HIBACHI EXPRESS

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a small pan of pre-cooked egg rolls without a date mark. -CDI- Date mark was provided. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach in the kitchen under one of the prep sinks. Service facility for pests. (1 pt)

3-307.11 Protect food from contamination sources not specifically noted by the code. Observed containers of RTE cut cabbage store directly on other RTE cut cabbage. -CDI- PIC voluntarily discarded the top layer of the contaminated RTE cut cabbage. (1 pt)

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a chlorine solution at 0ppm. -CDI- PIC added more bleach. Sanitizer was brought up to 100ppm. (0.5 pts)

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored over RTE food items in the WIC. -CDI- Storage order was corrected. (0 pts)

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at the hand sink adjacent to the WIC. -CDI- PIC provided hand soap. (1 pt)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items that were being held on TPHC without correct time stamps indicating when the items had been started and when they will be discarded. -CDI- PIC correctly time stamped the necessary items. REPEAT*** (1.5 pts)

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 accumulation of debris/residue on the NFCS of the gaskets of the low boy unit as well as some of the wire racks in the WIC. Increase cleaning frequency. Due to the severity of the violation, points not taken. (0 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no signed employee health on premises during inspection. -CDI- EHS provided copies of the employee health policy in English and in Spanish. REPEAT*** (1 pt) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed egg rolls that had been placed in the glass RIC without any date marks. PIC stated that the egg rolls were placed in the unit the night before the inspection. -CDI- PIC correctly dated the egg rolls. REPEAT*** (3 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed items that were being held on TPHC without correct time stamps indicating when the items had been started and when they will be discarded. -CDI- PIC correctly time stamped the necessary items. (0 pts)

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed no employee health policy agreement onsite during inspection. PIC was able to explain proper restriction/exclusion with sick employees. -CDI- EHS emailed a copy of the employee health policy agreement. (0 pts) For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed a box of house made beef egg rolls that had been frozen without a date marks. Also observed a container of the same beef egg rolls that had been thawed without a date mark indicating when they had been thawed. PIC stated that the egg rolls in the freezer were made last Monday and frozen the same day. PIC also stated that the egg rolls that had been thawed were from the day prior to inspection. -CDI- EHS provided education on proper date marking specifically with products that are made then frozen. PIC correctly date marked the egg rolls. Points not escalated. REPEAT*** (1.5 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies throughout kitchen area. Service facility for pests. (1 pt)

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 rusted shelves in the WIC. Resurface or replace the necessary shelves. REPEAT**** (1 pt)

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 white build up on the wire shelves in the WIC. Increase cleaning frequency. REPEAT*** (0.5 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 damaged base tiles under the prep sinks in the kitchen and by the mop sink. Repair or replace the necessary base tiles. (0 pts)

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P - Observed 4 cartons of raw shelled eggs stored directly on top of carrots in the WIC. REPEAT. CDI - PIC relocated eggs. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed a metal insert container of 6 egg rolls stored in the clear door RIC at the front counter area at 46-47F. PIC was unable to pinpoint how long it had been out of temperature. CDI - PIC voluntarily discarded. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a large clear plastic container of shredded cabbage in the WIC that was not provided with a date mark. PIC stated the bin was from yesterday (3/12/25). REPEAT. CDI - PIC date marked cabbage. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P - Observed a container of “RAID” ant and roach killer stored on a shelf in the back kitchen area. This item is not approved to be used in commercial settings. CDI - Voluntarily discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed a stack of clean metal insert containers wet nested on the drain board of the 3 compartment sink. CDI - Dishes separated to allow for air drying. 4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. - Observed a bin of clean backup lids and containers stored directly underneath the sanitizer basin and drain lines of the 3 compartment sink.

4-502.13 Single-use and single-service articles cannot be reused. - Observed single service jugs cut in the shapes of scoops to be reused stored throughout the facility. PIC was informed that they are not allowed to make their own scoops out of old soap jugs or food containers. CDI - PIC voluntarily discarded makeshift scoops.

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 the wire storage racks in the WIC and the small storage rack adjacent the mop sink to be covered in a heavy accumulation of rust. 4-501.11 Maintain equipment in good repair. - Observed a metal bowl being used to catch excess syrup from a broken soda system line. REPEAT. - Observed a lid to a large plastic bus bin with both handles broken off and a large crack down the side.

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 a buildup of grease and food debris on the exterior surfaces of both cookline flattop grills. REPEAT.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed two employee drinks stored above food products on the back kitchen storage rack.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw eggs stored above carrots in the walk-in cooler. CDI - Items were moved to the correct order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed containers of cut cabbage with missing date marks. Manager stated that these stickers must have fallen off. CDI - Day-dot stickers were placed on the containers.

REPEAT 7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed facial ointment stored above single-service items. CDI - Item was removed.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths in a chlorine sanitizer bucket reading well above 200ppm. CDI - Solution was diluted.

REPEAT 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 small cups being used to scoop spices in storage.

REPEAT 4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. 4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed a few forks stored in a container with handles going in different directions. Contamination could occur when customers touch the utensils. Improvements made from previous inspection. Observed to-go cups stacked high and out of their protective sleeves next to the check out counter.

REPEAT 4-501.11 Maintain equipment in good repair. 4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed a plastic bottle that had been cut to the shape of a rice scoop. Manager stated that they use it to scoop rice. Observed rusting shelves in the walk-in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build-up of food debris on the walk-in cooler shelves.

REPEAT 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed one open dumpster door. Improvement from previous inspection. Dumpster is shared with the shopping center.

REPEAT 2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No employee present is certified.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed microbial growth inside of the drink machine ice chute.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed vitamins stored in a container above single-service items. CDI - Item was removed.

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

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

REPEAT 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. 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 a pair of tongs with the handle submerged inside of cooked shrimp. Observed small cups being used for spices in storage.

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed spoons and forks stored in a container with handles going in different directions. Contamination could occur when customers touch the utensils.

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. Observed rusting shelves in the walk-in cooler. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a “household use only” blender.

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

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. No certified food protection manager present at the time of the inspection, however food establishment has one cfpm. Recommend getting another manager certified. Information given during the inspection. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Food was marked with time that had expired. Ensure that food is being documented properly to reflect actual times foods were placed on time as public health control.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxed shrimp in box stored on the floor. CDI- No contamination observed. Food was removed from floor.

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 handles making contact with food inside of reach in drawers containing cooked shrimp and chicken.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving inside of walk in unit in need of cleaning. Recommend a higher cleaning frequency.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking pipe under hand sink in the back of house.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed dishes with food debris and labels left attached. Ensure that dishes are being cleaned to sought and touch.CDI- Dishes were mvoed to 3 comp sink to be washed, rinsed, and sanitized again. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.15 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 beef cooling in WIC in deep plastic pan and covered with lids. Shrimp was at a temperature of 56.7 and did not drop at all by 3 pm. CDI Shrimp was broken down in to smaller portions. 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach in front of house by customer seating Recommend to have pest control come and spray.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed bucket of sanitizer testing at 10 ppm. Sanitizer was remixed and tested at 100ppm during the inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked.

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed an employee drink stored on a prep station. CDI: Employee drink was moved to a different location to prevent the possibility of possible contamination from occurring.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed PIC touch ready to eat cabbage that was cooling inside of the walk in cooler with bare hands. Area where food was touched with bare hand was discarded during the inspection. CDI- PIC was educated on how to handle ready to eat foods and how to prevent contamination. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC dump water inside of hand washing sink during the inspection. CDI- PIC was educated that the only available use for handwashing sink is handwashing only.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above milk inside of the walk in cooler. CDI- Foods were organized according to their final cook temperature during the inspection. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed egg rolls made days prior without labels left attached. CDI- Educated PIC on how to handle date marking in the future. Labeled during the inspection. A handout was emailed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Food was marked with time that as soon as inspector walk in the door. Ensure that food is being documented properly to reflect actual times foods were placed on time as public health control.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle with red liquid not labeled. CDI: spray bottle was labeled during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed beef in container stored on the floor. CDI- No contamination observed. Food was removed from floor.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on counter tops and not in sanitizer bucket. EHS advised PIC the wet cloths must be kept in properly concentrated sanitizer solution. CDI- Wet wiping cloths were moved to sanitizer bucket. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed sanitizer buckets stored on the floor.

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 handles making contact with food inside of reach in drawers containing cooked shrimp and chicken. Observed rice scoop handle making contact with food. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed container holding utensils at 85F. Water discarded.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Dishes shall be stored in a manner that allows them to effectively air dry. Observed dishes left wet stacked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed area around the grill in need of cleaning and shelving in some areas.

5-205.15 Maintain a plumbing system in good repair. Observed a leaking pipe under hand sink in the back.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and missing floor tiles creating areas of standing water and missing base board tiles creating a hole in wall under prep sink in back room. REPEAT

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

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at front hand sink. CDI PIC refilled paper towel dispenser.

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 portioned bags of raw chicken stored directly on top of raw beef in WIF. CDI PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed soda nozzle with large amount of buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed house-made shrimp sauce in front soda cooler above 41F. CDI PIC voluntarily discarded sauce. EHS advised PIC that soda cooler is for pre packed food and not for TCS foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked shrimp and noodles cooked this morning with not DM. CDI PIC put DM on cooked foods. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility holding Shrimp sauce, crabmeat, mixed vegetables, and carrots on TPHC without written procedures. CDI PIC added these foods to their written procedures during inspection. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 beef cooling in WIC in deep plastic pan and covered with Saran Wrap. Temp of beef was 44F at 2:25pm and did not drop at all by 3:40 pm. CDI PIC had employee separate beef and put in the freezer. 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 .

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 3 squeeze bottles of water and oil not labeled. CDI PIC labeled bottles.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 boxes of food on floor in WIF. REPEAT 3-305.12 Food may not be stored in locker rooms, toilet rooms, dressing rooms, garbage rooms, mechanical rooms, under sewer lines that are not shielded to intercept potential drips, under leaking water lines, under open stairwells, or under other sources of contamination. Observed washed and cut broccoli stored in original cardboard boxes.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 wet wiping cloths on counter tops and not in sanitizer bucket. EHS advised PIC the wet cloths must be kept in properly concentrated sanitizer solution.

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 scooper handle touching white and brown sugar

5-205.15 Maintain a plumbing system in good repair. Observed a leaking pipe under hand sink in the back.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked and missing floor tiles creating areas of standing water and missing base board tiles creating a hole in wall under prep sink in back room. REPEAT

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee eating in back prep room and open employee food on front prep counter.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a pan of rice cooling in the walk in cooler tightly wrapped. CDI: pan vented to allow cool air flow. REPEAT VIOLATION -1- 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bus tub of raw beef stored directly on the floor. REPEAT VIOLATION -2-

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 loose and cracked floor tiles. Recommend to replace. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 a pan of rice made today tightly wrapped in the walk in cooler. CDI: container of rice uncovered to allow cool air to flow through for quicker cooling. -0.5-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . For information on how to properly calibrate a thermometer please visit: http://meck.co/FoodSafety or view our training video at the following weblink: https://youtu.be/IxXix712KkI Observed no thin probe thermometer available during inspection. VR within 10 days. -0.5-

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 no labels on working squeeze bottles at the flat grill station. REPEAT VIOLATION -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed large bags of carrots and cabbages stored directly on the floor in the back kitchen. -1-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths stored on the prep top. EHS discussed with PIC and placed cloths in sanitizer buckets. -0-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed a sponge with oily water residue in the hand sink at the back kitchen. CDI: sponge removed and sink sanitized. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw salmon stored above unwashed broccoli and a pan of uncovered butter stored below unwashed produce in the walk in cooler. CDI: items rearranged. REPEAT VIOLATION -3-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed working squeeze bottles unlabeled at the flat grill. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dead light bulbs in the hood system. Recommend to replace. REPEAT VIOLATION -1-

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Observed employee cutting zucchini while eating. CDI: employee educated and washed hands before continuing. -0.5-

2-301.15 Only wash hands in handwashing sink. -PF Observed employee washed hands at the vegetable prep sink. CDI: employee educated and washed hands at the hand sink. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored above a pack of ready to eat crab sticks in the walk in cooler. CDI: items rearranged. REPEAT VIOLATION -3-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed a couple dead light bulbs at the hood for the fryers and range. Recommend to replace. REPEAT VIOLATION -0.5-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored over raw beef in the walk in cooler. CDI: PIC rearranged order. -1.5-

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed items on time at the lowboy with incorrect time stamp. Per PIC Minfen, new batches were brought out at 2PM. CDI: the old time was changed to the correct discard time -1.5-

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a chemical spray bottle with blue liquid labeled as bleach. CDI: spray bottle was changed to correct name. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live insect on the prep table in the back. Recommend to have pest control come and spray. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leaking water a 3 comp sink faucet and meat prep sink faucet. Recommend to repair. -0-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dead light bulbs at the back hood for the fryers and range. Recommend to replace. -0-

2-501.11 Clean-up of Vomiting and Diarrheal Event Observed facility does not have a plan in place for vomit or diarrheal events. PIC Minfen has been educated about the requirements and EHS has emailed PIC the necessary documents. -0-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots hot holding at 121F. PIC stated carrots was just cooked about an hour ago. EHS allowed carrots to be reheated back up. CDI: carrots reheated to 194F. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and beef cooling in the walk in cooler tightly sealed with no way for cool air to flow through to cool quickly. CDI: EHS vented items -0.5-

3-501.13 Use approved thawing methods. Observed 2 packs of raw beef thawing on the prep table. CDI: PIC moved the frozen beef into the walk in cooler to continue thawing. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working squeeze bottles at the grill with no labels. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grill temperature handles in need of cleaning. There is an amount of grease buildup. -0-

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels or an alternate hand drying option available at the only hand sink by the cook line. CDI: PIC refilled paper towel dispenser. -1-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a pan of beef and shrimp unlabeled with the date made/prepped. PIC stated it was made yesterday to prep for today's orders. EHS allowed PIC to label date. CDI: PIC labeled with date. -1.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a bucket of sanitizer with in-use wiping cloth of 0ppm. PIC stated she uses Nu-Foam tablets. EHS tested the other premade bottles and was also reading 0ppm. PIC stated she had used these for over a year and said it was reading at the right ppm concentration. PIC stated she will revert to using bleach water for now until she can figure out what is going on with the tablets. CDI: PIC made bleach water in replacement of the Nu-Foam tablet solution. -0.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed black build up on the outside of ice chute of the soda machine. Clean as often as needed to avoid build up. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster sliding door open. Maintain all lids and doors closed to prevent harborage of rodents and/or insects. -0-

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored above raw beef in walk-in cooler. CDI- items were reversed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw fish stored above vegetables in walk-in cooler. CDI- items were reversed.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed a container of fried rice that is stored below 135 F. CDI- fried rice was reheated to 169 F. \

3-501.13 Use approved thawing methods. Observed bags of scallops and beef thawing at prep stations at room temperature. CDI- Items were placed in seperate prep sinks and water was ran over bags for agitation. (half points).

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food product stored on floor of walk-in freezer. CDI- Boxes were placed on shelf by PIC. (half points). 3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed trays of crab ragoons and beef stored in walk-in freezer that were not covered. CDI- items were covered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean grease from exterior of grill. Clean dust from shelving and refrigeration units in kitchen area.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean floor in corners and udner equipment in kitchen area. Clean splash from walls in kitchen area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in walk-in cooler. CDI- items were reversed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above container of sweet tea in walk-in cooler. CDI- recommendation was made to discarded sweet tea or increase temperature to above 165 F. Tea was discarded.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed boxes of single -service items stored on the floor in dining room area of restaurant. CDI- items were placed on the shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of containers and refrigeration units in kitchen area. Clean exterior of grill in kitchen area. REPEAT (half point taken since there is improvements in this area.

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 containers of cooked beef that had no change in temperature over a 15 minute time period. CDI- Beef was placed on a shallow (uncovered) pan, and allowed to chill.

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 containers of cooked beef that were covered and stored in plastic containers. CDI-Beef was placed on a shallow (uncovered) pan, and allowed to chill.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of fryers, grill, and refrigeration unit in kitchen area. Clean exterior of vat sinks in kitchen area.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in walk-in cooler. CDI- Items were reversed. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above carrots in walk-in cooler. CDI- Items were reversed. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked noodles that were not dated when container was opened. CDI- Noodles were dated.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed stacks of containers that were stacked wet. CDI- Containers were seperated and allowed to air-dry.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean exterior of refrigeration units and shelving in kitchen area.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lid on dumpster. Dumpter was not empty at the time of observation. CDI- Dumpster lid was closed.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee drink and food stored on food prep table during food prep. CDI- Drink and food were removed to a placed where cross-contamination can not occur.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed containers of raw chicken stored above a container of oranges in walk-in cooler. Also, observed a container of raw salmon and scallops stored above a container of fresh broccoli in walk-in cooler. CDI- Oranges and broccoli removed to a placed where cross-contamination can not occur.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a containers of chopped steak and shrimp cooling in covered, deep, plastic containers. CDI- Items were placed in uncovered shallow pans and allowed to further cool. REPEAT. Full points

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers above 3-comp sink that were stacked wet. CDI- Containers were seperated and allowed to air dry.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed items on TPHC that were not labeled according to TPHC (not markings on white board). CDI- Items were marked correctly by PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bucket of chlorine sanitizer near front counter that was not labeled. CDI- Container was labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of cooked beef and a container of cooked noodles that were cooling tightly covered in deep, plastic containers. CDI- Items were placed in shallow, uncovered pans and allowed to chill. REPEAT

3-501.13 Use approved thawing methods. Observed crab meat thawing at prep sink at room temperature. Food shall be thawed 1) Completely submerged under running water, 2) Under refrigeration, 3) As part of the cooking process, or 4) By use of a microwave. CDI- crab meat was placed in walk-in cooler.

2-402.11 Effectiveness-Hair Restraints - C Observed employee cutting chicken without wearing a hair restraint. CDI- Employee put on a hat for hair restraint purposes.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster door open during inspection. Also, observed grease container was open. Grease and food debris were exposed on grates.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed knives storedon magnet above prep table that had food debris on them. CDI- Knives were removed and placed in cleaning area. Recommendation was made to store knives in a place were cross-contamination can be prevented.

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 a container of cooked noodles that did not have a temperature change in 20 minutes of cooling. Noodles were in a deep, plastic container and covered. CDI - Noodles were placed on a shallow pan to further cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bucket and glass cleaner spray bottles not labeled at time of inspection. CDI- Buckets and bottles were labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of cooked noodles that did not have a temperature change in 20 minutes of cooling. Noodles were in a deep, plastic container and covered. CDI - Noodles were placed on a shallow pan to further cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cobb webs and splash on nozzles on hood system. Clean exterior of refrigeration units and interior of cabinets near front counter.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above spring roll wraps, cooked steak, and cooked shrimp in walk in cooler. Observed raw steak stored above spring roll wraps and cooked noodles in walk in cooler. CDI - PIC relocated for proper storage order. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce above ready to eat sauce in walk in cooler. CDI items relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed black, multi-use dishwasher gloves stored as clean with build up and debris. PIC stated employees use gloves to mix rice. Observed knives stored as clean over prep table with build up and debris on handles. CDI - PIC discarded gloves and items moved for cleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed carrots holding in pot on stove without heat being provided for hot holding. Carrots holding at 86F. CDI - PIC reheated cooked carrots to 202 on stove.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple items in cold holding draw located on the grill line holding at 45F. CDI - Employees relocated items to walk in cooler to cool rapidly.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed spring rolls located in cold hold unit without date mark. PIC stated spring rolls had been opened or prepared the previous day. CDI - PIC correctly date marked items.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf. Observed teryaki sauce without proper written procedures, stamp, and record. CDI - EHS provided written procedures and educated PIC on TPHC process and procedures. TPHC formed filled out and time stamp recorded.

7-202.12 Conditions of Use - P,PF Observed Orthene PCO pellet pesticide that is not labeled for a food establishment and only to be used by professional applicators used in house to treat pest issue, and Bug Stop Pesticide used in house. CDI items moved from establishment.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed all sauces, oils and seasonings at make line without identifying labels. Observed dry goods in back area with labels rubbing off of containers. CDI - PIC properly labeled bottles and will re-label dry goods' containers in back area.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed bug crawling across floor in front of grill located in the front area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bucket of sauce stored on floor in walk in cooler. CDI - PIC provided pallet to store bucket 6 inches above the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs stored with handles in noodles in cold draw at make line. Observed scoops for dry goods stored with handles in spices, seasonings, and other containers with dry goods.

4-501.11 Maintain equipment in good repair. Observed gaskets in cold hold draws splitting. Replace gaskets for good repair. 4-101.19 Nonfood-Contact Surfaces - C Observed cardboard being used to line bottom shelf on prep table. Cardboard was soiled with spillage and/or food soilage. CDI - PIC removed and discarded cardboard.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelves on prep tables with food debris build up. Observed gaskets in cold hold draws with food debris build up. Increase cleaning frequency of non-food contact surfaces.

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 around make line in need of cleaning. Increase cleaning frequency of floors around grill equipment.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employees use handwashing sink as dump sink, as well as to get water for sanitizer bucket as well as to fill hot well. CDI, food employees corrected by instruction.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready to eat carrots, observed raw fish stored above produce. CDI, Items reversed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed cut, ready to eat cabbage without covering, observed bottom of second container directly on cut cabbage. Cabbage protected.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked carrots in walk in cooler at 50F. PIC stated carrots were set to cool on 11/5 at night. Carrots did not reach 45F within 6 hours. CDI, PIC voluntarily discarded carrots.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked carrots cooling from night prior to inspection in tightly covered container. Cooked carrots did not reach 45F within 6 hours. CDI, PIC voluntarily discarded carrots.

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks and food stored above establishment food. Items moved.

2-301.14 When to Wash - P Observed food employee not wash hands when re-entering kitchen, employee handled clean utensils, from dining room. CDI, food employee corrected by instruction, food employee washed hands.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer below 50ppm chlorine at sanitizer bucket. CDI, sanitizer refreshed to 100ppm chlorine.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer below 50ppm chlorine in sanitizer container. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer container stored on the floor.

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored without protection, with sleeve at the bottom of stack of cups.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed dark build up on gaskets. Observed improvement with cleaning of equipment.

2-101.11 PIC shall be present during all hours of operation. -PF Observed PIC not present during inspection. PIC arrived at the end of inspection. Observed hand washing violations, cold holding violations as well as storage order violations.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee wash hands without using soap, for less than 15 seconds, and closed faucet without using barrier. CDI, food employee corrected by instruction, food employee washed hands according to rule.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above ready to eat produce in walk in cooler. CDI, items reversed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer container with concentration of less than 50ppm chlorine. CDI, sanitizer re-done.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked beef in walk in cooler set to cool at 11am, beef was observed above 70F. CDI, item discarded.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked mushrooms and carrots hot holding below 135F. CDI, items discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed raw chicken, raw scallops, raw shrimp, and cooked beef stored at under counter cooler with temperatures above 45F. Food employee stated items were placed in walk in cooler at 3 pm. CDI, items placed in cooler to rapidly cool. Cooler will not be used until it is able to cold hold tcs foods at 45F or below.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage cooling in extra-large plastic container, tightly covered in walk in cooler. Cabbage was set to cool at 2 pm. CDI, cabbage was placed on smaller containers to cool, uncovered. Observed large container of beef cooling in walk in cooler, covered since 11am. Beef was observed at 75F. CDI, beef was voluntarily discarded.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters, not in sanitizer.

4-501.11 Maintain equipment in good repair. Observed under counter drawer cooler holding temperature at 60F. Ensure cooler is fixed, cooler can not be used until it is able to hold tcs food temperatures of 45F or below.

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

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 need of cleaning throughout establishment, observed build up under and around equipment.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal phone chargers stored among establishment food.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed food employee recontaminate hands by closing facet with bare hands, not using a barrier. CDI, Food employee washed hands correctly after instruction.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer solution with concentration less than 10ppm chlorine. PIC stated facility was out of bleach and was only washing, and rinsing utensils and equipment. CDI, bleach provided for sanitizer. Solution provided at 100ppm chlorine. Ensure all food contact utensils and equipment are being washed, rinsed and sanitized.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cabbage at main cook line at 57F, line worker stated cabbage was placed at the line 30 minutes prior to inspection. PIC later stated cabbage was on time, but was not marked with begin nor end times. PIC provided a dry erase board used to manage TPHC. Board had 11-3 marked, at 230pm. Cabbage was not removed at 3 pm. CDI, cabbage marked with correct beginning and end times. Ensure cabbage is marked with beginning and end times when changed or when new cabbage is brought out.

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

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

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors opened. 5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed piles of filled up trash bags in enclosure.

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee belonging stored along with facility goods in dry storage. Observed phone stored amongst single service articles.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on shelf in walk-in cooler above RTE foods.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw fish stored above RTE imitation crab meat inside walk-in cooler; CDI raw meats properly stored.

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

REPEAT 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet 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 non-FCS of equipment with build up in need of cleaning (hood system, surfaces of equipment). (points not increased due to improvement)

NO POINTS DEDUCTED 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed broken floors tiles near grill in need of repair.

NO POINTS DEDUCTED 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed vents in kitchen area in need of cleaning abover 3 compartment sink.

3-301.11 (C ) No bare hand contact with (RTE) ready to eat foods.-Pf Observed employee bare hand RTE foods (Cutting raw broccoli with bare hands that is not used as immediate ingredient). CDI items discarded and employee washed hands and wore gloves to touch RTE foods.

. 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 large metal scoop stored in room temp water.

Y4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front checkout area.

REPEAT 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (shelving at spices).

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large container of cooked vegetables stored on prep table to cool measuring 120F; CDI veggies placed into walk-in to properly cool.

3-302.12 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed numerous white powders stored in large un-marked 5 gallon containers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet 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 non-FCS of equipment with build up in need of cleaning. (surfaces of cooking equipment, handles to large bulk food containers inside walk-in).

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked egg rolls hot held on steam table measuring 117F. CDI egg rolls discarded. (utilize lids / covers to maintain uniform temp).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large sealed/covered container of cooked beef cooling in walk-in cooler measuring 74F. CDI beef transferred into shallow uncovered pans; observed rate of temp drop within acceptable range.

ho 4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning. (handles on bulk food containers inside walk-in cooler; observed flooring inside walk-in cooler in need of general 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 cleaning issues to PHYSICAL FACILITIES. (Observed floors, walls throughout in need of general cleaning)

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above pepper sauce inside walk-in cooler. CDI raw meats properly stored.

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

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

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service cups stored with no protection, exposed to contamination / sneeze spray at front counter.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster with trash on ground in need of cleaning. 5-501.113(B) 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed doors / lids open to dumpster container.

NO POINTS DEDUCTED 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Observed floors underneath shelving in need of general cleaning)

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels missing from dispenser at back handsink. CDI - by restocking.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bus tub containers used for food storage with food debris remaining on shelf above 3-comp sink. CDI - by removing and storing aside to be cleaned.

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 utensils at grill area stored in water of 86F. CDI - water dumped out.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed bus tub food containers wet stacked on shelf at back of kitchen.

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 damaged, cracked food pans stored on back shelf above 3-comp. 4-501.11 Maintain equipment in good repair. Replace broken nozzle on bleach sanitizer spray bottle.

General Comment - 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelves and fan cover inside walk-in cooler.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed mixed vegetables (including cut cabbage) stored under no temperature control next to grill. PIC stated that when employees bring the food out they mark the time on a dry erase board. No times had been marked for today yet. Observed no TPHC procedures for mixed vegetables. CDI: Times marked for today on dry erase board, and TPHC procedures written during inspection for mixed vegetables.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of soybean oil stored on the floor in kitchen. CDI: PIC relocated items.

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 handles to cups, scoops, and utensils in products throughout facility. CDI: PIC moved utensils so that handles were out of the product. REPEAT VIOLATION

4-502.13 Single-use and single-service articles may not be reused. Observed SS plastic bags covering food in reach in cooler at front line. Bags were torn and damaged. PIC stated that the bags are used for a few days and then discarded. CDI: PIC directed that once bags are used, they are not to be reused, and if they are damaged they must be replaced right away.

4-501.11 Maintain equipment in good repair. Observed damaged and torn gasket on WIC. 4-502.11(A) Maintain utensils in good repair. Observed container lids on products in WIC that were damaged and cracked. Observed one cup used as a scoop in dry good that handle was broken off of.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed missing lid on dumpster as well as dumpster doors open. CDI: Dumpster doors closed. PIC advised to call landlord about dumpster lid missing. Dumpster is shared among whole shopping center.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a large container of diced steak at 70F in center inside walk-in cooler that had been cooling for 2.5 hours with plastic wrap still on. Since still within cooling parameters, product was transferred to two sheet pans and stored back in walk-in cooler. Product checked after 20 minutes and measuring 53F and dropping.

Repeat - 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on counter tops in front and back area of kitchen.

Repeat - 3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed handles in white rice and noodles inside grill cooler. Observed spoon in water of 84F.

Repeat - 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed white tubs used for vegetables wet stacked on back dish shelf above 3-compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -P Observed splatter and debris on large mixer and grease and debris on white containers and black bus tubs at back of kitchen. CDI - items set aside for recleaning.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice stored in rice cooker at 116F. CDI - rice reheated to 165F.

3-501.13 Use approved thawing methods. Observed salmon wrapped in plastic thawing on counter at seafood sink with no running water over top. Moved to the walk-in cooler to finish properly thawing.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of cabbage stored on the floor at back of kitchen and box of beef stored on the floor inside walk-in freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths not in use stored on prep counters at back of kitchen. ***Repeat

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed spoon stored in water at 91F. Observed cups being stored in seasonings being used for dispensing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed white containers and black bus tubs wet stacked on dish shelf at back. **Repeat

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

2-401.11 Cover and store employee drinks and food to prevent contamination of food or utensils. Observed employee bowl of food stored with rice inside rice cooker on front line. CDI - food relocated. Observed frozen drink stored on top shelf above food stored in walk-in freezer. CDI - drink relocated.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed incorrect time written on dry erase board for cooked mushrooms and cabbage mix. CDI - discussion with PIC to provide time that product has finished cooking. Procedure sheet amended by REHS and reviewed with PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large batch/container of cabbage mix in cooling stage inside walk-in cooler at 56F. Product had been cooling for at least 2 hours. CDI - discussion with PIC to cool in shallower pans and smaller batches.

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

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unprotected cup lips with sleeves pulled down at register area. (Sleeves were pulled up to protect cups). 4-502.13 Single-use and single-service articles may not be reused. Observed small single service condiment cups being reused to scoop seasonings.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelves above dish area and fan stored at back of kitchen.

5-205.15 Maintain a plumbing system in good repair.-P Observed faucet leaking at meat prep sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed one employee beverage stored over dry goods on a storage rack near the back of the kitchen. Observed another employee beverage stored on a preparation table. CDI- beverages were relocated.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked carrots being stored in a container on the stove with the burner off. The carrots were 106F. CDI- carrots reheated to over 165F (see chart).

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed facility using time without properly filling out the TPHC documentation sheets I provided during the last inspection. CDI- TPHC documents were properly filled out during the inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one sauce pot stored on the floor in the kitchen.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several cleaned containers stored over the 3 compartment sink and the preparation sinks stacked while wet.

4-205.10 Food Equipment, Certification and Classification - C Equipment shall be used in accordance with the manufacturer's intended use. Observed a glass Pepsi cooler being used to store cut cabbage. The Pepsi cooler date plate states 'for packaged products only.' 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed two heavily scored cutting boards. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed 'household use' meat grinder being used for preparing meets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris buildup on the grill cooler gaskets.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash buildup inside the dumpster enclosure. Dumpster is shared by multiple businesses.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed two ventilation screen covers above the food preparation sinks in the kitchen covered with grease and debris.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two employee beverages stored over foods on a dry storage rack near mop sink. Beverages were relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored on a food preparation sink counter directly next to cooked beef. CDI- food storage was rearranged.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Facility was using TPHC for cut cabbage and cooked mushrooms but did not have written procedures. CDI-written procedure template provided today.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one spray bottle that was not labeled. CDI- label was added.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed several sauce bottles near the grills that were not labeled.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed several bowls without handles being used as scoops and stored in food containers. Observed a scoop being stored in fried rice with the handle stored in the rice.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed 3 wet stacked metal pans above the food preparation sinks and two wet stacked plastic tubs over the 3 compartment sink.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed cut cabbage stored in a reach in cooler that had 'bottled products only' written on the data plate.4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed four heavily scored cutting boards.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed outside dumpster with doors left open while not in use.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed greasy ventilation covers above the food preparation sinks.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Store raw animal foods so they can not contaminate cooked, ready to eat foods. Observed raw scallops stored above cooked chicken in a grill pull out cooler. CDI by placing scallops on bottom shelf of grill pull out cooler.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Foods being held hot shall be maintained at 135F or above. Observed fried mushrooms being stored next to grill at 122F. CDI by keeping cooked mushrooms stored on the grill.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Potentially hazardous foods being held cold shall be maintained at 45F or below. Observed several foods in the grill pull out coolers that were above 45F (see chart). CDI by placing each food in the walk in cooler to cool below 45F.

7-102.11 Common Name-Working Containers - PF. Toxic materials removed from their original containers shall be labeled with the common name of the product while in working containers. Observed one sanitizer spray bottle without a label. CDI by adding label.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Foods removed from their original containers that are not easily recognized shall be labeled with a common name. Observed several sauce bottles near grill that are not labeled.

3-304.12 In-Use Utensils, Between-Use Storage - C. Utensils stored in food shall have their handles stored above the surface of the food and the container. Observed a bowl without a handle being used to scoop sauce in the walk in cooler and two utensils with their handles stored in the food.

4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be used only for its intended purpose. Observed two glass coolers with vegetables and sauces being stored in them. The cooler tags say "for the display and use of packaged products only."

2-102.12 Certified Food Protection ManagerAt least one person on site in a managerial capacity shall be an ANSI accredited certified food protection manager. Observed nobody on site at time of inspection with certification. CDI by instruction. •

2-401.11 Eating, Drinking, or Using TobaccoEmployees shall drink from covered beverages if handled so that contamination of equipment and hands will not occur. Observed several employee beverages stored on prep tables in kitchen and without a straw. CDI by instruction.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationRaw animal food shall be stored so that cross contamination is prevented. Observed raw beef stored in used chicken boxes in walk-in freezer. CDI

3-501.14 CoolingPotentially hazardous food shall be cooled from 135 degrees F to 70 degrees F in 2 hours and from 70 degrees F to 45 degrees F in 4 hours. Observed 20 gallon white container of house made teriaki sauce made with heat treated cabbage and chicken bone according to operator cooling in covered container that operator stated was placed in unit at 10:00am and at 110 degrees F at 12:00pm. Operator removed sauce from walk-in cooler and portioned into smaller portions to attempt to rapidly cool teriaki sauce and placed in walk-in freezer as instructed. At 1:00 pm the temperature of teriaki sauce was still between 81 to 93 degrees F. CDI, operator discarded 20 gallon container of teriaki sauce.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingPotentially hazardous food shall be cold held at 45 degrees F or below. Observed 6 containers of cut cabbage along prep line at 61 degrees F. CDI, operator relocated cabbage to walk-in cooler to rapidly cool.

7-204.11 Sanitizers, Criteria-ChemicalsProvide sanitizer at proper concentration. Observed chlorine sanitizer at 3 compartment sink above 200ppm. CDI, operator diluted sanitizer concentration properly.7-102.11 Common Name-Working ContainersWorking containers of toxic substances shall be labeled by common name of substance. Observed spray bottle of disinfectant not properly labeled behind counter. CDI by instruction.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed house made teriaki sauce made from cooked cabbage and other potentially hazardous food cooling in a covered 20 gallon white container in walk-in cooler. CDI, food was discarded, see item #18.

3-501.13 ThawingUse proper methods to thaw food. Observed chicken thawing in non running water at prep sink. CDI by instruction.

3-302.12 Food Storage Containers Identified with Common Name of FoodGeneral Comment: Working containers of food and ingredients that are not easily identifyable shall be labeled by common name of food. Observed 2 bottles of oil and sauce without a label that were not easily identifyable.

3-304.14 Wiping Cloths, Use LimitationGeneral Comment: Wet wiping clothes shall be stored in sanitizer in between uses. Observed 1 wet wiping cloth stored on prep surface near handsink.

3-304.12 In-Use Utensils, Between-Use StorageStore in-use utensils correctly. Observed 2 handles of dispensers laying in product of dry spices. Observed in-use utensil stored in water below 135 degrees near grill.

4-901.11 Equipment and Utensils, Air-Drying RequiredGeneral Comment: allow equipment to air dry after cleaning. Observed employee hand dry metal container with towel after cleaning. CDI by instruction.

4-501.12 Cutting SurfacesCutting surfaces shall be free from cracks and scarring. Observed 2 heavily scared cutting boards 4-202.11 Food-Contact Surfaces-CleanabilityMultiuse food contact surfaces shall be free from cracks. Observed 1 heavily chipped container lid. CDI, operator removed from use.

4-501.14 Warewashing Equipment, Cleaning FrequencyWarewashing machines shall be cleaned as often as necessary to keep them clean. Observed soil accumulating in corners and on top of drainboards of warewashing sink.

6-501.12 Cleaning, Frequency and RestrictionsGeneral Comment: Phyiscal facilities shall be cleaned as often as necessary to keep them clean. Observed corners of floor in need of cleaning in kitchen.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and SegregationStore raw animal food below ready-to-eat food. Observed raw beef removed from commercial packaging stored above ready-to-eat food in walk-in freezer. CDI, operator relocated food for proper stroage.

3-501.15 Cooling MethodsUse proper methods to cool food. Observed cooked beef cooling in low 4 door cold hold prep unit under grill at 68 degrees F. CDI, operator relocated beef to walk-in cooler to rapidly cool.

3-304.14 Wiping Cloths, Use LimitationContainers used to store sanitizer shall not be located where they can contaminate equipment. Observed 3 spray bottles of sanitizer stored above prep sinks and hanging from 3 compartment sink. CDI, operator relocated spray bottles for proper storage.

3-304.12 In-Use Utensils, Between-Use StorageGeneral Comment: Store in-use utensil handles out of product. Observed 1 handle of tongs stored on shrimp in 4 drawer cold hold unit under grill. CDI, operator removed tongs.

4-202.11 Food-Contact Surfaces-CleanabilityGeneral Comment: Food contact surfaces of equipment and utensils shall be free from chips and scarring. Observed 1 knife with a heavy chips but stored as clean. CDI, operator discarded knife.