FUJI HIBACHI & TERIYAKI

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. Raw salmon stored on shelf touching raw beef in freezer. CDI - Both discarded. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Rice handle touching rice in rice warmer

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. ROP salmon with instructions to remove not slit during thawing process. Remove from packaging when thawing.

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. Tongs stored in water recorded at 127F.

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. Walls including pipes behind grill in need of cleaning.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf No paper towels in mens restroom. Hand dryer in female restroom not working. CDI - Paper towels provided

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Chicken bones in freezer stored in grocery bags. Store in approved food grade bags. CDI - Discarded

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). Lo mein and cabbage not dated. CDI - PIC knew date of prep and dated as such. REPEAT. Assure all TCS food is dated. 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 .

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF Did not see any signed or verified documents indicating entire staff has been trained on health policy. Further, health policy posted is old policy with 5 illnesses not 6. CDI - New policy emailed. VR to ensure compliance. For more information on employee health policy, please visit: www.mecknc.gov/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 Lo mein and cooked broccoli did not have a date. CDI - PIC knew date of prep was 7/5 and dated as such. 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 .

3-304.12 (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. In use utensils stored in container of water between two grills and not on the grill itself maintaining hot water. Water was recorded at 89F. CDI - Discarded.

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed consumer advisory with reminder portion but no disclosure, only an asterisk next to the items that are cooked to order on menu. CDI- PIC and EHS drafted new consumer advisory and posted underneath TV screen menus.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of Clorox with no label. CDI- PIC labeled.

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 secondary containers of sauces and seasonings. Label all containers.

4-501.11 Maintain equipment in good repair. Observed 3 compartment sink leaking from pipe underneath and leaving large pool of water on floor. Repair.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered trash can in women’s restroom. Provide covered trash can.

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 wall where vomit and diarrhea and employee health posters are located with heavy buildup of grease. Ensure to clean frequently to prevent buildup.

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 lo mein had date of 11/2 but date of prep was 11/7 CDI - Date changed. 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 .

3-304.12 (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. Scoop in hot water recorded at 124F, CDI - Water changed

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. Raw chicken stored above raw eggs. CDI - Storage order reversed. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Cabbage in WIC recorded above 41F (see chart). CDI - Discarded. REPEAT. Points not escalated due to overall good cold holding. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(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 Shrimp sauce not marked for Time. CDI - Time marked.

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF New updated health policy with 6 illness not present CDI - Provided. For more information on employee health policy, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw beef in drawers recorded above 41F, product had only been in drawer shortly. CDI - Ice added to cool down. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Open container of commercial lettuce not dated. CDI - 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 . 3-501.17 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Lo mein cooling in large bus tubs. CDI - Portioned out into multiple tubs. Purchase sheet trays for optimal 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

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal coffee drink stored on prep table. CDI - Drink moved.

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 Cabbage stored in large bus tub cooling. CDI - Moved to sheet tray for proper 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoops for rice stored with handle in food.

4-501.11 Maintain equipment in good repair. Lids for rice and sugar tubs broken, Discard Gasket for large reach in cooler damaged, Repair

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp in drawers recorded at 45F, CDI - Ice added to shrimp to cool down as it was placed in drawers a few hours ago. 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal equipment. Allow to air dry

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Shrimp recorded below 135F, CDI- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw shrimp recorded at 54F in bowl on counter. CDI- 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 Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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. In use utensils next to grill stored in water <135F, CDI - Utensils brought to 3 comp. Sink. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on table next to raw chicken, CDI- Drink moved.

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. Water for in use tongs recorded at 109F. CDI- Tongs brought to sink, heat water on grill to 135F+ and maintain.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers. Air dry. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Personal phone stored at handsink. Keep in designated areas. REPEAT

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw chicken stored above RTE carrots in WIC. CDI- Storage order reversed.

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 . Cabbage from 10/26 not dated. CDI - Dated

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers observed. REPEAT

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Floor tile in WIC damaged and cracked. Repair.

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. Personal phone stored on back prep table.

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 Facility had poster but not full vomit/diarrhea clean up papers. CDI- Provided.

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 Broccoli on TPHC not marked, CDI- Marked.

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Scoops for raw shrimp and raw chicken stored with handle touching food,.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal equipment observed. REPEAT

2-401.11 (A) Employees shall eat, drink, or use any form of tobacco only in designated areas where the contamination of exposed food, clean equipment and utensils, and other items needing protection can not result. Personal drink stored on prep table.

4-602.11 (A) (1) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, before each use with a different type of raw animal food. P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Knife stored with some food debris on blade. CDI- Taken to sink for cleaning

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 . Raw shrimp and lo mein recorded above 41F, CDI- Cooled down. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Frozen chicken stored on prep table, CDI Moved to WIC for thawing.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal Bowls observed.

5-205.11 (A),(B) Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Drainer scoop stored in handsink, CDI- Removed.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety Raw eggs stored above carrots and onions, CDI- Raw eggs moved.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Tub of cabbage recorded at 49F, CDI- Discarded.

3-501.19 (C ) (3) Follow written procedures for cold foods held using Time as a Public Health Control (TPHC) for 6 hours. Food shall be marked with start and discard time. -Pf TPHC foods not marked with a start time, CDI- Marked.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. No employees wearing a hair restraint, FOURTH VIOLATION IN A ROW. WEAR HAIR RESTRAINT

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Degreaser unlabeled. CDI- Labeled.

2-402.11 Effectiveness - Hair Restraints Employees prepping food with no hair restraints. Third violation in a row. Wear hair restraints. REPEATS

4-502.11(A) Maintain utensils in good repair. Gaskets damaged in back reach in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on shelf near counter.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P One container of cabbage recorded at 43F. CDI- Discarded. REPEAT, Points not escalated due to improvement.

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 incorrectly. CDI- Cooling adjusted, spread on sheet tray,

2-402.11 Effectiveness-Hair Restraints - C No hair restraint worn by employees. REPEAT.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Noodles recorded above 41F (see chart). CDI- Discarded.

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 Begin times not recorded for TPHC foods, CDI- Recorded. REPEAT. This is 4th TPHC violation in a row, Facility must assure compliance by next inspection for face an ITS.

3-501.13 Use approved thawing methods. Scallops thawing while sitting in water, CDI- Running water turned on.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee not wearing hair net.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed personal drink stored on cutting board.

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 Begin/end times not recorded for brocc. And mushrooms. REPEAT.

3-304.12 In-Use Utensils, Between-Use Storage - C In use utensils stored in water recorded at 109F. Utensils washed, store in water of 135F or greater.

4-501.11 Maintain equipment in good repair. Gaskets torn in reach in cooler.

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 Times not recorded for broccoli on TPHC. CDI- Time recorded. REPEAT.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Corn starch not labeled.

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 in brown sugar, handle was touching product.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Wet stacking of metal containers. Allow equipment/utensils to fully air dry.

5-202.12 Handwashing Sinks, Installation - PF A self-closing, slow closing, or metering faucet shall provide a flow of water for at least 15 seconds without the need to reactivate the faucet. Observed hot water faucet in men's restroom with a run time of less than 5 seconds. VR- PIC is to ensure this is adjusted so that the runtime is at least 15 seconds. A difference of temperature is required for all hand washing sinks. VR- 1 point.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P Quat sanitizer in 3 comp sink was reading <200 ppm. CDI- tablets were inserted and sanitizer was properly reading at 300 ppm. 0 points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Wonton that were prepped and frozen lacked a prep date while in freezer. CDI- PIC was educated on proper date marking on foods that are to be frozen and dates were installed as needed. 0 points.

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 Verbiage on the TPHC paper work states that foods are to be 4F prior to being placed on a time hold when it should state 41F. Observed no time on carrots that were prepped sitting at room temp on back counter. No time was on utensil water that is used to dip spatulas while cooking on line. VR/CDI- Time stamps were installed on carrots and utensil water. Will make a return visit to ensure verbiage on TPHC document is adjusted to 41F. -1 point.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed PIC using PH strips used to test the acidity of rice and sauces instead of quat strips. CDI- EHS was educated about proper use of test strips and which ones are required. EHS left PIC several quat strips and PIC is to have some adequate test strips ordered. REPEAT. - 1 point.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed a partial bag of unwashed lettuce stored over ready to eat items. CDI: Lettuce relocated. All other items properly stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed shrimp sauce that was prepped yesterday in reach in cooler above 41F. CDI: Refrigerator turned down during inspection.

4-501.11 Maintain equipment in good repair. Observed gaskets on tall reach in cooler to be damaged. Observed cooler drawers with water build up in the bottom. PIC stated that it does this weekly. Ensure cooler is properly operating.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed only expired sanitizer test strips on site. VERIFICATION REQUIRED

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

5-205.15 Maintain a plumbing system in good repair. Observed strong, foul odor coming from grease trap area. Ensure when grease trap is cleaned that contractor tightly closes the trap. PIC stated that the trap was last cleaned 2 weeks ago.

2-301.14 When to Wash - P Observed food employee return from bathroom and not wash hands on arrival to kitchen, before donning gloves. Observed food employee touch face with gloves and not wash hands/remove gloves, before returning to work

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cabbage cooling since 2/21 in reach in cooler in large, tightly sealed container. CDI, PIC voluntarily discarded cabbage.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes and plastic tubs of chicken stored on the floor in the walk in freezer. Items removed from floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed sanitizer with less than 200ppm quat concentration. CDI, sanitizer replaced.

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed large bins of white powders not labeled in dry storage area.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed stock flavoring powder stored not sealed exposed to contamination in dry storage area.

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 metal spatulas stored in standing room temp water at grill station.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Properly air dry; Observed numerous containers stacked wet in kitchen area.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting board in need of resurfacing / replacing.

4-601.11 (C ) 4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed non-FCS of equipment with build up in need of cleaning (surfaces of cooking and kitchen equipment throughout).

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored in air drying spot with clean dishes.

2-301.15 Only wash hands in handwashing sink. -PF Observed staff handwash in 3-comp sink. Hand sinks to be used for hand washing. CDI-through instruction

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT: Observed spatulas stored in hand sink. The hand sink is to be accessible at all times, without having to move anything. CDI-spatulas sent to 3-comp sink

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed shell eggs stored above cooked broccoli. Keep shell eggs below ready to eat foods. CDI-eggs relocated

7-102.11 REPEAT: Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 spray bottles of purple liquid in kitchen. Label anything not in its original container. CDI through instruction

3-302.12 Food Storage Containers Identified with Common Name of Food - C Observed squirt bottle on line not labeled (oil?). Label foods not readily identifiable that have been removed from their packaging.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 5 gallon bucket of margarine and garlic stored on WIC floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use spatulas stored in hand sink.

4-602.13 Nonfood Contact Surfaces - C Observed shelving in back of house greasy. Deep clean more frequently.

6-202.12 Heating, Ventilation, Air Conditioning System Vents - C Observed very dusty air vents in bathrooms

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed one employee wash hands for about 3 seconds and then turn faucets off with bare hands. CDI: employee saw EHS watching and then self corrected to properly wash his hands and turn off faucet with paper towel.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf REPEAT Observed PIC state that employees are still using front hand sink to rinse spatulas. CDI: EHS explained again to PIC that we must figure out another option for utensils. EHS suggested placing container of hot water (135F or greater) on grill for rinsing utensils in, placing container of water in steam well for rinsing utensils, switching utensils out more frequently, or taking utensils to three compartment sink to rinse instead of hand sink. PIC stated that he would like to place container of hot water (135F or greater) on smaller grill #2 for rinsing spatulas.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed chopper used for raw zucchini being stored as clean on back shelf with food debris left in blades. CDI: PIC took chopper to three compartment sink to be properly cleaned. Observed cleaning needed on the interior back side of ice machine flap.

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 REPEAT Observed cabbage cooling at a negative rate. CDI: cabbage was relocated to walk-in cooler and left uncovered to quickly cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed large container of teriyaki sauce made with beef bone without date sticker. CDI: container was labeled with day dot and PIC stated they will date the teriyaki sauce from now on. All other items throughout facility were properly date labeled.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle with clear liquid and no label. PIC stated bottle was bleach. CDI: bottle was properly labeled.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed cut cabbage cooling stacked under other containers in reach-in cooler. EHS suggested using the walk-in cooler or freezer for cooling foods and leaving them unstacked and uncovered to then place in reach-in for prolonged storage.

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 one container without a handle being stored in bulk supply of salt. EHS advised PIC to obtain scoop with handle so the handle can be stored outside of product.

4-501.11 Maintain equipment in good repair. Observed plastic lids for dry storage items with cracking in need of repair or replacement.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. REPEAT Observed cleaning needed on the can opener blade. CDI: PIC took can opener to be properly washed. Observed cleaning needed on the exterior of ginger container in walk-in cooler.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC children in kitchen area. Persons unnecessary to the food establishment operation are not allowed in food preparation, food storage, or ware washing areas.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed meat cleaver used to chop raw chicken being stored in the back hand sink upon arrival. Observed two spatulas being stored in the front hand sink upon arrival. Observed PIC state that hand sink is used for washing spatulas. EHS explained that facility was permitted with two hand sinks and that is hpow they must be used. EHS gave PIC main office phone number for him to contact plan review.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed PIC state that prep surfaces are cleaned using soapy water and hot rinse water only. PIC stated that facility does not currently use sanitizer on surfaces used to prepare raw meats/veggies/seafood. CDI: EHS thoroughly explained the importance of using sanitizer after washing and rinsing. EHS went over the proper cleaning method with PIC. PIC stated they will use sanitizer and allow surface to air-dry from now on.

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 blanched broccoli cooling at a rate of 0.07 deg/min. Proper cooling rate for foods going from 70F to 45F is 0.12 deg/min. CDI: broccoli was separated into two separate bus tubs and left uncovered to quickly cool.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed front unit holding foods above 45F including cut cabbage, egg rolls, crab, chicken, beef, noodles, and shrimp. CDI: PIC stated foods had just been placed in unit after lunch. EHS allowed PIC to rapidly cool foods in walk-in cooler. PIC contacted maintenance and they will be out tomorrow to fix unit. PIC will be using TPHC for these items until unit can be serviced. VERIFICATION REQUIRED to ensure unit is capable of holding foods at 45F or below.

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 broccoli cooling in large bus tubs, covered and stacked in walk-in cooler. EHS explained proper cooling methods to PIC and suggested the use of the freezer for quickly cooling foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth being stored in bleach sanitizer that was more than 200 ppm chlorine. EHS explained that this was too high and to use test strips. Facility has test strips for quat but not chlorine. PIC stated thy would discontinue the use of chlorine as sanitizer.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT Observed facility wet-stacking dishes.

4-501.11 Maintain equipment in good repair. Observed prep cooler drawers under grill holding foods above 45F. VERIFICATION REQUIRED to ensure unit is working properly.

4-302.14 Provide a test kit that accurately measures sanitizer concentrations. -Pf Observed no test kit onsite for bleach sanitizer. PIC stated they would discontinue the use of bleach in facility.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on can opener blade.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P REPEAT Observed raw shell eggs being stored above box of zucchini and broccoli in walk-in. PIC stated eggs were for employees. CDI: eggs were relocated above raw chicken. EHS informed PIC that even if eggs are for employees, they still have to be stored properly.

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 one container of cabbage with missing day dot label in reach-in cooler. CDI: PIC properly dated cabbage.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed two thermometers onsite, neither of which were thin-probe thermometers. VERIFICATION REQUIRED to ensure thin-probe thermometer had been obtained.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed container of sugar being stored on the ground by reach-in cooler. CDI: PIC relocated sugar to wooden pallet.

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 stirrer for boba tea being stored in a glass of water. CDI: PIC was educated on proper storage of in-use utensils. Water was emptied and stirrer was placed in a clean, dry glass. Observed ice scoop handle being stored in direct contact with ice. CDI: handle removed.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed containers that had been wet-stacked on shelf above three compartment sink.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed on shelving throughout facility. Observed debris and build-up on the exterior of food storage containers in the walk-in and dry storage. Observed major dust accumulation on walk-in cooler fan cover and ceiling.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee drinks being stored above onions in walk-in cooler. EHS suggested creating a space on a bottom shelf for employee personal food items.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF Through discussion, employee was unable to identify any illnesses or symptoms which he should not come to work with. PIC showed REHS the paper that is posted on the employee board for review. CDI: PIC directed to ensure that all employees are informed of what illnesses and symptoms they should not come to work with.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employee wash hands and then turn off faucet with barehands, therefore recontaminating them. CDI: Employee educated on proper handwashing.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over cabbage. CDI: Raw chicken relocated. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employee handle raw steak and then move to scoop ready to eat rice with out a glove change. CDI: Employee educated on when to change gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed chicken stored in 1/3 pan between flat tops at 116F. CDI: Chicken reheated. New chicken was in process of being cooked upon arrival. The newly cooked chicken was stored on the flat top to maintain temperature.

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 blanched broccoli on line that was unmarked. PIC stated that it is held on time for 4 hours. CDI: PIC stated that the product was broughot out at noon. Product labeled with proper discard time.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed white powder labeled as white rice. PIC stated that it was corn starch. Observed white granular with no label. PIC stated that it was sugar.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF PIC stated that he does not read much english. Paper copy of health policy was in spanish and english. PIC provided with Chinese version today. PIC was aware of some symptoms to report. VERIFICATION REQUIRED

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed no disclosure portion of statement on menu board or paper menu. VERIFICATION REQUIRED

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bubble tea supplies stored directly on floor in closet. Observed sugar where fried rice had fallen into the container. CDI: Sugar sifted to remove rice. PIC reminded to ensure that food is protected while in storage.

4-501.11 Maintain equipment in good repair. Observed shredded gaskets on cooler drawers. REPEAT VIOLATION

6-305.11 Designation-Dressing Areas and Lockers - C Observed employee food stored on top of customer food in walk in. CDI: employee food discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed visible food debris on pans stored as clean. CDI took to rewash.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed working containers of oils and spices at grill unlabled. -0 points-

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

4-501.11 Maintain equipment in good repair. Observed drawers under grill with damaged gaskets (all four drawers) and gaskets in reach in cooler at rear of facility in need of replacement.

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 report to work and begin working with food contact surfaces without handwash. CDI by instruction.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed pans stored as clean with food debris on food contact surfaces. CDI took to rewash.

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

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 hands not being washed after handling scoops which were stored with handle inside raw foods. CDI by instruction

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Label working containers of oils and spices at grill area.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in raw chicken and beef stored with handles touching the raw proteins. CDI put storage bin in place for raw protein scoops.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minimal wet nesting of clean pans in storage area. -0 points-

4-501.11 Maintain equipment in good repair. Observed gaskets on refrigerated drawers, bottom of freezer door, and in reach in unit in need of replacement.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored with utensils near three compartment sink. CDI corrected by instruction.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed spatulas in handwash sink . Repeat violation. Corrected by instruction. 6-301.14 Post a handwash sign at each handsink. Observed handwash in grill area with no posted handwash sign .

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed sanitizer in 3 compartment sink not at proper strength while being used to sanitize utensils. CDI Remixed sanitizer to proper strength and re-sanitized utensils.

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 at grill area are not labeled. -0 points-

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

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf. Observed employee rinsing spatulas in handsink. CDI employee stopped action.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed prep sinks, prep tables, and mixer bowls soiled with debris. CDI items cleaned.

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 spring mix where original batch was prepared saturday dated as prep date for wenesday. CDI dates changed. Repeat.

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 handles stored in food throughout the facility.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed metal pans stacked above 3 compartment sink wet stacked.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave, racks in walk in unit and vents soiled with debris. 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 walk in to work and put on gloves without handwashing. CDI hands washed and gloves changed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw chicken stored over onions, raw beef over crab ragoons, and raw chicken stored over cut cabbage. CDI items relocated.

4-501.114 Maintain sanitizer at correct concentrations. -P. Observed 3 comp sink sanitizer at 100ppm and tablet container says it should be 200-400ppm. CDI more tablets added for proper sanitizing.

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 mushrooms not dated, teriyaki sauce with wrong date. CDI mushroom discarded and teriyaki date changed.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed rice warmer that is on counter that says it is for household use only. Repeat.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed exterioir of ice machine and undersides of mixer soiled with grease like build up and walk in fanscovered with dust.. CDI items cleaned.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P. Observed produce being washed at the 3 compartment sink that was set up for dish washing and contained chemicals and dirty dishes. CDI - moved to one of the 3 prep sinks.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed plastic containers that had been cleaned were still dirty. CDI - rewashed.

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 shrimp that were cooling in a covered container in the walk-in. Shrimp were 60F after approximately 3 hours. CDI - placed in the freezer for a quick chill to 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a non easily identifiable dry good in a ziplock that was not labeled.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Observed a rice warmer labeled for household use only.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. The PIC left in charge while the main PIC was out was not familiar with many of the procedures and requirements and was not in control of the operation of the restaurant. Cooling, training of employees, and Proper sanitizing of utensils were not under controls and the PIC who was present did not know the proper procedures for these processes. In addition the answer to many questions was that the PIC did not know and was training. Also, the PIC was preoccupied with cooking and was not able to monitor his employees of the other requirements under this section. CDI - the main PIC came to the restaurant after being called and corrected violations the assistant was unable to correct.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep surfaces in the front uncovered. CDI - discarded.

2-301.15 Only wash hands in handwashing sink.-PF . Observed the first untrained PIC wash his hands in the prep sink in the back. CDI - corrected. Prep sink desiganted for wash, rinse, and sanitzation. HAnds washed in the correct sink.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P. Observed several foods in the walk-in freezer that were uncovered. Keep covered when not in the cooling process. CDI.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed the CDI. mixer, bowls, plastic containers, etc that were stored as clean were soiled. CDI - rewashed. 4-702.11 Before Use After Cleaning - P - Observed employees were washing and rinsing dishes and then putting them away without ever sanitizing. The employees did not know how to set up the sink properly. Under direction of the manager who came later in the inspection, the sink was set up properly and all items were washed, rinsed, and sanitized correctly. Repeat violation.

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 teriyaki sauce at 109F that had been prepared approximately 3 hours before and was put in a tightly covered container in the walk-in. CDI - discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed the walk-in refrigerator was holding TCS foods such as shrimp, cooked sauce, noodles, beef at 48-49F. All items that were TCS were moved to other refrigerator. The facility did not have a large quantity of food into he walk-in and was able to store it in other refrigerators. A repair man was called. This will be rechecked in the morning to ensure the facility is in compliance because while the facility had adequate refrigerated space for the night, not having this unit is not a long term option. Also, the next delivery is due in Friday. If this is not fixed, the facility will be required to close. RVR.

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 the facility has procedure3s for holding broccoli and mushrooms on Time, however the facility had no times recorded and these foods were out being held off temperature. CDI - these were discarded, new food made and labeled with the time. Also, if the facility wants to keep cooked sauce on time, they need to add it to their procedure.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed sanitizer in the green bucket with a faded label for soap and soap in a red bucket with a faded label for sanitization. Observed a spray bottle of chemical unlabeled. CDI - chemicals appropriately labeled. 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 cooked carrots sitting on the counter at 109F cooling. Also teriyaki sauce and noodles were tightly covered in the walk-in while cooling. The PIC at the beginning of the inspection was not aware of any cooling procedures. CDI - items were moved to the freezer or discarded based on the time they had been cooling.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. 3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet towels in several areas were not held in sanitizer. Observed a sanitizer bucket for towels was on the floor.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed utensils stored in 70F water. Observed scoops in equipment without handles. CDI.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked utensils throughout the clean utensil area.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service cups on the front counter for customers were not protected.

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

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled plastic containers, metal containers, and knives. CDI items placed in sink for cooling.4-703.11 Hot Water and Chemical-Methods - P. Contact time of atleast 30 seconds for chemical sanitizers. Observed dishes put in sanitizer and pulled out less than 30 seconds. CDI items placed back in sanitizer.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. 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 squid salad not dated. CDi items labeled.

7-102.11 Common Name-Working Containers - PF. 7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed soapy water in container labeled sanitizer. CDi item dumped.

3-501.15 Cooling Methods - PF. 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 carrots sitting on the counter fully covered and broccoli in cooler covered. CDI items put in flat containers and ice added to facilitate cooling.

3-501.13 Thawing - C. 3-501.13 Use approved thawing methods. Observed salmon on counter thawing. Thaw items in refrigerated unit or fully submerged under running water.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. 3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed soy sauce stored on floor.

4-903.11 (A), (B) and (D) Equipment, Utensils, Linens and Single-Service and Single-Use Articles-Storing - C. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed handles stored in dry rice and cooked rice. Repeat.

. 4-501.18 Warewashing Equipment, Clean Solutions - C. 4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer in 3 comp sink with food debris.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed microwave and underside of mixer soiled with debris. Repeat.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handwashing sinks shall be free and easily accesble to employees at all times. Observed utensil stored in front hand sink. Repeat.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P. Food shall be stored according to final cook temperature. Observed chicken stored above teriyaki sauce in cooler, and chicken stored on top of broccoli container in reach in. CDI items relocated.

7-102.11 Common Name-Working Containers - PF. Toxic chemicals shall be labeled with the common name of material. Observed bottles of pine sol and bleach in kitchen unlabeled. CDI bottles labeled.

3-304.14 Wiping Cloths, Use Limitation - C. Wet wiping cloths shall be stored in a sanitixer bucket in between uses. Observed wet cloth on prep table.

3-304.12 In-Use Utensils, Between-Use Storage - C. In use utensils shall be stored where handle is up and above food. Observed bowls and utensil handles stored in food containers. Repeat.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - C. Nonfood contact surfaces shall be cleaned to prevent accumulation of debris. Observed reach in door soiled.

2-301.14 When to Wash - P. Handwashing shall occur before donning gloves for working with food. Observed employee change gloves without handwashing. CDI hands wash gloves changed.

5-205.11 Using a Handwashing Sink-Operation and Maintenance - PF. Handwashing sink shall be used for handwashing and nothing else. Observed soiled utensils and scissors stored in both handsinks. CDi items moved.

3-304.15 (A) Gloves, Use Limitation - P. Single use gloves shall be used for only one task such as working with RTE or raw foods, and discarded when damaged, soiled, or interruption in operation. Observed employee use gloves to cash register then start handling food, and an employee go in cooler and go back to food prep. CDI had employee wash hands and change gloves.

4-702.11 Before Use After Cleaning - P. Utensils and food contact surfaces shall be sanitized before use after cleaning. Observed facility cleaning trays and not sanitizing. CDI sanitizer made and items rewashed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF. Foods that are prepared in the facility for 24 hours or more shall be dated. Foods that are 41F or below have a 7 day shelf life, foods that are 42-45F have a 4 day shelf life. Observed mixed greens in reach in cooler with no date. CDI item dated.

7-102.11 Common Name-Working Containers - PF. Toxic chemicals shall be labeled with the common name of chemical. Observed unlabeled bottle of windex. CDI bottle labeled.

3-305.11 Food Storage-Preventing Contamination from the Premises - C. Food shall be protected form contamination by storing food atleast 6 inches above the floor. Observed teriyaki sauce, seasoning, and soy sauce on floor in kitchen.

3-304.12 In-Use Utensils, Between-Use Storage - C. Food dispensing equipment shall be stored with the handles abbove the top of the food and the container. Observed food handles stored in food on cook line and bulk containers.

4-901.11 Equipment and Utensils, Air-Drying Required - C. After cleaning and sanitizing equipment and utensils shall be air dried before being stacked. Observed large plastic bins wet stacked.

4-101.11 Characteristics-Materials for Construction and Repair - P. Materials used as a food contact surface shall be safe, durable, corrosion resistent, and nonabsorbant. Observed plastic bags in freezer to store beef and chicken pieces. Verification required.

5-501.16 Storage Areas, Rooms and Receptacles, Capacity and Availability - C. If disposable towels are used at handwashing sink a trash bin shall be provided. Observed fron handsink with no trach can.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees2-201.11 Ensure facility has an approved employee health policy, observed incomplete knowledge of employee health policy, CDI - EHP given

2-401.11 Eating, Drinking, or Using Tobacco2-401.11 Employee beverages must be handled in a manner to prevent contamination of the employee's hands; the container; and food and equipment.Observed multiple employee beverages stored on food prep surfaces.CDI- PIC removed

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation3-302.11 Ensure food is protected from cross-contamination by separating types of raw animal foods from each other and from ready-to-eat foods during storage, preparation, holding, and display.Observed ready to eat rice stored on food prep table where raw chicken was being preppped.CDI- PIC removed

3-501.14 Cooling3-501.14 Ensure all time/temperature control for safety (TCS) foods are cooled within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 45F.Observed cooked beef at 71 F after 2.5 hours. PIC voluntarily discarded

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all hot time/temperature control for safety foods (TCS) are maintained 135F or above.Observed cooked broccoli and mushrooms held in unit at top of griddle.CDI- facility will use TPHC for these VR for written procedures

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding3-501.16 Ensure all cold time/temperature control for safety foods (TCS) are maintained at or below 45F.Observed beef and chicken cold held in drawer units at 50-80 F

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking3-501.17 Ensure all foods that are opened, time/temperature control for safety (TCS) and ready-to-eat are properly date marked(41F=7 days/42-45F=4days).Observed multiple containers of chicken and beef not date marked.VR for date marking

3-501.15 Cooling MethodsRules require TCS foods be cooled using proper methods.Observed facility cooling in walk in cooler in closed bus tubs.CDI- cooling procedure changed from plastic to metal