PERSUASIAN RESTAURANT

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. -Observed multiple pans of food in WIC without a lid or covering. Ensure all food is covered, if it is not cooling.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. -Observed few pans with sticker residue, stacked in a manner that the sticker residue is directly touching the interior (food-contact surface) of clean dishes on top of it. -CDI- PIC moved dishes back to the dish machine to be re-washed. 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 .

4-501.11 Maintain equipment in good repair. -Observed rusted shelving in WIC, with paint chipping. Replace or re-seal rusted shelving.

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 buildup of dark, sticky residue on shelves above 3-compartment sink that store clean dishes. Increase frequency of cleaning shelves.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed in-use wiping cloth stored directly on the prep cutting board, not within sanitizer solution. -CDI- Wiping cloth was moved into 100ppm chlorine sanitizer bucket.

4-903.11 (B) After cleaning and sanitizing, clean equipment and utensils shall be stored in a self-draining position that allows air drying and covered or inverted. -Observed few clean dishes wet stacked. -CDI- PIC placed them in an air-drying position.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cooked lo mein noodles cooling in WIC in large container, covered with plastic lid and stacked below another container of food. -CDI- Because lo mein was still within its 6-hour cooling window, the food was immediately un-stacked and uncovered for rapid cooling. By end of inspection, EHS observed lo mein cooling at sufficient rates. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

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 food stored above customer food in the WIC. -CDI- PIC removed employee food from cooler.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P -Observed raw shrimp stored above ready-to-eat pho in the reach-in cooler. -CDI- PIC corrected storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it has not been labeled, or if the label is incorrect. -P The PIC should train and assign staff to monitor date marking to prevent the use of food products that are no longer in compliance with 3-501.17 (A), (B), or (C) -Observed multiple items in prep tops (cooked pork, pork potstickers, sesame chicken, cut cabbage, rice noodles, shrimp tempura, and cooked chicken) without date marks. -CDI- PIC verified when all items were originally prepped/cooked by referencing larger batches in WIC. PIC properly added date marks to all items. PIC and EHS discussed ensuring date marks are carried over to prep units with all food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.19(B)(3) Follow written procedures for foods held using Time as a Public Health Control (TPHC) for 4 hours. Food shall be marked to indicate the time that is 4 hours past the point in time when the food is removed from temperature control. Pf -Observed cooked broccoli, egg rolls, and spring rolls held on 4-hour TPHC, without a start/discard time. -CDI- PIC properly added a start/discard time stamp for when all items were originally placed on 4-hour TPHC.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-P -Observed non-commercial bleach being used to store wiping clothes for sanitizing tabletop surfaces (non-food contact surfaces). -CDI- PIC stated household bleach will not be used anymore, and facility will belong utilizing only commercial bleach for sanitizing (facility has commercial-grade bleach onsite for sanitizing food-contact surfaces in dish machine).

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf -Observed cooked shrimp and beef cooling in prep top unit, above 41F. EHS discussed how prep tops are not efficient at cooling hot foods. Foods should be cooled to 41F or below in WIC or WIF, then, once they reach 41F or below, moved to cold holding in prep tops. -CDI- Because both shrimp and beef were within their 6-hour cooling timeframe, PIC moved shrimp and beef to WIF for rapid cooling. By end of inspection, EHS observed shrimp and beef below 41F. -REPEAT- For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. -Observed wiping cloths being held in 10ppm chlorine. -CDI- PIC changed sanitizer solution to 100 ppm chlorine sanitizer.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. -Observed handle for scoop submerged in rice. -CDI- PIC removed handle from food.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. -Observed cracked floor tiles near hot water heater. -No point escalation due to significant improvement since last inspection. PIC has plan to repair cracked floor tiles.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P. Observed cooked chicken at 88F with 15 mins left in 2 hour cooling window. CDI: EHS observed item cool to below 70F. 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 .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed cooked chicken cooling in a container in a thick portion with Saran Wrap covering most of the container. Observed raw chicken cooling at a rate of 0.04F/min inside walk in cooler with lid vented. CDI: Chicken was put on sheet pan and in freezer. Raw chicken was placed in freezer. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held on 10ppm chlorine. CDI: More chlorine was added to buckets.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near hot water heater. Points reduced due to significant improvement since last inspection.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed fried chicken, cooked chicken, cut cabbage, and wontons without dates. According to PIC, items were prepared yesterday. CDI: PIC placed dates on items. 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.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf. Observed spray bottle of degreaser with worn off label. CDI: Item was labeled.

REPEAT 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near prep sink. Repair.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw bacon being stored over ready to eat vegetables in walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed wontons at 55F in plastic container over stacked in sauce prep unit. CDI: Item was placed in walk in cooler to cool. All other cold holding was correct. 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 items such as cooked chicken, shrimp, noodles, etc. in prep top at cook line being held on TPHC without a time label. CDI: Time label was placed on items.

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 raw chicken cooling at a rate of 0F/min in large bus tub with lid slightly cracked. CDI: Lid was removed from chicken. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles near prep table and walk in cooler. Repair.

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 marinated chicken cooling at a rate of 0F/min inside large container covered with a lid. CDI: Chicken was split into smaller portions and lid was removed. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed beef thawing at room temperature on the counter. CDI: PIC placed beef inside walk in cooler.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloths being held in 10ppm chlorine. CDI: More chlorine was added, concentration is now 50ppm.

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

7-208.11 Store labeled, first aid supplies to prevent contamination.-P Observed one (1) bottle of Tylenol, removed for employee medical kit, stored above covered dry goods at storage shelving. CDI - PIC rotated medicine to nearby jacket pocket. Store medications or other first aid chemical (burn gels, liquids, powders, or tablets) so that they are not above food, single service articles, or clean linens and equipment.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed one (1) bin of breaded bang bang shrimp cooling in prep unit underside with lid. When checked at a later point, food had only cooled minimally. CDI - PIC rotated shrimp to WIC with lid removed. EHS provided cooling charts for ambient temperature and cooked food items. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed approximately four (4) ROP tuna steaks in WIC with no cuts or removal from ROP environment. CDI - Food employee removed tuna from ROP bags and cut into smaller portions. REPEAT. During thawing, cut ROP fish IMMEDIATELY after thawing under running water or after being placed in refrigeration.

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

3-302.11(A)(8) Separate unwashed produce from ready-to-eat foods. Observed one (1) washed and peeled onion stored within the same bin in WIC as unwashed and uncut onions. Separate washed and cut produce from unwashed and uncut produce, with separate containers and by placing unwashed produce at lower elevations. EHS provided storage guides for WIC and reach in units. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.13 (E ) Reduced oxygen packaged fish, required to be kept frozen until time of use per labeling, shall be removed from the reduced oxygen environment prior to thawing under refrigeration or upon completion of thawing using running water. Observed several (approximately ten) ROP grouper fillets in WIC having recently been thawed under running water with no cuts or removal from ROP environment. CDI - PIC directed food employee to complete preparations of grouper: removal from packages, cutting, and placing in marinade. During thawing, cut ROP fish IMMEDIATELY after thawing under running water or immediately after being placed in refrigeration.

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 one (1) container of unlabeled mustard powder. CDI - EHS labeled container with erasable marker. REPEAT. Note: No escalation in point deduction due to notable improvement in facility labeling; all grill bottles and containers are effectively labeled, including those on shelves and grill carts.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed one (1) bin of sanitizing solution with below proper concentration (0 ppm chlorine). CDI - PIC delegated remaking of sanitizer to food employee. EHS observed properly concentrated sanitizer before the end of inspection.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed approximately four (4) metal pans stacked while wet. CDI - EHS separated pans to allow them to properly air dry. REPEAT.

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 minor rust on exposed shelving of chemical storage table. Observed cardboard sheets on floor in front of fryer and at dish shelving next to fryer. Resurface and/or cover rusted portions of storage with non absorbent material. Remove absorbent cardboard sheet and. If needed, replace with non absorbent material, such as foil, plastic sheeting, or floor mats.

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 minor residue buildup on uncovered dish shelving above 3 compartment sink and prep top. Clean as needed to prevent soil 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 foods (tortillas, mozzarella cheese bag, etc.) stored above food held for resale in WIC. Designate area(s) for employee food storage, placed such that contamination can not occur.

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 prep top held on TPHC without time marked indicating removal from temperature control. Establishment was preparing for operation and had recently placed items in prep top. Food was time stamped. All foods in unit are discarded by end of operation if not used. Facility has approved TPHC procedures. If facility plans to switch from TPHC to cold holding for prep unit, PIC will notify EHS. CDI

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. Dry goods on cook line and squeeze bottles of water and oil in need of labeling.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed some wet stacked metal food pans on clean dish shelving.

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 above raw beef in walk-in freezer. CDI-Employee rearranged food items according to final cook temperature. For more information on food storage order please visit: http://meck.co/FoodSafety

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 some grease and food buildup on floors below cooking equipment. PIC has scheduled pressure wash.

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 drinks in bottom of seafood prep unit stored with food for sale.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 . Observed some sticker residue on sides of stacked metal food pans. CDI-Discussed more efficient cleaning methods with PIC and items were rewashed.

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

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 For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed shrimp cooling from steaming inside prep unit reach-in which had recently been serviced for cold holding a couple hours previous to inspection. Items on top of prep unit are removed from walk-in cooler or cooking and held for 4 hour TPHC. Ensure that hot foods are cooled in units with capacity to cool hot product. CDI-Item was placed into walk-in cooler.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed a few oils, sauces and spices on cook line in which labels had come off from cleaning. Re-label food items.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed a couple wet wiping cloths out of sanitizing solution. CDI-PIC made chlorine sanitizer solution in bucket (50-200ppm)

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 some grease and food buildup on floors below cooking equipment. **Much improvement from last inspection.

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 Facility is using written and approved TPHC procedures for TCS foods on prep unit cook line due to limited hours and food turnover. Observed items labeled with name but no time was marked on stickers yet. CDI-Items were labeled with time each food was removed from temperature control. EHS reviewed written TPHC procedures with PIC.

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 please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU . Observed TCS food items prepped previous to inspection tightly covered in walk-in unit. CDI-Items were uncovered to actively cool.

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 some buildup and splatter on wall FRP paneling below 3 comp and near cooking equipment.

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 packaged employee food in bottom of sauce prep unit stored with food for sale.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed stacked food containers with sticker residue. Be sure that stickers are fully removed when cleaning and sanitizing containers. CDI-Items were returned to wash.

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 Beginning of inspection - Observed cooked chicken sitting out at room temp cooling in large containers. Temperature was found to be between 110-121F. Food must actively cool once food reaches 135F. Chicken had been put out to cool off about 15 min prior to inspection. CDI-Food was placed into walk-in for active cooling and separated into smaller volumes. Facility regularly portions chicken into several containers when cooling to help food temperature decrease rapidly. Correct cooling time and temperatures were achieved.

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 unlabeled bottles of oil, water etc. on cook line. REPEAT.

3-304.12 (B) In-use utensils for food that is not TCS must be stored with their handles above the top of the food within containers or equipment that can be closed. Scoop handle was submerged into food inside rice bin on dry storage.

4-205.10 Ensure equipment other than toasters, mixers, microwaves, water heaters and hoods is ANSI certified or equivalent. Facility has "house-hold use only" food processor on site. PIC stated processor is only used for garlic. Remove from facility or obtain approved commercial food processor.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. A few personal employee coats were handing on dry storage shelf where dry food product is kept.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed squeeze bottles of butter, water, and dark sauce used for hibachi unlabeled. -0-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed in-use wiping cloths in sanitizer at 10ppm. CDI: sanitizer was remade to be at 50ppm. REPEAT VIOLATION -1-

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Observed the wall at 3 comp sink with yellow stains/build up. Recommend to clean more frequently to avoid buildup. REPEAT VIOLATION -0.5-

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed par cooked chicken that was cooled down and placed inside of the prep unit. The chicken temped at 47F. The chicken was prepared the night before and was discarded during the inspection.(CDI)

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Ensure that wet wiping cloths are making in back inside of chemical sanitizer and aren't stored on countertops. Wet wiping cloths were moved back to chemical sanitizer during the inspection. Ensure that chemical sanitizer is made fresh daily and is changed out every 4 hours. Observed chemical sanitizer from the day before. in buckets and bottles.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Manager stated wet wiping cloths were used to dry pans after coming out of dish room. Manager was informed dishes may only be air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed debris on the sides of equipment, shelving, and the exterior of pans including past used labels.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster doors left open during the inspection. Ensure that all dumpsters are being closed to prevent a possible harborage or attraction of pests.

6-501.12 Floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. Caution should be used to minimize food exposure. Walls near the can wash have a lot of build up. Ensure that these walls are being cleaned regularly to remove build up and debris.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf. Observed thin probe thermometer but battery had died. PIC immediately went next door and purchased another thin probe thermometer.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed in use spoon and spatula stored in water on the wok line. Water measured 86F. PIC corrected by heating water to above 135F and replacing utensils with clean ones.

4-501.11 Maintain equipment in good repair. Observed floor of walk in cooler in poor repair. Observed rusted shelving used for dry goods storage and another rusted unit used for chemical storage. Observed rusted lower shelf on prep table holding slicer.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF. Observed 3 compartment sink basins not large enough to accommodate immersion of very large pot. Pot is used for mixing raw chicken with marinade. Pot is also too large to fit in dish machine. CDI - PIC removed pot from facility.

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

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Some TCS foods in top of prep coolers not date marked. Cabbage, egg rolls, sesame chicken. CDI- allowed to date with date of source batch in walk-in cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. grease visible on hood vents. PVC under 3-comp sink soiled.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Small containers of food in tops of prep coolers not date marked. CDI- allowed to date with day before's date. PIC stated that is when food was prepped. 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: Dumplings dated 7/22. CDI- voluntarily discarded.

4-203.11 Food thermometers shall be accurate to +/- 2 degrees Fahrenheit.-Pf: Observed thin probe thermometer measure 35F in ice water. Verification of calibrated thermometer within 10 days.

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

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. door gaskets of some prep coolers accumulating moisture and supporting black growth and food build-up.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Slicer soiled with food residue after cleaning from previous day. CDI- moved to cleaning process.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P: TCS food in prep top and reach-in unit at cook line above 41F. Refer to temperature chart.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Dumplings pulled from freezer but not dated with pull date. Date on dumplings 1/31. When pulling frozen items from freezer they must be dated with pull date. CDI- education and dating with pull date.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf: Found shrimp 104 F in top of prep cooler. Shrimp will not cool within required parameters at that temperature in the top of a prep cooler. CDI- shrimp moved to ice and dropped to 80F in 10 minutes. Shrimp continued to be iced.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Observed raw ground meat stored above frozen vegetables in walk in freezer. CDI - meat moved to below vegetables.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed soiled slicer stored as clean. Also observed condensate dripping onto slicer from A/C ductwork above. VR - verification required. 4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Observed metal prep table being used to cut raw chicken, Then observed employees cleaning table using sanitizer alone. PIC said that broccoli would be cut next on table. CDI - explained the need for soapy water followed by rinsing before sanitizer is used. Employees went back and washed, rinsed, sanitized table properly.

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 noodles cooling in metal pan in walk in cooler. Pan was partially covered and som e of the noodles had been placed into prep cooler on wok line before reaching 41F. Cooling rate was too slow. CDI - PIC removed lid, stirred noodles, and they began to rapidly cool. Explained need for better cooling practices.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed some TCS foods holding above 41F. Some were above 41F due to ineffective cooling methods but others were above 41F due to equipment function - example: raw beef, dumplings. VR - verification required.

7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed over the counter medication stored on top of iced tea urn just inside kitchen. CDI - medication moved to personal storage area.

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 lo mein noodles being placed into cold holding while measuring above 41F. Observed them also cooling in partially covered deep metal pan in walk in cooler. Observed shrimp cooked earlier today placed into prep cooler for cold holding before reaching 41F; same situation with lettuce wedges. VR - verification required.

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 few pans on rolling cart in front of wok line were unlabeled. Labels appeared to have fallen off.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed tub of chicken just prepped had been placed on floor of walk in cooler. CDI - chicken was moved to shelf above.

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

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed damp wiping cloth left on cutting board at wok line.

4-501.11 Maintain equipment in good repair. Observed split gaskets on walk in cooler and prep cooler. Observed peeling shelving in walk in cooler and prep cooler. Observed rusted prep table lower shelving.

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

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Cut cabbage and bean sprouts at 42F. PIC Zhi Zhang advised that he discards those salad items daily. CDI- PIC removed for discard. Repeat; all other items maintained as required. (0pts)

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 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. Prepared items in the top of line cooler not dated marked as required. PIC advised that all are re-stocked from larger batch in the walk in cooler. CDI- items labeled.

7-207.11 Store labeled, employee medications to prevent contamination. -P. 7-208.11 Store labeled, first aid supplies to prevent contamination.-P. Closed containers of employee medication and first aid items stored in a closed container over the express station at the kitchen entry door. CDI- PIC agreed to relocate box of medication. (0pts)

4-501.11 Maintain equipment in good repair. Peeling shelving in walk in cooler and lower shelving. Repeat

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried debris and residue on container exteriors, and shelving. Cleaning is needed.

3-302.11 Separate the different types of raw animal foods and separate raw animal foods from ready-to-eat foods. -P Observed prepped raw chicken above prepped raw beef in walkin freezer. Observed prepped raw beef above ready to eat foods in same freezer. Separated and stored properly during inspection.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P See temperature chart. Many foods in prep units temped above 41F. Educated PIC on new 41F cold holding requirements. Observed lettuce at 51F in prep unit top. It was stacked above the fill line. Moved entire pan to walkin cooler to chill. It temped at 45F at end of inspection. Will continue to cool to 41F.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottled sauces in prep unit without labels. PIC agreed to label.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in bucket was less than 50 ppm Chlorine. Increased to 100ppm Chlorine.

4-501.11 Maintain equipment in good repair. Observed rusted shelving in walkin cooler, under prep tables and on walkin cooler floor. Repeat violation.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracked floor tiles.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a red degreaser under prep areas in a jug and a spray bottle not labeled. CDI- PIC labeled degreaser.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed a container of shrimp that was tightly covered, at 64F in the reach in unit under the prep top. CDI- shrimp uncovered and began cooling at a rate from 70F to 41 F that would meet cooling parameters. For best practice, cooling should be done in walk in cooler and not reach in units.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed a container of raw chicken on the floor of walk in cooler. CDI- PIC relocated container of chicken to a shelf in walk in cooler.

4-501.11 Maintain equipment in good repair. Observed some rusting on the shelving in the walk in cooler. Shelving can be re dipped or replaced. REPEAT

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

2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employee putting on gloves to begin cooking without washing hands. CDI- directed to was hands and this was done correctly.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found chopped cabbage from previous day 57 F in prep top. CDI- cabbage was voluntarily discarded.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer bucket holding cloths measured 0 ppm chlorine.

4-501.11 Maintain equipment in good repair. Shelves in walk-in cooler showing increasing rust. Replaceor have professionally epoxy dipped.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Food residue on non-food contact surfaces of slicer. Interiors of prep coolers with spillage.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Found personal food on shelf in prep cooler stored over retail food; horizontal separation not clearly defined in same coolerbetween personal and retail food.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P. Sliced raw beef stored over opened sauces in prep cooler. CDI- PIC Zhi Zhang corrected storage.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. 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. Cut cabbage, and cooked chicken in prep cooler top not marked with dates as provided on stored larger containers in walk in cooler. PIC advised of use and possible storage through the next day. CDI- labeling corrected. All others labeled correctly. (0pts)

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Labels and label residue on the exterior of containers that were just washed in dish machine. Dried residue on exteriors of containers. Cleaning is needed. repeat

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Employee beverage stored with lid and straw stored in beverages and mixers cooler at bar area over bottled facility beverages. CDI- PIC corrected storage.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Dried debris on inner compartment of meat grinder stored as clean. CDI- PIC Zhi Zhang had grinder cleaned.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee plating and preparing salads/ seaweed salads not wearing hair restraint. Provide hair restraint. 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. Two scoops at rice warmers stored in room temperature water. PIC removed immediately. (0pts)

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Five metal pans on wire rack over multi-compartment sink wet stacked together. CDI- pans separated. Improvement noted from previous inspection. REPEAT

4-501.11 Maintain equipment in good repair. Some rusting/ peeling of shelving in walk in cooler. Repair/ replace shelving. (0pts) REPEAT

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Some dried debris in gaskets/ seal areas of cooler units and reach in freezer, and lower shelving in storage areas. Cleaning is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Container of cooked lo mein noodles in prep cooler bottom of the unit not under temperature control. Lettuce in salad prep cooler not under temperature control. CDI- noodles were removed from prep cooler, portioned into smaller pans and placed in cooler for rapid cooling. PIC Zhi Zhang voluntarily discarded lettuce

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. Raw marinated chicken in prep cooler tightly covered during cooling process. CDI- PIC removed lid and placed in walk in freezer for rapid cooling. REPEAT

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee cutting vegetables with no hair restraint on. Provide hair restraint for all employee's preparing foods. REPEAT.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Metal pans on wire shelving over multi-comp sink stacked tightly while wet. CDI- Pans separated

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. 4-501.11 Maintain equipment in good repair. One small counter top cutting board heavily scarred and stained. Some rusting on storage shelving. Replace repair all. (0pts)

4-602.11 Clean the equipment and utensils used with TCS foods as required to avoid contamination. -P. Employee observed using bowl at cook line, then taking to multi-compartment sink and wipe out bowl using hands under running water. Employee then took bowl back to cook line to use. CDI- PIC Zhi Zhang was advised as to requirement; utensils removed for cleaning.

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 Raw chicken in walk in cooler and noodles in prep tightly covered during cooling process, and over stacked in containers. Items would not have cooled effectively without intervention. CDI- methods corrected.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. 2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Employee observed actively working in kitchen with no hair restraint on. One employee observed preparing foods while wearing a watch. Provide hair restraint and remove watch.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Dried residue on shelving in walk in coolers; dust build up on ceiling fan in prep area. Cleaning is needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Shredded lettuce and pulled lettuce in prep cooler not under temperature control. PIC Zhi Zhang had note on cooler with today's date to not put any hazardous foods in cooler today. PIC advised that he usually has the cooler at 37F-41F, but was at 43F this morning so he did contact the technician to repair today. Food items found in the cooler not under temperature control, ambient air in the cooler at 56F. PIC voluntarily discarded food items. Return visit by 11/4/16 to check for repair of prep cooler. Discontinue storing any potentially hazardous foods in the cooler unit until it has been checked for repair. Repair personnel arrived 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. Pan of noodles cooling in walk in cooler tightly during cooling, container of bean sprouts and rice noodles being cooled in large amount in prep cooler. CDI- Noodles vented open, sprouts and noodles moved to walk in cooler for rapid cooling.

. 4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Three metal pans stacked tightly together while wet. CDI- corrected to allow for air drying.

2-101.11 PIC shall be present during all hours of operation.-PF: PIC not present at start of inspection, with food prep in progress. CDI- PIC arrived during inspection.

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: On entry observed employee cutting carrots with bare hand contact. PIC stated carrots willbe cooked at a later date. EHS directed PIC to require no bare hand contact even with raw vegetables that are to be cooked, unless vegetables are added to a recipe for immediate cooking. CDI- carrots taken to prep sink and re-washed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Found several items in prep cooler tops above 45 F. Most temperatures above 45 F were apparently due to overstacking of compartments. All moved to walk-in cooler or freezer and new product brought out.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf: Bleachand oven cleaner in unlabeled bottles.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf : Found cooked shrimp cooling in prep cooler designed for holding. Shrimp moved to freezer for continued cooling.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed bottles of cooking oils and water notlabeled as to contents.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed one live adult German cockroach. Control pests or professional treatmentmay be required.

.4-501.15 Operate a warewashing machine in accordance with data plate. Observed low temp dish machine not reaching 125 F as required on data plate. Maximum temperature was 118 F with wide fluctuations. CDI- plumber called while on site to evaluate plumbing line layout.

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF Observed no date marking on squid salad or kim chi. **3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. Verification Required.

3-501.15 Cooling Methods - PF Observed fried tofu double stacked in flip top. **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. CDI-discussion on properly cooling food with PIC. Verification required

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 small tongs for seafood salad laying down in salad and kim chi. Utensils in water bath at grill. CDI-utensils removed from food and spatulas returned to dish area.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

5-501.15 Outside Receptacles - C Observed some trash around dumpster and on ground. Keep area around dumpster cleaned up and dumpster doors closed.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: 2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P: Several languages spoken in facility. PIC stated he explains purpose and contents of Employee Health Policy to employees. PIC knowledge incomplete. Left health policies in Spanish and Manadarin.

2-301.14 Wash hands before donning gloves and between gloves uses.-P : Observed employees donning gloves without handwash. 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 gloved employee come from cook line, grab some cleaned plates and take them to plating line.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Observed sprouts, napa, at cook line above 45 F. Observed lomein, egg roll mix at prep area unattended for extended amount of time in temperatures over 45 F. Refer to temperature chart. CDI- products moved to walk-in cooler.

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 sesme chicken date marked 12/9 in walk-in cooler. Observed chili sauce in walk in cooler dated 12/9. All discarded voluntarily. Pho in walk-in cooler from previous day not date marked. Seaweed salad, squid salad not date marked.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf : Found several containersof unlabeled degreaser. Some containers had been labeled but was wearing off. Keep labels legible.

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 small tongs for seafood salad laying down in salad.

4-301.12 Manual Warewashing, Sink Compartment Requirements - PF: Facility has 3-compartment sink but all equipment cannot fit easily into sink. Remove large marinating bowl and replace with smaller.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed soiled shelves in walk-in cooler, soiled non food contact surfaces of slicer, soiled interior of prep coolers especially at cook line.

5-501.17 Provide a covered waste bin in female restrooms. Observed no covered waste bin in female restroom.

2-201.11(A) Ensure food employees understand when to report illnesses, symptoms and exposure.-P 2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure.-PF: Observed two signed employee health policy sheets. Some employees missing sheets. CDI- Verification needed.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf: Observed slicer last used previous day that was stored with food residue attached. CDI- slicer broken down and moved to dish machine.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P: Bean sprouts in flip top 47 F. CDI- Ice added.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf: Sesme chicken, egg rolls, chili paste sauce, dumplings in freezer, pho broth not date marked. Allowed to date.

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

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. Sugar scoop with handle down in sugar.

4-301.12(B) -Pf: Facility has a 3-compartment sink but compartments are not large enough to accomodate the largest utensils / equipment.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Powerdink with screww top on shelf of walk-in cooler over retail food.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee coffee was covered but cup was stored on middle shelf of dry goods area, above items for use in facility. CDI - cup moved.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Observed covered pan of noodles in walk in cooler. Noodles measured 71 and had been cooling for almost an hour. CDI - PIC uncovered pan and explained rule again to employees. Do not cover product until all the food measures 45F or less throughout, then cover.

.3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed rolling tray of food items in front of wok line. Items were in working containers which were not labeled. Label with common name of item - soy sauce, spices, curry powder, cornstarch mix, chili oil, etc.

4-501.11 Maintain equipment in good repair. Observed split gasket on line cooler.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed interior of cooler on wok line had spills and dried food debris in center section. Observed racks in walk in cooler needed better cleaning.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf. Observed overstacked egg rolls in pan in upper section of prep cooler on wok line. Egg rolls had been cooling for about 45 minutes and measured 61F. CDI - had PIC move to shallow uncovered pan in walk in cooler. Don't overstack pans of cooling food or put too much hot food in a prep cooler and expect it to cool properly. Observed pan of noodles in walk in cooler. Noodles measured 53F and were covered. They had been cooling about an hour. CDI - PIC uncovered pan. Please explain to cook how to cool properly.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed pan of food nested directly into pan of cut cabbage. CDI - explained issue to PIC, who removed foods.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed several damp wiping cloths on prep tables. CDI - removed to buckets of sanitizer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf. Observed no date marking on cooked squid, cut watermelon. CDI - dated yesterday.

7-207.11 Store labeled, employee medications to prevent contamination. -P. Observed bottle of allergy medicine stored above sugar, rice, and vinegar. CDI - moved to shelf away from food and utensils and equipment.

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 covered pans of cooling cooked chicken in walk in cooler. Chicken had been cooling more than two hours and measured 63F. CDI - explained cooling methods to PIC and had him separate into smaller pans and uncover, chilling rapidly in cooler. Measured again at hour 4.5 and it measured 51F. PIC moved pans to walk in freezer to ensure chicken cooled to 45F within allotted 6 hours. Measured 48F 15 minutes later.

4-401.11 Equipment, Clothes Washers, Dryers and Storage Cabinets, Contamination Prevention- Location - C. Do not locate equipment under areas where dripping condensation from above can contaminate it. Observed Air duct in kitchen was dripping with condensation from more than one area. Under duct and being dripped upon were a slicer and a prep table. CDI - both moved. PIC will call for repair to insulate ductwork and/or divert water.