CHINA GARDEN #3

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed raw chicken in the WIC above 41F but below 45F. PIC stated that the chicken was prepped yesterday. Chicken was in large containers and wrapped. EHS recommended that after chicken is prepped, to place into multiple pans so that it is evenly spread out. PIC understood. -CDI- PIC moved the chicken into the WIF to rapidly cool, before moving into multiple containers. 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 (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 dumplings, RTE shrimp, and 2 containers of cut cabbage in the WIC with no date marking present. EHS and PIC discussed that date marking of RTE foods. Foods requiring date marking in all other portions of the kitchen were properly date marked. -CDI- All foods were prepped within the last 3 days, PIC added proper date marking. Ensure proper date marking procedures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. -Pf- Observed several foods on TPHC with TPHC boards reading 11:00 AM - 3:00 PM. EHS notes that the observation was made at 10:40. EHS coached PIC on proper TPHC procedures and emphasized that TPHC must start when the food in taken from refrigeration at 41F, not when the facility officially opens to the public. -CDI- PIC understood coaching, and properly time stamped the foods on TPHC.

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 base boards by the WIC and WIF with heavy pitting and deterioration, ensure that base boards are made to be smooth and easily cleanable.

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 over raw beef in the WIF (Both outside of original packaging). No contamination observed during inspection. -CDI- PIC Rearranged foods to reflect proper storage order. Ensure proper storage order procedures are followed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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 the majority of food requiring date marking date marked, however observed egg rolls, pork wontons, cream cheese, and general Tso chicken all present in the RTE form in the facility with no date marking. EHS and PIC discussed prep/cook dates. All food within 7 days. -CDI- PIC was able to back date all non-date marked foods. 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 can of commercial pesticides in the rear of the facility by the back door. PIC stated that they have used the can to spray the back door to prevent flies from coming in. EHS explained to the PIC that domestic pesticides are not allowed for use in the restaurant. The area of application is not near any food, food contact surfaces, or other areas of potential contamination. Facility does have commercial pesticide applicator that services them. -CDI- PIC removed domestic pesticide and stated he will not use anymore.

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 several spices and sauces on the prep areas and wok station with no label present. Ensure that all working food containers are labeled. Some of the labels were also worn and unable to be read. PIC stated that it is only him and his wife working and they know the contents of the food, EHS explained that all working food containers require labeling.

4-501.11 Maintain equipment in good repair. Observed torn gaskets on the door of the WIF and ice buildup around the door as well. Ensure that gaskets are repaired and ice buildup is removed. Ensure that equipment is maintained in good repair.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed canned mushrooms and canned bamboo shoots above 41F present in the Prep Top Unit. Observed all foods in the WIC above 41F WIC had an ambient temperature of 43F. PIC was able to adjust WIC temperature so that the ambient reading went down to 37F. PIC did not have any written or recorded temperature logs of food temperatures in the WIC. All Foods in WIC were at 43F. -CDI- PIC voluntarily discarded all TCS RTE foods in the WIC. Ambient reading stayed at 37F by the end of the inspection. EHS coached facility on keeping a log of temperatures for refrigeration units, recording several foods from each unit. Ensure that food temperatures are checked on a regular basis maintained at 41F or below. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several spices and sauces present on the cook line of the facility with no labeling or marking. Ensure that working containers of food are labeled.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed single use container being used as a scoop a top of RTE chicken in the prep top. Ensure that food handles or scoops are not stored in direct contact with the food. -CDI- PIC removed scoop from prep unit.

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 heavy rusting and corrosion present on the exterior portions of shelving below prep surfaces, WIC and WIF doors, and shelving throughout the facility. Ensure that rust and corrosion present is resurfaced or replaced.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed buildup of food debris and residue present on the external surfaces of several pieces equipment such as prep unit, and in shelving present, bottom, and gaskets of Lowboy RIC. Ensure non food contact surfaces are cleaned and maintained as clean.

5-202.12 Provide at least 100F water at handsinks. Observed the front handsink only temped 82F.

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 pork stored in reach in cooler without a date mark. PIC stated that they cook the pork in house and then freezer, explained that the date of prep should be on the product and then when they remove from the walk in freezer then a pull date shall be placed on the product, from the freezer the facility has 5 days to use the product. -CDI- PIC properly added date marks.REPEAT For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed crab Rangoon in the reach in cooler, temped at 62F, PIC stated that it was out on the prep table and then placed back into the reach in cooler. Explained to the PIC that once you place a product on time the product cannot be cooled, it must be discarded. Rangoon did not have a time on the board. CDI - PIC voluntarily rangoons 3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Crab Rangoon was not discarded and no time written on TPHC board. CDI - PIC voluntarily discarded.

5-103.11(B) Provide sufficient hot water to meet the peak hot water demands.-Pf Observed bathroom handsink did not have any hot water. Cold water is working. Verification visit required to ensure compliance.

5-205.15 Maintain a plumbing system in good repair. Observed the front handsink handle is broke, repair. Observed the food prep sink and mop sink floor drain slow to drain, Ran the water to the food prep sink and it’s slowly draining and not backing up on the floor. PIC will repair today. A compliance visit is required to ensure floor drain and mop sink drain a properly draining.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf -Observed cooked chicken stored in prep top without a date mark. PIC could properly reference the date mark in bulk containers in WIC. PIC and EHS discussed proper methods of carrying over the date mark from the WIC to the prep unit. -CDI- PIC properly added date marks. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw beef thawing at room temperature. -CDI- PIC placed chicken in WIC to thaw in cold holding at 41F or below. -REPEAT-

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. -Observed bottles of liquids by woks without labels. -CDI- PIC properly added labels.

3-307.11 Protect food from contamination sources not specifically noted by the code. -Observed bowl stored in rice steamer. -CDI- PIC removed bowl.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- Observed all TCS foods in WIC above 41F. PIC lowered temperature of WIC and EHS observed ambient temperature of 38F by end of inspection. PIC stated no temperature logs are taken of food in WIC. -CDI- PIC voluntarily discarded all TCS items held in WIC for over 4 hours. EHS advised PIC to check WIC temperatures daily and keep logs. 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 no date marks on foods in prep unit. PIC had bulk containers to reference with proper date marks in WIC. EHS educated PIC on carrying over date marks to items in prep unit, if held in unit for over 24 hours. -CDI- PIC added date marks that corresponded to WIC dates. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf- Observed raw chicken thawing at room temperature. -CDI- PIC placed chicken in WIC to thaw in cold holding at 41F or below.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths stored in 0-10ppm chlorine sanitizer solution. -CDI- PIC replaced sanitizer.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee contact vegetables with bare hand for customer service. CDI- Vegetables touched in container discarded. vegetables cooked to 190F. 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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed wings, noodles, beef and wontons holding above 41F in the walk in cooler. Walk in cooler was at 41F. Items quickly cooled down temps were between 44-39F. 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 .

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 bin of flour and salt in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, pork and shrimp holding above 41F in the walk in cooler. Cooler was slightly elevated but cooled quickly cooled down to 41F. CDI- Items started cooling. Cooling rate was sufficient. (shrimp 45, wings 43, pork 42). 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 .

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed single service containers stored on an egg crate. CDI- All items removed. Do not store any single service items on old egg creates. Items cannot be cleaned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Sanitizer solution at 3-compartment sink measured 0 ppm chlorine. Chlorine sanitizers shall be 50-200 ppm. CDI - PIC added bleach until the solution was 50 ppm. 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 and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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. REPEAT. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Some containers of food stored on the floor in walk-in cooler. Store food at least 6 inches off the floor. 0 pts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Wiping cloth bucket measured 0 ppm chlorine. Wet wiping cloths must be stored in sanitizer solution at appropriate concentration when in between uses. 0 pts.

3-302.15 Wash fruits and vegetables prior to use. Broccoli was being cut directly from box without washing first. Fruits and vegetables must be washed thoroughly before cutting or use. 0 pts.

4-903.12 Do not store single-use and single-service articles in toilet rooms; garbage rooms; mechanical rooms; under sewer lines; under open stairwells; or under other sources of contamination. Boxes of disposable containers stored in restroom. Do not store single-use or single-service articles in the restroom.

4-502.11(A) Maintain utensils in good repair. Shelf below prep table beside 3-compartment sink is rusted. Repair/replace shelf/table. 0 pts.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Bamboo shoots, mushrooms, tofu and baby corn missing date labels in walk-in cooler. Cooked chicken and egg rolls missing date label in upright cooler. TCS ready-to-eat foods must be labeled with prep date/date manufacturer's package was opened. CDI - PIC placed date labels on items. 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 .

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Medicine observed on prep table. Do not store medicines where food is prepared. CDI - PIC moved medicine. 0 pts.

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. Labels on chef's cart are worn off. Re-label dry ingredients on chef's cart. 0 pts.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Back door is not self-closing. Repair back door. REPEAT // 6-501.111 Keep the premises free of insects, rodents, and other pests. Some flies observed in establishment. Keep doors closed to prevent pests from entering establishment.

4-501.11 Maintain equipment in good repair. Replace torn gaskets present on walk-in cooler and walk-in freezer doors. 0 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. Clean interior of sandwich cooler. 0 pts.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Trash buildup around dumpsters. Maintain refuse areas clean to prevent them from attracting and harboring pests. 0 pts.

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 chicken cold holding at temperatures above 41F. CDI. PIC indicated that the chicken was just removed from WI and was taken back.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer bucket with a different label. CDI. PIC labeled.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed damaged door screen at the back. Needs to be replaced.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure.observed build up on hood system, vents. Needs to be cleaned.

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 chicken stored directly above beef. CDI. PIC removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed sanitizer at 3 comp sink at 0ppm. CDI. PIC replaced the solution.

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 in use scoop stored in hand rice without handle. CDI. PIC removed.

49 4-601.11(C)Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dust and debris on prep unit covers.

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed one of the hand sinks in the kitchen without a waste bin.

2-102.11 PIC shall demonstrate knowledge of food borne disease prevention, application of the HACCP principles and the requirements of this code.-Pf. Please visit our resource page, http://meck.co/FoodSafety , for more food safety information related to PIC Duties, Training, and managing food safety. Observed kids at the kitchen area during inspection. CDI. PIC removed them.

39 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored directly on the floor in the walk in freezer. 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 build up on hood system. Needs to be cleaned.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed food in RI without covers on them. CDI. PIC covered.

39 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler and freezer. REPEAT.

49 4-601.11(C)Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up of dust and debris on shelving. REPEAT. Points not escalated due to improvement of last inspection.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed waste stored directly on the floor in the bin out side. Needs to be cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks stored by customer food. CDI. PIC removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed knifes stored on dirty container lid and debris from the lid has gotten on knives. CDI - Knives and container lid were moved to be cleaned at 3-comp sink.

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 garlic in oil in flip top at 62 F. CDI - PIC voluntarily discarded garlic in oil.

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 general tsos chicken and eggrolls with no date labels. CDI - PIC stated the food was cooked yesterday and date labels were added.

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 cooling in flip top cooler. CDI - PIC moved chicken to rapidly cool in WIF.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed food stored on the floor in the walk in cooler. 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 build up of dust and debris on shelving. REPEAT. Points not escalated due to improvement of last inspection.

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

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 shrimp stored behind cooked pork in the prep top unit. CDI- Raw shrimp placed in front.

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

4-501.11 Maintain equipment in good repair. Observed shelf under prep table heavily rusted.

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 tall reach in cooler in need of cleaning.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P A pan of raw chicken observed on top of cooked pork in Freezer and on top of beef in RI cooler in walk-in cooler. CDI. Rearranged. Repeat violation.

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 chicken in RI without date marks. CDI. PIC date marked.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Rice that was removed from refrigeration on TPHC missing a time stamp beginning at 70F. CDI. All foods out of compliance discarded and education about TPHC provided.

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 rice cooling in the RI cooler in a tightly covered container. CDI. PIC removed to the cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple food stuffs stored directly on the floor in the WI freezer and dry storage area. Needs to be removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P A pan of raw chicken observed on top of cooked shrimp in walk-in cooler. CDI. Rearranged. Repeat violation.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Chlorine sanitizer observed below 50 ppm in three compartment sink. CDI. Remade to 100 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All foods checked in flip top cooler observed above 41F (see chart). CDI. All foods discarded voluntarily by PIC. Repeat violation. If repeated next inspection, risk control plan may be required.

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 A few foods missing date marking in the walk-in cooler and the flip top cooler reported to be prepared yesterday. Other date marking was sufficient. CDI. PIC immediately dated items from yesterday.

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 Rice that was removed from refrigeration on TPHC missing a time stamp beginning at 70F. Lo mein noodles observed on TPHC with discard time stamp of 3 PM at 3:30PM. CDI. All foods out of compliance discarded and education about TPHC provided.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Dual flip top/reach-in cooler used for primary prep observed with an ambient air temperature of 48F. EHS will verify no later than 6/3/21 that flip top/reach-in cooler is functioning to maintain cold holding. Cooler shall not be used for cold holding of TCS foods until repaired and functioning properly.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket observed on floor.

3-302.11(A) Separate the different types of raw animal foods. -P Raw beef observed under raw chicken on speed rack in freezer. CDI. Rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Egg rolls, general tso chicken, and crab rangoons observed cold holding above 41F. When questioned, manager reported during lunch rush these items are left on counter for convenience. CDI. Items had only been out less than 4 hours and were sent to walk-in cooler to rapidly cool. Items were also placed on existing TPHC procedures for future inspections.

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 turning off faucet handles with bare hands. CDI. Employee was educated on proper handwashing. Rewashed and used paper towel as barrier. Points will be deducted

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Chlorine sanitizer in three compartment sink observed at 0 ppm. CDI. Remade to proper concentration.

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 Lo mein noodles that had been cooling overnight observed at 43F. CDI. Discarded by PIC.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Household Hot Shot cans of roach and ant killer observed stored in kitchen. CDI. 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 Lo mein noodles observed cooling tightly wrapped in the walk-in cooler. One pan cooling from last night observed above 41F while tightly covered. CDI. Uncovered.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Lower shelving observed with old food debris, hood system observed with accumulation of grease and build up, and sides of equipment observed in need of more frequent cleaning.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed package stored in basin of rear handsink. CDI - Package removed to restore access to handsink. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed TCS foods cold holding in walk in cooler above 41F. CDI - PIC adjusted thermostat down. Thermostat was set at 35F to meet cold holding requirement. TCS foods cold holding at 40F by end of inspection. Observed tofu stored above the cooling grid during service. CDI - PIC voluntarily discarded. REPEAT -1.5-

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 food employees using TPHC for broccoli, cut cabbage and fried rice without documentation. CDI - PIC filled out TPHC form during inspection and advised to have TPHC form available at all times. -0-

3-501.13 Use approved thawing methods. Observed raw chicken thawing under cold water at 85F.

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 dented cans stored with intact cans on dry storeage shelf. CDI - PIC placed dented cans on low shelf away from intact cans. -1-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee cooking and plating food without wearing a hair restraint. -0-

4-502.13 Single-use and single-service articles may not be reused. Observed cardboard box used for cupped sauces in reach in cooler. -0-

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 plastic grocery bags used in direct contact with food stored in walk in freezer. -0-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed a cutting board sanitizing in 0 ppm chlorine in the 3 compartment sink. CDI - sanitizer was remade at 50 ppm.

General comment 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed pork, egg rolls and chicken wings at 45F in the prep unit. CDI - items were removed to be cooled in the walk in cooler. Reminded the PIC of the temperature change to 41F. Any TCS items found holding above 41F (that is not cooling) in the next inspection will result in points being deducted. .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf - Observed a container of chicken that was cooked on Sunday (4/14) in the walk in cooler without a date. CDI - item was dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed shrimp, chicken and rice cooling in the prep unit and reach in cooler. Observed several items cooling while covered in the walk in cooler. CDI - explained proper cooling methods; items were uncovered and placed in the walk in freezer to rapidly cool.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed rusty shelves in the walk in cooler; replace rusty shelving. 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 crab rangoons stored in a rusty/chipped green wire basket. Discontinue use of the basket and store the food in a food grade container.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's box of eye drops stored with the food thermometer. CDI - item was removed.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed cabbage, rice and raw chicken above 45F. CDI - rice and cabbage were taken to the freezer to cool and the chicken started to be prepped for cooking; see temperature chart. Suggested TPHC and emailed the procedure sheet to the PIC.

General comment 4-501.11 Maintain equipment in good repair. - Observed split gaskets on the walk in cooler and freezer; replace gaskets. Observed shelves starting to rust in the walk in cooler. Resurface/replace shelves; do not spray paint.

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 walk in cooler shelves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf - Observed a barrel blocking the back hand sink. CDI - barrel was moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P - Observed noodles, cabbage and rice above 45F. CDI - items were placed in the freezer to rapidly cool; see temperature chart.

General comment 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 chicken stored on the floor. CDI - chicken was moved to the walk in cooler shelves.

Repeat violation 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket stored on the floor. CDI - bucket was placed on the shelf under the prep table.

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 walk in cooler shelves.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed a sanitizer bucket in use without a label. CDI - bucket was labeled.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. - Observed a sanitizer bucket stored on the floor.

Repeat violation 4-501.11 Maintain equipment in good repair. - Observed a split gasket on the walk in cooler door. Replace gasket.

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 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 employee vitamins stored on the 3rd shelf in the reach in cooler. CDI - items were moved to the bottom shelf away from facility food.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf No date mark on items that are batch cooked to last multiple days such as egg rolls or fried chicken. CDI -Items correctly back dated.

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 Nappa cabbage cooling with tightly wrapped in walk in cooler. CDI - Wrap vented.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Tubs of raw chicken stored on floor in freezer. CDI - Relocated to shelf

4-501.11 Maintain equipment in good repair. Replace split gasket on walk in cooler door.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Floating debris in three comp sink sanitizer. CDI - Solution dumped and basin filled with clean solution.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from walk in cooler door gasket and heavy grease build up from walk in cooler door handle and surfaces of equipment.

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 of grease from wall throughout kitchen.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed fly land on fried rice while cooling near back door and foreign matter in rice that was sucked in through the screen door due to the hood system. CDI - Rice discarded.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef stored over ready to eat won tons in walk in cooler. CDI - Cooler rearranged with raw beef on low shelf.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf One spray bottle of bleach with no label. CDI - Labeled 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 Tub of rice cooling in reach in cooler with lid on. CDI - Lid removed and rice relocated to walk in cooler to continue cooling.

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 food debris from walk in cooler shelves.

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 Egg rolls placed in flip to cool; noodles cooling while tightly wrapped in walk in cooler. CDI - Egg rolls moved to low prep cooler for rapid cool down; wrap vented on noodles.

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 scoops stored in water at room temp. CDi - Water dumped and new scoops placed in dry container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Large metal bowl wet stacked. PIC separated to allow air drying.

4-501.11 Maintain equipment in good repair. Shelves in dry goods area becoming rusty. Paint or replace.

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 dust from AC vent in ceiling above three comp sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored in container with cut vegetables in flip top. CDI - Relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw ground pork stored above ready to eat items in walk in cooler. CDI - Rearranged with raw ground pork on bottom shelf.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Egg rolls and chicken cooked today and holding below 135F on counter. CDI - Both placed in walk in cooler to finish cooling.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Spray bottle of bleach with no label in kitchen. CDI - Labeled during the inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Weather stripping missing on back door. Replace weather stripping.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No food workers wearing hair restraints. Ensure hair restraints are worn at all time of operation.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Sanitizer cloudy with floating food particles. CDI - Dumped and remade.

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 fan guards.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in three comp sink and spray bottle testing at 0ppm chlorine. CDI - Chlorine added; tested at 50ppm.

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 Noodles cooling in walk in cooler while tightly wrapped. CDI - Wrapping removed to allow proper cooling.

3-501.13 Use approved thawing methods. Container frozen pork thawing on back of three comp sink. CDI - Relocated to walk in cooler.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Visible gap under screen door at back of kitchen. PIC has installed plastic base board in place of weather stripping. Install weather stripping to eliminate gap.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Multiple wet wiping cloths on prep surfaces.

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 in fried rice. CDI - Reinserted with handle above rice.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sesame chicken and shredded cabbage left off of temperature control and holding above 45F. Both relocated into the walk in cooler fro rapid cool down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Fried rice and sweet and sour chicken left to cool off of temperatue control in dry goods area; product below 135F.

3-501.13 Use approved thawing methods. Raw shrimp thawing in standing water. CDI - Wate dumped and raw shrimp placed into walk in cooler to thaw.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf No thin probe thermometer; only dial stem themometer available. VR - Will return within 10 day to verify.

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

6-202.15 Protect outer openings of establishment from insect or rodent entry. Install new weather stripping at bottom of screen door at back to prevent pest entry.

s3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths on prep surfaces throughout. Keep in sanitizer or place in laundry bin once wet.

4-501.11 Maintain equipment in good repair. Repaint or replace rusty shelves in walk in cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting board has deep dark scoring. Flip cutting board over and work on unused side.

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 low prep cooler door gaskets and walk in cooler shelves and fan guards.

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.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. observed employee beverage stored uncovered on top of food prep table in ware washing area. CDI by discrad of beverage. REPEAT VIOLATION

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P observed raw beef and raw chicken stored over ready-to-eat noodles and egg rolls in upright cooler. CDI by rearranging storage order of food items. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P observed egg rolls stored in re-used raw chicken box. CDI by voluntary discard by PIC.

4-501.114 Maintain sanitizer at correct concentrations. -P observed sanitizing solution in 3 compartment sink testing 0-10ppm. CDI by adding bleach to solution and testing at 100ppm. REPEAT VIOLATION

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 and noodles without proper date marking. CDI by date marking by PIC.

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

6-303.11 Intensity-Lighting - C Observed all lighting in kitchen turned off, while cooking. Keep lighting turned on so cook can see if food has physical contamination, spoilage, etc. REPEAT VIOLATION

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored uncovered and above condiments on table.

2-301.14 Wash hands after activities that contaminate them.-P Observed employee handling raw chicken then immediately after picked up wiping cloth and began to wipe down prep table without first washing hands. Wiping cloth did not contain sanitizer. CDI by employee washing hands, using wiping cloth soaked in sanitizer wiped down prep table again.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer solution in 3 compartment sink testing 10 ppm. CDI added chlorine bleach and retest at 50ppm.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked fried chicken sitting on cart < 135F. CDI- moved to walk-in cooler to continue cooling process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked rice sitting on cart > 45F. CDI moved to cooler.

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

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

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed lots of garbage on ground around dumpster. Keep garbage picked up. Repeat

6-303.11 Intensity-Lighting - C Observed all lighting in kitchen turned off, while cooking. Keep lighting turned on so cook can see if food has physical contamination, spoilage, etc. Repeat 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed unshieled light bulb under hood.

2-102.12 Certified Food Protection Manager - C Observed PIC/food protection manager not present until after finished inspection. ** PIC shall demonstrate knowledge by being a certified food protection manager. PIC also makes food deliveries. Recommend having more than 1 food protection manager.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employees had made their lunch and it was sitting on prep table with food (hadn't started eating it yet). CDI-food moved to dining room to eat.

Can 2-301.12 Cleaning Procedure - P Observed hand used to turn off water at faucet, no barrier, recontaminated hand several times. Turn off water with paper towel. CDI-spoke with PIC about proper hand washing procedures.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed weak or 0 ppm sanitizer. **4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P CDI-bleach added to 3rd compartment of dish sink.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed brown rice not under temperature control. Keep all TCS food above 135F for hot holding. CDI-disposed of food.

3-304.13 Linens and Napkins, Use Limitations - C Observed dirty linen napkin used to cover brown rice. Linens should not be in contact with food. 3-307.11 Miscellaneous Sources of Contamination - C Observed prepped food on 3 comp sink drainboard. Keep food on prep sinks and prep tables. Employee food stored above restaurant food, keep employee food stored seperately/below restaurant food.

2-402.11 Effectiveness-Hair Restraints - C Observed no hair restraint on employee cooking food. Repeat

4-802.11 Specifications-Laundering Frequency - C 4-803.11 Storage of Soiled Linens - C Observed dirty wet wiping cloth on counter. Put into soiled linen bag when cleans areas where raw meat has been prepped or are visibly soiled.

4-501.18 Warewashing Equipment, Clean Solutions - C Observed multi-use utensils washed in cold, dirty water. Make sure wash, rinse and sanitizer is clean and wash water is at least 110F. 4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed lots of garbage on ground around dumpster. Keep garbage picked up Repeat

6-501.12 Cleaning, Frequency and Restrictions - C Observed hood and fire suppression system excessively greasy. Put on regular cleaning schedule.

6-303.11 Intensity-Lighting - C Observed all lighting in kitchen turned off, while cooking. Keep lighting turned on so cook can see if food has physical contamination, spoilage, etc. 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 egg rolls stored in walk-in cooler that were cooked 2 days prior per PIC. CDI by date marking egg rolls. REPEAT VIOLATION

3-302.12 Food Storage Containers Identified with Common Name of Food - Observed unlabeled bulk containers of dry food.

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

4-501.11 Maintain equipment in good repair. Resurfae or replace bottom shelf on rusted food prep tables.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lid open and garbage on the ground.

6-202.11 Light Bulbs, Protective Shielding - Observed unshielded light bulb under hood. 6-303.11 Intensity-Lighting - Observed lights out under hood, leave on when cooking food.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer in 3 comp set up 10 ppm. CDI-added more bleach to correct concentration 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped cabbage stored on prep table > 45F. REPEAT VIOLATION. CDI by moving cabbage to refrigeration. Observed cabbage at 48F prior to departure. Observed raw shrimp on prep table > 45F. CDI by moving to refrigeration. Shrimp was being thawed. Observed 47F prior to departure.

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 stored in walk-in cooler that were cooked 2 days prior per PIC. CDI by date marking egg rolls.

3-501.13 Use approved thawing methods. Observed chicken and shrimp thawing on prep sink drainboard. CDI moved to cooler.

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

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

5-501.115 Discard items and litter stored in the waste areas. Observed trash on the ground around garbage dumpster.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P: Sanitizer in 3 comp set up 10 ppm. CDI-added more bleach to correct concentration 50ppm.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Rice 54F cut cabbage(bok choy) 54F on counters. CDI-placed on counter for lunch time. Advised owner to keep foods refrigerated until needed. Facility is not using time as a public health measure. Foods placed in walk in cooler.

4-502.11 (B) Good Repair and Calibration - PF: Replace probe thermometer. Thermometer is rusted. Must have a small diameter thin probe thermometer. Verification needed.

2-402.11 Effectiveness-Hair Restraints - C: Employees must wear proper hair restraints such as hats or hair nets.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF: Wash water temperature 94F. Must be 110F when in use. CDI-added hot water. 4-603.16 Rinsing Procedures - C: Dishes must be rinsed of detergent before placed in sanitizer. All dishes must be washed, rinsed, and sanitized.

4-602.13 Nonfood Contact Surfaces - C: Clean goor gaskets on all cooling units.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - C: Repair or replace rusting shelves and counters. 6-201.11 Floors, Walls and Ceilings-Cleanability - C:Clean floor drains under sinks.

2-201.11 (D) and (F) Responsibility of Permit Holder, Person in Charge, and Conditional Employees-Responsibility of the PIC to Exclude or Restrict - P: Observed employee with a bandage on his finger without a glove covering handling food. CDI-Instructed to wear gloves when handling food. Employee donned gloves during inspection.

3-501.14 Cooling - P: Improper cooling of rice. Rice 128F CDI-placed in cooler

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sesame chicken 70F and bok choy 50F on counter. CDI-placed in cooler. Must keep foods cold at 45F or below or hot at 135F or above.

3-501.15 Cooling Methods - PF: Observed improper cooling methods being used. Must cool foods in a 4 inch shallow pan inside cooler, ice bath, or freezer. Do not cool foods at room temperature.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store pan of raw beef on floor uncovered under shelf in walk in cooler. Must keep food 6 inches off of floor.

4-101.19 Nonfood-Contact Surfaces - C: Observed cutting boards with deep stains and cuts. Must resurface or replace. All food contact surfaces must be smooth and easily cleanable.

6-201.11 Floors, Walls and Ceilings-Cleanability - C: Clean floor under equipment near fryer and where needed.

2-301.15 Where to Wash - PF Employee observed washing hands in 3 comp sink. CDI-employee told to wash hands in hand sink only.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Sesame chicken observed cooling on table. 120F. CDI-placed in freezer. Bok Choy 80F. CDI-discard •

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF : Observed cooked pork, shrimp, and beef inside walk in cooler without dates. Any potentially hazardous foods cooked and being kept for longer than 24 hours must be date marked. Repeat. CDI-foods were date marked

3-501.15 Cooling Methods - PF: Foods must not be cooled at room temperature. Must cool foods in cooler, freezer, or ice bath with continuous stirring.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Food stored on floor inside walk in cooler. All food must be stored 6 inches up off of floor.

General comment: Keep front door closed.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Observed plastic container stored in hand sink at beginning of inspection. CDI-removed

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P: Observed dishes not being washed, rinsed, and sanitized properly. CDI-had dishes re-washed during inspection. Clean inside broccoli container.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Shrimp 62F, raw beef 62F, cooked chicken 62F, cut carrots, onions,peas, mushrooms, lettuce 62F in small prep cooler. CDI-discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Date mark cooked pork inwalk in cooler. Cooked day prior. CDI- properly marked

3-304.14 Wiping Cloths, Use Limitation - C: Keep all wet wipe cloths inside sanitizer buckets when not in use.

4-501.11 Good Repair and Proper Adjustment-Equipment - C: Small prep cooler not working properly. Maintenance man called and coming out this afternoon to repair. Call Renada @ 704-617-2984 as soon as cooler is repaired. Do not use cooler until it is repaired.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Separate raw animal foods from each other to prevent accidental cross contamination. Found raw chicken over beef and shrimp in walk-in cooler. CDI- items moved to proper locations.

3-501.14 Cooling - P: Cool TCS foods from 135 F to 70 F within two hours, and from 70 F to 45 F within four hours. Found tub of rice in walk-in cooler cooked previous day 52 F. CDI- rice voluntarily discarded.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: Properly date mark ready-to-eat TCS foods with date of earliest preparation. Found no date-marking system in place. Verification visit needed.

3-501.15 Cooling Methods - PF: Cool foods by approved and effective means to acheive temperature / time requirements. Found large dense tub of rice in walk-in cooler 52 F from overnight. CDI- discussion and discard.

3-501.13 Thawing - C: Thaw foods by approved methods; under running cold water completely submerged. Found shrimp thawing submerged but water not running.

3-305.11 Food Storage-Preventing Contamination from the Premises - C: Do not store food on the flor. Observed boxes of food on floor of cooler and at dry storage area.

6-303.11 Intensity-Lighting - C: Provide adequate lighting in facility as required by the rules. Observed inadequate light throughout facility.