FU SHING

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee working with raw chicken remove gloves then proceed to wash hands for 5 seconds. CDI: PIC instructed employee to re-wash hands properly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed containers of eggrolls, cooked pork and cooked chicken that were prepared the day prior with today’s date present. CDI: PIC changed the dates to reflect original prep date. 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 large bowl of chicken wings covered with plastic wrap cooling in WIC. After 30 mins, chicken wings had not met a sufficient cooling rate. CDI: PIC moved chicken wings to WIF to cool quicker. EHS observed a quicker cooling rate by end of 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 .

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 two dented cans of bamboo shoots being stored on shelf with other canned goods. CDI: PIC separated dented cans from general canned goods and will return these items to supplier.

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 residue collecting on hood vent system and in need of cleaning. Observed sides of grills in need of cleaning due to build up of residue. 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 unlabeled containers of sugar, salt, msg, soy sauce and oil on cart by wok station. PIC labeled all items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth not held in sanitizer between uses. PIC placed cloth in dirty linen bag and put new cloth in sanitizer bucket.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed rusting shelves in WIC. PIC to address repair/replacement of shelves. Points not escalated due to replacement of some shelves.

-REPEAT- 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food debris on shelves in WIC. Observed buildup of grease and debris on exterior side surfaces of fryers and grill. PIC to address cleaning frequency. Points not escalated due to improvement from last inspection.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed rusting shelves in WIC. PIC to address repair/replacement of shelves.

-REPEAT- 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food debris on shelves in WIC. Observed buildup of grease and debris on exterior side surfaces of fryers and grill. PIC to address cleaning frequency.

-REPEAT- 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed grease bin stored on grass beside of dumpster. PIC will work with building owner to have grease bin moved to paved location. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed car tire, mattress, pallets and other household items in area around dumpsters. Dumpsters are shared use with other tenants in the building, and there is a large neighborhood close-by. PIC will work with building owner to address security of dumpsters to discourage illegal dumping.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 74 degree Lo Mein noodles on the counter beside the grill. CDI - Noodles were cooked to 165 degrees.

3-501.13 (A), (B), (C ) Use approved thawing methods. When water is used to thaw, it must be 70 degrees or less running water that is drained. Pf Observed chicken thawing in a sink of 74 degree still water. CDI - Cold water was turned on and drain plug was pulled.

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 food on the floor of the walk-in freezer lower than 6 inches.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths stored on counters throughout the kitchen.

4-501.11 Maintain equipment in good repair. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rusting shelves in the walk-in cooler. Observed a “house hold use only” refrigerator for sauces.

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 grease and food debris on the shelves of the walk-in cooler.

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed an active water hose connected to a ASSE-1001 backflow prevention device on the mop sink faucet that is not rated for continuous pressure. CDI - Water was turned off.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. 5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. 5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed open dumpster doors and a missing drain plug. Observed the grease bin stored on grass.

*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- *Observed - Raw Chicken on sheet trays stored above Raw Beef on sheet trays in WIF. *CDI - PIC corrected the storage order to remove the possibility of contamination. Points deducted reduced due to severity. 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 - Sweet n Sour Chicken, Pork Ribs, and Pork egg rolls above 41F. See temp chart for details. PIC stated temperatures were fine this morning and most items were moved from WIC and believes temperatures were out of compliance due to the frequent opening and closing of unit doors. CDI - PIC moved items to WIC to rapidly cool items. EHS took an ambient temperature of unit 38F. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. *Observed - Scoop with no handle in dry rice container, Scoop with handle in contact with sugar container. *CDI - PIC removed scoop without handle and removed handle from being in contact with food item.

*REPEAT* 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. *Observed - Hood system with heavy grease build up. PIC stated system is cleaned every 3 months and is scheduled to be cleaned next month.

*REPEAT* 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- *Observed - Raw Shrimp stored above fresh green beans in WIC. *CDI - PIC removed shrimp from WIC and placed them under running water to thaw. 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 - Items in WIC from yesterday date marked for today. PIC stated they got their dates confused and thought today was the 19th. *CDI - PIC corrected all dates in WIC. 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 .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- *Observed - Wings cooked upon EHS arrival placed on TPHC without start and end time posted after 15 minutes. PIC stated that wings held on time are gone within 1-2 hours. EHS educated PIC on importance of time being posted. *CDI - PIC wrote start and end time on item.

*REPEAT* 4-501.11 Maintain equipment in good repair. *Observed - Gaskets to WIC door tearing and in need of replacement.

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 - grease build up on hood system. PIC states that hood system is cleaned every 3 months and is currently scheduled to be cleaned 2 weeks from today.

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 - In WIF Raw Chicken stored on top of box of raw shrimp and Raw chicken stored above raw beef on speed rack *CDI - PIC removed chicken from above items and rearranged areas to correct storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf- *Observed - 2 metal containers and a peeler with food debris build up stored clean on clean dish rack. *CDI - PIC placed items into 3 comp sink to be washed, rinsed and sanitized. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - Large full bus tub of Raw general sao's chicken next to stove top to be cooked trhoguhout the day, recorded at a temperature of 49F. EHS educated PIC on reason to try to maintain raw food item at 41F or less. *CDI - PIC placed item back into WIC and used EHS's idea of taking out the amount needed using a small container rather than leave entire bus tub out of cold holding temperature. NOTE: No points deducted due to severity and large improvement from previous 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-307.11 Protect food from contamination sources not specifically noted by the code. *Observed - Cooling cooked chicken wings in WIF with sheet tray stored on top, placing bottom of sheet tray in contact with cooked food. *CDI - PIC removed soiled food contact surface from on top of food.

4-501.11 Maintain equipment in good repair. *Observed - Gasket on WIC tearing away from door. Replace gaskets to guarantee temperatures are maintained.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf Following priority and priority foundation items where cited: cold holding; when to wash and how to wash hands; thawing; cooling methods. CDI - Provided education and sent food safety videos in Mandarin to the facility A Food Safety Checklist can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation along with more food safety information related to PIC Duties, Training, and managing food safety.

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 employee drink stored above foods and supplies on the dry food shelving.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P Observed food handler go from peeling carrots to touching raw chicken then proceeded to go back to peeling carrots with the same gloves. CDI - Stopped food handler and provided education, Food handler removed soiled gloves and rewashed their hands. 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed food handler went to wash their hands but did not remove their gloves and proceeded to wash their gloves. CDI- stopped the food handler, provided education. Food handler washed their hands but then retouching the faucet with their barehands to turn off the faucet. Food handler rewashed their hands correctly. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the prep top with an ambient air temp of 53F. All TSC foods in the unit were above 41F. Discussion with the manager/food handlers dumplings were prepped/cooked and then placed in the bottom portion of the prep top cooler, in containers and then covered, therefore the heat from the dumplings effected the ambient air of the prep top cooler. Education provided to the food handlers regarding proper cooling and where to cool. Prep top coolers are not made to cool product down. Utilize your walk in cooler or freezer. All foods are not left in the unit overnight but are in the walk in cooler. Facility is going to utilize ice to keep TCS foods at 41F and below until the unit is repaired. PIC contacted repair person, which should be arriving this afternoon. If this becomes and ongoing issue another option would be keep the Foods in the prep top cooler on Time instead of temperature. Verification visit required to ensure compliance. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 overfilled bowls of breaded chicken, noodles, and chicken wings in the walk in cooler. Observed just cooked dumpling in the reach in portion of the prep top coolers covered and stacked. CDI - PIC decreased the amount of chicken wings, noodles and breaded chicken in the bowls. Dumplings were uncovered and moved to the walk in cooler. Provided facility with cooling methods and process in Mandarin via email. 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 in the prep sink sitting in standing water. CDI - Provided education on proper thawing. CDI - PIC ran the water over the chicken.

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 gaskets on prep units with buildup, in need of cleaning. Observed exterior of equipment and handles in need of cleaning. Observed shelving in walk in cooler with in need of cleaning.

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 heavily build of grease on the hood filter. Contact hood cleaning company.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink in prep area near walk in cooler blocked by several boxes of food, PIC stated this was recent delivery that came in and was set down in front of sink. CDI- food product blocking sink moved into walk in cooler, no longer blocking sink. EHS discussed maintaining access to sinks at ALL times.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of produce on the floor in walk in cooler. Observed boxes of chicken stored on floor in front of handsink. CDI- products moved up off floor. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1x chemical bottle with no label at chemical storage. CDI- bottle labeled as degreaser during inspection.

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 food stored on floor during inspection, PIC stated this was seafood delivery. Boxes remained on floor during walk thru of inspection, PIC eventually instructed employees to put away. CDI- seafood put into walk in freezer.

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 gaskets on prep units with buildup, in need of cleaning. Observed shelving in walk in cooler with dusty buildup between racks, in need of cleaning.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. 5-501.16(A) Provide receptacles of sufficient capacity to hold refuse, recyclables, and returnables that accumulate. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster pad with significant garbage buildup, receptacles are unable to shut due to trash piling up. Observed trash outside of receptacles, scattered throughout dumpster pad. EHS observed significant amount of trash on ground outside of dumpsters, dumpsters unable to close due to pile up. EHS discussed with PIC, stated they have called service and this is scheduled to be cleaned up ASAP.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth hanging over front hand sink. CDI Employee put wet cloth in dirty towel pile. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed several missing floor tiles under back prep table. PIC showed EHS 5-26-23 receipt for order for replacement tile. They are waiting for order to be delivered.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone on shelf with food items. CDI PIC moved employee phone. 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 drinks throughout kitchen in prep areas. CDI PIC moved employee drinks.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken cooked to 152F final temperature for 2 customer orders. CDI EHS educated PIC. Chicken was reheated to 170F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloth stored hanging over hand sink.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single-service articles on cook line with food contact side facing upward. CDI PIC inverted single-service articles.

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 employee beverage on prep sink where raw chicken was actively being handled. Moved beverage to bottom shelf.

6-301.14 Post a handwash sign at each handsink. No handwash sign at back sink. Left a hand wash sticker.

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 same items out of temperature as previous inspection. They are being pulled in and out of the reach-in cooler or just being left on the prep top including egg rolls and chicken wings. These items were moved to walk-in cooler to rapidly chill. I highly recommend moving to Time as a Public Health Control. I emailed the form in Chinese and will follow up with facility about their decision.

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 date labels not updated for cooked noodles, shrimp, and chicken in walkin cooler. They were updated with today’s date. The containers in the prep unit on the cook line that were made a previous day need a date label. Only one needing a date today was the cooked pork.

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 sheet pan of sweet and sour chicken cooling at the prep table. It temped at 74F. Owner advised they just made the chicken but I told him he needed to move them into the walk-in cooler when they reach 135F. I emailed a copy of the cooling methods poster in Chinese. Observed cooked chicken and cooked shrimp made today in plastic containers with lids. Staff cooled these items but then placed them in containers with lids and stacked them in the walk-in cooler. Bottom container of shrimp was at 50F and bottom container of chicken was at 45F. He vented all containers (which were only half filled) and moved them so they weren’t stacked. Use thermometer frequently to ensure food cooling reaches 41F.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility is using a small household Hisense refrigerator to store non-TCS sauces for customers. Discontinue using this refrigerator for public food.

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 old chicken tumbling piece of equipment that is not used with flour debris inside. Clean and remove from establishment if no longer being used. Other non food contact areas specified on last inspection look better so points were not escalated.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken being prepped and cut next to raw shrimp. They were within inches of each other. EHS has explained before they must keep them separate due to lack of space and they need to clean in between. CDI-PIC moved shrimp off the chicken prep table. REPEAT.

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 eggrolls in the reach in at 51F. The reach in was in temp. PIC said they may have set outside for a while. CDI-PIC voluntarily discarded.

6-501.111 Keep the premises free of insects, rodents, and other pests. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open, allowing for on the back screen door to protect the inside from the insects, several holes and gaps in the screen door. Observed flies in the kitchen. CDI-PIC shut the door.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooking oil on the floor in the kitchen. REPEAT.

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 a baking sheet tray stored on a rack that was on the floor. The rack was soiled and not suitable to hold clean dishes there. CDI-PIC took tray back to W/R/S

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Observed the 3-comp with raw beef and fish. They placed items in the WIC when EHS came inside. The items are for their consumption explained PIC. FE started setting up the sanitize side of the sink without W/R/S the sink which would contaminate all their dishes. CDI-EHS explained problem and PIC W/R/S sink properly.

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 oevn hood in need of cleaning, around the woks, and the shelves.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed 3 knives stored as clean in the knife rack. CDI-PIC put aside to be W/R/S. Observed onions stored with peas/carrots double stacked on top of them. CDI-PIC removed peas and carrots to the WIC.

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 prep unit holding above 41F, all food was above 44F. CDI-PIC voluntarily closed and the maintenance person is coming out in 2 hrs to fix, they are closed until then and PIC/and PIC assistant will send a video of the unit working later.

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 a bucket of MSG with no label.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed unopened soda and orange peels stored in the bathroom. CDI-PIC voluntarily discarded. *Second bathroom is labeled "office"

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed to go bags and single use plastic containers in the bathroom. CDI-PIC moved out of the bathroom, EHS explained they cannot use this for this purpose.

4-501.11 Maintain equipment in good repair. Observed prep unit holding ambient air of 48F, all food was above 41F. Backdoor has a gap at the top, they are leaving the back door open. A/C is not working efficiently (or they are not using) and they are leaving the back door open.

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. Oven hood is in dire need of cleaning, dripping grease. The side of the fryer is built up with grease.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. --Observed no vomit kit/plan/poster on site. EHS realized they do not know how to print or check emails, EHS provided vomit poster, they called they're family for translation and the family member said they will print them the new employee health agreement (they have the poster) and the vomit plan. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 egg rolls in the WIC, PIC said these taek 2 days to sell, most all of the other food is made fresh and used in 1 day. CDI-PIC DM eggrolls. No points taken due to only 1 violation, they are usually very good with DM and do not use that many.

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 MSG, salt and sugar on the cooking cart with no labels. CDI-PIC labeled. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed several bags of raw beef on the WIF floor, rice in bucket on the floor, oil and sauces on the floor. CDI-PIC moved buckets to shelves.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit clean plan/poster on site. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

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 BHC broccoli, onions, carrots to be cooked in the wok. CDI-EHS intervened and explained they need to be wearing gloves. They voluntarily discarded food. 3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food employees touching raw meat with no gloves. CDI-PIC instructed them to wash hands and put on gloves after EHS explained issue.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken next to raw pork (and sitting on top of raw pork) on the counter in the back. CDI-PIC moved all pork to the WIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 2 knives stored on the shelf and on the drying rack, both with cabbaged on them. CDI-PIC set aside in the soapy water, to be cleaned

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rehydrated garlic sitting at 52F on the shelf. Eggrolls-in the reach in-48F, fried chicken on the counter-52F CDI-PIC voluntarily discarded garlic and other items were moved to the WIC.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed frozen chicken sitting in a plastic container on a counter with water inside. CDI-PIC drained water and put chicken in the WIC.

3-602.11 (B) (1)-(4)Food packaged on premises for customer self service shall include a label with the (1) common name of the food; (2) ingredients and sub ingredients in descending order; (3) quantity of contents; (4) name and place of business. Observed sweet tea made in the store with no labels.CDI-PIC labeled and put one on the door in case-over the sweet teas to inform consumers

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed food employees phone sitting on the dry goods shelf, over consumers food. CDI-PIC gave them the phone back and they washed hands after EHS instructed them.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken wings, cut chicken pieces sitting on counter at 52F, PIC said these were in prep. CDI-PIC moved them to the WIC or into prep units for use in prep. Did not escalate point due to only 2 items and they were in prep. All other food was in temp.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a fly in the kitchen area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed wontons, fortune cookies stored in the bathroom. PIC said they do not use this bathroom. Observed chicken stored on the floor in the WIC. CDI-PIC moved all food items out of the bathroom. They are planning on prepping the chicken later today.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed single use containers, bags and boxes stored in the second bathroom. PIC said they do not use the bathroom in there. CDI-PIC removed all to-go items in the bathroom.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over RTE noodles. CDI-PIC moved noodles to the WIC since they were cooling improperly. 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw beef. CDI-PIC put chicken below. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked sauce (ketchup, garlic, green onions) sitting on a cooking cart at 59F. Observed other sauce sitting in the WIC at 42F. PIC said it was made this morning at 11am. Observed sauce, rice and noodles that were cooked this morning (said PIC) that were sitting in different prep units. PIC said they were trying to cool them.PIC moved them to the WIC and opened the sauce container to help cool. REPEAT.

Observed cooked sauce (ketchup, garlic, green onions) sitting on a cooking cart at 59F. Observed other sauce sitting in the WIC at 42F. Sauce was in a large plsatic soy sauce container. PIC said it was made this morning at 11am. Observed sauce, rice and noodles that were cooked this morning (said PIC) that were sitting in different prep units. PIC said they were trying to cool them. REPEAT. PIC moved them to the WIC and opened the sauce container to help 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

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 tiles by the can wash. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed chicken over beef in the WIC. PIC explaiend they just had a delivery today and they will be processing this meat soon. CDI-PIC put chicken on the bottom. All other storage order was correct. Points de-escalated. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed prep unit by the fryer with flour and grease build-up. The cleaning has improved.

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 tiles by the can wash.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee items over bags of rice. REPEAT.

2-301.15 Only wash hands in handwashing sink. -PF Observed food employee washing hands at 3-comp sink before doing dishes. CDI-PIC told employee to wash them at the handsink. Food employee washed hands at handsink.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed ginger root and celery sitting directly on top of prep unit, no covering. CDI-PIC took to the WIC where ginger is stored. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed a soiled bowl sitting on top of raw onions, PIC explained this bowl is for raw chicken. Raw chicken debris was in bowl. CDI-EHS explained the contamination risk and PIC took bowls back to be washed/rinsed/sanitized and moved bowls to a shelf above prep unit. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 6 knives stored clean on knife rack that had food debris. CDI-PIC took them to be washed/rinsed/sanitized. REPEAT PIC did not sign due to Covid protocols.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage at 49F in prep unit, PIC explained they had made it this morning and it was cooling. EHS explained this is not the proper place to cool. Shrimp being thawed at 82F. CDI-PIC food moved to the WIC to cool. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and dining area.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs, with handle sitting on noodles, stored in the reach in. CDI-PIC moved tongs to where it was sitting on plastic wrap.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed 2 cutting boards stored clean sitting over the wash side of the 3-comp. CDI-PIC moved to the rinse side of 3-comp. Observed mixer stored under used chicken boxes. PIC explained they use chicken boxes to discard food. CDI-PIC covered mixing bowl to help prevent contamination.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed PIC reusing cans and non approved tuberware containers to store food such as cut celery, carrots, eggs, broccoli.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed some trash stored behind dumpsters, it's a shared dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing ceiling tiles over water heater and over WIC. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hoodie and phone stored over dry goods. REPEAT

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp being peeled and prepared on the same table as raw chicken. CDI-PIC moved shrimp to the WIC and EHS called a translator to relay the information that this is a cross contamination issue. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked chicken sitting, cooling in a raw chicken box. PIC explaiend they cook it again afterwards. CDI-Food employee placed chicken on spikes and put them in the oven.

4-702.11 Before Use After Cleaning - P Observed food employee cutting chicken on a cutting board, wash board, then store it as clean. CDI-PIC took it and placed it in sanitizer 3-comp.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage that was recently cut at 74F in the prep unit. Observed garlic in oil at 44F, it was stored in a metal container, inside of another plastic container in the prep unit. CDI-PIC set inside prep unit to cool down, cabbage went to WIC. PIC did not sign due to Covid protocols.

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 container of egg rolls made from yesterday with no DM. CDI-PIC datemarked.

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 broccoli cooked 20mins before EHS got there, that was covered in plastic wrap, cooling in a prep unit. Observed cabbage that was recently cut at 74F in the prep unit. CDI-Both items were placed in the WIC and left uncovered.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed sweet tea is plastic containers, no labels of any kind. EHS suggested they put it behind the counter and sell it that way to be in compliance. PIC showed they have labels ordered, labels are correct.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions stored on the floor in kitchen. CDI-PIC put on shelf.

4-501.11 Maintain equipment in good repair. Observed handsink in need of resealing by the WIC

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed ceiling tile missing over WIC.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed employee phone, sweater, and two bottles of water stored above bags of rice for customer use.

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 employees BHC cooked chicken and fried rice. CDI-Food employee were made to wear gloves.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being prepared next to coleslaw. CDI-EHS made PIC move coleslaw to WIC.

4-702.11 Before Use After Cleaning - P Obserevd food employee wash a dish with soap and water, not in full basin but a small portion, then put it on the clean side of the dish drying rack without sanitizing in between. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed 5 soiled knives and a metal pan. CDI-PIC set aside to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken sitting on counter then be taken to the WIC, when temped in cooler it was 68F. PIC stated this was made 30-45mins ago. Chicken was in a large container and was covered. CDI-PIC put chicken in the freezer. Observed cooked broccoli and noodles in plastic containers sitting on top of the prep unit (on the insde but no in containers) both items were attempting to cool. CDI-PIC took to the WIC 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 fried chicken sitting on counter then be taken to the WIC, when temped in cooler it was 68F. PIC stated this was made 30-45mins ago. Chicken was in a large container and was covered. CDI-PIC put chicken in the freezer. Observed dumplings made 2 hrs ago, in to-go plastic containers at 46F in WIC. CDI-PIC took to the freezer

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed two containers of cornstarch unlabeled.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken sitting in a metal bowl stored on top of beef (beef dish is only for PIC's consumption). CDI-PIC moved chicken to bottom shelf where chicken is normally stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed garlic and oil in prep unit at 64F, PIC explained they use hot oil and soak it for 10mins, items was made at 11am. Bowl was set inside of another bowl in the prep unit, not allowing for proper air flow. CDI-PIC moved garlic to walk-in to cool. Only 1 item out of temp, de-escalation of points. Repeat Violation.

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 in the walk-in at 61F, covered with plastic wrap. CDI-PIC uncovered to allow for proper air flow.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed egg rolls stored in metal baskets, touching the metal baskets. Baskets are soiled from previous eggrolls sitting in the containers. Suggested to PIC to wrap baskets in plastic wrap first.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping clothes sitting on prep surfaces. Observed no sani buckets. Repeat Violation.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed PIC's food sitting on several shelves in the walk-in. CDI-PIC was informed they need a designated area for food.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wet rags and a coffee cup in the front handsink upon entry of the facility. Observed large bin in back handsink upon entry of the facility. CDI - Employees moved items from handsinks. EHS educated employees handsinks may only be used for handwashing.

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 multiple items cooling that did not meet cooling parameters; See temperature chart. CDI - Egg roll stuffing was placed in shallow pans and spread out to rapidly cool. Wontons were uncovered to allow air flow. General Tso chicken was moved to walk in to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed spring rolls, chopped pork, and crab rangoon holding above 41F. Observed container of napa cabbage holding at 50F in flip top unit. 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 egg roll stuffing cooling in densely filled pots in walk in cooler. Observed wontons cooling in closed tubberware container in walk in. Observed general tso chicken cooling in small reach in cooler not manufactured for cooling. CDI - Egg roll stuffing was placed in shallow pans and spread out to rapidly cool. Wontons were uncovered to allow air flow. General Tso chicken was moved to walk in to cool rapidly. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several items stored on the floor throughout the facility. CDI - PIC and employees relocated items to be stored at least 6 inches above the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee was working at cash register but also preparing customers orders with no hair restraint. 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 bowl being used as scoop and stored touching top of raw shrimp. Observed handle of scoop in dry rice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris in bottom of prep units. Observed food residue on the outside of equipment in the facility. Increase cleaning frequency. REPEAT.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed several mattresses and wooden pieces in waste enclosure area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors throughout facility in need of cleaning. Increase cleaning frequency.

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 employee wash, rinse, and sanitize soiled equipment and then put away clean equipment without washing hands. CDI- Instructed employee to wash hands when going from soiled to clean equipment. A handwash was done and dishes were rewashed. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P In walk in cooler, observed two large containers of cabbage that had temperatures ranging from 44-51F. PIC stated cabbage was cut and placed in walk in cooler last night. CDI- Cabbage was spread out onto shallow pans and placed in walk in freezer to cool rapidly.

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 Cabbage in walk in cooler was tightly packed inside of large containers. CDI- Cabbage was separated into shallow pans and placed inside walk in freezer to cool rapidly.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of oils and sauces not labeled, and also salt and sugar. CDI- Items were labeled.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Food employee was working at cash register but also preparing customers orders with no hair restraint.

4-502.13 Single-use and single-service articles may not be reused. Observed facility re-using cardboard egg cartoons for clean utensil storage. CDI- Egg cartoons were thrown away and spoke to PIC about cross contamination occuring by reusing egg cartoons. REPEAT.

4-501.11 Maintain equipment in good repair. Observed split gaskets in reach in cooler located upon entering kitchen. Gaskets need to be replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets in reach in units in need of cleaning. 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 food employees at the raw chicken station, at the 3 compartment sink, handling sponges and no one washed hands before begining food preparations for customers orders. CDI - educated to wash hands after contaminating them and before food preparations. Wash hands when switching tasks.

3-302.11(A)(2) Separate different types of raw animal foods from other raw animal foods. -P Observed raw chicken bowl used to dispense raw chicken commingled with raw beef and shrimp. CDI - educated to not commingle raw animal foods. Advised that all temperatures are now 165F in the wok.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken utensils commingled with other animal products in the flip top unit. Food employee cooked items in the wok and the dish did not reach 165F. Food employees do not understand final cook temperatures. CDI - recooked product in the wok. Product reached final cook temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product stored on counter tops not under refrigeration. Observed shrimp over stacked in the flip top unit. CDI - rapidly cooled everything down in the freezer. Product is currently reaching proper cooling time/temperature criteria. Removed excess shrimp from the container. Educated to store food under refrigeration and to keep food below the fill line in the containers.

3-305.11 Store food in a clean, dry location, not exposed to splash or other sources of contamination. Keep at least 6 inches above the floor. Observed bulk bag of raw unpeeled onions stored on the floor. REPEAT VIOLATION. Observed food in freezer stored less than 6 inches off the floor. Advised to hold food 6 inches off of the floor.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed food employees using bowl as a dispensing utensil. The bowl does not have a handle so cross contamination from hand is occuring. Educated to not store handles of dispensing utensils in ready to eat food.

4-502.13 Single-use and single-service articles may not be reused. Observed facility re-using cardboard egg carton for food and item storage. CDI - threw the egg cartons away. Educated this can lead to raw egg cross contamination.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed food debris build up in reach in unit.

5-501.16 Provide waste bins in required areas including at handwash sinks. Observed no trash can at the handsink in the back of the kitchen.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0ppm sanitizer in 3 compartment sink. CDI-sanitizer adjusted to correct concentration of 50ppm chlorine.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw chicken in the walk-in and broccoli in the food prep area stored directly on the floor. CDI-product relocated to a shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked noodles sitting in a small bowl above the fill line in the flip top cooler holding above 45F. PIC states these items are only held there during the lunch rush for an hour. Discussed using TPHC for compliance or maintain product cold. CDI-product was placed in the walk-in to cooler to cool down. This is a REPEAT VIOLATION.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large dense bowl of chicken wings at 98Fn cooling in the walk-in cooler. CDI-Advised PIC to place in a single layer on sheet pans to facilitate rapid cooling. Discussed cooling time parameters. This is a REPEAT VIOLATION.

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

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings cooked to 117F. Per PIC wings are par cooked and then finished once an order is placed to save time. CDI-Advised PIC to cook wings to the minimum internal cooking temperature of 165F the first time and only reheat wings on order. Also discussed holding wings on time once cooked if they will be left out at room temperature during lunch rush. CDI-wings were cooked to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodles, cooked broccoli and lettuce sitting in small bowls above the fill line in the flip top cooler holding above 45F. PIC states these items are only held there during the lunch rush for an hour. Discussed using TPHC for compliance or maintain product cold. CDI-product was placed in the walk-in to cooler to cool down.

/3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large dense bowl of chicken wings at 117F cooling in the walk-in cooler. CDI-Advised PIC to place in a single layer on sheet pans to facilitate rapid cooling. Discussed cooling time parameters.

4-601.11 (C ) 4-602.13Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grill hood with moderate grease build-up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris stuck to surfaces. CDI containers pulled and placed into dirty dish pit.

3-305.11 (A) (2) Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor; Where it is not exposed to splash, dust, or other contamination. Observed numerous containers of sauce (soy) stored directly under dirty side drain board of 3 compartment sink. With potential to be contaminated by dirty dish debris. Observed numerous large dry food containers stored underneath prep table with raw meat prep taking place with potential for raw meat juice contaminating dry foods. CDI all food moved to safe locations.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (outside surfaces of dry food bins)

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 issues to PHYSICAL FACILITIES. (Observed flooring near floor drains in need of cleaning).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed numerous employee drinks stored on prep tables in kitchen area. CDI drink discarded.

(REPEAT) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture stored on prep table measuring 73F, Observed cooked chicken (sliced) overstocked in prep cooler measuring 51 F, CDI chicken protioned into separate containers and was observed at proper holding temp before end of inspection. Garlic and oil mixture discarded by staff.

(REPEAT) 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of cooked chicken covered cooling in walk-in measuring 100 F, container is approximately 12 inches thick. After 20 mintes internal temp and dropped 0 degrees and was CDI by transferring into shallow pans and placed into walk-in freezer to rapidly cool down to required temp, in given time frame. Observed chicken below 70F before end of inspection and product will be left in freezer until 45F and below is reached then moved to walk-in cooler.

(NO POINTS DEDUCTED) 4-501.11 Maintain equipment in good repair. Observed split/torn gaskets on reach-in cooler doors in need of repair.

(NO POINTS DEDUCTED) 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed raw wood shelf used to hang utensils in need of sealing.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shrimp overstocked in container stored in prep cooler measurng 50F, CDI shrimp properly portioned out to maintain uniform temp. Out of temp product was placed underneath unit to cool quickly down to required temp.

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 numerous large covered containers of cooked chicken, egg rolls, chicken wings cooling in walk-in cooler measuring 90-110F. CDI all TCS foods cooling properly stored in shallow pans and left vented/uncovered to cool within required time. (DUE TO THE REPETITIVE OCCURANCE OF COOLING METHOD VIOLATIONS ANOTHER REPEAT OF #31 COOLING METHODS WILL RESULT IN A "INTENT TO SUSPEND PERMIT")

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large open container of breader used to coat raw chicken exposed to customer contamination.

(NO POINTS DEDUCTED) 4-501.11 Maintain equipment in good repair. Observed broken plastic bins in use in need of discarding and or replacing. Observed split / torn gasket on reach-in cooler unit door in need of repair.

2-301.14 Wash hands after activities that contaminate them.-P Observed staff enter/re-enter facility and begin to work with food without washing hands. CDI-Instruction provided

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 PIC with food safety manager certification bare hand cut napa to verify temp when inspector alerted it had not cooled properly. CDI- discarded

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 cooked rice placed in walk in overnight to cool, pulled out and temped at 55 F. CDI- discarded 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cut napa placed in closed plastic but tub overnight to cool at 48 F. CDI- 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 multiple containers of cooked spare ribs, fried chicken, boiled shrimp and vegetable rolls not date marked. CDI- date marked

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed working container of cleaning solution not labeled. CDI- 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 cooling in large plastic bus tubs covered, and in high volume to surface area ratio . CDI- cool in open metal containers in walk in cooler and spread out thinly so heat can dissipate.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed containers stored in handwash sink. CDI by removing containers.

4-602.11 Clean the equipment and utensils as required to avoid contamination. -P Observed utensil sink being used for preparation of raw chicken then changed over to utensil washing without properly cleaning utensil sink. CDI by wash, rinse, and sanitizing sink.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed containers of lemon tea stored in dining room merchandise cooler with incomplete food labels. Incomplete items: Ingredients not in descending order. No quantity of contents. No name and place of business. PIC has ordered new labels.

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

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 prep cooler door gaskets.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed new employee present during inspection. All employees had not reviewed and signed EHP form. CDI by directing new employees to review and sign EHP form.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed utensils and gloves stored on the handwash sink. CDI by removing items.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed containers of tea stored in dining room merchandise cooler without proper labels attached. CDI by adding labels.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of cooked pork stored on the walk-in cooler floor. CDI by placing on shelf in walk-in cooler.

3-201.11 Use food from approved sources only.-P Observed mushrooms stored in bulk plastic container labeled as garlic powder. PIC stated that mushrooms were for personal use only. CDI by advising PIC that mushrooms were not from an approved source due to lack of invoice or label and to remove from the establishment.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw shrimp on prep table at 63F. Too much food product being prepped at one time. Shrimp is peeled and sitting off of temperature control for extended period of time. CDI- Shrimp moved to cooler for rapid cooling. Advised PIC to limit time foods are held off of temperature control. Observed chopped cabbage stored on top of cooler, off of temperature control. CDI by voluntary discard of cabbage by PIC.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored outside of sanitizing solution.

7-102.11 Common Name-Working Containers- List common name of toxic chemicals in spray bottles. Observed 1 unlabeled spray bottle filled with chlorine bleach. CDI by labeling.

3-501.15 Cooling Methods- Foods cooling in refrigeration must be loosely covered, or uncovered if protected from overhead sources of contamination. Observed noodles cooling in walk-in cooler tightly covered with plastic wrap. CDI by uncovering cooling noodles. REPEAT VIOLATION

3-304.12 In-Use Utensils, Between-Use Storage- Store in -use utensils on a clean surface when not in use. Observed egg crates being used for utensil storage next to fryers. CDI stored on clean surface.

3-501.15 Cooling Methods- Cooling foods must not be covered during cooling process (unless stored under possible cross contamination source). Observed several TCS food items in cooling process tightly covered with plastic wrap and/or lid. (chicken, dumplings, noodles). CDI by uncovering food items to ensure rapid cooling.

3-602.11 Food Labels- Food labels for grab and go food items must contain the following information. 1. common name of food item (Green Tea)2. list of ingredients in descending order including artificial color and chemical preservatives if contained in the food item.(water, green tea, sugar, lemon)3. an accurate declaration of the quantity of contents (32 oz.)4. the name and place of business5. the name of the food for each major food allergen contained in the food.Observed green tea offered as grab and go food item in drink cooler located in dining room. The tea was labeled, but did not provide all required information. Green tea will not need a label if kept behind the service counter and handed to the customer.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held TCS foods at 45F or below. Obsevred pork stored in prep cooler > 45F. CDI by placing pork in walk-in cooler for rapid cooling and returned to prep cooler.

7-102.11 Common Name-Working Containers- Label all containers of toxic chemical. Observed one unlabeled spray bottle of drain cleaner. CDI by labeling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All potentially hazardous ready-to-eat foods must be date marked in refrigeration (>24hrs). Obsreved noodles, egg rolls cooked yesterday according to PIC without date marking. These appear to be the only food items held for more than 24 hrs. CDI by instruction and date marking.

3-304.14 Wiping Cloths, Use Limitation- Observed several wet wiping cloths stored throughout on prep tables. Store wet wiping cloths in sanitizer when not in use.