DOAN'S AUTHENTIC VIETNAMESE CUISINE

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 drink in cooler with consumer food.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P. Observed staff repeatedly touching his own clothing. Staff not removing gloves and washing hands after enter kitchen from outside and heading to prep area. CDI-staff washed hands

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 staff prepping garlic and oil mixture and touched garlic with bare hand while scraping in into mason jar. Staff barehand touching garnishes. CDI-items discarded. 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 TCS foods >41F in prep top. Items were double stacked, or on ice but product well above fill line. CDI- ice removed, food put in deeper pans or reach in. items rechecked at end of inspection and were 41 or less. 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. Repeat-Observed various containers not baring labels identifying their contents. Ensure all working containers are properly labeled to identify what they are storing. CDI-items labeled

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed prep staff wearing watch.

4-501.11 Maintain equipment in good repair. Observed rusted out microwave that needs replacing. 4-502.11(A) Maintain utensils in good repair. Observed non-stick coating pans with damaged coating. CDI-discarded

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings (clothing and food) being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods. Repeat. 1 pt.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed. 0 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various foods holding above 41F during inspection in stove prep. See temperature chart. Ambient in top of unit 42F. CDI - All items placed on ice in unit. Maintenance contacted during inspection. REHS observed all items holding proper temperature by end of inspection. 1.5 pts. 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 various containers not baring labels identifying their contents. Ensure all working containers are properly labeled to identify what they are storing. 0 pts.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed cooked pork, cooling shrimp, and other various food items being stored in containers of ice and water with no way to drain. CDI - All items properly drained. Cooling shrimp moved to colander. 0 pts.

4-502.11(A) Maintain utensils in good repair. Observed multiple strainers with visible damage being stored as clean during inspection. CDI - REHS explained the physical contamination hazard these items pose. PIC voluntarily discarded damaged items. 0.5 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above and in conjunction with customer foods during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods. Repeat. 1 pt.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. Observed bean sprouts cleaned at 11:00am holding at 52F at 2:45pm. Cooling method inadequate. See violation 33 for details. CDI - Bean sprouts voluntarily discarded. 1.5 pts. For more information, please visit: www.meckncgov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://www.youtube.com/watch?v=P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed bean sprouts cooling in RIC while in a deep, covered plastic container. PIC stated RIC is used frequently during service, which may impact its ability to cool items from ambient. Bean sprouts were about to miss the cooling window. Observed cut cabbage cooling in WIC while in a deep, covered plastic container. Cabbage was not cooling hastily. CDI - Bean sprouts voluntarily discarded. Cabbage moved to uncovered, shallow metal container. Cabbage began cooling rapidly. EHS provided alternate methods of cooling to utilize in the future. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee foods being stored above customer foods in chest freezer during inspection. Ensure employee belongings are stored in a manner that does not promote contamination of customer foods. Repeat. 1 pt.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored above raw beef in the walk-in cooler. CDI - Items were moved to the correct order.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 500+ppm Quat sanitizer in spray bottles and 10ppm chlorine sanitizer in the dish machine. Observed food debris on a meat slicer not in use. CDI - Dish machine was primed to the appropriate concentration, spray bottles were diluted to the appropriate concentration, meat slicer was taken apart to be cleaned.

REPEAT 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three spray bottles of chemical without labels. CDI - Manager labeled during inspection.

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

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 a rice spatula in a container of 80 degree water.

4-501.11 Maintain equipment in good repair. 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 grease and food debris on the dry storage area shelves.

REPEAT 6-303.11 Provide required lighting intensity. Observed 4ft candles of light in the walk-in cooler. 10ft candles are required. Efforts are continuing to be made to keep as much clearance as possible for light. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed several Thai and Vietnamese food products throughout the shelves of dry storage. Manager stated that these are all for employee personal food, not used for the restaurant. Segregate these items so that they are not in proximity to restaurant food.

REPEAT 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed 60 degree bean sprouts on the counter. Observed 70 degree house-made and cooked garlic/oil mixture stored above the prep cooler. CDI - Items were voluntarily discarded.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed open milk products without date marks in the reach-in cooler. CDI - Items were labeled for when they were opened.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two chemical spray bottles without labeled. CDI - Employee labeled during inspection.

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 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one badly dented can. CDI - Can was removed from the shelf to be returned to the supplier. Observed a walk-in freezer compressor dripping onto boxes of food.

4-501.11 Maintain equipment in good repair. Observed rusting walk-in cooler shelving. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed one deeply stained cutting board.

REPEAT 6-303.11 Provide required lighting intensity. Observed 4ft candles of light in the walk-in cooler. 10ft candles are required. Efforts are continuing to be made to keep as much clearance as possible for light.

2-103.11 (B) Persons unnecessary to the food establishment operation are not allowed in the food preparation area. Pf Observed a child (family member) walk in and out of the kitchen. CDI - Child was removed from the kitchen.

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

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 ready-to-eat food items in the reach-in cooler. CDI - Item belonged to an employee and was removed.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine was reading 10ppm at the beginning of inspection. CDI - Machine was adjusted to 100ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed bean sprouts on the counter at 71 degrees. CDI - Item was voluntarily discarded and will be kept refrigerated in the future.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed two employees preparing food in the kitchen or washing dishes without a hair restraint.

4-101.19 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.

REPEAT 6-303.11 Provide required lighting intensity. Observed 4ft candles of light in the walk-in cooler. 10ft candles are required. Efforts have been made to keep as much clearance as possible for light.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee use gloves to pick up raw beef, and then switch to ready-to-eat onions without changing gloves and washing hands. CDI - Onions were voluntarily discarded and employee washed hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food debris behind and underneath the deli slicer blades. CDI - Item was taken apart to be rewashed.

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 noodles in prep coolers and walk-in cooler with no date-marks. CDI - Items were date marked during inspection.

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder. -Pf PIC stated that when Pho is ordered to-go, customers are able to order raw beef separate and uncooked. 10-day verification required. No points taken due to first time being educated.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed Tylenol and medicine tablets on a basket on top of a prep cooler. CDI - Items were removed.

4-101.19 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” processor and toaster oven.

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

6-303.11 Provide required lighting intensity. Observed 4ft candles of light in the walk-in cooler. 10ft candles are required. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw shell eggs stored over cooked shrimp in WIC. CDI - PIC rearranged food. 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 ground pork and raw pork chops stored in bin together in WIC. CDI - PIC separated ground pork and pork chops. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed unlabeled spray bottle containing sanitizer. CDI - PIC added label.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed thawing fish in WIC in sealed ROP. Package label requires fish to be removed from package prior to thawing. CDI - employee removed fish from vacuum package.

3-302.15 Wash fruits and vegetables prior to use. Observed washed avocados with intact stickers in RIC.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI or equivalent rice cooker used for warming water for spring rolls at spring roll station in kitchen.

6-303.11 Provide required lighting intensity. WIC light intensity measured at 4 foot candles. Increase light intensity to 10 foot candles in WIC.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed chlorine dish machine at 0ppm. CDI: Line was primed, and multiple cycles were completed. Chlorine is 50ppm. 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 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed pink build up on large ice machine.

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 4 large 5 gallon buckets of beef soup still above 70F after more than 3 hours of cooling. CDI: PIC voluntarily discarded 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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. Beef soup was cooling in large 5 gallon buckets with a fan blowing on the sides of the buckets. Beef soup was not in any type of refrigeration. CDI: PIC and EHS discussed using smaller containers and cooling soup using the walk in cooler or walk in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

REPEAT 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed dust build up on ceiling vents in kitchen area. Points decreased due to previous violation corrected.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety Observed raw chicken stored above raw mussels in walk in freezer.Both items were removed from original packaging. Ensure that foods are stored according to their final cook temperature in freezer too when removed from original packaging. No contamination observed. Mussels were moved above chicken 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 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 rice noodles recently cooked placed inside of reach in unit to cool. Reach in unit will constantly be exposed to open air environment due to the frequency of use. Ensure that rice noodles are stored open and vented in rapidly cooling equipment. Rice noodles were vented and moved to walk in cooler.

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 some secondary containers containing possibly flour, salt, and oils without labels present during the inspection. CDI-Person in charge ensured that labels were provided for these containers 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 dry storage goods left open and exposed to contamination. Lids were placed on top of the foods to prevent possibility on environmental contamination.

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 during the inspection. An example of pyramid stacking was shown during the inspection.

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 left attached to the sides of equipment and exteriors of pans. Pans and containers were moved to dish sink to be washed,rinsed, and sanitized again.

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 food debris build-up attached to floors in between stove equipment. Recommended thorough and higher cleaning frequency.

6-301.11 Provide soap for handwashing at each handsink. - Pf. Observed no soap inside employee restroom. CDI - Soap re-stocked.

REPEAT: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41 F 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 several TCS foods > 41 F inside reach-in units. Refer to temperature chart. Foods were actively used for lunch services and had been put into refrigeration prior to EHS arrival. CDI - All foods relocated to walk-in cooler for rapid cooling to < 41 F.

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. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs. Observed cooked beef and pork which were confirmed to have been prepped and cooked yesterday but dated with today’s date. CDI - Products labeled with yesterday’s dates.

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. - P. Observed employee medications (dry supplement pills) stored with and on foods at dry storage shelving units.***No physical evidence of contamination observed. CDI - Medications removed to designated area.

REPEAT: 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris build-up attached to floors in between stove equipment. Recommended thorough and higher cleaning frequency.

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 foods co-mingling with retail foods inside walk-in cooler and reach-in units. CDI - EHS educated and all personal foods removed to designated area.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed lettuce that was prepared to be cooled at 11:30, as stated by person in charge. Lettuce had a temperature 45.3F of 17:38. Lettuce did not meet cooling time and temperature parameters. CDI- Lettuce was discarded during the inspection by person in charge.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -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 hot beef soup, egg rolls, and another soup all below temperature threshold. Items were reheated during the inspection above 165F.

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 some items such as lettuce(42.2F), rolled pork (44.6F), and cooked beef(41.7F) inside of the prep unit stacked too high causing food to temp above cold holding threshold. Items were moved to reach in unit to cool below temperature threshold.

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 some items in the walk in unit only dated with days of the week labeled. Ensure that items also have the date marking for the day food was prepared. Observed some items dated with multiple days of the week labels. Items were discarded 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 a bag of onions stored on the ground near the back door. Onions were placed on a crate to prevent the possibility of contamination.

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 attached to floors in between some of the equipment. Recommended higher cleaning frequency.

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 some food contact surfaces such as knives and pans with food debris from past uses and labels left attached. Pans were moved to 3 comp sink to be washed, rinsed, and sanitized again.

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 some items such as chicken(43F) and cooked eggs (43F) inside of the prep unit stacked too high causing food to temp above cold holding threshold. items were moved to reach in unit to cool below temperature threshold.

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 during the inspection. An example of pyramid stacking was shown during the inspection.

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. Store drinks with a lid and straw in areas where potential contamination cannot occur. Observed a cup with lid stored on a prep station during the inspection. CDI- PIC moved employee drink underneath prep station in a place where contamination cannot occur.

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 cooked shrimp and raw chicken being scooped to be recooked on the grill. Ensure that two separate set of tongs are being used for both foods to ensure that cross contamination does not occur because shrimp and chicken's final cook temperatures are different. CDI-Another set of tongs was provided during the inspection by PIC.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed some pans with food debris and other build up left attached from previous uses. Ensure that pans are being thoroughly cleaned to sight and touch. CDI- Bus containers and metal pans were removed from air drying shelves and placed in dish area by PIC.

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 some secondary containers containing possibly flour, salt, and oils without labels present during the inspection. CDI-Person in charge ensured that labels were provided for these containers during the inspection.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink in a glass above the prep station with no lid or straw. Employee drink was moved during the inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed hand washing sink being used to rinse out a bowl during the inspection by waiter. Ensure that hand washing sink is used for the sole purpose of hand washing only.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P All time and temperature controlled foods kept for cold holding shall maintain a temperature threshold of at least 41F or below. Observed a few items above temperature threshold due to stacking foods to high inside of prep unit. Foods were moved to reach in unit to cool.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple wet wiping cloths out on countertop during the inspection. Ensure that wet wiping cloths are stored inside chemical sanitizer in between uses.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump dink in hand sink. Observed cup and spoon stored in hand sink. CDI - All items removed. Discussed using hand sink only for hand washing. - 1 -

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 lettuce, bean sprouts, and cut cabbage cooling tightly covered in various coolers. CDI - PIC uncovered all items to allow proper air flow. - 0.5 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning due to build up of debris.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over ready to eat bean sprouts in prep unit 2 . CDI reordered storage .

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning.

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 wide noodles cooling in prep unit tightly wrapped and stacked in container cooling at insufficient rate to meet cooling parameters. CDI moved to shallow pan and stacked in one layer and proper cooling rate achieved.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food debris on wall at grill near trash can.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed container of rice noodles sitting out at room temperature on cook line. Product was at 63F. Products says to "Keep Refrigerated" on front packaging. CDI: Ice was placed on product. Recommended to add to TPHC with garlic and oil mixture. Facility has shown improvement on cold holding. Points not escalated.

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 inside walk-in cooler small containers and large containers of chicken soup that was made yesterday without a date. Observed mutiple dates on large containers of 2 chicken soups. CDI: old stickers were removed and correct dates were placed on containers.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some dry good containers and squeeze bottles of oil not labeled.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed bucket with wiping cloths inside at 50ppm quat sanitizer concentration. CDI: sanitizer was corrected to 200ppm.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal food inside walk-in cooler stored with customer food. Observed employee cell phone on shelf above flip top cooler in kitchen.

Repeat: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink on shelf above prep cooler and another drink on back cart above clean dishes. CDI: drinks were relocated.

Repeat: 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed garlic and oil mixture sitting out on counter at 70F. PIC stated that garlic and oil mixture had only been out for 2 hours. Suggested to place on TPHC. CDI: placed on TPHC; procedure form e-mailed to owner. Observed green leaf lettuce and Napa lettuce at 45F inside bottom of front prep cooler. CDI: thermostat was turned down.

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 Vermicelli noodles cooling inside walk-in cooler in large bowl covered and rice noodles cooling inside bottom of prep cooler tightly wrapped and stacked. CDI: both noodles separated onto shallow metal pans; rice noodles placed inside walk-in freezer. VR by 3/23/19

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed much improvement on wiping cloths stored on counter. Observed wiping cloth in bucket at front of kitchen below 150ppm quat sanitizer. CDI: corrected to 200ppm.

General Comment: 2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee bottled water stored on top of prep cooler. CDI: drink relocated.

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 2 large containers of spicy soup that was cooked and cooling on counter at 86F. PIC stated that he thinks soup had been cooling for about 2 hours. CDI: soup was reheated and separated into 4 smaller portions and placed inside walk-in cooler.

General Comment: 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed 2 containers of garlic and oil sitting out on counter at 74F. CDI: garlic and oil moved into the cooler to keep cold.

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 2 large batches of soup cooling improperly on kitchen counter. CDI: soup separated into 4 smaller batches and placed inside walk-in cooler.

General Comment: 3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label squeeze bottles of oils.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths on counter not in use.

General Comment: 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 rice paddles stored in water of 66F.

General Comment: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed cell phones stored on top of prep coolers and personal food stored inside walk-in cooler with customer food.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed unlabeled chemical spray bottle at restroom handsink. CDI: by labeling. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed quat sanitizer spray bottles and buckets at strong concentration > 400ppm. CDI: by diluting to proper concentration. 7-201.11 Store toxic materials to avoid contamination. -P. Observed bottle of cleaner stored next to slicer at back of kitchen. CDI: by relocating.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed noodles cooling inside top of prep cooler. CDI: moved to walk-in to rapidly cool properly.

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 inside walk-in freezer.

Repeat: 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths not in use stored on prep surfaces.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf. Observed no test strips available for testing quat sanitizer. Return visit required by 7/26/18

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed cloths being held in water measuring 0 ppm chlorine. CDI emptied bucket and remixed sanitizer to proper concentration.

4-501.11 Maintain equipment in good repair. Observed torn gasket on prep unit 2 .

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handle raw beef and then go back to working with ready to eat food without glove change or handwash. CDI instructed employee on proper handwash techniques and employee washed hands.

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 pork skins cooled from last night at 50 degrees 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 Pork skins cooled in container tightly covered . CDI instructed on proper cooling and discarded.

4-501.11 Maintain equipment in good repair. Observed one torn gasket.

2-401.11 Eating, Drinking, or Using Tobacco - C Observed employee eating in kitchen area. CDI instructed on designated area for employee eating.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee eating and going back to preparing food without handwash. CDI instructed employee on when to wash hands and employee washed hands properly.

2-101.11 PIC shall be present during all hours of operation. -PF Certified food protection manager not on duty at time of inspection .

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

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 three 5 gallon buckets of soup in walk in with no date label CDI labeled product.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed twist-cap bottled water stored over a prep sink in the kitchen grill area. Insure that employees utilize cups with a lid/straw, and that employees store drinks on the lowest shelving, where the drink item will not contaminate any food products. CDI by employee removing bottle from kitchen area to the rear storage employee area.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a squeeze bottle of oil unlabelled, insure all working containers are labelled with their contents.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wiping cloths left on prep surfaces in the kitchen area.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a Cuisin-art blender in the rear storage marked for "Household use only". Insure that equipment is commercial grade and ANSI approved. 4-501.11 Maintain equipment in good repair. Observed front cabinets in disrepair

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed FRP behind prep sinks soiled with food debris. Insure walls are kept clean and free of debris accumulation.

Observed chicken that had finished cooling and was about to be chilled down and it had only reached 151F. Chicken put back on until it reached 165F or more to correct. Chicken in walk in from the night before appeared pink in the middle and was discarded today. 3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P

Observed pork that had been thawing in the prep sink and had risen above 45F today- ice added to product which made it fall quickly. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed TCS foods that were pulled from the freezer and made yesterday but they had todays sticker on them. The day dot must represent the day it was made/pulled from freezer or the day it will expire. Dates changed out today to correct. 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 pork thawing under 80F water today- ice added to product today and it will be chopped and cooked. Thaw in 70F or less running/draining water, in refrigeration, in microwave, or during the cooking process. 3-501.13 Use approved thawing methods.

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

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris on the rear parts of the slicer blade. Observed sticker residue on stacked containers. Insure that slicer is thoroughly cleaned after use, and sticker debris is removed from containers during the wash process. CDI by employee cleaning slicer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed rags stored on prep surfaces throughout facility.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed non-handled scoop being used for bulk rice, stored inside the rice product. Provide a handled scoop.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed several clean ustensils stored on absorbent surfaces such as rags or paper towels.

4-501.11 Maintain equipment in good repair. Observed damaged plastic container, discarded by PIC.

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed cardboard built up around the outside dumpster.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled bottle of cleaning chemical. CDI by employee labelling.

3-501.13 Use approved thawing methods. Observed beef and tripe thawing by sitting out at room temperature next to prep sink. Insure that approved thawing methods, such as using the cooler to thaw items over time, or running cold (less than 70F) water over the product while allowing the water to drain, and thawing in the cooking process are used. CDI by employee placing items in cooler.

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 utensils with handles in contact with food product. Insure that utensils are stored so that the handles do no contact the product. CDI by moving items to a clean area for storage.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed large utensil hanging near prep table within splash distance of the front handsink. CDI by PIC removing item for cleaning, and removing the hanger used for the utensil.

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 knife repaired with duct tape. Item was discarded by PIC. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-NSF can opener.

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 faceplate of electrical outlet damaged, creating a large crevice near the prep area.

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. Air ducts in need of dusting/cleaning. Insure dirt/debris does not contaminate surrounding area.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with cabbage/lettuce residue on the blade. Insure that equipment is properly washed/rinsed and sanitized before stored as clean.

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 gallon of milk un-date marked that had been in reach in since yesterday. All other date marking was correct. CDI by PIC dating the item.

3-105.15 Quickly cool foods using methods that allow cold air to flow around the product such as vented pans, stirring,, and ice baths. Observed rice and carrots being cooled while covered, and under no temperature control. Vent items and place them in the walk in cooler when the cooling process begins.

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. Observed soiled dry wiping cloths on prep surfaces in the facility. Replace the dry wiping cloths when they are visibly dirty.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed heavy wet stacking throughout the facility. Air dry items before storing.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed several food items not properly covered. CDI items were placed in sealed bags.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dish machine dispensing at 0ppm. CDI dish machine was repaired and tested at proper concentration. REPEAT VIOLATION 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black residue.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Operator stated pork is cooked half way, cooled then cooked to final cook temperature upon customers order. CDI PIC stated facility will discontinue par cooking process and cook pork to final cook temperature at customer order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed noodle bowls, tofu, 2 pans of pork, lettuce and noodle bags in flip top cooler above 45F. CDI items were placed in walk-in cooler to rapidly cooler. Cooler was at proper temperature.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in ziploc bags in flip top cooler. Observed rice cooling tightly covered in walk-in cooler. REPEAT VIOLATION 4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed noodles in ziploc bags, noodle bowls, lettuce and 2 pans of pork cooling in flip top cooler. REPEAT VIOLATION

3-501.13 Use approved thawing methods. Observed chicken thawing in bucket of standing water at 101F upon beginning of inspection. CDI chicken was placed under cold running water.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers and several plastic containers of dry goods not labeled. REPEAT VIOLATION.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep table and under cuttingboards throughout facility. CDI cloths were placed in sanitizer solution tested at proper concentration.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed items stored on floor in storage room and near prep area handsink.

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 sticker residue left on containers. Observed tape used to hold knife together. 4-501.11 Maintain equipment in good repair. Observed split gaskets on several coolers. REPEAT VIOLATION.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food and grease residue collecting on shelves and gaskets throughout facility.

5-205.15 Maintain a plumbing system in good repair. Observed handsink in employee restroom not draining properly.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food and grease residue collecting under equipment and prep line.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed facility preparing drink and sauces in server area, lights are unshielded/non shatter-resistant bulbs.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed 2 employee beverages stored without a lid above customer items. Observed 1 employee beverage stored on a prep surfaces. CDI beverages discarded.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed the dish machine dispensing a 0ppm. CDI Facility set up sanitizing vat in 3 compartment sink. Sanitizing vat tested at proper concentration.

h3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed egg rolls in frier basket below 135F. CDI egg rolls discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed bowls of noodles cooling in flip top cooler. CDI noodles moved to walk-in cooler to rapidly cool.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed no thin probe thermometer at facility. VERIFICATION REQUIRED.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers never wok line and in dry storage area not labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 buckets of broth/sauce stored on floor in walk-in cooler and freezer.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several wet wiping cloths stored on prep surfaces of 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 handles of tongs stored directly in product in flip top cooler. CDI tongs were removed.

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 several container lids broken/melted. Observed knife held with tape. CDI knife removed from facility. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed non-ANSI approved juicer, hot water pitcher, magic bullet, rice cooker. 4-501.11 Maintain equipment in good repair. Observed split gaskets on several cooler. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observd cutting boards scored.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed bulb non-shatter resistant in white reach-in cooler in server prep area. 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 ventilation collect debris above 3 compartment sink.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed water bottles stored on the prep table and inside prep cooler with customer food. Drinks relocated.

6-301.14 Post a handwash sign at each handsink. Provided handwash signs for kitchen hand sinks and hand sink outside restrooms.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic in oil sitting out on prep area above prep cooler. Item was left out during lunch and returned to cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking system in place. PIC was instructed to labeled items with the cook , prep or open date. If items are frozen add date of freezing or thawing to the date label. Handout 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 5 gallon or greater buckets and pots cooling on prep table or covered in the walk-in cooler. Beef and soup were uncovered, placed in prep sinks surrounded with ice and cooled more than 10 degrees during inspection. Items were cooked today less than 2 hours prior to inspection. Handout provided.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed one bus tub of wrapped pork on the freezer floor.

4-501.11 Maintain equipment in good repair. Observed broken spray arm handle on the pre-wash and cracked white interior panel on the ice machine. Plastic screws to hold panel in place have been replaced and panel was not able to be easily removed for inspection and cleaning.

2-301.12 Cleaning Procedure - P. 2-301.12. Ensure that proper procedure is used for washing hands. Hands must be washed in handsink, using warm running water and soap for at least 20 seconds, and dried with paper towel. Use paper towel to turn off faucet to prevent recontaminating hands. Observed one employee wash hands for 5-6 second and turn off faucet with bare hands. CDI by instruction.

3-301.11 Preventing Contamination from Hands - P,PF. Employees may not contact ready-to-eat foods with their bare hands. Observed employee touch cooked noodles with bare hands. CDI by instruction. PIC instructed employee to use utensils or gloves.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handwash sinks shall be accessible to employees at all times. Handsink was blocked by large box and other equipment. CDI- item moved

7-102.11 Common Name-Working Containers - PF. Working containers of sanitizers shall be labeled. Observed one spray bottle of sanitizer unlabeled.

3-501.15 Cooling Methods - PF. Cooling of food shall be accomplished by using rapid cooling equipment or in refrigeration/ freezer units using shallow metal pans that are uncovered to allow food to cool from 135-70F within 2 hours and 70-45F within the following 4 hours for a total cool time of 6 hours. Observed noodle bowls cooling in cold holding unit at 76F. Observed 2 containers of bulk noodles cooling in walk-in cooler while covered. CDI noodles bowls moved to walk-in cooler to cool. Bulk noodles uncovered to cool. REPEAT VIOLATION.

3-501.13 Thawing - C. Potentially hazardous foods must be thawed under refrigeration, cool running water (less than 70F) or as part of the cooking process. Observed beef being thawed in standing water in prep sink. CDI by instruction, draining of water off chicken and turned on cold running water.

3-302.12 Food Storage Containers Identified with Common Name of Food - C. Once removed from the original packaging, food shall be labeled unless readily identifiable like pasta. Observed food containers and bottles unlabeled.

3-307.11 Miscellaneous Sources of Contamination - C. Food shall be protected from contamination. Observed several bags in walk-in cooler and dry storage area stored in open bags. Observed meats stored loosely wrapped in plastic wrap. Items should be in a tightly sealed container.

4-205.10 Food Equipment, Certification and Classification - C. Equipment shall be NSF or ANSI listed. Observed nonNSF rice cooker and mixer.4-501.11 Good Repair and Proper Adjustment-Equipment - C. Equipment shall be in good repair. Observed split gasket on prep reach-in cooler in serving area.

4-501.19 Manual Warewashing Equipment, Wash Solution Temperature - PF. When manual warewashing, the temperature of the wash solution shall be at least 110F. Observed employee washing a cuttingboard and knife without filling 3 compartment sink. CDI 3 compartment sink filled.

6-202.11 Light Bulbs, Protective Shielding - C. Light bulbs shall be shielded, coated or otherwise shatter-resistant. Observed non shatter-resistant bulb in large white cooler in serving area.

3-302.11 Properly store food by final cook temprature. Observed raw beef stored above bean sprouts in reach-in cooler. CDI-beef was moved.

Cooling shall be accomplished by loosely covered or uncovered if protected from overhead contamination. Observed noodles cooling while clovered. CDI items were uncovered.

Properly store food by final cook temperature and separate foods of different cook temperatures to prevent contamination. Observed employee processing raw chicken and raw beef bones in the same sink. PIC said these foods will all go into a boiled soup and be cooked above 165. CDI- Chicken moved to separate prep sink for processing and both meats will be cooked above 165. Observed raw chicken above cooked pork in reach in cooler and raw eggs stored above cooked noodles in prep cooler. CDI- Foods properly stored.

Properly sanitize all food contact surfaces, chlorine sanitizer should be 50-200 ppm to be effective. Observed dish machine sanitizer had run out and detergent mistakenly connected to sanitizer tube, dish machine not sanitizing. CDI- PIC will have dishes hand washed and sanitized in 3 comp sink until more dish machine sanitizer arrives.

Date mark all required TCS/RTE foods. Observed TCS house made kimchee in walk in cooler not date marked typically stored more than a week. CDI- Kimchee date marked for date of prep 2 days ago.

Protect food from contamination. Observed frozen chicken packed in non food approved "thank you" bags. Only use food approved bags for storage of food.

Do not re-use single service items. Observed styrofoam containers that appear to be used multiple times for dry good storage, need to use washable containers.

Use test strips to ensure proper strength sanitizer, dish machine not sanitizing properly.General Comment: Observed house made kimchee in walk in cooler. Owner explained how it is made and appears it is made and kept under temperature control. If pickling kimchee and not storing under temperature control a variance will be required.