CHIN CHIN RESTAURANT

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed mop bucket stored directly in front of hand sink. CDI. PIC removed.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed uncovered containers of food items in RI cooler. Repeat *** IMPROVEMENT from last time.

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). 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 . 3-501.18 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 items in the WI from yesterday without dates. CDI. PIC dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cleaning needed on prep top covers.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple containers of employee food items commingled and stored above food items for sale inside the WI cooler. CDI: PIC moved employee food items to prevent contamination.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered containers of food items in RI cooler. Repeat

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

4-501.11 Maintain equipment in good repair. Observed heavy rust on shelves in the WI cooler. Needs to be replaced.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF. Observed an incomplete health policy in the facility during inspection. CDI. PIC was provided one. For more information on employee health policy, please visit: www.mecknc.gov/foodsafety

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered containers of food items in RI cooler.

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 multiple items in the facility without dates. CDI. PIC date marked. 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 working containers of spices stored without label. CDI. PIC labeled. Repeat

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee wearing wrist band while working with shrimps

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in prep table. CDI - Chlorine added to achieve properly concentrated sanitizer of 50 PPM. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed properly labeled, readily prepared bin of sanitizer holding wiping cloths stored directly on the ground. CDI - Food employee raised sanitizer bucket by placing on upturned bucket lid. In future, elevate sanitizer buckets via risers or platforms. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple containers of employee food items commingled and stored above food items for sale inside the reach-in cooler. CDI: PIC moved employee food items to prevent contamination. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed a container of raw beef stored directly above containers of RTE foods, such as fried chicken and egg rolls) inside the reach-in cooler. CDI: PIC corrected storage order to prevent contamination. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the blade of one knife soiled with visible food debris, stored on the clean knife magnetic strip. CDI: PIC removed the knife to be re-washed/rinsed/sanitized. 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 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of spring rolls that were cold holding above 41F in the reach-in cooler (see temp chart). PIC stated that they did not have many orders of it today and was not recently taken out of the cold holding unit. CDI: PIC voluntarily discarded spring rolls. Observed a container of cut cabbage held out at room temp near the make line, temping above 41F (see temp chart). Facility does not have any TCS food items on TPHC. PIC stated he brought out the container from the WIC at 11:30AM (two hours prior to the EHS’ observation).’ CDI: EHS allowed PIC to move cut cabbage into the WIF to rapidly cool down. *Note: No other TCS food items were observed out at room temp. REPEAT VIOLATION. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one unlabeled spray bottle stored underneath the food prep table in the kitchen. PIC stated the bottle is chlorine sanitizer. CDI: PIC labeled the spray bottle to easily identify and prevent contamination.

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 non-TCS food product being stored inside a 5-gallon Kikkoman soy sauce container. PIC stated it is their seasoning they add for their rice. CDI: PIC labeled the container as “rice seasoning” to easily identify.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a container of cooked rice noodles submerged in water. PIC stated the noodles were prepped yesterday. CDI: PIC drained the water out of the noodles to prevent contamination. 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 four bottles of red wine vinegar stored in a shelf inside the female restroom. PIC stated they are not using these bottles and need to return them to their supplier to get credit back. CDI: PIC removed the bottles after EHS explained food cannot be stored in the toilet room, even if they are being returned, and to have a separate area for items needing to be returned.

4-202.11 Multiuse 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 one metal whisk damaged and protruding stainless steel parts out from the handle, stored hanging on the clean dish rack. Observed one rubber spatula with a heavily chipped food-contact surface, stored hanging on the clean dish rack. CDI: PIC voluntarily discarded both utensils. 4-501.11 Maintain equipment in good repair. Observed heavy ice buildup on the ceiling inside the WIF near the fans. Observed rusted bottom shelf underneath the food prep table in the kitchen. Observed the partition wall of the prep sink next to the hand sink in need of re-caulking or replacing. Observed rusted shelves on the dry storage rack. Call repairman to check out the WIF, replace rusted shelves throughout, and replace/repair partition wall of prep sink.

4-501.16 (A) Do not use a warewashing sink for handwashing. Observed two handwashing signs (one in English and one in Spanish) posted at the 3-compartment sink. CDI: EHS explained why this could mislead employees to think they can wash their hands at the 3-compartment sink, and PIC removed both handwashing signs.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy oil buildup in the hood vents. Observed interior walls of cold holding units needing to be cleaned. Increase cleaning frequency. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed a small water leak at the 3-compartment sink. Repair water leak.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed a numerous amount of personal items that are not necessary to the operation or maintenance of the facility, stored throughout the facility. Facility only serves carry-out orders and does not do dine-in service anymore, but still an egregious amount of personal items are stored throughout the front area where tables and chairs are placed, in the hallway leading to the restrooms, and also inside the restrooms. Remove any items not necessary to operation and maintenance of the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple containers of employee food items commingled and stored above food items for sale inside the reach-in cooler. CDI: PIC moved employee food items to prevent contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked general tso's chicken cold holding above 41 degrees F in the reach-in cooler. CDI: PIC voluntarily discarded food item. Observed the deli make table holding food above 41 degrees F. PIC had brought this to EHS's attention at the start of the inspection and had contacted the repairman to come look at the make table. As a temporary fix, the PIC had placed ice bags underneath the food in the make table, but EHS advised to keep all food in the WIC until the unit was repaired. Food was placed into the make table an hour before the start of the inspection. Repairman stated he would arrive at the facility after 4:00 PM today. PIC moved all items into the WIC so that TCS food items would not surpass the time and temperature window. VERIFICATION REQUIRED within 3 days to ensure facility is in compliance. 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 cut cabbage and eggrolls in the WIC that were not date labeled. PIC stated that they were both prepared yesterday. CDI: PIC created date labels for these TCS items. REPEAT VIOLATION. Note: Points deducted but not doubled since previous inspection listed nine TCS food items without a date label, but only two during today's 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 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 sides of cold holding units and cooking equipment in need of cleaning. Observed soiled gaskets in reach-in cooler. REPEAT VIOLATION.

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 the partition wall of the prep sink in the kitchen needing to be re-caulked. Re-caulk sink.

2-301.14 Wash hands before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single service and single use articles. - P. Observed food employee arrive to facility and immediately begin food preparations without washing their hands. CDI - Employee coached and hands washed. -2-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. - P. Observed bottom of stainless steel bowl nesting directly on top of cooked sesame chicken in the reach-in unit. CDI - Containers removed. -0-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surfaces of knive and vegetable peeler stored as clean with dried food debris. CDI - PIC placed utensils in 3-compartment sink to be washed, rinsed and sanitized. -0- 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 24 hrs. - Pf. Observed various TCS foods in lowboy, reach in cooler, and walk in cooler without date marking labels such as shredded cabbage, cooked pork, cooked chicken, lomein, steamed broccoli, sesame chicken, tofu, baby corn and waterchest nuts. PIC stated all items were prepared and or removed from freezer yesterday. PIC advised they were not aware adding pull date requirement. CDI - All items were properly dated according to their prep and pull date. -1.5- 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.

3-302.15 Wash fruits and vegetables prior to use. EHS observed food employee beginning the process of removing broccoli from the box for prep. EHS asked employee process of preparation and employee stated that broccoli is cut and transferred into a clean plastic container then immediately transferred into the walk-in cooler as back up for the day’s use. CDI - EHS explained process of washing vegetables prior to use; PIC intervened and washed broccoli before placing into the walk-in cooler. -0-

REPEAT VIOLATION: 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. Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken down cardboard boxes used as flooring in kitchen area. Replace with mat that is not absorbent, smooth, and easily cleanable. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed in-use small heavily scored cutting board. Replace or resurface. -1-

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 soiled gaskets in need of cleaning on walk in cooler and low boy unit. Observed cobwebs on dry storage shelving at back of facility. Observed rusted shelving in standing reach-in unit and heavy debris on refrigeration gaskets. Also observed food debris accumulating between wok equipment. Points escalated based on severity of observation. -0.5-

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 grease accumulation and dripping at hood system equipment and on walls behind cooking equipment. Higher cleaning frequency recommended. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed limited access to employee restroom due to personal materials cluttering room. Also observed foodservice equipment that is no longer in use being stored in the facility’s shelving units. Remove. -0.5-

REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed tea leafs stored on shelving above the 3-compartment sink. Points scaled back due to improvement observed from previous inspection. -0.5-

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. 2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed food handler turn off faucet of kitchen area handsink with bare hands after washing hands less than 10 seconds. CDI - EHS coached employee on proper handwashing procedures. EHS observed corrective action in form of proper handwashing for remainder of inspection. -2-

6-301.14 Post a handwash sign at each handsink. Observed two kitchen hand washing stations without hand washing guidance. CDI - EHS provided hand washing signage to the establishment in Chinese, English and Spanish. -0-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. - P. Observed container of raw chicken wings stored directly on top of container of cooked pork inside of the reach-in unit. No physical evidence of contamination was observed. CDI - Staff educated and storage order corrected to prevent cross contamination. -0- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. - Pf. Observed one (1) bottle of grill & oven cleaner at rear area prep sink with no legible label. CDI - Bottle labeled for compliance. 7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. - P. Observed hand sanitizer bottle stored with jars of orange marmalade on top shelving unit. CDI - Sanitzer removed by PIC. 7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only. - P. Observed residential Raid spray for ant & roach stored in facility. CDI - PIC removed spray. -1-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back screen door left open. CDI - Door closed by PIC. -0-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed in-use wiping cloths in sanitizer solution of 0 PPM chlorine. CDI - Chlorine added to achieve properly concentrated sanitizer of 50 PPM. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed properly labeled, readily prepared bin of sanitizer holding wiping cloths stored directly on the ground. CDI - Food employee raised sanitizer bucket by placing on upturned bucket lid. In future, elevate sanitizer buckets via risers or platforms. -0-

REPEAT VIOLATION: 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. Non FOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken down cardboard boxes used as flooring in kitchen area. Replace with mat that is not absorbent, smooth, and easily cleanable. CDI - PIC discarded cardboard boxes. 4-501.11 Maintain equipment in good repair. Observed evidence of leak with heavy ice accumulation under walk-in freezer condenser lines which has begun to spread through out the unit. Repair. -1-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side doors at dumpster at time of inspection. CDI - Dumpster doors closed prior to returning to interior premises. Keep closed. -0-

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 grease accumulation and dripping at hood system equipment. Higher cleaning frequency recommended. -0-

REPEAT VIOLATION: 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food items mixed with facility items inside of the reach in cooler. Employee keys, charging cable and phone stored with dry storage items on dry storage shelving. Utilize a system of storage so as to avoid potential contamination of food held for resale by employee food items and possessions; label food items held for employees and/or place employee food items in a label bin, then designate a space in storage at such an elevation that the food is not stored above food held for sale. -1-

6-301.11 Provide soap for handwashing at each handsink. -Pf Did not observe soap at back hand sink. CDI-PIC provided soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed several food contact surfaces of utensils stored clean with dried food debris and or rust such as 2 food strainers, large ladles, and can openers. CDI-PIC placed items in 3 compartment sink and discarded badly rusted can opener. 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 various TCS foods in low boy, reach in cooler, and walk in cooler without date marking labels such as pork dumplings, shredded cabbage, pork egg rolls, cooked pork, breaded chicken, and general tso’s chicken, and noodles.PIC stated all items were either cut, prepared, or removed from freezer yesterday and forgot to put dates on. CDI-All items were properly dated. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in a large deep bin while fully covered in a plastic bag, observed shrimp cooling with lid covering shrimp, and observed 2 containers of cooked battered chicken cooling in large deep bins in walk in cooler. CDI-PIC removed lids and plastic bag and placed items on sheet trays and smaller containers for rapid cooling. -REPEAT For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 unlabeled working containers of spices on top of flip top cooler and at dry storage rack.

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 several single service bowls and metal bowls stored submerged in various dry storage food containers.

4-801.11 Clean linens shall be free from food residue and other matter. Observed clean linens stored beneath employee jacket and mixed in with facility miscellaneous items in dry storage rack.

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 one (1) rolling metal rack at warewashing area with some rust. Replace or resurface rusted no food contact portions of storage. REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed dirty gaskets in need of cleaning on walk in cooler and low boy unit. Observed badly rusted dry storage shelving and bottom section of prep top table beside 3 compartment sink as well as food debris on shelving in walk in cooler.

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 cleaning needed on very dusty ceiling tile above dry storage areas and back kitchen area as well as floor cleaning needed throughout kitchen. Clean/replace ceiling tiles as needed. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food items mixed with facility items in walk in cooler and reach in cooler. Employee coat, keys and phone stored with dry storage items on dry storage shelving. -REPEAT VIOLATION- Utilize a system of storage so as to avoid potential contamination of food held for resale by employee food items and possessions; label food items held for employees and/or place employee food items in a label bin, then designate a space in storage at such an elevation that the food is not stored above food held for sale.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed PIC washing paint brushes off at front hand sink. REHS informed PIC that hand sinks are only to be used for hand washing. CDI-PIC sanitized hand sink.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed speedrack of uncovered frozen chicken breasts in walk in freezer. -REPEAT VIOLATION-

3-401.14 (F) Establishment must obtain prior approval from the Health Department before using a non-continuous cooking process. Pf Non-continuous cooking application and procedures can be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation. Observed facility with 4 large containers of partially cooked chicken wings which were still very pink in the center and bright red at the bone in the walk in cooler and reach in cooler. PIC stated they partially cook wings because customers complain that its too dry when they fully cook wings two times. CDI-PIC voluntarily discarded all containers of partially cooked chicken wings and REHS provided PIC with a non-continuous (Par-Cooking) form to fill out and email back to REHS to start approval process.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of detergent soap at rear area prep sink with no legible label. CDI - EHS affixed label to soap. -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 a deep container of fried breaded chicken in cooling in walk in cooler. CDI-PIC placed breaded chicken in cooling onto two large sheet trays for rapid cooling. 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 a few flies throughout facility. Contact pest control for removal of flies.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a large box containing mini dessert cakes as well as a large box of raw beef stored on the floor of the walk in freezer.

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 one (1) rolling metal rack at warewashing area with some rust. Replace or resurface rusted no food contact portions of storage. 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 very dusty ceiling tile above dry storage areas and back kitchen area. Clean/replace ceiling tiles as needed. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food items, including yogurt, watermelon and canned goods on the top shelves of the WIC, and toaster waffles and single serving ice cream in the walk in freezer, and containers of tea and in the RIC and WIC, intermingled with food held for resale throughout the establishment. -REPEAT VIOLATION- Utilize a system of storage so as to avoid potential contamination of food held for resale by employee food items and possessions; label food items held for employees and/or place employee food items in a label bin, then designate a space in storage at such an elevation that the food is not stored above food held for sale.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed warewashing handsink blocked by power washer and stool at start of inspection. Observed two (2) dirty pots stored in prep area handsink at start of inspection, CDI - Handsink access was restored prior to end of inspection; stool was removed from warewashing handsink and pots were removed from prep area handsink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed warewashing area handsink without paper towels at start of inspection. CDI - Paper towels were replaced prior to end of inspection.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed speedrack of uncovered frozen chicken breasts in walk in freezer.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one (1) bottle of detergent soap at rear area prep sink with no legible label. CDI - EHS affixed label to soap.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed properly labeled, readily prepared bin of sanitizer with wiping cloths stored directly on the ground. CDI - Food employee raised sanitizer bucket by placing on available plastic milk crate. 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. Observed one (1) set of tongs stored in prep top with raw chicken contacting the handle of the food. CDI - Tongs were removed from service and placed in three compartment sink for cleaning.

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 one (1) rolling metal rack at warewashing area with some rust. Replace or resurface rusted no food contact portions of storage. REPEAT. Note: No escalation in point deduction du to note improvement in facility food storage. Untreated wooden platforms are now limited to being used for storage of dry goods such as noodles, not subject to spilling or staining. Previously noted non smoothed containers, such as the metal bin noted to hold cornstarch in previous inspection, are now used as additional storage for bagged spices and ingredients, such that the non smooth containers are not in direct contact with TCS or non TCS food items.

5-205.15 Maintain a plumbing system in good repair. Observed urinal in public restroom with out of order urinal, stored clean with proper signage. REPEAT.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open side door at dumpster at time of inspection. CDI - Dumpster door was closed prior to returning to interior premises. Keep

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 staining at ceiling tile above dry storage area. Clean/replace ceiling tiles as needed. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food items, including grocery bags and personal produce, and canned goods on the top shelves of the WIC, and toaster waffles and single serving ice cream in the walk in freezer, and containers of tea and cut watermelon in the RIC and WIC, intermingled with food held for resale throughout the establishment. Utilize a system of storage so as to avoid potential contamination of food held for resale by employee food items and possessions; label food items held for employees and/or place employee food items in a label bin, then designate a space in storage at such an elevation that the food is not stored above food held for sale.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) box raw Napa cabbage stored above soy sauce buckets within the WIC. Observed one (1) cabbage stem stored above recently cut cabbage in WIC. CDI - Food employee explained that cabbage stem was leftover from earlier cabbage preparation, and would no be used. Voluntarily disposed of food waste. Soy sauce buckets were moved from below unwashed cabbages. For more information on food storage order please visit: http://meck.co/FoodSafety

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed three (3) items requiring date marks (recently washed and cut cabbage and fried chicken wings in the WIC, uncovered to cool) and sweet and sour chicken chunks in the RIC. CDI - Effective date marks were affixed to TCS foods throughout the establishment. EHS discussed proper date marking with PIC and employees. REPEAT. Note: No escalation in point deduction due to considerable improvement noted in date marking from previous inspection.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed outer, metal door of restaurant propped open during inspection for extended period. Observed breaks and holes in fly screen and door sweep of interior insect door. Repair pest screen and/or keep exterior door closed so as to prevent insect entry. 6-501.111 Keep the premises free of insects, rodents, and other pests. Observed approximately three (3) flies over the course of the inspection.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) in use wiping cloth stored on front area prep table. CDI - PIC placed in use wiping cloths in readily available, properly concentrated sanitizer. REPEAT. Note: No escalation in point deduction due to noted improvement from previous inspections. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor and to prevent contamination of food, equipment, and utensils. Observed properly labeled, readily prepared bin of sanitizer stored directly on the ground. Wiping cloth was not yet placed within the grill side sanitizer bucket. CDI - Food employee raised sanitizer bucket by placing on upturned bucket lid. In future, elevate sanitizer buckets via risers or platforms.

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 cornstarch stored in labeled, metal trash-style canister. Canister lid was observed with rusting handle. Replace canister with smooth, easily cleanable container. 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 three (3) shelves in the dry storage area, used to hold spices and oils, made of exposed, untreated wood. Replace shelving or seal so as to be smooth and easily cleanable.

5-205.15 Maintain a plumbing system in good repair. Observed urinal in public restroom with out of order urinal, stored clean with proper signage.

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 staining at ceiling tile above dry storage area. Clean/replace ceiling tiles as needed.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed accumulation of dust above above fryers at ventilation hood. Clean with enough frequency to preclude dust, grease, and soil accumulation.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed vegetable debris and strainer in ware washing area hand sink. CDI - Strainer was removed from hand sink. PIC and EHS discussed proper usage of hand sinks within the establishment.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed approximately three (3) containers of food in the RIC (Spring rolls, egg rolls, fried chicken legs) without covers.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed approximately six (6) ready to eat foods in containers in the front area reach in cooler (fried chicken, fried chicken chunks, Rangoon, egg rolls, spring rolls) without clear date marks. Food employee stated that items had been prepared within the last 24 hours or recently rotated to the RIC. CDI - Effective date marks were affixed to TCS foods throughout the establishment. EHS discussed proper date marking with PIC and employees. REPEAT.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed two (2) containers of non commercial pesticides stored within the establishment. CDI - PIC voluntarily removed these items from establishment. 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 approximately six (6) working containers at grill cart, including multiple sauces and pepper shaker, without effective labeling. Labeling has seemingly improved since previous inspection; salt and sugar containers have been effectively labeled using station labeling on grill cart. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed two (2) food packages (chicken bones in walk in freezer, unwashed cabbage in WIC) stored in direct contact with the floor. REPEAT.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed approximately five (5) in use wiping cloths stored on prep tables throughout the establishment. CDI - Food employee gathered wiping cloths, prepared a container of sanitizer using readily available bleach and test strips, and placed in use wiping cloths in properly concentrated sanitizer. REPEAT.

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 approximately five (5) stacks of single use containers with exposed food contact surfaces. CDI - EHS and food employee inverted single service containers to prevent potential 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 shelving of throughout dry storage area in need of additional cleaning. Observed food residue in gaskets and lower interior surface of RIC. Observed exterior surfaces of multiple pieces of equipment (grill, fryers) in need of additional cleaning. REPEAT.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee food items, including grocery bags and personal produce on the top shelves of the WIC, and unwashed tomatillos and tomatoes in the RIC, intermingled with food held for resale throughout the establishment. Utilize a system of storage so as to avoid potential contamination of food held for resale by employee food items and possessions. REPEAT.

2-103.11(A-P) PIC shall ensure rules in the code for food safety and handling are met. -Pf A Food Safety Checklist can be found at: http://meck.co/FoodSafety along with for more food safety information related to PIC Duties, Training, and managing food safety. K) Employees are properly sanitizing cleaned multiuse equipment and utensils before they are reused, through routine monitoring of solution temperature and exposure time for hot water sanitizing, and chemical concentration, pH, temperature, and exposure time for chemical sanitizing. Observed three compartment sink used for food prep next to clean and dirty dishes. PIC stated the food prep sink was being used for dishwashing. Observed food hander handling food from hands and arms. Observed raw chicken held at room temperature. CDI: EHS provided education on how to properly wash, rinse, and sanitize all surfaces. Employee education provided on proper handwashing. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrheal plan available at facility. CDI: EHS provided vomit diarhea poster. - 0-

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 food handler recontaminate hands after washing by turning faucet handle without. CDI: EHS provided education and employee rewashed hands. -2-

3-301.11(C) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf Observed food handler stirring large bowl of raw chicken using arms and hands. CDI: EHS informed PIC that he needed to stop, wash his hands, and use a utensil. Minimize bare hand contact with raw food. -0-

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 mushrooms over washed and prepped carrots and onions. CDI: EHS informed PIC and PIC placed mushrooms under washed produce. -0- 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee wash equipment and utensils without properly cleaning and sanitizing. Facility cleans their utensils on the line with water and a scrubbing pad but does not wash, rinse, and sanitize every 4 hours. CDI: EHS provided education on how to properly use the sinks compartments to wash, rinse, and sanitize. -0-

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 . Observed General Tso's chicken prepared that day and cooling in WIC at 80 degrees at 1:51 pm. PIC stated that food had been cooked at 11:30. EHS provided education and PIC placed chicken on cooking sheet in WIC to quickly cool and was observed at 48F at 3:08. Observed fried chicken in WIC cooling at a temperature of 80 degrees with a cooling parameter of 0.4 degrees per minute. PIC placed fried chicken on shallow pan and moved to freezer and was 46F at 3:01pm. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed raw chicken 73F and raw shrimp 80F held at air temperature in kitchen prep. Observed Napa cabbage held at 49F and PIC stated it was there since day prior. CDI: PIC placed chicken in WIC and shrimp in freezer. PIC voluntarily discarded Napa cabbage. REPEAT -1.5-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed plastic tubs of general Tsa's chicken marked with date "8". PIC stated food was cooked today and thought today was the 8th. PIC corrected the date. 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed tub of Napa cabbage in prep unit and WIC without date. Observed sliced cabbage without date. PIC voluntarily discarded.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P Observed can of Raid labeled for residential use only stored at cook line. PIC stated she doesn't use commercial pest control company and does it herself. EHS provided education and PIC removed. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 cooling of fried chicken wings and general tso's chicken in deep plastic tubs in WIC. CDI: PIC placed in thin layer and in the freezer. -0.5-

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 multiple conatiners at cook line of oils and sauces without labels. Observed salt and sugar at cook line without label. -0-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flying insects throughout the premises. -REPEAT- -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tub of raw chicken stored directly on the floor of the WIC. Observed bottles of coconut water and coco-cola stored on the floor in the ladies restroom.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed multiple cloths throughout the kitchen wet and not held in sanitizer. -0-

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 soiled scoops stored in container of corn meal and flour. Observed utensils at cook line cleaned only with hot water. PIC stated they cleaned them with this way with hot water each use and demonstrated at cook line. CDI: EHS educated PIC utensils need to wash, rinsed, and sanitized every four hours. -0-

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken down cardboard box used as flooring in kitchen area. Replace with mat that is no absorbent, smooth, and easily cleanable. REPEAT -1-

4-603.14 (A) Equipment food-contact furrfaces and utensils shall be effectively washed to remove or completely loosen soils by using the manual means necessaary such as application of detergents. Observed food handler wash large metal pan with raw chicken debris without detergent prior to rinsing and sanitizing. 4-603.16 Washed utensils and equipment shall be rinsed prior to sanitizing. Observed employee immediately sanitizing after washing without rinse step. -0.5-

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 outside of various equipment in need of cleaning. Observed rust on cart and non food contact surfaces of prep tables. Observed food residue on front of prep unit reach in. -0-

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

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Observed food debris in hand sinks in dish area. Observed splattering of grease and buildup behind cook line and above handwash sink at prep sink. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food, drinks, and belongings stored on top shelf in walk in cooler, and commingled with other food items in various coolers, prep surfaces, and shelving. Maintain employee items in designated locations. Maintain employee food/drinks on bottom shelves throughout facility to prevent potential for contamination. - 0-

2-102.12 PIC shall demonstrate knowledge by being a certified food protection manager. For more information on becoming a certified food protection manager please visit: http://meck.co/FoodSafety. Observed no certified food protection manager on site during inspection. PIC was able to demonstrate food safety knowledge. - 1 -

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 chasu, shrimp, chicken, beef, water chestnuts, noodles, and broth holding in prep unit at 44F. Ambient temperature of unit reading 40.8F. CDI - All items rapidly cooled. PIC stated the lids to the prep unit were left open during their busy time. Be sure to keep prep units covered when not in use. - 1.5 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed screened in door in back open. CDI - Door closed. - 0 -

4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed broken down cardboard box used as flooring in kitchen area. Replace with mat that is no absorbent, smooth, and easily cleanable. - 0.5 -

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrheal plan available at facility. CDI by education - email containing 2017 food code items was sent to PIC. - 0 -

6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed few dented cans present on shelf commingled in with facility food items. CDI - Items were moved to separate location. PIC was aware of dented cans and was holding it to send back to his food delivery service. - 0 -

4-501.11 Maintain equipment in good repair. Observed cutting board with deep scoring - replace as needed. - 0.5 -

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 outside of various equipment in need of cleaning. Observed sweeping needed to inside of walk in freezer. Observed hand sink in need of recalling. Observed inside of reach in cooler in need of cleaning. - REPEAT - 1 -

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls behind the wok grill in need of cleaning. Observed buildup on walls throughout facility. observed cleaning needed to hand sinks in dish area. - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food, drinks, and belongings stored on top shelf in walk in cooler, and commingled with other food items in various coolers, prep surfaces, and shelving. Maintain employee items in designated locations. Maintain employee food/drinks on bottom shelves throughout facility as to prevent potential for contamination. - REPEAT - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed pork, beef, cut cabbage, mixed vegetables, and chicken holding in prep top above 41F. Ambient temperature of unit 40F. CDI - Ice added to ingredients for rapid cooling. All items in prep unit below holding at 41F or below. EHS recommend keeping prep top lids closed when not in service. - 1.5 -

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked shrimp cooling in prep top. CDI - Shrimp moved to walk in cooler for rapid cooling. Use methods such as adding ice as ingredient, or placing in shallow pan in walk in cooler for rapid cooling. - REPEAT - 0.5 -

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door propped open during inspection. CDI - Door was shut. - 0 -

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed caulk between prep sink and splash guard with significant black buildup. Observed hood shields in need of cleaning. - REPEAT - 1 -

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee belongings stored above facility food items throughout facility. Keep all employee items on lowest shelf, not above any facility food items. - REPEAT - 0.5 -

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bowl in the hand sink by the prep sink. Removed bowl to allow for hand washing. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken spread on sheet pan above raw beef on sheet pan in walk-in freezer. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above egg rolls in reach-in cooler. Moved raw chicken below other foods. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed egg rolls in direct contact with cardboard box. Discontinue using cardboard as containers for egg rolls. They agreed to move to plastic/metal.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed egg rolls and different types of cooked chicken not date marked. Dated during the inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in a lidded plastic container in walk-in cooler. Removed lid to aid in cooling. Recommend moving away from cooling foods in plastic containers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels on dry goods on cook line wearing off. Relabel. Label sauces in old soy sauce buckets in 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 spatula and whisk broken and rusted. Discarded.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. General cleaning needed on containers throughout (e.g. dry storage bins and old soy sauce containers) and shelf liners. Observed caulk between prep sink and splash guard with mold buildup. Clean or recaulk. 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 throughout walk-in cooler and kitchen. Designate one area for personal items.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed crates blocking the hand sink, and a container stored in the hand sink near the 3-compartment sink. CDI-The items were moved to allow for access to both sinks. REPEAT.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw shrimp stored under raw chicken in the walk in cooler. CDI-The chicken was moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed flip top cooler holding product between 41-43F. Majority of the product was at 41F. CDI-The manager was able to turn the unit down to allow for proper cold holding during busy hours of the day. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food product stored on the ground in the walk in freezer. Have placed onto shelving.

4-501.11 Maintain equipment in good repair. Observed bottom shelves of the prep tables rusting. Needs replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to shelving and hood vents. Have cleaned. REPEAT.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning needed to the floors and walls of the facility. Have cleaned.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf-Observed two handsinks blocked in the kitchen area near the grill and 3 compartment sink. 6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf-Observed no paper towels at the handsink near the tall reach in fridge upon arrival. CDI-PIC provided paper towels and removed crates and mop bucket from handsink.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging.-Observed pork egg rolls and gen tsu chicken in the walk in cooler uncovered. CDI-PIC covered items. No points taken considering everything else were covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P-Observed noodles (45) and chopped pork (45) in the bottom reach in above 41F. CDI-PIC voluntarily discard. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed pork egg rolls, gen tsu chicken, and noodles cooked the day before (6/24/2020) without a date. CDI-PIC DATE MARK ITEMS. No points taken considering everything else were date marked.

4-501.11 Maintain equipment in good repair.-Observed rusted shelving throughout the facility and torn gaskets inside the bottom reach in unit of flip top.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Cleaning is inside the gaskets and all the shelving in the facilty. Cleaning is needed along the side and underneath all equipment.

4-204.11 Ventilation Hood Systems, Drip Prevention - C - Observed heavy grease / oil accumulating on hood ventilation system.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken stored above 41F (see chart). CDI- Cooled down,

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 One dented can stored in can section. CDI- Removed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. In use wet cloths stored on counter

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. Facility using a cup to scoop out rice. Use a spoon with a handle.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed in NFCS areas.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Phone and keys store on back dry storage rack.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw beef above ready to eat egg rolls and cooked chicken in reach in glass door cooler. CDI - Cooler rearranged with raw beef below ready to eat items.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cut cabbage held off temperature control and holding at 60F. CDI - Cabbage discarded today. Discussed ability to hold cabbage on TPHC and left TPHC form. Facility already has multiple digital timers that could be utilized for this process.

4-501.11 Maintain equipment in good repair. Replace split gasket on right door of low prep cooler.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Container of raw beef stored above containers of cooked chicken in glass reach in cooler. CDI - Raw beef relocated to bottom shelf.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Boxes of food on floor in freezer. Move these to shelves or use racks to elevate above floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloths stored on prep counters. Keep these in sanitizing solution once wet.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Coffee cup stored in hand sink. CDI - Cup removed from hand sink.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Steamed broccoli holding above 45F on top of pans in flip top and cut cabbage held off temperature control. CDI - Both relocated to walk in cooler for rapid cool down.

4-501.11 Maintain equipment in good repair. Replace rusty shelves in dry goods area.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean shelves in walk in cooler and shelves in dry goods area.

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 recontaminated hands after washing by using bare hands to turn off water. CDI - Instructed employee to rewash hands and use a barrier to turn off water; employee complied.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Small container of raw pork stored above ready to eat veggies in walk in cooler. CDI - Raw pork relocated to to low shelf with other raw meats.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Cooked chicken wings appear pink in spots as if not fulley cooked; chef indicated that these are only cooked the first time and will be cooked again. CDI - Instructed staff that wings must be cooked fully during the first heating; par-cooked wings discarded.

3-501.13 Use approved thawing methods. Frozen shrimp thawing in standing water. CDI - Water faucet turned on to flow over product and drain.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Chef cooking chicken with no hair restraint upon entry to facility. CDI - Chef donned hat.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop stored with handle contacting dry rice in rice bin. CDI - Scoop removed and reinserted with handle up.

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

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over RTE chicken wings and egg rolls in the front counter reach in cooler. CDI - PIC moved raw beef to low shelf. -1.5-

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on all the squeeze bottles on the rolling cart for sauces. -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 two unlabeled squeeze bottles of sauce at the cook line on rolling cart. Points were not escalated today as this was a great improvement over the last inspection. -0- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed drinks stored in the restroom on shelf less than 6 inches off the floor. PIC stated these drinks are for personal use. PIC advised of the rule and storage of food and drinks. -0-

3-302.15 Wash fruits and vegetables prior to use. Observed food employee cutting onions with bare hands and putting them in 5 gallon bucket without washing them. PIC states these are washed immediately before dicing them for cooking. -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 pot without handle down in the rice bin in the dry storage and bowl without a handle used for cooked chicken. -1- REPEAT

4-501.11 Maintain equipment in good repair. Observed peeling shelves and backsplash at the 3-comp sink. -0-

5-205.15 Maintain a plumbing system in good repair. Observed toilet out of service for customers. CDI - PIC removed sign and placed restroom back in service for customers. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed glass stored in the basin of the counter handsink. -1-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed drink cooler being used to cool fried chicken, egg rolls on speed rack cooling at room temperature and lo mein on prep drain board cooling at room temperature. See chart above. CDI - PIC moved chicken to walk in freezer. -.5-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 no labels on the spices on the rolling rack at the wok stove. -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 pot without handle down in the rice bin in the dry storage and bowl without a handle used for cooked chicken. -.5- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed gaskets on all equipment with buildup. -1- 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 buildup in the grout in the bathroom floor tiles. -1- REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw beef over raw shrimp and raw shrimp over RTE pork. CDI - Storage order reversed. -3- REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage stored on the counter at 79F and cooked pork in the reach in placed in and out of the reach in and stored on prep table out of temperature control at 64F. CDI - Products voluntarily discarded. -1.5-

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 residential bug spray and tracking powder in the kitchen. CDI - Bug spray and tracking powder removed from facility and commercial products used. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked chicken cooling at room temperature on the speed rack at 89F from one hour. CDI - PIC placed cooked chicken in walk in to cool. -0-

3-501.13 Use approved thawing methods. Observed frozen chicken thaswing at room temperature. -0-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer in facility with dead battery. VR no later than 08/25/2017. -.5-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee wearing jade bracelet since childhood. Bracelet cannot be removed. REPEAT -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 several food containers without handles in use for portioning food at the cook line or dispensing food from bulk containers. -.5-

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed grease buildup on cooking equipment handles, door handles and buildup on the face of the microwave. 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 bathroom. -.5- REPEAT

6-303.11 Intensity-Lighting - C Provide adequate lighting in all required areas. Observed low lighting under the hood system. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed bottles and wiping cloths stored in the basin of the rear handsink. CDI - PIC cleaned out handsink and reminded to maintain access. -1- REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw beef stored over RTE chicken and noodles on shelf in the walk in cooler. CDI - Storage order reversed. -3- REPEAT 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several RTE foods on the shelf in the walk in, such as cooked chicken and noodles that are cold, but not wrapped.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed no date markings on cut cabage and cooked chicken in the walk in cooler. CDI - PIC date marked these today. -0-

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed door propped open leading into the dining room at the beginning of the inspection. CDI - PIC closed door. -0-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed food employee plating food while wearing jade bracelet. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee without hair restraint plating food. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving, caulking at the handsinks, faucets, walk in cooler gasket and on the handles of the duck roasting oven. Clean. -1- REPEAT

6-101.11 Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling tiles in the restrooms. PIC states the ceiling tiles are on back order from the normal supplier. -0- REPEAT

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 PIC handling cooked egg rolls with bare hands while spreading them on sheet pan for cooling in walk in. CDI - Instructed PIC that food will not be immediately cooked nor is an ingredient being added at this time. PIC voluntarily discarded egg rolls that were bare handed. -1.5- REPEAT

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed rice cooker and stacked milk crates blocking the handsink. CDI - PIC moved the stacked milk crates. -0-

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed cooked egg rolls stored directly on soiled reach in shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed portion bowl for raw chicken in direct contact with raw vegetables in the flip top of the prep unit. CDI - PIC voluntarily discarded the carrots and bean sprouts that were in contact with the bowl. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked chicken wings going straight from the walk in cooler to the front counter reach in at 63-67F. CDI - PIC placed in walk in to cool and split portion in container in half. Observed cut cabbage on the prep table by the prep cooler at 65-69F. CDI - PIC placed the food on time temporarily and then started leaving the cabbage in the walk in until needed. -1.5-

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 non-commercial pest spray stored under the prep table at the front counter. PIC stated this spray is only used outside. Keep to the rear of the facility and use a commercial product. CDI - PIC moved product. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooked egg rolls cooling at room temperature at 89F upon entry. CDI - PIC spread egg rolls out on sheet pan and placed in walk in to cool. PIC also reminded that cooling begins at 135F and facility had 2 hours from this temperature to get to 70F. -.5-

3-501.13 Use approved thawing methods. Observed beef thawing at room temperature on a drying shelf. Move to the walk in to thaw or thaw under running water below 70F. -1-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in buckets in the walk in on drink riser at 4.5 inches off the ground and rice and other foods stored on the floor near the 3-comp sink. Observed rice cooker with rice inside stored inside the splash zone for the rear hanbdwashing sink. Move rice cooker to a dry location. -0-

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cleaned linen stored on the floor under the dry storage shelving at the rear of the facility. Keep at least 6 inches off the floor. -0-

4-501.11 Maintain equipment in good repair. Observed peeling shelves inside the prep cooler and in the reach in at the front of the store. Resurface or replace these shelves. -1- REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the shelving throughout the facility and on the hood system. Clean these areas. -.5-

5-501.115 Discard items and litter stored in the waste areas and enclosures as they are not necessary to operation and maintenance. Observed trash on the ground all the way around the dumpster in the outside corral. Clean. -0-

6-101.11 Surface Characteristics-Indoor Areas - C Observed absorbent ceiling tiles in the restroom. Replace these with nonabsorbent ceiling tiles. -0- REPEAT

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 food employee touching RTE rice while filling to-go container. CDI - Instructed food employee to place container on counter to fill and rice is 174F. -0-

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 wonton and brown rice in the walk in cooler from over 24 hours. CDI - PIC labeled these with the date mark sticker. -3- REPEAT

3-501.13 Use approved thawing methods. Observed raw beef thawing in standing water at 92F. CDI - Temperature taken and no meat was in excess of 39F. Meat moved to prep table for cutting.-.5-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled reuseable containers of spices on rolling cart and plastic tubs in walk in without label stating the contents. Label these with the common name of the item. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on cutting board. Keep inside sanitize when not in use. -.5- REPEAT

4-501.11 Maintain equipment in good repair. Observed peeling, rusty shelving in front counter reach in. Repair or replace shelving. -0-

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

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. Replace these with nonabsorbent ceiling tiles. -0-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed chair stored in front of hand wash sink. PIC stated they sit in the chair to stir the rice and then move chair once finished. CDI-The chair was removed to another location.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed egg rolls, and ribs not properly date marked in the sliding reach in cooler at cash register. The PIC stated that the products were taken in portions from the walk in cooler for easy access. Remember that date marking needs to follow the food. CDI-The items were date marked.

\6-501.111 Keep the premises free of insects, rodents, and other pests. Observed two flies in facility. Keep door closed to prevent pests.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed two wet wiping cloths stored on the counter. CDI-The cloths were moved to sanitizer buckets.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed residue buildup in between gaskets to reach in prep cooler, and residue buildup on hood vents (repeat). Needs cleaning.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed both doors to outside dumpster open. CDI-The doors were closed.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed small child in kitchen in food prep area at beginning of inspection. CDI - Small child removed from kitchen. -2-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed both handsinks blocked at beginning of inspection. Front handsink had items in the basin. CDI - Access restored to both sinks and employees reminded to maintain access. -1-

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 food cool from 62 to 60F in 20 minutes. CDI - Food portion split into two containers and temp was after portions split. -3- 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 time used for sweet and sour chicken without written procedure. CDI - Document sent to PIC today and add fried chicken wings in the front reach in to procedure. -0-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed fried chicken and lo mien noodles cooling in deep bins and in reach in and walk in with tight wrapping present. Items moved to walk in to cool.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices on rolling rack without labels out of the original packaging. Label these with the common name of the item. -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 facility using bowl for dispensing sweet and sour chicken. CDI - Bowl removed and placed to the side for portion control. Use tongs to fill the bowl. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed hood with grease buildup. Clean. -.5-

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed absorbent ceiling tiles in restroom. Replace these with cleanable tiles. -0-

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs over cooked pork and chicken in lower prep unit. Observed raw proteins over ready to eat pork in walk in . CDI reordered storage.

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 wings and breaded chicken in bus tubs in walk in cooling first observation was 61 degrees observed second time at 61 degrees 25 minutes later. CDI moved to sheet pan to facilitate cooling. Instructed on methods to ensure proper cooling. Observed wings and breaded chicken after 25 minutes down to 49 degrees.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken wings and breaded chicken from reach in on counter at 65 degrees bottom layer at 45t degrees. CDI placed in walk in to cool and discussed possibility of placing these items on time.

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, pork, lo mein, breaded chicken , wings and egg rolls with no date labels. CDI labeled all products.

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 breaded chicken and wings cooling in large volume bus tubs move to sheet pans to facillitate quicker cooling.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service trays stored on cook line with food surface up . CdI turned trays over to properly store.

4-501.11 Maintain equipment in good repair. Observed gaskets in lower prep unit in need of repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed small oven over prep line in need of cleaning. Clean gaskets for prep unit.

3-201.11 Use food from approved sources only.-P Observed container of black fungus that was for employees only on shelf near cook station . Instructed to put items for personal use in container labeled employees only . -0 points-

3-302.11(A) Separate the different types of raw animal foods. -P Observed tray of raw chicken sitting on top of bucket of shrimp with no lid. CDI reordered to place chicken over other containers of raw chicken.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils on cook station unlabeled .

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed single service trays at cook line stored with food contact surface up . CDI inverted.

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 surfaces of equipment . Hot well that is not being used has accumulation of food debris and should be cleaned out.

5-205.15 Maintain a plumbing system in good repair.-P Observed prep sink at rear of kitchen leaking at fixture and end of faucet.

5-501.15 Provide dumpster, waste containers that are of sound construction. Observed dumpster damaged at bottom preventing dumpster from preventing entry of pests. Dumpster lids also need to be replaced. Spoke with property manager who called dumpster company and dumpster is to be replaced on 12-28-15. -0 points-

i3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employees cutting vegatables with bare hands. Redirected to wash and were disposable gloves.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed egg rolls and chicken pieces in walkin without dates. Food was made the previous day. Gave instruction to properly date mark and recommended using masking tape for ease of use.

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 wings and chicken pieces in deep containers in walkin before thoroughly cooled. 2 pans of chicken wings on sheet pans were cooling on speed rack in kitchen but were still above 135 F. Gave instruction to cool items completely on sheet pans before transferring into storage containers.

3-302.12 Food Storage Containers Identified with Common Name of Food - C Assure all dry products that are unidentifiable are labeled with the common name of food.

3-302.15 Washing Fruits and Vegetables - C Vegatables must washed before cutting. Observed employees cutting celery before it was washed. Redirected and gave instruction.

6-501.11 Repairing-Premises, Structures, Attachments, and Fixtures-Methods - Floors shall be maintained in good repair. Observed broken tiles at front near cash register. Gave instruction to repair.

2-301.15 Where to Wash - PF Observed employee proceed to wash hands in prep sink. Redirected and gave instruction.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Handsink near rice cooker is partially blocked and risk for cross-contamination exists. Rice cooker and Roaster unit have gas connection fixed. Possibility of injury from burns exists. The area around the handsink must be kept clear to provide easy access. The handsink near 3-comp also is not easy access. Discussion and use of front handsink until resolved.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed uncovered, cooked chicken wings directly below buckets of raw chicken. Items were relocated.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed multiple items in front glass reachin at greater than 45 F. Items were reported to be placed in unit from walkin less than 4 hours prior. The

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed large # of egg rolls reported to have been made earlier in week without any date marking. Large amount of pasta noodles & chicken pieces wiithout dating.

3-307.11 Miscellaneous Sources of Contamination - C Observed many food items in multiple refrigeration units without covering. Raw chicken in freezer without wrap. Vegatables, cooked chicken pieces, fried chicken wings, egg rolls, etc. 3-307.11 Miscellaneous Sources of Contamination - C Observed employee foods stored in with food for service. Gave instruction to label and separate all personal food items. 6-404.11 Segregation and Location-Distressed Merchandise - PF Observed several dented cans stored with canned goods. Removed for discard.

2-303.11 Prohibition-Jewelry - C Observed employee with bracelet. Gave instruction to remove.

4-202.11 Food-Contact Surfaces-Cleanability - PF Observed metal garbage can used for storage of bagged corn starch. Use only containers approved for food. Observed broken, cracked, and chipped plastic containers. Replace as needed.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C Observed plastic shelving mats in walkin in need of thorough cleaning. Observed dry storage containers in need of thorough cleaning. Gave instruction.

5-203.12 Toilets and Urinals - C Observed one toilet closed to public and mens being used for both sexes. Closed toilet is being used for storage. Gave instruction to allow both toilets for public use.

5-501.15 Outside Receptacles - C Observed garbage dumpster with broken lids.

6-501.114 Maintaining Premises, Unnecessary Items and Litter - C Observed grease in containers and other debris outside back door. Gave instruction to thoroughly cleaned.

6-303.11 Intensity-Lighting - C Provide adequate lighting in walkin refrigerator & freezer.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed scoop to be set into handsink basin. Do not set items into handsinks. -CDI Scoop was moved.

2-303.11 Prohibition-Jewelry Observed staff member to have a green jade braclet which she states she is not able to remove. It can be pushed up her arm away from the wrist and hand. C. Elmore directed the staff member to keep the braclet pushed up her arm away from the wrist/hand and to secure it there.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed damaged fryer baskets with the wires coming unattached. Replace such fryer baskets.

4-602.13 Nonfood Contact Surfaces - C Observed prep cooler gaskets in need of cleaning.

6-305.11 Designation-Dressing Areas and Lockers - C Observed personal cups, bottles, and phone improperly stored around and above food prep surfaces.

7-201.11 Separation-Storage - P Observed leak check fluid for the refrigeration system to be set on a table top next to food. This is not a safe place to have such a chemical. -CDI Item was moved.

3-307.11 Miscellaneous Sources of Contamination - C Observed open container of dry goods foods, such as rice in an open bag. Open dry goods foods shall be stored in a container with a lid or in a bag with a resealable closure.

2-303.11 Prohibition-Jewelry Observed staff member to have a green jade braclet which she states she is not able to remove. It can be pushed up her arm away from the wrist and hand. C. Elmore directed the staff member to keep the braclet pushed up her arm away from the wrist/hand and to secure it there.

3-304.14 Wiping Cloths, Use Limitation - C Observed in-use wiping cloths set on table and also in container of 0ppm concentration sanitizer. Keep in-use wiping cloths in containers of proper sanitizer. The containers shall be labeled and kept up off of the floor.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed personal drink bottle stored on prep table next to food. Do not store personal items next to food items.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw meat stored over cooked items and also over fully cooked items. -CDI Items were moved.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed soiled kinves stored as clean. -CDI Items were removed for cleaning.

3-307.11 Miscellaneous Sources of Contamination - C3-305.11 Food Storage-Preventing Contamination from the Premises - C Observed food items set on the floor of the walk-in cooler. Observed food items stored uncovered in the walk-in freezer. Store all food items at least 6 inches off of the floor and cover any foods that are not actively cooling.

2-303.11 Prohibition-Jewelry Observed staff member to have a green jade braclet which she states she is not able to remove. It can be pushed up her arm away from the wrist and hand. C. Elmore directed the staff member to keep the braclet pushed up her arm away from the wrist/hand and to secure it there.

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloths left out on the counter. Keep in-use wiping cloths in the sanitizer bucket and make sure the sanitizer bucket is up off of the floor.

2-401.11 Eating, Drinking, or Using Tobacco Observed personal drink stored on food table near soups. -CDI Drink was moved. Do not store drinks improperly. Keep them away from food and food prep areas. -CDI Drink was moved.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking Observed egg rolls made from previous day to not be date marked. -CDI C. Elmore directed that the items be date marked.

3-501.15 Cooling Methods Observed chicken set out at room temperature and below 135F. The chicken was cooling, but should already have been placed into a cooler. The chicken was placed into the walk-in cooler. -CDI

3-307.11 Miscellaneous Sources of Contamination Observed staff member using food packages as liners for food rather than using plastic wrap or wax paper. Do not use opened food wrappers as food contact surfaces as the outside of the wrappers may not be clean.

2-303.11 Prohibition-Jewelry Observed staff member to have a green jade braclet which she states she is not able to remove. It can be pushed up her arm away from the wrist and hand. C. Elmore directed the staff member to keep the braclet pushed up her arm away from the wrist/hand and to secure it there.

3-304.14 Wiping Cloths, Use Limitation Observed wiping cloths left out on the counters. Observed no sanitizer in bucket.

Ensure that the drainline from the top of the walk-in freezer is directed into the floor drain.

.Except for containers holding FOOD that can be readily and unmistakably recognized such as dry pasta, working containers holding FOOD or FOOD ingredients that are removed from their original packages for use in the FOOD ESTABLISHMENT, such as cooking oils, flour, herbs, potato flakes, salt, spices, and sugar shall be identified with the common name of the FOOD. Observed 1 unlabeled container of flour. Label all food containers.

FOOD shall be protected from contamination that may result from a factor or source not specified under Subparts 3 301 - 3 306. Observed dry goods foods to be stored in bags tied shut. Open dry goods foods, such as pasta and nuts, shall be stored in containers with lids or in bags with resealable closures.

Except for a plain ring such as a wedding band, while preparing FOOD, FOOD EMPLOYEES may not wear jewelry including medical information jewelry on their arms and hands. Observed staff member handling food while wearing a bracelet.

A) Cloths in-use for wiping FOOD spills from TABLEWARE and carry-out containers that occur as FOOD is being served shall be: (1) Maintained dry; and (2) Used for no other purpose. (B) Cloths in-use for wiping counters and other EQUIPMENT surfaces shall be: (1) Held between uses in a chemical sanitizer solution at a concentration specified under ? 4 501.114; and (2) Laundered daily as specified under ? 4-802.11(D). (C) Cloths in-use for wiping surfaces in contact with raw animal FOODS shall be kept separate from cloths used for other purposes. (D) Dry wiping cloths and the chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be free of FOOD debris and visible soil. (E) Containers of chemical sanitizing solutions specified in Subparagraph (B)(1) of this section in which wet wiping cloths are held between uses shall be stored off the floor and used in a manner that prevents contamination of FOOD, EQUIPMENT, UTENSILS, LINENS, SINGLE-SERVICE, or SINGLE-USE ARTICLES (F) SINGLE-USE disposable sanitizer wipes shall be used in accordance with EPA-approved manufacturer?s label use instructions. Observed wiping cloths to be set on counter top. They shall be kept in containers with proper sanitizer. The containers of sanitizer shall be stored up off of the floor.

Observed shelving in the walk-in cooler starting to rust. This was noted on the transitional permit.

A) At least 108 lux (10 foot candles) at a distance of 75 cm (30 inches) above the floor, in walk-in refrigeration units and dry FOOD storage areas and in other areas and rooms during periods of cleaning; (B) At least 215 lux (20 foot candles): (1) At a surface where FOOD is provided for CONSUMER self-service such as buffets and salad bars or where fresh produce or PACKAGED FOODS are sold or offered for consumption, (2) Inside EQUIPMENT such as reach-in and under-counter refrigerators; and (3) At a distance of 75 cm (30 inches) above the floor in areas used for handwashing, WAREWASHING, and EQUIPMENT and UTENSIL storage, and in toilet rooms; and (C) At least 540 lux (50 foot candles) at a surface where a FOOD EMPLOYEE is working with FOOD or working with UTENSILS or EQUIPMENT such as knives, slicers, grinders, or saws where EMPLOYEE safety is a factor. Observed the facility to have insufficient lighting intensity. This was noted on the transitional permit.