CHINA SHUTTLE

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed PIC work with cash register, then go to prepare food without hand wash. CDI- Hands washed.

4-501.11 Maintain equipment in good repair. Observed rusted dish rack at 3 comp.

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 handles of bins housing flour, MSG, rice, other in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed several broken tiles in mop sink.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM on site. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

4-101.16 Sponges may not be used in contact with cleaned and sanitized or in use food contact surfaces. Observed Sponge used to clean meat sink. CDI- Removed.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting board stored behind sink. chicken was prepped at sink. CDI- Cutting board taken to be cleaned.

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 bins housing flour, sugar in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed mop sink in need of cleaning 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed tiles in mop sink damaged.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no CFPM onsite. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee grab green onions with bare hands and place them on top of chicken. CDI- Discarded. EHS educated employee. Gloves were used to grab other ready to eat items. 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 beef stored over cooked chicken in the walk in cooler. CDI- Chicken placed above beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employee soaking dishes in 0ppm sanitizer. CDI- Sanitizer re-made to proper 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 . 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed bins stored clean at prep sink with meat debris. CDI- Bins taken to be cleaned. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

4-501.11 Maintain equipment in good repair. Observed /drainboard grate rusted. Replace/ repair. 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 tiles in mop sink. No pts escalated. Improvement seen

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items on the dry storage shelf

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. Ensure CFPM is on site during all hours of operation. REPEAT For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

6-202.16 Perimeter walls and roofs shall effectively protect the establishment from the weather and entry of insects or pests. Observed back door to kitchen open during beginning of inspection. CDI- PIC closed door.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee with jewelry/watch on wrist preparing food. Ensure to remove jewelry from hand and wrist beside a plain wedding band.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler chipping and rusted. Observed grate used on drain board chipping and rusted. Repair or replace. REPEAT 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 cardboard/absorbent wood used to line shelves throughout facility. Remove. Use material that is not absorbent and can be easily cleaned such as metal or plastic.

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 handle of rice cooker in kitchen with heavy buildup. Clean. REPEAT -point not escalated due to improvement from last inspection, sticker has been removed from prep cooler-

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in employee female restroom. Provide lid for waste bin.

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 black buildup on floors under and around equipment throughout kitchen and front of house area. Clean. 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 inside mop sink, in front of mop sink, and in front of prep sink. Repair. REPEAT

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish and raw shrimp stored over fully cooked items in the reach in freezer. Products were out of hermetic packaging. CDI: Items reorganized. REPEAT VIOLATION 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 is not been labeled, or if the label is incorrect. -P Observed one container of cooked chicken from 5/9. CDI: Product was voluntarily discarded. Overall facility has an excellent date marking system in place. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bags of soup in the freezer that PIC stated belongs to the owner and is not for sale. Product was commingled with restaurant food. Product was reorganized.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler chipping and rusted. Observed grate used on drain board chipping and rusted. REPEAT VIOLATION

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 sticker/vinyl peeling off of prep cooler. Remove sticker. REPEAT VIOLATION Observed rice cooker handle with build up.

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 2 damaged floor tiles in front of prep sink, and one in front of 3-comp sink. REPEAT VIOLATION Observed several mop sink tiles cracked and damaged, holding water. Observed build up around and behind equipment on the cook line especially the fryers.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw fish stored over fully cooked egg rolls in walk in. Items were out of hermetic packaging. CDI: Items reorganized. REPEAT VIOLATION 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 marinated chicken cooling in walk in cooler after 4 hours still above 41F. CDI: Product 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://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 raw marinated chicken cooling in walk in cooler in bus tubs while tightly covered, and then while partially covered with no stirring/mixing. CDI: Product voluntarily discarded as it had been more than 4 hours. 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 .

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler beginning to chip and rust in areas. Observed gaskets on prep cooler split and damaged. REPEAT VIOLATION

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 sticker/vinyl peeling off of prep cooler. Remove sticker.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one damaged floor tile in front of mop sink, and one damaged floor tile in front of prep sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored over cooked rice in walk in. CDI: Rice relocated. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler beginning to chip and rust in areas.

6-303.11 Provide required lighting intensity. Observed 15 foot candles of light in prep area of kitchen. Ceiling light is burned out. Replace bulb to provide proper and required lighting in prep area.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee washing and rinsing bus tubs but not sanitizing them. CDI: Bus tubs sanitized. Employee educated and correctly washed all dishes. REPEAT VIOLATION previous violation corrected.

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 chicken cooling in walk in cooler at a rate of 0F/min. CDI: Product uncovered to properly cool. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed no label on spray bottle of disinfectant used to clean tables. CDI: Bottle 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 noodles cooling in a bus tub more than 2” deep. CDI: Noodles spread into two tubs and cooled properly. Observed raw chicken cooling in walk in with lid on. CDI: Chicken uncovered and cooled properly. 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 .

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection today. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in the back. CDI: Soap was provided.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee dipping dishes in sanitizer for a few seconds, not the full contact time. CDI: Dishes were sanitized for the proper time.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed one damaged coving tile on front left of mop sink.

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 chicken observed on shelf above cooked chicken in walk-in cooler. Do not store raw animal foods above cooked or ready-to-eat foods. CDI - Raw chicken moved to bottom shelf. REPEAT

3-302.15 Wash fruits and vegetables prior to use. PIC states that vegetables are washed in wok before they are cooked. Wash fruits and vegetables in vegetable wash prep sink prior to use. 0 pts.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. 1 cutting board found that was severely worn and no longer smooth and easily cleanable. Replace cutting board. 0 pts.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Bulbs on serving line do not appear to be shatter proof. Install shatter proof bulbs. 0 pts.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety observed no certified food safety protection manager present ( Xu Mao) not present. Pic ZEN.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed open employee beverage on ledge ice machine above prep table. CDI removed

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 bus tub of raw chicken over bag of greens and other ready to eat foods in walk in cooler. CDI removed

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 multiple hot holding violations throughout facility including but not limited to chicken on grill, multiple tcs foods on hot hold line and vegetable rolls in bus tubs in kitchen. All below 135 F. See temp chart. CDI reheated or Placed on temporary tphc.

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 smal containers of cooked pork and shrimp not date marked. CDI date marked

2-102.12 PIC shall be a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed no CFPM on site. REPEAT VIOLATION

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed can of water chestnuts dented along seam. CDI: Can voluntarily discarded.

4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee dipping dishes in sanitizer for a few seconds, not the full contact time. CDI: Dishes were sanitized for the proper time.

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 seasoned chicken in walk in cooler cooling from yesterday still above 41F. CDI: Product voluntarily 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed seasoned chicken cooling in deep, plastic, covered tub from yesterday. CDI: Product voluntarily discarded. Chicken that was prepared today was split into 3, uncovered bus tubs for rapid cooling.

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 water during washing at 99F. CDI: Hot water added to exceed 110F.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during inspection. REPEAT VIOLATION

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings that were on top of the pan in the front hot holding unit were below 135F. CDI: Items were rapidly reheated in the fryer to 196F. EHS suggested to PIC that this item be kept on TPHC as they are difficult to keep hot in a steam well. Facility is going through wings very quickly and would likely not need to discard items at the end of a 4hour window making TPHC a great option.

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 one pan of crab and cream cheese wontons labeled 7/10 when the filling was labeled 7/9. CDI: Product was labeled 7/9 as that was when the filling was made. REPEAT VIOLATION All other date marking throughout facility was correct. EHS and PIC discussed date marking practices and training. Facility has developed good practices and training for staff as well as follow up by management. Significant improvements have been made in date marking throughout facility.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a couple of drain flies/fruit flies near the back kitchen handsink. PIC stated that they have monthly pest control and facility has fans at entry/exit doors. EHS advised PIC that if this persists to increase pest control frequency until insects are eliminated.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed employee food stored on shelf above customer food in walk in cooler. Ensure employee food is stored safely below customer food.

4-501.11 Maintain equipment in good repair. Observed torn gasket on walk in cooler door. REPEAT VIOLATION Previous violation corrected.

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

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed no date mark on egg rolls, cut cabbage, corn, or water chestnuts in the prep top/reach in. Observed no date on shredded cabbage, wonton mix filling, and egg rolls in the walk in. Observed pasta with date mark of 4/23. Employee came in to walk in and dated it 4/28. Employee stated that it was cooked yesterday. REPEAT VIOLATION VERIFICATION REQUIRED EHS discussed the need to properly date mark foods for when they are prepared and to ensure that date is provided throughout facility on all containers that the food is in. If date marking issues persist, and do not improve, a risk control plan or permit action will occur on the next visit.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a couple of wet stacked pans stored as clean. CDI: Pans separated for air drying.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on prep unit reach in cooler door. Observed rusted shelving in walk in cooler. REPEAT VIOLATION 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 broken/cracked bus tub stored as clean. CDI: Container voluntarily discarded.

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 broken baseboard at the mop sink. REPEAT VIOLATION

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site during inspection. REPEAT VIOLATION and

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 chicken from 11/25 in reach in and walk in coolers. CDI: Chicken voluntarily discarded. REPEAT VIOLATION Significant Improvements made from previous inspections. If date marking issues persist, and do not improve, a risk control plan or permit action will occur.

4-501.11 Maintain equipment in good repair. Observed some rusted shelving in walk in cooler. REPEAT VIOLATION

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 broken baseboard to right of mop sink. REPEAT VIOLATION

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no food protection manager on site during inspection. REPEAT VIOLATION

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed brown rice from yesterday still cooling in walk in cooler. CDI: Product voluntarily discarded. 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 seasoned beef cooling in walk in cooler at a rate of 0F/min. CDI: Product was moved further into the walk in cooler and uncovered. REPEAT VIOLATION

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 bus tubs of egg rolls in walk in from 8/26. Observed one container of egg rolls that employees stated was from the 8/26 batch in reach in. CDI: Product 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 Observed no date marking on cooked shrimp, a container of egg rolls, or on cooked chicken in reach in part of prep top. CDI: Egg rolls discarded (see above). Shrimp and chicken were properly date marked. REPEAT VIOLATION Failure to comply with date marking rules, will require a risk control plan or permit action at the next inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no written procedures for food that PIC described is and is marking for TPHC. EHS emailed TPHC paperwork to PIC and it was filled out today. Facility appears to be properly using TPHC, but has no written procedure. Procedure was described by PIC verbally to EHS.

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 brown rice cooling from yesterday in a covered container. CDI: Rice was voluntarily discarded. Observed beef cooling in walk in cooler from prep today while covered. CDI: Beef was vented for cooling. REPEAT VIOLATION

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths held on hot table counter. REPEAT VIOLATION

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 rice scoop stored in room temperature water. CDI: Scoop placed in a clean, dry cup for storage.

4-501.11 Maintain equipment in good repair. Observed walk in cooler gasket is split. Observed some rusted shelving in the walk in cooler.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed broken tile along baseboard to right of mop sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on site at start of inspection. CDI: PIC with Servsafe come in halfway through inspection. REPEAT VIOLATION

2-301.12 Cleaning Procedure - P Observed food employee scrubbing hands with sponge at hand wash sink. CDI, PIC corrected employee. Observed employee turn off faucet with out papertowel/barrier. REPEAT VIOLATION

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored directly on top of beef in freezer. CDI, PIC corrected storage order. Repeat.

3-403.11 Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P Observed egg rolls reheated to 108F. CDI: Employee continued cooking product until over 165F.

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 fried chicken pieces cooling at a rate of .04F/min. CDI: Product spread out for more rapid cooling. Observed marinated raw chicken cooling at a rate of 0F/min.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed multiple foods not date marked in walk in cooler. Repeat VERIFICATION 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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw chicken and fried chicken cooling in deep containers. Raw chicken was covered. CDI: Products spread out for 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 unlabeled containers of spices and oils near grill. Repeat.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet sanitizer rags not stored in sanitizer bucket between use at front counter area. Repeat.

4-602.13 Nonfood Contact Surfaces - C Observed rusty peeling racks in walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phones charging in non-designated areas.Repeat. Previous violation corrected.

Repeat: 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC did not have servsafe. Certified food manager showed up later toward end of inspection.

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 employees turning off faucet handle with bare hands after washing recontaminating hands. CDI: training provided on proper handwashing; EHS intervened; hands properly washed. Full credit will be deducted on next inspection if not corrected.

Repeat: 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw fish stored below raw chicken inside 3-door freezer. CDI: storage order corrected. Left food storage order poster. Posted during inspection.

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 cooked ham that was opened yesterday and lo mein that was cooked yesterday without a date mark. CDI: properly dated.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of oils, sauces, and seasonings not labeled at wok area.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on the counter while not in use. Observed one wiping cloth stored under cutting board.

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 rice spoon sitting in room temp water at front counter. Observed utensils on stove sitting inside 88F water.

Repeat: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items such as purses, jacket, bookbag stored on back shelf with customer drinks and dry good food items.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager present.

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 employees touching faucet handles with bare hands after washing hands. CDI: intervened; education provided; EHS demostrated how to properly wash hands; hands were washed properly.

Repeat: 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw beef stored below raw chicken inside 3- door freezer. CDI: storage order rearranged.

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. Observed lo mein, egg rolls, and Sesame chicken that waas made yesterday inside walk-in cooler without a date. CDI: directive to voluntary discard.

General Comment: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored under cutting boards.

General Comment: 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 rice spoon sitting in room temp water. Observed bowl stored inside rice bin. Observed utensils on stove sitting inside 79F water.

General comment: 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 employee washing dishes in 100F water.

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood system filters, crevices of dry good bin handles, and fryer area with heavy debris/grease build-up.

Repeat: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food stored in various undesingated areas of establishment.

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 employees turning the faucet off without a clean barrier after washing hands. Ensure to use a clean barrier such as a paper towel to turn off the faucet. CDI EHS educated employees on proper handwashing and employees washed hands.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handling raw chicken with gloved hands and continue to touch various surfaces and equipment without washing hands. CDI PIC directed employee to wash hands and donned new gloves. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored above RTE sauces in the walk in cooler. CDI PIC rearranged to proper order. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in the walk in cooler. Ensure to store in proper order. CDI EHS discussed proper storage order and PIC rearranged order during the inspection.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken cooked to 150-165F+ during the inspection. Several pieces of chicken were below 165F. CDI EHS discussed proper cooking temperatures for chicken and PIC cooked chicken to 165F+.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed noodles cooling in the walk in cooler with rate of 0F/min. CDI PIC placed noodles into smaller portions to rapid cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in the walk in cooler and reach in units above 41F (see temp chart). All TCS foods were below 45F during the inspection. CDI PIC placed items in the in the freezer to rapid cool and adjusted the cold holding temperature of the walk in cooler. Repeat violation. Verification required.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed container of bleach sanitizer not labeled. CDI PIC labeled container 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 cooling in the walk in cooler in a large covered plastic container and stacked. CDI EHS discussed proper cooling methods and PIC uncovered and placed noodles into smaller portions.

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 MSG, flour, etc. not labeled. Ensure to label to easily identify.

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 3 dented cans stored with non-dented cans on the dry storage shelf. Ensure to discard dented cans or store in a designated area. CDI PIC placed dented cans in a designated area. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee food stored above food for public in the walk in cooler. Ensure to store in a designated area. CDI EHS discussed personal food storage for the walk in cooler with PIC.

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 knife holder made of duct tape and cardboard. CDI EHS discussed using a different method to hold knives. 4-501.11 Maintain equipment in good repair. Observed flip top unit and walk in cooler not cold holding at 41F or lower. Ambient temperature of the unit was 42F. Ensure to repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-food contact surfaces (reach in units, reach in freezer, gaskets, etc.) with debris build up. Ensure to increase cleaning frequency.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal items stored throughout the establishment. Ensure to designate an area for employee personal items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee refilling pitcher of water in the handsink. CDI- explained that handsinks are only for handwashing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of chicken in the walk in cooler with a temperature above 41F. See temp chart. CDI- PIC voluntarily discarded items.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed two containers of chicken in the walk in cooler with no date mark labels. PIC

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored on top of raw beef in the reach in freezer in the back kitchen. CDI- PIC rearranged items. 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 containers of spices and

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. Upon the arrival, a food employee was observed cutting carrots on a prep surface with no gloves. The intent was to store the carrots in the walk in cooler until it was time to cook. PIC stated that the facility had run out of gloves and the manager was on a store run to get more gloves. When the manager arrived, he stated that he would go out later to get more gloves. There are currently no gloves in the facility. CDI- PIC rewashed produce and used for immediate cooking. Advised that in the future, no items can be prepared using bare hands unless it is for immediate cooking.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw beef stored above produce in the walk in cooler. CDI- PIC rearranged items.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - Observed chicken wings on the front line with a temperature range of 125-129F. CDI- PIC reheated items to proper temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed cut cabbage, chicken, and wantans with no date in the walk in cooler. PIC stated that the items were prepared last night. All items were 45F or below. CDI- PIC dated items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink sitting on top of a can of food product. CDI-The drink was removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken and beef stored above vegetables in the walk in cooler. CDI-The vegetables were moved to another shelf. REPEAT.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken wings hot holding below 135F on the serve line. CDI-The wings were reheated to 180F.

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 the walk in cooler covered with plastic wrap. CDI-The wrap was removed to allow for proper heat transfer. REPEAT.

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 shelves in the walk in cooler. Have cleaned. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee move from dirty to clean dishes without a hand wash. CDI-PIC educated on when to wash and employee stopped and washed hands.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over ready to eat chicken in the walk in. CDI-PIC moved items to correct order. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw pork in walk in. CDI-PIC moved items to correct order.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed items cooling in walk in with lids and plastic wrap on them. CDI-PIC educated on cooling methods and items had lids and plastic wrap vented or removed. Items met cooling parameters.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in kitchen. PIC stated that they had pest control, but they had not made their monthly visit for the month yet and would call them.

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

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored above dry storage items on the shelves in the back area.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw animal foods stored above ready-to-eat food in walk-in cooler. CDI items properly rearranged. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed open bags of rice and flour not in covered/sealed container. CDI placed in container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cabbage holding out of temperature control above 45F. CDI product voluntarily discarded. EHS recommends holding cabbage on TPHC. PIC stated cabbage will be cold held in flip top cooler going forward.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medication stored in walk-in cooler in direct contact with customer items. CDI medication relocated.

3-501.13 Use approved thawing methods. Observed beef thawing in standing water. CDI water turned on product. REPEAT VIOLATION.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in direct contact with grocery bags in reach-in freezer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in-use utensils stored in water at 85F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food/spices stored in direct contact with facility food.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no Certified Food Protection Manager on site at time of inspection. 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 food employee recontaminate hands by closing faucet without using barrier. CDI, food employee corrected by instruction and re-washed hands properly.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed several heavily dented cans stored for use in facility. Food employee re-located cans for discard.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs.-PF Observed several cooked foods in flip top and in walk in cooler not date marking in facility. Improvement from last inspection, many foods in walk in cooler were date marked. Ensure all TCS foods are date marked if held for more than 24 hours. Repeat

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed all food in service line held on TPHC not marked with beginning nor end times. CDI, PIC marked food with beginning time, and end time.

3-501.13 Use approved thawing methods. Observed chicken being thawed in standing water, directly in prep sink. Thawing may be performed under running water.

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

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

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in woman's restroom. Repeat

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee food stored amongst facility food. Ensure Designated area for employee food is used.

Observed no PIC certified as a Food Protection Manager on site at time of inspection. 2-101.11 PIC shall be present during all hours of operation. -PF

Observed raw shrimp over cooked chicken in walk in cooler. Observed raw chicken over cooked chicken in walk in cooler. CDI - reorganized. Observed opened container of shrimp over ready to eat and cooked items in freezer, spring roll and pork. 3-302.11(A) Separate the different types of raw animal foods. -Pf

Observed interior of ice machine collecting residue. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Repeat non-compliance: Observed one chicken wing holding at 118 degrees F. CDI - discarded 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Recommend using Time as a Public Health Control (TPHC) for all products on serving line. **Improvement from previous inspection.

Repeat non-compliance: Observed oil and pepper mixture that is made with hot oil at room temperature for all day shift. Observed sesame chicken sauce held on cart at 74 degrees. CDI - items discarded. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P\ Recommend using Time as a Public Health Control (TPHC) for all products on cart that require temperature control. **Verification Required

Repeat non-compliance: Observed date mark on hangers not corresponding to the items that are above. Date mark hangers have proven not to be an effective method of date marking for this facility. Date marks must be placed directly on product container. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf **Verification Required.

Observed chicken thawing under 80 degree running water. 3-501.13 Use approved thawing methods. If water is used to thaw, it cannot exceed 70 degrees F.

Repeat non-compliance: Observed msg, salt, sugar, oil, and other sauces on cart not 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 frozen shrimp in plastic to go bag. 3-303.12 Storage or Display of Food in Contact with Water or Ice - C Use food grade bags for repackaging items.

Observed caulk at splash guard at prep sink damaged an in need of replacement. 4-501.11 Maintain equipment in good repair.

Observed no covered trash can in woman's rest room. 5-501.17 Provide a covered waste bin in female restrooms.

Observed no certified food safety manager present at time of inspection. 2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager.

Observed residue collecting on pepsi nozzel. CDI - sent to dish area. Observed interior of ice machine collecting residue on wall and door interior. Observed food residue collecting one utensil. CDI - sent to dish area. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Clean beverage dispensing units every 24 hours. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P

Observed rice in walk in cooler at 61 degrees F, 10 minutes later at 60.8. Fried rice not cooling within required temperature parameter. CDI - reheated and placed on line. 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 wings at 122 on hot line. Reccomend using time as a public health control for chicken wings and other items that are not holding temperature on display line. CDI - discarded. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P

Observed oil and pepper mixture. PIC stated that oil is poured over peppers hot. Item is TCS and must be date marked and held at 45 or below. CDI - discarded 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed cabbage in flip top not labeled. Observed tags in front of bus tubs in walk in. Move dates to bus tubs as tubs are being moved and not in front of correct item CDI - items dated 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 oil, peper and oil, garlic and water, salt, sugar, and msg not labeled on cook line. CDI - dated. 3-202.17 Shucked Shellfish, Packaging and Identification - PF

Repeat non-complaince: Observed scoop handles in contact with sugar and msg. CDI - removed 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.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no certified food protection manager on site during inspection.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored directly above beef in walk-in cooler. CDI items rearranged properly. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed three containers of egg rolls and fish in storage not properly covered/protected. CDI items covered.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed bottle of degreaser not labeled. CDI bottle 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 chicken cooling out of temperature control below 135F. CDI items placed in walk-in cooler 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 two buckets of soy sauce stored on floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored serving line. Observed wet wiping cloths stored in water beside handsink. CDI wet wiping cloths placed in sanitizer.

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 standing water.

4-501.11 Maintain equipment in good repair. Observed split gasket on walk-in cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed white rice holding in rice cooker labeled for household use only.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employees using cell phones at the beginning of the inspection between cooking and preparing food. CDI - PIC instructed all food employees to wash hands and put away cell phones. -2-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed pepper chicken hot holding at the front line at 127F. CDI - PIC voluntarily discarded and reminded to actively stir food to evenly distribute heat to all parts. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling on the counter in the kitchen with tight lid. -.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed for five gallon buckets of sesame sauce stored on the floor of the kitchen. CDI - PIC instructed food employee to place buckets in walk in to cool. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed bracelet on food employee hand. CDI - PIC instructed removal. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee in kitchen without hair restraint. CDI - Employee put on hat. -.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on the counters throughout the front line. Keep in sanitizer between uses. -0-

4-502.11(A) Maintain utensils in good repair. Observed cracks in the food contact surface of two ladles at the front line stored as clean. CDI - PIC voluntarily discarded these. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving with dishes stacked in direct contact and in the basin of the handsink. Clean. -.5-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed gunky caulking around the handsinks in the bathrooms and in the kitchen. Replace with smooth caulking for cleaning. -0-

2-301.14 Wash hands before donning gloves and between gloves uses.-P Observed employee wash gloved hand after handling raw chicken and then went back to working with cooked food. CDI by instruction. 2-301.15 Only wash hands in handwashing sink.-PF Observed employee wash gloved hand in 3 compartment sink . CdI by instruction.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed chicken being fried and placed in container soiled with food debris. CDI reheated and moved to clean container. 3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee drop piece of cooked chicken in raw chicken container and then placed contaminated chicken with cooked chicken. CdI reheated cooked chicken to 165 degrees.

n4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans on clean drainboard.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed fried noodles for soup in rear storage area uncovered from last night. CDI food covered .

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 rice, crab rangoon mix and breaded chicken with no date marks. CDI PIC labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in stack of pans to be taken to hot bar. .-0 points-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed general tsao chicken, teriyaki chicken, mongolian chicken, bourbon chicken, sweet and sour chicken, and crab ragoons that was below 135F. CDI items reheated. Repeat. Verification required. Suggested again to use TPHC.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees scooping food without hair restraint.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed vents and walk in unit soiled with dust and food debris.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored over RTE sauces. CDI items relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed sesame chicken, ricem mixed vegetables, spicy chicken, egg drop soup, and bourbon chicken holding below 135F. CDI items reheated or discarded. Repeat. Hot holding issues from minimum past 3 inspection.

•7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed bucket with sanitizer labeled soapy water. CDI item relabeled. Repeat.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed employee preparing sauce in a bucket on the kitchen floor. CDI bucket moved from floor.

2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wash hands and recontaminate them by turning off faucet without a barrier. CDI hands washed.

4-602.11 (E) Ice maker shall be cleaned to prevent accumulation of debris. Observed ice machine soiled with black debris. CDI ice machine cleaned. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed meat grinder, knife, and cutting board soiled with food debris. CDI items moved to sink for cleaning. Repeat.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed facility with bourbon chicken, sweet and sour chicken, general sao chicken, sesame chicken, and pepper chicken on hot bar below 135F. CDI items reheated. Suggest facility use time for hot bar. 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 sweet and sour chicken and noodles that were made early in the week not dated. CDI items dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed soapy water labeled as sanitizer, and two containers of sanitizer not labeled. CDI items labeled. Repeat.

3-501.13 Use approved thawing methods: have foods thawing completely submerged under running water or in a refrigerated unit. Observed raw chicken in prep sink thawing and not completely submerged under running water. CDI water added and continuous flow provided.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed upon entrance to facility all food employees in back without hair restraints. CDI employees put on hats before entering kitchen. 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 rice scoop stored in room temperature water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep doors, reach in freezer doors, reach in freezer floors, surface of grinder, and prep drains soiled with debris.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no one on staff with ANSI accredited food certification. Repeat.

2-401.12 Food employees that have discharge from eyes, nose and mouth may not work with exposed food, or clean equipment and utensils. Observed employee with discarge from nose working with food.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P. Observed employee handling money and go back to doing food prep, and employee start food prep without handwashing. CDI hands washed. Repeat.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed beef steak and crab ragoons in reach in unit uncovered. CDI items covered.

4-703.11 After cleaned food contact surfaces shall be sanitized. Observed prep sink washed and rinsed without being sanitized. CDI prep sink sanitized. 4-602.11 Clean the equipment and utensils as required to avoid contamination. -P. Observed cleaning utensils that were used since early morning and were not cleaned for over 4 hours. CDI items sent to sink for cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic bins soiled, and ice machine with debris. CDI items sent to sink for cleaning. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bottle and bucket at 0ppm. CDI items refilled to proper concentration.

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 bourbon chicken above 70F after two hours. CDI item discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed chicken wings, spring rolls, and sweet and sour chicken below 135F. Repeat. CDI items discarded and reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed garlic and oil mixture and teriyaki sauce, that is heat treated sitting on counter above 45F. CDI items discarded and teriyaki put in cooler for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed degreaser and sanitizer bottle not labeled. CDI items labeled. 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 lo mein tighly packed in a large plastic container, observed container of teriyaki tightly covered. CDI items uncovered, and lo mein separated into smaller portions.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee handling food without hair restraint.

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf. Observed plastic bin and cover cracked. CDI items discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cabbage comingled with food for the facility.

2-101.11 PIC shall be present during all hours of operation.-PF. Observed no one on staff with ANSI accredited certification. Repeat.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wash hands for less than 10 seconds. CDI rewashed. 2-301.14 Wash hands after activities that contaminate them.-P. Observed employee wiping hands on apron. CDI hands washed.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee filling up container in handsink. CDi had employee fill soapy water from 3 comp sink.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed crab ragoon and sweet and sour chicken below 135F. CDI items discarded. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed container of soapy water not labeled. CDI container labeled.

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 vents in men and womens bathroom soiled with debris.

2-102.12 Certified Food Protection Manager - C. 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed no one on staff that had ANSI accredited food certification. Repeat.

3-304.15 (A) Gloves, Use Limitation - P. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee going in and out of cooler with gloves and return to food prep. CDI hands washed.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed two bowls and ice machine soiled with debris. CDI items cleaned.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed foods hot holding below 135F. CDI items discarded or reheated. Suggested using time for front line, left TPHC handout.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed cabbage overstacked in prep unit at 61F. CDI some cabbage taken out and placed in reach in for cooling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed crab meat that was unlabeled. CDI item labeled.

3-304.14 Wiping Cloths, Use Limitation - C. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths placed underneath cutting boards.

4-101.11 Characteristics-Materials for Construction and Repair - P. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed homemade chicken utensil in facility. CDI item discarded.

2-102.12 Certified Food Protection Manager - C. One with an ANSI accredited food protection certification shall be present during all hours of operation of the facility. Observed no certified PIC. Repeat

3-301.11 Preventing Contamination from Hands - P,PF. Bare hand contact shall not occur when handling ready to eat foods. Observed employee cutting broccoli using bare hands. CDI hands wash gloves put on.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperature. Observed raw shrimp stored over ginger sauce in prep unit. CDI item rearranged.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Chlorine sanitizer shall be at 50-200ppm. Observed sanitizer bucket at 0ppm. CDI made sanitizer at proper concentration.4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Food contact surfaces shall be cleaned to sight and touch. Observed soiled metal bowl and knife. CDI item moved to sink for cleaning.

3-501.14 Cooling - P. Foods shall be cooled from 135F to 70F in 2 hours, and 69F-45F or below in 4 hours. Observed rice cooled over night at 50F. CDI item discarded.

3-501.15 Cooling Methods - PF.Foods shall be separated into smaller portions, and cooled uncovered in shallow metal containers. Observed rice in cooler in a deep plastic container. CDI item discarded.

4-302.12 Food Temperature Measuring Devices - PF. A thin probe thermometer shall be provided to take temperatures of thin masses. Observed facility with thermometer that was 30F off from actual temperature of bourbon chicken. Verification required.

3-304.12 In-Use Utensils, Between-Use Storage - C. Food handles shall be stored up and out of food. Observed food handles stored in food in various containers.

2-102.11 Demonstration. Certified person in charge was not present. Must be present during all hours of operation. PIC today was not certified. CDI.

2-401.11 Eating, Drinking, or Using Tobacco. Observed an employee eating soup while working in the kitchen. Soup was located on the prep table. CDI- employee was instructed to leave the kitchen to finish eating. Employee drinks were uncovered as well. CDI.

2-301.14 When to Wash. Employees must wash their hands at the times specified in the rules including after eating personal food and after touching raw meat and before working with ready to eat food. Observed an employee did not wash his hands when changing from eating to working with customer food. Another employee did not wash his hands after touching raw chicken and before working with ready to eat food and touching surfaces around the kitchen other employees were going to touch. CDI by handwashing and cleaning/sanitizing.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain hot food at 135F or greater. Observed 5 various chicken dishes on the hot line at 110-125F. CDI - voluntary discard - new product cooked to 165FI+.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Maintain cold food at 45F or lower. Observed tofu and cooked tofu stored on top of the cold wells at 52F and 60F. CDI - moved to other refrigeration.

3-501.15 Cooling Methods. Observed chicken sitting out at 100F cooling and rice at 115F cooling. CDI - both were cooked to 165F and used in a dish

3-304.14 Wiping Cloths, Use Limitation. Store wet wiping cloths in sanitizer. Observed wet wiping cloths stored on counter. CDI- placed in sanitizer.

Ice machine was being used as a shelf for employee drinks. Handle and store drinks to prevent contamination to food, clean equipment, etc.

Maintain sanitizer at approved levels. Observed sanitizer in the 3 compartment sink was at 0 ppm chlorine. CDI. Remade to 100 ppm.

Facility must date mark ready to eat PHF food and hold for no more than 7 days if held at 41F or below. Observed egg rolls and noodles cooked previously were not date marked. CDI- corrected by manager.

Use approved cooling methods. Observed cooked chicken cooling on the counter at 117F. CDI - moved to the walk-in.

Air dry sanitized equipment and utensils. Observed wet stacked grey plastic bins. CDI- corrected by the PIC.

Facility was lining shelves with cardboard. Cardboard is not clean and easily cleanable.