THAI EMERALD OF HUNTERSVILLE RESTAURANT

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 full container of dumplings with a date mark of 7/20 in reach in cooler. PIC stated that the date of preparation is incorrect and the dumplings were prepared day of inspection. CDI - PIC was allowed to re-date the dumplings because of incorrect date marking. In the future, the PIC may be required to discard food, per 3-501.18 (A), that is not dated or inappropriately dated in accordance with 3-501.17 (A), (B), or (C). -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 .

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 unlabeled storage containers of ingredients on dry storage shelf and around cook line. -0 points-

4-101.11 (A) - (E ) Food contact surfaces shall be (A) Safe P, (B) Durable, Corrosion-Resistant, (C ) sufficient in weight and thickness to withstand repeated washing (D) Smooth and easily cleanable, and (E) Resistant to damage. Observed establishment using 32oz soup containers as food storage in walk in and reach in coolers. Establishment is cutting container plastic lids to make room for spoon and serving utensils. PIC has been advised to ensure food storage containers are durable, resistant to damage, smooth, and easily cleanable. -0 points-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions stored on boxes of oyster sauce and ingredients in dry storage area. -0 points-

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 then turn off faucet without using paper towel or protective barrier. CDI - Employee was instructed on proper handwashing procedures. PIC has been advised to instruct employees on proper handwashing procedures using handwashing procedure instructional located poster above handwashing sink. -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)(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 shell eggs stored behind cooked chicken in flip top cooler. CDI - Storage order was corrected. PIC has been advised to hold raw foods at front of flip top coolers and ready to eat items in rear. -0 points- 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 TCS foods in flip top cooler cold holding at temperatures between 43F and 44F. Observed red curry and panang curry being held on ice bath at prep line with temperatures of 44F and 45F. Observed fried tofu stored on top of items in flip top cooler (without proper temperature control) at 64F. CDI - Flip top cooler was closed to allow items to cool. Flip top cooler is directly across from cook line. Ambient air temperature of flip top cooler was 39F. All items cooled to 41F prior to end of inspection. Red and panang curry were discarded and PIC has been advised to use more ice in ice bath to keep TCS foods at 41F or less. Fried tofu was placed on TPHC since lunch service ends within 4 hours. PIC has been advised to hold fried tofu at temperatures of 135F or above or 41F or less. -REPEAT- -3 points- 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 .

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 cardboard being used on shelving under dry goods and sauces. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -0 points-

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P. Observed 3 separate food employees use cloth to wipe off soiled gloved hands. CDI- EHS discussed discard of gloves with PIC, PIC had food employees discard gloves and removed cloths from area.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed rice noodles being held on prep counter, boiled chicken held in 2D flip top temping above 41F. CDI- PIC removed added ice to noodles and removed chicken to cool in WIC. 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 . 3-501.16(B) Maintain raw shell eggs in refrigeration with an ambient air temperature of 45F or below.- P. Observed raw shell eggs being held on stove counter temping above 45F. CDI- PIC removed eggs to flip top before moving them to WIF. For more information, please visit: www.mecknc.gov/foodsafety

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed boiled chicken being cooled in deep densely packed container with tight fitting covering, boiled chicken being cooled in open flip top unit, boiled eggs removed from counter to cool in flip top. CDI- EHS discussed effective cooling methods, removed chicken from flip top to WIC, removed eggs to WIF, and removed rice noodles to ice bath. Ensure TCS foods are cooled to 41F or below before storing in cold holding units. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small flying insects in dish pit and cookline. PIC stated orkin was onsite Monday. 6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen door in disrepair with openings unprotected.

4-501.11 Maintain equipment in good repair. Observed gaskets of 3D and 2D prep unit in disrepair. Replace gaskets. *REPEAT*

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. Observed interior of dish machine with debris and residue accumulation. Increase cleaning frequency.

*REPEAT* 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P- *Observed - 1 Large bus tub of raw marinated chicken above 41F, see temp chart for details. *CDI - PIC voluntarily discarded item. NOTE: Points deducted reduced due to large improvement from previous inspection. 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 .

4-501.11 Maintain equipment in good repair. *Observed - Gasket torn on small flip top lowboy and on large flip top lowboy.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed various TCS foods being held above 41F in walk-in cooler. See temperature chart for details. Ambient temp of unit 38F-39F. Products with various prep dates. CDI: Education provided, temperature of unit turned down (36F), PIC voluntarily discarded any food above 42F(foods within +/- 1F cooled down to below 41F). Observed various TCS foods being held above 41F in salad make table. Products with various prep dates. Ambient temp of unit 50F. CDI: Education provided, temperature of unit turned down (35F), PIC voluntarily discarded products above 41F. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice noodles being held below 135F on counter. PIC stated product cooked @10:30am. CDI: Education provided and PIC placed product on TPHC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken kabobs being held above 41F in reach-in portion of salad make table. Product prepared 07/21/24. EHS recommended rearranging storage order of unit for better air flow. CDI: PIC voluntarily discarded product.

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 fried tofu cooling in reach-in portion of main make table, general chicken cooling in flip-top portion of salad make table, and cabbage cooling in covered bus tub in walk-in cooler. CDI: Education provided, products vented moved to walk-in coolers for rapid cooling (<41F).

4-501.11 Maintain equipment in good repair. Observed torn gasket on salad make table.

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 rice scoop stored with handle on contact with product. CDI: PIC removed scoop and turned handle upright.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed red and green curry sauce being held above 41F in ice bath near cook line. PIC stated product pulled from salad make table during lunch rush and placed on ice bath. CDI: Education provided, product cooled (<41F), and PIC placed more ice around product.

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 heavy cream in front reach-in cooler with no date label. CDI: Education provided and PIC backdated product.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed chicken and dumplings thawing on rolling cart using ambient air. CDI: Education provided and product moved to thaw under refrigeration.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screen on back door torn at bottom.

3-304.12 (C ) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed rice scoop stored in stagnant water next to rice cooker. CDI: Education provided and PIC obtained new rice scoop. Going forward, facility will store scoop in dry insert pan as means of scoop storage when in use.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets on salad make table and main make table soiled with buildup.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two roaches near office entrance.

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 scoops stored with handles in contact with product in bulk containers (sugar, cornstarch, msg). CDI: Handles turned upright.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a few insert pans wet stacked.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Observed PIC has signed employee health agreements for staff, however the agreements have only 5 illnesses listed. CDI: EHS emailed PIC a copy of the newest employee health agreement which includes nontyphoidal salmonella during the inspection. For more information on employee health policy, please visit: http://meck.co/FoodSafety

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored behind fully cooked chicken in the prep top. CDI: Items moved. For more information on food storage order please visit: http://meck.co/FoodSafety 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee repeatedly handle raw shrimp and raw shell eggs with gloved hands and then handle clean plates that fully cooked food was placed on for serving and that went out to the customer. CDI: EHS and PIC discussed a better process such as having just one employee handle raw items and the other employee(s) on the line handle the clean plates and fully cooked items. Alternatively tongs could be used for the raw proteins, aside from eggs which would limit some raw protein handling and glove changes. Employee changed gloves and washed hands.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried tofu stored in a pot on top of other containers in the prep top unit. Product was above 41F. CDI: Product relocated to inside the prep unit reach in area. 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 .

4-501.11 Maintain equipment in good repair. Observed gasket on right side door of salad cooler damaged. Observed some shelving in walk in beginning to rust.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed lids on cardboard dumpster have been broken off and are no longer present. EHS urged PIC to contact landlord so that a new dumpster can be provided.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored across 2 speed racks in the walk in cooler above meats, shrimp and eggs used for facility. Ensure employee food is stored away from food designated for the restaurant. EHS suggests combining employee food to one whole speed rack due to the volume of food that PIC stated is for employees only.

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 can opener spike with significant buildup on food contact surface, in need of cleaning. EHS discussed cleaning frequency of multi-use utensils such as the can opener, emphasized importance of cleaning this equipment especially considering facility uses many canned products for production of curry sauce. CDI- can opener removed for wash/rinse/sanitize process.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed multiple bottles of chemical cleaners with no label. PIC stated he has had issues with chemicals wearing away the label on bottles, EHS suggested finding a permanent solution to labeling these products, look into finding labels that will not wear off with typical chemical use. CDI- bottles labeled during inspection.

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 1x shaker with no label.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed multiple smaller cutting boards with significant grooves, no longer smooth and easily cleanable. 4-501.11 Maintain equipment in good repair. Observed gasket on walk in cooler with damage, in need of replacement. Observed shelving in walk in cooler rusting.

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 shelving in walk in cooler in need of cleaning.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed floors behind main cook line and to the side of fryer area with some buildup, in need of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles in container on the prep table at 97F, PIC stated they are taken out during the lunch rush. Observed several TCS foods in the prep top cooler above 41F (sprouts, cut tomatoes, cooked chicken, cut cabbage. Unit was temped at 40F. Observed that the containers on the top of the prep unit were not proper set into place therefore allowing air to escape the unit and the warm air to entire into the air gaps; a few products were above the load line of the containers. Explained to the PIC to keep TCS products below the load line and to ensure that Any TCS products prepped in the AM shall be properly cooled down to 41F and then place into the unit as the unit is not designed to cool but to maintain 41F and below. CDI- PIC placed TCS products in the walk in cooler to rapidly cool back down to 41F or below. Failure to comply may result in further compliance action: Risk control plan for cold holding. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed noodles in container on the prep table at 97F, PIC stated they are taken out during the lunch rush. Observed sprouts just placed on into the prep top cooler temped at 66F. CDI- PIC placed the noodles in the walk in cooler to rapidly cool back down to 41F or below. Discussion with PIC on proper cooling down just prepped TCS products to 41F prior to placing in prep cooler. Sprouts were placed in the walk in cooler to proper cool to 41F or below. -REPEAT-

5-202.14 Prevent backflow or back siphonage prevention devices installed shall meet American Society of Sanitary Engineering standards. -P Observed a sprayer attached to the hose at the mop sink without a proper back flow prevention device. Remove the sprayer or provide a backflow prevention device on a water supply that shall meet American Scoaiety of Sanitary Engineering (ASSE)- recommend installing a ASSE 1011 at the mop sink. CDI- PIC removed the sprayer hose.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food stored on shelf in the walk in cooler with other facility foods.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed rice noodles on the prep table at 54F, PIC stated they were just taken out. CDI- PIC placed ice the noodles to rapidly cool back down to 41F or below. -REPEAT- **Continued non-compliance for cold holding may result in further compliance actions such as a risk control plan.**

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 cooked chicken in the walk in cooler not properly datemarked. PIC stated the chicken was prepped yesterday. CDI - Date was placed on the chicken. -REPEAT- 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabeled spray bottle of purple liquid. CDI - PIC labeled degreaser.

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water.Observed packaged fish thawing improperly in the walk in cooler. Discussed with the PIC the importance of removing the fish from the packaging once removed from the freezer and into the walk in cooler. CDI - PIC cut the packages.

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 gaskets in need of cleaning on reach in coolers. -REPEAT-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed tofu on the Prep table with a temp of 52F Observed cooked chicken in the reach in prep cooler temped at 79F. PIC stated that they were just made an hour ago. CDI- PIC placed in the walk in cooler to cool back down to 41F or below.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information on date marking please visit: http://meck.co/FoodSafety Observed cooked chicken with a date of 11/26 and cooked sticky rice with a date of 11/23. PIC explained that they were taken out of the freezer. Discussed with the PIC that once the product is prepped and placed in the freezer (day 1), thaw date (day 2), then they have 5 days to use the product. CDI - PIC voluntarily discarded the foods.

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 Observed just cooked breaded chicken in a deep metal pan in the walk in cooler. Observed just cooked chicken in the reach in prep cooler in deep metal pan. CDI - Breaded chicken was placed on a sheet pans and placed into the walk in freezer to rapidly cool. Cooked chicken was placed into the walk in cooler.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed gaskets in need of cleaning on reach in coolers. Observed bins for clean utensils in need of cleaning, accumulating debris and dust.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked chicken on the prep top cooler, prepped today around 11AM, temped at 62F. Observed breaded chicken in prep top cooler, prepped this morning and temped at 47F. CDI- PIC placed back into the walk in cooler to cool properly to below 41F.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed degreaser and sanitizer not labeled. CDI - PIC properly 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 cooked chicken and breaded chicken prepped today and placed into the the working prep top cooler for use, these products were not properly cooled to 41F or below prior to placing into service. Temped breaded chicken at 47F and cooked chicken at 62F. CDI - Was able to determine when these products were prepped and allowed the PIC to place back in to the walk in to properly cool down to 41F or below.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on prep coolers along the cookline accumulating food debris. Observed bins for clean utensils accumulating dust.

5-501.115 Maintaining Refuse Areas and Enclosures - C Observed the ground around the dumpster in need of cleaning. This dumpster is shared between other food establishments and shall be maintained clean at all times by all who share to prevent attracting pests or harboring pests.

6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed improperly stored with the handles in the mop sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed a larger pot of soup cold holding in the WI at temperatures above 41F. CDI. PIC voluntarily discarded. ***All other foo was holding at right temperatures.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soy sauce stored directly on the floor in the Kitchen area. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up in the micro wave. Needs to be cleaned.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed eggs, chicken cold holding in the prep unit at temperatures above 41F. CDI. PIC removed it to the cooler and indicated that the eggs were pulled out about 30 minutes ago and also indicated that the chicken was cooked about an hour 30 minutes ago.

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 chicken in RI, Potatoes in WI without a date mark on them. CDI. PIC date marked all of them.

7-201.11 Store toxic materials to avoid contamination. -P. Observed a bucket of sanitizer stored directly on the prep table. CDI. PIC removed.

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 frozen food stored directly on the floor in the WI freezer. CDI. PIC removed.

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

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed containers and cans blocking hand sink in back of facility. CDI- cans and containers were removed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling in deep, covered container. Observed fried chicken cooling in prep sink but not not in contact with cooler component. CDI- Cooked chicken was placed in shallow pans. Fried chicken was discarded by management.

3-501.13 Use approved thawing methods. Observed raw shrimp thawing at prep sink in bowl submerged in water with no agitation. CDI- PIC turned on water to agitate shrimp.

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

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure. -P PIC could not adequately explain the employee health policy but was able to provide an employee health policy. CDI. Reviewed employee health policy with the PIC. Encouraged the PIC to review the symptoms and illnesses both with management and staff. Provided the PIC with an employee health policy sign with pictures to help better explain. Employees stated they do not come to work sick. Will review again at next inspection.

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 COMMENT: Observed front staff employee dispensing soup and rice for dishes for customer without washing their hands before entering the kitchen. CDI. Instructed staff employees to wash their hands. Employees washed their hands properly.

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 COMMENT: Observed one container of cut napa cabbage with a prep date mark of 6/30. CDI. The PIC voluntarily discarded the cut napa cabbage. Reviewed TCS cut leafy green date marking with the PIC.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked tofu cooling in the grill prep cooler. Prep coolers are used for the storage of cold food (41F or below) not for cooling. CDI. Had the PIC move the cooked tofu to the walk in cooler to properly cool and meet time/temperature parameters. Repeat; half points.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed oils and sauces noted at the grill prep area noted properly labeled. PIC instructed to label.

6-202.15 Protect outer openings of establishment from insect or rodent entry. COMMENT: Observed gap underneath back exit kitchen door. Provide an effective door sweep at the bottom of this door.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed large amount of employee food stored in the walk in cooler above and intermingled with establishment food. Instructed the PIC to designate a specific area for the storage of such food (bottom shelf in bins below establishment food, on a separate bottom shelf, etc).

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. COMMENT: Observed employee hat stored on the side of large commercial mixer. Store employee clothing in designated area.

4-501.11 Maintain equipment in good repair. COMMENT: PIC informed EHS during being of inspection that walk in freezer was not working properly this morning. Walk in freezer noted at 30F. Observed all food still frozen in the walk in freezer. PIC has called a work order in for the freezer to be repaired. Instructed the PIC to maintain the walk in freezer door closed unless it is absolutely necessary to open it.

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 cut lettuce cooling in flip top cooler. CDI-lettuce discarded.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored amongst food used for customers. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored on shelf with utensils.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal bowls stored as clean with food debris. CDI-rewashed.

3-202.11 POTENTIALLY HAZARDOUS FOOD (TIME/TEMPERATURE CONTROL FOR SAFETY FOOD) that is cooked to a temperature and for a time specified under 3-401.11 - 3-401.13 and received hot shall be at a temperature of 57C (135F) or above. Observed rice noodles on counter at 81F. PIC stated that these noodles are picked up at a noodle manufacturing plant hot and brought to facility, cooled down and used throughout the week. PIC must ensure that noodles are received at facility at 135F or above and transported to facility in insulated bags/coolers to keep product at 135F and above until cooling is able to start at facility. CDI-noodles spread out onto sheet pan to put into freezer and rapidly chilled.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed rice stored uncovered in walk in cooler. CDI-covered.

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 two TCS items dated and held past 7 days in walk in cooler. CDI-voluntarily discarded.

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. Cleaning needed on floor around fryers and behind equipment.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep surface. CDI-moved to bottom shelf.

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 fried tofu cooling in flip top unit. CDI-put into cooler below.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled chemical bottle. CDI-labeled.

• 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rags stored on cutting boards.

Door 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on large bin for dry rice storage and in interior of microwave.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed food items held above cold well in flip top unit and above 45F. Ensure items are stored in cold well or in cooler below. CDI-items placed into cooler below. REPEAT

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Observed two small pots of items cooling and tightly covered in walk in. CDI-items left uncovered to vent.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Straighten up and clean items stored on shelving across from grill.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed clean cutting board stored directly behind 3 comp sink faucet. CDI- Item was re-washed and instruction provided on proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed items in top of prep unit to be above 45 F (see temp chart) due to outlet being tripped and turning unit off. CDI-Items out of temperature were voluntarily discarded and the items in the bottom of prep unit were still in temperature. Items in correct temperature were taken to walk in until prep unit has cooled down fully. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed dry ingredients not easily recognized without labels on chef's cart. Label.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed employee tooth brushes stored near wrapped single service items. CDI- Employee items were removed and instruction provided.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed heavy debris build up in prep unit gaskets. Clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in prep cooler above 45F due to pans not being placed down in cold well and over filled. CDI-all items placed into cooler below. Also observed sauces on ice that was mostly melted and slightly above 45F. CDI-sauces taken to walk in cooler.

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 boiled chicken cooling in walk and tightly covered. CDI-cover removed.

to '6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Clean freezer floor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee hats stored on stand mixer.

5-202.12 A self closing faucet shall provide a continous flow of water for 15 seconds without the need for re-activation. Observed hand sinks in womens restroom needing re-activation after 7 seconds.

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 dumplings prepared, frozen and thawed with no date label on frozen or thawed product. CDI-labeled.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on equipment surfaces throughout including fans. Replace stained and cracked caulking around sinks.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed large amount of employee items stored on shelving under prep table amongst items like plastic wrap and disposable gloves.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items stored above cold well in flip top prep units above 45F. PIC stated these items were put into cooler about 30 minutes prior. CDI-all items placed into cold hold below or walk in cooler.

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 rehydrated noodles with date label of 16 days prior. PIC stated that the date had not been changed as needed and that noodles do not last more than 3 days at the most. CDI-label changed to correct date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling in flip top prep unit and a pan of breaded and cooked chicken cooling with a cover on in walk in cooler. CDI-pan vented and pan of chicken placed into walk in cooler to cool rapidly.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed washed lettuce stored in direct contact with box of spring rolls. CDI-lettuce rewashed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items in flip top prep unit holding above 45F. Items stored in front row of unit closest to grill observed at 51-53F. Items in back of unit measuring 42-44F. Not all items in unit are TCS (raw produce-carrots, broccoli etc.). CDI- All TCS items moved to back of prep unit where unit is holding correct temperature. Temperature on unit turned down.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried tofu cooling in flip top unit. Cool foods in walk in cooler instead of holding units. CDI-item put into walk in.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door open and screen door in use with rips in mesh that may allow insect/rodent entry.

4-501.11 Maintain equipment in good repair. Repair corroded shelving in walk in cooler.

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. Observed both certified food protection managers not present today of inspection. No other person observed certified.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee food and drink stored next to/with customer food and next to clean plates on cook line. CDI - items relocated.

u2-301.14 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 with gloves on handle soiled dishes then go over to cook line to prepare food without taking off gloves and washing hands. CDI - had employee wash hands and change gloves. 2-301.15 Only wash hands in handwashing sink.-PF. Observed employee washing gloved hands at 3-compartment sink. CDI - had employee take off gloves and wash hands at handwashing sink.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed 0ppm chlorine sanitizer in one spray bottle. CDI - bottle dumped and refilled with 50ppm chlorine.

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 fried tofu and sesame chicken > 45F cooling in top of flip top cooler (see temp chart for specific temps). CDI - tofu transferred to walk-in cooler and sesame chicken moved to walk-in freezer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed no label on a few dry good containers in kitchen.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of food stored on the floor in walk-in freezer. (Removed during inspection). Protect food from contamination sources not specifically noted by code. Observed raw shrimp being prepared at 3-compartment sink where dirty dishes were stored. (Shrimp removed)

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

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed bags of rice noodles cooling on counter @ 115F. CDI - moved to walk-in to properly cool. Observed pots of sauces cooling on counter not actively cooling. CDI - moved to ice baths to actively cool. Observed a pot of chicken broth @ 93F cooling in walk-in with lid on. CDI - lid removed.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pots of sauces cooling on dirty side of 3-comp sink. Sauces moved to ice baths.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed a few wiping cloths not in use stored on prep table.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Label storage shelf in kitchen on cook line to not confuse with customer items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shell eggs and fried tofu that had been left out and placed back in top of prep cooler > 45F. Items left out less than 1 hour. CDI - eggs placed in ice bath and fried tofu placed in bottom of prep cooler.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed utensils stored in containers with food debris at bottom.

4-501.11 Maintain equipment in good repair. Observed lots of equipment that is not being used stored at back area of kitchen. Remove or store away unsued equipment.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build-up on shelves inside prep cooler and under microwave in kitchen.

4-501.114 Maintain sanitizer at proper concentration. Observed bleach sanitizer in bucket at 10ppm. CDI, bucket dumped and refilled with bleach sanitizer at correct strength (100ppm).

3-501.16 (A)(2) and (B) Maintain TCS foods for cold holding at 45F/below. Observed rice and shell eggs at wok station counter > 45F; fried tofu inside top of flip top cooler > 45F; rice noodles on counter > 45F. CDI, all items moved to walk-in and reach-in cooler to cool down.

3-304.14 Store wiping cloths in chemical sanitizer when not in use. Observed wiping cloths laying on counter.

3-501.16 (A)(2) and (B) Ensure all cold time/temperature control for safety foods (TCS) are maintained at ot below 45F. Observed rice noodles sitting on counter at 52F. CDI, rice noodles moved to cooler to rapid cool.

7-102.11. Ensure all working containers of chemicals are properly labeled with common name. Observed strong bleach solution stored in spray bottles improperly labeled as "chlorine sanitizer" . CDI, by labeling.

4-901.11 Properly air dry dishes and equipment before stacking. Observed a few metal pans stacked wet on dish shelf.

2-102.12 Certified Food Protection Manager. Observed no certified food protection manager present at time of inspection. Facility has until January 1, 2014 to comply.

3-301.11 Preventing Contamination from Hands. Observed employee touching head of lettuce for lettuce wraps with bare hands. CDI, directed to wear gloves or use utensils for handling ready to eat foods.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Observed a pan of red curry sauce sitting in ice bath with water melted and 2 containers of rice noodles sitting out on counter > 45F. CDI, more ice added to iced bath & rice noodles moved to cooler to properly cool & cold hold.

7-102.11 Common Name-Working Containers. Observed two spray bottles of bleach sanitizer > 200ppm. CDI, bottle diluted and corrected to proper concentration during inspection.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking. Observed employee notebook tablet , jacket, newspaper, charger, etc. stored on shelf with food items. Need to designate an area for employee personal belongings.

2-102.12 Certified Food Protection Manager. Ensure a certified food protection manager is on site at all times. Observed no certified food protection manager.

5-205.11 Using a Handwashing Sink-Operation and Maintenance. Maintain all handsink accessible at all times. Observed boxes stacked on top of laundry bin blocking access to handsink in the kitchen. CDI, boxes relocated.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation. Ensure food is protected from cross contamination by separating types of raw animal foods in correct storage order such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. Observed raw chicken stored above shrimp & beef in walk-in freezer. CDI, by instruction.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness. Maintain sanitizer available at correct strength. Observed chlorine sanitizer in spray bottle at 0ppm. Maintain at least 50ppm. CDI, corrected to proper strength during inspection.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding. Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F. Observed breaded chicken stored inside flip top prep cooler on top of other pans above 45F. Conversation with PIC determined that breaded chicken is used constantly at lunch time & does not stay out of temperature for more than 4 hours. Filled out TPHC paperwork with facility, approved procedure to start using for breaded chicken on site during lunch time. CDI, breaded chicken placed in cooler on bottom.

3-501.15 Cooling Methods. Follow proper cooling methods for rapid cooling. Observed rice noodles cooling in walk-in cooler in metal pan already pre wrapped & portioned in plastic bags with lid on and cooked chicken cooling with plastic tightly on. CDI, cooked chicken & rice noodles vented & bags were opened to allow for air flow.