COTTAGE EXPRESS

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed chicken thawing under running water with a temperature of 83F during inspection. Chicken was still frozen. CDI - Chicken removed from prep sink and moved to WIC to finish cooling process. 0.5 pts.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed various cracks and chips in back screen door large enough to allow for pest entry. Repair or replacement necessary. 0 pts.

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 various dented cans being stored above and in conjunction with unadulterated cans during inspection. CDI - PIC segregated. 0 pts.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed various cracked floor tiles, missing ceiling tiles, and holes in walls throughout entire kitchen area during inspection. Repair necessary. 0.5 pts.

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. Bus tubs and containers were stacked up and stored as clean but they were still wet. Allow utensils to adequately air dry before nesting. 0 pts.

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. Table with microwave lined with cardboard. Do not use cardboard as a shelf or table liner.

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. Clean floors throughout, especially behind and under equipment. REPEAT

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf Did not observed any written procedures for responding to v + d events. CDI, EHS provided MCHD form. For more information 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 splash and splatter on top of inside of microwave cavity. Clean more frequently.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Observed no date marking for peas and carrots which come in frozen (items are blanched before packaging). CDI PIC date marked items. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed scoop handle touching rice in rice bin. Observed cup with no handle in cut onions bin.

4-501.11 Maintain equipment in good repair. -Observed heavy rust on shelves in tall reach-in cooler. Repeat 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. -Observed cardboard using a shelf liner in walk-in-freezer. Replace cardboard with non-absorbent and easily cleanable surface. Repeat

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. -Observed buildup of food debris and residue along equipment (exterior surface of rice steamers, door handles of low reach-in coolers). Increase frequency of cleaning. Repeat

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed floors throughout facility with heavy foot traffic marking and residue on walls. Repeat.

4-501.11 Maintain equipment in good repair. -Observed heavy rust on shelves in tall reach-in cooler. Observed containers of food stored on shelves without covers to prevent contamination. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. -Observed cutting board surface on prep top with visible dark coloring within cutting grooves. 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 using a shelf liner in walk-in-freezer. Replace cardboard with non-absorbent and easily cleanable surface.

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 along equipment (exterior surface of rice steamers, door handles of low reach-in coolers). Increase frequency of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. -Observed floors in walk-in-cooler and walk-in-freezer with accumulation of dark material.

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 bottles of liquid lacking a label. -CDI- PIC properly labeled 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 heavy buildup of food debris and residue along equipment (sides of fryer, shelves holding hot wells in front, shelves under grill). Increase frequency of cleaning.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee wash hands with gloves on. CDI- Gloves removed and hands washed. EHS educated employee. 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 pork stored below raw chicken in the walk in freezer. CDI- Pork placed on top. 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 ice machine in need of cleaning.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed knife in use stored in the back of the prep top unit. CDI- Knife removed.

4-502.13 Single-use and single-service articles cannot be reused. Observed used glove stored in chicken for reuse. CDI- Removed. Gloves are single use; do not reuse.

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 equipment throughout in need of cleaning. (shelves holding rice cookers and dry storage, rice cookers, low reach in doors)

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

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed prepped broccoli stored in cardboard box. CDI- Removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes stored on drain board soiled with old food debris. CDI- Items taken back to be washed. Pts not escalated based on severity. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

// 4-101.19/4-202.16 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 wooden shelf at hot well area. Observed the use of cardboard are tape for area around the kitchen.

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 prep top, low reach ins cook area equipment in need of cleaning. Observed shelves in need of cleaning.

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

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

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. Employees observed eating above prep table, and half eaten chicken wings observed on prep table. Employees must eat in a separate area. Do not eat on prep tables.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Employee observed eating food, then donned gloves without washing hands before putting on gloves. Employees must wash hands before food preparation, and after any activity that contaminates their hands. CDI - Employee washed hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Scrub pad observed in hand washing sink. Only use hand washing sinks for employee hand washing. CDI - Scrub pad removed by PIC. 0 pts.

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Fried chips stored in cardboard box. Do not use cardboard boxes to store food. Food must only be stored in properly sanitized containers or pans. CDI - PIC moved chips to clean pan. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Most utensils and food-contact equipment that was stored as clean had food residue or greasy residue on them. CDI - All greasy bus tubs and other items taken to 3-compartment sink to be washed. // 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Interior of ice machine needs to be cleaned. Clean ice machine more thoroughly/frequently.

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. Chicken wings that began cooling at 12:15PM still measured 50-85F at 3:30PM. Also, breaded chicken that was cooked at 1PM still measured 70-93F at 2:50PM. TCS foods must cool from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Pieces of chicken wings that were above 70F were discarded. Breaded chicken moved to shallow pans and placed in freezer. Breaded chicken measured 42-61F at 3PM. 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 .

3-501.15 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 Bus tub of chicken wings were cooling in upright cooler. Breaded chicken cooling in deep pans. Use shallow pans and the walk-in cooler or freezer to cool TCS foods. CDI - Breaded chicken split up into multiple pans and placed in freezer. Chicken wings above 70F were discarded and remainder were placed in walk-in cooler to cool. REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door does not self-close. Repair door so it self-closes. 0 pts.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Employee preparing food with watch on wrist. Food employees must not wear jewelry on their hands or wrists. 0 pts.

4-501.11 Maintain equipment in good repair. Replace torn gasket present on sandwich cooler door. Interior of ice machine has some components taped to sides of machine with duct tape. Remove tape or replace ice machine. // 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. Particle wood shelf above hot holding unit is not smooth and easily cleanable. Various surfaces and shelves in kitchen are lined with cardboard or taped. Remove all cardboard and tape. Replace shelf with easily cleanable shelf. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed throughout kitchen. Grease/food buildup on shelves and sides of equipment throughout. REPEAT

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Repair floor and wall damage in various areas in kitchen. 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. Clean floors and walls throughout kitchen, especially underneath and behind equipment. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. - P - Observed chicken and pork holding above 41F in lowboy portion of prep unit. - CDI - Per PIC, items were placed in unit less than four hours ago; PIC moved items to walk-in cooler to quickly cool. Do not store TCS items in unit until repaired. Follow up visit required. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. - Pf - Observed lo mein noodles (0F/min) and chicken (.03F/min) cooling at improper rates in large, deep, plastic containers in the walk-in cooler. - CDI - Education provided. PIC placed items in shallow pans and moved to walk-in freezer to quickly 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 .

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 lining shelving in walk-in freezer, aluminum foil lining shelving in kitchen area, and large patch of duct tape on counter where customers pick up their food. Remove all cardboard, aluminum foil, and duct tape so that 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. - REPEAT - Observed buildup on shelving and on the interior and exterior of equipment throughout facility. Clean and increase cleaning frequency to 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 damage to floors, walls, and ceiling throughout facility. Repair all damaged areas. 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 facility in need of general cleaning throughout. Clean and increase cleaning frequency to maintain clean.

6-303.11 Provide required lighting intensity. - Observed lighting intensity less than 10 foot candles in walk-in cooler. Increase lighting to maintain at least 10 foot candles throughout walk-in cooler.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed food employee go outside with gloves on, come back inside and proceed to handle cooking utensils without a hand wash. Observed another employee taking orders and working with register/tablet at front counter then proceed to work with food such as bagging egg rolls with tongs and dropping chicken in fryer. CDI: PIC instructed employees to wash hands.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating build up on inside. REPEAT Points not increased due to improvements in overall cleaning of ice machine.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee’s eye drops being stored in chest RIC above cooked pork and other food products. CDI: PIC discarded eye drops.

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 rice container with scoop handle down in rice. CDI: Handle was lifted out of food.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed hood vent over cook line accumulating residue and grease. Clean more frequently. PIC stated that they should be scheduled for a cleaning this month. Observed non-food contact areas around wok rings with moderate food debris build up. Keep clean 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 towel dispenser at front hand sink unable to operate. Handle towel roll was beside sink. Repair towel dispenser. 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 damaged floor tile in kitchen. Observed general cleaning needed in between cooking area, under equipment at cook line and on shelving throughout. REPEAT

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine accumulating build up on inside.

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: http://meck.co/FoodSafety Observed facility using non-continuous cooking for chicken wings without prior approval from health department. Chicken wings did not reach 165F on "first" cook. CDI: PIC was educated about the requirements and procedures to continue the process of using non-continuous cooking and decided that moving forward the facility will cook chicken wings to 165F or above and stop non-continuous cooking processes. PIC continued to cook chicken wing batch that was previously not cooked thoroughly. EHS confirmed adequate final temperatures were met.

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 pork dumplings that were prepared the day prior with no date mark. CDI: PIC date marked items.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of grill cleaner without label. REPEAT CDI: PIC labeled bottle of cleaner. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed chlorine santizer with a concentration over 200 ppm according to test kit. CDI: PIC diluted and proper concentration for sanitizer was met.

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 residue and accumulation of build up on WIC shelving. Keep clean. Observed hood vents over cooking area with heavy build up of grease. Keep clean

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 damaged floor tile in kitchen. Observed general cleaning needed in between cooking area and shelving. Observed WIC floors in need of general cleaning under shelving. REPEAT

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed food employee use gloves to handle soiled cardboard boxes to bring outside of building and then proceed to handle clean single-service items with same gloves. CDI, employee removed gloves and washed hands.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of grill cleaner and other bottles not labeled. CDI, operator labeled bottles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed chicken wings cooling at 1:20pm at 94 degrees F in standing 2 door reach in refrigerator. At 1:59pm chicken was at 92 degrees F. Cooling rate calculation indicated that method not effective to rapidly cool chicken wings to required cooling parameters. CDI, chicken transferred to shallow uncovered container in walk in cooler to rapidly cool.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed beef thawing in prep sink under running water but water was at 74 degrees F. CDI, beef relocated to walk in cooler to thaw under refrigeration.

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

4-501.11 Maintain equipment in good repair. Observed walk in cooler shelving rusting in areas.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open and 5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some trash around dumpster and accumulating flies.

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 stained ceiling tiles, missing ceiling tiles and some damaged floor tile and wall board in kitchen. Observed general cleaning needed in between cooking area and shelving.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with their bare hands after hand washing. CDI, employee rehashed hands following proper procedures.

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 flip top prep cooler maintaining not maintaining TCS foods at 41 degrees F and below. Observed chicken at 52 degrees F and egg rolls at 51 degrees F. Operator stated foods recently placed in unit and foods were relocated to walk in cooler to rapidly cool. Ambient air temperature of unit measured 46 degrees F. Visit to ensure calibration of cooler required.

7-208.11 Store labeled, first aid supplies to prevent contamination.-P - Observed burn cream on shelving over food. CDI, burn cream relocated for proper storage.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf - Observed flip top prep cooler with ambient air temperature of 46 degrees F and chicken and egg roll held between 51-52 degrees F.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed sanitizer bucket testing 0ppm chlorine.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed clean pans wet stacked on clean drain board of 3 compartment sink.

47 4-205.10FoodEquipment,CertificationandClassification-C-Observedsteriliteandothercontainersusedasfoodstorage containers. Use food grade liner or replace with containers that are smooth, nonabsorbent and easily cleanable food storage containers.

49 4-601.11(C)Keepnonfoodcontactsurfacesofequipmentcleantoavoidbuildupofdust,foodresidueordebris.4-602.13Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed debris and residues accumulating on shelving thoughout kitchen and walk in cooler and reach in refrigerator.

6-201.11Floors,wallsandceilingsshallbedesigned,constructed,andinstalledsotheyaresmoothandeasilycleanable. Observed some wall and floor tile damage and missing ceiling tile in kitchen. Observed stained absorbent ceiling tile in restroom. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on shelving throughout kitchen. Repeat.

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 current health policy did not include nontyhoidal salmonella. CDI, updated employee health agreement emailed to PIC.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written procedures for vomiting and diarrheal cleanup. CDI, sample procedures emailed to PIC.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.- - Observed large carbage can and container used for raw chicken blocking handwashing sink. CDI, equipment relocated to allow access to handwashing sink.

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 on date marking please visit: http://meck.co/FoodSafety. Observed bean sprouts in prep cooler and walk in cooler and cut cabbage recently prepared according to PIC but not date marked. CDI, items added to date marking board.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed cleaning agent labeled "Glass Cleaner" but not glass cleaner according to PIC not labeled. CDI spray bottle voluntarily discarded.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety. Observed dumpling recently prepared according to PIC cooling in tightly covered container in tall 2 door reach in prep cooler. Observed chicken cooling at 1:37pm at 120 degrees cooling in deep container. 2nd cooling temperature measured 107 degrees F. Cooling calculation indicated that method not effective to reach cooling parameters. CDI, chicken relocated to shallow uncovered sheet pans to facilitate heat transfer. Dumpling relocated to walk in cooler vented to facilitate heat transfer. Risk Control Plan to be requested if cooling procedures not in compliance next inspection.

3-307.11 Miscellaneous Sources of Contamination - C - Observed raw chicken in container sitting on garbage can. Use proper food preparation surfaces. Repeat.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed chlorine sanitizer bucket testing below 50ppm. Employee stated soap was added to sanitizer. Ensure wet wiping cloths stored in just sanitizer solution in between uses. Observed wiping cloth on apron and waist of food employee.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed food debris and heavy soil accumulating inside rice scoop container and utensil. Equipment relocated for cleaning.

4-205.10 Food Equipment, Certification and Classification - C- Observed sterilite and other containers used as food storage containers. Use food grade liner or replace with containers that are smooth, nonabsorbent and easily cleanable food storage containers.

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 debris and residues accumulating on shelving thoughout kitchen and walk in cooler and reach in refrigerator.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some wall and floor damage and missing ceiling tile in kitchen. Observed stained ceiling tile in restroom. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on shelving throughout kitchen.

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 turn faucet off with their bare hands after handwashing. CDI by instruction.

3-301.11 Preventing Contamination from Hands - P,PF - Observed food employee handle cooked noodles with their bare hands. CDI, employee voluntarily discarded noodles.

7-201.11 Store toxic materials to avoid contamination. -P - Observed Lysol stored over clean single-service lids. CDI, Lysol relocated for proper storage. 7-207.11 Restriction and Storage-Medicines - P,PF - Observed burn medicine stored on food prep table. CDI, medicine relocated for proper storage.

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 at 1:58pm shrimp cooling in deep container at 73 degrees F and noodles cooling in deep container at 72 degrees F. At 1:38pm observed shrimp at 71 and noodles at 70 degrees F. Cooling rate calculation showed methods not effective at meeting cooling rate parameters. CDI, foods transferred to shallow pans to rapidly cool in walk in cooler. Proper cooling methods discussed with PIC. Handout provided to operator. Repeat.

3-501.13 Use approved thawing methods. Observed chicken thawing at running water at prep sink but running water was at 80 degrees F.

3-307.11 Miscellaneous Sources of Contamination - C - Observed raw chicken in container sitting on garbage can. Use proper food preparation surfaces.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth used to stabilize cutting board.

4-501.11 Maintain equipment in good repair. Observed 2 hood lights not working under hood ventilation system. 4-205.10 Food Equipment, Certification and Classification - C- Observed sterilite and other containers used as food storage containers. Use food grade liner or replace with containers that are smooth, nonabsorbent and easily cleanable food storage containers.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed some dumpster lids left open.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed some wall and floor damage and missing ceiling tile in kitchen. Observed stained ceiling tile in restroom. 6-501.12 Cleaning, Frequency and Restrictions - C - Observed general cleaning needed on shelving throughout kitchen.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled metal containers and utensils stored as clean. CDI, items removed for Wash/Rinse/Sanitized.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed lo mein, cooked shrimp, and cooked chicken cooling at slow rate. Observed Lo mein cooling in deep covered container and chicken and shrimp cooling in packed bowls. PIC states foods were cooked between 12 and 12:30, left to cool at ambient temperature, then placed in walk in cooler. CDI, items relocated to walk in freezer. Observed chicken, shrimp, and Lo mein drop below 55F by end of inspection.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood vent with heavy grease build up. Need cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken wings on counter cold holding above 41F. PIC states wings were cooked that morning and placed in walk in to cool. PIC states chicken wings left out of cooler while attending to orders. CDI, food placed in walk in to cool. Observed wings at 41F by end of inspection.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer in bucket at 0 ppm.

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 utensils with melted and chipped ends. CDI, discard by PIC.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over bulk containers of soy sauce in walk-in cooler. CDI: PIC rearranged storage order.

3-501.13 Use approved thawing methods. Observed beef thawing on drain board of prep sink in plastic bag. CDI: PIC moved beef to walk-in cooler for thawing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed light-moderate grease buildup on filters in vent hood, active grease dripping occurred during inspection. REPEAT VIOLATION. **Many improvements made since last inspection, great job!

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 Employee observed go to use the restroom then attempt to conduct food prep without washing hands. CDI. Employee washed hands and educated on hand washing.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Employee observed washing pot lids in prep sink with only soap and water then continue to use them. CDI. Lids were rewashed, rinsed, and sanitized.

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 Chicken observed cooling at 60F upon entry of inspection and had not cooled any 2 hours later when checked. Walk-in cooler was found to be malfunctioning and food immediately moved to freezer to rapidly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods (See chart) observed cold holding above 41F. Walk-in cooler holding ambient temperature of 45F. Foods moved/discarded by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Bleach sanitizer in bottle observed over 200 ppm bleaching strip when checked. Sanitizer diluted. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Large pan of fried chicken observed cooling on counter at 122F. CDI. Moved to RIF. Walk-in cooler observed not functioning to properly cool and hold cold food during inspection. Facility temporality closed and stopped taking orders to service walk-in cooler. Flip top units are also not functioning. Foods that had been recently cooked or prepped were moved to functioning reach-in cooler and other foods were voluntarily discarded by PIC. EHS will return no later than 10/8/2020 to verify cooler and flip top units are functioning.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One chef observed working with food and no head covering.

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. Handles observed submerged under flour and sugar. Repeat violation.

4-502.13 Single-use and single-service articles may not be reused. Single use cardboard and aluminum foil is being used to line shelving and being reused.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Sides of equipment, shelving, and cold holding units observed with build up. More frequency deep cleaning needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pink buildup to the scoop in the sugar bin. CDI-The scoop was removed and placed at the 3-compartment sink to be washed, rinsed, and sanitized.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed the spray bottle with bleach water that was above 100ppm. It was bleaching out the test strip. CDI-The bottle was emptied and remade.

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 scoop handles stored directly in the food product. CDI-The handles were moved out of the product.

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

4-501.11 Maintain equipment in good repair. Observed rusted shelving in the walk in cooler and rusted chairs in the kitchen. Have replaced. REPEAT. 4-205.10 Food Equipment, Certification and Classification - C Observed a flat card board box being used to cover a large red bin of dry rice. The owner explained that the lid was damaged and they had been using this instead. Explained that a new lid is needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler, and the insides of both flip top coolers and the shelf holding the rice hot holding pots. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the plumbing underneath the hand wash sink. CDI-The owner was able to repair the plumbing onsite.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce stored on top shelf over cooked cabbage and washed produce. CDI - PIC relocated items to correct storage order.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed fried chicken wings cooling in reach in cooler at 53F. PIC stated employees cooked them around 1 pm; fried chicken wings not meeting cooling parameters - see temp. chart. CDI - Chicken wings taken to walk in cooler to cool rapidly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and egg rolls holding in walk in cooler at 42F. Ambient temperature of walk in cooler read at 43F. CDI - Items were uncovered to cool quickly. PIC manually turned down thermometer of walk in cooler; walk in provided ambient temperature of 41F. Observed chicken, tomato, and egg rolls holding above 41F in flip top unit. CDI - All TCS items in flip top were placed in the walk in cooler to cool. PIC manually turned down thermometer of prep unit; prep unit still providing temperature of 47F. EHS will make visit within 10 days of inspection to ensure flip top unit is able to hold TCS foods at 41F or below. REPEAT.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed flip top unit without internal thermometer.

4-501.11 Maintain equipment in good repair. Observed several rusted chairs and chairs with ripped padding in kitchen area. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning need on outside of equipment and shelving throughout facility. 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 damage on wall next to front handsink and wall damage in restroom. Observed missing ceiling tile over walk in freezer door. Repair/replace as necessary.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed chicken, tomato, lettuce and egg rolls holding above 41F. CDI - items were placed in the walk in cooler to cool; see temperature chart. Lettuce and tomato voluntarily discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken wings cooling on the counter. CDI - explained proper cooling methods. Chicken wings were placed in the freezer to rapidly cool; see temperature chart.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet cloth on the prep table.

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

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 chicken wings and crab rangoons stored in cardboard boxes. CDI - cardboard was removed. Only store food in clean/sanitized food-grade containers.

Repeat Violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on reach in cooler shelves, the walk in cooler shelves and the vent in the walk in cooler.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a trash can blocking the hand sink by the walk in cooler. CDI - trash can was removed.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed chicken wings stored in a card board box. CDI - chicken was removed from the box.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Observed bean sprouts, pork and garlic and oil above 45F. CDI - ice was placed in the bean sprouts to cool; the other items were placed in the walk in cooler to cool. Reminded the PIC of the temperature change to 41F. Because items were above 45F, points were deducted. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on shelving in prep units, the walk in cooler and dry storage.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P See temperature chart above, foods were not cooled at the proper rate. Rate within the first two hours is 1.2 and rate within the last 4 hours is 0.54. CDI- PIC separated foods into two separate containers to properly cool.

Verfication Required. 4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Facility has no thin prope thermometer. Will be back within 10 days to make sure facility has purchased one.

Repeat violation. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a wet cloth being stored on cutting board. CDI- Cloth was removed and placed in sanitizer.

Repeat violation. 4-501.11 Maintain equipment in good repair. Observed a split gasket in the bottom portion of the first prep cooler on the cook line. Gasket needs to be replaced. *Improvement on split gaskets from last inspection* 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility has a household freezer holding food items. Freezer had a label stating "Electrolux Home Products*. Spoke to PIC and advised them to remove freezer and get a NSF one.

General Comment. 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 crack floor tiles in back area near dry storage area and also inside of walk in cooler. Floor tiles need to be replaced.

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 an employee rinse hands in the hand sink for approximately 2-5 seconds. The employee did not use soap and then used bare hands to turn off the faucet. The employee did the same thing a second time. CDI - explained to the PIC the proper procedure and the PIC translated to the employee.

Repeat violation 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 bottles of oven cleaner unlabeled. CDI - bottles were labeled.

General comment 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet cloth stored on a cutting board.

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

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on both doors of the reach in cooler and on the walk in cooler. Replace gaskets.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on shelving on the cook line, dry storage, in the coolers and in the walk in cooler. Cleaning needed on the outside of equipment as well.

2-301.14 Wash hands after activities that contaminate them. -P - Observed an employee crack raw shell eggs then touch a pot and spatula and continue to work. CDI - stopped employee and explained that after cracking the eggs he needs to wash his hands. CDI - employee washed his hands and sanitized the pot and spatula.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a santiizer bucket unlabeled. CDI - bucket was labeled. Observed soap stored in a bottle that was labeled "yellow egg dye"; CDI - bottle was labeled "soap".

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler door and the right door of the reach in cooler. Replace gaskets.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed cleaning needed on the dry storage shelves and walk in cooler shelves.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored above facility food in the walk in cooler. Observed hats stored on the dry storage shelf beside the walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on top to the ice machine upon entry to facility. CDI - Drink relocated to designated area.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Dark build up on internal parts of ice machine. Clean. Also, multiple knives stored as clean in dried food debris on blades. CDI - All sent to dish area for processing. 4-702.11 Utensils and food contact surfaces shall be sanitized before use after cleaning.- P Observed employee clean a soiled prep table by wiping heavy debris off with a wiping cloth; no sanitizing step at conclusion. CDI - Educated staff on cleaning process; table washed, rinsed and sanitized.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on cutting board; observed employee used damp wiping cloth to wipe crumbs from a prep table then rinse the cloth under running water in prep sink and hang to dry on edge of prep sink. CDI - Both placed in sanitizing solution.

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. Scoop with no handle stored in contact with diced onions in walk in cooler. CDI - Scoop removed.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in walk in cooler; replace split gaskets on low prep cooler doors.

4-603.14 Equipment food contact surfaces shall be effectively washed to remove soils by using wetting agents and emulsifiers (soap and water). Employee cleaned soiled prep table by wiping off with wet wiping cloth; no wash step. CDI -Educated staff; table washed, rinsed, and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of grease and dust from shelves in walk in cooler, cooler door handles, surfaces of equipment, and wire rack used to store rice warmers.

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. Clean build up from floors and walls by cook line. 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. Repair broken floor tiles in kitchen and by dry goods area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine; build up on metal pans stored as clean. CDI - Pans sent to dish area fro processing; clean ice machine.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Chicken drumstick cooked to 159F. CDI - Chicken dropped back into oil and finished cooking at 187F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw burger, raw steak, and raw beef teriyaki kabob holding above 45F in low prep cooler. CDI - All TCS foods discarded. Cooler could not be adjusted to hold temp (ambient air temp 50F). VR - Will return within 10 days.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked shrimp and cooked pork placed in flip top cooler to cool. CDI - Relocated to walk in cooler for rapid cool down.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans wet stacked and one knife stored with blade between prep cooler and table. CDI - All sent to dish area for processing.

4-501.11 Maintain equipment in good repair. Chipping paint on walk in cooler shelves. Improvement noted form last inspection. Also, observed split gaskets on reach in coolers and low prep coolers. Replace all as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from walk in cooler shelves, inside reach in cooler, wire shelving by rice warmers, and cooler gaskets throughout.

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. Repair broken floor tiles in walk in freezer. 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. Clean floors under shelves in walk in cooler.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. PIC plans to attend class soon.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Scoop stored in lo mein noodles was not cleaned properly and has build up around handle. CDI - Scoop sent to dish area; noodles discarded.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. Cleaned during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lo mein noodles placed in flip top to cool; lo mein noodles and shrimp cooling in walk in cooler in containers that were tightly wrapped. CDI - Lo mein relocated from flip top to walk in cooler; lo mein and shrimp vented to allow rapid cooling.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint and rust in walk in cooler. Replace damaged gaskets on low prep cooler by fryers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean crumbs and debris from walk in cooler shelves, inside reach in cooler, wire shelving by rice warmers, and cooler gaskets throughout.

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. Repair broken floor tiles in walk in freezer. 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. Clean floors under shelves in walk in cooler.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee food stored on prep table. CDI - Relocated to low shelf.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two employee drinks with screw top lids on counter top stored on prep table. CDI - Discarded.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Bottle of pump soap stored in hand sink. CDI - Relocated.

4-702.11 After cleaning, utensils and food contact surfaces shall be sanitized before use. Utensils being washed and rinsed but no step to sanitize. CDI - Explained process to employees; dishes sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cooked shrimp, cooked pork, and beans sprouts holding above 45F in flip top. CDI - All relocated to walk in cooler for rapid cool down.

3-501.13 Use approved thawing methods. Pork ribs thawing in standing water in prep sink. CDI - Placed in walk in cooler for slow thaw.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Replace damaged weather stripping at back door. 6-501.111 Keep the premises free of insects, rodents, and other pests. observed a couple of live roaches in kitchen. Continue working with pest control service provider to eliminate pests.

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. Rice and flour scoops stored with handles contacting food.

4-501.11 Maintain equipment in good repair. Replace split gaskets and shelving with rust and chipping paint in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from walk in cooler shelves, surfaces of equipment, and equipment handles throughout.

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. Clean floors throughout especially under rack in freezer and under cook line.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Large plastic tubs with food debris stored as clean. CDI - Sent to dish are for reprocessing.

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 Kung pow chicken cooling in flip top. CDI - Relocated to walk in cooler for rapid cool down.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple containers of sanitizing solution testing at 0ppm chlorine. CDI - Chlorine added; testing at 100ppm.

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. One scoop stored with handle contacting rice. CDI - Scoop reinserted with handle up.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large plastic tubs wet stacked together on drain board. CDI - Sent to dish area for reprocessing.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and non absorbent. 4-501.11 Maintain equipment in good repair. Card board used to line shelf under prep table. Remove. Also, observed split gasket on low prep cooler door and rust on walk in cooler shelves. Repair or replace.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Rinse compartment filled with heavily soiled water and soiled wiping cloths. Remove wiping cloths; wash, rinse and sanitize sink basin.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up of grease and food debris from surfaces of equipment, handles, and shelves throughout.

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. Clean floors under equipment and under shelves in walk in cooler.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date mark missing from fried wings in reach in cooler; date has been accidentally erased from date mark tag. CDI - Correctly re-dated with original date.

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. One scoop stored with handle contacting rice. CDI - Scoop reinserted with handle up.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Food pans wet stacked on drying rack. Also, meat cleaver stored with blade in gap between flip top cooler and prep table. CDI - Knife sent to dish area for processing; food pans separated to allow air drying.

4-501.11 Maintain equipment in good repair. Split gasket on walk in cooler door and reach in cooler door. Replace. Also, chipping paint and rust on wire shelving in walk in cooler and reach in cooler. Repaint or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves throughout, especially walk in cooler shelves and wire rack holding rice steamers.

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. Replace water damaged ceiling tile in kitchen area. Hole in wall under handsink in restroom; facility has covered hole with cardboard. Repair hole. 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. Clean floors in walk in cooler and floors under cooking equipment.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One line chef working without hair restraint. Verbal correction.

4-501.11 Maintain equipment in good repair. Split gasket on walk in cooler door and reach in cooler door. Replace. Also, chipping paint and rust on wire shelving in walk in cooler and reach in cooler. Repaint or replace.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves throughout, especially walk in cooler shelves and wire rack holding rice steamers.

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. Replace water damaged ceiling tile in kitchne area. Hole in wall under handsink in restroom; facility has covered hole with cardboard. Repair hole. 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. Clean walls behind prep sink and hand sink.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf 6-301.11 Provide soap for handwashing at each handsink. -Pf 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels and shrimp sauce bowl in sink basin at front hand washing sink; no soap at hand sink by prep area. CDI - Bowl removed; soap and paper towels stocked.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw pork stored aboved cooked pork in walk in cooler. CDI - Cooked pork relocated to shelf above raw items.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up on inner surfaces of ice machine. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cooked chicken and shrimp stocked above the chill line and holding above 45F. CDI - Top portions discarded; remainder below 45F. Also, flip top prep cooler 2 holding all contents above 45F including egg rolls, crab rangoons, sliced cheese, raw beef, and raw chicken. CDI - Items stocked less than 4 hours prior moved to walk in cooler for rapid cool down, all others discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Employee preping cooked pork, portioning pork into bags, then tying bags closed before placing in walk in to cool; pork is 60F. CDI - Instructed to open all bags and keep open for the duration of the cooling process.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Thin probe thermometer wil not power on. VR - Will return within 10 day to verify correction.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach near the floor drain at the cook line; foul odor present at this area as well. Clean floor drains and continue working with pest control service provider to eliminate pests.

4-501.11 Maintain equipment in good repair. Split gasket on walk in cooler door and reach in cooler door. Replace. Also, chipping paint and rust on wire shelving in walk in cooler and reach in cooler. Repaint or replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards on flip top units need to be replaced or removed. PIC stated that small portable cutting boards are used. Remove cutting boards if they are no longer being used.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves throughout, especially walk in cooler shelves and wire rack holding rice steamers.

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. Hole in wall under handsink in restroom; facility has covered hole with cardboard. Repair hole. 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. Clean walls behind prep sink and hand sink; also, clean heavy build up of grease from hood system as droplets are collecting on bottom edges.

3-302.11(A) Separate the different types of raw animal foods. -P Raw shrimp stored below raw chicken in walk in cooler. CDI - Cooler rearranged with correct storage order.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Minor build up inside the ice machine. CDI - Cleaned during the inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Cooked shrimp overstocked in flip top and holding above 45F. CDI - Top half of shrimp removed and discarded. Remaining portion is in temp.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed a visible gap between the bottom of the screen door at the back and the floor. CDI - Heavy door closed for today; install weather stripping at the bottom of the screen door to prevent entrance of pests.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on ledge in front of cook line, not in sanitizing solution.

4-501.11 Maintain equipment in good repair. Split gasket on walk in cooler door and reach in cooler door. Replace. Also, chipping paint and rust on wire shelving in walk in cooler and reach in cooler. Repaint or replace. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards on flip top units need to be replaced or removed. PIC stated that small portable cutting boards are used. Remove cutting boards if they are no longer being used.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from shelves throughout, cooler handles, inside gaskets of cooler doors, and front of all equipment.

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. Hole in wall under handsink in restroom; facility has covered hole with cardboard. Repair hole. 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. Clean floors throughout including inside walk in cooler and freezer.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Uncovered employee drink stored on top of bin of corn starch. CDI - Drik discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sliced pork stocked above the chill line and holding at 55F in the flip top. CDI - Out of temp portion discarded.

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 Egg rolls and fried chicken in low prep cooler with no date mark. CDI - Items discarded.

3-501.13 Use approved thawing methods. Raw chicken thatwing in standing water. CDI - Chicken discarded due to contamination violation (see 37).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Raw chicken being prepped in wash basin of three comp sink; dirty dishes in prep sink. CDI - Chicken discarded. Soiled dishes relocated to three comp sink; prep sink cleaned and sanitized.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on drain board of prep sink and in dry bucket with no solution. CDI - Chlorine sanitizer made in bucket and all wet wiping cloths placed in solution.

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. Scoop stored with handle contacting rice in rice bin. CDI - Scoop reinserted with handle up above food.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards on both flip top prep units becoming dark with deep scoring. Resurface or replace. 4-501.11 Maintain equipment in good repair. Bottom wire shelf in walkin cooler missing paint and rusty; Split gasket on reach in freezer door. Replace or repaint shelving; replace gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up on gasktes of low prep coolers, handles and doors of coolers throughout, and on wire shelving in walk in cooler. Clean all.

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. Hole in wall under handsink in restroom; facility has stuffed wire scouring pad into hole. Repair hole.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink and sanitizer bucket testing at 0ppm chlorine. CDI - Chlorine added to each until concentration within accepatble limits.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked chicken in reach in cooler and cooked chicken and cooked pork in low prep cooler have no date marks. Items back dated. Again, recommended facility tried dating pans with wax pencil and discontinues dating cards that hang next to food pans.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked chicken, cooked pork, and cut napa cabbage all prepared today and placed in the flip top to cool. CDI - These items placed in walk in cooler to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Salt, sugar, and msg not labeled at cook line. CDI - PIC labeled all during the inspection.

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. Rice scoop stored with handle contacting rice. Rice scoop reinserted with handle up.

4-501.11 Maintain equipment in good repair. Replace or repaint rusty shelving in walk in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Grease build up on wire shelving at rice warmers; dried food debris on shelving in walk in cooler and back side of cooler handles throughout.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. 2-101.11 PIC shall be present during all hours of operation.-PF PIC left to deliver take out orders while facility still open and operating. No one present with food protection manager certification when PIC absent. CDI - PIC returned after delivering take out order.

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 Facility operating without papertowels and no alternate method to turn off water without recontaminating hands. CDI - Staff went to store across street, puschased paper towels, and stocked all sinks. Staff washed hands upon arrival of paper towels.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels at any handsink. CDI - Restocked.

3-202.15 Food packaging has be in good condition, intact and protect the food inside. Cans of pineapple dented on hermetic seals and stored for later use. CDI - Cans marked for return to vender and segregated.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish washer wash and rinse plastic tub then stack on drying rack without sanitizing. CDi - Explained dish washing process to staff; un-sanitized tub placed back on dirty drain board for processing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Raw chicken skewer cooked to 155F for an order. CDI - Staff redropped in fryer; chicken reached 206F. Use digital thermometer to check temperatures.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Shrimp and broccoli cooked last night and placed on top of pans in flip top; holding at 51F. CDI - Discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date mark on egg rolls and cooked chicken in low prep cooler, cooked chicken in reach in cooler, or cooked pork in walk in cooler. CDI - These items retro-date marked today. Discussed date marking with PIC and importance of date marking container vs. hanging datmark sign from shelf.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. One of the cooks not wearing hair net while working with food in the kitchen. Employee must wear a hat or hair net.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Food pans and tubs wet stacked. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Rust on shelves in walk in cooler. Repaint or replace.

4-501.17 During washing, the wash compartment of the warewashing sink must contain an approved wash solution. Pf - Observed employee washing plastic food tub with no wash solution in sink. CDI - Rule explained to staff; tub sent back to dirty side of sink for processing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Build up of grease, dust, and dried food debris on surfaces of equipment, handles of equipment, faucet handles, wire shelving in walk in cooler, wire shelving at rice station, and on cooler doors throughout. Clean all

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. Clean floors under cook line. 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. Repair hole in wall under sink in restroom.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Two employee drinks on prep counters in kitchen. CDI - Relocated to low shelves to prevent contamination.

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 Lo mein noodles tightly wrapped while cooling in the walk in cooler. CDI - Vented to allow air circulation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter top. Keep these in sanitizing solution or place in laundry bin once wet.

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. Handle of flour scoop contacting flour. CDI - Scoop reinserted with handle up.

General Comment 4-501.11 Maintain equipment in good repair. Observed a split gasket on door of reach in freezer. Replace gasket.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe out crumbs and debris from inside reach in freezer and clean build up of grease from wire shelves holding the rice warmers.

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. Repair holes in wall under the sink in the restroom.

General Comment 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 recontaminate hands after washing by touching faucet handles with bare hands to turn water off. CDI - Educated staff on how to avaoid recontamination by using a papertowel to trun water off.

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 Two staff members cutting up broccoli that has already bee washed without gloves on. CDI - Informed staff that they should be wearing gloves to handle broccoli once it is washed; broccoli discarded, hands washed and gloves donned.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in restroom. CDI - Restocked. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Facility has installed a "PUR" water filter on the handsink near the front counter to fill water cups. CDI - Staff relocated filter and will no longer use the handsink for drinking water.

3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken stored above raw beef and raw shrimp in the walk in freezer. CDI - Rearranged with correct storage order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed bell peppers and celery above cut onions and various ready-to-eat sauces. CDI - PIC Relocated peppers and celery to shelf with other unwashed produce.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed dark build up on interior surfaces of ice machine. Clean regularly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw chicken preped and held in a large metal bowl next to cook line; chicken holding at 58F. CDI - Chicken separated into smaller portions and placed in the walk in cooler for rapid cool down.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Most TCS food in the walk in are date marked but there are no date marks on anything in the reach in cooler or the flip top units. Also, sweet and sour chicken is batch cooked, frozen, then thawed as needed with no date mark. CDI - Items were correctly back dated. VR - Will return with in 10 days to verify improvement in date marking.

General Comment 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Sanitizer tested above 200ppm chlorine; test strip bleached out white. CDI - Diluted to 200ppm.

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 Lo mien noodles cooking while tightly wrapped in the walk in cooler. CDI - Vented to allow air flow.

General Comment 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. No label on salt, sugar, and msg at cook line. Keep these labeled as they can be difficult to distinguish.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Single service foil pans stored with right-side up. Keep these inverted to prevent contamination.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dust on shelves above flip top, build up on cooler door handles. Clean all.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Place bags of trash on ground around dumpster into the dumpster.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Multiple missing or borken tiles throughout kitchen and coping missing around walk in freezer. Repair or replace as needed.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Observed raw chicken box being used for raw vegetable storage. CDI-discarded and explained the potential with reusing raw chicken boxes for food storage. Observed container of flour with pieces or raw chicken present. Flour had not been used since the day prior. CDI-discarded

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Cooked Shrimp, cooked pork, cooked chicken on right side of prep cooler 50F. CDI-discarded

in 4-301.11 Cooling, Heating, and Holding Capacities-Equipment - PF: Top right side of prep unit across from wok's not holding proper temperatures. Advised not to use that side. Left side holding temperatures at 40F. Verification needed.

3-304.12 In-Use Utensils, Between-Use Storage - C: Tongs for fryer hanging on shelf in front of rice warmers. Area has high traffic and is does not protect tongs from contamination. Repeat. Discontinue storing cutting boards behind faucets of prep sink and 3 comp sink.

4-502.12 Single-Service and Single-Use Articles, Required Use - P: Discontinue reusing raw chicken boxes. Boxes are single use only.

4-602.13 Nonfood Contact Surfaces - C: Clean all shelving throughout including inside walk in cooler, reach in cooler, and storage shelves. Clean counter under rice warmers. Clean door gaskets on small prep cooler and big walk in cooler and freezer. Clean inside reach in cooler and freezer.

6-201.13 Floor and Wall Junctures, Coved, and Enclosed or Sealed - C: Replace all cracked/ broken floor tiles throughout. Standing water under tiles. 6-201.16 Wall and Ceiling Coverings and Coatings - C: Replace water damaged ceiling tiles in kitchen and restroom. Repaint wall in restroom. Make non-absorbant , smooth, and easily cleanable. 6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor draind.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. All food contact surfaces shall be clean to sight and touch. Observed deep groves on the cutting board across from the fryer. CDI by instruction.

4-901.12 Wiping Cloths, Air Drying Location - C. All wet wiping cloths shall be stored in sanitizer between uses. Observed two wet wiping cloths outside of sanitizing solution.

3-304.12 In-Use Utensils, Between-Use Storage - C. All utensils shall be stored in a manner that prevents cross contamination. Observed the fryer tongs being stored on the rick cooker rack.

4-202.16 Nonfood-Contact Surfaces - C. All non-food contact surfaces shall be clean to sight and touch. Observed build up on the interior of the gaskets inside of the reach in prep coolers and at the freezer and walk in cooler.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. All ventilation systems shall be kept clean. Observed heavily dusted vents above the cold holding prep unit.

General Comment: 4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. Observed some deep groves on the cutting board.

4-302.12 Food Temperature Measuring Devices - PF. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Observed a bucket of rice being stored on the floor. CDI- rice was moved to the dry storage shelf.

3-304.12 In-Use Utensils, Between-Use Storage - C. Observed the handle of the ice scoop in the ice. Observed the handle of the rice scoop in the rice. CDI- both ice scoop and rice scoop were turned upright with their handles up and out of the food(s).

General Comment: 4-101.19 Nonfood-Contact Surfaces - C. Observed rusty shelving inside the reach in cooler closest to the wok.

4-602.13 Nonfood Contact Surfaces - C. Observed food debris on the interior of the reach in freezer. Observed food debris build up around the wok station.

6-501.14 Cleaning Ventilation Systems, Nuisance and Discharge Prohibition - C. Observed heavy grease buildup on the grease hood.

All in use utensils shall be cleaned and sanitized every 4 hours. Food employee stated that chicken cutting knife was only cleaned at 3pm and at night. CDI by instruction.

All food shall be cooled properly. Observed cooked chicken being cooled on the food prep table at 113F. CDI- cooked chicken was placed in the walk in cooler to properly cool.

All potentially hazardous foods shall be cold held at 45F. Observed cooked shrimp, cooked chicken, and cooked pork cold holding at 49F in the prep cooler. PIC stated that meats had only been there since 12:00pm. CDI- cooked shrimp, chicken, and pork were moved to the lower portion of the prep cooler to maintain 45F temperature.

All food employee shall wear a hair restraint in order to prevent contamination. Observed a food employee without a hair restraint. CDI- food employee was told to wear a hat to work.

All wet wiping cloths shall be stored in sanitizing solution between uses. Observed a wet wiping cloth being stored outside of solution.

Equipment shall be smooth and easily cleanable. Observed rusted shelving in the dry dish area.

All employee drinks shall be stored in a designated area in order to prevent cross contamination. Observed an employee drink being stored on the food prep table. CDI- employee drink was moved to designated area.

An ANSI accredited food safety manager shall be on site at all times. Observed no SERVSAFE or equivalent. CDI by instruction.

All toxic substances shall be labeled. Observed a bucket of sanitizer without a label. CDI by instruction.All chemicals shall be stored at least 6 inches off the ground. Observed toxic substances and chemicals being stored on the ground by the handwash sink near the cash register. CDI by instruction.

A thin probed metal stemmed thermometer shall be used for taking the temperature of thin massed foods. Observed no thermometer present for taking the temperature of thin massed foods. CDI by instruction.

All wet wiping cloths shall be stored in sanitizing solution when not in use. Observed wet wiping cloths throughout the facility. CDI- wet wiping cloths were placed in the sanitizing bucket.

All equipment shall be easily cleanable. Observed rusted shelving throughout the facility.

All non-food contact surfaces shall be clean to sight and touch. Observed heavy buildup on the gaskets of the reach in refrigerators. Overall cleaning of the facility is needed.

A covered receptacle shall be used for the disposal of sanitary napkins. Observed no covered receptacle in the bathroom for the disposal of sanitary napkins.

All employee beverages and personal belongings shall be stored in a designated area. Observed employee cell phones, medication, and drinks being stored with the food on shelves and on the food prep table. CDI-all employee belongings and beverages were removed.