HO HO CHERRY HOUSE

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P -Observed cooling chicken wings directly touching cans of food (chicken wings cooling on canned goods rack). -CDI- Chicken wings were relocated for cooling, where contamination will not occur.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cooked lo mein cooling in large, deep plastic container and wrapped tightly with plastic wrapping. -CDI- PIC immediately uncovered lo mein to ensure rapid, efficient 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 .

3-305.14 Unpackaged food shall be protected from contamination during preparation. -Observed lo mein cooling in prep sink, with raw chicken remnants in adjacent prep sink. Both prep sinks are connected to each other, without a shield in between. -Per permit conditions, preparation of raw chicken must be separated from the preparation of ready-to-eat foods. -Do not prepare ready-to-eat foods at the same time as raw chicken/raw meats. Ensure prep sink is properly cleaned and sanitized in between use from raw meat to ready-to-eat foods.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee phones stored directly on top of sauce container. Observed employee phones on prep surface (adjacent to hot steam wells) at start of inspection. Store employee items in designated location to prevent contamination of food/clean equipment.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P -Observed fried chicken held on tray above wok station, below 135F. Food employee stated chicken was originally fried about an hour ago, then placed up above the wok to hold, and intended to be re-fried for immediate service when ordered by customer. -CDI- Food employee reheated chicken to 165F within 5 minutes for immediate service. Facility must either cold hold (41F or below) or hot hold (135F or above) fried chicken, not leave at room temperature (unless held on 4-hour TPHC). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed containers of sauce stored directly on the floor in the WIC. Raise all food at least 6 inches above the floor. REPEAT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. -Observed large plastic bins stored in back handsink. -CDI- PIC removed bins to make handsink accessible. 6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at back handsink. -CDI- PIC provided soap.

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, on sheet pans with plastic wrap coverings, stored above ready-to-eat crab rangoons in the walk-in-freezer. -CDI- PIC corrected storage order. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed visible food debris on metal pans, stored as clean. Ensure all food residue is removed from dishes during wash/rinse/sanitize. -CDI- Pans were moved to 3-compartment sink to be re-washed/rinsed/sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for raw eggs held on 4-hour TPHC. -CDI- EHS provided copy of TPHC procedures and assisted PIC with fully completing procedures. -REPEAT- TPHC procedure template may be found at: www.mecknc.gov/foodsafety

7-208.11 Store labeled, first aid supplies to prevent contamination.-P -Observed hydrogen peroxide on dry storage shelf stored above exposed bowl of cornstarch. -CDI- PIC moved peroxide to lower shelf to prevent contamination.

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 container of flour and cornstarch without labels. Label all containers with common name of the food.

3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. -Observed fried chicken, cooling and uncovered, directly underneath dry storage shelf with personal items such as tools. -CDI- PIC moved chicken. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. -Observed container of sesame sauce stored directly on the floor in the WIC. Raise all food at least 6 inches above the floor.

6-301.11 Provide soap for handwashing at each handsink. -Pf -Observed no soap at handsink in back of kitchen. -CDI- PIC supplied soap.

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, on sheet pans with plastic wrap coverings, stored above raw beef and raw shrimp in the walk-in-freezer. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed cooked pork held past its 7-day timeframe (cook date of 9/29). -CDI- PIC voluntarily discarded the pork. -Observed bean spots and sweet and sour chicken without date marks. -CDI- PIC verified when items were cooked/prepped and properly added date marks (from yesterday 10/5). For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. -Observed no written procedures for raw eggs held on 4-hour TPHC. -CDI- EHS provided blank copy of TPHC procedures and assisted PIC with completing procedures. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 handle for rice scoop submerged in rice. Ensure handle for scoop is not touching the food.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. -Observed employee food stored above customer food in lowboy prep units. Store employee food below customer food to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several items in prep top holding above 41F. PIC stated they checked temperature around 10 am. Items were moved to WIC to re cool quickly. VR required. RCP will be implemented 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. Additional cleaning necessary on shelves, undersides of prep tables, and sides of cooking equipment. Clean these areas more frequently. REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed three comp sink faucet leaking small stream water. PIC stated they needed to get new gaskets.

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 residue and debris and build up along edges of floor especially on floor in WIC. Clean with more frequency.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato peeler and can opener with food debris accumulation on blades. Observed plastic pans visibly dirty stored as clean above 3-comp sink. CDI- PIC removed items to be washed, rinsed, and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed top layer of fried chicken wings holding above 41F. CDI- PIC voluntarily discarded the top layer of the deep pan. *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 .

6-202.13 Properly locate mechanical insect control devices. Observed traps for small flying insects located above clean dish areas. CDI- PIC removed traps from previously located areas.

4-903.11(B)(1) Clean equipment and utensils shall be stored in a self-draining position that allows for air drying. Observed dishes being wet stacked above 3-comp sink.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees personal container of soup being stored among cooked RTE/TCS foods in the WIC. CDI- PIC removed personal item to designated area.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed box of unwashed produce on top shelf over ready to eat items such as cooked noodles. 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 top layer of fried chicken wings and egg rolls holding above 41F. CDI Items were within hour placed in prep top, taken back to WIC to cool rapidly. Do not stack items too high in prep top containers. 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 .

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 residue and debris and build up along the walls, especially under hand sink near soda cooler. Wipe down walls to avoid splash and residue build up. No escalation in points due to resolving issue from last inspection.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee pour bowl with water and rice into the hand sink. CDI, PIC educated on using sink only for hand washing.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef over ready to eat items, raw shell eggs above ready to eat sauce. CDI Items were rearranged to proper 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 egg rolls stacked too high in container in prep top. Placed in unit 1 hour prior. Items above metal rim were holding above 41F. CDI PIC placed top layers in WIC for rapid re cool. Repeat. Points reduced to overall improvement in facility. 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 Observe no date marking throughout facility of TCS items. Some items were voluntarily discarded but a VR is required to ensure proper date marking is corrected. 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 .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on floor. Moved to shelf. Repeat 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed wiping clothes in sanitizer with over 400ppm chlorine sanitizer. CDI Poured some out and filled with more water. Tested at 200 ppm. 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 debris and build up along the edges of the floors. More attention to detail is required.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed some employee food stored amongst items for customers in RIC. Place all personal items in one area away from food items for the public.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bag of wonton in prep top holding above 41F. PIC voluntarily discarded. Speed rack of chicken wings and sesame fried chicken in WIC, that employees stated were cooked yesterday at placed into the WIC at 4 pm yesterday, were holding above 41F. 2 large plastic vats of lo mein noodles made yesterday holding above 41F. Bag of ribs and dumplings on shelf next to speed rack holding above 41F. Ambient temperature of WIC initially 45F. Other items throughout WIC holding 41F and below. Chicken wings, sesame chicken, ribs, dumplings and noodles voluntarily discarded. VR required For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer container stored on floor. Moved to shelf. 3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses.Observed wiping clothes in sanitizer with 400ppm chlorine sanitizer. CDI Poured some out and filled with more water. Tested at 200 ppm.

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet of three comp sink. Observed wad of plastic used to block of sink for filling. Need leak repaired and stopper for sink.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors open on dumpsters. Doors need to remain closed.

For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Upon arrival no employee with certification on site. CDI 1/2 through inspection PIC with certification arrived. Repeat For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine that was being used to clean plastic tubs, had 0 ppm concentration of sanitizer. PIC stated they would have to go to store to purchase more. PIC stated dish washer would not be used, only three comp sink (which sanitizer tested correctly- 100ppm chloro), until sanitizer replaced. VR required. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed entire large prep unit of TCS items: raw proteins, cooked proteins, tofu, cooked plant, holding above 41F. Ambient temperature in RIC part of prep unit holding above 41F. By end of visit unit was holding 41F and below. PIC will monitor and has called repairman. VR required. Observed pooled eggs holding above 41F in second RIC (RIC holding items 41F and below), no last known temperature of 41F or below. PIC stated no one had container out during cooking in prior to my arrival. PIC voluntarily discarded. Observed fried chicken in WIC holding above 41F. Item made day prior and PIC stated item had not been out of WIC since day of prep. PIC voluntarily discarded. Emergency TPHC was prepared for TCS items to brought from WIC in small amounts and placed in pre unit 2 for use for four hours and then remainder discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed multiple items on line with no date marking that were prepared the day before. CDI. PIC facilitated all items being marked. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Upon arrival no employee with certification on site. 1/2 through inspection PIC with certification arrived. CDI For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed mixing bowl for raw chicken placed on top of metal bracket over RTE vegetables. Bowl moved to be washed, area where bowl sitting was cleaned. CDI For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 4 large, deep well containers of shrimp, one deep well cooked egg rolls, and one deep well of fried chicken, all tightly covered holding above 41F. PIC stated they were cooked yesterday. Items not properly cooled in the parameters required. Items voluntarily discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked shrimp, egg rolls, and fried chicken, in deep well, tightly covered containers holding above 41F from active cooling that started the day prior. PIC stated in future would reduce amount in containers and use shallower containers. Items discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC fill up cup with water at handsink. CDI: EHS provided instruction and education for hand sink usage and this was no longer observed throughout inspection.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black residue accumulating inside ice machine. Keep clean. REPEAT. Points not escalated due to improvements. Light residue observed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two batches of fried chicken pieces overfilled in flip top unit. Top half of batches were above 41F in temperature. PIC stated that items had been there for around an hour. Observed scallops in RI unit that had a temperature of 42F. PIC stated that they were recently out of refrigeration momentarily to prepare an order. CDI: PIC took top batches of chicken to WIC to cool quickly and scallops were taken to WIC to cool quickly. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed container of flour with scoop handle touching flour. CDI: PIC lifted handle out of food.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed boxes of single service lids and boxes of single service plastic bags being stored directly on floor in hallway to restrooms.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Black buildup on interior of dish machine. Clean dish machine more frequently. REPEAT

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed head of lettuce stored above cut green onions in prep unit. CDI PIC moved unwashed lettuce. 0 pts.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed ice machine has buildup on the inside. REPEAT Points not escalated because other utensils clean.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed bowl of cooked shrimp in WIC that was prepared yesterday not date marked. CDI PIC date marked cooked shrimp bowl. // 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .Observed several trays on speed rack in WIC prepared yesterday date marked today. CDI PIC corrected date marking. 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 container of oil not labeled. CDI PIC label container. REPEAT. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 1 food employee preparing food with bracelet on wrist. Food employees shall not wear jewelry on their hands or wrists, with the exception of a plain band ring. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans stacked while still wet. 0 pts.

4-501.11 Maintain equipment in good repair. Observed gaskets on WIC and freezer torn. Replace rusted can opener. REPEAT

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Black buildup on interior of dish machine. Clean dish machine more frequently. 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. Additional cleaning necessary on shelves, undersides of prep tables, and sides of cooking equipment. Clean these areas more frequently. 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: http://meck.co/FoodSafety Bus tub of raw chicken stored directly on top of box of cabbage in walk-in cooler. Raw beef stored on speed rack above wontons in walk-in freezer. Do not store raw animal foods above ready-to-eat foods or vegetables. CDI - Food storage order corrected during 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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored on shelf above raw shrimp in walk-in freezer. Do not store raw chicken above raw seafood. CDI - Raw chicken moved to bottom shelf.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Cutting board found with moldy residue on it and was stored as clean. Clean food-contact equipment and utensils to sight and touch. CDI - Cutting board placed in dirty dish area. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Ice machine has buildup on inside of it and needs to be cleaned. Clean more frequently.

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 . Egg rolls (41-58F), 2 pans of chicken (41-55F), and noodles (41-55F) in sandwich cooler top were above 41F. Food was over stacked above top of pans. Pork in other sandwich cooler measured 47F and had been thawed this morning. TCS foods in cold holding shall measure 41F or less. CDI - Warm foods moved to walk-in cooler to cool. REPEAT. Further non-compliance may result in risk control plan or permit action.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Wontons in reach-in cooler were missing date mark. Shrimp in walk-in cooler was missing date mark. Pork in walk-in cooler missing date mark. CDI - PIC date marked items missing date labels. 0 pts.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bottle of bleach not labeled. CDI - PIC labeled bleach. 0 pts.

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 . Thin noodles cooling in bottom of sandwich cooler at 47F. Chicken wings cooling in other sandwich cooler bottom at 61F. Use walk-in cooler or freezer to rapidly cool TCS foods. Do not use sandwich coolers. CDI - Both items moved to walk-in cooler to continue cooling. 0 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw chicken thawing under 84F running water. TCS foods shall be thawed under refrigeration, under running water that measures 70F or less, or as part of the cooking process. CDI - PIC educated on requirement.

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. Bottles of water at the grill were not labeled. Label all food that is not easily identifiable. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Establishment is re-using soy sauce buckets. Do not re-use single-use or single-service articles. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on walk-in cooler door and walk-in freezer door. Rusted shelves in walk-in-in cooler. REPEAT

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Establishment had ran out of low-temp dish machine sanitizer and has none on site. VR - Verification required within 10 days that establishment has acquired low temp sanitizer. Establishment is only doing carry-out so continue using 3-compartment sink to wash dishes until low temp sanitizer has been acquired.

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. Food debris on floor in walk-in freezer. Clean. 0 pts due to improvement from last inspection.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Power tool observed in same box as small soy sauce containers. Store maintenance tools separately from food. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee cell phone sitting on wax paper. Store employee personal items separately from food and single-use/single-service articles. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed containers stored clean with old food debris stuck to surfaces; Observed containers stored clean having sticky surfaces indicating proper washing did not take place. CDI containers pulled and placed into dirty dish pit.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw shrimp stored inside flip top unit measuring 50F; all other surrounding TCS foods were measuring in proper temp range. CDI shrimp pulled and placed into shallow pan inside walk-in cooler without cover to cool quickly to below 41F; observed shrimp at 39F before end of inspection. (note) half points taken due to improvement.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roaches inside kitchen area.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed numerous containers stacked wet inside area; allow containers to air dry before stacking them together.

4-501.11 Maintain equipment in good repair. Observed split /torn gaskets on both walk-in cooler and freezer; Observed rusted shelving inside walk-in cooler.

REPEAT 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 sides of equipment throughout having build-up in need of cleaning; Observed cook line equipment accumulating debris on gas lines and piping in need of general cleaning; Observed speed rack located inside walk-in cooler in need of cleaning. Observed handles on flip top cooler doors having food debris build-up in need of cleaning; Observed handles on dry food bins in need of cleaning.

2-501.11 Clean-up of Vomiting and Diarrheal Event. Observed no written procedures for clean up of vomit or diarrheal event. CDI by education of PIC. Flyers and written procedures left on site during inspection. 0 point deduction.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. OBserved no paper towels available at back of house hand sink. CDI - towels replaced.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee use gloved hands to handle raw shell eggs and then continue on to handle ready to eat foods with same gloves. CDI - PIC directed employee to change gloves and wash hands. Gloves changed and hands washed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried rice holding at 119f at service area. CDI - rice discarded and replaced.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed various TCS foods in line service coolers holding above 41f. See chart. All cold holding equipment operating properly. CDI - items returned to WIC to quickly chill as they were placed into service coolers approximately 1 hour prior. Do not allow food to sit out of refrigeration and do not overfill items in flip top units. 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 multiple prepared and opened TCS food items throughout kitchen service coolers and WIC with no date marking in place. Employees began applying date marks, however, correction is not possible as almost no TCS foods in establishment are date marked. Verification required within 10 days. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed bulk quantities of fried chicken wings cooling in deep piles on sheet pans in speed rack tightly packed together. No air flow available to wings not on edges of pan. CDI - EHS directed employees to spread wings onto shallow pans in single layer and to spread pans apart to allow air flow while cooling. When cooling food, use methods that allow air flow to food. REPEAT

3-501.13 Use approved thawing methods. Observed pan of raw shrimp thawing in standing 92f water in prep sink. Shrimp relocated to WIC to cool. Do not thaw food in hot water. Do not thaw food in standing water. When thawing under water, the water must be flowing and cannot exceed 70f. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood Contact Surfaces, and Utensils Observed buildup on exteriors of equipment, shelving, outsides of bulk food containers, fan covers, and more. Clean to prevent pests. 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 buildup on flooring under/behind equipment, in corners, and inside walk in freezer and cooler units. Splatter/dried material on wall surfaces. 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 areas with detached baseboards and general disrepair of flooring in back of house/restroom areas.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed bulk celery and onions stored above ready to eat food in walk in cooler. CDI - celery moved to lower shelf. Do not store unwashed produce above food that is ready to eat. REPEAT - no point escalation as other foods observed covered and stored properly during inspection.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knife hanging on rack stored as clean with food residue present. Can opener with dark buildup on blade. CDI - both items removed for cleaning. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black organic buildup on interior surfaces of bulk ice machine. Clean frequently to prevent buildup. 4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed dish machine providing cl sanitizer at less than the required 50ppm minimum. PIC noted that the source container was almost empty and she would have to purchase new. EHS directed PIC to wash items in dish machine but to use 3 part sink to manually mix sanitizer for dipping the washed items. Sanitizer provided in 3 part sink at 50ppm cl during inspection. Location uses only single service items for customer service. Verification required.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed noodles cooked previous day still cooling in walk in cooler at 44f. CDI - PIC discarded. Ensure hot food is cooled from 135-70 within 2 hours and then finishes to 41f within a total of 6 hours.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed all TCS food stored in flip top prep cooler holding above 41f. See chart. Ambient air temperature of unit reach in portion at 42f. PIC to call for service. Do not store TCS food in the cooler unit it is repaired and verified to be holding food at 41f or lower. Verification required. Observed container of raw egg holding at 78f at wok station with no method of cold holding present. CDI - PIC discarded. Raw eggs are a TCS food and must be temperature controlled. Use ice bath or other method to keep the egg below 41f when out at the wok 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 no date marking in place for any prepared or opened TCS food items in reach in coolers and walk in cooler. EHS discussed date marking requirements with PIC who must implement date marking system throughout back of house. All TCS foods that are prepared must have a date mark present that does not exceed 7 days. All opened TCS foods in coolers must have a date mark that does not exceed 7 days. When filling small containers for the prep coolers from large containers in the walk in cooler - the same date must be placed on the small container. The date must follow the food from preparation through use until it is used or discarded. Verification Required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of yellow chemical PIC identified as grill cleaner with no identification. CDI - PIC applied label. All chemicals must have a label. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed large deep plastic tub covered with plastic wrap cooling improperly in the walk in cooler from yesterday. CDI - PIC discarded. When cooling food, use methods that allow air flow to the food. Do not cool deep bulk quantities of food. Do not cover or seal food while cooling.

3-501.13 Use approved thawing methods. Observed raw shrimp thawing under flowing water at 84f. When thawing TCS foods using flowing water, make sure the water temperature does not exceed 70f.

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 bowl used as scoop in bulk items in walk in cooler. Observed ice scoop stored unprotected directly on top of unclean bulk ice machine. REPEAT

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Observed buildup on exteriors of equipment, shelving, outsides of bulk food containers, and more throughout back of house areas. Clean to prevent pests. 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 buildup on wall surfaces throughout back of house. Accumulated debris and/or dark buildup on flooring under equipment in back of house. REPEAT

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed cabbage in box stored directly on top of cooked chicken wings on speed rack. CDI - PIC relocated box of cabbage. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cut onions and cabbage stored directly on shelving in cold units. EHS recommended keeping on plate/bowl or wrapping in plastic to prevent contamination. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of yellow cleaner without label. CDI - PIC identified and labeled correctly.

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 bowl used as scoop for lettuce in walk in cooler. REPEAT.

4-501.11 Maintain equipment in good repair. Observed gasket on walk in freezer door splitting/ripping. Observed broken air curtains at top of walk in freezer door; EHS recommended removing unless replacing. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in need of cleaning throughout facility. 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 black baseboard covers detaching; no longer smooth & easily cleanable. Replace/repair as needed. 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 base boards around walk in cooler in need of cleaning. Observed floor/wall behind shelving in need of cleaning. Increase cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed container of pooled eggs stored inside container of Cooked chicken in flip top unit. CDI - Employee relocated container. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed head of cabbage stored directly in contact with shelving. Employee providing plastic wrapping for item.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw shrimp and raw chicken cooling in walk in cooler without change in temperature in 30 minutes. CDI - All containers uncovered to allow air to flow and cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS products in both flip top units holding 45F and above; see temp chart. Ambient temperature of both units 50F and above. CDI - All TCS products brought up this morning in bottom portion taken to walk in freezer. Items for immediate service placed on temporary TPHC. EHS will revisit within 10 days to ensure cold holding at 41F is achieved.

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 raw chicken and raw shrimp cooling from prep with plastic tightly covering products in walk in cooler. CDI - All containers uncovered to allow air to flow and cool rapidly. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Both flip top units unable to cold hold TCS items at 41F or below. EHS recommended using ice to hold products or using TPHC for 4 hour time hold with discard. Verification required within 10 days of inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large holes in open air screen used to protect back opening. Observed front door propped open. REPEAT. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies throughout facility.

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 bowl without handle used as scoop in fried noodles.

4-501.11 Maintain equipment in good repair. Observed split gasket on walk in freezer door. Observed split gasket on ice machine door. REPEAT. *Points kept at zero due to new equipment repairs noted since last inspection* Low risk.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan cover inside walk in cooler in need of cleaning. Observed air filters on outside of ice machine in need of cleaning. REPEAT.

5-205.11 Handsinks may only be used for handwashing.-Pf Observed sponges used for utensils stored inside back handsink. CDI - Sponges removed from handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed lettuce stored above ready to eat fried chicken cooling on speed rack. CDI - Lettuce relocated to correct storage order.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed container of cooked broccoli and fried chicken cooling in flip top unit not manufactured for cooling purposes. CDI - Container of broccoli taken to walk in to finish cooling using correct method. Fried chicken voluntarily discarded. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large holes in open air screen used to protect back opening. Observed front door propped open. REPEAT.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single use silverware stored in contact with banking bag. EHS recommended providing covering to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed split gasket on flip top unit located at grill line. Observed rusted shelving in walk in cooler. Repair/replace as necessary.

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 walk in shelving. Observed cleaning need on fan in walk in cooler. Increase cleaning.

2-101.11 PIC shall be present during all hours of operation. -PF PIC with serv safe certification was not on site on beginning of inspection.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw chicken and cabbage mix not meeting cooling parameters; see temp chart. CDI - Both items uncovered to cool rapidly in walk in cool. EHS educated staff on correct cooling methods to meet time/temperature parameters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked shrimp and cooked chicken cold overstacked in flip top cooler; top layer holding at 48F. Employee stated they were holding since yesterday. CDI - Top layer voluntarily discarded. Bottom layer holding at 41F and below. Observed roasted pork in flip top unit in plastic bag holding at 55F. CDI - Item was voluntarily discarded. Observed roasted pork in front low reach in holding at 67F. CDI - Item was voluntarily discarded. REPEAT. Points not escalated due to cold holding violation due to walk in cooler on past inspection.

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 throughout facility holding from previous day without date mark. CDI - Employee correctly date marked items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage mix and raw chicken cooling in walk in cooler tightly covered with plastic wrap and densely packed in containers. CDI - Uncovered to cool rapidly in walk in cooler. REPEAT.

3-501.13 Use approved thawing methods. Observed chicken thawing in prep sink with running water at 85F.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen curtains propped open at back door.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans co mingled with cans for use. CDI - Dented cans relocated to designated area.

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 bowl being used as scoop stored inside onions. Observed handle of metal scoop being stored inside sugar.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and food stored in cold holding units above customer food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rear handwash full of bucket lids. CDI handwash cleared.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooler ambient temperature at 44 degrees. Observed chicken, beef, lo mein, generals chicken , sweet and sour chicken at greater than 41 degrees . CDI all products made yesterday discarded all products made today moved to freezer and were properly cooled. PIC adjusted temperature on walk in and unit was at 39 degrees by end of inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed beef , raw chicken , sweet and sour chicken , generals chicken and chicken wings cooling in walk in at ambient temperature of 43 degrees. CDI moved to freezer and proper cooling achieved.

4-501.11 Maintain equipment in good repair. Observed all three gaskets in need of replacement in prep unit 2.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pooled eggs stored over vegetables . CDI reordered storage.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer at dish machine registered 0 ppm chlorine sanitizer on test strip. Solution found to be gelatinous and would not register on strip. 10 day verification required. Facility to sanitize in 3 comp sink until new bucket of sanitizer can be obtained for machine.

4-501.11 Maintain equipment in good repair. Observed two gaskets on prep unit 2 in need of replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board in need of resurfacing or replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed area under cutting board on prep unit 2 in need of cleaning due to build up of food debris.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed reheated rice in hot holding at 119 degrees second reheat at 130 degrees . CDI fried rice reheated to 165 degrees. Repeat violation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed roast pork cooled from last night at 47 degrees . CDI 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 Roast pork cooled in to great of volume and covered with plastic. CDI discarded and advised to cool on sheet pans like facility does for chicken wings and breaded chicken.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit 2 and freezer in need of replacement. -0 points-

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed fried rice in warmer after reheating at 128 degrees . CDI reheated to 167 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed egg rolls and breaded chicken made yesterday held at greater than 45 degrees. CDI discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on prep units in need of cleaning and shelving in walk in cooler in need of cleaning due to buildup of food debris.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed bucket of sanitizer at dish machine diluted to point it would not register on indicator strips when being used in dish machine. CDI changed sanitizer bucket and primed machine and proper sanitizer levels achieved.

3-501.13 Use approved thawing methods. Observed chicken thawing under running water measuring 79 degrees. Water used for thawing should be no greater than 70 degrees.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan blowing on cook line cage in need of cleaning.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink and black build up in ice machine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed can and bag of food stored in chicken in flip top with direct contact with chicken.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed dry wiping cloths on cook line. Observed no sanitizer bucket for in use wiping clothes. REPEAT

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed rinse compartment of 3 compartment sink with food debris on the bottom of the compartment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit with food debris build up on bottom of unit and on shelving. Observed handles and gaskets of reach in under flip top with debris and residue build up.

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 minor build up on wall at 3 compartment sink area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw teriyaki chicken stored above beef and shrimp items in the walk in cooler. Do not store raw chicken products above other meats, ready to eat foods, or unwashed vegetables. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed several unwashed vegetable containers stored above cut cabbage, bell peppers, onions, carrots and other washed, ready to eat vegetables. Unwashed vegetables should not be stored above any ready to eat foods. Items were rearranged by PIC. Facility has had multiple repeat violations in terms of proper raw protein and raw vegetable storage, as such the EHS will complete a return visit to verify compliance by 12/19/17.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a white cutting board stored in the clean dish area with sticky substance present on the exterior surfaces. Item was re-washed by employee. Ensure that any food debris is removed during the wash/rinse/santize process.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of cleaning chemical not labelled in the dish machine area. Item was labelled by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth stored on a table surface on the prep line. Such cloths should be returned to sanitizer after each use.

4-501.11 Maintain equipment in good repair. Observed rust build up on the rear prep table's lower surface. Some areas of the prep table have been resurfaced and sanded smooth. No points will be deducte due to facility efforts to rectify problem.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed the pair of tongs designated for raw shrimp stored with ready to eat carrots in the flip top cooler. Cook had placed the tongs into the wrong basin. Carrots were discarded voluntarily by PIC. Ensure that cook staff are not cross contaminating ready to eat foods with raw animal products. Facility has designated tongs for each raw animal protein. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed zucchini, peppers, tomatoes stored above washed/cut cabbage, onions, carrots and other ready to eat vegetables in the walk in cooler. Ensure that raw, unwashed produce is not stored above ready to eat produce that has already been cleaned. Storage order was rearranged by staff during visit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed a cut head of lettuce stored above the storage bins in the flip top cooler. Item was not receiving adequate cold air to provide a less than 45F temperature. Item was observed to be 48F. EHS allowed PIC to rapidly cool the lettuce down in the walk in cooler. Do not store food products over storage aread in the flip top, as they will not be exposed to adequate cold air flow.

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 sanitizer bucket with brown, dirty sanitizer present underneath the prep sink in the prep area. Sanitizer was refilled. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer container stored on the floor underneath the rear prep sink. Item was refilled and placed on a low table shelf off of the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed dry rice storage container with a scoop buried in the food product. Item was removed. Ensure that employees store utensils with handles not in contact with the food product.

4-501.11 Maintain equipment in good repair. Observed rust build up on the rear prep table's lower surface. 4-502.11(A) Maintain utensils in good repair. Observed several tongs with damage to the plastic portions of the handles.

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 slight water build up at the rear can wash area. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Vent hood has had several "coverings" made up of metal trays to redirect AC down to the cook line staff.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed dish rags stored in the front handsink at time of inspection. items removed by employees. Handsinks are to be used solely for handwashing, and not for any other purpose.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw egg mix container stored above raw pork in the reach in cooler. Item moved to the lower shelves. Observed Tongs with raw chicken present being used to dole out raw beef to the wok station. Cross contamination of chicken and beef is not allowed. Each product should have its own tong set. CDI by discard of product and removal of tongs for washing.

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 fried chicken in the walk in cooler, cooled from last night, at 50F. Item was cooled in a large plastic tub, while covered. Item did not meet the 6 hour parameter and was discarded. Ensure that proper cooling methods are used.

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 Facility observed cooling large batch of fried chicken in a deep, covered plastic container. Facility should cease this process and utilize sheet pans, ensuring that the product is spread thinly such that air can flow over and around the product. CDI by discard of product.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door open at beginning of inspection. Door was open due to employees mopping the dining floor. Ensure that the door is closed during all prep/service times to prevent pest entry.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pan in the dish area. CDI by EHS demonstrating pyramid stack procedure.

4-502.11(A) Maintain utensils in good repair. Observed several utensils with cracked plastic handles. Ensure these items are kept in good repair, such that a smooth surface is maintained. Remove the burnt plastic to provide a bare, cleanable metal surface, or replace these utensils.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed sides of equipment on the wok line in need of cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed a seafood noodle dish hot holding in a rice cooker. Item was observed to be less than 135F. PIC stated that it is for just employees and not sold in the restaurant. All food items in a permitted facility must meet the applicable regulations. CDI by PIC discard.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce and cabbage left out of cold holding in the prep area. These items are potentially hazardous and must be kept either hot or cold. Items were observed to be higher than 45F. Items were discarded by PIC.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet wiping cloth left on the front cutting board

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.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic pans in the rear area.

4-502.11(A) Maintain utensils in good repair. Observed a pair of metal tongs with a broken/damaged plastic handle. Plastic handle should be removed/replaced such that he surface is easily cleanable.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed a plastic pan with a sticker still attached to the bottom. Ensure that stickers are removed during the wash/rinse/santize process.

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.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed dish machine dispensing less than 50ppm of chlorine sanitizer. Dish machine had not been primed. CDI by EHS demonstrating how to use the priming button to insure that proper sanitizer levels are available before beginning the dish machine wash process.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked beef stored on the rack above the wok line in the grill area at a temperature less than 45F, as noted in the temp log. Item had been cooked already and was waiting to be used for mongolian beef. CDI by employee discard. Insure that items are kept above 135F, and not stored outside of temperature controls.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of chlorine sanitizer labelled as a degreaser. CDI by employee relabelling item.

3-501.13 Use approved thawing methods. Observed pork thawing under running water, item had already reached temperatures above 45F, as indicated by temp chart. Insure that thawing items are monitored to insure that they do not exceed cold hold temperatures at the end of the process. CDI by employee placing item into the walk in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed corn flour mix stored on the floor. CDI by PIC moving item to a shelf.

4-501.11 Maintain equipment in good repair. Observed racks and storage areas b;elow prep tables rusted/in disrepair.

Repeat violation 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed an employee cutting onions with bare hands. Employee stated it was going to be placed in the walk in cooler. CDI - PIC voluntarily discarded the onion. Employee washed hands and put on gloves.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed garlic and oil in the prep top at 53F. Mixture was double panned. Employee stated it was placed in there an hour ago. CDI - garlic and oil was taken to the walk in cooler to cool and the extra pan was removed. Observed raw beef stacked high in the prep top at 50F. CDI - the top layer was taken off to cool in the walk in cooler.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. - Observed the handles of tongs on top of the raw beef in the prep top unit. CDI - tongs were removed and placed in the 3 comp sink to washed rinsed and sanitized.

Repeat violation 2-101.11 PIC shall be present during all hours of operation.-PF - PIC with certification was not present upon EHS arrival.

Repeat violation 2-401.11 Eating, Drinking, or Using Tobacco - C - Observed an employee eating in the kitchen upon arrival. Observed personal food on prep surfaces in the kitchen. CDI - explained where to eat and proper storage. Food was discarded.

Repeat violation 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P - Observed an employee touch cooked chicken wings with barre hands. CDI - chicken wings were voluntarily discarded.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed an employee's cell phone sitting directly on top of a head of cabbage. CDI - cabbage was voluntarily discarded. Explained proper personal storage. Observed a tray of chicken sitting directly on top of orange peels used for orange chicken. CDI - tray removed. Explained proper storage. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P - Observed raw shrimp and raw chicken stored above egg roll mix in the walk in cooler. CDI - items were rearranged to the correct order. 3-302.11(A) Separate the different types of raw animal foods. -P - Observed raw beef stored above raw chicken and rangoons in the walk in freezer. Meats have been taken out of their original package. CDI - explained that proper storage order needs to be followed when items are taken out of their original packaging.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed black build up in the chute of the ice machine. CDI - ice machine was cleaned during the inspection. PIC stated they clean the ice machine out every 2 to 3 months. Recommended a complete deep cleaning every month.

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 chicken in the prep top at 77F. Employee stated he cooked it at 12pm. Chicken was 77F at 1:52 pm. Employee placed the chicken in the freezer to rapidly cool. Chicken was still above 45F at 2pm. CDI - chicken was voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed several items in the 3 door prep unit above 45F. Ambient air temp was 54F. CDI- maintenance fixed during inspection. Ambient air temp was 42F. See temp chart. All items above 45F were voluntarily discarded.

General comment 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed one unlabeled bottle of degreaser. CDI - employee labeled during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed 3 trays of chicken cooling at room temp. Chicken was 102F and 100F. CDI - chicken was reheated above 165F. See temp chart. Do not cool items in the prep units. Cool items in the walk in cooler to 45F before placing in the prep unit.

General comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - Observed items on the chef's cart not labeled. CDI - items were labeled during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - Observed a head of cabbage on the floor upon arrival CDI - cabbage was voluntarily discarded. Observed several crates of soda stored on the floor in the back by the walk in freezer and cooler. Keep items off the floor at least 6 in.

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

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on a prep unit, the walk in cooler door and the walk in freezer. Replace gaskets. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. - Observed a wooden cutting board in the facility. CDI - PIC voluntarily discarded. Observed a zip tie on the handle of a pair of tongs. Remove zip tie to allow ease of cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed general cleaning needed on and inside equipment, gaskets, the hood and fans.

General comment 5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P - No backflow prevention on the hose used to clean in the kitchen. Provide backflow. 5-302.16 Hose, Construction and Identification - Observed a non food grade hose in use in the kitchen. Facility uses it to clean the ice machine, prep sinks, 3 comp sink and the floors.

General comment 5-501.17 Provide a covered waste bin in female restrooms.

2-102.12, Ensure the Person In Charge(PIC) is a certified food protection manager (CFPM) . Observed no CFPM in the establishment. PIC Serve Safe expired. REPEAT VIOLATION.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employees eating in kitchen at start of inspection. CDI- PIC corrected employees, said they have a designated table at back door that they are to eat at.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Use suitable utensils, single-use gloves or dispensing equipment. Observed employees cutting and handling cabbage and carrots with bare hands. These vegetables were to be cooked immediately to 165 min. but does not appear this is always the case for vegetables handled by employees with bare hands. CDI- PIC corrected employees, employees put on gloves to handle RTE foods. (Repeat)

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing a bracelet, did not remove bracelet when instructed by PIC.

3-302.15 Raw fruits and raw vegetables shall be thoroughly washed to remove soil before cutting, preparing, and cooking. Observed employee cutting cabbage before washing the product. CDI- PIC washed the product after cutting.

4-502.11(A) Maintain utensils in good repair. Observed a couple fryer baskets with broken metal spokes, baskets need replacing ASAP. Observed a few food tubs that were cracked and/or had cracked lids, need replacing.

2-102.12, Ensure the Person In Charge(PIC) is a certified food protection manager (CFPM) . Observed no CFPM in the establishment. PIC Serve Safe expired. REPEAT VIOLATION.

3-301.11(C ) Food Employees shall minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed food employees handle cabbage and broccoli that was not in ready to eat form. CDI - educated the PIC about the risks of bare hand contacting food; using gloves during food preparation is ideal. (General Comment)

5-205.11(A) A handwashing sink shall be maintained so that it is accessible at all times for employees.-Pf Observed rice case lids in the handsink in the back of the kitchen. CDI - removed lids from the sink and put them into the 3 compartment sink for its cleaning procedure.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw animal product above ready to eat food in the flip top/reach in cooler. CDI - placed the raw animal product in a proper location and advised to put a lid on the ready to eat food.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed many products in the flip to cooler (refer to the temperature chart) out of temperature. CDI - moved the product to the freezer to cool down quickly to the proper temperature.

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 the walkin cooler cooling down with plastic wrap covering it. CDI - uncovered product, and educated PIC to leave food uncovered when cooling to facilitate heat transfer.

3-602.11(A) Food packaged on premises shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens(PF). Observed tea packaged in the establishment without a label.

3-302.15 Raw fruits and raw vegetables shall be thoroughly washed to remove soil before cutting, preparing, and cooking. Observed employee cutting cabbage before washing the product. CDI- PIC washed the product after cutting.

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 rice scooper placed in container with standing water during pauses in food dispensing. CDI- PIC dumped out the water from the container.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed all three fans in the kitchen with dust built up on them.

6-305.11/6-403.11(B) Designate and use an area for the orderly storage of employees' clothing and possessions where contamination of food, equipment, utensils, linens, and single use articles can not occur. Observed employee food in the walkin cooler, shoes on the dry storage rack, sweaters on dry storage rack, and medicine in the kitchen area.

2-102.12 Certified Food Protection Manager - C; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinwse and sanitize food contact surfaces; Observed numerous containers stored clean wit old stickers and sticker residue stuck to surfaces; Observed containers stored clean with food debris stuck to surfaces. CDI all containers pulled and placed into dirty dish pit.

(general comment) 4-901.11 Equipment and Utensils, Air-Drying Required - C; Properly air dry; Observed several containers stacked wet in kitchen area.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C; Keep non-food contact surfaces clean; Observed hood filters collecting debris in need of cleaning; Observed gaskets on cooling units collecting debrisi n need opf cleaning; Observed shelving inside walk-in cooler collecting debris in need of cleaning.

(general comment) 6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring underneath kitchen equipment collecting debris in need opf general cleaning.

2-401.11 Eating, Drinking, or Using Tobacco - C; Properly store employee drinks; Observed employee drinks stored on prep tables in need of removal.

4-204-112 Temperature Measuring Devices-Functionality - PF; Provide thermometers that functionality meets kitchen needs; Observed only dial thermometers used in kitchen; Provide thin probe digitral thermometers. CDI facility provided thin probe thermomemeters during inspection.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C; Properly air dry ; Observed numerous metal containers stacked wet in kitchen area.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed sides of cooking equipment collecting debris in need of cleaning; Observed tape stuck to prep table surfaces in need of removal; Observed handles on bulk dry food bins collecting debris in need of cleaning.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P; Properly wash, rinse and sanitize food contact surfaces; Observed numerous containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

4-602.13 Nonfood Contact Surfaces - C; Keep non-food contact surfaces clean; Observed cooking equipment collecting debris in need of cleaning.

5-103.11 Capacity-Quantity and Availability - PF; Availability of sufficient water is a basic requirement for proper sanitation within a food establishment. An insufficient supply of safe water will prevent the proper cleaning of items such as equipment and utensils and of food employees' hands; Observed no hot water in facility due to water heater is broken shooting water across room and leaking, flooding kitchen floor. (IS) immediate suspension issued under rule .2655.

6-201.11 Floors, Walls and Ceilings-Cleanability - C; Keep floors clean; Observed flooring in kitchen flooded by broken water heater.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils; Keep food contact surfaces properly washed, rinsed and sanitized; Observed numerous large containers stored clean with food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Properly cold hold PHF products; Observed numerous raw proteins and cooked proteins stored in cold holding unit measuring 51-55 degrees F; CDI All PHF product removed from unit and placed into functioning unit. VR to ensure unit is repaired.

3-501.15 Cooling Methods; Use approved methods when cooling; Observed large sheet pans of cooked chicken cooling on storage shelf at room temperature measuring 90-125 degrees F. CDI chicken placed in walk-in cooler to rapidly cool.

(general comment)4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed shelving throughout in need of cleaning.

2-102.12 Certified Food Protection Manager; Ensure that PIC is a certified food protection manager; Observed PIC on site not a CFPM.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation; Properly store/ prepare raw meats to prevent contamination; Observed raw chicken stored above raw shrimp in walk-in cooler; Observed raw chicken stored above raw beef on prep table. All raw meats properly stored according to final cooking temperature.

4-602.13 Nonfood Contact Surfaces; Keep non-food contact surfaces clean; Observed surfaces of all kitchen/cooking equipment collecting debris in need of cleaning.

Ensure PIC on site has taken and passes a accredited food safety program/course; Observed PIC on site with no food safety training.

(general comment) Keep equipment in good repair; Observed cutting boards heavily stained and in need of resurfacing.

Keep non-food contact suraces clean; Observed old tape on surfaces of two food storage units creating a surface that collects food and not easily cleaned; Observed underneath surfaces of fryers collecting debris in need of cleaning; observed sides of equipment collecting debris in need of cleaning.

(general comment) Provide employee hand was signs at all hand washing sinks; Observed one hand washing sink in kitchen area missing hand wash sign.

Properly store food to prevent contamination; Observed large bag of orange hull/peelings stored exposed to contamination in kitchen area; Orange peels placed into cooler covered to prevent contamination.

Properly air dry; Observed numerous containers stacked wet in kitchen area.

Keep non-food contact surfaces clean; Observed underneath surfaces of fryers collecting heavy food debris in need of cleaning; Observed piping behind fryers collecting debris in need of cleaning.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees; Observed employees having no knowledge of employee health policy; Handouts given to staff and management regarding health policy.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding; Observed cooked eggs rolls, cooked chicken wings, cooked breaded chicken all stored inside cold holding unit measuring 60-61 degrees F; Items placed on ice and maintenance needed to repair unit. VR to ensure compliance.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking; Observed RTE PHF Products stored in walk-in cooler not properly date marked; Staff stated that cooked egg rolls and chicken were cooked on Sunday which would require date marking; All RTE PHF products properly date marked during inspection.