WOK, THE

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. .Observed raw chicken stored over raw beef and shell eggs in walk in cooler. Observed raw beef stored over cooked chicken in flip top prep refrigerator. CDI, foods relocated for proper storage. For more information on food storage order 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 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) w- Observed cut lettuce not date marked in tall reach in refrigerator. CDI, lettuce voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-202.13 Properly locate mechanical insect control devices. Observed insect control device located over food on rack.

4-501.11 Maintain equipment in good repair. Observed light out in walk in freezer

4-204.11 Exhaust ventilation hood systems in food preparation and warewashing areas shall be designed to prevent grease or condensation from draining or dripping on to food, equipment, utensils, linens, single service, and single use articles. Observed grease accumulating on hood and in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed chef fill pot with water at handwashing sink. CDI by instruction .

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over shell eggs and raw beef in walk in cooler. CDI, chicken relocated for proper storage. 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 chicken, Napa cabbage, overstocked in flip top prep units between 45-48 degrees F. Operator stated foods just placed in unit. CDI, foods relocated to rapidly cool. Cold holding has been in violation for last several inspections. Risk Control plan may be requested if facility is out of compliance with cold holding on the next regulatory inspection. 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 .

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 some food ingredient containers not labeled by common name of food.

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 bucket stored on ground.

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 utensils used at wok stored in soiled area near woks. Observed knife wedged in between flip top prep refrigerators in a soiled area.

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure . Observed microwave accumulating dried food residues. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chlorine sanitizer at testing 0ppm. CDI, spray bottle refilled to required concentration. 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)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed container of carrot hot held at 124 degrees F. CDI, carrot voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken overstocked in prep refrigerators and between 43-51 degrees F. CDI, chicken overstocked voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed open package of dumpling and several cooked RTE foods such as shrimp and chicken in flip tops not date marked. Operator stated foods in unit since yesterday and able to date and some foods in walk in cooler. Ensure foods transferred to prep refrigerators also date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 being stored above raw eggs during inspection. CDI - PIC moved chicken to appropriate location. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 beef cooling from ambient since 12:00pm in WIC holding at 58F at 2:35pm. Beef was still maintaining 56F by 3:55pm. CDI - PIC voluntarily discarded. Repeat. 3 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in protein prep unit holding above 41F during inspection. Ambient in unit 43F. PIC stated items had been in unit since 10:30 am. Unit assessed around 2:10pm. All out of temperature foods voluntarily discarded, maintenance contacted during inspection. Facility to store all TCS foods in working prep unit until maintenance is on site. 72 hour VR required. 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 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut cabbage and opened package of dumplings in veggie prep not baring label indicating their date of preparation or opening. CDI - PIC was able to verify when they were opened or prepared and labeled. Repeat. 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 .

3-501.15 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 being cooled in top portion of veggie prep unit, raw beef being cooled from ambient in a deep, covered container in WIC, and cooked shrimp being cooled in a deep, covered container in protein prep during inspection. Beef was not cooling hastily. CDI - Shrimp was moved to WIC. Beef missed cooling window and was voluntarily discarded. EHS coached PIC on proper cooling methods, and emphasized that prep units are not meant to cool foods from hot. Repeat. 1 pt. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed various containers of foods being stored in unlabeled bottles or containers. Ensure all working foods are labeled to identify its contents. 0 pts.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed various roaches throughout facility during inspection. More frequent or thorough pest control necessary. 0 pts.

4-502.13 Single-use and single-service articles cannot be reused. Observed various single use items being used to store or dispense foods during inspection. EHS coached PIC on proper utilization of single use items. 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 various floor tiles cracked or partially missing throughout kitchen area during inspection. Repair or replacement needed. Repeat. 1 pt.

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 cream cheese mixture used to fill wontons prepared at ambient temperature on 1/22 in WIC maintaining 51F during inspection. PIC stated it had been prepared, placed into the container it was being stored in, and placed into the WIC. Cream cheese did not achieve 41F within 4 hours. CDI - PIC voluntarily discarded. Repeat. Points not escalated due to evident improvement. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cooked pork and sliced cabbage in WIC, cut cabbage in RIC, and shredded cabbage, canned baby carrots, and canned water chestnuts in wok prep not baring labels to indicate their dates of preparation or opening. CDI - PIC was able to verify all dates of preparation or opening and labeled. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cream cheese mixture in WIC that was prepped on 1/22 and was maintaining 51F during inspection, meaning it had missed the proper cooling window. Cream cheese was in a deep, covered plastic container. CDI - PIC voluntarily discarded mixture. EHS educated PIC on ways to quickly cool the mixture going forward. Repeat. 1 pt. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed many containers of foods in prep units with no lids or covers to protect from contamination. Observed single use containers of foods used to portion foods for orders being stored in larger containers of food, with the bottoms in direct contact with customer food. CDI - PIC instructed employee to cover all containers and remove the portioning containers from being in direct contact with foods. 0 pts.

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 single use containers being used as a means to dispense customer food during inspection. CDI - PIC instructed employee to remove. EHS advised PIC to dispense food using equipment with handles. 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 many cracked and damaged floor tiles throughout kitchen area. Repair or replacement needed. Repeat. 1 pt.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed handwashing sink in prep area with two colanders being stored in it during inspection. CDI - employee removed colanders. 6-301.14 Post a handwash sign at each handsink. Observed handsink in front serving area with no handwash sign posted. CDI - EHS provided handwash signs.

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 pan of raw chicken being stored above pans of raw beef in prep unit. CDI - PIC moved chicken to bottom of unit. 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 cooked chicken, cooked noodles, and cooked shrimp cooling in prep units not meeting proper cooling parameters. CDI - PIC changed cooling methods for all items, and all items achieved proper cooling rates during inspection. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed water chestnuts, baby corn, and cut cabbage cooling in prep units not maintaining proper cooling rates. CDI - PIC changed cooling methods. All food items achieved proper cooling rates during inspection. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=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 cut cabbage, cooked noodles, cooked shrimp and cooked chicken being cooled in prep units. When moved to the WIC, the pans were covered with plastic. CDI - PIC moved all items to WIF and removed plastic wrap to cool faster. Items in deep pans were moved to more shallow pans. All items achieved proper cooling rates during inspection. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken being thawed in prep sink using running water with a temperature of 86F. CDI - PIC moved chicken to WIC.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed dented cans being stored in conjunction with undamaged, ready to use cans during inspection. PIC stated that they use cans whether or not they are damaged. EHS advised against this practice. CDI - PIC moved cans to another location so that they may be returned for credit.

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 bucket of sauce in WIC with the dispensing utensil being stored within the closed container.

4-501.11 Maintain equipment in good repair. Observed gasket at bottom of WIC door torn and not creating a proper seal with the floor. Repair or replace.

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 grease build up on rice cooker stored next to the fryer. More frequent cleaning required. 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 multiple cracked floor tiles in back prep area. Repair or replace. Repeat.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink being stored on top of bins of rice and potato starch. CDI - Employee moved drink.

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 spices and sauces without labels. Label items.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal containers wet stacked. Ensure items are properly air dried before stacking.

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed aluminum foil lining the outside of the rice pot. Remove aluminum foil.

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 fryers and other cooking equipment with build of food debris. Clean as needed

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 cracked floor tiles underneath hand sink, and between the cook line and prep top. Repair.

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 touching fried chicken with bare hands. CDI: Food employee voluntarily discarded item. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw eggs and raw chicken being stored above a container of cooked chicken wings inside walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed various items throughout the facility without date marks including cooked chicken, cooked shrimp, noodles, cut cabbage, etc. Facility does not have a date marking system in place. VR required within 10 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs

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 chicken cooling at a rate of 0F/min tightly covered in Saran Wrap. CDI: PIC removed Saran Wrap. EHS will conduct long term compliance visit. If violation occurs on next inspection a risk control plan may be implemented. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 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 located under hand wash sink. 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 walls behind cook line with build up of grease and food debris. Clean as needed.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. 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://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU . Observed an uncovered container of pooled eggs in prep RI cooler cooling at an insufficient rate to reach cooling parameters. Eggs would not have reached cooling parameters without EHS intervention. CDI: PIC stated eggs were prepared 25 minutes ago and moved eggs to WIC to rapidly cool to 41F or below.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 an uncovered container of pooled eggs in prep RI cooler cooling at an insufficient rate to reach cooling parameters. CDI: PIC stated eggs were prepared 25 minutes ago and moved eggs to WIC to rapidly cool to 41F or below. 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 sugar and salt on working cart at cook line and several large container of sauces in WIC without labels. CDI: PIC placed labels on all items.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several live bugs crawling on wall behind soap dispenser at hand sink in prep area. PIC was unsure if facility uses a pest control service provider and stated the other manager, Carol, who is off today normally handles pest control matters. Recommend contacting pest control services if not currently using one or increasing frequency of service calls if a pest control service is utilized.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth being stored on prep counter. Placed wiping cloths in properly concentrated sanitizer while not in use.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed a container of cooked chicken being stored in between a container of raw shrimp stacked above the top of the container and a container of raw beef stacked high above the container in prep flip top cooler. CDI: PIC moved cooked chicken further away from containers of raw proteins and lowered the levels of raw shrimp and beef in respective containers to decrease possibility of raw meats falling in containers of ready to eat items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 one egg roll hot holding in steam well at 98F. CDI: PIC placed egg roll in cooler to rapidly cool to 41F or below as egg roll had been in steam well for approx. 30 minutes.

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 cooked wonton noodles in prep RI cooler holding at 48F. CDI: PIC voluntarily discarded. 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 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 containers of ready to eat chicken, shrimp and egg rolls in prep flip top cooler all prepared yesterday with no date marks and opened bags of ready to eat vegetable dumplings and crab rangoon in prep RI cooler which were opened yesterday missing date marks. CDI: PIC date marked items and EHS discussed with PIC date marking requirements and the need to improve the faciity’s date marking system.

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 a deep metal container of cooked shrimp tightly covered with plastic wrap cooling in WIC and not decrease in temperature after 40 minutes. See temp chart. CDI: PIC uncovered shrimp and spread out on a sheet tray in WIC to rapidly cool to 41F or below. REPEAT.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed 3 stacks of single use containers stored right side up on shelf above prep coolers being stored outside of their original packaging. CDI: PIC flipped inverted containers to protect against contaminants.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed open beverage container being stored in bottom of prep cooler amongst food items. CDI: PIC removed item.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M Observed chef touch cooked noodles with bare hands while running cold water over noodles to rapidly cool. CDI: Noodles were voluntarily discarded by PIC. REPEAT.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed wet paper towel and food strainer in hand sink. PIC stated hand sink is also used as dump sink. CDI: EHS educated PIC that hand sink must only be used as hand sink. REPEAT

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 pork being stored above raw shrimp in WIC. CDI: PIC re-arranged items to proper storage order.

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 fried chicken being held at 45F in top of prep unit. PIC stated item was placed in unit 45 minutes prior. CDI: Item was placed in WIC to rapidly cool. Points not taken due to good overall cold holding.

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 noodles initially stacked high on sheet tray to cool in WIC, EHS returned for follow up cooling temperature and noodles were placed in deep plastic container and covered with plastic wrap. Temperature only dropped 1 degree after approx. 50 minutes. CDI: PIC spread out noodles on 2 sheet trays to allow for more air flow and rapid cooling. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed pork tightly wrapped in plastic thawing on spice cart next to grill and chicken piled high over container running under cold running water so that half of the chicken was unable to be submerged under water. CDI: Pork was placed in WIC to continue thawing process and chicken was split into another container to allow chicken to be fully submerged under water while thawing.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed soiled wiping cloth resting on counter at grill station. Store wiping cloths in sanitizer while not in use.

General Comment: 2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed PIC provide old written employee health policy signed by staff and posted but did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health policy agreement emailed to PIC.

General Comment: 2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed old procedure poster posted for vomiting and diarrhea. CDI, updated State approved poster and sample procedures emailed to PIC.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed 1 food employee turn faucet off with bare hands then touch single-service articles after washing and not use barrier. CDI, employee rehashed 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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed chef touch fried rice with bare hands after cooking while transferring to container. CDI, rice voluntarily discarded.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed employee rinsing pot in hand washing sink. CDI

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef stored on shelf above cooked pork in walk in cooler and portioned container of raw shrimp stored over vegetables in flip top prep cooler. CDI, foods relocated for proper storage.

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 chicken cooling from last night according to PIC cooling in deep covered container at 45-46 degrees F. CDI, chicken voluntarily discarded.

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 lo mein with incorrect date marked and with preparation date of 9/15 instead of 9/14. CDI, chicken voluntarily discarded by PIC. Improvement made since previous inspection and points not escalated today.

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 chicken cooling in deep covered container in walk in cooler from last night according to PIC and 45-46 degrees F. CDI, chicken voluntarily discarded.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturer label. -Pf. Observed wash detergent vat of 3 compartment sink at 83 degrees F while staff washing equipment. CDI, vat refilled with solution greater than 110 degrees F.

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

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Can of water chestnuts had a dent on seam of can. Do not use cans with dents on seams. CDI - Can segregated to receive credit from supplier. 0 pts.

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 Raw shrimp stored on speed rack directly above corn starch in walk-in cooler. Do not store raw animal foods above ready-to-eat foods. CDI - Raw shrimp moved to bottom of speed rack. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf 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 . Breaded chicken, egg rolls, pork, shrimp, water chestnuts, baby corn, noodles, and cut cabbage in sandwich coolers were not date marked. PIC stated most items were from yesterday. CDI - Date labels placed on pans by PIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw shrimp thawing in prep sink under running water that measured 82F. TCS foods can only be thawed under running water if it measures 70F or less. CDI - PIC educated and raw shrimp moved to walk-in cooler. 0 pts.

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

4-501.11 Maintain equipment in good repair. Rusted shelves present in walk-in cooler. Replace rusted shelves. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Sanitizer at 3-compartment sink measured less than 50 ppm. Chlorine sanitizers shall be 50-200 ppm. CDI - PIC added some bleach until the concentration reached 50 ppm. 0 pts.

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 . 3 bowls of cooked chicken and 1 pan of cooked shrimp all measured 68-73F and had been cooling since 10AM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Bowls of chicken and pan of shrimp discarded.

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 . Spring rolls sitting on speed rack out of temperature control at 68F. Egg rolls overstacked in pan in sandwich cooler top. Egg rolls measured 40-48F. TCS foods in cold holding shall measure 41F or less. CDI - Spring rolls and egg rolls moved to walk-in cooler to cool. REPEAT

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf PIC states hibachi steak on to-go menus and on menu on board may be served undercooked. Menus have a consumer advisory statement at the bottom, but there is no mark indicating that the hibachi steak is tied to the advisory. Place an asterisk beside the hibachi steak and then place an asterisk beside the consumer advisory at the bottom of the menu such as "asterisked items may be cooked to order". VR - Verification required within 10 days that establishment has fixed menus.

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 . 3 bowls of cooked chicken and 1 pan of cooked shrimp were cooling in deep containers in thick portions. Spread out TCS foods to ensure they cool rapidly. CDI - Shrimp and chicken discarded. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Washed eggplant stored directly on shelf in sandwich cooler. Do not store food directly on shelves. Store in a clean pan or container. CDI - PIC discarded eggplant. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured less than 50 ppm chlorine. 0 pts.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Hose at mop sink has a gun attachment connected to hose. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. REPEAT

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 Establishment does not have a vomit/diarrheal event clean-up plan. CDI - Establishment e-mailed sample policy. 0 pts.

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. Employee cup with no lid or straw stored on speed rack above food in kitchen. Do not store employee drinks where they can contaminate food, clean utensils or equipment, or single-service/single-use articles.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Large bowl of raw shrimp thawing in hand washing sink in kitchen. Hand washing sinks shall only be used for hand washing. CDI - PIC removed thawing shrimp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken at wok measured 66F and spring rolls on speed rack measured 69F. TCS foods must held using time or temperature control. TCS foods in cold holding must measure 41F or less. CDI - Raw chicken and spring rolls moved to walk-in cooler. REPEAT

3-501.12 Food that is being slacked shall be held in refrigeration at 41F and below or at any temperature if the food remains frozen. Cooked chicken thawing under running water. Chicken temperature was 65-69F. TCS foods must not rise above 41F while thawing. CDI - Chicken moved to walk-in cooler to cool. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Cut mushrooms in walk-in cooler still had visible dirt in them. Beans were being cut and peeled straight out of the shipping box during inspection with no wash. Fruits and vegetables must be washed before use.

4-502.13 Single-use and single-service articles cannot be reused. Establishment is re-using soy sauce buckets to store other foods. Single-use and single-service articles must not be reused. REPEAT

4-501.11 Maintain equipment in good repair. Gasket needs to be reattached on sandwich cooler door. Equipment shall be maintained in good repair. 0 pts.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Hose at mop sink has a gun attachment connected to hose. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. REPEAT

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw beef stored above uncooked dry noodles in walk-in cooler. Bowl of pooled raw eggs stored on shelf above dumplings in sandwich cooler bottom. Raw animal products must not be stored above non-raw animal foods. CDI - Food storage order corrected during inspection. 0 pts.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Chlorine sanitizer at 3-compartment sink measured less than 50 ppm on test strip. Chlorine sanitizers shall be 50-200 ppm. CDI - Chlorine added to solution until it was 100 ppm. // 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Mixer utensil stored as clean with food residue on it. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Mixer moved to 3-compartment sink to be rewashed. // 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Wok utensils are only cleaned at end of day according to manager. In-use utensils that contact TCS foods and are not stored in the food under temperature control must be washed, rinsed and sanitized at least every 4 hours. CDI - Wok utensils shall be cleaned at 4 hour mark from opening today.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Spring rolls left out of temperature control measured 72F. 2 containers of chicken in the sandwich cooler measured 47F and 48F. Manager states that those containers were pulled out frequently during lunch today. TCS foods shall be held at 41F or less when in cold holding. Use time as a public health control for food items that can't be held at 41F or are left out during rush periods. CDI - Spring rolls and chicken containers moved to walk-in cooler to cool. TPHC procedure sheet sent to manager email in case establishment wants to begin using time as a public health control.

3-501.18 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Disposition - P - 1 container of wontons was date marked as being prepared on 9-1. TCS ready-to-eat foods shall be discarded or used within 7 days of preparation. CDI - Wontons discarded. // 3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Thawed bus tubs of cooked chicken in the walk-in cooler were not date marked. Water chestnuts, baby corn, steamed broccoli, and thawed pork did not have date marks in sandwich cooler. TCS ready-to-eat foods shall be date marked and used within 7 days if held under refrigeration, with day 1 being the date the can was opened or the date the item was cooked. Place thaw dates on foods when pulled from freezer. CDI - Items dated.

3-501.13 Thawing - C - Raw chicken thawing underneath running water at the prep sink. Water coming from the faucet measured 86F. Chicken measured 44-63F. TCS foods shall be thawed under refrigeration or underneath running water that is 70F or less. Thawing TCS foods must not rise above 41F during thawing process.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Salt, sugar and MSG on chef's cart were not labelled. All ingredients that are not readily identifiable must be labelled. 0 pts.

3-304.14 Wiping Cloths, Use Limitation - C - Repeat - Wiping cloth buckets measured less than 50 ppm chlorine. Wiping cloths shall be stored in sanitizer at appropriate concentration when not in use (50-200 ppm for chlorine). // Also, 1 wiping cloth bucket was stored on the floor. Wiping cloth buckets must be stored at least 6 inches off the floor.

3-304.12 In-Use Utensils, Between-Use Storage - C - Scoops stored in water that was only 108F on steam table. In-use utensils shall be stored in a clean area or in water that is above 135F. 0 pts.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Soy sauce buckets are being used to store other foods. Single-use and single-service articles shall not be reused. 0 pts.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - 1 torn gasket present on door of sandwich cooler. Condensate leaking from condenser in walk-in freezer. Equipment shall be maintained in good repair. Replace gasket and repair/evaluate walk-in freezer so it does not drip ice. Do not store foods underneath dripping condensate to prevent potential contamination. 0 pts.

5-203.14 Backflow Prevention Device, When Required - P - Spray gun attachment on hose at mop sink. Mop sink faucet only has atmospheric backflow preventer. Either remove the attachment after each use, or install a backflow preventer rated for continuous pressure. CDI - Attachment removed during inspection. 0 pts.

6-501.19 Closing Toilet Room Doors - C - Men's restroom door was being kept open. Maintain restroom doors closed unless they are being cleaned. 0 pts.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed egg rolls holding at 105f at line area. CDI - egg rolls discarded. PIC noted that they heat and hold and then re-heat again for customer order. Once heated, maintain egg rolls at 135f or higher for hot holding. If establishment wishes to use 4 hour time control (TPHC), procedures and time marking must be in place.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed cooked noodles and shredded cabbage blend on prep top across from woks holding at 44f. CDI - PIC discarded. All other TCS foods evaluated in cold holding during inspection found to be 41f or lower. Air temperature around units is high due to cooking, covering food when not in use may help retain cold holding.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in back of house area especially around back door. Keep back screen door closed and contact pest control operator for service. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet used wiping cloth laying on countertop surface in back of house. Observed both sanitizer buckets holding wiping cloths in with cl sanitizer solution less than 50ppm. REPEAT

4-501.11 Maintain equipment in good repair. Observed can opener blade and mechanism with rust and blade with chipped/fragmented edge needs replacement. Observed rusty shelving in walk in cooler and rust on some back of house shelving areas. Repair. REPEAT

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Observed dishes in process of being washed in water at 82f t beginning of inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal employee food mixed with restaurant food in upright condiment cooler near front. Store employee food and beverages away from restaurant items.

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 employee wash hands for less than 5 seconds after handling raw chicken. CDI - EHS directed employee to re-wash hands and scrub for at least 15 seconds. Hands re-washed. Observed two employees washing hands using no soap while washing hands. CDI - EHS directed employees to re-wash hands. Hands re-washed. 2-301.15 Only wash hands in handwashing sink. -PF. Observed employee washing hands in food prep sink which and other employee washing hands in dish sink simultaneously due to inability to access hand sink. CDI - EHS directed PIC to unblock hand sink and directed employees to re-wash hands in hand wash sink only. Hands re-washed in hand sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed only back of house hand sink blocked by large colander of food. Employees unable to use hand sink washing hands in alternate sinks. CDI - EHS directed employee to remove food from hand sink. CDI - items removed.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed hair in water/cornstarch thickener in use at wok area. CDI - PIC discarded.

3-304.15 (A) Gloves, Use Limitation - P. Observed multiple employees wearing gloves to do non-food handling activities not change gloves and begin food tasks. CDI - EHS directed employees to change gloves and wash hands. Gloves changed and hands washed. Observed employee keep glove on one hand while washing hands in an attempt to wash and continue to use same glove used to handle raw chicken. This was observed more than one time and employee was directed by both PIC and EHS to remove glove, wash hands, and don new gloves. CDI - Employee removed soiled gloves and washed hands before donning new gloves. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed raw chicken stored on top of bulk sauces in walk in cooler at beginning of inspection. Raw chicken relocated upon request of EHS but another container of raw chicken was later placed into same location during inspection. Observed bulk container of unwashed green beans placed directly over ready to eat food items in walk in cooler. PIC relocated upon request of EHS. 3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed metal pans of unpackaged raw chicken in walk in freezer piled high and covered in plastic wrap with frozen drippage visible running off of product and pooling onto lids of containers holding ready to eat foods below. Raw meat items that are not in commercial sealed packaging in freezers must be stored according to proper heirarchy/cooking temperatures. REPEAT - Verification Required. Continued non-compliance with storage order practices may result in permit action.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can opener with organic buildup around blade. CDI - PIC removed to dish area for re-cleaning.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed large tubs of cooked fried chicken and cooked sliced chicken cooling from previous day in walk in cooler still at 44f. CDI - PIC discarded. Observed large volume of cooked shrimp cooling at room temperature at 72f at beginning of inspection relocated to walk in cooler and 45 minutes later still at 72f. CDI - EHS directed employee to spread onto large metal sheet and place into freezer to chill. EHS verified temperature 10 minutes later at the 2 hour cooling mark to be at 61f sufficient to continue cooling process to 41f. Product would not have met cooling parameters without EHS intervention.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Observed most prepared TCS foods in line area reach in and flip top coolers with today’s date mark 5/5 when most products actually prepared prior days and filled from bulk containers in walk in cooler. Observed some TCS foods in line coolers like open tofu and cooked shrimp with no date marking present. Observed multiple containers of cooked chicken in walk in cooler prepared previous day with no date marking present. CDI - PIC placed accurate date marks on items and/or discarded items to correct. Kitchen staff does not appear to understand date marking concepts despite coaching from EHS and direction from PIC possibly due to language barrier. Staff needs clear direction on date marking requirements and oversight from PIC to ensure system is in place and used properly on a daily basis. REPEAT - Verificaton Required - Continued non-compliance with date marking standards may result in permit action.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle near dish area holding yellow chemical with no labeling present. CDI - PIC labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed deep plastic bulk tubs filled with cooked chicken improperly cooling in walk in cooler. Observed cooked shrimp cooling at room temperature in deep container. CDI - PIC discarded food or spread onto sheet pan to quickly chill in freezer. When cooling food, use methods that cool food quickly. Do not place hot food into deep plastic containers and/or cover with lids while cooling. Do not allow food to cool sitting at room temperature.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed front door propped open for duration of inspection with no fly control present. Observed gap present under back screen door sufficient for pest entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. House flies present in back of house areas. Protect doors from pest entry and contact pest control operator for service.

3-305.14 Food Preparation - C. Observed raw chicken being prepared on 3-part sink which is set up for use and holding dirty dishes. Observed shrimp in colander being prepared in hand wash sink. Do not prepare foods in/on sink which is holding dirty dishes and/or dirty wash water. Do not prepare foods in sinks not approved for food. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed various wet used wiping cloths laying on countertop surfaces in back of house. No sanitizer solution present in buckets for wiping cloths. REPEAT

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed knife stored wedged between prep area coolers. Observed wok stored on floor under wok area. Observed scoops stored with the handle in direct contact with dry food items in bulk containers. Store utensils in a sanitary manner on a clean surface to prevent contamination. Do not store utensils or equipment on the floor. Keep the handle out of the food when storing scoops in dry products. REPEAT

4-502.11(A) Maintain utensils in good repair. Observed knife with severely damaged areas no longer cleanable. PIC discarded. 4-501.11 Maintain equipment in good repair. Observed drip from seam in top of walk in cooler. Origin of drip unknown but could possibly be condensate or rain water intrusion from previous day heavy rain. Drip in center of walk in cooler and falling onto floor not observed dripping into food at this time, however, walk in is small and potential for contamination exists. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general non-food surfaces including exteriors of equipment, utility lines, shelving, and more with grease and organic buildup need cleaning. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general floors under/behind equipment with buildup need cleaning.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw ground pork stored above raw shrimp in walk in cooler. CDI - PIC moved ground pork to lower shelf. Do not store raw ground meat above raw shrimp. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed single door upright cooler in front area with internal ambient air temperature of 44f holding cut iceberg lettuce at 51f. PIC discarded lettuce. Unit is not operating properly. PIC noted that when unit turned down to proper temperature it freezes up. VR required within 10 days to evaluate cooler. Do not store any TCS foods including cut lettuce, whipped cream, or house made TCS sauces in the unit until repair and cold holding have been verified. 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 TCS foods in both the walk in cooler and in both prep units with no date marking present including cooked noodles, egg rolls, cooked chicken, open won tons, cooked shrimp, sprouts, mixed cut greens, etc. VR required within 10 days to evaluate date marking. All TCS foods which are prepared or opened and are kept on site longer than 24 hours must have a date mark. REPEAT

6-202.13 Insect Control Devices, Design and Installation - C. Observed fly light sitting on top edge of upright cooler facing outward directly over open single service items and foods. Relocate fly light away from food and food contact items.

3-305.14 Food Preparation - C. Observed raw chicken being trimmed and prepared into bowl on 3-part sink which is set up for use and holding dirty dishes. Do not prepare foods in/on sink which is holding dirty dishes and dirty wash water.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple used soiled wiping cloths in wok area and in prep are laying on equipment surfaces. Once used, place soiled wiping cloths into sanitizer between uses or remove them to soiled linen receptacle. REPEAT

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed knife stored wedged into unclean window ledge in wok area. Store utensils on clean surfaces to prevent contamination. REPEAT

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked together wet on clean utensil rack. Once clean, air dry pans before stacking together.

4-602.13 Nonfood Contact Surfaces - C. Observed debris and residue present on general surfaces throughout kitchen area. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged floor tiles present in back of house areas. Repair.

3-302.11(A) Separate the different types of raw animal foods. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. In walk-in cooler: Observed raw shrimp stored on top of bucket of sauce and thawing raw chicken stored above buckets of sauce. Observed raw beef below raw chicken. Rearranged all to proper storage order. Observed same pair of tongs used for raw meats (Chicken, beef, shrimp, and cooked chicken). Stopped. Placed clean tongs with each product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed single door refrigerator in front improperly holding lettuce at 52F. Lettuce was discarded. Unit is not properly functioning. It was turned down but a service professional will be called if it cannot maintain temperature. Prep units across from the cook line are holding foods 43-48F and 39-45F. Foods were placed in there this morning so they were moved to walk-in cooler to rapidly chill to 41F before being placed back in coolers. Possibly try turning units down. The kitchen is very hot so be sure to close lids between uses. Return visit required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Products in the prep units were not date marked but they corresponded with date marked products in the walk-in cooler. Items included: noodles, cooked broccoli, cooked shrimp, cut cabbage, cooked chicken, cooked egg rolls, won tons (opened), greens mix, etc. They will make sure to add dates to the pans that are being placed in the prep units. Return visit required.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towel on prep surface. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in water at 123F. Do not place in water unless it is 135F.

4-602.13 Nonfood Contact Surfaces properly cleaned.- C Observed cleaning needed on shelving and general surfaces throughout such as lids of dry goods.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed damaged floor tiles. Observed wires duct taped around fryer. Repair.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - - Observed unwashed produce stored over RTE foods and prepared foods in walk in cooler. CDI, foods relocated for proper storage.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed cutting boards stored as clean but residues remaining on equipment. CDI, equipment relocated to be re-cleaned and sanitized. Proper warewashing procedures discussed with staff for using 3 compartment sink to wash, rinse, sanitize equipment.

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 recently prepared cut cabbage cooling in large bus tub at 43 degrees F at 1:16pm and at 43 degrees F at 1:40 pm. Observed chicken prepared earlier today according to PIC and cooling at 43 degrees F in flip top prep cooler. CDI, chicken and cabbage placed in shallow uncovered bus tubs and relocated back to walk in cooler to rapidly cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep counter surfaces. Repeat.

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

4-501.110 Mechanical Warewashing Equipment, Wash Solution Temperature - PF - Observed detergent water at 3 compartment sink at 81 degrees F while employees were washing equipment. CDI by instruction to ensure water is drained and refilled with hot water above 110 degrees F before manual warewashing.

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 sides of the fryers and cooking equipments, shelves in prep area equipment and the hood vents. Repeat.

5-501.15 Outside Receptacles - C - Observed trash around dumpster and attracting large birds. Ensure trash is in covered dumpster to prevent pest harborage.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed 0ppm of chlorine sanitizer in the spray bottle. CDI-The bottle was emptied and more sanitizer was added.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed a chicken, beef, and shrimp with vegetables dish not fully cooked to 165F. All ingredients were raw before placing into the wok for cooking. CDI-The dish was put back into the wok and fully cooked.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed product in the right flip top cooler holding above 41F. CDI-The cabbage, bean sprouts, and shredded cabbage were discarded. The manager also made the unit colder by turning down the thermostat. 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 pork that was not prepared today with no date labels. CDI-The product was properly labeled.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed cornstarch labeled as sugar, and a container of brown sauce labeled as msg. Also observed several bottles and containers of product not properly labeled. Have correctly labeled. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies inside the facility. Increase pest control methods.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items including chicken and beef stored on the ground in the walk in freezer. CDI-All items were moved to the shelving. REPEAT. Observed a container of snow peas stored uncovered in the cabinet under the cash register. CDI-The product was moved to the back and properly covered.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on the prep counter. They were not in use. CDI-The cloths were removed. *Not a repeat violation. Item noted on last inspection involved sanitizer strength.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a cup with no handle stored in the sauce container. CDI-The cup was removed. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean equipment rack. Ensure pans are fully air dried prior to stacking.

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 sides of the fryers and cooking equipments, shelves in the walk in cooler, shelves under the hot holding equipment and the hood vents. Have cleaned.

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 cleaning needed to the floors of the facility, especially around the fryer/cooking area. Have cleaned. REPEAT.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw fish stored over sauce on cart at prep line. CDI

3-501.14 Cooling - P - Observed cooked noodles at 51 degrees F that PIC stated was cooling. 2nd temperature of noodles taken at 5:25 and was at 50 degrees F. CDI, noodles voluntarily discarded by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed WIC with ambient air temperature of 51 degrees F as registered on themocouple. TCS foods ranged from 45-51 degrees F. TCS foods held unit over 4 hours such as cut cabbage and shrimp was voluntarily discarded. Foods from today's delivery relocated to prep units and foods recently prepared and cooling relocated to WIF. Operator contacted maintenance and A&K Air Conditioning Refrigeration arrived on-site. Observed bean sprout and chicken overstacked in prep unit. CDI. Observed cut lettuce held in stand up prep unit at 42 degrees F. CDI, lettuce voluntarily discarded by PIC. Informed operator to ensure proper temperature is maintained on all TCS at 41 degrees F and below. Vr to ensure long term compliance and repair of walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently prepared noodles and pork cooling in deep covered container in walk in cooler. CDI , pork relocated to walk in freezer and noodles voliuintarily discarded by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of oil, sugar, and dry food ingredients not labeled as required.

3-307.11 Miscellaneous Sources of Contamination - C - Observed raw chicken stored on clean drainboard of 3 compartment sink. Ensure 3 compartment sink is washed, rinsed and sanitized before and after using as prep sink and before using as equipment washing to clean and sanitize equipment. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken stored less than 6 inches from the ground near exit door.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed chlorine sanitizer spray bottle measuring 0ppm.

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 handle of spoon used for dispensing stored inside sauce container in contact with sauce. Observed in-use utensils used along front line stored in soiled container. Repeat.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed walk in cooler not holding TCS foods at required temperature. Unit had ambient air temperature of 51 degrees F. Observed 1 damaged wire fryer basket.

6-501.12 Cleaning, Frequency and Restrictions - C - Observed some grease residue accumulating behind equipment and on floors in between cooking equipment.

4-202.18 Ventilation Hood Systems, Filters - C - Observed ventilation hood system in need of cleaning and accumulating oil. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phone and spraker stored over cans of food on storage rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed walk in cooler not maintaining TCS foods at 41 degrees F and below. TCS foods such as cooked noodles, shell eggs, chicken, cut cabbage observed held between 44-45 degrees F. Vr to ensure that WIC calibrated to ensure that all TCS foods held at 41 degrees F and below. Observed chicken and egg roll overstacked in prep unit at 42 degrees F. CDI, foods relocated to rapidly cool. Per guidance from State, no points to be deducted on first inspection under new cold hold requirement. Vr to ensure long term compliance and WIC cooler calibration by 3/21/19.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed cooked chicken and cut cabbage cooling from morning in deep bowl and containers in walk in cooler but WIC not maintaining TCS foods at 41 degrees F and below. CDI, foods transferred to shallow uncovered containers and placed in walk in freezer to rapidly cool.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of food oil and utensils stored on prep area next to handwashing sink. Store 12 inches from handwashing sink or install splash guard to protect food and utensils from splash / contamination during handwashing process. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth around waist of food employee and stored on prep table.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensil stored in soiled area and wedged between flip top prep units.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some metal pans being wet stacked.

4-502.13 Single-use and single-service articles may not be reused. Observed single-service manufacturer containers of soy sauce being used to stored dry ingredients such as corn starch.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C - Observed dust accumulating on ceiling vent in women's restroom.

2-301.14 When to Wash - P- Observed food employee touch soiled towel around waist but not wash hands after contamination before handling clean equipment.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P- Observed raw beef stored over sauce in walk in cooler. Observed raw chicken removed from commercial packaging stored over tray of cheese rangoon. Observed raw pork stored over sauce in flip top prep refrigerator. CDI, foods relocated for proper storage. Compliance visit by 12/21 to discuss risk control plan implementation to ensure long term compliance of risk factor violation. Repeat.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 1 container of cut cabbage in tall prep refrigerator not date marked and operator could not determine when it was prepared but suspected it was yesterday. CDI, cabbage voluntarily discarded by PIC.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several containers of dry food ingredients not labeled by common name. Repeat.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored on ground in kitchen and egg roll wrapper stored on ground in boxes inside walk in freezer. Observed storage rack of sauce stored next to hand washing sink. Provide splash guard or relocate to ensure food is not contaminated from splash during hand washing process.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensil stored in hot water at 72 degrees F.

4-803.11 Storage of Soiled Linens - C - Observed several soiled towels stored around waist of food employee. Observed wet cloth stored under cutting board.

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 1 fryer basket with corner wires broken. CDI, operator removed item from use.

6-501.12 Cleaning, Frequency and Restrictions - C- Observed heavy grease accumulation and soil underneath cooking equipment and behind cooking equipment.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed washed and prepared cabbage stored on box of unwashed produce. Observed raw chicken stored in container with raw beef in flip top prep refrigerator. Observed raw chicken stored over ready to eat foods in walk in freezer. CDI, foods relocated for proper storage.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed 2 containers of noodles with incorrect date of preparation as communicated by PIC. CDI, noodles voluntarily discarded by PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooling in deep covered bowl in walk in cooler. CDI, operator transferred to shallow containers to rapidly cool chicken.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a couple dry food storage containers not labeled as required at cook line.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door open and only screen door left at rear exit. Ensure proper weather stripping used around door to prevent insects from entering food establishment.

3-307.11 Miscellaneous Sources of Contamination - C - Observed rack next to hand washing sink with dry curry powder. Relocate storage rack 12 inches from hand washing sink or provide splash guard at hand washing sink to prevent contamination of food and equipment during hand washing process.

4-803.11 Storage of Soiled Linens - C - Observed soiled towels stored around waist of food employee. Observed soiled towels stored in cardboard box near hand washing sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce including peppers and oranges stored over RTE bean sprouts and other cooked foods. Observed spring rolls removed from commercial packaging and stored with raw chicken removed from commercial packaging. CDI, foods relocated for proper storage.

3-501.13 Use approved thawing methods. Observed shrimp thawing under running water at 75 degrees F.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in water below 135 degrees F at front steam well near soup holding area. Repeat.

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 wire strainer and fryer basket in poor repair and damaged wiring. CDI, items removed from use.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on-site. CDI by instruction.

2-301.14 When to Wash - P - Observed food employee touch trash can and soiled utensils then proceed to handle food without washing their hands in between. CDI by instruction. Repeat.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed food employee wash towel at handwashing sink. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed cabbage and other foods in walk in unit not covered or protected. Observed raw pork over cooked chicken. Raw chicken stored with raw pork. Observed raw shell egg stored over mushrooms and several boxes of unwashed produce stored over ready to eat foods in walk in unit. CDI, foods relocated for proper storage. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed cutting board, and large metal pot and container stored as clean but soiled with food debris. CDI, equipment relocated for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed large bin of cooked chicken and noodle with date of preparation of 5/14. CDI, operator voluntarily discarded foods.

3-307.11 Miscellaneous Sources of Contamination - C - Observed food employee use same utensils for raw beef after raw chicken. CDI by instruction.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet cloths on counter surfaces.

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 with no handle used as scoop in sauce and rice utensil stored in water below 135 degrees F.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease accumulating on fryer unit door and under frying equipment.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee working with trash and then go back to work with food without handwash . CDI Instructed employee on proper handwashing and he washed his hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored over ready to eat chicken . CDI reordered storage. 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 chicken cooked last night and in walk in cooling at 49 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 chicken cooled from last night cooled in large mass. CDI instructed pic on proper cooling and discarded product.

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 cleaver stored between prep unit in visible debris.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpsters open and in area in need of cleaning. -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. Observed floors at prep units damaged and in need of repair.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC on site during inspection with a Food Protection Manager certification.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored beneath raw beef, chicken and shrimp. CDI: Shelving for raw meats and eggs were swapped, placing eggs over raw meats. REPEAT.

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 two deep, plastic pans of fried chicken and two large metal bowls of grilled chicken cooling in walk in between 50F and 70F. Observed noodles cooling in a covered plastic pan with no temperature change after 20 minutes. Chicken and noodles were not cooling at a rate within cooling parameters and all fried chicken was reheated to 165F and placed on metal sheet pans for rapid cooling. Grilled chicken and noodles were spread out in sheet pans for rapid cooling.

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 a container of chicken in walk in cooler and a bag of lettuce in reach in unit with no date marks to indicate when products were cooked/opened. CDI: PIC labelled both products with the original cook/prep date.

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 cooked food items cooling in densely packed, covered containers and other cooked items cooling in units rated for holding rather than cooling. CDI: Chicken (sweet and sour as well as sesame) cooling in holding unit (cooked at 11:30, holding between 45F and 70F) was removed to walk in cooler and replaced with product reading 42F. Chicken in walk in unit was reheated to 165F and placed on sheet pans to facilitate rapid cooling. REPEAT.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth for front counter stored directly on counter. CDI: Cloth placed in sanitizer bucket. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs for raw beef stored with handle in contact with cooked chicken in adjacent well in flip top unit. Ensure that utensils are not allowed to contaminate hands or other food products.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans wet stacked along drying rack above three compartment sink. CDI: Demonstrated pyramid stacking procedure for employees.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue on handles of reach in units on cook line and on shelving in units throughout facility. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shell eggs stored beneath raw chicken and raw fish. CDI: Storage order corrected.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some large plastic tubs with minor food debris on them while stored as clean. CDI: Tubs sent for re-washing.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed three egg rolls in hot holding area holding at 124F. CDI: Egg rolls voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabelled chemical spray bottle beneath three compartment sink. CDI: Labelled as grill cleaner.

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 noodles and cabbage mix cooling in prep top unit designated for holding at 48F. Observed shrimp thawed in room temperature water cooling in a container covered with plastic wrap. CDI: Shrimp vented and remaining items were relocated to walk in for rapid cooling. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some unlabelled working containers of food on cook line. Improvement has been shown since the last inspection, as some items on the chef cart have been labelled. Points were de-escalated to reflect the improvement. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth stored on back prep table outside of sanitizer bucket. Observed front sanitizer bucket reading 0 ppm chlorine. CDI: Front bucket was dumped and replaced with sanitizer reading 50 ppm chlorine. REPEAT.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed two stacks of single service cups behind register displayed with lip contact surface exposed to air. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food residue on handles of reach in units on cook line, in floor of walk in freezer, and on shelving in walk in cooler and freezer. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed all foods in left cold holding unit between 48F and 53F. Items included sweet and sour chicken, raw beef, chicken, and egg rolls. PIC stated that items were placed in the unit at 11:00 from the walk in cooler. Ambient air of unit was 54F. All items that had just placed in the unit were taken to the walk in cooler for rapid cooling and a work order was made for the holding unit. Facility is using TPHC to get through the day until repairs can occur. EHS demonstrated proper way top mark foods on TPHC and temped them before allowing them to be placed in unit. All items were brought from the walk in cooler and were below 45F. VERIFICATION REQUIRED within 10 days to assess long term cold holding compliance. 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 chicken wings and wontons in lower portion of line cold holding units that had been prepared/opened the day before that had not been date marked. CDI: Both items were voliuntarily discarded because they were held out of temperature overnight in malfunctioning holding unit at 50F. Employees directed to label all ready to eat items once they are opened or prepared to ensure compliance. 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 shrimp and egg rolls cooling in walk in in tightly covered containers. CDI: Both items were vented and moved to higher shelves in the walk in to facilitate rapid cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed multiple containers of spices and squeeze bottles of oil on cook line that had not been labelled. REPEAT.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth stored on cook line outside of a sanitizer bucket. REPEAT.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service plates on expo line displayed with the food contact surface up, exposing it to the air.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy food residue on the handles of lower portion of line prep units and buildup in gaskets on line uits and walk in cooler. Cleaning needed throughout facility. REPEAT.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Employee health policy not signed by all employees. Although other languages were left for PIC they were not used. PIC must ensure that employees understand the policy. CDI- Policy signed by all employees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed noodles reading 67F and eggs reading 57F. CDI - Items discarded. Discontinue leaving product out of temperature control.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - 0 pts - Observed no date marking on pork strips prepared, frozen, and thaw. CDI - Dated.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Repeat - Observed containers on the line with no label holding ingredients (salt, sugar, msg). Ensure that all containers are labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed only bucket in use reading 0 ppm. CDI- Replaced with fresh reading 100 ppm chlorine.

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. - 0pts - Observed utensils stored in water reading 120F. CDI- Changed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed in - reach in units for water build up, lid of units for sticky residue, and all internal components - gaskets throughout - shelving of walk in cooler and reach in units need detailed cleaning - storing shelving - exterior of containers holding ingredients and containers holding food - Detailed cleaning needed in general.

5-205.15 Maintain a plumbing system in good repair.- Observed floor drain slow to drain causing a build up of water that could potential cause a sewage problem. Floor drain must be assessed and repaired immediately to ensure compliance. After speaking with owner he suggested covering floor drain and using a bucket for sewage water. This method is not allowed. Any plumbing changes made on establishment must go through proper code if needed.

5-501.115 Maintaining Refuse Areas and Enclosures - C - Observed refuse around cardboard receptacle. Clean. 5-501.113 Covering Receptacles - C- Observed doors open at dumpster.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Repeat - Floors - Detailed floor cleaning needed throughout particularly under and behind equipment. Base boards need detailed cleaning and some areas missing. Walls - Observed build up on walls in main kitchen area. Floors and walls of walk in cooler and freezer need cleaning. Hood system needs detailed cleaning fans need cleaning.

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 employee wash hands for less than 5 seconds total, touch hand sink handles with clean hands, and lather under water removing soap immediately. CDI- Corrected through education. Rewashed.

6-301.14 Handwashing Signage - C - 0pts - Handwashing sign missing at front hand sink. CDI- Provided. Note: Provided PIC Jun with Spanish and Chinese versions of employee health policy to ensure that all employees are aware of employee health policy,

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw beef stored over brown sauce. Observed chicken stored over raw beef. CDI- Items moved.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed containers on the line with no label. Observed white bins with no labels. Ensure that all containers are labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils.- 0pts - Observed front line emploiyee placing rice on plates wihtout hair restraint.

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. - 0pts - Observed one scoop in contact with ingreident.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Repeat - Observed cleaning needed in - reach in units for water build up - gaskets - shelving of walk in cooler and reach in units - storing shelving - exterior of containers holding ingredients --

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Repeat - Floors - Floor cleaning needed throughout under and behind equipment. Walls - Observed some minor build up on walls in main kitchen area.

1 2-101.11 PIC shall be present during all hours of operation.-PF: No certified food manager for this facility. Person in charge must have an Ansi accredited food protection manager certification. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed build-up on the table mounted can opener. Clean and sanitize after each use.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle of cleaner. Label all bottles to ensure proper use. CDI- Bottle labeled during the inspection. REPEAT

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 the shelving in the walk-in cooler.

5-205.15 Maintain a plumbing system in good repair. Observed clogged floor drain near the walk-in cooler door. Drain is not backing up, but has a slow drain and shall be properly maintained.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed floor tiles in the kitchen in poor repair. Observed water damaged ceiling tiles in the dining room. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build-up on the ceiling vent in kitchen.

2-101.11 PIC shall be present during all hours of operation.-PF: No certified food manager for this facility. Person in charge must have an Ansi accredited food protection manager certification. REPEAT

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 employee rinsing with water only hands in the rinse compartment of the 3-compartmnet sink. CDI- Corrected by instruction to use soap and only wash hands in the hand sink.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed rice scoops with excessive build-up of rice sticking to the spoons stored in a dry container next to the rice. PIC stated they are washed before used. PIC instructed PIC to wash scoops anytime rice builds up on scoops. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed build-up on the blade of the table mounted can opener. -Observed build-up on the cook hook used to remove sweet and sour chciken from the fryer. CDI- Removed both to properly wash.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pooled eggs on the cart at the wok outside of temperature control at 60 F. PIC stated they are taken out during lunch and that the product has only been out for an hour. CDI- Placed on ice and back in the cooler for rapid cooling. Moving forward place on ice to maintain temperatures during peak hours, then place back in the cooler after peak hours to ensure temperature compliance.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two unlabeled spray bottles. One contained cleaner and the other was sanitizer. Label all bottles to ensure proper use. CDI- Bottles were labeled during the 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 cooked noodles in the walk-in cooler in metal pans covered and stacked. See temperature chart above for temperatures. CDI- Pans were are now vented and unstacked to allow for proper cooling. Noodles were cooked within the last two hours per the cook. 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed cooked broccoli in the top of the prep cooler to cool after cooking. This unit is not designed for rapid cooling and shall not be used for anything other than maintaining temperatures. CDI- Placed in the walk-in cooler for proper cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bulk containers with salt, sugar, flour etc not properly labeled as required.

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

4-501.16 Do not use a warewashing sink for handwashing. Observed warewashing sink used for hand washing. Use hand sinks for all hand washing needs.

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 excessive grease build-up at the hood. Clean and needed to prevent build-up.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf: Need paper towels in men's room. 5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Discontinue storing metal scrub pad in hand sink. Hand sinks are to remain free of items.

"3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Observed lo mein and sweet and sour chicken stored in walk in cooler not dated. Any potentally hazardous foods cooked and kept longer than 24 hours must be dated. CDI-foods cooked early morning day prior. Dated.

4-501.11 Maintain equipment in good repair. Reseal gasket on small prep cooler door. Split.

5-205.15 Maintain a plumbing system in good repair. Floor drain clogged under back hand sink and middle of floor. Repair.

2-101.11 PIC shall be present during all hours of operation.-PF: Person in charge must have an Ansi accredited food protection manager certification.

2-301.14 Wash hands after activities that contaminate them.-P: Employees must wash hands after handling raw foods before starting any other tasks.

5-204.11 Handwashing Sinks-Location and Placement - PF: Observed hand sink not conveniently located to cook line. Facility has a sink near cook line that is being used and counter space/drainboard.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P: Observed raw shrimp being prepped in prep sink that was not cleaned properly. Sink was soiled with noodles, veggies, and other food produsts. Must clean sink before prepping all foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed can opener hanging on side of hand sink. Observed 1 pair of tongs being used for all products in prep unit (raw nad cooked). Suggested using a separate tong for eat raw product and a pair for cooked product.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: cooked shrimp 60F, cut veggies 60F. bean sprouts 60F in small prep unit near wall. CDI- all discarded. Must keep all cold foods cold at 45F or below.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf: Small prep unit near wall holding 58-60F. Verification needed. 3-501.15 Cooling Methods - PF: Observed Lo mein cooling covered with lid. Must vent or leave uncovered to allow proper cooling. CDI-vented lid

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Discontinue storing in use utensils in cracks between equipment.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Must allow dishes to air dry completely before use. Observed employee towel drying utensils.

4-502.13 Single-use and single-service articles may not be reused. Remove soiled aluminum foil from racks and under cooking equipment.

4-501.11 Maintain equipment in good repair. Observed rusting shelving in walk in cooler. Repair/replace. Replace cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelving throughout facility. Clean fans in walk in cooler and near cook line. Clean shelving in walk in cooler. Clean sides of cooking equipment.

5-205.15 Maintain a plumbing system in good repair. Observed orange water running from faucet at back hand sink. Floor drain unback hand sink slow draining. Clogged slightly.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Clean floors throughout facility. 6-201.17 Walls and Ceilings, Attachments - C: Attach an effective door sweep on back door so that there is no visible light.

4-202.18 Ventilation Hood Systems, Filters - C: Clean hood filters. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal items must be stored seperately from food and food items.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. Observed not certified food protection manager on duty.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef and scallops stored in same containers and drainage comingling. CDI Discarded.

is 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Lo Mein , breaded chicken, chicken and chicken wings all above 45 degrees see temperature chart above. CDI all items moved to walk in to cool.

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 taken from prep unit to cool tightly covered . CDI advised pic to uncover items cooling. -0 points-

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. general cleaning of floors and walls need espcially the floor of the freezer.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. This became a 2 point deduction January 1st 2014.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Observed unwashed broccoli and unwashed cabbage above ready-to-eat items such as sauces, fried chicken wings, cooked noodles, and preped vegetables. Also, raw chicken stored over top of raw beef in walk in freezer. CDI - Staff began rearranging during the inspection.

B3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sweet and sour chicken stacked high in flip top unit and holding above 45F. CDI - Out of temp portion discarded; educated PIC about not stacking product above the chill line.

General Comment 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf One container of cooked chicken wings and 2 containers of lo mein noodles in walk in cooler with no date mark; other items such as preped celery, and raw meats that do not require date marking were date marked. CDI - Items were back dated and discussed which items require date marking.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on prep table in back; all others stored correctly in sanitizer. CDI - Placed in sanitizer.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy accumulation of food debris on wire shelves in walk in cooler. Clean these frequently. Repeat violation.

General Comment 5-205.15 Maintain a plumbing system in good repair.-P Drain pipe from handsink discharging at edge of floor drain and running along floor in front of walk in cooler. CDI- Drain pipe adjusted to direct discharge flow into floor drain beneath hand sink.

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 build up of grease on floors under the cooking equipment. Clean frequently to preclude attraction of pests.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC is not certified.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed a couple open bags of rice. CDI.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed shrimp was 54F in the cold holding unit. CDI - placed in the walk-in to cool.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils held in room temperature water in the back.

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC was not certified as required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed the glass cleaner was unlabeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths were not being held in sanitizer between uses and were instead on tables and cutting boards.

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 an in-use knife on the line is stored in the gaps between equipment between uses. Do not store like this.

2-102.12 Certified Food Protection Manager - C2-102.11 Demonstration - C. The facility must have a person in charge during all hours of operation who is certified as a food protection manager by an ANSI accredited program such as Servsafe. Observed the person in charge today did not have any approved certifications.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed a knife with dried food debris on it. CDI - cleaned.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed filling for crab ragnoon and cooked chicken were not date marked. CDI - dates added.

7-102.11 Common Name-Working Containers - PF. Working containers of chemicals must be labeled with the common name. Observed 2 containers of chemicals without the common name.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Observed dry goods such as cornstarch etc were not labeled.

3-304.14 Wiping Cloths, Use Limitation - C. Store wet wiping cloths in sanitizer. Observed they were not stored in sanitizer.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Clean non food contact surfaces throughout.

Clean the floors under and behind equipment.

2-102.12 Certified Food Protection Manager2-102.12 Ensure a certified food protection manager is on site at all times. Observed PIC has no food safety certification . CDI- DIRECTIVE GIVEN TO ALLOW FACILITIES TO OPERRATE UNTIL 1/1/14 WITHOUT VALID PIC.

2-301.15 Where to Wash Observed food employee washing hands in rinse compartment of 3 comp sink. CDI- stopped in progress; instruction provided by EHS FOOD EMPLOYEES shall clean their hands in a HANDWASHING SINK or APPROVED automatic handwashing facility and may not clean their hands in a sink used for FOOD preparation or WAREWASHING, or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste. Pf

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple cooked foods(chicken, spring and vegetable rollsand wontons) bean srouts not date marked. CDI- date marked

4-302.12 Food Temperature Measuring Devices Observed facility has no thin diameter probe for measuring thin foods. VR A TEMPERATURE MEASURING DEVICE with a suitable small-diameter probe that is designed to measure the temperature of thin masses shall be provided and readily accessible to accurately measure the temperature in thin FOODS

3-602.11 Food LabelsRules require packaged foods available for self service be properly labeled by FDA standadrs. Observed cooked noodlews bagged for self service at counter.CDI- facility does not want to get labels so has removed to behind counter where they will handed to customer

2-102.12 A certified food protection manager musts be on site at all times the facility is in operation. Documentation of training required. PIC on site not certified. Deductions will begin January 1, 2014

4-302.12 Provide a thin probe thermometer capable of measuring thin products. Facility has thick probe thermometer. Recheck in 10 days.

3-304.14(B) In use wet wiping cloths shall be used for one task then laundered or stored in sanitizer solution between uses. Observed wet wiping cloths on counter.

.4-903.11 (A) Utensils must be stored in a manner to prevent contamination. Knife stored between prep top coolers where it is not easily cleanable.