the door.-REPEAT

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 several wet cloths on prep tables. CDI - PIC discard cloths. EHS educated PIC on placing them in a sanitizer bucket with proper concentration.

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 low boy cooler gasket with food built up. 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 build up of food residues on shelving, and fryers. Recommend higher frequency and more thorough cleaning. PIC is working on a cleaning schedules to increase frequency.

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 items stored among customers items in WIC. CDI - PIC place items in containers and relocated to lower shelf in WIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed uncovered raw shrimp next to uncovered cooked Lo Mein in WIC. CDI - PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed metal screen door closed with gaps along sides, top, and bottom of screen door.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use several wet wiping cloths stored directly on prep tables. CDI. PIC removed items.

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 plastic measuring cup submerged in white bucket of tea in WIC. CDI - PIC voluntarily discarded tea.

4-502.11(A) Maintain utensils in good repair. Observed handle of wooden serving spoon crack and chipped stored inside cabbage container. CDI - PIC voluntarily discard utensil.

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. paint chipping and rusted shelving in WIC.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food built up on walls and dust build up on vents. General cleaning of kitchen is needed in hard to reach areas and under prep tables.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over RTE chicken and rolls in WIC. CDI-Storage order was corrected and pork dumplings were stored separately, and above raw proteins.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on dirty prep unit covers. CDI. PIC removed. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.

4-502.13 Single-use and single-service articles cannot be reused. Observed PIC reusing single use boxes to store food. CDI. PIC removed true food.

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 build up of food residues on shelving, and fryers. Recommend higher frequency and more thorough cleaning. *****Improvement from last time

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 food stored directly on the floor of the WIF. Repeat

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wet wiping cloths stored directly on prep tables. CDI. PIC removed.

4-501.18 Maintain wash, rinse, and sanitize solutions clean. Observed extremely dirty water used in cleaning dishes. CDI. PIC replaced solution.

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 build up of food residues on shelving, and fryers. Recommend higher frequency and more thorough 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 build up on vents. Also food debris were seen on the floor. And hood. Needs to be cleaned. Repeat

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee on cook line open a can of Coke as EHS was walking into establishment.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack three raw shell eggs and add them to a vegetable mix and continue with food prep, touching other utensils. CDI-EHS provided when to wash education to PIC and hands were washed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed RTE pork dumplings stored in same container with raw proteins in WIC. Observed raw chicken stored over RTE chicken in WIC. CDI-Storage order was corrected and pork dumplings were stored separately, and above raw proteins.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items that were identified as on TPHC from 11am-3pm not discarded after 3pm. Items include two types of chicken and cut cabbage. CDI-EHS explained to PIC that items must be discarded based on the TPHC times provided. Items were voluntarily discarded.

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 containers of flour, other white substances, and liquids. Observed a bottle that was labeled as food coloring being used to stored cooking wine. Accurately label all working containers.

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

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household insta pot in establishment. Remove all household equipment except approved equipment. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed heavily rusted shelving throughout establishment, including prep/cook line and WIC.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash, residues, and dust on floors throughout establishment, under prep equipment, and under cooking equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee’s rice pudding stored over flip top. Designate an area for the storage of employee possessions away from equipment, customer food, and utensils.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee drinking out of cup while preparing food. CDI - Employee was asked to move to designated eating and drinking area and wash hands. -0.5 points-

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee chopping cooked pork that will undergo a cooking step. CDI - Employee was asked to wash hands and put on gloves during the act of food preparation. -0 points-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed rear door open during inspection CDI - Door was closed by regulator. -1 point-

4-501.11 Maintain equipment in good repair. Observed rusted and damaged shelving throughout establishment. Recommend repair or replace. -REPEAT- -1 point-

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 build up of food residues and splash on flip top unit, grill, shelving, prep tables, and fryers. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food splash, residues, and dust on floors throughout establishment, under prep equipment, and under cooking equipment. -REPEAT- -1 point-

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 written procedures for cleaning vomit/diarrheal events. CDI - Written procedures were reviewed with and e-mailed to PIC. -REPEAT- -0 points-

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 chlorine sanitizer at three compartment sink with a concentration less than 50ppm. CDI - PIC added more chlorine sanitizer and a sanitizer concentration of 50ppm was achieved. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed vegetable peeler stored as clean with build up of food debris and residues. CDI - Vegetable peeler was moved to three compartment sink to be washed, rinsed, and sanitized. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed sheet plans being stored on floor in kitchen area. CDI - Sheet pans were moved to three compartment sink to be washed rinsed and sanitized. -1.5 points-

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 sheet pan of cooked noodles and container of fried chicken cooling on prep table at ambient room temperatures. CDI - Items were moved to walk in cooler to rapidly cool to 41F or less. -0.5 points-

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed tongs stored in fried chicken with handle making contact with food. CDI - Tongs were repositioned. -0 points-

4-501.11 Maintain equipment in good repair. Observed shelving throughout establishment rusted and needing resurfacing or replacing. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food residues, debris, and splash on walls behind cooking equipment on floors in kitchen and dry storage area and on flooring around prep areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

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 stored on prep table with ready to eat foods. -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large containers of rice and sugar in dry storage area stored without covers. Cover food in storage area. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed packages of food stored on floor in walk in freezer. -0 points-

4-502.11(A) Maintain utensils in good repair. Observed shelving throughout establishment rusted and needing resurfacing or replacing. 4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cooked shrimp stored in broken/cracked plastic container in walk in cooler. CDI - Container was discarded and PIC has been advised to discard any equipment that is cracked or broken. -REPEAT- -1 point

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed abundance of food residues and debris on underside of prep tables, shelving, and around cooking equipment. Recommend higher frequency and more thorough cleaning throughout. -REPEAT- -1 point-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food residues, debris, and splash on walls behind cooking equipment on floors in kitchen and dry storage area and on flooring around prep areas. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cardboard box used to stored ready to eat fried chicken being held on TPHC. Cardboard box was also stored on top of and making contact with ready to eat fried chicken stored below. CDI - Cardboard box and chicken were discarded. -1.5 points-

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 tightly covered plastic container of cooked shrimp cooling in walk in cooler. CDI - Plastic lid was removed from container to allow cold air to circulate in and around food product. -0.5 points-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen pork being thawed completely submerged under running water with a water temp of 74F. CDI - Water temp was lowered to 69F to continue thawing. -0.5 points-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cooked shrimp stored in broken/cracked plastic container. CDI - Container was discarded and PIC has been advised to discard any equipment that is cracked or broken. -REPEAT- -1 point-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food residues and debris on shelving and on outer and inner surfaces of refrigeration equipment. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed opened employee drinks on prep table next to rice cooker and prepared foods. -0.5 points-

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed large uncovered containers of rice in dry storage area. CDI - PIC provided lids. -0 points-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Observed chlorine sanitizer at three compartment sink with a concentration less than 50ppm. CDI - PIC added more bleach sanitizer to three compartment sink. New sanitizer concentration was 50ppm. -1.5 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed boxes of food stored on floor of walk in freezer. -REPEAT- -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing hair restraint. CDI - PIC provided employee with a hair restraint. -0 points-

4-202.11 Multiuse food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed cracked and chipped plastic containers used to store eggrolls in reach in cooler. CDI - PIC discarded container. -0.5 points-

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed broken tiles in kitchen area covered with piece of plywood. Replace tiles or replace with non-absorbent materials. -0.5 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone charger stored on top of flip top cooler. Designate an are for the storage of employee possessions away from equipment, customer food, and utensils. -0 points-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed no written procedures for vomit/diarrheal events. CDI - Written procedures were given to and reviewed with PIC. Post procedures in establishment. -0 points-

3-501.13 Use approved thawing methods. Observed frozen chicken thawing under completely submerged water with a temperature of 77F. Approved thawing methods include thawing under refrigeration, thawing under completely submerged running water with a temperature of 70F or below, or as part of the cooking process. -0.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled containers of food products along cook line. Containers of spices and oils are labeled elsewhere in establishment. Recommend higher consistency of labeling. -REPEAT- -1 point-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large container of sugar stored on wheeled trolley that is less than 6 inches off the floor. -0 points-

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 peeling prep surface on flip top cooler with cracks and chips. Recommend replacing with cutting board or other smooth, cleanable, durable, and nonabsorbent surface. Observed plastic containers used to hold egg rolls with chips and cracks. Recommend replacing. -REPEAT- -1 point-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat sanitizer test strips in establishment. Establishment uses both chlorine and quat sanitizers but only has chlorine test strips. A verification is scheduled by 10/30/2021 to determine if establishment is in compliance. -0.5 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food splash and residues on cooking equipment and shelving. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floor under cooking equipment and near three compartment sink with build up of food splash and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed egg rolls, cooked chicken, and raw chicken cold holding in beverage cooler between 44F and 50F. PIC stated that items are removed from walk in cooler prior to lunch service and held in beverage cooler near cash register until they are cooked and held on time. CDI - PIC returned items to walk in cooler to rapidly cool to 41F or less. PIC was advised to discontinue storing food in beverage cooler since beverage cooler lacks the ability to cool or maintain food at 41F. The beverage cooler is for beverages only. -1.5 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled containers of spices and sauces stored on cart at cook line. Spices and working containers of food were labeled throughout rest of establishment. Recommend more consistency in labeling. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food while not wearing a hair restraint. -0.5 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloth stored on plastic tray next to sanitizer bucket. CDI - PIC placed wiping cloth back into sanitizer bucket. -0.5 points-

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 peeling prep surface on flip top cooler with cracks and chips. Recommend replacing with cutting board or other smooth, cleanable, durable, and nonabsorbent surface. -1 point-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings not cooked to 165F. Internal temperature of 117F. PIC stated facility cooks wings, places on counter using TPHC, then re-cooks wings when an order is placed. PIC stated product was made @11:15am. CDI: Education provided and food employee refried wings to 165F.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed sesame chicken reheated to 135F in wok. PIC stated product is breaded in-house, cooked, cooled, held in walk-in cooler, then reheated. CDI: Education provided and food employee reheated sesame chicken to 165F.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pork being held below 135F on shelf above wok. CDI: Education provided and pork reheated to above 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage being held above 41F on top of steam well. PIC stated product pulled from walk-in cooler @10:30am. CDI: Education provided and PIC placed cabbage back into walk-in cooler for cooling.

3-501.13 Use approved thawing methods. Observed shrimp thawing on counter in colander and plastic bus tub. CDI: Education provided and shrimp moved to walk-in for proper thawing. Observed chicken thawing on prep table. CDI: Education provided, food employee breaded chicken and placed in walk-in cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door/screen open upon arrival for inspection. CDI: Food employee closed door.

4-501.11 Maintain equipment in good repair. Observed gasket torn on standalone freezer across from fryers. REPEAT VIOLATION. **Points not escalated due to nature of violation.

Repeat: 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken in packages above raw beef that had been prepared and stored in containers inside walk-in freezer. CDI: storage order was corrected. Improvement noted. No storage order issues inside walk-in cooler. All foods observed covered were needed.

General Comment: 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed bleach sanitizer in 3-compartment sink at 0ppm. CDI: bleach added to make proper concentration.

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 noodles, chicken, and crab rangoons inside walk-in cooler with no date from yesterday. CDI: items were properly dated.

Repeat: 4-501.11 Maintain equipment in good repair. Observed multiple racks including walk-in freezer, cooler, and dry storage that were rusted. 4-502.11(A) Maintain utensils in good repair. Observed rusted scraper and damaged spatula hanging up at 3-compartment sink. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed small round cutting board that were worn and with deep cuts.

Repeat: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris and residue under shelving racks at back dry storage area. Improvement has bee noted with cleaning of floors.

3-302.11(A) Separate the different types of raw animal foods. -Pf-Observed raw chicken stored above cook pork in the walk in cooler. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed raw chicken and general tsu chicken in the walk in freezer left uncovered. Also egg rolls and chicken was left uncovered in the walk in cooler.CDI-PIC covered items and seperated the raw chicken from cooked pork.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed chicken, pork, beef, and noodles all above 41F in the flip top cooler.CDI-Items moved to different cooler.

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 whole pork stored in bins in the walk in cooler, cooling at a slow rate.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor.-Observed several boxes of chicken and pork stored on the floor in the walk in cooler and freezer.

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 plastic bowls being used to scoop rice, flour, and sugar.

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

4-501.11 Maintain equipment in good repair.-Observed the flip top refrigerator with a ambient of 45F during the time of inspection.VR- Will come back in 10 days to verify its fix.PIC adjusted thermostat but ambient still read 42F. Observed rusted shelving in the walk in cooler and freezer and discoloration and cracked plastic bins holding food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is needed along the storage racks throughtout the facility. Observed sticky residue on the handles of the bottom reach in cooler and in between the gaskets.

5-103.12 Provide water under pressure to all fixtures.-Pf-The water pressure was low at the handwashing sink. PIC adjusted the pressure -CDI

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.-Observed food build up and discoloration along the walls and baseboards in the kitchen. Cleaning is needed underneath all equipment, storage racks and 3 compartment sink.

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- REPEAT- Observed an employee preparing egg role and cut cabbage with bare hands. CDI- PIC voluntarily discarded the items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P- Observed raw eggs stored in the low boy above RTE cut cabbage. CDI- PIC was able to correct the storage order since no physical cross contamination was observed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several veggie slicer stored clean according to the PIC however food debris left on them. CDI- PIC moved items to the three comp sink.

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 dark chicken, egg roles, and chicken wings labeled with a start and end time. However, PIC could not provide proper written TPHC procedures. A VR will occur no later than 12/29/19 to ensure proper written procedures are provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed hood system, cold hold equipment, and cooking equipment all in need of cleaning due to grease and food debris build up.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. - Observed missing ceiling tiles throughout the kitchen.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.- PIC was unable to provide documentation of being certified in an approved certified food protection managers course.

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 an employee bare hand RTE egg roles and RTE rice. CDI- Items were voluntarily discarded by the PIC. PIC informed the employee to wash hands and don gloves. After the instruction was provided EHS observed proper hand washing and no bare hand contact with RTE foods.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed no paper towels available at the back hand sink. CDI- employee provided paper towels.

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 egg roles (88F) cooling at room temp. 30 mins after the initial temp the item was still at 88F. PIC had employee move 3 large containers of egg roles to the walk in cooler. PIC stated the items had been cooling for an hour. EHS observed items to be at 88F 15 mins after the 2nd temp taken. Items moved to walk in freezer to quickly cool. See temp chart. CDI- Items moved to walk in to quickly cool. 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 a large covered container of cut cabbage in the walk in at 57F. 30 mins after the initial temp taken EHS observed the cut cabbage at 57F. No cooling occurred. CDI- Item moved to walk in freezer to quickly cool. See temp chart for final cooled temp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed pork (45F), chicken (45F) and shrimp (45F) in the flip top unit. CDI- Items were voluntarily discarded by the PIC.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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- REPEAT- Observed RTE egg roles, chicken, noodles, shrimp, and pork all without dates. PIC stated the items were from more than 48 hours ago. A VR will occur no later than 12/22/19 to ensure a proper date marking system is implemented for all TCS/RTE foods.

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 cut cabbage miss the cooling parameter and in large covered container. Observed egg roles cooling at room temp and not meet the proper cooling rate. CDI- Items were moved to walk in freezer to quickly cool. EHS provided PIC with a cooling method/parameters poster.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.- REPEAT- Observed food debris and grease residue build up on cooking equipment, hood system, and cold holding equipment. Clean as often as needed to prevent or reduce build up.

5-205.15 Maintain a plumbing system in good repair. - Observed pipes leaking near cook line.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.- Observed floors and walls of hard to reach areas in need of cleaning due to food debris and grease residue build up. These hard to reach areas are underneath or behind equipment.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed eggs stored on top of carrots, observd eggs stored on a shelf above RTE (ready to eat) egg rolls. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed broccoli in opne boxes stored underneath the walk-in cooler condenser where water was leaking into boxes. CDI-PIC moved boxes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked and raw chicken, beef, pork at 47-50F in prep unit across from the grill. Ambient air was 42F, CDI-PIC turned dial down and prep unit starting to cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several cooked items such as egg rolls, fried chicken, soup all in walk in and not date marked. CDI-PIC datemarked.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed 2 large containers of rice, sugar, salt, MSG all with labels faded and not clear. CDI-PIC re-labeled

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed kitcvhen with screen door to outside receptable with large gaps underneath entryway. Could allow for insect/rodent entry. Advised PIC to get a door sweep or keep other door closed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of beef, 2 containers of food in a soy sauce bucket sitting on floor. CDI-PIC moved to a shelf.

4-901.12 Wiping Cloths, Air Drying Location - C Observed 2 soiled wiping clothes stored on utensil drying rack, wiping clothes were touching utensils.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use to-go containers stored in the dry storage area with no protection, possible contamination hazard. CDI-PIC moved to a shelf.

4-501.11 Maintain equipment in good repair. Observed aluminum foil in hood vent, have replaced. Keep equipment in good repair. Repeat Violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed bottom of shelves soiled and rusting, observed shelves in walk-in rusting. Equipment needs to remain clean and in good repair.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilet seat heavily stained and cracking, needs to be repaired.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tiles above water heater stained form possible water damage.

6-303.11 Intensity-Lighting - C Observed lighting in back dry storage area inadequate.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw chicken stored over ready to eat chicken in the walk in cooler. CD- rearranged items. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout the back kitchen and in the dining area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping clothes on prep surfaces.

4-501.11 Maintain equipment in good repair. Observed aluminium foil in areas of the hood vent. Have replaced.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee food in the walk in cooler co mingled with food used for the facilty and on prep surfaces.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken products stored over top of raw beef products. Items re-arranged by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage product left out on counter top at 47F. PIC stated that item is left out during lunch times due to heavy use. EHS recommended PIC place item on TPHC. Immediate correction had by cooling cabbage down in the walk in cooler to 41F.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee items stored above food products in the walk in cooler. Items moved to lower shelving.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored in various areas throughout the premise, provide a designated area for such storage.

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

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed one pair of tongs in the flip top to dispense raw chicken, raw beef, and shrimp. CDI - provided more tongs to the flip top to prevent cross contamination between animal species. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cabbage stored directly on the storage racks in the walkin cooler. CDI - provided containers for these items.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer solution in 3 compartment sink at 0 ppm. Advised to use test strips when creating solution. 4-703.11 After being cleaned, equipment food-contact surfaces and utensils shall be sanitized in: hot water manual operations for 30 seconds in at least 171 F water, hot water mechanical operations and achieving a utensil/equipment surface temperature of 160 F, or in a chemical sanitizer with the specific contact time stated on the EPA-registered label. Observed food employee uneducated on how to properly clean items in 3 compartment sink; employee dipped the item into sanitizer solution for a moment, then pulled back out to go prepare food. CDI - educated to wash item with hot soapy water, then rinse item off, then sanitize with proper concentration for at least 2 minutes.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food in temperatue danger zone on counter top. Observed many containers of items in the walkin cooler in temperature danger zone. Refer to temperature chart. Product has been left on counter top for over 4 hrs. Product in walkin cooler was prepared yesterday. CDI - educated to prepare food, cool down, then store in refrigeration at proper temperature. Discarded all product out of temperature.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed ladle used for food preparation stored with other dirty items. CDI - educated to keep clean and dirty items separate to prevent cross contamination. Cleaned items in 3 compartment sink.

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard egg carton being used to store items on. CDI - educated to n ot re-use egg cartons. Discarded egg cartons.

4-501.11 Maintain equipment in good repair. REPEAT VIOLATION. Observed torn gasket at the reach in unit. Advised to replace gasket. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable, nonabsorbent, and withstand repeated warewashing. Observed prepared chicken stored in cardboard box in the walkin cooler. CDI - provided a proper container for the prepared chicken.

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

6-202.14 A toilet room on the premises shall be completely enclosed and provided with a tight-fitting and self-closing door. REPEAT VIOLATION. Observed the bathroom door not a self closing door.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottle and can drinks stored on prep table next to rice warmer. CDI- Drinks removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes and food tubs stored as clean with food particles left on them. Due to repeat priority violation, will follow up that dishes are being properly cleaned.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no employees wearing hats or hair nets.

4-501.11 Maintain equipment in good repair. Observed a couple rusted racks in walk in cooler needing replacing or re-coating soon. Observed main prep table across from prep sink with rusted shelf needing replacing or surfacing soon. Observed rusted rolling rack in walk in freezer needing replacing soon. 4-502.11(A) Maintain utensils in good repair. Observed a number of food tubs and lids cracked and damaged. PIC disposed of all damaged food containers and lids.

6-501.19 Closing Toilet Room Doors - C Restroom doors need self closing devices. 5-203.12 Toilets and Urinals - C Women's commode is cracked and commode seat is in poor condition. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Women's commode needs cleaning and is badly stained.

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. Some areas of floors in corners and behind/ under equipment need better cleaning especially under dry goods racks next to prep sink.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pots, pans, and utensils stored as clean with food residue and greasy residue on them. (repeat) CDI- Dishes re-washed.

4-501.11 Maintain equipment in good repair. Observed a couple rusted racks in walk in cooler needing replacing or re-coating soon. Observed main prep table across from prep sink with rusted shelf needing replacing or surfacing soon. Observed rusted rolling rack in walk in freezer needing replacing soon.

6-501.19 Closing Toilet Room Doors - C Restroom doors need self closing devices. 5-203.12 Toilets and Urinals - C Women's commode is cracked and commode seat is in poor condition. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Women's commode needs cleaning and is badly stained.

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. Wall at 3 comp sink needs cleaning. Some areas of floors in corners and behind/ under equipment need better cleaning especially under dry goods racks next to prep sink.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at women's restroom handsink. CDI- Soap provided.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several pots, pans, and plastic tubs stored as clean with food residue and greasy residue on them. CDI- PIC re-washed all dirty dishes during inspection. Be sure workers are washing hands between handling dirty dishes and clean dishes as some of the residue may have been due to workers hands being dirty while handling clenoan dishes.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 5 gallon bucket of chicken and 5 gallon bucket of pork stored on floor of walk in freezer. (repeat) CDI- Food stored off the floor.

4-501.11 Maintain equipment in good repair. Observed a couple rusted racks in walk in cooler needing replacing or re-coating soon. Observed main prep table across from prep sink with rusted shelf needing replacing or surfacing soon. Observed rusted rolling rack in walk in freezer needing replacing soon.

6-501.19 Closing Toilet Room Doors - C Restroom doors need self closing devices. 5-203.12 Toilets and Urinals - C Women's commode is cracked and commode seat is in poor condition. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Women's commode needs cleaning and is badly stained.-

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. Stainless steel wall across from 3 comp sink needs cleaning. Some areas of floors in corners and behind/ under equipment need better cleaning.

2-301.15 Where to Wash - PF Observed employee washing hands in the 3 compartment after handling raw chicken using dish so65ap. CDI- Employee corrected, washed hands at designated handsink.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at kitchen handsink by back door. CDI- Towels provided.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed strainers of cooked chicken stored on previously used egg crate which is a source of potential contamination. CDI- Chicken cooked above 165 at wok, egg crate removed, not to be used again. (repeat) Observed egg rolls stored in rack basket not approved for food storage. CDI- Basket lined with wax paper.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed employee wash a tub that had raw chicken in it at 3 comp sink. Did not sanitize the food tub and stored the tub with raw chicken debris on the outsides of the food tub. CDI- Tub rewashed and sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed of tub sesame chicken in front counter fridge at 63 degrees, PIC said they had been left out during service for approx. an hour before being put back in fridge. Minimize time food is left out at temperature danger zone above 45 and below 135. CDI- Correction by instruction.

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 various foods, egg rolls, noodles, oil and garlic mix etc. that are prepped and stored more than 24 hrs in walk in cooler that were not being date marked. CDI- Date mark required foods date marked with date of prep.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of glass cleaner not labeled. CDI- Bottle labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open buckets of cooked pork stored on floor of walk in freezer. CDI- Food buckets stored on drink crates 6" off the floor.

4-501.11 Maintain equipment in good repair. Observed a couple rusted racks in walk in cooler needing replacing or re-coating soon. Observed main prep table across from prep sink with rusted shelf needing replacing or surfacing soon. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 3 circular cutting boards with large divots and cracks, needing replacing. CDI- PIC disposed of cutting boards.

6-501.19 Closing Toilet Room Doors - C Restroom doors need self closing devices. 5-203.12 Toilets and Urinals - C Women's commode is cracked and commode seat is in poor condition. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Women's commode needs cleaning and is badly stained.-

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. Stainless steel wall across from prep sink needs some cleaning. Floors in dry storage corner next to prep sink needs cleaning of build up.

6-301.11 Provide soap for handwashing at each handsink. -Pf No soap at customer restroom handsink. CDI- Soap provided.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed strainers of cooked chicken stored on previously used egg crate which is a source of potential contamination. CDI- Chicken cooked above 165 at wok, egg crate removed, not to be used again.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large collander of fried sweet and sour chicken in walk in cooler at 90 degrees 1 hr and 45 min since cooling began. CDI- Food moved to flat pans in walk in cooler, observed at 60 degrees 15 minutes later.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg rolls at 70 degrees that were placed in fridge when I entered kitchen. PIC said they are left out at room temp until ordered. Need to cold hold or use TPHC for TCS foods. CDI- corrected by instruction, egg rolls observed at 45 by end of inspection, showing they are chilling at a proper rate to reach cold holding temp.

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 sweet and sour chicken cooling in very deep amount in large collander. CDI- Chicken moved to flat pans to properly cool

4-501.11 Maintain equipment in good repair. Observed a couple rusted racks in walk in cooler needing replacing or re-coating soon. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed circular cutting boards with large divots, needing replacing.

6-501.19 Closing Toilet Room Doors - C Restroom doors need self closing devices. 5-203.12 Toilets and Urinals - C Women's commode is cracked and commode seat is in poor condition. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Women's commode needs cleaning and is badly stained.-

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed strainers of cooked chicken and raw onions stored on previously used egg crates which are a source of potential contamination. CDI- Items cooked above 165 at wok, egg crates removed, not to be used again.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods being removed from walk in left out approx. 30 minutes awaiting reheating including egg rolls at 60 degrees, and gen. tso chicken at 56 degrees. CDI- Foods moved to prep cooler until needed for reheating. Observed walk in cooler holding all TCS foods at 47-48 degrees. PIC turned down air temperature on walk in cooler, Observed cooler air temp at 43 degrees 45 minutes later. If unable to maintain foods at 41 degrees date mark required foods will not be able to have a shelf life longer than 4 days.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed pan of raw shrimp stored on top of open trash can, pontential for contamination. CDI- Shrimp washed in sink, pan washed in dish area.

6-501.19 Closing Toilet Room Doors - C Restroom doors need self closing devices. 5-203.12 Toilets and Urinals - C Women's commode is cracked and commode seat is in poor condition. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Women's commode needs cleaning and is badly stained.-

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. Workers informed of a rain leak behind fryer hood vents that need repair. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed two non approved acoustic ceiling tiles needing replacing next to walk in freezer wall opening.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap in either customer restrooms. CDI- Soap provided.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed egg rolls stored in peeling metal rack basket, some egg rolls directly touching the peeling enamel from basket. (repeat) Egg rolls touching basket disposed of, basket removed, egg rolls stored in food grade plastic containers. Observed dirty dial thermometer stored in baby corn on make table, thermometer had old food residue stuck to it and was submerged in well of corn. CDI- Baby corn disposed of, thermometer cleaned and sanitized.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with a greasy residue on outsides and several containers with food residue on them (Repeat). CDI- Dishes placed in 3 comp sink for re-washing. Due to multiple repeat violations will follow up that dishes are being properly cleaned. (If not corrected in 10 days, permit action to be taken)

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed foods overstacked in make table above chill line not able to stay cold including: chopped pork at 58, noodles at 47, bok choi at 58, and cabbage at 53. CDI- Items had been in make table approx. 1 hr were moved inside prep cooler. Observed garlic and oil mix left out at room temp approx. 1 hr, CDI- TCS garlic and oil mixture moved inside prep cooler.

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 tub of fried chicken cooling with tight plastic wrap. CDI- Chicken properly vented to speed cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several open 5 gallon buckets of various types of foods stored on floor of walk in freezer. CDI- Workers moved buckets off of floor and covered them.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no food workers wearing hats or hair restraints.

4-502.11(A) Maintain utensils in good repair. 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 a number of food tubs badly cracked or melted with heat damage. Instructed PIC to have them disposed of. Observed wire rack baskets used to store egg rolls with several areas of peeling enamel, these are not approved as food contact surfaces and should be replaced with approved food storage containers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Stand up freezer in kitchen in domestic, not NSF or equivalent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed outsides of many and various food contianers and food tubs with mold and or food build up on the outsides. Observed mold growth on sauce container lids stored in walk in cooler. Observed plubming pipes under 3 comp sink with significant build up needing cleaning. Observed walk in cooler racks needing cleaning. Observed shelves of prep tables throughout facility needing cleaning.

6-501.19 Closing Toilet Room Doors - C Restroom doors need self closing devices. 5-203.12 Toilets and Urinals - C Women's commode is cracked and commode seat is in poor condition. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. Women's commode needs cleaning and is badly stained.

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. Workers informed of a rain leak behind fryer hood vents that need repair. Observed ceiling dripping from rain leak or condensation near wall opening next to walk in freezer. Observed two damaged ceiling tiles needing replacing next to walk in freezer wall opening. 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. Walls and floors throughout need better cleaning. GENERAL COMMENT: Will follow up within 10 days to check un-resolved violations. Call 980-314-1643 to request a re-inspection

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked egg rolls stored in raw chicken storage box after they were just cooked, potentially contaminating cooked egg rolls. CDI- Egg rolls re-cooked above 165 to ensure any raw chicken had been cooked out. Reviewed proper food contact surfaces with PIC, they stored egg rollers in food tubs. Observed cooked egg rolls stored in contact with peeling rack baskets that are not made to store food. CDI- PIC lined the baskets with wax paper.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of dishes stored as clean with a greasy residue on outsides and several containers with food residue on them. CDI- Dishes placed in 3 comp sink for re-washing. Due to multiple repeat violations will follow up that dishes are being properly cleaned.

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 ribs date marked for 4 days ago that were frozen and then thawed 1day ago but did not have a date of thaw on them. CDI- Ribs date marked. Observed garlic and oil mix in a 5 gallon bucket made yesterday that was not date marked. Garlic and oil is a date mark required food. CDI- Bucket date marked.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large amounts of sweet and sour chicken and egg rolls actively cooling at room temp with no cooling methods in use. CDI- Items placed in shallow pans in walk in cooler to meet proper cooling requirements.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several buckets of various sauces stored on floor of walk in freezer. CDI- Food stored off the floor.

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

4-502.11(A) Maintain utensils in good repair. 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 wire rack baskets used to store egg rolls with several areas of peeling enamel, these are not approved as food contact surfaces and should be replaced with approved food storage containers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Stand up freezer in kitchen in domestic, not NSF or equivalent.

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Need to have a back flow prevention device installed on outside canwash hose bib.

6-501.19 Closing Toilet Room Doors - C Restroom doors need self closing devices. 5-203.12 Toilets and Urinals - C Women's commode is cracked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above cooked beef in walk-in cooler. CDI all raw meats properly stored.

REPEAT 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous stacks of containers, utensils all stored clean with old food debris stuck to surfaces. CDI All dishes pulled and placed into dirty dish pit.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed containers of fried chicken and egg rolls stored on prep table pulled from cold holding measuring 74-78F to use during service. CDI items placed into walk-in cooler to properly cool back down.

NO POINTS DEDUCTED 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (kitchen / cooking equipment)

4-501.114 Maintain sanitizer at correct concentrations. -P Observed 0ppm sanitizer in 3-comp sink. CDI: Sanitizer made to proper concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabbage stored on top of cooler at room temperature. CDI: Product rapidly cooled in WIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of unknown clear liquid. PIC stated that liquid was for cleaning tables.

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 shrimp cooling in flip top cold holding unit. CDI: Shrimp moved to WIC to cool.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to establishment to not protect facility adequately from pests. There is a large gap under the door leading to the outside.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoop handle in food product at grill. CDI: Handle moved out of product. Observed scoop for rice to not have a handle. CDI: Scoop with handle provided.

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 plastic containers stored at 3-comp sink as clean that were severely cracked. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household freezer in use for storage of food product.

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 tiles to be heavily stained.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels at only handsink in back kitchen prep area. CDI- PIC Xiaoling Chen replaced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Pans of raw chicken stored over cooked pork in walk in cooler. CDI- PIC corrected storage. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Cooked pork being diced at prep table and then placed in box that raw chicken wings delivered in. PIC advised box was washed. CDI- PIC voluntarily discarded diced pork in box. PIC was advised that boxes may not be reused.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Three bowls on shelving over 3 comp sink stored as clean with dried residue in them. CDI- PIC Xin Gao removed and cleaned all.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Containers of chicken, egg rolls, and cabbage not under temperature control. See chart for temperatures. CDI- Discussed using time as a method of control for food items. PIC advised all were there for one hour or less, all moved to cooler for rapid cooling.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. PIC assisting at fryers, not wearing hair restraint. CDI- verbal correction, hair restraint required when assisting with cooking.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. 4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Large upright freezer not ANSI approved, damaged containers, metal shelving bar in upright freezer is missing, has been replaced with chop sticks wrapped in tape. CDI- PIC advised of all needing to be corrected/replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried food debris on lower shelving, exteriors of equipment, large storage containers, and hard to reach areas under prep sinks and equipment. Sticky residue on upper shelving throughout facility.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Toilets in men's and women's restrooms soiled. Cleaning is needed.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Closed employee beverages stored on express area counter. CDI- storage corrected.

6-301.11 Provide soap for hand washing at each handsink. -Pf. Observed no soap at hand washing sinks in male or female restrooms. CDI-PIC stocked with soap. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels in male or female restrooms. CDI-PIC stocked with paper towels.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed powdered yellow food coloring stored uncovered in rear stock area. CDI-PIC covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg rolls holding in True refrigeration unit above 45F. (See temperature chart) Pic states egg rolls were taken out for an order. CDI-PIC placed on ice for rapid cooling.

3-302.12 Laebl all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several in use oils and spices not labeled as required. CDI-verbal instruction

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Several wiping cloths observed lying around on countertops throughout facility. CDI-verbal instruction

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed white upright freezer being used in the facility that is not ANSI certified. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in refrigeration units.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior surface of flip top refrigeration unit in need of cleaning. Observed reach-in refrigeration unit door tracks in need of cleaning.

4-501.114 Maintain sanitizer at correct concentrations. -P. Chlorine sanitizer in 3 comp sink and in bucket at the front testing at 0ppm for chlorine. PIC Xiaoling Chen corrected. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Two plastic bowls and one metal strainer stored as clean with dried residue on them. CDI- PIC removed for cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Two large containers of egg rolls in walk in cooler not under temperature control. PIC advised that they have action plan, but her writing in english is not good per PIC statement. Inspector discussed faciltiy action plan with operator. PIC indicates that all cooked foods will remain in coolers until ordered and then will be removed for reheating at that time only. CDI- PIC voluntarily discarded egg rolls due to advising that they had been in the walk in cooler since 9/17/15, and that facility (entire street) was without power on yesterday. Operator advised that they closed yesterday and checked food temperatures this morning prior to opening.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. More than four large containers of egg rolls not labeled per rule. PIC advised that they were all prepared on the same two dates, but could not advise which containers were prepared on 9/17 or 9/19 as indicated on two stickers on small containers of egg rolls. CDI- operator voluntarily discarded items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf . Squeeze bottle of soap not labeled. CDI- PIC had labeled. 7-201.11 Store toxic materials to avoid contamination. -P. Small packets of unlabeld and unknown substance stored on shelving at prep cooler with single service and other food items. CDI- PIC removed.

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 . One container of cooked chicken and container of cooked broccoli (both at cook stations) being cooled down per owner statment. CDI- PIC voluntarily discarded both. See chart for temperatures.

6-501.111 Keep the premises free of insects, rodents, and other pests. Two flies observed at back prep area (no active prep in area). PIC advised that employee had just entered back door, and flies came in. CDI- PIC was advsied to provide/ implement better pest management.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. 3-307.11 Protect food from contamination sources not specifically noted by code.One bowl in prep cooler used to store food directly nested in food containers of cooked food underneath, one closed single service bowl of sauce stored in rice warmer in direct contact with rice.- CDI- PIC removed and corrected storage.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Upright freezer is not ANSI/ NSF. 4-501.11 Maintain equipment in good repair.Shelving in storage area and coolers is rusted and peeling. CDI- verbal correction to replace all. GENERAL COMMENT: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. Second inspection in which hot water at all sinks is brown. Water was ran for more than 20 minutes and still brown. Per approval of supervisor M. Muris ITS issued today.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on walk in cooler shelving, dried food debris in door tracks of glass cooler and dry storage area. Cleaning is needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Metal mixing bowls stored as clean over the 3 comp. Bowls had greasy residue on the interior and exterior.

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 . Two containers of noodles in walk in cooler tightly covered found to at cooling temperature of 79F at 3:00p. Per PIC Xiaoling, noodles had been cooling since 10:30a/11a. CDI- PIC voluntarily discarded the containers of noodles.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Cooked and container of cooked broccoli on prep tables not under temperature control. CDI- Both moved to walk in cooler for rapid cooling. Return by August 30, 2015 as PIC is now being required to prepare a written 10 day action plan as to how to address the issue of hot holding food items. Issue has been noted on multiple previous inspections.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Cut cabbage not under temperature control at prep table. Cut cabbage at 74F. Garlic in oil in prep cooler at 100F not under temperature control. Identical to previous inspections. CDI- PIC moved both to cooler for rapid cooling. Return by August 30, 2015 as PIC is now being required to prepare a written 10 day action plan as to how address cold holding of cut leafy greens as this issue has been noted on multiple previous inspections.

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 . Container of cooked shrimp tightly covered in the walk in cooler during the cooling process. CDI- container was vented to allow for rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use oils, dry mixes, and seasoning at cook line not labeled per the rule requirement. CDI- verbal correction to label all.

2-402.11(A)Food employees shall wear hair restraints such as hats, hair coverings or nets that are designed and worn effectively to keep their hair from containing exposed food and equipment. PIC plating to go foods and one employee at cook line prepairng foods; neither wearing a hair restraint. CDI- employee put on hair restraint, PIC was advised that when helping to plate foods, hair restraint is required.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Two metal pans stacked wet at 3 comp sink utensil storage area. Pans removed

.4-904.11 Display and handle single-use and single-service articles to prevent contamination. Three stacks of single service containers not properly stored/ inverted at prep area. CDI- storage corrected.

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. 4-501.11 Maintain equipment in good repair. More than ten food containers damaged/ cracked; shelving in dry storage areas and cooler units rusted and peeling. Replace damaged container and shelving throughout. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Upright white feezer is not ANSI certified or equivalent. CDI- Provide approved freezer. 4-101.19- Non food contact surfaces shall of equipment that are exposed to spilliage from food shall be non absorbent. Card board being used as shelf liner in glass cooler. Cardboard is visibly soiled. CDI- PIC removed.

4-501.16 Do not use a warewashing sink for handwashing. Employee observed washing hands, arms, face, and placed head under running water of 3 comp sink. CDI- verbal correction, 3 comp sink may only be used for utensil washing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue, and dust on shelving throughout facility. Area under steam table area previously used for soup kettles with dried food debris, dust, and stored items in it. Cleaning is needed.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Area at back storage area at multi use sink with unused equipment and items cluttered on shelving and floor. Area is not easily accessible for cleaning. Remove unused items and removed clutter items to allow for better cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee closed beverage bottles and closed food containers stored co mingled with facility items and prep tables. CDI- storage corrected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings 120F and sesame chicken 115F on prep table upon arrival. Items reheated to above 165F. Rice 91F in the steamer was discarded. Egg rolls 91F were cooling and put in the walk-in cooler to properly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage 79F on prep table. Cabbage put in the walk-in to cool. Cut leafy greens must be kept cold.

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 marking system in place, 10 day verification required. Date marking handout provided.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of unlabeled cleaner. Labeled during inspection.

4-502.13 Single-use and single-service articles may not be reused. Observed old cardboard MSG containers in use for tables or seats. These containers have rusted metal rings around the top and bottom and are not cleanable. Please remove from facility.

4-501.11 Maintain equipment in good repair. Rusted and corroding shelving throughout facility. Baskets used to store rolls have peeling paint. Replace all damaged shelving and containers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. The white upright freezer is not ANSI certified or equivalent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Heavy build up of ice in upright reach freezer at cook line. Cleaning is needed on sides of equipment, shelving and outsides of containers.

6-501.19 Closing Toilet Room Doors - C No self closers present on either restroom door

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed debris on the floors under equipment and several plastic pallets on the floor used for storage. The floor under theese areas need cleaning. The ceiling is brown colored and need to be cleaned or replaced with light colored ceiling tiles to reflect light better. This will aid in cleaning.

6-303.11 Intensity-Lighting - C Observed lights out in above fixtures and lighting not adequate. Repair lights and add more lighting if necessary.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. No papertowels provided in women's and men's restrooms. CDI- Operator was advised, papertowels replaced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Two pans of cooked chicken stored under raw chicken in walk in cooler. CDI- storage corrected.

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 . Multiple food items being cooled at prep tables, tightly covered in glass cooler, and walk in cooler. CDI- Operator Xin Gao was advised that foods must not be left out at room temperature to cool nor tightly covered in cooling units. Operator was advised will return with in two weeks to check on implementation of cooling methods for food items, possible permit action if not corrected.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. All in use sauces, seasonings, and dry mixes at cook line/ wok stations and large containers of stored dry mixes in the back prep area not labeled. CDI- Operator labeled all.

6-202.15 Outer Openings, Protected - C. Screened metal back door damaged/ gaps underneath. Repair damaged door/ provide door sweep.

3-307.11 Protect food from contamination sources not specifically noted by code. Long sheet pans being used to store cooked chicken lined with to-go menus. CDI- verbal correction; paper removed. Operator Xin Gao was advised that only liners that are food grade approved may be used to line items used to store food.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One employee preparing foods with no hair restraint on. CDI- Employee put on hat.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. 4-904.11 Display and handle single-use and single-service articles to prevent contamination. Metal single service containers at cook line not stored to prevent possible contamination. Exterior of large single service containers with dried gray residue on them. CDI- containers removed; operator was advised that soiled single service containers may not be used.

4-501.11 Maintain equipment in good repair. 4-502.11(A) Maintain utensils in good repair. Rusted and corroding shelving throughout facility. Baskets used to store rolls are peeling. Replace all damaged shelving and containers. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. General use storage bins being used to store cooked foods in walk in cooler and walk in freezer. CDI- verbal correction; use only food contact approved containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Heavy build up of ice in upright reach freezer at cook line. Cleaning is needed.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Toilets in both men's and women's restroom soiled. Men's and women's restroom in need of detail cleaning. Improvement noted from previous inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal beverages and personal foods stored co-mingled with facility items in prep cooler and walk in cooler. CDI- storage corrected. General comment: 6-303.11 Intensity-Lighting - C. Lighting out/ none provided on one side of 3 comp prep sink area. Lighting is required.

3-302.11(A) Separate the different types of raw animal foods. -P. Raw chicken stored over raw pork in walk in cooler. CDI- storage order corrected.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf 7-201.11 Store toxic materials to avoid contamination. -P. Container of unlabeled orange cleaner stored on upper shelving with condiments and to go items. Glass cleaner and other chemicals stored in same area over to go items. CDI- storage corrected. Verbal correction.

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 Multiple food items being cooled on prep table. CDI- corrected.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Operator provided dial/ stem thermometer. Thermometer not calibrated. Also thin tip probe thermometer is required per the rule based on the thin massed foods offered in facility. Operator Xiaoling Chen was advised of return visit by September 8, 2014 to check for thin tip probe thermometer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. In use dry seasonings, oils, and mixes at the cook line and large stored containers of white dry seasoning not labeled. CDI- verbal correction to label all. Operator began labeling items at cook line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Large container of raw beef stored on the floor of the walk in freezer, frozen foods in the walk in freezer stored uncovered, mop handle stored over partially opened container of dry seasoning. Bowl of raw pork on the soiled side drain board of the 3 comp sink. CDI- operator corrected all.

4-502.13 Single-use and single-service articles may not be reused. Some single service items at cook line not protected during storage. CDI- operator corrected.

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. Plastic general use storage bins and containers being used in direct contact with food items such as flour, starch and cooked foods. CDI- verbal correction; provide food safe/ approved containers.

5-501.17 Provide a covered waste bin in female restrooms. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. No covered trash bin in women's restroom. Provide covered trash bin. Toilets in both the men's and women's restrooms are heavily soiled. Cleaning is needed.

Maintain all cold foods stored below 45F degrees. Observed egg rolls behind front counter in sliding door beverage cooler at 48-52F degrees. PIC stated that they were placed into cooler previous night from the freezer. Instructed PIC to discard 4 rubermaid "pencil box sized" containers of cooked egg rolls and one of cooked chicken. Repeat Violation.3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding

Maintain proper storage of chemicals. Observed spray bottle of window cleaner and another spray bottle unlabeled with orange liquid stored on front counter beside condiments, fortune cookies, and customer to-go and single service items.7-201.11 Separation-Storage7-101.11 Identifying Information, Prominence-Original Containers

Maintain proper cooling methods. Observed container of cooked chicken covered with plastic wrap in walk in cooler at 60F degrees. PIC stated that employee had cooked chicken and placed into walk in cooler at approximately 6am this morning. Chicken was uncovered and placed into walk in freezer for quick chill. Maintain cooling foods uncovered and in small portions in walk in cooler to cool quickly.3-501.15 Cooling Methods

General Comment- Label working containers of dry products on cook line. Observed unlabeled.3-602.11 Food Labels

Maintain storage of foods in food grade materials. Observed dry products in direct contact with to-go grocery bags and one large bag of bread crumbs not sealed.3-307.11 Miscellaneous Sources of Contamination

General Comment- .Observed back dry storage shelving heavily soiled/ rusted. Maintain clean and in good repair.

General Comment- Maintain employee foods separate from customer food items. Observed raw squid in walk in cooler mixed with customer foods. Also observed raw eggs and rice in water for employee lunch on prep counter top. PIC removed these items.

Maintain proper storage of raw meats with chicken stored on the bottom. Observed raw squid and shrimp stored over top of sauces in walk in cooler. Also observed raw chicken stored over top of shrimp in walk in cooler. PIC rearranged during inspection.

Maintain all food contact surfaces properly washed, rinsed, and sanitized. Observed dirty pan with coloring agent stored with clean dishes on clean drainboard of sink. Observed several utenils stored as clean with food debris and grease residue. PIC removed these items.

Maintain proper hot holding temperatures of above 135F degrees. Observed chicken wings cooked to proper temperatures but sat on fryer during whole inspection and last checked temperature of 126F degrees. Facility has no not holding capabilities and cannot hot hold foods for service.

Maintain proper cold holding temperatures of below 45F degrees. Observed egg rolls in front beverage sliding door cooler at 51-53F degrees. PIC removed and placed into walk in cooler.

General Comment- Maintain proper date marking of all ready to eat foods. Observed foods throughout walk in cooler without dates. All foods must be date marked and held for no more than 7 days when temperatures are 41F degrees or below. With foods are held at 42-45F degrees, they must be discarded within 4 days.

Maintain chemicals properly stored. Observed bottle of soap stored with eggs on drainboard of sink and bottle of window cleaner stored above walk in cooler over top of preperation table.

General Comment- Maintain all dry foods properly labeled. Observed dry foods throughout not labeled including working containers.

General Comment- Observed wet wet wiping cloths throughout. Maintain all wet rags in sanitizer, not on preperation surfaces.

General Comment- Maintain physical facilities clean and in good repair. Observed cleaning needed on floors under equipment. Also observed wll damage in dry storage areas.