FUSION 108

3-202.15 Food packaging must be in good condition, intact and protect the food inside. Pf Observed heavily rusted can of spices stored on dry storage shelving. CDI - Rusted can was discarded.-0 points-

3-304.11 (A) Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed employee remove raw chicken breast from reach in compartment of flip top unit, place raw chicken breast on cutting board surface, then place raw chicken breast in frying pan to cook. Employee then removed cooked chicken from frying pan and placed cooked chicken back on to cutting board surface. Observed container of lemons stored in cooler of ice used to fill customer drinks. CDI - Employee was asked to discard cooked chicken and to wash, rinse, and sanitized cutting board. PIC has been advised to revise food handling and cooking process of raw chicken to avoid cross contamination. Container of lemons was removed. PIC has been advised that food (including ice) shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -1.5 points-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed deli slicer stored as clean with heavy build up of food debris and residues on cutting blade. CDI - Deli slicer was broken down and taken to dish machine to be washed, rinsed, and sanitized. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed four eggrolls stored next to fryer without temperature control with an internal temperature of 89F. PIC stated that eggrolls are fried, held beside fryer, and then fried again prior to serving to customers. CDI - Egg rolls were discarded. PIC has been advised that cooked eggrolls must be maintained at 135F or greater or served immediately upon frying. -0 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken stored, overfilled, in flip top unit with a cold holding temperature between 47F and 59F. Fried chicken was overfilled in flip top unit and unable to maintain cold holding temperatures of 41F or less. Observed small container of sliced tomato stored in flip top unit with a temperature of 50F. Internal temperature of flip top unit was measured at 41F. CDI - Volume of fried chicken was reduced to below container fill line. Excess fried chicken was taken to walk in cooler to rapidly cool to 41F or less. Sliced tomato was discarded. -1.5 points- For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf Observed beaten egg stored on food court without start and discard time. CDI - PIC added discard time to beaten egg. PIC has been advised to review TPHC procedures posted on wall near cash register. -0 points-

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no working thin probe thermometer in establishment during inspection. A verification will be conducted by 10/16/2026 to determine if establishment is in compliance. -0.5 points-

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 numerous containers of spices, ingredients, breading mixtures, and cooking oils throughout the facility without labeling. -REPEAT- -2 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed open bucket of soy sauce mixture stored on floor in kitchen prep area next to ice machine. -1 point-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without head covering. -REPEAT- -0.5 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed open food containers stored in prep area without covering or wrapping. -REPEAT- -0.5 points-

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting board stored as clean with deep gouging and staining. Resurface or replace cutting board so that it may be effectively cleaned and sanitized. -0 points-

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 accumulation of food residues and splash on non-food contact surfaces of cooking equipment, on shelving in food prep areas, on shelving in walk in cooler, and push carts, and near drink area. Recommend higher frequency and more thorough cleaning. -0.5 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed items of excess equipment, utensils, and single use items that are not in use. PIC has been advised to discard items not necessary to operation and maintenance. 6-501.16 Store mops for air drying after use. Observed used mops stored in manner that will no facilitate air drying. 6-501.113 Store tools such as brooms, mops, and vacuum cleaners in an orderly manner to facilitate cleaning of the storage space and so they do not contaminate other items. Observed used mops stored with mop heads making contact with walls and 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 heavy food splash on floors and walls near prep and steam tables, cooking equipment, and in storage areas. Recommend higher frequency and more thorough cleaning. -REPEAT- -1 point-

3-501.13 (A), (B), (C) Use approved thawing methods for frozen food such as in a cooler at 41F or below, completely submerged under cold running water according to the Code, or as a part of the cooking process. Pf Observed bag of frozen dumplings on prep table thawing at ambient room temperature. CDI - Frozen dumplings were moved to reach in cooler to continue thawing under refrigeration. -0 points-

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 numerous containers of spices, ingredients, breading mixtures, and cooking oils throughout the facility without labeling. -REPEAT- -2 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0 points-

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed open single use food containers stored without protective wrapping or packaging on shelving in kitchen. -0 points-

4-501.11 Maintain equipment in good repair. Observed rice cooker with broken handle and rusted surfaces. Replace rice cooker with item that is smooth and easily cleanable. -REPEAT- -1 point-

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 ceiling above food prep and storage areas with heavy build up of dust and residues. Recommend higher frequency and more thorough cleaning. -0.5 points-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee sweeping floor in kitchen prep area, return broom to storage area, and then return to prep area to begin food preparation without conducting a handwash. CDI - PIC stopped employee and asked employee to wash hands. Employee conducted handwash using correct handwashing procedure. -0 points-

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw shrimp stored in front of raw chicken and raw pork in flip top cooler. CDI - Raw shrimp was moved to rear of flip top cooler. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above ready to eat foods and unwashed produce in walk in cooler. CDI - Raw shell eggs were moved to shelving with other stored raw shell eggs. -REPEAT- -3 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lids of food containers in walk in cooler with build up of black and food residues. Lids were taken to walk in cooler to be washed rinsed and sanitized. PIC has been advised to ensure food storage containers have been washed, rinsed, and sanitized, prior to use. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inner surfaces of ice machine with heavy black build up and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -3 points- 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 .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous containers of spices, ingredients, breading mixtures, and cooking oils throughout the facility without labeling. -REPEAT- -1 point-

4-502.13 Single-use and single-service articles cannot be reused. Observed single use food jars and canisters being used to store TCS and non TCS foods in walk in cooler and in dry storage area. PIC has been advised to store food in multiuse food containers that can withstand the rigors of multiple uses, including the ability to be subjected to repeated washing, rinsing, and sanitizing. -0.5 points-

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler and shelving under prep tables with heavy build up of rust. 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 heavily soiled cardboard being used on shelving in kitchen. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -REPEAT- -1 point

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 hood system in need of cleaning due to dust, cobwebbing, and heavy build up of oil. Observed gaskets and inner surfaces of cold holding equipment with food splash and debris. Observed food splash and residues on shelving in kitchen, prep areas, and on non-food contact surfaces of cooking equipment. Recommend higher frequency and more thorough cleaning.

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed open ramekin containers of chili oil and sweet sour sauce stored on prep table without covering or wrapping. 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above washed vegetables in walk in cooler. Observed raw pork stored behind raw shrimp in flip top cooler. CDI - Storage order was corrected. Raw shell eggs were moved to lower shelf in walk in cooler. Raw pork was moved in front of raw shrimp in flip top cooler. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed ladles and spoons stored as clean on storage rack with build up of food residues. Items were taken to dish washer to be washed, rinsed, and sanitized. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed inner surfaces of ice machine with heavy black build up and residues. Recommend higher frequency and more thorough cleaning. -REPEAT- -3 points-

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed tightly covered, and stacked, containers of fried chicken cooling in walk in cooler. Initial temperature was 93F. after 20 minutes temperature decreased to 91F which would not meet cooling parameters. CDI - Containers were uncovered, unstacked, and placed in walk in freezer to rapidly cool to 41F or below. -1.5 points- For more information please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.19(B) (1) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall have an initial temperature of 41 F when removed from cold holding temperature control or 135 F or greater when removed from hot holding temperature control. -P Observed establishment using TPHC to store metal container of beaten raw shell egg mixture on prep cart. Establishment stores container of beaten raw egg on prep cart for use in fried rice. Egg was added as menu item being held using time to written TPHC procedure. -0 points-

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee over the counter medications stored on shelving with spices and utensils and on prep tables with ready to eat foods. CDI - Medications were moved to designated employee storage area. -0 points-

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed tightly covered and stacked plastic containers of fried chicken cooling in walk in cooler. CDI - PIC uncovered containers and moved fried chicken to walk in freezer to rapidly cool to 41F or below. PIC has been advised to use walk in freezer to aid in cooling of cooked TCS foods. -0 points- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed numerous containers of spices, ingredients, and cooking oils throughout the facility without labeling. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of frozen foods stored on floor of walk in freezer. -0 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -REPEAT- -1 point-

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler and shelving under prep tables with heavy build up of rust. 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 heavily soiled cardboard being used on shelving in kitchen. Discard cardboard and/or replace with item that is non-absorbent, smooth, and easily cleanable. -REPEAT- -1 point-

5-501.16 (C )Provide waste bins in required areas including at handwash sinks. Observed no waste bins at two handwashing sinks in kitchen. -0 points-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed numerous items and unused equipment, not necessary to operation of the premises, stored in various places throughout kitchen. Recommend discarding items that are no longer necessary or in use. -0 points-

2-301.14 (F) Wash hands during food preparation, as often as necessary to remove soil and contamination, and to prevent cross contamination when changing tasks. -P. Observed an employee working multiple stations in kitchen change gloves when hands came in contact with soiled equipment, raw foods, and RTE food and also plating food trays for service without washing hands. CDI- EHS educated PIC on when to wash procedures. 2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P. Observed an employee prepping raw shrimp leave station to work with cooked TCS foods being prepped without washing hands. CDI- EHS had employee wash hands. 2-301.14 (H) Wash hands before donning gloves to initiate a task that involves working with food.- P. Observed an employee not wash hands before donning gloved to work with RTE foods. CDI- EHS educated PIC on when to wash procedures and had employee wash hands.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed water pitcher stored in rear handsink. CDI- EHS had PIC remove pitcher and educated PIC on handsink usage. *REPEAT*

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P. Observed 2 boxes of produce storing vegetables with white buildup. CDI- PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed slicer stored as clean with food debris accumulation. PIC stated facility forgot to clean item. Observed ladles stored on clean dish rack visibly unclean. Observed sauce bottle with heavy food debris accumulation on lid and container. CDI- PIC removed items to be w/r/s. 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 . 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P. Observed sanitizer dish machine testing at 0ppm. CDI- PIC primed machine to properly filter concentration to 100ppm. 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 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 to remove black buildup.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed chicken chunks and sweet & sour chicken stored in flip top temping at 44F. CDI- PIC removed items to rapidly cool in WIF. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed dumplings and chicken chunks stored in WIF without date. Observed chicken chunks, dumplings, and noodles in WIC without date. Observed Thai sauce with oil & garlic mixture without a date. PIC was able to confirm date items were prepped. CDI- PIC marked correct dates on containers and EHS educated PIC on date marking items that are cooked and frozen for later use. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.13 (B) Use approved thawing methods. Pf. Observed raw ribs submerged but not under running water in prep sink. CDI- EHS discussed approved thawing methods and PIC removed items to be submerged under running water.

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

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed damp wiping cloths throughout facility stored on prep surfaces.

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 heavily soiled cardboard being used on shelf under prep table across from fryers. *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 debris on top of dish machine, on shelvings above and below prep tables, and in microwave used to reheat foods. *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 heavy food debris accumulation underneath and behind equipment throughout facility. Observed vents above cook line, prep areas, and ware washing areas in need of cleaning due to dust and black residue buildup.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee personal food, including raw shell eggs, stored above and beside foods sold by facility in WIC. CDI- PIC adjusted designated area to prevent potential contamination. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal air fryer, rice cooker, and dishes stored with facility equipment.

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed water pitcher stored in rear handwashing sink. CDI - Water pitcher was removed by EHS. -0 points-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw shell eggs stored above washed and unwashed vegetables on shelving in walk in cooler. CDI - Raw shell eggs were moved to designated egg storage area. -REPEAT- -3 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-201.11 Store toxic materials to avoid contamination of food, equipment, utensils, linens, and single-service/use items. -P Observed can of WD-40 stored on top of ice machine. CDI - PIC moved WD-40 to designated chemical storage area. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of broccoli stored inside mop service sink (can wash) in rear of restaurant. PIC stated that boxes of broccoli contained ice and they were draining thawing ice into service sink. CDI - Broccoli was moved to vegetable prep sink to drain and for washing. PIC has been advised to protect food at all times and to only store food in designated storage areas. -REPEAT- -2 points-

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employee preparing food without wearing a hair restraint. -0 points-

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 rusty shelving in walk in cooler. -0 points-

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 debris and residues on shelving in walk in cooler and debris on top of dish machine. Recommend higher frequency and more thorough cleaning. -0 points-

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 above mayonnaise based sauces in walk in cooler. CDI - Storage order was corrected. -1.5 points- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed interior surfaces of ice machine with heavy black build up. Recommend higher frequency and more thorough cleaning. -1.5 points-

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed fruit flies in dry storage area. Control insects to prevent infestation. -0 points-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed buckets of sauces stored on riser less than 6 inches above the floor. Points not escalated due to improvement -REPEAT- -1 point-

5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. 5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed soy sauce packets stored in basin of handsink behind the cook line. CDI- soy sauce moved, EHS discussed maintaining access for employees to consistently wash hands. 6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no soap at handsink in mens bathroom. CDI- soap provided.

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 cooked noodles (rice noodles and lomain noodles) on the floor to begin inspection. Observed multiple food products stored on the floor in both walk in cooler and walk in freezer. REPEAT. EHS discussed with PIC. REPEAT.

4-501.11 Maintain equipment in good repair. Observed shelving in walk in cooler with significant rust on racks, in need of replacement or resurfacing. Observed slicer parts held together with rubber bands, not 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. Observed insides of make tables and reach-in coolers soiled with food waste. Observed shelving in walk in cooler with buildup, in need of cleaning. Observed gaskets on reach in/walk in coolers in need of cleaning. 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 significant food debris buildup under cook line, behind cooking equipment. REPEAT.

2-301.15 Only wash hands in handwashing sink. -PF 2-301.12 (A),(B) Wash hands for at least 20 seconds. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 10 to 15 seconds, rinse, and immediately follow the cleaning procedure with thorough hand drying method (ex. Disposable Paper Towel). -P Observed employee washing hands in prep sink, only briefly rinsing hands with no soap used or paper towels to dry hands. EHS discussed proper handwashing, only to be done at handwashing sinks. CDI- employee properly washed hands after intervention. For more information on handwashing, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link, https://youtu.be/BH6CLGrH10M .

3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment. -P Observed employee cutting and handling mushrooms with no gloves. CDI- EHS intervened, spoke with employee and PIC. Mushrooms discarded, employee instructed to wash hands and don gloves. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored over raw pork in walk in cooler. CDI- storage order corrected. REPEAT. Note: this was a violation for storage order, EHS noticed no issues with tongs and cross contamination during inspection like the last inspection. Points left at half demerit value. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed food contact surfaces of plastic containers stored as clean with food debris/residue. EHS discussed cleaning frequency with PIC, PIC stated these are cleaned at the end of the night. CDI- dishes removed for cleaning, run through dish machine for wash/rinse/sanitize. REPEAT. 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 . 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning.-P Observed employee cleaning a plastic container, briefly rinsing with water and wiping with wet cloth, beginning to use for storage of cut mushrooms- employee is not sanitizing dishes before using. CDI- EHS discussed cleaning process, dishes run though wash/rinse/sanitize at dish machine before using. 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 . 4-602.11 (C ) Equipment food contact surfaces and utensils shall be cleaned, and sanitized per 4-702.11/4-703.11, throughout the day at least every 4 hours, unless otherwise indicated in the Food Code, P. Observed food contact surfaces of plastic containers under cook line not being cleaned every 4 hours, PIC stated these are cleaned at end of the night. CDI- dishes removed for cleaning. 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 .

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed chemical bottles with fading labels, no longer legible.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed shrimp thawing in prep sink with no running water to begin inspection. CDI- water turned on.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several nats/fruit flies in kitchen during inspection.

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

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

3-304.12 (F) Containers of water used for storing in-use utensils must be maintained at a temperature of at least 135 F and cleaned at least every 24 hours or when container has accumulated soil or residue. Observed rice scoops stored in room temperature water during inspection.

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 insides of make tables and reach-in coolers soiled with food waste. Observed magnetic knife holder soiled with food waste. Observed shelving in walk in cooler with buildup, in need of cleaning. Observed gaskets on reach in/walk in coolers in need of cleaning. Observed hood system with buildup, in need of cleaning. REPEAT VIOLATION.

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 flooring in need of regrouting, water trapped between tiles, no longer smooth and easily cleanable. 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 significant food debris buildup under cook line, behind cooking equipment.

5-205.11 (A) A handwashing sink shall be maintained so that it is accessible at all times for employee use Pf. Observed handsink blocked by delivery items. CDI - Items were moved to allow access to handsink.

3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw beef stored in container with raw chicken in reach in. Observed facility using small portioning bowl and two pairs of tongs with raw shrimp, chicken, and beef. CDI - EHS provided education and beef was moved to a different container from chicken. Different portioning bowls and tongs were gotten for beef, chicken, and shrimp. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed immersion blender ending, whisk and other items stored on the wall, and knives and peeler stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. 4-703.11 After cleaning, equipment, food contact surfaces, and utensils shall be sanitized using an approved method.-P Observed employee washing utensils in prep sink compartment. CDI - PIC had employee move to 3-comp sink to wash/rinse/sanitize. 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 .

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 tomato and noodles in reach in with no labels. CDI - PIC dated items. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored on the floor. CDI - PIC stated food was from a delivery and food was moved into appropriate storage locations.

4-501.11 Maintain equipment in good repair. Observed broken and partial melting on plastic containers. Needs repair/replacement. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few scored cutting boards throughout prep area of kitchen. 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 insides of make tables and reach-in coolers soiled with food waste. Observed magnetic knife holder soiled with food waste. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed pipe under 3-comp sink is leaking. Needs repair.

5-402.13 Maintain sanitary sewage system according to Law.-P Observed floor drain next to WIC was clogged and not draining properly. Needs to be repaired. VERIFICATION REQUIRED. If not repaired by 4/13 ITS shall be issued.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed “pusher arm” piece of meat slicer, meat grinder, and knives stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. 4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer in red sanitizer buckets- 10ppm. CDI: PIC added more chlorine- 50ppm.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken and egg rolls being held above 41F in flip top portion of small make table. Observed lo mien and rice noodles being held above 41F in reach-in cooler. PIC stated all items prepared 11/29/22. PIC voluntarily discarded products and turned down temperature on both units. EHS will return within 10 days to verify both units properly holding temperature. Facility is to use large make table until repaired. REPEAT VIOLATION. VERIFICATION REQUIRED.

3-501.19(B)(4)(5)Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. The food shall be discarded after the food has completed its 4 hour hold time, if the food is in unmarked containers, or marked with a time that exceeds the 4 hour time limit. -P Observed garlic/oil mixture from previous business being held on spice cart with no time stamps. CDI: PIC voluntarily discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers. -Pf Observed dish soap stored in pump bottle labeled as “bath gel”. CDI: Education provided and PIC voluntarily discarded bottle.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler. Observed several knives in poor repair above prep table- broken tips and handles. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few scored cutting boards throughout prep area of kitchen.

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 white plastic wrap/sticker on side of ice machine. Observed insides of make tables and reach-in coolers soiled with food waste. Observed magnetic knife holder above 2-vat sink soiled with food waste. Observed top of dish machine soiled with food waste. REPEAT VIOLATION.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed “pusher arm” piece of meat slicer stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION. 4-702.11 Utensils and food contact surfaces of equipment shall be sanitized before use, after cleaning. -P Observed food employee wash two frying pans in prep sink using only running water and scrub brush, then return pans to use on cook line. CDI: Education provided and PIC sent pans to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken, raw beef, raw pork, and bean sprouts being held above 41F in large make table. PIC stated product prepared 08/8/2022. CDI: Education provided, temperature of unit turned down, and product voluntarily discarded. Observed garlic/oil mixture being held above 41F on spice cart. PIC stated product mixed fresh daily as needed starting @11am. CDI: PIC placed product on TPHC. Paperwork filled out during inspection.

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 waste on top of dish machine. Observed gaskets throughout kitchen soiled with food waste. Observed insides of make tables and reach-in coolers soiled with food waste. Observed food waste on shelves in walk-in cooler. REPEAT VIOLATION.

5-205.15 Maintain a plumbing system in good repair. Observed mop sink with standing water/unable to drain.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed no hand soap at back hand sink. CDI: PIC provided soap.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several knives and two pairs of scissors stored as clean on magnetic blocks soiled with food waste. CDI: PIC sent to be W/R/S. REPEAT VIOLATION.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring rolls being held below 135F at fryers. PIC stated product prepared between 11:30am-12pm. CDI: PIC reheated product in fryer(201F).

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed several wiping cloths stored on drain board of prep sink. CDI: Education provided and PIC placed towels in sanitizer bucket.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few scored cutting boards throughout facility. EHS recommened sanding or replacing with new. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler. REPEAT VIOLATION.

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 waste on top of dish machine. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food waste on floor behind cook line. Observed dust buildup along top of walls near rice hot holding units. 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 corner piece separating from wall next to to dish machine.

3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P Observed mold growing on outside and around rim of container used for storing garlic/oil mixture. CDI: PIC voluntarily discarded.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed several plastic and metal insert pans and bowls stored as clean soiled with sticky residue. CDI: PIC sent to be W/R/S.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed two large sheet trays of egg rolls cooling in ambient air with no temp change over 30 minute period. See temp chart and violation #33 for details. CDI: PIC reheated egg rolls in fryers and placed product in walk-in cooler for rapid cooling.

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 no date label on large container of garlic/oil mixture in walk-in cooler. CDI: PIC voluntarily discarded.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P 4-501.114 Observed high chlorine sanitizer levels in sanitizer buckets- 200+ppm. CDI: PIC remade sanitizer solution.

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 sheet trays of egg rolls being cooled in ambient air. PIC stated product prepared between 10am-11am. No temp change over 30 minutes period. CDI: PIC reheated egg rolls in fryers and placed product in walk-in cooler for rapid cooling. REPEAT VIOLATION.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few scored cutting boards throughout facility. EHS recommened sanding or replacing with new. REPEAT VIOLATION. 4-501.11 Maintain equipment in good repair. Observed rusted shelving in walk-in cooler.

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

2-103.11(O) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF For more information on employee health policy please visit: http://meck.co/FoodSafety Observed no EH policy with "big 6" illnesses listed. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety Observed no written policy for vomit & diarrhea cleanup. CDI: Education provided and PIC made aware of changes due to 2017 Food Code implementation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring rolls being held below 135F in fryer basket. PIC stated product fried within last hour. CDI: PIC dropped product back into fryer and rapidly reheated product. REPEAT VIOLATION.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw chicken and shrimp, noodles, and bean sprouts being held above 41F in make table. Ambient temp of unit 40F. PIC stated all foods placed in table @11am before opening. CDI: PIC turned temp of unit down and moved foods to walk-in cooler for rapid cooling. 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 For more information on proper cooling procedures please visit:  http://meck.co/FoodSafety Observed sweet n sour chicken cooling on tabletop in ambient air. PIC stated product prepared @12pm. CDI: Education provided and PIC moved product to freezer for rapid cooling.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed a few scored cutting boards throughout facility. EHS recommened sanding or replacing with new. REPEAT VIOLATION.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed food waste on floor behind cook line.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed paper towels dispenser in women's restroom in poor repair/unable to dispense paper towels. CDI: PIC provided paper towels.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored above soy sauce in walk-in cooler. CDI: PIC rearranged storage order. 3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed several containers of raw meats with no cover. Observed container of chicken covered with cloth apron. CDI: Education provided and PIC properly covered meats. REPEAT VIOLATION.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed low chlorine sanitizer at dish machine- 0ppm. CDI: PIC replaced container of sanitizer and primed- solution now 100ppm. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed meat slicer and tabletop grinder stored as clean soiled with food waste. CDI: PIC sent to be W/R/S. Observed several insert pans stored as clean soiled with sticky residue and spiders. CDI: PIC sent to be W/R/S. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed white catch plate inside ice machine soiled with black buildup.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice being held below 135F. CDI: PIC voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cut cabbage stored in small metal insert pan on counter top next to make table being held 41F. CDI: Education provided, PIC placed item on TPHC, and going forward, facility will be using TPHC. Observed garlic/oil mixture on spice cart being held above 41F. PIC stated product is made with fresh garlic in house. CDI: Education provided, PIC placed on TPHC, and going forward, facility will be using TPHC. EHS provided TPHC paperwork.

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 several TCS foods(noodles, sprouts, dumplins, etc) being held in walk-in cooler and reach-in units with no date labels. CDI: PIC provided date labels. REPEAT VIOLATION. **FAILURE TO DATE LABEL IMMEDIATELY AFTER PREPPING CAN RESULT IN FOOD BEING THROWN AWAY AT FUTURE INSPECTIONS.

3-501.13 Use approved thawing methods. Observed egg rolls thawing on shelf next to make tables. CDI: Education provided and PIC moved egg rolls to reach-in unit.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed back door not vermin proof- door left cracked open.

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed several heavily scored cutting boards stored as clean on clean dish shelf.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food waste buildup on non-food contact surfaces of meat slicer. REPEAT VIOLATION.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed multiple chicken containers in the WI with no covers on them. CDI. PIC covered.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed chicken, egg rolls in prep unit, WI, RI from previous day without date marks. CDI. PIC voluntarily discarded.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed onions stored directly on the floor in the WI cooler. CDI. PIC lifted above the floor.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on prep table. CDI. PIC removed

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed ice, egg rolls scoops stored with their handle laid directly on the food. CDI. PIC removed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed build up on WI shelves, non food contact part of the thermometer. Needs to be cleaned.

5-205.15 Maintain a plumbing system in good repair. Observed clogged handwashing sink at the back area. Needs to be repaired.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed the builds out in the kitchen hood. Needs to be replaced.

6-301.11 Provide soap for handwashing at each handsink. -Pf. Observed no soap at hand sink in the back area. CDI. PIC replaced.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed build up on the meat slicer. CDI. PIC removed to be washed.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in use wet wiping cloths stored directly on the prep table. CDI. PIC removed.

5-205.15 Maintain a plumbing system in good repair. Observed clogged handwashing sink at the back area. Needs to be repaired.

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 multiple build up on ceiling and at the back of cooking equipment in the kitchen aarea. Needs to be cleaned.

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed the builds out in the kitchen hood. Needs to be replaced. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored directly on prep table. CDI. PIC removed. REPEAT

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P. Observed employee wash hands turn off water with bare hands. Needs to use wiping towel always. CDI. Employee rewashed hands.

3-801.11(D) Pasteurized Foods, Prohibited Re-Service, and Prohibited Foods - P. Observed employee prepping tomatoes to bare hands. CDI. Employee discarded and rewashed hands. 3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form. -Pf. Observed employee prepping shrimps with bare hands. CDI. Employee rewashed hands and discarded the touched shrimps.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken pieces, raw chicken, raw pork, beef, egg rolls stored above 41 F. CDI. PIC voluntarily discarded. REPEAT.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed employeesworking in the kitchen with no hair cover. Need to wear one when working with food.

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 ice scoop stored with handle touching the ice. CDI. PIC removed.

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

6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles. Observed the builds out in the kitchen hood. Needs to be replaced. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored directly on prep table. CDI. PIC removed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored above peppers in walk-in cooler. Also, observed raw shrimp, and beef stored above washed and cut onions in walk-in cooler. CDI- All items were reversed. REPEAT

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed fried chicken pieces, raw chicken, raw pork, and cut cabbage stored above 41 F. CDI- items were placed in walk-in cooler and allowed to chill.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of seasoning near burner area that were not labeled. CDI- manager labeled containers.

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 food products stored on floor of walk-in cooler and freezer. CDI- Items were placed on a shelf. Also, observed fried noodles stored in cardboard box that once contained packages of duck sauce. CDI-noodles were discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloths stored on counter in-between use. CDI- Cloths were placed in sanitizing solution.

3-302.15 Wash fruits and vegetables prior to use. Observed employee cutting broccoli before washing. CDI- Cut broccoli was discarded. Employee washed remainder of items.

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 floors in corners and under equipment. Clean dust from walls behind ice machine and prep area. Clean dust from ceiling tiles in kitchen and near 3-comp sink. REPEAT

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed produce touching raw chicken on the bottom shelf in the walk in cooler. Have food seperated. CDI- PIC discarded items touching and separated items.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed a container of noodles, dumplings, and chicken with no date mark. PIC stated that items were prepped yesterday CDI- PIC back dated items to reflect 12/9.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a bag of onions stored on the ground in the walk in cooler. CDI- PIC relocated items. 6-404.11 Designate a separate area for items that are not for use and are being held for credit, such as dented cans or recalled products. -Pf Observed a dented can in the dry storage area. CDI- PIC relocated can.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed three wet wiping clothes on prep surfaces

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed food debris on shelving in the walk in cooler. More frequent cleaning needed. 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 areas in the kitchen with food debris on the floor. more frequent cleaning needed. REPEAT

6-403.11 Designated Areas-Employee Accommodations for eating / drinking/smoking - C Observed two cell phones not in designated areas on kitchen surfaces.

6-301.14 Post a handwash sign at each handsink. COMMENT: Observed missing handwash sink in the men's restroom. Provided the PIC with a handwash sign.

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P Observed food debris on the food contact portion of the meat slicer. CDI. PIC placed the slicer blades and individual parts in the dishwasher to effectively clean. Educated employee on proper cleaning methods/times. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed significant debris on the inside of the ice machine and the internal portions of the soda nozzles. Informed the PIC these areas need to be cleaned more frequently. PIC to clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed chicken, shrimp, beef, pork, and teriyaki sauce all above 41F (see temperature chart). CDI. PIC placed all items on ice to cool and maintain at 41F. Wok prep cooler does not seem to be functioning properly (see violation #45). I will return within ten (10) days to verify that cold holding is below 41F. Repeat; full points.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf COMMENT: Observed no date marking in facility as per the PIC all items are made the afternoon before, cooled and used the next day. Informed the PIC that violations may result if it is determined anything is held over 24 hours. Prepared foods in the establishment were not in large portions so the conclusion that it is used within a 24 hour seems to be in compliance. EHS could not determine. EHS firmly suggested date marking all prepared items held overnight.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Per conversation with the PIC, hibachi steak can be offered to customers undercooked. The menu does not provide a consumer advisory. The steak shall either be cooked fully or indicated on the menu with an asterisk leading to an additional statement with an asterisk with the following statement: *May be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness." CDI. PIC determined she would not allow undercooked steak anymore and will tell customers it will be well done only.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf A thin tip thermometer was not accessible for use during the inspection. I will return within ten (10) days to verify compliance of violation. 4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed missing ambient air thermometer in middle prep cooler. Provide a working ambient thermometer in the small far right cooler across from grill.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. COMMENT: Observed several food ingredients unlabeled to include: soy sauce, vinegar, sugar, chili sauce, and paprika.

4-501.11 Maintain equipment in good repair. Observed several cracked grey tubs and food containers throughout the kitchen. Observed main wok prep cooler holding at 44F. After closing and leaving shut for 30 minutes, the cooler was at 45F, indicating potential equipment problem. The equipment had not been open long as EHS arrived as soon as prep was beginning. PIC to call in work order for the cooler.

4-501.19 During manual warewashing, maintain the wash solution at a minimum of 110F or as otherwise allowed by the detergent manufacturers label. Hot water noted at the three compartment sink at 80F. I will return within ten (10) days to verify compliance of violation.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. COMMENT: Observed debris on walk in cooler floor and racks in need of cleaning. Observed debris on several gaskets throughout the facility in need of cleaning.

5-205.15 Maintain a plumbing system in good repair. COMMENT: Observed very slow drain at the mop sink. This drain needs to be repaired so that it is functional and to avoid pooled water.

5-501.17 Provide a covered waste bin in female restrooms. COMMENT: Observed no covered waste bin in female restroom. 6-501.18 Maintain handwashing sinks, toilets and urinals clean. COMMENT: Observed debris buildup on bottoms of toilets in restrooms. Clean more frequently.

6-501.11 Floors, walls, and ceilings shall be maintained in good repair. Observed severely damaged wall to the right of the soda machine in need of repair. Observed several lights flickering indicating that they may go out soon and need replacing. Observed missing light bulb in hood. Observed torn ceiling tile in back of kitchen. 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 FRP walls in need of thorough cleaning at the mop sink area.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P Observed employees wash hands for less than 15 seconds at hand sinks. CDI: EHS had English speaking PIC speak to employees about proper handwashing technique.

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 contact cooked noodles with bare hands. CDI: Noodles voluntarily discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods in the top of both flip top units holding abvoe 41F. Foods varied from 46F to 60F. PIC stated that all items were stocked from walk in unit at the beginning of lunch. CDI: EHS had employees remove all TCS foods and sent them to walk in units uncovered to facilitate rapid cooling to 41F. Products were cooling at sufficient rates after intervention. 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 lettuce prepared earlier today cooling in a reach in unit rated for holding. CDI: Lettuce relcoated to walk in unit. REPEAT.

PIC was uncertain of employee health policy. Gave handout.

6-301.11 Provide soap for handwashing at each handsink. -Pf Observed one hand sink with no papertowels. CDI - added during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed prep unit near deep fryer with chicken, egg rolls at 50 degrees F. PIC stated that the unit is stocked daily and was stocked this morning at 11. CDI - Moved to walk in to cool \

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed items in prep unit next to dee fryers with no date marking. CDI - marked during inspection.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed chicken and eggrolls in plastic containers in walk in cooler with condencation on lid. Ensure that pans are vented to allow for good air flow around product.

3-501.13 Use approved thawing methods. Observed steak thawing on counter. Extended times while not in prep. Observed shrimp in sink thawing in water, not running. CDI - without promp by inspector employee started water below 70 degrees F. Steak moved to refrigerator.

Observed no thermometer in standup glass cooler, or either prep unit. 4-203.12 Temperature Measuring Devices, Ambient Air and Water-Accuracy - PF

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed oils, white granular substance (maybe sugar) not labeled on cart.

3-307.11 Protect food from contamination sources not specifically noted by code. Observed ice in ice maker in contact with guard collecting residue.

Observed one wiping cloth not stored in sanitizer. CDI - removed without inspector comment by employee

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed handles of multiple utensils collecting residue stored as clean in prep area. Observed mincorwave door handle collecting residue.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed breaded chicken cooling on counter. Item met cooling parameters according to PIC. CDI-placed uncovered in walk in cooler to rapidly chill.

3-501.13 Use approved thawing methods. Observed items thawing on counter. REPEAT.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes stored on floor of walk in freezer. REPEAT.

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

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over raw beef in walk in cooler. CDI-rearranged to proper storage order.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Did not observe any date marking on TCS foods such as noodles, egg rolls, etc. CDI-labeled.

7-201.11 Store toxic materials to avoid contamination. -P Observed a can of WD-40 stored above ice machine. CDI-relocated.

3-501.13 Use approved thawing methods. Observed shrimp thawing in sink but not under running water.

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

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings comingled with items/food for customers.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice machine collecting black and pink debris on inside surfaces.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed two containers of hydrated noodles holding out of temperature control. Observed two types of chicken in flip top cooler above 45F. See temperature chart for temperature observations. CDI all items voluntairly discarded.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed two spray bottles of sanitizers not labeled. Observed pump sprayer not labeled. CDI all containers labeled.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food stored in cardboard boxes for multiple uses in walk-in cooler. Food must be stored in a container that is easy to wash, rinse and sanitize.

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 several food storage containers broken and in disrepair. 4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting surface in disrepair.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles. -P Observed employees eating and return to kitchen without washing hands. Also observed employee handle raw shrimp and begin to clean dishes without washing hands. CDI-employees directed to hand sink and hands washed.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Date marking needed on seaweed salad, tofu and dumplings. CDI-dated.

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

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 wall peeling where ice bin is located. REPEAT.

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 throughout kitchen. Store employee belongings in one place away from clean utensils and food for customers.

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed broccoli stored uncovered beside prep line. Observed ice bin stored uncovered and not in continuous use. CDI-items covered.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed breaded chicken stored on counter below 135F. CDI-placed into shallow open container in walk in to cool rapidly.

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

3-501.13 Use approved thawing methods. Observed frozen raw chicken thawing at room temperature on counter.

4-204.112 Provide and position correctly an air thermometer in cold/hot holding equipment. Observed broken thermometer for measuring amient air temperature in small one door cooler on end of prep line.

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

4-501.11 Maintain equipment in good repair. Observed slicer with rubber bands on dial. 4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Remove domestic crockpot from facility. Did not observe in use.

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 wall peeling where ice bin is located.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handling soiled utensils and begin to put cleaned sanitized utensils away without washing hands. CDI-employee stopped and hands washed.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw chicken stored over zucchini in cooler. CDI-rearranged to proper storage order.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed TCS items above 45F in flip top units due to pans being over filled. CDI-excess product removed and discarded.

3-602.11 Food packaged on premises for customer self service shall include a label with the common name of the food, ingredients in descending order, quantity of contents, name and place of business and major food allergens. -Pf Observed a large amount of sauces and dry ingredients without labels.

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 Sterilite containers being used in direct contact with food. Containers may not be approved for food use.

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

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed a large amount of unlabeled dry ingredients and sauces.

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

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed rags stored on counters throughout. REPEAT

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed large amount of employee food stored throughout kitchen.

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw steak stored in same pan as raw chicken. CDI-steak discarded. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw pork stored above produce in walk in cooler. CDI-rearranged to proper storage order.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed two spring rolls stored below 135F. CDI-discarded.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic in oil above 45F and several containers of raw meat stored in flip top unit above 45F due to pans being overfilled. CDI-garlic put into cooler and excess product removed from pans and placed in walk in cooler.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed rags stored on counters throughout.

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 scoop without handle being used to ladle tea. Observed ice scoop handle stored down in ice.

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

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

3-302.11(A) Separate the different types of raw animal foods. -P Observed raw chicken stored over raw beef. CDI-rearranged to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on pans stored as clean. CDI-taken to be re-washed.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed one chemical bottled unlabeled. CDI-labeled. 7-207.11 Store labeled, employee medications to prevent contamination. -P Observed employee vitamins stored on shelf above prep table being used to prepare pork. CDI-moved.

3-501.13 Use approved thawing methods. Observed cooked vegetables thawing on counter at room temperature. Observed pork thawing in prep sink under an insufficient velocity of water.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food items stored on floor of freezer and 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 employee preparing food without a hair restraint.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths stored on counters throughout. REPEAT.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed bowls being used as scoops.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed food employee go outside, then come back inside and about to start prepping food. CDI - EHS stopped food employee and advised to wash hands and put on gloves before starting food prep.

4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed the inside of the ice machine with mold build up inside. Advised to clean and sanitize more often.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P REPEAT VIOLATION Observed food out of temperature in the small flip top cooler. Refer to temperature chart. CDI - moved product to the walkin cooler to cool down. Advised to get cooler fixed. VR.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed lettuce not date marked in the walkin cooler. CDI - advised to provide a date to the product; educated employees on date marking criteria.

3-304.13 Linens and napkins may not be used in contact with food unless they are used to line a container for the service of foods and the linens and napkins are replaced each time the container is refilled for a new consumer. Observed food stored in the walkin cooler with paper towels in their container.

3-304.14(B) Cloths in-use for wiping counters and other equipment shall be held between uses in a chemical sanitizer solution at the proper concentration. REPEAT VIOLATION. Observed sanitizer rags stored outside of the sanitizer buckets. CDI - placed rags in bucket.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris. Non food contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil or residue. Observed gaskets throughout the facility that are dirty with debris and mold. Observed vent cover in the walkin cooler dusty.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be cleaned as often as necessary to keep them clean; Caution should be used to minimize food exposure. Observed vent covers throughout that are dusty.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed used coffee cup on prep surface. Moved to 3 compartment sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on slicer. Repeat violation. Facility began cleaning.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed butter sitting out at 47F and noodles in reachin at 50F. Butter was moved to cooler and noodles were moved to walkin cooler.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed thermometer no longer working. Return visit required to ensure a working thermometer is on site.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths on tables. Moved to sanitizer bucket. Repeat violation.

4-501.11 Maintain equipment in good repair. Observed shelving in prep unit and walkin cooler rusted and in poor repair.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. . Observed employee items scattered throughout the facility including in the walkins and above ice machine. Provide greater lighting above prep sink as it should be 50 foot candles. Currently it is too dim.

2-301.11 Keep hands and arms clean.-P 2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands.-P Observed employee sneeze in hands and I had to direct to wash hands. Observed employee rinse hands without soap after handling soiled cups. Directed to rewash and they complied.

3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed raw chicken stacked too high in walkin cooler without a lid and it was touching the shelf above it. Directed to decrease amount and cover. Do not use same tongs for all types of meats. Observed same tongs being used for chicken, beef and shrimp. All foods will be cooked above 165F but obtain indivdual tongs for each food type. Return visit required.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed slicer with debris. Directed to clean.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed shredded cabbage and butter sitting out at room temperature. Moved to refrigeration. Return visit required.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed egg rolls, breaded chicken, cut lettuce in walkin cooler without dates. Directed to date. Return visit required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed noodles cooling in reachin cooler in a plastic container with tight fitting lid. Vented container and moved to walkin cooler. They advised it had been made in the last hour.

3-501.13 Use approved thawing methods. Observed raw chicken sitting in water in the prep sink while thawing. Showed how to proper thaw in sink by running cold water cover product continuously.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloth on prep table. Store in sanitizer.

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 unhandled scoops in all types of foods including foods in make unit and sauces. You must use scoops with handles not bowls.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed utensils stacked wet. Separate to air dry.

4-501.11 Maintain equipment in good repair. Shelving in walkin and reachin is rusted.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed shelving in reachin and in walkin with severe buildup. Observed black cabinet in need of cleaning. Clean all.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee items are spread throughout the facility above prep surfaces and ice machine, etc. Allocate one area for employee items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed a blender with food old food debris left inside. CDI - advised to clean it. 4-602.11(E)(4) Equipment such as ice bins shall be cleaned at a frequency necessary to preclude accumulation of soil or mold. Observed mold build up in the ice machine in the back of the kitchen. 4-702.11 Utensils and Food-Contact surfaces of equipment shall be sanitized before use after cleaning. -P Observed the dish machine sanitizer solution not working; when the dish machine runs through a cycle, the sodium hypochlorite does not come through its tube to sanitize equipment and utensils in the dish machine. VR 4-501.114 Maintain sanitizer at correct concentrations. -P Since the dish machine does not work, the employees made their own sanitizer solution to sanitize equipment and utensils; observed the sanitizer solution the employees made was at 0ppm chlorine. CDI - created a solution that was at the proper concentration; advised the employeees use test strips so they can check concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed product out of temperature (refer to the temperature chart). CDI - brought back to the freezer to cool quickly.

3-501.17 Date mark/label all ready-to-eat TCS foods that have been prepared and held more than 24hours in the establishment. -Pf Observed cooked chicken and egg rolls that were prepared and held in the establishment for over 24 hrs. CDI - allowed to put a date on the products.

3-304.12 During pauses in food preparation or dispensing, store in-use utensils in a clean, dry place, in food with handles above the food, in 135F or greater water, or in running water that moves food particles to the drain. Observed the cooked chicken dispenser stored in the food with the handle in the food. CDI - brought the handle out of the food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. REPEAT VIOLTATION: observed the equipment and utensils wet stacked on the storage rack.

4-601.11(C )/4-602.13 Non Food-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, and residue. Observed the racks throughout the reach in coolers and the walkin cooler dirty with rust and debris; observed the non food contact surface of the meat slicer with food debris built up.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed several foods not properly stored such as raw shrimp and raw eggs stored over ready to eat food in small coolers and walk in cooler. CDI-items properly stored.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage on counter above 45F. CDI-discarded. REPEAT Also observed garlic in oil and noodles soaking in water above 45F due to being left out too long but both out under 4 hours. CDI-items placed back in cooler.

3-501.13 Use approved thawing methods. Observed chicken thawing in standing water in prep sink.

2-302.11 Food employees shall keep their fingernails trimmed. Observed two employee with long fingernails. EHS explained importance of getting nails trimmed.

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

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

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 cutting lemons for drinks with bare hands and also observed another employee placing lemons on customer drinks with bare hands. CDI-lemons discarded and employees educated.

+3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Observed bag of herbs unwashed and in grocery bag stored in direct contact with egg rolls. CDI-bag removed. 3-302.11(A) Separate the different types of raw animal foods. -P Observed unpackaged raw meats stored improperly in freezer. Observed raw chicken stored above beef and shrimp. CDI-items re-arranged.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed cut cabbage stored above 45F on counter. CDI-cabbage discarded.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed only large diameter probe thermometer available at facility that is not suitable for measuring thin food such as small pieces of chicken and beef.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed containers of spices without labels.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed large amount of wet wiping cloths stored on counters throughout kitchen.

Wash fruits and vegetables prior to use. Observed unwashed herbs stored in prep unit for immediate use.

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 handle of ice scoop and salad tongs stored down in food product. Also observed spatula stored between equipment.

4-501.11 Maintain equipment in good repair. Observed slicer controls held together with rubber bands.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Cleaning needed on shelving in walk in cooler. Observed facility using cardboard to soak up grease on equipment surfaces but not discarding after use.

5-501.16 Provide waste bins in required areas including at handwash sinks. No trash can provided near hand sink.

6-303.11 Light intensity shall be adequate in food preparation areas. Observed dim lighting where prep areas with slicer, grinder and prep sinks are located. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed large amount of employee food scattered among food use by facility for customers.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed several items on counter above 45F including cut cabbage, raw egg, and garlic in oil. CDI-all items put into refrigeration. REPEATAlso observed walk in cooler running warm. Items in cooler were 45-46F. PIC stated that door was open for a long time this morning due to a large food delivery. PIC called to schedule a repairman to look at cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed egg rolls and cooked breaded chicken without any dates. PIC stated items were made yesterday. CDI-items labeled with date. REPEAT

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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a box of broccoli stored on the floor. PIC stated broccoli was to be washed and put away but no active prepping observed during inspection. Store foods off the floor to prevent cross contamination from floor to cutting boards/prep areas.

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

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 ice scoop stored down in ice.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean greasy reside and food debris from equipment throughout. Clean dried food debris on non food contact surface of slicer. Clean build up from underneath lip of metal pans.

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed employee handle money and begin to cook without first washing hands. CDI-employee stopped and directed to handsink.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw shell eggs stored over ready to eat food in two door cooler and walk in cooler. Also observed unpackaged meats improperly stored in freezer. CDI-all items rearranged to proper storage order.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed heavy build up on soda nozzles, interior of ice machine and food debris on pans stored as clean. CDI-all items cleaned and sanitized.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed spring roll in fry basket below 135F. CDI-reheated.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed garlic in oil at room temperature. Also observed egg rolls, breaded chicken and cut cabbage above 45F in flip top cooler due to being double panned and held above cold hold line. CDI-all items placed correctly into cooler.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Did not observe any date marking on any items in facility. CDI-a few items needed labeling were made the day before-dates put on items.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed breaded chicken cooling out at room temperature and below 135F. Also observed items cooling and tightly covered in walk in cooler. CDI-items cooled in walk in cooler uncovered.

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

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet rags stored on counter tops throughout kitchen.

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

Equipment shall be used in accordance with manufacturer's specifications. (4-205.10) Observed glass front Superior cooler specified for "Intended for display of pre-packaged or bottled items" holding potentially hazardous food such as cut leafy greens. Discontinue use of holding TCS food items in cooler.

Properly store raw animal foods to prevent contamination. (3-302.11) Observed raw shell eggs stored over RTE foods. CDI-rearranged. Food shall not be stored in direct contact with soiled utensils. (3-304.11) Observed containers of lemons stored in ice used for customers.

Store TCS foods cold at 45F or below. (3-501.16) Observed items in small flip top cooler above 45F. Ambient air temperature at 47F. Items removed and put into refrigeration. VR for unit.

Properly date mark ready to eat, refrigerated, PH foods. (3-501.17) Observed items such as soup, eggrolls, chicken without date label. CDI-labeled.

Food thermometer shall be calibrated. (4-502.11) Observed thermometer not calibrated. CDI-calibrated.

Food employees shall wear hair restraints. (2-402.11) Observed employee preparing food with hair restraint.

.Properly store wet wiping cloths. (3-304.14) Observed wet wiping cloths stored under cutting board.

Properly store in use utensils. (3-304.12) Observed bowls used for scooping stored down in food product.

.Equipment shall be in good repair. (4-501.11) Observed rubber bands on slicer handle. Repair slicer and cooler (see violation #20).

2-102.12 Certified Food Protection Manager - C Observed PIC (person in charge) without food protection manager's certification. Facility has until 8-5-2014 for compliance or 2 points will be deducted.

2-201.11 (A), (B), (C), & (E) Responsibility of Permit Holder, Person in Charge, and Conditional Employees - P Observed inadequate verbal/written employee health policy. Sample employee health policy provided at inspection.

3-101.11 Safe, Unadulterated and Honestly Presented - P,PF Observed rancid smelling raw chicken breast in the back of the line prep cooler. Item discarded.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P Observed raw chicken, beef and seafood stored over RTE (ready to eat) foods in the walk-in cooler and line prep cooler. All items rearranged according to final cook temperatures. Storage chart provided.

4-601.11 (A) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - P Observed large metal bowl with build up around the handles. Bowl is too large to fit into 3 comp sink or dish machine. Remove from facility and use utensil that will fit into the sink or dish machine for proper cleaning.4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - P Observed rice spoon and containers where they are stored not cleaned every 4 hours. Items cleaned during inspection.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking. Handout provided.

7-201.11 Separation-Storage - P Observed a can of WD-40 stored on top of the ice machine. Item moved to chemical shelf.7.202.11 Restriction-Presence and Use - PF Observed can of ant and roach spray labeled for household use in kitchen. Pesticides must be applied by or under the supervision of a certified applicator. Instructed operator to remove from facility.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Observed rubber bands on the slicer handle and adjustment handles. Repair or replace slicer.

4-501.16 Warewashing Sinks, Use Limitation - C Observed shrimp being thawed under running water in the 3 comp utensil sink. Wash rinse and sanitize sink after this use and use. Facility does have a 2 comp prep sink.

6-501.12 Cleaning, Frequency and Restrictions - C Observed some dust on the ceiling around air vents, clean more often.