THAI ORCHID

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken and shell eggs stored over butter and cooked noodles in 2 reach-ins. CDI- chicken and eggs relocated to bottom shelf. 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 sheet pans with grease build up on back/rolled edges. Debris build-up on tea nozzle and tea canister CDI-sent to dish area. 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 .

3-501.15 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 Repeat-Observed curry soup and spring roll mix holding above 41F in large, deep containers on counter during inspection, then moved to RIF. Soup and spring roll mix was in a large, deep container, inhibiting its ability to achieve proper cooling. All other items in unit and facility maintaining proper temperature. CDI - PIC moved soup to shallower pan for more aggressive cooliing. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf. Observed shrimp and scallops thawing on counter. CDI-moved to reach-in.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed clean bowls stored in soiled container on spongy shelf liner. Remove shelf liner, not a cleanable surface. Observed fly swatter on top of clean utensils on air dry rack.

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 hi touch surfaces of equipment like cooler handles with build-up. Needs more frequent cleaning.

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

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 place spring rolls on customer plates with bare hands during inspection. CDI - REHS intervened. Spring rolls removed from plates, discarded, and replaced with fresh rolls utilizing tongs. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection. CDI - PIC removed for return. Repeat. 1 pt.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed rice cooling since 2/9/26 holding above 41F during inspection. See temperature chart. Cooling methods insufficient to support proper cooling. See violation 33 for further details. CDI - PIC voluntarily discarded. 1.5 pts. For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) Observed various TCS items throughout kitchen not baring date labels despite being prepped on 2/9/26. CDI - PIC able to verify all items had been cooked, prepped, or opened on 2/9/26 and labeled. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice holding above 41F in back lowboy during inspection. PIC stated it had been cooked and cooled on 2/9/26 in RIF. Rice was in a large, deep container, inhibiting its ability to achieve proper cooling. All other items in unit and facility maintaining proper temperature. After conversation with PIC, REHS determined elevated temperature was due to a cooling error. CDI - PIC voluntarily discarded. REHS recommended alternative cooling methods. 0 pts. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed large presence of fruit flies in back kitchen area during inspection. More frequent or thorough pest control measures necessary to mitigate harborage. 1 pt.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris on bottom of RIF during inspection. More frequent or thorough cleaning necessary to preclude pest harborage. 0 pts.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed various employee belongings being stored above or in conjunction with customer foods and service items during inspection. Ensure all employee belongings are stored in a manner that does not promote the contamination of customer foods and service items. 0.5 pts.

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

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer dispensing at 0ppm chlorine during inspection. Chemical in reservoir determined to be diluted. CDI - Chemical reservoir replaced with solution with proper concentrations. Sanitizer observed at around 100ppm chlorine. 1.5 pts. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut tomato and canned baby corn being stored in table top unit holding above 41F during inspection. See temperature chart. Ambient in unit 38F. Observed cooked noodles in back lowboy holding above 41F. See temperature chart. Ambient in unit 51F. All items confirmed to have been in units for less than four hours by PIC. CDI - All items moved to RIF to rapidly cool. Maintenance contacted to repair back lowboy. TCS items in table top unit to be stored in main prep unit moving forward. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-502.13 Single-use and single-service articles cannot be reused. Observed multiple single use vinegar containers being used to store house made sauces during inspection. Ensure all single use containers are properly discarded of after initial use. 0.5 pts.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed can openers soiled with old residue. CDI- Taken to be cleaned. 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 .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed peas thawing on counter. CDI- Placed in cooler to thaw.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area.

4-903.11 (A) Store cleaned equipment, utensils, linens in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed cutting board stored behind the prep sink. Remove and place in a dry location.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of ready to eat lettuce being stored in 3 door reach in cooler below a box of unwashed peppers. CDI: PIC re-arranged items to proper storage order. REPEAT. Points not escalated due to multiple violations on previous report.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of rice noodles being stored in prep reach in cooler at 46F. CDI: PIC voluntarily discarded noodles. REPEAT.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: 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 is not been labeled, or if the label is incorrect. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of hot and sour soup being held in glass door reach in cooler and a container of peanut sauce being held in prep reach in cooler both missing date marks. CDI: PIC date marked items.

4-501.11 Maintain equipment in good repair. Observed a torn gasket being held together with duct tape on prep reach in door next to grill. Replace broken gasket.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed build up on shelving in dry storage room. Clean as needed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a container of raw chicken being stored in glass door reach in cooler above a container of ginger. CDI: PIC re-arranged items to proper storage order. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed a box of unwashed tomatoes and a box of unwashed limes being stored in 3 door reach in cooler above containers of washed produce. CDI: PIC re-arranged items to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed several metal containers stacked within each other on clean storage shelf in which sticker residue was on outside of most containers touching the food contact surface of the next container. CDI: PIC returned all containers to be W/R/S.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P Observed raw chicken in glass door RI in which employee stated was partially cooked in microwave before placing in cooler. CDI: PIC voluntarily discarded chicken. NOTE: EHS provided guidance to PIC on obtaining approval for partially cooking chicken, however, PIC stated facility would hold chicken raw in the future and fully cook to order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P 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 . Observed a container of unsalted butter and a working bottle of spring roll sauce being held above 41F in prep reach in coolers. See temp chart. CDI: PIC voluntarily discarded butter and placed spring roll sauce in RIF to rapidly cool. REPEAT. Points not escalated due to improvement since previous inspection.

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed cleaners and detergents being stored on bottom shelf next to dish machine next to a bag of onions. CDI: PIC relocated bag of onions.

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 sugar and fish sauce with no labels. Label all working containers of food. REPEAT.

4-303.11 (A) (B) Cleaning agents and chemical sanitizers that are used to clean and sanitize equipment and utensils shall be provided and available for use during all hours of operation.-Pf Observed no sanitizer available for sanitizing prep counters. CDI: PIC filled a spray bottle with chlorine sanitizer to be used for prep counters.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed a beach chair being stored on shelf amongst canned foods in dry storage room. CDI: PIC relocated beach chair. REPEAT. Points reduced to half due to multiple violations on previous report.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY Observed 10 ppm chlorine concentration level output from dish machine sanitizing cycle. PIC submitted service request for dish machine. Facility closed during inspection. EHS instructed PIC if dish machine is not operating properly when they reopen, they can use 3 compartment sink to W/R/S equipment, however multi-use utensils may not be used until dish machine is operating properly. VERIFICATION REQUIRED within 3 days to ensure concentration level of chlorine at dish machine is at least 50 ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed fried tofu and shredded cabbage being held in prep flip top cooler, sliced tomatoes, unsalted butter in prep reach in cooler, pooled eggs in low boy cooler, ground chicken and pooled eggs in another prep reach in cooler and spring roll sauce and hydrated rice noodles on prep counters all above 41F. See temp chart. CDI: PIC placed items in RIF to rapidly cool.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed a container of rice in prep RI cooler and a container of cooked carrots in glass door RI cooler missing date marks. CDI: PIC date marked items as they had been prepared yesterday. REPEAT

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf. TPHC procedure template may be found at: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation Observed soups being held on prep counter on TPHC and no written procedures available. CDI: EHS provided copy and assisted PIC in completing form.

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 a working container of sweet and sour sauce unlabeled. CDI: PIC labeled bottle.

4-501.11 Maintain equipment in good repair. Observed torn gasket on door of small prep RI close to grill. Replace torn gasket.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee umbrella being stored on a stack of sheet trays on clean storage shelf next to back door. CDI: PIC removed umbrella. Sheet trays were inverted so that no contamination occurred. REPEAT 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee lunch being stored on clean storage shelf amongst other food items and clean equipment. CDI: PIC removed employee lunch. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed one (1) tray of raw shell eggs stored over one (1) bin of chopped ginger in sliding door reach in cooler. REPEAT. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) unwashed red pepper stored directly on relatively clean shelves of 3 door RIC. REPEAT. CDI - Food employee reorganized storage order of sliding door RIC. EHS placed pepper in box with other unwashed produce. EHS has provided storage order guides for reach in units. Note: No escalation in point deduction due to noted improvement from previous inspections; EHS observed storage order guides affixed to reach in units; fewer items were improperly stored and raw animal food hierarchy was properly observed in reach in freezer. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed four (4) TCS, non date mark exempt food items (bean sprouts portions in 3 door RIC, and lettuce wraps in sliding door RIC) without date marks. Per conversation with PIC and food employees, these items had been prepared on the morning of inspection. CDI - EHS affixed date labels to these portions of food. REPEAT. Note: No escalation due to some noted improvement ion date marking system. Items opened more than 24 hours prior were effectively date marked. Fewer items were undated throughout kitchen. EHS advises that large portions of food (Stored in large bins or bowls) be date marked, as they may last longer than 24 hours. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held on waist of food employees and one (1) loose wiping cloth stored on prep table. CDI - Wiping cloths were rotated to soiled linens bin. EHS advises facility prepare properly concentrated buckets of sanitizer (bleach or 3 compartment sink QAC solution) to hold wiping cloths in between uses.

3-302.15 Wash fruits and vegetables prior to use. Observed one (1) employee peeling carrots strips using veggie peeler without first washing carrots. Rinse vegetables prior to cutting or cooking.

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 one (1) container of peanuts with spoon stored such that handle was observed contacting food. CDI - EHS elevated stored handle without contacting food with bare hands. 3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed recently heated water used to hold rice paddles next to rice cookers at temperature of 111F. CDI - PIC dumped water out of ricer paddle containers, such that paddles were stored dry.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-C Observed open doors to shared dumpsters during inspection. CDI - Dumpster door were closed prior to returning to interior premises. Note: EHS observed heavily damaged dumpsters stored at rear of facility, previously notated during inspections of facility and adjacent establishment. EHS advises PIC to contact waste management company to repair or replace heavily damaged dumpsters.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee lunch bag and jacket stored above plastic bags and dray goods in dry storage area. 6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed one (1) employee lunch and one (1) drink stored above food held for resale in mini prep unit and reach in freezer respectively. CDI - EHS rotated food items down to lower elevation. Note: EHS observed one (1) bowl of lettuce in water stored at lowest elevation of grill shelf. Per conversation with employees, this was a food employees lunch. EHS advises labeling food items held for employees and storing them below food held for resale.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw, frozen red snapper box over one (1) bag ready to eat, cooked chicken in reach in freezer. REPEAT. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed one (1) bin of chopped raw chicken stored over raw, packaged pork in reach in freezer. 3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed one (1) piece of chopped ginger and one (1) unwashed pineapple stored directly on shelves of stove side prep unit and reach in cooler, respectively. CDI - PIC reorganized storage order of reach in freezer. EHS placed unwashed pineapple in bin with other unwashed produce. Food employee voluntarily disposed of cut ginger. EHS has provided storage order guides for reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed one (1) small metal bowl of loosely covered, cooked diced chicken in stove side prep unit at 49F. Per conversation with food employee and PIC, this would have been prepared the previous night. CDI - PIC voluntarily disposed of out of temperature food. REPEAT. Note: no escalation in point deduction due to noted improvement; establishment was observed cooling and preparing food throughout inspection. Food items cooled via reach in freezer were effectively placed and temperature controlled. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed five (5) food items (cut lettuce and cut cabbage portions in RIC, cooked white rice, bean sprouts, and noodles in prep table RIC) without date marks. Per conversation with PIC and food employees, these items had been prepared in the previous 24 hours. CDI - PIC delegated date marking of items to food employees. Note: TCS, non date mark exempt items in prep tops were observed without date marks. Per conversation with PIC, these were prepared the morning of inspection, prior to EHS arrival. Should these items be held for greater than 24 hours, they, as well as items in reach in coolers and freezer, (such as cabbage, lettuce, and portioned soups and cooked chicken), shall be marked for their date of preparation. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed recently cooked soup, coconut cream soup, garlic sauce, and soaking pad Thai noodles at prep area with date marks, but no marking for placement and removal times. When temped, all items were at proper initial temperatures. CDI - EHS marked items from 11 a.m. to 3 p.m. Note: Soup and coconut cream soup, as they are prepared similarly and placed at the same point of service as garlic sauce, have been added to TPHC list.

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 one (1) bin of tightly plastic wrapped lettuce wraps in prep table RIC, prepared morning of inspection, cooling minimally. CDI - PIC rotated these to reach in freezer to cool more effectively. Replaced with previously cooled lettuce wraps. REPEAT. Note: No escalation in point deduction. All other items observed cooling, aside from previously notated cooked chicken, were effectively cooling or cooled. Facility shall use opened food containers and effectively calibrated cold holding equipment (as is case of chicken in reach in freezer) to cool TCS foods. 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 three (3) unlabeled containers (paprika, sugar, and cooking soy sauce) at grill cart without labels. CDI - PIC labeled items effectively.

5-501.111 Keep storage areas and bins for waste in good repair. Observed outside dumpster and cardboard dumpster with heavily damaged lids, prevent proper closure. Contact waste management company to repair or replace dumpsters.

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 shrimp stored over produce. CDI, foods relocated for proper storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P - Observed chemical dish machine testing 0ppm chlorine after washing equipment. Observed sanitizer container low and near empty. CDI, new chlorine sanitizer container replaced and now testing required concentration. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed deep container of chicken cooling in reach in freezer. Chicken cooling temperature 1 was 101 degrees F at 12:39pm. At 1:03pm chicken remained at 101 degrees F. Cooling calculation indicated method not effective to reach cooling parameters CDI, chicken relocated to shallow container to rapidly cool. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P - Observed cooked rice prepared on Saturday not date marked and choked chicken not date marked. CDI, foods voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and 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 deep container of chicken cooling in reach in freezer. Chicken cooling temperature 1 was 101 degrees F at 12:39pm. At 1:03pm chicken remained at 101 degrees F. Cooling calculation indicated method not effective to reach cooling parameters. CDI, chicken relocated to shallow container to rapidly cool. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed raw chicken thawing on clean drain board of dish machine ware washing area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cell phone stored on rack / clean drain board near ware washing area.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. - Observed rice cooled from prior day at 43 degrees F in prep refrigerator. CDI, rice voluntarily discarded. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed rice cooling from prior day in deep covered container in flip top prep cooler. CDI, rice voluntarily discarded. 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 .

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 baking soda and flour not labeled in storage area in dry storage container. Improvement made since previous inspection. Points not escalated today.

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 single-service bowls used as scoops. 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 in-use knife wedged in soiled area.

6-101.11/6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Floors shall be non-absorbent in areas subject to moisture. Observed peeling baseboard stripping behind counter leading to kitchen and FRP wallboard removed from where plumber made repair in leak according to PIC.

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P - Observed dishwasher turn faucet off with bare hands after hand washing and handle clean towels. CDI, employee rehashed hands and used towel to turn faucet off to prevent recontamination.

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 rice noodle and garlic and oil mixture held out of temperature control above 41 degrees F. Employees stated they keep it out for lunch. Time as a Public Health Control as option discussed with PIC. CDI, foods relocated to cool in freezer and TPHC procedure emailed to PIC in case they wanted to use Time as a Public Health Control. PIC to discuss with chef to see what would be best for them. Risk Control Plan to be requested if cold holding out of compliance next inspection.

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 bag of mixed vegetables with cut cabbage date marked 12/7. CDI, vegetables voluntarily discarded.

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 dry food ingredient containers not labeled by common name at prep station line.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed 1 live roach in facility. PIC provided invoice from treatment from pest control contract on 12/13.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth held on waist of food employees and under cutting board to stabilize cutting board.

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 in-use rice scoop held in soiled container with dried rice. CDI, equipment relocated for cleaning.

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P - Observed container of cooked chicken stored in lowboy with visibly raw pieces of chicken. Per PIC, the chicken should be cooked completely. Facility does not have non-continuous cooking approval at this time. Ensure chicken reaches 165F before being cooled by temping chicken once cooking is complete. - CDI - PIC voluntarily discarded chicken.

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. - REPEAT - Observed raw shrimp, raw chicken, and cooked chicken holding above 41F in prep unit (see temperature chart). - CDI - PIC moved items to reach-in freezer to quickly cool.

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. - REPEAT - Observed two containers of chicken and one container of egg roll filling cooling in reach-in freezer. Per PIC, items were placed in unit around 12:00pm. All three containers were deep and overfilled with product. Items observed to not meet cooling parameters due to this without corrective action being necessary (see temperature chart). Also observed cooked potatoes cooling at ambient temperature on 3 comp sink drain board. - CDI - PIC separated chicken and egg roll mix into smaller portions to allow items to quickly cool in reach-in freezer. PIC placed potatoes on ice bath and moved to prep sink to continue cooling.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf - Observed large container of raw chicken thawing at ambient temperature next to the dish machine. - CDI - PIC moved raw chicken to reach-in cooler to continue thawing. Approved thawing methods include thawing as part of the cooking process, thawing under refrigeration, or completely submerged under 70F or less water.

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 facility without vomit/diarrhea plan. Verification required. Repeat.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw ground chicken over carrots, raw chicken legs on top of noodles, and raw shrimp above cooked chicken. CDI items relocated. Observed broccoli and carrots above washed bean sprouts. CDI items relocated.

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 front small prep unit TCS items above 41F and ambient air at 50F. CDI TCS items moved and warm items placed in reach in freezer to cool. Verification required. Observed baby corn, noodles, scallop, and lettuce wedges in reach in and prep units holding above 41F. CDI items just prepped and placed in units.CDI items moved to reach in freezer for quick chill.

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 precooked duck, precooked chicken, Tom yum mix, and butter not dated. CDI items dated or discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 facility that prepped lettuce wedges and placed in reach for cooling. CDI items spread flat and placed in freezer. Observed chicken, rice, and spring mix cooling in deep containers and stacked. CDI items separated and unstacked and placed in reach in freezer to cool.

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 NORDIC ice packs placed on top of raw food items in prep top and reach in to maintain temperatures. CDI items moved off food since it is not food grade packs. Suggest placing in ziploc bags or filling ziploc bags with ice instead.

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 PIC unable to locate written procedures for cleaning vomit/diarrhea events. CDI - EHS provided educational poster and emailed sample written procedures. Procedures should be kept available upon request. REPEAT -0.5 points

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 rice in RIC near entry door to kitchen holding at 44F. PIC stated rice was used during the lunch rush. Observed raw shrimp in prep top cooler directly across from grill, holding at 42F. CDI - PIC placed rice in freezer to cool down quickly and placed ice on shrimp. EHS suggested keeping flip top closed and monitoring temperatures throughout the day to ensure prep top is maintaining temperatures of 41F or below. -1.5 points

4-601.11 (B) Food contact surfaces of cooking equipment and pans shall be kept free of encrusted grease deposits and other soil accumulations. -C Observed grease build-up on vents under hood. PIC stated vents are cleaned every 2 months and cleaning frequency stickers located on hood verified frequency. Increase frequency of cleaning. REPEAT -0.5 points

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-C Observed open doors to shared dumpsters during inspection. Keep doors closed. -0.5 points

2-201.11 (A), B), (C), and (E) Responsibility of Permit Holder, Person in Charge and Conditional Employees. P- Establishment has posted MCHD Employee health policy poster, but PIC and food employees are unaware that salmonella nontyphoidal has been added as a reportable illnesses. CDI- EHS educated PIC on the updated BIG 6 reportable illnesses and provided a hard copy to PIC of the updated Employee Health Acknowledgment form. EHS discussed employee health policy in general with PIC. Educate all food employees on the updated employee health policy and reporting requirements. EHS recommends all food employees read and sign a copy of the employee health acknowledgement in a language they prefer. EHS also recommends a copy of the same form is made accessible to employees and inspector.

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 establishment without written procedures for responding to a vomiting or diarrheal event. CDI- EHS discussed the requirement of having written procedures and provided PIC with a hard copy of the state’s example written procedure. EHS recommended to PIC that they review the document routinely with all employees and purchase or make a clean-up kit. Maintain written procedures in establishment for employee and inspector review.

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 dry hands before turning off faucet without recontaminating hands.-P Observed food employee handle raw chicken then wash their hands, however, during the cleaning process the food employee turned off the faucet without using a clean barrier (e.g. paper towel). CDI- EHS discussed requirement with PIC and PIC had food employee properly wash their hands. EHS recommends continued education with when to wash and washing procedures.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed blade on can opener with visible food debris and residue. Observed thermometer stored clean with food debris on probe and sticky. CDI- Food employee cleaned and sanitized both pieces of equipment. Maintain all stored clean food contact surfaces clean to sight and touch.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several flies in kitchen area.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed accumulation of food debris and residue within reach-in refrigerators including gaskets. Increase cleaning frequency to avoid build up. Repeat violation, but different areas soiled.

4-602.11(E)(4) - Clean Ice bins and enclosed equipment as required to avoid contamination and build up. Observed pink microbial growth within ice bin. Increase cleaning frequency to avoid build up.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed cooked rice cooling in lowboy cooler dated 07/14 not reach 41F or below within a total of 6 hours from 135F to 41F. CDI-PIC voluntarily discarded product. EHS discussed proper cooling parameters and methods. EHS and PIC discussed cooking rice and all other foods daily and not cooling for next day use due to no walk-in cooler. Establishment does not have a walk-in cooler.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed lowboy cooler cold holding sticky rice dated 07/10 above 41F. The ambient temperature of the unit was measured at 47F. PIC voluntarily discarded the food item since it was in unit since last night (07/14). EHS measured other TCS foods in the same unit stored in unit since last night, per PIC, at temperatures of 41F or less. EHS also observed cut cabbage, cut lettuce and fried tofu cold holding in the small prep top unit at temperatures above 41F. The ambient temperatures was measured at 40F. PIC voluntarily discarded the food item since it was in unit since last night (07/14). EHS measured other TCS foods in the same unit stored in unit since last night, per PIC, at temperatures of 41F or less. REPEAT. This is the second violation with the small flip top unit. PIC called Easton refrigeration and scheduled a service visit for both units in the next couple of days. Establishment has one make station and three reach-in coolers that are properly operating. No TCS foods will be held in the lowboy cooler or the prep top cooler until repaired or replaced. EHS suspects the issue is due to the heat generated from the cook line. Verificatoin visit no later than 07/23 to check status of cooler repair.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed rice placed in lowboy cooler last night (07/14) in the cooling process stored in deep portions and tightly wrapped. CDI-PIC voluntarily discarded the food item. See violation #18. EHS discussed proper cooling parameters and cooling methods. Cooling poster provided to PIC.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no quat test strips available in establishment. The quat sanitizer is setup and used at the 3-compartment sink. The establishment has a chlorine dish machine with test strips available. Verification visit no later than 07/23 to confirm purchase and availability of quat test strips.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. EHS observed build up on of food debris and grease on the outside of bulk containers of ingredients stored in dry storage area. Containers are not clean to sight or touch. Routinely clean containers.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee grab raw shrimp with gloves to cook. No handwash occurred afterwards. CDI-Employee washed hands, discussed with owner to use tongs/utensils with the raw meats and seafood. This will help decrease amount of handwash needed with employees. REPEAT. *Points reduced for overall improvement of handwashing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw eggs stored above noodles in the flip top cooler. CDI-The two were rearranged. REPEAT. *Huge improvement on storage order from previous inspections. Management has trained and posted signage about storage order. Zero points taken today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed food product holding above 41F throughout the facility. CDI-All items out of temp were moved to the reach in coolers. Discussed possibly adding another table top cooler near the fryers to help maintain temperatures. REPEAT.

3-501.13 Use approved thawing methods. Observed shrimp thawing on the prep counter. CDI-The bags of shrimp were moved to the reach in cooler. REPEAT.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee washing dishes at the 3-compartment sink, then move on to remove cooked spring rolls out of the fryer without washing hands in between. CDI-Stopped and instructed to wash hands. Spoke to manager about better hand washing practices. REPEAT. *More training is needed with all employees.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above vegetables in the reach in coolers. CDI-The chicken was moved to a different location. REPEAT. *More training is needed on storage order. Posters were provided today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed eggs, bean sprouts, and chicken skewers on the counter holding above 41F. CDI-All items were removed and placed into coolers to rapidly cooler.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed food items cooling in the top portions of the flip top coolers. Beef, scallops, calamari, shrimp, cabbage, and lettuce were all prepped earlier today around 4pm and cooling in the top portions of the units. CDI-All items were removed to finish cooling in the reach in freezer.

3-501.13 Use approved thawing methods. Observed several containers of raw meats thawing on the prep counters. CDI-All food items were moved to the reach in cooler to finish the thawing process. REPEAT.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a live roach. CDI-The roach was killed.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employee handling raw chicken then move on to handle raw shrimp without removing gloves and washing hands. CDI-Stopped the employee and instructed to wash hands. REPEAT. *More training is needed on handwashing.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken and raw fish stored above vegetables in multiple locations in the glass 3-door RI Cooler. CDI-All items were rearranged to proper order. REPEAT.

3-501.13 Use approved thawing methods. Observed 3 bags of shrimp and two portions of beef thawing on the shelves below the 3-compartment sink. CDI-The items were either moved back to the freezer or placed under cold running water.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on the prep counters during the start of the inspection. CDI-The cloths were removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the green shelves near the 3-compartment sink and to the inside of the 2-door RI cooler. Have cleaned. REPEAT.

2-301.14 Wash hands after activities that contaminate them. -P Observed employee handling raw pork, and then remove soiled gloves and immediately put on a clean pair of gloves without hand washing in between. CDI-Spoke to the owner about having the employee properly wash hands when needed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above raw broccoli in the 3-door sliding glass cooler. CDI-The chicken was moved. REPEAT. Observed raw eggs stored above bean sprouts and pineapple in the small flip top cooler. CDI-The cooler was rearranged to where the eggs were stored on the bottom. REPEAT.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle with 0ppm of chlorine sanitizer. CDI-The spray bottle was remade.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed main flip top cooler cold holding foods between 42-43F. The unit was turned down during today's inspection. but a verification visit will be made within 10 days to ensure the unit is holding at 41F or below. REPEAT. *Improvement on cold holding of the tall reach in coolers. Only unit not properly holding was the main flip top cooler. Points decreased today.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed two strainers stored on top of the plumbing underneath the 3-compartment sink. CDI-The pans were removed and placed at the 3-compartment sink to be rewashed and sanitized.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed to the inside of the 3-door reach in freezer. Have cleaned.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Unwashed pineapples were being stored over RTE lettuce in display cooler. CDI- Foods were rearranged as needed. REPEAT. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Several foods were observed not covered while stored. Also observed container of ice being stored exposed behind the cash register. Unless going through cooling or heavy customer service, refrain from storing foods uncovered. REPEAT - 3 points.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken and raw egg being stored inside of dense container was reading >41 degrees F while cold holding inside of tall display cold hold unit. Observed other raw chicken containers in reach in 2 door cold hold unit cold holding at >41 degrees also. Observed raw shrimp in flip top unit at 45-46 degrees F. Refrain from bulk storing raw chicken in these units. CDI- More shallow portions were made and raw chicken was placed in freezer to aggressively cool along with raw shrimp. REPEAT - 3 points.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live roach near chlorine dish machine. PIC stated that renovation of the plaza is causing more than normal bug activity. Also observed live gnat near men's restroom. No infestation signs were seen during the inspection. PIC has approved pest control in place if facility has frequent

5-205.15 (B) System maintained in good repair - C Observed can wash basin in the back of the facility not properly draining and contained stand still soiled water. Plumbing System is to be in good repair and fully operational. Have drain cleaned so that soiled water can drain without interruption. 0 points. ( Air gap and back flow preventer were adequate at can wash).

2-301.14 Wash hands before donning gloves and between gloves uses. -P Observed food employee wash gloved hands, remove gloves that were washed and insert new gloves prior to returning to food prep. Ensure that hands are washed without gloves and new gloves are donned prior to food prepping. CDI- PIC coached food employee on proper hand washing. Hands were re-washed properly. 0 points

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken being stored over raw beef inside of freezer unit. CDI- foods were rearranged during the inspection. REPEAT- No escalation of points due to overall better compliance with violation. Refrain from wrong order storage moving forward or risk losing double points. - 1.5 points. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Several foods were observed not covered while stored. Also observed container of ice being stored exposed behind the cash register. Unless going through cooling or heavy customer service, refrain from storing foods uncovered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw chicken located in the reach in 2 door unit, cut cabbage and raw shrimp located in the flip top cold hold unit etc. were all being cold held >41 degrees. CDI- foods were placed in freezer and other refrigeration for proper cooling. REPEAT violation. The state of NC is now required to cold hold foods at 41 and below. IF food products are not cold held at 41 and below then facility will be put on a risk control plan and will lose double points moving forward. General Comment: Facility has noodles being hydrated at room temp. Stated to facility that this method shall be done in cold holding equipment or on tphc. Supplied facility with TPHC form prior to concluding the inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked dumplings, coconut milk, cooked chicken and cooked noodles were all observed lacking a date mark. This has been repeated on past inspection(s). REPEAT -CDI- PIC placed dates on foods as needed during the inspection. Facility shall comply with rule moving forward or risk being placed on a risk control plan moving forward. - 3 points.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Spring mix was cooling at a dense amount inside of metal bowl in slide door refrigeration unit. CDI- Spring mix was moved into more shallow amounts and cooled aggressively. -.5 points

3-304.14 Wiping Cloths, Use Limitation - C Observed wiping cloth being stored in mini reach in unit directly under raw chicken storage. Also observed soiled wiping cloth being stored on the food cook's waist. Ensure that wiping cloths are not stored in ways that can be contaminated by raw chicken storage. Ensure that food cook is not using wiping cloth to wipe hands in lieu of proper hand washing. All soiled tiles are to be laundered. -.5 points.

4-903.11 (A) and (C) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C Clean dishes were being stored in soiled containers. Ensure that all clean utensils are stored in cleaned containers. CDI- Dishes were moved out of soiled container. -.5 points

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF Observed water pitchers stored inside of front hand sink basin. PIC stated that they do not fill water up from hand sinks. They use prep sinks instead. CDI- Water pitcher was removed from sink basin. REPEAT -1 point.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken being stored over noodles in reach in, observed raw chicken sticks being stored directly above raw eggs and raw beef in 1 door glass cooler. Also observed several foods stored uncovered throughout refrigeration. CDI- foods were rearranged and covered as needed. -1.5 points. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed produce being stroed directly over ready to eat foods in refrig. storage. CDI- foods were rearranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Raw chicken and raw beef was being cold held above 45 degrees. CDI- These foods were moved to the freezer unit where it chilled down below 45 degrees. 0 points.

21 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 coconut soup and other sauces in the prep unit without date marking. Cooked dumplings were being stored in freezer without a date mark. CDI - PIC date marked these during the inspection. -3- REPEAT

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several squeeze bottles and dry ingredient containers lacked common name and was not easily distinguishable. -0 points

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - P One chlorine sanitizer bucket out of several checked was registering below 50 ppm. CDI- Sanitizer bottle was remade to proper concentration. 0 points.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster doors and lids were opened. Keep dumpster doors and lids closed. 0 points.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed wait staff filling water pitchers for customer drinks in the handsink at the beginning of the inspection. CDI - PIC mandated water pitchers filled in the kitchen in the 3-comp and cold held in front reach in until needed. -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 coconut soup and other sauces in the prep unit without date marking. CDI - PIC date marked these during the inspection. -3- REPEAT

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 detailed rings without gloves and watch. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee plating food without wearing an effective hair restraint. -0-

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed to go boxes with aluminum foil sheets present with food contact surface facing upward. CDI - PIC inverted these. -0-

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

2-401.11 (A)Eating, Drinking, or Using Tobacco - C Eat in designated areas, away from areas that may lead to cross-contamination. Observed two employees eating fried wonton over prep surfaces. -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 red curry and yellow curry sauce, cut napa cabbage and bean sprouts opened over 24 hours without date marking. CDI - PIC date marked these items. -1.5-

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 gaskets of the reach in freezer. -1- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed overstacked broccoli and other foods in flip top stored above the cooling grid. -1- REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed basil stored in direct contact with plastic grocery bags. -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 gaskets of cooling equipment throughout the kitchen. -.5-

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing vent covers with filters in place and rusty shelving in dish pit. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed fresh roll filling spoon and rice paddles left in service overnight. CDI - PIC moved these to dish room for cleaning. -1- REPEAT

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cooling cut cabbage and other TCS foods in flip tops overstacked beyond the fill line at 52-58F. Observed can of oyster sauce and beef paste open at room temperature stating "REFRIGERATE AFTER OPENING." -1- 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 unlabeled squeeze bottles of oil and spice containers on the shelf under the prep table near the fryers. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open box of shelled cashews in dry storage. -0-

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

4-501.11 Maintain equipment in good repair. Observed rusty shelving to the right of the clean drain board of the dish machine. -1- REPEAT 4-402.11 (A)(3) Fixed Equipment, Spacing or Sealing-Installation - C Seal the gap between equipment and the wall if the space is subject to spillage or moisture. Observed gap at the kitchen handsink junction with the wall.

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 freezer gaskets. -0-

5-205.15 Maintain a plumbing system in good repair. Observed leak at the pre-rinse fill faucet. -0-

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed knife and grater at the cook line from the day before. Clean at least every 4 hours for equipment used for TCS foods. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed tea nozzles being cleaned once per week. Clean at least once per day. -.15-

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 curry cooked and cooled the previous night in the prep unit at 52-56F. CDI - PIC voluntarily discarded. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed one pan date marked with three different dates. CDI - Date marking sticker corrected and PIC reminded staff to completely remove stickers and place a fresh date marking on containers with the correct dates. -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 deep portions of curry sauce and overstacked prep cooler items. Reduce the portions and do not exceed the fill line on pan in flip top and prep unit. -.5-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on prep tables and cutting boards. Keep in sanitizer between uses. -0-

4-501.11 Maintain equipment in good repair. Observed rusty shelving to the right of the dish machine. Either resurface or replace. -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 buildup on the lower wall under the dish machine. Clean. -0-

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

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 handling rice noodle that are RTE with bare hands. CDI - Noodles voluntarily discarded. -3- REPEAT

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw beef and pork stored over raw seafood. CDI - Storage order reversed and seafood placed on top. -1.5-

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 near the dish machine and on the inside of the dish machine. Clean these. -.5- REPEAT

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

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on the prep table at the beginning of the inspection. CDI - PIC instructed removal of drink to reach in designated employee area. -0-

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 freshly fried rice noodles that are ready-to-eat with bare hands. CDI - PIC voluntarily discarded these and instructed to use gloves while handling noodles. -1.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut lettuce in small bowl at room temperature. CDI - PIC placed in reach in to cool and instructed to keep at or below 45F. REPEAT -0-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee plating food and passing it through service window without hair restraint. Wear effective hair restraint. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed paring knife held on dry storage shelf between uses. CDI - PIC placed in dish area for cleaning. -.5-

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

2-102.12 Certified Food Protection Manager - C Observed no certified food protection manager on site.

2-301.12 Cleaning Procedure - P Observed several employees turn off water with hands after hand wash. Turn off water with paper towel or other approved method. CDI - through verbal correction and demonstration.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P Observed flat noodles at 104. CDI disposed of noodles. Discussing TPHC for flat rice noodles. Gave PIC copy to fill out and have approved.

5-501.116 Cleaning Receptacles - C Observed excessive amount of grease in can wash. Keep can wash clean and make sure plumbing still drains.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed brown buildup around ice chute. CDI - PIC instructed employee to clean. -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 45F. -P Observed curry coconut cream soup at 48F from last night. CDI PIC voluntarily discarded soup. -1.5- 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 containers of cooked tofu, cooked vegetables and other ready-to-eat foods without date marking. CDI - PIC instructed employees to date mark items with prep date. -1.5- 3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed ready-to-eat food with two date mark stickers, but the product was not frozen and thawed. CDI - PIC removed incorrect label and instructed employees not to double label products unless they are frozen and then thawed.

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 in the prep cooling at 54F. CDI - PIC moved item to reach in to cool. REPEAT -.5-

3-501.13 Use approved thawing methods. Observed beef and chicken thawing at room temperature in baggies on the drain board of the 3-comp sink. CDI - PIC placed into separate pans and put in reach in to cool. -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 spices on rack beside stove without labels. Label these with the common name of the foods. -0-

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed rolls of toilet tissue stored under sink drain in women's restroom. Move these to storage cabinet in corner. -0-

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed domestic rice cooker used for preparing brown rice. Facility recently purchased new commercial rice cookers. Use one of those for brown rice and remove the domestic equipment. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the gasket of the reach in cooler. Clean. -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 dust buildup on ceiling vent over reach in freezer. Clean. 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 rust deposits on HVAC vents in kitchen. Resurface. -0-

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee with chicken stored with food for the facility. CDI item relocated. Keep personal food stored in employee fridge.

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P. Observed employee handle cut cabbage with bare hands, employee place shredded cabbage on plate without gloves, and employee handle onion that was not going to be cooked immediatelty with bare hands. CDI items discarded.

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 orange curry, coconut soup, and yellow curry that was cooled over night and not at 45F or below. CDI items discarded.

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P. Observed milk, half and half not dated and noodles that were in facility for over 7 days. CDI items dated and discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed noodles being rehydrated on back prep sink in tall plastic container. CDI batch split up and ice added for use. Observed red curry, yellow curry and coconut soup cooling in deep metal containers in prep unit overnight. CDI items discarded. Suggest facility split up batches of soups and curry and cool in reach in units not inside prep units.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach crawling on wall, on dish machine table, on wall in dining area and inside of container of rice. CDI rice discarded. Suggest facility increase pest control frequency to handle issue. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks in reach in units and vents in bathrooms soiled with debris.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed two reach in coolers with raw unwashed vegetables stored above ready-to-eat filling for spring rolls and egg rolls. CDI - Shelf rearranged with raw unwashed produce stored under ready-to-eat food. -GC-

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 ready-to-eat spinach open since 07/25/2015 without date marking. CDI - Item was labeled to reflect the correct open date. -3-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed roach on wall at back door above handsink. Use commercial strength insecticide approved for use in food service establishment. -1-

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed one food employee with a gold bracelet on while plating and cooking food. CDI - PIC instructed employee to remove jewelry while cooking and plating food. -GC-

6-502.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed wall behind dish machine with heavy buildup present along baseboard. Clean. -GC-

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf: Observed handsink behind front counter being used as a dump sink. Ice in bowl of sink. Also observed employee dump water from service pitcher in handsink. CDI- sink cleared, cleaned.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P: Found noodles holding on counter 100 F. Noodles are p[ortioned and kept in refrigeration until portions are removed, placed to microwave to thaw, then held awaiting orders. Change procedure to remove portioned noodles from refrigeration upon customer orders. CDI- noodles on counter served immediately.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found spring roll mix, that had been in freezer lacking dates removed from freezer. Observed cooked chicken and cooked dumplings in freezer not dated. CDI- discussion about how to handle frozen foods with respect to date marking.

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 tongs with handle down in spring roll mix. Other utensils with handles down or laying in food.

. 2-103.11 (G),(L)Person-In-Charge-Duties - PF: The person in charge shall ensure that : EMPLOYEES are properly trained in FOOD safety, including food allergy awareness, as it relates to their assigned duties.

.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 : Found cooked chicken in bottom of prep cooler 89 F. PIC stated had been cooked at 11:00 AM. Unclear when food reached 135 F. Moved to freezer for rapid cooling.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found multiple items in flip top prep cooler above 45 F. Cooked chicken had been placed in bottom of prep cooler to cool. Hot chicken was bringing all foods and ambient temperature of prep cooler up out of required temperature. Refer to # 20 from April 30, 2014 inspection where same issues noted. Also refer to inspections from inspection on August 13, 2014 where cold holding issues were noted. CDI- moved cooked chicken to freezer for cooling and other items moved to more spacious refrigeration.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found no prepared foods in refrigerator date marked, spring rolls, cooked duck, cooked chicken, boiled eggs. Refer to inspections from February 18, 2014, and August 13, 2014 where same violations noted. 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 Found cabbage mix dated 9/1 in refrigerator. 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.-Pf: Found roach spray in facility where directions for use explicitly say to not use in food handling establishments. CDI- pesticide removed from facility..

.3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Found cooked chicken in bottom of prep cooler at 89 F. Chicken was bringing ambient temperture of unit up out of required temperatures so that food throughout unit was 54+ F. Foods will not effectively cool to 45 F under these conditions. Refer to inspection from April 30, 2014 where same violation was noted.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found Bojangles chicken in refrigerator. Found employee drinks in drink cooler at front counter. There is a refrigerator in kitchen for employee food only. Refer to inspection from April 30, 2014 where employee food was mixed with retail food in coolers.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed mangos rotting in box of intact mangos. CDI- disposed of rotting food.

.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed thermometer for taking food temperatures sticky to touch. cDI- taken to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed many foods in 3-door refrigerator, prep cooler top, and raw protein flip top to be above 45 F. CDI- move items in prep coolers to larger refrigerated units. Items in 3-door discarded due to ambient air 50+ F, same as food.

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 : Found chopped garlic / water chestnut mixture dated in July. CDI- discarded.3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Found spring rolls not dated. Cabbage mix not dated. Cut greens not dated. CDI- allowed to date since prepared same day.

4-501.11 Maintain equipment in good repair. Observed 3-door refrigerator holding food at 50-53 F. Interior thermometers showed 53 F. EHS thermometer showed 50 F ambient. CDI- service technician called for.

3-301.11 Preventing Contamination from Hands - P,PF: Ready0to-eat foods shall not be contacted by bare hands. Observed salad ingredients being prepared with bare hand contact. CDI- rewash ingredients and discussion with PIC.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF: Hand washing sinks shall be used for no other purpose than for washing hands. Found significant amount of ice in front handsink. Do not use handsinks as dump sinks. CDI- cleared sink.

3-401.11 Raw Animal Foods-Cooking - P,PF: Poultry shall be cooked to an internal temperature of 165 F with no interruption in the cooking process. Found chopped chicken lightly seared in reach-in cooler. CDI- direction to discontinue practice and cooked chicken fully.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Keep TCS foods cold at 45 F or below when holding. Found multiple items above 45 F in flip top of small prep cooler. CDI- moved items to freezer for rapid cooling. See temperature chart. Found squid and raw chicken in flip top larger prep cooler above 45 F. Chicken cooling in bottom 92 F. Moved items to freezer for rapid chill.

3-501.15 Cooling Methods - PF: do not rely on small volume coolers to adequately cool foods. Found chicken cooling in prep cooler 92 F. Chicken was bringing temperatures of other foods up above 45 F. CDI- removed chicken and cooked thoroughly.

2-302.11 Maintenance-Fingernails - PF: Employees that wear nail polish must wear gloves when working with food. Observed employees working with broccoli at prep table with nail polish on nails and no gloves. CDI- discussion.

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C: Observed employee eggs, soup in refrigerator with retail food. Facility has refrigerator solely for employee food.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P: The PIC shall ensure that food employees are informed of their responsibilities of reporting certain aspects of their health, as required by law. This may be accomplished by implementing an employee Health Policy with which all employees are familiar. Observed health policy not in place. Management could not give details of MCHD handout. CDI- discussion.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF: TCS foods shall be date marked with date of earliest preparation of any ingredient. This applies to cooked foods, raw cut tomatoes, sprouts. Also applies to TCS foods that have been prepared and then frozen. Observed cooked rice, sticky rice, not date marked. CDI- items marked with date of preparation.

4-302.12 Food Temperature Measuring Devices - PF: A thin-probe thermometer shall be obtained to measure temperatures of thin foods such as cut greens or cut chicken. Observed no appropriate thermometer in facility. Verification needed.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C: Store utensils so accidental contamination cannot occur. Stacks of plates in dining room have food contact surfaces exposed. Implement system where top plate is constant or store plates inverted.

4-205.10 Food Equipment, Certification and Classification - C: Use equipment as specified by manufacturer. Observed potentially hazardous, unpackaged foods held in refrigeration not approved for such use.

4-602.13 Nonfood Contact Surfaces - C: Non food contact surfaces shall be clean. Observed shelving in facility in need of cleaning.

6-501.12 Cleaning, Frequency and Restrictions - C: Keep walls and floors clean. Observed floors under equipment in need of cleaning. Walls under equipment and around conduits on wall in need of cleaning.

2-301.12 Cleaning Procedure - P: Wash hands with approved prodecures. Observed employee rinse hands then leave sink to go back to work. CDI- return to sink and properly wash, dry hands.

3-301.11 Preventing Contamination from Hands - P,PF: Ready to eat food shall not be contacted with bare hands. Observed employee plating food and adding greens with bare hands. CDI- discarded plate of food.

3-304.15 (A) Gloves, Use Limitation - P: When used, single use gloves shall be used for one task only. Observed employee come in from outside with gloves on and procedd to wash hands with gloves on. CDI- employye removed gloves and washed hands.3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P: Separate raw animal foods from ready-to-eat foods. Observed leafy green produce in contact with exposed eggs in carton. Several eggs were cracked and oozing contents, filling carton cups. CDI- greens washed and bag discarded.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P: Hold potentially hazardous foods cold at 45 F or below. Found large volume of eggs, tofu in refrigerator for some days 53 F. All potentially hazardous foods in refrigerator voluntarily discarded.

3-501.13 Thawing - C: Thaw foods by approved methods. Observed meat thawing on prep drainboard in water. Thaw meats under running, cold, water; completely submerged.

4-205.10 Food Equipment, Certification and Classification - C: Use equipment as specified by manufacturer. Observed potentially hazardous, unpackaged foods held in refrigeration not approved for such use.