PANDAS DEN

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed ready to eat noodles under raw chicken in the walk in freezer. CDI - PIC relocated the noodles and explained that since the raw chicken was only covered with plastic wrap that there is possibility for cross contamination For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-203.11 A container previously used to store poisonous or toxic materials may not be used to store, transport, or dispense food. Sanitizing solutions shall not be stored in or dispensed from containers previously containing other Poisonous or Toxic Materials. P Observed rubbing alcohol bottle being reused to store sesame oil. Explained to the PIC that this cannot be used for food. CDI - PIC removed and discarded the bottle.

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 sesame oil and sesame seeds not labeled at the cookline and prep line. PIC labeled the sesame seeds.

4-502.13 Single-use and single-service articles cannot be reused. Observed milk jugs are being reused store other liquids for the establishment. explained to the PIC that these are only one use only and to obtain reusable containers for their broths and sauces.

4-501.11 Maintain equipment in good repair.Observed one rice warmer at the cookline with a broken handle. Replace the handle of replace the rice warmer.

5-202.13 An air gap between the water supply and flood level rim shall be at least twice the diameter of the water supply inlet and not less than 1 inch.-P Observed no air gap between the plumbing pipe from the food prep sink to the floor drain. Verification visit required to ensure compliance in 3 days.

4-602.11 (A) (3) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, between uses with raw fruits/vegetables and with TCS Food. P. Observed slicer that was not used today with dried cabbage on the blade. CDI - PIC rewashed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed ready to eat foods in the pre top cooler without datemarking. PIC stated that they were prepared the day before and the date was on the plastic wrap cover. Explained to the PIC that date needs to stay with the product. Explained and educated PIC on alternative methods of datemarking at the prep top cooler. CDI - PIC datemarked the TCS foods in the prep top cooler. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 3 Observed rice in containers cooling covered. PIC stated these were prepped a couple hours ago. CDI - PIC uncovered the pans to allow rapid cooling. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.12 (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. Ice scoop handle observed contacting ice in the front ice bin. Ice scoop removed. Observed a scoop made of a cut plastic bottle used for the rice. CDI - removed and explained that they need an approved utensil to properly scoop out the rice.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Cup observed in front hand washing sink basin. Do not use hand washing sinks for any purpose but hand washing. CDI - Cup removed from hand sink. 0 pts.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P RTE wonton chips observed on lid of raw chicken box. Do not store food on surfaces that haven’t been cleaned and sanitized. CDI - Chips discarded by PIC. // 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Raw chicken stored on cart above cooked chicken below it. Do not store raw animal foods above ready-to-eat foods. CDI - PIC corrected for storage 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 Lo mein measured 45F in sandwich cooler. Employee stated it was pulled out frequently for orders the last hour. CDI - PIC moved lo mein to walk-in cooler to cool to 41F. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (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. Ice scoop handle observed contacting ice. Handles of in use utensils must not contact the food or ice. // 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Rice paddle stored in container of room temperature water. In use utensils may only be stored in water if the water is maintained above 135F. REPEAT

4-502.13 Single-use and single-service articles cannot be reused. Old Gatorade bottle used to store water for cooking on chef cart. Do not use beverage bottles. Use a washable bottle. CDI - Bottle discarded

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed facility holding tcs foods (i.e. chicken wings and egg rolls) cooked this morning in the RIC but not according to the written procedures: Time stamps were for 5 hrs hold and start time was not correct. CDI EHS educated PIC and he corrected time stamps.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue.Observed utensils being stored in room temperature water. CDI PIC to utensils to dish room.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towel dispenser in restroom not working. CDI Provided paper towels.

4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed preset table utensils not protected. EHS educated PIC and he stated that he will wrap utensils. REPEAT

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed single use trays on top shelf in the kitchen unprotected. CDI PIC inverted trays.

4-501.11 Maintain equipment in good repair. Observed door to WIF not self closing and causing a large amount of ice buildup around the door and on the weather strips at the door.

4-904.13(A) Preset tableware shall be protected by being wrapped, covered, or inverted. Observed preset table utensils not protected. EHS educated PIC and he stated that he will wrap utensils.

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 facility is reusing open cans for storage of food in the Reach in cooler. REPEAT

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom. REPEAT

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed cut cabbage on TPHC without discard time on container. CDI PIC put time on container.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 3 stacks of single service containers stored unprotected in kitchen. CDI PIC discarded top container and inverted remaining containers.

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 open can of sauce in the reach in cooler. EHS educated PIC that reusing cans is prohibited and he voluntarily discarded can.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash in the female restroom.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bamboo shoots and mushrooms were missing date labels in sandwich cooler bottom. TCS ready-to-eat foods must be labeled with prep date/date commercial package is opened. CDI - PIC placed date labels on items. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 3 pans of shrimp were actively cooling in upright cooler while covered with plastic wrap. Use walk-in cooler or freezer to cool TCS foods. Leave cooling TCS foods loosely covered or uncovered. CDI - Shrimp moved to freezer to continue cooling. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Several wet wiping cloths observed on surfaces in the kitchen. Store wet wiping cloths in sanitizer solution when in between uses. 0 pts.

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Rice scoop and tongs stored in room temperature water. Do not store in-use utensils in water unless the water is at least 135F.

4-501.11 Maintain equipment in good repair. Rusted shelves in walk-in cooler. Repair/replace rusted shelves. REPEAT. 0 pts.

2-301.15 Only wash hands in handwashing sink. -PF - PIC was washing hands in 3-compartment sink. Only wash hands in hand washing sinks. CDI - PIC educated and washed hands in hand washing sink. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at hand washing sink in restroom. Hand washing sinks must be equipped with paper towels. CDI - PIC refilled dispenser. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Mushrooms missing date label. Date mark all cooked plant food that comes from can, and use or discard within 7 days. CDI - PIC placed date label on container. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Establishment was not using TPHC correctly. Establishment was not placing TPHC labels on foods listed on TPHC procedure. Ensure TCS foods held on TPHC are marked with start time, and used or discarded within 4 hours (or 6 hours if food is below 70F the whole time period). CDI - PIC educated and items labeled with TPHC labels.

4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler are losing coating and slightly rusted. Gasket on upright cooler door is torn. Door handle to walk-in freezer does not work. Repair/replace listed equipment. // 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 2 round cutting boards are severely worn and need to be replaced.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Replace broken soap dispenser in kitchen. 0 pts.

2-101.11 (A) PIC shall be present during all hours of operation. -PF Upon arrival, PIC was not present in the facility. CDI: PIC arrived during inspection.

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 large batch of egg rolls, chicken wings, fried chicken cooling over night in RIC units. Items were above 41F. Observed two plastic tubs of rice cooling over night on prep counter. Rice temperature was 68F. CDI: PIC voluntarily discarded all items listed and proper cooling methods were discussed with PIC. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed prepped batches of raw chicken and raw beef from yesterday with temperatures of 44F-45F. Observed lo mein in WIC from yesterday morning with temperature if 44F. CDI: PIC moved raw proteins to WIF to quickly cool and lo mein was voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked proteins and cooked vegetables in Fliptop unit without date marks. PIC stated that proteins were cooked yesterday. CDI: PIC date marked items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken, chicken wings and egg rolls cooling from yesterday evening in deep plastic covered tubs. PIC states that they cook the food then proceed to cover and put in RIC to cool. Observed white rice and fried rice cooling in deep plastic covered tubs on prep counters over night. PIC stated this is their usual method for cooling rice. CDI: Cooling methods discussed with PIC and items voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. Observed cloths lining metal pans that were holding spring rolls. CDI: PIC removed cloths.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one knife stored between prep unit and wall and another knife stored in a damaged slit area of prep table. REPEAT. CDI: PIC took knifes to dish washer area for W/R/S.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some absorbent ceiling tiles in the kitchen area. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage being stored inside tall reach-in unit above food items. REPEAT CDI: PIC moved beverages to area away from food and utensils. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee aloe Vera gel being stored on top shelf over food items in tall reach-in unit. CDI: PIC moved aloe Vera gel to a designated area for employees.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed frozen raw meats on speed racks in WIF with chicken stored above pork and beef. CDI: PIC corrected storage order. REPEAT

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 ingredients on cook line such as sugar, salt and sauces without labels.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented can of water chestnuts being stored on shelf with other canned items. CDI: PIC placed can in designated area separate from general food storage.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed one knife stored between prep unit and wall and another knife stored in a damaged slit area of prep table. REPEAT. CDI: PIC took knifes to dish washer area for W/R/S.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several pans and containers at 3 comp sink area on shelf and wet stacked.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed some absorbent ceiling tiles in the kitchen area. REPEAT.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee beverage being stored inside prep unit reach in area overtop of food items. Observed another employee beverage being stored on top of single service to-go items such as paper bags. CDI: PIC relocated both beverages.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. PIC on site not able to answer inspectors questions regarding food safety regarding operation of establishments.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. PIC not certified.

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 vomiting and diarrhea cleanup. CDI, sample procedures printed and provided to operator. Repeat.

6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no soap or paper towels provided in restroom. CDI, disposable towels and soap provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed mushrooms stored above RTE foods in walk in cooler and raw pork stored above RTE foods in walk in freezer and walk in cooler. CDI, foods relocated for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rice held at 66 degrees F on prep table and chicken held on cart at ambient room temperature at 49 degrees F. CDI, rice and chicken relocated back in walk in cooler and freezer to rapidly cool.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a large container of cooked pork with incorrect date of preparation according to PIC. CDI, pork voluntarily discarded.

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 chicken stored less than 6 inches from ground in walk in cooler.

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

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed in-use knives wedged in soiled areas at prep line. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoop stored in water at 66 degrees F. 3-304.12 (E) In-use utensils, such as ice scoops or utensils for non-TCS food, must be stored in a clean and protected location. Observed residues accumulating in container where ice scoop stored.

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 absorbent ceiling tiles in kitchen and floor in need of cleaning in hard to reach areas such as under dish machine.

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. Facility did not have written procedures for vomiting and diarrhea cleanup. CDI, procedures emailed to operator.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed drink pitcher stored in hand washing sink at counter. CDI, pitcher removed.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf - observed heavily dented can of corn. CDI, can removed from use.

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 deep covered container or rice in cooling process and at 45 degrees F at 1:12. At 1:50 rice remained at 45 degrees F. Cooling rate calculation indicated method not effective to rapidly cool foods. CDI, rice relocated to shallow uncovered containers to facilitate heat transfer in walk in cooler.

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 container used as scoop and with not handle.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed coffee filter uncovered and unprotected in cabinet storage area.

4-501.11 Maintain equipment in good repair. Observed damaged metal panel on edge of walk in cooler door. Observed split gasket on walk in cooler door and 2 prep cooler doors.

48 4-501.14Warewashingmachinesandthecompartments/drainboardsofsinksusedforwashingandrinsingequipment,utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Internal components of dish machine in need of delime / cleaning. Repeat.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed written and signed employee health agreement did not include nontyhpoidal salmonella as reportable illness. CDI, updated employee health agreement printed and emailed to facility.

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 vomiting and diarrheal cleanup. CDI, sample procedures emailed to establishment.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf- Observed disposable towels not provided in restrooms. CDI, towels provided.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken and beef stored over RTE sauces in walk in cooler. Observed unwashed produce stored over RTE foods in walk in cooler. Observed raw shell eggs stored over rice noodles. CDI, foods arranged for proper storage. Repeat.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle accumulating black soil residues.

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 time not identified per written procedures for cabbage. CDI, cabbage voluntarily discarded by PIC.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed open containers of sauces stored in ground in walk in cooler. Repeat.

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

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Internal components of dish machine in need of delime / cleaning.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging and stored on trays over raw pork in walk in freezer. Observed raw chicken stored above raw beef in flip top prep cooler and raw chicken and beef stored over RTE foods in same prep cooler. CDI, foods relocated for proper storage.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed items such as unsalted butter and eggs between 43-44 degrees F. CDI, operator lowered thermostat and TCS foods cooled after a few minutes. Ensure TCS foods maintained at 41 degrees F. Observed chicken overstacked in prep cooler above 41 degrees F. CDI, overstacked chicken relocated to rapidly cool.

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 time not identified as required on TPHC form for cut cabbage. CDI, operator labeled start and end time as required by written TPHC procedures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep covered containers of chicken, rice and noodles cooling in walk in cooler. At 1:26 chicken cooling temperature 1 was 48 degrees F and noodle cooling temperature 1 was at 85 degrees F. Cooling temperature 2 at 1:56pm chicken was at 46 degrees F and noodle was at 84 degrees F. Cooling parameters showed method not effective at reaching cooling paramters. Foods placed in shallow uncovered sheet pans and containers to rapidly cool. Repeat.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some spice containers not labeled on prep cart on main prep wok line.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open containers of sauces and cabbage stored on ground in walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed fish oil supplement over clean single-service containers on rack and personal food in walk in cooler stored over foods for consumer.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed few raw eggs stored above soaking rice noodles in reach in cooler. CDI - Items rearranged. All other storage order in facility good. - 0 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken, raw egg, cooked egg rolls, and rangoons cooling tightly covered in reach in cooler. CDI - All items uncovered to allow for proper air flow and cooling. - 0.5 -

3-304.13 Linens and Napkins, Use Limitations - C Observed wiping cloths in contact with egg rolls in various pans. CDI - All wiping cloths removed. Discussed use of paper towels in place of absorbent linens. - 1 -

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restrooms. - 0 -

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P-Observed the sanitizer bucket used to hold wiping cloths reading 0ppm. CDI-PIC refilled sanitizer to 100ppm.

REPEAT. 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain.-Observed a bowl being used to scoop soy sauce. Observed handle in contact with dry rice.

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 vegetables sitting out at room temperature without a begin and end time. According to PIC items are on time. PIC provided procedures but did not mark the times of items.

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 a cup being used to scoop soy sauce and the handle of the ice scoop in contact with ice.

4-501.11 Maintain equipment in good repair.-Observed torn gaskets in the bottom reach in of flip top unit.

5-501.17 Provide a covered waste bin in female restrooms.-Observed female restroom without a covered trash bin.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P- Observed spring roles wrapped in towels. CDI- PIC voluntarily discarded the items.

7-102.11 Common Name-Working Containers - PF- Observed detergent and de greasers improperly labeled. CDI- PIC labeled items. 7-201.11 Store toxic materials to avoid contamination. -P- Observed sanitizer bucket stored above plastic cups and lids. CDI- Item was moved.

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- REPEAT- Observed cut cabbage and pork both covered in large containers and attempting to cool. CDI- Items were uncovered by the PIC to quickly cool.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed 3-comp sink with cracks at the top of each vat. NOTE: Point deduction decreased to 1 pt since a major improvement has been noted with the violation since the last inspection.

5-501.17 Provide a covered waste bin in female restrooms.- Observed female restroom without a covered trash bin.

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

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed paper towel dispenser malfunctioning during the inspection. NOTE: Point deduction remained the same at 0.5PTS since the violation has been noted to have a great improvement since the last inspection. NOTE: Due to covid19 pandemic no signature occurred. PIC Jose and Raymond were present during the inspection.

2-103.11 (M) Person in Charge-Duties - PF- REPEAT- PIC was unable to discuss any foodborne illnesses and symptoms that would exclude or restrict employees from working in the facility. PIC stated the written employee health policy is covered and signed during hire. EHS did observe old, from hire, employee health policies. CDI- EHS had all employees meet in social distancing group to cover the employee health policy. EHS provided PIC with a MCPHD employee health poster.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- EHS observed two employee handle trash and wash hands to don gloves and prep RTE foods however at the end of the hand wash the employees used their bare hands to turn the faucet off. This action recontaminates the hands. CDI- Education was provided and after the instructions EHS observed proper hand washing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- REPEAT- Observed several plastic containers, metal containers and utensils stored clean according to the PIC with minor food debris left on them. CDI- PIC moved items to dish machine area to be cleaned properly before the next use. NOTE: Point deduction remained the same since an improvement has been noted with the violation however if the violation is noted during the next inspection full point deduction will occur.

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- REPEAT- Observed rice cooling from last night according to the pic covered, in a large container, still at 47F. CDI- PIC voluntarily discarded the item.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-REPEAT- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P- REPEAT- Observed rice and cabbage without dates in the walk in cooler. PIC stated items were from yesterday. CDI- PIC was able to properly date mark the items. NOTE: Point deduction did not increase since an improvement from last inspection has been noted. Last inspection had 15 items without a date mark. Today only two TCS foods were without a date. If violation is noted again during the next inspection full point deduction will occur.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf- Observed rice in a large container covered and not meet the cooling parameter. CDI- PIC voluntarily discarded the item. PIC was educated on how to properly cool TCS foods properly. During the inspection rice that was made at 9AM was uncovered and divided into two shallow containers and placed into he freezer uncovered.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing.- REPEAT- Observed a few stacks of wet plastic containers stored on a clean dry equipment rack.

4-501.11 Maintain equipment in good repair. - REPEAT- Observed 3-comp sink with cracks at the top of each vat. Observed two out of three rice cookers with damage to handles and sides. 4-502.11(A) Maintain utensils in good repair.- Observed a vegetable pealer with rust. PIC voluntarily discarded the item. 4-202.16 Nonfood-Contact Surfaces -REPEAT- Observed house made wooden stool used in three comp sink and thawing of foods to be made with absorbent wood. Ensure all non food contact surfaces are smooth, durable, and easy to clean. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable cutting boards and hot hold prep cutting board in need of resurfacing or replacing due to deep cuts and grooves.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed grease and food debris build up on hard to reach areas of around cookline, cold holding equipment, and shelves throughout the facility.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - REPEAT- Observed light fixture under hood system in need of repair. Observed base board damage under 3-comp sink and near can wash. Observed wall damage above walk in cooler. 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 light fixtures in need of cleaning under hood system. NOTE: Due to covid19 pandemic no signature occurred. PIC Jose and Raymond were present during the inspection.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation. -PF - 2-103.11 (A)-(L)Person-In-Charge-Duties - PF- Observed PIC at the start of the inspection unable to provide documentation of being certified in a food protection managers course. PIC with documentation of being certified in a food protection managers course arrived half way through the inspection. PIC was unable to discuss an employee health policy with the EHS. PIC was unable to show EHS he could uphold PIC duties. EHS observed employee bare handing RTE foods, not washing hands when needed, operating the kitchen without hot water, operating the kitchen with cold holding equipment malfunctioning and not keeping TCS foods at or below 41F. A VR will occur no later than 6/7/20 to ensure PIC has corrected all risk factor violations and has implemented a RCP for employees to follow to ensure safe food handling parameters are followed. PIC voluntarily closed due to malfunctioning cold holding equipment.

2-103.11 (M) Person in Charge-Duties - PF - PIC was unable to discuss any foodborne illnesses and symptoms that would exclude or restrict employees from working in the facility. PIC stated the written employee health policy is covered and signed during hire and once a year after that. A VR will occur no later than 6/7/20 to ensure PIC and employees know when to report foodborne illnesses, symptoms, and when to restrict and exclude employees with illnesses and symptoms associated with foodborne illnesses.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed several employee drinks stored with clean utensils and dry goods.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P- Observed an employee wash hands without hand soap. CDI- PIC was informed of the violation and EHS instructed employee to wash hands with soap and warm water for 15secs. After instruction was provided EHS observed proper hand washing. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. Wash hands after activities that contaminate them. -P- Observed an employee handle soiled equipment and utensils and without a hand wash handled clean utensils. CDI- Education was provided and instruction given to wash hands properly after handling soiled utensils and equipment. Also observed several employees handle soiled equipment, door handles, trash, and work with RTE foods without a proper hand wash. CDI- Education was provided and instruction given to wash hands properly after each task change.

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 using bare hands while cutting a RTE onion. CDI- PIC voluntarily discarded the item.

5-202.12 Provide at least 100F water at handsinks. -Pf - Observed water reach 87F. CDI- PIC provided hot water at the sink by the end of the inspection EHS observed 130F hot water. 6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap at the hand sink in the kitchen. CDI- PIC provided soap at the hand sink. 6-301.14 Post a handwash sign at each handsink. - Observed no hand wash sign at the kitchen hand sink or employee serving area. EHS provided PIC with hand wash signs.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- Observed several utensils and metal containers stored clean according to the PIC near the 3-comp sink with food debris left on them. CDI- Items moved to dish washing area prior to the end of the inspection to be properly washed before use. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed dish machine being used with sanitizer at 0 ppm Cl. By the end of the inspection the dish machine was still malfunctioning. A VR will occur no later than 6/7/20 to ensure the dish machine is functioning properly. 3 comp sink can be used however PIC voluntarily closed.

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 cooked chicken cooling at 81F at the start of the inspection. After 60 mins the item was still at 81F. Also observed cooked rice at 71F at the start of the inspection cooling at room temp. Before any other temps were taken an employee voluntarily discarded the items. A VR will occur no later than 6/7/20 to ensure all TCS foods are properly cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- REPEAT- Observed kimchi, noodles, pork, rice, chicken wings, dumplings, tofu, cream cheese, boiled eggs, dark meat chicken, white meat chicken, egg rolls, spring rolls, raw chicken, raw pork, and raw eggs all above 41F. See temp chart. the walk in cooler and reach in cooler were both malfunctioning during the inspection. PIC voluntarily discarded all TCS foods above 41F and denatured the foods. PIC voluntarily closed. A VR will occur no later than 6/7/20 to ensure all TCS foods are kept at 41F or below and to ensure cold holding equipment is functioning properly. PIC shall not reopen until equipment is functioning properly.

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- Observed no date marking of any TCS/RTE foods. Observed RTE shrimp, chicken wings, cut cabbage, spring rolls, egg rolls, pork, dumplings, tofu, rice, chicken wings, dark meat chicken, white meat chicken, kimchi, and noodles all without dates. All TCS foods were from yesterday or three days ago according to the PIC. PIC was able to properly date mark items in flip top and two door reach in since they were from yesterday and were 41F or below. All other TCS foods were voluntarily discarded by the PIC. A VR will occur no later than 6/7/20 to ensure a date marking system is implemented and followed for all TCS/RTE foods.

7-207.11 Store labeled, employee medications to prevent contamination. -P- Observed employee medication stored with clean plates and above RTE foods. CDI- PIC removed the item and stored it away from all food prep areas, food and utensil storage. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. -Pf- Observed employee using windex on multi use menus. CDI- Educations was provided to use disinfectant on the menus between each guest. Menus were rewashed and disinfected.

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- REPEAT- Observed chicken and rice both cooling at ambient air between 70-81F. Chicken missed cooling parameters. PIC voluntarily discarded both items. A VR will occur no later than 6/7/20 to address the chronic Pf violation and to ensure all TCS foods are being properly cooled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.- Observed all in use oils, salts and spices to be unlabeled and not in original containers.

6-202.15 Protect outer openings of establishment from insect or rodent entry. - Observed back door to kitchen open during the whole inspection.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed several employees preparing RTE foods with long hair on the head without a proper head cover.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. -REPEAT- Observed handles in sugar, flour and rice. Observed utensils stored in water at 80F. Observed in use utensils stored in-between soiled equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed several stacks of metal containers stored wet.

4-501.11 Maintain equipment in good repair.- Observed one door reach in cooler and walk in cooler malfunctioning and holding TCS foods at 50-69F. EHS observed walk in cooler to be functioning at 67F and reach in at 60F. PIC voluntarily closed facility until repairs are made. Also observed 3-comp sink with cracks at the top of each vat. Observed dish machine malfunctioning during the inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. - REPEAT- Observed several portable and flip top cutting boards throughout the facility in need of resurfacing or replacing. 4-202.16 Nonfood-Contact Surfaces - Observed cloths being stored underneath in use cutting boards. Ensure all non food contact surfaces are smooth, durable, easy to clean, and non absorbent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - REPEAT- Observed grease and food debris build up on and around cookline, cold holding equipment, and shelves throughout the facility.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf - Observed water at 87F at the start of the inspection. CDI- PIC made adjustments to hot water heater and provided hot water at 140F by the end of the inspection.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. - Observed dumpster doors open during the inspection. Observed litter on the ground around the dumpster area. Dumpster area is a shared space with other businesses.

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 leaking near back door. Observed light fixture under hood system in need of repair. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. - Observed light fixtures in need repair under hood system. NOTE: Due to covid19 pandemic no signature occurred. PIC Jose and Raymond were present during the inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pooled eggs stored above green onions in a flip top reach in cooler. CDI- storage rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed multiple TCS foods cold holding at around 50F in white reach in cooler (see chart). Observed fried rice at 84F being stored at room temperature. PIC indicated these foods were transferred from the walk in cooler earlier today for storage during business hours. CDI- items were transferred back to walk in cooler for holding/cooling. Fried rice was placed on TPHC and will be discarded within 4 hours from when it was removed from temperature control. Verification required to ensure cooler is functional. Discontinue use of this cooler until it can maintain TCS foods at 41F and below.

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 diced chicken coolign in a flip top cooler while at 55F. CDI- product transferred to walk in cooler to finish cooling. Cool foods to 41F in walk in cooler prior to setting them in the flip top cooler.

4-204.112 Provide an air thermometer in cold holding equipment. Observed no thermometer inside 2 coolers (white reach in cooler and 2-door reach in cooler).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items and sauce containers stored on the floor of the walk in cooler.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in-between equipment gaps along the prep. line.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed heavily scored cutting boards in facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation in-between fryer and wok line.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 3 employee drinks stored in prep areas and with food. CDI - drinks were removed.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several items in the walk in cooler and the white reach in cooler holding at 44F and 45F. Reminded PIC of the temperature change to 41F. PIC is going to adjust the coolers to maintain food at 41F or below. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 3 bottles of cleaners labeled as sanitizer. CDI - labels were 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 - Observed shrimp and chicken cooling on the counter. CDI - items were placed in the walk in cooler; see temperature chart.

3-501.13 Use approved thawing methods. - Observed 2 containers of raw chicken and beef thawing on the counter. CDI - items were placed in the walk in cooler to thaw.

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

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 a spoon stored in 55F water.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the left door of the 2 door reach in cooler. Replace gasket. Observed rusty shelves in the walk in cooler. Replace/resurface shelves; do not spray paint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the walk in cooler shelves, the blue shelves by the soups and on the gaskets on the cook line.

2-101.11 PIC shall be present during all hours of operation. -PF - PIC with serv safe was not present during the inspection; PIC arrived after the inspection.

General comment 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 3 employee drinks stored above the soups on the cook line. CDI - drinks were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw pork stored above cooked shrimp in the reach in cooler by the ice machine. CDI - items were rearranged correctly. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above ready to eat foods and washed vegetables. CDI - items started to be rearranged.

Repeat violation 3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P - Observed rice in the walk in cooler at 60F. PIC stated the rice was cooling from last night. CDI - the rice was discarded.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed labels missing on the containers of salt, sugar and MSG on the chef's cart.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. - PIC's certification expired in 2016 and the employee with a valid certificate is off today.

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 3 containers of rice cooling from last night above 45F in the walk in cooler. Rice did not cool down in time; CDI - rice was discarded and the PIC voluntarily denatured the rice with bleach.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cabbage and bean sprouts above 45F on the cook line. CDI - ice was added to the bean sprouts to cool. An ice bag was placed on the cabbage and then placed in the freezer to rapidly cool; see temperature chart. Suggested TPHC

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the right door of the prep unit on the cook line and both doors of the reach in cooler by the ice machine. Replace gaskets.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee food on the top shelf of the walk in cooler. Keep employee food below and away from facility food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pans of raw beef thawing above cooked shrimp in reach in cooler. CDI - Cooler rearranged with correct storage order.

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 Shrimp cooling while tightly wrapped in reach in cooler. CDI - Wrapping vented to allow rapid cooling.

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. Spoons for scooping rice held in water at 80F. CDI- Spoons and container sent to dish area; a long handle spoon stored in steam well for scooping rice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build from handle and door of reach in cooler by cook line. Improvement noted from last inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored above buckets of sauces in walk in cooler. CDI - Cooler rearranged with correct storage order. Improvement from last inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut nappa cabbage held off of temperature control. CDI - Nappa cabbage discarded. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Spring rolls in reach in cooler with no date mark; filling made on a previous day. CDI - Spring rolls correctly back dated.

3-304.13 - Food shall not be held in contact with linens or napkins. Cloths used to cover fried chicken and spring rolls in walk in cooler. CDI - All cloths removed. Recommended using deli paper instead.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths stored on counters. CDI - All relocated to laundry bin. These can also be held in sanitizing solution.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean knives stored in plastic tubs with build up and food debris inside. CDI - Knives and tubs sent to dish area for processing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from reach in cooler shelves, inside low prep coolers, the spice station at the cook line, and all cooking equipment.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food proteciton manager certification. PIC plans to retake test soon.

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 Food employee handling nappa cabbage with bare hands during prep. CDI - Contaminated cabbage discarded; employee washed hands and donned gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw pork stored above cooked shrimp in reach in cooler. CDI - Cooler rearranged with raw pork below cooked shrimp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut nappa cabbage held off of temperature control.

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 Large tub of rice cooling in walk in cooler. Separate in to thinner portions for rapid cooling.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored over raw beef in walk in freezer. CDI - Rearranged with correct storage order. Major improvement from last inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build up inside the ice machine. CDI - Cleaned during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut napa cabbage and beans sprout off temperature control and holding above 45F. CDI - Both placed in low prep cooler for rapid cool down.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Visible gap at bottom of screen door. Replace weather stripping to prevent entrance of pests.

3-304.13 Linens and napkins may not be used in direct contact with food. Egg rolls covered with napkins in steam well. CDI - Napkins removed and covered with metal lid.

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. Scoop stored with handle contacting sugar in sugar bin. CDI - Scoop reinserted with handle above food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal food pans wet stacked on drying rack. Separated to allow air drying.

4-501.11 Maintain equipment in good repair. Chipping paint and rust on shelves in walk in cooler. Replace.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Certified manager arrived at conclusion of inspection.

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 line cook grab ready to eat vegetables with bare hands to transfer to wok; bare hands contacting portions that are not cooked immediately and not held on temperature control. CDI - Verbal correction; vegetables discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Only kitchen handsink blocked by handtrucks upon entry; hot water was cold and took several minutes to warm up. CDI - Handtrucks relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Pan of raw beef sotred above pan of cook shrimp in reach in cooler. CDI - Placed raw beef below cooked items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a few metal food pans with food residue stored as clean on drying rack. CDI - All were sednt to dish area for reprocessing.

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 Three pans of cooked pork in reach in cooler and one pans of cooked pork in walk in cooler dated from 9 to 11 days ago. CDI - All discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer in spray bottle testing above 200ppm; strip bleaching out. CDI - Solution strength cut in half 5 times; solution testing at 200ppm chlorine.

3-304.13 - Linens and napkin may not be used in contact wioth food. Chicken wings and spring rolls covered with cloths in walk in cooler. Remove; facility can use deli paper as a substitute.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths stored on counters and prep surfaces. CDI - All relocated to laundry bin; recommended facility uses sanitizer buckets to store cloths once wet.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal food pans wet stacked. CDI - Sent to dish for reprocessing due to food residue (see 14).

4-501.11 Maintain equipment in good repair. Replace damaged gaskets on two door reach in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from gaskets of low prep cooler doors and from stove top next to fryers.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above raw beef in walk in freezer. CDI - Chicken relocated to bottom shelf.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P One tea nozzle has dark build up. CDI - Cleaned during the inspection. 4-702.11 Utensils and food cantact surfaces shall be sanitized before use after cleaning.-P Discussion with PIC about cleaning prep surfaces revealed that facility sprays prep counters with sanitizer then immediatley wipes them dry. CDI - Reviewed proper cleaning process with PIC and staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cut cabbage left off of temperature control from three hours ago. CDI -Placed on TPHC for today; recommended that facility keep cut cabbage in flip top by swithching cut cabbage out with cut bell peppers and cut zucchini.

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 Fried rice cooling in walk in cooler while tightly wrapped. CDI - Wrapping vented.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No available thin probe thermometer. VR - Will return within 10 days.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Salt, sugar, and msg on spice table at cook line with no labeles. Keep these labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Replace weather stripping at bottom of back door to prevent entrance of pests.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored o prep counters. CDI - Wet wiping cloths placed in laundry bin.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs from low prep cooler door gaskets.

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. Clean build up of grease from floors under cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf observed food residue on knives stored as clean on the drying shelf. CDI by wash, rinse, and sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. observed build-up inside ice machine on ice deflector. 4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizer at dish machine testing 10 ppm. Verification visit required within 10 days. PIC will sanitize utensils in 3 compartment sink temporarily until dish machine is working properly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf observed fried chicken and fried chicken wings stored in walk-in cooler with incorrect date marking. Chicken was date marked 7-10. CDI-Chicken was voluntarily discarded by PIC due to improper cold holding temperture. PIC stated that chicken was prepared today and that it was incorrectly 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 chicken cooling in upright cooler in deep pan with plastic wrap cover. CDI by placing in shallow pan witout cover.

6-501.111 Keep the premises free of insects, rodents, and other pests. observed german cockroaches in kitchen. Pest control company had just sprayed for pest prior to my arrival. Observed invoice for services.

4-501.11 Maintain equipment in good repair. observed walk-in cooler ambient air temperature of 55 F. TCS food items removed from walk-in cooler and placed in upright cooler. Freezer door on walk-in cooler will be left open to cool walk-in cooler as temporary measure. PIC has called for repair service. observed ambient air temperature of 43F in walk-in prior to departure. Verification required within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on line top shelf (utensil storage). observed pink microbial build-up inside walk-in cooler.

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 dust build-up on walls on cook line. observed dust build-up on ceiling of walk-in cooler. observed food residue build-up on wall at line prep cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Certified PIC not present for duration of inspection. Arrived 30 minutes after starting inspection.

5-202.12 Provide at least 100F water at handsinks.-Pf Observed 85F hot water at handwash sinks. CDI- Employee lit pilot light on hot water heater and observed 122F hot water prior to leaving establishment. Owner is calling for repair service.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready-to-eat egg rolls in walk-in cooler. CDI by rearranging storage order of food items.

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 all ready-to eat foods marked with 3-21 date mark. Most all foods were prepared prior to today. CDI by date marking with correct date.

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 in-use utensils stored in water 68F.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water 85F at 3 compartment sink. Verification visit required within 10 days. CDI- Employee lit pilot light on hot water heater and observed 122F hot water prior to leaving establishment.