JADE DRAGON

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed multiple employees use bare hands to portion out and dispense cut raw broccoli and canned vegetables during inspection. CDI - REHS intervened and educated PIC and staff on proper utensil and/or glove usage. Staff donned gloves. All broccoli immediately cooked, canned vegetables voluntarily discarded. 2 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple dented cans being stored in conjunction with unadulterated cans on dry storage shelf. Observed dented can in WIC that had been opened and used during inspection. CDI - Cans on dry storage shelf removed to be returned. Opened can voluntarily discarded. Repeat. 2 pts.

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 various food items baring prep date of 3/9/26 despite PIC stating they had been prepped on other days. PIC stated that staff will date food with the dates they are removed from WIF and/or placed in prep unit. Observed opened container of milk in WIC with a best by date of 3/4/26. Milk was malodorous. CDI - REHS educated PIC on proper date marking procedures. All incorrect dates corrected. REHS informed PIC that this practice may not be allowed in future inspections. Milk voluntarily discarded. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two containers of sauce being stored on floor in WIC during inspection. Ensure all foods are stored at least six inches off the ground at all times. 0 pts.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee portioning out foods without donning proper hair restraint during inspection. Ensure all foods handling staff don proper hair restraints while handling customer foods. 0 pts.

4-501.11 Maintain equipment in good repair. 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 various prep tables rusting throughout kitchen during inspection. Repair or replacement necessary. Observed unsealed piece of wood being used as a staging shelf for to go orders. Sealing or replacement necessary. 0.5 pts.

2-102.11 (A) - (C )(1), (4)-(16) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to the operation of the food establishment. -Pf. Observed multiple P or Pf violations throughout inspection that had been corrected by EHS. CDI - EHS coached PIC on P and Pf violations. EHS to assess managerial control during VRs and follow up visits. FFS homepage provided via email to provide PIC with various training materials that will benefit facility. 1 pt. Please visit our resource page, www.mecknc.gov/foodsafety, for more food safety information related to PIC Duties, Training, and managing food safety.

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

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple heavily dented cans in dry storage during inspection. One can had been punched open and evidently used. CDI - Opened can voluntarily discarded. All other cans segregated for return. 1 pt.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken in prep being stored above container of dry white rice during inspection. CDI - Raw chicken removed and placed in WIC. 0 pts. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at dish machine at 0ppm chlorine during inspection. CDI - Sanitizer chemical reservoir changed. Sanitizer dispensing at about 50ppm chlorine. 0 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

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. 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 chicken cooked at 11:30am still holding above 70F by 2:15pm. Observed noodles cooked at 11:30am holding above 70F by 1:15pm. Observed raw chicken that had been in prep maintain a cooling rate of 0.04F/min, rate of at least 0.12F/min needed. Observed raw shrimp cooling from ambient after being thawed maintaining a cooling rate of 0.06F/min, rate of at least 0.14F/min needed. See temperature chart. Noodles, shrimp, and chicken had been cooling utilizing improper methods. See Violation 33 for further details. CDI - Chicken voluntarily discarded. Cooling methods for noodles changed, and had reached below 70F by 1:50pm. Cooling methods for raw shrimp and raw chicken changed. Chicken and shrimp began cooling hastily. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken that had been received at 11:30am per PIC sitting at room temperature at 1:05pm. Observed raw prepared chicken and chicken wings being held at room temperature while not actively in prep for at least 45 minutes during inspection. All items were holding above 41F. See temperature chart. All items moved to WIC to rapidly cool. Observed all TCS foods in facility’s only prep unit holding above 41F during inspection. See temperature chart. Ambient in unit 46F. Facility agreed to cease operations until unit can be repaired. Maintenance contacted during inspection and expected to be on site within three hours. All TCS foods in unit voluntarily discarded. Facility to electronically confirm with EHS once unit is repaired and operations resume. 72 hour VR required. 1.5 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.15 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 noodles and cut cabbage being cooled in top of prep unit during inspection. Observed cooked chicken being cooled in WIC while in a deep container tightly wrapped in plastic wrap. Chicken had missed cooling window. Observed fried chicken cooling at ambient temperature for at least an hour during inspection. Observed raw chicken cooling from prep while stored in a deep, covered plastic container. Observed raw shrimp being cooled after being thawed while in a deep container. CDI - Noodles moved to WIF to rapidly cool. Cooked Chicken and cabbage voluntarily discarded. Fried chicken moved to WIC, cooling rates compliant. Raw chicken and raw shrimp moved to sheet trays in WIC to hasten cooling. Chicken and shrimp began cooling rapidly. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw shrimp being thawed under running water that was maintaining a temperature of 80F. Raw shrimp was maintaining a temperature of 72F. CDI - Shrimp was moved to WIC to rapidly cool. 0.5 pts.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed multiple roaches in dish pit area during inspection. More frequent or thorough pest control measures necessary. 0 pts.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed unpeeled orange being stored above prep unit and adjacent to customer multiuse utensils during inspection. Ensure all employee foods are stored and consumed in areas that will not promote the contamination of customer foods and utensils. 0 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed 2 containers stacked together with food debris/residue contaminating the containers. -CDI- PIC placed both containers in the dish machine to rewashed and sanitize them. Due to severity, no points deducted. (0 pts) For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a large tub of fried chicken in the bottom of the flip top unit without a date mark. PIC stated that it was made the day prior to the inspection. -CDI- PIC placed the correct date mark on the tub of fried chicken. Improvement with date marking from last inspection. REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 food debris build up in the flip top unit as well as the wire racks in the WIC. Increase cleaning frequency. REPEAT*** (0.5 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 residue build up on some of the walls in the kitchen area. Increase cleaning frequency. (0 pts)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed a lug of fried chicken and another lug of fried chicken wings in the prep top unit without date marks. TCS foods held longer than 24hrs must be date marked. -CDI- PIC labeled the necessary food items with the correct date. REPEAT*** (3 pts) For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a bottle of detergent without a label in the dish pit area. -CDI- PIC labeled the bottle (1 pt)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed multiple containers wet stacked while being stored as dry. Separate the containers to allow proper air drying. (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 buildup on multiple gaskets throughout the kitchen. Increase cleaning frequency. (0.5 pts)

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed snow peas being peeled on dining table with other office supplies. Use cutting board or other sanitized removable surface to complete task. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw beef in WIC. CDI PIC placed chicken below beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken holding above 41F not in cooling phase. PIC stated they had taken out and set on counter for short length of time during rush. Observed tofu, cooked chicken, baby corn holding above 41F. CDI PIC allowed to recool fried chicken rapidly because within 4 hours. EHS provided education that item is to either remain in cold holding at 41F and below or placed on TPHC and discarded after 4 hours. Tofu and cooked chicken were held on top of prep top with lid down. Chicken discarded and tofu placed in prep unit. Baby corn was rearranged in prep top to recool quickly. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed fried chicken, fried chicken wings prepared the day before with no date mark, observed egg rolls with no date mark thawed in RIC. Observe water chestnuts, baby corn, and cooked peas and carrots with no date mark. VR required. Repeat. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19 (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 fried tofu held out for service between 11-2:30. Observed no written methods or time stamp. CDI Assisted PIC filling out form and placed time stamp on item. TPHC procedure template may be found at: www.mecknc.gov/foodsafety

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed raw chicken thawing on counter. CDI PIC placed back in WIC until ready to prepare item.

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 containers of liquids and spices/salts with no label. Label all containers.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of unused oil stored in direct contact with ground.

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 bowl and tongs with handle touching fried chicken in container holding fried chicken.

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 surface and handles of reach in prep unit, and gasket with heavy build up and debris. Clean with more frequency. Repeat.

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

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf PIC struggled to answer questions regarding employee health policy and when sick employees can return to work. CDI EHS educated PIC about proper employee health procedures. -1 Point

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P EHS observed employee wash hands then use bare hands to turn off faucet, thus re-contaminating hands. CDI EHS educated employee on proper hand wash and re washed hands correctly. - 0 Points For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. EHS observed eggrolls in kitchen with no lid or wrap. EHS also observed a container of scallups in WIC with no lid or wrap. CDI both foods were covered with plastic wrap. Repeat -3 Points

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P EHS observed a container of pooled eggs by grill station being cold held at 73F. CDI PIC voluntarily discarded eggs. -0 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf EHS observed house made curry sauce in WIC and cooked chx wings in lowboy with no date mark. PIC states that curry sauce was prepared yesterday CDI correct date label was placed on curry sauce and wings. -1.5 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 .

6-501.111 Keep the premises free of insects, rodents, and other pests. EHS observed flies in kitchen. -1 Point

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. EHS observed bucket of raw chx stored directly on floor in WIC during walk through. CDI employee removed chx from floor. -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. EHS observed build up behind flip top cooler and in dish pit area. EHS recommends increase frequency of cleaning. -0 Points

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 containers of raw beef, chicken and shrimp being stored in back of prep flip top cooler in front of containers of cooked shrimp and chicken causing potential for cross contamination as raw items are pulled out of containers and carried over cooked items. CDI: PIC re-arranged items to proper storage order. REPEAT 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed bus tubs of chicken and chicken egg rolls being stored in WIC uncovered. Food items were not in the cooling process. CDI: PIC covered items with plastic wrap.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of stainless steel cleaner not labeled. CDI: PIC labeled spray bottle. 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 various working containers of oils, spices, salts and sugar on working cart in front of stove not labeled. Label all working containers of food.

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 a scoop being stored in a large container of dry rice with scoop handle buried in rice. CDI: Employee repositioned scoop so that handle was above rice.

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 cracks and holes in flooring between wall and fryer. Repair or replace missing and cracked flooring.

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 raw shrimp being stored in back of prep flip top cooler behind cooked shrimp and raw shell eggs being stored on shelf in prep RI cooler above ready to eat foods. CDI: PIC re-arranged items to proper storage order. 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 cooked noodles in prep flip top cooler, a container of fried tofu and a container of fried chicken in prep RI cooler all missing date marks. CDI: PIC date marked all items as they were prepared last night.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of detergent unlabeled. CDI: PIC labeled bottle.

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 deep metal container of cooked noodles tightly wrapped in plastic cooling in WIC at a rate insufficient to reach cooling parameters. CDI: PIC spread out noodles on a sheet tray and left uncovered in WIC to allow for rapid cooling. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bus tub of raw chicken thawing fully submerged in stagnant water with no running water. CDI: PIC placed bus tub under faucet with cold running water and placed ice in bus tub with chicken as water from faucet was 82F.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee bag and other personal belongings being stored on dry storage shelf amongst food items. CDI: PIC relocated employee items.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food employee transport containers of food to WIC with bare hands and return to cook line to resume cooking without washing hands in between tasks. CDI: EHS instructed employee to wash hands and provided education on when to wash hands.

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 small bowl of raw liquid eggs being stored directly on top of container of chopped onions in flip top cooler. CDI: PIC moved bowl of eggs to RIC below ready to eat foods. 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 boxes of unwashed produce being stored on shelf in WIC above ready to eat foods. CDI: PIC re-arranged food items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several pans stacked within each other with date mark stickers still on outside of containers with were touching inside of other pans. CDI: Pans were returned for W/R/S after date mark stickers were peeled off. REPEAT

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 all TCS foods being stored in flip top cooler both in flip top and inside RI above 41F. See temp chart. PIC ensured EHS that food items were below 41F earlier this morning and all food items were moved to WIC. PIC will submit service request to have unit repaired. VERIFICATION REQUIRED within 3 days to ensure unit is holding foods below 41F.

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 several container of cooked chicken cooling uncovered in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: Chicken was moved to WIF to rapidly cool to 41F or below.

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 foods on working cart at cook line without labels. Label all working containers of foods.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed pans and 1 knife with build up of food soil being stored as clean. CDI: PIC returned items for W/R/S.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed sheet tray of beef thawing on prep counter. CDI: PIC educated on proper thawing procedures and beef was placed in WIC to resume thawing process.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken left on floor in kitchen after delivery, observed sheet tray of raw chicken and other boxes of food being stored on floors in WIC and WIF. REPEAT

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several soiled wiping cloths being stored on prep counters in kitchen. REPEAT.

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 boxes of single use containers being stored on floor in back hallway. Store boxes of single use articles at least 6 inches off floor. 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 single use containers being stored right side up on shelf above prep counter outside of their original packaging. CDI: Items were inverted to prevent contamination.

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 shelf above prep sink being used to store clean equipment and utensils with build up of residue and outside of fryer and grill with severe build up of grease and food soil. Clean as needed. 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 excessive grease pooling behind grill on floor and several areas throughout kitchen needing cleaning. REPEAT

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed food worker exit kitchen and return to work with raw chicken without washing hands. CDI: EHS instructed employee to wash hands and provided education on when to wash hands.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed vegetables stored on top shelf of WIC above ready to eat foods. CDI: PIC re-arranged items to proper storage order. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed concentration of sanitizer in dish machine below correct concentration. CDI: PIC contacted maintenance person to adjust machine to maintain proper concentration level during operation.

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 several items being held above 41F in prep unit, see temp chart. PIC relocated items that were placed in unit less than 4 hours before temps were taken and discarded items that were past the 4 hour time period. REPEAT VERIFICATION REQUIRED EHS will return within 3 days to ensure unit is holding proper temperature.

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 items such as spices and oils not labeled on cook line.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live insect crawling on wall near dishwasher.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food being stored on freezer floor, containers of sauce being stored on floor in kitchen, and container of raw chicken being stored on WIC floor. CDI: PIC removed all items off floor. Also observed uncovered container of raw broccoli and container of rice being stored next to 3 comp sink. CDI: PIC relocated items to prevent potential contamination.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in use wiping cloths being stored on counter at grill. CDI: Employee relocated cloths.

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 being stored in container of rice with handle burried in rice.

4-501.11 Maintain equipment in good repair. Observed Prep cooler not holding a proper temp to maintain food items at 41F or below.

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 food residue and debris build up in gaskets of prep cooler, and build up of food soil and debris on counter in front of grill. REPEAT

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

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 excessive grease pooling behind grill on floor and several areas throughout kitchen needing cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employees glasses case being stored on counter above prep unit.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed produce over RTE sauces in walk in cooler. CDI, unwashed produces moved from over RTE sauces

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 raw chicken, raw shrimp, raw beef, and cooked noodles cold holding above 41F in prep top cooler, refer to temperature chart. CDI, food items placed in walk in cooler to rapidly chill.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed raw marinated chicken cooling in walk in cooler covered with plastic. CDI, plastic removed to allow rapid air flow throughout raw chicken.

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 several boxes of single service to-go containers stored on floor in main dining room area.

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 detailed cleaning needed to nonfood contact surfaces throughout kitchen (corners or prep top, outside of cold holding equipment, top of dish 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 No employee present with ANSI food protection manager certification. At least 1 employee with certification shall be present during all hours of operation.

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 Raw turkey stored on shelf above boxes of vegetables in walk-in cooler. CDI - Raw turkey moved to bottom shelf. 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. For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored on shelf above raw eggs in walk-in cooler. Do not store raw chicken above raw foods with a lower final cook temperature. CDI - Raw chicken moved to bottom shelf.

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. 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 . Egg rolls were cooling in deep bus tub in walk-in freezer and measured 83F at 2PM, and still measured 80-82F at 3PM. Egg rolls began cooling at 12:30PM. CDI - Egg rolls spread out on sheet pan to continue cooling.

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 . Multiple bags and pans of chicken in walk-in cooler were not date marked. Chicken wings and cooked cabbage in walk-in cooler were not date marked. TCS ready-to-eat foods shall be date marked if held longer than 24 hours. CDI - PIC date marked all foods. REPEAT

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Bottle of medicine stored above sandwich cooler. Do not store medications above food. CDI - Medicine moved. 0 pts.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Cut cabbage and noodles measured 45-47F in sandwich cooler top and were prepared this morning. Egg rolls were cooling in bus tub in walk-in freezer. Egg rolls began cooling at 12:30PM. At 2PM, egg rolls measured 50-83F. At 3PM, the egg rolls in the middle of the tub still measured 80-82F. Use walk-in cooler or freezer to rapidly cool TCS foods. Use shallow pans to facilitate rapid cooling.CDI - Pans from sandwich cooler taken to walk-in cooler to continue cooling. Egg rolls spread out on 2 sheet pans to continue cooling. 0 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Bowls of raw shrimp observed on sink drainboard at start of inspection. Shrimp measured 53F and 63F. Cook stated he was letting shrimp thaw. Thaw under refrigeration, under running water that measures 70F or less, or as part of cooking process. CDI - Raw shrimp moved to walk-in cooler. REPEAT

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Dead roach observed under dish machine. Remove dead pests. 0 pts.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Pans of raw chicken and raw beef stored on floor in walk-in cooler. Pans of food also on floor in walk-in freezer. Store food at least 6 inches off the floor. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Cook not wearing hair restraint. Food employees must wear a hair restraint, such as a hat or hair net. 0 pts.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Clean pans stacked up while still wet. Allow utensils to fully air dry before stacking. 0 pts.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Grease buildup on side of fryer. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal foods stored commingled with restaurant food in walk-in cooler. Store personal foods separately, such as on the bottom shelf. REPEAT

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Employee placed raw chicken in pan to cook with hands. Employee then began handling clean pan to place cooked egg rolls into without washing hands. Wash hands when switching between working with raw foods and ready-to-eat foods. CDI - Employee instructed on when to wash hands and did so upon request.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Employee dumped ice in hand washing sink. CDI - PIC educated on hand washing sink use. // 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Paper towel dispenser in men's restroom is out of paper towels. CDI - PIC refilled dispenser. REPEAT // 6-301.14 Post a handwash sign at each handsink. Hand washing sink in kitchen needs signage. CDI - Hand washing signage left at establishment. REPEAT

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 Raw chicken stored on shelf above carrots in walk-in cooler. Container of raw eggs stored on shelf above cabbage in sandwich cooler. Raw animal foods must not be stored above ready-to-eat foods or vegetables. CDI - Food storage order corrected during inspection. REPEAT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Deli slicer had visible buildup behind blade and was stored as clean. CDI - Deli slicer components taken to dish machine to be rewashed. 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: 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 . Baby corn and water chestnuts in sandwich cooler did not have date marks. CDI - Containers dated during inspection. 0 pts.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Raw beef thawing on prep sink drainboard. Cook stated that he needs to wait an hour for it to thaw before cutting. Thaw TCS foods under refrigeration or under running water that measures 70F or less. CDI - PIC educated on thawing requirements. 0 pts.

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

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler doors. Replace torn gaskets. REPEAT. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal foods stored in walk-in cooler comingled with food for restaurant. Designate a low shelf to store employee foods. REPEAT

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 No employee present with active ANSI food protection manager certification. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation.

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 Establishment does not have policy regarding the cleanup of vomit/diarrheal events. CDI - Establishment e-mailed sample policy to use. 0 pts.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Paper towel dispenser in kitchen is out of batteries and not dispensing towels. CDI - Battery changed during inspection. // 6-301.14 Post a handwash sign at each handsink. Hand washing sink at bar and in kitchen do not have hand washing signage. CDI - Establishment given 2 hand washing signs. 0 pts.

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 Raw beef on prep sink drainboard was touching 2 containers of sauces. Raw chicken stored on shelf above raw scallops in walk-in cooler. Raw eggs stored on shelf above cabbage in sandwich cooler. Raw animal products shall be separated from ready-to-eat foods during preparation, storage and display. Raw animal foods shall be stored in accordance to final cook temperatures. Do not store raw chicken above raw fish or seafood. CDI - Food storage order corrected during inspection. REPEAT

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety Dish machine reading less than 50 ppm chlorine. VR - Verification required within 3 days that dish machine has been repaired. Use 3-compartment sink to wash, rinse and sanitize utensils until dish machine is repaired. // 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Mixer bowl and guards have buildup on them and need to be cleaned. Deli slicer had visible buildup on back side of blade. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items taken to 3-compartment sink to be rewashed.

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. For more information on proper cooling procedures please visit: http://meck.co/FoodSafety Cooked cabbage prepared at 10AM measured 46F at 2:15PM. Cooked cabbage measured 45F at 3:40PM. Cooked cabbage would not have made it to 41F within 6 hours of preparation. TCS foods must be cooled from 135F to 70F within 2 hours, and from 135F to 41F within a total of 6 hours. CDI - Cabbage moved to walk-in freezer on shallow pan to cool until 4PM. 0 pts.

3-501.15  Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring.  Cold air must flow around product to remove the heat. -Pf For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Lo mein noodles cooling in sandwich top at 47F. Cooked cabbage cooling in thick portion in bowl in walk-in cooler. TCS foods shall be cooled in equipment that is designed to rapidly cool food, such as the walk-in cooler or freezer. CDI - Noodles moved to walk-in cooler to cool and cabbage moved to sheet pan and moved to walk-in freezer.

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Pans of food stored directly on floor in walk-in freezer. Food must be stored at least 6 inches off the floor. REPEAT

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Bowl stored in container of chicken to be used as a scoop. Utensils must have a handle with the handle not stored contacting the food. Do not use bowls as scoops. 0 pts.

4-501.11 Maintain equipment in good repair. Torn gaskets present on sandwich cooler doors. Equipment shall be maintained in good repair. Replace torn gaskets. REPEAT. 0 pts.

4-501.14 Warewashing machines and the compartments/drainboards of sinks used for washing and rinsing equipment, utensils, raw food, etc. shall be cleaned before use, throughout the day to prevent recontamination of equipment and utensils, and at least every 24 hours if used. Buildup present in dish machine. Clean dish machine often enough to maintain it clean and to prevent the recontamination of utensils. REPEAT

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning necessary on speed rack in walk-in cooler and on inside of the sandwich cooler. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean. Vast improvement over last inspection. REPEAT. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee personal food stored comingled with food for restaurant in walk-in cooler and walk-in freezer. Store personal food separately from food that will be sold. Designate a low shelf to store employee personal foods. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Repeat - Pan of raw pork stored in very back of make-unit top. Raw pork was stored behind the cabbage and lo mein noodles. Raw eggs stored on shelf above cabbage in make unit bottom. Store the raw foods in the front of the make-unit to prevent raw meat falling or dripping into the cabbage or noodles. Do not store raw foods on shelves above ready-to-eat foods. CDI - Raw pork moved to front of unit and raw eggs moved to bottom shelf. Kept at half credit due to improvement from last inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - Opened can of baby corn measured 81F. Bowl of raw eggs on chef cart measured 67F. TCS foods shall be held under temperature control. Cold holding temperature is 41F or less. CDI - Eggs were used to make egg drop soup during inspection and the can of baby corn moved to walk-in cooler to cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - Repeat - Lo mein noodles and breaded chicken in walk-in cooler were missing date marks in walk-in cooler. TCS ready-to-eat foods must be date marked if held in establishment for 24 hours. CDI - Items dated. Kept at half credit due to improvement from last inspection.

7-102.11 Common Name-Working Containers - PF - Container of degreaser not labelled. All containers of toxic chemicals must be labelled. CDI - Degreaser labelled. 0 pts.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Container of salt not labelled. All working containers of food must be labelled. 0 pts.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Repeat - Food stored on the floor in the walk-in freezer. Food must be stored at least 6 inches off the floor. // 3-305.12 Food Storage, Prohibited Areas - C - Ice leaking into container of wontons in the walk-in freezer. Food must not be stored underneath leaking ice in the walk-in freezer. Store food away from the condensate leak. CDI - Contaminated wontons discarded.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Repeat - Establishment is re-using soy sauce buckets to store other foods. Single-use and single-service articles shall not be re-used.

4-501.11 Good Repair and Proper Adjustment-Equipment - C - Repeat - Torn gaskets on the doors of the make-unit cooler. Also, ice leaking in walk-in freezer. Equipment shall be maintained in good repair. 0 pts.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Repeat - Dish machine interior needs to be cleaned/de-limed. Contact chemical service company to service and clean dish machine.

4-602.13 Nonfood Contact Surfaces - C - Repeat - General cleaning necessary on surfaces of equipment throughout the kitchen - in the sandwich cooler, on shelves in the walk-in cooler, and shelf above 3-compartment sink. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

5-205.15 (B) System maintained in good repair - C - Leak underneath the hand washing sink and at 3-compartment sink faucet. Plumbing fixtures shall be maintained in good repair. 0 pts.

2-102.12 Certified Food Protection Manager - C - No employee present with ANSI food protection manager certification at establishment. At least 1 employee with ANSI food protection manager certification shall be present during all hours of operation.

3-301.11 Preventing Contamination from Hands - P,PF - Employee touched head of cabbage with bare hands. Another employee was cutting lemons for beverage and not wearing gloves. Ready-to-eat foods shall not be handled with bare hands. CDI - Cabbage and lemons discarded.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF - Bowl in kitchen handwashing sink. Handwashing sinks shall be used for employee handwashing and no other purpose. CDI - Bowl removed from handsink. 0 pts.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Raw chicken stored in make top unit behind cabbage pan. Raw eggs stored on shelf above vegetables in make-unit bottom. Raw chicken box stored on shelf above vegetables in walk-in cooler. Raw animal foods shall not be stored above ready-to-eat foods. CDI - Food storage order corrected during inspection.

3-401.11 Raw Animal Foods-Cooking - P,PF - Raw chicken only cooked to 148F. Raw chicken must be cooked to a minimum internal temperature of 165F for at least 15 seconds. CDI - Chicken put back on wok and cooked to 170F.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P - Repeat - All TCS foods in walk-in cooler were 46-47F (cut cabbage, various cooked chicken, tofu, and dumplings). Cooked chicken, thin noodles, and chicken wings in make-unit measured 44-62F in make-unit. Cook stated some pans of food were left out during lunch. TCS foods shall be 41F or less in cold holding. CDI - All TCS non-raw foods that were in walk-in cooler for more than 4 hours were discarded. Refrigeration technician will be here at 3PM. EHS will return to establishment today to verify walk-in cooler temperatures.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF - All TCS ready-to-eat foods in establishment did not have date marks (most were made yesterday). All TCS ready-to-eat foods shall be date marked if held in establishment for at least 24 hours. CDI - Items dated during inspection.

6-501.112 Removing Dead or Trapped Birds, Insects, Rodents and other Pest - C - Lots of dead roaches on sticky traps in kitchen. Dead pests shall be removed from the premises so they do not accumulate. 0 pts.

3-305.11 Food Storage-Preventing Contamination from the Premises - C - Pans of raw chicken and other foods stored on the floor in the walk-in freezer. Food must be stored at least 6 inches off the floor. 0 pts.

4-502.13 Single-Service and Single-Use Articles-Use Limitations - C - Soy sauce buckets are being reused to store other foods. Single-use and single-service articles shall not be reused. 0 pts.

4-501.14 Warewashing Equipment, Cleaning Frequency - C - Dish machine has heavy lime buildup. Contact company to clean/de-lime dish machine. 0 pts.

4-602.13 Nonfood Contact Surfaces - C - Repeat - Buildup on shelves throughout establishment. Nonfood contact surfaces of equipment shall be cleaned at a frequency necessary to maintain them clean.

5-501.17 Toilet Room Receptacle, Covered - C - Trash can with lid needed in women's restroom. Restrooms used by women must have a covered receptacle. 0 pts.

6-201.11 Floors, Walls and Ceilings-Cleanability - C - Baseboard peeling from wall under dish machine drainboard. Floors, walls and ceilings shall be easily cleanable and in good repair. 0 pts.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed the dishmachine to have a sanitizer concentration of 0ppm. There was a tray of dishes in the machine EHS couldn't tell if they had already been washed or not. CDI-sanitizer was replaced with new, dishmachine was primed and ran again. Concentration of sanitizer was 200ppm. Dishes that were in the machine were ran through again for a wash rinse and sanitize.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked noodles, and raw chicken in the flip unit that were above 41F. Both products were prepped before EHS arrival however they were in the flip unit being used. CDI-foods were taken to the WIC to cool back down. REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken and wontons in the WIC that were cooked today and were tightly wrapped while cooling. CDI-chicken and wontons were unwrapped and allowed to cool rapidly.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on flip units and in the crevices of reach in doors. Build up is also n the WIC door handle and on the outside of the dishmachine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed three containers of cooked chicken in the WIC that was above 41F. Chicken was cooked on 2-28-2021. CDI-Chicken was discarded. REPEAT cold holding issue

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 cut cabbage, cooked chicken and cooked eggrolls that were not date marked. Cabbage and eggrolls were both prepped last night. CDI-both items were labeled with the correct date on them.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed doors and handles of reach in coolers to be soiled with debris. Observed flip top unit to have food debris in crevices of opening.

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. PIC is not a CFPM.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Employee washed hands and did not use paper towel barrier to turn faucet off.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in flip top cooler overstacked. Products recorded above 41F (see chart). CDI- Discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lo Mein cooling with silan wrap over product. CDI- Unwrapped.

3-501.13 Use approved thawing methods. Beef thawing in room temp.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in lukewarm water. CDI- Removed, brought to dish machine.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed some foods in reach in coolers not covered/protected.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Rice noodles in water recorded at 81F (see chart). CDI- Discarded.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Some oil bottles unlabeled.

2-301.14 Wash hands after activities that contaminate them. -P Employee made contact with raw chicken and did not wash hands. CDI- Stopped and washed hands. 2-301.15 Only wash hands in handwashing sink. -PF Observed employee wash hands in prep sink after handling raw chicken. CDI- Employee stopped and washed hands in handsink. REPEAT.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored above cooked chicken in reach in cooler. CDI- Storage order reversed. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed some foods in reach in coolers not covered/protected.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Dish machine is not working. PIC stated repairman was out earlier in morning and had to leave to get a new part and told facility he would be back by lunchtime. Facility may operate through lunch but will have to cease operation if unit is not fixed soon. VR. No pointd deducted because facility caught problem early and was proactive.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and egg stored above 41F (see chart). CDI- Egg discarded, chicken cooled down.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Raid Ant&Roach pesticide not commercially approved. CDI- Discontinued, and PIC will remove from facility

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked chicken observed cooloing while wrapped in silan wrap. CDI- Dumped onto sheet tray to facilitate cooling.

3-501.13 Use approved thawing methods. Beef thawing while sitting in prep sink. CDI- Moved to WIC to thaw.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Tub of onions stored on ground. CDI- Removed from ground.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Some damp wiping cloths stored on prep tables.

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. Scoops for rice stored in lukewarm wate (76F). CDI- Discarded. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Some wet stacking observed, air dry.

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. Baseboard near dishwasher damaged and in need of repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee glasses, lunchbox, keys, jacket all stored throughout facility. REPEAT.

2-301.15 Only wash hands in handwashing sink. -PF Observed two employees wash hands in prep sink. CDI- Instructed to properly wash hands in handsink.

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 Employee cutting onion with bare hands. CDI- Washed hands and donned gloves.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed employee dump soiled water in handsink. CDI- Corrected by instruction, sink to be 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 Egg rolls cooling in reach in cooler. CDI- Transferred to WIC.

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 in-use spoons stored in room. temp. water. CDI- Water discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal wallet and eyeglasses not segregated.

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. PIC with managers ANSI food safety certification did not arrive on site until ~45 minutes after inspection.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed tea brewing basket and metal spoon stored in kitchen hand sink. CDI- items relocated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice noodles in a flip top cooler and multiple TCS foods in the walk in cooler cold holding above 41F (see chart). Verification required to ensure walk in cooler can maintain TCS foods at 41F and below.

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 foods such as egg rolls, boiled chicken, and sweet and sour chicken in the bottom portion of a flip top cooler not dated. CDI- products were dated. No point escalation as improvements have been made to datemarking in facility.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed 2 dry wiping cloths stored on counter tops while visibly soiled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving in the walk in cooler and on a metal cart near cook line.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed red peppers, oranges, and greens above RTE food. CDI items relocated. Repeat. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed raw mushrooms that were uncovered and had bottom of pan stored on top of food. CDI items covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage, raw beef, raw chicken, and sesame chicken that was holding in prep top at 42-45F. Items will be held for less than 4 days. Observed sesame chicken at 49F, garlic sauce at 71F, kongpao sauce at 70F, and sesame sauce that is held on counter during service. CDI items placed on time and discarded at 2:30pm. Suggest facility use time for chicken and sauces that use heat treated plant food.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no items that were prepared the previous day dated in prep unit or walk in. CDI items dated.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed dumpling, chicken, shredded chicken for egg roll, and tofu cooling and tightly wrapped. CDI items uncovered to facilitate cooling.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counter and underneath cutting boards.

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. P Observed snow peas in brown paper bags. CDI items placed in plastic containers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food items comingled with food for the facility. Suggest facility designate a specific area to store employee food items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed cooked chicken and egg rolls stored in the bottom portion of a flip top cooler while raw proteins (chicken, beef, shrimp) were stored in the top portion directly above. CDI- storage rearranged. VR required. 3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored above raw beef in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed debris accumulation on the back side of the deli slicer blade. PIC indicated the slicer had not been used today. CDI- item was recleaned.

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

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed a metal pot being used for food portioning with jagged/sharp edges where the handle was removed. CDI- product was discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on shelving inside the walk in cooler and on the inside of the ice machine door.

5-202.12 Provide at least 100F water at handsinks. -Pf Observed hot water had been turned off at handsink . CDI hot water turned back on and reached 105 degrees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over cabbage in prep unit. CDI reordered storage . Repeat violation.

7-207.11 Store labeled, employee medications to prevent contamination. -P Observed prescription medication on shelf above prep unit. CDI moved to employee area. -0 points-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed unwrapped straws in use for dine in customer without dispenser . -0 points-

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed test kit expired. -0 points-

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

5-205.15 (B) System maintained in good repair - C Observed faucets at three compartment sink leaking . Repeat violation.

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 caulking at three compartment sink with buildup of mold and in need of replacement. -0 points-

2-102.12 PIC demonstrates knowledge by being a certified food protection manager. No one with managers ANSI food safety certification was on site until 45 minutes after inspection began.

2-301.14 Wash hands after activities that contaminate them.-P Observed an employee handling soiled glassware/plates then proceed onto other tasks without first washing hands. CDI- discussion with employee about hand washing; employee washed hands.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed an employee cleaning a wiping cloth in the bar hand sink. CDI- discussion with employee about usage of hand sinks.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken over shell eggs in the walk in cooler, a container of raw chicken behind beef in a flip top cooler, and raw scallops behind vegetables in a flip top cooler. CDI- storage rearranged. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw proteins in the top portion of a flip top cooler while ready-to-eat foods such as cooked chicken were stored below without any barrier. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a deli slicer blade stored clean with visible debris behind the blade guard.

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 tofu, wontons, sesame chicken, dumplings, and chicken wings in the walk in cooler without datemarks. PIC indicated these items were made on previous days. CDI- items were appropriately dated.

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 scoops used for rice being stored in room temperature standing water.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris accumulation on some shelving in the walk in cooler and in-between the fryer and the wok line. Previous items listed under this violation have been corrected therefore no point escalation.

5-205.15 Maintain a plumbing system in good repair. Observed water leaking from the faucet at the 3 compartment sink.

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw pork on walk in shelf to the right. CDI - PIC placed raw pork on shelf over raw chicken. -1.5- REPEAT

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cut napa cabbage and cooked egg rolls on shelf to the far right in cook line on time without written procedure. CDI - PIC emailed TPHC form with instructions to fill out completely and have available for all inspections. -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed one food employee cooking with no hair restraint and another plating rice without hair restraint. -0-

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 handles in rice and corn starch with handle touching the food. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans over the 3-comp sink. -.5- REPEAT

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lips of to-go cups exposed at the bar. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup at the back wall of the wok stove. -1- REPEAT

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

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken stored over raw shrimp and raw pork over raw shrimp in the make table at the cook line. CDI - PIC rearranged food. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed more than 24 between cleaning the slicer. CDI - PIC disassembled slicer and cleaned. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rice in bin being used as prep table for raw chicken, exposed orange peels on low shelf that are used as an ingredient in food and food stored on the floor in the walk in freezer. -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pans over the 3-comp sink. -0-

4-501.11 Maintain equipment in good repair. Observed no cooling curtain at the entrance of the walk in cooler. Points noto escalated today because only one item was out of compliance. -0- 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 sliding handle of the slicer and on shelving in the kitchen. -1- REPEAT

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors open. -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. REPEAT -1-

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee wiping hands on wiping cloht around waist instead of washing hands, especially after cracking raw shelled eggs at the wok stove. CDI - PIC educated food employee on when to wash hands. -2-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed opened container of oyster sauce with soy sauce inside without label indicating the current contents. CDI - PIC labeled during the inspection. Points were not escalated today because this issue was with only one food container. REPEAT -1-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed to-go black trays at the cook line with the food contact surface faciling up. -0-

4-501.11 Maintain equipment in good repair. Observed no cooling curtain in stalled in the walk in cooler. -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 walk in cooler. 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 -.5-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. Began inspection today with PIC without certification. -2-

5-202.12 Provide at least 100F water at handsinks. -Pf Observed handsink in the kitchen without hot water. Faucet handle is broken. VR no later than 07/07/2017. -1- 6-301.14 Handwashing Signage - C Provide handwashing sign at all handsinks. Observed no handwashing sign at the handsink in the bar. 5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed food employee using handsink for cleaning. CDI - PIC instructed food employees to only use handsinks for handwashing.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed facility not fully cooking wings without approved procedure. CDI - Noncontinuous cooking information sent today via email and process discontinued until procedure approved. -0- VR no later than 07/07/2017

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 cooked tofu and dumpling in the walk in cooling. CDI - Wrapping loosened. -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 rolling cart of spices at the cook line without labels in metal pans and reused oyster sauce jug with soy sauce inside still displaying the original labeling. REPEAT -1-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed spider on ceiling near rear entrance. -0-

4-502.11(A) Maintain utensils in good repair. Observed pitted ice scoop in use. Observed broken hot water faucet handle on the kitchen handsink. -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 rolling carts and on the interior of the dish machine. -.5- REPEAT

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

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 restroom. -0-

3-302.11(A) Separate the different types of raw animal foods. -P Observed dispensing bowls crossed up and used for both beef and chicken., CDI - PIC used three bowls for portion control - one for shrimp, one for beef and one for chicken to prevent mixing the raw meats. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored in flip top in direct contact with RTE cut cucumbers. CDI - PIC voluntarily discarded the cucumbers and moved the raw chicken to the end of the front line of raw meats and to the far left. REPEAT-3-

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed 0 ppm chlorine sanitizer in the dish machine. CDI - PIC used 3-comp sink and purged chlorine line. Service machine if sanitizer concentration is not maintained. -1.5- VR required no later than 03/10/2017.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed cut cabbage and mushrooms in bowls at room temperature in the front of the flip top on the service side of the line without written procedure. CDI - TPHC form emailed today. Have from filled out and available during inspections describing in detail how TPHC is done. -0-

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf Observed one can of residential pesticide in chemical storage near restrooms. CDI - Removed this from the facility and only use commercial pesticides safe for food service. -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 unlabeled spices and other foods on rolling cart in metal pans and squeeze bottles. Label these with the common name of the foods. -0-

3-303.12 Storage or Display of Food in Contact with Water or Ice - C Food shall not contact undrained water or ice. Observed wonton in ice water that is not drained on the prep table for the whole inspection. CDI - PIC used drain pan to move water away from food. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored over cooking woks and on prep sinks. Keep in sanitizer between uses. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked glasses in the bar. Separate these and allow to air dry prior to stacking. -0-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip area on Styrofoam cups exposed behind the bar. Keep the lip area of the cups protected. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy buildup at the side panel on the wok stove. Facility is using cans to line the edges, but heavy buildup is present. Clean. REPEAT -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak around the hot water and faucet of the 3-comp sink. Repair. -1- REPEAT

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken in container stored inside container of raw pork. CDI by instruction.

3-502.11 Obtain a Variance for specialized processes.-Pf Observed fermented rice being made in 5 gallon bucket outside the walk in . PIC stated this was for his own use and was not sold to public. CDI advised to remove from facility and keep at home. -0 points-

3-501.13 Use approved thawing methods. Observed shrimp being thawed under running water measuring 76 degrees. CDI by instruction.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup of food debris at edges of flip top prep unit.

5-205.15 Maintain a plumbing system in good repair. Observed fauctet at 3 compartment sink leaking.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered receptacle in womens restroom. -0 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed utensils from last night stored at grill should be washed every four hours. Observed knife stored as clean with food debris. CDI took all soiled equipement to be washed. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed Ice machine in need of cleaning.

3-501.14(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 chicken not cooling at proper rate. CdI method changed and proper cooling rate achieved see temperature chart above. Much improvement in this area.

7-201.11 Store toxic materials to avoid contamination. -P Observed drain cleaner stored on shelf with oils , mushrooms, and sauces. CDI moved to chemical storage area.

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 in large volume container and covered . CDI moved to sheet pan and placed on speed rack and proper cooling achieved.

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

4-501.113 Chlorine used for sanitizing utensils in dishwashers shall be greater than 50 ppm available chlorine. Observed dishwasher not primed and chemical sanitizer not at appropriate strength. CDI Primed dishwasher and correct concentration reached.

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 large container of cabbage cooling from last night at 60 degrees Also observed tofu cooling in prep unit at rate of .10 degrees per minute. CDI Cabbage discarded and tofu taken to walk in to cool see temperature chart above. Repeat violation.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage cooled in large volume covered. CDI discarded product Repeat violation.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed food coloring in container marked curry powder. CDI labeled container. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up of food debris on shelving in walk in . -0 points-

6-301.14 Post a handwash sign at each handsink. Observed hand wash sink in rear of kitchen with no sign posted . -0 points- CDI provided handwash sign.

4-501.114 Maintain sanitizer at correct concentrations. -P Observed dispenser hose for sanitizer on dishwasher clogged could not get proper sanitizer concentration. CDI hose unclogged sanitizer concentration within standards.

3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 45F within 4 hours. -P Observed cooked cabbage from yesterday in walk in at 63 degrees . CDI discarded product.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed cooked chicken wings , open tofu , lo mein, singapore noodles without date marking in walk in. CDI labeled products.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed pump up sprayer of floor cleaner under dish washer unlabled. CDI labeled. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage for spring rolls cooled in large volume container and covered. CDI corrected by instruction. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested pans in clean dish area. -0 points-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed flip top prep unit in need of 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. Observed wall in men's room cracking. -0 points-

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 employee handle cell phone and go back to food prep without hand washing. CDI hands washed.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee chop onions that were not going to be cooked immediately after chopping. CDI onion tossed and gloves donned. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed potato peeler, dicer, metal pans, pots and plates soiled with debris. CDI items moved for cleaning.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of prep and microwave soiled with debris.

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed caulking by 3 comp sink and dish machine covered in mold and in need of cleaning.

3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf. Observed employees handle vegetables with bare hands that was not going to be immediately cooked, and employee grabbing food from a food containers with bare hands. CDI gloves donned and utensils used. Repeat.

3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw chicken stored over raw eggs in walk in. CDI items relocated. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw scallops and raw pork stored over RTE sauces in reach in unit. CDI items relocated. Repeat. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P. Observed unwashed produce stored above RTE food in walk in unit. CDI items relocated.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. CLean ice machine on a weekly basis. Observed ice machine soiled with derbis. CDI cleaning started.

5-501.17 Provide a covered waste bin in female restrooms. Observed uncovered waste bin in women's restroom.

2-301.12. Follow the cleaning procedure to adequately wash your hands.-P. Observed employee wash hands without soup. CDI hands rewashed with soap.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee use bare hands to handle RTE food. CDI employee provided scoop to handle food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P.. Observed raw egg stored over peppers, and raw chicken stored over RTE food. CDI items rearranged. Repeat.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed knives, plastic bowl, ladle, slicer soiled with food debris. CDI items moved to sink for cleaning. Repeat. 4-501.114 Maintain sanitizer at correct concentrations. -P. Observed dish machine at 0ppm. CDI machine primed and at 50ppm.

3-401.11 Raw animal foods shall be cooked to their corresponding final cook temperatures. Observed facility using metal bowls to preportion foods before cooking. Employee used bowl to place raw beef inside bowl to cook then immediately placed precooked chicken inside same bowl that had left back beef juices inside. Facility only reheated chicken to 129F for immediate service. CDI facility made fresh plate and cooked chicken all the way to 183F. Had facility use separate tongs and bowls for each type of raw food used and ensure bowls used for RTE foods will not be used for raw meat as well.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed facility raw egg mix, raw chicken, tofu, and raw shell eggs sitting out on the counter above 45F. CDI items placed in cooler to bring down temperature. Facility hold wontons out on counter for service then cool down and use again for night service. CDI wontons discarded. Provided TPHC handout if facility wants to use time on wonton.

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 milk, rehydrated noodles, cut cabbage,and tofu not dated in the facility. CDI items dated. 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 wings from 3/1. CDI item discarded.

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 3 dented cans comingled with cans in good condition. CDI items placed in a separate area. 3-305.14 During preparation unpackaged items shall be protected from contamination. Observed facility using tongs for raw chicken, raw shrimp and other RTE foods. Observed facility using steel bowls to portion raw meats and ready to eat foods before cooking and contaminating RTE food with raw meat juices.

2-101.11 PIC shall be present during all hours of operation.-PF. Observed PIC enter facility after inspection started.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P.3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw eggs stored over RTE food, and soybeans stored below raw eggs in reach in. CDI items relocated. 3-302.11(A) Separate the different types of raw animal foods. -P. Observed raw beef stored below raw chicken in cooler. CDI item relocated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed facility with soiled metal containers, plastic containers, and slicer. CDI items moved to sink for cleaning.4-501.114 Maintain sanitizer at correct concentrations. -P. Observed sanitizer bottle and dish machine at 0ppm. Verification required.

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 facility with milk, half and half, and noodles not dated. CDI milk discarded and items dated.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf. Observed oven cleaner and detergent not labeled. CDI bottle labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed facility have grilled chicken cooling in a pan at room temperature. CDI item placed in different pan and placed in freezer to cool.

2-102.12 Certified Food Protection Manager - C. Atleast one person with ANSI accredited food certification shall be available during all hours of operation. Observed PIC enter facility 15 minutes after inspection started.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P. Food that is cold held shall be 45F or below. Observed eggs on counter at 72F. CDI eggs placed in reach in for cooling.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF.PHF/RTE foods that are prepared or opened shall be dated. Foods that are 41F or below have a 7 day shelf life, 42-45F have a 4 day shelf life. Observed chinese cabbage not labeled. CDI item dated.

3-501.13 Thawing - C. Food shall be thawed completely submerged under water with running water. Observed shrimp thawing on prep table in water.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be kept in a sanitizer bucket in between uses. Observed wet cloth on prep surface. Repeat.

3-304.12 In-Use Utensils, Between-Use Storage - C. Utensils shall be stored with handles above food, and on a clean portion of the food preparation station. Observed bowls used as scoops stored in food containers, and knife stored between the wall and prep table.

4-101.11 Characteristics-Materials for Construction and Repair - P. Materials used in the construction of utensils or equipment shall be safe and durable. Observed facility using plastic bags to hold food in cooler and freezer. Verification required.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperature. Observed raw beef stored below rawe chicken, broccoli stored below raw beef on racks and vegetables stored below raw meats in cooler on storage containers. CDI items moved to proper area and left storage handout. Repeat.3-304.15 (A) Gloves, Use Limitation - P. Single use gloves shall be used for only one task such as working with RTE food or raw animal food and discarded wihen soiled or damaged or when interruptions occur in the operation. Observed employee go in cooler and come back to grill to prepare food. CDI handwashing and gloves changed.

7-102.11 Common Name-Working Containers - PF. Toxic bottles shall be labeled with the common name of the chemical. Observed unlabeled chemical bottle in facility. CDI item discarded.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in a labeled sanitizer bucket or stored away to be laundered. Observed wet cloth on prep table.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Maintain separation of raw and ready to eat foods and store by final cook temperature with foods requiring a higher cook temperature on the bottom and ready to eat on top. Observed raw chicken stored over carrots and tofu in the walk-in refrigerator. CDI - carrots and tofu moved.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. Facility had date marked all required items except the noodles. CDI - dated.

7-201.11 Separation-Storage. Chemicals shall be stored so they can not contaminate food, utensils, single service, equipment, etc. Observed chemicals stored on the prep sink. CDI - removed.

Keep a copy of the employee health policy on site or memorize it. Observed the PIC knew about employee health policy but not enough to be able to reference a copy. CDI.

Bare hand contact with ready to eat food is no longer permitted. Observed an employee cutting vegetables and handling them with their bare hands. CDI.

.3-304.11 Food Contact with Equipment and Utensils. Food shall only contact surfaces that have been cleaned and sanitized. Observed vegetables being cut on the dish sink which contained dirty dishes. An additional sink is required by the transitional permit. CDI.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking. No date marking system was in place. Potentially hazardous foods including cooked and cooled foods required date marking and to be discarded after 4 days if held between 41-45F as the facilities refrigerators are holding. CDI.

3-304.14 Wiping Cloths, Use Limitation. Store wet wiping cloths in sanitizer between uses. Observed wet wiping cloths on prep tables in the kitchen.

3-304.12 In-Use Utensils, Between-Use Storage. Do not store utensils in room temperature water. Store dry or in 135F+ water. Observed rice scoop and other utensils in 75F water. Also, do not store utensils in areas not easily cleaned. Observed a knife stored in the gap between the wall and the cold holding unit. CDI.

Observed a bucket being used to hold a rice warmer off the floor. Find an approved area such as a table.