PAGODA CHINESE RESTAURANT

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed containers with food in walk in refrigerators with much build up on it, as well as with rust on it. These must be discarded, and all rusty utensils must be discarded and replaced with cleanable food contact surfaces. Any questions about approvals food contact surfaces can be made either by calling me at (704) 621-2502, or emailing me with questions at Lynn.lathan@mecklenburgcountync.gov. These utensils must be replaced not later than For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.17 (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). Observed cream product in walk-in cooler dated 7-15-26 with no date on it. This item was taken and dated with the proper date. 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed powdered sugar in open bowl with no label naming product. Once items are removed from original container with a name, they must be labeled with the product name.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee who was cooking food not wearing a hair restraint and not wearing a beard net. These must be worn when handling, preparing, and cooking food.

4-901.11(A) After cleaning and sanitizing, equipment and utensils shall not be used until air dried or adequately drained before contact with food. Observed a few wet nested pans on shelves for re-use. Make sure that all utensils are completely air dried before they are stacked.

4-501.11 Maintain equipment in good repair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed large quantity of rusted shelves in refrigeration. These must be either professionally epoxy-dipped or replaced. Painting and spray painting is NOT allowed. Cutting boards that are scarred must be removed from the facility and replaced with smooth cutting boards that can be easily cleaned. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Do not re-use cardboard containers - they are not washable! Go through all dry storage areas and refrigerators and freezers and discard/recycle all cardboard from opened containers and replace with food-grade lexan or stainless steel which can be immersed in sink and properly cleaned. Do not use clothing containers or any containers not specifically labeled for use with food.

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 and other debris inside of refrigeration and freezers. Much buildup on shelves, gaskets, and walls of refrigeration. These need to be cleaned much more frequently so that build up does not occur. Repeat violation.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilets stained, hand sinks that need to be cleaned.

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. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls in bathrooms damaged, floors damaged, vent covers in back of kitchen and in dining area not clean. These items must be cleaned regularly and repaired so that they can be cleaned. Paint walls with a light-colored washable paint that is easily cleanable.

-REPEAT- 4-501.11 Maintain equipment in good repair. Observed rusted shelves in WIC, kitchen area and front line. Repair or replace shelving.

-REPEAT- 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris. 4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed food debris and splash on inside surfaces of reach-in freezers. Observed residue buildup on walk-in cooler shelves and cooler gaskets. PIC to address cleaning frequency.

-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. 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 damage to walls in bathrooms and in front service area. Observed food debris and splash on walls along cook line and in prep areas. Repair damaged walls. Increase cleaning frequency in high use areas.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Some metal pans and bowls found with visible food residue on them. Food-contact surfaces of equipment and utensils shall be cleaned to sight and touch. CDI - Items moved to 3-compartment sink to be washed again. 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 .

3-501.18 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) Water chestnuts and bamboo shoots in sandwich cooler missing prep date labels. TCS RTE foods must be labeled with prep date, and used or discarded within 7 days. CDI - PIC placed prep date labels on items. 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 .

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. Some containers used to store chicken and other foods are cracked and need to be discarded. // 4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler are heavily rusted. Replace rusted shelves.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Cleaning needed on dry storage containers, shelves in walk-in cooler and on cooking equipment. Clean these areas more frequently.

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. Floor tile and wall damage in front and side area near screen door. Repair physical facilities. // 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. Clean walls and ceilings where food has splattered. Clean floors underneath and behind equipment. REPEAT

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two #10 cans of soy sauce and oyster sauce with deep dents on dry storage rack. CDI - PIC discarded two #10 cans.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine with black and pink build up on ice shield. Increase frequency of cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw marinated chicken above 41F in low boy cooler from 12:00PM. CDI - PIC moved container of raw chicken to WIC to quickly cool down. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door open with secondary screen door closed with gaps along the frame of the door. PIC will have frame sealed properly.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning need under and around cooking equipment especially behind fryer station.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up. PIC stated hood system company is schedule for sometime this month.

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed two #10 cans of tomato sauce and soy sauce with deep dents on dry storage rack. CDI - PIC discarded two #10 cans.

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed unwashed lettuce, and cabbage stored over prepared onions, shredded cababge, and cut carrots in walk in cooler. CDI - PIC rearranged stored order of produce. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed cold holding cooked chicken, shredded cabbage, cut carrots, soy sauce, and raw chicken uncovered in walk in cooler. CDI -PIC was able to cover all foods containers with proper lids.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed secondary spray bottle housing clear/yellow liquid labeled food coloring. PIC stated the bottle was actually soapy water for cleaning. CDI - EHS instructed PIC to discard liquid and to label the bottle with proper name. Observed PIC label spray bottle and added soapy water.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed mixing bowl of raw shrimp thawing with ambient air on drain board of 3-comp-sink. CDI - EHS educated PIC on how to properly thawing. PIC was later observed thawing raw shrimp under running cold water in prep sink.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed four wet wiping cloths stored directly on prep tables throughout kitchen. CDI - PIC made sanitizer bucket to place wet wiping cloths inside

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 blue plastic scoop submerged in soy sauce in white food container. CDI - PIC removed blue plastic scoop and used another serving spoon with a longer handle. 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 metal scoop submerged in flour in large grey container.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed three stacks of single service To-Go boxes on window ledge with food contact area facing up. CDI PIC turned containers upside down.

4-502.11(A) Maintain utensils in good repair. Observed a few metal/wood handle serving spoons with damaged metal sleeves and flaking wood handles on drying rack. CDI - PIC voluntarily discarded three serving spoons. 4-101.19/4-202.16 Non FOOD-CONTACT SURFACES of EQUIPMENT that are exposed to splash, spillage, or other FOOD soiling or that require frequent cleaning shall be constructed of a CORROSION-RESISTANT, nonabsorbent, and SMOOTH material. NonFOOD-CONTACT SURFACES shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed rusted food racks inside walk in cooler in need of replacement. 4-501.11 Maintain equipment in good repair. Observed black plastic bin with cracks and holes being used to store cooked chicken pieces in low boy cooler. CDI - PIC discarded black bin and placed cooked chicken into new NSF food container.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning need under and around cooking equipment especially behind fryer station.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed hood filters with heavy grease build up.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed in-use clear spray bottle of bleach sanitizer with a concentration of 0PPM near 3-comp-sink. CDI - PIC added a cap full of bleach which brought the concentration to about 200PPM. 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 cooked shrimp and cooked hot/sour soup above 41*F from Saturday 13th. PIC voluntarily discarded food. 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 .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed five wet wiping cloths stored directly on prep tables throughout kitchen. CDI - PIC discarded cloths.

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed two stacks of single service To-Go boxes on window ledge with food contact area facing up. CDI PIC turned containers upside down.

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 one RIF will heavy food build up on lower shelf. CDI - PIC will start cleaning this week. 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 racks inside WIC rusted and in need or repair. 4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. Observed heavy grease build up on back splash of fryers.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed litter and clutter above WIC and construction equipment in dry storage hallway. PIC stated they are in the process of cleaning up. 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 missing ceiling tiles above WIC, PIC is currently using carboard boxes to fill the missing tiles.

6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials. Observed heavy grease build up on hood filters. PIC state company should be coming this week to clean them.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw chicken stored next to cooked egg rolls in low boy cooler. CDI - PIC rearrange storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed side door open with secondary screen door open with visible light coming through the bottom and top. PIC was not in the process of discarding boxes/food or receiving food. CDI - PIC will keep door closed.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. Observed several soiled cloths used for sanitizing stored on countertops throughout establishment.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board with deep score marks and scratches. CDI - PIC will replace cutting board. 4-501.11 Maintain equipment in good repair. Observed two low boy cooler door gasket torn with built up food debris.

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 two RIF will heavy food debris build up on lower shelf. CDI - PIC will start cleaning this week. 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 three racks inside WIC rusted and in need or repair.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed general cleaning need throughout food establishment mainly near mop sink and behind fryer/grill area.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the HS in male bathroom. CDI-PIC provided soap

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed multiple uncovered food stuffs through out the facility. CDI. PIC covered.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken, rolls in RI, CH at temperatures above 4F. CDI. PIC removed to the WI cooler. The temperature rice was due to over stocking. 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 .

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 build up on hood system. Repeat

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored directly by cooked chicken in WI freezer. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed rolls openly stored with a dish directly stored and bottom touching the food. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees working with food without a hair cover

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of dishes in the cleaned dish area. CDI. PIC removed and restacked.

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 large amount of grease buildup on equipment. Also observed build up on shelves in the WI cooler. REPEAT

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed build up on hood system. PIC showed paper work that cleaning is coming in this Saturday.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white shield inside of ice machine with buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed container of cooked shrimp sitting on top of container in prep top at 46F and container of raw marinated chicken in prep cooler at 44F. PIC stated that items were put in prep top around 12 pm. CDI PIC put items in reach in freezer to cool back down. Items cooled down to 38F. 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 .

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed large gaps around screen door in storage area. Door is left open for ventilation.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet wiping cloths on prep top.

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 both hoods with large amount of grease buildup. 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 cooked chicken in reach in freezer with no date mark. CDI PIC dated chicken. 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 .

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 in WIC cooling in deep pan at 69F. Shrimp was put in WIC around 11:30 am today. CDI PIC transferred shrimp to shallow pan. 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 .

3-304.12 (A) In-use utensils in TCS food, must be stored with handles above the food and top of the food container. Observed handle of scooper touching flour. CDI PIC removed scooper from flour bin. REPEAT

4-903.11(A)(C) Store single-use and single-service articles in a clean, dry location; where they are not exposed to splash, dust, or other contamination; and at least 6 inches above the floor. Observed 3 stacks of single service containers on top shelf with food contact area facing up. CDI PIC turned containers upside down.

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 both hoods with large amount of grease build up. Last cleaned in January 2023. PIC stated it is due for cleaning. 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. Observed 3 missing ceiling tiles in dish room area. Observed mop sink wall and bas damaged. 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. Observed covered employee beverage on top of reach-in cooler on the cook line. It was removed before I even directed.

2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P For more information on handwashing, please visit: http://meck.co/FoodSafety or view our training video at the following web link, https://youtu.be/BH6CLGrH10M . Observed employee wash hands and use their bare hand to turn off the faucet handle. Educated and he complied. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P Observed employee go to put gloves on and stopped him and directed him to wash hands before. Educated.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed stacks of buckets that are used for sauces with debris on the outside and on the inside. Moved the entire stack to the 3 compartment sink and directed employees to wash, rinse, and sanitize the entire container (in and out and around edges) before use. Points not escalated due to different issue than last inspection.

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 and Safe Food Temperatures video at https://youtu.be/tXP09IK-1TQ . Observed reach-in cooler on cook line holding food at 45-47F. PIC said none of the food was in their overnight. All product (raw chicken wings, egg rolls, sesame chicken) was moved to walk-in cooler to rapidly chill to 41F. Unit was turned down during inspection (ambient temp was holding at 41F). By end of inspection, ambient air temperature of reach-in was down to 37F. Staff said they would monitor food temperatures to ensure they stay at 41F or below at all times. Unit may need to be serviced.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wet towel on table. Keep any soiled towels or wet towels in sanitizer between uses.

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 a bowl in the sesame chicken container. You may use this for portioning but do not store it in the product. Use a handled scoop in the product.

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout kitchen and table legs are rusted and bending. REPEAT 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Cutting boards are showing high signs of wear and deep etching.

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. The kitchen needs cleaning including the containers and shelving throughout. Dry storage shelving is very soiled. REPEAT Discontinue the use of re-using cardboard boxes as storage containers and covers for equipment. Observed soiled cardboard boxes being used. They must be discarded.

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 floor tile beside ice machine. Walls have paint peeling and bubbling in different areas, especially the bathroom. Wall and base at mop sink is damaged. REPEAT

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food throughout the facility in refrigeration and dry storage. Label these items as personal and keep separated from items used for the public.

4-602.11 (A) (2) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, each time there is a change from working with raw foods to working with ready to eat foods. 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 . Observed raw chicken sitting on the prep top of a reach in. They were bagging up orders and getting to-gos ready within inches of the raw chicken. One to-go bag was sitting directly on the raw chicken. CDI-EHS made them rebag order, move other orders off the table, W/R/S prep top and explained from now on if prepping chicken it needs to be in the back.

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 prep unit holding food at 45-47F. PIC said it was brought out around 11am. CDI-PIC called maintenance and they came out while EHS as on site. They voluntarily discarded all TCS foods. PIC said they will not use unit until it is fixed.

Observed rusted shelves throughout kitchen, table legs were rusted and bending. Cracked lid on a rice bin REPEAT. 4-501.11 Maintain equipment in good repair.

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. The kitchen needs cleaning, the containers, the shelves, door handles, oven hood (done every 3months), side of grill, all need a thorough cleaning. REPEAT. There has been some cleaning done, prep tops and walls. Points reduced.

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. r. Observed cracked floor throughout dining room/kitchen. Walls have paint peeling and bubbling in different areas, damage on the wall entering the building. Wall cove lining, and floor lining is cracking and missing in some areas. Observed ceiling tile with water damage near the WIC. Back door is broken at the top. Bathroom walls have holes and missing drywall.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no handsoap at the HS in the bathroom. CDI-PIC provided soap

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw chicken over raw beef. CDI-PIC moved chicken to the bottom shelf and away from the beef. Only 1 violation, no repeat points taken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed bins of egg rolls in metal containers, the metal containers have food debris build-up and need to be cleaned. EHS also suggested wrapping the bins so they don't have to clean as frequent and the egg rolls are protected. CDI-PIC set aside bins for cleaning and wrapped the clean one so EHS could see.

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 dehydrated garlic and water on the cooking cart, with melted ice water underneath. Garlic was 54F. CDI-PIC voluntarily discarded and PIC and EHS discussed the options of what to do with dehydrated garlic VS fresh.

4-501.11 Maintain equipment in good repair. Observed rusted shelves throughout kitchen, table legs were rusted and bending. Cracked lid on a rice bin REPEAT.

4-601.11(C ) Keep non food contact surfaces of equipment clean to avoid build up of dust, food residue or debris.4-602.13 Non food contact surfaces of equipment shall be cleaned frequently to preclude accumulation of soil residues. The kitchen needs cleaning, the containers, the shelves, door handles, walls, all need a thorough cleaning. 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. Observed cracked floor throughout dining room/kitchen. Walls have paint peeling and bubbling in different areas, damage on the wall entering the building. Wall cove lining, and floor lining is cracking and missing in some areas. Observed ceiling tile with water damage near the WIC. Back door is broken at the top. Bathroom walls have holes and missing drywall. REPEAT.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine tray in need of cleaning. REPEAT.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 1 bottle of sanitizer with no label.CDI-PIC labeled, no points due to it only being 1 and they knew they were supposed to.

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, and boxes of vinegar on the floor in the dining room.

4-501.11 Maintain equipment in good repair. Observed stand up unit with a broken plastic handle-the vent cover is falling off, prep sink leg is bent, rusted shelves. REPEAT.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed wall cove by the can wash missing a lining, and the wall above it in disrepair. 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 ceiling tile with water damage near the WIC. Wall in the back hall way has holes in it and needs repair/repainting. Back door is broken at the top. Bathroom walls have holes and missing drywall. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Clutter in the front hallway.. REPEAT.

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 the no vomit clean up kit on site, they did have a old poster provided by the health dept. No points taken today due to this being the first inspection since the 2017 FC adoption. CDI-EHS sent an email with the information.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw beef in front of raw chicken in the prep unit, this would make the raw chicken go over the beef. CDI-PIC changed storage order and put beef behind the chicken. 3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. For more information on food storage order please visit: http://meck.co/FoodSafety. Observed unwashed mushrooms and peppers over RTE onions and cooked chicken. CDI-EHS explained unwashed veg/fruits and if unwashed they need to remain below RTE. PIC moved RTE foods to the RTE shelf. REPEAT. No escalation of points based on most items were correct, the WIC had been corrected and produce had not been mentioned.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety. Observed the bottle of sanitizer at 0PPM, the sink was 100PPM. CDI-PIC diluted sink sanitizer to 50PPM and filled bottle with correct sanitizer 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine in need of cleaning near the top. The rest was pretty clean 4-602.12 (A) The Food Contact surfaces of cooking and baking equipment shall be cleaned at least every 24 hours. Observed rice steamer lids with caked on food debris. EHS suggested more cleaning. The container of orange peels had layer of grease on it, PIC moved to a clean container.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked chicken at 72F in the reach in. PIC said they made this 45mins ago and left it outside to cool (it was 60F indoors). The chicken was then put in the reach in. PIC said they would use it all by 6pm tonight. CDI-EHS explained cooling does not take place in the reach in, PIC put food on a sheet tray and put it in the WIC.

4-501.11 Maintain equipment in good repair. Observed stand up unit with a broken plastic handle-the vent cover is falling off, prep sink leg is bent, rusted shelves.

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 containers (the outside) carts, the inside of prep units, cash register, shelf area next to the grill--all is in need of cleaning REPEAT.

6-201.13 Provide a wall to floor joint that is sealed and coved when flood cleaning methods are used. Floor must be graded to drain to functioning floor drains. Observed wall cove by the can wash missing a lining, and the wall above it in disrepair. 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 ceiling tile with water damage near the WIC. Wall in the back hall way has holes in it and needs repair/repainting. Back door is broken at the top. 6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Clutter in the front hallway

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dry storage containers and in-use containers on prep cart in need of cleaning because of build-up. Verification visit required within 10 days

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Spread food out in thin layers. Cold air must flow around product to remove the heat. -Pf Observed soup in take out containers cooling on the prep refrigerator, large container of fried chicken pieces and large container of ribs cooling in walk-in. Soup placed in refrigerator, chicken and ribs spread out into shallow layers.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed labels worn and no longer able to see the writing - cleaning needed for containers then re-label

2-402.11 Use head coverings, such as a hat, net or visor, to restrain body hair from contacting exposed food, equipment, and utensils. Observed operator prepare food w/out wearing a head covering.

4-903.11 Store cleaned equipment, utensils, in a clean, dry location safe from cross contamination. Observed prep of shrimp on ware washing sink (3-comp) sink drain board beside the storage of clean cutting boards.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed cleaning needed for storage racks, reach-in freezers (bottoms), around fryers and other miscellaneous surfaces throughout the facility to remove build-up. No escalation of points - these items were not mentioned in previous inspection.

5-203.12 Keep toilets clean. Observed cleaning needed for restroom toilets.

6-501.12 Floors & walls shall be clean. Caution should be used to minimize food exposure. Observed build up on flooring and cove base under and behind equipment throughout.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' food away from other food items. Observed personal food items stored above customer food in walk-in; however it was separated from other items on that rack and was labeled.

3-302.11(A) Separate the different types of raw animal foods. -Pf Observed raw chicken behind raw beef in the prep top unit. CDI- Chicken placed in front.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed beef, chicken, shrimp and pork holding above 41F. Items were over stacked and kitchen area is hot. CDI- Items portioned and placed in the walk in cooler. Observed cabbage and hot and sour soup in the low reach in holding above 41F. CDI- Items 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 meats over stacked in the prep top unit. CDI- Items portioned. EHS notified PIC that he could place bags of ice on items to keep them cool throughout the day since kitchen area is really hot.

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

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed gloved stored in chicken wings as a re-usable scoop. CDI- Removed. 3-302.11(A) Separate unwashed produce from ready-to-eat foods. Observed unwashed produced stored over ready to eat vegetables.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice meachine with red/ black residue.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cabbage in the reach in and noodles in the prep top holding above 41F. CDI- Cabbage discarded and noodles cooled to 41

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed concentration of sanitizer in spray bottle used to clean sinks too strong. CDI- Bleach diluted to proper concentration

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 in the prep top overstacked. CDI- Noodles made into smaller portions.

3-501.13 Use approved thawing methods. Observed chicken thawing in the sink without running water

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 hole in wall in the hallway at the dry storage area.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P. Observed active dish washing with sanitizer concentration at 20ppm. CDI. PIC diluted to 100ppm and rewashed the dishes.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. REPEAT. Observed chicken in the RI with no date mark. CDI. PIC date marked the chicken.

7-201.11 Store toxic materials to avoid contamination. -P. Observed dish washing soup store on prep sink. CDI. PIC removed.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee working in the kitchen wth no hair cover. CDI. Employee wore a hair cover.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed multiple in use wipe cloth stored on prep tables. CDI. PIC removed.

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 employees wash hands for less than 15 seconds before returning to line. CDI hands washed.

6-301.14 Post a handwash sign at each handsink. Observed no hand wash signs at handsinks in bathrooms and in kitchen. CDI handwash signs provided.

3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P Observed employees use gloves to handle raw chicken and return to handling RTE foods without changing gloves. CDI hands washed.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed garlic and oil in reach in, crab mix, and crab ragoons not labeled. CDI items labeled.

3-501.13 Use approved thawing methods. Thaw under refrigeration or fully submerged under water with water running to agitate particles. Observed raw chicken thawing in 3 comp sink that was not fully submerged and no running water above product.

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 of scoops and bowls stored in large food storage containers.

4-101.11 Food contact surfaces shall be made of safe materials. No odor, color or taste can migrate during multi-use. Materials shall be smooth, cleanable, durable and nonabsorbent. Observed egg rolls stored in shopping baskets, old milk carton tops used as scoops, and old soy sauce buckets that are heavily soiled and cracked used to store large batches of food. Verification required. 4-501.11 Maintain equipment in good repair. Observed handle of walk in unit that was not in good repair and bucket handle used to open door.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks, fan, interior of reach ins, underside of drinks, and ventilation soiled with debris.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed toilets inside of bathrooms in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed handsink in kitchen in need of repair, Ceiling tiles missing in kitchen, and walls with peeling paint. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls, floors, and ceilings in need of cleaning.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed unwashed produce stored above washed and cut produce in the walk in cooler. CDI - items were rearranged correctly.

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 noodles cooling while covered in the prep top on the cook line. CDI - explained proper cooling methods; noodles were uncovered and placed on a sheet tray in the walk in cooler to cool. See temperature chart.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - Observed a wet wiping cloth stored on a prep table. CDI - cloth was placed in the sanitizer bucket. Observed a bleach sanitizer bucket at 10 ppm. CDI - bucket was remade at 50 ppm.

REPEAT VIOLATION 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed personal food stored above facility food in the prep unit and in the walk in cooler.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. - Observed 2 employee drinks stored on prep tables next to food and equipment. CDI - drinks were removed.

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 employees turning off the faucet with bare hands after washing. CDI - explained and demonstrated the proper procedure; employees washed correctly. 2-301.14 Wash hands before donning gloves and between gloves uses. -P - Observed employees putting on gloves without washing their hands. CDI - explained proper procedure; employees complied.

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 employees touching broccoli and cooked noodles with bare hands. CDI - stopped employees and explained the violation; items were discarded.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. - Observed moldy cooked chicken in the prep unit portioned for sale. CDI - chicken was discarded.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed cooked chicken in a colander stored in a raw chicken box lid. CDI - Explained the violation; the chicken was reheated to 202F and the lid was discarded. Explained not to reuse raw meat boxes. 3-304.15(A) Discard gloves after a task is complete or any time they are damaged or soiled. -P - Observed an employee use gloves to touch raw chicken then with the same glove touch the handle on the fryer basket. CDI - explained the violation; employee discarded gloves and sanitized the handle of the basket. Observed employees wearing gloves touch various cooler handles and other items before working with food. CDI - explained that gloves need to be changed after touching other surfaces that are not clean before touching food.

Repeat violation 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. - Observed black build up on the shield in the ice machine. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf - Observed food debris build up on the rice warmers. CDI - items were set aside to be cleaned.

Repeat violation 3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed several TCS items above 41F in 2 prep units on the cook line. CDI - PIC stated the items were brought up to the cooler this morning and have been in there less than 4 hours. Items were taken to the walk in cooler to cool and maintenance was contacted to repair the units. One cooler had an ambient air temperature of 48F and the other was 51F. PIC stated he will not use the units for TCS until they are repaired. Verification required 10/3/2019.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed a bottle of bleach sanitizer too strong and bleaching out the test strip. CDI - sanitizer was remade at 100 ppm.

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 multiple bowls of cooked chicken cooling on the counter. CDI - explained proper cooling methods; PIC wanted to reheat the chicken. After reheating, the chicken was placed on a sheet tray and placed in the walk in cooler to cooler. Observed rice cooling while covered with saran wrap in the walk in cooler; CDI - rice was uncovered.

3-305.14 Food Preparation - C - Observed cooked noodles stored in one of the vats of the 3 compartment sink in direct contact with the drain and the rest of the sink. CDI - noodles were discarded due to a violation noted in #7. Explained to the PIC to ensure the food does not come into direct contact with the sink and that prep should be done in the food prep sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. - Observed 2 employees working without a hair restraint.

General comment 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. - Observed containers and buckets stacked wet.

Repeat violation 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - Observed thick grease and debris build up on the hoods, cooking equipment, the cook line and the walk in cooler shelves. Remove aluminum foil on the cook line.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. - Observed cleaning needed for the toilets in both bathrooms.

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

Repeat violation 6-501.11 Floors, walls, and ceilings shall be maintained in good repair. - Observed damage to baseboards throughout the facility. Repair wall behind the toilet in the restroom on the right. 6-501.12 Floors, walls, ceilings shall be clean. - Observed black mold build up on the wall behind the toilet in the restroom on the right; needs to be cleaned.

General comment 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. - Observed an employee's cell phone stored on a prep table next to food. Observed employee's food stored with food for the facility; keep personal food separate. ***For a re-inspection, please call (980) 314-1620

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield soiled with orange/pink residue. Ice machine shield must be regularly cleaned to prevent such contamination.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed a container of cut cabbage sitting on top of other items in the flip top cooler, holding at a temperature greater than 41F. Item was cooled down to 41F by placing item into a reach in cooler unit. Do not overstack products above the chill line of the flip top cooler.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed unlabelled spray bottle of sanitizer in the kitchen area, item labelled during inspection.

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

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 damage to the floors, walls, baseboards, and ceiling in various areas throughout the facility.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine shield soiled with orange/pink residue. Ice machine shield must be regularly cleaned to prevent such contamination.

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 facility cooling cooked chicken products by frying the items, and then leaving them on a nearby prep table in a colander to cool. Items had been cooling for approximately 1 hour according to PIC, who stated that the restaurant opens at 10:30, employees arrive at 10 and prep the chicken. EHS had PIC place the item into the walk in cooler, and correct cooling rate was observed. Follow proper cooling procedures as outlined in violation 31 of this inspection report.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed sanitizer bottle in facility unlabelled, properly labelled during inspection. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed bleach sanitizer spray bottle dispensing at a concentration that rendered chlorine test strips unusable, over 200ppm. Concentrations of chlorine sanitizer at this level leave a toxic residual, chlorine based sanitizer must be maintained between 50-200ppm, PIC diluted bottle to proper levels.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed facility cooling items by leaving them in colanders on prep tables, with no active process for monitoring the food item. EHS had PIC place the cooling items into the walk in cooler, and recommended that PIC switch to sheet pans for cooling, as colanders will not ensure that the center of the products cool at the same rate as the exterior without active stirring.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed west nesting of metal containers in the clean dish area.

4-501.11 Maintain equipment in good repair. Observed slight rust present on the sides/bottoms of prep tables in the facility.

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

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 damage to the floors, walls, baseboards, and ceiling in various areas throughout the facility.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee possessions such as clean cups and bowls used solely for employees stored in various areas of the facility, provide one, designated storage area for such items, away from food preparation or storage areas.

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 handling already cooked noodles which may not be reheated to 165F. CDI-discarded.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed noodles stored in direct contact with to go bag. CDI-discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed shrimp thawing in bucket on the floor.

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. 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 walls in restrooms in poor condition have major damage, walls have peeling paint and have moisture damage, need repair and repainting. Observed damaged ceiling tiles in the rear kitchen area Walls at kitchen handwash sink have some damage, needing repair, and handsink needs re-caulking at wall. 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. Several walls in kitchen observed with food debris present and in need of cleaning.

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

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed chicken cooling since 11:30 present in the walk in cooler, cooling was being done in a colander. Items were observed to be 80F. As facility had only 15 minutes to finish the cooling process, EHS had PIC place the items spread out on a sheet pan and placed the items into the freezer. Correct cooling time/temperature was observed after EHS intervention. Use proper cooling methods to meet cooling parameters.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic and oil mixture kept in an icebath in the prep area at 48F. Ice had melted and slurry was not able to properly cold hold the TCS food item at 45F or less. EHS allowed employee

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer spray bottle in the rear area testing at a concentration that was unreadable as it was rendering the strips bleached out. Solution was diluted by PIC to proper concentration. Test sanitizer strength using the provided kit each time to ensure accuracy of production..

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken cooling in a tightly packed colander such that the center of the product was still 80F and was not cooling at an even rate. EHS had employees spread the food product out thinly on a sheet pan and place the item into the freezer to meet the 2 hour time period, as only 15 minutes remained. Proper time/temp was observed due to this intervention. Spreading out products increased the cooling rate due to increased exposure of the food product to cold air, thus cooling of food products is best done on sheet pans or other utensils where the product can be spread thinly, increasing the exposed surface area.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths left on prep and storage surfaces throughout facility. Provide a bucket or other such container to store wet wiping cloths in sanitizer solution to prevent pathogenic organism growth on the cloths.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacked metal pots and pans in the dish area.

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed employee pocketbook, phone and other items stored on top of single service napkins and utensils in the front cash register area.

4-501.11 Maintain equipment in good repair. Observed rust and damage to metal table legs/surfaces in the rear area, observed rust/damage to storage racks throughout facility, observed bus tubs and some other equipment

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. 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 walls in restrooms in poor condition have major damage, walls have peeling paint and have moisture damage, need repair and repainting. Observed damaged ceiling tiles in the rear kitchen area Walls at kitchen handwash sink have some damage, needing repair, and handsink needs re-caulking at wall. 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. Several walls in kitchen observed with food debris present and in need of cleaning.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drinks stored on prep tables and inside prep cooler next to or above foods. CDI- Drinks removed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple pans with food residue on the outsides. CDI- Dirty dishes placed in 3 comp sink for re-washing. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of sanitizer reading 0 ppm. CDI- PIC remade sanitizer to proper strength.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed foods made yesterday (egg rolls, and rangoons) that are kept more than 24 hrs that are not being date marked, observed no date marking system in place. CDI- Date mark required foods date marked.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed box of raw chicken stored on floor in kitchen. CDI- Chicken stored on crate above floor. 3-307.11 Protect food from contamination sources. Observed raw chicken stored at same 3 comp sink while raw shrimp was in prep and rice at same prep sink drain board next to raw chicken inside prep sink. CDI- Raw chicken removed from 3 comp and prep sink and areas cleaned and sanitized for proper prep of raw shrimp at 3 comp sink and rice prep at prep sink.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees handling and cooking food without hats or hair restraints. CDI- Employees put on hats.

4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf Observed lare rice gas cooking pot badly gouged and pitted, in poor condition, no longer cleanable. Need to have rice pot replaced. Observed rice warmer with damaged food contact surface. Warmer needs replacing ASAP. CDI- These items removed from service during inspection. Observed a number of plasic tubs badly cracked and broken, CDI- PIC disposed of these containers.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed racks next to 3 comp sink with dust build up and some racks in walk in cooler with some build up needing cleaning.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Restroom fixtures need better cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls in restrooms in poor condition have major damage, walls have peeling paint and have moisture damage, need repair and repainting. Observed damaged walls in hallway leading to second front door needing repair and painting. Walls at kitchen handwash sink have some damage, needing repair, and handsink needs re-caulking at wall. 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. Several walls in kitchen need better cleaning.

4-202.18 Ventilation Hood Systems, Filters - C Hood vents need some cleaning of major grease build up. (repeat)

4-702.11 Before Use After Cleaning - P Food contact surfaces must be properly sanitized after cleaning. Observed large pot washed at 3 comp sink, not sanitized before storing. CDI- PIC corrected dish worker, pot properly sanitized. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice bin with some build up on ice guard needing cleaning. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a couple pans with food residue on the outsides. CDI- Dirty dishes placed in 3 comp sink for re-washing.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed sugar on wok rolling rack not labeled.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Containers and pans tight stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Walls and fan cover in walk in cooler need cleaning of build up. Gaskets on reach in cooler on cook line and stand up freezer need cleaning of build up. - 3

5-205.15 Maintain a plumbing system in good repair. 3 comp sink faucet is leaking from handles, needs repair.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Restroom fixtures need better cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls in restrooms in poor condition, walls have peeling pain and are have moisture damage, need repair and repainting. Observed damaged walls in hallway leading to second front door needing repair and painting. Walls at kitchen handwash sink have some damage, needing repair, and handsink needs re-caulking at wall. 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. Several walls in kitchen need better cleaning.

4-202.18 Ventilation Hood Systems, Filters - C Hood vents need some cleaning of grease build up.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table next to food. CDI- Drink removed.

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 a large bowl of sweet and sour chicken pieces cooling at room temp approx. 2 hrs 30 min without cooling methods at 78 degrees. CDI- Improperly cooled chicken voluntarily disposed of by PIC.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shrimp and a large pan of lo mein noodles in make table at 58-60 degrees. They had just been cooked 1 hr earlier and placed on make table, make table should not be used to cool foods as they are for cold holding, foods should be chilled to 45 or below before cold holding. CDI- Shrimp placed in reach in, lo mein moved to shallow pan and placed in reach in to chill.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed two large bowls of sweet and sour chicken cooling without cooling methods at room temp. One bowl that was improperly cooled over 2 hrs was voluntarily disposed of. Other bowl that had been cooling approx. 1 hr was moved to shallow pans and placed in walk in cooler. Observed at 70 degrees 30 minutes later. Observed 3 deep containers of cooked chicken cooling in walk in cooler at 54 degrees for 2 hrs, that would cool faster in shallow pans. CDI- Chicken moved to shallow pans. Observed four tightly covered 5 gallon buckets of raw chicken at 68 degrees in walk in cooler prepped 2 hrs earlier. Raw chicken likely not to chill to 45 or below in such deep and covered buckets. CDI- Workers moved chicken to shallow tubs to speed up cooling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans tight stacked while wet.

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 walls in restrooms in poor condition, walls have peeling pain and are have moisture damage, need repair and repainting. Observed damaged walls in hallway leading to second front door needing repair. Walls at kitchen handwash sink have some damage, needing repair, and handsink needs re-caulking at wall. 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 in kitchen need better cleaning

4-202.18 Ventilation Hood Systems, Filters - C Hood vents need some cleaning of grease build up

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 worker handling raw cut cabbage with bare hands. CDI- Cabbage cooked above 165 and worker used plastic wrap as a barrier to handle cabbage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chicken strips in make table at 58 degrees. Appears chicken had been cooked 3 hrs earlier and was cooling in make table. Make table is for cold holding, not for cooling foods. CDI- Chicken placed in walk in cooler to chill to 45 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 5 gallon bucket of broth soup with onions cooling at 155 degrees in kitchen. PIC said they place bucket in walk in cooler to cool. Foods will not properly cool in deep amounts and when stored in deep and/or sealed containers. CDI- Soup separated into 2 other buckets just a few inches deep and placed in walk in cooler to ensure proper cooling. Observed chicken pieces cooling in large bowls and tubs on cook line, not likely to properly cool. Chicken seprated into flat pans and placed in walk in cooler, observed cooling at proper rate by end of inspection.

3-307.11 Protect food from contamination sources. Observed raw chicken in prep at prep sink drain board and rice soaking on adjacent drain board. Complete prep of one type of raw meat or prep in order by final cook temperature then wash and sanitize prep sink before prepping RTE foods. CDI- Rice removed, sink cleaned.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Pans tight stacked while wet.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed insides of stand up freezers needing cleaning of older food build up.

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 walls in restrooms in poor condition, walls have peeling pain and are have moisture damage, need repair and repainting. Observed damaged walls in hallway leading to second front door needing repair. Walls at kitchen handwash sink have some damage, needing repair.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed large amounts of shredded cabbage for egg rolls stored in raw chicken boxes. CDI- Cabbage disposed of, PIC will use food grade containers for food storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a number of pans stored as clean with sticky residue and food residue on them. CDI- PIC separated all dirty dishes for re-wash.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large amount of lo mein noodles cooling in tight wrapped bag in walk in cooler observed at 85 degrees 2.5 hrs since cooling began according to PIC. CDI- PIC voluntarily disposed of noodles.

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 large tight wrapped bag of cooling lo mein, too deep and not properly vented to quickly cool. Observed large amounts of fried chicken pieces and several large containers of egg rolls actively cooling without cooling methods at 115-130 degrees. CDI- Reviewed proper cooling methods with PIC, lo mein disposed of, fried chicken pieces and egg rolls placed in shallow and/ or well ventilated pans to properly cool, items observed at 65 degrees by end of inspection.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several tubs of various dry goods stored on floor in kitchen. CDI- Food stored off the floor.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hats or hair restraints.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Bucket of sanitizer observed at 0 ppm. CDI- Sanitizer made to proper strength.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several dishes being tight stacked while still wet.

4-502.11(A) Maintain utensils in good repair. Observed a number of in use food contianers that were badly damaged and cracked. Need to be removed. Observed a couple of the walk in cooler metal racks badly peeling and showing rust, need replacing.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Outsides of equipment, food tubs, and racks in walk ins and fridges need cleaning of build up. Sides of fryers, propane conduits and racks next to fryers need cleaning of signficant grease build up.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Sinks and commodes in restrooms need better cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed walls in restrooms in poor condition, walls have peeling pain and are have moisture damage, need repair and repainting. 6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed walls behind racks at prep sink very dirty. Observed floors needing better cleaning under fryers. Floors in restrooms need better cleaning.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored co-mingled with restaurant foods. Need to be stored in a designated area. 4-202.18 Ventilation Hood Systems, Filters - C Observed hood filters with grease build up, needing cleaning GENERAL COMMENT: Call 980-314-1643 to request a re-inspection

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two open employee drinks stored on prep cooler next to food cooling. CDI- Drinks removed.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed egg rolls directly touching peeling rack baskets used to store egg rolls. CDI- Egg rolls moved to food grade plastic tub for storage.

4-702.11 Before Use After Cleaning - P All food contact surfaces must be washed, rinsed, and sanitized properly. Observed dishes being washed in the prep sink, not being washed in 3 comp sink where they could be properly washed, rinsed, and sanitized. CDI- Dishes re-washed in 3 comp sink and properly sanitized.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped cabbage left out at room temperature over an hour with no temperature control. CDI- Cabbage voluntarily disposed of by PIC.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed several foods cooked/ prepped 3 days ago that were not date marked inlcuding: egg rolls, sweet and sour chicken, and chopped cabbage. CDI- Cabbage disposed of, other items properly date marked.

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 tubs of cooked sweet and sour chicken, chicken wings, and noodles, all cooling at room temperature without any cooling methods in amounts too deep to cool quickly. CDI- Foods separated into shallow amounts and placed in walk ins and reach ins to continue properly cooling and reach required cooling temperatures.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Observed foods on steam table very close to un-clean steam table water water that could easily get into the food. CDI- Food moved into proper sized pots with collars so that food cannot come into contact with steam table water. Observed raw chicken stored on clean dish storage side of the drainboard of the 3 comp sink next to sanitizer compartment. CDI- Raw chicken moved to prep sink for prep, drain board cleaned and sanitized. Observed noodles on a flat pan stored on a rolling rack with a dirty fan and dingy towels stored directly above the noodles. CDI- Noodles moved to walk in cooler.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employees not wearing hats or hair restraints.

-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Observed dingy looking wiping cloths in use.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean aprons hung and stored in the can wash next to dirty mop water.

4-502.13 Single-use and single-service articles may not be reused. Observed no. 10 cans re-used as soup pots in the steam table. CDI- Soup disposed of, cans removed from use for food storage.

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed sanitizer cloudy with food particles in 3 comp sink. CDI- Sink cleaned and sanitizer re-made.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee personal food items stored co-mingled with restaurant foods. Need to be stored in a designated area. 4-202.18 Ventilation Hood Systems, Filters - C Observed hood filters with grease build up, needing cleaning.

REPEAT 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken boxes stored on top of bulk dry rice during prep. CDI chicken removed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed Garlic / oil mixture stored inside prep cooler measuring 89 F; (mixture was out on prep table before inspection) CDI mixture discarded. Observed raw chicken, cooked chicken, cooked beef and cooked noodles all stored in prep cooler measuring 53F. CDI all items pulled placed into walk-in cooler. VR to ensure prep cooler is repaired.

4-501.11 Maintain equipment in good repair. Observed rusty shelving inside walk-in cooler; Observed broken lids to dry food bins in need of repair/ replacing, Observed plastic containers damaged in need of repair.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken thawing in prep sink with rice soaking in large container on same prep sink; CDI rice removed and stored in a safe location.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed large containers of egg rolls cooked 2 days prior to inspection with no date marking. CDI Egg rolls date marked.

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 large container of fried chicken cooling in walk-in cooler covered tightly with plastic wrap; chicken was cooked 1hr prior to inspection and was measured at 80F. CDI chicken transferred into shallow pans and placed into walk-in cooler vented / uncovered to allow air flow around pan.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed numerous containers of seasoning stored in 5 gallon buckets directly on floor of kitchen. 3-305.11 Food Storage-Preventing Contamination from the Premises - C; observed egg rolls stored in walk-in cooler directly touching compressor unit. CDI egg rolls discarded and remaining rolls covered.

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 equipment, shelving throughout)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (flooring throughout)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee drink stored on prep table in kitchen area. CDI drink discarded.

3-101.11 P Food shall be safe for consumption, unadulterated and honestly presented. Observed dead roach inside dry food mixture that was uncovered (MSG, Sugar and spices). CDI mixture discarded by staff.

(REPEAT) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed container of garlic / oil mixture placed inside prep cooler upon entering establishment, observed mixture measuring 76F, Mixture was stored at room temp on prep surface. CDI Garlic and oil mixture discarded by staff.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live and dead roaches in facility. Obtained pest treatment receipts from previous treatment. (company was on site today 2/22/12 with mention on receipt of german roach presence)

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed containers of dry food mixtures not covered exposed to contamination by premises.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed scoops for rice stored in containers with room temp water (72F).

• 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed deeply gouged / stained cutting boards.

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. (handles to bulk dry food bins, shelving throughout, inside bottom surfaces of reach-in coolers, cooking equipment, kitchen equipment)

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed cleaning issues to PHYSICAL FACILITIES. (Flooring throughout, especially flooring underneath cook line)

(REPEAT) 2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands in three compartment sink; Observed same staff wash hands in hand washing sink and turn faucet handles off with bare hands. CDI staff educated and all staff properly washed hands.

3-301.11 (C ) No bare hand contact with exposed food that is not in ready-to-eat form.-Pf Observed employee bare hand green peppers during prep that are going to be cooked throughout the week and not immediately added as ingredient. CDI peppers discarded.

(REPEAT) 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with old food debris stuck to surfaces; CDI containers pulled and placed into dirty dish pit.

| 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 fried chicken cooling from 12:30 PM-2:30PM measuring 74-90F; CDI all fried chicken discarded by staff due to 2hr cooling window was missed.

(REPEAT) 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed large container of egg rolls pulled from walk-in cooler prior to inspection and stored on prep table for service (approx 80) measuring 51-75F. CDI Owner stated that rolls had been out of temp for 30minutes; egg rolls portioned into smaller pans and placed back into walk-in cooler to cool back down. Observed rolls measuring below 45F at end of inspection.

(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 large containers of cooked / fried chicken and rice and chicken chunks all cooling at room temp measuring between 51-120F. Average thickness of containers were 9-12inches in thickness. CDI chicken was discarded due to cooling parameters not met, rice portioned and properly cooled under mechanical refridgeration.

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. (cooking equipment, kitchen equipment, handles on dry food bins, shelving throughout, hood filters)

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 repair issues to PHYSICAL FACILITIES (flooring throughout, drains).

2-301.12 Follow the cleaning procedures to adequately wash your hands.-P Observed employees wash hands and recontaminate by turning faucet handles off with bare hands. CDI education, all staff properly washed their hands.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed numerous containers stored clean with food debris / tape / tape residue stuck to surfaces. CDI containers placed into dirty dish pit.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic / oil mixture stored on pre surfaces measuring 66 F at room temp; Mixture placed into prep cooler. CDI

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 numerous large containers of cooked chicken cooling at room temp on top of prep tables measuring 123 F and 73F for the chicken. CDI all bulk items transferred into shallow pans and placed into walk-in cooler so cold air can move aroung the whole container. At end of inspection observed temperature dropping to required range.

(general comment) 4-501.11 Maintain equipment in good repair. Observed damaged lids to bulk dry food bins in need of replacing; Observed metal containers with holes in them held together with tape in need of discarding / 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 buildup in need of cleaning. (surfcaces of cooking equipment throughout, shelving, equipment covered in old foil)

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverage on food prep table. CDI- removed

5-202.12 Provide at least 100F water at handsinks.-Pf Observed hand sink temping only 86 F. VR

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed metal and plastic pans stored as clean with excessive sticky residue on them. CDI- removed to clean

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed multiple foods in prep unit to be above 45 F. VR

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 multiple containers of cooked eggrolls, crab rangoon and cooked chicken at 43-45 F on day 5 . CDI- voluntarily 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 cooked chicken cooling at 90 F after 1 hr. on prep table( air temp 80+F ). CDI- removed to walk in cooler

4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor. Observed ssutensils and pacakged food stored immediately adjacent to hand sink. CDI-

4-501.11 Maintain equipment in good repair. Observed all foods in prep unit at 45-50 F.

2-103.11(A-L) PIC shall ensure rules in the code for food safety and handling are met. Observed PIC failure to oversee proper cold holding and hot holding temperatures, proper santization of utensils, proper date marking and improper food handling with no hand washing.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed multiple employee beverages stored on food prep surfaces in kitchen. Repeat Violation CDI- removed; instruction provided

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.-P2-301.14 Wash hands after activities that contaminate them.-P Observed multiple food employees changing food preparation tasks and handling soiled surfaces without washing hands in between. CDI- instruction provided

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed frozen, not in original pacakging raw pork stored over cooked in facility wontons in reach in freezer. CDI- reorganized3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed raw, washed broccoli touching excessively soiled wall in kitchen. CDI- discarded; removed

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizer in 3 compartment sink to be 0 ppm chlorine. CDI- remade to 100 ppm

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cooked wings, vegetable rolls, crab rangoon and shredded napa held at or near room temperature. See temp chart. CDI- reheated above 165 F or removed to cool below 45 rapidly

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 short ribs, vegetable rolls, spring rolls, cooked chicken and cooked pork with no date marking. Instruction provided VR

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 hot n sour soup cooling in front of fan. CDI- cooling procedure changed

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed facility in need of athin diameter probe; do not hanve one. VR

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 rocks not labeled as well as multiple working containers of granular foods not labeled. label

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed bag of carrots stored on floor in walk in cooler. CDI- removed from 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 rice serving utensils in hot water at 90 F. Instruction provided

4-501.11 Maintain equipment in good repair. Observed one reach in freezer not operational.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed multiple excessively food residue soiled handles throughout kitchen. In need of cleaning.

6-201.11 Floors, walls and ceilings shall be designed, constructed, and installed so they are smooth and easily cleanable. Observed multiple dmaged walls and cove tile. In need of repair

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Obserevd employee beverages stored on food prep surfaces and on shelf above ready-to-eat foods. CDI by relocating beverages.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed food residue/debris on pans stored as clean on the drying rack. CDI by wash,rinse,and sanitize. Observed build-up inside ice machine on ice deflector. CDI by cleaning inside of ice machine, ice deflector.

.3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked rice stored next to grill in collander < 135F. CDI by reheat to 165F.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed chopped lettuce stored of off temperature control on shelf in kitchen > 45F. CDI by voluntary discard by PIC. (>4 hrs)

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food emplyee preparing food without hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths being stored in soapy water inside buckets.

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 utensils stored in container of water < 135F.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed several metal pans stored on the drying rack tight-stacked wet.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Observed build-up on mens restroom toilet. Clean

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee beverages stored on work surfaces and above ready-to-eat food items on storage rack. CDI by discarding beverages. REPEAT VIOLATION

4-501.114 Maintain sanitizer at correct concentrations. -P Observed sanitizing solution in 3 compartment sink testing 0ppm. CDI by adding chlorine bleach and testing at 200ppm.4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed microbial build-up inside ice machine on deflector. CDI wash, rinse, sanitize.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed cooked chicken sitting out < 135F. CDI by moving chicken to walk-in cooler for rapid cooling.(<1hourPIC).

3-501.13 Use approved thawing methods. Observed raw chicken thawing at room temperature. CDI placed in cooler.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed cooked chicken stored inside cardboard box. Do not stored food in cardboard containers, use washable container.

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed single service items stored in dirty container next to beverage station.

6-501.18 Maintain handwashing sinks, toilets and urinals clean. Obserevd toilets and lavatories in need of cleaning in mens and womens restrooms.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed two drinks, one on prep table while chicken was being cut and the other on a self over the fried rice steamer unit. Both drinks moved to a lower surface.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. Observed cooked wings 98F and cooked rice 100F sitting out. If wings and rice are to be hot held, use appropriate equipment to kept items hot. If food is to be cooled for reheating later put it on a sheet tray or in a shallow pan, no more than 2 inches deep and cool items in the walk-in or stand up freezer. Items were put in the walk-in to cool. Rice was reheated for hot holding in the steamer.

3-501.17 Date mark all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Observed 5 wire baskets of egg rolls with one date label on one basket. All cooked items and ready to eat food TCS foods must be date marked with a label. Handout provided and PIC labeled other TCS foods during inspection.

3-501.15 Quickly cool foods using effective methods. Cold air must flow around product to remove the heat. Leave uncovered or vented. Observed employees take the cooked chicken wings that were sitting out, previously cooked chicken for General Tso's chicken and shrimp and put them in deep containers, four inches or more, cover them with plastic wrap and put them in the walk-in cooler. Advised facility to put the cooling rack next to the 3 comp sink in the walk-in cooler, spread out all food to be cooled on a sheet pan and properly cool all food not for hot holding. DO NOT LEAVE COOKED CHICKEN WINGS OR OTHER COOKED FOOD OUT IF IT IS NOT BEING KEPT HOT, OVER 135F.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed no hair restraints in use by 3 of the 4 employees with hair.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Observed sanitizer bucket on the floor under the handsink. Advised PIC to keep it on a lower self.

4-602.13 Nonfood Contact Surfaces - Observed build up and debris on the bottom of the stand up freezers, build up on wire shelving, side of fryers and other equipment such as fans.

2-401.11 Eating, Drinking, or Using Tobacco- Employee beverages must be stored covered, and below food contact surfaces. Observed employee beverages uncovered and stored on food contact surfaces. CDI by relocating employee beverages and covering.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation- Store ready to eat foods seperated from raw animal foods. Obserevd cooked rice stored in contact with raw chicken and sitting in raw chicken juice. CDI by voluntary discard of rice.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), -Hot Holding- Maintain cold held TCS food items at 45F or below. Observed rice and chicken wings stored on food prep tables < 135F. Foods in cooling process must be stored in refrigeration once temperature falls below 135F. CDI by placing rice and wings in refrigeration for rapid cooling.

3-501.15 Cooling Methods- Cool foods in shallow layers, in refrigeration. Observed rice and chicken wings cooling in deep containers. CDI by palcing in shallow pans and placed in refrigeration.

2-402.11 Effectiveness-Hair Restraints- Food employees must wear effective hair restraints during food prep. Observed food employees handling food without hair restraint. CDI by adding hair restraints.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Cold hold leafy greens at 45F or below. Obsereved bok choy stored in reachin cooler at 56F. CDI by moving to walk-in cooler to rapid cool.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking- All TCS ready to eat foods stored in refrigeration for more than 24hrs. must be date marked with date prepared. Observed egg rolls and fried chicken stored in walk-in cooler (prepared > 24 hrs prior) without date marking. CDI by marking food with date prepared.

2-402.11 Effectiveness-Hair Restraints- Food employees must wear effective hair restraint. Observed employee working at grill without hair restraint.

3-304.12 In-Use Utensils, Between-Use Storage- Clean utensils must be stored on clean surface. Do not store utensil in water unless water is 135F. Observed utensil stored in room temperature water.

6-201.11 Floors, Walls and Ceilings-Cleanability- Repair ceiling tiles in hallway as required on transitional permit.

2-103.11 (M) Person in Charge-Duties- Employee health policy not in place and followed. PIC has been given health policy documents in chinese. CDI by instruction.

2-401.11 Eating, Drinking, or Using Tobacco- Store employee beverages below work surfaces. Observed employee beverages stored on work surfaces. CDI by moving beverages.

6-301.12 Hand Drying Provision- Keep all handwash sinks supplied with hand drying device. Observed mens restroom hand sink without hand towels. CDI by adding towels.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils- Maintain all food contact equipment clean to sight and touch. Observed build-up in tea dispenser nozzle. CDI by cleaning and sanitizing. Observed microbial build-up in ice machine on ice deflector. CDI by cleaning and sanitizing.

3-501.16 (A)(2) and (B) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding- Maintain all cold held TCS foods at 45 F or below. Observed flip-top prep cooler internal temperature of 52 F. Observed foods in cooler stored at 47-52 F (chicken, raw shrimp, raw beef, cooked shrimp) CDI by removing foods from cooler and placing in walk-in cooler (<2 hours). PIC has called for repair service. Do not use cooler until it is able to maintain temperatures < 45F.

3-304.14 Wiping Cloths, Use Limitation- Store all wet wiping cloths in sanitizer when not in use. Observed wet wiping cloths stored on food prep surfaces.