CHINA SAUTE

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed chicken and noodles in the lowboy unit uncovered. Ensure that all foods are covered when not in the process of cool. -CDI- EHS coached PIC that all foods shall be covered when not actively cooling. PIC understood.

4-602.11 (A) (4) Food contact surface of a thermometer shall be cleaned, and sanitized per 4-702.11/4-703.11, before using or storing. -P- Observed stored thermometer with build up of soil and debris present on the probe portion as well as the handle. Ensure that thermometers are properly sanitized prior to being stored away. -CDI- PIC sanitized thermometer with sanitizer and then cleaned the handle portion.

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 personal food container in the WIC above food for customers. No Contamination Observed ensure that employee food is kept separate and away from food for sale.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed several of the sauces present on the wok station with no labeling present. Ensure that all working containers of food are properly labeled.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed several small fruit flies in the men’s restroom, and observed 2 larger flies in the kitchen of the facility. Observed pests not in contact with food or food contact surfaces. Ensure existing pest control is increased.

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 3 metal bowls wet stacked together. Ensure that all equipment is properly air dried prior to stacking after being washed, rinsed, and sanitized. -CDI- Bowls were un-stacked.

4-501.11 Maintain equipment in good repair. Observed fryer in the rear of the facility that was not working. PIC stated that facility needs to get the broken fryer fixed. Ensure all equipment is maintained 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 a buildup of food debris and residue on the wok cook line, on the sides of the fryers in the facility, on the handles of the lowboy refrigeration equipment, and on the shelving above the 3-comp sink. Ensure that facilities Non-food contact surfaces are cleaned and maintained as clean. 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 rusted wire shelves in the WIC. Resurface or replace the rusted wire shelves. (0.5 pts)

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 top of customer food in WIC. -CDI- PIC moved employee food to bottom shelf. -REPEAT-

2-102.12 (A) PIC shall demonstrate knowledge by being a certified food protection manager. -Observed no certified food protection manager on site during inspection. For more information on becoming a certified food protection manager please visit: www.mecknc.gov/foodsafety

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 soy sauce in WIC. -CDI- PIC moved shrimp and corrected storage order. -REPEAT- For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-401.11 Cook raw animal foods to required temperatures. Do not interrupt the cooking process without approved procedures. -P -Observed chicken wings cooked to an internal temperature of 147F. PIC stated facility cooks wings in two steps by frying them first on one day, cooling them down in the WIC, then frying them on a later day. PIC stated that she was currently doing the first step in the process. Facility has no approved procedures for non-continuous cooking. EHS educated PIC on the requirements for state approval to use non-continuous cooking. Without state approval, facility must fully cook chicken to an internal temperature of 165F, without a consumer advisory on the menu. -CDI- PIC placed chicken wings back in the fryer to an internal temperature of 195F.

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 shelves housing clean dishes held up by severed electrical cord. Fix shelving. -REPEAT-

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. -Observed employee cups stored on prep top by three-compartment sink, directly next to bowl of prepped chicken. -CDI- PIC moved the chicken. 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 top of customer food in WIC. -CDI- PIC moved employee food to bottom shelf. -REPEAT-

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P Observed raw beef and shrimp stored over sauce in the walk in cooler. CDI- Raw beef and shrimp relocated to raw meat area. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed spray bottle of hood cleaner without a label. CDI- Spray bottle labeled.

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 shelves housing clean dishes held up by string. Fix shelving.

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed raw egg trays stored throughout the facility. Removed all items once eggs are removed/ used.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in the dry storage area and throughout the facility. Keep employee items in a designated area.

2-301.14 (D) Wash hands after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking out of a container that does not have a straw and lid.- P Observed employee cough then go back to cooking without hand wash. CDI- Employee wahsed hands.

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 sauce and seasoning containers in need of cleaning.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed missing tiles under the prep top unit. Replace missing tiles. 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 concrete exposed under the 3 comp and prep sinks.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee items stored with customer items in the walk in cooler. Keep items separate.

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 shredded lettuce cooling covered inside of the walk-in cooler and cooked lo-mein cooling covered inside of the lowboy reach-in unit. Refer to temperature chart. PIC advised that shredded lettuce was prepared around 9:30 and lo mein at 10:30 this morning. CDI - PIC uncovered both containers and quickly transferred them to the walk-in freezer for adequate cooling towards < 41 F. -0.5- 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.

5-205.15 Maintain a plumbing system in good repair. Observed water leak at prep sink cold water faucet handle when fixture is turned on. Repair. -0-

6-501.114 Discard items and litter stored on the premises as they are not necessary to operation and maintenance. Observed door and shelving boards stored on sides of hallway leading to restrooms. Remove. -0-

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. - P. Observed front end employee take customer payment with right hand gloved then proceed to the kitchen to prepare foods at fryer. CDI - Employee coached. Glove discarded and hands washed. -2-

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed spray bottle containing sanitizer solution of 0 P.P.M. Cl. CDI - PIC discarded and remade solution registering at 100 P.P.M. -0-

3-304.12 (C) Store in-use utensils on a clean portion of the food preparation table or cooking equipment. The utensils and storage surface must be cleaned and sanitized every 4 hours. Observed soiled knife stored on magnetic wall mount. CDI - Utensil relocated to 3-compartment sink to be W/R/S. -0-

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 co-mingling with retail foods inside of walk-in cooler. -0-

2-301.14 (G) Wash hands when switching between working with raw food and working with Ready to Eat Food. - P Observed employee working with raw chicken using gloves, then proceeded to rinse gloves and go back to fryer station to finish cooking a different batch of wings with no glove change or hand wash in between. CDI: EHS instructed employee to wash hands and provided education on when to wash.

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf Observed no paper towels at hand sink near back door. CDI: PIC placed paper towels at hand sink.

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 being stored over raw beef on sheet pans in WIF. CDI: PIC rearranged storage order. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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

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 large garbage can and chair making it not accessible for use. CDI: area around handsink was cleared. 5-205.11 (B) A handwashing sink may not be used for purposes other than handwashing Pf. Observed scrub brush being stored in handsink. CDI: Handsink cleared. Only use this handsink for handwashing

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed rice warmer with fried rice at a temperature below 135F. PIC stated that he just added a cold sauce to the rice and the temperature dropped. CDI: PIC reheated rice to over 165F in wok then continued to hot hold rice.

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 cracks floor tiles throughout kitchen and under equipment. Observed tiles missing on wall above 3 comp sink. REPEAT Improvements made since prior inspection

6-303.11 Provide required lighting intensity. Observed 0 ft candle lighting in walk in freezer. PIC stated that the issue was not the light bulb and that a maintenance request after the last inspection determined that it is an electrical/wiring issue. Repair to meet lighting requirements. REPEAT

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed sanitizer bucket holding wiping cloth with over 200 ppm chlorine solution. CDI: PIC diluted solution to 50 ppm.

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 staining and build up on ceiling tiles in kitchen. Observed floors under equipment with debris and build up and in need of general cleaning. 6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed cracks floor tiles throughout kitchen and under equipment. Observed tiles missing on wall above 3 comp sink.

6-303.11 Provide required lighting intensity. Observed 0 ft candle lighting in walk in freezer. PIC states that the light bulb burnt out. Replace bulb to meet lighting requirement.

2-201.11(A) Permit holder shall require food employees to report to the PIC information about their health and activities as they relate to diseases that are transmissible through food. -P For more information on employee health policy please visit: http://meck.co/FoodSafety. Observed posted employee health policy poster did not include reporting requirements and not able to demonstrate knowledge of current employee health policy. Observed written no employee health agreement form. CDI, updated employee health policy agreement emailed in English and Chinese. Repeat.

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed old vomiting and diarrhea cleanup poster posted. CDI, updated vomiting and diarrhea cleanup poster and procedures in English and Chinese emailed to operator. Improvement made since previous inspection so points not escalated today.

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 food employee handle soiled raw container of shrimp and utensils to relocate to soiled drain board of 3 compartment sink ad proceed to handle clean utensils and food preparation without washing their hands in between. CDI, employee washed hands.

6-501.112 Remove dead or trapped birds, insects, rodents, and other pests. Observed 1 dead cockroach in kitchen.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed 2 food employees with wiping cloths on waist. 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 some stained ceiling tiles. Repeat. Improvement made since previous inspection.

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 posted employee health policy did not include nontyhpoidal salmonella as reportable illness. CDI, update employee health agreement emailed to PIC in English and Chinese.

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 employees did not have written vomiting and diarrhea cleanup procedure on site. CDI, sample procedures in English and Chinese emailed to PIC.

3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw animal food removed from commercial packaging on rack in freezer stored over RTE food. CDI, foods arranged for proper storage.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed house made sweet and sour sauce prepared with cooked onion left out overnight on shelf and at 68 degrees F. CDI, sauce voluntarily discarded by PIC.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed spray bottle of chlorine sanitizer testing above 100ppm. CDI, sanitizer diluted to required concentration.

3-304.14(B) Hold in-use wiping cloths in properly concentrated sanitizer between uses. Observed wiping cloth on waist of food employee. Observed sanitizer bucket stored on ground. Observed wet cloth used to stabilize cutting board. Repeat.

5-501.11 An outdoor storage surface for refuse, recyclables, and returnables shall be constructed of nonabsorbent material. Observed outdoor dumpster stored on grass / soil area. Provide proper material for dumpster storage surface.

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 several cracked tiles throughout kitchen. Repair flooring. Observed wall damage and ceiling tiles heavily stained in kitchen. Repeat.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed spray bottle of cleaner not labeled. CDI, cleaner labeled. 7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P - Observed spray bottle of chlorine sanitizer testing above 100ppm. CDI, chlorine sanitizer diluted to required concentration.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wiping cloth on waist of food employee. Observed wiping cloth on counter surface.

4-601.11 (B) and (C) Equipment, Food-Contact Surfaces, Nonfood-Contact Surfaces, and Utensils - - Observed some grease accumulating on side of equipment and gasket of flip top prep cooler in need of cleaning. Repeat.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. Observed several cracked tiles throughout kitchen. Repair flooring. Observed wall damage and ceiling tiles heavily stained in kitchen. Repeat.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed personal items and seeds stored over customer items on storage rack.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Multiple foods in flip top/RIC observed above 41F (see chart). CDI. Discarded voluntarily by PIC.

7-202.12(A) Use poisonous or toxic materials according to manufacturer's label. Use pesticides approved for use in commercial food service only.-Pf 2 cans of household RAID and Hot Shot observed on lower shelving. CDI. Discarded.

4-301.11 Provide equipment in number and capacity so that cooling, heating, and holding temperatures are achieved. -Pf Flip top/RIC cooler observed not adequately holding temperatures for multiple foods. EHS will verify no later than 6/25/21 that unit is working properly.

3-304.14(D) Maintain dry wiping cloths free of visible debris and soil. Maintain sanitizer containers for in-use cloths free of visible debris and soil. One wet wiping cloth observed on counter upon arrival.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Grease accumulation observed on sides of equipment throughout kitchen. Clean equipment more frequently.

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 several cracked tiles throughout kitchen. Repair flooring. Repeat violation.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P White rice observed hot holding below 135F (see chart above). CDI. Reheated in wok to proper temperature.

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 several cracked tiles throughout kitchen. Repair flooring. Repeat violation.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 41F. -P Observed fried chicken wing cooling in lower portion of flip top unit; no change in temperature in 30 minutes. CDI - PIC took container to walk in freezer to cool rapidly.

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 fried chicken wings cooling in flip top unit not manufactured for cooling. CDI - Container of chicken wings taken to walk in freezer to cool rapidly.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed flies in kitchen area. 6-202.15 Outer Openings, Protected - C Observed gap under back door allowing flies to enter kitchen.

4-501.11 Maintain equipment in good repair. Observed walk in cooler floor beginning to rust and peel. Replace/repair as necessary.

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 several cracked tiles throughout kitchen. Low risk; repair/replace as necessary.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored in rice cooker with white rice for customers. PIC removed employee food and placed in designated area.

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

2-301.14 Wash hands after activities that contaminate them. -P Observed food employee handling payments at front counter without handwashing before resuming food handling. CDI - PIC washed hands. -2-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed buildup on blade of table mounted can opener. CDI - PIC pulled can opener to clean. -1.5-

3-501.13 Use approved thawing methods. Observed frozen shrimp thawing under cold running water at 82F. -0-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet nested metal pans stored on drying shelf over 3-comp sink. -.5-

4-501.11 Maintain equipment in good repair. Observed rust buildup on walk in cooler door that is peeling. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on handles of 3-comp sink. REPEAT -1-

5-205.15 Maintain a plumbing system in good repair. Observed leak at faucet on 3-comp sink. -0-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbant. Observed absorbent ceiling tiles in restrooms. REPEAT -.5-

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 dented can stored with intact cans on dry storage shelf. CDI - PIC moved can to separate area. -1-

4-501.11 Maintain equipment in good repair. Observed peeling rusting floor in walk in cooler. REPEAT -1-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed 3-comp sink faucet handles and basin with heavy buildup. -.5-

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbant. Observed absorbent ceiling tiles in restrooms. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee purse stored above facility food on dry storage shelf. -0-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed no wrappings or lids on spices and sauces stored on rolling cart at wok stove. REPEAT -3-

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed fried rice hot holding at 130F in rice warmer. PIC stated rice was cooked at 1PM. CDI - PIC reheated rice in wok to over 165F. -1.5-

3-501.18 Discard the food requiring date labels once time/temperature window has expired, if it is not been labeled, or if the label is incorrect. -P Observed egg rolls that were frozen and thawed with date marking 12/4/2018. CDI - PIC educated staff to place thaw date on foods to avoid incorrect date marking and to restart clock on date marking. -0-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed unlabeled oils and sauces on rolling cart at wok stove. -0-

4-501.11 Maintain equipment in good repair. Observed out of service beverage cooler at front counter with condenser blade stored inside. PIC states owner of equipment is scheduled to pick this unit up from facility. -0-

3-302.11(A)(4) Protect food in storage using covered containers, intact wrappings, or packaging. Observed no wrappings on seasoning, spices and sauces on rolling cart at cook line. -1.5-

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed lo mein pan in prep unit for lo mein with buildup from previous day. CDI - PIC educated to clean between uses by washing, rinsing and sanitizing. -0-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed food in walk in cooler 4 inches off floor. -0-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on shelving and sink handles on 3 comp sink. -0-

5-203.14 Prevent backflow or backsiphonage at each point of use in a water supply system by installing an approved backflow device. -P Observed no backflow preventer on hose bib outside at can wash. -0- VR no later than 08/03/2018.

6-101.11 (A)(3) Surface Characteristics-Indoor Areas - C Toilet room floors, walls and ceilings shall be nonabsorbent. Observed absorbent ceiling in restrooms. -0-

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food in facility on top of and mixed in with facility food. CDI - PIC designated shelf in walk in cooler for employee food. -.5-

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 Nappa cabbage cut today cooling in flip top. CDI - Relocated to walk in cooler for rapid cool down.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from cooler door handles, faucet handles, and equipment surfaces throughout.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair. 6-502.12 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. Repair broken floor tiles in front of walk in freezer door. Clean floors under equipment and in hard to reach areas.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Egg rolls and pork holding above 45F in flip top. CDI - Out of temp products discarded. Reminded PIC that the cold holding requirement will change to 41F on January 1st, 2019.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean dark build up from walk in cooler door gasket.

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. Clean floors around edges by floor wall joints throughout kitchen.

6-301.14 Post a handwash sign at each handsink. No handwashing sign posted at back handsink. CDI - Adhesive handwashing sign left with PIC to post at hand sink.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Plastic tubs stored as clean with dried food debris. CDI - Sent to dish area for processing. Improvement from last 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 Lo mein noodles cooling in prep cooler with ambient air temp near 45F. CDI - Relocated walk in cooler for rapid cool down. Suggested cooking noodles the night before and cooling in walk in cooler overnight so they are ready for service the next day.

4-502.11(A) Maintain utensils in good repair. Plastic food tubs with a lot of wear and surfaces that are no linger smooth and easy to clean still in use. Replace as needed.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean handles of doors in kitchen, prep cooler door handles, faucet handles, and all other hand contact areas to eliminate build up and prevent cross contamination.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed dried food debris on whisk and veggie chopper stored as clean. CDI - Sent to dish area for repocessing.

4-501.11 Maintain equipment in good repair. Repaint or replace rusty shelf with chipping paint in walk in cooler.

N4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up from wire shelf in dry goods area.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Only handsink in kitchen blocked by painting supplies. CDI - Supplies relocated to allow access to handsink.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Egg rolls that have been cooked, frozen, and thawed out two days prior with no date marks. CDI - Back dated today; discussed that items cooked, frozen, then thawed need to be marked with the date cooked/frozen and the dated thawed.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Raw shrimp and cooked pork placed in the flip top to cool after prep. CDI - Both items placed in walk in cooler for rapid cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed a few small ants on floor near grease trap at back door. Continue working with pest control service provider to eliminate pests.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on counter nest to rice steamers; no sanitizer bucket available to store in. CDI - Cloth placed in laundry bin.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean build up in low prep cooler gaskets and cooler handles and sink faucet handles 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. Clean floors under equipment. Major improvement from last inspection; ceilings much cleaner.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Egg rolls overstocked in flip top and pork in flip top holding above 45F. CDI - Both relocated for rapid cool down.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in bucket testing 0ppm chlorine. CDI - Solution dumped and remade at correct concentration.

As 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Wipe out drips and crumbs from inside low prep cooler.

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. Clean floors and clean build up of dust and grease from ceiling fan over flip top units.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Food debris on a few pans stored as clean. CDI - All sent to dish area for reprocessing.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Couple of wet wiping cloths stored on prep surfaces in kitchen. CDI - Chef relocated wiping cloths into sanitizing solution.

4-501.11 Maintain equipment in good repair. Paint chipping on ends of shelves in low prep cooler. Repaint ends so that they are smooth and easily cleanable.

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. Clean dust and spider webs fom walls near ceiling in kitchen.

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 Pork cooling in flip top. CDI - Relocated to walk in freezer for rapid cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed house flies in kitchen. Continue working with pest control service provider to eliminate pests.

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. Clean faucet handles of three comp sink and wall behind three comp sink.

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 Chef used bare hands to transfer cooked chicken from large bowl to sheet pan for cooling. CDI - Chicken discarded.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Cooked pork cut 1 hour prior and placed in flip top to cool. CDI - Pork relocated to walk in cooler for rapid cool down.

6-501.111 Keep the premises free of insects, rodents, and other pests. Spider webs behind cooking equipment at cook line. No live pests noted. Remove these and continue working with pest control service provider to eliminate and prevent pests.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Fried rice holding below 135F in rice warmer. PIC indicated that fried rice is cooked then cold sauce and veggies are added to the hot rice. CDI - Rice was reheated to 165F+. Suggeseted that sauce is added to rice in the wok and double checked with thermometer to to ensure rice is at least 135F when placed in the warmer.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Chicken wings and lo mein noodles cooked yesterday with no date mark. All other items in facility are date marked. CDI - These items back dated. Date marking has greatly improved.

6-501.111 Keep the premises free of insects, rodents, and other pests. Spider webs behind cooking equipment at cook line. No live pests noted. Remove these and continue working with pest control service provider to eliminate and prevent pests.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Heavy build up of food debris on faucet handles and spout at three comp sink. Clean these as they can be a major source of cross contamination.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P 3-302.11(A) Separate the different types of raw animal foods. -P Raw chicken above raw pork in walk in freezer; raw shrimp and raw beef above ready-to-eat sauces in flop prep cooler. CDI - All rearranged wioth correct storage order. Repeat violation.

4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer in bucket at 0ppm chlorine; all others at correct concentration. CDI - Bucket dumped and remade at correct concentration.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Sesame chicken holding above 45F in flip top. CDI - Chicken pulled to walk in cooler for rapid cool down. Repeat violation.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Cooked pork and sweet and sour chicken in low prep cooler with no date mark. CDI - Correctly back dated. Overall improvement in date marking noted.

4-501.11 Maintain equipment in good repair. Observed rust on low shelves in walk in cooler. Repaint or replace.

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. Floors under three comp sink near cook line in need of cleaning. PIC cleaned during the inspection.