TOKYO ONE EXPRESS

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. Raw chicken stored over raw beef in reach in refrigerator. Raw chicken moved below raw beef. For more information on food storage order please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation

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. 2 jars of spices lacking labels. Per PIC, are for employee use only. Label container containing spices for employee use only and separate from customer foods.

4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P Observed spray bottle of chlorine sanitizer with 10 ppm concentration. CDI: PIC raised concentration to 50 ppm. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed raw beef, raw shrimp, and chicken dumpling with temperatures above 41F in RIC. PIC stated that temperature is high from opening the doors often. RIC measured 38F. CDI: PIC took items to WIF to cool and EHS discussed methods for keeping foods cold in RIC during hot temperatures in kitchen such as double panning with ice or pushing items further back into cooler while also monitoring temperatures. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

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

5-501.111 Keep storage areas and bins for waste in good repair. Observed dumpster with lids dented and in poor repair. Repair or replace.

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed several prep sinks and others not sealed to adjoining wall. Seal. Repeat.

6-202.15 Protect outer openings of establishment from insect or rodent entry. Observed bottom of screen door in need of door stripping to prevent potential pest entry as gap present

4-402.11 Fixed equipment shall be spaced to allow access for cleaning around the equipment or sealed to adjoining equipment or walls. Observed several prep sinks and others not sealed to adjoining wall. Seal

4-501.12 Resurface or replace cutting surfaces that can no longer be effectively cleaned and sanitized. Observed cutting boards with heavy damage on the cutting surface during inspection. Repair or replacement necessary. 0.5 pts.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed cooked brown rice in WIC maintaining 42F during inspection. CDI - PIC voluntarily discarded. All other cold holding in facility compliant. 0 pts. For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (B)(2) Consumer Advisory Disclosures that are asterisked to a footnote shall state, * Items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. -Pf Observed consumer advisory on menu board and on physical menus did not include disclosure to alert customers that asterisked items may be served raw or undercooked. Addition of disclosure statement necessary. 10 day VR required. 0.5 pts.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf . Observed no thin probed thermometer on site during inspection. Acquisition of thermometer necessary. 10 day VR required. 0.5 pts.

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed powdered sugar being stored in a container labeled paprika, and salt being stored in a container labeled mayonnaise. Proper labeling of food necessary. 0 pts.

4-501.11 Maintain equipment in good repair. Observed bins in WIC being used to store portioned sauces with large cracks on the sides. Replacement needed. 0 pts.

6-403.11 (A)Areas designated for employees to eat and drink, shall be located so that food, equipment, linens, single service/use items are protected from contamination. Observed employee food being stored in conjunction and above customer food during inspection. Ensure all employee food is stored so that all customer use items and food may not be exposed to contamination. 0.5 pts.

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 white board that was used as a border between can wash and hot water heater that is not non absorbent or smooth and easily cleanable.

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 shelving in refrigeration in need of cleaning and fan near front counter in need of cleaning.

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 three single use containers with brown rice from the day before with tight lids affixed holding above 41F. CDI PIC voluntarily discarded. Discussed leaving lids off of rice that is carried over to next day after cooking and hot holding. For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-501.15 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 brown rice in containers with tight lids affixed that was cooked yesterday and hot held, holding above 41F. CDI PIC voluntarily discarded. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Cooling Food Safely https://youtu.be/P6x8b1ZVOxU .

3-302.12 Label all working containers of food (oils, spices, salts, flour, sugar) except food that is easy to identify such as dry pasta. Observed two pitchers with oil and soy sauce with no labels.

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some garbage stored outside of dumpster.Repeat

6-301.12 Provide paper towels or approved alternative for hand drying at each handsink. -Pf - Observed no disposable towels available in men’s restroom. CDI, disposable towels supplied.

4-202.11 Multiuse 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 stainless steel container heavily dented storing mushrooms. CDI, container removed from use and foods transferred to cleanable container

5-501.110 Keep waste stored in receptacles so waste is inaccessible to insects and rodents. Observed some garbage stored outside of dumpster.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed noodles and shrimp cold held between 43-44 degrees F. CDI, foods relocated to walk in cooler to rapidly cool. Ambient air temperature measuring 42 Degrees F. Visit needed to ensure long term compliance and calibration of refrigerator. For more information, please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: What are TCS Foods https://youtu.be/bRvqAETDjQU and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ .

3-603.11 (A) Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf 3-603.11 (C )(2) A Consumer Advisory Reminder shall include asterisking the food item to a footnote that states: * Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.- Pf - Observed consumer advisory on menu screen had DISCLOSURE statement but missing REMINDER statement. CDI, signage provided.

2-102.11 (C ) (2), (3), (17) The Person in charge shall demonstrate knowledge of foodborne disease prevention, application of HACCP principles, and the requirements of this code by (A) Complying with the Food Code by having no violations of Priority Items during the current inspection, (B) Being a certified food protection manager, or (C) by responding correctly to the inspector's questions related to employee health process and procedures. -Pf.Employee health policy doesn’t include nontyphoidal Salmonella. CDI-REHS educated and provided PIC with an updated employee health acknowledgement form to properly inform food employees.

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. Establishment does not have written procedures for the cleanup of vomiting and diarrheal events. CDI-REHS educated and provided PIC a template plan to be implemented.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. -observed a wiping cloth not in any sanitizer. CDI-PIC placed the cloth in sanitizer.

5-205.11 Handsinks may only be used for handwashing.-Pf. Observed front line sanitizer container and wiping cloth laying inside hand sink basin. CDI - PIC removed. Do not use the hand sink for purposes other than hand washing. Do not place wiping cloth sanitizer containers in hand sinks basins or use the hand sink to set up wiping cloth sanitizer.

3-304.15 (A) Gloves, Use Limitation - P. Observed employee washing gloved hands. CDI - PIC directed employee to remove gloves and wash hands. Gloves should be discarded when soiled. Do not wash and re-use gloves.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P. Observed container of cooked chicken in heated cabinet at 132f. CDI - PIC reheated to 165 as chicken had been placed into unit short time prior. Ensure all hot holding TCS foods are maintained above 135f.

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 pan of egg rolls in. Upright cooler with no date marking present. CDI - Date mark applied. PIC noted that the egg rolls are frozen and thawed in cooler previous day to be used during service today. All TCS foods that are opened or prepared and kept on site longer than 24 hours must have a date label.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employees handling food with bracelets on wrist. Remove jewelry from arms and hands when preparing food. REPEAT

4-501.11 Maintain equipment in good repair. Observed chest freezer in kitchen with detached lid/detached gaskets and extreme buildup of frozen condensate present needs repair.

6-303.11 Intensity-Lighting - C. Observed men’s restroom with burned out light. Light level 5 foot candles. Repair/replace light fixture to achieve 20 foot candles of light.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P Observed all TCS foods holding in main upright cooler at cook line above 41f including noodles at 44f, shrimp at 43f, scallops at 44f, beef at 44f. Ambient air temperature of cooler 42f. PIC removed all TCS foods from cooler and returned to walk in as they were placed into unit 2 hours prior. Return visit required within 10 days to verify repair of cooler. Do not store TCS foods in the cooler until it has been repaired and is verified to be holding foods at 41f or lower.

7-206.11 Restricted Use Pesticides, Criteria - P Several spray bottles of Hot Shot Ant, Roach, and Spider Killer household insecticide present in storage area. CDI - PIC discarded. This pesticide is not approved for use in commercial food processing facility. Contact a pest control operator for pest control needs.

3-501.13 Use approved thawing methods. Observed pork thawing in food prep sink under flowing 75f water. Internal product temperature was 86f which is warmer than the flowing water temperature and room temperature. Pork had not been cooked. Do not thaw TCS foods using hot water. If thawing using water, ensure the water is flowing and is less than 70f.

3-305.11 Store food in a clean, dry location, not exposed to contamination. Keep at least 6 inches above the floor. Observed multiple cases of frozen food items stored on soda crates in walk in freezer not 6" above the floor. Store food at least 6 inches above the floor to prevent contamination.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed employee handling food wearing band on arm with food handler glove. Remove jewelry items including watches and wrist bands when handling foods. REPEAT

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed soiled wet cloths laying on equipment surfaces not placed into sanitizer solution. Hold wiping cloths in sanitizer between uses or remove to soiled linen container.

4-501.11 Maintain equipment in good repair. Observed upright cooler with ambient air temperature of 42f not maintaining proper temperatures. Repair. Chest freezer in kitchen area with detached lid/detached gaskets/visible frozen condensation needs repair.

5-205.11 Maintain access to handsinks. Handsinks may only be used for handwashing.-Pf Observed two hand washing sinks in the kitchen area blocked with buckets. cdi. pic 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 noodles, chicken in RI with no Date mark on them. CDI. PIC date marked all of them.

2-303.11 Remove jewelry on hands and arms while preparing food. A plain ring, such as a wedding band, is allowed. Observed two employees working in the kitchen with wrist bands. CDI. Employees removed.

5-202.13 Backflow Prevention, Air Gap - P. Observed ice machine infront service area with drain pipe right inside the drain. Needs to be cute and air gap created. Will be back on the 18th of June 2020 to reinspect the air gap.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Several oils by grill area and pitchers of soy sauce/oils found with no labels. Repeat violation.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Sanitizer in spray bottle measuring weak. CDI. Bottle remade.

4-501.11 Good Repair and Proper Adjustment-Equipment - C Remove aluminum foil from top of papertowel holders, shelving, and knobs on grill. All equipment shall be smooth, easily cleanable, and in good repair.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed chorine sanitizer below 50ppm as registered by test kit in wiping cloth container behind front counter and at 3 compartment sink. CDI, sanitizer provided at required concentration while on-site.

3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P - Observed tofu, rice and onion, and beef cold held in walk in cooler between 42-45 degrees F. Effective January 1st, 2019 all TCS foods shall be held at 41 degrees F. CDI by instruction, rice voluntarily discarded by PIC. Per guidance from the State, no points to be deducted on first inspection under new regulatory requirement. Return visit to be conducted to ensure long term compliance and that unit is calibrated to ensure that all TCS foods are being held at new cold hold standard of 41 degrees F and below. PIC made maintenance call on unit while on-site.

7-102.11 Label working containers of toxic materials such as cleaners and sanitizers.-Pf - Observed 2 bottles of cleaning agents not labeled in spray bottles. CDI, spray bottles labeled while on-site. 7-201.11 Store toxic materials to avoid contamination. -P - Observed spray bottle of cleaning agent stored over single-service gloves. CDI, spray bottle relocated. 7-203.11 Poisonous or Toxic Material Containers-Container Prohibitions - P - Sanitizing solutions shall not be stored in or dispensed from containers previously containing other poisonous or toxic materials. Observed chlorine sanitizer stored in detergent container from previous chemical. Container voluntarily discarded.

3-302.12 Food Storage Containers Identified with Common Name of Food - C - Observed dry ingedient in a bottle with incorrect food labeling and PIC not sure of what was inside bottle. CDI, bottle of dry ingredient voluntarily discarded by PIC.

4-803.11 Storage of Soiled Linens - C - Observed soiled linen not stored properly in kitchen. Ensure soiled linen stored in washable laundry bag or cleanable container.

3-302.11 Packaged and Unpackaged Food-Separation, Packaging, and Segregation - P - Observed unwashed produce stored over ready to eat sauce in walk in unit. CDI, unwashed produce relocated for proper storage. Repeat.

4-501.114 Manual and Mechanical Warewashing Equipment, Chemical Sanitization-Temperature, pH, Concentration and Hardness - P - Observed 2 spray bottles of chlorine sanitizer below 50ppm. CDI, operator refilled bottles to required concentration.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf

4-502.13 Single-use and single-service articles may not be reused. Observed single-service manufacturers sauce containgers being used for storage of other dry food ingredients.

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 both fryer baskets damaged with broken wires. VR to ensure that fryer baskets replaced.

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

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P Observed unwashed broccoli being stored over shucked, washed onion (uncovered). CDI Onions moved to shelf above broccoli.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed rice hot holding in warmer next to grill below 135 degrees. CDI Based on rice being in warmer since 11 am; product was discarded. REPEAT

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 food establishment using TPHC for teryaki sauce and not marking with begin and end time. CDI Showed PIC the procedures that were agreed upon (on the wall) and discussion of compliance with policy. PIC had bottled labeled.

7-204.11 Provide sanitizer at correct concentrations, diluting as required.-P Observed two sanitizer bottles and sanitizer basin at 3 compartment sink reading 200 ppm and greater for chlorine. CDI Bottles and basin emptied and diluted to 100 ppm.

2-402.11 Use head coverings, beard guards and clothing to restrain body hair from contacting exposed food, equipment, and utensils. Observed food employee dispensing food not wearing a hair restraint. Make sure food employees wear a hair restraint when working with exposed food.

4-101.19 Nonfood-Contact Surfaces - C Nonfood contact surfaces that are exposed to splash, spillage or other food soiling shall be nonabsorbent, smooth and corrosion-resistant. Observed food establishment using cardboard in front of grill for splash. Observed food establishment using alumnium and plastic wrap to wrap handles of grill. Make sure to use materials that are nonabsorbent, smooth, corrosion resistant etc.

3-501.16(A)(1) Maintain TCS foods in hot holding at 135F or above. -P Observed white rice holding at 119F in warmer next to grill. CDI: Rice reheated to 165F and placed in front warmer.

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed some unlabelled squeeze bottles (water, oil, etc) on chef cart.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed one wiping cloth stored on top of reach in cooler. CDI: Cloth placed in sanitizer.

2-103.11(M) Ensure food employees are informed of their responsibility to report required symptoms, illnesses and exposure. -PF - Observed two employees unaware and did not sign the employee health policy that work with food. All food employees that work with food, equipment, and enter the kitchen must read and understand the employee health policy to ensure there is no source of potential contamination. CDI - Employee that was present read and signed the policy while EHS was onsite. Other employee left for the day but will also sign policy.

3-302.15 Wash fruits and vegetables prior to use. - 0pts - Observed broccoli being cut without washing first. Ensure that all fruits and vegetables are washed before cutting.

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. - C - Repeat - Observed spatulas used for cooking items on flat top stored in water reading 91F. CDI- Items properly washed. Container holding utensils placed on flat top to maintain the water hot. Observed handle of scoop stored in contact with rice.

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. - 0pts - Observed minor cleaning needed on exterior of white bin containers.

2-301.14 Wash hands after activities that contaminate them. -P - 0 pts - Observed employee close hand sink handles with clean hands several times. Ensure that hand sink handles are closed with a barrier such as a paper towel. CDI- Rewashed hands.

3-302.11(A) Separate unwashed produce from ready-to-eat foods. -P - Observed three boxes of unwashed vegetables over ready to eat broccoli. 3-304.11 Food shall only contact surfaces of properly cleaned and sanitized equipment and utensils. -P - Observed bowl used for raw beef co mingled with bowls for vegetables. Ensure that these bowls remain separate at all times to prevent a potential for cross contamination. CDI- Bowls washed and separated.

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. - 0pts - Observed wet wiping cloth in container with no sanitizer. CDI- Chlorine sanitizer placed in container.

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. - C - Repeat - Observed spatulas used for cooking items on flat top stored in water reading 71F. CDI- Items properly washed. Container holding utensils placed on flat top to maintain the water cold.

4-302.12 Provide an accessible thermometer for use. Provide a thin probe thermometer for accurate measure of thin foods.-Pf Observed dimpled meat thermometer in use and no thin probed thermometer. Provide thin probed thermometer to measurer foods such as cooked sliced carrots and cooked chicken. VR required no later than 10/14/2016. -0-

3-304.12 Store in-use utensils in a clean, dry place, in food with handles out, in 135F or greater water or in running water which quickly moves food particles to the drain. Observed tongs down in raw shrimp that are used for dispensing. CDI - Tongs replace with clean tongs and handle section out of food. -.5-

4-904.11 Display and handle single-use and single-service articles to prevent contamination. Observed lip area of styrofoam cups exposed at soda dispenser on the front counter. Keep lip area protected or use dispenser the covers lip area. -.5-

4-501.18 Keep the wash, rinse, and sanitize solutions clean. Observed food debris in the rinse compartment of the 3-comp setup. Clean and sanitize sink and then fill with clean rinse water for rinsing. -.5-

4-601.11(C )/4-602.13 Keep the equipment clean to avoid build up of dust, food residue or debris. Observed buildup on the floor and shelving in the walk in cooler. Clean these. -0-

5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Observed open lids on the dumpsters. Keep lids closed. -0-

3-501.16(A)(2) Maintain TCS foods in cold holding at 45F or less. -P. Observed yum yum sauce that uses tomato sauce that was held in a unit that was held in a broken unit thst facility says they dont use at 56F. CDI items placed back in reach in to cool down. Do not use unit until fixed or get rid of it.

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 teriyaki sauce that is cooked in house that was sitting on table in front of grill without time stamp and TPHC procedures. CDI time stamp provided and written procedures provided. VR

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf. Observed facility with remindder and asterisk for consumer advisory but missing discalaimer. Verification required. "This is raw or undercooked."

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet cloths that were not in a sanitizer bucket.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed large pan of rice from previous day greater than 45 degrees see chart. CDI discarded product.

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 rice that was discarded was cooling in a large volume and should be split into smaller shallow pans to cool. -0 points- CDI by instruction.

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 utensils to dispense rice and carrots stored in pan of water at 77 degrees . CDI by instruction.

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed small number of pans wet nested. -0 points-

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

2-102.11 PIC demonstrates knowledge by being a certified food protection manager. PIC Not certified food protection manager facility has 180 days from beginning of transitional period to obtain proper certifications. -0 points-

2-301.14 Wash hands after handling soiled equipment or utensils and before food preparation, handling clean equipment and utensils and unwrapped single-use/single-service articles.-P Observed kitchen staff working with floor mats and then went back to working with food. CDI corrected by instruction and hands were washed.

3-501.14(A) Quickly cool cooked foods within 2 hours from 135F to 70F; and within a total of 6 hours from 135F to 45F. -P Observed noodles cooked last night at 50 degrees in walk in. CDI discarded. Cooling discussion with PIC advising of proper cooling procedure. -0 points-

3-501.17 Date mark/label all TCS foods that are ready-to-eat once opened or prepared and held more than 24hrs. -Pf Observed numerous tubs of portioned out shrimp sauce and ginger dressing in walk in not labled. CDI PIC labled.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Observed consumer advisory on menu board and posted on cash register does not have asterisk to remind customers of consumer advisory. 10 day verification required.

3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf Noodles discarded were cooled in large container and tightly covered. CDI advised PIC on proper cooling methods. -0 points-

3-302.12 Label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. Observed spices and oils at cook station not labled. -0 points-

3-304.14(B) Hold in-use wiping cloths in sanitizer between uses. Observed wet wiping cloths on counters in front service area . Store in sanitizer when not in use. -0 points-

4-901.11(A) Air dry equipment and utensils after cleaning and sanitizing. Observed pans wet nested in clean dish area. -0 points-

General Comment 2-102.11 PIC demonstrates knowledge by being a certified food protection manager. No one present has food protection manager certification. Facility is under transitional permit and has 180 days from start of transitional period to gain certification.

General Comment 3-302.11(A) Separate the different types of raw animal foods. -P Observed bag of raw pork stored together with bags of raw chicken in walk in freezer. CDI - Freezer rearranged with raw pork above raw chicken.

4-601.11(A) Equipment food contact surfaces and utensils shall be clean to sight and touch. -Pf 4-501.114 Maintain sanitizer at correct concentrations. -P Sanitizer at 10 ppm in three comp sink and sanitizer bucket. CDI - Remade. One soda nozzle soiled. CDI - Cleaned during the inspection.

3-603.11 Provide consumer advisory for animal foods served raw or under-cooked. Consumer advisory must include disclosure and reminder.-Pf Consumer advisory missing from take out menus. Over counter menu does not have anything to link the statement and foods that are offered under the consumer advisory. VR - Will return within 10 days to verify correction.

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. Scoops with no handles stored in bags of flour and rice. CDI- Scoops removed. Scoops with handles may be used if stored with handles up out of food.

General Comment 4-903.11 Store cleaned equipment, utensils, linens and packages in a clean, dry location and at least 6 inches off the floor. Observed cutting resting behind prep sink handles while drying. This is not a clean place to store or dry equipment as sink handles are frequently contaminated. CDI - Relocated.

General Comment 5-501.113(B) Keep dumpster, outside waste containers covered with tight-fitting lids or doors. Dumpster lids are damaged and leave a large gap when closed. Contact solid waste service provider and request new lids or a new dumpster.

General Comment 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. Build up of dust on vent in women's rest room. CDI - Clean.