FORTUNE COOKIE III

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P- Observed raw chicken above RTE sauces in the lowboy unit. Ensure that all raw chicken is stored beneath RTE foods. -CDI- PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed a spray hose hooked up to the mop sink in the rear of the facility. The hose was resting at the hand sink. EHS observed a food employee use the hose to rinse dishes at the 3 comp during the W/R/S process. Dishes were properly being sanitized at 200 PPM Chlorine. EHS discussed with kitchen staff and PIC that the rinse process should be done using the faucet present at the 3 comp sink. PIC stated they will not use the hose for 3 comp rinsing moving forward.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping clothes present in several locations throughout the kitchen. Cloths were not stored in sanitizer. Ensure that all wiping clothing are stored in sanitizer in between uses.

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 being used as liners present in the facility. Ensure that all non food contact surfaces are smooth and easily cleanable.

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 and food debris present on the prep unit holding the microwave and rice cooker upon entry into the kitchen. Observed buildup of soil and residue on some of the handle and external portions of cooking/holding equipment. Clean and maintain as clean.

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 frozen beef stored outside of original packaging in WIF stored over top of raw shrimp stored outside of the original packaging. Ensure that proper storage order procedures are followed. Storage order procedures were talked about with food staff. -CDI- Food employee arranged food to reflect proper storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior of ice machine with soil and residue buildup. Ensure that the ice machine is cleaned and maintained as clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed prep unit 2 with an ambient temperature reading of 44F in both flip top and lowboy. TCS Foods in the lowboy unit included cooked tofu 42F, bamboo shoots 45F, and egg mix 46F. All foods were stated to be held in the lowboy over night. -CDI- All TCS foods in the lowboy unit were voluntarily discarded. PIC stated that flip top is broken down each evening and that no foods in the flip top are held in the unit over night. TCS foods in flip top ranged from 43F to 45F. PIC stated that the foods in the flip top entered at 10:00 AM. EHS and PIC discussed the following. Due to observed compliance in facilities TPHC, facility will use emergency TPHC on the TCS foods in the flip top. Food currently in the flip top is to be discarded at 2:00 PM, and new food will be placed in from 2:00 PM to 6:00 PM and then 6:00 PM to 10:00 PM. All food after the 4 hour time window is to be discarded. PIC is placing a work order to have the prep unit repaired. PIC will not use the lowboy portion of the prep unit for TCS foods in the mean time. EHS will return tomorrow morning to ensure that the unit has been repaired. 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 (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 scoops for several non-TCS foods with their handles resting atop the food. Foods included rice, flour, sugar, and corn starch. Ensure that handles of scoops are stored so that they are not in direct contact with foods.

4-501.11 Maintain equipment in good repair. Observed prep unit 2 not functioning properly and holding an ambient temperature of 44F. Ensure prep unit is repaired, EHS will return tomorrow morning to ensure unit is fixed.

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 and residue present throughout the facility, on the sides of cooking equipment, handles of holding equipment, on the hood system, and in the NFCS present within the prep units. Ensure that facilities non-food contact surfaces are cleaned and maintained as clean.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed biofilm residue present on the interior portion of the ice machine. Ensure that ice machine is cleaned frequently enough to preclude the buildup of any residue.

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 large container of cream cheese (Crab Rangoon Filling) that contains cream cheese, onion, and imitation crab dated past the 7 day date marking window. Ensure that all foods past the 7 day date marking window are discarded after 7 day window has expired. -CDI- PIC voluntarily discarded cream cheese filling. Per EHS’s review of past date marking violations and Risk Control Plan at the facility, the facility has made large improvements in date marking. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (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 multiple containers of non-TCS dry goods with handles present directly on the food. Ensure handles are kept out of the food. 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 Chicken in TPHC flip top with bowls being used as scoops in direct contact with the food. Ensure that handles or scoops are not in direct contact with food.

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 wet stacked bowls and containers present on the clean dish rack of the facility. Ensure all clean equipment is air dried prior to being stacked together.

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 rusting on the shelving present in the WIC. Ensure that non-food contact surfaces are maintained free from rust and corrosion.

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 floors of the WIC and WIF with a build up of food debris and residue ensure that all equipment such as WIC and WIF are maintained as clean.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris and residue on a mesh strainer stored on the clean dish shelf, above the 3-compartment sink. CDI: Strainer was removed and placed in the soiled dish pit. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.18 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 a large metal pan and metal bowl full of cream cheese mix used for the filling of house-made crab rangoons (made with imitation crab meat) both date-marked with a prep date of 7/02, stored inside the WIC. CDI: PIC voluntarily discarded TCS cream cheese filling since 7-day window had surpassed. Observed multiple sheet trays of house-made crab rangoons without a date-mark for the prep date, stored on the speed rack inside the WIF. Food employee stated that they made these last Saturday. CDI: Date labels were created with the correct prep date for the crab rangoons. Observed a large bus tub full of cooked chicken chunks that were temping near frozen, but date-marked with one date 7/08, stored inside the WIC. Food employee stated this was the thaw date. CDI: Date of prep was added for the cooked chicken. REPEAT VIOLATION. *Note: Facility was issued a Risk Control Plan for date-marking, since 6/06, to which the procedures included that the PIC would send EHS a picture of the completed daily logs every Wednesday. EHS has not received contact from any PIC's at the facility since 6/18, and EHS observed during today's inspection that the daily log being tracked on a whiteboard posted on the standing RIC next to the make line, has not been filled out since July 1st up until today. EHS observed that the column titled "were dates checked?" to show active managerial control for date-marking was completely empty, but the column titled "PIC initials" once dates are checked were all filled out. EHS explained to the PIC and Owner who arrived on-site, that this is insufficient to show that active managerial control is present at the facility, and that the facility has not achieved long-term compliance on date-marking. In addition, EHS observed that the WIC floor was overcrowded due to high amount of food stored inside, making it hard for EHS to reach all pans and containers to check the contents and date labels. EHS had to ask a food employee to move two large bus tubs full of raw marinated chicken on top of four large bus tubs of the same content so that the EHS could step onto the crate of where these bus tubs were held off the floor inside the WIC, to check the dates/temps/contents of the food items stored on the top shelf. EHS also asked Owner for assistance in reaching a metal pan of cooked lo mein noodles that were cooling from today, stored in the back corner on the top shelf inside the WIC, to which EHS observed the Owner had trouble reaching as well. EHS explained to the Owner present, that they need to reduce the amount of prep that they do every week to ensure that all pans and containers are easily accessible inside the WIC, and increase the amount of times they receive a delivery from Sysco, so that they do not feel like they have to over-prep. EHS observed same issue inside the WIF, to where contents of food items stored in the back corner were not attainable. EHS explained that when units are over-crowded like this, it can lead to temperature violations, date-marking violations, and storage order violations. EHS is issuing an ITS today for non-compliance and facility will have 30 days to show improvement of all date-marking procedures, and PIC or Owner will need to provide documentation via invoice from Sysco, showing that the facility has increased their receiving frequency to more than once a week.

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 all TCS food items stored in the make table that are held on TPHC (cooked chicken wings, cooked eggrolls, cooked chicken chunks) were not time stamped to indicate a start time or discard time. Food employee stated that the food items were placed in the unit an hour prior to EHS's observation (3:00PM). CDI: Food employee created time stamp on a label to indicate that these TCS food items were held on time starting at 3:00PM. Observed a container of eggwash that was time-stamped with a start time of 3:00PM, stored on a cart holding seasonings and sauces at the make line. EHS noticed that this TCS food item was not included in their approved TPHC form that is posted on the wall behind the make table holding TCS food items on TPHC. CDI: PIC added "eggwash" into the list of items that are held up to 4 hours on TPHC.

3-501.11 Stored frozen foods shall be maintained frozen. Observed a large bus tub full of fried chicken date-marked with yesterday's date, temping above 32F (see temp chart) stored inside the WIF. CDI: EHS allowed PIC to move bus tub into the WIC since TCS food item was cold holding below 41F, and just advised to use this bus tub of fried chicken first.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed two dead roaches on the floor in the front area behind the register. Remove any dead insects at the facility. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed gap in between the bottom of the back screen door and the floor. PIC stated that he got the hole replaced, and this is the furthest they can get close to touching the floor in order for the back screen door to open and close. EHS advised just keeping back door closed in order to prevent pest entry from the screen door, or to get more fans installed so that the back area of the kitchen doesn't get so hot.

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 a long wooden plank, made of unsealed wood, stored underneath the 3-compartment sink. PIC stated that this wooden plank is used to support their whet stones when sharpening their knives, so that the stones do not move out of place. CDI: PIC voluntarily discarded wooden plank. 4-501.11 Maintain equipment in good repair. Observed the side panel of the fan inside the WIC, falling off. Observed rusted shelves inside the WIF. Replace/repair items mentioned above. REPEAT VIOLATION.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy dust buildup on the ceiling inside of the WIC. Observed food debris on interior surfaces inside make tables. Increase cleaning frequency to prevent contamination. REPEAT VIOLATION.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed brooms, mops, and other cleaning supplies stored at the can wash, commingled with cans of paint, power tools, and empty containers. Keep any miscellaneous items stored away from items used for cleaning in the establishment to prevent contamination.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed one food employee (who was working the fryer station) who had gloved hands, and using those gloved hands to grab the raw marinated chicken wings from a bus tub, to then place them into the fryer, then proceed to go to the handsink and wash his hands while still donning the same single-use gloves that he used to touch the raw chicken, to then remove the fryer baskets of fried chicken and place the fried chicken into a different bus tub. CDI: EHS explained the situation to the head cook, and he educated the food employee who removed his gloves and EHS observed proper handwashing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed food employee working the fryer station insufficiently cooking the raw chicken wings and drumsticks to the required internal temperature of raw poultry (below 165F). EHS asked food employees if they take final cook temps during their shift, to which they replied that they do not. PIC stated that they usually cook the chicken well-done and EHS advised that the food employees get into the habit of taking final cook temps to ensure that the minimum internal temps of all raw animal proteins are being met. CDI: Head cook immediately re-fried the entire batch of chicken wings/drumsticks and EHS observed internal temps to be above 165F (see temp chart).

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 a container of cooked pork inside lowboy cooler 2, with a prep date of 5/16. CDI: Cooked pork was voluntarily discarded since the time/temperature window had surpassed. Observed a container of grilled chicken that was date-marked with a prep date of 5/26, but temping at frozen inside the WIC. CDI: EHS explained date-marking rules for TCS items that are thawed before serving; PIC created date label of thaw date to depict when the 7-day window started again. Observed a container of fried chicken date-marked with a prep date of 5/26, but temping above 32F inside the WIF. PIC stated food employee must have labeled with wrong date, and was actually prepared today. CDI: PIC created new date label. REPEAT VIOLATION. *Note: This facility has been marked out of compliance for date-marking for the previous 5 consecutive inspections. EHS is implementing a 30-day Risk Control Plan for facility on date-marking, so that long-term compliance can be obtained. 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 . 3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a container of housemade spring rolls made with TCS ingredients that were not date-marked, stored in the reach-in cooler. Head cook stated they made these yesterday. CDI: Food employee created date label for spring rolls. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle stored on the chemical rack next to the 3-compartment sink. Head cook stated the liquid in this spray bottle is degreaser. CDI: Food employee labeled spray bottle as "degreaser."

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed three 5-gallon buckets of Kikkoman soy sauce stored directly on the floor, next to the back prep sink. Keep all food products off of the floor to prevent contamination.

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 a deli container used to scoop "salt wing" from a large bin, stored commingled in the non-TCS food product. Keep deli containers out of the non-TCS food products to prevent contamination. REPEAT VIOLATION.

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 clean cutting boards stored directly behind the faucets at the 3-compartment sink, where a stack of soiled multi-use equipment and utensils had been piling up. Keep all cleaned equipment and utensils stored in a clean area to prevent contamination.

4-501.11 Maintain equipment in good repair. Observed rusted shelves inside the WIC. Observed rusted shelves at the dry storage rack. Repair/replace rusted shelves.

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 soiled gaskets and buildup on interior surfaces inside lowboy cooler 1. Observed a pool of standing water inside lowboy cooler 2. Observed soiled gaskets and buildup on interior surfaces inside the standing reach-in cooler. Observed dust buildup on the ceiling inside the WIC. Increase cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed handsink inside the unisex bathroom needing to be re-caulked. Re-caulk handsink. Observed water leak at faucet from the 3-compartment sink. Repair water leak. REPEAT VIOLATION.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin inside unisex bathroom. Obtain covered waste bin for the proper disposal of sanitary napkins.

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 food debris accumulating on the WIF floor. Keep floors clean. REPEAT VIOLATION. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed the bottom of the back screen door damaged, exposing a hole at the bottom of the screen. Repair door to prevent entrance of pests into facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee's hat stored on top of a large bin of "super corn starch." Keep employee possessions stored away from all food products to prevent contamination.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed non-commercially packaged portions of raw pork stored above a container of mixed veggies and house-made spring rolls on a speed rack inside the WIF. CDI: Food employee corrected storage order to prevent contamination. REPEAT VIOLATION. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure Observed the interior surfaces of the microwave used to heat up consumer foods accumulating with food debris. Increase cleaning frequency.

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 a metal pan of fried chicken that was date-marked from 2/03, stored in the lowboy cooler. Observed a metal pan of cooked bamboo shoots that were date-marked from 2/02, stored in the lowboy cooler. CDI: Food employee voluntarily discarded both TCS food items since they had surpassed the time/temperature window. Observed five plastic to-go containers of rehydrated vermicelli noodles that were not date-marked. CDI: Food employee stated that the noodles were re-hydrated on saturday, 2/08, and created date labels for each container of the noodles. Observed cooked pork stored in the WIF without a date-mark with the prepared date. CDI: Food employee created date label. REPEAT VIOLATION. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(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 a container of eggwash that is held at TPHC, without a time stamp of when it was pulled or when it should be discarded. Food employee stated that it was pulled at 10:30AM and EHS observed other items on TPHC that were pulled and labeled around the same time as the eggwash. CDI: Food employee wrote the time stamp of 10:30AM on the eggwash.

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 a scoop handle submerged in the flour bin. All other scoop handles in non-TCS foods were stored with their handles above the food. Keep scoop handles above the top of the non-TCS food products.

5-205.15 Maintain a plumbing system in good repair. Observed a water leak from the faucet in the 3-compartment sink. Repair. REPEAT VIOLATION.

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 a heavy buildup of dust on the fan and ceiling inside the WIC. Increase cleaning frequency. REPEAT VIOLATION.

6-303.11 Provide required lighting intensity. Observed one of the three lightbulbs out in the hood system. Replace with a new lightbulb.

REPEAT VIOLATION: 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 over ready to eat fried tofu and spring rolls in the reach-in unit. CDI - PIC re-arranged storage order to prevent cross contamination. -3- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135 F to 70 F; and within a total of 6 hours from 135 F to 41 F. - P. Observed sesame chicken and chicken wings cooling from previous night in the walk-in cooler, according to their date labels. CDI - PIC voluntarily discarded products for compliance. -1.5- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. - P. Observed various TCS applicable foods in thawing process with out pull dates (cooked pork and chicken) and items with incorrect and no date labels (napa cabbage and wontons). PIC traced back all items from yesterday and 10/26/24 with exception to wontons. CDI - Wontons voluntarily discarded and all other products date marked accordingly by PIC. -3- ***Next repeated violation will result in immediate discard and a Risk Control Plan.*** 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 dense quantities of sesame chicken and chicken wings cooling stacked in deep plastic containers and covered with plastic wrap in the walk-in cooler. Items had been cooling since last night according to their date labels. See #20. CDI - PIC voluntarily discarded products for compliance. EHS and PIC discussed effective cooling methods such as utilizing adequate equipment (WIF) for rapid cooling, dividing batches in to smaller volumes, using metal containers and venting products. -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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU.

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood vent over cook line with greasy residue build up dripping down vents. According to certificate of cleaning, services were provided June 2024. Points scaled back due to improvement noted. -0.5-

5-205.15 Maintain a plumbing system in good repair. Observed water leak at left fixture of 3-compartment sink when equipment is in use and slow water leak at prep sink fixture when equipment is shut off. Repair. -0-

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 food debris on floors in the walk-in freezer. Increase and maintain clean. -0-

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 opened container of freshly made coffee stored on prep top shelving area alongside single service hinged containers. CDI - Personal beverage removed by employee. -0.5-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing - Pf. CDI - Observed PIC utilize hand washing sink to fill up plastic container. CDI - Staff educated on use of hand washing station. -0-

REPEAT VIOLATION: 3-202.15 Food packaging must be in good condition, intact and protect the food inside. - Pf. Observed two dented cans of hoisin oyster sauce stored on shelf with cans for use. CDI - Can removed for credit. -2-

REPEAT VIOLATION: 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 on top of container of country crock butter and packaged dumplings. CDI - PIC re-arranged storage order to prevent cross contamination. -1.5- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

REPEAT VIOLATION: 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. - Pf. Observed soiled can opener and crinkle cutter (vegetable cutter) stored clean. CDI - PIC placed items in 3 compartment sink. No points deducted due to improvement observed. -0- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg, How to Test Sanitizer https://youtu.be/y0SjmnabFaY, and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08.

3-501.18 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 TCS appplicable foods such as BBQ pork (prep date 5/27/24) and chicken wontons (no date) in refrigeration units. CDI - Both products voluntarily discarded by PIC. -1.5- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet nesting on top shelving unit. Separate to allow to air dry. -0-

4-903.11(C) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple to-go containers stored upright and uncovered.

REPEAT VIOLATION: 4-501.11 Maintain equipment in good repair. Observed hand washing sink slow to drain. Repair. No points deducted due to compliance with previous violations. -0-

REPEAT VIOLATION: 4-601.11(C) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood vent over cook line with grease and residue build up dripping down vents. Observed the protective film remaining on prep coolers. This film is peeling up and not smooth and easily cleanable. Remove film. -1-

REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed car keys stored on prep unit shelving along side single service hinged containers, cellular device stored on prep table, employee drinks, food items stored with facility food items on top shelf of walk in cooler. CDI - Personal items removed. -0.5-

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of oyster sauce stored on shelf with cans for use. CDI: Can removed for credit -REPEAT VIOLATION-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed unwashed peppers over washed carrots and snap peas. CDI-PIC rearranged 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 knives stored clean with food debris on blades as well as food thermometer stored clean with food debris on thin probe of thermometer. CDI-PIC placed items in 3 compartment sink and sanitized thin probe of food thermometer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed general tsos chicken, sweet and sour chicken, and wings overfilled well above the fill line and cold holding between 43-46F in flip top cooler. PIC stated items were filled from walk in cooler at opening, an hour prior to the start of the inspection. CDI-Items were removed from flip top cooler and placed in walk in cooler to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spring rolls, pork, dumplings, and shrimp in reach in cooler and low boy without date marking. PIC stated that spring rolls, shrimp, and pork were removed from the freezer 2 days prior and all other items were prepared yesterday. CDI-all items were properly date marked. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 marinated shrimp cooling in walk in cooler in a deep container with lid on. Within 30 minutes the temperature only dropped 2 degrees. Also observed wings, sweet and sour chicken and general tsos chicken cooling in walk in cooler with tight plastic wrap over items. CDI-PIC removed lid and placed in shallower pan for rapid cooling and removed plastic wrap from other items in cooling. -REPEAT VIOLATION- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed box of noodles on floor in walk in cooler. Keep food off the floor.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler severely rusted and in need of replacing. Observed minor paint chipping on shelving for dry storage. -REPEAT VIOLATION-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed grease accumulation on exteriors of cooking equipment. Observed some food debris and build up on exteriors of prep coolers. Observed the protective film remaining on prep coolers. This film is peeling up and not smooth and easily cleanable. Remove film. Observed cleaning needed on all gaskets throughout facility. -REPEAT VIOLATION-

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed hot water at 3 compartment sink at 106F. CDI-PIC adjusted hot water heater and hot water at 3 compartment sink adjusted to 125+.

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 absorbent ceiling tiles in kitchen over dry storage area. -REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed grease buildup on wall and ceiling behind hood/in the dish area. Observed some burnt out light bulbs in fixtures above warewashing area. -REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on wall near walk in cooler. -REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks and other employee food items stored with facility food items on top shelf of walk in cooler.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed dented can of oyster sauce stored on shelf with cans for use. CDI: Can removed for credit

4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P When EHS asked employee how dishes are washed, employee stated they are are only washed with soap. Employee stated after washing with soap he lets the dishes dry. CDI: PIC showed employee how to prepare sanitizer water at the 3-comp sink and how to test the sanitizer to ensure that it is the proper concentration. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed chicken, shrimp, and chicken wings cooling in walk in cooler from yesterday above 41F. Chicken was voluntarily discarded as it was above 45F. Other items continued to cool as they were raw. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.18 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 all items in prep top cooler date marked for 9/20 when EHS arrived. 10 min later, all items were date marked 9/21. Employee stated that they change the date every day. Products were still from 9/20. CDI: Products were properly date marked. Ensure the original date of prep/cooking of TCS items is used when date marking. Observed pork in walk in cooler date marked 9/7. PIC stated it was pulled from the freezer yesterday. CDI: Product was date marked “PFF 9/20/23”. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed chicken, chicken wings, and spring rolls held on TPHC from last night with the times changed to 10:30am today. CDI: Products were voluntarily discarded. Items not sold at the end of the 4 hours/at the end of the day (whichever comes first) shall be discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of purple chemical not labeled. CDI: Bottle labeled. REPEAT VIOLATION 7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed first aid items and advil stored over food items in dry storage. CDI: Items 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 bus tubs of raw chicken, chicken wings, and shrimp cooling from prep yesterday in walk in cooler. Containers were full, covered, and stacked on top of one another. Ensure that products are properly cooled after prep in shallow pans/amounts with no lids and stirring as needed. CDI: Chicken above 45F was voluntarily discarded. Others continued to cool. REPEAT VIOLATION For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler severely rusted and in need of replacing. Observed minor paint chipping on shelving for dry storage.

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 accumulation on exteriors of cooking equipment. Observed some food debris and build up on exteriors of prep coolers. Observed the protective film remaining on prep coolers. This film is peeling up and not smooth and easily cleanable. Remove film.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lid on dumpster open. This is a shared dumpster.

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 absorbent ceiling tiles in kitchen over dry storage area. 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 grease buildup on wall and ceiling behind hood/in the dish area. Observed some burnt out light bulbs in fixtures above warewashing 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 dust build up on wall near walk in cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken stored over cooked chicken and cooked pork. Observed single-service box lids with raw chicken stored over broccoli in walk in cooler. CDI, foods relocated for proper storage. Repeat. Risk Control Plan to be requested if risk factor and facility not in compliance next visit or inspection. Visit to ensure long term compliance and Follow up to be completed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P - Observed deep containers of chicken and sheet pans of chicken cooling on rack. Chicken was at 124 degrees F at 1:20. At 1:50 chicken was at 109 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow sheet pans uncovered and transferred to walk in cooler and freezer to rapidly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tall 2 door reach in prep refrigerator ambient air temperature at 43 degrees F. CDI, foods observed between 42-45 such as pork and dumplings relocated to walk in cooler to rapidly cool. Observed flip top prep cooler ambient air temperature at 51 degrees F and foods between 51-54 degrees F. TPHC to be used until unit calibrated and all foods in unit over 4 hours voluntarily discarded. Other foods placed on TPHC. Follow up to ensure long term compliance and calibration of unit. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of degreaser not labeled. CDI, bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed deep containers of chicken and sheet pans of chicken cooling on rack. Chicken was at 124 degrees F at 1:20. At 1:50 chicken was at 109 degrees F. Cooling rate calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow sheet pans uncovered and transferred to walk in cooler and freezer to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 single-service bowl used as scoop. Use proper scoop with handle.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed raw chicken removed from commercial packaging on trays over immigration crab meat and RTE foods. Observed raw shrimp over cooked shrimp in walk in cooler. CDI, foods relocated for proper storage. Repeat. For more information on food storage order please visit: http://meck.co/FoodSafety

3-403.11 (A),(D) Reheat all TCS foods to 165F within 2 hours if food is to be hot held until service. -P - Observed rice reheated to 136 degrees F. CDI, rice voluntarily discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P - Observed rice hot held from morning per PIC at 119 degrees F in warmer. CDI, attempted to reheat rice but voluntarily discarded. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. - Observed no written procedures for egg held on TPHC as operator stated procedures were removed from wall. CDI, procedures made during inspection and blank form emailed to operator. TPHC procedure template may be found at: http://meck.co/FoodSafety

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed toothpaste and employee items stored over items for consumer on storage rack.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed employee able to name some reportable illnesses and symptoms but not all and signed employee health policy provided by operator did not include nontyphoidal salmonella as reportable illness. CDI, updated employee health policy agreement emailed to operator.

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 operator not able to provide vomiting and diarrhea cleanup procedures. CDI, sample procedures emailed to PIC.

6-301.11 Provide soap for handwashing at each handsink. -Pf - Observed no soap provided at hand washing sink. CDI, soap supplied during inspection.

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

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed dead roaches on FRP board.

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 bowl used as scoop in food ingredient container.

4-501.11 Maintain equipment in good repair. Observed sink stoppers missing from 3 compartment sink. CDI, stoppers provided during inspection. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed 2 cutting boards in need of replacement or resurfacing.

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 peeling FRP board. Observed some baseboard damage. 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 grease buildup around fryer unit. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed drill and tools stored on food ingredient container.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed herbal tea concentrated supplement stored on flip top prep cooler.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P - Observed employee chopping carrots with bare hands. - CDI - Employee washed hands and donned gloves.

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 various forms of cooked chicken (chicken wings, sesame chicken, and sweet and sour chicken) and pork egg rolls holding above 41F (see temperature chart) in flip top unit (closest to door to kitchen). PIC voluntarily discarded food items. Ambient temperature of unit read 66F on top and 51F on bottom. Unit requires repair. Any items held in unit must be placed on time until unit is repaired. EHS recommends filling containers less full as good practice. - VR - Verification required within 3 days to ensure unit properly functioning.

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 cooked noodles, chicken wings, sesame chicken, pork egg rolls, and sweet and sour chicken without a date mark/label. PIC stated items were cooked yesterday. Large bins in WIC have date on them which the product was pulled from for the flip top unit. - CDI - EHS allowed PIC to date items. Date mark/label must stay with food item once it has been portioned into smaller containers from WIC.

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 large covered bin of raw chicken cooling in walk in cooler. Raw chicken did not cool during a 30 minute period. - CDI - PIC uncovered bins and portioned chicken into smaller, shallow containers to quickly cool. PIC stated prep ended around 12pm so chicken still within allowed 4 hour cooling period.

4-204.112 (B) Provide and position correctly an air thermometer in cold/hot holding equipment. - Observed lowboy coolers without thermometers. Provide thermometers in all refrigeration units.

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 large bins used to store dry goods (sugar, flour, etc) without labels. Label all bins used to store dry goods with the common name of the food item.

6-501.111 Keep the premises free of insects, rodents, and other pests. - Observed live small insects near 3 compartment sink. PIC provided invoice for pest control services. Increase pest control visits as needed to maintain facility free from pests. 6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. - Observed dead insect in prep sink next to 3 compartment sink. Remove dead bugs in a timely manner.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. - REPEAT - Observed box of raw shrimp stored on floor in walk in freezer. Keep food off the floor.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf - Facility does not have test strips to test chlorine sanitizer. - VR - Verification required within 10 days to ensure facility has obtained chlorine test strips.

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. - REPEAT - Observed buildup on large bins used to store dry goods (flour, sugar, etc). Increase cleaning frequency to prevent buildup.

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. - REPEAT - Observed wall and floor damage throughout facility. Observed floor of walk in cooler to be very rusted. Requires repair. 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. - REPEAT - Observed food debris on floor of walk in freezer and grease buildup around fryers in kitchen area. Clean and maintain clean.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed large container of fish stored in walk in freezer with food for customers. Fish is not on the menu for the establishment. PIC stated owner brought the fish in for employees to eat. Store personal food items away from food to be sold to customers.

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 an opened bottle of water stored on shelf above RTE foods in prep cooler. CDI. Drink was relocated.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety; Observed raw marinated chicken stored directly above mushrooms. No visible contamination observed. CDI. Foods re-arranged. 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 stored above raw shrimp. No visible contamination observed. CDI. Foods re-arranged. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door was open during entire inspection. Facility received a shipment prior to inspection but did not close door. No insects/pests observed during inspection. Door closed upon request.

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 raw chicken stored directly on the floor in prep area.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed multiple to-go containers stored upright and uncovered.

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 build-up of food/debris on surfaces of prep coolers/gaskets throughout facility. Observed rusty shelving racks in ware washing area. Please clean and maintain clean. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed a need for improved floor cleaning throughout facility, with heavy build-up noted underneath cooking/cold holding/ware washing equipment. Observed a build-up of dust on vent in walk-in cooler. Please clean and maintain clean. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed areas of damaged floors/walls in ware washing area. Please repair. REPEAT.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety - REPEAT - Observed a raw chicken containers stored above produce in walk in cooler. CDI- EHS educated PIC and food employee on proper storage order and food employee properly corrected issue. Establishment has posted on walk-in freezer and refrigerator food storage posters.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU. - Observed cooked chicken stored tightly covered in walk in cooler at 50F around 11:30AM. Per PIC, chicken was cooked the previous night around 7-8PM and left in the walk in cooler to cool overnight. Chicken did not cool to 41F or below within required 6 hour cooling parameter. - CDI - EHS discussed proper cooling methods and parameters with PIC. PIC voluntarily discarded chicken and cooked a new batch of chicken.

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 steak, chicken wontons, and cooked pork stored in various coolers throughout facility with no date mark. CDI - Per PIC, these items had been cooked the day before. EHS discussed proper date marking procedures with PIC and allowed PIC to date items. - NOTE: Third consecutive inspection with date marking violations noted. If issue persists at next inspection, risk control plan may be implemented.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf - Observed on spray bottle of sanitizer not labeled. - CDI - PIC labeled sanitizer spray bottle.

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 cooked chicken stored tightly covered in walk in cooler to cool down from the previous night. - CDI - EHS discussed proper cooling methods with PIC. PIC voluntarily discarded chicken due to not meet required cooling parameters. New batch of chicken was cooked and placed on ice bath to begin cooling process.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. - Observed sugar, vinegar, and other sauces stored outside of original containers with no label indicating the common name of the food item. - CDI - PIC labeled all items.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. - Observed single service trays stored outside of their original packaging but not inverted or stored with overhead protection. - CDI - PIC inverted all single service 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 food debris/residue on outside of 2 door reach in cooler and outside of large sugar container. Increase cleaning frequency to prevent buildup.

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. - REPEAT - Observed damaged walls, damaged and missing baseboard/coving, and holes throughout back kitchen, prep and warewashing areas. Repair all damaged walls, baseboards and holes throughout the back of restaurant. Install baseboards/coving throughout establishment. 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. - REPEAT - Observed food debris/accumulation on floor of walk in freezer. Increase cleaning frequency to prevent buildup.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed employee medicine stored on top of deli prep cooler. - CDI - PIC moved employee belongings to designated area in back of facility away from food and food contact surfaces.

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster and signed employee reporting agreement form, but PIC and food employees were unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI - EHS educated PIC on the updated BIG 6 reportable illnesses and provided hard copies to PIC of the updated Employee Health Acknowledgment form in English and Spanish. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI-EHS discussed the requirement of having written procedures and provided PIC with the state’s example written procedure. EHS recommended to PIC that they review the document with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed multiple containers of raw chicken stored above cooked chicken and cooked shrimp in walk-in refrigerator. Observed a raw chicken containers stored above produce in walk-in refrigerator. CDI- EHS educated PIC and food employee on proper storage order and food employee properly corrected issue. Establishment has posted on walk-in freezer and refrigerator food storage posters. EHS emailed PIC updated storage order posters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings cold holding in prep top unit above 41F. Per PIC, the establishment was not currently holding any TCS food items using TPHC and all food items in all coolers shall be 41F or below. Per PIC, the chicken wings observed out of temperature were placed in prep unit at 11am this morning (11/15). EHS observed violation at 2:15. CDI- EHS allowed PIC to move products to walk-in freezer to cool to below 41F no later than 3pm on 11/15. EHS recommended storing the chicken wings in the unit in single layers to held with cold holding since all other TCS food items in the unit were measured below 41F. REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp, cooked pork (sliced and chopped), cooked noodles, fried tofu, and cooked chicken without date mark labels in both prep units and freezers. EHS was told by food employees all food items are date marked in the walk-in refrigerator, but the date mark label is not carried to the prep units once divided into smaller portions. EHS explained all containers of TCS food items opened or prepared and held more than 24 hours are required to have a date mark label even when they are divided and removed from the walk-in refrigerator. EHS allowed food employees to backdate food items since both employees knew the initial prep date of each food item as it corresponded with the food items in the walk-in refrigerator. REPEAT. EHS discussed date marking requirements with all employees during their last routine inspection. Verification visit no later than 11/24 to discuss the establishment’s date marking system and assist in approving their procedures.

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed at least 4 live and dead roaches (small to large) throughout back kitchen. EHS observed what appeared to be waste matter from rodents or insects under 3-compartment sink and storage shelving near walk-in refrigerator. PIC was unable to produce a pest control report. EHS stated they need to get a licensed pest control operator onsite to examine potential insect and pest issue. EHS strongly recommended a thorough cleaning throughout the establishment to assist with issue. REPEAT. Verification visit no later than 11/24 to review pest control records and the establishment’s procedures for addressing pest control issue. 6-202.15 Protect outer openings of establishment from insect or rodent entry. EHS observed a gap between the reach kitchen door and floor. EHS observed multiple holes throughout establishment that may provide shelter for insects and rodents. See violation #55.

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed open containers of raw chicken stored on top of closed containers of dry food ingredients. Store raw chicken and other raw proteins on the prep table to avoid potential contamination of food items, equipment and food-contact surfaces not being used to prepare the raw proteins.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed two wet wiping cloths on table at front service area. Store all wet in-use wiping cloths in a sanitizer bucket completely submerged between uses.

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 damaged baseboards/coving throughout cook line and back prep area near door. Observed grease build up on ceiling tiles, walls, and fixtures (including grease trap) throughout kitchen. Observed accumulation of food debris and grease build up behind and under prep units. Increase cleaning frequency to avoid build up. REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed damaged walls, damaged and missing baseboard/coving, and holes throughout back kitchen, prep and warewashing areas. Repair all damaged walls, baseboards and holes throughout the back of restaurant. Install baseboards/coving throughout establishment.

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 cutting broccoli with his barehands. Per PIC, after cutting the food item was going to be stored and cooked at a later time. CDI-EHS gave PIC the option of immediately cooking to 165F for 15 seconds or discard. PIC elected to voluntarily discard. EHS explained broccoli is a ready-to-eat food item and owner and PIC understood.

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 improper cooling time and temperature of 3 pans of cooked noodles and 4 pans of cooked chicken (3 wings and 1 sesame chicken). All items had a date mark label of 08/01/2021. PIC and food employees stated they have not removed the products from the walk-in cooler today (08/02). CDI-PIC voluntarily discarded all products. EHS discussed proper cooling parameters and methods and provided cooling posters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two commercially packaged bags of French fries in small prep unit cold holding above 41F. PIC stated products have been in unit since the weekend. PIC also stated the unit was done. EHS observed an ambient temperature of 40F. CDI-PIC voluntarily discarded both packages.

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 shrimp, cooked pork (sliced and chopped), cooked noodles, tofu, and cooked chicken prepared between 07/30 and 07/31 without date mark labels. All food items were observed in double prep unit and reach-in cooler. CDI-Food employee was able to tell EHS exact days he prepared each item. EHS allowed employee to backdate food items. Please note that if this violation continues, EHS will recommend discard. PIC understood.

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 fried chicken wings, sweet and sour chicken, and sesame chicken held using TPHC without begin times marked. PIC produced written procedures. PIC stated begin times and date are to be written on a dry erase board which was observed. CDI-PIC voluntarily discarded all items. EHS explained the importance of following their written procedures.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed residential outdoor fire ant killer stored for use in facility. CDI-EHS had PIC remove the product from the facility. EHS explained a licensed pest control operator is required.

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 TCS foods (cooked noodles and cooked chicken) cooling in deep portions and covered in walk-in cooler. See violation #18. CDI-PIC voluntarily discarded all items. EHS discussed proper cooling methods and parameters and provided cooling posters.

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed at least 4 lives roaches (small to large) throughout kitchen and front area. EHS discussed with owner and PIC that a licensed pest control operator is needed to address issue as well as a thorough cleaning throughout restaurant. REPEAT but different code violation section.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two in-use cutting boards with deep cuts. Repair or replace cutting boards. 4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed wooden spoon used to scoop rice not smooth due to large chips. Discard and use approved utensils.

5-205.15 (B) System maintained in good repair - C Observed leak coming from mop sink faucet. EHS observed plastic bag tied around house at mop sink. Repair leaking plumbing. REPEAT.

5-501.111 Keep storage areas and bins for waste in good repair. Observed facility's designated outdoor dumpster(s) with missing lid and stuck side door. Replace or repair outdoor dumpsters.

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 damaged baseboards/coving throughout cook line and back prep area near door. Observed grease build up on ceiling tiles, walls, and fixtures (including grease trap) throughout kitchen. Observed accumulation of food debris and grease build up behind and under prep units. Repair damaged coving and increase cleaning frequency to avoid build up. REPEAT

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice at front hot holding below 135F. CDI, item reheated to 165F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bins of brown white rice with no label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed torn screen at back door of kitchen. Need repaired.

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several cans dented at seams on shelve for retail use. CDI, items removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease build at hood vents and soiled interior of microwave. Need cleaning.

5-205.15 Maintain a plumbing system in good repair. Observed plastic bag tied around house at mop sink. Need repaired.

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 grease build up on ceiling tiles and water sprinkler at prep area, behind grills. Need cleaning.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers with sticker residue and food debris on the edges. CDI, items removed for Wash/Rinse/Sanitize. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed black build up on white catch plate of ice machine. CDI, item cleaned during inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed no begin and end times on foods. CDI, begin and end times written.

Repeat: 3-501.13 Use approved thawing methods. Observed frozen beef and frozen chicken thawing on counter at ambient temperature. CDI, foods moved to walk in cooler.

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

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in kitchen near hand wash sink.

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

Repeat: 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled interior of microwave. Observed soiled peeling shelves above 3 compartment sink. Observed soiled and peeling shelves on right side of walk in cooler.

5-501.114 Ensure drain plug on dumpsters, waste containers is in place. Observed no drain plug on dumpster.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager in facility at time of inspection. REPEAT VIOLATION.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white catch plate inside ice machine soiled with black and pink buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in walk-in cooler(WIC). Products have various prep dates. PIC stated new WIC is being delivered after Jan. 01. PIC contacted repairman during inspection. WIC missing weather stripping on door causing loss of cold air & condenser unit to freeze over. WIC used heavily throughout day. Ambient air thermometer on WIC read 44F. Food employee adjusted unit & EHS thermometer inside read 36F & ambient air thermometer read 37F. CDI: PIC voluntarily discarded cooked TCS products & cut cabbage. PIC relocated raw meats to step-in freezer. EHS will return within 10 days to verify facility has replaced WIC unit. VERIFICATION REQUIRED.

3-501.13 Use approved thawing methods. Observed chicken thawing in plastic bus tub in standing water on prep sink drain board. Observed chicken thawing on prep counter on metal sheet pan. CDI: Education provided and food employee placed chicken in walk-in freezer and under cold running water.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door cracked open upon arrival for inspection. PIC stated facility does not have pest control.

4-501.11 Maintain equipment in good repair. Observed WIC holding TCS foods above 41F. WIC door missing weather stripping at bottom causing loss of cold air and condenser unit to freeze. WIC used heavily throughout day(staff going in and out alot). Ambient air thermometer on WIC read 44F. Food employee adjusted unit and EHS thermometer inside read 36F and ambient air thermometer read 37F. PIC stated new WIC is being delivered after Jan. 01. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few cutting boards with heavy scoring.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed fan cover and shelves inside WIC soiled with dust buildup and food waste. Observed various pieces of equipment throughout kitchen soiled with sticky residue and food waste. Observed shelves above 3-vat sink soiled with dark greasy film. Observed bucket for ice scoop soiled with food waste. Observed raw meat juice on tops of two bulk dry goods containers at prep sink. Observed grease drippings hanging from vent hood filters. REPEAT VIOLATION.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. No one present at time of inspection with CFPM certification.

3-302.11(A) Separate the different types of raw animal foods. -P A few pans of raw chicken observed over raw pork in walk-in freezer. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Several boxes of unwashed produce observed over ready to eat shrimp, washed produce and cooked chicken. Foods rearranged. Repeat violation. This has been noted on 2 previous inspections.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Bucket of sanitizer and bottle of degreaser observed without labels. CDI. Labeled. Repeat violation. 7-201.11 Store toxic materials to avoid contamination. -P Sanitizer bucket observed on floor. Ensure sanitizer is at least 6 inches off the floor.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Sugar and oil observed without labels on cook line.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. A few wet/soiled wiping cloths observed on counter upon entry. Repeat violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Stove, sides of fryers, and other equipment observed with old food debris. Repeat violation.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp stored above vegetables in the walk in cooler. CDI-The vegetable were moved to a different location. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of sanitizer. CDI-The spray bottle was properly labeled.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counter. CDI-The cloths were removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed cups with no handles stored in the sugar bin and the cornstarch bin. CDI-The plastic cups were removed.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler. Have replaced. REPEAT. 4-202.16 Nonfood-Contact Surfaces - C Observed card boards being used on shelving throughout the facility. Cardboard is absorbent and not easily cleanable. Removed from food prep areas and storage areas. REPEAT.

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 insides of the handles to the dry storage bins. Have cleaned. REPEAT.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a burned out light bulb in the hood vents. Have replaced. *Not a repeat violation. The shelf has been replaced.

5-205.11 Maintain access to handsinks. -Pf Observed back handsink blocked by multiple large bins. CDI - Employee relocated bins to unblock handsink.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored above ready to eat foods in walk in cooler. CDI - Employee reorganized boxes to correct storage order.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed raw chicken cooling in walk in cooler; no change in temperature within 30 minutes. CDI - Item was uncovered to cool rapidly under fans in walk in cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed raw chicken cooling from ambient temperatures with plastic tightly covering product in walk in cooler. CDI - Item uncovered and moved under fan in walk in to cool rapidly. Observed cooked chicken cooling at room temperature on counter when entering facility; chicken was recorded to be >135F so not yet starting the cooling time/temperature. Employee labeled chicken for 2:00 pm start time for cooling process. Chicken at 135F around 4 o'clock during inspection. CDI - Chicken immediately moved into walk in cooler and uncovered to cool rapidly. REPEAT.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door slightly open allowing pests to enter facility. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area entering through back door. Ensure screen door is tightly closed at all times.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in flip top units. Repace/repair as necessary. 4-101.19 Nonfood-Contact Surfaces - C Observed cardboard being used on shelving. Cardboard is absorbent and not easily cleanable. Remove from food prep and storage areas.

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

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 shelf next to front handsink with damage making it no longer smooth and easily cleanable. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up around soap dispenser at front handsink. Increase cleaning frequency.

2-301.14 Wash hands after activities that contaminate them. -P Observed no handwashing after handling payments and plating rice for orders. CDI - Hands washed and employees educated on when to wash hand. 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 then turn off faucet without using a barrier to prevent re-contamination of hands. -2-

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 bare hand dispensing of fried rice ingredients. CDI - PIC placed gloves at each work station to avoid touching RTE foods with bare hands. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on the probe of the food thermometer before use. CDI - PIC cleaned and reminded staff to sanitize probe before and after each use. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods in first pre cooler to the right in the kitchen cold holding at 43-44F. VR no later than 05/17/2019 to ensure prep units are all cold holding at 41F or below. -1.5- REPEAT

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking on TCS foods in reach in cooler and at cook line from two days prior. CDI - Dates placed on TCS foods during inspection. -1.5-

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 tofu, chicken wings, lo mein and beef cooling at room temperature at 117-129F. Observed prep unit used to cool that is already not meeting cold holding temperatures. CDI - PIC moved these foods to walk in cooler to cool quickly. PIC educated food employees about making sure foods are going through the danger zone as quickly as possible. -.5-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed front counter staff plating rice and soups without wearing hair restraint. -0-

4-501.11 Maintain equipment in good repair. Observed prep unit not cold holding TCS foods at 41F, peeling bottom of reach in, lid on rice cooker taped together. REPEAT -2-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on walls in prep area and near wok stoves. -.5-

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at the hand wash sink in the back prep area. CDI-Soap was provided.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shrimp being stored above cooked noodles in the prep cooler. CDI-The noodles were moved to the top shelf.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed the two flip top coolers holding food product above 41F but below 45F. Zero points taken today due to the product still holding at the old cold holding rule of 45F or below, however points will be taken and product discarded if above 41F during the next inspection.

3-501.13 Use approved thawing methods. Observed chicken and beef thawing on the prep counter. CDI-The two containers were placed into the walk in cooler to finish the thawing process.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several roaches crawling through cleaned aprons hanging against the wall. The manager is going to contact their pest control company and the aprons were removed.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned pans being stored in a sink that contained food debris. CDI-The containers were moved to a different location.

4-501.11 Maintain equipment in good repair. Observed the bottom of the floor in the tall reach in cooler peeling. Needs repair. REPEAT. Observed two burned out light bulbs in the hoodvents that need replacing. Observed a damaged lid to the yellow rice container. Have replaced.

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 hoodvents and to the outside yellow containers holding the flour, rice, and sugar. Have cleaned.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed wonton and raw meat in walk in freezer unwrapped. -0-

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 TPHC procedure in use for chicken wings and sweet and sour chicken. Foods have been refilled after containers empty, but time stamp not changed on food. CDI - PIC changed time to reflect refill time. Original time ended at 2:30 PM. -1-

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C Observed one dead insect inside soap dispenser at beginning of inspection. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed unwashed bean sprout being used without washing. Declaration that product has been washed is not present on outer or inner packaging nor on invoice. -.5-

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 without handles stored inside rice and other dry goods. -0-

4-501.11 Maintain equipment in good repair. Observed peeling paint in bottom of reach in. REPEAT -2-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. REPEAT -.5-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee cleaning food thermometer under running water during inspection. CDI - PIC went to 3-comp sink for cleaning thermometer. -0-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on the inside of ice machine at the left wall inside and along splash guard inside. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS foods in flip top and prep unit at 47-57F. CDI - PIC adjusted temperature down and cooled foods back down. Staff reminded that any produce washed in cold running water this time of year will be warmer. Use walk in, ice bath or another effective method to cool foods before placing in service. REPEAT -1.5-

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 ovstacked baby corn in flip top at 56F. CDI - PIC split containers that are overstacked to facilitate cooling. REPEAT -.5- 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed flip top units at cook line cold holding foods at 47-57F. CDI - PIC explained these food were just refilled, temperature adjusted down for cold holding and PIC reminded to used walk in, ice baths or other cooling methods instead of flip tops.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to-go items stored over can wash at rear of facility. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelving throughout facility and inside reach in coolers. Observed peeling surfaces inside reach in coolers at bottom sections. Observed cracks in the bottom paneling inside reach in cooler closest to cook line. REPEAT -1- 4-502.11(A) Maintain utensils in good repair. Observed cracks in the sides of plastic containers used for washed, cut vegetables.

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in restrooms. -0-

2-301.14 Wash hands after activities that contaminate them. -P Observed cashier handling payments and then plating food without washing hands. CDI - PIC educated on handshaking and when to wash hands. Hands were washed. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed raw chicken on the handles and in the basin of the handsink at the beginning of the inspection. CDI - PIC had handsink cleaned and sanitized and added as a regular part cleaning list. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tofu in flip top at 53F. CDI - PIC voluntarily discarded. -0-

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 fried chicken wings stored to the left of the fryers being held for no more than four hours that are declared on time. Facility has no written procedure nor is placing a time stamp on the food to begin the time window. CDI - PIC and EHS filled out TPHC form today and form emailed to PIC along with inspection report. Once time window is complete, food must be discarded. -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 overstacked bean sprouts in flip top unit cooling. CDI - PIC educated on using larger pieces of equipment for cooling. Bean sprouts split in half and placed in walk in to cool. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled containers of sauces and spices on rolling rack at the cook line without. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed cashier plating food at front line without hair restraint. -0-

4-501.11 Maintain equipment in good repair. Observed rusting shelves in the dry storage. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the hood system and on vents throughout the facility. -1- REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the floor in the kitchen and ceiling in the dining room. -0-

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed an employee handling cooked pork in the walk in cooler without gloves on. CDI- food was discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed uncooked chicken stored above broccoli and onions in the walk in cooler and pooled shell eggs stored above lo mein noodles in a flip top reach in cooler. CDI- storage rearranged. VR required to ensure proper storage order is achieved. Failure to maintain proper storage order will result in an ITS being issued on the permit.

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 pork at ~45F in the walk in cooler stored in a large metal bowl stacked greater than 3 inches high. All other foods in the walk in cooler were between 37F-42F. PIC indicated the pork was made on the previous night and had not been removed from the walk in cooler today. CDI- discussion with PIC about cooling pork by placing it onto sheet pans to facilitate rapid cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food storage containers stored clean and stacked while wet.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 1 plastic food storage container with plastic peeling away from the inner walls of the container. CDI- container was discarded. Improvements made since last inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on clean equipment storage shelving above the 3 compartment sink.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from faucet at 3 compartment sink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed one container of raw chicken stored over cream cheese in the walk in cooler. CDI- storage rearranged. Improvements made to storage order since last inspection.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed one container of fried rice hot holding below 135F (see chart). CDI- instructed PIC to reheat product to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed one container of pooled shell eggs being stored at room temperature next to the cook line. CDI- product was placed on TPHC and was discarded within 4 hours.

7-201.11 Store toxic materials to avoid contamination. -P Observed one canister of butane fuel stored over foods on the dry storage shelving. CDI- storage rearranged.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed shrimp and lo mein cooling in high volume containers (>3 inches) while covered. PIC indicated the foods were placed into the cooler for cooling at 11:00AM. CDI- product was transferred to a sheet pan and cooled to below 45F by 4:30PM (see chart).

3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer solutions in buckets at proper concentrations. Observed 1 sanitizer bucket at 0ppm chlorine concentration.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 4 large food storage containers in poor repair. CDI- containers were removed from facility for discarding.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving above the 3 compartment sink and the shelving in the walk in cooler.

3-302.11(A) Separate the different types of raw animal foods. -P Observed containers of raw chicken stored above raw pork in the walk in cooler. CDI- storage rearranged. Improvements made to storage order since last inspection. VR to ensure the facility continues to improve on storage order. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed uncovered containers of food in flip top reach in coolers. VR required.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed pooled liquid eggs being stored at room temperature and cold holding above 45F (see chart). CDI- container was transferred to flip top reach in cooler.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee medicine bottles stored above food containers on a shelving unit in-between the flip top coolers. CDI- storage rearranged.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping cloths stored on counter tops while not in use. 3-304.14 Wiping Cloths, Use Limitation - C Maintain sanitizer at proper concentrations. Observed 1 sanitizer bucket at 0ppm chlorine concentration.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned plastic food storage tubs stacked while wet above the 3 compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the storage shelving above the 3 compartment sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 3 employee beverages stored over foods in a reach in cooler. Beverages were relocated during inspection.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken being stored above raw shrimp in the walk in cooler. CDI- storage rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P uncooked pooled eggs stored over lo mein noodles in a reach in cooler, raw pork over cooked pork in a reach in cooler, and raw chicken over mushrooms in the walk in cooler. CDI- storage rearranged. VR within 10 days to ensure the facility is storing raw proteins to prevent contamination. Failure to correct this violation could result in an intent to suspend being issued on the permit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several food items cold holding above 45F in a flip top cooler (see chart). CDI- items were placed on TPHC and will be discarded if not sold within 4 hours.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed plastic food storage bins and metal containers stored clean and stacked while wet.

4-501.11 Maintain equipment in good repair. Observed the ambient temperature of a flip top reach in cooler at ~48F upon initial check. PIC then lowered thermostat temperature and the unit had an ambient temperature of ~45F. Instructed PIC to montior temperatures and to schedule a work order for repairs if the unit cannot maintain foods at 45F or lower.

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 damage to the wall underneath the handsink closest to the water heater.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed a failure to ensure foods are being properly stored to prevent contamination. Management shall ensure food employees are aware of proper food storage order. CDI- provided food storage order chart today.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed the handsink near the back door of the kitchen blocked by flour bags and a rolling speed rack. CDI- rack was relocated to allow access to handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed the following improperly stored food items in the walk in cooler: uncooked shrimp over vegetables, sliced beef over sauce buckets, and sliced chicken over sauce buckets. Observed raw beef stored over RTE foods (cooked pork, dumplings, bean sprouts) in a reach in cooler. CDI- storage rearranged. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw shrimp in the walk in cooler. CDI- storage rearranged. Provided storage order chart today. An intent to suspend the permit can be issued if food continues to be improperly stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings and fried tofu cold holding above 45F in flip top coolers (see chart). CDI- items were relocated to the walk in freezer for cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 3 unlabeled chemical spray bottles. CDI- bottles were 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 2 large plastic tubs being used to cool fried chicken and cooked chicken wings. The foods were stacked > 2 inches high in both cases. CDI- items were transferred to sheet pans to facility faster cooling.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large tears in the screen door at the back door of the kitchen.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on the shelving unit above the 3 compartment sink. Improvements made since last inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed an uncovered employee beverage stored on a prep. table. Beverage relocated during inspection.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored on the prep. surface of a 1 compartment sink while broccoli was stored in the sink basin, raw chicken over napa in the walk in cooler, raw shrimp over sauce buckets in the walk in cooler, and raw shell eggs over broccoli in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed an out-of-use commercial mixer with debris accumulation in the bottom of the mixing bowl. CDI- instructed PIC to clean mixing bowl and store it covered to prevent accumulation of debris.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken wings that appeared to be partially cooked in a flip top cooler. The centers of some chicken wings had not achieved a color change from pinkish to white. CDI- instructed PIC to fully cook chicken wings to at least 165F the first time they are heated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed 3 wet wiping cloths stored on counter tops while not in use. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed one sanitizer bucket stored on the floor in the kitchen.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned food plastic food storage bins stacked while wet above the 3 compartment sink.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed 2 plastic food storage bins which had cracks in the bottoms. The containers were repaired with a sealant which is not smooth and easily cleanable. Observed a rice cooking metal pot with pitted metal. Discard and replace these items. VR within 10 days.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving units throughout the kitchen.

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 peeling baseboard and a deteriorating wall near the mop sink, missing paint on the wall next to the fryers, and one damaged ceiling tile above the prep. sink. 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 debris accumulation on the wall next to the fryers.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed chicken stored on top shelf over cooked shrimp and noodles. CDI-The chicken was moved to another shelf and the cooked foods were moved to the top shelf. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed tall reach in cooler holding food at above 45F. CDI-The pork was discarded and all other products were moved to another cooler. Do not use the unit until it has been fixed.

oh 4-501.11 Maintain equipment in good repair. Observed burned out hood lights. Observed the tall reach in cooler not cold holding at 45F or below. The cooler needs to be fixed, and have the light bulb replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup on the top racks above the 3-compartment sink, and inside the reach in coolers and gaskets. Need thorough cleaning.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee grab handles of faucet and paper towel dispenser handle with bare hands after washing hands. CDI - PIC instructed proper handwashing by demonstration. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed beef stored under chicken on speed rack in walk in cooler. CDI - PIC rearranged storage order and reminded employees about proper storage order. -3- REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in use at 0 ppm. CDI - PIC made bleach sanitizer to 100 ppm during inspection. -1.5-

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 sweet and sour chicken from the day before without date marking. CDI - Date placed on all foods that were ready-to-eat and older than 24 hours during inspection. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked tofu, scallion chicken and chicken wings either cooling in the prep or at room temperature cooling. CDI - These items were placed in the walk in cooler to cool. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed rolling cart with unlabeled oils and spaces. CDI - PIC labeled these with the common name of the food. -0-

4-501.11 Maintain equipment in good repair. Observed rust on shelving near the back door and in the bottom of the reach in cooler. Resurface or replace. -2- REPEAT

5-402.13 Maintain sanitary sewage system.-P Observed slow drain at the handsink in the front of the kitchen. Repair. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed caulking needed around the handsink and toilet in the restrooms. Install caulking. REPEAT -1- Observed absorbent ceiling tiles in both restroom. Install ceiling tiles that can be cleaned. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles throughout facility. Replace these.

Observed raw chicken stored over broccoli in the walk in cooler- moved to the raw chicken rack. Observed raw chicken stored over lettuce in the bottom of the flip top table. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed an employee handling soup and wontons that had painted and fake fingernails on- this employee must wear gloves while handling food if wearing fake/painted fingernails. 2-302.11 (B) Unless wearing intact gloves in good repair, a Food Employee may not wear fingernail polish or artificial fingernails when working with exposed food. - Pf

Observed the sanitizer bucket stored on the floor today- put on lid to correct. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

Observed clean dishes stored on a soiled rack today. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed single use articles such as plates and to go boxes stored on a soiled rack. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed the walk in cooler floor rusted today. 4-501.11 Maintain equipment in good repair.

Observed cracked flooring in the kitchen today. Observed holes in wall around the back handsink. Observed caulking needed between the bathroom sinks and the wall and between the bottom of the toilet and the floor. 6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable.

4-601.11(E) Equipment food contact surfaces and utensils shall be clean to sight and touch. Observed interior of ice machine around the door flap with pink and black buildup. Clean. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed chicken wings cooked and cooled, held in the facility for over 24 hours without date marking. CDI - PIC date marked all ready-to-eat foods held over 24 hours. -1.5-

mim 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine sanitizer at over 200 ppm concentration. CDI - Employee diluted sanitizer to 100 ppm. -0-

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 on rolling cart by stove without labels and large bin of rice without label. Label these with the common name of the food. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed six wet wiping cloths on prep tables and on the stove. CDI - PIC instructed to keep wet wiping cloths in sanitizer of proper strength between uses. -.5-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked mixing bowls over 3-comp sink. Separate these to air dry before stacking them. -0-

4-501.11 Maintain equipment in good repair. Observed floor of reach in rusty and floor of walk in with finishing on the floor wearing away. Also observed rusty buildup in the corner of walk in cooler. -2- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of dust on shelving throughout facility. Clean. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles in kitchen and restrooms. Repair. Observed cracked ceiling tile in women's restroom. Replace. -0-

2-301.15 Only wash hands in handwashing sink.-PF 2-301.14 Wash hands after activities that contaminate them.-P 2-301.12. Follow the cleaning procedure to adequately wash your hands.-P Observed employee wash hands in 3-comp sink with water. Gave instructions as to proper handwashing procedures and instructed to wash hands in handsink only.

. 4-501.114 Maintain sanitizer at correct concentrations. -P Observed chlorine sanitizer in bottle at less than 50 ppm. Remade sanitizer to approved concentration.

m3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed multiple items incorrectly cooling. Items must be actively cooled after reachin below 135 F. Do not cover or cool items in deep pans. Volume of stored product limits available cooling space, organize to allow for cooling areas.

4-501.11 Maintain equipment in good repair. Observed floor of walkin and inside of upright with rust. Observed rusted shelving in upright refrigeration. Observed upright refrigerator which appeared to be holding marginally at 45 F. This unit may need serviced or adjusted.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed handsink at back blocked by 3 dry storage bins on rollers. Owner states bins are moved out for access. Bins were relocated and instruction was given to remove bins from blocking access during operations.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw chicken on sheet pans in upright freezer over rangoons & beef. Gave instruction and chicken was relocated to bottom and instruction given on food storage order.

he 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed biofilm on top inside of ice machine,. Gave instruction to provide 3-step cleaning.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed multiple items on top in 2 make table units greater than 45 F. Items were discarded and contacted was made for servicing units.

4-501.11 Good Repair and Proper Adjustment-Equipment - C 2 make table units appeared to not be holding cold on upper prep area. Service was called. Observed shelving for dry stock beginning to flake and rust. Replace shelving as needed.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed PIC on duty to not be certified as food protection manager.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed back handsink blocked by three bins of dry goods. CDI- access provided. Observed employee dump unidentiifed liquid into front handsink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed interior of ice machine with significant build-up. Retuirn visit required. 4-501.114 Maintain sanitizer at correct concentrations. -P: Found two bottles of sanitizer with 0 ppm Chlorine. CDI- made to proper concentration.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found one batch of rice holding below 135 F. CDI- discarded rice into trash.

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 napa unlabled. Cooked shrimp unlabeled. Noodles unlabeled.

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 : Found two containers of cooked shrimp tightly covered in walk-in cooler. Found cooked shrimp from same batch cooling in fliptop cooler. Shrimp had brought surrounding foods up to 47 F. Do not use small coolers to cool hot foods. CDI- moved all foods out of temperature to walk-in cooler.

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 cook cart ingredients to be unlabeled.

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

Wash fruits and vegetables prior to use. Observed employee removing onions from bag, peeling, cutting, chopping, withoput washing them.

2-102.12 Certified Food Protection Manager - C Facility now has a properly certified food protection manager. The individual was not present at the time of arrival, but arrived shortly after the inspection began. The certified individual must be present in the facility at all times of operation. This became a 2 point deduction as of January 1st, 2014.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw eggs stored on a shelf in the prep cooler over vegetable and lower cook temperature items. -CDI Items were moved.

3-307.11 Miscellaneous Sources of Contamination - C Observed open bag of bread crumbs to be tied shut. Open dry goods foods shall be stored in a container with a lid or in a bag with a resealable closure.

2-102.12 Certified Food Protection ManagerPIC does not have ANSI approved Food Protection Manager Training. This became a 2 point deduction on January 1st 2014. A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM; Repeat

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed staff member to clean a food container improperly, without going through the proper wash, rinse, sanitize process. The staff member then placed the clean item on an open container of raw chicken. -CDI Item was moved back to the utensil sink for proper washing. Observed the ice meachine interior to be soiled with pink fillm. -CDI Item was marked for cleaning with the PIC.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed chicken that had been left out at room temperature to be at 110F when checked. Items must be kept at safe temperatures. Cold hold items must be 45F or less. Hot hold items must be kept at 135F or more. -CDI Chicken was reheated. Observed shrimp 49F--50F in the prep cooler. -CDI Prep cooler had been open frequently during lunch service. Cooler lid was closed so that items can cool down.

4-901.11 Equipment and Utensils, Air-Drying Required - C Observed wet stacked plastic containers. Observed staff member to be drying a plastic container with a paper towel. Do not wet stack items. Do not towel dry items. They must air dry.

2-102.12 Certified Food Protection ManagerPIC with approved training was not present. -CDI PIC was advised to get approved training before January 1st, 2014. A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM; Repeat

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils Observed 2 soiled soda machine nozzles. Observed 1 soiled knife stored as clean. -CDI Items were removed for cleaning.

7-102.11 Common Name-Working Containers Observed unlabeled container with bleach in it. The amount of bleach was small so the bottle was filled with water and converted to sanitizer. C. Elmore directed that it be labeled properly. -CDI. Label all bottles to reflect what is in them.

3-501.15 Cooling Methods Observed chicken at 107F to be cooling at room temperature. This is not a proper cooling method. C. Elmore directed that the item be reheated. -CDI.

. . 3-304.14 Wiping Cloths, Use Limitation Observed soiled cloth set on food prep table. In-use wiping cloths must be kept in containers of proper sanitizer. The containers of sanitizer shall also be kept off of the floor.

4-501.11 Good Repair and Proper Adjustment-Equipment Observed cold water knob on the handsink in the Women's restroom to be stuck and not be able to be turned. Repair the knob so that both the hot water and cold water knobs will turn.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking Observed a portion of orange (personal food) and personl clothing improperly stored. Observed the orange to be on a food table and the clothing to be on a dry goods table. -REPEAT

2-102.12 Certified Food Protection ManagerPIC with approved training was not present. -CDI PIC was advised to get approved training before the deadline. A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM; Repeat

6-301.12 Hand Drying ProvisionObserved hand drying towels to have run out at the back handsink. -CDI towels were provided.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved chicken in reach-in cooler to be at 80F and above. Observed chicken set out at room temperature to be at 115F and 103F. -CDI Items were removed and re-heated to 165F. -REPEAT

7-201.11 Separation-Storage Observed packages of chemicals including WD-40 and drain cleaner stored on a shelf that was over a shelf of food items. Do not store chemicals with or near food items. -CDI items were moved.7-102.11 Common Name-Working ContainersObserved unlabled bottle of chemicals. All chemcial containers must have proper labels.

3-501.15 Cooling MethodsObserved fried chicken cooling in the walk-in cooler in deep plastic container with the lid closed. -CDI Item was removed and reheated.

3-307.11 Miscellaneous Sources of ContaminationObserved food set on the floor of the walk-in cooler. Do not set food on the floor. Observed ice build-up in the stand-up freezer to be impacting the packaged food items. Do not let ice build-up impact the food. Observed open bags of dry goods foods to be stored open and exposed. Open dry goods foods shall be stored in containers with lids or in bags with resealable closures.

3-304.12 In-Use Utensils, Between-Use StorageObserved plastic containers with no handles to be left inside the dry goods foods bins. Do not use utensils with no handles to dispense foods.

4-901.11 Equipment and Utensils, Air-Drying RequiredObserved wet stacked plastic containers. Do not wet stack items. Do not towel dry items. Items must air dry.

4-205.10 Food Equipment, Certification and ClassificationObserved a home-made utensil for use with the fried food to be stored in the facility. The item was made out of a tree limb. This is not a proper food contact utensil. Such items shall not be used in the food service.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smokingObserved improperly stored food on shelf with customer service items. Eating by staff members in the kitchen area is not allowed.