BEST WOK II

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a bowl of raw shrimp and several containers of ready to eat vegetables being held in WIC uncovered. Cover food items that are not in the cooling process. Repeat For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 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 chicken stored directly above pork and beef. CDI. PIC removed For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). Facility is improving on date marking. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 items in the WI cooler without dates. PIC indicated they were made yesterday and dated. Also observed items in the RI with expired dates. Cdi. Pic voluntarily discarded. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

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 cleaning needed in micro wave and shelves. Of RI coolers. Repeat

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a bowl of raw shrimp and several containers of ready to eat vegetables being held in WIC uncovered. Cover food items that are not in the cooling process. Repeat **** improvement from last time. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 items in the facility without dates. CDI. PIC indicated that they were made yesterday and dated. Repeat **** there is improvement seen from previous times. 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 .

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of oil being stored directly on floor in the dry storage. 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 cleaning needed in the covers of prep units and inside units. 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 one ceiling tile missing in the ceiling

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items stored in same place as customer items. Repeat

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a bowl of raw shrimp and several containers of ready to eat vegetables being held in WIC uncovered. Cover food items that are not in the cooling process. 3-302.11 (A)(2) Separate types of raw animal foods from each other such as beef, fish, lamb, pork, and poultry during storage, preparation, holding, and display. -P. Observed raw chicken stored directly above raw pork and beef. In WI freezer For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P. Observed raw chicken stored directly above ready to eat cooked chicken. CDI. PIC changed the storage. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

3-501.17 (A) or (B) Date mark/label all TCS foods that are ready-to-eat once opened or prepared and are to be held for more than 24 hours. -Pf. Establish a date marking system consistent with 3-501.17 (A) or (B). Additional date marking system options are found in 3-501.17 (D). For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . 3-501.18 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 the WI cooler without dates. CDI. PIC date marked. 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 Date Marking Food Safely https://youtu.be/BOPsSNUajYs .

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf All other items were cooling in unwrapped containers and temperatures were in compliant. Observed noodles cooling while covered in plastic wrap in walk-in cooler. CDI: PIC moved products to walk-in freezer, portioned into smaller amounts, and removed plastic coverings. REPEAT VIOLATION.

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

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 cleaning needed in the covers of prep units and inside units. Repeat

5-205.15 Maintain a plumbing system in good repair. Observed water leaks during hand washing under hand sink in the back.

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

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed multiple employee items stored in same place as customer items.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed large colander and several plastic containers stored as clean soiled with food waste. EHS recommended more easily cleanable containers with fewer crevices and edges. CDI: Containers sent to be re-W/R/S. REPEAT VIOLATION. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed buildup on soda machine nozzles.

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 sesame chicken in walk-in cooler cooling at a rate too slow to meet cooling parameters. PIC stated product prepared @11am. See temperature chart for details. CDI: PIC placed product into smaller portions in walk-in freezer (product dropped to 45F-48F in 15 minutes). 3-501.14(B) Quickly cool TCS foods that are prepared from room temperature ingredients. Food must be to 41F within 4 hours. -P Observed Rangoon mix and raw pork in walk-in cooler cooling at a rate too slow to meet cooling parameters. PIC stated both products prepared between 11:30am-12pm. See temperature chart for details. CDI: PIC vented Rangoon mix and placed pork into smaller portions in walk-in freezer (products dropped to 41F and 39F in 17 minutes.

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 Observed ham date labeled for 05/29/25 and two different TPHC time labels. PIC stated product placed into container yesterday, 06/24/25, and not cleaned in between. CDI: PIC provided new container with correct date label.

3-501.19 (A) (1) Written procedures for Time as a Public Health Control shall be prepared in advance, maintained in the establishment, and made available for the Health Department upon request. Written TPHC procedures must specify methods of compliance with 3-501.19 (B) or (C). -Pf Observed two containers of brown sauce (fresh garlic & oil as ingredients) being held in ambient air at wok. CDI: PIC added product to TPHC form.

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 sesame chicken, Rangoon mix, and raw pork cooling in large portions or covered in plastic wrap in walk-in cooler. CDI: PIC moved products to walk-in freezer, portioned into smaller amounts, and removed plastic coverings. REPEAT VIOLATION.

3-501.13 (A), (B), (C ) Use approved thawing methods. -Pf Observed chicken thawing at prep sink in ambient air. CDI: PIC placed ice water on product and began running cold water over product.

6-501.111 Keep the premises free of insects, rodents, and other pests. Observed live spider on prep table in back room of kitchen.

4-502.13 Single-use and single-service articles cannot be reused. Observed plastic to-go soup bowl being used as scoop in bulk spice container.

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. Non-food contact surfaces shall be free of unnecessary ledges, projections, and crevices, and designed and constructed to allow easy cleaning and to facilitate maintenance. Observed moderate to heavily soiled cardboard lining shelves in kitchen.

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

3-302.11 (A)(4) Except when the food is being cooled, store food in packages, covered containers, or wrappings. Observed a bowl of raw shrimp and several containers of ready to eat vegetables being held in WIC uncovered. Cover food items that are not in the cooling process.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. 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 . Observed two corianders with build up being stored as clean. CDI: PIC returned items to be W/R/S.

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 all food being held on TPHC on prep counters without times marked to indicate when the 4 hour period has elapsed. CDI: PIC marked food items with start and end time as they were prepared and placed on TPHC 15 minutes prior according to PIC.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed a spray bottle of cleaner and another large spray bottle with a spray wand containing degreaser both without labels. CDI: PIC labeled both spray bottles. 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: 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 . Observed three deep containers of cooked shrimp tightly wrapped in plastic cooling in WIC and a large deep plastic container of lo mein noodles tightly wrapped in plastic cooling in WIC both at rates insufficient to reach cooling parameters. CDI: PIC removed plastic covers and placed in WIF to rapidly cool.

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 working containers of brown sauce being held in prep reach in cooler without labels. CDI: PIC labeled containers of brown sauce. REPEAT.

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 in-use tongs being stored on cloth towel on prep counter next to fryer. CDI: PIC removed cloth towel and returned tongs to be W/R/S. REPEAT.

4-501.11 Maintain equipment in good repair. Observed two plastic containers with large cracks being stored on clean storage shelf. CDI: PIC voluntarily discarded containers.

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 on bottom inside surface of reach in freezer. Clean as needed.

2-401.11 (B) Closed beverage containers may be used if the container is handled to prevent contamination of the employee's hands, the container, and exposed food; clean equipment, utensils and linens; and unwrapped single-service and single-use articles. Observed employee beverage being stored on prep counter next to food items. CDI: Employee removed drink from prep counter.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed 2 unlabeled spray bottles of degreaser being stored in chemical storage area. CDI: PIC labeled bottles of degreaser. REPEAT.

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 working bottles of brown sauce being held in prep reach in cooler. Label all working bottles of food.

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 in-use tongs being stored on cloth towel on prep counter next to fryer. CDI: PIC removed cloth towel and returned tongs to be W/R/S.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed 2 containers of fried chicken and a container of wings being held in prep reach in cooler above 41F. See temp chart. CDI: PIC moved items to WIF to rapidly cool as they had been placed in unit 2 hours prior.

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed containers of wings, fried chicken and diced ham in prep reach in cooler with no date marks. CDI: PIC date marked items as they had been either prepared or pulled from WIF yesterday.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf Observed an unlabeled spray bottle of cleaner in women’s restroom. CDI: PIC labeled bottle.

3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed water chestnuts from a can being stored in a container filled with ice water in prep flip top cooler. CDI: PIC drained ice water from container. REPEAT. Points reduced to half due to multiple violations on previous inspection.

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 a scoop being stored in large container of rice below 3 compartment sink in which handle for rice was resting on rice. Store scoop handle above food.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed a stack of corianders on shelf above 3 compartment sink stacked wet nested. Allow equipment and utensils to air dry before stacking within each other.

4-903.11(C ) Single Service and Single Use items shall be kept in the original protective package or stored using other means that protect the item until used. Observed several single use plates and one container being stored outside of their original packaging right side up on shelf above prep counter. CDI: Employee inverted plates.

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 on shelf used for storing clean equipment above prep counter at front cook line. Clean as needed.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shoot and soda nozzles on self serve soda fountain machine with build up of organic matter. Clean equipment regularly to avoid build up and contamination of ice and soda. REPEAT

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf Observed a bus tub of chicken thawing under running water at prep sink in which water temp from faucet was 77F. CDI: PIC added ice to bus tub to ensure water was below 70F.

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 working containers of spices and oils on working cart at grill unlabeled. Label all working containers of food. REPEAT

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes and containers of food being stored directly on floor in WIF. CDI: PIC placed items on shelves. REPEAT 3-303.12(B)(C)(D) Unpackaged food may not be stored in direct contact with undrained ice except: whole raw fruits or vegetables; cut raw vegetables such as celery, carrots, or potatoes; tofu; and raw poultry and raw fish received immersed in ice. Observed a container of shrimp being stored in ice water in prep flip top cooler. CDI: PIC drained ice water from container.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee baseball cap hanging from shelf containing food items. Store employee personal clothing in a designated area away from food items and clean equipment and utensils.

2-301.14 (I) Wash hands after engaging in other activities that contaminate hands. -P Observed employee thoroughly wash hands before turning off faucet with bare hands and use bare hands to pull lever to dispense paper towels before attempting to return to handle food. Overall thorough and frequent hand washing was observed by staff. CDI: EHS instructed employee on how to properly wash hands by dispensing paper towels first then using paper towel to turn faucet off after washing. Employee rehashed hands before returning to handle food.

4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed ice shoot and soda nozzle for Pepsi on self serve soda fountain machine with build up of organic matter. Clean equipment regularly to avoid build up and contamination of ice and soda.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed pooled eggs being stored in an ice bath on prep counter, raw beef, raw shrimp, cooked shrimp in prep flip top cooler and pooled eggs and cut lettuce being stored in prep RI cooler all measuring above 41F. See temp chart. CDI: Pooled eggs being stored in ice bath on prep counter were placed on TPHC and PIC agreed to keep pooled eggs on counter on TPHC moving forward due to repeated cold holding violations. PIC stated all other items in prep cooler were placed in unit at approx. 11:00am and were moved to RIF to rapidly cool. 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: 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 . Observed a deep plastic container of cooked noodles tightly wrapped in plastic cooling in WIC at a rate insufficient to reach cooling parameters. See temp chart. CDI: PIC removed noodles from plastic container and spread noodles out on a metal sheet tray uncovered in WIF to rapidly cool.

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 working containers of spices and oils on working cart at grill unlabeled. Label all working containers of food.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed several boxes and containers of food being stored directly on floor in WIF. CDI: PIC placed items on shelves. REPEAT

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 in walk in cooler. CDI: Storage order was rearranged. For more information on food storage order please visit: http://meck.co/FoodSafety

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf. Observed multiple plastic containers, vegetable peeler, knife and deli slicer with food debris build up while being stored as clean. CDI: Items were placed to be washed, rinsed, sanitized. For more information, please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg , How to Test Sanitizer https://youtu.be/y0SjmnabFaY , and Cleaning and Sanitizing Food Contact Surfaces https://youtu.be/av1Rbh-lh08 .

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P. Observed raw pork, noodles, raw beef and cut cabbage in prep top above 41F. Observed pooled eggs in ice bath on counter above 41F. CDI: PIC moved raw pork, beef and noodles to walk in cooler to cool, and placed cut cabbage and pooled eggs in freezer. 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 .

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

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 prep unit and reach in freezer with food debris build up. Clean as needed.

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 For more information, please visit: http://meck.co/FoodSafety or view our training video at the following web link: Handwashing and No Barehand Contact https://youtu.be/BH6CLGrH10M. Observed food employee stir ready to eat cabbage with bare hands. CDI: PIC voluntarily discarded item.

REPEAT 3-302.11(A)(1) Separate raw animal foods from ready-to-eat foods and washed/unwashed fruits and vegetables. -P For more information on food storage order please visit: http://meck.co/FoodSafety. Observed raw shell eggs being stored above lettuce, tofu and other ready to eat foods in walk in cooler. CDI: Storage order was rearranged.

REPEAT 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine in the kitchen with minor black residue. Points not escalated due to improvement from last inspection.

REPEAT 3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf 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 pooled eggs cooling in prep bottom at a rate of 0.03. CDI: PIC placed item in ice bath, eggs had cooled to 39F by the end of the inspection.

3-501.13 (A), (B), (C ) Use approved thawing methods. Pf. Observed raw chicken thawing in standing water in prep sink, temperature of chicken was 33F. CDI: PIC turned on faucet allow for running water in the thawing process.

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 facility without written procedures for vomiting and diarrhea clean up. CDI: EHS provided documents.

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 shell eggs being stored above lettuce and onions in walk in cooler. CDI: storage order was rearranged.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY. Observed in use sanitizer at 3 comp sink at 10 ppm chlorine. CDI: food employee dropped solution and re mixed sanitizer to 50 ppm. 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 multiple knives and dishes with food debris still left on them while being stored as clean. CDI: Items were placed to be rewashed. 4-602.11 (E )Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed large ice machine in the back and ice dispenser at drink machine with black build up. Clean as needed.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . Observed multiple items in prep unit above 41F. PIC stated the intent was to hold the items cold, and items were 41 or below before placing in the unit. Items had been in the unit less than 4 hours. CDI: Items were moved to freezer to quickly cool.

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 chicken cooling in large tubs with lid on, and noodles cooling with Saran Wrap tightly covering the tub. Both items had a cooling rate of 0. CDI: PIC placed items in freezer to quickly cool.

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

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 prep unit with a buildup of food debris. Clean as needed.

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

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrheal plan available at facility during inspection. CDI - PIC was provided with a hard copy of 2017 food code documents. REPEAT- 0.5 -

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf For more information please visit: http://meck.co/FoodSafety or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Date Marking Food Safely https://youtu.be/BOPsSNUajYs . Observed no date marking or labels on cut cabbage or cooked chicken. CDI: PIC placed dates on cabbage cut and prepared the morning of inspection. PIC placed dates on chicken cooked morning of inspection. -1.5-

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed boxes of food stored on floor in freezer. 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. Observed spoon stored directly inside container of granulated garlic with handle submerged. PIC removed spoon. REPEAT -1-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed wet stacking of bowls above dishwashing area. CDI: PIC placed dishes onto drying rack since they had just been cleaned. -0-

4-502.13 Single-use and single-service articles cannot be reused. Observed cardboard boxes cut to line shelving. Do not reuse cardboard boxes. PIC removed. -0-

2-501.11 A food establishment shall have written procedures for employees to follow when responding to vomiting or diarrheal events. -Pf For more information please visit: http://meck.co/FoodSafety. Observed no vomit and diarrheal plan available at facility during inspection. CDI - PIC was provided with 2017 food code documents via email. - 0 -

7-207.11 (B) Store labeled, employee medications to prevent contamination of food, equipment, and other food service related items. -P Observed employee bottle of ibuprofen stored above food items in dry storage. CDI - Medicine moved to first aid box. - 0 -

3-305.11 Store food in a clean, dry location, not exposed to contamination.  Keep at least 6 inches above the floor. Observed celery, broccoli, and containers of chicken wings stored on floor inside of walk in cooler and freezer. CDI - Items moved off of floor. - 1 -

3-302.15 Wash fruits and vegetables prior to use. Observed broccoli stored in original box not being washed before being used for service. EHS observed employee dip broccoli into oil in order to “wash” it before transferring to WOK to be cooked. Wash all fruits and vegetables in prep sink prior to service. - 0.5 -

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 bowl used as scoop stored inside of broccoli container. CDI - Scoop removed. - 0.5 -

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 fan in kitchen pointed at food prep area with dust buildup. Observed food debris built up on bottom of reach in freezer. Clean as needed to prevent contamination. - REPEAT - 0.5 -

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee cigarettes stored on top of mixer. Observed employee food items and medicine stored above facility food items in dry storage. - REPEAT - 1 -

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Raw beef, chicken, and shrimp observed cold holding above 41F. CDI. Food moved to walk-in cooler to rapidly cool after assessing food had been in unit for an hour.

3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor. Sanitizer bucket observed on floor in front of kitchen behind counter. 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. A few soiled wiping cloths observed on prep counter upon arrival.

4-501.11 Maintain equipment in good repair. Handsink observed leaking in back of kitchen when turned on. Repair.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Fan being used in kitchen near make line observed with dust accumulation.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Doors observed open on both dumpsters. Dumpster is in heavily shared area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Pack of cigarettes observed stored on slicer. Repeat violation.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed large metal container used to mix raw chicken stored above storage container of flour. Observed raw chicken removed from commercial packaging in freezer and stored over egg roll wrap. Observed raw shrimp stored over container of soy sauce in walk in cooler. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed plastic baffle component in ice machine accumulating black soil residues and in need of cleaning.

3-501.13 Use approved thawing methods. Observed egg rolls and chicken thawing out on prep table at ambient room temperature. Use approved thawing methods.

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 ice scoop stored in water at 64 degrees F.

4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed clean aprons stored with raw meat and soiled area in walk in freezer.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal items such as lighter, supplements stored over consumer items on storage rack.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over beef removed from commercial packaging. Observed raw chicken stored over raw shrimp in walk in cooler. CDI, foods relocated for proper storage.

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 and cut cabbage cooling in prep cooler and walk in cooler in deep container. CDI, cabbage in prep cooler relocated to freezer and cooled to 33 degrees F. Cabbage and chicken in deep containers in walk in cooler relocated to shallow containers / sheet pans to rapidly cool. Cabbage cooling in walk in cooler observed at 50 degrees F at 2:02pm and remained at 50 degrees F at 2:30pm. Cooling methods / rate not in compliance. Cooling method handout provided to PIC. Repeat.

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

4-502.13 Single-use and single-service articles may not be reused. Observed single-service egg cartons stored on clean sheet pans. CDI, egg cartons voluntarily discarded.

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed dumpster lids left open. 5-501.114 Using Drain Plugs - C - Observed drain plug missing.

2-301.12. Follow the cleaning procedure to adequately wash your hands. Use warm water, soap, scrub 15 secs, rinse, and dry without recontaminating hands. -P - Observed 1 food employee turn faucet off with their bare hands after washing them. Ensure barrier is used to prevent potential recontamination off hands.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed TCS foods such as egg rolls held using TPHC near prep area but written procedures not provided. Repeat. CDI, handout provided and completed while on-site for using Time as a Public Health Control.

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 cooling in deep container at 51 degrees F at 1:12 and at 49 degrees F at 1:44. Observed shrimp cooling at 45 and then at 44 degrees F at same time intervals. CDI, operator transferred to shallow pan for noodles and partially removed cover to rapidly cool shrimp. Repeat.

3-501.13 Use approved thawing methods. Observed chicken thawing in standing water at prep sink. Employee turn on water while on-site to thaw under running water.

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

4-803.11 Storage of Soiled Linens - C - Observed soiled linen stored in boxes in contact with packages of food. Observed cloth used to stabilize cutting board on prep area.

5-501.114 Using Drain Plugs - C - Observed a drain plug missing from outdoor dumpster.

6-501.113 Storing Maintenance Tools - C - Observed several personal items stored over clean equipment for consumer.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed raw chicken stored over raw beef. Observed raw beef stored over ready to eat food in walk in freezer that was removed from commercial packaging. Observed raw shrimp in tall prep unit stored over ready to eat foods. CDI, foods relocated for proper storage.

4-602.11 Equipment Food-Contact Surfaces and Utensils-Frequency - Observed some residues on soda machine nozzle. Ensure equipment cleaned at required frequency.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf - Observed TCS foods such as egg rolls held using TPHC near prep area but written procedures not provided.

7-204.11 Sanitizers, Criteria-Chemicals - P - Observed chlorine sanitizer above 100ppm as registered on test kit. CDI, sanitizer diluted to required concentration.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf - Observed recently prepared lettuce and tofu cooling in prep refrigerator. CDI, foods relocated to walk in cooler to rapidly cool .

4-302.14 Sanitizing Solutions, Testing Devices - PF - Observed test kit provided on site with expiration dae in 2015. CDI, extra test strips provided to PIC while on-site. Ensure non-expired kit available.

6-305.11 Designation-Dressing Areas and Lockers - C - Observed personal food stored over food for consumers.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic food tubs wet stacked on drying rack. Separate to allow air drying.

4-501.11 Maintain equipment in good repair. Replace shelves with chipping paint 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. Clean shelves with food debris in walk in cooler.

3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P Snap peas laying on front counter while being prepared. CDI- Peas moved to permitted kitchen space.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Dark build up inside ice machine. CDI - Cleaned during the inspection. EHS educated staff on how to remove top cover of ice machine to ease the cleaning process.

3-304.13 Linens and napkins may not be used in direct contact with food. Damp paper towel stored in container of sliced bell peppers. CDI - Paper towel removed.

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Scoop with no handle stored in container of cooked chicken. CDI - Bowl removed. Use a handled scoop such as an ice scoop or measuring cup.

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

4-501.11 Maintain equipment in good repair. Replace split gasket on low prep cooler door.

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 walk in cooler shelves. Points not elevated as all other areas in need of cleaning on previous report are clean today.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Employee drink stored on prep table. CDI - Relocated.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Raw chicken stored above spring rolls and cooked chicken in walk in freezer. CDI - Freezer rearranged with correct storage order. Improvement from last inspection.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Black build up inside ice machine. CDI - Cleaned during the inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Crab rangoons, egg rolls, spring rolls, and chicken wings held on TPHC did not have time stamps at start of inspection. CDI - All discarded and new batches were cooked and labeled with start and end times.

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 Shrimp cooked today and placed in the flip top to cool. CDI- Relocated to the reach in freezer for rapid cool down.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Wet wiping cloth stored on meat slicer. CDI - Relocated to laundry bin.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Plastic tubs and metal bowls wet stacked on drying rack above sink. Separate to allow air drying.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Clean handles of coolers, faucet handles, walk in cooler door gasket, and walk in cooler fan guards.

5-205.15 Maintain a plumbing system in good repair. Repair leaking cold water faucet handle at three comp sink.

3-302.11(A) Separate the different types of raw animal foods. -P Observed one container of raw shrimp stored below raw chicken in the walk in cooler. CDI- storage rearranged.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Observed egg rolls, sesame chicken, and crab rangoons being stored using approved TPHC procedures. However, these items had discard times of 3:00PM and were still in use at 3:55PM. PIC indicated the TPHC sticker was not accurate as the items had been removed from temperature control at 1:00PM. CDI- TPHC sticker adjusted to reflect start time.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed minor wet stacking of cleaned pans/containers above the cook line. Improvements made since last inspection.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee belongings (coat, cigarettes, etc.) being stored on dry storage shelving above dry foods/restaurant items.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed raw meats stored in the top portion of a flip top cooler while vegetables and other RTE foods were stored below (no partition). Observed one sheet pan of raw pork stored in contact with a sheet pan of raw chicken in the walk in cooler. CDI- storage rearranged.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed sticker residue on cleaned plastic food storage containers. CDI- items were set aside for recleaning.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed cleaned metal and plastic containers stacked while wet.

6-101.11 Surface Characteristics-Indoor Areas - C-Observed absorbent ceiling tiles inside both restrooms-need non absorbent ceiling tiles in restrooms

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 over white sauce in walk in cooler; raw chicken over raw beef in walk in freezer. CDI - Both rearranged with raw chicken on the bottom.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Heavy pink and black build up inside the ice machine. CDI - Staff began cleaning during the inspection.

3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf Egg rolls, spring rolls, and crab rangoons held off temperature control and marked with end times but facility does not have a completed TPHC procedure. CDI - Facility filled out black form.

3-304.13 - Linens and napkins may not be used in contact with food. After being cooked, egg rolls and chicken wings are place on a cloth napkin. Discontinue this process.

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.-Observed wall cleaning needed 6-101.11 Surface Characteristics-Indoor Areas - C-Observed absorbent ceiling tiles insdie both restrooms-need non absorbent ceiling tiles in restrooms

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils.-Observed employee drink stored with cover not secured and on prep table-CDI-Drink secured and removed from prep table

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P-Observed one container of raw chicken next to cook chicken inside reachin next to wok area-CDI-Raw chicken was removed

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf-Observed chicken and leafy greens not date marked and held longer than 24 hours-CDI-All items were date marked

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta.-Observed corn starch and flour not marked-better thatn last inspection-CDI-All items marked

4-501.11 Maintain equipment in good repair.-Observed cracked gaskets on reachin in front of wok area

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.-Observed a little buildup of debris on storage shelving and walkin shelving-Much better than last inspection

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors.-Observed both side of dumpster lids open 5-501.114 Using Drain Plugs - C-Dumpster missing plug

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 peeling paint on floors and wall cleaning needed 6-101.11 Surface Characteristics-Indoor Areas - C-Observed absorbent ceiling tiles insdie both restrooms-need non absorbent ceiling tiles in restrooms

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf-Observed slice with buildup-CDI-Slicer was cleaned and sanitized. Observed food contact surfaces being washed, sanitized and rinsed-CDI-Food contact surfaces were washed, rinsed and santized.

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 lettuce in walkin not date marked-CDI-Lettuce was dated marked, not sure if this product is used within 24 hours. Explained if ready to eat foods are not used within 24 hours date marking is needed

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

2-402.11 Effectiveness-Hair Restraints - C-Observed cook and front line served without hair restriants

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 over 3 comp sink. Clean clean gaskets on prep unit and inside line prep unit.

6-501.11 Floors, walls, and ceilings including the attachments such as soap and towel dispensers; light fixtures; and heat/ac vents shall be maintained in good repair.-Observed walls near prep sink in need of cleaning. Floors witgh peeling paint especially under equipment. 6-101.11 Surface Characteristics-Indoor Areas - C-Observed absorbent ceiling tiles inside both restrooms-need non absorbent ceiling tiles in restrooms

6-303.11 Intensity-Lighting - C-Observed light over 3 comp sionk without bulbs-CDI-Bulbs placed in light. 6-501.14 Change the filters and clean the intake and exhaust air ducts so they are not a source of contamination by dust, dirt or other materials.-Observed exposed filters hanging over prep table in front of wok/fryer areas with a buildup of dirt/dust-CDI-Filters were removed

Observed raw shrimp and scallops stored over noodles and sauce packs in the low boy today- raw seafood placed on the bottom shelf to correct. Observed cooked chicken stored in a raw chicken top on the counter today- chicken dropped in fryer again to achieve 165F or more to correct. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed build up on veggie peelers, base of a meat cutting knife, and on the slicer- all washed rinsed, and sanitized during inspection to correct. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed bottle of sanitizer that was at 0ppm- discarded.

Observed all TCS items in the walk in cooler. Temperature gauge had been moved earlier from cleaning and was moved back. Foods checked at end of inspection and all had fallen to 45F or less. Observed lettuce in the flip top cooler at 46F- do not keep this product out during lunch rush. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed TCS foods stored at room temperature and were timed for expiration at 2pm and it was 2:08- they were back timed to correct. Keep these foods for four hours only- discard after that. If bringing new items out then change the times. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf

Observed a clean bucket, clean containers stored on a soiled rack. 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor.

Observed eggroll covers and disposable plates stored in a fridge mounted container that had crumbs inside- clean. 4-903.11(A) Store single-use and single-service articles to prevent contamination and at least 6 inches off the floor.

Observed a tea nozzle and rice crock pot bowl that were in bad repair. Tea nozzle replaced during inspection. Rice pot shall not be used. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf

Observed raw eggs stored over cabbage in the flip top cooler today-raw eggs moved to the bottom shelf during the inspection to correct. Observed raw pork stored over a cooked ham- ham moved to above the raw meats during inspection. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed chicken bones uncovered in the walk in freezer- covered durinig inspection. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

Observed lettuce and cabbage stored at >45F in the flip top cooler today- cooled down during inspection to correct. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed garlic and oil mixture without a date today- keep this product dated being that it lasts >24 hours after making it. Discard this product after 4 days just like all other TCS foods. 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 the sanitizer bucket up front stored on the floor. 3-304.14(E) Store sanitizer containers used for wet wiping cloths off the floor.

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

Observed an employee handle raw chicken wings, wash chicken dish, and then go to put new gloves on without washing hands. Employee stopped to wash hands today to correct before putting on new gloves. 2-301.14 Wash hands after activities that contaminate them.-P 2-301.14 Wash hands before donning gloves and between gloves uses.-P

Observed lettuce being handled with bare hands by employee- outside of lettuce thrown away. Employee washed hands and put on gloves to correct. 3-301.11(B) Do not contact exposed ready-to-eat food with bare hands. Use suitable utensils, single-use gloves or dispensing equipment.-P Observed chef putting onions and green peppers in wok with barehands today- use gloves if foods do not reach 165F before serving. 3-301.11(C ) Minimize bare hand contact with exposed food that is not in ready-to-eat form.-Pf

Observed peeled and washed onions and cut celery not covered in the walk in cooler today- lids provided during inspection. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Observed raw egg stored over lettuce today in the flip top cooler- egg moved to bottom shelf. 3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P

Observed cut carrots and cut cabbage stored in a soiled container today(black on the inside of the plastic container). New containers were taken down, veggies washed, and put into new containers. 4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf Observed an employee wash dishes, sanitize them and then rinse them- set up changed to 1st wash them, 2nd rinse them in hot water, and 3rd sanitize them in bleach water. Dishes rewashed to correct. 4-702.11 Before Use After Cleaning - P

Observed crab rangoon without a start or stop time on them today- back timed to correct. Observed chicken not timed and eggrolls not timed today. Sheet given to PIC to fill out for these products and discussed wtih staff how to time products correctly and discard after 4 hours. 3-501.19 Provide and follow written procedures for foods held using Time as a Public Health Control (TPHC). Clearly mark foods with begin and end times. All food not sold by the end of 4 hours shall be discarded. -P/Pf

Observed cracked plastic containers in walk in cooler in use- discard these as they are not easily cleanable. Discard container with tape holding it together. Containers were changed out for better ones today to correct. 4-202.11 Food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -Pf

Observed build up on the walk in cooler racks today and walk in door gasket. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed no covered recepticle in the women's bathroom-provide a covered trashcan. 5-501.17 Provide a covered waste bin in female restrooms.

Provide a shielded light above the steam table upfront. 6-202.11 Shield the lights or provide shatter-resistant bulbs in areas of exposed food, equipment, utensils, linens or single-use articles.

Observed cut onions, washed and peeled onions, cut celery, chicken bones, and cooked chicken uncovered in the walk in cooler and walk in freezer. Products had lids put on them today to correct. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P

Observed dishes being washed, rinsed and airdried without a sanitizer step. Sanitizer made during the inspection and dishes were sanitized to correct. 4-702.11 Before Use After Cleaning - P Observed build up in the ice machine(top and bottom). Wash, rinse, and sanitize this unit. 4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination.

Observed cabbage stored out of the refrigerator today upon entrance to the kitchen and it was at 47-50F- product discarded today. 3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P

Observed chicken cooling at room temperature today- moved to the walk in cooler to correct. Observed chicken stock cooling in a very deep portion and in a plastic container- sent to be hot held instead of cooled down. 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

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed 2 buckets of chicken stock and a bucket of soy sauce that were stored on the floor uncovered today- chicken stock taken to be hot held on the stove and the soy sauce was placed into the walk in cooler to correct.

Observed scoops in dry goods with no handles to store out of the product- these scoops were discarded today. 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 build up on the walk in racks, dry good container, and seasame seed dispenser. 4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris.

Observed an employee jacket, lysterene, and cologne stored over restaurant dishes today- employee items moved to the bottom shelf. 6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions.

3-302.11(A) Separate raw animal foods from ready-to-eat foods. -P Observed 4 boxes of raw eggs stored over cabbage and lemons today. Eggs moved to the bottom shelf.

4-602.11 Clean the equipment and utensils used with nonTCS foods as required to avoid contamination. Observed build up on a couple drink nozzles today.

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P Observed lettuce, cabbage, and garlic/oil mixture stored at room temp. Lettuce had not been out long and was put back into the refrigerator. Cabbage and garlic/oil mixture were discarded today as they had been left out yesterday.

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 observed roach and ant killer spray onsite for use that is for household use only. PIC said he will take this home.

4-903.12 Do not store single-use and single-service articles in toilet rooms, garbage rooms, mechanical rooms or under sewer lines. Observed napkins stored in the women's room today- moved to the front service area.

6-305.11/6-501.110 Designate and use an area for the orderly storage of employees' clothing and possessions. Observed employee food stored over restaurant food today- employee food moved to the bottom shelf to correct.

3-501.16 (A)(1) Potentially Hazardous Food (Time/Temperature Control for Safety Food), Hot and Cold Holding - P

3-501.17 Ready-To-Eat Potentially Hazardous Food (Time/Temperature Control for Safety Food), Date Marking - PF All ready to eat foods that are not used within 24 hours must be date marked for safety. Observed chicken pieces without date. Food was recently made and dates were added even though the product may be used within 24 hours.

2-401.11 Cover and store employee drinks to prevent contamination of food or utensils. Observed employee mug on prep table. Removed and gave instructon.

3-302.11(A) Separate the different types of raw animal foods. -P Observed eggs over beef and chicken over beef. Reorganized and gave instruction. 3-302.11(A) Protect food in storage using covered containers, intact wrappings, or packaging. -P Assure all foods are covered when thoroughly cooled.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. - P. Observed egg rolls and chicken wings in frier baskets at less than 135 F. Discussed requirements for using time as a control for safety on these items.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Assure all containers of food are stored off the floor and covered when cooled. Observed buckets of soy sauce, chicken bones, boxes of raw chicken on floor. Moved items.