ASIAN 1

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs behind raw vegetables in fliptop. CDI- Eggs moved to front, vegetables to back. (-0)

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in fliptops units, and several in lowboy, above 41F. EHS verified all items were brought from WIC this morning. PIC states doors to unit were left open overnight and EHS advises him to not load TCS foods into equipment that cannot maintain them at 41F or below in the future. CDI- EHS verifies ambient temp of lowboy quickly decreasing. TCS foods brought to WIF for rapid cooling. (-1.5)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door into kitchen propped open. CDI- PIC closes door. EHS reminds staff that doors into kitchen should not be kept ajar. (-1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed accumulation few containers of food (sliced cabbage and whole raw onions) on ground in WIC. EHS advises PIC to use crates or other means to bring food at least 6 inches above the floor. (-1)

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 cup without handle in crockpot to scoop fried rice. CDI- PIC removes cup. Scoop beside crockpot with handle on clean portion of prep top to be used. (-0)

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. Observed bowls stored as clean nesting while still wet. CDI- Bowls separated to allow air drying. EHS advises considering the addition of another clean dish rack in ware-washing area to increase available space, and facilitate better drying practices. (-0.5)

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 open packages of single service bowl, trays, and lids above fliptop with food contact portion exposed. CDI- All single service articles inverted to protect food contact portion. (-0.5)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs behind RTE foods in fliptop. CDI- Raw shell eggs brought to front of display. (-0)

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. P. Observed facility thin probe thermometer with debris and stickiness on probe. CDI- PIC cleans and sanitizes thermometer. (-0)

REPEAT. 3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed minced beef thawing in WIC without date mark. CDI- PIC dates beef. (-1.5)

REPEAT. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door entrance to kitchen propped open with cooling foods on speedrack nearby. EHS discusses protecting food from contamination and protecting facility from entry of pests. CDI- Door closed and cooling foods relocated to WIC. (-1)

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife and spatula with blade stored between prep counters. CDI- Utensils removed and W/R/S. EHS discusses proper storage of in use utensils with PIC. (-0.5)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed lowboy being used for dry storage with food debris on inside racks and gaskets. EHS observes all dry goods stored inside in protective sleeves. PIC advised to clean lowboy at earliest opportunity and maintain clean. (-0.5) NOTE: EHS permits used of lowboy for dry storage, as rice crockpots stored above are required in that location. Facility should make a long term plan to replace the non-functioning lowboy with other storage equipment.

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 chicken prepped today in WIC without date mark. CDI- PIC dates chicken. (-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 bagged shredded cabbage and cooked breaded chicken outside cooling equipment in main kitchen through duration of inspection. CDI- EHS directs staff to begin active cooling and PIC moves items into WIC. Items begin dropping at compliant rate. See comment. (-1)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed cooked noodles thawing in prep sink at 130F. CDI- EHS explains proper thawing methods. Thawing is ceased and product moved back to WIC for cooling. (-0.5)

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door to establishment propped open. CDI- EHS directs staff to close door. A fly fan or air curtain should be used at back door for it to be propped open. No pests observed on the premises. (-0)

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 one severely dented can near seal on dry storage rack with usable goods. CDI- PIC removes defective can from usable supply area. (-0)

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 taped to wall near register and on dry storage racks. EHS directs staff to utilize plastic and non absorbent surfaces instead. (-0.5)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease residue built up on inside lid of fliptop 2. Increased cleaning frequency is advised. (-0.5)

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed water heater turned off upon arrival. PIC is awaiting repairs and trying to slow leak at can wash area by turning hot water heater off while staff is not onsite. CDI- Once heater was restored, hot water became available. EHS noted no sign of leak of plumbing in poor repair at can wash or sinks. PIC should ensure that heater is always on and hot water is available during operational hours. (-0.5)

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers and knives soiled with food debris while being stored as clean. CDI: Items were placed to be rewashed. 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 .

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P. Observed cleaning supplies on shelving over food items. CDI: Cleaning supplies were relocated.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed shrimp cooling in bowl covered with Saran Wrap at a rate of 0F/min. CDI: Item was placed in freezer to cool, with Saran Wrap removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a couple of squeeze bottles without labels. Label items.

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 shelving, sides and bottom of prep units in need of cleaning.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed food remnants inside handsink basin. EHS advises PIC to retrain staff on proper hand sink usage. CDI- PIC cleans and sanitizes basin. (-1)

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef inside lowboy. CDI- PIC rearranges storage order so chicken is beneath beef. (-0)

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 several items dated for September on outside container; PIC states the stickers are old and not accurate. CDI- PIC accurately labels items prepped today, and EHS discusses with them the importance of fully cleaning and sanitizing containers before they are refilled. A container should be refilled each time it is empty, and not only when it appears soiled. Date marks on items should be accurate and reflect their true prep date. (-1.5)

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 no labels for items kept with the stated goal of 4 hour TPHC. CDI- PIC labels items with correct 4 hour window. (-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 speedracks brought close to a propped back door, to allow air to cool chicken. CDI- PIC moves chicken to WIC, closed back door, and discusses with EHS proper cooling methods. EHS advises the PIC that propped doors are a source of contamination and foods should not be cooled in such manner. (-0.05)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw, diced chicken being thawed at prep sink in stagnant water. CDI- PIC moves chicken to strainer and places in prep sink basin to thaw under running water. REPEAT. (-1)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed raw meats on the floor inside WIC. CDI- PIC brings all foods off floor to bottom rack. (-0)

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed np backflow prevention device at can wash spray nozzle. CDI- PIC removes nozzle. (-0)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC ServSafe expired on 01/18/2024. No other CFPM onsite during inspection. Facility shall have PIC recertify at the earliest opportunity. (-0) For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Observed no V&D clean up procedures onsite. CDI- EHS provides V&D plan for facility. (-0) For more information 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 beef behind raw produce inside flip top. CDI- PIC moves beef to front of fliptop. Repeat. (1.5) 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 no date mark on container of cooked shrimp inside lowboy cooler. CDI- PIC labels shrimp with prep date. (-0) 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed large container of diced beef thawing in stagnant, undrained water. CDI- PIC allows water to flow and drain for proper thawing. (-.5)

6-303.11 Provide required lighting intensity. Observed less than 10 foot candles of light inside WIC. Repair or replace lighting to provide at least 30 foot candles of light intensity. (-.5)

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 above soy sauce in the walk-in cooler. Observed raw shrimp stored above vegetables in the prep cooler. 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 open trays of frozen raw chicken above dumplings in the walk-in freezer. CDI - All items were moved to the correct order. Repeat

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of chemicals without labels. CDI - Manager labeled the bottles.

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.

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

4-904.11 (B) Knives, forks, and spoons that are not prewrapped shall be presented so that only the handles are touched by EMPLOYEES and by CONSUMERS if CONSUMER self-service is provided. Observed open single service spoons laying in a container with handles and spoon heads mixed together.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a "house hold use only" rice cooker being used for brown rice.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed a missing plug on the left side dumpster. 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open dumpster doors.

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 beef stored above raw seafood (shrimp) in walk-in cooler. Employee had recently placed item in cooler after prep. CDI-PIC rearranged food storage. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw animal proteins stored above dumplings in walk-in freezer. Facility places on sheet pans until frozen and then stores in separate food container in freezer. Ensure that after food is removed from original packaging and prepped that food is stored according to final cook temperature even in freezers. CDI-PIC rearranged items.

4-501.11 Maintain equipment in good repair. Observed gaskets on prep unit reach-in doors beginning to tear. Facility has replacement gaskets available and replaces as needed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered trays of frozen chicken breast and frozen beef in walk in freezer

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 plates, bowls, and utensils stored on top of working spices at spice rack.

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 2 knives and a fish scaler stored clean with food debris. CDI-items were placed in 3 compartment sink.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bins containing rice and sauces stored on floor next to dry storage items.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic bowls as well as a can used as scoops stored in flour and rice containers. -REPEAT VIOLATION-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee drink stored at dry storage area. Also observed employee food items stored with facility food items in walk in cooler.

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed food employee handle soiled dishes and then donned new gloves before washing hands. CDI-employee rehashed hands and donned new gloves. -REPEAT VIOLATION-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf. Did not observe paper towels at front hand sink. CDI-Food employee provided paper towels at hand sink.

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 a container of breaded chicken and a container of noodles ambient cooling on the counter at both at 80 degrees or above (see temperature chart). CDI-food employee placed items in walk in cooler to rapidly cool. -REPEAT VIOLATION-

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed container of cubed chicken and container of shrimp thawing in room temperature water at 48F and 50F (see temperature chart). Food employee stated items had ice inside but melted. CDI-Food employee placed items in walk in cooler to properly thaw.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open without a screen or protective barrier for insect or rodent entry. CDI-PIC closed door.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed plastic bowls used as scoops stored in flour container as well as scoops with handles submerged in spice containers.

4-501.11 Maintain equipment in good repair. Observed leak at Pepsi reach in cooler leaving stagnant water on kitchen floor.

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 interior and exterior of microwave with dried food debris.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Employee reporting agreement doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee reporting agreement to properly inform food employees. -REPEAT VIOLATION-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety.Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented. -REPEAT VIOLATION-

2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed food employee using ripped gloves exposing parts of hand while handling food items. CDI- PIC asked Food employee to remove gloves, wash hands and don new gloves.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed a box of unwashed mushrooms over RTE in house made sweet and sour sauce and washed and cut bell peppers. CDI-PIC rearranged storage order.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf Observed a container of shrimp no a container of pork dumplings cooling with tightly covered plastic wrap in walk in cooler. CDI-PIC vented plastic wrap to rapidly cool items.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf. Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety.Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed two packages of frozen shrimp thawing in a container with stagnant water in prep sink. CDI-PIC placed thawing shrimp under cold running water in prep sink. -REPEAT VIOLATION-

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 working containers with vinegar and oil without a label. CDI-PIC labeled containers. -REPEAT VIOLATION-

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed can being used as a scoop stored inside of rice container as well as scoops inside of salt and sugar containers with handles touching salt and sugar. CDI-PIC removed can from rice container and discarded can as well as removed scoops with handles that were touching salt and sugar and placed at 3 compartment sink for cleaning. -REPEAT VIOLATION-

3-501.13 Thawing - C observed frozen beef sitting out on the counter thawing. EHS advised PIC to place the beef either under cold running water or to place in the WIC to properly thaw. CDI-beef was put into WIC.

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 working oils and spices that were not labeled. CDI-PIC labeled all containers.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed a can in a container of rice being used as a scoop. CDI-container was removed. EHS advised PIC to use a scoop with a handle and to make sure that the handle is stored outwards and not touching food.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning of shelving and food storage buckets. Also outside of reach in and flip units

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT. Observed raw shrimp and raw chicken stored above steamed chicken and fried chicken. CDI - Items stored properly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS items in cooler at 46F-48F. Ambient air temperature of unit is at 52F. PIC stated that the WIC was maintaining 35F-39 this afternoon between 11am-12pm. CDI - All items taken to cool in freezer or placed in ice bath. VR to be done by 5/30/21.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on dry storage shelving and dry goods buckets

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed several containers of raw chicken stored above raw pork in WIC. CDI - Items stored properly. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above RTE sauces in reach-in unit. CDI - Items stored properly.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked noodles in cooling process only drop 2 degrees in 21 minutes. CDI - Item was moved into a larger container for more shallow surface area. Item then cooled 4 degrees in 11 minutes.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cooked noodles, hot and sour soup, egg drop soup, and several TCS foods in WIC not datemarked. CDI - Items dated. ***This is the 6th inspection in a row with a date marking violation. RCP issued.*** VR to be done by 1/25/21.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT. Observed cleaning needing to be done on bottom shelf of prep table and shelving of dry goods. No signature needed due to COVID-19 guidelines.

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee wash hands with gloves on. CDI - Employee discarded gloves and washed hands using proper procedure.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Observed 3 dented cans stored shelving with good cans. CDI - Items moved to the back door area for discard.

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 shredded cabbage in cooling process in WIC but item only dropped 1 degree in 21 minutes. CDI - Item moved to a wider container for more surface area for faster cooling. Item has dropped to 42F quickly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cooked shrimp, cooked pork, garlic/oil mixture, cooked dumplings, cooked noodles, egg drop soup, and steamed hot and sour soup mix not date marked. CDI - Items dated.

3-501.13 Use approved thawing methods. Observed bowl of shrimp and bowl of chicken wings thawing out at room temperature not submerged in water with running water. CDI - Items moved to WIC for thawing.

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 small bowls used to portion out raw chicken or raw beef but bowls are stored inside the raw chicken and raw beef with no handles.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needing to be done on shelving of dried goods and shelving in WIC (walk-in cooler). No signature needed due to COVID-19 guidelines.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and turn off faucet with bare hands twice. CDI - Educated employee on proper handwashing procedure. Employee rewashed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bags stored inside handsink closest to back door. CDI - Bags removed. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed handsink by freezer without soap. There is only one bottle of soap being used for both handsinks. Each handsink must have soap. VR to be done by 8/27/20. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed empty paper towel dispenser at handsink by freezer. CDI - Paper towels provided immediately.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed garlic/oil mixture, egg drop soup, and cooked pork not date marked. CDI - Items labeled. Repeat, but much improvement since last inspection.

2-101.11 PIC shall be present during all hours of operation. -PF Observed no PIC or certified food protection manager on site while early food preparation is going on. PIC arrived after facility has opened.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf REPEAT. Observed several metal containers stored as clean inside a soiled prep sink. Also observed a soiled metal soup container and ladle stored as clean. CDI - Items sent back for rewashing.

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 spring rolls dated 2/26 (wrong date), as well as shrimp eggrolls, pork eggrolls, and chicken drumsticks dated with wrong dates. CDI - All dates corrected. 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed cooked shrimp, two containers of cooked pork, wontons, and dumplings not date marked. CDI - Items dated.

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 several scoops with handles submerged inside dried goods.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands and turn off faucet with bare hands. CDI - Spoke with PIC about handwashing, and PIC explained to food employee in native tongue how to properly wash hands. Employee rewashed hands properly.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed tongs in prep top unit used to grab raw shrimp stored in container of raw carrots and had contaminated the container of raw mushrooms next to it. CDI - Carrots and mushroooms were voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some metal containers soiled with food debris but stored as clean. CDI - Items sent back for rewashing. Also observed ice chute of soda machine with black buildup inside. CDI - PIC instructed on cleaning and sanitizing more frequently.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf REPEAT. Observed several items in reach-in unit (cooked pork, cooked beef, dumplings, wontons, egg drop soup, hot and sour soup, cooked noodles) and several items in cold well (fried chicken, cooked noodles, diced pork, shredded pork, cooked shrimp) without date mark labels. CDI - Items properly date marked.

3-501.13 Use approved thawing methods. Observed two bowls of frozen shrimp thawing out on prep table at room temperature without being submerged in water and under running water. CDI - Items were submerged in water and placed under running water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed general cleaning needing to be done on all equipment (interior and exterior).

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT. Observed entire top right shelf in WIC filled with employee personal items and food. Keep all personal items and food on bottom shelf, not stored above customer items.

3-302.11(A) Separate the different types of raw animal foods. -P REPEAT. Observed raw chicken stored above raw pork and raw beef stored above raw shrimp in WIC. CDI - All items were rearranged for proper storage. Verification to be done by 8/3/19 to make sure facility is properly storing food. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed 3 small pots soiled with oil and debris stored right on top of fresh broccoli. CDI - PIC removed pots and voluntarily discarded top layer of broccoli. PIC educated on not storing soiled equipment on food.

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 container of noodles in cold well, as well as container of noodles and 3 containers of soups in reach-in unit all without date marking labels. CDI - Items were properly date marked.

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 bowl of fried rice sitting out above grill at room temperature. PIC stated that they heat up the rice in the wok per order and they discard the rice after 1 hour. CDI - Item was voluntarily discarded. PIC emailed TPHC template for rice.

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 REPEAT. Observed container of dumplings cooling in WIC but covered. Also observed two large plastic containers of general tso chicken, and large bowl of cooked shrimp in WIC in cooling process but cooling in bulk. CDI - Dumplings were uncovered. General tso chicken and shrimp were each portioned in half to cool in smaller portions. Both items have quickly dropped in temperature.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. REPEAT. Observed several employee personal food/items stored on top shelf of WIC above customer food. CDI - Items were properly stored on bottom shelf.

6-301.14 Handwashing Signage - C - Observed not handwashing sign posted at men's restroom handwashing sink. CDI, handwashing sign provided.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed small portioning bowls used to store raw meat located inside flip top prep unit and stored over vegetables. Observed raw chicken stored over raw pork in walk in cooler. Observed unwashed produce stored over ready to eat sauce in walk in cooler. Observed raw pork with commercial packaging open stored over noodle and ready to eat food in walk in freezer. Repeat. CDI, foods relocated for proper storage. Repeat. Visit to ensure long term compliance and proper food storage b 4/20/19

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Oberved dishwasher not following proper procedures when washing equipment at 3 compartment sink. Observed pans not being sanitize when cleaning at 3 compartment sink. CDI, operator filled sanitizer vat to required concentration and proper procedures for manually washing equipment discussed with management and staff.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed container of pork overstacked in prep refrigerator over 47 degrees F. CDI, pork voluntarily discarded by PIC. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F and below.

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some labeling wearing off of dry food ingredient containers at wok prep line.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored on shelving and boxes in kitchen.

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 non absorbent. - Observed raw meat stored in to-go plastic shopping bags. Use food grade bags. 4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 split gaskets on prep refrigerators.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored over customer items in walk in cooler and refrigerator. Repeat. Observed container of rice stored on counter that manager stated was personal food and at 117 degrees F. CDI, rice voluntarily discarded.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified PIC on site upon arrival for inspection. Certification of PIC on-site upon arrival expired in 2018. CDI by instruction.

2-301.14 When to Wash - P - Observed food employee touch wiping cloth with gloved hand then handle clean equipment without removing their gloves and washing their hands in between. CDI by instruction. Repeat.

3-302.11 Packaged and Unpackaged Food-Sepadration, Packaging, and Segregation - P- Observed raw fish removed from commercial packaging and stored over ready to eat food and raw chicken stored over spring rolls in walk in freezer. CDI, foods relocated for proper storage. Observed raw chicken removed from commercial packaging and stored over raw fish in walk in freezer. Repeat.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken recently prepared and cooling at prep area and inside reach in refrigerator. CDI, operator placed in shallow containers and relocated to walk in cooler to rapidly cool. Improvement made since previous 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 fish stored on ground in walk in freezer.

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

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed 2 damaged fryer baskets. Observed soap dispenser in poor repair at corner handwashing sink. 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 non absorbent. - Observed raw chicken stored in to-go plastic shopping bags. Use food grade bags. Some improvement made sinCe previous inspection.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Observed clean drain board stored with soap bottle and soiled knife sharpener.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed employee food stored over customer items.

2-301.14 When to Wash - P - Observed employee touch garbage can then clean equipment without washing their hands in between. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken removed from commercial packaging stored over raw fish in walk in freezer. Observed raw chicken stored over raw beef in walk in freezer.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P - Observed knives, sheet pans and stored as clean but soiled with food debris. CDI, items relocated for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed container of pork with a date of preparation of 7/16. CDI, operator voluntarily discarded pork. Ensure 3 dates are provided for foods that are frozen and thawed after cooking to include up to 3 dates including prep date, froze date and thaw date.

7-201.11 Store toxic materials to avoid contamination. -P - Observed chemicals stored next to clean single-service articles in corner of kitchen. CDI, chemicals relocated.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic bins and storage containers stored above warewashing sink wet stacked.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Observed a split gasket on low reach in prep refrigerator and 2 damaged fryer baskets. Observed soap dispenser in poor repair at corner handwashing sink. 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 non absorbent. - Observed raw chicken stored in to-go plastic shopping bags and dry food ingredients stored in non NSF/storage containers. Replace with food safe storage container or provide food grade lining. 4-101.19 Nonfood-Contact Surfaces - C - Observed cardboard lining shelving in dry storage area and on shelves located below food in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. observed soil accumulating on gaskets of prep refrigerators.

5-501.13 Receptacles - C - Observed some damage to outdoor dumpster. Replace as needed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed employees not using sanitizer after washing and rinsing equipment. The employees were using the cutting boards to cut raw chicken and then went to wash the cutting board without sanitizing. CDI-Stopped the employees and instructed to sanitize the cutting boards. **All equipment must be sanitized after washing and rinsing.***

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken on the counter above 45F. CDI-The chicken was moved to the walk in cooler. REPEAT.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken wings cooling on the counter below 135F. CDI-The wings were placed into the walk in cooler to finish the cooling process.

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 prepped on a cutting board, then it is being placed onto a sheet pan stored on the garbage can. CDI-The pan was removed and placed onto the table.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. Do Not Paint.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, and the prep cooler, the outside containers holding the cashew and peanuts, and minor cleaning to the hood vents. Have cleaned. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken and chicken wings on the counter above 45F. CDI-The containers were placed into the walk in cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed the back door open. CDI-The door was closed. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two small flies in the facility.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups with not handles stored in the food product. CDI-The two cups were removed and discarded. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small buildup on the walls behind the cooking area. Have cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed a small leak at the faucet of the hand sink. Have repaired.

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 put hands into container of shrimp and water with contaminated gloves. The employee had been washing equipment. CDI-The container of shrimp was discarded and the employee discarded gloves and washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed a spoon stored in the hand sink. CDI-The spoon was removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several types of raw product stored above ready to eat food. CDI-All of the raw products were moved to the correct location. 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 three large pans of chicken and egg rolls cooling on the counter below 135F. CDI-The containers were placed into the walk in cooler for rapid cooling.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probed thermometer in the facility. Their thermometer had been broken and they discarded it. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE A NEW THIN PROBED THERMOMETER HAS BEEN PURCHASED.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of noodles stored on the floor in the walk in cooler. CDI-The box was placed onto the shelf.

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 two metal cans used as scoops in the dry storage product, and two scoop handles stored in the food product. CDI-The cans were removed and the handles of the scoops were moved out of the product. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed yellow gloves in the hand washing sink. CDI-The gloves were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed beef stored above ready to eat vegetables. CDI-The beef was moved to another shelf.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed noodles cooling with a tightly covered lid. CDI-The wrapping was removed. Also observed chicken cooling in a thick container. The chicken was moved to the walk in freezer for rapid cooling.

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soda stored underneath the hand washing sink. CDI-The bottles were moved to another location.

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 plastic containers with no handles stored in the sauce containers. CDI-The containers were removed. REPEAT.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. Also observed a burned out light bulb in the hood vents. Have replaced.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored with facility food on racks, inside the walk in cooler, and reach in coolers. Designate an area specifically for employee product. It must be on the bottom shelf and clearly labeled.

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 using mop and then proceed to put a new pair of gloves on without washing hands in between. CDI-Had the employee wash hands, then put gloves on.

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 wings cooling on the counter top, and product cooling in the walk in cooler with tightly covered lids. CDI-The wings were placed into the walk in cooler and the plastic wrappings were removed at the corners to allow for proper heat transfer.

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 soy sauce stored on the floor in the walk in cooler. CDI-The container was placed onto the shelf. 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 single use containers and scoops with their handles stored in the food product. CDI-The cups were discarded and the scoops were removed from the products. REPEAT.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rubber gloves stored in the hand wash sink. CDI-The gloves were removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over vegetables in the walk in cooler. CDI-All of the beef products were moved to another shelf to allow for proper storage. REPEAT.

3-501.13 Use approved thawing methods. Observed frozen shrimp thawing in a container of water. CDI-The container was placed under cold running water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed many items stored on the floor in the walk in cooler and sauce sitting on the ground upon entering facility. CDI-All items were placed onto shelves.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth sitting on the prep counter. CDI-The cloth was removed to a sanitizer bucket. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed plastic cups with no handle stored in the salt container, soy sauce container, and the duck sauce container. Also observed the handles to the flour and rice containers stored in the food product. CDI-The plastic cups were removed and the handle were moved out of the product.

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 hood vents and along the stove. Have cleaned.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning needed on the walls of the facility. Have cleaned.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food that was stored with food for the facility.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee using gloves to go in and out of walk in unit then return to food prep. CDI hands wash and gloves changed. Repeat. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed sliced chicken, shrimp, beef, spring rolls, sweet and sour chicken, and cabbage left uncovered. CDI items covered. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken and raw shrimp stored on top of teriyaki and chicken stoock. Repeat. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers that were stacked on top of eachother with leftover stickers and soda nozlzes with debris. CDI items moved for cleaning.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed broccoli, lo mein, shrimp, mixed vegetables, tofu, cabbage, and rice noodles that was not dated. CDI items dated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths that were sitting on counter outside of a sanitizer bucket.

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 walls in kitchen in need of cleaning.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf. Observed employee handle egg rolls with bare hands and place in walk in unit. CDI egg rolls put on grill for frying.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee going in an out of walk in with gloves and continue food prep. CDI hands washed gloves changed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw beef and raw shrimp stored above and on top of containers with sauces. CDI items relocated. Repeat.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed thermometer that was stored soiled with debris. CDI thermometer cleaned. Observed tongs, strainers, scoops, and cutting boards that were not cleaned withing 24 hours. CDI items moved for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed two containers of hot and sour soup that was sitting on top of hot well to maintain temperature below 135F. CDI items discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed hibachi shrimp and steak meal on menu board without a consumer advisory. Repeat. CDI facility order different meal to put on board so they will not have to get a consumer advisory. 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 noodles packed in to one pan and chicken cooling in deep plastic container, cabbage and wontons tightly covered. CDI items split up into smaller portions and items uncovered.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soiled apron stored on top of raw broccoli in walk in unit. CDI apron moved.

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 facility actively washing dishes with 76F water. CDI hot water added.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed reach in unit for dry storage, racks, hoods, and walls soiled with debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food stored throughout reach in and walk in unit. CDI items relocated in a proper location.

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 handle soiled dishes then go to handle food without handwashing. CDI hands washed.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw chicken, raw pork, raw beef, spring rolls and dumplings that were uncovered. CDI items covered. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed facility store raw chicken over raw pork. CDI item relocated. Observed facility use tongs to handle raw chicken and raw steak. Steak was only cooked to 143F. CDI facility cooked steak to 168F and had facility use separate tongs for hibachi steak and chicken. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw pork and beef stored on top RTE sauces. CDI items related. 3-302.11 (A) Food shall be protected from cross contamination by separating raw animal foods during preparation and storage. Observed raw chicken being prep on prep table where fresh broccoli was stored. CDI food items separated in different locations. Observed facility washing dishes where raw shrimp was prep. CDI raw shrimp prep in prep sink and 3 comp sink wash, rinse, and sanitized to allow proper utensil washing. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed employee go in walk in and back to cook line using the same gloves. CDI

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives, fryer baskets, pots on cook line, strainers, and utensils on cook line that were soiled from the night before. CDI items placed in sink for cleaning. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Thermometers shall be cleaned before use and storage. Observed thermometer that was used without sanitizing. CDI thermometer cleaned. 4-702.11 Equipment and utensils shall be sanitized before use after cleaning. Observed dishes that were washed then rinsed drying and not placed in a sanitizer. 4-703.11 Hot Water and Chemical-Methods - P. Observed utensils that were washed then rinsed then sanitizer bucket splashed on utensils. Chlorine sanitizer has a contact time of 10 seconds. CDI facility filled sanitizer bin and left dishes to properly sanitize.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P. Observed raw chicken wings cooked to 151F. CDI wings finish cooking at 179F. Observed hibachi steak that was order well done and was handle by tongs with chicken juices only cooked to 143F. CDI completed cooking to 168F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P-. Observed won ton soup that was sitting out and at 74F. CDI item discarded.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed hibachi steak that can be served rare to well done without a consumer advisory on menu. Verification required. Menus must read "Items are raw or undercooked. Consuming raw or undercooked ingredients can increase your risk of foodborne illness."

4-603.16 Rinsing Procedures - C. Rinse after washing and before sanitizing. Observed facility wash 3 comp sink and poor sanitizer on soapy water.

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 pork cooling in large volume bus tub. CDI split pork into two shallow containers to cool.

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 oils and spices at cook line.

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

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays stored on cook line without being inverted.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef stored aboved shrimp CDI correctly orderered raw proteins in walk in cooler.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitzer bucket for cloths with no measurable chlorine CDI new sanitizer mixed at proper strength.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed two tubs of breaded chicken at 72 and 90 degrees greater than two hours old. CDI PIC discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed dumplings at 65 degrees less than two hours old tightly covered to cool CDI removed cover to vent and cool 50 degrees by end of inspection.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices at grill no lables. Repeat violation.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen and dining room. -0 points- facility had just received two deliveries and door open for extended period of time.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wiping cloths on counter throughout kitchen. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket stored on the floor near three compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy build up of food debris and black mold on gaskets of lower prep units.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken on top of raw pork in walk in cooler and walk in freezer. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw shrimp stored in bowls on top of buckets of sauce. CDI - Cooler and freezer rearranged with correct storage order per REHS.

General Comment 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Sticker residue and entire labels left on outside of pans that have been washed and stored as clean. CDI - All pans with sticker residue sent to dish for reprocessing.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Multiple containers of egg rolls, spring rolls, and breaded cooked chicken with no date marks in the low prep cooler. Items were back dated as PIC said they were all made two days prior. Also, items in flip tops are not being date marked. CDI - Items were back dated when the staff was certain of the day prepared; all others discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Chlorine sanitizer reading above 200ppm via test strips. CDI - Solution diluted to 150ppm.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry goods at cook line not labeled. This is a repeat violation. Recomended that each container be stacked inside a second one, then label the bottom one as it will be washed less frequently. This should make it easier to keep labels on.

General Comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. One wet wiping cloth stored on counter. CDI - Placed in sanitizer.

General Comment 4-501.11 Maintain equipment in good repair. Gaskets of low prep coolers damaged and in need or replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of grease and food debris on many frequently handled surfaces such as low prep cooler door handles, soap dispensers, and handsink faucet handles. Clean all.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored on top of container of raw pork in walk in cooler. CDI - Walk in cooler rearranged with chicken over chicken and beef over pork. Repeat violation. Review food storage chart posted on walk in cooler door.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cooked breaded chicken and cooked egg rolls held above 45F on shelf next to fry station since 9 am. CDI - Items were discarded. Discussed with PIC that TCS food must be held on temperature even if they will be reheated before service to 165F+.

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 Cooked chicken and cook shrimp cooling in flip top. CDI - Items were placed in low prep cooler to properly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Dry goods at cook line not labeled. 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. Multiple knives stored with blade between prep unit and counter. CDI - All such kinives sent to dish area for processing.

General Comment 4-501.11 Maintain equipment in good repair. Wire shelving in walk in cooler badly rusted. Repair or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on wire shelving throughout. Clean regularly. Repeat violation.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above raw shrimp in walk in cooler. CDI - Rearranged cooler with chicken on bottom shelf and shrimp above chicken.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three compartment sink reading at 0 ppm. CDI - Discharged water and remade sanitizer at correct strength, verified via test strips.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Egg rolls prepared yesterday not date marked in walk in cooler; few items in walk in cooler have date marks. CDI - All TCS foods held more than 24 hours appropriatly date marked. 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. Large container of flour in dry storage and containers of salt, sugar, and msg at cook line, all not labeled. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths throughout the facility stored on counters and prep surfaces not in sanitizer. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of grease and dust on wire rack at end of cook line. Clean frequently. Repeat violation.

2-301.14 When to Wash - P. Food employees must wash their hands and exposed portions of their arms before working with exposed food, clean equipment or utensils, or unwrapped single service and use articles including before putting on single use gloves to work with food. Observed an employee put on gloves and handle food without washing their hands first. Observed another employee rinse his hands in the 3 compartment sink and dry with a paper towel instead of proper handwashing at a hand sink. CDI - both corrected.

3-304.15 (A) Gloves, Use Limitation - P. Observed an employee touching food with his gloved hands, then go to the walk-in, open the door, and come back to working with ready to eat food with his gloved hands without ever stopping to change gloves. CDI - corrected.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Keep raw meat that is of differing species separate. Observed chicken and shrimp on the same sink. CDI. 3-304.11 Food Contact with Equipment and Utensils - P. Observed shrimp being prepared on the dirty dish sink. CDI - moved.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Ready to eat TCS (time/temperature control for safety foods including cooked and cooled foods shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. The majority of foods requiring date marking in the walk-in were not marked including cooked chicken and noodles. CDI

3-501.15 Cooling Methods - PF. Use proper cooling methods. Do not cool products by setting them out at room temperature. Observed soup cooling at room temperature. CDI.

Label all dry goods. Observed container of salt unlabeled. CDI.3-302.12 Food Storage Containers Identified with Common Name of Food - C

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Store all food at least 6 inches off the floor. Observed a container of food on the floor in the walk-in freezer.

3-304.14 Wiping Cloths, Use Limitation - C. Store wiping cloths in sanitizer between uses. Store the wiping cloths in sanitizer off the floor. Observed wet wiping cloths on prep tables and the wiping cloth bucket on the floor. CDI.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. General cleaning of non-food contact surfaces is needed such as shelving and equipment.

Keep the and walls clean. Observed general cleaning needed of floors and walls needed around the cook line and in areas towards the back of the restaurant.

3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. Observed raw shrimp over vegetables in reach-in, CDI, repeat violation. 3-304.15 Ensure that single-use gloves are used for only one task, and then discarded when damaged, soiled, or when interruptions occur in the operation. Observed employees handling food, making sanitizer, returning to food prep without changing gloves, CDI.

.Ensure sanitizer is available at all times of operation. Observed no sanitizer available, CDI.

Ensure all food is stored off floor, observed bag of onions stored on floor.

2-301.14 Ensure that hands are washed as often as necessary to prevent contamination of food and clean equipment and utensils. Observed employees changing gloves without washing hands, CDI by washing hands.

3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display. Observed raw chicken and shrimp over rice noodles, raw bacon over vegetables, raw shrimp over vegetables, CDI by moving.

Ensure sanitizer is available at all times during operation. Observed no sanitizer made in facility in buckets, bottles, or sink, CDI by making.

3-501.17 Ensure all foods that are time/temperature control for safety (TCS) and ready-to-eat are properly date marked. Observed egg rolls, cooked ribs, cooked chicken with no date marking, incorrect date marking on cooked shrimp, VR to check proper date marking.

Ensure proper methods are used for cooling TCS foods. Observed shrimp, chicken, dumplings, etc. cooling while tightly covered, CDI by uncovering.

.4-302.12 Provide properly sized thin probe thermometer for use in thin food products. Observed thick probe dial thermometer available for use, VR to check thermometer.