DRAGON BUFFET

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at the hand sink in the back of the facility. -CDI- Paper towels were immediately provided. (0 pts)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken wings, cooked pork, and crab in the 2 door RIC above 41F. Observed ambient temperature of the unit at 40F. PIC stated that the items were out of temperature due tot he doors being constantly opened and closed. -CDI- PIC placed the necessary items in the WIC to be quickly cooled. (1 .5 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of degreaser and a spray bottle of bleach that were not labeled. -CDI- Bottles were labeled. (1 pt)

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed prep sink filled with frozen pork that was being thawed in still water. EHS observed that the cold water could only reach 82F, likely due to the temperatures outside. -CDI- Frozen pork was removed and placed in the WIC to thaw correctly. (0.5 pts)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloths not being stored in a sanitizer solution in between uses. -CDI- A chlorine solution was made and soiled rags were placed in the solution. (0 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed wet stacked containers that were stored as clean and dried. Separate to allow proper air drying. REPEAT*** (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed damaged gaskets on the 2 door RIC. Replace damaged gaskets. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed non-food contact surface areas throughout Facility soiled with debris/residue. Increase cleaning frequency. (0 pts)

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 chipped/damaged tiles throughout the facility. Repair or replace damaged tiles. 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 heavy accumulation of debris/residue on the floors throughout the facility, primarily in the hard to reach places such as under the cook station and by the dish pit. Increase cleaning frequency. (0.5 pts)

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a lug of raw salmon in the WIC that did not have a covering to help prevent contamination. -CDI- PIC immediately placed a lid on the lug of salmon. (0 pts)

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed chlorine dish machine with a concentration of 0ppm while actively being used. -CDI- PIC replaced the chlorine solution. Concentration was at 50ppm. Dishes were re-washed. (1.5 pts) For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed a bottle of Pepto Bismol being stored on the wire rack in the WIC next to a container of sauce. -CDI- PIC voluntarily discarded the Pepto Bismol. There was no immediate risk of contamination. Points not taken. (0 pts)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed damaged screen on back door of the facility. Repair screen to help prevent the entry of potential pests. (0 pts)

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 knives being stored in between the wok station and the fryers. -CDI- PIC removed the knives and placed them in the dish pit to be WIC. (0.5 pts)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed stacks of metal insert containers wet stacked while said to be stored as clean and dried. Separate containers to allow proper air drying. (0.5 pts)

4-501.11 Maintain equipment in good repair. Observed damaged faucet handles on the hand sink closest to the dish pit. Repair damaged handles. (0 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed wire shelves soiled with food debris/residue. Also observed the accumulation of grime buildup on the gasket of the WIC. Increase cleaning frequency. REPEAT*** (1 pt)

5-205.15 Maintain a plumbing system in good repair. Observed leaking prep sink towards the front of the facility. Also observed leaking hand sink due to damaged handle (see #47). Repair plumbing. (1 pt)

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 chipped/damaged tiles throughout the facility. Repair or replace damaged tiles. (0 pts)

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food debris build up and steel wool in hand sink basin next to prep table near back door. CDI: PIC removed debris and steel wool. REPEAT.

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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of pooled eggs being stored in a larger container of cut green peppers in prep flip top cooler and two containers of cooked chicken being stored on shelf in walk in cooler below containers of raw pork. CDI: PIC re-arranged items to proper storage order. REPEAT.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed 3 containers with build up being stored as clean on clean storage shelf. CDI: PIC returned items to be W/R/S.

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). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of cooked pork being stored in prep flip top cooler, containers of mussels and shrimp being stored in prep reach in cooler and a large container of pork ribs being stored in walk in cooler all missing date marks. CDI: PIC date marked all items as they were prepared yesterday.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed a plastic container of fried chicken cooling in reach in cooler and not decrease in temperature after 15 minutes. CDI: PIC moved chicken to walk in cooler to rapidly cool. 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 several working bottles and containers of sauces being stored unlabeled on prep table and grill cart. Label all working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bucket of noodles and a bucket of sauce being stored on floor outside of walk in cooler. CDI: PIC placed items on shelves.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal containers being stored wet nested on storage shelf above 3 compartment sink. Allow utensils and equipment to air dry before stacking within each other.

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 one stack of single use to go containers being stored right side up outside of their original packaging. CDI: PIC inverted containers to protect against contamination.

4-501.11 Maintain equipment in good repair. Observed rubber paneling on bottom of walk in cooler door torn and coming off of door. Replace rubber paneling.

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 grease on grill top, on top of prep counter below grill and on bottom shelf of prep counter below grill. Also observed build up on storage shelf above 3 compartment sink used to store clean equipment and utensils. Clean as needed.

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

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed heavy food debris and residue accumulation in back handsink and food debris accumulation in front handsink near dish pit. CDI- EHS discussed handsink usage with PIC, PIC had employee clean out sinks.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed box containing lemons with heavy buildup, and a box containing tomatoes with white buildup stored in 2D standing glass RIC. CDI- PIC voluntarily discarded items and removed remaining items to different pans to prevent further contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw steak being stored over RTE eggrolls and crab meat in 2D standing RIC, observed raw mussels stored over RTE foods in 3D prep unit. CDI- PIC rearranged storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken over raw steak and raw shrimp in WIC, raw chicken over raw steak on sheet pans in WIF. CDI- EHS discussed storage order with PIC, PIC rearrange 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. Observed raw salmon and raw teriyaki chicken stored in 2D low RIC temping above 41F. EHS observed an ambient temp of 55F, PIC stated that a work order had been put in for the unit. TCS items in unit were removed to be rapidly cooled in WIF. VERIFICATION REQUIRED. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P. Observed food employee’s person medications stored on shelf above flip top. CDI- PIC instructed employee to remove item to designated area away from food prep.

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 multiple TCS foods throughout facility cooling at rates below .12F/min, stored in deep densely packed pans, tightly wrapped, and placed in units meant for holding and not for cooling. CDI- EHS discussed cooling methods with PIC, PIC removed tightly fitting lids, removed items from units to rapidly cooled in WIF, and removed densely packed items to shallower pans to allow for more effective 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 (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 cleaver and spatula stored in between grill and fryer on cookline, and between unclean rails of cart on cookline. CDI- PIC had food employee remove items to be w/r/s. 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 large metal bowl used as scoop stored in marinated chicken in WIC. EHS discussed using a utensil with a handle to prevent potential contamination.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed drain plugs missing on 2 of the 3 outdoor receptacles.

6-303.11 Provide required lighting intensity. Observed lighting in WIF below 10 foot candles. Increase lighting in unit. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employee storing personal phone on prep table. Food employee had phone stored above prep table while active in food prep. CDI- PIC had employee remove item to designated area.

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 that were holding for longer than 24 hours with no date mark. -CDI- PIC date marked the necessary items. (1.5 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 almost every working container of oil and spices without a label. Make sure to label all working containers of spices, oils etc. when it is no longer in its original container. (1 pt)

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 black build up on multiple gaskets throughout the kitchen. Increase cleaning frequency. REPEAT*** (1 pt)

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 low grout throughout the back of the kitchen. Repair grout to avoid pooling water and food debris build up. REPEAT*** (1 pt)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cooked chicken, raw chicken, raw beef in prep top above 41F. Items stacked above chill line less than 1 hour. Products above chill line moved to walk in to reach 41F. Repeat. 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 .

4-601.11(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. Clean shelving and exteriors of equipment as needed. Repeat.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed piled up trash bags outside of dumpster. PIC has contacted facility owner. 5-502.11 Waste receptacles shall be emptied at a frequency to preclude strong odors or pest harborage. Dumpsters full and flies around dumpster area.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles in kitchen. 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 under equipment accumulating debris.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Wontons in bowl above 41F in prep top. Had been sitting out 1 hour. Moved to walk in to reach 41F. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bowl of cut melons, tomatoes in glass reach in and crab salad and boiled eggs in walk in lacked date marks. Date marks added. 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 .

3-304.12 (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 bowls in containers used as scoops. Use utensils with handles.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Clean shelving and exteriors of equipment as needed.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles above prep line and water heater. Observed cracked floor tiles in kitchen. Replace missing tiles to eliminate ceiling gaps and openings. REPEAT. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors under equipment accumulating debris.

6-303.11 Provide required lighting intensity. WIC light intensity measured at less than 1 foot candle. Provide at least 10 foot candles. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken at 113 F in pan on grill by display window. Observed broccoli in pan above wok at 114 F. REPEAT. CDI - PIC voluntarily discarded chicken and reheated broccoli above 165 F. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed food in RIC on grill line above 41 F. Ambient temperature inside cooler was 48 F. PIC voluntarily discarded all food in cooler above 41 F and will call technician. Verification visit within 3 days. 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 .

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P. Observed buffet items marked with a time prior to 10:30 am at the start of the inspection at 2:30 pm. Times on multiple items were changed without food also being replaced during the initial walkthrough. PIC stated that food had been placed out more recently but the times had not been updated since this morning. CDI - PIC voluntarily discarded all food below 135 F and above 41 F.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting boards stored in heavily soiled cabinet below prep table with various construction tools. CDI - PIC removed cutting boards to be rewashed.

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-service trays stored on rack across from woks without protective cover. CDI - PIC put trays back in plastic packaging.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles above prep line and water heater. Replace missing tiles to eliminate ceiling gaps and openings. REPEAT.

6-303.11 Provide required lighting intensity. WIC light intensity measured at less than 1 foot candle. Provide at least 10 foot candles.

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 a can soda stored on air drying shelves inside of the dish area. CDI- Discarded during the inspection.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels present at handwashing sink. CDI- PIC provided during the inspection.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw salmon stored below raw chicken. Observed raw chicken stored over vegetables during the inspection. CDI- Both instances were reorganized during the inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple items not in the cooling phase without proper coverage. CDI- Foods were covered during the inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice below temperature threshold in rice cooker. RIce was reheated during the inspection. CDI- 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 crab meat prepared the day prior without any date marking available on containers. CDI- PIC stated crab meat was prepared. Crab meat was dated during the indoie 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed salt, sugar, msg, seasoning salts, and food coloring all placed in secondary containers without labels present to identify contents. CDI-Labeled during the inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed dead cricket by back door. CDI-PIC disposed of dead cricket. Live flies observed. Be vigilant in efforts to control the spread of pests.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hat or present by one cook on the wok sfsuiw

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp, wiping cloths stored on counters in-between use. CDI- cloths were placed in sanitizing solution.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and bowls being wet stacked at clean dish area. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service containers left open ended at entrance station.

4-502.11(A) Maintain utensils in good repair. Observed broken soap dispenser in men’s bathroom. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed multiple domestic rice cookers used inside of facility. ENsure that equipment being used is in accordance to manufacturer’s specifications\

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 soil debris on shelves in WIC. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed several cracked floor tiles throughout facility. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up throughout. Recommend a higher cleaning frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed plastic pan with food debris on inside surfaces stored with clean dishes. CDI - PIC removed pan to dish area for cleaning. - 1.5 -

4-501.11 Maintain equipment in good repair. Observed torn gaskets on all three doors of cook’s line prep unit. Replace 4-502.11(A) Maintain utensils in good repair. Observed several bus tubs used to hold food in disrepair (cracked sides, pieces missing). CDI - PIC discarded items at time of inspection. -0.5-

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 soil debris on shelves in WIC. - 0.5 - REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed several cracked floor tiles throughout facility. -REPEAT - 1.0-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw salmon stored below raw chicken in WIC. CDI - Shelf was reorganized to keep salmon on top shelf.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp, wiping cloths stored on counters in-between use. CDI- cloths were placed in sanitizing solution.

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 knives stored in gap between fryer and wok station. CDI - Items were moved to dish area. Replacement knives were kept on cutting board.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and bowls being wet stacked at clean dish area. REPEAT -0.5-

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 soil debris on shelves in WIC.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. - Observed several cracked floor tiles throughout facility. Observed light fixture by ice machine with damaged shield. Repair floor tiles. Replace light shield. -REPEAT - 1.0-

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. Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed sesame chicken and cheese wontons cooling in reach in cooler near grill, and two containers of cut honeydew melon cooling in reach in cooler near ice machine and not meeting cooling parameters. CDI-Items were moved to walk in cooler and plastic wrap was removed or vented for rapid cooling. -REPEAT VIOLATION-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed shredded cheese and ranch in reach in cooler near ice machine out of cold holding temperature. Reach in coolers internal temperature was 60F and PIC stated that he notice this morning the temperature seemed high so they contacted technician. Shredded cheese and ranch was placed in walk in cooler to rapidly cool since it was removed from walk in cooler and into the reach in cooler an hour prior. -REPEAT VIOLATION- VR-A verification visit will be conducted within 3 days to see that TCS items in RIC maintains an internal temperature below 41F.

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 container of imitation krab cooling in walk in cooler, sesame chicken and cheese wontons cooling in reach in cooler near grill, and two containers of cut honeydew melon cooling in reach in cooler near ice machine all while covered in plastic wrap and over full. CDI-Items were relocated to walk in cooler and plastic was vented or removed for rapid cooling. -REPEAT VIOLATION-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach on dish machine. CDI-PIC disposed of roach. Contact pest control service for removal of roaches.

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 measuring scoops with handles submerged in rice and flour containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans and bowls being wet stacked at clean dish area.

4-501.11 Maintain equipment in good repair. Observed temperature of reach in cooler near ice machine at 60 F. Have someone come service unit.

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. -C Observed stained ceiling tiles in women’s bathroom. PIC stated there was a leak that had been repaired. Observed broken toilet seat in middle stall of women’s restroom. Observed several cracked floor tiles throughout facility. Repair floor tiles. Repair toilet seat. Clean or replace ceiling tiles. -REPEAT VIOLATION-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. 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 crab/cream cheese mix in WIC, honeydew in dessert RIC and crab sushi in WIC not meeting cooling parameters. See temperature chart. CDI - Honeydew was prepared ~ 1 hours before inspection started was moved to WIC to cool quickly. Crab/cream cheese mix was prepared when inspection started and was placed in freezer to cool quickly. Crab sushi was prepared at ~11 am and was placed on top shelf across from fans in WIC. -1.5 points

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 mussels on a tray sitting on top of containers in prep top unit holding above 41F. PIC stated mussels are reheated in small batches and placed on the buffet line. Mussels were in prep top unit for less than 1 hour according to PIC. CDI - Mussels were placed in RIC to cool down. -1.5 points NOTE: Thermometer in WIC rear 35F.

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 crab sushi cooling with plastic wrap near door of WIC. Observed crab/cream cheese mix cooling in large plastic container in WIC. Observed honeydew covered in plastic wrap cooling in RIC. CDI - PIC vented sushi tray and moved away from WIC door. PIC moved crab/cream cheese mix to freezer to cool quickly. PIC vented honey dew and moved to WIC to cool quickly. EHS discussed venting all foods that are cooling and using the freezer to assist in cooling food quickly. Also discussed was moving TCS foods away from WIC door to ensure proper cooling times and holding temperatures.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. -C Observed open doors to shared dumpster. Another facility was using the dumpster at time of inspection. -0 points

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. -C Observed stained ceiling tiles in women’s bathroom. PIC stated there was a leak that had been repaired. Observed broken toilet seat in middle stall of women’s restroom. Observed several cracked floor tiles throughout facility. Repair floor tiles. Repair toilet seat. Clean or replace ceiling tiles. -0.5 points

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 has no written procedures for cleaning vomit/diarrhea events. CDI - EHS provided education poster and written procedures to keep available upon request for the next inspection. REPEAT -0.5 points

5-202.12 Provide at least 100F water at handsinks. -C Observed hot water at hand sink (near 3-comp) at 89F. Discussed adjusting the temperature of the water heater to achieve min. 100F. -0 points

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken over raw salmon and uncooked wontons in WIC. CDI - PIC rearranged the items to correct the storage order. -1.5 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 several cracked floor tiles throughout kitchen area. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors and walls under prep stations. Observed heavy dust on ceiling tiles near cook line. Increase frequency of cleaning or replace if needed. REPEAT -1 points

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -C Observed employee food stored with customers food in WIC. CDI - PIC placed employee food on lower shelf in designated area. -0.5 points

2-501.11 Clean-up of Vomiting and Diarrheal Event. Facility does not have a diarrheal and vomiting procedure on hand. CDI- documents were provided to establishment by inspector.

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 food employee wash hands and cut off faucet with bare hands. CDI- employee was trained and proper hand washing. Employee rehashed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed pooled eggs stored above sauces in walk-in cooler. CDI- pooled eggs were moved to an area where no contamination could occur.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. REPEAT (half points due to improvements).

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp, wiping cloths stored on counters in-between use. CDI- cloths were placed in sanitizing solution.

4-501.11 Maintain equipment in good repair. Replace torn gaskets on doors at walk-in cooler and cooler near grill. Observed temperature of cooler near grill at 45 F. Have someone come service unit. Also, observed mop sink faucet in bad repair 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board at prep station with stains and deep grooves. Replace cutting board. REPEAT (full points).

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease from hood system screens. Clean debris from exterior of grills, fryers, rice cookers, refrigeration units, and shelving in kitchen area. Clean interior of cabinets underneath buffet lines in dining room area. REPEAT (full points)

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 large hole in the wall behind prep sink near back door. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floors in corners and under equipment in kitchen area. Clean splash from walls behind prep stations and grills in kitchen area. Clean dust from ceiling tiles in kitchen area. REPEAT (full points).

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold and mildew in top interior of ice machine. PIC will have someone clean it soon. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed 10 ppm of Chlorine dispensing from dish machine (shall be at least 50 ppm). CDI- Facility was placed on single-service cups, plates, and utensils, until machine is repaired. PIC called maintenance to come fix machine today. VR- facility has up to ten days to repair unit.

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 Items placed on display cases were not labeled with the time-in stamp. CDI- PIC wrote proper time on each item placed on the bar.

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 honeydew melons cooling in refrigerator in tightly covered containers CDI- containers were vented and allowed to properly cool.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- containers were separated and allowed to air-dry.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in cutting boards located at flip top prep station. Repair or replaced cutting board.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of ovens, fryers, refrigeration units, and shelving in kitchen area. Clean dust from fan screen near ice machine. REPEAT (Full 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. Clean floors in corners and under equipment in kitchen area. Clean splash from walls in kitchen near 3-comp sink. REPEAT (half points due to improvements).

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P OBSERVED boiled eggs in the reach in display cooler and partially cooked chicken in the flip top temping above 41F. CDI. PIC placed both items in walk in cooler and walk in freezer to decrease temperature.

6-501.111 Keep the premises free of insects, rodents, and other pests. OBSERVED gnats and flies in the kitchen.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. OBSERVED handles to utensils inside of flour bins.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. OBSERVED damaged ceiling tiles throughout the kitchen. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice hot holding in rice warmer at cook line at 96F. CDI - PIC stated this rice was just taken from rice cooker and warmer turned ON without enough time to keep rice hot. CDI - PIC reheated rice in wok to above 135F. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked wings stored directly on floor at beginning of inspection. -1-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed roll of plastic wrap stored on top of open container of raw chicken at cook line. -.5-

4-603.12 (A) Precleaning - C Scrape debris out of equipment and utensils and equipment prior to washing over waste bin. Observed food debris covering inside of wash compartment of 3-comp sink. No pre-cleaning taking place prior to manual warewashing. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on floor of walk in cooler and under walk in cooler shelving. -1-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles in restrooms and over receiving side of cook line. -.5- 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 buildup on wall in women’s restroom and on ceiling tiles in kitchen. REPEAT

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed handwashing, cleanliness of food contact surfaces, TPHC out of active managerial control today. -2- REPEAT Continued non-compliance may result in permit action.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed staff bringing soiled dishes to kitchen while wearing gloves and then grab food for refilling buffet without handwashing. CDI - PIC instructed handwashing and educated staff when to wash hands. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rice scoops and ladle stored in basin of handsink. CDI - PIC removed items from handsink.

4-602.11 (E)(4) Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on splash guard of interior of ice machine and in corners. REPEAT -3- 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup between pans and lids stored as clean on drying shelf near dish pit.

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 TPHC in use for cut cabbage at cook line on prep table. This product is not listed on the existing TPHC procedures. VR no later than 02/15/2021.

3-501.13 Use approved thawing methods. Observed frozen chicken delivered this morning thawing on shelf under rear prep table. -0-

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 squeeze bottles of duck sauce and other condiments on receiving side of cook line on prep table. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed opening at top of screen door while back door propped open and air curtain not in use. -0-

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 soiled wiping cloths stored on top of stove, under prep tables, not in use for cleaning. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops without handles and those with handles touching food stored inside large bins such as sugar and flour. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal and plastic pans stored as clean. -.5-

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 food bus tubs with cracks down the sides. VR no later than 02/15/2021 to ensure these have been replaced.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food buildup in rinse and cloudiness in the same step. -0- 4-501.14 Warewashing Equipment, Cleaning Frequency - C Observed heavy buildup on interior of dish machine. Per PIC, he believed cleaning rule only applied to exterior. EHS advised interior and nozzle need to be cleaned once daily.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelf under rear prep table.

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 buildup behind cooking equipment on floor and on ceiling near dish pit. -0-

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC did not ensure proper temperature control and equipment functionality.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

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 wings cooled from last night at 52 degrees. CDI discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all tcs foods in walk in cooler at greater than 41 degrees. CDI all tcs foods in walk in cooler discarded and facility permit immediately suspended until such time as walk in cooler can maintain proper temperature. All foods currently on buffet discarded as this food came from malfunctioning walk in cooler.

3-501.13 Use approved thawing methods. Observed chicken wings thawing in running water measuring 80 degrees F. CDI moved to pans and reach in cooler to finish thawing.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit and lowboy in need of replacement. Observed walk in cooler gasket in need of replacement and unit in need of repair unable to maintain required temperature. Facility permit immediately suspended until repairs can be made.

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 debris on gaskets and floors and faces of equipment.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid for cardboard dumpster where frozen chicken boxes are discarded missing. Advised PIC to call landlord and have dumpster repaired. -0 points-

3-304.11 Food Contact with Equipment and Utensils - P Observed lo mein in prep unit overstacked and in contact with shelving above product should be covered. CDI PIC split lo mein into two containers.

3-305.14 Food Preparation - C Observed same utensil being used in prep unit to handle raw beef, pork and chicken. CDI had PIC remove utensil and replace with utensil for each species.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dishes.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit in need of replacement. Some shelving in walk in rusted. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of replacement on prep unit.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris on some shelving in walk in which were not rusted.

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 wall damage under two comp sink in rear of facility.

5-205.11 Maintain access to handsinks. Handsinks may only be used for hand washing .-Pf Observed employees using hand sink to fill up metal containers used for food prep. CDI- education was given and pan was taking to 3 comp for washing. - 0 points.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken prep taking place in same sink as raw shrimp prep. Explained the importance of raw species storage order during prep. CDI- raw chicken was moved from the sink. Sink was then washed, rinsed and sanitized for corrective action. -1.5 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pre cooked chicken dots and cooked chicken cold holding at 44-47 degrees F in the 2 door tall cooler near grill station. Observed milk and perishable sauces cold holding in damaged 2 door display cooler >48 degrees F. Observed containers of low-mein cold holding in walk in cooler at 47 degrees F. Cabbage was being held at room temp. CDI- perishable sauces were discarded. Other foods that were just prepped were put in freezer to cool. REPEAT- 3 points.,VR

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 TPHC template that was filled out not properly stating what happens to foods on time after 4 hours. VR. Will verify that manager has adjusted documentation to state that foods after 4 hours on time are discarded. 0 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 Observed cooked noodles in cooler that were tightly covered and stored in deep, plastic containers while cooling. Also observed boiled eggs cooling inside of damaged 2 door display unit. CDI- Items were placed in uncovered, shallow pans and moved to freezer for aggressive cooling. VR- facility has up to ten days to decrease amount in cooler for more efficient cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry ingredients along make line were not labeled. 0 points.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on interior and exterior of refrigeration equipment, exterior of fryers, walk in cooler door handle etc. REPEAT - 1 point.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C Repair damaged floor tiles throughout facility. Water is starting to stand still in several crevasses throughout the prep kitchen. 0 points.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed employee touching cut lemons and placing inside of glass of water for customer with bare hands. CDI- Glass of water was discarded. Education was performed with employee.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed food debris on blade of can opener. CDI- Can opener was taken to the 3-comp sink and washed, rinsed, and sanitized. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at 3 comp sink was registering at 10 ppm (@least 50 ppm chlorine). CDI- Sanitizer was brought up to 50-100 ppm. 4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed mold and mildew in top interior of ice machine. VR- facility has up to ten days to clean ice machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp, chicken, and lomein in prep cooler that were above 41 F. Observed pork dumplings and lomien in walk-in cooler that were above 45 F. CDI- Items in prep cooler were placed on walk-in cooler and allowed to chill (with ice). Items in walk-in cooler were discarded into trash. Amount of product in walk-in cooler may by causing issues with cold-holding. Recommendation were made to remove items from cooler that do not need to be cold held such as uncooked broccoli, onions, and peppers.

4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF Amount of product in walk-in cooler may by causing issues with cold-holding. Recommendation were made to remove items from cooler that do not need to be cold held such as uncooked broccoli, onions, and peppers. 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 items in cooler that were tightly covered and stored in deep, plastic containers while cooling. CDI- Items were placed in uncovered, shallow pans. VR- facility has up to ten days to decrease amount in cooler for more efficient cooling.

3-302.15 Wash fruits and vegetables prior to use. Observed employee dried unwashed mushrooms into fryer prior to them being washed. Observed wooden crate of green beans sitting at prep area to be cooked. PIC stated that the green beans were not going to be washed before cooking. CDI- Green beans were taken to the back and washed. Mushrooms were discarded into trash.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Properly adjust walk-in cooler door to provide a better seal when shut.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease build up in-between fryers and grill areas. Clean exterio of prep coolers, refrigeration units, and dish machine. Clean buildup on shelving in walk-in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an employee drink with no straw or lid stored above open containers of soup in hot well. CDI- Drink was removed.

2-301.14 Wash hands after activities that contaminate them. -P Observed employees washing dishes at 3-comp sink, putting items in walk-in cooler, then stack away clean dishes without washing hands. CDI- Hands were washed. Education was performed with employee.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp above cut lemons in walk-in cooler. CDI- items were reversed.

3-403.11 Reheating for Hot Holding - P Observed bourbon chicken that was reheat to a temperature below 165 F. CDI- chicken was reheated to 170 F.

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 Items that were listed on the written procedure were not marked on the buffet line. CDI- Missing items were marked for Time as a Public Health Control

2-302.11 Maintenance-Fingernails - PF Observed employee scooping ice with exposed fingernail polish. CDI- employee put on gloves.

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 knives that were stored in between burners and fryers.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving thoughtout facility. Clean exterior of refrigeration units and fryers in kitchen area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet without barrier. Observed food employee wash hands for less than 15 seconds. CDI, food employee corrected by instruction, food employee washed hands properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork and raw chicken stored above ready to eat chicken and produce. CDI, items reversed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knifes with dried food debris, stored as clean. CDI, knifes removed to be cleaned.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly covered container of lettuce and sushi cooling. CDI, lettuce uncovered and placed in walk in cooler. Repeat

3-501.13 Use approved thawing methods. Observed many boxes of chicken thawing on counters, out of refrigeration.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep cuts and stains, board no longer effectively cleanable.

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

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

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 throughout in need of cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed paper towel dispenser not working properly near dish machine.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored above flip top. CDI, drinks moved.

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 food employee re-contaminate hands by closing faucet without barrier. CDI, food employee corrected by instruction, food employee washed hands properly.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer below 50ppm chlorine at sani bucket. CDI, sanitizer refreshed.

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 items in reach in cooler without date mark. PIC stated food was prepared 7/18. CDI, items such as chicken, pork, and egg rolls marked with correct date mark.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly covered container of lettuce cooling. CDI, lettuce uncovered and placed in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels stored on counters.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on shelving throughout. Observed build up of dust and residue on storage counters.

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

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 throughout in need of cleaning.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee belonging stored with establishment foods, and above establishment food. Ensure personal items are properly stored to avoid contamination.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed repeated violations in past inspections such as cooling procedures and cooling perimeters, air drying. Observed PIC and food employees communicate with difficulty, as they do not share a common language. Observed food code rules not being met due to the language barrier.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without re-contaminating hands. -P Observed food employee re-contaminate hands by closing faucet and dispensing paper towels using bare hands, without barrier. CDI, food employee corrected by instruction. Food employee washed hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed food employees drop chicken on the floor. Food employee picked up chicken and returned to work without washing hands. Ensure food employees wash hands after contamination of hands. CDI, food employee corrected by instruction. Food employee washed hands.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed food employee handle ready to eat desserts with bare hands. CDI, food employee corrected by instruction. Dessert not used.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed pan stored in hand washing sink in the back. CDI, pan removed.

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 several foods such as cut cabbage, fried chicken, and fried egg rolls prepared and cooked on 5/8 above 45F. PIC stated items were placed in walk in cooler after cooking in tubs. Items did not reach 45F within 6 hours. CDI, items discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed several large plastic tubs used to cool foods in walk in cooler. Observed tubs with large amounts of food, tightly covered. Several items did not reach cooling parameters. CDI, items discarded. Observed crab salad cooling in large, covered plastic tub. CDI, item moved to shallow, vented metal pans.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers without identifying label.

3-305.14 Food Preparation - C Observed food employee drop raw chicken on the floor, employee picked up chicken and continued to slice the chicken for use. Food employee corrected by instruction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cups stacked while wet. Repeat

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 1.5 pts - Observed food debris left inside rice cooker from last night. CDI: rice cooker was cleaned on site. Observed food debris remaining on clean side of drainboard at dish machine area. CDI: cleaned during inspection. Observed employee washing/cleaning mop bucket inside 3-comp sink. CDI: directed to clean mop buckets at outside can wash/mop sink area. 3-comp sink was washed, rinsed, and sanitized properly.

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. 1.5 pts - Observed large container of Bourbon chicken measuring 55 deg F and large container of dumplings measuring 53 deg F that had cooled overnight inside walk-in cooler. CDI: both products were voluntarily discarded and denatured.

Repeat: 1.5 pts - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed various TCS items inside Turbo air cooler measuring above 45 deg F (see temp chart). All items were removed and stored inside walk-in cooler. Repair company notified. Return visit required by 3-4-18

Repeat: 1 pt - 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 6 inch containers of dumplings and Bourbon chicken cooling improperly inside walk-in cooler covered in plastic. CDI: discussed with owner proper cooling methods; both products discarded.

Repeat: 1 pt - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed food tubs and metal containers wet stacked on back dish shelf. *****Continue to work on this issue.******* Consider utilizing other areas of kitchen for air drying or adding additional shelving.

Repeat: 2 pts. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P. Observed employee not washing hands in between handling dirty and clean dishes. CDI: training provided; directed employee to proper wash hands. 2-301.14 Wash hands after activities that contaminate them. -P. Observed employee wipe nose with paper towel and continue with handling clean dishes without handwashing. CDI: directed employee to wash hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. 1 pt. Observed utensils stored inside handsink basin at back prep line. CDI: utensils removed.

Repeat: 1.5 pts. 3-302.11(A) Separate the different types of raw animal foods. -Pf. Observed raw shrimp, chicken, and beef being prepped at the same time at 2-comp sink used for preparation. CDI: had employees prep one food item type and store other food items in walk-in until ready to prepare. Prep sink was washed, rinsed, and sanitized.

Repeat: General Comment: 0 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed one container of chicken wings stored inside 2-door cooler cook line at 53F. All other food in cold holding was observed in compliance. CDI: wings were discarded.

General Comment: 0 pts. 7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed employee's cold medicines stored on shelf above prep cooler on cook line. CDI: medicines relocated to designated area.

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. 0.5 pts. Observed food items in cooling including wontons, spare ribs, and dumplings that were cooling in large batches and covered inside walk-in cooler. CDI: reviewed proper cooling methods with owner; products separated into smaller batches and uncovered for proper cooling. Observed california rolls covered in plastic cooling inside sliding glass door cooler. CDI: moved to walk-in cooler and uncovered.

Repeat: 1 pt. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked on drainboard of 3-comp sink.

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 - 2 pts. Observed employees using bare hands to turn off faucet handles. CDI: education provided; hands properly washed. 2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee at dish area handling soiled dishes the touching clean dishes without washing hands in between. CDI: education provided; directed to properly wash hands. 2-301.14 Wash hands after activities that contaminate them. -P Observed employee rub nose without washing hands after and before food preparation. CDI: education provided; hands properly washed. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands at dump sink. CDI: hands properly washed at handsink.

General Comment: 0 pts. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above green beans inside walk-in cooler. CDI: storage order rearranged. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed prepared cut cabbage mix/slaw stored below unwashed produce inside walk-in cooler. CDI: storage order rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - 1.5 pts. Observed debris remaining on pans and knives stored as clean at back prep area. Observed slicer that had not been used today with visible food debris. Observed stained round cutting boards stored on back shelf under prep table. CDI: all items removed and cleaning process started.

General Comment: 0 pts. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed mutiple items inside walk-in cooler measuring at borderline temperature of 45F. CDI: Service company was contacted immediately; service rep will be out to look at cooler in 2 hours.

Repeat: 3 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 Observed incorrect dates on a few items stored inside of walk-in cooler. Observed date of 9/12 placed on products that should have been 9/11. CDI: dates were corrected during inspection. Continue to work on date marking issues to avoid implementing a risk control plan for the next inspection.

Repeat: 1 pt. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of metal pans on front prep line and shelf at back above 3-comp sink.

General Comment: 0 pts. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on outsides and inside surfaces of dry good bins.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.- 1 pt. Observed employee drinks stored improperly on prep table and above food items throughout kitchen. CDI: all drinks were relocated to bottom shelf.

Repeat: 3 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 Observed several food items inside walk-in cooler with dates not legible to read and some with incorrect dates placed (year and another month was provided i.e 11/17, 11/12,etc.) CDI: all dates were corrected during inspection

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - 0.5 pts. Observed bourbon chicken at 92F on counter cooling, lo mein at 49F in flip top cooling, chicken wings at 48F cooling in 2-door cooler, and chopped pork inside walk-in cooling. All of these items were cooling with plastic wrap on. CDI: plastic removed and loosely covered or covered half way and placed inside walk-in freezer.

General Comment: 0 pts. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beef and shrimp being prepared on back prep table over a bin of cornstarch that was uncovered. CDI: cornstarch covered; beef and shrimp moved to walk-in cooler.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. 0.5 pts. Observed multiple metal pans wet stacked on back shelf and front cook line.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. 0.5 pts. Observed trash outside dumpster and around dumpster enclosure. Continue to work together on shared dumpster to ensure area is clean and pest free. Observed lots of flies outside around dumpster area.

General Comment: 0 pts. 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 concrete damaged at can wash area.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed metal pans being stored in direct contact with food in prep and 2-door reach-in cooler. CDI: pans removed from food. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above wontons inside walk-in. CDI: storage order rearranged according to final cook temps. Observed raw chicken stored above lo mein noodles inside walk-in cooler. CDI: storage order rearranged according to final cook temps.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer used earlier stored with visible food debris remaining. CDI: removed and cleaned. Observed metal pans and large white food container stored on shelf with visible food debris remaining. CDI: removed and cleaned.

Repeat: 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed several foods inside 2-door cooler including bourbon chicken, wings, and breaded chicken without a date. According to manager these items last for a few days. CDI: correct dates added to products. Observed beef stew made and some other items inside walk-in cooler made a few days ago not date marked. CDI: properly date marked by manager.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several items uncovered inside walk-in cooler and 2-door reach-in cooler. CDI: items covered by staff. Observed boxes of food from a delivery an hour ago stored on floor of kitchen including broccoli, pork butts, and fish. CDI: items moved off of floor by staff

General Comment: 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on shelf at back prep area.

General Comment: 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed stained cutting board on prep table cooler.

General Comment: 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 shelving inside walk-in cooler and kitchen cooking equipment.

General Comment: 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Repair wall/baseboard tiles at dish machine area.

3-301.11(B) Food Employess shall not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observe employee prepping dumplings with bare hands. CDI- Employee washed hands and donned gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Two food items in buffett area were recorded below 135F (chart). PIC stated food items at buffett table typically did not last more than one hour on table before a new batch of product was brought out. Reccomend facility consider utilizing TPHC for hot holding items. CDI- Products placed on TPHC

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed containers of chicken, pork, egg roll (with cabbage) and lo mein with no date mark. Facility is writing date on silan wrap. CDI- Date provided for products.

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 salad bar containing lettuce, cut tomatos, and sushi. PIC stated all items were held on TPHC. No begin/end times observed. No written procedures observed. PIC stated times were usually written on glass. CDI- Times added. Written procudures given. VR to ensure written procedures are completed

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 handle of one scoop in product.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Wash solution was dirty.

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 items in the walk in cooler all date marked, but products placed into smaller portions were not properly date marked. Ensure that food taken out of the larger containers are all date marked. Date marking follows the food. Observed noodles and cooked salmon not date marked that had been made the night before. CDI- The noodles were date marked.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed three fruit flies in facility.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths sitting on the prep counter. CDI-The cloths were placed into sanitizer buckets.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a spoon stored in imitation crab container in the sliding glass door cooler. Observed several handles stored in the dry flour and rice containers. CDI-The spoon was removed and the handles were moved to a position where it was not touching the product.

4-501.11 Maintain equipment in good repair. Observed all shelving units in the walk in cooler, and on the clean equipment rack to be rusted. Needs replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the floors in the walk in cooler and freezer and on the cooking equipment. Needs thorough cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one ceiling tile near the water heater that needs replacing.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food debris on tongs set on rolling cart for buffet dispensing. CDI - PIC pulled these off the cart and cleaned them. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer concentration in two spray bottles near the dish room. REPEAT -3-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed too many foods cold holding in the reach in at the entrance to the cook line at 47-49F and the ambient air in the reach in is 47F. CDI - Foods moved to walk in cooler and reach in ambient air temperature adjusted to 42F. -1.5-

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 foods with incorrect date markings and no date marking being labeled at the beginning of the inspection. Date mark these when food has been here 24 hours instead of during health inspection. CDI - Correct labels placed on the product. -0-

3-303.12 (B) Storage or Display of Food in Contact with Water or Ice - C Do not store food in direct contact with ice that is not draining away from the food. Observed hibachi meats stored on the cold line front with ice on top that is not draining away. CDI - PIC immediately put meats in drain pans over the top of metal pans. -0-

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed bucket of sanitizer wiping cloths stored on the floor. Keep off the floor when wiping cloths are in the solution. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the top and corners of the dish machine interior. Clean. Observed grease buildup on the exterior of the ice machine. Clean. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed water damaged ceiling tiles in the dining room and in the restrooms. Replace and make sure there is not a roof leak. -0- 6-201.11 (A)(3) Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleansable. Observed absorbent ceiling tiles in the restrooms. Replace with cleanable tiles.

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed less than 20 foot candles of light inside the reach in cooler. Replace the blown light. -0-

General Comment - 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee drink stored on cart next to food items on main cook line. CDI - drink relocated to bottom shelf.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed spare ribs stored below raw chicken in walk-in cooler. CDI - chicken rearranged.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed bleach sanitizer at 3-compartment sink at 0ppm. CDI - bleach added and corrected to 50ppm during inspection.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies inside kitchen especially at back prep area. Continue with effective pest control especially throughout summer months.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few metal pans on drainboard of 3-comp sink wet stacked. Improvement has been shown since past inspection.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed plastic containers and metal pans stacked on dish shelf with food debris remaining. CDI - set aside for recleaning.

General Comment - 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chlorine sanitizer buckets not labeled. CDI - labeled during inspection.

Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth underneath cutting board. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer buckets stored on the floor.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet stacked on shelf at back of the kitchen.

General Comment - 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 some cracked plastic containers stored in kitchen.

Repeat - 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Continue to work on repairing/replacing damaged tile at back of kitchen. Some work has been done.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee rinsing off towel in hand sink close to dish machine. CDI - by instruction to discontinue Observed scrub brush stored in hand sink at back prep line. CDI - scrub brush removed.

Repeat - 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed bus tubs and white plastic food containers stored on shelf above prep table with dried food debris.

General Comment - 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and a small container of tomato stored inside Turbo air cooler > 45F (see temp chart). CDI - cooler thermostat turned down and items transferred to walk-in cooler and temp coming down. This cooler is mainly used to stored non-TCS foods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a pan of Bourbon chicken uncovered in walk-in. Observed a white container of chicken being stored on the floor at back prep area. Protect food from contamination sources not specifically noted by code. Observed a metal bowl of chicken being prepared next to shrimp at 2-comp sink. Chicken was relocated to designated chicken prep area.

Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed mutiple wet wiping cloths being stored throughout kitchen that were not in use.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed mutiple dishes at back shelf above prep area and on drainboard of 3-comp sink wet stacked.

General Comment- 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker in use at grill station and buffet. Provide documentation that verifies rice cooker at buffet is NSF/ANSI certified.

Repeat - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood filters over grill station and wok with grease accumulation. Observed outside of dry good container at back prep area with food debris and build-up.

Repeat - 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 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 several floor tiles in various areas of kitchen that are cracked/missing. Observed damaged wall tile behind dish machine. Improvement and some repair has been made. Observed some splatter and stained ceiling tiles throughout kitchen that can longer be cleaned and may need replacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two bottled drinks stored on shelf on cook line above flip top cooler. CDI - drinks relocated to bottom shelf.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a pan of raw salmon stored above cooked spare ribs in reach-in cooler located at grill station. CDI - raw salmon relocated to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bus tubs stored on shelf above 3-comp and prep sink at back of kitchen with dried food debris and greasy residue. CDI - removed from shelf and cleaned. Observed slicer with dried food debris stored on back prep table. CDI - slicer broken down and will be cleaned before use.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter and on shelf at back preparation area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tubs stored on back shelf wet stacked.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed household rice cooker located at grill station that is used for personal uses. 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 shelving inside flip top cooler on cook line and inside walk-in cooler starting to rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood filters at grill station and fan covers inside walk-in cooler with grease and dust build-up.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids cracked to shared dumpster. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on ground inside shared dumpster enclosure.

Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed a few absorbent ceiling tiles above grill at grill station. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 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 several floor tiles in various areas of kitchen that are cracked/missing. Observed damaged wall tile behind dish machine. Observed some splatter and stained ceiling tiles throughout kitchen that can longer be cleaned and may need replacing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored on a dry storage rack above dry goods and a second employee beverage can stored next to a container of cut napa and onions on a preparation table. CDI- beverages were relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer bucket at 0ppm chlorine concentration. CDI- bucket was refilled to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed butter shrimp on the buffet line below 135F. CDI- shrimp was discarded. TPHC documentation provided.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several foods in a glass reach in cooler that were above 45F (see chart) and large batches of raw meat in the back of the kitchen that were above 45F and were not actively being worked on (see chart). PIC stated the foods had not been in there for longer than 3 hours. CDI- foods were relocated to the walk in cooler and walk in freezer for cooling. PIC informed me that a work order has been submitted for the reach in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 2 wet wiping cloths stored on counter tops while not in use. Improvements made since last inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked while wet above the 3 compartment sink and near the dish machine.

4-501.11 Maintain equipment in good repair. Observed a glass reach in cooler operating at 62F. Repair technician arrived on site during the inspection. Observed shelving in the walk in cooler and walk in freezer beginning to rust.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on white plastic bucket lids in the walk in cooler, food debris on shelving in the walk in cooler, and debris accumulation on top of the pork smoke house.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee cleaning dishes and then handling cleaned dishes without washing his hands in between. CDI by instruction.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pork stored at room temperature in the smoking oven above 45F (see chart). PIC stated the pork was cooling down and would be diced after it had fully cooled. CDI- pork was placed into the walk in cooler for rapid cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cases of broccoli stored on baking sheets not elevated enough from the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 5 wet wiping cloths stored on or near the wok line while not in use.

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

4-501.11 Maintain equipment in good repair. Observed shelving beginning to rust in the walk in freezer.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed soiled water being used in the wash and rinse basins of the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelving in the walk in cooler and near the teriyaki chicken grill.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed detached dumpster lid and one door propped open while not in use.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken wings stored underneath raw chicken in the walk in cooler and containers of mayonnaise underneath a preparation table that raw chicken was being processed on, and raw shell eggs stored on top of bags of sugar behind the preparation sink. CDI by rearranging storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items being held at room temperature throughout the restaurant (see chart). CDI items were placed back into refrigeration or employees began preparing them.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board on one flip top cooler that was heavily scored. 4-501.11 Maintain equipment in good repair. Observed one rusted shelving rack in the walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food/grease buildup on top of the BBQ pork smoker.

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 food debris and grease buildup behind the wok line one the floor and wall.

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 three dusty ventilation covers above the wok line in the kitchen.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Store raw meats separate from ready to eat foods. Observed raw meat above lo mein and vegetables in a flip top cooler and cooked chicken stored below raw chicken in the walk in cooler. CDI by rearranging storage.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat, potentially hazardous foods that are prepared and held in the establishment for more than 24 hours shall be datemarked. Observed pork not dated that was prepared 2 days prior, stuffed shrimp made 3 days ago not dated, and chicken wings made 3 days prior not dated. CDI by adding proper date marks to each item.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Foods removed from their original containers that are not easily recognized shall be labeled with their common name. Observed sauce bottles and granulated food ingredients near the cooking line that are not labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be stored at least 6 inches above the floor. Observed one sauce container being stored on the floor in the walk in cooler.

3-304.14 Wiping Cloths, Use Limitation - C. Wet cloths used for cleaning shall serve no other purpose. Observed one wiping cloth being stored under a cutting board.

4-901.11 Equipment and Utensils, Air-Drying Required - C. Equipment and utensils shall be dried before being stacked. Observed 6 pans stacked while wet above the 3 compartment sink.

5-501.113 Covering Receptacles - C. Receptacles for recyclables shall be kept covered with tight fitting lids or doors if kept outside the foot establishment. Observed recycle receptacle with missing lid and doors open.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. Intake and exhaust air ducts shall be cleaned so they are not a source of contamination by dust, dirt, and other debris. Observed 3 heavily soiled exhaust vents above the cooking line in the kitchen.

3-301.11- Food employees may not contact ready to eat food with their bare hands. Observed employee use bare hands on cooked lo mein noodles to place them in a wok. CDI by instruction.

5-205.11(B)- A handsink shall be used for no other purpose. Observed an employee wash a rag in a handsink. CDI by informing PIC.

3-302.11- Food shall be protected from contamination by separating raw food from ready to eat food. Observed box of mushrooms on table next to raw chicken. CDI by relocating mushrooms.3-302.11(A)(1)- Separate raw animal foods based on final cook temperatures. Observed beef wontons (raw) stored below raw chicken. CDI by rearranging storage.

4-601.11(A)(1)- Food contact surfaces shall be cleaned to sight and touch. Observed dirty meat slicer stored clean. CDI by recleaning.

3-501.16(A)(1)- Foods being held hot shall be maintained at 135F or greater. Observed fried fish at buffet line at 118F. Also observed chicken wings out of temp. CDI by discard.

3-501.16(A)(2)- Foods being held cold shall be at 45F or lower. Observed cut tomato on buffet line at 50F. CDI by recooling in walk in cooler. Also observed crab meat on prep. counter at 58F. CDI by placing in walk in cooler.

3-305.11- Food shall be stored at least 6 inches from the floor. Observed multiple containers of food stored on floor. 3-306.13(B),(C)- Food for self service operations shall be monitored at all times. Self service operations shall be provided with suitable utensils to protect food from contamination. Observed ice cream cooler with large, deep tubs and a small serving spoon. Observed no one actively monitoring buffet or ice cream. CDI by instruction.

4-901.11- Before stacking, cleaned pots and pans shall be set out to dry. Observed several pots above 3 comp. sink stacked wet.

4-501.12- Cutting boards shall be resurfaced or replaced when no longer able to be effectively sanitized. Observed 2 cutting boards with deep scoring.

5-202.14- Proper backflow prevention required for continuous pressure. Observed no backflow device installed for continuous pressure. CDI by adding backflow preventer for continuous pressure OR disconnect hose after each use.

5-501.17- A toilet room used by females shall be provided with covered receptacles. Observed individual trash receptacles in each stall that had no lids.

5-501.116- Outside areas for refuse shall be free of unnecessary items and be kept clean. Observed dumpster and surrounding area full of litter.

| 5-204.11 Handwashing Sinks-Location and PlacementGeneral Comment: Handwashing sinks shall be located so that it is easily accessible for employee use. Observed a large bin blocking handwash sink near dish machine. CDI, operator relocated bin.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationRaw animal food shall be stored so that cross contamination is prevented. Observed raw chicken removed from commercial packaging and stored over beef and fish on a speed rack in walk-in freezer. CDI, operator relocated foods for proper storage.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationFoods shall be stored in wrappings, packages, or covered containers. Observed broccoli stored in walk-in cooler without a cover.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and UtensilsFood contact surfaces shall be cleaned to site and touch. Observed meat grinder and slicer stored as clean but soiled with dried meat and food debris. CDI, equipment relocated for cleaning.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees F or above. Observed bourbon chicken below 135 degrees F at buffet. CDI ,operator reheated chicken, improvement made since last inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed cut cabbage stored above 45 degrees F at prep line. CDI, operator relocated cabbage to walk-in cooler, improvement made since last inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held in establishment over 24 hours. Observed 1 large container of cooked shrimp with a date of preparation of 11/8. CDI, operator discarded shrimp, improvment made since last inspection.

3-305.11 Food Storage-Preventing Contamination from the PremisesStore food 6 inches from the ground. Observed a container of sugar stored on ground in kitchen. Observed container of soy sauce stored on ground in walk-in cooler.3-306.13 (B) and (C) Consumer Self-Service OperationsConsumer self service operations shall be provided with suitable utensils for effective dispensing and protect food from contamination. Observed small spoons used to dispense ice cream. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationGeneral Comment: Wet wiping clothes shall be stored in sanitizer in between uses. Observed 1 wet wiping cloth used to stabalize cutting board. Improvement made since last inspection.

3-304.12 In-Use Utensils, Between-Use StorageUse proper methods to stored in-use utensils. Observed several large spoons stored in soiled grill area near woks. Observed ice cream utensils stored in dipping well that was not turned on.

4-202.11 Food-Contact Surfaces-CleanabilityMultiuse food contact surfaces shall be free from cracks and be smooth and easily cleanable. Observed 2 of 5 fryer basekts in poor repair. Observed 1 cracked plastic container. Improvment made since last inspection.

4-602.13 Nonfood Contact SurfacesGeneral Comment: Nonfood contact surfaces shall be free from accumulation of soil. Observed debris collecting inside several gaskets of reach-in refrigeration units and debris collecting on bbq unit along prep line.

6-501.12 Cleaning, Frequency and RestrictionsPhysical facilities shall be cleaned as often as necessary to keep them clean. Observed ice accumulating on floor of walk-in freezer. Observed floor of walk-in freezer and cooler in need of cleaning. Observed soil accumulating behind ice machine in kitchen.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be hot held at 135 degrees or above. Observed cooked shrimp and grilled chicken below 135 degrees F at buffet. CDI, shrimp was discarded and chicken was relocated to cool.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food being cold held shall be at 45 degrees F or below. Observed cut lettuce and cut melon overstacked at buffet above 45 degrees F. CDI, melon and lettuce were relocated to walk-in to rapidly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingGeneral Comment: Date mark potentially hazardous food that is ready-to-eat and held for over 24 hours. Observed several dates on containers that operator stated employees weren't removeing the old date from container. CDI by instruction, improvement made since last inspection.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed a covered container of chicken and lettuce cooling in reach-in unit. CDI, lettuce and chicken brought to walk-in to rapidly cool and cover removed.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Label working containers of food or ingredients that are not easily identifyable. Observed 1 container of sugar not labeled. CDI by instruction.

3-304.14 Wiping Cloths, Use LimitationStore wet wiping clothes in sanitizer in between uses. Observed 3 wet wiping clothes located on equipment shelves.

4-901.11 Equipment and Utensils, Air-Drying RequiredAllow equipment to air dry after cleaning. Observed several wet stacked pans and containers in facility. Repeat.4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-StoringStore clean equipment in a clean, dry place. Observed a container of clean bowls stored in a container collecting water.

4-501.12 Cutting SurfacesCutting surfaces with heavy scarring or scoring shall be replaced or resurfaced. Observed 3 cutting boards with heavy scarring. CDI, operator removed cutting boards from use.4-202.11 Food-Contact Surfaces-CleanabilityFood contact surfaces shall be free of chipping or cracks and be smooth and easily cleanable. Observed severa cracked container lids and a cracked bowl. Observed a heavily dented metal pan in kitchen. CDI, operator removed items from use.