THAI TASTE MATTHEWS

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired certification. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 noodles soaked overnight at 48F from last night in walk in. CDI rehydrated noodles discarded. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed ambient of walk in at 42F and prepared foods holding at 43-45F. PIC stated they had repair person come recently and their was an issue and they cleaned the coils but they were supposed to come back to fix it. PIC stated for the moment she told employees to make smaller batches of prepared foods to keep in the walk in unit. Observed small pots of soups, pot of curry, bags of chopped cabbage, rehydrated noodles, and raw animal foods above 41F. CDI all prepared foods in our discarded and only kept raw veggies, raw proteins, and packaged items in walk in. PIC called repair person who will arrive onsite today. Facility has enough food in prep unit to continue service. Will follow up with facility. 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 .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed mixed veggies, sliced tomatoes, bean sprouts, cabbage, fried tofu, and ground chicken in prep unit that was not dated. CDI items dated. Observed spring rolls and containers of prepared foods in reach in freezer and stand up reach in cooler without dates. CDI items dated. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. Observed facility with napa cabbage out for time and time stamp written for 11am and items pulled out at 10am. CDI time stamps added. Observed curry sauce reheated to hold on TPHC without time stamp added on bottom shelf. CDI time stamp added. Repeat. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

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 rehydrated noodles cooling in deep metal container overnight. Suggest adding ice to soaking noodles to help keep noodles cold. CDI item discarded. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC on duty with an expired certification. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee crack eggs then continue handling RTE food and plating. CDI hands washed. Suggest facility crack multiple eggs in a container and scoop out in pan for service. Repeat. 2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. -P Observed waitstaff come in kitchen and scoop rice for plates before serving. CDI cook staff began preparing plates for service.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above raw unwashed cabbage in walk in. CDI items relocated. Observed raw chicken skewers and cooked duck and cooked dumplings stored in the same metal pan. CDI items relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee going in walk in unit to grab items for cook line and continue food prep without gloves change. CDI gloves changed and hands washed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed different plates of raw shrimp cooked then plated at 126-140F. PIC states they fully cook product but they try not to overcook where it is dry. CDI shrimp singles cooking at 161-170F.

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 pan of red curry and green curry that was cooling from the night before at 43F and 46F. CDI items discarded. 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 Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P Observed dumplings that was thawing with date prepared and missing date pulled from walk in. CDI date added. Observed no dates on tofu, duck, curry sauces, and noodles. CDI items dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed facility with red curry, panang curry, and noodles on time and with no time stamps. PIC states they keep the time in their head. PIC redirected to write time stamps on the containers on the line. TPHC procedures were incomplete and helped with completing remaining steps that must be followed.

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 red and panang curry that was cooling in deep metal containers from the night before. PIC was not monitoring the product. CDI items discarded. Suggested using flat shallow metal containers to cool. Repeat. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed waitstaff scooping out rice without washing hands or wearing hair restraints.

3-302.15 Wash fruits and vegetables prior to use. Observed napa cabbage that was being cut and bagged while there was still visible apple present on the surface. CDI cabbage pulled from bag and washed in prep sink prior to storing.

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 drinks and food stored on counter tops, prep counters, and dry storage shelves during service. Designate separate are for employee drinks. Suggest using lower bottom shelves to keep drinks out of food prep areas. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC not certified. CDI by instruction . For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 eating food at prep table.

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P - Observed employee crack raw shell egg then handle RTE food and clean plates after handling raw shell egg. CDI, employee washed hands. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed employee turn faucet off with bare hands after washing. Repeat.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. - Observed employee fill container of water at handwashing sink. CDI by instruction.

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 cooked chicken cooling in deep covered container from prior night according to operator at 46 degrees F. CDI, chicken voluntarily discarded. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling in deep covered container from prior night according to operator at 46 degrees F. CDI, chicken voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probe thermometer to accurately measure food temperature of thin foods. VR required.

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 rice scoop stored in water with floating rice debris at 61 degrees F. 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 tong handles for raw chicken stored in direct contact with chicken.

4-501.11 Maintain equipment in good repair. Observed low temperature dish machine low on sanitizer and not providing required chlorine sanitizer levels when tested. AutoChlor arrived on site and calibrated dish machine while EHS present. Facility not actively washing at time of testing.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored over and with food for consumer. Repeat.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. PIC did not have active ANSI accredited certified food protection manager certification. CDI by instruction. Repeat. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

2-401.11 (A). Employee beverages must be stored in a designated area where contamination of food, clean equipment, utensils, linens, and single-use articles cannot occur. Observed employee drink stored on clean drainboard at dish machine.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P - Observed food employee turn faucet off with bare hands after washing and before handling clean single-service articles. CDI, employee rewashed hands.

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cabbage, noodles and fried tofu said to be on TPHC with no written procedures or time stamps. - EHS emailed procedures to PIC. CDI, EHS emailed for to operator. Long term compliance visit to be completed to ensure form followed as several inspections noted with same violation.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed scoop handle stored in direct contact with food in dry food storage container.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed employee towel drying equipment at dishwashing area.

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 box of single-service articles on ground .

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored over and with food for consumer.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager on duty during inspection. Certified food protection manager must be present during all hours of operation. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cabbage and fried tofu said to be on TPHC with no written procedures or time stamps. -CDI- EHS printed off TPHC form and PIC filled out the form for the necessary food items. REPEAT*** (3 pts)

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw whole ducks thawing in prep sink in still water. If food items are being thawed in water, the water shall be running and must be at least 70F or below. -CDI- PIC turned on the water. EHS recorded a temperature of the water at 69-70F. (0.5 pts)

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed large amounts of white build up on wire racks in the WIC. Increase cleaning frequency. (0.5 pts)

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed damaged floor tiles by the 3 compartment sink and dish machine. Repair damaged tiles. 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 heavy dust build up on the vent covers above the WIC. Also observed food residue on the walling throughout the facility. Increase cleaning frequency. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. Observed no Certified Food Protection Manager present during inspection. ServeSafe manager must be present at all times. REPEAT*** (1 pt) For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed large amount of ice dumped in the hand sink upon arrival. Hand sinks may not be used for anything other than hand washing. (1 pt)

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed rags stored in direct contact with rice noodles. PIC stated that the rags were to help keep them moist. -CDI- PIC removed the rags and voluntarily discarded the noodles. (1 pt)

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed cooked carrots and cooked potatoes that were said to be held on time without any time stamps or written procedures available during inspection. -CDI- PIC voluntarily discarded the necessary items and EHS sent TPHC form to PIC. (1.5 pts)

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 large amounts of dust build up on the ceiling tiles and vent covers above the 3 comp sink and prep areas. Increase cleaning frequency. REPEAT*** (0.5 pts)

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed no certified food protection manager was onsite during inspection. A CFPM shall be onsite during all times of operation. CFPM certificates on wall expired 2018, 2022, 2023 respectively. - 1 - REPEAT

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 cut raw beef in raw pork container. CDI - PIC discarded pork. - 1.5 - For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date mark on container of sprouts in flip top and container of lettuce, curry sauces in WIC. CDI PIC date labeled all TCS foods. - 1.5 - REPEAT Deduction score was lowered as improvement was observed. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle with no working label at 3 compartment sink. CDI - PIC labeled bottle. - 1 -

4-502.11(A) Maintain utensils in good repair. Observed shelves above 3 compartment sink with worn coating and bottom shelves of cook’s line prep tables rusted. Repair/replace - 0.5 -

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 heavy dust build up on vent and light fixtures on cook’s line and wall behind prep sink and 3 compartment sink soiled. Clean often to prevent accumulation of dirt debris.

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No certified food protection manager was onsite during inspection. A CFPM shall be onsite during all times of operation. -1 Repeat

6-301.14 Post a handwash sign at each handsink. EHS observed no handwash sign in mens and women's restroom. CDI EHS gave signs for PIC to post. -0 points

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed no date mark on container of cut tomatoes in flip top and container of lettuce curry sauces in WIC. CDI PIC date labeled all TCS foods. Repeat -3 points For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.13 Linens and napkins may not be used in contact with food unless used to line a container for the service of foods and are replaced each time the container is refilled for a new customer. EHS observed a container of lettuce in WIC being wrapped in paper towels. CDI PIC removed paper towels. -1 point

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. EHS observed tongs being stored on soiled paper towel. -.5 points

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. EHS observed damaged cutting board that can no longer be cleaned. CDI PIC voluntarily disposed of cutting board. - 0 points

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 on shelves used to store clean equipment and utensils above 3 compartment sink. Clean as needed. Repeat. -.5 points

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a container with employee food being stored on rack over clean utensils. Store personal possessions in a designated area away from food and clean equipment and utensils. CDI PIC placed food in a different location. Repeat-.5 points

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation No certified food protection manager was onsite during inspection. A CFPM shall be onsite during all times of operation.

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 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 Observed PIC touch an order of chicken stir fry with her bare hands as she was preparing order to go out to a customer. CDI: Chicken stir fry was discarded by 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: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored on a shelf in WIC above a box of vegetables. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed lettuce being stored on top shelf of WIC above uncovered containers of curry sauce. CDI: PIC re-arranged items to proper storage order. 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed containers of curry sauce being stored in WIC uncovered. Containers of sauce were not in the cooling process. Cover foods while in storage unless food items are still in the cooling process.

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: 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 . Observed a container of cooked carrots being stored in RIC and 3 containers of curry sauce being stored in WIC without date marks. CDI: PIC date marked items as they were both prepared yesterday. REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed cooked noodles being held on TPHC on prep counter with no written procedures available. CDI: EHS provided a copy of TPHC procedures which was completed onsite. 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 cooked noodles being held on TPHC on prep counter with no time marked to indicate when 4 hour period has elapsed. CDI: PIC marked container of noodles with start and discard time.

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: 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 . Observed a container of cooked carrots cooling in RIC covered with tightly wrapped plastic at a rate insufficient to reach cooling parameters. CDI: PIC uncovered carrots to allow cold air flow and rapid cooling. 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 several working bottles and containers of spices, oils and sauces on prep counter with no labels and large containers of rice, sugar and salt not labeled in back prep area. Label all working containers of food. 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 on shelves used to store clean equipment and utensils above 3 compartment sink. Clean as needed.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a container with employee toothbrush, toothpaste and other personal items being stored on drying rack of dish machine next to a dish tray of clean cups. Store personal possessions in a designated area away from food and clean equipment and utensils.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of tomyum soup being held in WIC at 45F and a container of chopped chicken being held in prep RI cooler at 44F. CDI: PIC voluntarily discarded both items. 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 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 . Observed a container of red curry in WIC and a container of spring roll sauce in RIC both missing a date mark. PIC stated both items were prepared yesterday. CDI: PIC date marked items.

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: 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 . Observed 2 deep containers of chicken tightly covered in plastic cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC portioned chicken into several uncovered containers to allow greater air flow and placed in RIF to rapidly cool. 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 2 working bottles of sauces on cart at grill without labels. CDI: PIC labeled bottles.

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 a dented can of bamboo shoots being stored amongst non dented cans on dry storage shelf. CDI: PIC removed dented can.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a cutting board with deep cracks and crevices. Replace cutting board.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with expired ServSafe food protection management certificate. Demonstration of knowledge was verified through questions asked throughout the inspection. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink build up on the interior ice chutes of kitchen ice machine. Clean as needed to prevent accumulation of build up.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed two (2) TCS foods (cut cabbage and peanut sauce) stored at prep table for extended periods of time. When observed, both items were above 41F. EHS inquired when these items had been removed from cold holding and had been told that they had been out for approximately one hour. CDI - EHS rotated TCS foods to prep unit for corrective cooling. Note: EHS has provided PIC with blank TPHC instructions, should establishment intend to keep TCS foods (Cabbage, peanut sauce, meat items, etc.) alongside nonTCS foods (cashews, spices, jarred curry pastes, non-heat treated canned coconut cream, etc.) outside of temperature controls. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 recently prepared TCS food items (salad mix and curry) cooling in the WIC with tight lids or covers. Observed cooling rate was initially not within parameters for cooling of TCS foods. CDI - EHS opened lids and covers of cooling TCS foods to improve cooling rate. EHS provided establishment with cooling charts for ambient and two step cooling. Note: EHS observed recently heated curry and soup placed at prep table underside shelving from stove top at 189F and 178F, respectively. PIC stated that these items were to be rotated to WIC in order to properly cool. Establishment shall that food is properly cooling from 135F to 70F, and from 70F to 41F and below, within proper cooling parameters. 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 .

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one (1) food prep employee engaged in food preparation (cook line work) with multiple bracelets on.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed two (2) stacks of single service to go trays stored beneath prep tables and shelves with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination.

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 broken down cardboard box in Beverage RIC beneath tea pitchers, bottles of water, and canned sodas. Remove absorbent material from food storage subject to spilling or soil.

5-501.114 Drains in dumpsters and waste containers shall have drain plugs in place. Observed dumpster with no drain plug in place. Contact waste management company to replace missing drain plug.

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 one (1) employee chocolate cake stored on racks of WIC, above food held for resale. Label and/or distinguish employee food from food held for resale and keep employee food stored below food held for resale. CDI - EHS moved cake to lower shelving to prevent potential contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with expired ServSafe food protection management certificate. Demonstration of knowledge was verified through questions asked throughout the inspection and no priority violations at time of inspection. REPEAT.

6-301.14 Post a handwash sign at each handsink. Observed the kitchen area handsink with no hand washing sign. No other handwashing or handsink availability violations CDI - EHS provided replacement signs to PIC. REPEAT. Note: EHS observed previously provided signage posted at bathroom handwashing areas; to prevent potential future handwash violations, EHS personally attached handwash sticker signage to area above kitchen hand sink. No escalation in point deduction due to efforts by PIC to comply with signage requirements.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed approximately ten (10) containers of cooked peanut sauce in RIC 1, several of which were below freezing temperature and had signs of freezing and thawing, marked for a preparation date of 02/27/2022. PIC verified with kitchen employees that these items had been placed to thaw, but had not had a thaw date written. CDI - EHS discussed proper freeze-thaw date marking with PIC. Items were date marked to establish date of thawing. REPEAT. Note: Facility has improved considerably from previous inspections in terms of both date marking and disposition. Facility is encouraged to continue using date marks on any TCS, non-date mark exempt food item if it is held for greater than 24 hours, including open containers of washed spinach in prep units and half and half in the coffee reach in cooler. 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 .

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 one (1) box of packaged, single service to go boxes stored directly on the ground adjacent to the ice machine.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC with expired ServSafe food protection management certificate. Demonstration of knowledge was verified through questions asked throughout the inspection. REPEAT.

6-301.14 Post a handwash sign at each handsink. Observed the kitchen area handsink with no hand washing sign. CDI - EHS provided replacement signs to PIC.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed minor pink build up on the interior ice chutes of kitchen ice machine. Clean as needed to prevent accumulation of build up.

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 ground chicken in prep unit underside with no date mark. Food employee elaborated that it had been prepared in the previous day. CDI - Cooked chicken was date marked accordingly. 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 sticky rice in the WIC date marked as 11/30/22. CDI - PIC voluntarily disposed of rice. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed three (3) unlabeled spray bottles (one of sanitizer, two of detergent soap) with no working labels. CDI - Bottles were properly 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 cooked ground chicken in prep unit underside in a closed container with a spoon. The spoon’s handle was in direct contact with the chicken. CDI - Spoon was removed from chicken and rotated to the ware washing area.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed four (4) stacks of single service to go tray stored beneath prep tables and shelves with exposed food contact surfaces. CDI - Single service articles were inverted to prevent potential contamination.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety Observed PIC without certification. Per PIC, manager with certification just left before inspection. -1-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety 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 overstacked pan of raw chicken stored in direct contact with RTE bean sprouts and raw shrimp in flip top. CDI - PIC moved raw chicken to the end of flip top, grouped RTE foods together and stored remaining raw proteins in order according to final cook temperatures. -1.5-

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 peanut sauce in reach in cooler date marked 08/30/2022. Discard date should have been 09/05/2022 since food was not frozen and thawed, per PIC. CDI - PIC voluntarily discarded. -0-

4-904.11 (A) Display and handle single-use and single-service articles and cleaned and sanitized utensils to prevent contamination. Observed food contact surfaced of to-go trays facing up on top shelf. Invert these to avoid contamination. -0-

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy buildup on the housing of food thermometer. Clean often enough to prevent buildup. -.5-

2-301.14 When to Wash (P) Observed employee battering raw chicken, drop into fryer, remove gloves, pick up clean plate, and then move to wash hands. Be sure to wash hands prior to contacting any surface where ready to eat foods will be placed to prevent cross contamination. In this instance, a hand wash should have occurred before handling the plate. All other hand washing was great. CDI - Hands washed, dish moved to 3 comp sink for W/R/S. - 0 -

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed stacks of plastic cups stored in hand sink. CDI - Cups were moved to dish machine to be W/R/S. - 1 -

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 rice scoops stored in container of water reading 84F. CDI - Water was emptied. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee phone stored on plate at cook line. CDI - phone removed. Plate moved to dish machine to be W/R/S. - REPEAT- 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no written vomit and diarrheal plans available in facility. CDI - PIC was emailed new 2017 food code documents. - 0 -

2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands wish dish sprayer at dish machine. CDI - Employee was directed to wash hands in hand sink. - 2 -

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 Tom Kha and curry hot holding at 120F on grill. CDI - Items were rapidly reheated. - 0 -

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 cut Napa cabbage, coconut cream, and tofu held at room temperature on the counter. CDI - Items were placed on TPHC. Form filled out with PIC prior to end of inspection. EHS went over how to properly mark times and use TPHC. - REPEAT - 3 - * Facility has improved all around in cold holding. Only food items out of temperature were items being held on counter .

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Observed container used as scoop stored inside of rice container. CDI - Scoop removed. - 0 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings stored above facility food items in various coolers and dry storage. - 0 -

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC with expired CFPM certification during inspection. No other persons currently present in facility has CFPM certification. - 2 -

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with slight pink build up. Clean as needed. - 0 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu, cut cabbage, chicken, beef, shrimp, holding at 43F I prep unit. All other foods holding at 41F or below. PIC stated lid to prep unit is left open during service. Observed lettuce held at room temperature underneath prep table. CDI - EHS advised to keep lid closed when not in use. All items moved to lower reach in unit to be rapidly cooled. Lettuce moved to WIC to be rapidly cooled. - REPEAT - 3 -

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 noodles holding at room temperature for cooling (66F). Observed rice noodles in WIC tightly covered while cooling. CDI - Items moved to WIC to be rapidly cooled. All items uncovered to allow cold air to enter and remove heat. - REPEAT - 1 -

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 can commingled in with canned items for service. CDI - Canned product removed to be discarded. - 0 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed recycling container and trash container in front of back of house hand sink blocking access. CDI - PIC relocated. Observed wiping cloth laying across hand sink splash guard. CDI - PIC removed. Do not use hand sinks for purposes other than hand washing. Do not push trash cans, recycling containers or other items in front of hand sink.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Observed frozen chicken, beef, and salmon removed from sealed commercial packaging stored above peas and carrots and other food items in upright freezer. Observed unpackaged re-wrapped bags of raw chicken products stored above other unpackaged raw meat items in chest freezer which is jumbled and not organized according to final cooking temperature. Both upright freezer and chest freezer unit must be re-organized. Verification required. REPEAT 3-304.15 (A) Gloves, Use Limitation - P. Observed all line cooks using gloved hands to directly contact raw meat, seafood, and eggs at line area and then proceed to handle clean utensils and ready to eat food items with same gloves and no hand washing. CDI - EHS directed PIC to translate for employees that after handling raw animal foods, gloves must be changed and hands washed. Gloves changed and hands washed. PIC switched to use of tongs for raw meat items in lieu of direct glove handling.

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 ground chicken mixture PIC noted was cooked around noon yesterday still in cooling process at 44f in reach in cooler. CDI - chicken mixture discarded. All other TCS foods properly stored in the unit holding at 41f or lower.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed fried tofu which employee noted was cooked before EHS arrival at 99f in container on countertop. CDI - PIC discarded. Do not allow fried tofu to sit at room temperature without use of TPHC timing procedures. Maintain cooked tofu at 135f or higher or cool and hold below 41f.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed bulk container of cut napa cabbage sitting out on countertop at line at 69f. PIC noted they leave out the cabbage since it is used for cooking. EHS directed employee to maintain the cut napa below 41f in the line cooler like other TCS food items or use TPHC timing procedures. CDI - napa placed into reach in cooler as it had been out less than 2 hours. Observed cut cabbage overfilled in pan on top of prep unit at 47f. CDI - Product on top out of temperature removed to another container and placed into reach in to chill back to 41f. Do not overfill containers in cold holding units.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P. Observed sanitizer container holding wiping cloths with cl concentrations at toxic levels - bleached out indicator strip. CDI - PIC diluted to proper concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked ground chicken mixture placed into bulk plastic bucket sealed with lid and placed into service unit for cooling. CDI - chicken mixture discarded as it had not met cooling parameters. When cooling food, use methods that allow the food to chill quickly. Do seal hot food into deep plastic containers while still cooling. Do not cool food in service units which are frequently opened. REPEAT

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed small flies in back of house areas. Contact pest control operator for service.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. 3-304.14 Wiping Cloths, Use Limitation - C Observed soiled wiping cloths laying on equipment surfaces and re-used without returning to sanitizer solution. Observed wiping cloth used to stabilize in use cutting board. Observed line employee wearing wiping cloth tucked into back pocket. Once a wiping cloth is used, place it into sanitizer solution at the proper concentration if it will be used again or remove it to soiled linen receptacle. Do not use wiping cloths for unapproved uses. Do not wear wiping cloths tucked into clothing. REPEAT

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting raw asparagus directly from packaging without washing. Asparagus is labeled as organic product which is not washed and ready to eat. Wash all produce items that are not received in ready to eat form including organic produce.

4-501.11 Maintain equipment in good repair. Observed damaged gasket on walk in cooler needs repair. Observed upright double door cooler not operational and not in use. PIC noted new cooler is on order. Replace as soon as possible as this cooler is necessary for operational storage capacity.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on exterior surfaces of equipment and shelving in back of house areas needs cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Floors under equipment and in walk in cooler with buildup need cleaning. Wall surfaces in back of house with insect webs/dead insects/other debris need cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Multiple missing or displaced ceiling tiles present in back of house areas. Replace.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items mixed with restaurant food items in back of house coolers. Designate an area separate from restaurant food for the storage of employee items.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed open employee beverage stored on clean drain drain board of dish machine.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed duck stored over fish in walk in cooler. Observed raw meat removed from commercial packaging stored over uncovered / unprotected lemongrass used as herb in reach in freezer according to PIC. CDI, foods relocated for proper storage and plastic wrap placed on lemongrass in reach in freezer.

General Comment: 3-401.14 Non-Continuous Cooking of Raw Animal Foods (P, PF). PIC stated that chicken prepared on-site was partially cooked and not cooked all the way during the initial heating process. Requirements for non-continuous cooking and documentation provided and emailed to PIC. Not able to verify on-site due to time of inspection if true non-continuous cooking was being completed. Such procedures shall be approved by regulatory authority. Vr to follow up on possible non-continuous cooking procedures.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed chicken cooked earlier cooling in deep covered container in walk in cooler with cooling temperature 1 of 74 degrees F at 12:25 and at 73 degrees F at 12:40. Cooling calculation indicated would not meet cooling parameters and foods transferred to shallow uncovered containers in walk in cooler. Observed tofu cooling in covered container in flip top prep cooler. Tofu transferred to shallow uncovered container in walk in cooler to rapidly cool.

3-501.13 Use approved thawing methods. Observed shrimp thawing in bowl of standing water at prep sink.

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

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed towel drying of clean cups during inspection.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed food handler rinsed cooked chicken in colander in the wash basin of the ware washing sink. CDI- educated the food handler and PIC, establishment has a food prep sink and shall use the food prep sink for this preparation step.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed several foods (cabbage, tofu, cut tomatos, cut lettuce, raw meats, noodles in the prep top cooler and prep table cookline above 41F. Observed just prep bagged rice noodles on shelving, temped at above 41F. CDI - All foods were removed and placed in the Walk-in cooler to cool down rapidly. Noodles were placed in the freezer to rapidly cool. Repeat.

7-102.11 Common Name-Working Containers - PF Observed two unlabeled spray bottles at the warewashing sink. CDI- bottles were properly labeled - sanitizer.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large amount of just cut cabbage in a prep bowl the walk-in cooler. CDI - cabbage was placed into smaller portions to rapidly cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled dry ingredient containers (rice, flour, corn starch)

3-304.13 Linens and Napkins, Use Limitations - C Observed linens being used to cover noodles at the cookline. Linen can be a source of contamination, utilize a material that is smooth and easily cleanable and non-absorbent. discontinue using linen on food.

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 bowl used as scoops in dry indredient containers.

4-101.17 Wood, Use Limitation - C Observed wood bowl covers, wood appeared to be damaged.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed areas throughout the kitchen -shelving and under tables in need of cleaning. Repeat

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed dust build up on light fixtures in the ceiling. Have these cleaned.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings throughout the kitchen (purses, phones, jackets.)

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees not properly washing their hands after handling raw shrimp, and raw eggs. The employees continued to cook the product and handle plates and ready to eats food afterwards. CDI-Stopped both employees and instructed to wash hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cabbage on the counter above 41F. CDI-The cabbage was moved to the reach in cooler since it had not been out more than 4 hours.

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 tofu cooling on the prep counter below 135F, and chicken cooling covered in plastic wrap in the walk in cooler. CDI-The plastic wrap was removed from the container of chicken and the tofu was moved to the reach in cooler to finish cooling. REPEAT.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep grooves in the cutting boards. They are no longer smooth and easily cleanable. Have resurfaced or replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the tall reach in cooler. Have cleaned. 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 buildup on the light fixtures in the ceiling. Have cleaned.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling with a tightly covered wrapping in the walk in cooler. CDI-The wrappings were removed to allow for proper cooling. Once fully cooled to 41F or below, the product can be properly covered.

4-501.11 Maintain equipment in good repair. Observed a torn gasket to the right door of the prep cooler. Have replaced. REPEAT.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the shelves in the walk in cooler. Have cleaned. REPEAT.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no certified food protection manager onsite during inspection.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thin probed thermometer with dead batteries. A VERIFICATION VISIT WILL BE MADE WITHIN 10 DAYS TO ENSURE THAT THE FACILITY HAS A WORKING THIN PROBED THERMOMETER.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of cooked chicken stored ontop of a second container of cooked chicken in the walk in cooler. Both containers were not covered properly. CDI-Both containers of chicken were properly covered.

4-501.11 Maintain equipment in good repair. Observed damaged gasket to the right door of the flip top cooler. Have replaced.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the tall reach in cooler, and to the outsides of the white bins holding the flour and sugar. Have cleaned. REPEAT.

5-205.15 Maintain a plumbing system in good repair. Observed the prep sink and 3-compartment sink faucets leaking water at the base. The manager explained that they have the parts to repair to faucets, it just needs to be completed. Have repaired.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Metal food pans stored as clean with sticker residue. CDI - Pans pulled to dish area for processing.

6-501.111 Keep the premises free of insects, rodents, and other pests. House flies in kitchen. Continue working with pest control service provider to eliminate pests.

3-304.13 Linens or napkins may not be used in contact with food. Rice noodles covered with damp napkin in walk in cooler. suggested facility use plastic wrap.

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. Spoon handle in contact with chicken in low prep cooler. CDI - Spoon removed from container.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean food debris from low prep cooler door gaskets; clean build up from walk in cooler shelves; clean dark build up from walk in cooler door gasket.

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 fan guards in walk in cooler; clean dust from ceiling vents above walk in cooler door.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee rinsing out a wiping cloth in the hand sink. CDI by instruction.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed an employee cracking eggs then proceed to handle clean plates without first changing gloves; and another employee was observed drinking from her water bottle with gloves on then proceed to handle clean plates without first changing gloves. CDI- discussion with PIC about when glove changes are required.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one sanitizer spray bottle at 0ppm chlorine concentration. CDI- bottle contents were discarded. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed minor debris on the inside of the meat grinding machine. CDI- item was recleaned.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P PIC indicated the sliced chicken is cooked using non-continuous methods during the initial cooking process. EHS Observed the chicken stored in the walk in cooler below raw duck but not labeled to indicate it was not fully cooked. The facility was also not maintaining non-continuous records for cook batches on site. Facility owner has agreed to discontinue this process and will fully cook the chicken to a minimum of 165F during the initial cooking process going forward.

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 facility cooling fried tofu at room temperature after the product had dropped below 135F (see chart). CDI- product was transferred to the walk in cooler for cooling.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed water like substance dripping from fan inside a reach in cooler onto the food containers below.

4-501.11 Maintain equipment in good repair. Observed water leaking from fan inside the reach in cooler nearest the walk in cooler door.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a cell phone stored on top of napkins which were stored on a stack of clean plates.

2-301.15 Only wash hands in handwashing sink. -PF Observed dishwasher spraying off hands at the pre-rinse sink before handling cleaned dishes in the dish pit. CDI - PIC instructed handwashing only in the handsink. -2-

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 TCS foods in reach in cooler without date marking. CDI - PIC placed dates on the shelf reflecting the prep date for the small containers. REPEAT -3-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed deep metal pans of yellow curry cooling from lunch at 100F. CDI - PIC instructed food employees to place yellow curry in freezer to cool and to actively stir during the process. -.5-

4-501.11 Maintain equipment in good repair. Observed flip top off prep cooler and next to the reach in coolers. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed green leaf lettuce, whole cabbage heads and unwashed spices over RTE sauces stored on walk in shelf. CDI - PIC moved RTE foods to separate shelf and moved washed produce over unwashed produce. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed rice paddle used during lunch at room temperature with buildup present during dinner service. CDI - PIC moved to dish pit for washing and placed another paddle in service. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed cut cabbage date marked 12/01 at 44F, cooked chicken and other TCS foods at the cook line and in the walk in cooler without date marking and more than 24 hours old. CDI - PIC date marked these items. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed large pans of curry cooling at room temperature under prep table at 134 and 112F. CDI - PIC moved these to walk in cooler for quicker cooling. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed small tubs used for storing chicken and onions without a label stating what is inside the container and brown sauce at the cook line without label. REPEAT -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal bowls stored over the 3-comp sink. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the handle of the pre-rinse sprayer and on the gasket of the walk in cooler. -0-

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed chicken slow simmered to 119F for cooling in walk in cooler. CDI - PIC instructed to capture the next temperature 15 seconds after food removed from heat. If temp is less than 165, use Noncontinuous Cooking form to document procedure and follow. Have procedure available during inspections and treat chicken as raw. If chicken is 165 or higher, no action is required. VR no later than 09/29/2017. -1.5-

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

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed several dented cans on the dry storage shelf over intact cans and with intact cans. CDI - PIC moved these to a separate shelf. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked cups in the kitchen near the tea urns. -1- REPEAT

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 shopping bags used to store spices. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids open on dumpster. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed serving spoons left in place in food for several days in the prep unit. CDI - PIC pulled all these utensils and washed them and reminded food employees to wash these often. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one roach near wall hanging in the kitchen. -1- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed plastic baggie of cut lettuce full of water. CDI - PIC voluntarily discarded. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans over the 3-comp sink. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the high shelf over the hot serving line and on the gaskets of the walk in cooler and handles of the reach in coolers. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at the 3-comp faucet. REPEAT -1-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. REPEAT -1- 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed buildup on the wall to the left of the dish machine pre-rinse sink.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed PIC without certification at beginning of the inspection. -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce over rice noodles. CDI - Unwashed produce moved to lower shelf. -3- REPEAT

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed cooked rice noodles and ground beef from the night before cooling in walk in and prep cooler at 47F and 57F, respectively. CDI - PIC voluntarily discarded. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed RTE cut cabbage and lettuce and cooked curry sauces in the walk in cooler without date marking. CDI - PIC instructed employees to date mark foods in these areas. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly wrapped rice noodles and overstacked ground beef cooling overnight at 47F and 49F, respectively. REPEAT -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of peppers in the kitchen without labels. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roaches in the kitchen and restrooms. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups at the tea urns. REPEAT -1-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed one box of single-use gloves stored under the sink drain. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving in the kitchen. -1- REPEAT

5-205.15 Maintain a plumbing system in good repair. Observed leak at 3-comp sink faucet. -0-

6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. -1- REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees washing hands without using enough soap to create a lather and turning off faucets without using a barrier against re-comtaninating hands. -2-

6-301.14 Post a handwash sign at each handsink. Observed no handwashing sign at front counter handsink. CDI - Handwashing sign sent to PIC today. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed bean sprouts over RTE cabbage, lettuce and bean sprouts. CDI - PIC moved unwashed bean sprout to different shelf with other unwashed produce. -1.5- REPEAT

4-602.12 (B) The cavities and door seals of microwave ovens shall be cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. Observed buildup inside the microwave. Clean and inspect for pitting. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce under prep table at 67F from 10:30A. CDI - PIC voluntarily discarded lettuce at 2:55P. Observed cooked peanut sauce stored at room temperature at 77F. PIC states this product is to be cold held. CDI - PIC advised to keep peanut sauce cold or provide product information stating -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked curry sauce under the prep table cooling at 115F. CDI - PIC moved sauce to walk in to cool. -0-

3-602.11 (B) Food packaged for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed desserts packaged at a commissary kitchen without label with required content. VR no later than 03/24/2017. -0-

4-904.13 (A) Preset Tableware - C Preset tableware shall be protected by being wrapped, covered or inverted. Observed preset tableware for dinner service. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups near the beverage station in the kitchen. Separate the cups and allow to air dry. -.5-REPEAT

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged cutting boards. Resurface or replace. 4-501.11 Maintain equipment in good repair. Observed split gasket on reach in cooler and in ice machine. Repair. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving throughout the kitchen. Observed buildup on the gaskets of prep coolers and walk in door. Clean these items.-.5-

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

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employees enter facility to begin work without handwashing. CDI - Hands were washed. -2-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed leaf lettuce on top shelf over RTE sauces. CDI - Lettuce moved to low shelf with unwashed cabbage. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed soiled spoon in cut garlic overnight and soiled cutting board. CDI - Cutting board cleaned and flipped and spoons replaced with a clean spoon. -1.5-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed gnats in the back between the dish machine and the ice machine. Maintain and increase as necessary regularly scheduled pest control. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked plastic cups at the beverage station. Separate these and allow to air dry prior to stacking. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the gasket of the walk in cooler and in the bottom of the beverage reach in cooler. Clean these. -0-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed missing backflow preventer on the outside hose bib. Install backflow preventer. VR required no later than 12/16/2016.

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Floors, walls and ceilings in toilet rooms shall be nonabsorbent. Install nonabsorbent ceiling tiles. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed ice sitting in the handwash sink. Do not dump drinks or food into the hand wash sink. CDI-The ice was melted down upon washing hands.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw eggs stored above raw meat and shrimp. CDI-The eggs were moved to the bottom shelf. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wet wiping cloth stored on counter top. CDI-The cloth was moved to a sanitizer bucket.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed two scoops stored with the handles in the food product. CDI-The handles of the scoops were moved out of the food product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans stacked wet on the clean storage rack. Allow pans to fully air dry before stacking.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deep cut marks in the cutting board. Have shaved down or replaced.

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 missing ceiling tiles above the reach in freezers. PIC stated that they had the HVAC system repaired yesterday. Last inspection report noted same violation. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored between ready-to-eat foods in flip top. CDI - Raw eggs moved to the extreme left and ready-to-eat food grouped together on the right. -1.5- Observed raw eggs stored over cooked chicken cooling in the walk in cooler. CDI - cooked chicken moved above raw eggs on the same shelf as other RTE foods. Observed raw chicken processed on drain board of prep sink in which raw beef was delivered and dispositioned until space became available in the walk in. CDI - Raw chicken moved to left side of splash guard where chicken prep was already taking place and drain board cleaned and sanitized. Beef taken to walk in.

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 tofu, cooked sauces made in the facility and other TCS foods without labeling. CDI - PIC instructed employees to label these during the inspection. -1.5-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling sauces at room temperature and cut cabbage in the prep unit. Use the larger cooling equipment for cooling. CDI - PIC moved these items to the walk in to cool. -.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed plastic containers reused in the facility without label denoting the contents that differ from product labeling. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee preparing chicken at the prep sink with tow bracelets present. CDI - PIC instructed removal of bracelets. Observed food employee with ridged wedding band present while preparing foods. CDI - PIC instructed glove use at all times and frequent handwashing. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean linen stored on shelf in direct contact with soiled boiler plate. CDI - PIC instructed employees to use as wiping cloths, but not to use in direct contact with any food. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed uncovered lips on to-go cups stacked on the shelf beside register. CDI - PIC moved plastic covering up to protect the cup lips. REPEAT -0-

4-501.11 Maintain equipment in good repair. Observed split gasket on the reach in beside the walk in. Replace. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup in the high corners of the dish machine. Clean. Observed buildup on shelving on which spices, canned goods and other items stored. Clean. Observed buildup on the door of the ice machine around a sticker stating Close Door. Clean. -0-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed missing ceiling tiles over the reach in coolers where PIC stated there was HVAC repair work being done. Make sure these are re-installed when the repairs are complete. -0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Observed no PIC with certification at the time of the inspection. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed stop stopper present in basin of handsink with food buildup present. Use only for handwashing. CDI - PIC removed the stopper. -1-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed bean sprouts, cut cabbage and fried tofu at 49-64 in flip top. CDI - PIC moved these to walk in to cool. -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date marking for items. CDI - Labels placed on those items that have a verifiable prep date. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly covered TCS foods cooling in walk in cooler. CDI - PIC vented containers and instructed staff to removed lids while items are cooling. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed paper towels and toilet paper stored under sink drains in both restrooms. Move these away from sewer lines. -0-

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed tomatoes stored over cooling chicken without cover. CDI - Chicken moved to another shelf. -1.5-

4-501.114 Maintain sanitizer at correct concentrations. -P Observed one bucket of sanitizer at 0 ppm concentration under front line counter. CDI - PIC remade sanitizer to proper concentration. REPEAT -3-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of spices and sauces in squeeze bottles without labels. Label these with the common name of the item. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths near the tea dispenser, on the prep tables and in the wait station on the counter. Keep in sanitizer between uses. -.5-

4-501.11 Maintain equipment in good repair. Observed floor of walk in cooler in need of resurfacing. Repair. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving with buildup present near the dish washer. Clean. -0-

6-303.11 Intensity-Lighting - C Observed blown lights at the entrance of each restroom. Replace light bulbs. -0-

2-401.11 Cover and store employee drinks below food contact areas or clean utensils to prevent contamination of food or utensils. Do not use screw top bottles or sports cups to prevent mouth to hand contamination. Observed various drinks on shelf above clean plates, flatware and single serve cups & napkins. Removed and instructed as to requirements.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. Observed employee working with lettuce with bare hands. Redirected and gave instruction..

4-501.114 Maintain sanitizer at correct concentrations. Observed no chlorine sanitizer (0 ppm) in dishmachine. It appeared the product in the container had gotten too low and had lost prime. Container full of product was primed to unit and chlorine was restored to rinse cycles.

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. Observed large deep pot with soup made yesterday. All foods on make table should be thoroughly chilled before placing in hold portion of unit. The temperature of soup was appropriate but discussion was made concerning proper cooling methods.

3-302.11(A) Separate the different types of raw animal foods. -P Observed bowl of marinating beef for skewers stored on a bus tub with separate pans in the bus tub of beef, scallops and shrimp. Bowl of beef removed for skewering and scallops and shrimp removed from the bus tub.

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 duck being de-boned and wrapped to freeze. This item should be date marked so it is held under refrigeration for no more than 7 days. Duck date marked and handout provided. Facility may re-date the duck once it is removed from the freezer with the discard date or date removed from the freezer.

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 available. The two on site did not have a thin probe. 10 day VR (verification required)

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in walk-in cooler and 3 door freezer. Separate employee food from customer food. Facility may put all items in a bus tub and store below and away from customer food.

3-301.11 Preventing Contamination from Hands - P,PF Observed staff member making spring rolls, that are not cooked, with bare hand contact. This is not allowed for ready-to-eat foods and foods that are not cooked. -CDI Items were discarded and the staff member was instructed to put on gloves before continuing.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed the undersides of some of the walk-in cooler shelving becoming soiled. Ensure that it is kept clean.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Observed staff member to be rinsing out condiment bottle tops without using the proper wash, rinse, and sanitize process. Observed the dishmachine to be delivering 0ppm sanitizer due to the sanitizer bottle being empty. -CDI a full bottle was supplied to the machine and the staff member was directed to put the bottles through the dishmachine.

Observed chicken to be cooked using a non-continuous cooking process. This is not allowed for raw meats or poultry without a cooking plan for the items approved by the local Health Department. Items must be cooked all the way through in a continuous process unless an approved cooking plan is already in place. -CDI C. Elmore directed the chicken be cooked all the way through.

3-501.15 Cooling Methods - PF Observed items left out on the counters, such as noodles, rolls, and cut leafy vegetables, to be cooling at room temperature. These items should be cooled using proper cooling methods. No matter what temperature an item is cooked to, once it reaches 135F in the cooling process it must get from 135F to 70F within 2 hours and then it must go from 70F-45F within an additional 4 hours. Proper cooling methods, such as ice baths, shall be used to accomplish this. -CDI Items were moved into the cooler.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths not stored in sanitizer, but left out on the counter. Cloths shall be stored in containers of proper sanitizer and the containers shall be stored up off of the floor.

. 4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged fryer baskets. These have broken wires that present a physical hazard if they break off and end up in the food. Replace the damaged fryer baskets.

4-302.14 Sanitizing Solutions, Testing Devices - PF4-204.113 Warewashing Machine, Data Plate Operation Specifications - C4-204.117 Warewashing Machines, Automatic Dispensing of Detergents and Sanitizers - PF Observed the dish machine to have an emtpy bottle of sanitizer attached. This was corrected and a new full bottle was attached. -CDI This was not discovered by the staff because the machine was not tested properly for sanitizer before the arrival of the inspector. -CDI C. Elmore instructed the staff to check the sanitizer concetration and made sure the strips were available to do so.

4-302.12 Food Temperature Measuring Devices - PF Observed the facility not to have a stem type thermometer for food. Provide a stem type thermometer with a narrow-gauge (thins to a needle-like point) probe and a temperature range of 0F-220F. -VR

2-303.11 Prohibition-Jewelry - C Observed staff member to be working with the food while wearing a bracelet. Food handlers shall not wear any items from the elbow down except for simple metal band rings with no gems, in-lays, cut-outs.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths not stored in sanitizer, but left out on the counter. Cloths shall be stored in containers of proper sanitizer and the containers shall be stored up off of the floor.

6-201.11 Floors, Walls and Ceilings-Cleanability - C Observed wall damage in the Men's toilet room. Repair the hole in the wall.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal items stored commingled with commercial items in the walk-in cooler. Keep personal items separate from commercial items.

.A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM Observed no documentation of approved training for the Person In Charge (PIC).; Repeat The deadline in January 1st, 2014.

2-401.11 Eating, Drinking, or Using Tobacco Observed staff member to be eating inside the kitchen. Staff members may no longer eat food inside the kitchen. -CDI Staff member stopped eating food. -REPEAT

.3-304.14 Wiping Cloths, Use Limitation Observed in-use wiping cloths left out on drinks counter. Observed spray bottle of sanitizer used with cloths to be at 0ppm chlorine. Keep cloths in the containers of sanitizer and keep all sanitizer at the proper strength.

Observed a hole in the wall in the Men's bathroom. Repair the wall so that it is smooth and easily cleanable.

.A) At least one EMPLOYEE who has supervisory and management responsibility and the authority to direct and control FOOD preparation and service shall be a certified FOOD protection manager who has shown proficiency of required information through passing a test that is part of an American National Standards Institute (ANSI)-ACCREDITED PROGRAM Observed no documentation of approved training for the Person In Charge (PIC).; Repeat

2-401.11 Eating, Drinking, or Using Tobacco Observed improperly stored drink set on a food prep table. Do not store personal drinks on food prep surfaces or with the food items. Observed staff members eating it the kitchen. Food can no longer be eaten in the kitchen. -CDI Food and drink were removed.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold HoldingObserved the reach-in cooler to have an air temperature of 56F-57F. Observed cut tomatoes to be at 57F, Scallops at 53F. Observed cut leafy vegetables set out on the top of the cooler to be at 65F. All cold-hold items must be kept at 45F or less. -CDI Items were moved to the walk-in cooler. The unit must be able to cold hold food at 45F or less. Do not use the unit if it cannot hold food at 45F or less. Ice may be used as a temporary measure to augment cold holding and reach proper temperature.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date MarkingEnsure that all ready-to-consume refrigeration required items that are kept for more than 24 hours are properly date marked. This includes cooked rice, cut leafy vegetables, and refrigeration required sauces/dressings.Observed cooked chicken from the previous day to not be date marked. -CDI Date marks were added.

3-302.12 Food Storage Containers Identified with Common Name of FoodObserved the flour, sugar, and other dry goods food items not properly labled. Label all such food items.

In-use wiping cloths shall be stored in containers of proper sanitizer and the containers of sanitizer shall be kept up off of the floor.3-304.14 Wiping Cloths, Use Limitation

3-304.12 In-Use Utensils, Between-Use Storage Observed knife stored in the space between the food prep table and the reach-in cooler. Do not store utensils in this manner. Observed rice utensils stored in a container of room temperature water. Do not store utensils in this manner. Utensils can be stored in water that is kept at 135F or higher.

6-305.11 Designation-Dressing Areas and LockersObserved personal medication left sitting out on a table next to a piece of equipment. Do not store personal items in this manner.